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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:& b: v2 e3 T4 g1 k( |9 y
哪位厨师最早带来高水准浮夸的美食5 X, a6 Y9 P6 j& e& v
AAntonin Carême 人名 安东尼·卡罗美
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; k G A$ v1 c0 ^7 A1 z2 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& a6 n$ U9 G& f3 T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 y6 {5 a1 Z; x+ l
A:Cast-iron stoves 壁炉
5 y# n; V2 B5 i2 K" `7 b& {+ `http://www.usstove.com/products.php?id=6# F& i0 E; j1 _# [
7 w/ T* c# p% ~0 L3 Z28.The French term used to describe the roundsman, or swing cook, is:
; m# q- Q1 ?+ K$ x- X# O1 I法国术语，用来描述roundsman，或摇摆厨师是：, {3 r: e0 H0 Z3 K
A:Tournant 图尔南
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7 ^, ^! `2 u: j1 T0 `29.Another term for the wine steward is:
9 ^- g& G9 Q' [ W1 R+ [葡萄酒侍酒师的另一个术语是:
) S& y6 w, S- z/ ]. W" W3 |A: Sommelier 侍酒师0 z, c5 `2 d0 V1 a
' R" I! F5 W- B30.Molds, yeasts and fungi are examples of a:
$ M5 g( B6 y v7 Y霉菌，酵母菌和真菌是一个神马例子
W$ v6 ^( [% P$ J5 P5 UA:Biological hazard 生物危害 k3 H; f, U+ `& V: I
" g' b+ S2 x7 B$ ^/ }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# t" ?( d6 E! v! A6 T0 _9 l
根据加拿大食品检验局，食品的危险温度区在多少之间：2 E! Q" F/ \) E! X& S" [1 v
A:40° and 140°F (4–60°C) 4-60度
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0 J3 G. F8 x7 L7 ^& d4 b. N32.All bacteria need the following for survival:6 N) Q( h9 p. f0 X' l+ ~. p
所有细菌生存需要以下哪些内容：
* }7 y9 D$ e: x, gA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值. o9 `& m9 ~0 m8 E' ]/ k* D, ^" y
) Q- c/ e/ t% v! ^! O33.Which of the following correctly represent critical control points in a HACCP system? p1 R) K" o# B) }7 s7 @: C' u5 T* G
以下哪项正确表示了HACCP体系的关键控制点？
! ^0 d0 C& m1 Q" VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ o0 M, c; v B# c. |- f& |食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?0 B g, H! k" T7 e
下列哪一个不是碳水化合物的例子？% L6 G& O0 z- B2 C" w: o) T
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:& V& ]3 r) g C' `- ?/ z5 `" Q9 D
液体脂肪做成固体这个过程叫什么9 j9 r A( F8 v$ ^( B7 @
A:Hydrogenation 氢化" _$ a% w* B/ k! U8 W; k
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36.Which of the following is not an example of a fat substitute?! y! d1 H% b- D% r! |
下列哪项不是脂肪替代品的一个例子7 _& p8 h d- I
A:Acesulfame K 安赛蜜K表
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) o$ E% o% m" P0 D. y37.Health Canada requires that a product labelled "fat free" contain:& H( U2 `; U4 h
加拿大卫生部要求的产品标有“不含脂肪“包括：8 D- v8 d1 k) Y/ B, p
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?
/ w! `6 q7 s5 b. L7 L$ A/ N下列哪项是不相关联的转换配方问题？
. o6 G5 c J4 j9 d& |0 hA:Unit cost 单位成本5 \, x6 i) m3 Q- Z" L" g& {; m
7 F0 w- B7 q, s39.The condition or cost of an item as it is purchased from the supplier is called:
2 m* w6 K! d5 ]) Q从供应商采购的物品的品质或成本叫什么
! Z( r7 @. _ ]& O; A$ }A:As-purchased cost 购买的费用' w3 L a" b4 Q
4 d: z$ l/ ~. @40.The amount of stock necessary to cover operating needs between deliveries is known as:
( h* ]2 R& r2 @8 q e6 \在新货到来之前用于日常所求的必要库存量叫什么
( `2 P$ @) w9 d$ sA: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?. }0 k8 N+ S0 p+ _$ F
