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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; ]9 d! m$ E Y3 j/ U+ l: O哪位厨师最早带来高水准浮夸的美食
; N* Z& u& h/ q4 v) xAAntonin 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:6 \( J% o) U6 ?2 H# L. @2 p; N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ c0 z. p$ r5 s( N! iA:Cast-iron stoves 壁炉
9 T: ?$ {9 c1 Phttp://www.usstove.com/products.php?id=6
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2 ?2 i. c1 b. o. _28.The French term used to describe the roundsman, or swing cook, is:2 C* X+ ?/ G% `5 c2 ^% N- V" W0 |
法国术语，用来描述roundsman，或摇摆厨师是：+ ~# ? G6 H4 m
A:Tournant 图尔南
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29.Another term for the wine steward is:, w' m9 i( Z, f8 b
葡萄酒侍酒师的另一个术语是:
3 l1 {$ i7 V; b* q* Z. OA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) Q) f" I% `3 v2 r) M( p; {
霉菌，酵母菌和真菌是一个神马例子' R% J# x) z6 I) l( [1 h( W# f
A:Biological hazard 生物危害2 z3 u+ U$ ^! V4 n& ]
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 D \8 D) A9 B2 m/ W/ n根据加拿大食品检验局，食品的危险温度区在多少之间：
N. c# E T1 P: n. lA:40° and 140°F (4–60°C) 4-60度
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; G! v4 X+ r4 M5 g6 C: ^- ~32.All bacteria need the following for survival:
7 J8 ^, \) T* D6 Y) _所有细菌生存需要以下哪些内容：" u! n: `7 q) _, Q9 Q
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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, n: B( N( r% p8 N1 Q+ f33.Which of the following correctly represent critical control points in a HACCP system?
# X s; v. K- j% h3 s- H) o以下哪项正确表示了HACCP体系的关键控制点？( e5 X4 B$ |5 _5 b1 {& [1 b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 i. S% D4 G5 O+ e U/ _* e
食谱，接收，储存，准备，烹饪，保温，冷却，再加热6 ~9 Z2 c9 O6 k/ \
& l" H, `. z) b% g! | A" I1 h1 ]34.Which of the following is not an example of a carbohydrate?
, A0 p6 P+ z5 j/ R* J! z7 X& u下列哪一个不是碳水化合物的例子？; N7 ]8 }& j+ o& e& W/ D0 w
A:Essential nutrients 必需的营养物质6 N4 ]% Y) [& Q
8 N0 m, l8 I/ b% H35.The process by which a liquid fat is made solid is called:2 U: \. J% D1 y
液体脂肪做成固体这个过程叫什么
8 [* e+ W% {# ^- O9 |) P0 Q. |. R6 }, ]A:Hydrogenation 氢化
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7 g8 h6 t3 j ]8 ~+ l+ o36.Which of the following is not an example of a fat substitute?
) k8 p" \5 a! [; [, }1 X下列哪项不是脂肪替代品的一个例子
0 ~$ f: J X. WA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ z: f4 O5 b" ~- L- u& ]
加拿大卫生部要求的产品标有“不含脂肪“包括：2 Z! _( ?4 F$ y `& K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ {) b) g/ c1 P6 N! A0 y
' S/ d \! v+ E( a9 W38.Which of the following is not a problem associated with converting recipes?
# f4 {. l. J1 z0 K- q下列哪项是不相关联的转换配方问题？4 E2 A% y# M' h" ?1 ]
A:Unit cost 单位成本( `* s) b$ A7 r
. o# B% \2 T4 ~. g% i. L& n39.The condition or cost of an item as it is purchased from the supplier is called:) }9 |/ c4 W/ ^
从供应商采购的物品的品质或成本叫什么/ j$ g0 G/ c& a; `! @% l+ O* S3 }
A:As-purchased cost 购买的费用; o! }" y) |" B, \
8 b- f" s8 n0 @$ o4 X- Q( m1 ]9 v40.The amount of stock necessary to cover operating needs between deliveries is known as:- X" d! A7 s& }4 L$ [
在新货到来之前用于日常所求的必要库存量叫什么
! V F! k$ a6 z) g$ C2 S" MA: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?
$ `2 e+ Y4 ?1 J6 x下面那个缩写是用来表明正常库存流程？3 r( B' R+ e* V1 g
A:FIFO=FIRST IN FIRST OUT 先进先出
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Y# _9 Z# a/ [" Z42.Which of the following knives is used to turn vegetables?
/ @2 P8 {% U& g f下面的那把刀是用来打开蔬菜吗？3 @% e5 e6 K% `$ l# A
A:Bird's beak knife 鸟嘴刀8 l4 b0 | w" }4 b. O8 f
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?
