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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:" _; h' ]' L% s" X3 S
哪位厨师最早带来高水准浮夸的美食$ C' n: d$ ]. }" n6 J
AAntonin Carême 人名 安东尼·卡罗美2 Q8 |) E/ {% R& @1 u& X
4 e& I3 c! l; y# Q) g: A: T+ g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 ~% b$ _! E! 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 。% A. R2 D1 ^9 o7 ^' R3 B' v
A:Cast-iron stoves 壁炉7 \9 ^3 c! w3 O9 Q+ i) T! B
http://www.usstove.com/products.php?id=6! F) y. d8 r7 j& z6 @( I
" e* v' k9 N; M4 J28.The French term used to describe the roundsman, or swing cook, is:5 \/ x+ ^+ S! v% X( w
法国术语，用来描述roundsman，或摇摆厨师是：
5 S1 h8 @) _- a7 H, ~A:Tournant 图尔南: h N0 q3 l9 J: b' W+ v
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29.Another term for the wine steward is:
9 o; S3 L" ], g2 l葡萄酒侍酒师的另一个术语是:8 i3 h0 a' ^6 P) V( N: L+ [
A: Sommelier 侍酒师. c, Q. ~9 ~# ]. L5 |+ L
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30.Molds, yeasts and fungi are examples of a:/ d5 o2 h! C) Y9 Q9 s
霉菌，酵母菌和真菌是一个神马例子( [7 p" L" r4 D ^2 [# |
A:Biological hazard 生物危害
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( ]: w" I! L/ c$ z/ G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ j" l1 s2 D4 _( f6 y; ~
根据加拿大食品检验局，食品的危险温度区在多少之间：
[" m% R( E1 T8 s1 U- `+ `A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; R" ~* V Q8 ? r& H5 o
所有细菌生存需要以下哪些内容：
3 u7 B2 m& w4 w3 m3 hA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值% L# [6 G1 V3 P2 p9 o3 I. U
( r0 Z8 ?6 s1 i- G5 ]33.Which of the following correctly represent critical control points in a HACCP system?% z5 M4 G# p- M6 U8 P9 w
以下哪项正确表示了HACCP体系的关键控制点？6 |" @5 ]% I* V" U# S& n' J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) p' G3 d' d9 X2 Z9 o8 j: E5 h; k
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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( i8 `$ l, f6 t6 m' E- p34.Which of the following is not an example of a carbohydrate?7 D8 r9 c7 D2 F" {& G
下列哪一个不是碳水化合物的例子？
$ U& f# X& K0 \+ z. g+ u7 x6 Y. v- }A:Essential nutrients 必需的营养物质9 P n1 X# z8 _8 C- V
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35.The process by which a liquid fat is made solid is called:
# I# e/ v" g/ Y# { d液体脂肪做成固体这个过程叫什么
0 D6 ?) `+ n6 u3 R+ m' {A:Hydrogenation 氢化
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. Q; C0 _& L* T" I( v% _: ^7 D1 y4 [36.Which of the following is not an example of a fat substitute?, \! O, l1 M K* V# n
下列哪项不是脂肪替代品的一个例子
# P0 n' a* ]7 G8 Q- |* bA:Acesulfame K 安赛蜜K表5 C& l' N8 A7 g+ S, _
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37.Health Canada requires that a product labelled "fat free" contain:
* P7 C5 f* j+ V; k加拿大卫生部要求的产品标有“不含脂肪“包括：! n7 K. }: V1 b& e6 G. [( w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' c5 C4 `. q4 n c) E
# j' D) @3 m( k" I2 \) W8 Z38.Which of the following is not a problem associated with converting recipes?9 w( o! Y* p1 t
下列哪项是不相关联的转换配方问题？
2 [. r2 N; Q* VA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 U! d) M# F5 V* ?* ]从供应商采购的物品的品质或成本叫什么
+ W/ p. B9 e" Q% n }2 SA: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:
O+ C m: M: h X在新货到来之前用于日常所求的必要库存量叫什么1 @$ ?: b2 G$ p/ K: a4 }
A:Parstock 基本日常最低库存
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8 d+ ^ Z% Y+ D3 { l41.Which of the following abbreviations is used to describe the proper rotation of stock?) d5 f) L \# l/ k( @
下面那个缩写是用来表明正常库存流程？
( S+ l2 \- O5 i& N$ M6 T- XA:FIFO=FIRST IN FIRST OUT 先进先出1 f9 |% V7 k' _* v- K% q
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42.Which of the following knives is used to turn vegetables?
& v7 |1 ?$ l2 {下面的那把刀是用来打开蔬菜吗？
. Y9 a8 F* J4 t1 WA:Bird's beak knife 鸟嘴刀
1 h) P: ^4 J: t$ o9 R! {4 T6 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: r0 m, u' O; B; ^" P# w4 Q43.What is an instant-read thermometer best used for?0 i7 l1 p, n4 \ c5 G
即时读温度计最好用于那方面？
" ]/ V; e* }1 h! L4 oA:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 G0 `' z* w4 s! b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% q/ v% y0 Z* M! \% t& d$ {" q+ {下列哪些金属材料受热均匀，通常用在铁板而且非常重 m" h9 w( m( G* w6 b4 t6 A2 q
A:Cast iron 铸铁
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; R# ^# E2 {" F, q- Y8 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; i {! ~+ H4 V+ Q p哪件装备下面有一个可移动的碗和一个S形叶片？
/ O2 _9 [* Q! x, E2 AA:Food processor 食品加工机
3 x2 b+ b; I" F& w0 mhttp://www.google.com.hk/search? ... iw=1263&bih=572* M" w% R. {6 V }, F' v
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46.Which of the following is not a rule for knife safety?
