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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& Z- w# I# H2 i0 k* h& T# C
哪位厨师最早带来高水准浮夸的美食
- m& y! Q& }0 {" b) |AAntonin Carême 人名 安东尼·卡罗美# Z, {$ V8 S p4 d" [" w& y2 E
( e& z u4 ^! J9 J% \- D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 D8 C3 S6 \- y2 S8 H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" k) K; a/ |4 N9 J4 p5 k0 HA:Cast-iron stoves 壁炉
6 S- j4 T0 h+ H5 x9 ]3 t. uhttp://www.usstove.com/products.php?id=6/ ^5 f( ], ~: U' Q: Z1 E
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28.The French term used to describe the roundsman, or swing cook, is:# R' f* c: O- i+ f' ?
法国术语，用来描述roundsman，或摇摆厨师是：, Y1 S. P! N; r8 C4 q" Q& W
A:Tournant 图尔南
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) ?6 u/ d9 H# j% W7 \29.Another term for the wine steward is:
' L7 p- l" v9 s' r$ u" W$ s; @葡萄酒侍酒师的另一个术语是:
5 ^% g/ W3 m$ F" f( E8 o. pA: Sommelier 侍酒师3 O* ?: P, f1 N
9 V) y! n8 [' T5 [# `. D: M- w( q30.Molds, yeasts and fungi are examples of a:
1 K) ?( ^4 R- O霉菌，酵母菌和真菌是一个神马例子& Z1 i! X3 w1 Z9 t* p
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:* ~' U- q6 ]. X
根据加拿大食品检验局，食品的危险温度区在多少之间：& E; i% ]7 G2 X1 P9 d9 v0 S( r' P
A:40° and 140°F (4–60°C) 4-60度) |' ?% b' k' O I/ G& w- S
9 x4 D, b4 K6 k/ I32.All bacteria need the following for survival:9 G: }& z% e o7 q
所有细菌生存需要以下哪些内容：
+ u7 }% Y- [, b: OA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值8 I( v% t( }! ?3 M3 S8 B* t# c5 z0 k
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33.Which of the following correctly represent critical control points in a HACCP system?
$ T2 m* D. b2 u& O- h以下哪项正确表示了HACCP体系的关键控制点？5 e) `+ u7 ]! L% ]/ y5 M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * Q/ ~" x; { R7 ~
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?& }* H+ W5 J' ?
下列哪一个不是碳水化合物的例子？
+ g' l; b2 M# s- `+ o& {A: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:
& H& f1 Z6 [ m& L2 ^" |" {液体脂肪做成固体这个过程叫什么/ t: h' x) o9 Z3 m3 K
A:Hydrogenation 氢化4 e8 V7 Z8 {7 v6 N
6 ^4 K( A; M. ^3 I1 r36.Which of the following is not an example of a fat substitute?6 j4 F0 @, H6 v
下列哪项不是脂肪替代品的一个例子
: _- @+ w% X2 T5 J# A: S) iA:Acesulfame K 安赛蜜K表9 B" c h& q# V# \! z
) j: C5 q) z) Y0 C" U37.Health Canada requires that a product labelled "fat free" contain:
# L8 ]. d$ {3 }' \加拿大卫生部要求的产品标有“不含脂肪“包括：" V. g+ \& Q1 ^8 d' f3 s/ `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( V3 r3 E7 k7 _38.Which of the following is not a problem associated with converting recipes?
5 x) r! r5 F& V4 K) j( j. ~! g下列哪项是不相关联的转换配方问题？& v1 i" K- E, n1 L z, x
A:Unit cost 单位成本& k) P; E8 `: }
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39.The condition or cost of an item as it is purchased from the supplier is called:5 I0 U$ }7 \3 S& t7 }
从供应商采购的物品的品质或成本叫什么
% \1 u: _9 L3 L! N2 C6 G. V% XA: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:
# o4 B- `# E, G, C6 t. q在新货到来之前用于日常所求的必要库存量叫什么7 e6 I2 T C" `
A:Parstock 基本日常最低库存) s- h: w# e2 `; X
/ }; E7 E1 d4 v% m7 a41.Which of the following abbreviations is used to describe the proper rotation of stock?) P0 ~; V4 t6 x, R
下面那个缩写是用来表明正常库存流程？
9 _* D4 l9 N9 c/ o: b7 tA:FIFO=FIRST IN FIRST OUT 先进先出
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! S( z% I5 S9 ?; v42.Which of the following knives is used to turn vegetables?
5 }5 ^7 o2 f3 Z下面的那把刀是用来打开蔬菜吗？# y! i8 v9 ?7 W+ D; z: @
A:Bird's beak knife 鸟嘴刀
6 p# K9 _) U5 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. [* F* e% Z2 s: T( I# Z
0 f; K: v. c1 i43.What is an instant-read thermometer best used for?
