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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:7 |2 T- |( l& c( _% D8 ^0 i: Q+ C L8 ]
哪位厨师最早带来高水准浮夸的美食
* T& n% g: t" `AAntonin Carême 人名 安东尼·卡罗美* }2 r8 D0 ^. N5 R1 U3 n6 [
" N3 j, U, f9 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
G) o& H, p; {) ]9 t) e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 L. v4 W7 T5 ~- |1 u2 H
A:Cast-iron stoves 壁炉
- Y' Q: b) q, L9 q8 nhttp://www.usstove.com/products.php?id=63 g4 Z; m q2 {: b! H
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28.The French term used to describe the roundsman, or swing cook, is:
5 H y5 A2 |3 j) V0 M法国术语，用来描述roundsman，或摇摆厨师是：
9 U! |; @3 ]7 T- {2 e3 GA:Tournant 图尔南
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# q9 d7 ?! H& A. l$ B29.Another term for the wine steward is:8 T/ ~! h+ \( Y; L# x$ @
葡萄酒侍酒师的另一个术语是:
/ h9 _; p: t' g; I! J1 e3 OA: Sommelier 侍酒师8 k0 b* S' Z) |+ y. ~: x& c4 r) E3 Y1 b
- |9 l2 ^: b7 _; y( }, V30.Molds, yeasts and fungi are examples of a:
0 v" N( n2 S) v7 p& J霉菌，酵母菌和真菌是一个神马例子
& R0 j+ U% z: P9 r/ e9 |- ]A:Biological hazard 生物危害
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9 F; D/ x. Y" B: S1 ?# Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. a4 j4 V; t# {2 m根据加拿大食品检验局，食品的危险温度区在多少之间：
; K5 o/ y6 o2 Y0 RA:40° and 140°F (4–60°C) 4-60度) T1 A3 s( O) D# G4 K. [
4 r' l/ i9 H% z- Q* K32.All bacteria need the following for survival: b" I- f ?" X$ c) T
所有细菌生存需要以下哪些内容：5 `0 d" s. t$ N6 U1 ]
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值$ u( A& \5 S4 V
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33.Which of the following correctly represent critical control points in a HACCP system?
" |) U& ?1 z, t" X4 _以下哪项正确表示了HACCP体系的关键控制点？' @( ?# W1 H% g8 \; a5 D4 ?6 `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 p" R6 g% c! q+ c6 e i食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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0 n- i7 W, S/ f3 T34.Which of the following is not an example of a carbohydrate?/ J( C( y& |, c- J# p& k
下列哪一个不是碳水化合物的例子？
! D: _. Z0 |) m# [0 xA:Essential nutrients 必需的营养物质; Y4 j; T- }% Z# o
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35.The process by which a liquid fat is made solid is called:/ F4 C2 f E; ^- B q- _: q3 R
液体脂肪做成固体这个过程叫什么
" Q, h0 g1 p9 i, R4 p, j/ iA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
i' e. V9 i) d3 D下列哪项不是脂肪替代品的一个例子 X V R* l) B$ t% v: I
A:Acesulfame K 安赛蜜K表6 Y0 i- {$ R7 X2 y' g$ Y
! _. d4 B) x% R37.Health Canada requires that a product labelled "fat free" contain:
5 K" S2 H: ~* ]- T加拿大卫生部要求的产品标有“不含脂肪“包括：- o+ \7 c1 h7 I) B$ [# 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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7 Z: E8 s# h; {# W y. o1 `38.Which of the following is not a problem associated with converting recipes?
' ]+ Y" v0 J; w! ?7 P下列哪项是不相关联的转换配方问题？
2 z3 ]- O0 L# B$ d% JA:Unit cost 单位成本
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# H+ y; ^2 K; C: X- p39.The condition or cost of an item as it is purchased from the supplier is called:
7 U w* ~% C/ A0 U2 \从供应商采购的物品的品质或成本叫什么
) I5 S1 e3 P9 a& MA:As-purchased cost 购买的费用
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0 k9 K* s6 R& P6 e# _2 H/ E. ~40.The amount of stock necessary to cover operating needs between deliveries is known as:: O, L1 ^/ |( O0 Q
在新货到来之前用于日常所求的必要库存量叫什么
' m4 ~% h, n2 k* m$ Y. g1 fA: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?
# R5 y3 Q4 |6 p+ i! a7 c- B下面那个缩写是用来表明正常库存流程？8 q1 N5 b( C2 v2 v: T7 O
A:FIFO=FIRST IN FIRST OUT 先进先出" e) \) T5 s D! H" ~- C& f
) P' E! F' V$ |42.Which of the following knives is used to turn vegetables?" a) D0 N# q) a/ a/ p
下面的那把刀是用来打开蔬菜吗？7 B2 S) _0 V+ o6 C: C
A:Bird's beak knife 鸟嘴刀8 I* z6 s, g) m! ]7 K3 [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- g2 e4 H6 j- g M( j/ T5 |
1 H" w& ^! C9 M3 m( @7 Y4 s) j2 @43.What is an instant-read thermometer best used for?
3 e) u4 I% p1 X* m( H% L即时读温度计最好用于那方面？/ b+ L# t: [! b0 e* V
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 u) \' G6 d, x; I
$ h( o5 u/ V' S- ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) J( d8 p! f. I
下列哪些金属材料受热均匀，通常用在铁板而且非常重) D" g4 ]$ C+ f7 ~0 D
A:Cast iron 铸铁
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% M( M1 _5 G/ U4 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 u' a6 b6 h8 I9 a* w) v& U
哪件装备下面有一个可移动的碗和一个S形叶片？6 j6 @% ]6 e! k O; Z& Z7 D
A:Food processor 食品加工机( ?+ \4 Y+ J' L! k" {
http://www.google.com.hk/search? ... iw=1263&bih=572
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0 K; P/ @, x3 I4 B& L+ g7 {$ Z) g46.Which of the following is not a rule for knife safety?
