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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:
1 z& P4 v0 P" B哪位厨师最早带来高水准浮夸的美食9 W9 b9 Y' |. i8 O: _, q/ h
AAntonin Carême 人名 安东尼·卡罗美
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2 _9 q( p" ~* U d$ O6 g3 ~1 T; s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: ]. p R2 Q' V6 w% F7 F1 P4 ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 _7 X) B' J' z! G9 ~3 w8 O6 qA:Cast-iron stoves 壁炉6 e- o+ u/ f$ _) I
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
. X8 E* X& y2 L6 g- X8 B" h* A- ~法国术语，用来描述roundsman，或摇摆厨师是：# [ U! F" F5 w9 L* c
A:Tournant 图尔南
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29.Another term for the wine steward is:+ P! V; N# T: I4 y: I( x3 C
葡萄酒侍酒师的另一个术语是:) g8 Z6 K2 t: [# V5 |% H
A: Sommelier 侍酒师
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" w5 u8 s$ G( [+ x! o( ^; I1 x6 x6 g6 L30.Molds, yeasts and fungi are examples of a:* w* c- S B( E( _' u
霉菌，酵母菌和真菌是一个神马例子
1 A( J( H+ W- L5 c3 [# W+ D; u! DA:Biological hazard 生物危害2 K8 T. G( K5 W% e) T9 \
8 T! z e) h8 P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 E% g! S! c( g) \! f根据加拿大食品检验局，食品的危险温度区在多少之间：
. M& S) S* K2 C$ w$ d4 B/ ]A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:3 ~9 s" q+ d) b+ j* h8 m
所有细菌生存需要以下哪些内容：
/ x3 K" A$ i3 H( ~9 W# AA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值) t' g; N5 \# l
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33.Which of the following correctly represent critical control points in a HACCP system?! x/ L; v# J) B4 j
以下哪项正确表示了HACCP体系的关键控制点？! o/ S% G+ I/ d1 H. m# q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# b1 B! ~0 h; H; M食谱，接收，储存，准备，烹饪，保温，冷却，再加热( U7 B5 @) A7 S" V) T, B
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34.Which of the following is not an example of a carbohydrate?5 k9 k6 h4 Z) E9 A4 f9 M3 O7 j
下列哪一个不是碳水化合物的例子？! G0 m( A8 e# c. _! Y* d( @% H
A:Essential nutrients 必需的营养物质6 g% q1 D" `8 i5 H$ V, N
- `! u7 {& W3 a q; y35.The process by which a liquid fat is made solid is called:: p! h/ b8 S+ [' [6 i }
液体脂肪做成固体这个过程叫什么
9 t1 T+ ^, p/ Z( a' _9 m4 iA:Hydrogenation 氢化& b. h2 p0 J8 l
6 f; R3 ^$ s& K2 Q" O- x- o36.Which of the following is not an example of a fat substitute?3 S/ y" m$ a. {2 J; N5 L0 I+ p
下列哪项不是脂肪替代品的一个例子
) e: H/ q) M0 H* i5 y! sA:Acesulfame K 安赛蜜K表+ ^2 c1 s$ }' n6 j
# e! B, m* p1 y- \; `: E" N37.Health Canada requires that a product labelled "fat free" contain:; O0 u7 ] V- K( h n
加拿大卫生部要求的产品标有“不含脂肪“包括：7 A6 L! f! D! I6 h* ^; F* a
A: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?5 ~* w; H0 y/ S4 K+ F4 J1 w5 y5 |
下列哪项是不相关联的转换配方问题？" a, y& G: q# l! L
A:Unit cost 单位成本7 N/ ^( V1 b; _- X0 _' C! E- h
4 C- ]2 `* n" a; F* {39.The condition or cost of an item as it is purchased from the supplier is called:0 d. c) P6 T- `; }/ G
从供应商采购的物品的品质或成本叫什么
; F# A4 @; G$ \# sA:As-purchased cost 购买的费用 ?# D7 X* t& G4 X* P6 L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# \$ Y2 S+ E0 v6 b3 w2 U) V! r5 A5 \在新货到来之前用于日常所求的必要库存量叫什么* \3 v7 v; Q5 G/ }9 @" i( q
A:Parstock 基本日常最低库存
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7 y. V- V( B- u# x3 x: H41.Which of the following abbreviations is used to describe the proper rotation of stock?
* A" Y; N# [; v; \下面那个缩写是用来表明正常库存流程？
6 I" X! n# v' s" B) Z' bA:FIFO=FIRST IN FIRST OUT 先进先出& a _( Q; [& I/ s( ?7 S. b' Q
( V2 z* B8 {! G$ c42.Which of the following knives is used to turn vegetables?
; u" I7 S3 E" v2 s7 z9 A* D) j0 w下面的那把刀是用来打开蔬菜吗？
' a& X. ]) ^( M$ g' xA:Bird's beak knife 鸟嘴刀1 I0 r, A3 W- O7 ~7 O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% f9 X, T7 ?, z/ q d43.What is an instant-read thermometer best used for?