/ z' a3 T& i2 `) b$ y即时读温度计最好用于那方面？
( z8 [/ r6 @/ \' M7 n4 z+ PA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) [3 q+ Y0 J1 C3 U5 N+ f- _% b
下列哪些金属材料受热均匀，通常用在铁板而且非常重
`8 B' }! j. M$ Z; _6 zA:Cast iron 铸铁
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; @/ S2 `7 _8 h. K8 j# N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& `5 I/ J3 V4 ?哪件装备下面有一个可移动的碗和一个S形叶片？
- X% e( A" Q0 E2 v1 s# o+ SA:Food processor 食品加工机8 x, {, K3 o# B4 L( N, J6 |
http://www.google.com.hk/search? ... iw=1263&bih=5723 Q9 E9 w/ f' O/ x& U- v
3 m. E W8 Y& L. E" t2 V46.Which of the following is not a rule for knife safety?
g* M6 R# S" ^! t/ c9 L下列哪项不是用刀的安全规则？& ~' }4 b% X H0 O% ]
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:0 N3 Q" E7 g, \# b/ h) m* T
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
5 k9 K( ]1 _' u2 F. ]& @1 _9 R+ vA:RondellES
7 k- }3 l- H) d' d9 Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% _0 i. X0 G# V$ I; y' |* }& k
9 g" n# R, {% J: b# i48.Which of the following is a diced cut used to garnish soups?
) n' j2 {* p |) o# J# @下列哪项是切成小方块用于汤的装饰？
2 f+ t/ W$ y# q2 q. F- k) d- \* mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 }5 v1 _3 m6 C) x; a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ E- l8 ~3 J, v8 Q
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！！——
, a2 ~. O4 J) {A:Gaufrette
5 [; e1 y" ?- K$ @& z" dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& [+ ]; ]* U0 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 @) ?7 S! l# y$ 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?- G% j7 E. F# [3 `9 n
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）
( G# s- v" a) Y& ^A:Cilantro 胡荽叶 香菜' T" k/ a8 A2 o$ z; N+ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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3 C, R( i2 m& `/ M2 x0 R60.Allspice is made from:
8 v: T2 X) S: ~% ? H$ N2 ? r 多香果, 多香果香料是什么) F$ F0 F5 c( k# w/ i" _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& }. j2 G4 x( R0 H9 w
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 J, ?8 I6 [9 r下列哪些是用来做香包德épices？
8 n" X) ]) H4 i: h2 t* [! R7 D; H, Y$ k. w" Whttp://www.sachetcatering.com/
6 A) B+ R5 m- l. ^3 G8 \+ e# vA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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! L0 i) ?$ Q3 M* P; x62.Which of the following condiments are not soy based?
- _$ H" d4 D6 M6 S; M# Q下列哪项不是酱油调味品的？3 [2 x0 z3 j. F' Q4 ^' O. y
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:
5 `2 A$ _& T2 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：
. P7 z$ F& Y+ `1 dA:Pasteurization 巴氏杀菌; y% j+ T$ i7 K+ z
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, \, F0 f4 E( z& J) I& p! Z5 L8 O下列哪个步骤是不是正确的蛋清搅打程序？3 s2 k# ^. L) r7 C) A1 Y
A:Allow to rest before use. 允许休息后方可使用。
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" K9 L+ f& b9 n- w0 D- o/ F65.The weight of a large egg is between:一个大鸡蛋重量介于：
) W/ H" y' Y6 V! j7 Q! aA:56g and 63g 56克和63克* }5 Q) U" D. w- D4 ?
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66.Evaporated milk is a concentrated milk that is produced by removing
, v' Q; U* I0 g3 b, Z! l! X炼乳是一种浓缩牛奶 是去除什么做的0 p/ l' s$ ^- H7 z, f! I
A:60% of the water 60％的水 A3 m# d$ N" i; W9 z9 E
7 [- @" L- C, J3 h( [67.A method of cooking that transfers heat through a liquid or gas is:+ f( W7 f! L# {( m) P6 n6 ]
一种烹饪方法，通过转移液体或气体是：9 m. G# g0 I1 H; @
A:Convection 对流( b: F: P0 q0 l# ^1 y" m. v. `
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68.The cooking of starches is known as 烹调的淀粉被称为, J+ i/ {; G& B$ M `1 |. J. W
A:Gelatinization 糊化9 n0 Y: c2 K+ N8 y, J) s, \8 Z' m% x$ y
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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？
" I6 |9 i, F- vA: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：
/ K( y( L, _3 s3 P5 g8 E1 a9 BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 n2 F/ e1 T% s1 z6 z& x, G2 A" L4 R
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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
- C2 v+ n5 a' L- B6 ZA:Fumet 原汁" u, ?; E5 B. Q1 E" [$ ^
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72.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0 q6 l0 Z4 ^! m( d/ g, \( s
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
; w! t* h- Z2 ]( o. N下列哪一项不是用于制造高汤（低汤）的原则？
+ A6 }2 n3 c' D5 i* Q9 D AA:Start the stock in hot water.开始在热水中操作* w7 o5 U/ u* t6 w: ^, p# J/ u
' r" A' L/ u& @ r74.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) b1 l' @ J" v7 b' ~" s) ^
A:Remouillage 法语熬汤
( Q& V8 Z4 d1 [http://www.haibao.cn/blog/post/176242.htm |
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