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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:3 Y+ I1 v+ y; L* y
哪位厨师最早带来高水准浮夸的美食
0 Q. u" @) ~' t9 t! a7 FAAntonin Carême 人名 安东尼·卡罗美$ g1 e" ^# q2 I4 c: o$ k4 X) k
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& [! K8 u! J% C4 g7 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 。
- Z: K( [1 I, b2 C1 f3 @5 F \2 {* TA:Cast-iron stoves 壁炉. @& k! c( ?+ f& o
http://www.usstove.com/products.php?id=63 E- Y8 {- I- }2 {% Z' K
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28.The French term used to describe the roundsman, or swing cook, is:$ a% N! P$ W$ V/ t
法国术语，用来描述roundsman，或摇摆厨师是：% c8 Q# E" L T; o
A:Tournant 图尔南$ ?% |$ w* T3 X/ Z; c2 \9 J
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29.Another term for the wine steward is:
: U; d2 D, ]/ Q: j, a6 S% z葡萄酒侍酒师的另一个术语是:
0 E2 v! }5 Y' m1 }2 EA: Sommelier 侍酒师2 m3 X! h2 H# `* s1 x
8 ~5 a& A" Y# L0 q* T) A0 a% i30.Molds, yeasts and fungi are examples of a:
$ j4 P: w/ W; L; e3 }霉菌，酵母菌和真菌是一个神马例子1 L# k7 ^/ Q% M+ N
A:Biological hazard 生物危害+ L9 z; I F( P, D6 N* S0 |/ o
' B( t6 m0 B4 N# I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ s1 a4 y9 s7 ]7 S L f根据加拿大食品检验局，食品的危险温度区在多少之间：
3 R( ~+ ~$ A# I3 k( m6 C/ dA:40° and 140°F (4–60°C) 4-60度2 |' R, G& p( v. G5 \
9 N: e* V% _; n! F6 e32.All bacteria need the following for survival:
! j5 ], {/ B+ n0 H* y) E所有细菌生存需要以下哪些内容：
^% z9 B7 b$ d) b x" IA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值. L; J j: N/ o1 m
& i4 ~$ A: w; }: W33.Which of the following correctly represent critical control points in a HACCP system?
, N' ~ p9 h6 W8 W# J" h以下哪项正确表示了HACCP体系的关键控制点？
. w" X' d7 c6 U/ `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / W. ~4 h& R5 Z$ X
食谱，接收，储存，准备，烹饪，保温，冷却，再加热! L) e" M9 ?" v$ e" O( l* o
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34.Which of the following is not an example of a carbohydrate?& {( @) o; J4 L
下列哪一个不是碳水化合物的例子？+ s' T7 S4 _9 S
A:Essential nutrients 必需的营养物质: C* w) |& H, j5 {* o+ U; C
( x+ }0 i2 c# G# @: h0 a35.The process by which a liquid fat is made solid is called:9 _3 j, m: A6 o, d5 W P
液体脂肪做成固体这个过程叫什么
2 X7 s6 f+ S* n6 eA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& {+ O& `& g s7 N- r
下列哪项不是脂肪替代品的一个例子
& I E5 w2 q4 @A:Acesulfame K 安赛蜜K表
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' j1 D0 t6 O( R5 W) `7 M37.Health Canada requires that a product labelled "fat free" contain:
: S$ m8 U2 z4 |' ]& u& S' t加拿大卫生部要求的产品标有“不含脂肪“包括：
# t" ^8 h$ e6 _- d, O, }6 W) R/ W7 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes? k1 l9 p# Y" g; T2 ?
下列哪项是不相关联的转换配方问题？0 h* Z6 l$ W6 u& q1 `9 k e1 }+ J
A:Unit cost 单位成本& E8 u% o' b, S! g5 A2 t& D
$ L/ Z/ |$ b( \9 u) Q39.The condition or cost of an item as it is purchased from the supplier is called:8 z8 _6 x0 F) _7 B# m" T! B
从供应商采购的物品的品质或成本叫什么
7 i5 B% d4 r1 h" h, o# C7 d7 D0 yA:As-purchased cost 购买的费用" S) ~, J& X, @) {7 A/ g! J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 [# c* \4 h3 t
在新货到来之前用于日常所求的必要库存量叫什么
! o" d) r4 f& x. GA:Parstock 基本日常最低库存/ A* X. i& {& C1 f5 _
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' n$ |- ~4 z f6 b
下面那个缩写是用来表明正常库存流程？
6 N. @+ _( l* i0 P. `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?* r4 K9 ^) w3 ^
下面的那把刀是用来打开蔬菜吗？
9 R( O |( D1 {& @# y* F6 \7 D# r0 QA:Bird's beak knife 鸟嘴刀
, l2 h8 q0 X3 B/ K khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( J& |' O5 V' h4 O6 b
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43.What is an instant-read thermometer best used for?; o( K3 K/ K$ j8 S, r
即时读温度计最好用于那方面？
1 X* `' Z) s& h2 zA:Checking the internal temperature of a roast 检查被考物品的内部温度. I X% h) U7 n* ?
3 d6 ~, A0 ]" _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; z4 z$ w! S0 t# {) }
下列哪些金属材料受热均匀，通常用在铁板而且非常重* c2 r; l' D6 ]* n; f
A:Cast iron 铸铁# M* d5 Z5 a# B% q/ P) {$ v
% \5 n3 Z6 f/ i } m! X4 S$ F, k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 \; ?2 ?9 j1 ^% _+ T8 N8 ?
