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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:9 O& l8 ] u s, Y
哪位厨师最早带来高水准浮夸的美食
( ^! I E1 @$ K) S( G* \, V, g+ wAAntonin 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:
5 A% Z1 [, B4 ?9 S( L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 ~" P# ]; `1 n# t2 \) RA:Cast-iron stoves 壁炉
; m1 _9 s5 S" n& @3 N0 q: Ehttp://www.usstove.com/products.php?id=6% o) `5 v7 z5 E( h4 R9 f/ X7 y
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28.The French term used to describe the roundsman, or swing cook, is:
( r! W% u0 Y' Z8 b: n" _2 H法国术语，用来描述roundsman，或摇摆厨师是：- v& }8 j6 R% L7 I, O0 ~/ p2 _! X
A:Tournant 图尔南# t P) `: o" S! X! w% \
2 u. [' v) j, y29.Another term for the wine steward is:
$ m: A7 b8 i( [# b5 R葡萄酒侍酒师的另一个术语是:& U! U3 l' }: s; q7 P* q
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
6 O& f: {* F* l _8 H/ i1 a霉菌，酵母菌和真菌是一个神马例子; o8 |% p" p( \- p# e7 v6 T5 b
A:Biological hazard 生物危害* Z2 f+ W+ R, @4 Q- W6 t
* w+ H8 X# G3 Y% w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 {( h$ M1 z. Q, x. w* k1 i+ ]根据加拿大食品检验局，食品的危险温度区在多少之间：
, q: O9 \* @( o( C( z' m* w$ P; oA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:/ L. T( j' L' Q# l; G' X6 e
所有细菌生存需要以下哪些内容：/ c/ s1 W/ i5 n1 \7 J- a( A
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ B ]9 {5 R. ]( R5 U
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33.Which of the following correctly represent critical control points in a HACCP system?: z3 Y- w" y- Z) F7 F
以下哪项正确表示了HACCP体系的关键控制点？: h1 F! `6 o6 B( c. C% m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' W Q) p! D" W7 F" z( x! X4 ~ M6 U) S
食谱，接收，储存，准备，烹饪，保温，冷却，再加热# ^7 G v; ^7 `7 ?
! w1 y) o9 ~* Y/ H: A34.Which of the following is not an example of a carbohydrate?
5 }; r h! u5 r下列哪一个不是碳水化合物的例子？* e ?' | Y: B. q) m) { s
A:Essential nutrients 必需的营养物质 U+ o \6 R3 l: \4 a' Z, t
6 W! t( R8 `' X! N35.The process by which a liquid fat is made solid is called:0 T- P# `) N8 ~& F
液体脂肪做成固体这个过程叫什么
6 M* S- l) k0 R3 J3 p* EA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" ]4 m1 O d/ E/ O/ |7 U下列哪项不是脂肪替代品的一个例子% y$ { d' ?6 a
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 K4 T& W N# M. ^9 K+ W
加拿大卫生部要求的产品标有“不含脂肪“包括：
( |2 c& K' ]: _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
1 ^ l R, W: X下列哪项是不相关联的转换配方问题？& S) R. v- H8 m2 G% Q% s2 K3 |5 r3 r
A:Unit cost 单位成本
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$ i5 I9 k$ d. [. \& F+ }39.The condition or cost of an item as it is purchased from the supplier is called:
$ B! u* Q: t, T# ?9 P v从供应商采购的物品的品质或成本叫什么# \' V* W" v1 o) z
A:As-purchased cost 购买的费用
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2 | e+ B3 Y& S% e/ D' W40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 O7 c7 U3 o" d在新货到来之前用于日常所求的必要库存量叫什么7 U" _" ?6 G8 U2 X4 f" y) Z
A:Parstock 基本日常最低库存
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( \5 Y+ Q( a! f# z& y# O41.Which of the following abbreviations is used to describe the proper rotation of stock?
# ~5 L4 B2 w8 @2 a* G! t! w下面那个缩写是用来表明正常库存流程？; c, S4 s# \4 A( v. r
A:FIFO=FIRST IN FIRST OUT 先进先出
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3 }0 o. n- R m8 B% R) P/ M42.Which of the following knives is used to turn vegetables?: K. X _7 \; M- t6 N; Q) X
下面的那把刀是用来打开蔬菜吗？ Y* i, |! N l* c3 y# ~; Y5 M# M5 v
A:Bird's beak knife 鸟嘴刀
$ `# P! c$ H" Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; Y7 S b8 H" X0 f/ A/ O8 Z. }0 S
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43.What is an instant-read thermometer best used for?" ?8 Y# T, C% h- d8 k5 A L/ ?
