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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:6 J$ ?& r+ z! d& S* s" e3 R' |: W) k
哪位厨师最早带来高水准浮夸的美食
6 b) z+ f7 C. J0 n0 b( ^* sAAntonin Carême 人名 安东尼·卡罗美7 z- f8 O: q* O6 h; j9 h/ v
& z/ f6 }" e% h7 g! @4 n4 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; s6 c' Q3 q$ K* e5 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: Y$ ` @) E2 P0 I3 C: jA:Cast-iron stoves 壁炉7 K5 A, {6 n7 T$ P3 w0 f
http://www.usstove.com/products.php?id=6. [0 s: P: f1 R9 o' g) \
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28.The French term used to describe the roundsman, or swing cook, is:
3 R2 h) H- f) a% a- y! X9 _# G法国术语，用来描述roundsman，或摇摆厨师是：
+ ^9 H+ ^1 c P9 b, h% q% e, _A:Tournant 图尔南
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( q, X7 a. v7 J& V1 n29.Another term for the wine steward is:8 M- M' T3 P7 F& R
葡萄酒侍酒师的另一个术语是:) H/ \7 F! I4 h; n' h
A: Sommelier 侍酒师4 A5 v8 L; t4 ^, X+ i! }& X
% _+ {9 r* m3 z# n" q30.Molds, yeasts and fungi are examples of a:( n7 h# ]0 z, [+ N: ^! j# i0 X
霉菌，酵母菌和真菌是一个神马例子$ W6 \7 F& G0 i( a z7 i: E6 J
A:Biological hazard 生物危害; W1 c1 X2 A; ^. u8 m0 m
- q/ L6 [& G4 ~0 Z. K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ T3 S( h. ` s2 G/ J根据加拿大食品检验局，食品的危险温度区在多少之间：
) a* s, Q }1 E9 `( lA:40° and 140°F (4–60°C) 4-60度( V+ v5 M' Q- k! q; h
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32.All bacteria need the following for survival:. h& Z* s/ l* S# ~: @
所有细菌生存需要以下哪些内容：
; ]7 k) |; A. e1 K+ E% YA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值/ w+ G: l7 D5 D6 G7 U9 f
" @: u; E2 ? r6 E1 s0 ~33.Which of the following correctly represent critical control points in a HACCP system?4 N( m( A* E* r$ K$ A
以下哪项正确表示了HACCP体系的关键控制点？
4 B) k m1 Q C9 c5 M9 R( xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % B; }% n% g# @* A8 P v
食谱，接收，储存，准备，烹饪，保温，冷却，再加热+ z' ]- D9 v9 d+ d$ t: V3 s1 ^
7 ?7 n- ~2 y& A0 v& o34.Which of the following is not an example of a carbohydrate?% X" Q2 F) j) v4 v& @! p
下列哪一个不是碳水化合物的例子？# E- l- u$ x: c+ Y) K; j
A:Essential nutrients 必需的营养物质+ R- O" F5 _) ]3 s$ d4 @7 C
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35.The process by which a liquid fat is made solid is called:/ r$ _) o E7 V& l/ i" W0 m
液体脂肪做成固体这个过程叫什么5 r3 ~% z6 P5 X) o/ i' H
A:Hydrogenation 氢化 Y" a7 c! m+ E0 V7 M
) T* L" e. C3 l% b0 n36.Which of the following is not an example of a fat substitute?
! ?. c4 M: [5 O0 r下列哪项不是脂肪替代品的一个例子
* w9 O. F& R2 b2 o! eA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 j; e% ]0 Z7 F: w% X% t+ u
加拿大卫生部要求的产品标有“不含脂肪“包括：
% b. o- v6 A, a3 Y8 @2 L# k5 r- g9 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 e, w* L( ?7 S# A$ ?
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38.Which of the following is not a problem associated with converting recipes?
! o/ A% O# \9 O0 p7 A下列哪项是不相关联的转换配方问题？
, j8 a, u9 J% Y/ o, a* B/ RA:Unit cost 单位成本5 b. I& `: n1 s/ }
: b( y2 P: e& [6 z" D/ ]& ^/ z7 L2 k39.The condition or cost of an item as it is purchased from the supplier is called:
2 `* A7 ]0 ^* r: m从供应商采购的物品的品质或成本叫什么
6 W& {( W3 h. k2 d2 n" x, jA:As-purchased cost 购买的费用4 P2 d' s0 \1 w9 E5 X) E1 E
+ _ M' J Q7 w' ?- D6 X) _) ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
. v$ s0 |! B3 T9 x* N% }在新货到来之前用于日常所求的必要库存量叫什么
7 }4 f) H# H3 _; x2 a( P9 o2 T. B# EA: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?
( H( f/ w6 l" V1 U) m8 L1 @9 p1 \下面那个缩写是用来表明正常库存流程？
9 B' s7 F Y, o. b/ M& mA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' P8 u0 V/ B) [) ?
下面的那把刀是用来打开蔬菜吗？
/ O. t8 Q( w* o; ~" sA:Bird's beak knife 鸟嘴刀
7 V, x; ?8 q9 F/ `5 l" }) T7 Z0 G7 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 e m* {1 b4 t3 @43.What is an instant-read thermometer best used for?
