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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:* d* l$ c2 O& g% {
哪位厨师最早带来高水准浮夸的美食
/ t2 u) ^% B4 I5 {, s/ Z+ P; {1 C% }AAntonin 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:, j& `3 c" ^" e0 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 。# F$ E2 y; j9 Z: `- S
A:Cast-iron stoves 壁炉
- J: [& S/ w' w F4 P$ f- ghttp://www.usstove.com/products.php?id=6& ]# p/ m7 c3 A8 P8 Y5 ^, s6 v
# ^6 V. f- V8 D28.The French term used to describe the roundsman, or swing cook, is:
0 W# a+ q& U$ h3 k法国术语，用来描述roundsman，或摇摆厨师是：6 }0 L& U* g( I0 r2 s4 }" q: u
A:Tournant 图尔南
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29.Another term for the wine steward is:# _( _5 v6 }7 b2 b( Z8 _0 z
葡萄酒侍酒师的另一个术语是:5 l( k/ p0 r. Z; r$ q( ?# C: l3 M5 N
A: Sommelier 侍酒师
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2 ]7 q/ ?3 H4 ^6 f5 N* A30.Molds, yeasts and fungi are examples of a:
3 X; e: y5 C( @1 [/ c% G$ z8 W霉菌，酵母菌和真菌是一个神马例子% T4 r' I+ r/ n) ]3 e. _; e+ f
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ C1 j" Z( p, y. K8 Z* d: h6 s
根据加拿大食品检验局，食品的危险温度区在多少之间：
4 n9 _( k: `5 t+ v" k# ]A:40° and 140°F (4–60°C) 4-60度4 b! Q5 l9 C Q2 }1 E
- D, p n' |* S32.All bacteria need the following for survival:
1 X, _- Z2 \1 D I" j所有细菌生存需要以下哪些内容：3 a# W/ t* m9 ~, P3 z
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值 ^1 o6 [4 D' r. t+ T: b( b
5 [$ d* M( o. p1 p8 [$ E33.Which of the following correctly represent critical control points in a HACCP system?, ?$ V2 W0 d/ P
以下哪项正确表示了HACCP体系的关键控制点？
$ o$ Y$ C1 K2 }1 |; |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 V" V+ h/ E% x$ A+ e9 b9 f! Z6 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?* n- R# u7 z' _* Y
下列哪一个不是碳水化合物的例子？& k0 ^( I- _9 I: T4 S4 W$ n4 o
A:Essential nutrients 必需的营养物质# ~9 X: a( t* k2 p
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35.The process by which a liquid fat is made solid is called:. m8 i% S7 \, b. y6 Q0 I
液体脂肪做成固体这个过程叫什么" W5 t. {1 G6 u! N
A:Hydrogenation 氢化& p m0 \& X- S% P7 n# K9 L! \6 d7 D
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36.Which of the following is not an example of a fat substitute?
6 N3 G* E$ |! D/ t( r. Z下列哪项不是脂肪替代品的一个例子2 W* g7 W5 d9 V H4 K7 ?. O
A:Acesulfame K 安赛蜜K表
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1 Y" S& _$ `$ S7 Q6 ?6 {! J. W37.Health Canada requires that a product labelled "fat free" contain:! L. f- ?% M$ M0 [' N
加拿大卫生部要求的产品标有“不含脂肪“包括：6 v' F) W/ o, ~, L. n3 J+ q
A: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?# u# T {% s9 }, h4 y7 B2 C
下列哪项是不相关联的转换配方问题？* d$ A ?5 l% L9 U9 a% H
A:Unit cost 单位成本0 @% W7 Q" X' a: _% ]2 _
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39.The condition or cost of an item as it is purchased from the supplier is called:
c5 w' I4 D% B! b从供应商采购的物品的品质或成本叫什么
0 W8 m; f" P% y$ y( 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:! k7 i4 ^- q @* x0 X
在新货到来之前用于日常所求的必要库存量叫什么
1 V; `0 P1 L5 o2 sA:Parstock 基本日常最低库存8 [! w9 F7 I7 ]8 T1 e( }' B2 P. ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- w+ ]+ r' s. m2 g# f下面那个缩写是用来表明正常库存流程？! b/ L3 v+ O8 \4 w; l7 Z* W
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?+ S% }% b) J2 A
下面的那把刀是用来打开蔬菜吗？# w4 u5 S0 W5 y1 O( ]
A:Bird's beak knife 鸟嘴刀3 V. k5 g' o; h$ G9 k& a! }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( W/ E% s* y5 g- d, F3 A
9 j: l2 a% e4 m9 N" N5 K43.What is an instant-read thermometer best used for?
