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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:4 U. V) K0 i% c0 |/ c" B- L, z' F
哪位厨师最早带来高水准浮夸的美食
% B7 d4 o1 Y+ n; x% ^, DAAntonin Carême 人名 安东尼·卡罗美/ q; h N, R" ?1 M5 V) d
. W: t8 H8 A& V1 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 a) m+ L8 R, w" b# O1 B# H% |) J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 M( a2 O: [3 W W# Y0 S8 hA:Cast-iron stoves 壁炉! s1 F* v: d: t' A
http://www.usstove.com/products.php?id=6
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; l/ _0 ^$ [- [5 I28.The French term used to describe the roundsman, or swing cook, is:9 ?0 F! F7 N/ S# u0 H$ |6 S
法国术语，用来描述roundsman，或摇摆厨师是：8 O9 N9 _' @0 D+ C' n z% _
A:Tournant 图尔南
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/ O- C; {. c! B# J29.Another term for the wine steward is:7 A7 W$ H& l8 E' N- `5 J
葡萄酒侍酒师的另一个术语是:" K1 J$ W8 U- {5 [8 y" z2 `
A: Sommelier 侍酒师# ?0 q5 T6 v8 |, J, }& _* N" L
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30.Molds, yeasts and fungi are examples of a:
* K) u5 E9 ]0 }霉菌，酵母菌和真菌是一个神马例子$ m! q1 h" f7 t8 C+ n, R
A:Biological hazard 生物危害. ^( N! p% `4 D- u) t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# _/ v, p& {# E- ]2 l+ I根据加拿大食品检验局，食品的危险温度区在多少之间：
; S9 _/ o) \0 v1 dA:40° and 140°F (4–60°C) 4-60度7 X3 |# V; ^ M, D& W4 ?. |' L
/ \. M& Q+ _. \( d" }. L" v$ G& p32.All bacteria need the following for survival:9 g6 G8 Z. V- n
所有细菌生存需要以下哪些内容：0 \, e' G: z# p# B$ S( j$ B
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值& K, o' T; x; H# G
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33.Which of the following correctly represent critical control points in a HACCP system? `3 X( l N; G2 A/ n$ P& e
以下哪项正确表示了HACCP体系的关键控制点？
' b# m( D9 d& S6 U UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% K8 Y: x, X% w5 H9 @' z食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 m: t, K& H9 |
6 _! U. c% @+ ?3 [/ l/ ]34.Which of the following is not an example of a carbohydrate?8 |5 z5 _1 B. b* u* S" G
下列哪一个不是碳水化合物的例子？+ x$ z5 e/ ]9 U! G$ G
A:Essential nutrients 必需的营养物质/ m1 V# u( M5 ]* \6 R3 Y
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35.The process by which a liquid fat is made solid is called:6 P# x- ?1 P5 p/ E/ P, o% a; n. t
液体脂肪做成固体这个过程叫什么
- {; @3 u2 q% R7 I) H1 u# t" t* }! U4 CA:Hydrogenation 氢化9 [. N f' \! b. @7 L) b
- }1 {( D" L; M+ F36.Which of the following is not an example of a fat substitute?7 l6 ~# J7 F; o4 P
下列哪项不是脂肪替代品的一个例子8 n8 S$ F" t# g7 |/ n) b
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
0 V/ Q$ j# h* S0 E% U( h5 a2 y加拿大卫生部要求的产品标有“不含脂肪“包括：! J% E3 i$ K. s1 U Y9 ^/ P$ U% ^
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?+ ?+ a8 j* y' n7 { b& {% W7 }
下列哪项是不相关联的转换配方问题？9 ^( m. u$ W n3 P; Y
A:Unit cost 单位成本
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' l# s5 i; V8 `! m6 J, m39.The condition or cost of an item as it is purchased from the supplier is called:. @8 @" d/ r) l/ ~& x; q3 Y) z0 o5 Z
从供应商采购的物品的品质或成本叫什么7 v2 k( v. d- i3 g/ l+ W0 Q! N
A:As-purchased cost 购买的费用& K+ q% r v% Q9 a& V5 V
; u) H& C4 `! Y0 K$ s" M# x40.The amount of stock necessary to cover operating needs between deliveries is known as:+ B! t F) j) K z- _
在新货到来之前用于日常所求的必要库存量叫什么
% ^/ o% p! ?/ u. Z9 dA:Parstock 基本日常最低库存# d! U3 @+ Z& L6 p5 e+ ~' s
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41.Which of the following abbreviations is used to describe the proper rotation of stock?4 Y) @3 @, J+ h
下面那个缩写是用来表明正常库存流程？
; c' _+ H" u/ ], g- k( r4 sA:FIFO=FIRST IN FIRST OUT 先进先出1 Y! W$ i% `' ~# r1 ~1 I
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42.Which of the following knives is used to turn vegetables?+ b& ^3 ]4 V3 S4 J3 r
下面的那把刀是用来打开蔬菜吗？* X' ]0 m! \7 h
A:Bird's beak knife 鸟嘴刀
( M' @3 k. Y; _3 ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& g- M9 _( b# n* M# J- [" ?% L
* W, W1 k$ G7 y43.What is an instant-read thermometer best used for?
