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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:6 |8 f x. Y2 K+ \; A
哪位厨师最早带来高水准浮夸的美食7 w. w1 r) S$ K6 p: S
AAntonin Carême 人名 安东尼·卡罗美1 e) L: j1 x# s/ \
7 S4 T* P9 s( c( H: `7 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 Z ^1 G$ z6 J- s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 n; Y$ m- x1 ?1 @4 O9 j
A:Cast-iron stoves 壁炉4 e [% d& i6 W: ~& n3 E) t
http://www.usstove.com/products.php?id=6+ {0 l+ [" c! e
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28.The French term used to describe the roundsman, or swing cook, is:
x8 U, z1 W g! Z- Z- t9 {法国术语，用来描述roundsman，或摇摆厨师是：1 A: O0 e/ I. b7 v# k r
A:Tournant 图尔南
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' T! [; V( T9 A2 T' ^: ?29.Another term for the wine steward is:
8 ~5 y* A4 T# u9 N2 u4 _$ S$ u葡萄酒侍酒师的另一个术语是:7 L/ m. u0 Z* I- M
A: Sommelier 侍酒师
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( Q$ O" O1 ?6 w& W! J Z3 U30.Molds, yeasts and fungi are examples of a:0 M0 v0 f3 F5 F s, M0 g' B7 S1 G
霉菌，酵母菌和真菌是一个神马例子
) c8 y; L1 {1 R# ~* [# q! |A:Biological hazard 生物危害/ W+ m3 S- `; x9 ?4 q
. B5 n$ k+ y' }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
j7 T( P3 _% P! q* a0 c根据加拿大食品检验局，食品的危险温度区在多少之间：
* \6 n2 O8 ^2 j$ {1 h! ~A:40° and 140°F (4–60°C) 4-60度- X4 @# U) G: f3 V
. c" F6 s* S7 P+ i32.All bacteria need the following for survival:+ f- o) a8 A$ C2 |! C+ G
所有细菌生存需要以下哪些内容：
J. ], V1 K/ R3 sA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值/ u% G' L, Y3 ?( Z6 F
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33.Which of the following correctly represent critical control points in a HACCP system?
: i: L3 T, @+ m) k/ v x以下哪项正确表示了HACCP体系的关键控制点？
6 b2 O; ], W, z/ v" @' {" [! sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( o* u: V: T) B. P& @8 o' n
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
A* A- `% B) A* [8 B% Y/ |下列哪一个不是碳水化合物的例子？4 q7 R! `& R2 n1 e
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:9 ~! g; Z# T& s3 p' U; B
液体脂肪做成固体这个过程叫什么
+ G: ^& u3 G$ ~1 A# v8 WA:Hydrogenation 氢化
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/ o4 t, A; n7 z3 G- A36.Which of the following is not an example of a fat substitute?
2 F! a; G3 e& x/ [" X' E7 ^下列哪项不是脂肪替代品的一个例子2 w4 K( q3 x' Z% R6 s
A:Acesulfame K 安赛蜜K表5 Z& U( }+ G0 y
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37.Health Canada requires that a product labelled "fat free" contain:
$ D6 [( s" U. }; i0 J加拿大卫生部要求的产品标有“不含脂肪“包括：
7 b$ f) V) d9 J4 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, c! i' z$ |4 _2 V% I38.Which of the following is not a problem associated with converting recipes?
' T$ Q! T/ H% u8 U5 v3 C1 o下列哪项是不相关联的转换配方问题？7 O0 Y% _* @% M) C5 h
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:4 i* {: o P( M6 `: I9 O N
从供应商采购的物品的品质或成本叫什么
/ x* M! L% D% Y6 ~( e% o2 I1 a1 JA:As-purchased cost 购买的费用7 X+ B% F2 c& Z" R
/ `4 g5 n g( I* Q+ h# e4 M4 [40.The amount of stock necessary to cover operating needs between deliveries is known as:
* F% S- ` G2 m1 ~/ G3 ~在新货到来之前用于日常所求的必要库存量叫什么
M- a1 _% @6 W5 B/ nA: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?
0 T( x0 e1 o, i. [3 d2 x; m9 P) k, {下面那个缩写是用来表明正常库存流程？3 }. Z2 U% _8 u' L, b
A:FIFO=FIRST IN FIRST OUT 先进先出
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# u" }! c7 O' u% L' s% \% G42.Which of the following knives is used to turn vegetables?. x( l2 b2 @% ^' W5 x
下面的那把刀是用来打开蔬菜吗？& E2 j) ?- c+ Y, G" \6 O7 D, {% V
A:Bird's beak knife 鸟嘴刀2 B) K2 G, C5 J/ T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 p" N) R& I/ A0 G8 _! h2 R" ]
% i1 Y3 A0 K( W. R, s4 j1 ]43.What is an instant-read thermometer best used for?
; \* v2 O# ?. ~' R. ]6 X- l) A# \, M即时读温度计最好用于那方面？" o }5 I: t, B- r" [7 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 Z9 T* S$ d2 t
: `+ h, |& z3 _9 N0 i8 f6 R, T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 i5 e7 H |. t8 Y
下列哪些金属材料受热均匀，通常用在铁板而且非常重; B! @% _. Y, R; G4 ?
