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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:5 u2 Y; F+ d r9 d
哪位厨师最早带来高水准浮夸的美食1 G$ E4 v0 ~& k# Z
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:0 j" R# W; n Z6 t' | l# d( T: }4 k
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* z$ s+ `6 b' E, mA:Cast-iron stoves 壁炉7 g2 s5 G. V. A: Q0 D
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
4 p# }% |7 X+ ~' ^2 Y$ V% K法国术语，用来描述roundsman，或摇摆厨师是：7 w0 ]3 y) O& ^! v# q& q6 w% Y
A:Tournant 图尔南
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29.Another term for the wine steward is:
' k; y2 u8 k1 A! K葡萄酒侍酒师的另一个术语是:
: q3 O8 X& N; w: X! Q! p9 v$ pA: Sommelier 侍酒师+ s2 U. b h3 N6 r& h: L% `4 D
0 ]* Y* |- e- s! g30.Molds, yeasts and fungi are examples of a:
5 M, c8 h w8 f( c) c霉菌，酵母菌和真菌是一个神马例子
% n. N; X" ^$ t* A& W% JA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 e2 S) `' v& c3 \! {* k7 l7 x
根据加拿大食品检验局，食品的危险温度区在多少之间：- U( J5 ?# J& K; @/ \
A:40° and 140°F (4–60°C) 4-60度' E0 V1 b7 { R" a
: K6 I# K# P* x2 g. B32.All bacteria need the following for survival:- h1 i) `: f! Q- s
所有细菌生存需要以下哪些内容：+ c( N" c# Y8 m9 c! \ @ j D
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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. `) E8 Q- l1 [9 j: g2 J33.Which of the following correctly represent critical control points in a HACCP system?
9 k% J9 q4 s, @2 k. M% w$ [% _以下哪项正确表示了HACCP体系的关键控制点？
& a( c2 V3 `$ L+ j. H. pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ r) d/ C2 H2 y8 y$ M食谱，接收，储存，准备，烹饪，保温，冷却，再加热, V' d- j5 S4 X/ Y' O. O4 |- R
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34.Which of the following is not an example of a carbohydrate?$ ]$ |) Z; `5 H& a0 o4 D
下列哪一个不是碳水化合物的例子？
' }2 A; S, q) E) V4 C3 c$ b( C BA:Essential nutrients 必需的营养物质( `3 S$ z1 o6 r, q
' o8 j$ n/ y% e6 w+ ^35.The process by which a liquid fat is made solid is called:
* P& N4 S- W2 K液体脂肪做成固体这个过程叫什么& m- C, w( m3 r* U, s9 e+ q
A:Hydrogenation 氢化 _5 u0 l* j- p
' s; k) v9 L4 ^/ Q# F36.Which of the following is not an example of a fat substitute?: \& ^3 b$ J4 x; U- t3 I
下列哪项不是脂肪替代品的一个例子
/ H/ |/ Z9 h: m& W2 Z' A0 yA:Acesulfame K 安赛蜜K表0 E# a' L) s5 o6 O" r3 T" L
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37.Health Canada requires that a product labelled "fat free" contain:4 Z+ |4 Q; [2 ~ Q% f7 n! ]; P6 c3 g3 K5 `
加拿大卫生部要求的产品标有“不含脂肪“包括：
. r9 }4 Y3 D( }( ]0 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( k, n, [+ B" a1 v38.Which of the following is not a problem associated with converting recipes?. ]/ i" [8 E* r7 f) P3 r
下列哪项是不相关联的转换配方问题？
, X" o: I" H6 h# {; g2 L' [A:Unit cost 单位成本# z" Z0 ^: M, M" O
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 X+ t; y2 s9 c9 z; ~从供应商采购的物品的品质或成本叫什么) u; q5 }; I7 O, V% V
A:As-purchased cost 购买的费用. I6 |% N2 g5 p# y0 U. m$ {
7 a8 F8 O; H \( D- V, @" E40.The amount of stock necessary to cover operating needs between deliveries is known as:$ `! m! W) J: _& }
在新货到来之前用于日常所求的必要库存量叫什么
1 q! r. P- F$ s, NA:Parstock 基本日常最低库存' f i; ~0 l) `$ f1 L- s
/ A. Q* f' k# p' ~41.Which of the following abbreviations is used to describe the proper rotation of stock?- m# W7 c# r: ?
下面那个缩写是用来表明正常库存流程？" H x7 Q5 ^+ d' e, E7 [
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?* u& r9 {$ c0 `8 l& v1 c
下面的那把刀是用来打开蔬菜吗？7 Z" J; f! n& M
A:Bird's beak knife 鸟嘴刀
5 n7 f+ n8 q6 Z3 J/ g2 u4 N6 |3 |! Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# |* d- N5 X/ u. a& Q
' w1 ~/ W+ g$ N0 _43.What is an instant-read thermometer best used for?
