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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:
j2 L! }" i. F9 f哪位厨师最早带来高水准浮夸的美食
5 o4 c& {" Z2 p1 D% F% xAAntonin Carême 人名 安东尼·卡罗美+ H& m! v) q* H$ c8 q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; m& @6 s& Q7 u. A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ l3 O, {% o* z6 z3 ]A:Cast-iron stoves 壁炉
6 V9 L6 z, u9 L4 [8 M" n. ehttp://www.usstove.com/products.php?id=6$ A/ \- [% @2 Q* n# Q, `7 \
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28.The French term used to describe the roundsman, or swing cook, is:
6 p( o; M( K' [) h/ ]法国术语，用来描述roundsman，或摇摆厨师是：
' d g: v& ]+ G# U( CA:Tournant 图尔南
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X6 E; D& W1 G% a" p29.Another term for the wine steward is:3 J8 v) b0 l1 ]$ }; e
葡萄酒侍酒师的另一个术语是:
M, t2 u( W$ S2 R( k9 WA: Sommelier 侍酒师
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+ \* g9 ~! f7 @) e! h8 m30.Molds, yeasts and fungi are examples of a:3 @0 U% U0 X7 A/ @/ ]/ x' D
霉菌，酵母菌和真菌是一个神马例子$ [# @' g' W1 r
A:Biological hazard 生物危害8 A: p9 j& N" J
+ ?. P9 n5 d$ m& _+ D: q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& P# o0 C+ i& s5 ]. G
根据加拿大食品检验局，食品的危险温度区在多少之间：
; g: w; B4 _* ]" _* Q, u1 _0 ?A:40° and 140°F (4–60°C) 4-60度
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- T) s" a0 R7 j) P! y' l32.All bacteria need the following for survival:
1 ~" `5 Y% P+ g+ P所有细菌生存需要以下哪些内容：
5 e+ k5 ~( m; sA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?8 W! \, B# |: h; l9 x
以下哪项正确表示了HACCP体系的关键控制点？
- w! ~2 O) J. ^7 v0 a0 iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 G) Y9 D2 t9 F3 C3 m
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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- q1 m/ Z/ u* S# Z6 F$ P) @. f34.Which of the following is not an example of a carbohydrate?- Y: |2 Z) ~3 g* q6 N) z, B
下列哪一个不是碳水化合物的例子？
2 y$ d" _4 n9 F0 {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:6 P$ j; b4 d% s. S' g0 h
液体脂肪做成固体这个过程叫什么
/ ?. g" z( s9 [: uA:Hydrogenation 氢化6 Z. n* ?( r* f# f9 n8 p
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36.Which of the following is not an example of a fat substitute?" v3 T- E: ^' B
下列哪项不是脂肪替代品的一个例子% `- J8 F5 b8 L0 g) Q1 Z
A:Acesulfame K 安赛蜜K表
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% m; N, Y, y" M) b, v+ [37.Health Canada requires that a product labelled "fat free" contain:
+ ]; y. R+ y9 L) t, H( ~# i+ Z- X加拿大卫生部要求的产品标有“不含脂肪“包括：
9 [+ E/ d: j6 B3 u7 y; HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 P9 |7 v# P, x! @& j; }$ I
% w- k5 H: B9 Q! ]3 D5 j0 v38.Which of the following is not a problem associated with converting recipes?3 {$ O- D4 Y1 V5 A2 w4 g8 I
下列哪项是不相关联的转换配方问题？3 M; z$ q. C& I; [
A:Unit cost 单位成本2 C3 V% M7 n0 Y5 v
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39.The condition or cost of an item as it is purchased from the supplier is called:* c% g( I- t+ t( T5 ~9 O2 [
从供应商采购的物品的品质或成本叫什么- r5 J" L) S. t8 n+ G) g# q+ M* y
A:As-purchased cost 购买的费用- l6 |5 O# G4 d4 X0 ~
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% R: K: u8 S( w4 @
在新货到来之前用于日常所求的必要库存量叫什么
- t( Y+ e$ I% b6 v! e: y5 RA:Parstock 基本日常最低库存: m7 F6 }, a# e# `! o# a% \$ C
& |, Z+ h+ }6 @4 w41.Which of the following abbreviations is used to describe the proper rotation of stock?
- o$ l7 G# q& b下面那个缩写是用来表明正常库存流程？, n: ]% I0 e* V( M% R
A:FIFO=FIRST IN FIRST OUT 先进先出7 H& {" E. L- l" m8 m) S/ ~; A
6 [" [) A5 p$ |3 u42.Which of the following knives is used to turn vegetables?8 s" n8 L" _* e6 D0 K
下面的那把刀是用来打开蔬菜吗？
( r" g k7 X9 i' S* o! YA:Bird's beak knife 鸟嘴刀
' m: T! t& w' e7 n; k+ ?/ h! |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird Q, Y; {/ h9 a5 {+ A
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43.What is an instant-read thermometer best used for?