" x8 h, q" q5 M. Y, \/ m即时读温度计最好用于那方面？
# M, a. H7 s' I3 l, X2 SA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& p/ I# N6 \' g" L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 \9 T" _8 g1 G下列哪些金属材料受热均匀，通常用在铁板而且非常重' E r4 a% P& k7 Q2 {( V' g( }
A:Cast iron 铸铁
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: ~. N. W4 K# _* `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; h, A/ A5 Y" k K4 _哪件装备下面有一个可移动的碗和一个S形叶片？8 }. z0 }" N$ X
A:Food processor 食品加工机- x! V8 N( ~' D. E; {% ^: A8 H3 E
http://www.google.com.hk/search? ... iw=1263&bih=572
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, e% w; h- j; b( s9 P# ?- a46.Which of the following is not a rule for knife safety?9 B- z7 z9 K: G9 g. T! e
下列哪项不是用刀的安全规则？
6 |9 y# p4 r; d+ J6 wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 V Y: h. ~8 H% s9 Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; i; ~/ [ C; l* P! G ^& y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？5 B' {- B: Z( S! P% y5 F
A:RondellES $ e( q5 c/ U0 l1 ?9 A+ f- }( \5 ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; R: U( n, V$ a# w, n E3 p1 x' ^, ~48.Which of the following is a diced cut used to garnish soups?
$ R* V U# }# j( A3 b3 w下列哪项是切成小方块用于汤的装饰？
$ q6 J3 t: {6 W0 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 C( q& j! _9 F& O6 m4 t8 \; o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 I' e! q9 v3 \1 V! o
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！！——. L7 x4 f& v' Z9 x+ l2 R
A:Gaufrette ' ~: x$ v Q( }( z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ ?' I! W. B2 p. t9 Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 c' c; l+ [; n* N7 H" s# XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 I/ f0 C, s) V6 A z6 c: k
. e5 P" b/ j0 ~% P3 {: r* G- L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# F9 z( q) t- y7 K2 n2 L- j1 O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）
. B% c7 |& h5 y0 H" [ BA:Cilantro 胡荽叶 香菜
2 V8 Y; s0 ?, F3 ^2 i8 Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& x" p y! O! A
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60.Allspice is made from:
; N( O5 }) ^- p+ f; d9 @* p' s* |- t 多香果, 多香果香料是什么0 E/ z, J! I& c, |" G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ B8 q" c$ J3 e0 o
A:A dried berry 干浆果5 O7 j* _ ~: Q; P1 X+ A0 D
* I, Z1 O, \; U1 a% P% ?6 }61.Which of the following are used to make a sachet d'épices?& O( h/ l3 P) P; v
下列哪些是用来做香包德épices？" ?# z- T5 p. {) V
http://www.sachetcatering.com/
4 u: r- h9 j7 V# UA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香& d8 p: G7 h% @$ G" W( p5 t# k
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62.Which of the following condiments are not soy based?% N, |, M- C- {* @( q
下列哪项不是酱油调味品的？
7 t' }& Y0 G/ G( g, y6 TA:Wasabi 日本辣根1 Y3 j7 R' {2 G3 L0 J+ T( E
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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:: t \( d+ q) O& j$ a
在加热的东西到一个特定的时间内一定的温度，以消灭致病细菌的过程称为：
7 y- b. Z: f. Z" {7 t6 \A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?, v- x6 T/ P& ?" d* G- x& n/ a
下列哪个步骤是不是正确的蛋清搅打程序？
; }1 A3 A3 ?$ }3 e' IA:Allow to rest before use. 允许休息后方可使用。
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$ i$ Z$ a+ z. }3 N1 ?0 |% v65.The weight of a large egg is between:一个大鸡蛋重量介于：
! N- L2 l, i4 }* [4 |A:56g and 63g 56克和63克4 d8 m3 i. x0 ]1 F: {) y6 P7 r
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66.Evaporated milk is a concentrated milk that is produced by removing
4 o) M2 n; E' V# n: y! X+ k; k炼乳是一种浓缩牛奶 是去除什么做的6 F+ a" S) u) n9 [. K" P. j
A:60% of the water 60％的水" n& p3 H9 G* ` B r' \) E
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67.A method of cooking that transfers heat through a liquid or gas is:( {1 s+ |9 q- U8 {2 C
一种烹饪方法，通过转移液体或气体是：- X% y9 h( }& r. V. I3 u
A:Convection 对流! ]# q& \- Q0 b8 U5 m9 M
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68.The cooking of starches is known as 烹调的淀粉被称为2 S; X h4 Y C: a9 h, D
A:Gelatinization 糊化
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a* a- x, C$ L8 F2 x' ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
{$ r: R" x( s. xA:Braising 烤
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1 |& Y H0 N6 N, G# Q& g70.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：; h0 J/ s- }/ h' e, Y+ E2 A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: p% a& |& g! ^+ G
+ ]6 F8 Z. M; ~, \( [# G71.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
0 R7 ?' B6 M) T* f2 v/ k' wA:Fumet 原汁
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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; U9 k# {; Z& q# q# A O
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?
6 H9 r: v2 V# V下列哪一项不是用于制造高汤（低汤）的原则？5 b5 j: I6 n* E( N9 u+ E' |
A:Start the stock in hot water.开始在热水中操作+ o2 B$ G3 Q* T, [! @, Z
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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# _6 Q& O9 E$ G9 ^2 j
A:Remouillage 法语熬汤9 I- R, y% D w5 R2 n* N: o
http://www.haibao.cn/blog/post/176242.htm |
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