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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:# X6 A8 E6 A2 ]
哪位厨师最早带来高水准浮夸的美食
+ V1 i" G% \- m) n" z( ^% d7 pAAntonin Carême 人名 安东尼·卡罗美& M& I8 X0 L6 X& S
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 J. P- a J9 t; i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 h8 x! q3 c; u2 {7 d$ g7 o5 z
A:Cast-iron stoves 壁炉; q$ W, ]4 h* j; J) i
http://www.usstove.com/products.php?id=60 B9 N, A( g/ h% k+ }) S5 f! q
6 h3 y3 k* T5 F, t% {) t28.The French term used to describe the roundsman, or swing cook, is:
4 H8 J/ v5 \! @7 h* V法国术语，用来描述roundsman，或摇摆厨师是：
: F0 G8 v! j' mA:Tournant 图尔南( M" M% r g6 ]' V* C
# Y N1 n6 U* K1 ?29.Another term for the wine steward is:
, h* w1 h; p- X葡萄酒侍酒师的另一个术语是:1 V& o2 [8 }: E6 ^) j! e
A: Sommelier 侍酒师6 A- Z. `7 g3 q% l! M
1 I' q5 z0 N+ {4 g* x- {. Q30.Molds, yeasts and fungi are examples of a:
3 I' F# Q8 b. `9 \: } T' T霉菌，酵母菌和真菌是一个神马例子
, L7 H1 L R; G; c9 a0 dA:Biological hazard 生物危害+ u4 G4 _/ g3 w$ j5 f
& R+ r6 l$ n5 E) q! ]' g: i0 W5 A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 |& |3 \) q/ l: C3 J7 F根据加拿大食品检验局，食品的危险温度区在多少之间：
' A( v: \ Q5 @2 O4 H1 A6 sA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
6 v8 m/ T6 r, |: y所有细菌生存需要以下哪些内容：
1 j3 m5 i& f- g+ [" M" ~A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值; U5 H) o/ x; L: |# L
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33.Which of the following correctly represent critical control points in a HACCP system?6 e, ?2 N. _+ U- K
以下哪项正确表示了HACCP体系的关键控制点？9 ?6 a* \! z. Y) @" K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 o+ a' P: t$ Q4 [食谱，接收，储存，准备，烹饪，保温，冷却，再加热& q7 m9 U% S# X. t: x
: e, C4 y/ b( W$ W! q# W5 ?0 c34.Which of the following is not an example of a carbohydrate?
m$ K% r* ~8 a. V' W下列哪一个不是碳水化合物的例子？
3 l: a' A9 ] W7 F$ |) oA:Essential nutrients 必需的营养物质
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; c4 s" z1 l% {& d35.The process by which a liquid fat is made solid is called:9 l. y0 k, W+ h+ R! ]8 ^) T
液体脂肪做成固体这个过程叫什么. P' N: A$ G- `9 b
A:Hydrogenation 氢化
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3 e) d* ?. ]) l/ c0 \36.Which of the following is not an example of a fat substitute?6 J" ~+ m1 i$ {! {: y
下列哪项不是脂肪替代品的一个例子7 F2 u' [; P K( K( |# b
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
+ q0 U3 c3 m0 Y( d3 i! D% b+ \加拿大卫生部要求的产品标有“不含脂肪“包括：
9 u$ S$ L. G- S0 W. [6 S7 O/ n% ^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?
! \- L0 F7 x% c$ M下列哪项是不相关联的转换配方问题？& T7 d0 R% Y/ g H: ?0 v
A:Unit cost 单位成本& O3 F; i' o( e' F8 c5 [
3 ]; G& p: |" s39.The condition or cost of an item as it is purchased from the supplier is called:
$ w2 w/ R( W t- y从供应商采购的物品的品质或成本叫什么) K. v& P _2 F) G9 k$ u
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
- y+ l9 {. @5 d# Z+ w. L; D% X2 t在新货到来之前用于日常所求的必要库存量叫什么
9 j/ }* [2 {* e. hA:Parstock 基本日常最低库存
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, t$ y6 Z% P/ q/ o5 z8 z, E41.Which of the following abbreviations is used to describe the proper rotation of stock?
; J- A% X% k+ o; B: i, }% s下面那个缩写是用来表明正常库存流程？8 f! [% Y7 i7 P& ^4 o4 [3 c g
A:FIFO=FIRST IN FIRST OUT 先进先出% v) h/ y" b; S% q' E
0 t1 {. m; Z/ v8 H: m: F42.Which of the following knives is used to turn vegetables?