( v4 {$ o0 n; q; Z6 b即时读温度计最好用于那方面？ L( ~; P* H9 E) c9 L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 e0 }3 L, i5 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: f4 n: l" e% d; j! H2 P9 I下列哪些金属材料受热均匀，通常用在铁板而且非常重/ L& Y* Z6 p W) Y
A:Cast iron 铸铁2 `# Q/ v2 c3 ?0 x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 g8 w6 e2 V- p% G2 N1 V. ]9 l
哪件装备下面有一个可移动的碗和一个S形叶片？
* j* [( Y( M% k; g3 g0 HA:Food processor 食品加工机# B3 M1 r8 O) r( I3 X) s+ u0 [
http://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?3 \. y Y# Q5 _- M
下列哪项不是用刀的安全规则？
& J" B0 P" K/ F' H4 M- Z7 |* tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. I _" i' Y2 I+ R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 x F- |6 T; k2 w. k+ U0 H
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 j4 o' z* P7 d% \
A:RondellES + L T; e8 C5 u9 b! c1 P5 c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 ]1 k8 g, ]- ^2 x5 ^8 @# @48.Which of the following is a diced cut used to garnish soups?
9 }+ `! ?, w7 n$ T下列哪项是切成小方块用于汤的装饰？5 H$ R$ I9 |- z6 d- a
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) j- M" i& d. t; u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" P; G5 J6 L4 f) Q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！！——
. @8 `# P9 u. [* B( dA:Gaufrette
) U% f5 o* H7 O" mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; D' G& I# d F, cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# V1 j/ r4 M a/ q# CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% U8 m- j7 v: ?6 I4 l# P2 P, i
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 o* y3 C* j* |) @" s7 L( m+ q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）
* l9 } ^$ L" d: HA:Cilantro 胡荽叶 香菜
! [: M+ l1 O1 ^7 q( Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( }+ r, ~# ]* M% V
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60.Allspice is made from:
' z- N8 M$ a! l- A 多香果, 多香果香料是什么
3 F- q: f8 m$ Q; l$ H8 H+ Y2 ]$ M5 ^$ shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 J" X1 H( d7 {; j: ~" G8 uA:A dried berry 干浆果
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3 j2 L) h# f: i; f61.Which of the following are used to make a sachet d'épices?
* y- |( `3 T6 H下列哪些是用来做香包德épices？
) A! W* z2 N. ~: ?; t$ _/ ?, ahttp://www.sachetcatering.com/
! R( v; N K2 t/ l( W! |A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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4 X) H, {) ?. u62.Which of the following condiments are not soy based?
4 T" U. A, i* M+ b* A下列哪项不是酱油调味品的？7 v- q: R/ F; R. z' q7 k
A:Wasabi 日本辣根
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. s7 F0 L: g* q6 s. \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 t+ J) U1 A8 s2 } ?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：
* x. F1 W% j$ x: ~- z _A:Pasteurization 巴氏杀菌
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! {6 K( X1 F" v/ n" `8 W64.Which of the following steps is not the correct procedure for whipping egg whites?
6 G7 J3 d4 J. J- s下列哪个步骤是不是正确的蛋清搅打程序？* T d+ A* Z- n, \5 K, }. Q
A:Allow to rest before use. 允许休息后方可使用。
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" p+ E* C3 W5 M. h) A. K! F% m65.The weight of a large egg is between:一个大鸡蛋重量介于：
; F8 k* m7 _5 M8 ~) E, }& m' cA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing. A! V; l) J: ?$ {. v
炼乳是一种浓缩牛奶 是去除什么做的
' [3 ~& T0 Y' f% rA:60% of the water 60％的水3 A6 Z7 g2 Q! M! [, }3 c
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67.A method of cooking that transfers heat through a liquid or gas is:
" C2 ~8 v. T# n一种烹饪方法，通过转移液体或气体是：
/ R' h2 M b+ z G( t, ~2 j RA:Convection 对流
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, J6 {) B. C) `+ C# D+ C68.The cooking of starches is known as 烹调的淀粉被称为) ? e' q5 f5 g9 Q0 y
A:Gelatinization 糊化+ |( G2 J/ s5 A! \
' `5 @* M( M2 |1 P" a: g% a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
) b" ^6 z/ W1 A% vA:Braising 烤( d/ P% i+ ~1 T, A+ a& r" r
, Q/ Z6 W% j+ p70.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：/ M0 T5 c0 y- e/ Y; |0 I
A: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
- l B: P3 e4 mA: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
' t$ p% \3 z( q+ D2 ~0 tA: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?
6 r, I* d' P7 f; U下列哪一项不是用于制造高汤（低汤）的原则？
! }) F9 J: s' D& JA:Start the stock in hot water.开始在热水中操作
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/ R; s, S# V1 O; R9 E74.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
# Z ~4 s/ Q% D$ ]6 w! M6 U3 { ^7 wA:Remouillage 法语熬汤
6 D ]# Y7 s5 c$ B0 a4 Q$ F9 Uhttp://www.haibao.cn/blog/post/176242.htm |
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