- _3 D% ]# W$ p+ w" @# t1 J( y下列哪项不是用刀的安全规则？
$ z8 B5 F- p1 j/ u; H3 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: r; f& Y- K, ]4 }' X L
) o- n9 l$ A5 U. ~' v# ]! x( @$ [4 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 k/ d5 @+ ? F' P' Y1 R' o3 h把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
# d1 F% Z) h2 ~* Z( yA:RondellES % x& B2 _# D9 t9 V- W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& N1 O8 m, E/ L9 D' j% e48.Which of the following is a diced cut used to garnish soups?
. t% B2 d2 V1 q5 Y下列哪项是切成小方块用于汤的装饰？' M- W! y- ?) G' d3 ^: b. t" r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 f- C/ O [- B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; m2 n; Z: Y5 l& }
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！！——
# K' T% c( u/ x+ hA:Gaufrette ' u$ c0 S3 v: {( a" {0 Y9 D* O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 w; B( }; x6 i' x% F' X. J, emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* S* y# c. z) h3 V% D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% y4 e) |! v, C6 v# Z! f; a, `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 j, G* R, O/ E! J0 V; s4 |A:Cilantro 胡荽叶 香菜: ~; g* C! ?% G4 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 T. d+ _2 j1 O( C
8 e3 W" n1 \; B8 N8 i60.Allspice is made from:
5 ]+ m n1 `) J w/ } P4 M2 x 多香果, 多香果香料是什么& E* @4 i* `# _. J: X9 B) m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' C1 s7 ?8 v) ]6 v1 |A:A dried berry 干浆果' }- c2 v1 Z* |" Z
$ ? n+ P* l4 t) Q61.Which of the following are used to make a sachet d'épices?, l# x2 J) Z" e9 _
下列哪些是用来做香包德épices？( W7 F' ^( b: Q" t; w
http://www.sachetcatering.com/* |( X0 A$ m$ N! W; r" _& o
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?
; t2 O5 r& K* c; K. {) _下列哪项不是酱油调味品的？
7 I' f( h, \: X7 D2 Y% nA:Wasabi 日本辣根5 B0 e% P5 j! F) ^! z9 ?
; a0 o& e3 q- w( \! O- p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& t% z- f( k- h* i. B$ G9 }1 i
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：
$ T: x. z/ |* ~& {- S/ _& y+ yA:Pasteurization 巴氏杀菌, a! A u+ D/ B5 n8 r2 w
R$ U o9 Z: b8 k# @7 ^64.Which of the following steps is not the correct procedure for whipping egg whites?+ \. n. @( w7 G- M+ l- r; S' D
下列哪个步骤是不是正确的蛋清搅打程序？' V# O: Z0 s0 x6 b
A:Allow to rest before use. 允许休息后方可使用。& E& Q+ d# q9 `1 _% C* u% n
# V* c* \7 N! l H65.The weight of a large egg is between:一个大鸡蛋重量介于：
. E2 q6 L2 ]' n0 \) cA:56g and 63g 56克和63克
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% Z7 k7 e* L. Z5 Z66.Evaporated milk is a concentrated milk that is produced by removing y" i( y9 \; N& } J) ~ v0 u
炼乳是一种浓缩牛奶 是去除什么做的 W. `: I+ a! P0 o' N
A:60% of the water 60％的水/ [7 j4 h' j5 L. f. D
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67.A method of cooking that transfers heat through a liquid or gas is:& b! E# n; a% r3 z
一种烹饪方法，通过转移液体或气体是：
- P" |8 Z7 X$ i% ~A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! s* t% l" a) X& K+ r) [
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？
! |4 z4 K: ~6 H& ]) |3 b6 zA:Braising 烤$ N! E* v* S$ `% [7 d
. f* T/ J9 q# Z7 V70.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：
. H7 s+ t9 O+ TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; ]; V' I5 k* u8 w h/ k
8 F" N+ `/ D. r71.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. G6 k& X# o6 M* T6 S6 o5 m# }$ H
A:Fumet 原汁
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E' L" W3 |, n$ o9 O& N& G x72.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. r" o# Z3 }' K+ l' U
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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. ]" Y% V2 f% j. n73.Which of the following is a principle not used in stock making?
+ @" \# D; }7 \% b, u下列哪一项不是用于制造高汤（低汤）的原则？
% w) X8 P0 b( D- A" V YA: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
+ @$ `; i3 ^8 F+ n6 Z8 YA:Remouillage 法语熬汤
! @1 @$ f @. i9 ~ N0 o3 T* Fhttp://www.haibao.cn/blog/post/176242.htm |
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