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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:
, o4 w6 K, P/ U$ P哪位厨师最早带来高水准浮夸的美食
$ C1 ]% H4 Q* f7 y& A4 @AAntonin Carême 人名 安东尼·卡罗美3 c: N8 R0 ], k2 H
9 _* k+ Z. `! y2 v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. Z; Q5 [1 q7 e; Z* b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 J% ~ v, W. ~ y
A:Cast-iron stoves 壁炉; N( _+ C1 P+ Y/ z* Y; m& Y0 D
http://www.usstove.com/products.php?id=6) R0 }: p# n$ H9 q n: V6 X
+ l3 l( d3 F* t$ G" |- J28.The French term used to describe the roundsman, or swing cook, is:& v5 E$ Y" R+ L
法国术语，用来描述roundsman，或摇摆厨师是：% x5 ~+ I3 E, B E' |7 g9 \
A:Tournant 图尔南
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/ r/ ~' Y, ]3 Z: W3 i! l* E29.Another term for the wine steward is:9 Y* H; O: Y9 c: `
葡萄酒侍酒师的另一个术语是:* h. X7 M: d' D5 ]7 E
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* Q5 W- X" G, u; N& Q
霉菌，酵母菌和真菌是一个神马例子
) K& J0 x2 g( e0 zA:Biological hazard 生物危害! S+ \# k; B! v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ L# X3 J0 a4 q& X& p7 P
根据加拿大食品检验局，食品的危险温度区在多少之间：6 g& a+ `0 g/ X2 u: y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" Q7 `" L! O# ~: _/ D所有细菌生存需要以下哪些内容：# Y; l$ R1 {' j% Z3 {
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值2 ]6 r, d) P6 m' N
4 x- J7 e+ a0 v33.Which of the following correctly represent critical control points in a HACCP system?
, [, j" ^; E/ g: Y; `0 w以下哪项正确表示了HACCP体系的关键控制点？
( z. D! [0 Y# f6 ^6 |8 K5 Q1 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % Y- W' r* ^ v: S& p( I; n; m9 G
食谱，接收，储存，准备，烹饪，保温，冷却，再加热8 ^2 n# t1 c5 O z+ |2 @
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34.Which of the following is not an example of a carbohydrate?
9 g- z; H- {' z/ n4 }( ^, ^下列哪一个不是碳水化合物的例子？
6 r. L( a7 I) dA:Essential nutrients 必需的营养物质- k& M# }' s; r8 [+ T
. k1 A) K5 p; x6 k+ `8 n4 e35.The process by which a liquid fat is made solid is called:0 X* r+ ]+ I k1 m# j, }5 F# t u
液体脂肪做成固体这个过程叫什么" X D; A5 Z( W( Q: Z
A:Hydrogenation 氢化
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$ B. q' h, @6 y; ~, h36.Which of the following is not an example of a fat substitute?( a6 ]1 i1 f+ X3 c, R
下列哪项不是脂肪替代品的一个例子% W# i6 y. s: h- }% n) J0 `' e
A:Acesulfame K 安赛蜜K表- Q8 a4 }$ P+ w" U0 z6 C+ h0 e$ \ S
, [; Y5 L0 i( K. {' A A4 ]37.Health Canada requires that a product labelled "fat free" contain:4 e9 A7 o* \5 n" |, a
加拿大卫生部要求的产品标有“不含脂肪“包括：* C! g7 w- U2 w+ o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 W" M( `" @1 {% H9 c9 V7 B
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38.Which of the following is not a problem associated with converting recipes?
: Y8 i9 @8 h) e! |$ b( _7 r下列哪项是不相关联的转换配方问题？
0 G+ o# m( a7 [; B# L; {9 R, o( UA: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:
1 ?+ Z! S; K" ^) Y. D+ b5 o从供应商采购的物品的品质或成本叫什么; D& e, c4 G/ a. y. u/ \9 a' q1 [0 w
A: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:
. S* l/ K/ ?9 s v在新货到来之前用于日常所求的必要库存量叫什么
$ J' b$ q) z' K7 \3 mA:Parstock 基本日常最低库存. R9 E, ^3 w6 y6 a# ]6 u* |
% B# e; P% P5 j8 H9 ]* {/ D41.Which of the following abbreviations is used to describe the proper rotation of stock?* T9 [" k* m. Q7 f* ~3 g0 R
下面那个缩写是用来表明正常库存流程？
. I K' T" h: o) Z$ N# TA:FIFO=FIRST IN FIRST OUT 先进先出9 H1 q/ l8 c+ W; D- P" g: G# R
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42.Which of the following knives is used to turn vegetables?4 b+ _8 X: f# o" |9 F+ P: j- M
下面的那把刀是用来打开蔬菜吗？1 _, m* H3 N* M* z! `. a
A:Bird's beak knife 鸟嘴刀
1 {* Z% [2 p# w) R @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 e: P) ]$ ?/ S
/ G9 H& m% _8 `) j, w2 ]43.What is an instant-read thermometer best used for?0 w `* d7 h8 x; K N0 A9 _
即时读温度计最好用于那方面？
% p" X9 L+ v1 R x) ]5 JA:Checking the internal temperature of a roast 检查被考物品的内部温度, ]; Y0 u5 B" s+ @. S2 h9 S5 f! p
$ D4 |) g# T! x0 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; \6 ^( G& p' o: [3 ]" b) i下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 C6 Y# [* S- A/ H8 a% ZA:Cast iron 铸铁1 p0 [* S2 z. ?5 R2 y$ `
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 m( g" g9 E0 q. H% k( b
哪件装备下面有一个可移动的碗和一个S形叶片？
. f7 A5 t* @1 d: F# BA:Food processor 食品加工机
/ N0 X3 f0 Q; d9 y+ ~http://www.google.com.hk/search? ... iw=1263&bih=572
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) C, A4 B# u3 f x s$ t46.Which of the following is not a rule for knife safety?! g4 X. t: ~: N& H; J
下列哪项不是用刀的安全规则？) y7 M2 f7 E6 ]4 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, l" `4 }- V( E4 n. R5 t* l0 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* A" b0 b* j; b& w4 d
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
3 O1 o; ~, h* W' n. DA:RondellES
- U. k2 y" _, ?* `" w9 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# d& z- R& Z F3 ?( R) Y7 m3 _
3 i( ]5 o+ ]0 v48.Which of the following is a diced cut used to garnish soups?
