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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:
z3 T/ o, n0 V( V' ~5 S哪位厨师最早带来高水准浮夸的美食
# s' Y8 l# ~4 M* i% P/ h' |AAntonin Carême 人名 安东尼·卡罗美
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2 e; ], Z# o/ ]4 v5 n) Y1 |% O& A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 w, b! t6 f7 r4 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* u, m* Q; B- m7 o- j2 N1 sA:Cast-iron stoves 壁炉
7 ~7 w; l7 @0 H3 K0 \' n2 ahttp://www.usstove.com/products.php?id=6' O" I. @* L( E) q* k
. Q( G9 t& U' C+ }8 m. Y/ Z) V28.The French term used to describe the roundsman, or swing cook, is:
5 Q6 I+ j3 z; r. g' C7 [3 w法国术语，用来描述roundsman，或摇摆厨师是：% @: f/ g5 a" V" ?% L) P+ a
A:Tournant 图尔南
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29.Another term for the wine steward is:
2 [2 E+ @' m" M& T$ m葡萄酒侍酒师的另一个术语是:) h7 O7 g t2 O1 w
A: Sommelier 侍酒师' M& G5 ^+ ~! y1 ~
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30.Molds, yeasts and fungi are examples of a:. ?8 f4 G" {( n1 F N' ?
霉菌，酵母菌和真菌是一个神马例子
8 o) |/ ~( y; o) a- h" GA:Biological hazard 生物危害4 O# ]4 R) {+ w& T$ f& _
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- I' B' k; i, Z) P* q( i根据加拿大食品检验局，食品的危险温度区在多少之间：
@, G2 q9 c. U2 k5 N; G6 Z9 FA:40° and 140°F (4–60°C) 4-60度3 O7 [. S. B+ a4 o4 ~9 b
4 K; I. z4 K3 e0 j' E- e0 g32.All bacteria need the following for survival:
' [$ Q6 Z" J; j8 s) U所有细菌生存需要以下哪些内容：
( @% [5 r+ W" [, f6 F6 uA: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?
; w; i# W, N3 P* p% ~4 Z以下哪项正确表示了HACCP体系的关键控制点？2 t. x K6 A% c4 d) S5 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " n6 ]4 F- A5 o A, M6 ]) c7 K
食谱，接收，储存，准备，烹饪，保温，冷却，再加热6 ^6 \6 U$ a8 t z. m0 f
( T& q, K" [$ i34.Which of the following is not an example of a carbohydrate?
$ r7 k+ F7 E7 k% y, k下列哪一个不是碳水化合物的例子？
& E$ c! M8 f) l- M+ C' aA: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:( W0 ^+ W& `/ K3 N" L0 |9 o
液体脂肪做成固体这个过程叫什么
3 B4 w1 q( |1 ^) s% w. ]' o x/ |A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
# P/ }5 a# y/ q9 ] i下列哪项不是脂肪替代品的一个例子. l( n u5 f; c1 k. S) R
A:Acesulfame K 安赛蜜K表/ D, c& b& q& Q2 z7 \4 o
! E" O4 O: |/ ^) V H2 E. \37.Health Canada requires that a product labelled "fat free" contain:
# x; P7 H ?4 _! t- C( l" k加拿大卫生部要求的产品标有“不含脂肪“包括：* m' @0 t7 I( k1 r) B. i- p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 c5 X4 ^6 }) L$ _" B" I: G
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38.Which of the following is not a problem associated with converting recipes?
. ^2 B2 M6 o. [+ S" h下列哪项是不相关联的转换配方问题？
7 V& y1 t! R- Z0 cA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:2 _, e' y* f+ }% N/ G# P
从供应商采购的物品的品质或成本叫什么
& W- d9 J; n9 L( E) KA:As-purchased cost 购买的费用7 ]9 |6 @$ z- h V }& q9 l' ]
8 ^& W* ]; X0 }40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 b3 g3 L ]3 h. b在新货到来之前用于日常所求的必要库存量叫什么1 [: w; j- i$ P2 ~; w0 B, c; Y- i. r
A:Parstock 基本日常最低库存
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+ }; B `$ j1 K' A4 k" F: y7 q41.Which of the following abbreviations is used to describe the proper rotation of stock?; V! V/ `- U7 k$ U+ ~$ c+ f
下面那个缩写是用来表明正常库存流程？( B1 ~% W* M S; _- U% ~2 L5 k
A:FIFO=FIRST IN FIRST OUT 先进先出; j& g( Z7 [0 Z4 I" h2 A
$ Z. K, {, g- g: V42.Which of the following knives is used to turn vegetables?1 N; T* ?$ |3 U
下面的那把刀是用来打开蔬菜吗？
) A/ G! p- W$ [2 I- Y g3 V; OA:Bird's beak knife 鸟嘴刀: J3 i8 n1 X9 X/ V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( G2 o G7 H% B8 o43.What is an instant-read thermometer best used for?
