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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:
7 j; @! B/ [$ W) @哪位厨师最早带来高水准浮夸的美食( k8 z$ y' _9 {6 c$ z$ V7 e# R @7 O, w
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! ~7 k2 {9 }/ J2 D; z/ }) G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: ]/ g2 ]% q3 U( z$ C
A:Cast-iron stoves 壁炉. ?1 k' L8 m" D
http://www.usstove.com/products.php?id=60 @+ ~, \ C! w% J
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28.The French term used to describe the roundsman, or swing cook, is:1 X7 b W: D" E
法国术语，用来描述roundsman，或摇摆厨师是：/ P4 t+ `) z3 e) o# P+ u9 d3 J
A:Tournant 图尔南: P/ K: E Q0 d4 Z3 z) |
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29.Another term for the wine steward is:9 A# s" Q8 i- i2 a' ~; y
葡萄酒侍酒师的另一个术语是:
0 d; y$ Y( q3 T9 ~ ]) j6 ?5 n5 sA: Sommelier 侍酒师! s" Z3 [* L2 t2 O6 k
8 ^1 `$ m/ V) E/ s9 Q. a. H7 V30.Molds, yeasts and fungi are examples of a:
, S& Y8 I6 C# C6 @- T! B0 @霉菌，酵母菌和真菌是一个神马例子2 j# b' G7 S/ y& u
A:Biological hazard 生物危害
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* A" U. |6 y+ _0 W$ o9 l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% e5 b/ F0 g3 Z8 c" G2 n
根据加拿大食品检验局，食品的危险温度区在多少之间：7 L; H* m7 p& J
A:40° and 140°F (4–60°C) 4-60度( n6 Z. Z# M. b
8 a. V( d( h \7 \! Q32.All bacteria need the following for survival:
) l0 s+ f$ z% U0 V所有细菌生存需要以下哪些内容：
! C! L: e: y( @4 bA: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?. T3 ?. `+ q$ z9 Z
以下哪项正确表示了HACCP体系的关键控制点？
+ _1 q% z" f. lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& {; d l7 M4 t3 _8 K" {食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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7 a# C* T. g. ]34.Which of the following is not an example of a carbohydrate?
' Z$ c; m& v5 A; B下列哪一个不是碳水化合物的例子？
. D ^ m5 k4 nA:Essential nutrients 必需的营养物质
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. J% e1 \) _( L1 N- Q2 Z8 A35.The process by which a liquid fat is made solid is called:! X$ L5 f7 m" z% s1 k8 q
液体脂肪做成固体这个过程叫什么 ^. m6 v, i' |9 s1 I& W7 D. z
A:Hydrogenation 氢化" I4 f6 Z% @) ~% w& e% b
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36.Which of the following is not an example of a fat substitute?
- |$ I! I* p( b下列哪项不是脂肪替代品的一个例子8 C3 ?/ s1 Q5 r; n! |; `$ W
A:Acesulfame K 安赛蜜K表
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, V" I( V2 c! q: m+ m37.Health Canada requires that a product labelled "fat free" contain:
" ?' }& ?. t* t. M6 K* O/ R e加拿大卫生部要求的产品标有“不含脂肪“包括：* Q- Y( l2 J# l+ \, j Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) ^; ^, |, r3 t$ K- \0 C38.Which of the following is not a problem associated with converting recipes?9 l+ k( ^: p& c0 d5 d3 j
下列哪项是不相关联的转换配方问题？, a: B( J+ o% g' e1 O# ]8 x$ U4 n
A:Unit cost 单位成本; G: b8 t' q+ c- x/ U' M) R) |
1 R( c# ~7 [2 o; I" K# r( V# x39.The condition or cost of an item as it is purchased from the supplier is called:
; J' V' p- `4 M从供应商采购的物品的品质或成本叫什么
/ V& U z: l# A( gA: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:
0 Z) B l/ L9 T) r0 }2 }9 m: y在新货到来之前用于日常所求的必要库存量叫什么! _+ [* A" l# I) f+ j
A:Parstock 基本日常最低库存+ ^. G9 I0 Q( ` U
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# i+ {7 K, j: P# a/ x j
下面那个缩写是用来表明正常库存流程？
) L# K1 R0 w$ t$ B& [9 w4 rA:FIFO=FIRST IN FIRST OUT 先进先出1 @ T1 K0 Y7 [4 L' Z9 z" z1 I
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42.Which of the following knives is used to turn vegetables?6 w$ C2 A {* j, A# q2 D: y
下面的那把刀是用来打开蔬菜吗？
; w: h0 S% @# n7 c, Y! r4 ?A:Bird's beak knife 鸟嘴刀- I: X' [2 e9 O# |9 J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 W+ h8 N8 @0 O/ Q
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43.What is an instant-read thermometer best used for?; S) o; ^) c# g) g$ m% b
即时读温度计最好用于那方面？
, q- h9 ^) k9 {7 gA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& e* G" `; {& k8 b; q) _5 p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% u: p0 b+ e% @% }9 t7 d- r
下列哪些金属材料受热均匀，通常用在铁板而且非常重
) V" [2 s; o3 K, t0 A, `A:Cast iron 铸铁' ?$ @- }9 u% H L3 h) ?
