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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:+ R, O+ Z$ D" f* s+ E) h
哪位厨师最早带来高水准浮夸的美食
q' a! R, x. B* TAAntonin Carême 人名 安东尼·卡罗美
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; S: D$ y" D5 n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 X; }5 n; F: Y5 L; b% I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, Y+ ?9 i; l2 uA:Cast-iron stoves 壁炉
, G3 f, j- ^6 Nhttp://www.usstove.com/products.php?id=6: J1 R( |& `" @
. j/ b5 R& y1 H7 U5 o7 h0 P28.The French term used to describe the roundsman, or swing cook, is:3 W- ?2 c; S0 N" M* L# V
法国术语，用来描述roundsman，或摇摆厨师是：
9 ^8 W. l/ s HA:Tournant 图尔南, I; y+ _; V* A0 ^
, A# D1 k) A4 \* ?% L: f+ S6 [29.Another term for the wine steward is:
+ }) n$ A5 O: t3 N葡萄酒侍酒师的另一个术语是:
: U2 {( O6 l$ J, D. L, W" m# [* }A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% `1 @" F4 H1 E1 D$ H霉菌，酵母菌和真菌是一个神马例子* _; C! g5 f8 I6 K4 j; [, C6 g# @! d
A:Biological hazard 生物危害9 H7 {- X/ P4 S R( k( P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
U+ j+ i' \8 j6 K& {) M2 M根据加拿大食品检验局，食品的危险温度区在多少之间：
7 F7 G7 k3 C" S6 \ R1 _7 c( W# ZA:40° and 140°F (4–60°C) 4-60度0 ]! u$ _& i9 H; P
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32.All bacteria need the following for survival:; W$ z( Q% m7 D! ^' Y2 ]
所有细菌生存需要以下哪些内容：8 B+ Q2 _4 ?. s* h, Z7 q8 {
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?
4 k9 A6 b! ^" F5 H* [以下哪项正确表示了HACCP体系的关键控制点？& `/ }3 a& u+ Y( A4 B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) R8 Y) i5 X# P: e- m- o) J) |
食谱，接收，储存，准备，烹饪，保温，冷却，再加热8 L5 K6 [) g" A2 f
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34.Which of the following is not an example of a carbohydrate?
+ [: k* ?" r* o9 x下列哪一个不是碳水化合物的例子？
* o9 E. Y6 z, N* p, F# g# v C& MA:Essential nutrients 必需的营养物质1 z* H1 c+ @6 V, E6 {
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35.The process by which a liquid fat is made solid is called:
% F0 Z3 g$ P8 q, r% k( B% {' p液体脂肪做成固体这个过程叫什么
# D d1 m9 E/ X! \$ IA:Hydrogenation 氢化6 }( l) o! @, h5 G7 W
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36.Which of the following is not an example of a fat substitute?' {) F! _4 \, R6 v! N, U/ I) k) x! q/ _
下列哪项不是脂肪替代品的一个例子
, ]- N3 P( H" g* L, ]A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- M7 G2 r$ w, ?' x$ y7 }加拿大卫生部要求的产品标有“不含脂肪“包括：
6 V1 b- V3 j! N. y1 \# D4 T& ]$ HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' c, |$ r8 l6 A: t1 [! ^38.Which of the following is not a problem associated with converting recipes?
# |! m9 U* s* [% W) u: E下列哪项是不相关联的转换配方问题？
" r9 @7 f0 C/ R! @A:Unit cost 单位成本2 s4 x$ s5 d5 b8 T5 i9 o d
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39.The condition or cost of an item as it is purchased from the supplier is called:
% G+ j' J# [* V4 @% W从供应商采购的物品的品质或成本叫什么
5 t$ g" o! c, @* o. t- [! P7 tA:As-purchased cost 购买的费用
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3 i x0 E+ {0 D ~40.The amount of stock necessary to cover operating needs between deliveries is known as:
. E/ l1 s" d/ ^+ g% b% d6 o; }' h在新货到来之前用于日常所求的必要库存量叫什么0 O) e$ H. a& k3 v a
A:Parstock 基本日常最低库存6 W @' r0 N: p- {. N- I
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 D E; p* p# A下面那个缩写是用来表明正常库存流程？8 \; H+ ~; h5 d1 h" H; A8 ]
A:FIFO=FIRST IN FIRST OUT 先进先出0 ^# w' S5 y" K4 G2 Z- E% k
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42.Which of the following knives is used to turn vegetables?7 z8 S O* Y4 f
下面的那把刀是用来打开蔬菜吗？
( L5 D, @1 R' V0 C9 AA:Bird's beak knife 鸟嘴刀
" |$ d4 z# ?+ q) dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 u7 f0 r2 j8 Z1 {43.What is an instant-read thermometer best used for?