5 ]8 {8 R1 w; U6 g! ]下面的那把刀是用来打开蔬菜吗？
$ Y6 O0 i a' r* [0 w$ o6 i) c. m$ p5 vA:Bird's beak knife 鸟嘴刀
7 H% d1 Q! q: [7 \! Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 P) u1 G, b# j( W; b2 Z
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43.What is an instant-read thermometer best used for?. C" H- ?+ A5 s# Q+ k% k
即时读温度计最好用于那方面？* `) A9 A% d& U. e0 p: q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 a' f v- n" F4 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" M/ N _8 |+ ~7 g/ \& ? q下列哪些金属材料受热均匀，通常用在铁板而且非常重
# u- l( z& {$ ~9 v9 [5 @, ?/ [A:Cast iron 铸铁" ?/ c4 B2 [& e L5 e5 l2 @) S V
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( K7 Z# K' s9 n! G哪件装备下面有一个可移动的碗和一个S形叶片？
0 z1 J2 S3 ~) c6 z" kA:Food processor 食品加工机+ ]9 O- {2 z5 _9 A; e' \3 n6 Z
http://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?
2 t. G( K' s5 L2 d+ ? L下列哪项不是用刀的安全规则？
& y4 ~/ \! i* O' A z( `7 k: |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 O& @! z: J9 e2 ~' s- A
# E G$ C0 N' a# h8 Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* u p; G H% w5 @- M# E7 m5 V% U: _* _把圆柱形蔬菜或者水果切成圆片状（光盘状）是？0 \8 o* h2 O& }$ K' i$ _( `
A:RondellES
" `' h, u$ L5 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 [- b) T; x* N( P: C0 G8 \
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48.Which of the following is a diced cut used to garnish soups?
: Y* `7 a0 t1 j: g" d下列哪项是切成小方块用于汤的装饰？
0 R6 R4 N% J' xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 P' P/ ~# r9 U1 W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: o4 B* r+ u- \
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！！——
- G$ K; ]1 E' U$ TA:Gaufrette D. g F0 l; U1 A' p' p$ u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ S& Q6 ] {( ~, m2 v0 Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ u6 { d$ ^' Q: e* s; M; D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; J- h& f* T0 e! h7 c7 U+ b$ M
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 _: c9 T: }+ I* `/ J; ]- w+ 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）% c- y6 V: n2 D |. G+ G6 {
A:Cilantro 胡荽叶 香菜3 _" `/ A, c! e& D! \7 |0 m. G- k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' m- x' b* }. d) E+ Z: F
9 t" v7 ~1 {; h. r60.Allspice is made from:8 [& x$ R" w5 p% _8 j2 e
多香果, 多香果香料是什么
; a1 S! l0 |) N! X; l- z8 Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 T6 h: G" A+ i6 M3 `A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
* u- ?9 g" |. T0 \% X" t下列哪些是用来做香包德épices？
9 g5 {1 }* G% l5 ehttp://www.sachetcatering.com/- p- Q$ k5 k/ a1 z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 i* G$ O2 _* w. q! i
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62.Which of the following condiments are not soy based?9 z- r; x2 J4 M5 u2 B; C$ d
下列哪项不是酱油调味品的？
+ B) J( b% N1 o8 P# ^A:Wasabi 日本辣根
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r. r1 R3 n8 v) p @1 ]8 Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, y0 D9 W% e# 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：
- s) R% J1 N7 \8 MA:Pasteurization 巴氏杀菌8 Q. T4 J+ u5 f' }( ~& V$ ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ ]( e) i+ z) Z" e
下列哪个步骤是不是正确的蛋清搅打程序？8 I$ c. {* [" N* Y
A:Allow to rest before use. 允许休息后方可使用。
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7 l' d( d& F8 [0 U; z4 X65.The weight of a large egg is between:一个大鸡蛋重量介于：
3 B% ^8 h3 r, I1 Y. _9 {2 MA:56g and 63g 56克和63克, B+ O5 Z; D% z. Q* W# E
( s6 T2 ?7 K, x% J9 F* r66.Evaporated milk is a concentrated milk that is produced by removing
1 }0 B) }+ ~! J; ~炼乳是一种浓缩牛奶 是去除什么做的
& Q2 n7 u2 r6 Y# I# |* }# Y' gA:60% of the water 60％的水: F: `! R# `! ~
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67.A method of cooking that transfers heat through a liquid or gas is:9 c; ~. a4 k4 K* L+ C
一种烹饪方法，通过转移液体或气体是：
! _: O7 E& i+ Z3 MA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 G( G) P4 s; g
A:Gelatinization 糊化
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: T: }& `4 N+ P& O& ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？- G( F5 p, w- [& R. Z; f R/ _) D
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：
% b) D' {1 p; m# R: K/ W/ fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 A1 h8 ]) f& Z# r1 y
+ M `# P( h( J/ m71.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! p" r* \" q9 o9 b: a
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/ U! ]& X$ A9 t' \# Z, e7 l1 f
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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$ K( R" _' P% _; [$ L73.Which of the following is a principle not used in stock making?
4 i7 l0 P8 V! K! x下列哪一项不是用于制造高汤（低汤）的原则？
: i! K4 ]2 W8 L {A:Start the stock in hot water.开始在热水中操作" Z8 p/ T" d8 k: |* Y4 @
; V: L. d3 o9 B$ U2 u# D74.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( `1 F" T$ I7 }' c
A:Remouillage 法语熬汤
9 }- A. N8 w& p: Hhttp://www.haibao.cn/blog/post/176242.htm |
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