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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 r/ C# a' M- a5 k/ |
哪位厨师最早带来高水准浮夸的美食
7 t* F( w" m3 A5 OAAntonin Carême 人名 安东尼·卡罗美
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' C3 _- i1 M5 ~& k. d: _/ j! Q2 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Q& @9 u" f- V) `+ s9 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( B+ N* L% t% \; c7 ], t3 NA:Cast-iron stoves 壁炉
7 c( E, D0 k9 C' H3 k7 Yhttp://www.usstove.com/products.php?id=60 }9 d$ _4 e& `1 r
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28.The French term used to describe the roundsman, or swing cook, is:
0 l! \6 f+ l7 D+ c: b法国术语，用来描述roundsman，或摇摆厨师是：
2 I0 d* k- R& o' E! A! {A:Tournant 图尔南
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29.Another term for the wine steward is: q; d) H' P6 N- @8 O. o1 D
葡萄酒侍酒师的另一个术语是:
" e: W2 [6 S" b' P% G. ]1 z3 g# V- |: lA: Sommelier 侍酒师" B X, H* O7 l2 ^# z t$ F! R
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30.Molds, yeasts and fungi are examples of a:
3 |- ?, B3 ~: d6 M霉菌，酵母菌和真菌是一个神马例子
6 b9 {6 M- ]/ A( \A:Biological hazard 生物危害" `; ?9 o; e# ~) ]) |
6 `+ ]2 G& }& h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 _, r# Q+ H. l0 u. e
根据加拿大食品检验局，食品的危险温度区在多少之间：8 l4 s5 ~5 f4 N6 G" a' P
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:, c1 B9 V$ O& d: B+ N
所有细菌生存需要以下哪些内容：+ Y3 p2 X! H; w. c* x n. s" H
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值: s6 g2 W0 |$ j, h& }& F" [
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33.Which of the following correctly represent critical control points in a HACCP system?4 y3 Z2 L5 n5 h6 W, E1 V
以下哪项正确表示了HACCP体系的关键控制点？
# y% G; M+ `" ]2 r* ]! PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 k1 C! D" q! `, u' t) L, G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?
4 C7 }3 ~) v: g4 q下列哪一个不是碳水化合物的例子？
( c6 E& l4 _4 k/ AA:Essential nutrients 必需的营养物质
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! l0 n9 c, @2 Y( q35.The process by which a liquid fat is made solid is called:) c& y I5 G Y y: i
液体脂肪做成固体这个过程叫什么
9 { k) E; t( ~' jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?$ h5 ]. e/ s/ _
下列哪项不是脂肪替代品的一个例子- d) C/ V, Q" K3 \3 h$ F. v; K2 S) w5 G
A:Acesulfame K 安赛蜜K表6 W6 Q' |6 |: C" Y0 h# t0 q0 Q
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37.Health Canada requires that a product labelled "fat free" contain:
; j T7 m! S, a! w8 H* P6 T( I- s+ `加拿大卫生部要求的产品标有“不含脂肪“包括：
8 x @3 n1 j, L! zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- N4 w* D; l! w
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38.Which of the following is not a problem associated with converting recipes?: h' c! D9 J& J& U' Y1 m: {$ J* S
下列哪项是不相关联的转换配方问题？8 j. I! k/ H |4 _: }
A:Unit cost 单位成本$ J2 d& s6 x3 u8 c
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39.The condition or cost of an item as it is purchased from the supplier is called:1 E8 j$ j/ Z# S& z7 h6 K- u( e
从供应商采购的物品的品质或成本叫什么; c8 @5 F' d/ W+ `, i" H; Z! O& d
A:As-purchased cost 购买的费用# P! T3 |0 C; p& l. h! N# A r$ V
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 D4 z# t6 Q# S) I% s) f2 h
在新货到来之前用于日常所求的必要库存量叫什么
6 }% E8 } n- x8 i( T' |A:Parstock 基本日常最低库存) n* @4 Q' ^9 H. \/ X4 D
. M- q' ?5 l) I" C" H2 P5 R/ ?8 q/ x41.Which of the following abbreviations is used to describe the proper rotation of stock? l6 a ?: d9 L# _
下面那个缩写是用来表明正常库存流程？3 _ ?* I- @, X1 [, | S" \# q
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
0 w& i' B0 q5 ^4 p! E6 ]# t下面的那把刀是用来打开蔬菜吗？
# F1 p% s+ I% g2 U3 {" qA:Bird's beak knife 鸟嘴刀5 R0 W Q' |5 ~! r# ^- V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 t9 W1 j# [; l% @9 c7 g8 n
" o1 q9 n B# u, f$ {/ z2 C; w2 U Z43.What is an instant-read thermometer best used for?
