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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:, T J) q) _3 n! e" J
哪位厨师最早带来高水准浮夸的美食
% e8 u$ u3 _ p$ C" V# v9 q# |AAntonin Carême 人名 安东尼·卡罗美8 [ D$ i2 Q& F. N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* y! j6 `/ q& \# b. O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ i) T6 A: V; q s' |) e! _! a* [9 C- HA:Cast-iron stoves 壁炉6 m1 M. N$ f' ` l- v0 h
http://www.usstove.com/products.php?id=68 U8 ~; K% u$ m
7 B- t# y+ S5 R7 Z, Z% s) i) ?* v7 C: _28.The French term used to describe the roundsman, or swing cook, is:
5 Y$ D% T- T- ?6 Z2 q/ u! J1 b# i法国术语，用来描述roundsman，或摇摆厨师是：# y* Y8 ^0 j4 p# Y7 `% w
A:Tournant 图尔南
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29.Another term for the wine steward is:* m: p9 J3 `+ K, F
葡萄酒侍酒师的另一个术语是:: m( K- [& Z4 J- h0 U& u% ]4 q
A: Sommelier 侍酒师
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" x% n* A2 ]# s( b+ I30.Molds, yeasts and fungi are examples of a:6 A" S$ A' P% r7 n
霉菌，酵母菌和真菌是一个神马例子
+ T8 ]& }+ o' vA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% }* L* t' X) M9 M8 a" l
根据加拿大食品检验局，食品的危险温度区在多少之间：, {# i) N" {7 v4 {/ ?" T
A:40° and 140°F (4–60°C) 4-60度
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, p' g+ t h" M$ d" R# g4 F* A; @32.All bacteria need the following for survival:) @9 v9 F& z" M: ^3 T$ c
所有细菌生存需要以下哪些内容：5 T' V. ^( y8 h4 q" j
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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6 `+ \/ A- V# ]4 }& t# L+ r4 Y33.Which of the following correctly represent critical control points in a HACCP system?# I2 A, f" S! Q* v3 o1 _( o
以下哪项正确表示了HACCP体系的关键控制点？
& n7 D* R( \; p- \# MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. c- }3 C/ w1 B" j' o4 U食谱，接收，储存，准备，烹饪，保温，冷却，再加热8 a* G8 ?5 q& R/ N) b* F7 }" i
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34.Which of the following is not an example of a carbohydrate?
4 |: t% U2 P5 ` O下列哪一个不是碳水化合物的例子？
, |% Q$ V6 f: ?! O0 VA:Essential nutrients 必需的营养物质$ F: \0 d a" c: D9 l/ E& s
9 A$ i& V0 O% f35.The process by which a liquid fat is made solid is called:" Q7 e/ S2 m2 i7 o+ w! A3 D1 x) o
液体脂肪做成固体这个过程叫什么) z% {) e4 u ?5 |+ q' f% A$ r( @+ S
A:Hydrogenation 氢化
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1 |3 ^5 r* N* `+ U6 Z( O, B% ?36.Which of the following is not an example of a fat substitute?
' q. X* Z$ p9 }- o- C: \" Y下列哪项不是脂肪替代品的一个例子" I0 i( u: y2 j! P# a
A:Acesulfame K 安赛蜜K表5 n6 f* _/ @$ T
' V' ^- t! T& K2 A: t' ]37.Health Canada requires that a product labelled "fat free" contain:
r8 V2 a) O+ e( C" g. k% k加拿大卫生部要求的产品标有“不含脂肪“包括：
! {: m- Q5 w& e3 n3 |/ eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, \: h. _5 y) ]/ A( S" n+ n
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38.Which of the following is not a problem associated with converting recipes?
, p& J9 R5 h; K+ d5 }* E下列哪项是不相关联的转换配方问题？
9 i4 T& \" z% u9 D/ WA:Unit cost 单位成本# `1 u0 S! A2 U% g5 L! B8 V+ [
8 ~; m0 O( F; I/ y* P8 D3 C39.The condition or cost of an item as it is purchased from the supplier is called:6 F2 E0 E7 k% G8 i
从供应商采购的物品的品质或成本叫什么) p) g2 Y) `* \0 Y
A:As-purchased cost 购买的费用- Q1 i' }4 p4 H' O! ]
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! ]: G/ \6 A `- o2 _在新货到来之前用于日常所求的必要库存量叫什么* {. l6 i3 B; R
A:Parstock 基本日常最低库存2 b# ^3 C) g/ C1 f z& B- ^* A2 z
& P" m8 s. X+ i# O5 v) z, N41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ E- f( F6 [; i) Q) J `下面那个缩写是用来表明正常库存流程？/ G- [& n6 O1 \" B9 c
A:FIFO=FIRST IN FIRST OUT 先进先出+ k, [1 b( H4 Z. b9 U
& Y; ?3 Y, s3 d: I$ r/ G3 y* e' F42.Which of the following knives is used to turn vegetables?3 G. T8 O# N4 U: W/ P8 B' g+ ]+ y
下面的那把刀是用来打开蔬菜吗？+ o6 L# q* ]: X# t& p: ^0 C
A:Bird's beak knife 鸟嘴刀
6 r- B* w# r) I. Y6 W' |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird r; A0 b. l$ j0 N; [* B
2 @6 V$ z$ y4 |$ o: s43.What is an instant-read thermometer best used for?
