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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:; n) y3 s8 {2 x" X0 F
哪位厨师最早带来高水准浮夸的美食
( ?% e- A% l( E& @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:( j8 @& c8 o$ ^5 d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: Y& |" l# J( J6 e6 w
A:Cast-iron stoves 壁炉
9 x9 ]# D& P/ Q. P( Uhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:% l" ]1 {7 i- e8 i" {9 W
法国术语，用来描述roundsman，或摇摆厨师是：
9 q* @% H) s( v8 {A:Tournant 图尔南
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29.Another term for the wine steward is: _8 {0 d9 A& G8 F% d
葡萄酒侍酒师的另一个术语是:% _* Q3 K* x7 t, b) D0 {4 E
A: Sommelier 侍酒师- i, y; n+ U) z u. q v4 P
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30.Molds, yeasts and fungi are examples of a:) \ w/ B) T0 S8 x
霉菌，酵母菌和真菌是一个神马例子
! v4 `# L" B; \! o" uA:Biological hazard 生物危害
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+ i8 l7 ~! ]+ `2 ^. i8 H' `* y. i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- u2 \7 a8 `: B根据加拿大食品检验局，食品的危险温度区在多少之间：6 D$ `/ o6 n; u) B, b* @7 L; G
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
0 K% X* }8 U' T+ W9 H所有细菌生存需要以下哪些内容：# q$ F+ c! O' W/ l
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值) @! l) u# d- O& g# x8 j. n
" s& R$ m' [! Z! r9 Y* `33.Which of the following correctly represent critical control points in a HACCP system?3 M3 h: I) _: w q
以下哪项正确表示了HACCP体系的关键控制点？
- r$ p- ~, D/ w1 \( hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( h' g4 }7 b2 u7 ^! z2 S3 ]
食谱，接收，储存，准备，烹饪，保温，冷却，再加热4 s3 O' ^7 d& H4 J( A
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34.Which of the following is not an example of a carbohydrate?, l8 ^6 n @8 J) f( b* i
下列哪一个不是碳水化合物的例子？
! Q0 {' K! l8 b6 t, XA:Essential nutrients 必需的营养物质
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( `$ y4 d. `# n35.The process by which a liquid fat is made solid is called:
( a' O2 n# S. t& H, l( ~液体脂肪做成固体这个过程叫什么
. {* |. i, c& n2 J* V) ^A:Hydrogenation 氢化- C. G& s6 R6 t- m4 W
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36.Which of the following is not an example of a fat substitute?" ^0 f- a+ E# f, A6 R* A& Q% v
下列哪项不是脂肪替代品的一个例子6 j. O0 m$ J. @/ d
A:Acesulfame K 安赛蜜K表. M1 b/ ?1 }) {! L+ D) ^( ]: i' Q
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37.Health Canada requires that a product labelled "fat free" contain:
3 a5 x$ q9 W7 f5 k2 \加拿大卫生部要求的产品标有“不含脂肪“包括：7 e; f( L& ~6 i3 Z9 D$ `9 s) \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 \! ]/ \" ?0 l6 S
|2 T4 `+ ]; q) X# d38.Which of the following is not a problem associated with converting recipes?
- g# G9 v1 s. O& \3 \下列哪项是不相关联的转换配方问题？, E; \$ z2 P0 o) G! _
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:7 Z2 ?4 O+ o0 w6 W0 p9 O
从供应商采购的物品的品质或成本叫什么& B) B7 x3 j- [2 c+ e) V$ |
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:0 z. N7 A [: e+ w0 [
在新货到来之前用于日常所求的必要库存量叫什么
; H$ {$ k/ a7 ^& C" e P: jA:Parstock 基本日常最低库存
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' B" Z) U, E2 y ~0 l5 `: [41.Which of the following abbreviations is used to describe the proper rotation of stock?
% g) s# {8 f' s# M. } O下面那个缩写是用来表明正常库存流程？
$ p! U" s6 K1 TA:FIFO=FIRST IN FIRST OUT 先进先出
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' E! _% r" i, L. h; @5 i% D3 v1 a42.Which of the following knives is used to turn vegetables?! I# ?: S0 ]; }, m/ R# c- a
下面的那把刀是用来打开蔬菜吗？+ @# A/ K% m) H7 k! M' D `- Y+ X, g
A:Bird's beak knife 鸟嘴刀; u$ E. K& c. }' e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?6 M1 |5 P: D( g0 l" q, [
即时读温度计最好用于那方面？
5 g2 V2 ^2 _- s) x/ TA:Checking the internal temperature of a roast 检查被考物品的内部温度' `0 H7 x* r; X; O9 O/ y
( m2 Y8 j' o1 X. b$ C/ z' B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 k* u; b$ w: v. e+ E; y# `3 r下列哪些金属材料受热均匀，通常用在铁板而且非常重
- U; L3 P& F& V+ p. g* HA:Cast iron 铸铁# W7 h/ ]: s/ S
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& X+ ~/ F3 x+ s2 n9 W. ?( W% ?' G5 ?, V2 Y
哪件装备下面有一个可移动的碗和一个S形叶片？
! ~" x$ J8 l& {8 c% o! ]! D( TA:Food processor 食品加工机
; H5 I0 p6 f6 Bhttp://www.google.com.hk/search? ... iw=1263&bih=5720 [; v, K# w: b! @5 t4 D C. z( v; i
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46.Which of the following is not a rule for knife safety?
