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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:% m) i! ^" ~! T6 q6 `
哪位厨师最早带来高水准浮夸的美食5 f( W3 x7 D1 ~0 H1 X8 J6 T
AAntonin Carême 人名 安东尼·卡罗美2 B( P$ ^6 \5 F# E f
8 d! u) m z! n' D; W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 `$ y6 g% s% K5 `# _+ x0 E9 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# O( G' J: ?0 q) B) J2 T* s9 KA:Cast-iron stoves 壁炉
6 s0 i4 V! a, `; p0 p; \, lhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:7 [3 q' J( J3 }/ S. d
法国术语，用来描述roundsman，或摇摆厨师是：
% G$ X$ M8 S6 c! |# c# dA:Tournant 图尔南7 P/ S& u! A; A8 J; X
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29.Another term for the wine steward is:5 a9 w6 r+ x' S8 N7 }! Y2 x
葡萄酒侍酒师的另一个术语是:+ ]( Y9 R( l4 x( c$ i, ^3 R. D- H! K
A: Sommelier 侍酒师
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5 R1 G7 ?) [3 c% v9 Y% q- p$ b30.Molds, yeasts and fungi are examples of a:
! T4 d( \2 X9 ~) e* @! h霉菌，酵母菌和真菌是一个神马例子, L4 G' |1 p# L6 S% [7 F }
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 p K4 N- x; a& f# v8 |根据加拿大食品检验局，食品的危险温度区在多少之间：
' P8 ]9 ? _1 t8 X: ZA:40° and 140°F (4–60°C) 4-60度6 ?" {$ M0 T) B3 W1 X& H* ]
+ ~& C: y7 R* _, z32.All bacteria need the following for survival:! f4 t9 U8 y1 ]. |$ x
所有细菌生存需要以下哪些内容：
+ i. D/ ?7 n" f: o Z% B* }A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! Y, _" ?" b0 T5 Y
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33.Which of the following correctly represent critical control points in a HACCP system?
$ i+ p; Q/ N4 q( D/ i1 n0 F以下哪项正确表示了HACCP体系的关键控制点？9 f% H, }/ R+ w, s# g% H+ n& B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! L# o4 m$ X9 O1 O d5 Y食谱，接收，储存，准备，烹饪，保温，冷却，再加热* y4 d. g0 M2 y: z
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34.Which of the following is not an example of a carbohydrate?
' e7 s" o2 V" X4 [0 f6 E0 G! ^( h下列哪一个不是碳水化合物的例子？
9 K: K' n7 C3 X( ]; cA:Essential nutrients 必需的营养物质3 }! T; E W3 ]/ b, {& f- o6 b; y8 `
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35.The process by which a liquid fat is made solid is called: s1 ]0 r, V7 z P0 q
液体脂肪做成固体这个过程叫什么' M9 q; J5 w. d) \$ V$ x
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
- K, T: o$ s* o8 @2 A+ g( F0 G下列哪项不是脂肪替代品的一个例子
6 n7 Z0 S- L3 M$ i" Y- l, }A:Acesulfame K 安赛蜜K表
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0 v1 e6 F$ e( }3 P$ u" u37.Health Canada requires that a product labelled "fat free" contain:
) ]' c Y8 k0 j) s2 t( v加拿大卫生部要求的产品标有“不含脂肪“包括：! t- p1 A, l% G2 r9 q' g, t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. F: S3 C' W: H6 Y
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38.Which of the following is not a problem associated with converting recipes?
9 G. [6 ^: C# ]' E* C. s8 F7 E下列哪项是不相关联的转换配方问题？- b. Z8 I9 T o* u0 b2 z
A:Unit cost 单位成本: |* Q& j* A2 T0 }% n
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39.The condition or cost of an item as it is purchased from the supplier is called:7 @" }+ O8 F$ `& r1 l
从供应商采购的物品的品质或成本叫什么& W2 `, c2 U$ z/ S% W2 G
A:As-purchased cost 购买的费用( h9 I+ i0 k* \+ |
& C" h9 O& [7 ^& H40.The amount of stock necessary to cover operating needs between deliveries is known as:" I, b: U* t( `( [/ x! C9 o
在新货到来之前用于日常所求的必要库存量叫什么1 h: W/ E; p$ S6 i
A:Parstock 基本日常最低库存! d/ t5 F) Z4 W6 w* ~
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 ^4 j3 @% _; Q, V下面那个缩写是用来表明正常库存流程？- G; M$ ?/ e* k2 q6 B# r
A:FIFO=FIRST IN FIRST OUT 先进先出( Z/ s5 d/ q: G% M
' N$ {+ F7 a- a ^% j42.Which of the following knives is used to turn vegetables?
