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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# A( ~2 c. i% ?( W( ~9 T哪位厨师最早带来高水准浮夸的美食
" j+ R* s$ k( J( V) vAAntonin 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:8 W3 B% W! ]8 G4 ]" N+ p5 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 。( n4 H0 @' }+ [5 V7 L
A:Cast-iron stoves 壁炉
" h9 V @. t8 Vhttp://www.usstove.com/products.php?id=6
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# o4 F! ?/ o0 Q6 p7 o3 t28.The French term used to describe the roundsman, or swing cook, is:
- \6 Z. P. P, \& Q% L* N法国术语，用来描述roundsman，或摇摆厨师是：
U0 E3 S. B+ n$ v& v+ \A:Tournant 图尔南
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+ R$ w* W6 g1 Y- ]# O- t c29.Another term for the wine steward is:2 [. Y3 J+ b' b6 Z" Q
葡萄酒侍酒师的另一个术语是:$ D- L: x4 A7 h# n8 r
A: Sommelier 侍酒师. J1 f! ], [1 n
) o2 o5 q9 U V' `; p30.Molds, yeasts and fungi are examples of a:
8 e" t- W% n2 X霉菌，酵母菌和真菌是一个神马例子
- k/ E W* E" W4 O F+ m8 PA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 o6 z. O4 L9 q6 q: [( P
根据加拿大食品检验局，食品的危险温度区在多少之间：* |, D* {: z9 U5 e) R
A:40° and 140°F (4–60°C) 4-60度
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) p, T) H2 d+ _7 i32.All bacteria need the following for survival:
9 c: h! N! c' o5 {4 @3 }$ n所有细菌生存需要以下哪些内容：
1 ~8 M4 Y k+ M, X lA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 \3 q! @% V0 f5 Z7 b
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33.Which of the following correctly represent critical control points in a HACCP system?
0 y$ ]7 o7 b4 z' E以下哪项正确表示了HACCP体系的关键控制点？
3 B" _ ]. q0 t: x3 vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & o K/ X5 f' N& b, J7 P. l
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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2 M5 T3 F5 S% b2 Y2 \34.Which of the following is not an example of a carbohydrate?
g9 M" ?. u" G. I' s; z下列哪一个不是碳水化合物的例子？! V/ Q7 D0 ?2 u/ R5 S3 P6 F: p
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called: \6 Y% S6 O. [" I
液体脂肪做成固体这个过程叫什么
. b8 B6 U' N) g# UA:Hydrogenation 氢化
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: O1 W/ e* V* g36.Which of the following is not an example of a fat substitute?+ Q- d1 n. ^% [6 k1 Z" O
下列哪项不是脂肪替代品的一个例子! S6 X1 e1 o% n3 \2 h; V$ M
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:6 R! p) D$ m5 |# m( i8 U0 N) w7 |
加拿大卫生部要求的产品标有“不含脂肪“包括：0 Y- n2 f$ X5 }6 U2 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ U* _9 E0 U& k. D. p6 _
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38.Which of the following is not a problem associated with converting recipes?5 W* `4 x8 D: a$ k
下列哪项是不相关联的转换配方问题？& |1 R2 h$ _# j* w+ q% a
A:Unit cost 单位成本
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d0 x" x! p- U' A' s: @39.The condition or cost of an item as it is purchased from the supplier is called:; U/ z. H# s. \# f8 J
从供应商采购的物品的品质或成本叫什么6 f$ s$ z) [5 D: R/ h3 e# H
A:As-purchased cost 购买的费用+ c( p- G; D+ ]6 z+ d1 l
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. u9 K- B, j( c9 ?在新货到来之前用于日常所求的必要库存量叫什么' s5 P8 v2 D& U: X
A:Parstock 基本日常最低库存) s, P/ a. V2 Q9 e% o0 l6 y
4 Q% c9 M! `: W1 u41.Which of the following abbreviations is used to describe the proper rotation of stock?8 r' l3 B( Y$ D5 v h6 |
下面那个缩写是用来表明正常库存流程？" r# }1 z0 e# ~) t; q
A:FIFO=FIRST IN FIRST OUT 先进先出6 X, I3 q% j. ~% f3 p' V7 G
& p; }; n2 r! @. i% Z3 @42.Which of the following knives is used to turn vegetables?8 L" \9 j. y- g, M) w7 Y) z
下面的那把刀是用来打开蔬菜吗？
' V) V- a- B, o6 g( B' {/ cA:Bird's beak knife 鸟嘴刀
2 i) g( m6 Q: \7 @( u) u. hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 \' V" J: u. ?2 x$ |2 p0 `1 K6 Z7 T$ \
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43.What is an instant-read thermometer best used for?
