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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' u! T* {* o) T) b8 }哪位厨师最早带来高水准浮夸的美食
( Q( t8 {/ p [# z$ [/ _AAntonin Carême 人名 安东尼·卡罗美
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/ J) ^. G- v5 D& r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 Q/ y5 r! u/ X1 \* ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# A. x2 D- H" n: q
A:Cast-iron stoves 壁炉
) {) F, F, K+ k8 v& k5 ]8 t& \9 ^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:8 R; C' v& x" U: p
法国术语，用来描述roundsman，或摇摆厨师是：7 k3 N; r! s1 U" m4 ~8 g
A:Tournant 图尔南
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# C4 x/ f" \2 v29.Another term for the wine steward is:7 x2 V+ ^; b' G! ^1 b
葡萄酒侍酒师的另一个术语是:8 U l: w! u/ m. o3 x I8 n
A: Sommelier 侍酒师
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) e* [$ G- ~- \/ V* N30.Molds, yeasts and fungi are examples of a:
0 y) ?* v2 _2 y% _! T# L) `5 }霉菌，酵母菌和真菌是一个神马例子- o5 q" a1 q: x6 n" B! ?- q
A:Biological hazard 生物危害, g% F, B" Q" C5 n* I2 G% _5 r, S8 n
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; Y( C4 y5 e$ M: l
根据加拿大食品检验局，食品的危险温度区在多少之间：
/ L% [" Y- G# O* SA:40° and 140°F (4–60°C) 4-60度
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% M$ x4 H, v# R32.All bacteria need the following for survival:
6 O0 @4 J1 v" A' w+ b6 t所有细菌生存需要以下哪些内容：0 }- M5 E; T5 a2 Y' l7 P( S/ P
A: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?
0 [$ [: c' r. G+ W' P7 I+ ?2 ?以下哪项正确表示了HACCP体系的关键控制点？$ e. b, n2 h# z2 e: z) h% L9 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating B8 Q, k$ F. z8 a) e, {
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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( c$ w/ U; k3 K; D- ?, z34.Which of the following is not an example of a carbohydrate?1 e/ {$ d$ p/ t9 d4 ]) A& O
下列哪一个不是碳水化合物的例子？& U+ g8 B: M# X1 {0 `
A:Essential nutrients 必需的营养物质$ k5 F: c Z7 k
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35.The process by which a liquid fat is made solid is called:
0 n1 E. ^& X! B4 j4 s' v m液体脂肪做成固体这个过程叫什么
5 J# |" t2 J. t2 }A:Hydrogenation 氢化& |5 Y _& L/ t4 m5 S
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36.Which of the following is not an example of a fat substitute?3 S2 k- I8 r) l# A1 z
下列哪项不是脂肪替代品的一个例子( W8 v. S3 g) E# p/ A$ _1 _
A:Acesulfame K 安赛蜜K表2 n; Q; o9 b. F9 f* c7 x9 S
5 F% R' @% ^0 I37.Health Canada requires that a product labelled "fat free" contain:
, X6 _9 l" | ?3 Y" J4 w加拿大卫生部要求的产品标有“不含脂肪“包括：
) {" u$ \8 U' U7 K0 Q5 b8 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; c/ }4 ?0 U- U9 k1 x. m7 E6 a2 Y! s
6 B# h5 f/ E9 G% l$ \' `38.Which of the following is not a problem associated with converting recipes?
- E# |# J$ x0 H! n5 J3 x/ f下列哪项是不相关联的转换配方问题？. j# {' b, V4 o2 ?4 Z
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:5 a8 \( r ?# D1 b. I
从供应商采购的物品的品质或成本叫什么. j" X" v; G1 o$ 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:
, M: V! U% x0 P在新货到来之前用于日常所求的必要库存量叫什么
% z: x* E* I* |( h" eA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ u6 s4 V4 d! p: x- e" m. q9 g/ b4 `& }下面那个缩写是用来表明正常库存流程？
9 Q( P9 [8 J3 SA:FIFO=FIRST IN FIRST OUT 先进先出, K) H) F1 P9 D5 G+ T! ^3 G
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42.Which of the following knives is used to turn vegetables?
" F8 L3 z6 X! i9 ~6 p6 {% V6 K$ z下面的那把刀是用来打开蔬菜吗？
5 O4 R' W3 n5 E0 mA:Bird's beak knife 鸟嘴刀 o* Y% O c" T5 y
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?
* G4 M7 a7 \7 a! p1 D% Z7 c" [$ x即时读温度计最好用于那方面？( o3 F) b$ V5 K; U1 V" E t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 ?! [% U3 A- C2 J* J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 c7 M- u& f a. W$ |下列哪些金属材料受热均匀，通常用在铁板而且非常重
: C1 _4 D+ t) g, S2 {A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 q6 g8 Z6 Q' e2 a' `
哪件装备下面有一个可移动的碗和一个S形叶片？
/ ^4 `# @+ ~2 `; t9 ]A:Food processor 食品加工机: [ C# n" T, C; s/ C" P" H/ ]* K; ^+ q
http://www.google.com.hk/search? ... iw=1263&bih=572
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7 @! @* Y: r& r/ L: i46.Which of the following is not a rule for knife safety?
