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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:
. u! ?0 k/ S S1 `* f1 O% t哪位厨师最早带来高水准浮夸的美食
$ Y0 ?/ e7 r' J3 J5 E0 |4 s" GAAntonin Carême 人名 安东尼·卡罗美0 a1 E& J/ t+ ]- l7 M2 F
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) b$ ^) S/ C& }- C: J+ B* F2 C: q2 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% a8 X6 F2 n6 ~+ n& ?8 vA:Cast-iron stoves 壁炉
y0 v O) k r" j4 a Hhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:% s# j" |' | X5 E$ |/ l2 L
法国术语，用来描述roundsman，或摇摆厨师是：
# X; P, Q) s, {A:Tournant 图尔南2 n/ {: I) n5 d+ C/ j
0 w) x2 M! k8 ^- u$ P29.Another term for the wine steward is:7 w% p0 J8 N# U8 F
葡萄酒侍酒师的另一个术语是:7 b0 F) c2 z K) F- ^7 d+ o
A: Sommelier 侍酒师
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: B- i( }3 r. E, A% N30.Molds, yeasts and fungi are examples of a:0 }9 l! p' d( w" s% @
霉菌，酵母菌和真菌是一个神马例子6 Q( A' C4 T F" V7 w7 m: [$ M
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 k, O! X* K. C: O* j8 C' V( A; I
根据加拿大食品检验局，食品的危险温度区在多少之间：
5 ^) [* {; a* Q( V3 A/ p8 }$ vA:40° and 140°F (4–60°C) 4-60度+ y6 }, z6 ^& o& h, `, i* ?% n: E
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32.All bacteria need the following for survival:
y }# ?* E# P2 [ u所有细菌生存需要以下哪些内容：
7 u$ u6 M* W& F: ^A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 t; C5 y. U/ g9 |# V9 e" s8 |' p6 m
* b D( L/ i# D& b2 R! S$ }9 j33.Which of the following correctly represent critical control points in a HACCP system?: U* `* p8 F0 l. D* J
以下哪项正确表示了HACCP体系的关键控制点？
9 w% f; [6 b3 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; b, M8 A( _2 n7 A: i食谱，接收，储存，准备，烹饪，保温，冷却，再加热0 W# O* D% a6 w. H0 r) H
% N9 b+ Z9 I8 U6 Q0 B34.Which of the following is not an example of a carbohydrate?
5 e' }0 O6 |7 K" e8 Q7 i下列哪一个不是碳水化合物的例子？" I2 E. s, E" q6 T8 ^
A:Essential nutrients 必需的营养物质
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1 P" Y8 C7 Y+ K3 w35.The process by which a liquid fat is made solid is called:
1 T9 L( h! U7 h6 u9 E3 V0 Y液体脂肪做成固体这个过程叫什么
5 F. s& p- J3 vA:Hydrogenation 氢化/ X$ o4 U" g; I1 U% d. _" J8 S
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36.Which of the following is not an example of a fat substitute?
% ~& F4 t3 r" A9 _下列哪项不是脂肪替代品的一个例子) s. i4 N$ Z7 l4 J7 L
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- f+ U+ D F$ J: N' _9 o5 N" ]! v加拿大卫生部要求的产品标有“不含脂肪“包括： v- J9 S% N3 o! B& S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) \0 a4 R- t$ l, B% L6 g. w38.Which of the following is not a problem associated with converting recipes?
8 W! T' b* X; k/ ?3 _) T) P+ r下列哪项是不相关联的转换配方问题？! n; }! e$ B* S$ G7 _) n
A:Unit cost 单位成本) E4 y( \' D2 [ J, w; ]; f& v9 Q
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39.The condition or cost of an item as it is purchased from the supplier is called:6 g5 S9 ~ D% F8 k$ j
从供应商采购的物品的品质或成本叫什么
8 D! S( F$ ?3 _# rA: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:" v8 C+ U }/ ~3 v* x$ z1 V
在新货到来之前用于日常所求的必要库存量叫什么
8 ^ ]9 Q& G: {: x) SA:Parstock 基本日常最低库存; c4 f( x# y* i: z1 L
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 V, s0 |0 R8 ~3 `7 h下面那个缩写是用来表明正常库存流程？! K6 U, R8 B( @3 P5 F! A
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?
9 q5 y4 k! F$ I! j/ `6 ^1 u1 C! W1 x/ \下面的那把刀是用来打开蔬菜吗？
; o v0 M+ ~, {4 E" w& b8 uA:Bird's beak knife 鸟嘴刀4 b- }! Y+ o0 Y$ w) ^2 G4 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 ^, D4 d/ y0 P1 a
. S+ S$ Q) k8 [) }2 {2 C6 d43.What is an instant-read thermometer best used for?
