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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:
. q R8 `& f# }& v, n哪位厨师最早带来高水准浮夸的美食
$ ?0 ?$ @" `6 K( P6 _/ H4 bAAntonin Carême 人名 安东尼·卡罗美' ]* C- K( L* b x2 Y* t# m
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, g4 Z/ S& E1 u$ w# _1 w6 l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% N( ?& t, d1 b2 Z! _2 ], KA:Cast-iron stoves 壁炉: g# j. y- [. O6 y2 d' z9 g
http://www.usstove.com/products.php?id=6
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: o3 Q" S5 k+ f$ S& A2 G2 A28.The French term used to describe the roundsman, or swing cook, is:
+ l( L A! `! _5 z& u* H# y法国术语，用来描述roundsman，或摇摆厨师是：
]( c/ j+ E7 ], ~A:Tournant 图尔南
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29.Another term for the wine steward is:
5 I$ {/ x D" A$ i% J葡萄酒侍酒师的另一个术语是:1 P1 Y- R" q5 Y. q0 h
A: Sommelier 侍酒师
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# U0 @4 S! O* }: ^8 @30.Molds, yeasts and fungi are examples of a:* q2 F1 Q+ a" h8 G, o
霉菌，酵母菌和真菌是一个神马例子" ?+ E; ?# r& i; B* `7 e
A:Biological hazard 生物危害5 L2 }2 ]: n: k6 I `7 L5 u* c6 v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; i/ M h% @% 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; b7 E6 w5 G) c9 }( n" [A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:) I9 ?, u% q6 a7 T. S' e
所有细菌生存需要以下哪些内容：8 R2 r1 n+ o$ [6 v
A: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?
4 F, F7 P' w# B4 a) }以下哪项正确表示了HACCP体系的关键控制点？
% E$ M* Q5 @$ CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 Q& v1 k- ?# x食谱，接收，储存，准备，烹饪，保温，冷却，再加热3 |/ I- d. r+ m$ l6 d6 _" {
$ S9 R- U) t9 L' j, K3 b34.Which of the following is not an example of a carbohydrate?
" i. ]! m. R; ]- z) T0 n8 G下列哪一个不是碳水化合物的例子？7 {0 F2 q' q5 i/ h& y) L
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:
5 i9 a) h y: p液体脂肪做成固体这个过程叫什么
: s. k( W: \& w2 T# ~9 ?7 k+ ]A:Hydrogenation 氢化- y9 g) ~& S( I2 B; J
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36.Which of the following is not an example of a fat substitute?: L: ~, X! \: }) v
下列哪项不是脂肪替代品的一个例子
5 K5 U; I. z; L, u0 m4 bA:Acesulfame K 安赛蜜K表
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3 s: ]+ ~- U6 {. l- Q# n |+ T37.Health Canada requires that a product labelled "fat free" contain:
$ Y/ N4 Q/ w6 t& {3 J加拿大卫生部要求的产品标有“不含脂肪“包括：% j1 L& m6 w1 D$ I8 W% f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. m2 w" S! X* i4 v38.Which of the following is not a problem associated with converting recipes?5 f/ K0 p/ |$ {: U, s& t
下列哪项是不相关联的转换配方问题？) g/ b/ Y7 v/ {3 w' P/ b: Y' j# S' L
A:Unit cost 单位成本, N4 T4 E, n1 W t2 E3 @2 ?; H, b
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39.The condition or cost of an item as it is purchased from the supplier is called:/ q! h' l1 Q" {# @* A
从供应商采购的物品的品质或成本叫什么- t0 T5 a+ m4 `: p- v2 L7 F
A:As-purchased cost 购买的费用 i. w: y/ B# V# `8 b8 j0 s
4 y5 Z2 x$ }) |40.The amount of stock necessary to cover operating needs between deliveries is known as:) C, R2 m4 D, r e) }, W! i0 c
在新货到来之前用于日常所求的必要库存量叫什么+ m$ Z/ W, P1 p
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?$ H7 r; ?- B4 c* F
下面那个缩写是用来表明正常库存流程？& z& k* T6 [* D2 h
A:FIFO=FIRST IN FIRST OUT 先进先出+ f+ u' Z" ?9 @+ U% J! I
/ A/ J- N# N7 F8 ]3 e9 n42.Which of the following knives is used to turn vegetables?, g" Z/ _' L) Q1 s; [
下面的那把刀是用来打开蔬菜吗？
" V! a; G, C3 W& X4 v/ @0 ?8 IA:Bird's beak knife 鸟嘴刀! w8 f/ P% f3 j8 }
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?