- V$ e$ h: n. J+ E. G即时读温度计最好用于那方面？
* i1 ^2 C8 ^0 H5 QA:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 d) o% r6 T B, ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 e. i& }3 n4 \7 g0 p! r下列哪些金属材料受热均匀，通常用在铁板而且非常重
) W, |# e1 ?. U( _# G! eA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ X4 K+ ~" b7 B; U* x, |
哪件装备下面有一个可移动的碗和一个S形叶片？
4 f/ _' ^% Q B! @2 q8 s5 Y7 }A:Food processor 食品加工机/ i$ L6 w8 M& ~: G* u' ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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$ |9 e; V- Y; v) }4 o+ M46.Which of the following is not a rule for knife safety? G5 o. o7 ~! D! o
下列哪项不是用刀的安全规则？
/ G! `8 i4 N: k8 T( i3 V" CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, Z9 F; p) G1 }
" f* R0 h; u% w9 K, h# Y! s; O9 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ d/ x( k% l! d4 |. X$ r5 a: u& y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, {, L4 }5 W! x
A:RondellES + E6 E Z0 Q4 z1 Q$ g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& I, O# Q3 f( R& A( y3 J( H
: h% b$ f/ z1 d) }4 y48.Which of the following is a diced cut used to garnish soups?
* w$ }% y& K) [* W+ ]& b, C下列哪项是切成小方块用于汤的装饰？
9 c/ F' q# X! d* }* }" z" yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; `1 {. U t( I# m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ d( f+ O2 U; s6 N" \8 {2 o5 V I1 Y
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！！——
, w) o( r+ k: }9 E# u0 YA:Gaufrette
2 O9 G8 }5 g: c |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 W5 n9 ?# [7 y, p0 ?( R# f4 ` Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ S9 M7 W& c8 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 A* F# Z, O3 _; Q" I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, G& G& m& e/ T
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） P. c7 P8 e+ C R8 z1 k1 S6 z3 d1 ?
A:Cilantro 胡荽叶 香菜/ z/ Z0 O4 P7 Z5 T3 x& S+ r7 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! k! n m0 v+ \6 o
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60.Allspice is made from:
2 z$ b& x& _: H) q5 g: | 多香果, 多香果香料是什么$ Q2 [. b3 A" ?4 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 `7 u4 {% M( s0 x$ S$ xA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 D/ @% r5 |/ c, e下列哪些是用来做香包德épices？) u N1 c5 d# o+ Q
http://www.sachetcatering.com/" W% e$ @/ m2 i8 ]) a6 V' D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 D* w0 Y7 c! c
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62.Which of the following condiments are not soy based?7 E$ O' W: d9 i u* F! z- b
下列哪项不是酱油调味品的？# E5 K" c7 K" `, B- ]) G/ I0 P
A:Wasabi 日本辣根: i! k$ h, A+ Z; A
# S. ]* s4 X U/ C9 l2 N+ \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 o9 u2 v Y$ d/ W9 L4 s' k, M5 d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 N+ ]: t+ g4 z7 C- ^5 N6 fA:Pasteurization 巴氏杀菌/ U+ s# i$ P* E7 F. }
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64.Which of the following steps is not the correct procedure for whipping egg whites? C" B7 t% N; m
下列哪个步骤是不是正确的蛋清搅打程序？9 T/ R! V2 D0 O4 W. A
A:Allow to rest before use. 允许休息后方可使用。
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, M' a1 y+ J* [. [1 ?# l, R( Z65.The weight of a large egg is between:一个大鸡蛋重量介于：, t1 L3 A9 v. w2 R+ N: s
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing) }8 q: ~. w% L( k, q, q4 A0 e
炼乳是一种浓缩牛奶 是去除什么做的
, B. d1 I8 N) N! {; e% aA:60% of the water 60％的水. O% S" \1 ^) v( N: B! t* D
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67.A method of cooking that transfers heat through a liquid or gas is:
& t9 j% K# J$ k一种烹饪方法，通过转移液体或气体是：# W; Q! x9 P6 |+ m. U" K
A:Convection 对流+ [; R* M8 S% P" O/ k8 v
$ ~! F3 V7 G% ]" {; u68.The cooking of starches is known as 烹调的淀粉被称为+ d+ `$ _; g+ J1 |6 o
A:Gelatinization 糊化
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; Q( g+ T. z8 \( R+ O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？2 f; K* g( P8 ?: B7 o4 |
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：
j/ u/ F0 `4 k4 jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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# T2 D% Y, N2 S( V' Q: \! R
A:Fumet 原汁
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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
, S; Z1 x) _- K0 u8 P) tA:Carrots, onion, celery 胡萝卜，洋葱，芹菜9 B. _3 B4 b2 x) v9 t9 t0 y
" V" P/ w( f/ `% [73.Which of the following is a principle not used in stock making?1 C& S, P' ~+ E- Q' k( d
下列哪一项不是用于制造高汤（低汤）的原则？
/ _; R( t# w L) {% PA:Start the stock in hot water.开始在热水中操作! e) E! Q* P' z* ^- \8 p5 G# K
4 F% `2 T3 E4 l) V* Q74.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( s2 B) L; Q" D0 \0 m$ Z
A:Remouillage 法语熬汤
) W3 m, w' B. [5 M* yhttp://www.haibao.cn/blog/post/176242.htm |
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