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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:- b3 s% [/ @' x) U
哪位厨师最早带来高水准浮夸的美食! a+ @" J+ M5 N( M% b( H f
AAntonin Carême 人名 安东尼·卡罗美' [# m/ x6 m2 j+ w
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( l4 Y1 H$ J I* O: Q- M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
k* ]& f) b1 t+ s# N) ~A:Cast-iron stoves 壁炉
* b- ^8 D- w* uhttp://www.usstove.com/products.php?id=6
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/ U8 b7 ^+ `. {$ e9 K. X# a, z28.The French term used to describe the roundsman, or swing cook, is:
9 u: q+ `4 K! @7 \5 x+ s法国术语，用来描述roundsman，或摇摆厨师是：
. g# Y, b3 P# |9 HA:Tournant 图尔南+ c& X0 r: y/ d8 G( N/ v8 Z) s, G
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29.Another term for the wine steward is:
0 Q# ~2 G3 @; ?: y. w- p! g, u葡萄酒侍酒师的另一个术语是:
; o$ z5 ?5 p0 o1 YA: Sommelier 侍酒师* Z8 J& b& V' t
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30.Molds, yeasts and fungi are examples of a:7 Y r! _5 f/ w) b% z2 l6 p* \
霉菌，酵母菌和真菌是一个神马例子
5 \' t+ }, G% aA:Biological hazard 生物危害$ x1 d; |" m2 e" o: k2 |8 P
" L/ c3 Y7 A" E% _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 j& e" M7 p# W2 n! R1 \9 e
根据加拿大食品检验局，食品的危险温度区在多少之间：
( w, ?- C! ]% W& kA:40° and 140°F (4–60°C) 4-60度: M) L3 ^3 b g1 l6 F) u8 T
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32.All bacteria need the following for survival:$ P0 m% a0 Y6 J2 z% K9 ?+ t
所有细菌生存需要以下哪些内容：) G8 J5 s- [5 R+ E- c
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值: _+ a x N# ~/ b5 t$ R
+ i/ ]8 o# G; y: w33.Which of the following correctly represent critical control points in a HACCP system?
6 M2 r. H$ l/ `% r1 ?以下哪项正确表示了HACCP体系的关键控制点？2 Z! i' _, l, Q% b) P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 Q7 q# @8 i* @9 h' W8 m
食谱，接收，储存，准备，烹饪，保温，冷却，再加热2 z# g: x7 s& z1 U
4 D, [7 O. o3 \& ~ b/ E4 R34.Which of the following is not an example of a carbohydrate?
$ k4 [8 w. x' f! B3 M7 u下列哪一个不是碳水化合物的例子？2 c" r: `" b' i4 R0 Q% ~
A:Essential nutrients 必需的营养物质
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" Q! S$ `0 P Z% a35.The process by which a liquid fat is made solid is called:% d$ A' s" m: q" V* N' G
液体脂肪做成固体这个过程叫什么' v# v8 g2 i( x7 q1 k9 H$ e" r& ^
A:Hydrogenation 氢化
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4 t0 y2 e& o4 \/ N36.Which of the following is not an example of a fat substitute?2 {7 g6 M2 k r9 |1 }, e& {& G$ ]" ]
下列哪项不是脂肪替代品的一个例子
+ o* A V+ S. i- f0 [A:Acesulfame K 安赛蜜K表
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2 x" Z! s2 t4 v. {37.Health Canada requires that a product labelled "fat free" contain:
/ I F+ S$ d# s( }9 b$ F( G& q* T$ O加拿大卫生部要求的产品标有“不含脂肪“包括：/ h7 [* R- `' M7 S( u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' c/ y8 a# H" z) u9 G38.Which of the following is not a problem associated with converting recipes?
