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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:% r& F7 D* O$ R0 q# B
哪位厨师最早带来高水准浮夸的美食
) T. r) Y7 M# S/ X$ l6 BAAntonin Carême 人名 安东尼·卡罗美$ f: ], G" Y$ M! j: ?
0 Y# d k1 m& a# {9 G5 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 S; W: U2 H; A+ J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ q! N7 I9 V9 r& q; f MA:Cast-iron stoves 壁炉% [) u$ k$ D" R2 q; L0 w( b
http://www.usstove.com/products.php?id=61 m& f$ z) ]+ C4 F
. Y% G4 F' _# r& W+ f5 }' t$ ~7 |5 T28.The French term used to describe the roundsman, or swing cook, is:& V6 Y1 a& @& F O& D; J
法国术语，用来描述roundsman，或摇摆厨师是：
2 k9 q* L) B- d7 w; t+ }A:Tournant 图尔南; X p1 C9 O6 e- R4 F& o% S5 v( V
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29.Another term for the wine steward is:/ `5 ~$ s6 T9 ~, d, V! a
葡萄酒侍酒师的另一个术语是:8 \0 }, c' C2 \$ p! a
A: Sommelier 侍酒师- Y' L6 ]5 J5 t7 y( |/ S
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30.Molds, yeasts and fungi are examples of a:
e$ d% V: _9 Z* Z6 S; V f V霉菌，酵母菌和真菌是一个神马例子
. s6 u8 N7 ~0 E% Y: JA:Biological hazard 生物危害+ a) V4 ^" {% H, G& O
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 ^. @. U* y% |, g
根据加拿大食品检验局，食品的危险温度区在多少之间：
% U$ J/ G- Y! VA:40° and 140°F (4–60°C) 4-60度7 ?$ ]: T, U! ?% a
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32.All bacteria need the following for survival:
1 a. j. X2 [" m所有细菌生存需要以下哪些内容：) c3 r5 `* L) P+ I$ f
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, g3 V8 F! O' d
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33.Which of the following correctly represent critical control points in a HACCP system?: n6 l7 q" X3 C: `* l8 x7 K
以下哪项正确表示了HACCP体系的关键控制点？
& t! q# W$ o' ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating t3 v4 K# `8 z, |9 X# t; i/ v
食谱，接收，储存，准备，烹饪，保温，冷却，再加热6 w C* t5 o1 o7 K% f1 M
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34.Which of the following is not an example of a carbohydrate?) V O" ^% f1 b/ _7 Y( r% d
下列哪一个不是碳水化合物的例子？
$ W; I8 g' C" S" u. [7 K$ [) `A:Essential nutrients 必需的营养物质% l9 W# [0 `# T2 D* v, J6 b* j+ r' _
5 G) d; R/ l. r! |! E3 _6 {35.The process by which a liquid fat is made solid is called:
. {& i4 X9 k' S$ W+ z0 C$ }2 ~+ g液体脂肪做成固体这个过程叫什么" f1 B& S/ y4 Z4 [, x& F
A:Hydrogenation 氢化3 `# {+ \ X1 Q5 p9 ?
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36.Which of the following is not an example of a fat substitute?
3 x7 [$ J0 A: p z1 ~# `& ~下列哪项不是脂肪替代品的一个例子
, |) F, L. j8 Z7 _. \7 E4 hA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 |, [: d1 i) ?4 l8 H8 A, N- |$ V
加拿大卫生部要求的产品标有“不含脂肪“包括：
$ S N# {# l: ]8 p2 V x: EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' w. j7 a9 ?0 M# B$ [( D; T) t+ }
% ^$ b3 G/ H) y9 {38.Which of the following is not a problem associated with converting recipes?6 P/ ~* F, F8 t$ z, T0 `7 R
下列哪项是不相关联的转换配方问题？& E' A$ Z, Q$ e6 X$ {
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:
. n. m! z3 W5 \* x3 ?: y5 j/ K+ H% t从供应商采购的物品的品质或成本叫什么
* a" {: X% P& J2 J+ g" hA:As-purchased cost 购买的费用% C0 v' A, E' [8 ]# V
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ v# d( K' u/ D6 R
在新货到来之前用于日常所求的必要库存量叫什么; T7 }4 [' L4 g! k8 Y
A:Parstock 基本日常最低库存
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0 E# M- O6 x" V+ }, h. d' |1 Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 m) }; u# G# ?! F, D$ G; q; A下面那个缩写是用来表明正常库存流程？2 v5 ^3 y3 B% \' z$ L/ R7 t
A:FIFO=FIRST IN FIRST OUT 先进先出$ v3 u% t6 g0 e2 x4 B- f3 J
+ k$ q W f5 {* B42.Which of the following knives is used to turn vegetables?8 T5 }0 B: F9 K
下面的那把刀是用来打开蔬菜吗？
5 ]8 \8 c( ?7 A. M+ m5 hA:Bird's beak knife 鸟嘴刀
- b8 @7 l$ U" l% A" i- w/ v7 u$ Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; Y4 }3 \: z1 j! t) Q- f) Q0 L43.What is an instant-read thermometer best used for?
