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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: c3 J5 S. H6 f( I+ t9 Y3 b
哪位厨师最早带来高水准浮夸的美食
+ W$ q. T# ^; e. W1 FAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 C7 x6 y; x% S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 z8 i; @! o- V3 I5 I" K
A:Cast-iron stoves 壁炉
" E4 W. x8 a% i" n( N+ u7 ihttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:4 X" L7 R+ N$ J$ |1 b% B; Z5 m
法国术语，用来描述roundsman，或摇摆厨师是：
* X6 L" r8 \8 _) ?; g! ZA:Tournant 图尔南
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29.Another term for the wine steward is:8 M; E+ x: n) z* \5 m f1 l6 t
葡萄酒侍酒师的另一个术语是:$ G* _% L. f6 y2 u' ^; m
A: Sommelier 侍酒师0 E* r& h$ a' n* D3 J
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30.Molds, yeasts and fungi are examples of a:$ B1 I) b: B* e
霉菌，酵母菌和真菌是一个神马例子
& O9 F% {; y. e/ J% z2 {) \A:Biological hazard 生物危害
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+ N5 n! [) G- _# L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' }, F) _0 ~# V( Z- x1 [- `2 A) i6 C! y
根据加拿大食品检验局，食品的危险温度区在多少之间：
2 t7 t8 h" }5 W* m3 L0 O. p) r: GA:40° and 140°F (4–60°C) 4-60度7 B8 j5 T' g9 B/ w4 }! H
7 N+ Q; i1 z9 c7 P/ F0 M0 v32.All bacteria need the following for survival:+ r) f3 q8 h6 S" t: z
所有细菌生存需要以下哪些内容：
" }7 l- h- z! q# f3 x" P. L- \A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ n; g1 R2 @6 {3 m$ t% L
# a- f" K6 u$ L2 @6 R+ w* Y33.Which of the following correctly represent critical control points in a HACCP system?/ t0 \9 c7 k* A1 Q: u
以下哪项正确表示了HACCP体系的关键控制点？
+ Y9 f- Q- ~- t# eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ T( W) v/ |* x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?
# s5 @+ E7 l2 \3 T7 V- w; j下列哪一个不是碳水化合物的例子？( C/ g/ u- [) ?3 I8 i
A:Essential nutrients 必需的营养物质+ }% ~/ \( a. f' J+ X% B
9 I, q/ M0 d( ~: `35.The process by which a liquid fat is made solid is called:
5 d7 d9 K q; v液体脂肪做成固体这个过程叫什么+ G i7 z& g/ L* R! x+ `
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 p# x# v: I( z7 x' y* K, E
下列哪项不是脂肪替代品的一个例子
Y8 A& i/ _8 P0 b& M( J- TA:Acesulfame K 安赛蜜K表: K3 ~5 e! V# o, z/ ]" `0 _9 U' A
9 O2 x4 T+ u$ O+ h# C6 S37.Health Canada requires that a product labelled "fat free" contain:. a- K' r' F$ n; ?+ O
加拿大卫生部要求的产品标有“不含脂肪“包括：' h3 a r0 i% ?. R. A, \" E* K. Q, \: i
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?
3 J2 }2 y @9 _1 n# H下列哪项是不相关联的转换配方问题？7 d7 ?! j0 \* w2 _3 M
A: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:
% V7 x, W1 g" w4 ^- F- v& a从供应商采购的物品的品质或成本叫什么: Y; S3 G+ S: u h I9 v: Y$ T- E- a
A:As-purchased cost 购买的费用/ X" k8 p" O1 A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 x+ O# x9 k' N8 E( j# g在新货到来之前用于日常所求的必要库存量叫什么
, t. e; z/ ^6 H* YA: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?2 f" }0 @& s, i* j. G( j# G# O
下面那个缩写是用来表明正常库存流程？
: k$ F% W$ E5 eA:FIFO=FIRST IN FIRST OUT 先进先出* l$ x# ^9 K0 |. X: q
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42.Which of the following knives is used to turn vegetables?
$ Q) W1 O; g7 I9 \. ?9 [: G0 h下面的那把刀是用来打开蔬菜吗？& c$ o% H! |4 I: {9 d) q) @
A:Bird's beak knife 鸟嘴刀
0 ^3 R* j- O2 G* ^* g9 R: K/ lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) _* O/ \0 Z6 ~) l! w% q
" F, W7 \2 f! y8 Q43.What is an instant-read thermometer best used for?
