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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:: t4 U7 g% j# v) j. j5 O
哪位厨师最早带来高水准浮夸的美食: e- h3 m+ e7 j4 g; z
AAntonin Carême 人名 安东尼·卡罗美" E; B# i! \/ o) A) O- k# f4 `
7 n+ B$ `+ L$ K% Z5 U5 D. A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& j- J! l4 P- b: F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. f. f! I& E) {. b5 }A:Cast-iron stoves 壁炉- w4 E8 ^2 _! A8 T1 x
http://www.usstove.com/products.php?id=6
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) U& j) u' \: R& s7 C28.The French term used to describe the roundsman, or swing cook, is:# L/ E. y' g9 i; q" S. ~. I
法国术语，用来描述roundsman，或摇摆厨师是：/ R1 o, \) y2 j) W% v# @1 U
A:Tournant 图尔南! p0 V# F9 D0 d9 l0 Z" z' n
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29.Another term for the wine steward is:
, ~% t8 k i" F2 H, ^2 }; C葡萄酒侍酒师的另一个术语是:
0 L t: ^4 v4 a4 YA: Sommelier 侍酒师0 N5 U2 e9 B4 O
& a2 i" i4 B2 j6 s8 Y30.Molds, yeasts and fungi are examples of a:
. H1 B* h- Z2 F2 L3 @霉菌，酵母菌和真菌是一个神马例子
8 v. o) l. t6 p/ ?9 s" xA:Biological hazard 生物危害
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) [' T0 L( x; W( U z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ Y" T9 [: Z# |- a: s; x3 v3 t$ p+ w根据加拿大食品检验局，食品的危险温度区在多少之间：
, O/ p2 @4 }2 B: Y/ lA:40° and 140°F (4–60°C) 4-60度' e3 ]; F% a1 P0 V* ]
+ B0 t9 w+ L( E4 e( [$ U32.All bacteria need the following for survival:3 g" v9 m( n# m+ ~# ]4 g7 [8 O; f
所有细菌生存需要以下哪些内容：
5 ^2 m3 I6 a8 q( a' P+ Q& ?A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值5 Z: a( S% _6 X, y
# p, W9 T- ^$ u33.Which of the following correctly represent critical control points in a HACCP system?9 i0 `6 R# y1 w3 R2 n, k
以下哪项正确表示了HACCP体系的关键控制点？0 b! q; }7 W8 F+ N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - f2 W4 A5 [/ e$ V8 C
食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 Z2 E( C; b% K* ~8 ^4 N
" ^" l+ ]# c2 m" m34.Which of the following is not an example of a carbohydrate?+ P' [0 _2 Y7 j4 w% A. x0 z
下列哪一个不是碳水化合物的例子？# g. n, K/ _3 ?7 l% ?+ S
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:
% g- w8 b. }- n/ u7 d液体脂肪做成固体这个过程叫什么
3 F+ D) m9 T/ uA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! c8 g7 @6 G. G0 t; E
下列哪项不是脂肪替代品的一个例子
* Z& h; K+ B V) v6 F2 q$ H% ^A:Acesulfame K 安赛蜜K表; F2 ]4 S- n- H+ f" w1 \
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37.Health Canada requires that a product labelled "fat free" contain:
1 A. D f5 B2 [* |8 k加拿大卫生部要求的产品标有“不含脂肪“包括：( T* V+ ^; D7 {) O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 P, B3 _+ f& j& [7 w. ]38.Which of the following is not a problem associated with converting recipes?
3 N K+ `$ s7 l' ]; t* T下列哪项是不相关联的转换配方问题？) r f& f% b2 L" _: R
A:Unit cost 单位成本
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& _6 h2 ^: H& F/ u! a0 `39.The condition or cost of an item as it is purchased from the supplier is called:; J3 V) ~/ [/ {7 r3 Q" p4 Q
从供应商采购的物品的品质或成本叫什么
+ g3 d9 V; g( R8 T' U# F8 |A:As-purchased cost 购买的费用* z7 w! P) Y3 C) y
1 Z' q* y; r$ p" }40.The amount of stock necessary to cover operating needs between deliveries is known as:: Z4 D, P9 C% h0 [* A
在新货到来之前用于日常所求的必要库存量叫什么
" c- J1 i) B' q5 Z. Q) SA:Parstock 基本日常最低库存$ p& h3 w& U1 p" g" O: p
2 ?9 _; k3 s4 k6 G- g8 s- ?41.Which of the following abbreviations is used to describe the proper rotation of stock?* }3 j' ^6 i8 y* r3 ]3 A* Y
下面那个缩写是用来表明正常库存流程？
- f c1 b/ i! {0 U2 ^A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?9 Y7 |7 D, K4 G
下面的那把刀是用来打开蔬菜吗？$ o3 M% u; F; E. i
A:Bird's beak knife 鸟嘴刀9 l* m# o/ k- ?+ u6 y# R% F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?# R8 X0 }8 E# ]$ ^" K
即时读温度计最好用于那方面？
' Q! a- O- E6 C) `5 D5 Z6 _A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 X9 v/ @3 }: P5 y1 p, B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) F& I; \4 P2 w( K, ~0 E5 g" z1 H6 q" j
下列哪些金属材料受热均匀，通常用在铁板而且非常重
5 |& K) F. z* D0 o+ r* BA: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?, S2 y5 V" R3 _! n
