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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:
/ B2 A% T* A5 f6 v; ^+ T/ \哪位厨师最早带来高水准浮夸的美食' b0 A/ [, ^& t' o7 w
AAntonin Carême 人名 安东尼·卡罗美
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: Q: p4 M4 v: p2 q2 U8 M: d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 E1 r F7 q/ c& x! y/ {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ ]3 E9 ~7 }, S8 J' Y/ dA:Cast-iron stoves 壁炉
: |1 {8 B' X, a; {. `7 |2 khttp://www.usstove.com/products.php?id=62 K/ L; ?2 m4 i
+ U" _. d u, z3 q* H28.The French term used to describe the roundsman, or swing cook, is: I9 T6 {; P- E7 W+ n( Y) X y- l
法国术语，用来描述roundsman，或摇摆厨师是：
, i) Y t# G Z3 W( lA:Tournant 图尔南
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29.Another term for the wine steward is:
n2 m# ], y- J葡萄酒侍酒师的另一个术语是:& ~; N0 U9 n/ E a8 n* u
A: Sommelier 侍酒师9 p+ e4 D# w0 p, S! {. A
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30.Molds, yeasts and fungi are examples of a:
& p) t$ P, v1 T" R, K霉菌，酵母菌和真菌是一个神马例子
' W' J, e( T3 h$ s$ C" \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:) D/ l: q$ V$ t0 Z! H2 W
根据加拿大食品检验局，食品的危险温度区在多少之间：
3 D Q* @8 F4 i, d& SA:40° and 140°F (4–60°C) 4-60度
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, i5 ]' [) S/ N8 ]) X32.All bacteria need the following for survival:( q! ]# e8 V" v: h! k" V+ D7 S
所有细菌生存需要以下哪些内容：4 ^5 J7 C$ l8 f
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值0 ^4 S H% ~% H ?) E e3 `7 h# F
1 s% b# }6 u- H! {5 E+ D9 l33.Which of the following correctly represent critical control points in a HACCP system?
g1 }- z+ c7 M* f2 V1 F以下哪项正确表示了HACCP体系的关键控制点？7 P$ r) J6 U W3 B* c* }6 g9 B) I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& Z8 ?* B# z, e( ~, Q& N3 Y4 C0 o$ m食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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% c- Y: L/ g0 o) G. ^8 I* {! w34.Which of the following is not an example of a carbohydrate?% b) G: t* H1 x }) \: M
下列哪一个不是碳水化合物的例子？
1 f( x r' R# U" S t' l, LA:Essential nutrients 必需的营养物质! M1 [- Y9 ~+ U! Z$ T
4 g, ?2 Q6 ^& l [3 c9 W) X35.The process by which a liquid fat is made solid is called:, N9 I6 v$ u- a
液体脂肪做成固体这个过程叫什么
. G- ?0 y/ @$ Y ]# ]& PA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?/ p2 W7 ]) v- F2 _ m5 l" E" G- r# X+ M
下列哪项不是脂肪替代品的一个例子6 P( s% E! p2 D. ^$ S7 l6 c9 n
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( s7 U% s8 {! J6 D加拿大卫生部要求的产品标有“不含脂肪“包括：
- n/ Y/ ]7 D2 ?1 _$ SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* b& [9 Y! s; l+ P1 r+ _6 V s5 `
$ b: h5 K" m) z1 A38.Which of the following is not a problem associated with converting recipes?* w' T- y' q/ t
下列哪项是不相关联的转换配方问题？
8 h( Z; }- T5 t$ {A:Unit cost 单位成本4 P0 a+ A; w. F3 B! J0 n1 v }: G
; q% E7 ?- K/ ]: h4 c7 ~: y39.The condition or cost of an item as it is purchased from the supplier is called:
1 u4 u; m9 S" A9 Q从供应商采购的物品的品质或成本叫什么
' l1 j6 `, ?2 n: pA: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:
z5 M8 t" A: I! r) d; A在新货到来之前用于日常所求的必要库存量叫什么: s' q& \/ U4 s0 b7 j+ f
A:Parstock 基本日常最低库存
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' ^6 C4 E( Z+ q; k" }: k/ i! t41.Which of the following abbreviations is used to describe the proper rotation of stock?; K4 ]# n, i6 J, N9 D
下面那个缩写是用来表明正常库存流程？; r0 J! |% r$ M# x
A:FIFO=FIRST IN FIRST OUT 先进先出8 `( \0 O, ]' n5 R6 P% T
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42.Which of the following knives is used to turn vegetables?" I6 N, x, m, y' j- q5 a
下面的那把刀是用来打开蔬菜吗？
; \5 _9 |+ Z0 t4 J( IA:Bird's beak knife 鸟嘴刀
* a2 r" S+ |' l1 @ j# khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ f0 \+ ^4 }% G' Z) z: _43.What is an instant-read thermometer best used for?
