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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:$ U; N3 I2 l e$ S6 f H- X% Q9 A
哪位厨师最早带来高水准浮夸的美食
. W+ x) y( v1 V1 KAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; }. \1 x, ^4 v+ y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 E. l3 |0 o( u0 P5 BA:Cast-iron stoves 壁炉& G Y. T5 d3 B2 i) O
http://www.usstove.com/products.php?id=6 p1 D5 u6 a4 y% s
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28.The French term used to describe the roundsman, or swing cook, is:: [3 W( {% v; d5 } l- ?$ b
法国术语，用来描述roundsman，或摇摆厨师是：
- M( l) N W" E% J G' e! d wA:Tournant 图尔南1 s6 w/ C$ x: y' I Y/ o6 }: B
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29.Another term for the wine steward is:
# s# `/ U4 D( b0 a; v葡萄酒侍酒师的另一个术语是:, _/ m3 |' x, L" i
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) S6 ^2 }6 m7 w3 _" d3 y
霉菌，酵母菌和真菌是一个神马例子
2 d5 k: x9 A/ M+ c, N7 tA:Biological hazard 生物危害( e `1 b# c5 n% p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' v/ @/ h$ j* |9 ]根据加拿大食品检验局，食品的危险温度区在多少之间：
" J! W) b+ K7 p ^; N' T" @A:40° and 140°F (4–60°C) 4-60度
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+ t' P( x. h7 d) |32.All bacteria need the following for survival:
% h, Q6 _1 ~1 v* u; @& Y; P所有细菌生存需要以下哪些内容：% H4 I( O% N6 F, g
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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/ \0 i+ F8 |7 D; U33.Which of the following correctly represent critical control points in a HACCP system?
F7 C) W C4 f以下哪项正确表示了HACCP体系的关键控制点？
; W& Y9 l/ U% XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( l. d9 H. d# e1 O$ ^
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?
- z3 m6 E) O) K4 z: ^5 @下列哪一个不是碳水化合物的例子？
8 n- N+ I9 g, o0 T- z; aA:Essential nutrients 必需的营养物质
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! Y6 V- j! M) d- F8 j. _8 J35.The process by which a liquid fat is made solid is called:: i8 w/ y2 C2 _2 {6 ~/ f
液体脂肪做成固体这个过程叫什么8 h, g1 r/ \; C7 A( q' C
A:Hydrogenation 氢化, D |: O: {% a! T+ ~! {& @
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36.Which of the following is not an example of a fat substitute?
$ }, O u& N" W" v: [ o下列哪项不是脂肪替代品的一个例子
& p, T7 \8 V3 U* u0 o& C; OA:Acesulfame K 安赛蜜K表
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* ^5 t( Q" Q1 w7 N. N37.Health Canada requires that a product labelled "fat free" contain:6 T% G( r N3 w E; Y% `* [* @
加拿大卫生部要求的产品标有“不含脂肪“包括：
, d3 M# i( _/ D5 m& g% pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?2 ]+ m$ S) O5 U' B3 O7 s
下列哪项是不相关联的转换配方问题？
# s- Z; ^% Z: t" CA: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:
! t4 k$ R& P3 H. R( V! p4 [从供应商采购的物品的品质或成本叫什么$ O+ A4 n: z, }, S8 Q1 T5 U7 r
A:As-purchased cost 购买的费用5 `! [3 z, K) D" N; B+ [( @
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ s4 o: V" |' t1 ^' p: |6 X
在新货到来之前用于日常所求的必要库存量叫什么
: t9 D# B- ~! s) A2 F7 ]7 g# AA: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?
4 r3 k$ ?/ X+ h5 `# I下面那个缩写是用来表明正常库存流程？
6 a1 N0 q9 B: \8 ` y5 Q4 sA:FIFO=FIRST IN FIRST OUT 先进先出3 ~0 x" n0 C- v* Z9 l5 Q
% j2 g* v6 I g! p5 o42.Which of the following knives is used to turn vegetables?& [+ f$ r7 u' y) l$ Q1 @. h5 |
下面的那把刀是用来打开蔬菜吗？" F$ a" g7 k& O# v( V" m+ K
A:Bird's beak knife 鸟嘴刀; }6 E, l, H) h6 i
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?
