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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:
* j. k ]8 V+ u8 \8 M8 {7 J哪位厨师最早带来高水准浮夸的美食
' M& X! O1 K- {/ w7 W% P$ gAAntonin Carême 人名 安东尼·卡罗美0 _4 s) g- ^ C. d
6 |; f3 }7 }; y* |; c' ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 d& [- ?5 {+ ]/ K4 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 。
8 m( p, \5 C. v! {( i0 mA:Cast-iron stoves 壁炉- o0 ]5 \ _8 _# [$ c, a( }
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
' q& A1 K1 i5 f& j2 l法国术语，用来描述roundsman，或摇摆厨师是：
5 u9 f. y# l( ^* {8 G" gA:Tournant 图尔南 p' m1 X% U: J
$ h1 M+ l# D' w4 W( h29.Another term for the wine steward is:" M) A: l$ j+ J8 ^' i3 m
葡萄酒侍酒师的另一个术语是:7 ]' U/ h/ O, w* \$ o
A: Sommelier 侍酒师
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5 B+ u: _6 Y8 T! A5 b' k30.Molds, yeasts and fungi are examples of a:* a6 \) o ^2 N8 o
霉菌，酵母菌和真菌是一个神马例子
6 F7 Q* G& z: e' V9 bA:Biological hazard 生物危害( A. r7 u3 a. V6 W; m; o/ v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 _9 K& [9 w3 p8 m" G根据加拿大食品检验局，食品的危险温度区在多少之间：
: G4 G3 U$ }2 vA:40° and 140°F (4–60°C) 4-60度
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/ x8 }+ B' E% j/ A; `1 b2 F32.All bacteria need the following for survival:
) L4 I6 y) R9 b8 H; [所有细菌生存需要以下哪些内容：
: F6 F2 |5 Y, T# U( Y! HA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?* }. M- U" M/ n2 z
以下哪项正确表示了HACCP体系的关键控制点？
( s/ ^$ a6 r6 n; v. H W) z2 m4 C1 O7 t, a. @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 u2 t) ~- ?( M2 F% ^" n- a* z% f食谱，接收，储存，准备，烹饪，保温，冷却，再加热4 i; P* ^( l$ E3 s
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34.Which of the following is not an example of a carbohydrate?/ z* i! L6 M' o$ {+ G
下列哪一个不是碳水化合物的例子？$ t+ c; E+ Y/ d6 X; a
A:Essential nutrients 必需的营养物质8 }9 {) l: \' Z$ x9 F$ ~. ~" n( L! j
* ]6 X# Q. c6 p# Z35.The process by which a liquid fat is made solid is called:
+ m3 E7 N W9 t7 W液体脂肪做成固体这个过程叫什么; M& w' Y+ y: Y/ L
A:Hydrogenation 氢化
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! W K! ~ ]( N+ d. |- r8 J) ?36.Which of the following is not an example of a fat substitute?
9 w! x1 U6 d1 \3 |5 J下列哪项不是脂肪替代品的一个例子
2 L* Q* t" f* x! X' w6 UA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% k, G2 g+ \1 d1 v9 w; W: P* L! I
加拿大卫生部要求的产品标有“不含脂肪“包括：
8 [1 p+ z. r; b3 @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: h/ V x! Z! j( `) m38.Which of the following is not a problem associated with converting recipes?/ J6 M) b( s/ X; O6 ]
下列哪项是不相关联的转换配方问题？
1 A6 D. n' U4 ]2 aA: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:, D5 C1 l$ I" p0 t) ^
从供应商采购的物品的品质或成本叫什么% F& O( m0 L: E% W$ n3 p/ x
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:
$ {# L) x3 B1 O3 o3 D9 ~& b在新货到来之前用于日常所求的必要库存量叫什么
7 N2 z6 S" }/ y tA:Parstock 基本日常最低库存
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( S) Y9 Z2 {6 x41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 e9 x6 E2 N! t1 X. J2 ~下面那个缩写是用来表明正常库存流程？
0 _4 {( G) o5 j1 F& b& SA:FIFO=FIRST IN FIRST OUT 先进先出! |" q* L% ]7 ^0 l5 V3 O$ N v
% \7 i% s$ q4 @2 c' F" P9 P6 ~( j42.Which of the following knives is used to turn vegetables?- k. p6 I0 m) H( f$ V
下面的那把刀是用来打开蔬菜吗？
; n3 Y6 x" A$ S3 `! M/ ?A:Bird's beak knife 鸟嘴刀- ?5 d9 d- R* E+ \. r' m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# B# {3 \: \4 h
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43.What is an instant-read thermometer best used for?& [. G$ y# A3 S i8 l* v: t
即时读温度计最好用于那方面？ b4 C9 e" h9 t; H9 s; ^3 @
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 z6 x L7 E K% m3 A7 _
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" v8 Z1 h2 I/ ~8 V8 m8 k
下列哪些金属材料受热均匀，通常用在铁板而且非常重
) c/ e/ O; a1 A$ }( E- qA:Cast iron 铸铁; k* T% ^8 Z* x
: b: n: v- c; a, h: e$ E( l' z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 G1 d5 Y. T7 v5 u# t8 C哪件装备下面有一个可移动的碗和一个S形叶片？8 k8 |& L: b) l- W2 O6 C# B* P: a
A:Food processor 食品加工机
( o, ] _; j5 O, Phttp://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?
