 鲜花( 33)  鸡蛋( 0)
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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 Q/ {( Q7 f1 X9 Y& ]哪位厨师最早带来高水准浮夸的美食
* q+ ^* ^. ]+ k; JAAntonin Carême 人名 安东尼·卡罗美# J( X8 y, y0 ~. U4 H6 L( C
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 U- G5 M2 m# y8 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 。% R$ A( `- \1 v+ a8 s i
A:Cast-iron stoves 壁炉
0 H$ B2 r7 n( Mhttp://www.usstove.com/products.php?id=6# a# ?: F( x- L5 s
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28.The French term used to describe the roundsman, or swing cook, is:
; G6 u, F$ T6 u( R, i法国术语，用来描述roundsman，或摇摆厨师是：- u) f% D! B' S5 d! t ~6 ]
A:Tournant 图尔南
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29.Another term for the wine steward is:: D" n4 O" S0 `3 S
葡萄酒侍酒师的另一个术语是:/ A$ x; q. F% j2 z8 ~- x' r/ E1 _
A: Sommelier 侍酒师4 m2 ?: L8 K% A3 o* j+ q1 W4 y: g
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30.Molds, yeasts and fungi are examples of a:
* m% l3 b& X( R+ J4 u霉菌，酵母菌和真菌是一个神马例子
/ ~5 u; b) s6 t- L5 v X1 G, F3 qA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& w# V" J( G. W0 o" n" X3 }! ~根据加拿大食品检验局，食品的危险温度区在多少之间：6 }+ j) g# {8 Q0 Y
A:40° and 140°F (4–60°C) 4-60度! y/ r/ H) E+ z7 l/ V- h
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32.All bacteria need the following for survival:3 x( K, V5 c7 K/ H# L# i) ?
所有细菌生存需要以下哪些内容：
6 N" d! j2 K* c9 HA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, y7 ?" C/ }7 V, Z2 {! t' r1 y
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33.Which of the following correctly represent critical control points in a HACCP system?
9 ?6 Z1 B5 r( g0 k& J6 X以下哪项正确表示了HACCP体系的关键控制点？
; j* p( [% `0 M2 q# r+ h S& |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 z. E* P; o) V. \ s7 d6 j& e
食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ X8 A! t0 z ]6 a: ^+ F* [' m7 h
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34.Which of the following is not an example of a carbohydrate?6 ?1 J( M& c/ j- v- U" R6 F
下列哪一个不是碳水化合物的例子？
4 S5 C; t- f. [" e uA:Essential nutrients 必需的营养物质. g* l, @6 U, B5 j8 I6 X' A) h
% Z ]/ c9 m: t1 T* p35.The process by which a liquid fat is made solid is called:
3 q: o. ?% |3 }# C; \$ b# L# Y液体脂肪做成固体这个过程叫什么
* q% U6 p% T8 O, MA:Hydrogenation 氢化: S0 ]2 W, R* O* `
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36.Which of the following is not an example of a fat substitute?
8 k. F8 ?5 R, g% h' T( W下列哪项不是脂肪替代品的一个例子% O3 v& O; M ?: T9 G# z4 M
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 g! w3 `) e5 W. Y2 ]# f
加拿大卫生部要求的产品标有“不含脂肪“包括：
5 f! O4 u4 t" V0 E0 x. vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! d" |. R: ~% b4 `
- O$ N" P3 w9 l; P38.Which of the following is not a problem associated with converting recipes?( M& d9 M1 v4 C: C( X
下列哪项是不相关联的转换配方问题？2 p* ?" G; g- \
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 E0 f b: G/ c* r0 D A `: v9 k从供应商采购的物品的品质或成本叫什么9 _, ?4 N6 L3 O1 S' g* C
A:As-purchased cost 购买的费用& i- Q- y/ {' x& w! G$ O& \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ ^5 o, I: q6 J# L( K( C
在新货到来之前用于日常所求的必要库存量叫什么
& A% \" J/ ?7 W8 V/ w+ G7 O6 pA:Parstock 基本日常最低库存
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9 Q0 _1 T, j* i) L6 J9 m5 j41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 j- o7 v. p7 f+ f+ C4 M下面那个缩写是用来表明正常库存流程？+ H- D. A" Z" o8 R$ H1 s# O+ Q" y+ P6 C
A:FIFO=FIRST IN FIRST OUT 先进先出2 Q0 e; ~( t: K, J6 \
8 o1 }3 z ?- G$ Z6 @0 |; \2 p42.Which of the following knives is used to turn vegetables?
; o7 r: Y# {7 L# m1 y下面的那把刀是用来打开蔬菜吗？
4 {/ ~' L1 i% C0 sA:Bird's beak knife 鸟嘴刀
5 a- H$ F" w: thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! B: g0 i, ^+ B, w# n
6 {+ h/ }1 ?7 b- Y43.What is an instant-read thermometer best used for?