! B: r( M: y6 ^下列哪项不是用刀的安全规则？
5 ~ l8 g# S. M6 \8 I" u7 o4 iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* _$ w! h6 S# y2 N1 v1 d2 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 t2 ? t% W8 q- r$ V: S
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？& X; U4 s E3 h2 L6 a$ V/ r2 P# J7 c
A:RondellES
U" X9 f. N3 [6 W0 Y2 G( ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ j6 c- \$ [2 B; G/ T+ H7 J
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48.Which of the following is a diced cut used to garnish soups?
4 i2 @) A. |; N' f* o. B0 A下列哪项是切成小方块用于汤的装饰？6 N- g% ]* R/ b# `# f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 p0 t9 b3 p3 I) @& I, N! X5 W6 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ p# b: @& Y: ^3 C5 ^) X* {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！！——
4 ]) U" s! v$ y9 o; r! SA:Gaufrette
- Q8 U: P5 C5 h4 l0 p5 l( ]) Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. m- T) O+ B- m5 w P0 o: nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 p4 G" x/ j$ M$ ~, P/ ]- L. o! n! F/ P9 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" J2 Z9 A6 o, m+ \- b3 w
* ?) c: Z8 U8 y# G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 ?2 q; _& ^& x$ Y! o! B
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）
5 l; t; K' i! d& tA:Cilantro 胡荽叶 香菜1 a- w4 z: G" h7 ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 [, X9 E# p0 c. B. V& y
8 I* J+ f, |" P+ i$ m& l60.Allspice is made from:
6 \5 H4 ~' U4 l* H. Q 多香果, 多香果香料是什么
% f q: t6 o2 h% f4 I m8 ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ R b0 R! y* f! M% KA:A dried berry 干浆果( r7 H4 e* [8 |* F0 \2 i* W
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61.Which of the following are used to make a sachet d'épices?
|9 c. P! o: u9 N9 K下列哪些是用来做香包德épices？
0 g- s, `8 f" ]http://www.sachetcatering.com// m# f" }. j" h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香7 o7 j; r% [4 g8 i/ S- p
) G4 |+ \+ O" E( f; S62.Which of the following condiments are not soy based?3 ]3 z+ T5 h0 B1 t
下列哪项不是酱油调味品的？
7 h3 W2 j+ Y+ O1 y: sA:Wasabi 日本辣根
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, U0 n( x* Y7 M$ h/ b/ `/ p* d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 s. f0 U" d% J( j
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：: j7 `) g, G3 d! w( V% ^3 z
A:Pasteurization 巴氏杀菌: D n3 Y* {# E) L6 a3 N# t' d2 a0 W
' ?* f3 J6 W( h( I* j' V64.Which of the following steps is not the correct procedure for whipping egg whites?/ y4 z T% d D' X+ d- w
下列哪个步骤是不是正确的蛋清搅打程序？
9 Z P& d3 F2 G4 l, G% A. \: j: Y ?A:Allow to rest before use. 允许休息后方可使用。
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; h( k' Q) J& N, ]7 @65.The weight of a large egg is between:一个大鸡蛋重量介于： U$ f' B9 O9 m5 g
A:56g and 63g 56克和63克) B* g& [0 N* P: J* y: _6 {
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66.Evaporated milk is a concentrated milk that is produced by removing: C7 J- d6 p5 E: _, e
炼乳是一种浓缩牛奶 是去除什么做的/ S: [3 ]% X5 W4 z
A:60% of the water 60％的水
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3 B S6 W& D0 N, e' \$ c6 Z67.A method of cooking that transfers heat through a liquid or gas is:
H% i) l" s. F% w一种烹饪方法，通过转移液体或气体是：
N; t- {# t) D+ x3 y) u/ L/ VA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! T' s N! D1 z R# r
A:Gelatinization 糊化
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/ F- F! p# `+ s% p' L1 G6 |4 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
9 b9 @6 {, F3 |A:Braising 烤; q* S! N1 `8 ^: _1 m2 O$ a- S
/ o _/ Z' Z6 x( F- @; y70.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：
5 m5 W5 d5 Q3 g# t. J! w! pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& X4 W) ^# x2 s% C- L71.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
9 d: F, Y3 U; d) H! l6 [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
8 J- f" i/ o' ^ ^4 FA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?3 p/ m& p: o4 F' s8 \
下列哪一项不是用于制造高汤（低汤）的原则？3 t( B) {4 Q" e( d" d+ t# }
A:Start the stock in hot water.开始在热水中操作
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: Q& K. @8 j1 N8 q' T74.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% S# L! x! @( N
A:Remouillage 法语熬汤
3 W6 P. k8 m% |* W% @ ^* Zhttp://www.haibao.cn/blog/post/176242.htm |
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