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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:$ T9 l' e1 \" n# r2 |" U
哪位厨师最早带来高水准浮夸的美食! d8 ?" G3 G- o$ }0 i5 g* x
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 Q" q3 W% K, A% W6 _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( P& [! Y0 d& V
A:Cast-iron stoves 壁炉
: u' s c- [6 ^2 ohttp://www.usstove.com/products.php?id=69 @1 ]# Q* e% h8 G+ @
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28.The French term used to describe the roundsman, or swing cook, is:5 F! C3 W4 E' U
法国术语，用来描述roundsman，或摇摆厨师是：# p' c/ a3 @1 Q0 R R+ p+ r
A:Tournant 图尔南: Y: ~& Q" }2 e- F4 `
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29.Another term for the wine steward is:; R! x9 l* x: k6 i9 c8 p! f3 b* p
葡萄酒侍酒师的另一个术语是:. V2 I) U* i6 [
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:6 q, _: }* x: E- |1 m: a; q% T
霉菌，酵母菌和真菌是一个神马例子' b' T6 T1 g3 q$ D! j0 ]: o% J$ q
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
M# h7 D" y+ o4 X8 _根据加拿大食品检验局，食品的危险温度区在多少之间：
1 v$ ~" l+ Y% m, ]A:40° and 140°F (4–60°C) 4-60度
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, q' N' q' Y0 ]0 \5 |32.All bacteria need the following for survival:3 K z- O, R# F" T* H4 q
所有细菌生存需要以下哪些内容：
- |5 U* u% @9 w1 U" kA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值. J) `3 N% t. [+ k5 J7 {
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33.Which of the following correctly represent critical control points in a HACCP system?
5 Y0 f; b: g6 S1 i( O2 z以下哪项正确表示了HACCP体系的关键控制点？
. g9 X# T6 H0 G; jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 i5 `3 x, ]7 s( P9 ~1 Q/ }+ ]食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
! C" h2 H1 `/ n! F下列哪一个不是碳水化合物的例子？
4 \/ @& m% P3 S i7 n: wA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:& G+ q8 @( I' C$ F3 k6 e
液体脂肪做成固体这个过程叫什么8 B$ [6 w! q% y' O$ y8 u. b3 g
A:Hydrogenation 氢化' Z2 y- W0 Y: i! E2 t6 _" g% s5 ^
- }& J/ W, {1 S# W& G$ k3 b, R36.Which of the following is not an example of a fat substitute?
' C# F) N5 ]# ]) C# k& e下列哪项不是脂肪替代品的一个例子
% G8 h! S& r& |4 o ~A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:* w: \, G4 w: r5 ^2 H+ Q2 {" e
加拿大卫生部要求的产品标有“不含脂肪“包括：5 B; k7 J: e2 i3 N- d" t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?' l0 g! B$ O/ v) U% x8 F1 Q3 P: d
下列哪项是不相关联的转换配方问题？( W) s% @7 _; K8 d3 F
A:Unit cost 单位成本( I; W( n& p* L8 @9 q, i& x
( d2 `8 L( t! x/ i1 O2 \, g+ w39.The condition or cost of an item as it is purchased from the supplier is called:3 B) k+ f. n1 l% `$ H3 h
从供应商采购的物品的品质或成本叫什么
+ ^7 Y0 B. D; C3 LA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 n) I. t4 x V6 k
在新货到来之前用于日常所求的必要库存量叫什么
9 h+ `6 h) Z7 e9 i* c: YA:Parstock 基本日常最低库存) Z% i, F) o, n3 g
: @% b5 R! M8 o& Q) A4 u# C41.Which of the following abbreviations is used to describe the proper rotation of stock?
; q) `, {! w- j. y8 Z( W下面那个缩写是用来表明正常库存流程？
1 D, B/ t# ^8 v6 [* kA:FIFO=FIRST IN FIRST OUT 先进先出+ y. E1 _5 B8 I8 z1 \
! R3 S: Y0 @. P, a42.Which of the following knives is used to turn vegetables?+ h; g0 ^7 U* ]) A$ j
下面的那把刀是用来打开蔬菜吗？
# [3 U' X% G7 UA:Bird's beak knife 鸟嘴刀7 p! m7 e5 m3 ~, d3 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird u- p5 |! M5 K' Z. v4 ?