: b* y7 v8 W+ h0 `8 R8 k即时读温度计最好用于那方面？* I7 t4 U6 I, a4 A) S+ k* X, N
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 B# z/ y+ Y1 ?+ d! Y% ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: q2 v! ^3 l0 B+ `: C, E1 A2 F下列哪些金属材料受热均匀，通常用在铁板而且非常重; S% I' f: ]; O/ ^* Y( Y3 D) N
A:Cast iron 铸铁# d$ b& B+ {3 x; Q# M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) P6 \7 E1 P0 @$ X
哪件装备下面有一个可移动的碗和一个S形叶片？
- i* }" Q- G- J0 j! X) N2 \# SA:Food processor 食品加工机
( w4 r5 T5 @2 L9 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572" n& [" L- c) f
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46.Which of the following is not a rule for knife safety?
( F5 x/ P" B# S- w2 t下列哪项不是用刀的安全规则？
2 h3 g- G: X' e* W, J0 wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( n' e+ r+ z: k7 Y" V" g c3 n
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 I1 i9 S4 z- ~/ E% y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？. m* m) i: g E8 s$ ?6 d: j6 U# N: {
A:RondellES
+ a8 z$ C" ]5 t5 `* X; ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* ~, m, K0 h! ^6 C @" t48.Which of the following is a diced cut used to garnish soups?% J; J; F2 F( f* F
下列哪项是切成小方块用于汤的装饰？( I8 p7 c5 s; g8 l9 \$ U7 a+ h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) E0 n5 p; j9 B, V: G- x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# V& c0 e# y# M6 S2 l2 C$ i1 u
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！！——& S2 ?( E, i6 B i0 M+ [, `0 ~
A:Gaufrette
/ Z. z! z2 `. x" D6 ^9 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. G j2 Z9 r8 ^) K; P Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 Z8 Z5 h* P' Q0 ]& d% z2 L& G2 W4 JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- S6 a& k6 T( {# V" X: e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- Q# q8 f4 A3 l* r( d, M
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）
7 l- i! m0 o6 e$ {) ?A:Cilantro 胡荽叶 香菜
' z; O9 A' ]' ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 u [' E9 E4 l+ W( f60.Allspice is made from:
6 o m7 [+ k) w+ j+ R" P; E( S9 z0 v 多香果, 多香果香料是什么: Z6 H( T0 F0 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 ?! T1 M5 y+ P1 r+ I8 E0 P( hA:A dried berry 干浆果
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: k* L+ w- y X2 r9 M) i" t% E61.Which of the following are used to make a sachet d'épices?/ p; @, f: C/ V) P' H- _
下列哪些是用来做香包德épices？' G( Q9 w8 q7 x" v" a; n
http://www.sachetcatering.com/8 H3 w9 N# O0 t! }; m" ~* T4 i
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?
/ A( i/ ~0 e' G e* s下列哪项不是酱油调味品的？$ s' K+ N5 m, n3 j
A:Wasabi 日本辣根8 z3 M3 ^/ q# r9 X9 e) |5 D. [
$ J% h4 X/ B `' [2 {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 z0 Q) f/ A( i4 @% P0 Q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：
; a1 k: i% V' E8 e" ~( j, J" IA:Pasteurization 巴氏杀菌) v2 T8 ^6 ^& c
2 |4 S) P8 V4 L5 B0 g8 }& J64.Which of the following steps is not the correct procedure for whipping egg whites?
$ `1 L7 q3 @ s下列哪个步骤是不是正确的蛋清搅打程序？
0 C5 O: j; b6 E% m2 dA:Allow to rest before use. 允许休息后方可使用。: B) ~' l& ~7 [
" e+ ~( Q( O9 N( Y. F65.The weight of a large egg is between:一个大鸡蛋重量介于：
( v5 t' Z* u8 @: w$ `A:56g and 63g 56克和63克
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7 F3 K1 L5 y, v0 N/ D66.Evaporated milk is a concentrated milk that is produced by removing/ C$ W$ a4 j( ^) u7 t
炼乳是一种浓缩牛奶 是去除什么做的, V( L, M' Y) K8 H
A:60% of the water 60％的水7 v$ f# Q, T: A) P
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67.A method of cooking that transfers heat through a liquid or gas is:
1 C. T. t6 y2 m S一种烹饪方法，通过转移液体或气体是：4 s$ p1 V' j5 }$ _: F: E# C
A:Convection 对流
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" l# M. O) N* E8 j5 {68.The cooking of starches is known as 烹调的淀粉被称为7 y- U5 d5 B& a. T: Y! W& S
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？
. }3 \* b/ h u+ @8 u& QA:Braising 烤1 ?$ x) \/ k' o% [
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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：' S4 q! D8 r- t8 f8 N( A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 |& X( }' m. n7 Q- l* W/ D* ]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
" t" ]0 z: ~5 ]: GA:Fumet 原汁) d% E/ \% v( S8 q, D
) q( |5 V( D* K+ ?+ P# b: ~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
; m8 D1 l n( P0 F) qA: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?0 `9 p5 k+ `; S8 ]& G U' Z- t" }7 O
下列哪一项不是用于制造高汤（低汤）的原则？
4 v, Q1 Q" z- o% `1 Q- U7 CA: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6 j' m9 Y$ o. E& v: U2 O" j( `
A:Remouillage 法语熬汤
* |8 D( C3 @. Whttp://www.haibao.cn/blog/post/176242.htm |
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