7 p- ]+ w) _1 k5 f d5 k# W即时读温度计最好用于那方面？
) t3 q- T2 a9 q0 C; ^A:Checking the internal temperature of a roast 检查被考物品的内部温度* {8 S, l5 e' U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? a7 h( M5 Q* f: D0 N
下列哪些金属材料受热均匀，通常用在铁板而且非常重, o. S# s5 f X# D4 \& N
A:Cast iron 铸铁
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* X' S& [/ H' r( K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ n, T* G9 Y! S' i% r, y/ `- }哪件装备下面有一个可移动的碗和一个S形叶片？/ Z7 C. l6 q# P2 s
A:Food processor 食品加工机
% e+ [" ~4 G& S5 C& Q8 `+ \) q3 i. Shttp://www.google.com.hk/search? ... iw=1263&bih=572$ H6 Y: J$ r- M$ Y3 G- N
3 S# S. `" J2 d' {3 d( X46.Which of the following is not a rule for knife safety?$ w" L) f3 k* c4 b: |
下列哪项不是用刀的安全规则？
4 J* j, i% _, p5 A6 c. Y( CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ K: \6 Y; j& n V4 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* o: u) t/ }- Q9 ~
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？) r* {' {( J+ \8 ?: e% V. N
A:RondellES 0 _4 ]+ `. J, E# K& o
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?
6 `- ~9 }/ x7 {, C0 i V& ]下列哪项是切成小方块用于汤的装饰？
; z( x4 c) ^' s! ?' BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 M2 m5 w O6 I$ |) w* D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 E! d6 [/ A) P$ w
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！！——
1 p8 z4 `( x1 E" j3 }& U2 uA:Gaufrette
1 Y# @3 V3 A' i8 P( A8 t4 pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; L1 m: w( e& ]4 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& ^/ {* _# U/ N( j/ t2 q+ SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 X/ H) d9 G, b- u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ X% s2 O( Y, A1 Z$ A6 z
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）
( }9 F# U& ` R* g$ k. m0 @A:Cilantro 胡荽叶 香菜
$ j+ W1 p- t- ? uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, x! Y" ~8 C1 C* L4 _
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60.Allspice is made from:+ V5 B9 `, \8 q& B/ D/ Y
多香果, 多香果香料是什么4 N, k# ?7 d3 Y0 O# `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 c% H5 \4 Y6 x' F: [: P
A:A dried berry 干浆果7 x# |* u$ n% w0 W2 b- P
! @. e: A' [6 S; t# q) g+ A6 }61.Which of the following are used to make a sachet d'épices?9 e' K4 }5 }) V8 a3 O* \
下列哪些是用来做香包德épices？; @; I! F5 z* K4 _( h
http://www.sachetcatering.com/1 i& l( M8 J; a: [1 W
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?/ ^# i3 q5 F4 u& `
下列哪项不是酱油调味品的？
7 R' c8 Z+ W; `3 L4 OA:Wasabi 日本辣根
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+ |. n% i s$ `4 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 J/ G# q$ h! W0 w, i' Q
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：
! t. M, y0 @0 @: X+ DA:Pasteurization 巴氏杀菌
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7 X3 d" {) O9 w0 w5 g64.Which of the following steps is not the correct procedure for whipping egg whites?
% \7 P, F1 d$ I6 ]/ `. D下列哪个步骤是不是正确的蛋清搅打程序？* _/ |$ j0 w. Q4 [/ |1 k+ E3 r
A:Allow to rest before use. 允许休息后方可使用。" M- H# B' U/ g4 n) {: C- ]+ i
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
% }$ J+ l, m: ~9 _8 S# E' FA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 b* I5 X5 k) z2 K: @9 Q
炼乳是一种浓缩牛奶 是去除什么做的
/ t* f3 |6 u P j, L; p8 ]5 a8 eA:60% of the water 60％的水
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9 [1 [6 l4 O& b9 z" f/ E67.A method of cooking that transfers heat through a liquid or gas is:( E% M5 C' [1 T' l5 J
一种烹饪方法，通过转移液体或气体是：
; Q" B8 J( E+ I; J# v8 TA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
1 D1 o6 I( V- n4 ?& E; ^, xA: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？
( B7 A" Q7 d* k; X+ KA:Braising 烤
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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：
' D; D9 B8 S* }# K- H& `; SA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 ]$ N& g8 Y% @, Q( w; L1 j' U
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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# i; ~. P* v2 P, T, [4 O; D: \9 ?" h1 g
A:Fumet 原汁
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0 }' U' q' z" r _0 ~7 S2 s1 R/ ]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! A+ {# g7 v' q7 w3 d
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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8 L+ q# [, z% X8 }73.Which of the following is a principle not used in stock making? S# X& |8 t! c% \4 P
下列哪一项不是用于制造高汤（低汤）的原则？! t, y/ Y( s6 T7 O+ c. ]
A:Start the stock in hot water.开始在热水中操作' Z" B0 d$ M& i( H
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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0 e+ [1 o( h: Y) Q& z- K7 ~! s
A:Remouillage 法语熬汤
7 y* A5 }& |2 b2 x1 q3 w& Lhttp://www.haibao.cn/blog/post/176242.htm |
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