1 L0 J* F9 q8 ` e8 z4 N7 O即时读温度计最好用于那方面？2 Q$ E; d, B, ]( [
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?- `& H7 {- [5 `% z! T
下列哪些金属材料受热均匀，通常用在铁板而且非常重3 D4 |# X. H' s8 r! t9 i
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?
" M1 T7 Y. n3 |: e( v: A哪件装备下面有一个可移动的碗和一个S形叶片？
' [/ o3 m# W* Y9 [) DA:Food processor 食品加工机
1 Z$ @7 F/ @/ Y3 ]9 n: mhttp://www.google.com.hk/search? ... iw=1263&bih=5720 f% z1 f( e6 e1 v0 ]
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46.Which of the following is not a rule for knife safety?( ^( M" G9 m( z! @. i& P8 R
下列哪项不是用刀的安全规则？
3 ]& j9 o* b- ]; ^6 H1 c3 A MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' O+ N/ n% r/ T7 F3 _( a& t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% M' O( }+ e' o! D7 ?+ H2 B4 l
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 v9 i& k1 T1 f$ u. O+ c
A:RondellES
$ u' J1 ? w6 e+ y; 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?
0 m0 F5 Q, N$ z下列哪项是切成小方块用于汤的装饰？" d+ G( M% V0 F6 a# r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) M+ m# U9 q) m7 J) B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ q* l$ a' D% n# k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！！——
: u2 T+ ~ s( K& N; x* cA:Gaufrette , o( h; t) }& m [5 G7 E: t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 v+ @8 I) p" A+ ?& O7 v" V7 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' A; e9 G( F: O/ g: P [/ X$ nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 H& S# `3 x0 d% n1 a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, M8 E3 r5 H- ]8 N 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）
# J4 s3 r9 G1 |; @$ s/ }, |8 m9 V3 iA:Cilantro 胡荽叶 香菜
A" `+ n' a1 Z( mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:8 ?2 x7 q6 P0 ]% h
多香果, 多香果香料是什么. h2 x8 E/ j; X P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) s7 N G& B( Z+ d7 h- K( ]* TA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& F9 K' E4 ^- y$ F下列哪些是用来做香包德épices？
# V/ o G: Q5 U, w3 U2 @( {http://www.sachetcatering.com/6 d% a( r+ u4 W* q1 ?" \5 F) T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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' q) G2 ?2 h: _. l: w62.Which of the following condiments are not soy based?
: Q6 p8 c0 L1 |7 R8 A z I' v下列哪项不是酱油调味品的？
) ?! k8 n0 h) E+ ]# V; i! }: DA:Wasabi 日本辣根
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( v) q8 B2 a* N2 Y' R7 ~+ i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 p# y' ]+ x) E6 X8 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：! O2 R" z$ J* ~; ^, P+ t) q! w
A:Pasteurization 巴氏杀菌# W0 Z. Z! ~+ H0 a. B! a- T
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ C% r0 S) H2 X! a. u
下列哪个步骤是不是正确的蛋清搅打程序？
$ u R. P4 N& f7 `A: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：) \0 h) l' g/ E
A:56g and 63g 56克和63克# K5 Y7 Z. A. M1 M8 T$ t
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66.Evaporated milk is a concentrated milk that is produced by removing
& v5 s) h& c2 J& L$ p% S5 r C/ X炼乳是一种浓缩牛奶 是去除什么做的. ^, E; q- q( @' b5 S
A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:
& Y: M+ K' R. O4 e f/ Q- W一种烹饪方法，通过转移液体或气体是：
1 @3 s; q( x; zA:Convection 对流4 g. Q6 [+ P2 E h
6 r! [, l+ ?) \* j- z) G) M68.The cooking of starches is known as 烹调的淀粉被称为" n3 ~( `; u4 c( s) u! o
A:Gelatinization 糊化3 P" J# F4 ^+ V9 e0 W% K" Y
* @! v, u% a% J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？+ v7 I9 e0 a- a4 J; _# C
A:Braising 烤
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* t) W7 a7 s8 P& ~+ H# g4 n70.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：4 F. H/ m# h! K# J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 _- u; G& T3 ^$ q% y4 ~$ _
+ L3 m2 l5 u: l" {8 P9 p71.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4 w' }4 {' |0 j2 b! _
A:Fumet 原汁2 h( K, ?- \1 s
8 M/ H! u- I. g0 S( R( Z' V, I72.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% D( P3 N5 _1 O- w- u
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜2 K3 X4 ]; X' _1 h, y* n( _
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73.Which of the following is a principle not used in stock making?
" N/ U: q" l2 z9 m+ M( r下列哪一项不是用于制造高汤（低汤）的原则？( M2 k6 `: V* u7 u: }2 \/ p
A: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
, D% h; u0 i& o! k5 yA:Remouillage 法语熬汤
# _, `& _* K; H! C" ^http://www.haibao.cn/blog/post/176242.htm |
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