" o& y+ O. A4 H下列哪项是不相关联的转换配方问题？
. L" G# o2 l3 b3 y) qA:Unit cost 单位成本) M. {& K, ^2 }5 I* h" C; R& V
- c+ D4 T& w( J8 T# U5 x39.The condition or cost of an item as it is purchased from the supplier is called:% g6 `7 A3 v9 z! F7 m# B
从供应商采购的物品的品质或成本叫什么
% N+ q" N/ x( y; k0 SA:As-purchased cost 购买的费用 J- P H" w, \5 h3 a2 m
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40.The amount of stock necessary to cover operating needs between deliveries is known as:6 F# {$ K' y+ r
在新货到来之前用于日常所求的必要库存量叫什么
; _4 |# d5 I: N% l- L0 A; oA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 c: F3 P; R) i1 N& E5 u下面那个缩写是用来表明正常库存流程？
$ g y. x% J3 S$ r2 NA:FIFO=FIRST IN FIRST OUT 先进先出: i: P4 i1 L: I
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42.Which of the following knives is used to turn vegetables?2 G; J0 ]7 J" B2 }5 w& Q
下面的那把刀是用来打开蔬菜吗？
; E3 L# Y3 }8 R7 T! J% h. y% F" NA:Bird's beak knife 鸟嘴刀9 g+ s* ^2 [( a2 j& z- x% |8 j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
2 h/ c0 j1 [ f, H# P' T S即时读温度计最好用于那方面？# ^6 W( ~; [7 m, U4 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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* U( H& l0 F* A+ m, O% j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! P- L* g, u; K2 m/ ` Z下列哪些金属材料受热均匀，通常用在铁板而且非常重( C" y# l" k2 D
A:Cast iron 铸铁 |4 r, z1 `& n# Y& c
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 u' E: D3 g2 s. u$ F0 F
哪件装备下面有一个可移动的碗和一个S形叶片？
9 ~8 d7 Z& f; P" y8 d5 Y" jA:Food processor 食品加工机3 g1 @& j! B- u( v
http://www.google.com.hk/search? ... iw=1263&bih=5725 l7 j6 {( Q8 T0 p! u, [
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46.Which of the following is not a rule for knife safety? I" U8 s- ~# M6 G r
下列哪项不是用刀的安全规则？
. O! k5 O5 k) z3 L, F4 NA: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:
+ K- n+ p$ _/ `" W/ s# `把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) D3 F9 G/ P) ~, FA:RondellES 4 k' a9 T- f! G* j+ }$ c. }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 C, Y$ R; S( V- n5 o
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48.Which of the following is a diced cut used to garnish soups?$ w6 [0 x- p8 D( c. I
下列哪项是切成小方块用于汤的装饰？
: J; p* ]. Z3 V1 G# e' b/ {A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# I3 G8 E2 C# R2 M4 T4 N7 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 N+ v, q1 H( t, A# S( N' u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！！——; m2 w8 L4 F; G5 o( z! n
A:Gaufrette
9 H" U3 R3 g! A8 [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 O" o% ]* r$ \- E7 bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! L$ Y; _+ k4 H/ MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 ^/ r) k/ o' T7 X7 Y
( }9 o; x: J3 }5 |& L: p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, p0 b% K7 n1 G* g& z0 @
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 t; D% E J, ?9 S' O. _- fA:Cilantro 胡荽叶 香菜
1 H% e3 f6 `2 Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 ~% i' v& Q3 Y4 |% A: l
: }' ]2 d% d% R60.Allspice is made from:' k1 t( y7 Z. Y( w9 O8 g3 ~
多香果, 多香果香料是什么2 j. l6 G! j1 _0 J/ v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 I9 E) Z- q9 I) |. A
A:A dried berry 干浆果, P6 o" ~. x, L, h+ H
/ w: W( @0 E7 O2 \: ]61.Which of the following are used to make a sachet d'épices?
?1 K0 w; f T" H下列哪些是用来做香包德épices？% o; ~ i+ c* Y; W( |
http://www.sachetcatering.com/% G) w9 R- U' o) J/ B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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! J, Y) j6 T6 N7 T" ~62.Which of the following condiments are not soy based?
2 A6 K+ F- v% L0 `/ }3 X下列哪项不是酱油调味品的？3 ?& l8 e: j# y0 H) m0 ^1 \, C
A:Wasabi 日本辣根, E7 V' Y; k( W
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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:
4 r5 \" u- R$ ^& F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：( g# g$ [9 Q( D9 i! f2 Z2 b/ \
A:Pasteurization 巴氏杀菌3 B; t* a* h! @4 G
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ U$ Y; ~* d4 w" M ]& Q. P1 y1 i: p下列哪个步骤是不是正确的蛋清搅打程序？2 Z8 S9 m- I$ v# r* k. H- N
A:Allow to rest before use. 允许休息后方可使用。8 z2 S' W) M) ~% R$ h. t2 h
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
% d( f ^ e) p5 ?. @A:56g and 63g 56克和63克
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J1 G! j( \( `" z1 z" x& S66.Evaporated milk is a concentrated milk that is produced by removing9 N8 C3 z! Z& ^8 X, k. }: E
炼乳是一种浓缩牛奶 是去除什么做的- V7 N1 m1 G" D; \
A:60% of the water 60％的水7 E# u. w! L0 V8 G; o( _. B
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67.A method of cooking that transfers heat through a liquid or gas is:7 P' q1 e5 w% t$ X0 m5 A
一种烹饪方法，通过转移液体或气体是：
/ u$ W$ q( ^! R. t7 {# n9 b- @6 mA:Convection 对流
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5 q8 e6 U2 j+ o& ]( L* b n68.The cooking of starches is known as 烹调的淀粉被称为
2 x/ P a5 H( c7 Z* C5 ~* W$ Z5 i) tA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？/ r) ]4 g, f2 u
A:Braising 烤
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9 L# s6 V( p1 j4 B9 n3 [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：- M. G7 l/ I6 {
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# w" S7 @; S
A:Fumet 原汁
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7 X9 \ r- D3 w& h$ V& b0 t- |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
7 P3 h' {* u# ~2 u% s. j$ WA:Carrots, onion, celery 胡萝卜，洋葱，芹菜) A: q+ `( K9 U& }4 ^. v
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73.Which of the following is a principle not used in stock making?
; J+ W! K) n! t下列哪一项不是用于制造高汤（低汤）的原则？4 g) ]$ K/ I, h5 x$ z
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4 x3 D; U9 C8 V8 \- i
A:Remouillage 法语熬汤
+ a; o" \3 J& x2 [; z: uhttp://www.haibao.cn/blog/post/176242.htm |
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