; l1 j. K/ A c" Z; t8 G! n即时读温度计最好用于那方面？
$ T+ m3 o/ I6 ]1 S/ u0 V' PA:Checking the internal temperature of a roast 检查被考物品的内部温度# O$ n {) ^% }7 k6 E5 D! I$ A! U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 g+ H3 i2 l: |
下列哪些金属材料受热均匀，通常用在铁板而且非常重) j5 E7 `8 K X+ v+ K& J+ P6 R
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ Y; ?8 Y: T' y: g& f
哪件装备下面有一个可移动的碗和一个S形叶片？
! f' g- w+ a! \( B( yA:Food processor 食品加工机; T$ |, Z0 q j4 x1 z$ \6 o- c
http://www.google.com.hk/search? ... iw=1263&bih=572
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8 I& j ]4 M+ ^46.Which of the following is not a rule for knife safety?' y9 Z* G W% u( p+ ~6 {! b
下列哪项不是用刀的安全规则？
4 ?" A5 `- [4 [% M; K3 `6 n( IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( ~! h) `4 R0 K4 t% p4 Z: G( s把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
6 |1 t6 b8 V" t4 c; h3 UA:RondellES ) c; ]% F4 t1 W( |" R2 T, I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" g5 M4 X" Z6 }48.Which of the following is a diced cut used to garnish soups?; k5 Y; b) k5 R" t
下列哪项是切成小方块用于汤的装饰？
1 W0 }2 C1 c9 I# Z7 ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! k. \. ^9 i0 j, l- S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, Y: h0 N. A$ q4 V* [! U0 d
下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——/ I: h( E% x% R5 ~
A:Gaufrette 3 g. C, P8 T8 j/ x8 B- x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 h7 j N. o5 u0 _) Q) emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. \1 I4 Q T. c% F, p8 s( Y4 Q5 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ p! O+ y) K: p8 f! \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 I! x, V8 f' c, g
下面的那种草药（香料），用于墨西哥菜，也可作为中国香菜(法香）
3 g4 @* S0 ?, s2 ]) j. SA:Cilantro 胡荽叶 香菜" _0 k5 J" [9 G9 F$ \) d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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3 W) f! n' L9 R3 j6 \60.Allspice is made from:
. \& p+ W# h0 i# Z) k( k, | 多香果, 多香果香料是什么
0 b6 ?* c' R3 Z2 }0 _) a0 i6 |: H! Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* |0 w+ w7 h6 i9 ]1 @. CA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?/ f- f: l5 t& z: b1 k: P7 S8 }
下列哪些是用来做香包德épices？
: {. E0 T+ ]- }& Ohttp://www.sachetcatering.com/* R6 l X" i" |# P
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?. r$ }" a9 ~" a
下列哪项不是酱油调味品的？
0 [( ^+ |" u5 y8 n+ {/ FA:Wasabi 日本辣根# f+ c. L2 P" S
% `1 Y6 y6 @4 Y6 P9 X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: q! V" R( l- n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：' R$ O6 z+ |" p, d% [
A:Pasteurization 巴氏杀菌& e3 }1 @0 j' o& l3 u* C4 i
' w3 ^, F) A! P! a. K64.Which of the following steps is not the correct procedure for whipping egg whites?
- y; b9 W' `- a. b" g下列哪个步骤是不是正确的蛋清搅打程序？
3 O- |1 o9 h" E4 iA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
, [! ^( _# j+ u& B) m w: E8 iA:56g and 63g 56克和63克
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3 ]+ T: v- t! o66.Evaporated milk is a concentrated milk that is produced by removing: P0 f( W1 T' ?+ l
炼乳是一种浓缩牛奶 是去除什么做的: d8 R O6 Y" Z( X; w3 K0 q- n' ~0 l
A:60% of the water 60％的水6 l& [$ K) B$ o4 z: i4 W p" p& S2 @
( M$ w& C8 X2 K3 Z' ?6 v3 h, q67.A method of cooking that transfers heat through a liquid or gas is:
L7 ?( P/ u, F一种烹饪方法，通过转移液体或气体是：
. C' n* U: q! b1 a jA:Convection 对流. N' r" K$ ]6 r4 w& L/ t/ j
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68.The cooking of starches is known as 烹调的淀粉被称为
6 q" ~3 J+ H6 q! ~A:Gelatinization 糊化4 f8 R3 h: h5 j
( D- k/ y* Y; q8 j$ c. x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？; s- r" k( v8 ^ T: d1 r/ l8 L8 |5 e0 c/ a
A:Braising 烤/ J! V* O3 @# Q( 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：
0 c1 l8 i3 |" \6 U/ M; e8 iA: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* T* [$ z& d$ C- X; K
A:Fumet 原汁
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! S& `. D3 o. I3 }" Y [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& {" ?# D7 y- c0 i& u: _- h
A: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?
6 B* `5 h7 r: Z4 e Z( o& A+ J( e6 I. F下列哪一项不是用于制造高汤（低汤）的原则？
2 r6 l! I. M6 ?A:Start the stock in hot water.开始在热水中操作; p$ Z. M' G8 {& _5 I+ J/ a8 t
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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
% |+ F- }3 v+ L- pA:Remouillage 法语熬汤
8 v. D: I# y+ D8 Khttp://www.haibao.cn/blog/post/176242.htm |
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