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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:
9 a0 l. N! _& Q3 s* R! X0 T哪位厨师最早带来高水准浮夸的美食
4 K2 A9 F8 d3 |( t4 D6 |6 uAAntonin Carême 人名 安东尼·卡罗美
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; ]+ I8 I2 n: \) ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' p! b, v+ Q3 N/ k9 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ w% o% w/ u5 R- E! s" I
A:Cast-iron stoves 壁炉6 h$ V# R5 D: e7 U
http://www.usstove.com/products.php?id=6
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! x! Y7 T% I) ~: K+ k5 S' C3 v28.The French term used to describe the roundsman, or swing cook, is:
) `# e; v, B% l: Z法国术语，用来描述roundsman，或摇摆厨师是：' S' x' y" G( Y! ~' |: i
A:Tournant 图尔南! H# ~4 k/ R' U; O) F ^
. Y) x* m7 N8 H7 U29.Another term for the wine steward is:
% M# I% _" U& h$ \6 k葡萄酒侍酒师的另一个术语是:
3 o9 b! C" D' ?A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, z% Q6 [) R5 H" s& S. G' k霉菌，酵母菌和真菌是一个神马例子
+ v6 ^# k, M5 u8 G+ J9 X7 Y( @A:Biological hazard 生物危害
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/ G% \0 r# b7 s+ A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- o k% J( X2 W! B* C( e
根据加拿大食品检验局，食品的危险温度区在多少之间：$ V1 H/ R' O2 p* P2 k/ v# t: n- q
A:40° and 140°F (4–60°C) 4-60度- T* x5 w5 }) X
9 \/ \2 m' M2 _8 Y8 R32.All bacteria need the following for survival:- T5 S1 d& N- h* h
所有细菌生存需要以下哪些内容：
- P# N$ |! L4 a0 ^A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
7 h: v) P4 ^" u% ~8 j V5 a" E以下哪项正确表示了HACCP体系的关键控制点？
# `4 N6 d. E4 ~) TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( y0 h4 y# I+ U! w* s- O+ M/ J食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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$ x. r# t N8 Z( ^5 g34.Which of the following is not an example of a carbohydrate?6 p& X" H/ A: _4 Z7 j) \
下列哪一个不是碳水化合物的例子？' z$ \, w1 y; _0 q# r+ O1 Q' w
A:Essential nutrients 必需的营养物质3 L$ X' ]3 J v# X1 Y& n
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35.The process by which a liquid fat is made solid is called:
& J/ f6 O- G! h液体脂肪做成固体这个过程叫什么
* C4 u6 v& s/ T/ g7 G5 v* VA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 s' Q) P: B8 [. j4 T
下列哪项不是脂肪替代品的一个例子
; z! q" k' R4 G# |A:Acesulfame K 安赛蜜K表) n9 Y# `' E, H9 s) g
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37.Health Canada requires that a product labelled "fat free" contain:
# G: B. ^; @& \& K9 O加拿大卫生部要求的产品标有“不含脂肪“包括：
8 }: U' ]5 P |( ~4 x JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 H8 q) U* P1 P' j/ H
. I6 g; P7 f8 Z9 Q( U+ }38.Which of the following is not a problem associated with converting recipes? v4 H, r4 K. w4 H; x1 @$ `0 P4 C
下列哪项是不相关联的转换配方问题？- k# U1 Z6 X1 C6 J. W
A:Unit cost 单位成本% V, _$ ?: O. \) r6 \- c5 H3 g
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39.The condition or cost of an item as it is purchased from the supplier is called:$ d* l* G% O5 k$ ^
从供应商采购的物品的品质或成本叫什么: }- c+ T/ E$ W% J* t: f
A:As-purchased cost 购买的费用; D9 e5 j+ S8 N; \% X) Z1 w! Z" }
9 K5 d! H6 ]# e40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 d. M/ e( b3 ?* \4 P- ^在新货到来之前用于日常所求的必要库存量叫什么9 s4 u' j: q9 Q. o
A:Parstock 基本日常最低库存) w% L6 d3 w" N$ P3 Q9 c9 F$ q
+ R8 c& b. J# d, C' Q+ }41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 M+ o" {+ a& F% ]' f: W8 m下面那个缩写是用来表明正常库存流程？" c) r+ c2 c1 _: d% X; u
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?6 L" I- w! |$ ~ b. n7 c
下面的那把刀是用来打开蔬菜吗？& S8 o6 S6 E) y& h& H2 O
A:Bird's beak knife 鸟嘴刀/ d, i% K$ m$ I3 V) k5 E, t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ {1 B9 t) Q" m
9 ?9 v6 R# {( b+ |$ U! r- X( o43.What is an instant-read thermometer best used for?# l! X5 a# T; s/ V
即时读温度计最好用于那方面？
+ C+ b' D$ L5 Z. YA:Checking the internal temperature of a roast 检查被考物品的内部温度, \& A$ h2 q$ k9 k! `+ V" E, e+ J
( e1 \! b" J1 r- z) R/ q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 ~: H. b; V: ~+ t6 u
下列哪些金属材料受热均匀，通常用在铁板而且非常重, g; Z% X$ Y: c2 T5 X- o
A:Cast iron 铸铁7 ~1 m# ]% q% H
$ _# X1 N; g7 d& [: S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" D1 i4 p0 Z K, V! ]" B* o
哪件装备下面有一个可移动的碗和一个S形叶片？
! n' ]6 s0 j/ UA:Food processor 食品加工机& o3 K$ }- o3 \) R7 }" f$ C# m
http://www.google.com.hk/search? ... iw=1263&bih=572# @+ J7 f3 }1 `3 `% b9 w& N0 {. \
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46.Which of the following is not a rule for knife safety?
