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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:7 ?4 p( \; ?; w1 V
哪位厨师最早带来高水准浮夸的美食
9 o0 h0 @/ z$ O+ K# d( B0 g- yAAntonin 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:6 Y; }+ V1 x2 Y. l0 y; 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 。& K; l: l6 V+ |4 g
A:Cast-iron stoves 壁炉
, K# R. H0 @9 E! N8 ^* \+ J! phttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! Y( h9 ^( v1 h8 b. j2 y) y( s法国术语，用来描述roundsman，或摇摆厨师是：
1 v* P+ r! b0 {, @1 S o! |A:Tournant 图尔南- S) ?( ?5 A5 @* L
# e. R2 S5 i& @1 t" R( E' u29.Another term for the wine steward is:
0 y% } q5 j; ~: G f葡萄酒侍酒师的另一个术语是:" M1 r9 ?, s2 \: }
A: Sommelier 侍酒师" `1 L" j" X8 y( X- j
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30.Molds, yeasts and fungi are examples of a:
" e/ V) p% |; O: ]霉菌，酵母菌和真菌是一个神马例子
& o0 U! h8 Q. E6 N! uA:Biological hazard 生物危害5 {* ^. w+ f! u" N" V. P( N: g# i
% c. o6 X: j! |4 z7 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 P2 B6 E( b0 C" n- V
根据加拿大食品检验局，食品的危险温度区在多少之间：
$ H/ G+ z# x/ {' I& u6 RA:40° and 140°F (4–60°C) 4-60度
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y! |; d2 w! G+ S7 z8 ` S32.All bacteria need the following for survival:6 O; m' |5 J" a
所有细菌生存需要以下哪些内容：
' W+ t6 R' M4 p$ V, c: cA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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4 S- s/ t' q5 `1 e; \33.Which of the following correctly represent critical control points in a HACCP system?
) C Z; N% x: s( Q1 f4 A9 d& i" A- l7 l# O以下哪项正确表示了HACCP体系的关键控制点？8 W5 U: }2 v+ c1 S6 K! ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 N7 }. R4 d7 [, {; r7 r食谱，接收，储存，准备，烹饪，保温，冷却，再加热- D9 }3 p [" a
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34.Which of the following is not an example of a carbohydrate?* N' Q# ?/ ^' v% `& a5 |$ ]
下列哪一个不是碳水化合物的例子？3 Q. D' w3 D' @7 G: N
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:
% R$ t% {' F. M- e" D; {液体脂肪做成固体这个过程叫什么5 `: c' c( A9 k2 J: O( U
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 c- q3 B) N2 \1 ?# [. H下列哪项不是脂肪替代品的一个例子
4 W8 _* m4 Y" p4 P8 Q" s- \A:Acesulfame K 安赛蜜K表
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+ R) N: H) m3 @9 a37.Health Canada requires that a product labelled "fat free" contain:
& |; ]) C# c3 n+ ^0 z+ ^加拿大卫生部要求的产品标有“不含脂肪“包括：: @. q+ x) c, B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) O2 h4 k' g! W! t. \( s; K3 ?
6 [- c* l1 U( `) h* m+ M38.Which of the following is not a problem associated with converting recipes?
9 \& }+ t' H6 `' p. f- O下列哪项是不相关联的转换配方问题？
; N& q, w, n& `A:Unit cost 单位成本
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3 R6 W% @& H U( p6 Q. g9 E39.The condition or cost of an item as it is purchased from the supplier is called:7 }+ b3 V# M6 t+ G0 s6 \
从供应商采购的物品的品质或成本叫什么
8 i& R3 ?& D6 }6 ]& WA:As-purchased cost 购买的费用( d* {: U4 e5 Q3 q. Z# `
6 `- k+ d2 _$ K3 s7 P+ ]40.The amount of stock necessary to cover operating needs between deliveries is known as:- [3 r! o+ X9 F/ C$ ^7 G
在新货到来之前用于日常所求的必要库存量叫什么- e% J+ {- n& z k5 k v) s
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% ~2 E- \: J9 t* t( I2 W3 H
下面那个缩写是用来表明正常库存流程？6 k, E' d) t# q- L9 n* V
A:FIFO=FIRST IN FIRST OUT 先进先出 s5 B, v, q8 Z5 T$ q' A
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42.Which of the following knives is used to turn vegetables?
' Y& R* a$ T( L, u" _下面的那把刀是用来打开蔬菜吗？8 o8 V; I5 x7 T; \% f. c
A:Bird's beak knife 鸟嘴刀
) ^( U$ Z/ D- F2 F" ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; l5 @3 a& W u, K
% s8 p( M! _7 K) C/ `43.What is an instant-read thermometer best used for?
