 鲜花( 33)  鸡蛋( 0)
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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:3 ]0 l5 p6 |! ?, K( l* n. i
哪位厨师最早带来高水准浮夸的美食7 d+ O* I. h. ]* B: z
AAntonin Carême 人名 安东尼·卡罗美 W7 A0 k& z: f* Y! w* E. M8 B
! q) w+ {- L" \$ s3 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% ]& p! v9 W: [9 o* a# u5 f3 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 S. t: \/ C0 W' M0 h8 A, @: |: b
A:Cast-iron stoves 壁炉( Z* s* j+ C. J1 f6 T
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ w0 z. W# H# J6 K! H% b r
法国术语，用来描述roundsman，或摇摆厨师是：
4 |3 F' J5 L8 R' qA:Tournant 图尔南
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29.Another term for the wine steward is:0 }. k5 c; p/ ?, @
葡萄酒侍酒师的另一个术语是:
/ O( n3 p! q$ _- b0 iA: Sommelier 侍酒师
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6 b; Z! [# `+ p30.Molds, yeasts and fungi are examples of a:
* d# E R& B Q$ W% n霉菌，酵母菌和真菌是一个神马例子
& B b2 v( W+ @A:Biological hazard 生物危害
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7 l3 u) O6 q% l2 z( K- Z/ W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 I3 j9 j* H) b7 ]3 W. ?
根据加拿大食品检验局，食品的危险温度区在多少之间：
4 X( n" i9 h8 K8 Q `A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" f5 n% D T- s) P% l* T+ K6 r所有细菌生存需要以下哪些内容：
. w' A7 D u5 ~# _2 ?% P$ lA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, \+ u: y; J/ n' d- e) F' q& Y
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33.Which of the following correctly represent critical control points in a HACCP system?7 c% r$ o7 l4 R/ e1 ~" I
以下哪项正确表示了HACCP体系的关键控制点？) l( F! h2 p6 x+ P$ s3 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : M" r4 g& E5 u
食谱，接收，储存，准备，烹饪，保温，冷却，再加热% O) m0 B" n! ~: c" A! Z
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34.Which of the following is not an example of a carbohydrate?* |3 l6 Z, ?& C
下列哪一个不是碳水化合物的例子？ B) Q' T( _6 h- i' ^) }
A:Essential nutrients 必需的营养物质 ~" y9 T* k- i! y, `
9 p; i5 {9 j# M F* l) q+ a35.The process by which a liquid fat is made solid is called: [: P0 ^. o( \4 E' t* S
液体脂肪做成固体这个过程叫什么
^8 n/ c/ Y6 A& EA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?# h, G0 e# y5 M- c6 z4 l
下列哪项不是脂肪替代品的一个例子/ r; G Z6 C0 x5 y! `
A:Acesulfame K 安赛蜜K表% S6 p! Z8 t, n, a* d4 L E1 F2 a
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37.Health Canada requires that a product labelled "fat free" contain:
+ e7 G$ n( _/ G! j7 m- Z加拿大卫生部要求的产品标有“不含脂肪“包括：4 P, `. i; T* y: a7 E
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?
- g2 b* a. p9 e下列哪项是不相关联的转换配方问题？
9 Y" L$ h7 k; Y' q0 WA:Unit cost 单位成本6 p% R7 ?! a$ J) \* i {
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39.The condition or cost of an item as it is purchased from the supplier is called:! i% ^2 M) c! r
从供应商采购的物品的品质或成本叫什么
6 D# F; h/ S2 F: s9 u5 rA:As-purchased cost 购买的费用
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! J( Q" [2 ?1 a+ L' a2 U& J40.The amount of stock necessary to cover operating needs between deliveries is known as:
% [9 N* R( |0 E5 Z# x在新货到来之前用于日常所求的必要库存量叫什么, U6 I$ R2 w8 v% j
A:Parstock 基本日常最低库存
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5 k% m' p& o$ @) t _: m( N& A( G41.Which of the following abbreviations is used to describe the proper rotation of stock?
& I. s7 n* s1 J- z$ a3 k下面那个缩写是用来表明正常库存流程？5 a, H7 \: i' Y; Y% R* P. H' m1 u
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ P- x; @: N% E" {42.Which of the following knives is used to turn vegetables?' A6 D( f0 O) n- g+ N
下面的那把刀是用来打开蔬菜吗？7 U3 j& u$ f7 T6 ?) C! f
A:Bird's beak knife 鸟嘴刀+ N, M3 U/ R7 ]0 S8 M# A2 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 ^ D6 K2 U) |# E
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43.What is an instant-read thermometer best used for?
" e6 ^: c9 E$ N0 b! }$ W5 x+ H即时读温度计最好用于那方面？
) Y! e9 v7 r% A5 O/ `A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 s: A- J0 {* K
下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 F2 k+ g e# ?% DA:Cast iron 铸铁. t% M& @. g& e1 B6 f8 {1 X
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 j% p. ^) S/ d% S) s( H4 S) N. \哪件装备下面有一个可移动的碗和一个S形叶片？9 K& X. I8 _& x- {3 c
A:Food processor 食品加工机
; X. r- B s" Zhttp://www.google.com.hk/search? ... iw=1263&bih=5725 B8 }. r0 Z) k9 X8 b
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46.Which of the following is not a rule for knife safety?