即时读温度计最好用于那方面？1 O# j" n3 b- v$ x/ }, W- V6 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度# v) e/ W* f- {6 Q, I
# P2 v- ?8 Z% Y& \" v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? k" a& ~/ F( p5 u0 {+ N# p
下列哪些金属材料受热均匀，通常用在铁板而且非常重
2 X3 ? t" M g: CA: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?; E d7 i$ l* `/ C1 }( k
哪件装备下面有一个可移动的碗和一个S形叶片？
/ m3 C' W! n' n6 [6 \/ D1 C$ P9 UA:Food processor 食品加工机2 L V& c% c$ R$ |* m: Y8 O
http://www.google.com.hk/search? ... iw=1263&bih=572
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# s n6 J" m( y( ?$ D46.Which of the following is not a rule for knife safety?
% t# C. o2 x! c1 ?5 W下列哪项不是用刀的安全规则？ z G+ `! b/ }5 |! D# z# Q# a
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:, S' E: _( V i r
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
3 w! \( C' ?& w) BA:RondellES - x# f4 }: O! o5 ~+ o E5 b
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?- a4 U1 }3 u/ u( t( [3 g
下列哪项是切成小方块用于汤的装饰？; I! ]5 u7 [. R. k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm `& ^! D# K! S+ t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% G5 D2 Y$ Z% W0 E7 P7 d
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！！——
$ W: C* m* W7 J$ U+ p* NA:Gaufrette ( `4 s' w% g& M+ s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. d- o$ H* O3 o+ P5 J, D' I# e8 I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. ~% v' l2 i' Y' EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 i+ S* ^% ~$ ]- S0 h
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ O0 ~% F9 D4 _) n* S+ 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）5 z- @( v$ K! W' }& k/ G
A:Cilantro 胡荽叶 香菜. |# W6 y4 e& q1 `- \( V# p$ r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ r# d1 n* w5 ~5 {* Y f 多香果, 多香果香料是什么; F8 j3 U6 m( |& e0 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- t6 ]6 X- {& H+ Q% IA:A dried berry 干浆果
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5 V, F/ r, P( @3 l/ M% z" C61.Which of the following are used to make a sachet d'épices?& n6 F+ J. r) G/ F2 B
下列哪些是用来做香包德épices？
% M. d/ m: v0 w$ I2 g9 h4 Shttp://www.sachetcatering.com/0 I, A' E8 @: ?. ~# i0 V5 G& w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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3 n; |, X& k) @2 u5 t) M62.Which of the following condiments are not soy based?
: c9 ]9 l8 Z# j2 _) t1 b* j: u下列哪项不是酱油调味品的？
# h6 l) T9 y) T2 R" X nA:Wasabi 日本辣根) C( L) h0 l2 h& }) |! V( I( `7 N
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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:6 B% I4 t3 S) `! R
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：) U0 M3 p: D" {' G+ L( Q
A:Pasteurization 巴氏杀菌
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2 F+ X$ U/ {, S/ _$ c- D64.Which of the following steps is not the correct procedure for whipping egg whites?2 [% X# \( ?) A1 G! ?* j
下列哪个步骤是不是正确的蛋清搅打程序？
* ? S/ l# j5 X" cA: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：# ~9 R Y* X$ S/ P6 x
A:56g and 63g 56克和63克4 U! K. v6 y/ g+ J
- v1 Y2 f; h2 v( s( Q: K66.Evaporated milk is a concentrated milk that is produced by removing4 P1 y9 m9 \& R" D/ U, N( C
炼乳是一种浓缩牛奶 是去除什么做的2 M M5 s* }" Z6 k
A:60% of the water 60％的水
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V, X$ k; @" N+ f67.A method of cooking that transfers heat through a liquid or gas is:/ @7 T( a" j+ N {
一种烹饪方法，通过转移液体或气体是：
2 ?# V6 K% n5 ~- D/ x9 BA:Convection 对流& A9 R9 U3 h4 {6 v; O9 H
$ f9 V" v9 k' s. K/ B9 Y9 z: M' C68.The cooking of starches is known as 烹调的淀粉被称为, R1 k6 C7 y$ m7 s9 ~0 \$ F" X: x- A- I
A:Gelatinization 糊化8 K9 }% K N% A- h; N4 Z
; l) Q4 `1 t4 |$ _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？8 ^2 ]9 x+ }/ y+ \
A:Braising 烤
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) i6 s0 c5 h4 Z1 K70.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：/ L+ c+ d8 \0 j1 ^& {9 v# U; C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 i5 y& D2 y6 |, T) F$ e2 R
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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 M1 _3 f" ~# M# d1 o
A:Fumet 原汁1 T) P& O5 Q' O
( B1 }1 Y: B( @9 U$ B72.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7 F! n" h6 ~ d* u, X
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜5 i. g# |* d2 @- l! m, n
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73.Which of the following is a principle not used in stock making?; o5 J# Q+ Q* U. \. g( T
下列哪一项不是用于制造高汤（低汤）的原则？- w: w* u1 U: v7 r+ r) t# t
A:Start the stock in hot water.开始在热水中操作
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+ x3 m1 a- B. v, a+ P( i- X74.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6 F; A! F; }9 h: U. C
A:Remouillage 法语熬汤
1 W# J, w h, @7 Y$ g' {2 Ohttp://www.haibao.cn/blog/post/176242.htm |
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