5 {& _6 i( ?9 P+ Y" e$ v! ?即时读温度计最好用于那方面？
# h/ x3 D1 t3 X! ~& kA:Checking the internal temperature of a roast 检查被考物品的内部温度! o0 T# b3 r: e' k9 k; P( T4 m
; e( h# @- P3 Q2 G2 s! \$ B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# N- z* c { W: t8 i3 L" s
下列哪些金属材料受热均匀，通常用在铁板而且非常重$ S8 j, g3 ]$ d% x! e) ^& X7 b
A: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 w& F0 X, `5 s: F哪件装备下面有一个可移动的碗和一个S形叶片？
; I) e1 C: t: V1 V) vA:Food processor 食品加工机- G% c) D7 s9 F+ z
http://www.google.com.hk/search? ... iw=1263&bih=572' p+ ?6 |4 d7 t8 v8 c: v/ B
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46.Which of the following is not a rule for knife safety?
! v3 w) I( ]0 h$ u) ^下列哪项不是用刀的安全规则？/ j5 G0 p7 V+ x- l8 N, E+ k7 [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& ^- w2 s' V! V |' T* w- N: K
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ H- u* F& [) g把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
: V; V6 d1 N/ l) i0 r, a& F$ VA:RondellES 3 r# f) e0 N; K4 p& ^, s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 g+ c9 w! g3 r: M; d2 N
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48.Which of the following is a diced cut used to garnish soups?
8 K4 V+ A7 e0 n/ U& ^. z下列哪项是切成小方块用于汤的装饰？9 f( n0 z+ _3 R& E( c/ n7 d& z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 z) ^! I% a, L/ y4 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! X- H# r/ H' C* J/ M
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！！——' ?0 Z) G5 G7 p* V; D3 X* o
A:Gaufrette
& T" _' t. d' I$ x; Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 L* ~. @7 a- g! ^/ }# G. fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' U. u5 |8 R: pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 A- H c, n& p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( i6 p4 K; s* W0 c
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）0 k8 s; F m1 A1 N t& F
A:Cilantro 胡荽叶 香菜
+ x% I. J+ B! g' shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 Q* k8 E# u n' q9 D
! S5 I! p" W' y" D60.Allspice is made from:& z: y" O% ^0 |& w1 _8 m7 V
多香果, 多香果香料是什么: i; w$ e) C# [* a* f$ e5 O K# [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ D. y0 G& O( _. P
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
( I6 K# O( k! e下列哪些是用来做香包德épices？' T" m5 {( h$ w: a: H
http://www.sachetcatering.com/7 f% U: t" c$ U) X6 j
A: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?7 L8 S& ?- _" L! ^5 A
下列哪项不是酱油调味品的？4 J S! f1 q2 J$ {* h- _2 |4 l
A:Wasabi 日本辣根
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3 v, a4 v$ y9 e A7 W G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 P0 h9 r; ?3 y& ^! {# ]5 I( T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：$ a; p+ B" E* I- x) t$ K, s6 E# D4 N
A:Pasteurization 巴氏杀菌
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& Z, x' M) l$ a; e n64.Which of the following steps is not the correct procedure for whipping egg whites?
* U. t$ q9 P# d E+ u! w0 U1 |& l& h下列哪个步骤是不是正确的蛋清搅打程序？
9 N. Q- ^3 J) QA:Allow to rest before use. 允许休息后方可使用。3 {# |) s# f* @2 w
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 `9 U6 S2 O* x7 `; `A:56g and 63g 56克和63克' T7 M) M( j7 r) m
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66.Evaporated milk is a concentrated milk that is produced by removing& d9 h$ W3 D; h( u
炼乳是一种浓缩牛奶 是去除什么做的
. h# [3 s6 y/ b% X# o& jA:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:3 O3 F. s' t- `5 z! b
一种烹饪方法，通过转移液体或气体是：7 _2 J2 D7 P x* n4 u
A:Convection 对流 n4 s/ C) t$ X$ M3 t+ ^0 a# ?8 G, i+ O
, B5 s6 M( ?$ i" E" ~, j$ T6 a( B {68.The cooking of starches is known as 烹调的淀粉被称为
- n+ B. h9 G' f& OA:Gelatinization 糊化
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: W9 m) x6 v' E( g) X9 \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 P2 g3 Q1 M G) zA: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：* I, J( N( l+ s5 p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 g1 Q% t& ~/ V/ o6 Q71.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
J' `7 h8 P0 p: f; a0 f5 f$ [A:Fumet 原汁
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: x% u7 A1 @" D1 F* Z72.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
8 R: q8 L. j" a$ f7 BA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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5 X$ t- |/ X$ f73.Which of the following is a principle not used in stock making?9 g" C, h6 a8 Z6 e+ n- {$ I& g
下列哪一项不是用于制造高汤（低汤）的原则？# `8 @1 m& r- ~/ W8 G- `
A:Start the stock in hot water.开始在热水中操作+ w( w$ y6 y3 m* S
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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1 Q" l8 W, j( N2 p1 A
A:Remouillage 法语熬汤
6 `' r/ H0 p/ ?2 Z, Dhttp://www.haibao.cn/blog/post/176242.htm |
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