& R8 h, d# G" Q即时读温度计最好用于那方面？+ `, Z* [8 f: x& S
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ ~& b- W# C$ J# U8 p4 X- N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 g$ {% Q; }7 V1 N3 m下列哪些金属材料受热均匀，通常用在铁板而且非常重
& X" M6 }! G/ m' i0 H* C& {& N# ~A:Cast iron 铸铁1 o0 r7 v; g- W: _, [6 n$ h2 J6 `
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 R6 k1 e5 u7 K; Z) o+ d4 k& }
哪件装备下面有一个可移动的碗和一个S形叶片？- ^( i8 k3 t/ u+ m0 p1 k
A:Food processor 食品加工机
5 j* R5 r8 H# O, z2 k8 c9 W/ jhttp://www.google.com.hk/search? ... iw=1263&bih=572$ L: s, c9 E. J' q" V
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46.Which of the following is not a rule for knife safety? l( u) c" c& B
下列哪项不是用刀的安全规则？
4 S8 Q! O% N% s% W0 ]+ fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 `# c( z1 c9 w把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 G. s/ C+ T K2 e2 a
A:RondellES $ k$ G' M! g" |; q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- X9 g. Z/ J1 i/ b* \48.Which of the following is a diced cut used to garnish soups?; V1 m3 m' G$ v9 f! E7 h
下列哪项是切成小方块用于汤的装饰？
: J1 y; w7 k4 t/ \& x+ ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* S0 R: ?, l9 `1 i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 z$ s- Z! D8 B! C2 W8 l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！！——5 ]! I; F/ ]9 I; d8 s- D0 Y
A:Gaufrette
8 E, p/ l' {. Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 ~$ X$ v% Z6 B* N) N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 w$ n. |! ~) I
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?
- S5 }5 k) q* w9 V( E' c9 N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）* t: Y- c# S7 F- u8 P8 k+ A" C7 L
A:Cilantro 胡荽叶 香菜
) A# _# M! k8 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 d0 _1 z" ^ m
: V" A% r' b. n- e! ~' {9 ~% s8 q60.Allspice is made from:0 V: V3 u/ A; L% A! i' H3 t& \8 f
多香果, 多香果香料是什么# s) F% a4 o8 H, `$ t0 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ `. ]( b* i! L. O
A:A dried berry 干浆果
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/ O: B3 ^$ _# s7 ]61.Which of the following are used to make a sachet d'épices?/ ~# l0 Y% w' e, W9 n; k- x1 {
下列哪些是用来做香包德épices？! Z j; l$ N# a' U, |: U8 `3 K
http://www.sachetcatering.com/7 k, y+ P' |4 ? N* b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香! E/ G7 L; D! r+ ?+ l1 V* l
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62.Which of the following condiments are not soy based?
# x. d5 `2 K) H Y/ p& G+ ~& I下列哪项不是酱油调味品的？
5 p% F* o& I2 c1 _: _6 K8 sA:Wasabi 日本辣根
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( g7 q% _- v2 T5 e% Z- \0 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ j7 b; p3 n% q L& ]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：
/ ~9 n# m' \0 ?8 }A:Pasteurization 巴氏杀菌$ z2 {4 Y: u$ e) P( N! C3 f% @
- W Q2 T6 N0 G! l# F$ Y" E64.Which of the following steps is not the correct procedure for whipping egg whites?0 P, F! _; B. s' m" m) Q
下列哪个步骤是不是正确的蛋清搅打程序？* D% Y3 q4 I# l8 Z1 q# o& d% I
A:Allow to rest before use. 允许休息后方可使用。7 Y! [0 S* E; T7 {
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65.The weight of a large egg is between:一个大鸡蛋重量介于：4 i; P$ e9 O6 h! {
A:56g and 63g 56克和63克1 R2 w4 ]2 l- W3 H( N
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66.Evaporated milk is a concentrated milk that is produced by removing0 u. p v$ H4 C9 W
炼乳是一种浓缩牛奶 是去除什么做的' _0 _$ A. k U$ P( t0 d
A:60% of the water 60％的水% ~$ V( \* s: G0 j( b) K' s
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67.A method of cooking that transfers heat through a liquid or gas is:1 a, j$ u9 t1 M" Q4 m. E8 a
一种烹饪方法，通过转移液体或气体是：
, X) W$ |. G, m6 {A:Convection 对流6 p1 O8 U0 W2 [) k8 {
0 w) J& R* I: r; L68.The cooking of starches is known as 烹调的淀粉被称为 M% Y! g% Z' g$ I
A:Gelatinization 糊化
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: c% d$ p% {4 P5 r% L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？, n" O9 ~' U1 C4 O
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：. ~1 B3 T6 H9 Y8 j& F# c4 w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 g; ^5 t5 {7 G. G* R
1 V; ?) |8 H9 v0 @; Q9 Q4 p71.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1 ^. b& T+ c! a! s6 Y* ?$ X# r" h
A:Fumet 原汁' E! V0 [( }/ n4 J1 t* L
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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
7 L' z( m. l3 U3 b) d, q b. UA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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) x o9 T2 r H7 N9 o4 F* [73.Which of the following is a principle not used in stock making?
0 W G: A9 p4 o& k下列哪一项不是用于制造高汤（低汤）的原则？8 T/ D' Y7 e' q* f1 p. F: \2 @
A:Start the stock in hot water.开始在热水中操作 S0 Q( [: ~. a
" U4 k3 A9 K/ H' M: j! D74.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, Y6 i: ~/ L( l4 b. q
A:Remouillage 法语熬汤
# d: {+ Q0 V9 v9 X3 K. C% p) jhttp://www.haibao.cn/blog/post/176242.htm |
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