" o0 x5 N& D" s# C4 Y6 p3 a* D# r下列哪项不是用刀的安全规则？- L8 U* W8 Z; e" h" h5 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 x k0 F# ~, g) C( M% J) v J
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
- w$ K5 X+ @' o4 r4 CA:RondellES
1 }0 f) X; L1 ]$ Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 q m+ a I; i3 N0 `8 g48.Which of the following is a diced cut used to garnish soups?
, {! d9 r' p1 e) K. p; {4 L下列哪项是切成小方块用于汤的装饰？2 W+ V! K+ M$ w; o( ]$ z# H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( l# W9 G8 F+ ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) }) G. F& a$ L
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！！——
; i. T/ A0 u6 s* V1 s/ H# ~9 \" JA:Gaufrette
% G- d, i. c' F6 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
I% B% L6 [0 T* smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& _6 k) q9 v% `* P3 R; j( yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 Q/ o' I' g3 h; ^6 P3 q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ G t$ U! y1 k* 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）
! R. I- l4 b+ S; a( {3 EA:Cilantro 胡荽叶 香菜
7 t" r) O: K2 K, p$ u Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* }# X6 U& x+ a& o+ L
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60.Allspice is made from:: x) W! P+ I- R0 P, E) |8 {
多香果, 多香果香料是什么7 V( x3 A& f% z7 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" R# u8 r- e0 l2 G) t# }6 K7 |: {
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 v# s) x* y h* e! s
下列哪些是用来做香包德épices？
& R$ Z' a5 }' f8 M h/ @http://www.sachetcatering.com/
/ [0 H- ?' ^- tA: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?( @- W1 P5 Z4 d. \
下列哪项不是酱油调味品的？; U# H6 c& w3 I: [1 T
A: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:+ \9 s$ d9 _0 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：
) L2 D q# O$ J8 S: KA:Pasteurization 巴氏杀菌- ~2 j0 [: W7 a" ?/ [
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64.Which of the following steps is not the correct procedure for whipping egg whites? ?- J3 p. X# P
下列哪个步骤是不是正确的蛋清搅打程序？! m! a6 J! ]) n2 G+ J+ O
A:Allow to rest before use. 允许休息后方可使用。+ D# Z9 u5 }2 o% Y
/ n* Y: Z/ t7 F$ s6 j65.The weight of a large egg is between:一个大鸡蛋重量介于：% G1 I$ V9 m8 [
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
/ e# X% [& q# l7 f! v8 N炼乳是一种浓缩牛奶 是去除什么做的
+ k- _. y! s* I7 u# @8 \A:60% of the water 60％的水, B9 \ Q8 Q) h. ?' t4 {+ h
- u% u6 F) ~* p! _! ^3 U2 g# O67.A method of cooking that transfers heat through a liquid or gas is:
# f! o9 P8 G0 ~一种烹饪方法，通过转移液体或气体是：
' U: S7 j7 [2 R& |$ fA:Convection 对流9 j# p8 I7 Z5 S+ P8 y
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68.The cooking of starches is known as 烹调的淀粉被称为2 @. q% t n5 @( d
A:Gelatinization 糊化1 R+ C7 R8 A. t3 `5 G) @9 Z t
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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？
" L& }) J7 H* w6 J* LA:Braising 烤9 x* J5 \3 i/ {2 s
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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：- q& F, G0 D/ @' H1 x( H+ l; H
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 \" p7 a/ z- M3 p5 c7 E1 U% W
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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
2 H" `6 k& F& @- wA: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9 c: R. d2 @# Z& W: z+ l
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜. ~3 e8 m' P/ x# O+ d+ X& U1 t
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73.Which of the following is a principle not used in stock making?: `+ g* I# M; T2 r: n) V
下列哪一项不是用于制造高汤（低汤）的原则？, L" c6 F5 D; z0 F* K
A:Start the stock in hot water.开始在热水中操作2 r5 P. f" ?& B+ O# G9 w2 n
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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$ I: d2 o o6 Z u
A:Remouillage 法语熬汤
& Y9 f; w9 ?0 P* r$ v+ w) ihttp://www.haibao.cn/blog/post/176242.htm |
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