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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:# ?# v8 Y( Y; J9 p9 R0 F
哪位厨师最早带来高水准浮夸的美食
8 H7 {6 X( {! N" n5 |( [ d" V5 vAAntonin Carême 人名 安东尼·卡罗美* I5 K6 p" Q- ?: t9 \% e
, p, _# j8 o! C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. z& R$ t0 v2 B) W3 X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 J9 W1 V/ Q/ R9 N- ^% `* E SA:Cast-iron stoves 壁炉
0 g! k; T% J2 z% ^+ Xhttp://www.usstove.com/products.php?id=66 h( G! v* i! V! ^- R5 I! E1 Q
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28.The French term used to describe the roundsman, or swing cook, is:1 b$ S3 T& D( S# X [3 L
法国术语，用来描述roundsman，或摇摆厨师是：
2 \; W5 w- E8 Q5 |, IA:Tournant 图尔南( H0 X( q( r1 x3 c
$ G# N, S2 t' l0 q: j, M/ Z29.Another term for the wine steward is:, Q7 ?+ C) [( x+ `# c6 h
葡萄酒侍酒师的另一个术语是:
/ U; O/ X* }* X$ o9 ZA: Sommelier 侍酒师
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- ~0 B( ?* }; t- C. ?9 b30.Molds, yeasts and fungi are examples of a:- S! C3 r. s- E
霉菌，酵母菌和真菌是一个神马例子
4 \5 O U$ M9 X2 cA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ n( U5 k8 H, p6 t2 ^. ?% d根据加拿大食品检验局，食品的危险温度区在多少之间：- L4 a7 z7 J8 {$ c H+ C% r4 r3 G- A
A:40° and 140°F (4–60°C) 4-60度% W1 c5 `1 V* L; ^8 R
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32.All bacteria need the following for survival:7 w7 @$ b+ v7 E( P9 \
所有细菌生存需要以下哪些内容：
, n# B9 a" n, }/ \6 E" L0 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?
# O/ f# r9 D1 ^以下哪项正确表示了HACCP体系的关键控制点？
7 r% M/ G: J Q) w# w C3 BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ A4 x( ?9 _6 ^' \# B4 j: ?食谱，接收，储存，准备，烹饪，保温，冷却，再加热- v$ q4 y5 l* O: R. G
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34.Which of the following is not an example of a carbohydrate?
! p% U4 ^5 @ L) R: r下列哪一个不是碳水化合物的例子？3 _2 o9 c+ ^! v' ~
A:Essential nutrients 必需的营养物质# j: @! m' \2 t, S8 Z8 z2 ], J
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35.The process by which a liquid fat is made solid is called:
% a+ M( y/ v/ O! d液体脂肪做成固体这个过程叫什么
1 N& p4 @# G8 z/ {+ p4 ~" gA:Hydrogenation 氢化
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2 F' w9 r+ ~ N( @3 t36.Which of the following is not an example of a fat substitute?
2 t$ N2 J, z# f: g5 l9 ]$ C下列哪项不是脂肪替代品的一个例子( z) e6 n' U$ L- S+ M
A:Acesulfame K 安赛蜜K表8 N9 f& A7 X- G* F7 j2 a
0 S( r3 d0 A& O: m4 e* y% e* R) I/ B37.Health Canada requires that a product labelled "fat free" contain:
4 M# O r; U* j2 `% n9 I加拿大卫生部要求的产品标有“不含脂肪“包括：
; ?7 O4 Q, z2 S* S! _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 ^9 u6 h" g/ s% U
# g, n0 P% T0 Y, j2 ^! _38.Which of the following is not a problem associated with converting recipes?2 g8 z n% v. L; M) T' r
下列哪项是不相关联的转换配方问题？4 o$ }! h+ b& Z! M0 A
A:Unit cost 单位成本
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1 P& I) D' y$ T* F) O$ c39.The condition or cost of an item as it is purchased from the supplier is called:; ~9 X' Y9 s: z' y# t. l) |
从供应商采购的物品的品质或成本叫什么
8 F9 P& w) B/ ` o4 I( o$ bA:As-purchased cost 购买的费用! Z& ^( X. S" h& I
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 H G6 l! q# n @% c7 o' R9 U在新货到来之前用于日常所求的必要库存量叫什么
$ m- i* b7 x# S- k ]A:Parstock 基本日常最低库存3 q0 C( _( O, ^. l+ s+ b
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 }/ n: V9 [0 ?; I c
下面那个缩写是用来表明正常库存流程？9 U: n: G( O( y* i
A:FIFO=FIRST IN FIRST OUT 先进先出
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8 |" L \# c! X' x8 M3 G* d42.Which of the following knives is used to turn vegetables?