/ ]" V7 X1 F# F3 k: Q; i即时读温度计最好用于那方面？
- r) c# k# t% W% b. J1 a6 x/ vA:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ V8 T3 m1 Q1 i5 ^ z( @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# Z) L2 ~. @3 w6 }下列哪些金属材料受热均匀，通常用在铁板而且非常重
; D& j0 l- R2 x* w2 Z% _% `A:Cast iron 铸铁8 m6 |3 z) b) T# F+ d! E/ ^
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) G+ { t/ p# c9 X- x哪件装备下面有一个可移动的碗和一个S形叶片？
1 x0 k/ ?! e: X) OA:Food processor 食品加工机
* M! `# j2 C1 G) |: bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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/ [' d/ I: w2 b$ v& O: h, q1 D46.Which of the following is not a rule for knife safety?
, i9 |7 d- T& d下列哪项不是用刀的安全规则？
5 C, ] C) s- U" x# XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& t1 b8 N9 u7 Z# O2 F4 c' q0 b
* w& h5 x9 P2 e7 F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 ^+ w3 P( O1 Z/ g" ?把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
2 A4 [$ C4 V0 l; H. P, qA:RondellES
N5 S* \- a5 i1 v y+ |# ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 V: Z& V, ^0 U. J1 U0 H
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48.Which of the following is a diced cut used to garnish soups?7 ?: |* \8 x- U# ]
下列哪项是切成小方块用于汤的装饰？
) m) _' P2 L) n( }" [% B5 Y6 |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 d5 r8 H3 Y7 q& n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 y a1 a$ w/ E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！！——9 ]0 ~* U! }) E5 d: i, n) h
A:Gaufrette
6 T9 t0 I5 m& d4 r( x9 @, o& t |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. f! q5 W& @2 f5 m a, {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 f! F9 ]8 w' }0 y3 P/ hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ D5 E( J6 t& S8 t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 v8 g' P- t( o1 `; l0 n+ J
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 l' v$ Z9 a! f3 aA:Cilantro 胡荽叶 香菜: n$ J! D' J# m. O# C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" ?1 u6 x0 F" Y7 H/ q
7 W# m/ |# P9 }5 _. ?8 k$ m60.Allspice is made from:
/ W) U, e; O" B. r! j4 u 多香果, 多香果香料是什么
# V7 f+ e* z, @" Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- L, g a0 X1 D: W
A:A dried berry 干浆果
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2 \% Z4 T, S+ J2 S* G2 e61.Which of the following are used to make a sachet d'épices?% Q8 U9 v* i+ V
下列哪些是用来做香包德épices？$ m6 K% X* W R1 p
http://www.sachetcatering.com// m, R8 z% ?) d" h- A; q' `$ B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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4 e% R: W; a# @9 e62.Which of the following condiments are not soy based?
8 ]: p# a9 G8 L: N/ l下列哪项不是酱油调味品的？
9 U9 x* N" E3 B3 H& L ~A:Wasabi 日本辣根
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/ v, J; q* ~& z9 G' g& w3 B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 j4 [" u0 X( F& G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：
" {1 O% J! S* |/ {9 HA:Pasteurization 巴氏杀菌
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; z: d0 _+ S. v, J64.Which of the following steps is not the correct procedure for whipping egg whites?' v+ k U8 t. E" b1 g
下列哪个步骤是不是正确的蛋清搅打程序？$ H2 L% I' U' w$ G: a6 o$ Y
A:Allow to rest before use. 允许休息后方可使用。/ {: ?- {" H' o7 M/ V; D
9 Q- x r# B6 n, L; |65.The weight of a large egg is between:一个大鸡蛋重量介于：
# s( B/ Q! j5 wA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
- V# }8 ?' m W+ ?: d炼乳是一种浓缩牛奶 是去除什么做的# x- K" N1 ^: v0 U) Q3 z& [
A:60% of the water 60％的水$ {! [* [5 X5 |$ m! j. a
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67.A method of cooking that transfers heat through a liquid or gas is:
& {0 R5 D7 I) F一种烹饪方法，通过转移液体或气体是：$ F' l6 C6 d# J1 A5 X: [+ c
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为, _& k! @" k Y) F' k
A:Gelatinization 糊化
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: M0 _! |! Z* f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, X, c4 }9 j: ?! MA:Braising 烤! }0 b3 ^! a" n5 D* Z+ B! e
. j4 K& C1 y( a- s8 |0 t, ^6 x70.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 X0 E2 H4 C9 B" Z+ U* U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, N, m) c( L) i8 R6 t! A
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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 ?- B' F7 L, O, E- o2 R# A( LA:Fumet 原汁
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4 }) L6 J& O2 v72.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$ N: E5 ~+ o; y: N4 |# Y2 |5 F& e, ?
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜( e' s2 q, f5 R+ v" I
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73.Which of the following is a principle not used in stock making?
, O! m. g- p1 o3 J下列哪一项不是用于制造高汤（低汤）的原则？7 m% m Q L/ P( U
A:Start the stock in hot water.开始在热水中操作
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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
( O+ q; X& t2 O1 IA:Remouillage 法语熬汤
$ a i2 {' K* `8 Q3 g& l% o& Ghttp://www.haibao.cn/blog/post/176242.htm |
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