5 s b6 F4 ]1 I. _: c/ E/ d; w下列哪项不是用刀的安全规则？. D- ]2 ~4 v/ w/ ?. M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) o" \" F9 [4 _! f- C' {7 j" J$ u0 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# {- w: S" S0 f/ b$ N
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, N: t' m. q: w
A:RondellES
+ X$ M/ I# V1 ?7 i) J" N2 @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?9 D7 m) F0 g$ j e8 U: m5 J& A0 ?
下列哪项是切成小方块用于汤的装饰？
, |7 {4 j% k, M1 d& HA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% |5 L/ `; Z, x& [, a# g3 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 z5 D8 U: Q0 N1 o Q& B
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！！——
6 D# U. d: x; |1 y+ Z' M9 ?A:Gaufrette
$ B* C$ t2 ]4 c# n: l8 }) m/ u( U7 @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 q8 W# T/ M9 U; M* |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* [9 A. @1 f- u& I9 @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 \2 w. T& F' A0 h
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 ?4 J7 q# E! s4 |7 f- ~2 i
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）2 ~" b( w, ?% J
A:Cilantro 胡荽叶 香菜% Y/ W4 G$ n+ V# P# N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 K2 D2 A* g+ `: _. i+ `3 E) x$ y
多香果, 多香果香料是什么
/ C' D; _. u+ L) R: n+ ~& r0 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; H0 ]( `4 ^. n; C# k+ }/ W
A:A dried berry 干浆果, U7 d e- o2 b( N
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61.Which of the following are used to make a sachet d'épices?2 b. t) ]. N; |0 E, G6 H
下列哪些是用来做香包德épices？
$ R- Q! h# r) K% k6 [( f/ Thttp://www.sachetcatering.com/$ {/ d$ ?- w& A5 X+ ]/ B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香. ^7 m8 M3 b* ?! I
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62.Which of the following condiments are not soy based?8 Y- E& S" O6 y: K% j1 ^# e
下列哪项不是酱油调味品的？
5 }" u# R! b2 A+ z2 {A:Wasabi 日本辣根3 A9 ~* ^& m' N4 R
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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:
/ k4 q3 o s7 F% m' o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：
; d3 I4 c( j* g$ ~ ]/ E- g8 ]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?& V, B" Q% T( ~9 z6 R% m, Q) C
下列哪个步骤是不是正确的蛋清搅打程序？
* `% D- e6 [. `( aA: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：
; o4 y, R9 `" o) [$ f2 C* XA:56g and 63g 56克和63克. ~1 Z4 O9 }: N! q( A
9 q( j/ h N/ `4 ]) f66.Evaporated milk is a concentrated milk that is produced by removing4 M( K6 Y" b. i) I+ r, t
炼乳是一种浓缩牛奶 是去除什么做的. S$ j1 u, m) Y' X" q) r
A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:
- @: G" i1 v- q% p7 j! u! v" C一种烹饪方法，通过转移液体或气体是：2 W: z9 L, c1 |% W
A:Convection 对流5 I: S7 w8 o2 w7 E1 C- C" y
6 s+ N5 P# n* X4 `7 Y2 O8 t& Z7 h68.The cooking of starches is known as 烹调的淀粉被称为3 l$ ^; ?& J+ R" f* h
A:Gelatinization 糊化# V% o% J' [4 T4 ]3 Z2 g
- N" Y, g6 n# _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？, p) B7 p9 `0 L* ?& n- z$ V2 E
A:Braising 烤0 `! q6 W* i' q+ i% k5 N
5 {- h- r$ ^1 u, O# i70.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：
; X$ G# ~# P, q x3 q5 iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 h) r. P% U. u1 h8 m
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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
& E0 ^" i( Q) H5 [+ P5 x( ^A:Fumet 原汁
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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
3 p/ }: \% e* YA:Carrots, onion, celery 胡萝卜，洋葱，芹菜* ]0 k* C9 p" N( S$ X: L% w
! y! h0 S% S& c. K) f3 r; J73.Which of the following is a principle not used in stock making?# h) e' s) S" V% \, y+ U/ @" p7 ^1 S$ b
下列哪一项不是用于制造高汤（低汤）的原则？
4 q0 _9 u+ J3 N) B) ]8 FA:Start the stock in hot water.开始在热水中操作$ p K$ |; F9 n l% g
+ F' P* i7 L6 I& ~- D( z74.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 z8 h$ f: a7 m1 Q
A:Remouillage 法语熬汤
% @/ x4 _. F4 K7 ?2 Bhttp://www.haibao.cn/blog/post/176242.htm |
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