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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:
0 c% g" G6 {- l: i* ~哪位厨师最早带来高水准浮夸的美食4 k8 k. c# n( M f1 c# H
AAntonin Carême 人名 安东尼·卡罗美' G6 H2 t {: q5 u, U
# I7 W( a' p, ~2 v/ Z6 A+ ?3 z/ B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* O4 u. y1 d- s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ N2 N+ l9 J, g! p) K2 fA:Cast-iron stoves 壁炉. x6 O& D; O& |6 S0 I3 b8 E! I
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:% Q1 ^% d- ]0 c. y
法国术语，用来描述roundsman，或摇摆厨师是：: `; ^* t$ ^% x- k
A:Tournant 图尔南
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29.Another term for the wine steward is:: q1 V+ a8 o, @9 C, x, q
葡萄酒侍酒师的另一个术语是:7 x' Z& p. U8 w
A: Sommelier 侍酒师4 A6 `# w; w! x
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30.Molds, yeasts and fungi are examples of a:
/ f. L9 |8 `% \) \霉菌，酵母菌和真菌是一个神马例子
4 C8 g/ l- z0 U( `A:Biological hazard 生物危害* ?: Y+ x9 ~" x- K/ U
* J+ s# e: [/ L8 y# z" }" _+ U: {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: e d6 G; v6 o ]* Y3 S1 R% Z
根据加拿大食品检验局，食品的危险温度区在多少之间：
$ R T a0 h- _+ B1 zA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
* i/ z% a, S# ^- z$ M所有细菌生存需要以下哪些内容：; C6 x( k+ M% P$ m: |) \
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, x; z& s; J3 Y1 p; d
, X5 W+ }% |- z6 G% q& ~1 B8 h33.Which of the following correctly represent critical control points in a HACCP system?) H: k& {0 X9 T! l ~8 h$ u# K
以下哪项正确表示了HACCP体系的关键控制点？
5 | e2 t- m" U7 Q6 XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# `- \ m9 e! y" \0 l+ g* Z食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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3 l7 S6 b: t( d34.Which of the following is not an example of a carbohydrate?
1 q1 K4 I1 w" z9 l# o下列哪一个不是碳水化合物的例子？) m* z \! _. V( T5 S4 y( W% U$ y
A:Essential nutrients 必需的营养物质* E) V3 T) N9 P
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35.The process by which a liquid fat is made solid is called:
' Q* A( t+ z6 o, _3 i' K% A( l, [液体脂肪做成固体这个过程叫什么7 N2 ~. a3 t0 h/ w9 m( b
A:Hydrogenation 氢化4 k9 z! [: w; {0 {# g S* z1 U
: w# \) ]" r1 o# h36.Which of the following is not an example of a fat substitute?
* C" H( f& g H8 p6 f p/ P下列哪项不是脂肪替代品的一个例子
9 d0 b8 b/ q! x8 I; T) [2 Y. KA:Acesulfame K 安赛蜜K表& I# d: T& b9 L
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37.Health Canada requires that a product labelled "fat free" contain:
6 H" h+ f" Q. ]# v* g# X加拿大卫生部要求的产品标有“不含脂肪“包括：
, \& M+ d9 L0 ^' E: v8 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ o3 ^, i* e) ~, U: H
/ ?* F5 t6 v& Y m. D& N. v38.Which of the following is not a problem associated with converting recipes? ]: d- g; j: d/ H6 z" l: F; e
下列哪项是不相关联的转换配方问题？/ y$ f- L1 e' S- Y: O# _
A:Unit cost 单位成本- |2 B8 A! I0 ~' Q
5 F0 @" q& ?! x) R" T39.The condition or cost of an item as it is purchased from the supplier is called:+ q* v0 n' B+ c; e$ C
从供应商采购的物品的品质或成本叫什么0 u( S; d4 D/ H/ n8 T
A:As-purchased cost 购买的费用# B! N2 e- P* S9 Z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# \1 x3 u. i) b, {+ R! w) \# l在新货到来之前用于日常所求的必要库存量叫什么
q/ ^0 z. o+ w' XA:Parstock 基本日常最低库存( V* O1 {% k) V+ K2 D, |/ s# A1 C
- ]1 x* U2 a4 y* W% _41.Which of the following abbreviations is used to describe the proper rotation of stock?9 ]9 b& B& A' z% }! b
下面那个缩写是用来表明正常库存流程？
( ]" X% E% Y+ \" FA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?/ s8 x. `8 V% ]+ E
下面的那把刀是用来打开蔬菜吗？
* J2 h! [: C" E' Y5 tA:Bird's beak knife 鸟嘴刀
; u3 `/ H) l) p- W) A# y4 V! @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! v) K& ] x- p3 [
% M' ~2 `& E) r" x2 A( H9 ^43.What is an instant-read thermometer best used for?" I! G3 D' E9 g$ w
即时读温度计最好用于那方面？) G3 P& f. T9 o' a3 m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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( ]5 m% N9 }7 j% S `) L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 m* w I$ s3 t" L' P% n4 X9 ]7 c下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 P* H3 J4 T% S. e, wA: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?* k3 E( Q4 J: ~
哪件装备下面有一个可移动的碗和一个S形叶片？. P$ D1 i& B1 x, |2 ~0 B
A:Food processor 食品加工机
- T% y0 T; ]5 b9 _% a9 Y- _6 H6 Thttp://www.google.com.hk/search? ... iw=1263&bih=572- s, }& a8 ?+ p. R: R2 R
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46.Which of the following is not a rule for knife safety?$ b% W2 J" Z* p, A; _3 x
下列哪项不是用刀的安全规则？. j. V5 L/ n- |! ]- M, q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ _2 u3 e" _% r4 B# z# P1 Y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？5 `- F. }2 z' K5 L2 h( s0 h
A:RondellES
; m( L. g7 x# g3 \& |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# Z- |, [* w" o- s. ]. \
; H9 T. _* @, a: s! c7 l* S- d2 T48.Which of the following is a diced cut used to garnish soups?