1 K) a5 h/ B W/ |即时读温度计最好用于那方面？
* Q8 P0 _- S8 N. w7 ~7 h: u3 [1 eA:Checking the internal temperature of a roast 检查被考物品的内部温度, p% i4 n& W ~9 ^2 ?# _
% H* H" [" s: g5 n3 z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: J c" p. ]9 p* o. W下列哪些金属材料受热均匀，通常用在铁板而且非常重) T& _. W9 t# V4 W A5 d1 g
A:Cast iron 铸铁
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7 X: x' L0 |" v( H: I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: y* Y2 i6 m% d6 Z8 f* L哪件装备下面有一个可移动的碗和一个S形叶片？
. E) U: V7 N# j, xA:Food processor 食品加工机
) P8 A3 Y/ f# @) k+ thttp://www.google.com.hk/search? ... iw=1263&bih=572; J, ^8 ^, [3 ?7 q, [! X# d3 h" a
( J; s8 K7 W# u% G; L G4 L46.Which of the following is not a rule for knife safety?
" E O! c* I- n5 t下列哪项不是用刀的安全规则？
9 L1 M4 S6 H: F' N* Y; gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ K2 t9 L3 ~, _8 B7 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% ^. P F# h. ~* L E把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
3 M. E" E3 X9 O6 O9 i' A9 y5 E& y1 g4 a- HA:RondellES # P; ^/ z9 C( V1 }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" X. Q; f. A& ^9 ^, c3 A# x3 p- o
$ j! A/ b. r$ n; M48.Which of the following is a diced cut used to garnish soups?# A2 m( o7 U1 W$ O- x$ p4 b8 s
下列哪项是切成小方块用于汤的装饰？
, |' [/ A: j, @+ s1 OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- y& w9 X5 ^6 l5 M) E5 d9 W4 e* C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; h2 v3 A7 I7 X, b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！！——
) q3 f+ S E. B4 h# Z. }A:Gaufrette
& U, a# ?3 E! H) i/ v: kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- O. j9 U W4 x4 w* X; Y8 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 Y( }7 a( X e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 W/ k7 t4 F+ \6 Z" T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 h( k/ p2 C8 \9 @! Q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）/ q. S) h& ~) d/ P# q3 E* U
A:Cilantro 胡荽叶 香菜6 L/ }# G: g9 x# W7 W$ J$ x9 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 q2 I3 p0 z. D4 W* Y0 g. B
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60.Allspice is made from:! W$ m. z4 t% @8 W" R9 h
多香果, 多香果香料是什么
, ~, f- G+ X( O, Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: p: T) P% l+ x& t/ i4 T- oA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
; _* ~3 b6 Q! u3 L$ p4 D下列哪些是用来做香包德épices？
% w5 ^* m4 |. s4 N( b& H1 B$ u! chttp://www.sachetcatering.com/1 D, d! n& z6 n5 |. p( q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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0 ~, ]6 t3 S T1 K# y7 u4 n1 }7 _62.Which of the following condiments are not soy based?
. }0 @$ A' o, T! O下列哪项不是酱油调味品的？4 }+ ?# {) C! U
A:Wasabi 日本辣根9 }- i* r3 t& c, y+ H( o
2 p5 t7 o2 G6 l6 `- x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) W w; R, _4 ^+ b" D' A/ m% g8 q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：
" F# H6 \) b+ b0 V$ jA:Pasteurization 巴氏杀菌7 _) B3 p- x; }' w
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 a7 \7 U: s* o' `下列哪个步骤是不是正确的蛋清搅打程序？: i- C" N4 G7 W' i1 p6 a
A:Allow to rest before use. 允许休息后方可使用。
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0 J4 X, V* ^( v65.The weight of a large egg is between:一个大鸡蛋重量介于：
/ p' E7 W- J# t, ^A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
' ~' M; M$ M! n# [炼乳是一种浓缩牛奶 是去除什么做的
# q' p5 z) F l/ a1 u8 R3 vA: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:
; f4 J! C, @5 `4 M9 M4 }一种烹饪方法，通过转移液体或气体是：
* I3 m* X5 b r, [; A5 x+ LA:Convection 对流7 Y' r, y( h9 {6 g
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68.The cooking of starches is known as 烹调的淀粉被称为- V+ }+ t9 G& Q7 h
A:Gelatinization 糊化 |3 O$ x1 W. g$ |: v( ~
5 N" e+ `6 h% M! T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
$ d- k! Q3 z2 g, LA:Braising 烤9 i5 w r1 N) ^; \) N
& a4 x( Z' X# Y2 k& V70.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：
! u4 ` m" m( Z) uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ w0 F; g+ b) c& h* [( G. R71.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
5 B" p9 V5 l1 e+ F* B AA:Fumet 原汁5 Z* V$ C) J& J% s
0 }9 S. J, j* f/ A* ]% [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# e0 v8 _9 F% }( _2 Q; u
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜2 K* B4 X1 ^& d
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73.Which of the following is a principle not used in stock making?# X8 c* _: g) W
下列哪一项不是用于制造高汤（低汤）的原则？" c4 F9 H5 Y7 A- Y7 Y2 ?/ ~
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
) M9 j" C/ B0 ]* TA:Remouillage 法语熬汤
2 t. O$ m) U3 D" Chttp://www.haibao.cn/blog/post/176242.htm |
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