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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:- X$ ~0 |" x k/ t
哪位厨师最早带来高水准浮夸的美食
% j; u* g, b! j# S" B: z$ ^) ~AAntonin Carême 人名 安东尼·卡罗美
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2 b, d" J) H% k& S# ?! c! N" {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 a2 q8 I8 ~9 p, Z6 a: 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 。
+ z; ?2 a, a" c: v# M" M3 V) X5 ~2 HA:Cast-iron stoves 壁炉+ P+ \2 X0 V, B4 V
http://www.usstove.com/products.php?id=6; ~7 z$ N% @6 L* U z& V" J
/ d. d3 _) A4 u5 W9 A28.The French term used to describe the roundsman, or swing cook, is:! P+ ~; Z, ]& x& r2 d/ e8 p
法国术语，用来描述roundsman，或摇摆厨师是：' U n: u" w9 q w f; J
A:Tournant 图尔南
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29.Another term for the wine steward is:
+ I4 ^) V* L7 c% o& @$ ?- R5 I# a葡萄酒侍酒师的另一个术语是:3 \0 y) X3 d5 v! R
A: Sommelier 侍酒师2 I9 m# ?7 A: O k$ \' u7 @& f
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30.Molds, yeasts and fungi are examples of a: c! T5 X* l e7 a
霉菌，酵母菌和真菌是一个神马例子
$ r# m0 A2 m, |$ ?0 r4 a. {* dA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ Q% ?/ f ?2 [8 g6 ~! X) |
根据加拿大食品检验局，食品的危险温度区在多少之间：
* n+ j1 S- T$ ^( g* QA:40° and 140°F (4–60°C) 4-60度/ @! R: j5 p6 H4 G; ~5 q
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32.All bacteria need the following for survival:
8 k/ ~* L# i5 v) O$ Y9 `所有细菌生存需要以下哪些内容：) I9 E t, ]" a6 c
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?) G4 ^' V: [5 X. ^+ Y
以下哪项正确表示了HACCP体系的关键控制点？8 \- z- ^/ h4 n! o, h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ Q" {' \& |* X; y b6 A食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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) e$ y* R- F0 W4 y34.Which of the following is not an example of a carbohydrate?! {+ [+ s4 j/ ?) ^8 J$ E
下列哪一个不是碳水化合物的例子？
9 U/ q5 r" b- n' f2 IA:Essential nutrients 必需的营养物质
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3 q' w" k1 C; ?# G* _35.The process by which a liquid fat is made solid is called:( a+ s& u p" O# ]& x0 \
液体脂肪做成固体这个过程叫什么
2 e7 M& M, F5 f' r, {3 i% sA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
2 e5 V+ f$ z3 @ ^6 ^" `下列哪项不是脂肪替代品的一个例子( r3 K. t* v ?& S9 h
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( L+ G/ @; q; k, [" J; i/ |2 c* A加拿大卫生部要求的产品标有“不含脂肪“包括：
1 ?1 A" g* P) d% S9 i7 l4 D, e% h+ E/ cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, y ]2 D# t) y' s; j
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38.Which of the following is not a problem associated with converting recipes?: G: K) B9 M8 J
下列哪项是不相关联的转换配方问题？ k9 z5 Q: M, K6 L
A:Unit cost 单位成本4 M% {) p p; x1 U; m) n
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 _% D2 X! j/ r* q. m从供应商采购的物品的品质或成本叫什么 h8 ]) e8 M, q) M
A:As-purchased cost 购买的费用
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2 K* |' f; Y1 ^4 s0 ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
; U) w% y- R& G在新货到来之前用于日常所求的必要库存量叫什么
' Z6 z" W- s! ]" A7 @0 i& _+ }A: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?% [! b& B% ~ u4 M0 s7 t& Z
下面那个缩写是用来表明正常库存流程？
+ J' |' `$ g& ?4 t/ }$ qA:FIFO=FIRST IN FIRST OUT 先进先出. j. {( ]; t5 |4 a9 p" C. |! B
& C( J9 I2 Z1 j d1 V42.Which of the following knives is used to turn vegetables?* i- h$ V+ }( q2 g0 w0 J
下面的那把刀是用来打开蔬菜吗？0 C. B5 w2 B y& K/ a5 W6 m
A:Bird's beak knife 鸟嘴刀
) O$ Q' j/ _4 j# @$ Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 x$ V% Q7 V9 G5 P
即时读温度计最好用于那方面？; S( d5 i W" N8 }7 N# \/ H& a7 r+ v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' R i9 n+ ]* S4 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! A2 h) g; X* D- U3 N( f下列哪些金属材料受热均匀，通常用在铁板而且非常重7 |+ o# [ Y9 \# t0 G; m2 T, }+ I9 v/ {
A:Cast iron 铸铁 u! Y% a) I- f1 M3 n
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 U$ L2 `# X& d& ?# v3 e5 Z
哪件装备下面有一个可移动的碗和一个S形叶片？
2 A: i* B8 B0 q( s! @8 I- p: d9 lA:Food processor 食品加工机/ T- F) T. `- Q# r3 n
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?1 g! B7 C- V& r# L
下列哪项不是用刀的安全规则？1 N! j! d( f2 t4 J6 [
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:: p4 B+ S: z7 D o1 f- d
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？) [/ y2 V: C8 h1 `
A:RondellES
# F/ p% E* E7 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?: x5 d2 x, I: c" W: d9 [' h6 [9 X
下列哪项是切成小方块用于汤的装饰？8 P8 S3 a' V/ q2 d' ?
