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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:
4 W* u5 _5 M+ A' y. c. ~7 M, B哪位厨师最早带来高水准浮夸的美食1 t: G/ ]0 b8 |: h7 C6 X/ S8 N
AAntonin Carême 人名 安东尼·卡罗美
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/ L' b( E( k# T6 v: I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 |- ^! O6 y4 N- r- F& ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 r/ ~# U- A {9 x2 W: ]A:Cast-iron stoves 壁炉+ Y5 I' a/ f2 G/ H
http://www.usstove.com/products.php?id=6
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/ @+ W1 G' k' z. l$ n9 I6 {28.The French term used to describe the roundsman, or swing cook, is:
6 t- W7 S9 f' n3 z5 [; [法国术语，用来描述roundsman，或摇摆厨师是：
. X- ?5 U0 }$ N! j" qA:Tournant 图尔南9 O+ {* a1 r3 w' z
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29.Another term for the wine steward is:7 B% {0 \* \& ?0 Y
葡萄酒侍酒师的另一个术语是:: J& T+ Y, ~1 r" P* [" R
A: Sommelier 侍酒师" x: F7 T S. [; c
+ X2 B& t: p/ ?7 {; Z30.Molds, yeasts and fungi are examples of a: o$ r' i: x( E R. ^; G
霉菌，酵母菌和真菌是一个神马例子
4 C# i- B9 p4 `) {A:Biological hazard 生物危害0 D: {4 R. p+ f2 s$ A' q
, W1 }$ E1 _' E& G1 j2 O& V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, Z/ K4 \% M. ?; O. b! b' B根据加拿大食品检验局，食品的危险温度区在多少之间：
( E' z% P9 U" uA:40° and 140°F (4–60°C) 4-60度
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: }! i) H& t& o1 R3 U' G# }32.All bacteria need the following for survival:6 M3 B; \; J2 E. A* ]' k" C
所有细菌生存需要以下哪些内容：- V/ x$ B! M6 ]5 {/ H
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?/ E9 M' B& E( j0 ]
以下哪项正确表示了HACCP体系的关键控制点？2 ?' }9 E7 |; g+ F p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 Y7 V3 H" ^# J a6 I食谱，接收，储存，准备，烹饪，保温，冷却，再加热: R$ z% e$ `! \
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34.Which of the following is not an example of a carbohydrate?
; T% x7 m F) ?4 P. L8 {/ H9 }下列哪一个不是碳水化合物的例子？0 x4 E- J. [8 V* U, k% l) C
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:) ]) U$ I+ l' z |
液体脂肪做成固体这个过程叫什么
9 `& c( H0 C6 H, a4 \& hA:Hydrogenation 氢化
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2 l: r f4 P& w# `3 @" k5 B2 i36.Which of the following is not an example of a fat substitute?
# b# M2 o) @6 p" n0 ]% h; A下列哪项不是脂肪替代品的一个例子
# [6 \; k/ |/ h& @A:Acesulfame K 安赛蜜K表9 g4 j) {- Y. C, |( ]
- `' f+ i0 c' H# ]# T37.Health Canada requires that a product labelled "fat free" contain:
- i' ?' E6 P, w: [0 W4 G, V+ t加拿大卫生部要求的产品标有“不含脂肪“包括：
+ d4 p2 z! v% k0 T3 u; I QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 A) G* Z) p2 f8 m38.Which of the following is not a problem associated with converting recipes?
