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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:
3 H; F9 M6 p: j# R1 L哪位厨师最早带来高水准浮夸的美食
' l: q" S7 `7 A; G& F% \3 qAAntonin Carême 人名 安东尼·卡罗美
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8 e5 h( D1 J6 B2 s* J/ h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 r0 n' F+ S. t" J3 [6 d: G# Q( I% r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 y% N' `/ r7 r0 L4 z1 O1 A- SA:Cast-iron stoves 壁炉" p/ H2 r; y. \+ ~9 T
http://www.usstove.com/products.php?id=6
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4 Q6 a: l7 T% i6 @$ G28.The French term used to describe the roundsman, or swing cook, is:/ C( m3 _; w$ x2 p* J5 a% h
法国术语,用来描述roundsman,或摇摆厨师是:
/ U6 h {8 ]4 |6 @, KA:Tournant 图尔南
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- [1 A1 ?4 V8 o: w5 L D) G29.Another term for the wine steward is:4 \5 m0 n y$ H
葡萄酒侍酒师的另一个术语是:
: n) C' ~: ]0 {7 U$ D+ \# zA: Sommelier 侍酒师! v) V, h* t1 j+ p5 M8 _ E5 X" Q: J7 W
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30.Molds, yeasts and fungi are examples of a:; u% W' K* |* |2 P
霉菌,酵母菌和真菌是一个神马例子
6 H# J# s. M( d& K' ^" dA:Biological hazard 生物危害( e0 D& B4 T$ Q. m5 K7 G& N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; V0 a( n9 ?* |. J0 t根据加拿大食品检验局,食品的危险温度区在多少之间:
, \5 J% X- I$ yA:40° and 140°F (4–60°C) 4-60度5 v; s/ |! e) {5 E3 H6 E+ Y
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32.All bacteria need the following for survival:
3 ~( o- [# P' P, B5 n/ a- t8 }9 ]所有细菌生存需要以下哪些内容:
9 ? l4 q$ h, cA: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?
3 s6 {7 r8 `2 h m$ d以下哪项正确表示了HACCP体系的关键控制点?9 Z$ J8 G# s& ]6 ^1 d* I9 r8 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - Q1 e$ ?+ g* S6 R3 ^: f D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# g3 n; [6 y$ d" C
Q8 V( c: P+ u1 x( y: H" S34.Which of the following is not an example of a carbohydrate?
% p- W7 K0 ]; _2 Z" f下列哪一个不是碳水化合物的例子?
: Z$ L; e0 l% j& RA:Essential nutrients 必需的营养物质8 `0 N7 M+ j/ w7 Q( |8 u% H/ h
7 R2 g; v( u; L6 N1 r& j35.The process by which a liquid fat is made solid is called:7 ]9 R* [# }9 s. S& A, u; S
液体脂肪做成固体这个过程叫什么
v0 U; j! R1 o, g0 JA:Hydrogenation 氢化2 J& N2 c/ w$ }8 g
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36.Which of the following is not an example of a fat substitute?% r1 x8 n# b. T6 K; N7 r
下列哪项不是脂肪替代品的一个例子
: j0 N" M% g5 H& v8 g, MA:Acesulfame K 安赛蜜K表
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0 ]) r$ f" J% d& P u: J( y37.Health Canada requires that a product labelled "fat free" contain:0 X6 A4 b( E) k* k0 E2 [: e$ o3 V
加拿大卫生部要求的产品标有“不含脂肪“包括:5 D% r1 c$ ~% f" U8 P% Q3 o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 f$ m: R- _; p' |" S3 D
( G( A. J4 }+ w3 m* }38.Which of the following is not a problem associated with converting recipes?
4 p0 I( f6 ~6 O6 Q下列哪项是不相关联的转换配方问题?% f+ n5 s9 c7 g; Y. } V
A:Unit cost 单位成本
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$ r2 S7 q( H; A8 l+ l/ f2 S39.The condition or cost of an item as it is purchased from the supplier is called:
" a7 H3 f( w& O6 G% Q0 }/ Z从供应商采购的物品的品质或成本叫什么
/ U' n6 ^5 ?, H1 a7 lA:As-purchased cost 购买的费用
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r9 L" L7 I0 [. Q. [40.The amount of stock necessary to cover operating needs between deliveries is known as:& i+ c2 _8 S- i; d8 D4 |
在新货到来之前用于日常所求的必要库存量叫什么( b8 n# V: ~8 [! v7 U( F0 Y) r- x4 \
A:Parstock 基本日常最低库存4 x& H6 X: J4 c* K1 @) F+ ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- {- R$ O9 w* |下面那个缩写是用来表明正常库存流程?. C. l/ b. p _5 ]& p
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
# h3 W1 e* X; D1 d5 z0 Z, L& z下面的那把刀是用来打开蔬菜吗?$ ]: E5 Y* w' c* J( {
A:Bird's beak knife 鸟嘴刀7 [) b! i( G5 z& ?! ] f2 f
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?
7 r# ~ n4 Z* V/ o3 ^$ _. V0 N5 o即时读温度计最好用于那方面?
