 鲜花( 33)  鸡蛋( 0)
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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:
$ S D4 a; Z9 c( M ] m# `/ Z/ J哪位厨师最早带来高水准浮夸的美食/ t5 R) s2 `4 w- w
AAntonin Carême 人名 安东尼·卡罗美9 w$ ]( N6 \6 B9 d, s
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 W1 t! {$ E, |) ]2 O+ Z! ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# @: Q1 ^7 {0 j N% T) YA:Cast-iron stoves 壁炉( c3 n9 f2 a/ F0 G1 p4 w
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:
/ A# ?3 v- r" P# D法国术语，用来描述roundsman，或摇摆厨师是：2 a: _$ ^$ X) v3 ^* P
A:Tournant 图尔南
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6 O' n. _/ ]6 |, t3 }: h29.Another term for the wine steward is:
" R& r% r0 X# |葡萄酒侍酒师的另一个术语是:
9 |: |0 g7 j9 j6 C( XA: Sommelier 侍酒师( h/ L% O9 e3 h1 g) z
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30.Molds, yeasts and fungi are examples of a:& }# f, a7 j% r; A) Q
霉菌，酵母菌和真菌是一个神马例子
* T/ E" m+ b/ n8 G; T3 sA:Biological hazard 生物危害. i0 q; N( q% {$ [) Q
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
r# M+ n. I" u& j) n, D根据加拿大食品检验局，食品的危险温度区在多少之间：% |: Z. _ b" Y5 V
A:40° and 140°F (4–60°C) 4-60度& Z# b$ [: H# p/ m, r
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32.All bacteria need the following for survival:2 r: c; p5 ?4 S5 C
所有细菌生存需要以下哪些内容：1 P6 l. W9 Y; c+ q; {- u
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值2 N! I/ c$ Z$ ^# I5 u1 k
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33.Which of the following correctly represent critical control points in a HACCP system?7 S( C6 t) g( P" X. A+ f( i* R
以下哪项正确表示了HACCP体系的关键控制点？ _' d- |6 N" I& X% b% k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " q9 Z8 \6 q: f% E, a
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?
1 I. \: ?( a3 c" N下列哪一个不是碳水化合物的例子？
% S! J. r5 h* F! J0 bA:Essential nutrients 必需的营养物质- Q1 F: O* J2 ], h7 K# I
. N9 p3 L1 ?- W5 w; E35.The process by which a liquid fat is made solid is called:
, h; b: ~; q2 x% G液体脂肪做成固体这个过程叫什么
; t! K" k. o% g- Y0 B; m# gA:Hydrogenation 氢化
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& x$ `" U( @- A36.Which of the following is not an example of a fat substitute?" n# m' l/ M* E+ C* w: e8 i
下列哪项不是脂肪替代品的一个例子
; A! H9 k, N- R' ^2 G5 |8 {A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:& ]3 C6 G1 [6 N& B7 |1 f" a
加拿大卫生部要求的产品标有“不含脂肪“包括：) V/ P2 ~3 T& N9 x( u2 Z- X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?% o& Q$ I( _2 l+ l6 i
下列哪项是不相关联的转换配方问题？. p7 q' p1 }% j
A:Unit cost 单位成本, f1 [8 o8 x$ e8 o, @( E/ `
- v- A9 L4 [5 J2 h. D" C3 A6 b; ?1 L39.The condition or cost of an item as it is purchased from the supplier is called:
% x! f. q1 n# o% E( {, F+ D; j从供应商采购的物品的品质或成本叫什么) A: x) R7 y2 }4 N" W% V. f
A:As-purchased cost 购买的费用
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6 z. [) X- w: a, z- K8 Y40.The amount of stock necessary to cover operating needs between deliveries is known as: d4 I( i/ e Z- Z5 s- Z L
在新货到来之前用于日常所求的必要库存量叫什么3 {9 d( F' E3 h8 }. R" ^8 d* W B+ g
A:Parstock 基本日常最低库存: H# m5 j% Y% g3 d: a2 d3 {
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41.Which of the following abbreviations is used to describe the proper rotation of stock?8 u$ `# {. M9 b- W
下面那个缩写是用来表明正常库存流程？& Q) D) m# M1 X6 u, t
A:FIFO=FIRST IN FIRST OUT 先进先出* b+ y# a m+ h" J
3 V, O) o% u: C: R4 Y F42.Which of the following knives is used to turn vegetables?
( G) t# z8 ^. i" `" y- W* e! h下面的那把刀是用来打开蔬菜吗？, Q1 _7 ^) G" u" t) S
A:Bird's beak knife 鸟嘴刀
: j! ?2 I& O: H7 K& q/ a* Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: W) F4 Q! Z. Q& Z* c43.What is an instant-read thermometer best used for?
5 e0 Y. D5 P1 S5 {即时读温度计最好用于那方面？
) o# w& O7 \% lA:Checking the internal temperature of a roast 检查被考物品的内部温度! G: ]: H" ^1 w5 W6 ?
