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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:
, J g; V3 m% R3 }$ B J) {: f哪位厨师最早带来高水准浮夸的美食
3 D% x7 k9 |% C9 J9 o% z$ pAAntonin Carême 人名 安东尼·卡罗美4 X4 b* y3 [3 @3 U; }# u
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 k: d, t) T& p1 |3 r) U1 D% h: [) H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# O8 _0 F- |1 R- w8 \/ ]A:Cast-iron stoves 壁炉
' y0 N+ u; Q) w* W( Y% i5 ~http://www.usstove.com/products.php?id=6
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: p) Y* O" z% ~! w- X28.The French term used to describe the roundsman, or swing cook, is:
- z. a4 [$ G! F$ D: n" D法国术语，用来描述roundsman，或摇摆厨师是：
, _1 b2 Q' |/ v& D" g0 {' gA:Tournant 图尔南6 d1 E$ {" j0 X d- u. Z' d. d
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29.Another term for the wine steward is:
: H2 ]4 K% R, k* H. X. v* J- e葡萄酒侍酒师的另一个术语是:
- V4 |7 a$ x( w1 iA: Sommelier 侍酒师
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4 b4 J6 z7 A/ U% |& {+ \ a30.Molds, yeasts and fungi are examples of a:
0 p6 q. M+ B4 @- r霉菌，酵母菌和真菌是一个神马例子
* X z/ N" S5 K' R6 J; @A:Biological hazard 生物危害, S2 J; q. u) f" c
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 z3 p& t9 T! C' Z9 l. ~根据加拿大食品检验局，食品的危险温度区在多少之间：$ s& T6 J. ?5 [- h9 K* W
A:40° and 140°F (4–60°C) 4-60度
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' a' i; K! V# Q# L32.All bacteria need the following for survival:- V7 @) E' h. }& l+ I
所有细菌生存需要以下哪些内容：
% r* v7 x7 E* ~, B# O6 V2 [A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值4 g4 [% q# g, J6 ~; v
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33.Which of the following correctly represent critical control points in a HACCP system?' J) g+ a' S @- v
以下哪项正确表示了HACCP体系的关键控制点？
/ f0 ?- ~6 {& s7 J' W* r; MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 e$ q U$ H& ]6 p$ [$ E$ v) J食谱，接收，储存，准备，烹饪，保温，冷却，再加热. u2 P1 x. B+ A6 @0 i, A4 E2 c( ^& k
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34.Which of the following is not an example of a carbohydrate?- d R4 C* G* R. q' p2 y
下列哪一个不是碳水化合物的例子？/ \" b; D0 g1 J p$ E. b- T) Y
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:
- B S' ]/ X; _3 S7 i液体脂肪做成固体这个过程叫什么
/ J# E" ?- X9 p4 K6 rA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
& ~' m. K9 G) K1 @7 e下列哪项不是脂肪替代品的一个例子
~- j8 u, P' @; w. b" [! ^A:Acesulfame K 安赛蜜K表
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5 V4 R6 O% j/ T2 |1 p37.Health Canada requires that a product labelled "fat free" contain:
4 ^) s9 b" a/ W加拿大卫生部要求的产品标有“不含脂肪“包括：
! O" b3 Y# K9 T* y6 e1 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ^- l2 l: L. I( z
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38.Which of the following is not a problem associated with converting recipes?& q0 C, f( \6 g1 b5 R
下列哪项是不相关联的转换配方问题？
" @! n% {8 d1 y* aA:Unit cost 单位成本
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" i9 n5 G* _/ Z39.The condition or cost of an item as it is purchased from the supplier is called:
, J; d3 x" I5 Y# s! D# ]7 ^2 j4 u从供应商采购的物品的品质或成本叫什么
- ^9 Y) b9 s5 u; H! |- S s* E3 UA: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:! k1 C, N* _: R2 \& N8 _) m
在新货到来之前用于日常所求的必要库存量叫什么
- B+ r: W* T) y& u, p4 z% YA:Parstock 基本日常最低库存6 n, {9 E* B% E1 Y! _, t
- b9 j9 g" G. K) S, t) }! f41.Which of the following abbreviations is used to describe the proper rotation of stock?$ p6 D5 d, P c8 g4 W
下面那个缩写是用来表明正常库存流程？0 W( f/ c2 G- E2 o4 N$ i
A:FIFO=FIRST IN FIRST OUT 先进先出. T3 f( s; f. w# d
; d# ~, [4 L. C8 _0 @42.Which of the following knives is used to turn vegetables?
[3 J# {5 L) x3 T下面的那把刀是用来打开蔬菜吗？- d7 N' D3 {4 `) B6 y. X
A:Bird's beak knife 鸟嘴刀
! |$ Y. N. M$ zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 H6 q% w, Q( j j, O1 W& {43.What is an instant-read thermometer best used for?5 d, V% _3 N0 j' T8 y( A
即时读温度计最好用于那方面？1 X3 K% o, C' `
A: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?