% ~4 K% y7 G2 @# y! T- h+ {- o下列哪项不是用刀的安全规则？$ J1 ]: e) J" P
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:
! I0 H- D/ o- B* v# B. S0 K把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
[5 ^, m; s% W1 ~A:RondellES 0 _- ]# l" w0 s ]" _+ x5 ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; I, g9 b1 a& r6 p9 X" X
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48.Which of the following is a diced cut used to garnish soups?
e; T0 O# b: Z8 B+ a" B- Y下列哪项是切成小方块用于汤的装饰？, z9 z: f, c0 z7 I8 [8 U& B. x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 J6 V2 p' s+ `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. r, |9 M7 O+ q+ H! i
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！！——
5 i8 Z& R& n j2 {A:Gaufrette D; _$ b6 {0 a0 }( `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. v9 b) N% i- r% v1 k5 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% g" ~8 x: O+ @1 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- Q" [! Z. X o0 L* v6 }$ v+ e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* F( r/ s% R) O. A4 c. y
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）7 f p/ h: `7 y0 E8 u2 B" t5 K
A:Cilantro 胡荽叶 香菜
+ |5 }1 v( b1 [0 `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:" q! A/ _: |) e% {' F. Z
多香果, 多香果香料是什么" w% w6 S" Y1 q4 v3 N# G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 T k- Y) G6 e- EA:A dried berry 干浆果5 I8 B, f) {% \* c2 Z4 A
! x2 E' H+ C7 U& }0 W61.Which of the following are used to make a sachet d'épices?
9 k2 [" V. n: ^# b& v! T下列哪些是用来做香包德épices？
1 `4 R* F2 F0 d; ]7 i6 p+ X" A- Rhttp://www.sachetcatering.com/
3 `$ L+ I) S: Y# tA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 \6 y6 z* M# z9 P7 Q
2 g) v% c* _1 D0 w, G5 ~62.Which of the following condiments are not soy based?
, m1 k# h4 O+ x/ _8 F' e7 n% e& f下列哪项不是酱油调味品的？, K7 `! J! g) ]' T6 {
A:Wasabi 日本辣根! Q0 g$ l+ q4 h1 m1 ?9 v1 F) `( F
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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:( b: Q z* W4 P1 G- ]* Z
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：
& E& s; e/ d7 r; g$ m: t7 jA:Pasteurization 巴氏杀菌
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* n6 _+ o- \' L9 t1 a' x$ @6 Y64.Which of the following steps is not the correct procedure for whipping egg whites?
* |9 D' q3 u5 z4 T; j' A下列哪个步骤是不是正确的蛋清搅打程序？* j4 |4 \/ Q$ ^/ i" P' `$ J4 D
A:Allow to rest before use. 允许休息后方可使用。% n" @: s" A9 b+ X M/ {; M
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
~; W5 v' D8 v- k pA:56g and 63g 56克和63克 U5 [# N2 B6 O4 y/ c8 U) h
( i* t8 }# L; c- i* v66.Evaporated milk is a concentrated milk that is produced by removing
5 {2 V4 X- M* o8 h炼乳是一种浓缩牛奶 是去除什么做的
8 q! T% n" [- e! U- R0 uA: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:
- n2 U4 t5 b# a6 _一种烹饪方法，通过转移液体或气体是：; Y# P$ B: W6 D4 u: G- o5 E
A:Convection 对流
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r: h f+ O- k5 r68.The cooking of starches is known as 烹调的淀粉被称为# k- r. a9 Y. @% U; B4 T
A:Gelatinization 糊化
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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？
: u0 S( i3 \7 W8 G d6 x* GA:Braising 烤
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4 s8 F& [5 `9 K" F" ?) P+ Z/ ? K0 g70.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：
. M5 q0 g: x" @+ U( v5 pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. }8 @4 |+ b3 |7 L1 |: X8 U
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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 n+ C# N" O( V$ o0 K% D
A:Fumet 原汁2 D0 ^6 S) c' ]9 K! x5 R5 V( t
$ Y4 o; I2 c$ i1 |* w) a$ o72.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
% E4 Q% v( U, U8 M9 c& q% qA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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. A2 h/ H! h0 p' L73.Which of the following is a principle not used in stock making?6 ?" O2 A% L& z) x0 f- [
下列哪一项不是用于制造高汤（低汤）的原则？
+ L" u, Q6 ~- k. HA:Start the stock in hot water.开始在热水中操作- G0 k; c$ R s& d! u
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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5 ?9 L' Y3 {' P* r2 R. A
A:Remouillage 法语熬汤
; F* u5 K* W' i& n( d/ {http://www.haibao.cn/blog/post/176242.htm |
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