0 r, Q8 B# O! \& s4 y) w下列哪项不是用刀的安全规则？
5 T8 Q$ _5 Z1 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- a, z" f# U4 O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 I3 b* z. w) k4 V$ m& T$ g
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
3 W+ }+ n. W1 K6 ?$ QA:RondellES 3 I+ b3 `* i, O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ d- j8 }' z8 L- U! }; z48.Which of the following is a diced cut used to garnish soups?
) `5 z) S/ l+ D% R2 b下列哪项是切成小方块用于汤的装饰？, h: y; w6 t' \; S8 |* k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" n+ D4 ?5 J$ o+ m* {8 A; r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 O) G6 r1 {) ?: a' K
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！！——
/ T } e9 ?! I" d, ]( aA:Gaufrette
1 t8 q' i7 e4 D+ J5 K1 qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ I; o" t; r5 y6 w- N2 D. Y3 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* y) V7 K' }; w/ {, c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 U ^, ^ ?2 g8 T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 n0 r% X2 M7 B% [! S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）
7 @! Z8 I* A$ ?. T4 TA:Cilantro 胡荽叶 香菜0 ^2 C* ~/ y1 f% K6 h$ j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 r8 W3 G. m) `9 c: f8 h60.Allspice is made from:/ \0 v# j& i/ ?. p
多香果, 多香果香料是什么7 d4 C4 V8 i8 A6 X$ h- s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' X# Q9 n/ w% S3 yA:A dried berry 干浆果- p5 ?$ [1 x* W, U
5 v; `0 ?3 Z+ R/ o/ E2 n$ l61.Which of the following are used to make a sachet d'épices?
! L* L' t {' y下列哪些是用来做香包德épices？) D$ u$ a: z- N: ^1 u$ A
http://www.sachetcatering.com/
! u: t5 O8 u( R9 L9 f% \A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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6 g3 t; s; l6 j; m62.Which of the following condiments are not soy based?
! ]1 P/ Z2 ]/ V$ n5 z" H下列哪项不是酱油调味品的？
, {$ h* q: h! T" W3 mA:Wasabi 日本辣根 q7 R, O4 E/ B" j
& F. h/ u" g/ W T! v% [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# \' {* f6 C/ Q
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：( _6 | D9 s7 [/ C, _
A:Pasteurization 巴氏杀菌) `6 o9 V; [/ ?: E' n& k% Z
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 t, Q9 }( V5 G. ^( N; s
下列哪个步骤是不是正确的蛋清搅打程序？ `3 _0 _4 F0 d. `* e
A:Allow to rest before use. 允许休息后方可使用。( v+ K, X( j/ O- s7 A) }1 f
+ s2 S/ |: [2 }8 V: @# D1 y2 a65.The weight of a large egg is between:一个大鸡蛋重量介于：
! ?' A9 N, Q# ^! o* IA:56g and 63g 56克和63克, M h- u7 g& N2 B8 d
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66.Evaporated milk is a concentrated milk that is produced by removing
/ ?1 G! Y) {! g G6 c- G8 w炼乳是一种浓缩牛奶 是去除什么做的
- o R3 X- g% w' E4 Q2 G4 ^8 `% PA:60% of the water 60％的水* O# J2 P3 p5 M E; I
( [3 S7 n; y; V7 Q. C% n/ Y* x3 F67.A method of cooking that transfers heat through a liquid or gas is:, Y3 T8 t$ h& y$ K7 B5 o G# n
一种烹饪方法，通过转移液体或气体是：
8 {. g5 A4 ^; }) YA:Convection 对流/ m @/ @: \( n0 C3 N
5 h! |. y) x/ R4 U9 D68.The cooking of starches is known as 烹调的淀粉被称为
* l$ T0 [# L0 D/ ~; \A:Gelatinization 糊化3 b& K# y2 ?9 V& \3 m/ I
b% m8 e8 s6 d+ Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
( }1 X, p6 |; S6 ?0 P/ ^ DA:Braising 烤& J9 P* Y! F( x
3 s: c# X0 }& u6 J70.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：" J3 {" h" c) l1 C) d9 H$ Z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 Y8 E4 d+ \( T
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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
5 D) w# X" v3 J' g O0 fA:Fumet 原汁% l1 q' {( O% d; s' c C
. X$ ? C% J, o# E5 u! H7 ?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7 N Y$ L0 m/ o3 u+ c: L
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
0 e" a u0 \0 G. m1 }& s+ o* E下列哪一项不是用于制造高汤（低汤）的原则？$ G M0 P* B3 H$ S
A:Start the stock in hot water.开始在热水中操作3 z' _5 r0 D1 y+ s4 I v
7 d/ a |9 N2 n% P, ?* g74.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
5 b- n0 W+ l% ^5 OA:Remouillage 法语熬汤
# G4 T2 a# Q: Chttp://www.haibao.cn/blog/post/176242.htm |
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