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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:; Z( r% y* K9 j7 _; S" H' M
哪位厨师最早带来高水准浮夸的美食
- c! ]" R0 ]2 ]' W: RAAntonin Carême 人名 安东尼·卡罗美7 P4 B: u- o1 `
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; {' m0 G8 L/ w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 z4 z- u0 a. }1 r, B) P/ z% Q
A:Cast-iron stoves 壁炉$ l, Z4 \ p9 n' B2 Z% B/ _1 l$ x
http://www.usstove.com/products.php?id=6' _5 r" N) ^2 \' R
6 Y' B& }, q e+ ~. u7 A$ v28.The French term used to describe the roundsman, or swing cook, is:
2 x9 s2 _$ f0 d2 h& ^6 Z2 }法国术语，用来描述roundsman，或摇摆厨师是：
6 p- w; w- I" T' z. ]! U, F9 l4 _% MA:Tournant 图尔南+ ]- f& d* T/ o) i9 ?
/ K6 n1 I' o# [$ O2 o+ a29.Another term for the wine steward is:
! t0 n. c8 q P$ C) B( z葡萄酒侍酒师的另一个术语是:; J/ A6 e: s: Z0 V* n
A: Sommelier 侍酒师7 u* z+ o4 b" [/ ~+ Q6 h9 w
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30.Molds, yeasts and fungi are examples of a:/ L e7 A. O* J; {
霉菌，酵母菌和真菌是一个神马例子
# Q) `" H) x; [0 T3 S5 ^A:Biological hazard 生物危害& j) G8 s% Q! Z- E/ A6 C
) I3 m& l! P2 {$ f; M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 P3 e6 _2 m$ x7 M
根据加拿大食品检验局，食品的危险温度区在多少之间：
- W0 \, x/ T9 Y+ n4 s, NA:40° and 140°F (4–60°C) 4-60度2 }) k& T& _7 w* k8 b$ j; A' F2 ~9 z
* X% F- A% E) y, r7 B$ O32.All bacteria need the following for survival:+ N4 D; I) M3 U8 D9 w+ ^: ?" c& p# W
所有细菌生存需要以下哪些内容：7 w. U% ^( M( d9 ?6 `
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值. c: j; c, m9 K- \9 K$ s3 g; B Z
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33.Which of the following correctly represent critical control points in a HACCP system?! p) w0 ~3 U7 w& G( k
以下哪项正确表示了HACCP体系的关键控制点？) \, C( {- u' Q# o0 V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + Z3 V7 G D/ ]. E7 g* |2 L: ~5 Z5 B9 p
食谱，接收，储存，准备，烹饪，保温，冷却，再加热' ? l: K) M6 [6 j' T5 j5 |
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34.Which of the following is not an example of a carbohydrate?
& j" d# ` x' b4 i( l4 h6 [) k; S7 c% H下列哪一个不是碳水化合物的例子？% n9 q9 J& L$ f" R
A:Essential nutrients 必需的营养物质9 O4 \. I7 e9 U
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35.The process by which a liquid fat is made solid is called:
7 a' T9 x* \- y2 T液体脂肪做成固体这个过程叫什么' \$ G$ g- ^: S5 U4 F" T
A:Hydrogenation 氢化, V6 e. R9 h8 O- t
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36.Which of the following is not an example of a fat substitute?9 H4 p- ^( v# r, @/ V1 q) Y3 N7 u
下列哪项不是脂肪替代品的一个例子 N, D* N" [' ]" {* P. H
A:Acesulfame K 安赛蜜K表0 q9 n# J, R9 c
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37.Health Canada requires that a product labelled "fat free" contain:5 C: n5 G/ c0 W
加拿大卫生部要求的产品标有“不含脂肪“包括：
1 { j% B6 M# V+ }% Z, c2 S+ CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 k' q' H. {8 } F# U38.Which of the following is not a problem associated with converting recipes?
4 y: x% w' U& ]# |+ N4 |2 |7 x/ X- r下列哪项是不相关联的转换配方问题？% ^# O: W1 O3 p W: K
A:Unit cost 单位成本
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& Z1 ^! a# `6 l* s Q3 h5 c9 h39.The condition or cost of an item as it is purchased from the supplier is called:& p4 n0 f9 ]* A, B: U8 }
从供应商采购的物品的品质或成本叫什么9 J% A2 H% v6 A* h) X: c0 c3 g0 T1 U
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ d9 A, [5 b$ E( l5 X! w
在新货到来之前用于日常所求的必要库存量叫什么
. E2 W2 u1 e8 V. q+ ?" u4 U8 [A:Parstock 基本日常最低库存, w: y& W2 @" X$ E
$ s" B) D& q3 v+ j( W8 u' o0 Z4 y41.Which of the following abbreviations is used to describe the proper rotation of stock?6 S4 m7 w# U1 n, j$ U1 P8 ]0 e
下面那个缩写是用来表明正常库存流程？ x3 ]' w5 R/ W6 a
A:FIFO=FIRST IN FIRST OUT 先进先出) n! c6 n4 a# o9 N2 o0 e
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42.Which of the following knives is used to turn vegetables?