哪件装备下面有一个可移动的碗和一个S形叶片？) x9 l; y+ r, O
A:Food processor 食品加工机3 c& W9 @( F' k1 y7 e/ K( ?
http://www.google.com.hk/search? ... iw=1263&bih=572; u" z: ^7 ~) ]2 y# b0 T* y
9 T _5 s0 Q% x2 Z; [% K3 l46.Which of the following is not a rule for knife safety?
7 q q6 E8 f2 j e3 L2 | }( n) ^3 ?下列哪项不是用刀的安全规则？2 ` u3 m, \9 I: [$ y& }6 C/ J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: J8 E0 w1 j* |/ s: c& c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- b8 i! \ l4 M4 t c4 }/ e- @" j把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
( a$ f8 f9 e5 p# u7 ^) aA:RondellES
8 Q: ~& W t" S9 r/ B# uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* _+ { z2 T, P' t
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48.Which of the following is a diced cut used to garnish soups?# p% g2 B) l7 |: v% g$ S' y6 x6 E
下列哪项是切成小方块用于汤的装饰？
# l1 V; `- O- l9 U2 H0 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ Z/ g8 \, y5 h6 Y4 K" c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! R) D1 M9 f2 b- f% ^3 M6 `
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 z6 p5 Q6 F; x" \. K
A:Gaufrette 1 P2 T* @9 ~8 m/ L: h: X+ b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
Q' X6 s7 X4 N9 c) e3 v' b8 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( K- S5 T2 g, ^5 _! z0 D$ z) @: }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ z8 }# I6 ]3 ^$ R& y$ N9 @/ s
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）' h9 H' W& W/ ~, g" \% i: `5 y
A:Cilantro 胡荽叶 香菜
9 S7 H- {& e. i) E1 mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% W4 }7 `, L: j% p
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60.Allspice is made from:
# T* f- m. ]5 W2 Z: d2 V 多香果, 多香果香料是什么1 K+ R; o9 o+ K/ Q* r3 l4 G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ^% B& o, u" I* @+ W2 G! D7 Y6 S
A:A dried berry 干浆果6 ]4 B& b6 F6 B5 f! n0 u
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61.Which of the following are used to make a sachet d'épices?. n! j: p! u/ w5 a6 e
下列哪些是用来做香包德épices？
) a; |/ M" }# ]http://www.sachetcatering.com/7 v4 ~" n( v% h) \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: i) _4 J* J2 X1 F5 a4 I* U0 I- \
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62.Which of the following condiments are not soy based?1 s' N% M: X9 n9 V8 [. x! F
下列哪项不是酱油调味品的？0 `; H/ @( ^4 u$ I r# e: G: Z, Q9 y
A:Wasabi 日本辣根
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. t" t4 `5 \/ z/ \- E+ K' F5 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 U% ~/ U6 E3 y
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：
3 A S% F! _6 @( s: BA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& R8 O3 `2 m4 B
下列哪个步骤是不是正确的蛋清搅打程序？. D8 U# e5 a7 G/ ?# O, v
A:Allow to rest before use. 允许休息后方可使用。/ r& n- o1 r" c4 r. ^" C
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65.The weight of a large egg is between:一个大鸡蛋重量介于：& C6 R% \- a) D/ h& k
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
! V* [9 g2 v$ ?2 G8 m* f! ~炼乳是一种浓缩牛奶 是去除什么做的9 Y8 n; V: N+ j5 p5 F. \3 C
A:60% of the water 60％的水
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. @# I1 Z( D/ a/ t6 d u67.A method of cooking that transfers heat through a liquid or gas is:
8 O; k! b/ h& Y* H' s# k, U. u一种烹饪方法，通过转移液体或气体是：
& R/ O' N; g! E" ~& ^3 qA:Convection 对流5 e& W1 g, f& L
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68.The cooking of starches is known as 烹调的淀粉被称为
# R6 Y1 b0 k5 |1 R' iA:Gelatinization 糊化
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/ ^/ M3 x; Q3 U4 K" c$ S8 d! {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
! t/ |' v3 P/ f9 B. KA:Braising 烤 L }5 s/ }1 k- u
" `5 h" h% a* \# M1 R2 N. u70.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：. j4 }. |* W0 ]! e8 s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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" }* h" y+ k* C- ^8 v# c71.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
" h, h% g2 ~* Q- t2 w2 Q# H) ~( K/ I( SA:Fumet 原汁. f; s' k0 `& `' E; V# {
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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
o/ X* j% l, o$ C0 {& A3 dA:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 @* X6 h2 q" n+ H. F4 Z3 e
- t- P0 \ I" f [73.Which of the following is a principle not used in stock making?! j. j, {8 R2 o
下列哪一项不是用于制造高汤（低汤）的原则？/ \- {; M$ x6 {
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
" B0 ~' Z! H; v" TA:Remouillage 法语熬汤
: g' o1 u5 {0 {+ @2 R/ Yhttp://www.haibao.cn/blog/post/176242.htm |
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