% r& |7 }9 R& u5 x8 u5 }即时读温度计最好用于那方面？* z7 s" @1 M6 l3 \
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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* u- I3 ~3 a, V- \ V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, z- h& G/ a# Q+ U. b8 x+ N
下列哪些金属材料受热均匀，通常用在铁板而且非常重
' `9 A0 ]" f/ A/ F+ I5 Q- d/ IA:Cast iron 铸铁
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5 E& g( R9 R$ b2 o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' O7 R% b2 M D3 o2 ?/ A# Q哪件装备下面有一个可移动的碗和一个S形叶片？
: s. L1 y+ y O: |& v# WA:Food processor 食品加工机) g1 u* z: t3 q6 T
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
3 z0 K. }* O+ [, F' V E( O& H下列哪项不是用刀的安全规则？
) b- n, ~( g7 R- g5 @' e" W3 CA: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:
* y& x0 R+ [! _% T6 l: U把圆柱形蔬菜或者水果切成圆片状（光盘状）是？- R L% }* s; N
A:RondellES
1 u3 J& T# d5 q3 hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* R: G6 O! X) ]8 J ]' p
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48.Which of the following is a diced cut used to garnish soups?
4 t; ~. M3 n/ N% M下列哪项是切成小方块用于汤的装饰？8 e, @! i4 j! H: q. _6 w/ g) T2 J3 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 a; ^$ I. ^; Y. Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& |5 A& c, P8 c0 L. A8 @- 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！！——
& S$ d4 g7 X4 s0 U3 b- X! }A:Gaufrette # K/ Z7 v" l: X2 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# C8 @0 ?4 b' o8 J: P- Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; d8 Q$ g# N- j* H( j3 J$ XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ n4 M) H- _/ T5 Q+ [8 ^
+ L- x+ a5 _8 _/ c& c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& k- @4 D0 z7 M3 i1 U- n
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）
! E% x4 ?1 |! e: X/ O' rA:Cilantro 胡荽叶 香菜) l) U6 F* k, _; P/ h# P7 S4 R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:0 m3 P# N6 \+ O# Q" u; D
多香果, 多香果香料是什么6 T {$ }# o: _4 W8 I; d8 ]- Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 n) q* N) Z6 R* v. j! ^+ qA:A dried berry 干浆果& q- a# g) L+ U q3 K3 ^/ L
) d$ U$ k1 X- T0 H+ V61.Which of the following are used to make a sachet d'épices?1 ]* m) y8 }. S! P* n- ?
下列哪些是用来做香包德épices？
: ?) y. Y4 @, C, M @, o: n" }* M, Shttp://www.sachetcatering.com/5 Z6 T$ \9 W a- P9 x0 [- c5 ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香9 P% I( @6 a, U' Z9 D4 g5 X; w
. q. {. k2 L4 Q& ~) m) y62.Which of the following condiments are not soy based?7 x( O$ x, T0 I9 _1 T
下列哪项不是酱油调味品的？- ]0 W g9 C& B5 I3 k, r) f1 e
A:Wasabi 日本辣根
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9 g7 S0 ^* F9 m' W: e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ F& }6 G+ ]" s: U# m2 }" J
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：
% N7 E/ g, v" C! g5 \3 a- EA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ n8 L- X, C; i: U) e
下列哪个步骤是不是正确的蛋清搅打程序？
0 i) ~' H: v3 L/ f* R6 X! x" LA:Allow to rest before use. 允许休息后方可使用。
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, k. a9 W! c% `: K/ K5 X+ t65.The weight of a large egg is between:一个大鸡蛋重量介于：
, q' Q, T7 g/ W9 r) e ]( {A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing/ T3 ]% ^4 [6 ~6 w% N
炼乳是一种浓缩牛奶 是去除什么做的( L( `6 f8 g, I
A:60% of the water 60％的水( y* w$ E7 @* I! P F9 U1 j
8 _- [( |' `. u, g67.A method of cooking that transfers heat through a liquid or gas is:0 E5 W: w- D0 F+ M
一种烹饪方法，通过转移液体或气体是：
9 f j' X: |5 @. S; m, oA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 A6 |$ _+ F0 a+ C2 {
A:Gelatinization 糊化" c: I$ J9 B5 @0 q) z7 q! [- ]+ m
; _$ |# M. I" V" |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？7 w b2 u0 J. C4 s$ b4 o5 {
A:Braising 烤4 F/ ^- f* t0 o2 ?
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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：& G) x0 H }8 g3 Y" b3 X8 M+ H# B$ K& c
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ w0 b& t. R4 V, M! W" r1 E
% @6 T+ O1 _7 L$ y3 W Y71.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
f, }9 L# F' PA:Fumet 原汁, s- b3 D# h0 L- L! v; M& {
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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
6 e/ ]) J( h7 f' [A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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- |5 `5 N0 N! m* Q; x |73.Which of the following is a principle not used in stock making?: a/ j; o$ H3 _4 G y& L
下列哪一项不是用于制造高汤（低汤）的原则？' k) h$ }+ K' f
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5 q; f* m! y3 a- |4 c, b
A:Remouillage 法语熬汤
& C+ O. o0 c* S7 m3 nhttp://www.haibao.cn/blog/post/176242.htm |
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