& P2 U$ L) @2 ]1 [$ ]2 \( v即时读温度计最好用于那方面？$ [; n8 x F/ h h9 K! Q }4 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' }: e |* }, S# Z% X5 s
下列哪些金属材料受热均匀，通常用在铁板而且非常重
; t' b; r/ c. {A:Cast iron 铸铁 n# U$ V @: d6 y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# w; l! J: m W0 p哪件装备下面有一个可移动的碗和一个S形叶片？
+ M# c! n8 M9 Z& o2 f O% l- rA:Food processor 食品加工机
I G0 I6 R6 N9 K4 U0 zhttp://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?# N3 y; z" |$ c' t* b5 E
下列哪项不是用刀的安全规则？8 s% |% R7 c) }9 h" C: N1 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! }. Y$ T/ D3 M' B6 T* }
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 e. a5 D- m# Z6 j8 |
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) k6 f5 D) m. ]& TA:RondellES " I7 G2 g/ |1 P( A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ q; t; ]2 a. S4 a
! j" }4 V7 @7 B8 c" m48.Which of the following is a diced cut used to garnish soups?
1 I$ T" I* S$ @) M. ]" g* b下列哪项是切成小方块用于汤的装饰？
( I5 p ?/ Z# L5 G) I7 t: g- EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 G6 b7 ~; Q9 O$ l( Z) i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# L: n% L' j8 h. f! o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！！——
; F i) D' N0 G P6 G) e% ?2 j: mA:Gaufrette
) d8 ~ o. T( l5 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ A n0 v. s a J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) S" C1 p' {& ?5 m& m- ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# c1 f% S! V& y6 w0 v, E% c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. I* Y/ z( z0 B) z% E* \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）/ f" w6 a7 ?+ C! V6 u; F
A:Cilantro 胡荽叶 香菜) u+ g; c/ [' z! A; \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 c- U! w# h2 k2 I3 F60.Allspice is made from:
6 |& e2 c8 D% H7 |8 z0 ~ 多香果, 多香果香料是什么/ r! \7 Y5 k* w* P, q7 y2 A$ }2 P0 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, ?1 m) U& D+ }* _ mA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?: c# e) I9 Q7 X
下列哪些是用来做香包德épices？
, t1 Q/ l+ ~7 a( l" ^/ rhttp://www.sachetcatering.com/
+ x% Y2 {- w# L. KA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?5 _) c8 `, ]) H9 _7 H$ P' w- e
下列哪项不是酱油调味品的？9 p/ U/ S2 p- y9 |* s
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:" ]# B) O! S4 a$ H5 l/ y, Y
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：* L4 `. { K& S8 P7 _5 D
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?
) Y+ V$ J" }7 G1 R4 R; J下列哪个步骤是不是正确的蛋清搅打程序？6 m* T, P J Q9 X D: s
A:Allow to rest before use. 允许休息后方可使用。, G" n2 y+ x4 I. T2 N9 e7 r# z
) u9 c' F$ j) M+ H( r* u( L65.The weight of a large egg is between:一个大鸡蛋重量介于：4 _. U8 j$ G8 [
A:56g and 63g 56克和63克
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2 d$ ]+ [ Y' z5 s3 T1 d66.Evaporated milk is a concentrated milk that is produced by removing
* Q, }! F: t8 O8 P4 |! x炼乳是一种浓缩牛奶 是去除什么做的' R1 m: f. e! i7 l4 d6 s8 @) b0 x
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:( c7 w1 ~& B) C8 P- t8 u6 s
一种烹饪方法，通过转移液体或气体是：
* Q2 {- l4 F3 c& a! tA:Convection 对流& U! Y. t) k' r$ X& C/ L0 B
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68.The cooking of starches is known as 烹调的淀粉被称为
4 u6 p X" a9 Q% J: f" J* |+ ]A:Gelatinization 糊化
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2 ~( A! a3 [8 h, y5 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
3 T; ?* Z7 {6 e5 X. T+ j E- zA:Braising 烤0 z8 s. \% f( K
. g, a5 x; d* C2 {! n70.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：9 H8 V1 f5 c6 P8 d Z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; T9 f, b) `* o: j0 O
5 A7 f/ V: W3 r- N0 [# i71.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
# ^/ v' W! v5 _) N# p1 Z3 g, h: t- l) rA:Fumet 原汁
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1 I/ X! V. s3 Z0 W, r72.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
3 o/ N7 ]( _- ? ]A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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+ D8 S1 C/ E1 z# \ e9 b73.Which of the following is a principle not used in stock making?
! X V$ ?5 g5 P5 A* |0 L. l7 l. c, p下列哪一项不是用于制造高汤（低汤）的原则？
/ p3 u5 z. E$ G) {1 z6 qA:Start the stock in hot water.开始在热水中操作
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# \. }9 s$ j& r) ^; }: K74.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
! I6 {5 e; A/ j1 FA:Remouillage 法语熬汤
( ~! @* Q! C% y. W4 Ghttp://www.haibao.cn/blog/post/176242.htm |
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