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43.What is an instant-read thermometer best used for?# P! n+ Y2 E8 J* _
即时读温度计最好用于那方面？
+ d+ Q4 |6 a: p6 T& WA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& Z) t2 a3 ^2 c! b! L7 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 y4 K' L$ w; u Q下列哪些金属材料受热均匀，通常用在铁板而且非常重
' p6 A' o( Q7 N- c( ]- KA:Cast iron 铸铁! V$ x% j8 W* T/ b, F Z
9 q1 }! f. [ Y- l% o: B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 r2 H, R0 E0 s8 G9 F: O
哪件装备下面有一个可移动的碗和一个S形叶片？5 O% S8 S n6 b! V
A:Food processor 食品加工机
# B( x# g/ F" N$ Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
9 }' y" d5 a" c1 Z% ?$ Q下列哪项不是用刀的安全规则？
: Y* K& m. G0 L6 B2 J9 W5 }( d" FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 V5 p: E) J* h( a' d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 c5 J( W+ v. L
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？" Z9 K& I6 F& R( @! M) x5 Y1 r
A:RondellES
: Z* Q4 b) Q8 }1 n" r# L! x7 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: b7 A4 C5 S1 {3 j, V& s3 q, {
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48.Which of the following is a diced cut used to garnish soups?4 W% l4 Y8 X( x% s9 n0 p7 J
下列哪项是切成小方块用于汤的装饰？
; p9 q+ o- P, ^! t2 p# m2 iA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 a0 V6 j& G5 U. r2 E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ [- ?. o& c# m# m/ @3 E" t下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——1 G: w+ A- ]/ W- S( P: }2 p
A:Gaufrette
+ H* L: s# c$ Y4 @' [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" Y3 T( ?* R2 W6 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 u* |( w& @: j% ~4 [. v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' F( `9 u( t9 W: `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: `; I+ h' O1 {8 X3 p$ [: C
下面的那种草药（香料），用于墨西哥菜，也可作为中国香菜(法香）5 b7 p8 n& c5 m6 T N; ~0 b$ r
A:Cilantro 胡荽叶 香菜! E0 [7 {& Z# f7 N7 o- Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 Z7 F0 G" T# n6 E5 R
% {4 Z: g; {/ x4 D; R, E60.Allspice is made from:. F- m: I- B: j* A6 n! e- i
多香果, 多香果香料是什么
1 I8 Z( b3 G. i1 @http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ v! ` P% [' I" x0 \) Y2 o5 GA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& Z2 Q x+ }# M0 B2 y; s下列哪些是用来做香包德épices？
/ g) P4 f+ i2 P. e7 vhttp://www.sachetcatering.com/
% w, z) x! I3 {# p5 C" q8 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香8 P/ b" }8 ~; n+ d4 R9 i
9 x" n: {% y, |" d62.Which of the following condiments are not soy based?
) y% V# g* p* T; f% N" v" u下列哪项不是酱油调味品的？ G+ m( l+ l5 w
A:Wasabi 日本辣根5 n! r6 H6 J: b E& ^# d- d! U
! W4 z) d( \, z3 j; L/ |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ _# L" V V* w8 S8 y$ P1 i
在加热的东西到一个特定的时间内一定的温度，以消灭致病细菌的过程称为：5 p1 N" Y# a+ j% o) S' l f
A:Pasteurization 巴氏杀菌 f) ]* c2 x$ [, M6 C8 t
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 l* ^( c4 A2 g% R
下列哪个步骤是不是正确的蛋清搅打程序？
" n' \; B! W8 C- b+ NA:Allow to rest before use. 允许休息后方可使用。0 N" L1 ^ l) A: A% Y s+ d. ]& p
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
) h/ x0 J. ?5 R+ E! NA:56g and 63g 56克和63克* j* E. i' V& n
) ?& S+ q2 b. O* [% `. M6 `66.Evaporated milk is a concentrated milk that is produced by removing
/ ~ D( c2 x1 f8 @# G* A. p! p炼乳是一种浓缩牛奶 是去除什么做的! P$ V- O% | x9 J' ?$ n
A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:+ o/ c& x+ l+ h0 L, N8 A- e- O
一种烹饪方法，通过转移液体或气体是：
}: w1 L* {. K5 W7 p/ p( [0 D4 W fA:Convection 对流
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4 n1 [) g. M7 E) b3 f68.The cooking of starches is known as 烹调的淀粉被称为' v/ I& Y2 h5 s, _" r
A:Gelatinization 糊化" b& I7 s8 k0 V4 h9 `5 \
. A6 e: @4 m* J' o: b' f* l5 g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
9 ?0 v% l3 g3 t+ T/ V. ^A:Braising 烤
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70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为：
* G7 A% {+ S6 n1 w8 gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 m+ T3 d2 l- K+ x; L
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71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么; P' p/ G6 ]! i$ r+ Z9 U. Y9 b
A:Fumet 原汁3 Q" Z* ~8 v( }1 D8 n( s
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72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成( B T- _9 Q+ f7 x D1 f
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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% J. D- d5 W( T" }+ r73.Which of the following is a principle not used in stock making?0 \6 A9 r7 X4 k# p
下列哪一项不是用于制造高汤（低汤）的原则？
8 @4 a* ~) J- q+ m- d( T' s* JA:Start the stock in hot water.开始在热水中操作1 s- H, L( W6 w1 i
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74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤
6 l2 k4 Z6 m! w. y- E }$ }A:Remouillage 法语熬汤
+ o2 G+ z: ?) X8 w/ n0 chttp://www.haibao.cn/blog/post/176242.htm |
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