/ } d% o- O+ U4 _即时读温度计最好用于那方面？
* b; t1 \9 a p1 @6 \A:Checking the internal temperature of a roast 检查被考物品的内部温度7 S! v' n8 T& N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 {3 ]7 p/ |2 D* i
下列哪些金属材料受热均匀，通常用在铁板而且非常重0 z8 a" l! l! E' o
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?1 H/ _0 H* }# T( l! ~' D' B
哪件装备下面有一个可移动的碗和一个S形叶片？% L1 l2 O ~ z) q' Z
A:Food processor 食品加工机
. j* _, n. Q/ \& O6 ]6 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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4 p! F- Q$ S( _5 x4 C t46.Which of the following is not a rule for knife safety?3 k2 M+ I* v) o C+ J4 f
下列哪项不是用刀的安全规则？
! R2 B5 `1 O l- k! h' HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( `" T& Y* K. z( F, ]; z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 S+ r+ B; d+ Y1 Z3 t* F/ y把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
/ G6 O6 {9 n& R$ t( FA:RondellES 0 A% x; n" b4 C* M9 M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" F9 p, M5 g7 B% |. W- A+ E48.Which of the following is a diced cut used to garnish soups?: }2 w8 X$ l: |: @. U. h' @$ v
下列哪项是切成小方块用于汤的装饰？: s( k; \* ^: Q. x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, j) V) L$ w1 _& g5 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ }% M# p/ T$ P/ K: C
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！！——$ d4 G! ^( q% U
A:Gaufrette 5 N) x3 x) {% X. t$ o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 e; e# t2 a* Y# M$ Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ }" M2 d3 D. u' T* ^: ?, iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" L) k( U1 s5 H0 y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" p1 r0 {6 a" i1 S, p5 ^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）
, ]1 B, x2 h* O0 t+ JA:Cilantro 胡荽叶 香菜" V" D' X% Q ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:5 g' x- G% z5 J D0 C
多香果, 多香果香料是什么
# k- h1 p- n/ M0 p" {$ c1 \) yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% i& r* y9 G v, i/ Q9 a4 n
A:A dried berry 干浆果& E( F. X' D$ X! m& R; A
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61.Which of the following are used to make a sachet d'épices?7 C5 w1 l2 i$ I# Z3 P8 a d
下列哪些是用来做香包德épices？4 }; _, n3 C z# ^/ ~9 c
http://www.sachetcatering.com/: p: N& B7 j: r' U9 S* I) D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香1 f8 T6 d; O/ S, y
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62.Which of the following condiments are not soy based?# w0 f6 K1 X" Z& M
下列哪项不是酱油调味品的？
% r7 u3 [) ~: Z% PA:Wasabi 日本辣根
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6 F# w. r9 w) Y+ C4 W- S% e5 u8 J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 j: m6 L4 z9 C/ v6 ?. r+ E, S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：* Z. b1 R( U u$ r
A:Pasteurization 巴氏杀菌; @( ^3 t7 V7 Q! }. O( h8 v
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% `: s+ V# \5 q% g* w" G* p- P下列哪个步骤是不是正确的蛋清搅打程序？
5 R* T: E$ g" g2 a% eA:Allow to rest before use. 允许休息后方可使用。9 R6 {; b! i) ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于：8 w( }* F' O$ X* M
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing8 y5 | P. y$ ?& U0 q6 J
炼乳是一种浓缩牛奶 是去除什么做的
2 B+ J9 f; i/ U2 ]+ ~- p8 I$ sA: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:
/ {) O3 o- H( p1 j+ s一种烹饪方法，通过转移液体或气体是：7 l4 o( L; D, o/ F8 ~
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为. g' |, H. F( W* c
A:Gelatinization 糊化+ o8 ^0 t: B. B4 {+ \2 C7 G& i3 J. ?6 U
6 p* E5 V1 `$ j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
% B8 y1 ?6 t; a4 tA:Braising 烤$ ?* _! s& r k7 P
) @4 S/ T5 A1 y% Y2 s1 g) o# R70.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：- z( J& A; V# d) p z. X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ D7 F' i/ y+ j) s' G) W. S# t71.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( }& \# f5 L# q4 f$ i
A:Fumet 原汁
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7 P7 I7 U& f& s2 r5 y* z72.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; N' p+ B! Z+ j# W/ M+ [
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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$ [/ z- C. T6 h1 u5 E3 f) O73.Which of the following is a principle not used in stock making?
3 j4 s/ u1 |6 p* d下列哪一项不是用于制造高汤（低汤）的原则？3 V. ]. c( u# C0 `( Y5 ~, Q3 ~# K
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
& G, s( z3 ~ G) v% _A:Remouillage 法语熬汤
_2 ^5 b! O+ S: h0 g, @3 xhttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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