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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:
. _ T9 J; I; Q, h哪位厨师最早带来高水准浮夸的美食 }- J; L8 c; c3 o! O3 U
AAntonin Carême 人名 安东尼·卡罗美7 Z( x7 m: q9 e$ _
! M @0 i4 [4 E' b' E3 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 J, v9 z: m8 ^* @ u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 M& t' g; l( Q! @- m1 WA:Cast-iron stoves 壁炉1 s! A, C8 X4 W: c
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:6 l7 ^: n U6 c J: X6 O- R
法国术语，用来描述roundsman，或摇摆厨师是：
) l1 n; L, L+ O3 L8 S) }A:Tournant 图尔南
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29.Another term for the wine steward is:- w" e4 @( g1 H, j5 K; y4 a( I
葡萄酒侍酒师的另一个术语是:
0 _& K8 p9 `5 u. _) A* ]A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:5 D/ \) X. `2 m
霉菌，酵母菌和真菌是一个神马例子
8 L! i6 B4 ]0 G5 Y* R% b2 oA:Biological hazard 生物危害0 m4 K# Y% @+ x
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- P7 r8 u# p3 H* y根据加拿大食品检验局，食品的危险温度区在多少之间：
, C3 a6 z0 i) e& @* A- {A:40° and 140°F (4–60°C) 4-60度) H3 c# J6 W. P# O7 X
9 _: |) Y* k1 `& Y/ O) {8 i) I32.All bacteria need the following for survival:% ^; j0 E6 A+ }
所有细菌生存需要以下哪些内容：
/ A1 H6 y s* g; z" BA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 `2 ?* x* [- k/ |. s) @
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33.Which of the following correctly represent critical control points in a HACCP system?8 C5 J& z! p* e. Z- ?
以下哪项正确表示了HACCP体系的关键控制点？6 q! ^: F$ i) D. |( H+ c& L8 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating Y, {2 m# `5 _) O( J/ U
食谱，接收，储存，准备，烹饪，保温，冷却，再加热/ y( Z1 p3 b; [6 t: Z
& M( H+ j. E( x" d' \/ i34.Which of the following is not an example of a carbohydrate?
' k$ X/ h8 J; |$ i! B$ I下列哪一个不是碳水化合物的例子？( ]- h* y/ `1 U: \) s* p$ S+ h
A:Essential nutrients 必需的营养物质& S6 ]1 [& o6 J o
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35.The process by which a liquid fat is made solid is called:
5 O+ g( C/ n4 l$ x' C液体脂肪做成固体这个过程叫什么
2 H8 G5 ~2 K) ?% m. V) m$ XA:Hydrogenation 氢化1 X+ J* R: s9 V0 p3 W
' R# ?( _/ M! A# D! h+ X36.Which of the following is not an example of a fat substitute?
V% n5 I! [) G' V9 d下列哪项不是脂肪替代品的一个例子3 L' b, |+ k# b l. o/ j
A:Acesulfame K 安赛蜜K表
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& E* w X6 p5 n/ R37.Health Canada requires that a product labelled "fat free" contain:* q! v* u% @" f) k
加拿大卫生部要求的产品标有“不含脂肪“包括：$ e F. Z6 `8 o/ q; |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 ]( r; X: e$ S L+ o
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38.Which of the following is not a problem associated with converting recipes?# U" O1 N4 z0 J! Y: J8 S- D" F1 C0 u
下列哪项是不相关联的转换配方问题？
9 ~. J9 y6 g3 S8 k) G, U- lA:Unit cost 单位成本
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$ K3 F6 x) i* ]39.The condition or cost of an item as it is purchased from the supplier is called:
, Z7 r$ A. d' J3 L, v% C从供应商采购的物品的品质或成本叫什么
$ ^) _* g7 `* {& `( l# i- J- \A:As-purchased cost 购买的费用: J( ^% w9 E4 o9 U+ {2 _
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* B4 b: J, f+ ?" |8 }在新货到来之前用于日常所求的必要库存量叫什么
% U' U2 O& S& C! QA:Parstock 基本日常最低库存# |7 z/ H1 R8 e# \
9 @* ^* Z. b7 P41.Which of the following abbreviations is used to describe the proper rotation of stock?: z7 n' r7 t6 l2 m
下面那个缩写是用来表明正常库存流程？
( `* u {4 g/ lA:FIFO=FIRST IN FIRST OUT 先进先出' d, L! g( r/ ?7 \8 z
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42.Which of the following knives is used to turn vegetables?7 ^ ^. F1 M- ~4 s/ u: x7 R& b
下面的那把刀是用来打开蔬菜吗？
* \( z# r8 G* L) U0 gA:Bird's beak knife 鸟嘴刀
% B5 K, ]) x, o( G# y+ khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ `. f0 Z1 i2 ^- O' r1 \
( z, @$ h" n3 n% X1 C5 u43.What is an instant-read thermometer best used for?8 g. ?/ k3 E( r9 E8 t5 e0 p6 s" U( z* ~
即时读温度计最好用于那方面？
- K }: Y6 @" kA:Checking the internal temperature of a roast 检查被考物品的内部温度
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- D. ~; N# U- b3 E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 x o) n& F# l! Y下列哪些金属材料受热均匀，通常用在铁板而且非常重3 _% n) H7 n- g# H3 r$ P6 L# u
A:Cast iron 铸铁" @" s4 N1 i' }
7 h) X5 ~) |% G' b \0 Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# L% y1 B! C) ~0 _- ?; e
哪件装备下面有一个可移动的碗和一个S形叶片？% V) R% r! G, G( m; V" E4 ^. T
A:Food processor 食品加工机 ~5 y5 P' |" B6 |- X9 }
http://www.google.com.hk/search? ... iw=1263&bih=572
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% J1 e2 z2 C P: N. t# b46.Which of the following is not a rule for knife safety?
