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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:1 d) j0 i& V3 G1 b
哪位厨师最早带来高水准浮夸的美食
5 q) C' w1 ]" N9 L9 DAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 e) ^/ A; F1 h _: K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' Q) _, e3 f- t5 i4 |' l* c/ g
A:Cast-iron stoves 壁炉
" m' v3 E n( g2 @0 r( q- \. d @5 Ehttp://www.usstove.com/products.php?id=6
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# I4 `* Y" O7 E28.The French term used to describe the roundsman, or swing cook, is: I) x# j2 `' K0 |) X
法国术语，用来描述roundsman，或摇摆厨师是：
- t7 ^& C8 S- D3 ]6 M4 g qA:Tournant 图尔南
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6 B! |" d P2 q; K) N29.Another term for the wine steward is:
* }0 K; D5 \$ Z葡萄酒侍酒师的另一个术语是:, _* h3 Z6 J: H
A: Sommelier 侍酒师/ ]" o: X( ?) D+ ]
5 i: @6 z- I8 O( b30.Molds, yeasts and fungi are examples of a:
: |: T6 P0 W2 v3 r/ ~) \5 o霉菌，酵母菌和真菌是一个神马例子
. I% Z4 V) f) ^ P2 Q o2 SA:Biological hazard 生物危害; [3 N, k; @6 T* W% V( |, [
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) c+ B' u! O* A$ W( s& Q- l: p: ^根据加拿大食品检验局，食品的危险温度区在多少之间：( v2 U8 b# \: w% J0 j0 p8 u+ q
A:40° and 140°F (4–60°C) 4-60度
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! G. A V. T+ k' `8 P- ^/ ~32.All bacteria need the following for survival:
7 J; F) o% O& l" I. v+ S* n2 W所有细菌生存需要以下哪些内容： L- V& U& I3 C7 Y9 P8 a" o
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值. q& ~. W; `! [
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33.Which of the following correctly represent critical control points in a HACCP system?3 _. |9 ~$ Z" D
以下哪项正确表示了HACCP体系的关键控制点？3 a( i8 j/ J4 h% U) ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating l# u6 O' L. G8 z
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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2 D* c2 w+ o! ] F/ J4 D34.Which of the following is not an example of a carbohydrate?
% R0 p, v* i6 j" S! I) h下列哪一个不是碳水化合物的例子？1 C5 x9 A5 P7 \/ O& R/ a
A:Essential nutrients 必需的营养物质2 W/ g, ^4 r5 j. ^" c
( l9 }: u7 [% A8 P3 N35.The process by which a liquid fat is made solid is called:
2 j# A, V* Q" W2 x0 K) ~& Z液体脂肪做成固体这个过程叫什么/ M% d# Z6 }7 Q' g3 G) L) O
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! S' A2 z" G! w8 B
下列哪项不是脂肪替代品的一个例子
: |( N+ c( G* \A:Acesulfame K 安赛蜜K表' n; o c8 r3 M$ L8 W* [
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37.Health Canada requires that a product labelled "fat free" contain:
6 |3 S& |8 g z% u1 ^- L加拿大卫生部要求的产品标有“不含脂肪“包括：' Y+ Q- ^2 P4 T4 |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 G6 L) C" J9 G3 _' B+ @" P
. j. c9 g* Z" R- q38.Which of the following is not a problem associated with converting recipes?
9 v& A# p( p& `; }" Z/ g( R. n下列哪项是不相关联的转换配方问题？& y4 c* R& Q) b( e5 g3 ?. X
A: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:
8 f( A6 N. f8 W8 B( S从供应商采购的物品的品质或成本叫什么0 w2 }' h& o9 L9 x4 a% G* Y$ x
A:As-purchased cost 购买的费用
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1 B! k1 Y+ X7 x& R$ G40.The amount of stock necessary to cover operating needs between deliveries is known as:1 @; B7 W- m- Z8 `3 J
在新货到来之前用于日常所求的必要库存量叫什么! v( j9 ^0 D6 p
A:Parstock 基本日常最低库存
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5 ?+ ^0 U$ L4 U/ m7 E b41.Which of the following abbreviations is used to describe the proper rotation of stock?
; |( a- `" z2 W6 [/ M下面那个缩写是用来表明正常库存流程？
1 k' i- I2 R' m; {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?% T5 y- y% @( Y- v. C! q+ A1 Q3 p
下面的那把刀是用来打开蔬菜吗？- F e& Z' c( h3 r) o, ?
A:Bird's beak knife 鸟嘴刀
# I9 q0 z2 Z' U7 nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) {9 X+ j0 W: T3 q& m
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43.What is an instant-read thermometer best used for?
