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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:, { m- u; m9 Z: ~& q9 o6 [" N3 X
哪位厨师最早带来高水准浮夸的美食4 W) g0 t/ {/ \: p9 {9 ^
AAntonin Carême 人名 安东尼·卡罗美9 P& d( k7 Z. ]% M8 {3 z* A, d
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. B# t E- ]/ u1 k6 V4 u; p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; E0 u- r/ g+ l" bA:Cast-iron stoves 壁炉3 ~* u. [* T1 l4 J8 Y
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:
( v) a. ^5 t/ k3 h; X1 L, ^/ z- y法国术语，用来描述roundsman，或摇摆厨师是：
$ g- R! i2 \! w( q, h# oA:Tournant 图尔南7 C3 S3 Y5 R& M& N5 W/ E
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29.Another term for the wine steward is:
" ]- y6 H' ?4 }1 J; `6 y. A葡萄酒侍酒师的另一个术语是:
& _) e+ O- b" y+ K- @1 `A: Sommelier 侍酒师* \: N9 n7 T5 Z- H2 p* H
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30.Molds, yeasts and fungi are examples of a:
) G+ B. _# S% |' I& }5 J霉菌，酵母菌和真菌是一个神马例子
3 V& Y9 S' P* o5 b+ fA:Biological hazard 生物危害, Q/ l' X' W& P1 o; a2 o
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 S3 q6 B* O9 A, ?根据加拿大食品检验局，食品的危险温度区在多少之间：; s/ q+ _! Z6 ~* z6 l5 `4 C& Y v* j
A:40° and 140°F (4–60°C) 4-60度8 H7 E! x; @6 U3 ~2 V. C' K" z' P
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32.All bacteria need the following for survival:$ T- ~6 z# _' L! \4 `8 B) V
所有细菌生存需要以下哪些内容：1 i, i1 _7 o( u3 Z2 R1 E
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, m5 }+ q1 W4 r: r# t
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33.Which of the following correctly represent critical control points in a HACCP system?
8 A# n3 f( Y/ ~- z* Y9 ]6 c5 p以下哪项正确表示了HACCP体系的关键控制点？) W/ O1 A4 Q& b% z) o3 c$ i: }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) [) v3 C0 U5 `' D
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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2 C+ r x4 m' ]& ?! }6 P6 r34.Which of the following is not an example of a carbohydrate?; J1 h" \1 L: y
下列哪一个不是碳水化合物的例子？2 k# p" Q/ o3 L4 S! M
A:Essential nutrients 必需的营养物质9 G b" P& A% R) y! A; o' j
: t( n/ B' U6 v7 M7 S5 `! c" o; j35.The process by which a liquid fat is made solid is called:
8 ^8 o* ^8 O2 x @- J5 B: y7 _液体脂肪做成固体这个过程叫什么
: G# U: {4 Q% o* T7 }0 WA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?# K2 [5 z* s2 _8 F% y2 Z
下列哪项不是脂肪替代品的一个例子
$ b5 l/ ^+ I4 ~! _& z7 iA:Acesulfame K 安赛蜜K表. Q8 K9 g$ c# u! k8 ~
3 F# G4 v) m& ]8 d; E& ]: V37.Health Canada requires that a product labelled "fat free" contain:5 m Y. f) B* z8 v ~& f N, ~
加拿大卫生部要求的产品标有“不含脂肪“包括：
; T5 b* u7 Y; S3 wA: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?
: d* G( n. l4 _7 d5 K下列哪项是不相关联的转换配方问题？8 A2 ]) ?, @5 b1 Z# f
A:Unit cost 单位成本
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! E* d( \2 n2 ~4 T B* l39.The condition or cost of an item as it is purchased from the supplier is called:! v+ u7 ^& a5 m
从供应商采购的物品的品质或成本叫什么
0 g5 A& E" r% d% B, }/ H+ QA:As-purchased cost 购买的费用# \8 E; N' b4 B+ N6 I }" S" R$ x7 P- W+ V
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
% x9 n! B- X1 L0 u. g在新货到来之前用于日常所求的必要库存量叫什么
}( E5 l; E" x0 T" AA:Parstock 基本日常最低库存( \: B8 f9 y, `+ Q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
( N* s" G5 t+ a5 A, c' G下面那个缩写是用来表明正常库存流程？3 X- s. n: v T1 A+ E V& i2 K
A:FIFO=FIRST IN FIRST OUT 先进先出$ E/ g7 Q5 a1 W+ V5 I; p3 {- Q
, Y7 k4 G# d3 G M# R; s2 _42.Which of the following knives is used to turn vegetables?- L I0 q: O# `) M( V7 g K
下面的那把刀是用来打开蔬菜吗？. K; g& m0 N. |, F% c: G
A:Bird's beak knife 鸟嘴刀
$ u* b% J, p9 e9 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 o# Y; Q# E! U! n3 X: }% ^
' B" o, [1 i5 Z- h43.What is an instant-read thermometer best used for?