$ I0 p; H) y- M9 z# C( {即时读温度计最好用于那方面？
+ j& s* p- H, m) N1 P8 PA:Checking the internal temperature of a roast 检查被考物品的内部温度
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* w. o9 h' ^6 [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! I2 b( ^" _+ x, i* w5 A" V* d
下列哪些金属材料受热均匀，通常用在铁板而且非常重
3 ]) T' p @7 Q3 ]; W( M$ e! g; d lA:Cast iron 铸铁; v4 o$ n% B4 d) p7 x' k
1 l$ k8 _& l( j' h, e' E# s& C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, P- F1 X0 ]/ u0 [! L$ Y哪件装备下面有一个可移动的碗和一个S形叶片？
" H. p# t8 a% W9 B& zA:Food processor 食品加工机. d" i/ e ^8 f9 N/ U6 _5 W$ V
http://www.google.com.hk/search? ... iw=1263&bih=572& C& [1 }& i/ E+ U
b. ?! z: c2 ~. U0 d46.Which of the following is not a rule for knife safety?
8 u9 R0 n: i4 B下列哪项不是用刀的安全规则？
8 t) u1 G# L- a( |1 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 |6 @6 _5 q3 R1 x8 K$ F' D2 ~+ A2 O/ C
6 q% A" W& v. B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 C/ U/ q4 c2 f* {7 u: J把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
, c$ v, w* g, E- ?0 k4 VA:RondellES
: E/ ~8 l+ B- m. V( s! Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 g+ O& ^: D* y+ d5 S) T
1 V; T; X: ]6 |: e48.Which of the following is a diced cut used to garnish soups?1 m& M% p4 s5 L6 s
下列哪项是切成小方块用于汤的装饰？8 Z+ D) u3 s* _' J+ `
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ c" [- H7 p1 _) z5 [2 `; ]5 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, T' V- Z8 W+ ^0 V, 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！！——
& k2 p& V$ @! o2 z' c1 ^9 t, `A:Gaufrette
5 S+ ] M( m. i* q' l8 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 J Q" N6 \. r/ J( }8 I1 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% B" x1 l# ` X" z3 eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ D2 M2 V0 ? y; ^( o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& T" _( y# 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）$ U" ?$ T& E/ P6 \
A:Cilantro 胡荽叶 香菜, }% ~* d) r, K( y; d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 O. C5 p* F: p) v8 z# R: U, j
多香果, 多香果香料是什么
% F$ M2 p7 K2 m* Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# g; s& v& }: A1 c ~
A:A dried berry 干浆果, g2 K; S8 X+ n) D# U/ r
6 K" R) B/ o+ d! p61.Which of the following are used to make a sachet d'épices?
2 B7 F5 ^$ r! M: O" g0 a& C下列哪些是用来做香包德épices？
. w2 ]4 W% g$ _0 g4 Mhttp://www.sachetcatering.com/
7 c M( K$ y' M/ @& y; XA: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?* ]; c. F$ B8 k# |; Q* D
下列哪项不是酱油调味品的？
) C- g3 Y% n: g- hA:Wasabi 日本辣根6 p& p- ]; k* J: O) N
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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: @3 B! y. k( P
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：
+ E$ n2 N" w, m6 _$ ?3 f' r0 Q5 nA:Pasteurization 巴氏杀菌
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5 \& n" c2 i4 I* Q+ w [3 J& {64.Which of the following steps is not the correct procedure for whipping egg whites?
( ?# e, r9 N [( {- _ p% |下列哪个步骤是不是正确的蛋清搅打程序？! B: O( I) t1 X2 _
A:Allow to rest before use. 允许休息后方可使用。
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6 D5 r! b0 n, \65.The weight of a large egg is between:一个大鸡蛋重量介于：( [* x5 R6 g2 `+ ~5 S
A:56g and 63g 56克和63克- q# n" U( C6 @! l0 M S1 i5 y G
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66.Evaporated milk is a concentrated milk that is produced by removing* P* L# T% A! r5 Q) n% k
炼乳是一种浓缩牛奶 是去除什么做的. g( ?9 K( ^) O% e8 }" q9 t5 h" T; c( F
A:60% of the water 60％的水5 t( f$ w7 ~( @) c7 ^' h# W
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67.A method of cooking that transfers heat through a liquid or gas is:
: i" a3 N( C5 {5 L一种烹饪方法，通过转移液体或气体是：
5 U7 J& ?# } g6 J0 M; ~- OA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为0 A- I, t p* G8 E: g8 _$ ^
A:Gelatinization 糊化
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& G% V1 z* q) ?. Z) a; E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
' }+ H O2 u8 m4 | U- pA: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：9 H1 R- p; B$ a3 o0 t7 {
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 q+ d) x. _! _8 d+ t
' ]8 r1 v, }+ t# \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/ ]' z" {" g7 j0 L* c
A:Fumet 原汁
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. s t* @8 t9 {4 a5 N- N1 g72.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
+ `% T9 a4 t5 a: @ \7 b F. OA: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?3 s: D: E; N9 W4 {$ \/ F
下列哪一项不是用于制造高汤（低汤）的原则？
" ], o( ~' M- Q! l. [ A$ jA:Start the stock in hot water.开始在热水中操作' n7 r: \3 {& p, |! K4 [& [# f
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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) Y& E3 q/ }7 V& Q0 N
A:Remouillage 法语熬汤
& B9 @8 b( Z1 L/ ]/ Fhttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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