. Z8 G4 `! D. M; P! R6 w下列哪项不是用刀的安全规则？
$ P6 n' e6 Q! x& u# _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:; p4 R! G* r0 B9 k8 _2 I
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？. ]& r+ r, K! t0 {
A:RondellES
0 B O( R4 N$ S B6 xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 ] `0 `4 t/ }; }( w3 R7 }, V
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48.Which of the following is a diced cut used to garnish soups? ^6 @+ a$ H2 b7 J3 a
下列哪项是切成小方块用于汤的装饰？3 d Z* P* j$ k c* V- l& M1 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. o( l. a M" m9 }$ v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 [$ C: X( B: g% @1 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！！——
; J; j+ C F8 X9 R2 M( nA:Gaufrette
7 k o7 w* W' @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 D* x2 e K' {# M* ?! U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 Z e- k, R% h) p7 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 P: P. x4 F% ?# m3 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( ]. I: B' r5 x0 q
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! B" N4 w6 W6 p3 I
A:Cilantro 胡荽叶 香菜8 h1 @0 X: _7 X+ P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 b0 X6 M3 g* ^2 `4 D+ u1 X) x 多香果, 多香果香料是什么
0 l2 k$ t( z' L6 s) Z2 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! r3 m8 }* b4 x' ~/ d, \8 V5 ]A:A dried berry 干浆果
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$ x# _/ s0 G* {2 M3 L61.Which of the following are used to make a sachet d'épices?4 O7 X9 U7 f/ M+ c0 P: ~: s% F
下列哪些是用来做香包德épices？0 T4 G7 O- k6 o8 n4 @
http://www.sachetcatering.com/0 X4 S) L& Q! Z! x4 u) I1 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: j; Z2 z# X+ H: ^
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62.Which of the following condiments are not soy based?( X& A' |8 j+ N! E1 o
下列哪项不是酱油调味品的？
# [+ f8 U. u7 e2 y' g; _6 A, V# jA:Wasabi 日本辣根 _ b" F# ^2 H
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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:
2 F* q& r) D% n5 b" {6 u" S/ 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：& |9 D. K2 P2 y1 ^: p4 E* S1 A
A:Pasteurization 巴氏杀菌 \3 C9 V: H3 k6 Q, M3 m
% s/ K& L0 d1 z$ ?" z- d2 X64.Which of the following steps is not the correct procedure for whipping egg whites?
& f) K+ {" }5 M9 i- T' @( V' a n5 u下列哪个步骤是不是正确的蛋清搅打程序？' R4 E5 G, K3 ~2 n3 [
A:Allow to rest before use. 允许休息后方可使用。
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$ g5 F1 h+ }0 W65.The weight of a large egg is between:一个大鸡蛋重量介于：
' k9 B- o& R+ [+ @) G: cA:56g and 63g 56克和63克 I- T* h( D6 \ k2 g
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66.Evaporated milk is a concentrated milk that is produced by removing$ Z8 U# e, A! M, b
炼乳是一种浓缩牛奶 是去除什么做的
( I. b* {9 A2 W% _" P$ h5 ^8 [A:60% of the water 60％的水. I6 r' l- c2 K8 F
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67.A method of cooking that transfers heat through a liquid or gas is:
7 H+ e0 w* a6 R一种烹饪方法，通过转移液体或气体是：- D9 C' [0 X/ u! a7 j; P' u1 f1 Q
A:Convection 对流
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5 Z. y4 z: b# i* l, L68.The cooking of starches is known as 烹调的淀粉被称为
3 _. {3 b0 L# ^! |6 U- ~A:Gelatinization 糊化: n( q1 x/ R7 P$ l' m
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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？
0 w8 @7 G/ V) M* u5 i5 p2 _: x0 cA: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：
k \0 Y/ u# `9 z& t+ v/ GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ t( F9 z# x! N4 c9 g) [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+ H, P* e P8 e r F% C/ F$ d9 O- A
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 g4 S l7 P1 o( U+ l1 k5 L/ Z
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜5 C% t$ _" f( x# }
* P) {1 p/ e3 h& W73.Which of the following is a principle not used in stock making?; u+ b/ ]& a# j' z/ P
下列哪一项不是用于制造高汤（低汤）的原则？
* U% c, T9 z+ g" K: e7 ^# JA:Start the stock in hot water.开始在热水中操作
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, U m7 @! j6 o% N74.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# i/ u9 R, F0 L8 G4 q! I; P
A:Remouillage 法语熬汤
' w' b8 \6 X3 J* Z8 nhttp://www.haibao.cn/blog/post/176242.htm |
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