7 ^! F5 t+ y4 L5 x* G9 G, a下列哪项不是用刀的安全规则？
% N. M' e$ f" GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 g2 D8 _! ~7 S9 }3 k. }+ i
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# f* w: ~/ m. p4 m; p( l) Q
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？% E3 B1 M; r# X6 d) y/ T* n8 u
A:RondellES
: z- ?; o& Y( {; d6 k) lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 C' O' s. N" K48.Which of the following is a diced cut used to garnish soups?% J" r& }2 m/ ~, b- ?
下列哪项是切成小方块用于汤的装饰？, S1 h, Z$ a0 z% y$ \/ ?& x/ u7 U0 D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 k5 K4 L" \- g: M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& H6 }. \/ S7 R7 T3 A. 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！！——
$ X, w, Y0 Y5 K0 l9 dA:Gaufrette + k- N1 I8 v! h) ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, p5 a) O% ?, l' h: O+ J Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- [7 @9 ^5 j) n8 g. H6 T, o3 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- a& b( I; V3 O7 i0 H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% n7 X- P( H) L6 G
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）0 Y! K% m( A" t2 S: x3 ^& h
A:Cilantro 胡荽叶 香菜
# [+ v4 C5 E8 L, J; phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' X4 u9 I8 o7 U2 c3 w6 `
多香果, 多香果香料是什么8 ^6 c; x( x& k! R- @3 V' A+ R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 j. |3 M- f" n7 l2 yA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ B5 L" Q5 x! Y+ s. Z. f
下列哪些是用来做香包德épices？, k' e; B3 M( ~* t5 ^
http://www.sachetcatering.com/
( Q" I1 [% Y9 U- e7 w! v, BA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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3 O( x- Q$ A% d9 m' d, c( t1 L62.Which of the following condiments are not soy based?
) Z, }% S- j/ {) Q, r @+ j" \, E. \下列哪项不是酱油调味品的？( K% @4 t; q: X3 |: ?3 n+ k
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:
, j% @0 [! n v+ U! n, W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：; ^+ T1 X6 ~2 A6 _0 d ?
A:Pasteurization 巴氏杀菌; {8 ]% a: W- V, R3 a/ a
! Q! x& g6 n m64.Which of the following steps is not the correct procedure for whipping egg whites?
; v5 k/ n. ]1 D8 |' @# Q# L下列哪个步骤是不是正确的蛋清搅打程序？
) {; b2 k( @+ L1 i6 gA:Allow to rest before use. 允许休息后方可使用。( x! e2 ^ ]6 ~! T* J6 @
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
% A6 y# X1 q/ v8 j8 W$ eA:56g and 63g 56克和63克4 S+ L8 L0 e. r2 S/ H" O
' B; R; p6 J j; G66.Evaporated milk is a concentrated milk that is produced by removing
3 K i1 Q# F: `0 K$ Q, _0 `5 o炼乳是一种浓缩牛奶 是去除什么做的
/ u. R# p4 C9 c, mA:60% of the water 60％的水- z& V) o9 t% D. J: P& P7 d# _2 H3 l
( W) }2 b* \6 v# q7 o0 I67.A method of cooking that transfers heat through a liquid or gas is:
8 c" S; E, E7 m1 e& t) m! ~一种烹饪方法，通过转移液体或气体是：
, D, K$ W- `8 k Y b, p+ c* mA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为3 s6 X1 g0 @. u N: J
A:Gelatinization 糊化
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: @# p. Y( A% h; X# i! n# s' N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？* M. d9 E2 \; {* Y& x* p3 n
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：/ |/ }8 _+ Z% \8 x$ E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ a! |$ Y8 P% R3 U! V3 I; Q
; T0 a4 [; Z, w- R! E, R; f' O71.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! g! T0 d- T3 R% A
A: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' g. X0 Y0 Z! c' M! r( ]' \
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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+ y1 N6 a& U* a2 w* V* s4 k; D73.Which of the following is a principle not used in stock making?
6 s# S! a- Y `% ~5 C/ k. _下列哪一项不是用于制造高汤（低汤）的原则？
- \. Q- m# U, _& O, Z. U9 TA:Start the stock in hot water.开始在热水中操作
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! L F; E: B- J3 s v74.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
) R1 L1 M: l6 e7 R8 O. d/ QA:Remouillage 法语熬汤
# k1 m' w& U- Z- b0 Dhttp://www.haibao.cn/blog/post/176242.htm |
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