* W& Y! h, K/ a0 U9 [+ t! q下列哪项是不相关联的转换配方问题？) z5 Z2 \& |5 i
A:Unit cost 单位成本( K# D) M" q( u3 i
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39.The condition or cost of an item as it is purchased from the supplier is called:4 B/ u* u; J7 |+ m) }1 [5 @
从供应商采购的物品的品质或成本叫什么
+ x" p; p3 b' f9 o' N) ~A: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:
2 E2 b9 j. V2 y, S在新货到来之前用于日常所求的必要库存量叫什么
9 X* z4 r/ {4 k7 c6 P. {/ IA:Parstock 基本日常最低库存3 Z6 W7 E$ p4 x
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( {3 \& \' {$ l4 x
下面那个缩写是用来表明正常库存流程？
+ ^+ J, v, q) v4 R5 l' F: h; |) G' q# nA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
. t, f$ n- `" D% J: @0 A/ w下面的那把刀是用来打开蔬菜吗？
2 ^8 U( z& Q+ r" D3 eA:Bird's beak knife 鸟嘴刀
% q a6 [1 \( Z" l5 ^9 t4 U7 A5 ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* B j/ t& T+ o7 o
# L5 V, B" @# g7 y. I% s6 k- l43.What is an instant-read thermometer best used for?, h& y9 Z2 G3 U* e
即时读温度计最好用于那方面？6 @5 q3 b# j; i ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度" h# b) a& y) R3 @- [
& C. M3 i2 s T z- H. |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
w. _' m2 [" R4 s6 X. H下列哪些金属材料受热均匀，通常用在铁板而且非常重/ _* _* h2 f9 K* Y
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? @$ U- M2 Q3 u3 K$ l7 ^
哪件装备下面有一个可移动的碗和一个S形叶片？
J1 V% A7 l# n+ sA:Food processor 食品加工机
6 s( G. z( W$ R8 ]* `http://www.google.com.hk/search? ... iw=1263&bih=572. v) q( a7 h% t1 H; n
9 c) l0 P2 e8 t2 Q* \" k46.Which of the following is not a rule for knife safety?) T( n- t% `9 w
下列哪项不是用刀的安全规则？
2 b2 p/ m& ^7 Z [5 _0 B1 XA: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:
1 X# C* G% P) y, Z- y把圆柱形蔬菜或者水果切成圆片状（光盘状）是？5 {* K' b6 _4 q# M: A! e0 t* Y2 [6 N; |
A:RondellES ' U1 z0 R3 a7 A& W/ J3 e# z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* p( [; X) x, s7 U9 f48.Which of the following is a diced cut used to garnish soups?# f# v, c! s1 o1 o g
下列哪项是切成小方块用于汤的装饰？* n5 Z( |0 q/ h3 C6 y% c8 K2 U) r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# V/ f U; f7 P6 }' r1 q, U6 q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. B& [! O+ A% n& c+ U+ N3 G
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！！——
4 S# ^2 T8 L$ aA:Gaufrette 8 |+ z; n7 m* l8 E6 ]1 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 [, M% a3 P2 l! w3 f$ I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 X- D% i' M3 J/ i8 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ d2 L$ O6 G1 u" e( v
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 ~* f5 T! s1 m( p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）
2 x8 u& v" g PA:Cilantro 胡荽叶 香菜$ G* P: a, D" \: d2 V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 ]3 r; p+ i* u+ B, _5 x
/ a* e$ H8 D) r M9 N60.Allspice is made from:/ u) W9 k6 }) k0 F5 s
多香果, 多香果香料是什么1 w9 m" Y4 E# u$ n- i3 d- ]; f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 K$ `6 m) f. w# S" q5 T: V2 iA:A dried berry 干浆果
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( I* V- h+ k; ~( A' P( a/ z61.Which of the following are used to make a sachet d'épices?
# }. E- Q! ]3 l' W J下列哪些是用来做香包德épices？
' }. o4 W7 |$ _$ Zhttp://www.sachetcatering.com/
/ }: P- K8 p# w0 U1 X+ \A: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?$ J/ c2 k% O, b- t* Q# @: Z
下列哪项不是酱油调味品的？; R/ E/ Q5 F2 h# n% S+ B
A:Wasabi 日本辣根
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8 }/ f2 O4 i) [/ P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- m8 _' @' Z$ l) N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：
2 _3 ?) |$ c, U' Q4 e8 K" v* p( GA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
- B- k, N6 \" U下列哪个步骤是不是正确的蛋清搅打程序？
) _4 z. ~: C+ ]1 j J' ?$ {A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：1 O w; s* R" c' S7 p& P- H7 C
A:56g and 63g 56克和63克( f5 B( a5 w0 i% I
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66.Evaporated milk is a concentrated milk that is produced by removing
$ @$ R4 Y H7 O/ A; }0 J炼乳是一种浓缩牛奶 是去除什么做的
1 J2 k5 [2 a( e yA: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: E2 c2 |3 |0 V! n$ ^
一种烹饪方法，通过转移液体或气体是：
4 i+ I' V( D7 d" D5 MA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! |- Q- k* ~; {' XA:Gelatinization 糊化: O) B- g5 H$ \' ]
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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？4 s+ o4 U4 }8 A: h2 \+ ]
A:Braising 烤
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/ R; G) `+ J9 |6 Q" c$ Z- y70.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：0 Q# W& B! o3 s, e% c
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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5 }" a2 h/ V; Q9 Z$ |5 i
A:Fumet 原汁8 Z) J4 J, v5 i: V# A) u
" r$ O8 L# H1 z* ?- D. M0 R72.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
$ O" J, A4 h/ k0 v6 @A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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( E3 ^7 o9 d5 T% J73.Which of the following is a principle not used in stock making?
$ w5 m( m7 B# Z& N, n下列哪一项不是用于制造高汤（低汤）的原则？0 X" ~) D% x/ f# U& v6 V2 d
A:Start the stock in hot water.开始在热水中操作: u) h7 o' e' y+ ?
( Q) g6 }3 R% i, \1 J74.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$ ~* O j( ~: `
A:Remouillage 法语熬汤
9 a9 Z6 O% x( S4 Z' K5 v) bhttp://www.haibao.cn/blog/post/176242.htm |
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