' d0 K, ~! P$ F5 e) f& V* r; p" @) H, Y即时读温度计最好用于那方面？, f5 r/ d' V: s5 K! |
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?) m& m2 Z9 D5 Q$ j; I: B4 ~% P, u0 P
下列哪些金属材料受热均匀，通常用在铁板而且非常重
8 M# J ?1 ]# b7 a3 c2 f0 UA: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?
5 V" K, K3 d; D' u6 C$ E. ]) m @哪件装备下面有一个可移动的碗和一个S形叶片？
+ Z. |% E& i7 [5 X- ~3 iA:Food processor 食品加工机; z" h) h: _( C
http://www.google.com.hk/search? ... iw=1263&bih=572 c B: o3 E0 d; ?' Y/ x6 W
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46.Which of the following is not a rule for knife safety?7 N+ c6 Z+ u3 o! N3 S
下列哪项不是用刀的安全规则？
( f" F* O7 K7 d! w) ]1 ?- {2 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. L) t' _' L! }0 a& E: a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, k8 l+ B3 @# b5 X把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* P. p% c1 q& f X3 s* S6 Q; n& m" IA:RondellES # B% G5 P1 E* p2 C! T" m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, r9 a5 P* H, P8 l& b- O
. T( `% A! T8 a( P% q48.Which of the following is a diced cut used to garnish soups?4 i2 M! U. X9 r
下列哪项是切成小方块用于汤的装饰？: t+ }9 I3 d1 F& Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! X8 w4 E4 W' M& H7 m7 I+ ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 T4 ~6 c8 _) w: U
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！！——! d [( r3 A( S* J3 r2 q
A:Gaufrette
: X" P8 ]9 ~' Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' ]( z. p! z. U q9 L# H9 p: Q5 \7 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 v# K% C. X# |6 q$ T# [! SGaufrette :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?2 h1 l- y9 a* V' A* A) R4 ?4 Y
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）( R) _; T5 A! q" `
A:Cilantro 胡荽叶 香菜
) w7 J' }7 P" H: {* y! f0 N7 Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# }. I6 K, t; q& S* x% @+ ]7 ]
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60.Allspice is made from:5 {% `* J/ B, q# c$ W' u5 [
多香果, 多香果香料是什么0 V3 r- F0 y \( ?. O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 M& ?" G- N _% t' zA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
; R# _: k: [+ J* v4 J. \+ A下列哪些是用来做香包德épices？
4 \8 I7 [$ @, v) G/ j% Z! mhttp://www.sachetcatering.com/
2 p# }+ v3 h5 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?, C6 O; h* D9 X$ N
下列哪项不是酱油调味品的？1 W$ Q; H2 X! j9 W9 X+ m! \
A:Wasabi 日本辣根
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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:% [# L2 X) r; e, J% _; ]; ` t1 R6 _
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：
# p4 B2 ~6 o: P `6 D: yA:Pasteurization 巴氏杀菌
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( G; E( E+ G2 O" M2 D9 u/ x5 h64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ~3 G7 E3 J5 g, ` s& l下列哪个步骤是不是正确的蛋清搅打程序？
% @. k- V/ m- {: O( g/ dA:Allow to rest before use. 允许休息后方可使用。* K) o# z5 m4 @( \
+ ?7 Y2 n0 w+ e) R( K* o% T65.The weight of a large egg is between:一个大鸡蛋重量介于：2 B- G, l" v/ |. o
A:56g and 63g 56克和63克% P' Q6 X! h! e- y. Y4 v( j$ L3 Q8 f
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66.Evaporated milk is a concentrated milk that is produced by removing
. l: R3 i; }/ @* q* P& H" Q& i' g/ S5 q炼乳是一种浓缩牛奶 是去除什么做的
: a6 C3 @) p" X3 I+ L5 u0 |) }: u7 EA:60% of the water 60％的水1 I' N1 R0 G; H2 X- R# S
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67.A method of cooking that transfers heat through a liquid or gas is:" }5 s; t+ F6 R, D7 t/ S
一种烹饪方法，通过转移液体或气体是：
( _/ C2 p. b1 f/ O( cA:Convection 对流) {/ h, O2 f+ X7 d! q
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68.The cooking of starches is known as 烹调的淀粉被称为
* A" b; j. }( [# C+ fA: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？
; O" y4 e. I f6 A1 K& `A:Braising 烤+ `$ j+ z( B9 L; T8 V7 z
; w3 R: M k5 A7 t3 _- U5 o+ A70.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：) D6 }0 B3 R8 [. S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, h0 h8 r: p* N
( u* Y' h& e( m/ O( O$ ~' j# w( |* w1 W71.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0 f( {$ _/ r# r) R* i1 q& }
A:Fumet 原汁
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& @3 e( P% |4 g- x$ F4 d; e72.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
$ j, ^) A. G1 ^2 \4 aA: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?
) h. n4 l0 q; }9 `: b$ X下列哪一项不是用于制造高汤（低汤）的原则？. A/ p" X+ |/ l
A:Start the stock in hot water.开始在热水中操作4 G2 }0 ^' Y! i" L
9 E, S: H2 C; N2 O# j74.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0 n+ J5 o: X2 Q5 p: K* B% Y2 S$ s
A:Remouillage 法语熬汤
! \' \' `8 X6 ghttp://www.haibao.cn/blog/post/176242.htm |
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