3 l# [' M! R# ?% W$ b即时读温度计最好用于那方面？+ W* m; Z$ o0 f( M3 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度: a8 J V, i2 ] x9 T
0 d2 ~/ q' z$ P3 x, k) G& N$ ~- S/ r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 U9 a1 N! x1 _0 d
下列哪些金属材料受热均匀，通常用在铁板而且非常重
' C- d5 R" @6 EA:Cast iron 铸铁
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9 Z' v, Q/ f0 H" \6 B, s% s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- K9 e; ?6 m8 p9 W: \0 s- E
哪件装备下面有一个可移动的碗和一个S形叶片？ p, h- z( J+ ]4 C: V
A:Food processor 食品加工机9 c. p6 U# {& n: h/ x
http://www.google.com.hk/search? ... iw=1263&bih=572
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0 l3 K' Y1 L1 F3 I& p46.Which of the following is not a rule for knife safety?
w% ~& g I& \" ?; f下列哪项不是用刀的安全规则？
. F6 |" y0 q. a+ r) w6 a n) ?A: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:
) Z1 z+ N P" r+ ~把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
/ Z5 r- D$ E6 k: X3 h; U- \& h7 GA:RondellES
' V/ p% T; J: E5 U# U1 ]: Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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Z9 ]+ C. v9 z+ j48.Which of the following is a diced cut used to garnish soups?9 H+ r! n* w- ]/ A
下列哪项是切成小方块用于汤的装饰？# t8 C( A, n7 G# J$ z% b, b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% t S) W8 e0 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# u4 U8 ]! S- W) A T
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！！——4 g; {; h8 M q$ X2 S0 M0 P& l
A:Gaufrette 4 r9 i# `. ?- i& h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* U8 F a! p7 ~# ~* d+ U9 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: E% q- [* ^# R4 I4 i: M
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?
/ ]; D) C. b+ t1 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）
$ X$ J0 g' ? o1 yA:Cilantro 胡荽叶 香菜2 G, E6 s# s* r) G% ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 J0 e+ A5 o# q; _' \0 J2 d60.Allspice is made from:8 M2 X9 t% g% G0 u' e
多香果, 多香果香料是什么; W+ o1 t& i$ n% e* T, @" ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" A% \1 f; k+ 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?
. ]; O# R+ }) w7 _5 w/ K2 l% P+ L! a下列哪些是用来做香包德épices？7 N1 z3 a4 H8 }2 X; c/ U
http://www.sachetcatering.com/$ b% q V& L6 `5 g u: d4 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) Q Q; z" A) h( I4 |. f
" [+ w' P5 w2 ?9 w) U0 f) o62.Which of the following condiments are not soy based?
$ n) L# n# C% L+ m) r下列哪项不是酱油调味品的？* ^* n& [- H; {5 v4 _
A:Wasabi 日本辣根8 O# S0 b: ]: T/ U1 B! _6 T7 Z
( h, u) O# k1 U+ r7 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 Z& W3 |* N% y' s2 f3 Z+ W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：
4 H7 `# f! N% P+ m3 y5 oA:Pasteurization 巴氏杀菌
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5 h' B/ D9 D' q64.Which of the following steps is not the correct procedure for whipping egg whites?8 W# p B7 ~' I% h0 d
下列哪个步骤是不是正确的蛋清搅打程序？
" ?: d2 b/ P0 u5 t% e/ A) ~+ f3 x2 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：
& r {0 v3 d# cA:56g and 63g 56克和63克; J4 f4 t( f! J8 {9 T. T$ s6 x$ X
3 [: y3 x' L3 f% I# a66.Evaporated milk is a concentrated milk that is produced by removing
2 J" b3 w, C N- B; l0 j4 N炼乳是一种浓缩牛奶 是去除什么做的* t. \! a) U4 E) w/ x7 a
A:60% of the water 60％的水; C2 u( m, U5 _& Z8 r- {# p4 \
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67.A method of cooking that transfers heat through a liquid or gas is:" [6 G& L. Z) m8 y; `7 q" t
一种烹饪方法，通过转移液体或气体是：% J. I/ z6 d# y g: P6 f
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
% I- p! @$ n9 JA: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？
* g& i; |8 l) m1 l6 {5 [0 T6 t" p+ Y3 gA:Braising 烤# L u, W. [" a/ ]: @! t9 \
- M2 S* ?1 X' h0 l0 Q70.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：+ d5 D0 W+ k" P& a& ~. B8 ~5 Q
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# K8 j7 I4 f; |- Q1 G4 w7 a
A:Fumet 原汁+ y+ X9 V% q' P% H! L2 w. d
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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
" m. U4 k/ C* M+ Z6 A& g0 P& DA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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+ P: X6 h5 |8 D% u- O6 y+ F7 [( {: g73.Which of the following is a principle not used in stock making?
% c- v- E E1 T& g2 t下列哪一项不是用于制造高汤（低汤）的原则？+ B$ m& s }9 ]1 Y3 I
A:Start the stock in hot water.开始在热水中操作
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% ?8 R, G7 w8 x9 M% A. Q74.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9 P0 E- p4 e" k3 W) J& W
A:Remouillage 法语熬汤
1 a. {6 ~4 \( y* X' zhttp://www.haibao.cn/blog/post/176242.htm |
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