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 t2 x6 F" ]; Z% E0 G$ j l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# T- r0 z" L7 t5 J9 J7 p
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！！——3 _1 H/ e2 q8 w- U3 s: v4 E
A:Gaufrette
" g8 F0 Y1 R; {4 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 ?) C; |! g- R9 l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; {! P$ J9 e6 V1 {9 ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. m3 z+ y# c1 V6 K8 R8 l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 T$ B! E6 V E
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）
$ R, C; W; i8 u& YA:Cilantro 胡荽叶 香菜; N% Q0 `2 A' G2 d8 h& [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; o3 P% W' _, F: n5 F3 o: f
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60.Allspice is made from:$ v- G% ], @$ a+ _, P6 g
多香果, 多香果香料是什么
7 H. Q" C9 q/ }0 W; S. ]* L9 |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) t. m& F, T4 R4 o0 H+ i. ]
A:A dried berry 干浆果
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5 u; [% L" n) h( F61.Which of the following are used to make a sachet d'épices?! x. ` J8 S: Y# `
下列哪些是用来做香包德épices？; p4 h+ Z$ r- b
http://www.sachetcatering.com/
8 T" b$ t$ h, K# KA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 `2 E% N1 ?. |% S
8 }3 V. o7 b5 s( f7 r7 z& o c62.Which of the following condiments are not soy based?5 |8 a. v' t; l5 ^1 L
下列哪项不是酱油调味品的？1 L- L: H# x6 U! o, U% }7 U/ n
A:Wasabi 日本辣根
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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:
( R: ~7 C; z# K E$ F" B- F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：. x9 u b: x6 L( a
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' l. I' S8 T% f$ b1 O4 V* @下列哪个步骤是不是正确的蛋清搅打程序？0 E# C, e, R$ {1 m3 R3 U
A:Allow to rest before use. 允许休息后方可使用。; v! ?8 g. j3 C- p, v
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
* r' _ S8 G+ D3 o- PA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ ~1 v0 r2 m0 O# e0 c3 G
炼乳是一种浓缩牛奶 是去除什么做的
% S$ b, }- @; ?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:
, \- ^7 \- ^. Q4 y+ n一种烹饪方法，通过转移液体或气体是：
* T. C5 V C/ N: L1 J+ }A:Convection 对流
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4 ?( j; W9 W$ K, N! c, x! |2 C/ Q( h; m68.The cooking of starches is known as 烹调的淀粉被称为
0 S6 O, f& \; _* N7 F6 DA:Gelatinization 糊化
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; U& X6 X! e" ^' B( G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
# j; f+ N3 h7 f7 gA:Braising 烤
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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：
# f8 U0 H, V( c# pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* H! A5 m7 x+ o8 w+ O
6 e- o$ y9 c/ t5 H! x2 Q$ \7 [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
2 s* C* L7 A# E7 ~+ Y3 O/ ?A:Fumet 原汁6 f8 ~' o0 R5 M& E! |$ g
7 j" C0 Y2 ]; D5 T- a72.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
+ y$ V* d/ G5 F, U" _A:Carrots, onion, celery 胡萝卜，洋葱，芹菜2 L$ T* u4 N) ?6 c$ G" d
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73.Which of the following is a principle not used in stock making?
+ N3 p0 \% W* F5 j% |" B" r下列哪一项不是用于制造高汤（低汤）的原则？: t! B* B) a0 F: V& _4 `8 o6 Q
A:Start the stock in hot water.开始在热水中操作7 r4 e0 u5 p1 \- `, X
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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
0 k' |* A) U9 X3 Q8 yA:Remouillage 法语熬汤
) J- I) e% [% P5 k5 ~) Dhttp://www.haibao.cn/blog/post/176242.htm |
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