" s/ t3 F9 P, C. j1 @/ W即时读温度计最好用于那方面？9 Q" ]8 e+ ^" v6 Q2 U8 o4 H9 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度; B& e( V1 D' Q% m7 T% u
0 \( P7 p, v# {' x( F' L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; [. h% O1 X' v$ ^ T
下列哪些金属材料受热均匀，通常用在铁板而且非常重
" s7 g6 W. s1 e( u% V9 v/ cA:Cast iron 铸铁, O1 a' |: p# D' {
8 ^1 \5 p5 n8 X! b0 U: h& W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 n/ x) T3 j5 ^6 @. U
哪件装备下面有一个可移动的碗和一个S形叶片？
" F" z$ B6 ~! {- s" dA:Food processor 食品加工机8 t* E: R6 w3 f2 Z. V2 {
http://www.google.com.hk/search? ... iw=1263&bih=572 g. T) k( Q; R
& q8 V4 }! {) D! [' o* @46.Which of the following is not a rule for knife safety?/ Y. Q& P0 b5 A% V0 ?: O( \. A
下列哪项不是用刀的安全规则？7 _4 p/ {2 A3 {) u# ]# _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* X( I4 _3 a( Q6 y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 x0 y+ m/ w. A: s6 W2 y IA:RondellES 1 V9 O( [! B# o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
2 f1 x& C: P# Q$ T4 c7 n下列哪项是切成小方块用于汤的装饰？
9 q6 F; _! O" W8 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! }5 h g9 h0 p$ |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& s7 j6 ]+ b0 I0 B8 \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！！—— d9 I( Y, i7 x; `' o
A:Gaufrette
% E: K( ], [$ P/ S8 ]" o# q- vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 x7 a/ p& W! ^; p7 \, Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. b0 [- C- W" G3 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ s% a% l2 Z) c L, ]
4 ?" ~/ b/ i. E" K" ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ E& z2 |- }" F" t3 L) i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）
% E5 S& z: O8 n ?( EA:Cilantro 胡荽叶 香菜
) n$ c: x8 \* |* d2 @. Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: [7 H" e; j j2 |, T' Y
9 r& ]* N1 z5 d9 V% j60.Allspice is made from: G3 q- K3 y4 ^! T% F# _
多香果, 多香果香料是什么
" r! `' A8 G+ Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) ?* [ ^ a! u2 CA:A dried berry 干浆果+ `9 j" y# |3 p/ n: h
) b; u9 H, Q# D# s. k/ Q/ q61.Which of the following are used to make a sachet d'épices? ?" W) |. v7 t" {
下列哪些是用来做香包德épices？* P/ Q) d" i$ A9 c% @
http://www.sachetcatering.com/+ K! J6 K" X/ E+ O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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& F- T/ y8 u% V62.Which of the following condiments are not soy based?
: N: r9 b) I: ^. e1 v下列哪项不是酱油调味品的？
, m# W- ^; O! d: E% r+ _A:Wasabi 日本辣根
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4 `7 k, Z6 v E4 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 Y3 x% s, U6 \: ?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：
5 D. c q/ P9 M F0 L/ ZA:Pasteurization 巴氏杀菌/ K7 `/ L! @3 Z0 G
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64.Which of the following steps is not the correct procedure for whipping egg whites?( k( m) w# \( v
下列哪个步骤是不是正确的蛋清搅打程序？
2 s3 N R% [0 o' g/ u7 K$ Y z5 x, s# j9 \A:Allow to rest before use. 允许休息后方可使用。
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c6 V# k y* Y65.The weight of a large egg is between:一个大鸡蛋重量介于：
- a1 E1 B. m U& o5 t7 _4 X: ]A:56g and 63g 56克和63克5 `; |$ e0 m6 R1 v5 ~; U: l
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66.Evaporated milk is a concentrated milk that is produced by removing
7 }, k I5 u9 l! Y炼乳是一种浓缩牛奶 是去除什么做的 Y% |- ]8 Y, F7 c9 S
A:60% of the water 60％的水
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# M4 S" H* F$ s# f9 W! t* O67.A method of cooking that transfers heat through a liquid or gas is:
; \0 h" s& c3 i$ a1 J一种烹饪方法，通过转移液体或气体是：
3 O7 q+ \* z K, Z, r7 iA:Convection 对流8 j+ z1 f" M, @2 ]- }
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68.The cooking of starches is known as 烹调的淀粉被称为- ` w+ F2 g w1 @. \
A:Gelatinization 糊化
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* p& D7 J' W1 e/ J" ~8 a. C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？4 }+ u. K: I D6 f) m7 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：
8 v7 W3 H/ l( c- \: b9 a2 NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" y* w; q+ q0 p& g7 h
0 Y$ W2 |) T# c7 I3 O( Z4 x* N& _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7 H( A+ c2 x- X
A:Fumet 原汁# L4 r- {" M6 }
1 T8 I8 t* Z0 K& P& G! s' 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1 S! n) x1 d. O3 p
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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5 m8 q% f- O+ I x! O; Y1 f73.Which of the following is a principle not used in stock making?
2 T7 s, w7 B2 {$ M下列哪一项不是用于制造高汤（低汤）的原则？
2 u/ ]9 ^7 y5 n8 hA:Start the stock in hot water.开始在热水中操作, m4 E5 }7 S. ?! X8 V* [, N
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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' K- x0 Z& r O! R/ V$ p4 W$ F1 V6 t
A:Remouillage 法语熬汤
3 i0 g( e1 F8 C( k/ [( Yhttp://www.haibao.cn/blog/post/176242.htm |
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