' X; Q1 {5 z9 n& {) o! T6 M- S9 v即时读温度计最好用于那方面？- R ^2 s( f1 X5 K. e) e' m. P+ P
A: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?/ A: p, ?, Y" P* |2 d
下列哪些金属材料受热均匀，通常用在铁板而且非常重5 D' @' L2 U P& H
A:Cast iron 铸铁 J% M8 }" ?+ g
2 F* k. b: z0 }( u, T2 l6 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ r$ O& g. A4 n! S9 [8 ^2 k; ?7 e
哪件装备下面有一个可移动的碗和一个S形叶片？' L: E: i! A- `' z8 C: \% h
A:Food processor 食品加工机* B" z* P$ ?3 x& o7 h2 f
http://www.google.com.hk/search? ... iw=1263&bih=572* \# O) `" g7 K( p: T$ g: Z
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46.Which of the following is not a rule for knife safety?- e% j w: Y: w( z% N
下列哪项不是用刀的安全规则？
9 c' V5 C. B- \! ^3 }: pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ |* L6 _2 N8 a K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( O- v) \/ P4 z# w, z9 n0 m3 E2 Z把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ B; V3 L z6 }7 J: i" T8 J, {+ ~A:RondellES , |) a- A3 W9 l% C4 n8 O/ g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 v$ I M% {( t" f) a
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48.Which of the following is a diced cut used to garnish soups?4 X$ K* g8 r' s+ n: E( h1 b: F7 i0 o
下列哪项是切成小方块用于汤的装饰？* K+ ~0 _6 I) C. v. ^9 B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 P" }9 t2 F# F! V# O4 Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 G% P8 W0 ~" U' S5 B8 c
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！！——6 l! s1 h3 p6 K6 S4 K" Z5 U# q5 f2 ]: O
A:Gaufrette
8 I. s P: n9 O+ lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 s2 y* P6 i1 Z$ a8 V' A% G- pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ J7 Z' a, D1 v8 Y, WGaufrette :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?
+ O, E3 o! i) J Z# _) ~$ u0 A# m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）6 X/ j. W. k I; g8 d
A:Cilantro 胡荽叶 香菜) s6 v' _. o5 n0 N. @$ P6 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 d1 k9 h/ b2 \: l0 [5 v
' a1 M' U# O t% H60.Allspice is made from:
! K5 G- T, k% x& d 多香果, 多香果香料是什么+ Q( A/ p- `6 ]: x' {& y, B @5 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 b( O( O9 R v' ~, ?# o3 l+ V; p
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?2 q# }* _8 r$ @) _! O; ~1 @7 r2 W
下列哪些是用来做香包德épices？5 O, `& ~4 }1 U e
http://www.sachetcatering.com/; ~. [/ \' O# {+ N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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( I2 f, U# e# g$ N62.Which of the following condiments are not soy based?
3 F! o# T) ^" j/ [: S3 L下列哪项不是酱油调味品的？
* ~1 b/ }6 N1 e' u+ O2 S5 YA:Wasabi 日本辣根
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( ]2 M$ b! k+ ?9 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 R( M5 b1 P% m6 B
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：0 q1 U7 F5 F9 {; m( q0 U' V
A:Pasteurization 巴氏杀菌4 r9 c$ ]' z1 c' D `
. w4 M* o: V' f64.Which of the following steps is not the correct procedure for whipping egg whites?& U4 l" V0 a/ m8 y4 g R
下列哪个步骤是不是正确的蛋清搅打程序？" n u; T, e) I6 G" }0 [
A:Allow to rest before use. 允许休息后方可使用。 X& ~7 S1 K% F8 X ?0 j
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65.The weight of a large egg is between:一个大鸡蛋重量介于：8 N( B7 h f6 m# O% b6 e
A:56g and 63g 56克和63克! S. Q C5 @ i, r0 y
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66.Evaporated milk is a concentrated milk that is produced by removing: l' ]) O l3 r" n$ V' p5 c
炼乳是一种浓缩牛奶 是去除什么做的
; @+ Q+ g( x: J- U( I5 F3 _- ]A:60% of the water 60％的水
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* X; ]" X1 r5 S) L67.A method of cooking that transfers heat through a liquid or gas is:
+ |4 B: w9 r# c7 A! i# p一种烹饪方法，通过转移液体或气体是：0 a& h+ u1 M N& R
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为% Z0 }- B! e/ }5 x" g" `$ E9 O
A:Gelatinization 糊化6 N$ d3 j* t" ^2 u4 @* P
! ~ D6 A* p) T- j$ r0 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, h) c: H, Y) @% y5 { tA:Braising 烤, y6 u8 K) Y H$ h
, v) u* }9 ~) U; k2 Y5 d70.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：7 t( S% V1 L5 Q( {1 G& z' `2 y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 C# ?7 r+ A( s8 R71.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 }4 Q# t% ?* F D5 j) E
A:Fumet 原汁
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[- J( D. q6 B7 P! N7 a1 d" 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8 u( P; M' t$ ~- V
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜 b- O# {- g& i* F7 z) ^" g3 t
+ @; P5 ?' W1 Y0 H* g/ b; w" ?/ o! ~73.Which of the following is a principle not used in stock making?1 E1 F+ ?/ Q: n0 L' T
下列哪一项不是用于制造高汤（低汤）的原则？
6 A4 Q J5 Y9 C; {A:Start the stock in hot water.开始在热水中操作
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7 ~3 o6 u" ^2 ~5 h9 c) o( f8 w2 Y/ q74.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* b* J8 {5 H/ E3 N* J9 q! m8 @
A:Remouillage 法语熬汤
3 S+ `4 Z! p0 ^2 Phttp://www.haibao.cn/blog/post/176242.htm |
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