$ }4 M$ z; }+ y( A/ ?8 Z8 a下列哪些金属材料受热均匀，通常用在铁板而且非常重# N4 Z8 v4 F9 a, u9 v% l, u
A:Cast iron 铸铁; f/ T/ h# v, I1 ?- V4 v$ u
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! a, w4 @8 ?" r2 j5 c* v2 Z* J
哪件装备下面有一个可移动的碗和一个S形叶片？4 B3 t' x- O3 _+ K: ?0 Y/ [. W
A:Food processor 食品加工机6 W7 V5 r/ V6 P; i0 s% o" k5 c6 l" n
http://www.google.com.hk/search? ... iw=1263&bih=572& F0 U/ I" O8 J w$ B+ e# H% ]2 a2 Q
; H ^8 ^: B* z* S% ~* D( w, J46.Which of the following is not a rule for knife safety?
9 s6 t" Z. ~% M: f6 U" R下列哪项不是用刀的安全规则？) e; N3 b) W; K( T: R T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- ]9 W0 G% J$ C; X& @, q) T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# \/ {) g, W3 z( q2 M: b4 a, v
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 Q' }; v+ c: N. a/ W, N
A:RondellES % S) r8 ]( L0 T- g8 V6 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
o2 v1 M! m- N7 I" n9 p/ z' ]下列哪项是切成小方块用于汤的装饰？- r: ]' Y) r' ~+ v$ p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" X& l& |$ l( a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 S# A \3 `. C# D7 o6 r
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！！——7 t( a1 l+ h$ ?! C1 Z9 i
A:Gaufrette
& i5 Y* w. T: D/ L. Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 u9 X% A+ E; I" xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 V0 t+ C+ E0 I! B( \* RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ m- |. x& G, s5 D, G1 R4 d K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& |# _# a- u( A. I3 k2 p( U% n+ K
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）4 i% e r. v6 {# `6 i$ c) K
A:Cilantro 胡荽叶 香菜! r+ `" i& M/ B$ S) l% z1 L$ @" p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% t# I, w$ m. R! h
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60.Allspice is made from:) q2 n( m+ T; [% y+ G5 w
多香果, 多香果香料是什么
9 X) c( ?) w4 w4 B# e j$ B4 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. O' ]" J+ N8 Q. M
A:A dried berry 干浆果
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9 c1 K6 y* ^& ^) M6 U L- }61.Which of the following are used to make a sachet d'épices?/ X% s9 @: C9 q3 R
下列哪些是用来做香包德épices？9 N8 O; n/ {# x+ c, \
http://www.sachetcatering.com/
5 [0 e$ i9 {0 J' s! V* |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?5 I3 J1 K( B- v: |% x, ~
下列哪项不是酱油调味品的？+ d& X% Y6 e3 `$ ? S6 X
A:Wasabi 日本辣根! d* ~0 p8 Y; Y6 b
: O& V ~3 S3 T1 Q5 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: d5 c6 J: d; d% @$ P- x1 v
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：
% k) p# P4 \# G. ?A:Pasteurization 巴氏杀菌& W9 D6 v+ k' {1 |
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. \+ C) ]( k5 u1 F4 ?4 z# B下列哪个步骤是不是正确的蛋清搅打程序？' Z G4 [7 \( ^- b8 e; d: T& ^- M: w
A:Allow to rest before use. 允许休息后方可使用。
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' R2 I: f5 \& h65.The weight of a large egg is between:一个大鸡蛋重量介于：
# p; F+ p& b TA:56g and 63g 56克和63克, I- w8 p: w* O2 P% ^
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66.Evaporated milk is a concentrated milk that is produced by removing
. h; V* X2 x, \1 ~) D& l v+ }炼乳是一种浓缩牛奶 是去除什么做的
' f V3 O9 N4 _A:60% of the water 60％的水# [ P, K/ ` R1 X
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67.A method of cooking that transfers heat through a liquid or gas is:
9 f3 A0 c! _& q8 Z' X! k一种烹饪方法，通过转移液体或气体是：
& \& `% D7 Q5 WA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为# L, k) J/ S2 I( ]& O( k6 r& l
A:Gelatinization 糊化* e! ]4 e( h; u0 O. s
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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？
( L. y7 S5 L9 T# Q! p; r& hA: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：
. X: R+ ]! f/ ~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
( Y8 Q9 J( b" b" h# n* lA:Fumet 原汁+ n5 Q. h( j c; u! c' ^8 L
( ^. W3 W) M3 G7 V) [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) o* [5 Q4 n$ W. Q
A: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?
; B1 r1 q5 k" w x下列哪一项不是用于制造高汤（低汤）的原则？
$ K- k- U0 J9 }! o1 ]2 ` VA: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
- i. [2 g: L$ |; V1 A9 v0 q) B/ V0 lA:Remouillage 法语熬汤
% q/ J) O4 C7 X1 q0 w5 Zhttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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