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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; Z, e% Z9 N1 M) S8 ]
哪位厨师最早带来高水准浮夸的美食
) r( V; B! W. h8 C6 J' gAAntonin Carême 人名 安东尼·卡罗美2 [! ?7 J- p! I
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* g9 C4 q7 Y. 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 。# m: P# d# Z1 m! X5 H( n
A:Cast-iron stoves 壁炉
1 N' Y; L/ r0 I$ }9 z% ~5 G* o# Vhttp://www.usstove.com/products.php?id=6
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$ f8 \. d" ?" ?4 u# F! Q- a. P; }28.The French term used to describe the roundsman, or swing cook, is:
U) y; ?2 d, m: U5 M法国术语，用来描述roundsman，或摇摆厨师是：) p& O( @, f3 o3 n- O
A:Tournant 图尔南7 @7 V5 q1 q# b. Q- b. \
* J3 j& x: X) ]" T! l29.Another term for the wine steward is:
p+ k( w. p- H0 F! y+ H7 { ~8 [葡萄酒侍酒师的另一个术语是:
. X8 i2 y8 n# g0 b7 K7 _, t( W+ dA: Sommelier 侍酒师4 w9 v, @# B8 _% S7 w5 L2 k/ S
. s* r. V* ?- N4 d1 n30.Molds, yeasts and fungi are examples of a:1 L6 z* c: D$ A* d
霉菌，酵母菌和真菌是一个神马例子3 G \, H; C6 r# P/ b& {
A:Biological hazard 生物危害9 P( K5 O( R) E9 G7 n( \
3 F( i" h; [) o! p. ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. d# I5 r$ s5 G根据加拿大食品检验局，食品的危险温度区在多少之间：
' z9 M0 m$ w( ]4 y& k! AA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( v- ?- w$ y0 }* ~4 B$ U, x
所有细菌生存需要以下哪些内容：
Q: B) I& E& v2 P: R* mA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值: B0 i8 h. ?9 R0 V- }. k
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33.Which of the following correctly represent critical control points in a HACCP system?
0 C* h* M! n+ f以下哪项正确表示了HACCP体系的关键控制点？: ?& m3 E) o4 h2 K! ^7 H# q0 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 X1 z$ }+ c+ [( V4 |食谱，接收，储存，准备，烹饪，保温，冷却，再加热, U, j$ h% }$ f, S
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34.Which of the following is not an example of a carbohydrate?! E: `& @; j$ q( \& s
下列哪一个不是碳水化合物的例子？
1 a, t0 E/ a+ X8 p8 W) E) W* lA: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:
9 t3 u" ]/ E- g0 L7 x7 r- J液体脂肪做成固体这个过程叫什么" S# d" X, |! z1 @; x% l9 G
A:Hydrogenation 氢化2 q! u- h/ \& i( _" d7 W# f( l
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36.Which of the following is not an example of a fat substitute?
$ o* U+ s+ {1 S* D% [下列哪项不是脂肪替代品的一个例子6 g/ t7 s( X$ |( w& O
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:, b) ?/ L( W/ I0 K2 ?* @0 A
加拿大卫生部要求的产品标有“不含脂肪“包括：
: f: b# A- ~) h% l2 E- B5 j; M/ yA: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?
# p6 N* Q* _/ L下列哪项是不相关联的转换配方问题？
# p/ p* i% {7 i, }1 h4 j7 w! CA:Unit cost 单位成本$ l' _* L2 r& l2 A7 I$ G4 _! {
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 L5 b: ^# h, s9 U; t) d6 Z( V从供应商采购的物品的品质或成本叫什么+ d: k' O9 e5 S1 L5 P% t
A:As-purchased cost 购买的费用: c2 P: R/ Q# [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& h! [/ Z* j* I U
在新货到来之前用于日常所求的必要库存量叫什么9 y6 U- R( f+ _( B/ N
A:Parstock 基本日常最低库存
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1 W- O1 U4 f9 p- R* y, l5 C; ^* ?% Z4 _41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 q1 E- A$ F: {3 a+ e8 n% h$ E下面那个缩写是用来表明正常库存流程？
$ Q3 x4 N4 m7 W/ ]5 J! T8 V C9 GA:FIFO=FIRST IN FIRST OUT 先进先出
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# }) g- d, ]+ U3 R42.Which of the following knives is used to turn vegetables?6 D) V3 q3 g. v E6 v
下面的那把刀是用来打开蔬菜吗？$ u5 M+ p2 v! \! q4 }+ E1 w
A:Bird's beak knife 鸟嘴刀, R& E- ?$ @/ H# v
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?