8 \- i7 A: z" q9 H8 G. t即时读温度计最好用于那方面？
5 P" S+ u" ~- DA: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?
5 l. W; b/ R B2 t! @/ P- a* a下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 ~! R; A! n4 X/ ^1 E! K4 [A:Cast iron 铸铁& x/ Z/ z' ^* x4 s5 g( H( N2 b
& C6 s4 A2 v: K! t1 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# K! q1 ^) P- o g
哪件装备下面有一个可移动的碗和一个S形叶片？& @" Z! g* z3 O9 p0 q" E9 Y$ F
A:Food processor 食品加工机
' ]5 D* ?; O/ C9 T5 Hhttp://www.google.com.hk/search? ... iw=1263&bih=572 C [3 I+ X/ B |7 m6 v
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46.Which of the following is not a rule for knife safety?
9 P, C- J" P& q. f( D# ]3 W# {下列哪项不是用刀的安全规则？; B s- `' e- Z2 p1 ~ }: F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. H5 q7 k0 a8 P( K) X/ {
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% n; a- n+ _ `* f2 W把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ ?- |3 z ]3 V6 f9 lA:RondellES
0 X1 P$ _( r) G8 B3 m2 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
1 m& G# t2 O6 J( `- C& t) t下列哪项是切成小方块用于汤的装饰？
5 y6 W+ V3 J! C& RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 o# R: W+ y8 n( K. f3 u& P" K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; y6 t6 o' k& t6 @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！！——2 ^ M% C% X7 P3 N! j
A:Gaufrette
/ r' l! G" C8 Q* I. s. K r3 i' [# x5 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 e3 |9 S$ o1 B/ N$ U6 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 Q! D" G3 \" g8 M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 E; e, q$ ~& E t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" e$ V9 h; _: V/ b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）
) { J4 i# N; O& K! MA:Cilantro 胡荽叶 香菜
/ o% ~0 R$ M! L9 X# d. @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx `: g6 C' t" C- B
3 D+ m& V2 R" M4 }7 |60.Allspice is made from:
1 J& Y, ?3 x4 H 多香果, 多香果香料是什么
" d) Q% {8 u8 [, @( bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) L2 A. q, G7 p! t+ g( JA:A dried berry 干浆果- \2 P( {. ^) u2 m) ?, [2 O3 I/ L$ s
0 I& L- e6 {# e61.Which of the following are used to make a sachet d'épices?5 X/ c' @7 |5 }: F
下列哪些是用来做香包德épices？
+ f- C2 h- H' a/ {! O" Vhttp://www.sachetcatering.com/& i$ N' W4 w) q% N' ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: r* P& D) o7 F' f% _$ X# N' y0 n
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62.Which of the following condiments are not soy based?
$ g% O9 z, O) _) C( A: k下列哪项不是酱油调味品的？% c* o9 B) m2 S/ ~
A:Wasabi 日本辣根# y. ?" A' x9 A D& l0 K- c l( l- C
/ \' @ N& ]. Y4 m5 }) l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# D3 r( T' Q9 A o3 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：0 }: a4 f3 Z3 R# |& ?& U
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* O( k5 b' g! ~+ R6 X: J
下列哪个步骤是不是正确的蛋清搅打程序？
+ s/ K0 V$ d0 kA:Allow to rest before use. 允许休息后方可使用。
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4 o/ g8 G4 h2 G1 q. V' o2 x65.The weight of a large egg is between:一个大鸡蛋重量介于：/ A. C0 W( l8 U( y9 K2 e
A:56g and 63g 56克和63克4 T5 U ?2 T: K9 O. Q9 M" U
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66.Evaporated milk is a concentrated milk that is produced by removing& G$ Q9 a7 I" L8 v
炼乳是一种浓缩牛奶 是去除什么做的9 u# Q) O( J6 C) T% r) {
A: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:/ `. K# p. C* F3 b% v
一种烹饪方法，通过转移液体或气体是：
, i6 t t. F$ \6 F7 _A:Convection 对流. U$ @( Z3 l7 n5 C5 S6 ]
6 U) R$ B" J* x6 M h: q68.The cooking of starches is known as 烹调的淀粉被称为7 ?, A8 W* M+ _4 e N; n& |: \
A:Gelatinization 糊化
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( Z2 f9 U0 A- n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
! f7 |$ I) [/ I! g% U2 M3 `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：) K- ~5 C9 i$ U1 ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
5 F5 N3 Q) c$ J1 G7 S3 [* dA:Fumet 原汁: e# |$ ~: {# A
* G/ G. a" i- {- U' t* y8 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
+ q3 r( j2 B4 v# eA: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?1 o6 D7 t5 i' y2 Z3 X) [: @
下列哪一项不是用于制造高汤（低汤）的原则？, a/ l6 O% Q! h! d& J
A:Start the stock in hot water.开始在热水中操作! p# G: j2 }% c0 W# @3 M
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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
p% r; \( G! b5 E9 o6 H4 iA:Remouillage 法语熬汤
' l2 b& @" l. I uhttp://www.haibao.cn/blog/post/176242.htm |
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