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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:' v+ O% Z+ T2 P1 V
哪位厨师最早带来高水准浮夸的美食
6 T5 k8 t$ c$ w8 ~' d, rAAntonin Carême 人名 安东尼·卡罗美: q' a8 `. y8 l- r- l5 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:
# y3 i8 K/ Z% p G e8 ~: o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ |+ t" k+ w$ Z6 a; @) IA:Cast-iron stoves 壁炉( _4 ?4 }8 d) o; s
http://www.usstove.com/products.php?id=6 f* v4 y, M/ m
+ \2 W% o+ Y" c& I) \28.The French term used to describe the roundsman, or swing cook, is:
/ o+ u" C0 D; ]! ^/ n N3 v法国术语，用来描述roundsman，或摇摆厨师是：
' p }+ A# z _0 ~/ pA:Tournant 图尔南( h$ `9 V# ] n3 Q
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29.Another term for the wine steward is:, m/ q2 d; P; n- E2 d
葡萄酒侍酒师的另一个术语是:4 X2 ~$ ~% D6 k
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. T2 } U1 A5 }霉菌，酵母菌和真菌是一个神马例子
( U9 j" ? V1 n5 g- Q7 RA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ V+ C5 h1 N: w, M, z根据加拿大食品检验局，食品的危险温度区在多少之间：0 V q3 j9 v& e5 t
A:40° and 140°F (4–60°C) 4-60度- p, M, u: C( G3 y% N0 E5 Q
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32.All bacteria need the following for survival:6 z. X3 a) V" J5 N5 D: w
所有细菌生存需要以下哪些内容：
) q5 A) q5 Q5 u, T0 K. N& Y4 NA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! v' f2 b9 Q) X
' k3 S1 |! {% ~) ^, s% o33.Which of the following correctly represent critical control points in a HACCP system?
: I7 A5 {: }; h2 i( x以下哪项正确表示了HACCP体系的关键控制点？5 m( ^! M5 B+ k3 }, Q/ F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# \8 `3 g) M+ r3 e4 a+ R食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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$ Q* W* g- v) ~5 C' S34.Which of the following is not an example of a carbohydrate?
8 f0 a" F% E3 ~) M9 t下列哪一个不是碳水化合物的例子？
( M8 d( g3 `- |! E6 c. YA:Essential nutrients 必需的营养物质1 W* C* m5 w; D1 _7 o ^
& k' j+ E) b; P6 p: s6 _6 N35.The process by which a liquid fat is made solid is called:, L7 ^+ m- ~, ~5 ?! M& d3 O
液体脂肪做成固体这个过程叫什么
+ F1 \4 l! W9 t* t% J6 jA:Hydrogenation 氢化
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* O9 I6 _" f( [/ n! ?; l+ ^3 J B9 n' e5 \36.Which of the following is not an example of a fat substitute?# h3 q2 [5 d, w7 o
下列哪项不是脂肪替代品的一个例子
6 q1 k, @. b8 n+ n" s4 z8 YA:Acesulfame K 安赛蜜K表9 ^3 g/ |5 C, ?; u( k* H
: n2 q1 s' a3 m; J: a37.Health Canada requires that a product labelled "fat free" contain:
]% l# Z; q3 t& P' F加拿大卫生部要求的产品标有“不含脂肪“包括：3 E1 ]4 l1 ~' X2 n0 ~6 t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ W9 z4 L7 a; B3 o: |38.Which of the following is not a problem associated with converting recipes?; o5 f( ?) A5 t- `5 d) ]
下列哪项是不相关联的转换配方问题？
) s) s& `, k+ F" wA:Unit cost 单位成本( s3 k7 `( e# E; {
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39.The condition or cost of an item as it is purchased from the supplier is called:2 J6 x. t" m: z
从供应商采购的物品的品质或成本叫什么) h" h7 [0 D$ @' }7 k& O( `
A:As-purchased cost 购买的费用
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8 K: U# n/ |' m! ], G# f40.The amount of stock necessary to cover operating needs between deliveries is known as:
- Q( r1 y- b/ t' m4 d! _在新货到来之前用于日常所求的必要库存量叫什么3 y2 i4 b1 a- w
A:Parstock 基本日常最低库存
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/ m. y+ s3 p) Q- ^; v2 A, u/ A41.Which of the following abbreviations is used to describe the proper rotation of stock?
. @% L" U$ V$ ~) m+ D* j下面那个缩写是用来表明正常库存流程？2 }8 z1 Z0 c/ u5 x
A:FIFO=FIRST IN FIRST OUT 先进先出' y% u A3 v, W1 v$ x
) }+ Y4 H$ X* i/ D42.Which of the following knives is used to turn vegetables?
, O$ m' T/ L a; v下面的那把刀是用来打开蔬菜吗？3 q9 X1 }; S6 e Y! a F7 s# H
A:Bird's beak knife 鸟嘴刀3 @8 O I9 v" j0 w6 X% a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird O# ?" x; k4 l' ?9 \: V" Z' U$ t
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43.What is an instant-read thermometer best used for?
0 W0 {% X2 I3 f: T3 }. _# S即时读温度计最好用于那方面？
. y( y3 e* J3 E4 o1 l: bA:Checking the internal temperature of a roast 检查被考物品的内部温度7 o6 e# D1 R4 ?