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 E5 w4 p" o" z, Z/ v D' F5 r1 T
哪件装备下面有一个可移动的碗和一个S形叶片？8 h! V' k9 t8 j* C1 W5 \
A:Food processor 食品加工机2 V4 Q5 z/ k8 P- d3 y# N& L: g: i
http://www.google.com.hk/search? ... iw=1263&bih=572% P: w4 |, [. C0 |
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46.Which of the following is not a rule for knife safety?) K7 J8 ^3 K8 R6 E4 z! O
下列哪项不是用刀的安全规则？' F2 ^2 T- B) ^8 n! B$ {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! Q ^% ?; h; R$ A, ]2 q E
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
G! G6 [5 l3 F4 j4 S% A把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
5 s) Z) I) o9 y: yA:RondellES 9 m$ A- t- T6 H @6 V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 {! a( y: D1 Y4 z. l& }48.Which of the following is a diced cut used to garnish soups?$ \9 x7 L5 C- x5 S" @+ ?, l
下列哪项是切成小方块用于汤的装饰？8 \7 E3 l l+ C: Q, U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, n" L: \ t0 l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# i4 a* {% ^% ]" l. \* r9 |& e& }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 E. H! E0 F- [+ eA:Gaufrette
0 Q9 q+ E# j7 `& O, x6 m) t$ kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 [' N8 c/ y0 ]" kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# r: p0 \5 H: K% @" JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ H% v7 X. H6 a; Z0 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 A5 q; i8 z8 A
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）) e7 S- S7 h+ C& p n( n/ J6 ~
A:Cilantro 胡荽叶 香菜
# D+ }0 M2 ]9 _4 B2 e( b! a# u: Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! k& M1 E; v' C, B* Q% O7 I
* B, F* i) F( n60.Allspice is made from:
! T7 T8 n7 B9 I2 M% b$ Z 多香果, 多香果香料是什么 q/ w) J8 z! N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 v; Q- j) w OA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
u m3 U7 k- J) ?下列哪些是用来做香包德épices？. S4 D0 h& I% L% v1 V& U2 @
http://www.sachetcatering.com/
" Z5 ]. c# Q* k1 ]- Q; U5 r& pA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香 @$ S$ ~2 @, y4 B( W- h
, I. b+ }0 r( v6 V" P, g62.Which of the following condiments are not soy based?; l0 U+ Q. l C
下列哪项不是酱油调味品的？
2 {( e; r9 K- t7 A* c& m) }A:Wasabi 日本辣根1 O: j/ ]6 v% `
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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:' G0 \2 M, ?2 Q* 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：2 o: c5 y/ K% [* [
A:Pasteurization 巴氏杀菌0 l; _8 |1 m! n4 S7 }) k
4 R2 B3 A+ K0 `: _8 H& n64.Which of the following steps is not the correct procedure for whipping egg whites?" H% Z7 S( N4 j- d
下列哪个步骤是不是正确的蛋清搅打程序？
3 B, J# @( n$ f, S- w" W7 O: ]A:Allow to rest before use. 允许休息后方可使用。6 H) K( ~/ N& o3 J
0 T* D/ Q) t) X c. M5 |65.The weight of a large egg is between:一个大鸡蛋重量介于：" \3 w$ Y" u. N8 ?
A:56g and 63g 56克和63克+ N$ I/ R, c/ n
+ S7 `( W% M5 f5 t& b66.Evaporated milk is a concentrated milk that is produced by removing
- K/ }# X) Y2 _) F炼乳是一种浓缩牛奶 是去除什么做的
: _+ s: P* P) WA:60% of the water 60％的水7 n& [% f$ J* P/ Z. V6 R
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67.A method of cooking that transfers heat through a liquid or gas is:. i7 m5 ^4 i7 P; K: g. K4 I; \( K
一种烹饪方法，通过转移液体或气体是：
b0 O: e! M2 k9 l. l u- nA:Convection 对流) [4 B; u+ G1 ?" e) M/ }
) \9 } p. a+ r9 n% {# x) M. [68.The cooking of starches is known as 烹调的淀粉被称为- ^/ v2 M* l% L0 `/ x( R7 R2 f
A:Gelatinization 糊化
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' O# b5 E6 n( i6 m7 @. C& i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 D# V! a( I# b+ WA:Braising 烤- g' F9 y, ?. K `4 `
. K8 [% Z1 ~# u) C70.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：$ P5 [1 S3 n- C9 b: q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 O. o- X$ q2 ?: d
! c: C: t1 `% Y) _$ v1 P71.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 i8 f% [, T! X0 N* R8 h
A:Fumet 原汁7 u6 }! t! P2 c% r. p; F7 z. @
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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
; h% V% k1 o( B/ c( r4 b# N' KA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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/ G/ b, A+ e) L& p73.Which of the following is a principle not used in stock making?0 N& |' U2 p& A {6 y( n* l' M2 {
下列哪一项不是用于制造高汤（低汤）的原则？
' Z- x& C! F* V) R, j2 `A:Start the stock in hot water.开始在热水中操作
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$ J) F. z0 C0 ^! Q4 G4 w2 l74.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 G1 o5 o" \ t
A:Remouillage 法语熬汤
' Y" g1 ?* n1 u7 b+ X6 k zhttp://www.haibao.cn/blog/post/176242.htm |
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