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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:
s4 ]% u% X2 A. F$ @# p; z哪位厨师最早带来高水准浮夸的美食' ^2 ~ q1 R. ]2 G: H
AAntonin Carême 人名 安东尼·卡罗美
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) b& v' C+ u) ?5 Q# p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 i7 \ C/ |" Y2 v) v: \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 h* d) L* F7 V* N \! ]+ AA:Cast-iron stoves 壁炉5 S1 |" Y [: l/ y2 m
http://www.usstove.com/products.php?id=6! h: k4 C2 Q9 [* k- _2 c( o% E
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28.The French term used to describe the roundsman, or swing cook, is:
4 S* {$ t2 y7 v& i, Z' U4 w法国术语，用来描述roundsman，或摇摆厨师是：
3 K/ a1 [2 z% W5 O/ J0 dA:Tournant 图尔南8 E0 ]# K: H [* @; j
% r* K4 \, p. q+ P Y% R29.Another term for the wine steward is:& c9 K, v3 n3 ]5 Y/ P7 B& o4 W
葡萄酒侍酒师的另一个术语是:
4 g4 O: T1 S3 M( WA: Sommelier 侍酒师) ^: M$ g: x- X' ?- q: R
3 A- H$ f/ ~; Y( {0 T7 D2 a30.Molds, yeasts and fungi are examples of a:
J i7 e- j; `/ k3 E霉菌，酵母菌和真菌是一个神马例子
/ h+ T: @* A: o, QA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! R3 p% D1 m7 z9 Z根据加拿大食品检验局，食品的危险温度区在多少之间：
8 ?6 f" f, n5 z1 I7 N9 _% PA:40° and 140°F (4–60°C) 4-60度- Q* K; g- q) s3 V1 v2 O
) H" G6 u E1 b3 q32.All bacteria need the following for survival:
2 s& s# S3 |1 x6 f( I5 z c所有细菌生存需要以下哪些内容：
) o% }' W. s WA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值7 Z0 S: ]. S6 Q
: r9 T1 s9 C7 }! ]33.Which of the following correctly represent critical control points in a HACCP system?
% `( `& ^ K- q1 Y" j# G以下哪项正确表示了HACCP体系的关键控制点？
7 l: v' T: U9 W, u' pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 ^6 P! O! I/ S
食谱，接收，储存，准备，烹饪，保温，冷却，再加热( N8 ] X+ O! }" S4 j6 K
2 }! [2 X) ]9 p0 _34.Which of the following is not an example of a carbohydrate?
& D: U$ F4 F6 ~. y下列哪一个不是碳水化合物的例子？/ Y. C4 {7 G7 a6 d+ d1 t0 X1 c
A:Essential nutrients 必需的营养物质
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' }) O3 b s. S, t# i9 @2 ?35.The process by which a liquid fat is made solid is called:$ @& U; H4 ~- g9 S7 C( `" x V
液体脂肪做成固体这个过程叫什么3 L6 n' s! i% C! O) _
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
% f- [; v) [/ i- _3 K下列哪项不是脂肪替代品的一个例子! E8 ]% @* H+ l! | f4 R
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
0 X7 D N& X" D/ H2 ?0 }加拿大卫生部要求的产品标有“不含脂肪“包括：+ B/ H2 | ~- R! X9 L6 ]7 l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 w/ h# D1 X/ h2 r
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38.Which of the following is not a problem associated with converting recipes?
3 q% U" O6 H9 |. |+ z4 d下列哪项是不相关联的转换配方问题？
6 ~) h" Y6 s* K+ _7 E' Q* ^A:Unit cost 单位成本
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7 k9 `0 Y7 t, S; I3 l39.The condition or cost of an item as it is purchased from the supplier is called:' K/ M) R) a0 h3 j5 U: F# g
从供应商采购的物品的品质或成本叫什么
W1 K, m: S# c* s, ^1 JA: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:
) R3 I2 [( J' H在新货到来之前用于日常所求的必要库存量叫什么# m. I5 F. z, W" y/ e3 B p
A:Parstock 基本日常最低库存
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- N7 e. C3 F) d) @0 Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 i# R# P0 W+ I9 S" k下面那个缩写是用来表明正常库存流程？9 Q; T2 ^4 T" l. r% R
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ b/ d% s; S+ M2 k7 n' x42.Which of the following knives is used to turn vegetables?
B0 m! K5 K2 c下面的那把刀是用来打开蔬菜吗？
! I- w3 A6 R- XA:Bird's beak knife 鸟嘴刀
+ f6 S m1 N* V3 R- nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. x! z$ p3 ?2 |! m) d7 z) e8 k+ g/ s
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43.What is an instant-read thermometer best used for?) \+ B5 z8 b* c
即时读温度计最好用于那方面？
( w6 J' j0 m! S" J% H! OA:Checking the internal temperature of a roast 检查被考物品的内部温度
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; [# v" C( b# M4 E4 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 l# i3 o) Z( ^下列哪些金属材料受热均匀，通常用在铁板而且非常重2 @9 S- Y8 ^" ] z. j
A:Cast iron 铸铁! \0 N# x. Y" Y( k
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; m D5 ?7 M- P! n) x7 s- j( b5 ]哪件装备下面有一个可移动的碗和一个S形叶片？
* M* W! l4 z9 _% hA:Food processor 食品加工机
" s5 K: p" M% ?$ r+ W' a- }% V0 x$ r3 xhttp://www.google.com.hk/search? ... iw=1263&bih=5724 s" Q6 `& x* V
+ U" d) K2 P; i* u46.Which of the following is not a rule for knife safety?