# u+ E: D; Y! B! A0 e即时读温度计最好用于那方面？, }+ E$ B% c: z6 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 Q' H# Y9 N2 U5 j9 }* T, n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 H r- l( P' r9 K3 r( |下列哪些金属材料受热均匀，通常用在铁板而且非常重5 a) j8 h* {0 K4 q: h! u
A:Cast iron 铸铁
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9 ~3 P3 ^7 q# B' F1 K; ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) [3 m* U3 z. w' x2 e哪件装备下面有一个可移动的碗和一个S形叶片？9 o' k$ t: _4 g6 h) s8 _5 i
A:Food processor 食品加工机
. j$ x# L0 b; N" e( O) h* Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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" e7 f, z; f9 N! C: ^7 ] u9 E" o4 m46.Which of the following is not a rule for knife safety?
9 L9 h5 @; I1 }# m下列哪项不是用刀的安全规则？
+ e! M# u( a1 D, r) YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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B+ i v$ H% a( N& X! }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 A. v% Z) S8 Q d/ S& D+ N
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
6 `) g% Z8 ~6 m* |" uA:RondellES
; @' [4 A/ C Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. e6 a( |+ O v0 u9 `
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48.Which of the following is a diced cut used to garnish soups?
* z+ }4 c$ G% K* x# y# C下列哪项是切成小方块用于汤的装饰？# y. |/ ]8 P/ V O1 a/ ~
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ n8 H* ?/ B; |2 s3 V# e5 a6 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( V& w- s, x' m7 `! Z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！！——
- e, _2 {0 i4 U) ?9 FA:Gaufrette # v1 f# U. K2 G* {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 Y5 y+ X1 Z5 d; s( lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" Y4 p8 w1 E$ V. F" WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. n5 T9 G; Q c/ ~9 V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 ~6 [& V* _4 t4 ~$ R6 O. M6 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）( e8 E6 A4 e3 o) T. x" `
A:Cilantro 胡荽叶 香菜
% r/ O; \( R1 u+ Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 r- y% R/ _9 a8 X- t$ P
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60.Allspice is made from:/ c: \5 ?% e: b7 P! t% k( y$ s
多香果, 多香果香料是什么
F# s v" q2 p$ [5 xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& T; S& i* N8 m( SA:A dried berry 干浆果, o7 R) q3 D% c6 B$ A
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61.Which of the following are used to make a sachet d'épices?2 X% i- P7 n: M* ]) u" @
下列哪些是用来做香包德épices？
0 o+ u8 h* h0 _' X) Y1 mhttp://www.sachetcatering.com/1 p1 s+ E6 n0 h/ C. U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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) Y9 u# o* o I- d) y9 }62.Which of the following condiments are not soy based?
2 ~5 ~% M: ?; @' ~6 G" d下列哪项不是酱油调味品的？
, D* c+ [& |8 [) Q, X7 z$ IA:Wasabi 日本辣根/ P- i$ m( s1 r9 Z; G& D, ^- T5 J
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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:
4 O9 a+ H: q# p/ D0 g* C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：
3 O* s% q" n8 l( Q! TA:Pasteurization 巴氏杀菌# m' r* r @8 ]' G* b. P0 n
. Q) Z1 A+ |) I* D) K# ?, b64.Which of the following steps is not the correct procedure for whipping egg whites?0 `" w: Z1 t* [: B- ]7 U" o$ Y$ Z
下列哪个步骤是不是正确的蛋清搅打程序？4 \$ n4 ]9 O7 R7 A+ u: X
A:Allow to rest before use. 允许休息后方可使用。
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0 v( L) z- U0 z8 Z3 y65.The weight of a large egg is between:一个大鸡蛋重量介于：0 W- Z7 g+ u9 u: X4 s8 q, v! c
A:56g and 63g 56克和63克' S, h6 w; C6 f g. K9 o3 u7 a
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66.Evaporated milk is a concentrated milk that is produced by removing
+ h6 G( N5 p; P8 }4 y6 Z4 s1 h炼乳是一种浓缩牛奶 是去除什么做的3 R# K7 s9 N; H' ~
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:
" t `: A; f% E7 k一种烹饪方法，通过转移液体或气体是：5 Z; [6 M( t8 z3 C U$ Q: E- k
A:Convection 对流
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* R, c) m" N+ w% @3 b68.The cooking of starches is known as 烹调的淀粉被称为( c! Y/ y. Q# S. g' [2 a
A: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？
- M9 F8 J( N* R; e$ xA: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：" _" f! s/ J0 H9 {2 b1 Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* u5 Q& g6 w, B/ X* h0 t' @
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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) c# B A( F m, J
A:Fumet 原汁
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K q( \( V2 w5 F72.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
8 o) c; n; Z( `% Q; k' z: AA:Carrots, onion, celery 胡萝卜，洋葱，芹菜7 g, C( I0 j' _ _& l% B* R
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73.Which of the following is a principle not used in stock making?( R3 m2 D0 u2 H& g2 \- z$ H
下列哪一项不是用于制造高汤（低汤）的原则？
' y( {' S( j P7 b; d `A:Start the stock in hot water.开始在热水中操作
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6 @9 O& ^' K% V9 P8 U74.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( h# A7 r5 s3 Y
A:Remouillage 法语熬汤
: Z& K6 L. F8 A: Y1 S! `http://www.haibao.cn/blog/post/176242.htm |
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