* y( s5 `. a9 S* r/ r- b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 H% `4 I ?" G9 _ `下列哪些金属材料受热均匀，通常用在铁板而且非常重# Y$ }4 z* w9 Y+ h$ S
A:Cast iron 铸铁
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# g2 G; B4 _ W" i9 Z7 _7 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; v9 j4 m( P; T
哪件装备下面有一个可移动的碗和一个S形叶片？
* p8 r* s1 Q1 p" ?/ T& T! IA:Food processor 食品加工机
) A8 ?9 d3 ?1 L; H5 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 h: E ~3 S5 ?8 x46.Which of the following is not a rule for knife safety?
. l& E8 b" |6 G* Q' g! e. [下列哪项不是用刀的安全规则？+ H* u0 [0 b+ ?, W i/ r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 `1 R: m$ g, A2 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 s Y- ?/ d. l8 I把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
0 I0 U* C6 `( BA:RondellES v$ k/ @0 Q6 v+ ?& k/ h. e E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( L, E% _% G3 E% B
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48.Which of the following is a diced cut used to garnish soups?
$ J! _; A1 B* g2 _( m3 b3 T7 P5 l下列哪项是切成小方块用于汤的装饰？ y5 A A- E2 Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* i) w) m/ i' n" l/ C- l7 N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 T% V, [+ Y9 k0 F4 B6 |0 q" i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！！——6 b! e' W. a1 j& P. M4 s$ s
A:Gaufrette 9 t. k8 f$ `, F. q1 r. H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% Q/ R0 F8 a& u7 ?) q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 v+ N! O6 |; I0 N7 \
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?$ k# U" k. y, H% V5 z
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）( \2 G. L7 k- T: G6 x
A:Cilantro 胡荽叶 香菜
( E9 C- _& u3 E1 |1 c% v5 v! Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- I p1 C5 r5 R& t1 R$ R
多香果, 多香果香料是什么
6 j! m8 ]6 }4 j W( v$ K8 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 w; f. z: d! a8 D
A:A dried berry 干浆果6 Y) i6 t8 z6 r8 \) f# I: u6 a$ y
0 T9 |8 @7 w* T) z61.Which of the following are used to make a sachet d'épices?$ m4 N, w( D4 ~! f4 T& Q3 [
下列哪些是用来做香包德épices？8 H2 V# r/ b5 A5 Y& s
http://www.sachetcatering.com/
* a. n; E- b1 BA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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/ S$ l3 ] c7 `. A62.Which of the following condiments are not soy based?0 M1 D0 L0 L7 S v# _* N1 o( Z
下列哪项不是酱油调味品的？! r' G! N7 G$ M, {
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; _) L4 Z4 a. J! A" h4 d
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 U R' }. J/ K7 w5 p G: Q U8 M9 @5 `A:Pasteurization 巴氏杀菌
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. g: D3 a4 l2 S6 i0 p# j1 H64.Which of the following steps is not the correct procedure for whipping egg whites?
- m1 m. i. R, b下列哪个步骤是不是正确的蛋清搅打程序？
( S4 e; Z- L, dA: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：9 ]; R& D3 V; L) |
A:56g and 63g 56克和63克1 M- C2 ?+ h4 x2 P. ]9 M
, z9 ~0 i# M2 D3 j5 m$ t+ ~66.Evaporated milk is a concentrated milk that is produced by removing
) h) v( n' _5 J炼乳是一种浓缩牛奶 是去除什么做的
2 K0 o4 R* g4 x* r* @6 L( cA:60% of the water 60％的水& @+ `) F) _9 p, f2 }. ~
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67.A method of cooking that transfers heat through a liquid or gas is:; d" K) J5 _( a) x( `" z% R
一种烹饪方法，通过转移液体或气体是：
. d( X- d: ?6 X5 b3 TA:Convection 对流
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' p! w( p4 j- e& t1 r. O68.The cooking of starches is known as 烹调的淀粉被称为
9 j- p$ K. N) t- S( z' rA:Gelatinization 糊化( y* B/ y# j( u
3 k' i W0 X3 I4 U; H" b1 a* ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, Q: Z2 w: ~; oA:Braising 烤+ L* Z# F) v* W& ~. {
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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：
2 j0 ]3 f% C- J4 d; E" U XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) t: J" p, w8 }* ^4 Q/ G& N
1 V' i+ I+ X9 W% i0 M* m* O( m' C71.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, V! W( {' o9 |; P0 G6 n
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
" g. p' ?/ i" O$ a3 \ W" R8 N3 rA:Carrots, onion, celery 胡萝卜，洋葱，芹菜+ e1 r4 O2 [5 v
; r r$ ~! L0 f$ y' @73.Which of the following is a principle not used in stock making?
0 F) e4 k1 C0 E下列哪一项不是用于制造高汤（低汤）的原则？& Y l* Q9 H6 e) O! ]
A:Start the stock in hot water.开始在热水中操作
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& n: u8 [0 F: I74.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+ @$ l% x, @% a$ b! z
A:Remouillage 法语熬汤
# o( G' z. g% W0 A) }http://www.haibao.cn/blog/post/176242.htm |
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