2 r, \" e. z% `0 v" ^4 ~下列哪项是切成小方块用于汤的装饰？
* `% B/ k' f; N0 N( ^1 A/ tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. h' d/ w+ Y# l4 r1 j0 R( z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! W0 r, v* [" L# }
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！！——
# Z3 e( I( ]* M, tA:Gaufrette
7 v0 ?4 B+ ~2 y; v. y+ ?) X* K) Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ G/ ?$ T, R6 \0 E# Y4 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 I# c; F# A' ~8 n) Z+ O; V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" _- ^: E( j: l8 q7 _1 ~
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）* B, d* ]7 \ }
A:Cilantro 胡荽叶 香菜0 X3 \9 m @# L2 d! e6 p: r! |0 O: c' }# q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% l+ f, T( z8 w$ N0 j5 Y0 W4 Z60.Allspice is made from:" v' U. e8 ?0 F; m+ Y8 o
多香果, 多香果香料是什么7 D4 d0 b# C; U, P+ }# O! C' F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 y, r$ y8 I+ q9 z/ O' h
A:A dried berry 干浆果: E: v+ E4 V2 [1 e* \9 s( e {
: x3 w, y" \5 S4 X2 k61.Which of the following are used to make a sachet d'épices?
# k9 ^/ O5 t8 u- P3 M: g下列哪些是用来做香包德épices？2 n/ S& J% z' z8 t! w4 }. j
http://www.sachetcatering.com// t$ T9 n8 C' P! h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香- K5 D; r. \7 O3 x1 D
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62.Which of the following condiments are not soy based?5 j I, S; Y* \0 M% b! K
下列哪项不是酱油调味品的？
' n+ n2 E/ B. G0 a; _ B0 rA:Wasabi 日本辣根/ Q2 r/ E$ ~' E
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( H+ B8 K/ x, [. {7 ?" v& g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：
w2 p F" K+ r1 |% OA:Pasteurization 巴氏杀菌
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' ^9 z9 |9 s) E0 `( u64.Which of the following steps is not the correct procedure for whipping egg whites?3 n2 V9 w0 P) p7 C$ ?
下列哪个步骤是不是正确的蛋清搅打程序？, M0 E' W4 [# J; k' N7 [- P
A:Allow to rest before use. 允许休息后方可使用。
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: V w" X+ i" ?( D1 p0 E65.The weight of a large egg is between:一个大鸡蛋重量介于：
: W: V6 `1 Z: C0 X7 B# Z7 uA:56g and 63g 56克和63克
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/ G. z3 ]7 F4 z5 q7 _" B66.Evaporated milk is a concentrated milk that is produced by removing
# v: u; c' E% r4 L/ S- W0 u炼乳是一种浓缩牛奶 是去除什么做的
" A0 ~7 |, ^& }) @% |' \* G4 S" JA:60% of the water 60％的水
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) n4 G7 m- r/ t9 A1 j. |67.A method of cooking that transfers heat through a liquid or gas is:
$ t. U3 n$ a* ~* Z6 p" I一种烹饪方法，通过转移液体或气体是：
" t9 Y/ f- ^8 I# h! ~A:Convection 对流" H! b: P6 F* u9 N1 w$ U. K' |
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68.The cooking of starches is known as 烹调的淀粉被称为5 W& I" n8 `* [$ q1 o
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？4 i$ ^, Y, c6 k! [- S* x) R* E
A:Braising 烤
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: K( [- T) ]; D! 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：
4 t8 J4 p) V) g9 b1 ?# GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 w p& ?' I$ n# o
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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
c3 ?) {" O* D9 MA:Fumet 原汁: Y0 g) A. H3 C! k3 Y' U
" h* I \+ s3 l72.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+ w6 I: K& L/ i9 b x; X
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?
+ m O5 p3 f1 J& ]& G9 D8 B下列哪一项不是用于制造高汤（低汤）的原则？
: \5 g& q3 C3 S2 D( m( hA:Start the stock in hot water.开始在热水中操作
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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. w; U v* o( a3 E- d! o% {+ b1 i
A:Remouillage 法语熬汤! N9 m* B& Y, _
http://www.haibao.cn/blog/post/176242.htm |
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