7 k# ]0 X6 @% W' m% U* e5 \& Z即时读温度计最好用于那方面？ `' j$ |% r0 s, l1 @* ?* w/ A
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?: `7 a+ g9 G, Z0 c
下列哪些金属材料受热均匀，通常用在铁板而且非常重( u/ f6 G0 P7 U9 I9 N5 z v1 \
A:Cast iron 铸铁9 a" t5 A# A; E, \( u9 Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ }% D* j" W7 ~: C
哪件装备下面有一个可移动的碗和一个S形叶片？
: e% h* c& c# y1 H& M" oA:Food processor 食品加工机8 u4 A- o& Z4 E
http://www.google.com.hk/search? ... iw=1263&bih=572' X/ j4 i' s m
* H0 M/ n* l0 t- j W* a0 v46.Which of the following is not a rule for knife safety?* G" s( O7 Q8 z' d$ t( G; t
下列哪项不是用刀的安全规则？% X3 h0 y* w/ T9 `6 Q2 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) n% r2 p% g& d+ W8 P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 N3 o# n ~3 ^4 m$ |把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
# q% O1 R. f7 l% V; Q* n& G& \A:RondellES
# `! {& ]1 }* ]& h9 Y( l/ ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 A* g& j; a. Z. A$ j, G下列哪项是切成小方块用于汤的装饰？. ]1 n N4 |0 Z; R3 e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 |% x: ?: [% u' ?* ^5 o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 `6 m; g; e% L5 \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！！——
1 A1 |' K# {2 r; s. P" BA:Gaufrette % k- W1 P+ d1 Y- U; F! d" }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ k6 L# W; y4 X8 N2 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 c1 w. @4 B- X3 f& V
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?" d( t: w0 Q. X9 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）
- w: r; }8 [2 L& g7 \& c) p+ IA:Cilantro 胡荽叶 香菜 y0 S. D+ Q# z, h* X+ [2 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. P! @( l* A/ T/ }6 B* A
3 R j- c; W3 J$ `$ I: d! }60.Allspice is made from:" |: M& r% \+ }* @ w
多香果, 多香果香料是什么. K9 h) t- {4 W* V! {+ j! v c' F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 G# e% Y9 ^# U* X0 D
A:A dried berry 干浆果1 ~4 J4 Y1 C8 f
3 G# T5 X4 t O( D61.Which of the following are used to make a sachet d'épices?6 N4 Q+ W( p, G5 u9 ?
下列哪些是用来做香包德épices？
$ o e6 o% F7 y- y' nhttp://www.sachetcatering.com/2 L# m# I9 {3 |2 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香# [3 h, v9 W: s2 k5 J
+ P' i- \/ k4 D0 @+ w4 d62.Which of the following condiments are not soy based?0 E. g3 _- g6 j
下列哪项不是酱油调味品的？" W3 C" C' H* J# }9 {
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:
: I, T/ o+ T7 S) \( o) {在加热的东西到一个特定的时间内一定的温度，以消灭致病细菌的过程称为：4 x% a& K0 w2 v, Q- ?, t. W, y
A:Pasteurization 巴氏杀菌( r( z& p) S& C' I5 g) \
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64.Which of the following steps is not the correct procedure for whipping egg whites?# t1 F5 D) d* n! b! n
下列哪个步骤是不是正确的蛋清搅打程序？5 ^6 `$ U N: P( s' l) V1 D# x9 o
A:Allow to rest before use. 允许休息后方可使用。' j: c& q: Q U8 Y: B
* J- d3 c2 F' d65.The weight of a large egg is between:一个大鸡蛋重量介于：% i/ e R+ U3 I- U7 R3 ]' v
A:56g and 63g 56克和63克
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6 N8 X( N% H5 i+ z/ G66.Evaporated milk is a concentrated milk that is produced by removing
( n9 Q5 c0 V$ @& y6 H# s9 P炼乳是一种浓缩牛奶 是去除什么做的
+ B7 |: z" }8 s4 Q' [% y5 FA:60% of the water 60％的水
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% O4 W. W# t) L8 b67.A method of cooking that transfers heat through a liquid or gas is:
/ o! ?: X- Y3 a: D, `4 X9 Y& J& }: h一种烹饪方法，通过转移液体或气体是： ?2 T+ H+ [$ V2 v
A:Convection 对流
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9 {! n# S" Y& ^4 e68.The cooking of starches is known as 烹调的淀粉被称为/ w2 K/ X6 }7 b, C& S+ h0 \) `0 P
A:Gelatinization 糊化% q" m; S7 t( Q) w4 i5 {9 I
, o1 S8 l6 @. a5 Z8 S3 B: F* l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 g# G }* b! p2 w: Y4 v" YA:Braising 烤4 z# G7 N4 a0 D, x
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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：: ^- V& Z$ x+ {5 n) K( b* q* }- k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
6 J! f& v3 E# t: P$ @8 DA: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* @6 r- ~% B: O
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜8 Z$ a& O' S! n
! j+ v$ g7 Y0 v% T6 N0 ]' m) O73.Which of the following is a principle not used in stock making?
% V4 }3 s; M6 `( [ ?下列哪一项不是用于制造高汤（低汤）的原则？
" E5 `7 `2 V# P* d) SA:Start the stock in hot water.开始在热水中操作
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. s" U# T; T: V% z- X. `& Y74.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
& K/ ~& ]6 t" ]/ [: E, hA:Remouillage 法语熬汤
4 V x3 `; n: m; F6 c1 ?6 Uhttp://www.haibao.cn/blog/post/176242.htm |
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