$ h( {5 a3 Z: c* N/ q+ ?$ v _下列哪项是切成小方块用于汤的装饰？
$ h# R7 x- f( a" D# R+ VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- a, Q+ V' l1 r Z6 ~& ?( i6 c+ u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) G- f6 a/ a1 O& A' H
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！！——7 I1 R7 p6 f" h `
A:Gaufrette
9 p/ ]: `1 Y/ {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: Z% S4 _$ V7 {; d$ W9 `9 w; `+ e7 V/ w+ omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! `4 V, r( P4 [; OGaufrette :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?1 I+ d) b. H5 @ N- Z* r+ l8 ^
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）3 o& M" _) ~; n% ~( R2 q3 ^- ] v
A:Cilantro 胡荽叶 香菜
0 Q0 I2 j7 f: @: M7 q' i- W/ Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
7 e) v! |& G: W3 ?0 i 多香果, 多香果香料是什么8 q, q+ M7 m( w- h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" t W! B8 I3 \# v; ZA:A dried berry 干浆果8 j: E& q6 X+ e5 i L n; c
% M# p* Z1 j8 D3 t x( K61.Which of the following are used to make a sachet d'épices?
( }: u3 R0 i/ ^" {9 x下列哪些是用来做香包德épices？
) I% H+ i: p+ J) ?http://www.sachetcatering.com/
# E8 i6 x) J3 r8 ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?% B; V3 {! s; I0 i) n) E: q6 V
下列哪项不是酱油调味品的？
. o4 h" F: E. }4 k: qA: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:
0 e( L) M; u4 y* Y' w& ?! r: Z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：9 u3 r: ?7 P- t$ P: Q/ Z& k
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# ^( {0 d0 y/ Y) C1 y
下列哪个步骤是不是正确的蛋清搅打程序？
' Y& p \% R1 r7 V5 u' [A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：- Z- ?( U. w+ f- ?: E% P6 S
A:56g and 63g 56克和63克7 p( K5 w4 \" D, q& k
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66.Evaporated milk is a concentrated milk that is produced by removing
$ T7 N, D! f1 H* b8 c- o炼乳是一种浓缩牛奶 是去除什么做的
6 Y/ X0 a9 `. q& {/ \) c6 nA:60% of the water 60％的水2 \! w1 v$ E8 Q+ B+ V v4 E }; \
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67.A method of cooking that transfers heat through a liquid or gas is:5 q0 }) @, E; o8 b' j' X5 P
一种烹饪方法，通过转移液体或气体是：
; o0 a% I6 x6 d4 j( B1 ^A:Convection 对流. s2 V( `$ t. R3 f. \
; v G8 Q8 {# H+ J9 m" {68.The cooking of starches is known as 烹调的淀粉被称为
- T, {6 y( ^: R# VA:Gelatinization 糊化# t0 S3 J, |2 h O* Y; ]
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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？
1 V) O- j9 U% H. g- q& MA:Braising 烤0 F7 ?9 A' i) `% F
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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：/ i6 C1 a1 i9 `( |6 b2 \
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% b( G3 j/ ?. ^7 }
A:Fumet 原汁+ z& J# v& a/ z- M% K; @ `
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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 i6 N( `& R* R- Z2 c/ fA:Carrots, onion, celery 胡萝卜，洋葱，芹菜# ~. n- p6 I; D7 n& K
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73.Which of the following is a principle not used in stock making?7 m1 y8 Z& H# e, _) }
下列哪一项不是用于制造高汤（低汤）的原则？
2 B- k% _' r$ |( z+ @A:Start the stock in hot water.开始在热水中操作
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9 C8 {* N. r% z" X6 }9 G74.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) O( l# ^: l: U, A6 d) l' a( r
A:Remouillage 法语熬汤
2 ~% n5 G% h' D) V9 w4 a! ohttp://www.haibao.cn/blog/post/176242.htm |
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