9 x( l6 z7 m/ {% S9 l# e即时读温度计最好用于那方面？
' [0 B' j8 w* KA: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?6 d) u# {' E2 d( X ]0 r1 S+ P
下列哪些金属材料受热均匀，通常用在铁板而且非常重$ X% ], |# \# j, ?" A
A:Cast iron 铸铁
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0 k' J& G4 M8 y/ V; @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 _3 K5 b, I! }/ q$ G( ?% P5 {7 R& i哪件装备下面有一个可移动的碗和一个S形叶片？
6 |- N/ N" n- `5 s4 _, \0 ZA:Food processor 食品加工机
; ]: I" k% W- Y& ?http://www.google.com.hk/search? ... iw=1263&bih=572
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( A5 \) q% D+ g( ]46.Which of the following is not a rule for knife safety?' P- r) B+ L6 t# ~8 a; M* s
下列哪项不是用刀的安全规则？# j# b6 X1 G8 f$ W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' B2 q& l1 k1 r7 ^0 j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ @, q, [' l3 X
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？$ o# D9 I6 K! d
A:RondellES
7 t0 o' w. |1 W0 d- \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 U7 \, m7 e$ r K5 o: q48.Which of the following is a diced cut used to garnish soups?, k% i% h+ Q0 o! ^4 E0 y
下列哪项是切成小方块用于汤的装饰？
6 \9 Z1 h' V8 |9 ~+ FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 F5 B% T- D, W* l6 g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 M, M; h4 E0 ~6 `/ F( A# Z
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 }, ^, q. \& L9 ^$ x7 A( Q9 ^9 cA:Gaufrette
7 Z% |: I7 O/ ]$ E' |! U1 m3 x, e/ Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 ^: y- V7 d3 S- J9 I. ?1 B7 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ Q3 E8 X2 ], P: s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! G1 A: S! \9 @! j. Q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# _& q! B) r& }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）9 Q+ {) V: K2 c; q6 Q
A:Cilantro 胡荽叶 香菜
: e" K. k8 A0 q e! Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:5 P6 `" o- Y8 j
多香果, 多香果香料是什么( E }8 u2 F5 d7 f4 u, _+ H9 V+ O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ m+ `2 G* s& }* _* d, Q6 s) m( tA:A dried berry 干浆果
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2 L8 J1 M, U! ]61.Which of the following are used to make a sachet d'épices?
) @$ ^- w& \1 s$ ~ W下列哪些是用来做香包德épices？
; ~% @' j: e0 ?http://www.sachetcatering.com/* _$ N; `/ q2 n5 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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+ U2 G9 q) h6 m j62.Which of the following condiments are not soy based?
6 F0 h& p5 j' T0 X下列哪项不是酱油调味品的？- p7 u7 S7 n- t1 l) w6 [/ A
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:
8 o! s3 K, q 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：
! o8 m. {6 I/ j# X7 g# j9 LA:Pasteurization 巴氏杀菌8 ~8 }" C. M: P
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 e# \2 T" p1 @$ t
下列哪个步骤是不是正确的蛋清搅打程序？
7 E( p4 p9 ]' R5 H0 Z9 O: v0 X# @A:Allow to rest before use. 允许休息后方可使用。
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. p0 R) Q5 h }' ~# ^+ u65.The weight of a large egg is between:一个大鸡蛋重量介于：
- L' D, W) s$ K+ ]3 {" h; P, jA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
# J( r9 x$ _( V+ z- s炼乳是一种浓缩牛奶 是去除什么做的; Q8 \: O N: g2 z2 Y
A: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:
) L9 A, ^5 d ^# s! A; x0 @一种烹饪方法，通过转移液体或气体是：" [- e& k. h$ Q( t7 S+ C, V
A:Convection 对流
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1 _4 A( A# o: a68.The cooking of starches is known as 烹调的淀粉被称为. l7 I9 R4 f# A* {- v! i
A:Gelatinization 糊化
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& A5 y# x, \! U0 F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？9 l8 p. U( \ C) E* q [; C
A: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：: S( _, o- C0 Z5 L9 ~7 o
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; Q- ], X3 e0 J3 q/ J6 j& Q7 I) J
A:Fumet 原汁' G) C$ y3 _, {1 j
4 v& ` z/ K: \+ M& B+ F6 E" A4 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( K# U3 X+ x* [+ i" X
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜) j3 O% V0 _1 u. `0 T( L
6 m( T9 \- y; q+ l73.Which of the following is a principle not used in stock making?0 x4 ^6 r; V- O H6 h6 C
下列哪一项不是用于制造高汤（低汤）的原则？, p' l$ {9 j4 M5 C
A:Start the stock in hot water.开始在热水中操作
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$ Q, m- ~" N: n/ d3 D) ^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) f" D8 m+ @& g# c7 z6 D8 [
A:Remouillage 法语熬汤
* @8 T6 W1 s. R. ` Yhttp://www.haibao.cn/blog/post/176242.htm |
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