7 C/ @1 x Y# z$ e: c1 l下面的那把刀是用来打开蔬菜吗？
5 j0 D( c: L1 `& v" u! FA:Bird's beak knife 鸟嘴刀
. n) ^- g- @- w+ X1 C$ w: @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?# I; G+ r0 R- H: h
即时读温度计最好用于那方面？* T5 N! e- H& ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 h% F* m4 i7 r/ A
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 [9 U3 g" {! \1 Y; W: \! y" b下列哪些金属材料受热均匀，通常用在铁板而且非常重: Y7 ?* A+ ^2 o( t. O" \6 ?4 B' q; L
A:Cast iron 铸铁1 F. q* j+ {3 [, d' H
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 P! @* Z" W3 f; W+ {哪件装备下面有一个可移动的碗和一个S形叶片？# T3 J9 E" H$ f' z; z1 e) W; b8 C
A:Food processor 食品加工机
d* B+ n6 O: T `http://www.google.com.hk/search? ... iw=1263&bih=5722 o# S& A- T" o1 d4 W5 x
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46.Which of the following is not a rule for knife safety?! V3 e5 ~/ J* a$ {! P/ p: Q
下列哪项不是用刀的安全规则？# h" ]8 u' ~* x1 g" Q7 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 R6 y7 j8 Y ^ G0 L
% v# Q% ^5 f$ z: M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% S( @, x9 n2 D+ w! K把圆柱形蔬菜或者水果切成圆片状（光盘状）是？9 s( {5 g1 a2 s! `. I m2 J
A:RondellES
, j! m1 V6 A0 W2 D9 b) n7 N& ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ A9 ]- N( p6 u T48.Which of the following is a diced cut used to garnish soups?
3 v1 T; Y" U5 Y. M下列哪项是切成小方块用于汤的装饰？( e0 I4 x% }& B/ l. p7 e g
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ Z) ?/ V( P5 a( i1 ^) D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
c9 G$ P* b+ _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 K* s4 T7 n, }9 U% ?, g& N
A:Gaufrette # m; Z5 H2 s+ l' @: p1 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 X$ c, i/ n+ H: x1 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ O/ F# k, V2 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 B0 y0 W, P4 r! m0 `1 V: }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: r' u e) g- K3 C: I7 b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）
( j% L' U4 B/ ^$ s6 L- gA:Cilantro 胡荽叶 香菜% f ~$ h) S a' F" q2 j ^% Y3 ]9 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' x/ c% a) f" \0 `2 p- f/ ^
* e% ]; _' z8 Q& T( }& w: n C60.Allspice is made from:" g! t( \) `7 d8 [8 j% T' Z1 s
多香果, 多香果香料是什么
) g9 V, S N& P* U7 `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 I2 V2 h7 { h; F
A:A dried berry 干浆果) ]7 [9 p& o* ~# Y- S- e
" O8 h, ]: u$ N61.Which of the following are used to make a sachet d'épices?
9 C7 h$ T1 @4 x2 ]' A: I下列哪些是用来做香包德épices？
0 P( p, ~3 u$ M2 e( T/ R# I! V" rhttp://www.sachetcatering.com/
b1 ^& G1 }9 y0 o! dA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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( W" @8 {& Y& M; z/ d62.Which of the following condiments are not soy based?4 Q1 M/ |7 J$ C% {8 F
下列哪项不是酱油调味品的？! I' E1 x; k, z3 q
A:Wasabi 日本辣根& l" }) G) Z. f$ P/ w0 W
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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:
, w' v; M/ G9 W2 W X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：# B0 Q% n8 P: q) {% r, _
A:Pasteurization 巴氏杀菌
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1 X) ~/ C$ L7 D$ w; ?/ h: Z& F64.Which of the following steps is not the correct procedure for whipping egg whites?" \" |# }$ z3 U0 e5 H
下列哪个步骤是不是正确的蛋清搅打程序？. [, e% X! J! g% Z
A:Allow to rest before use. 允许休息后方可使用。# G2 ^' q2 X. c" V; z
3 @0 x/ N0 L0 k( c0 B/ p. Y65.The weight of a large egg is between:一个大鸡蛋重量介于：
6 i I$ x$ M- L3 d C" TA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing, d0 ~, i: d; o6 `7 o7 }* }- @
炼乳是一种浓缩牛奶 是去除什么做的# s+ L+ _+ Q) c0 r8 l- b
A:60% of the water 60％的水, M" z d. X, F) I7 F0 H a k
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67.A method of cooking that transfers heat through a liquid or gas is:
8 t2 U8 b% R) b; {$ o一种烹饪方法，通过转移液体或气体是：
9 ]& `) [* u. I! {2 Z/ `A:Convection 对流3 a& w" i/ K; n) o3 l8 ^
, E0 [+ e% I& V68.The cooking of starches is known as 烹调的淀粉被称为# [( ], |6 _* [" w, t! [
A:Gelatinization 糊化 k. {+ g# Z2 w$ O. @, c: R
+ s& ]0 @, B( L5 G" O- w- i" }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？& ^3 D; p r7 S/ i+ @
A:Braising 烤6 b" f; V! h1 ?: W' t; J
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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：
3 H5 K$ c+ B: s) W5 \4 TA: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5 y# H0 m" B8 w8 w* J2 B. D
A:Fumet 原汁
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7 }6 | Z, E9 {; F, D. H n72.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
) i3 [$ d# p4 W# _8 A, pA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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) }6 O7 t( u w; K73.Which of the following is a principle not used in stock making?
4 J& C) ]% r- Y9 T. {$ c下列哪一项不是用于制造高汤（低汤）的原则？
" P t" U) A ^, Y: E/ m0 B: MA: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4 }, ~2 {( W# r8 D8 c0 k
A:Remouillage 法语熬汤
) y4 `; ] z ohttp://www.haibao.cn/blog/post/176242.htm |
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