下面那个缩写是用来表明正常库存流程？
( M) g+ j% u6 \5 X( `A:FIFO=FIRST IN FIRST OUT 先进先出2 ]* S6 E3 U. ]* H! C0 m8 c
0 M+ p0 p$ K5 S; d42.Which of the following knives is used to turn vegetables?
% Q- R h! @6 \% q下面的那把刀是用来打开蔬菜吗？7 u) ^ S( u) A* p: ?& S
A:Bird's beak knife 鸟嘴刀
( Q7 ]& q8 C |* [2 h4 m/ ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) }8 G9 @0 Y/ y4 B
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43.What is an instant-read thermometer best used for?( Y) I% w, Q6 G. @ p
即时读温度计最好用于那方面？
$ B: L z/ V* h! @% T$ t* cA:Checking the internal temperature of a roast 检查被考物品的内部温度% Y/ g" T3 q6 b! _4 i# H
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 _; n# w3 Y% [) ]6 {, D% c; Z
下列哪些金属材料受热均匀，通常用在铁板而且非常重
7 o3 D7 I5 E: eA:Cast iron 铸铁
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% W' ^7 T& m2 _0 z- T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ @& |3 m" H2 b0 T
哪件装备下面有一个可移动的碗和一个S形叶片？
1 Z0 m, |/ m+ I# n' i1 ]A:Food processor 食品加工机
, E; J- u" n5 l o4 s$ Y5 L4 J$ Khttp://www.google.com.hk/search? ... iw=1263&bih=572% }/ w2 F; f- i" a# c- w5 p& G$ w
) x. S2 K& Z( f0 T$ s: r% \! g46.Which of the following is not a rule for knife safety?& U# }' l# c w' J& j) ~- ?. Z
下列哪项不是用刀的安全规则？# _6 g7 H( C; r( G" \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( I- j5 t6 a; c& }- @' y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
Z; M" O, n# F) _' W, s9 v把圆柱形蔬菜或者水果切成圆片状（光盘状）是？- I1 @6 `) p0 {1 k) l( E. P
A:RondellES
$ N) h! K7 t( \+ c6 S% shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( s9 o/ ^( o0 n% q' l* v5 P
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48.Which of the following is a diced cut used to garnish soups?5 B( [ z: q/ ]" e
下列哪项是切成小方块用于汤的装饰？) {/ k9 y; n! W3 b4 l" |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 Y; ?4 X: ]( {3 ?1 ?3 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 X: s7 C1 j, i) R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！！——
5 t* ~- P0 [ |2 Q; P' d9 cA:Gaufrette
! Z* F t- g" h' F4 o# v; F; vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: V8 o* G( C) f$ y! u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) o9 S1 n6 D! V0 o$ bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* s0 h# A, O: m
2 x2 y% B( ^: Y6 I( Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% o5 f m. \1 M/ 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）
- I2 s9 N5 E O- RA:Cilantro 胡荽叶 香菜7 m5 s! b! o" F& [6 q8 n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ M5 R9 x4 g9 C/ V; r# K60.Allspice is made from:6 V% R d7 U( ^/ I1 C
多香果, 多香果香料是什么
9 r' D6 D ]3 K2 w% q; G. uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 \, \4 A. h: }* r2 L' O
A:A dried berry 干浆果9 E6 \( {& A% p' I+ K+ Z" W
" A+ }( o" H% V9 c) L61.Which of the following are used to make a sachet d'épices?6 N( \( `6 q8 P, k5 c! ]1 o
下列哪些是用来做香包德épices？6 q* |; q" r9 C5 j+ U' S. P8 x
http://www.sachetcatering.com/7 G0 {. n; G) J6 t8 a- U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; H, o& n. Z+ g. X- S: Z
4 ]8 t* I+ M) G( ~62.Which of the following condiments are not soy based?
, _8 D- b0 y {% v7 P0 I9 O下列哪项不是酱油调味品的？$ [* s2 Y) G v! \
A:Wasabi 日本辣根
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: h6 S" K7 _2 t6 [! q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, L/ z# f7 _8 G" @4 p* P+ E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：
4 \2 ]$ e" k V" @/ {' WA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 o$ F* d0 A7 w# f下列哪个步骤是不是正确的蛋清搅打程序？
- ?$ ]. T: N2 P9 r" K$ 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：: _, ?; q/ G5 U. L; L4 A3 h
A:56g and 63g 56克和63克
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& \% U3 o0 z, p3 `- B4 [, d- O0 c66.Evaporated milk is a concentrated milk that is produced by removing6 g, ?- p/ k4 b0 V: c6 l5 M
炼乳是一种浓缩牛奶 是去除什么做的
3 \! X5 }) \0 k7 y5 ~* |+ l- \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:
* V: Q( l+ K, `, D& H) U$ [一种烹饪方法，通过转移液体或气体是：
3 R0 G7 x4 t9 `5 J1 ~5 ^3 _A:Convection 对流3 W# J5 r& k$ X* D
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68.The cooking of starches is known as 烹调的淀粉被称为
: a8 \$ J& g8 T5 p. LA:Gelatinization 糊化
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1 R2 s8 r- Y' N# p0 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？% P% v( w9 R: T" ~8 Z' C, |
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：
4 I& B* h8 J! m# e, }' P% nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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 L( k) q( v. Z* H
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
+ C W* S7 Q4 V: C! ~0 E! dA:Carrots, onion, celery 胡萝卜，洋葱，芹菜& F5 Q$ t, V. m: Y) X! f' d
* r8 p2 ]% [/ W8 l, p* e+ m* v73.Which of the following is a principle not used in stock making?
3 `5 V; O. |$ i/ @下列哪一项不是用于制造高汤（低汤）的原则？
; W1 v- N; a; v+ C$ x/ c K7 JA:Start the stock in hot water.开始在热水中操作
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3 d1 b% _% T. M. b! l5 V74.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$ G W6 g& j0 k# }% l3 L
A:Remouillage 法语熬汤
/ b- Z( Y4 H5 _4 v2 ?1 Z, lhttp://www.haibao.cn/blog/post/176242.htm |
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