# k, N x+ j" _* ^A:Checking the internal temperature of a roast 检查被考物品的内部温度3 z4 J2 h, g% s( l4 V y. v
7 [- _# ~0 \% ~0 {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
}: r- U1 U4 I; k' y# p下列哪些金属材料受热均匀,通常用在铁板而且非常重
. d. f. Q9 I* |4 d' w! b, W$ N9 P6 EA:Cast iron 铸铁: C2 X B" g8 o( R# g$ o& m
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 q1 W( I, \7 N \5 M
哪件装备下面有一个可移动的碗和一个S形叶片?
% `; h# s, v" O# `7 F5 { `A:Food processor 食品加工机
6 P' K$ V' J5 ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?- Y! p0 k% W8 S3 t: F6 W: W+ S
下列哪项不是用刀的安全规则?1 w- b5 A+ E' [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' F6 }! s2 ~+ u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* ^4 W% Y* i) ~: T }* C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, M( `8 G: @" x/ ]# G1 OA:RondellES
5 [7 G; [# ]- w5 f# e- D( v/ E% R7 f9 phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 m4 l4 K+ w [2 n2 t( V48.Which of the following is a diced cut used to garnish soups?' F2 i- X B5 b& o& s @
下列哪项是切成小方块用于汤的装饰?
9 B: e z4 K2 eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: M0 E3 a+ S, b4 g% }. b- j! R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& c ^& F" T7 F: C% o7 I
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!!——
( q" a C1 d7 l' }A:Gaufrette
( T/ b+ m! F+ l' k8 x, Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
u, y' q, _# F) i- amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
~. O1 E3 @4 zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% T3 D6 i0 r c
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ w6 X! s; Q* w1 D7 p# q" c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) Y' d! w" W" t. s1 b$ n
A:Cilantro 胡荽叶 香菜% N+ A, H' D5 j' C- d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" D3 R8 |9 P% [& V( D) I
' k3 x$ k! o! ?0 w2 w& y$ x" F; h60.Allspice is made from:3 O! e5 y$ }9 u: O; M5 ~7 Y
多香果, 多香果香料是什么0 u# B- T. Z- n' B4 C/ a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% b! D" ]" ^+ s W ~A:A dried berry 干浆果
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5 {) x5 [3 [& Q61.Which of the following are used to make a sachet d'épices?
' D: \( l- ~7 z/ n+ b下列哪些是用来做香包德épices?; L/ S1 a7 I# Y/ V
http://www.sachetcatering.com/
6 o# @( q$ N9 Y& w5 Z7 U. hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% W3 F3 H6 \; t2 U9 \) \
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62.Which of the following condiments are not soy based?1 R7 ^) x* P T+ I
下列哪项不是酱油调味品的?
) S. M% N' i3 G, GA:Wasabi 日本辣根" l: P i: j: m# d( z# L4 i
. o2 p" R6 A; S- v3 g5 Y/ K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- e: U9 m% M! ]% T T
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:
$ c: l$ a2 ~5 R5 |A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ K6 j) M9 F* }下列哪个步骤是不是正确的蛋清搅打程序?
1 X( j; q7 U! ^- p# A* t5 yA:Allow to rest before use. 允许休息后方可使用。1 ~, f, v. q2 p, v5 C8 F
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65.The weight of a large egg is between:一个大鸡蛋重量介于:4 {0 @% e/ L' Z V
A:56g and 63g 56克和63克( O- h& q8 o |4 d( e3 h
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66.Evaporated milk is a concentrated milk that is produced by removing
9 ^5 v) u. Q/ _0 ^! } [8 s! v炼乳是一种浓缩牛奶 是去除什么做的
( V0 f0 U# I* Q9 ^* s2 ZA:60% of the water 60%的水
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& I, Z* m) }7 H* F' }. Z; L9 N) `67.A method of cooking that transfers heat through a liquid or gas is:8 ~" l1 z- k( _* J% T. {$ r
一种烹饪方法,通过转移液体或气体是:
( \" U$ S, Z" J0 G. P* E: W5 yA:Convection 对流1 A6 Y1 x- e" \8 `
( k D6 o. k% I' l; P1 Q5 y68.The cooking of starches is known as 烹调的淀粉被称为! `9 e' r2 e# z- p' p
A:Gelatinization 糊化
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; b+ D& y1 X- _1 b9 b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ T" a P x* ]1 h% nA: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: p* J# T. P) i8 N; U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; {- I* ~, {0 h: R& ?4 j( Z71.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4 X+ S( K( [- X% ^
A:Fumet 原汁
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r' U. ^" P% N, b8 U4 a72.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
( c( v8 ^0 |1 `! }6 Y1 PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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4 C% Y* V% k1 l ~8 y- {73.Which of the following is a principle not used in stock making?
+ C0 }" z6 t; T4 k( u4 Z4 g% w! H" \下列哪一项不是用于制造高汤(低汤)的原则?* s; @" v% J) I K
A:Start the stock in hot water.开始在热水中操作
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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9 {+ @# s' q; U
A:Remouillage 法语熬汤! s9 Y' M# N/ F
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