哪件装备下面有一个可移动的碗和一个S形叶片？
/ z0 d0 D/ N" e4 W9 HA:Food processor 食品加工机2 _7 u& s, [7 O( d2 z2 Q7 Q
http://www.google.com.hk/search? ... iw=1263&bih=572- i0 _) z0 M( {6 I' j9 J! c
7 T- k8 }9 i! `, o* u* E$ G3 S: P- x" c! {46.Which of the following is not a rule for knife safety?
0 v M7 G) a0 L- b2 K下列哪项不是用刀的安全规则？
+ B" y0 u& p# F! {& [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& I8 s" v. O% H; o
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% B- I" F: E W" _9 S
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？; o4 i a3 W, E! @# B6 X( `+ m' F
A:RondellES
: Q# N5 F) e6 O. Q) @; e l6 c! Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 G9 a* a" B, v0 V0 b3 K
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48.Which of the following is a diced cut used to garnish soups?; z/ K# q5 A' t
下列哪项是切成小方块用于汤的装饰？
# g- d8 R) K& U4 G3 O, b; |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' @6 s6 P' _# ~0 K; ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; b5 G3 R" v: P
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！！——3 ~+ a$ o$ O8 }2 u$ Z
A:Gaufrette
# v7 z9 l2 ?8 N/ W6 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: s0 ]8 i$ G; r, |- a0 V, ]5 W4 ^ R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& p2 q& K/ z7 R, D( _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?
2 U* F; I) m2 B @7 l" F8 C) n! O: M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）4 ^3 J0 I; Q( M, o
A:Cilantro 胡荽叶 香菜" V: Y: ~5 Q( F; |4 U; V1 u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# S, o2 u* Y( X0 x
' W% S# O) E. W" }- a3 R; Y* E# y5 w60.Allspice is made from:+ N1 Y7 t& [3 V
多香果, 多香果香料是什么
: _) T: n9 T' ~! b, V$ Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 W8 z" h! i/ Z( k' X. MA:A dried berry 干浆果% p9 W1 ]3 d! L0 A
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61.Which of the following are used to make a sachet d'épices?5 y4 K4 r0 }$ A( m m$ F
下列哪些是用来做香包德épices？
( a5 c5 n5 k7 ?& B/ p2 K- Phttp://www.sachetcatering.com/% K9 ]7 T1 }. H8 K) I& s% |7 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香8 C- a: S7 U2 \% _: i& w* i
$ M. B8 H3 v/ j62.Which of the following condiments are not soy based?
$ s a% T7 E( K2 J. y% W7 `下列哪项不是酱油调味品的？! q q8 u( S8 x. n3 D
A:Wasabi 日本辣根2 o9 g2 Z4 I7 G! l) E- M1 s
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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:
8 }, H1 a* T. b7 b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：! w% l! ` P! `8 d" I! e1 y" v
A:Pasteurization 巴氏杀菌
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) e; W F W% O64.Which of the following steps is not the correct procedure for whipping egg whites?
( R4 o$ `; a' _% S( L4 V! ]1 W! i& D下列哪个步骤是不是正确的蛋清搅打程序？9 m$ t8 d. c, Z# ]% A+ {/ R& r
A:Allow to rest before use. 允许休息后方可使用。
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1 r9 }; _% x8 H0 E, H* p6 E- F$ v65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 {# A: X0 h% Q0 T% t7 F1 o* IA:56g and 63g 56克和63克; W" j/ Q2 ?4 b5 t' j. h; Q
; K# ?. |2 {/ o3 \! n& H66.Evaporated milk is a concentrated milk that is produced by removing! L& e9 a- Y- r( @ f0 m
炼乳是一种浓缩牛奶 是去除什么做的7 s' u. n3 p5 v" u
A:60% of the water 60％的水
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% N& E, M/ [4 f; D7 ?: K67.A method of cooking that transfers heat through a liquid or gas is:
# o0 Q4 P0 K: Q* R6 @一种烹饪方法，通过转移液体或气体是：3 o# s M. Z9 f, K, \# @
A:Convection 对流7 A4 X/ P; x, f' u, j! e
0 n- a( n! _2 F) H1 _- Q68.The cooking of starches is known as 烹调的淀粉被称为5 J3 P9 @9 Q$ p5 w: {
A:Gelatinization 糊化# c) j; E V0 u( E: ^, N
( a5 c+ u: W5 G% T7 @5 o: e: P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？. y! N9 K( K. H
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：# t [8 D% ^3 d' x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 C$ c: b. j/ 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
& r6 P8 l+ r2 M4 J2 z, XA:Fumet 原汁
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1 V+ _/ f' G# 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$ ? H1 K: y; n- w) t$ U! K
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜8 N; l3 s" O7 C; K- A$ d
0 A$ S0 u( d. p/ y# S73.Which of the following is a principle not used in stock making?2 Y$ {- A: }- ^: X
下列哪一项不是用于制造高汤（低汤）的原则？
) y+ {7 U# o, E, M+ o8 NA:Start the stock in hot water.开始在热水中操作
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0 _# ]' q5 L+ J( P g* M; }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/ }1 x$ d) ?& i
A:Remouillage 法语熬汤
' a" b$ Y P5 _/ x6 jhttp://www.haibao.cn/blog/post/176242.htm |
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