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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:
+ s$ x2 a" r5 W- b! D1 u+ l哪位厨师最早带来高水准浮夸的美食) Y& X- { F# }- y
AAntonin Carême 人名 安东尼·卡罗美2 c9 x: v) G/ k( g0 J
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; d) _( b9 r9 i2 p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ D Y b: v8 L6 @
A:Cast-iron stoves 壁炉
' ^0 v4 B0 ~. @; E9 Ehttp://www.usstove.com/products.php?id=6
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1 g7 F5 F; [9 i ~& }28.The French term used to describe the roundsman, or swing cook, is:% l0 F5 e ^2 z6 m; k
法国术语，用来描述roundsman，或摇摆厨师是：! |* [. Y1 L8 Q( ^4 a
A:Tournant 图尔南! p; {) t( x+ ^ L
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29.Another term for the wine steward is:
/ z* Z. K' S1 S. Z" W5 A8 i葡萄酒侍酒师的另一个术语是:
8 z1 ~3 K- B: A4 R* Q% i4 H/ KA: Sommelier 侍酒师
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1 M( W" U4 Q( R2 c30.Molds, yeasts and fungi are examples of a:0 N. b& k: z& M
霉菌，酵母菌和真菌是一个神马例子
u: F' K& q9 Q2 fA:Biological hazard 生物危害
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1 M4 h9 G i7 L) Q+ V3 F0 T* U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ [$ K& k& H6 _4 c
根据加拿大食品检验局，食品的危险温度区在多少之间：- h1 s. Z. Z9 U6 P& v7 [
A:40° and 140°F (4–60°C) 4-60度5 s: s) `# I8 o- u) P0 s- O% T
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32.All bacteria need the following for survival:
5 S; B/ h; R0 v' u7 Y所有细菌生存需要以下哪些内容：
( k0 O0 }: p# ~9 E$ F: ^) ?A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值* ]) k0 }3 b5 z
; | ~4 r3 r# S, i& L33.Which of the following correctly represent critical control points in a HACCP system?3 o8 `* |, m- q) Q, a& I
以下哪项正确表示了HACCP体系的关键控制点？. R _0 j" \0 Y7 g" o- e% [( J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * H+ v& c+ V: v
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?/ V) R( _9 [+ o# O+ P. v) f- r
下列哪一个不是碳水化合物的例子？: m9 u5 g4 o5 m* R# o
A:Essential nutrients 必需的营养物质
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0 C" n _3 w, X4 |35.The process by which a liquid fat is made solid is called:
$ C' B' S3 R* b! ?液体脂肪做成固体这个过程叫什么
* j0 i$ i4 Z. s5 ?, \# S1 C0 lA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
% d3 a+ O: x/ ~" ]1 c下列哪项不是脂肪替代品的一个例子; S& B o0 m% A) a; p/ D" h
A:Acesulfame K 安赛蜜K表
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. ]# V/ K6 x# @: y2 E' i$ d: Y37.Health Canada requires that a product labelled "fat free" contain:
9 z9 a6 v2 _3 |加拿大卫生部要求的产品标有“不含脂肪“包括：
& M; o* E9 a% s& T0 n$ a" tA: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?( B# z$ C! }8 ~8 p/ _, c
下列哪项是不相关联的转换配方问题？
, H0 @1 G9 E6 E: Q" a6 xA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:; u" [" t& D8 h- O9 u U! t
从供应商采购的物品的品质或成本叫什么" \6 e/ j) l6 `4 |, [% f( P% h
A:As-purchased cost 购买的费用# U B# B7 m$ B; H W9 I+ v
/ b) ] V8 Z. p0 p40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 W6 D. v2 C0 z4 e s" |在新货到来之前用于日常所求的必要库存量叫什么
3 ^: F( y9 h7 l: \A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 _$ `; G' v, I; X% U8 n" I1 I1 f Z
下面那个缩写是用来表明正常库存流程？
. V3 T! t% U' H1 N- b" x' H$ jA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?1 V* k6 J$ e: M6 ]0 Z
下面的那把刀是用来打开蔬菜吗？
' ]6 w9 k( I" I# wA:Bird's beak knife 鸟嘴刀3 B8 o2 |! r' r" E) ^" }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 m! @; `: g) M, I Y
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43.What is an instant-read thermometer best used for?, L2 z% U( T* J) C$ X+ `4 b
即时读温度计最好用于那方面？; n( x# s% W* {7 f! m
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 a/ R' W- u( ]+ E7 v
0 K( s& B$ r' h. U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 b' W$ ?' S/ d. [3 [下列哪些金属材料受热均匀，通常用在铁板而且非常重, `: c3 N. \0 w* ]% @) h- i
A:Cast iron 铸铁% j* f5 M6 O% F% ~9 H" I: h
: {8 y' h7 ^# t4 s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: v( G! X5 ?$ l$ t! u) u哪件装备下面有一个可移动的碗和一个S形叶片？0 @# J5 {$ ~% b \' A! U
A:Food processor 食品加工机
$ n3 ? ~% \$ T8 }http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?. |0 H" g9 V2 U1 R8 V
下列哪项不是用刀的安全规则？/ R9 j! }2 m& Y; |, i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 X7 @0 @- W' T' B把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
5 A! Y, Q F/ kA:RondellES
3 } \* E0 {5 E# G: bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# \( v$ {; X/ j7 C: [2 b48.Which of the following is a diced cut used to garnish soups?0 @9 T+ b* ?1 k0 }) a% ^- f
下列哪项是切成小方块用于汤的装饰？
/ J7 d. |/ J3 }7 n& \) wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ {; H( {" X6 Y, f5 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: O9 J/ Y# d- F, X3 j
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！！——' ^' `- k d U
A:Gaufrette
4 I; @# v) k7 m t+ o2 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 @' p& s) g* |5 m* n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' r0 E$ [; X- f+ w( G! b3 {
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?