A:Cast iron 铸铁
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/ ~$ R, y, D" E5 O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! [( B5 Q! n g. o8 B; q1 o$ g哪件装备下面有一个可移动的碗和一个S形叶片？
w& ? ?$ S- kA:Food processor 食品加工机' v2 _& A t# e- s, \. x& o
http://www.google.com.hk/search? ... iw=1263&bih=572
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/ I: g# p- _' Y% c46.Which of the following is not a rule for knife safety?
+ @2 h) e6 Q [8 j- L$ q6 n2 _: d下列哪项不是用刀的安全规则？1 S4 \( o3 T! m9 V( W1 u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 p, G9 v3 e& H( J3 w: z
0 j$ V/ h, G6 ?" T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 {5 O3 C& l5 L; J7 l" H4 L& P
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？' q" Q/ T1 Q+ I; M. \; m
A:RondellES
% Y/ x) p% {# f0 i1 y5 }, I3 {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! I+ M) a2 U- S; e/ m6 N! V& H. I
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48.Which of the following is a diced cut used to garnish soups?! \- m" P' T( g6 t8 J$ i, z
下列哪项是切成小方块用于汤的装饰？- \' x' K. j/ I9 L) B5 J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm b& x2 a& o; q) k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' _$ ~" S4 A$ v2 k6 w7 e1 t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！！——
& ]- \ u6 d% }1 ^( wA:Gaufrette
' ]( D$ i& Y* Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: {% x1 }1 q9 ~+ l) O! k) o* L% x: @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ ~' Z! W2 R( M3 Z4 b8 z9 `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* x) R4 o% g' x4 M" \, M
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, f0 K) W4 O- L1 s2 z, ]3 Y
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 S4 ]. C8 \, h N5 B8 H
A:Cilantro 胡荽叶 香菜! _. E+ C/ X& z { y: c2 i$ J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ P5 h' `' @: s. G3 E1 V
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60.Allspice is made from:1 ]' M: }, i8 V( d9 g- Q: V# M$ c
多香果, 多香果香料是什么% h* j9 Z7 K/ {. S$ S" s! f) q' C6 I; j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) i6 Z I; a6 }& `- H$ O, T' Z
A:A dried berry 干浆果+ q% K% Z) U1 I/ n" _
+ j0 y- ^9 ^! }# @# r61.Which of the following are used to make a sachet d'épices?
% g, y' m: P- c- e" z5 C& j下列哪些是用来做香包德épices？. j% Z7 v! W( ^
http://www.sachetcatering.com/
- S1 }2 U9 G) }# v* I' K! _5 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香( {# y5 R. Q( z
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62.Which of the following condiments are not soy based?) V7 Z1 R5 c; U7 X! |0 `
下列哪项不是酱油调味品的？; N( U6 A5 r. S. W e' {9 a2 V
A:Wasabi 日本辣根' a+ p& o% p* j3 c7 @3 h0 `
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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 j! C2 X( C/ g/ f- L+ D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 V, @8 P/ l! |7 P! g" @, i
A:Pasteurization 巴氏杀菌8 H4 k0 b @2 u$ X
8 }, [5 x+ u! B2 b64.Which of the following steps is not the correct procedure for whipping egg whites?
! G& l2 ^9 ?2 P5 `( D: \下列哪个步骤是不是正确的蛋清搅打程序？
+ }3 }/ F! s# pA:Allow to rest before use. 允许休息后方可使用。
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h8 s, }5 D9 z( {; F, u65.The weight of a large egg is between:一个大鸡蛋重量介于：+ S; t/ z4 _1 H7 g/ |$ Y
A:56g and 63g 56克和63克8 E/ c* Z, G4 f! F, H& N7 m
$ p6 r8 {8 w: f% O& F66.Evaporated milk is a concentrated milk that is produced by removing2 [, [: f9 r7 R. d6 I4 R+ ?$ [
炼乳是一种浓缩牛奶 是去除什么做的 [# l, i* p5 d
A:60% of the water 60％的水) ], ^0 D( B3 U" Z( ]% G& ^
; ~: X2 y8 D' ~# V7 {2 W ?! i67.A method of cooking that transfers heat through a liquid or gas is:8 D3 j, J! Z" a; B
一种烹饪方法，通过转移液体或气体是：$ ^$ T% q6 z/ ]0 m/ @" j# i
A:Convection 对流9 y6 L$ ~4 M' a% \
' e: Y% p$ J- m68.The cooking of starches is known as 烹调的淀粉被称为! A& w- }+ c- R% h7 m5 ]5 Y
A: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？
$ Y% Q9 b) S3 ?4 X: y+ @3 U$ uA:Braising 烤' [% L- c6 s* c S! Z
7 T7 M4 y' t; N5 D a, w70.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 v k0 a5 _) f8 `% R7 n: \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' P3 a* U- I# {" r! r, M5 @
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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6 |) j$ i* y" E c5 c5 e( `. O
A:Fumet 原汁+ [% t7 G! R( A A* v! W
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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4 h9 K2 o' A' ~. j4 m
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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: b* H3 y5 b4 [. l9 S; k73.Which of the following is a principle not used in stock making?0 u' j# Z4 A6 n6 w
下列哪一项不是用于制造高汤（低汤）的原则？
" q& D, [, _. p/ Z6 N- g- {& [! l' CA: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6 O# _2 G8 S1 e, X
A:Remouillage 法语熬汤
0 L7 C0 J: u3 h2 \http://www.haibao.cn/blog/post/176242.htm |
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