/ S8 m q: Y5 I5 X" O" n下面的那把刀是用来打开蔬菜吗？ r4 y# O* \; d) o) r; n: a; G
A:Bird's beak knife 鸟嘴刀
9 [: [" r% j2 jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# I! A" }" E! D: t# `
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43.What is an instant-read thermometer best used for?& `: B0 r8 W* D( s/ v( ]/ d: U
即时读温度计最好用于那方面？
7 @1 a2 O! l& }: z5 ^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?) P4 o# g9 M, ^3 u) |6 A1 Y( K
下列哪些金属材料受热均匀，通常用在铁板而且非常重
+ \; b! K9 Q, R: a aA:Cast iron 铸铁
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8 E7 E/ u+ c+ j4 G2 s( I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& a2 `3 l+ z; O- D5 I
哪件装备下面有一个可移动的碗和一个S形叶片？
: D, T: x+ j" \8 e; |+ d, z- `A:Food processor 食品加工机) O9 h# ]8 x3 _( i
http://www.google.com.hk/search? ... iw=1263&bih=572
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' O( m$ |! D7 v) o46.Which of the following is not a rule for knife safety?" b P9 R7 g0 z, {! V
下列哪项不是用刀的安全规则？
. E. o$ Q3 K* tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# G& S2 Y7 Q) n) S1 [# ^
6 ~' ]8 k# F% q( S* L9 z- c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 Y; F: h1 b0 @5 V% ?把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 V+ G2 X7 U9 M" h7 C) @A:RondellES
|' U( _) `3 J0 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( N, v1 x5 m' G" x48.Which of the following is a diced cut used to garnish soups?
1 U! A0 C; N8 R8 b X下列哪项是切成小方块用于汤的装饰？7 d8 s2 b' I+ E m" x5 h& K9 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: g7 j( X0 T# S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# R$ q, V) y, I4 e; ?9 Q$ ~0 _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！！——/ b& N2 ^/ ?6 m- H, J
A:Gaufrette
9 y1 W% S% ~8 ^$ v, F' @" [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. w8 B& e1 x# l! Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& c, b- w* v6 H/ uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 }4 _6 \0 ?" T# [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) S; I$ F6 u+ \$ W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）5 V# B0 h) b2 V: l, Q8 q1 J
A:Cilantro 胡荽叶 香菜
' f4 R! t; E4 f. K( T5 nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 Q! X; O3 n7 b! O
( N" z, z: l3 E& Q8 \& ^60.Allspice is made from:3 [6 |$ {" W, l z" I
多香果, 多香果香料是什么
2 Q2 Q* @$ V. E, Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ J) A: {9 {' j, M( S6 U' \A:A dried berry 干浆果
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# ]7 [" C& j; ~& Q/ k61.Which of the following are used to make a sachet d'épices?
) }' Y' ?; u! M8 T下列哪些是用来做香包德épices？
1 {+ l; `: l2 O: r" M9 Bhttp://www.sachetcatering.com/
f# ^( d, ~8 KA: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?; M' e- l/ s; `
下列哪项不是酱油调味品的？
" ~7 G2 q ]" c: _4 @" u7 nA:Wasabi 日本辣根# H/ N2 I1 d8 ~* [
; Y1 I( B& c- A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ |9 D& n2 ?% `
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：. d" D; [4 b: q. ?, ^1 ^
A:Pasteurization 巴氏杀菌8 H: T- h& G8 k c/ T' g
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64.Which of the following steps is not the correct procedure for whipping egg whites?
1 U7 m2 [: M, {+ }; Q( \下列哪个步骤是不是正确的蛋清搅打程序？+ l# g4 z" J- l
A:Allow to rest before use. 允许休息后方可使用。
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" Y/ ]$ g$ A H. c) `65.The weight of a large egg is between:一个大鸡蛋重量介于：
8 S: P, p) o: ]; e. uA:56g and 63g 56克和63克) i p- F8 q/ _ ~& y( O( b# x
/ ~' @4 f' z- s$ W1 r m66.Evaporated milk is a concentrated milk that is produced by removing. `: g% z' x: o3 [ g4 W
炼乳是一种浓缩牛奶 是去除什么做的
9 T% }0 r. n$ a! h2 bA:60% of the water 60％的水# j7 F0 @9 }5 `4 p' I/ v/ ?
8 b: \2 P* ?* Y+ s# A67.A method of cooking that transfers heat through a liquid or gas is:
) P: I/ U/ _4 x; h一种烹饪方法，通过转移液体或气体是：
1 y3 d+ \) k0 L, j. \+ LA:Convection 对流! n0 K7 f/ E9 j5 ]. Y
. |) g6 e" n2 t4 s+ Q1 a68.The cooking of starches is known as 烹调的淀粉被称为
t7 R- }# N2 P$ M, @A:Gelatinization 糊化& s+ }6 Z* K. `
: g' ^" B% Z, s8 i. `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？$ u' |7 f4 U1 z: m& z
A:Braising 烤
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( T1 N V- O8 g: U" a70.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：
+ o' X# Y. n) R" O" wA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% U7 k) `% D& Y- T$ Y# i! Q
/ B# [2 e3 ] T% x. j$ {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: j2 e( V4 s+ \/ O4 u( I5 L% \! E
A:Fumet 原汁
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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
4 k0 l2 A' `; {A:Carrots, onion, celery 胡萝卜，洋葱，芹菜3 e4 W3 h1 x0 f' _
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73.Which of the following is a principle not used in stock making?- }& _# [- L' Q g
下列哪一项不是用于制造高汤（低汤）的原则？
], O# w" \2 E7 q$ \3 ZA:Start the stock in hot water.开始在热水中操作
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# b- {- m# h. |' e9 N74.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
! T5 N1 v" ]1 a. l8 TA:Remouillage 法语熬汤
6 A& P- X) J) l' Ghttp://www.haibao.cn/blog/post/176242.htm |
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