5 m t: k* P l下列哪项不是用刀的安全规则？
: p1 o; a9 `, K' z: vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) q2 {4 R! F2 O* _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% S3 s: W; c$ X7 S/ a把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 h$ P- H# j Z0 |A:RondellES
6 T1 b: R& W8 C+ W. T% zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
. y. z8 o9 n5 L' I1 ]* x下列哪项是切成小方块用于汤的装饰？
9 [' T, r2 C5 O1 t1 W( Y7 z& l2 AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' N, r3 m2 o2 Y, Q5 g' R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 Q- b$ O2 `' ^! ], o% 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！！——9 F. z- R7 g* b; C9 m
A:Gaufrette + Q& P: u5 V1 d4 V5 |5 q$ s4 e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! y) {0 P/ V% }5 Z i- pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 B- y0 f- o3 x0 [, [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% S+ {( Y7 Q5 \3 v y, X; I
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" \2 |; e3 q( `: q b- X; s
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）
, t2 @3 z& t2 U" vA:Cilantro 胡荽叶 香菜! U3 E4 t& A" h- e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# z. M& I$ M' e/ w* v. s
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60.Allspice is made from:; @; j4 e3 F3 _
多香果, 多香果香料是什么/ @* S9 B! A! B1 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 }5 R! |7 F$ e( i6 N! UA:A dried berry 干浆果
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; a+ W( a$ o- d% z61.Which of the following are used to make a sachet d'épices?* a |2 n/ [* m2 w$ p- p. ?$ F' K3 W
下列哪些是用来做香包德épices？
* H X- l' T7 t4 k, J% U" c3 |1 mhttp://www.sachetcatering.com/
k0 g- M9 F% a3 N: U$ TA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香/ d7 p( ?: J7 O; z A
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62.Which of the following condiments are not soy based?
# z, z. | b- B( h. e9 J下列哪项不是酱油调味品的？& Z6 f2 b% B' F4 @5 W4 o
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:
# M4 ]8 y* J0 z8 h8 F; l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：
, ^" v: D' p* O) ~( L3 sA:Pasteurization 巴氏杀菌" u8 w5 u: f1 W
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64.Which of the following steps is not the correct procedure for whipping egg whites? x- _2 D1 [- d5 A+ }5 s
下列哪个步骤是不是正确的蛋清搅打程序？
; M# }0 Z7 j# W$ N, m! m' [" V, LA:Allow to rest before use. 允许休息后方可使用。
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5 o" k! l# t* q8 @65.The weight of a large egg is between:一个大鸡蛋重量介于：* H, P, B: z$ X$ s
A:56g and 63g 56克和63克- f9 A' u5 W ~. @: E( D& T
4 m1 f: l5 a8 Z2 n, Q66.Evaporated milk is a concentrated milk that is produced by removing- T+ }* u# E1 ?0 t( |& ]) u, H
炼乳是一种浓缩牛奶 是去除什么做的) h0 K6 V$ ]9 ~" P% f
A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:
1 k6 [- h) ~8 p8 A一种烹饪方法，通过转移液体或气体是：' c |/ P V: Q
A:Convection 对流
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4 y7 ]3 o# S5 [$ m7 a68.The cooking of starches is known as 烹调的淀粉被称为
- Z# M" P) ^! \9 |. u0 H; x$ ?# ^A:Gelatinization 糊化
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4 c' N7 j5 x% ~9 f+ M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？' e- U | {% ^3 U/ R
A: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：
5 ~% C% M8 a/ V! Z& UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; ^$ z* r. f3 K( A
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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; B8 b; a" u; d( ] x0 d. \& ?; O
A:Fumet 原汁! Q6 q, v& |8 V6 U
8 N' T" n& ?, L( B" f1 ~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; G! E. \' a/ `' l NA:Carrots, onion, celery 胡萝卜，洋葱，芹菜; l6 y+ Q6 [5 [- l1 `: m
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73.Which of the following is a principle not used in stock making?
0 D% m* h$ |5 I" N下列哪一项不是用于制造高汤（低汤）的原则？6 a& `/ p; @, D ^
A:Start the stock in hot water.开始在热水中操作6 N6 s3 R# a# T( b( E
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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
4 u/ Y- O H- o* D" lA:Remouillage 法语熬汤
' ~/ n2 J$ ?2 T6 g) @http://www.haibao.cn/blog/post/176242.htm |
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