/ O5 ~2 Y0 ]; M+ E- `, K% L ?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）
( Z: O( q( J, R& h* ^A:Cilantro 胡荽叶 香菜
- n# E/ \+ b- ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:4 Q8 B! }0 m' J5 ^6 {
多香果, 多香果香料是什么
6 W7 p" [# w' J: q1 d* T: e, z& Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ }* L$ j% ^$ g; |+ g! lA:A dried berry 干浆果+ N7 o% q, |/ R2 i
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61.Which of the following are used to make a sachet d'épices?3 j; h1 v1 H/ r4 O7 i( f0 U1 S
下列哪些是用来做香包德épices？; M) ]; r5 C! A6 k+ c
http://www.sachetcatering.com/
5 ?. f* n% N; [5 r# a- wA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香# U. ^7 r& m3 \6 J; _5 _ a
# v9 `: \4 r6 A k8 g62.Which of the following condiments are not soy based?& I, y/ r7 t& X1 L0 e% D# E: Y
下列哪项不是酱油调味品的？
1 b% [7 P, p$ X. }+ e8 uA:Wasabi 日本辣根/ s1 J( Y/ q! e+ g/ ?& q. v* I
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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:% A0 y8 T, Y9 T; ?: K
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：
+ w2 N- P! C6 s, L4 ^A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites? q V, k( e' g# F% `) h
下列哪个步骤是不是正确的蛋清搅打程序？' d: E) u) i' Y. x* m
A:Allow to rest before use. 允许休息后方可使用。) g5 ~$ O; h* J
& W. L& n3 F4 H65.The weight of a large egg is between:一个大鸡蛋重量介于：8 ?. i: X- q1 Q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
( w# p, |# `; R8 ]3 c炼乳是一种浓缩牛奶 是去除什么做的
3 V! f- }4 J% h# n4 uA:60% of the water 60％的水* S; m, @ _- C' ^5 [0 }
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67.A method of cooking that transfers heat through a liquid or gas is:
- L7 m: z% D7 t4 r: u7 [一种烹饪方法，通过转移液体或气体是：8 C( x- \% x- v8 q% B% H
A:Convection 对流 V5 o9 I c+ @& E
1 j/ i' x. i$ I/ C9 e2 d T$ N+ e68.The cooking of starches is known as 烹调的淀粉被称为/ K3 e# l- A# I
A:Gelatinization 糊化. Z% a: X4 c: r5 L
. G- i5 j0 I8 t$ c2 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
& g0 H) n1 [6 HA:Braising 烤) q! A* r1 ]( {6 s
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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：9 K, f9 N8 s' d& ~' t1 r5 E3 X0 C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 q: J* m. h9 f' d. Q
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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
7 a8 l, o' a& m" HA:Fumet 原汁$ W' f& p: V% c$ T
# d$ z8 B. [( A* a* `+ D4 C9 l72.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
$ R, B2 r/ \" y3 U7 vA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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m) f$ c3 F. G2 ]73.Which of the following is a principle not used in stock making?
! T; t1 \( E1 [5 B* u3 c下列哪一项不是用于制造高汤（低汤）的原则？ @; C9 E8 g! v% I; T7 e
A:Start the stock in hot water.开始在热水中操作
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, m) @" G5 L8 s: H) g- x! `! s' D74.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) m6 p6 S& v3 N& x" }2 N3 z2 }4 m& W
A:Remouillage 法语熬汤
5 R1 M4 x4 P2 P0 F9 F2 q4 L, Y9 O: ?http://www.haibao.cn/blog/post/176242.htm |
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