% @/ j: U) d) a6 `5 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 E( A3 F: S5 q$ R2 l% L! W
下列哪些金属材料受热均匀，通常用在铁板而且非常重
$ L/ n% Y: \6 {+ JA:Cast iron 铸铁* d" L# I$ C( t4 _ x3 H f
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* A; P# ]( d: I8 `9 e9 N% p/ R8 a哪件装备下面有一个可移动的碗和一个S形叶片？
7 x# w1 n6 a7 E9 d- p. P2 iA:Food processor 食品加工机
6 \& v7 z5 e7 P E6 r4 i$ Mhttp://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?
2 a6 a: k. z, b2 @6 H) Z$ b下列哪项不是用刀的安全规则？! P% Z/ w# X- p) Y j+ n* A7 |# ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 _- K. B. R' D& v6 l) z/ ^( ~
5 l4 e( H/ Y7 K, {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( y8 f7 J; Y4 n; z把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* t/ [7 ^0 x+ u) h2 ~% HA:RondellES % Q( R. v w/ m% Q3 ]. H3 r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' b8 R6 j: q8 z: }, A; I+ A+ c
p; L+ m1 H, V9 G$ q6 g( k, E48.Which of the following is a diced cut used to garnish soups?" X4 ^8 `5 o8 B- W% N, G' \* E
下列哪项是切成小方块用于汤的装饰？4 G4 h, V6 P$ [- z) q" F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; C0 V, t' m& {# y9 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ w. ^ ^6 C$ m3 q1 O" b7 ]2 ~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！！——1 k1 X4 O) R! W% D! j" T% E
A:Gaufrette
- T+ b6 F9 l; b2 o$ bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ F- s$ r+ e9 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; A0 t9 g- y; Q# z3 v7 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% E* o) ~9 k# t7 L, S" G! t. q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 Y! v# L4 f4 U
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）9 n+ c$ y9 t) W5 q M! \& w
A:Cilantro 胡荽叶 香菜# v/ P/ s4 ~( W& M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ O( l3 E6 j6 b) }% U0 O60.Allspice is made from:8 M0 s9 j8 b: }" q
多香果, 多香果香料是什么) ]" n _$ X. Q. J; T, j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: U2 g9 H s5 L" C% F6 F, N
A:A dried berry 干浆果
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& E! e' C6 X4 i" }! C61.Which of the following are used to make a sachet d'épices?
* M) P. X! D+ ?% P下列哪些是用来做香包德épices？/ w' x4 E# w3 I, T( _, w2 N% v4 e
http://www.sachetcatering.com/* Q( C$ v* ^1 S% h. y7 ~5 U o( V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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6 s; @3 }# N H; e3 y6 J62.Which of the following condiments are not soy based?
% |; o7 N5 ]. R* Y! I. N( J下列哪项不是酱油调味品的？
2 x0 V0 s+ |; A1 ]* YA:Wasabi 日本辣根6 E6 q7 O2 h* u( O) b% ^) ^/ m+ d+ M
2 G; `' `; I. p; h |; X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* n6 ~; y% s: @2 j$ n G4 x3 {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：
+ z0 N: E9 w# R9 A) F) Q, ZA:Pasteurization 巴氏杀菌
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) s# ^0 Z! z. Q( w! u, q2 G t- V64.Which of the following steps is not the correct procedure for whipping egg whites?! |$ w: V7 F3 D+ b
下列哪个步骤是不是正确的蛋清搅打程序？
2 ^* a3 N: B* g- ~+ tA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
! P9 Y. E) v& r U5 S2 x# B! i& ZA:56g and 63g 56克和63克% b4 ~% Z* i" s* x8 R$ V
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66.Evaporated milk is a concentrated milk that is produced by removing
$ W u% W- }- n7 O1 d) A6 Q炼乳是一种浓缩牛奶 是去除什么做的7 x# m! @! Q$ ?2 R8 t" V2 V
A:60% of the water 60％的水- ~) ?2 {* o7 s9 L. A$ [2 x W3 B$ v
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67.A method of cooking that transfers heat through a liquid or gas is:: A) ^( q# C2 Y
一种烹饪方法，通过转移液体或气体是：6 K$ h" m. X' |) ?* ^
A:Convection 对流0 j5 V9 J2 T6 |4 w0 ~. d! E0 I: R ?
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68.The cooking of starches is known as 烹调的淀粉被称为
2 H1 S" F, d0 F; q3 y! N4 cA: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？
) u& V+ ~7 l Q0 H! DA:Braising 烤
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7 z8 u- R/ L3 i6 {; x9 h- \3 x9 G70.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% S0 x, O' aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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( H: S0 @- v& T: V' ?7 J0 p! e71.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7 l, W; ^* ?9 q X4 \8 M
A:Fumet 原汁9 d8 s3 }- ^# P! P5 \% q
1 F6 |$ o4 U* ^) o72.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" i1 W2 U3 `. T- B
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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' w$ A4 g1 j& F b/ I73.Which of the following is a principle not used in stock making?9 i+ ~, O7 v7 G
下列哪一项不是用于制造高汤（低汤）的原则？
3 k( q$ o' w* O5 z. XA: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
% y1 k8 }+ h1 @A:Remouillage 法语熬汤
$ W5 J8 i6 D0 ~' n2 w c" l1 }+ fhttp://www.haibao.cn/blog/post/176242.htm |
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