+ _( Z# l7 w6 n; Z3 U" P- v下面的那把刀是用来打开蔬菜吗？
! H) t- H" G2 J) X E; m9 C6 IA:Bird's beak knife 鸟嘴刀- h. T+ h: }5 }$ Y7 H5 z$ Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
/ x* q3 [, _& ~6 ]0 _& b! }2 v即时读温度计最好用于那方面？0 m) _: i* o0 L* {; ]# B
A:Checking the internal temperature of a roast 检查被考物品的内部温度( r e1 H: s' | y" N& ?* o K* K
# L# f6 I! |" u8 M6 u6 a: Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 V( e) }4 I" @( n+ b! x/ u2 m8 F下列哪些金属材料受热均匀，通常用在铁板而且非常重
. m9 X1 |4 q- n+ M+ ZA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 \! }, V& } l' F! `
哪件装备下面有一个可移动的碗和一个S形叶片？+ U' E: e+ [; K7 y, d
A:Food processor 食品加工机2 H B7 t3 ^) w7 j
http://www.google.com.hk/search? ... iw=1263&bih=572
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% X+ [2 J$ Q: @; ~2 t46.Which of the following is not a rule for knife safety?
$ ^" \7 p$ b( x下列哪项不是用刀的安全规则？
! C$ p" ?( f, IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 X4 [- x, F: n e; r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% X$ o! U( ?/ \( \7 _$ g把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 |# y5 O5 {7 `0 sA:RondellES 8 Q4 E% d1 u0 z# U) _. ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; B5 t% ]% u9 Z4 x
! Y N; ~8 R' C2 H& ?$ n$ _! o48.Which of the following is a diced cut used to garnish soups?
! V; k' w \* r% C/ u; T下列哪项是切成小方块用于汤的装饰？" g& ~$ R# ^6 N( s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
O% H5 S4 w. ]6 s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 {' H; r. f. m1 a0 V$ ~下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——6 v8 E( N L% J3 _7 G
A:Gaufrette ' g; c; H) P; g2 [- g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ K1 y* k% K4 h# {- q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ Z/ z+ j5 s4 @) xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: N5 U8 A4 Q( M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ j9 m6 u4 Z9 p% @6 v: P" d
下面的那种草药（香料），用于墨西哥菜，也可作为中国香菜(法香）
5 k) y# f5 y7 d9 gA:Cilantro 胡荽叶 香菜
* ?/ s5 } G- h* P# phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* y8 y5 _! f: l' M& {& N8 ^: H
3 v& B& q$ n6 a3 K; L- `60.Allspice is made from:) X* U& x. c+ B% c/ m1 F( D
多香果, 多香果香料是什么9 u' q, n; V! K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 ?- x( D! I& _! l$ }
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" F' W( m; J$ i' a. h: N" a$ Y
下列哪些是用来做香包德épices？; c/ m2 Q! I9 J' M
http://www.sachetcatering.com/
/ S" w/ I5 W. ~( H! VA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香! q! X/ d3 U) X4 u# ` R
% l" E) x. G8 m62.Which of the following condiments are not soy based?
3 l7 f7 j8 K$ F下列哪项不是酱油调味品的？
* \) e$ ?% J8 \8 x& M/ {: P$ A% nA:Wasabi 日本辣根
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4 `9 Y6 X) c4 G8 `* g0 H4 d" f1 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ \1 e- ?* c6 d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：
! U+ o3 }, D" |9 O& WA:Pasteurization 巴氏杀菌6 @8 t- `! b ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ P: F4 I" w9 m$ o下列哪个步骤是不是正确的蛋清搅打程序？
$ N2 y( J% p4 t+ v, `0 {A:Allow to rest before use. 允许休息后方可使用。1 m! s- U U0 d. R2 \
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
/ k- Q( j- A+ ^# ?A:56g and 63g 56克和63克# D. J. C. z( |* L4 `: { o) X5 X
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66.Evaporated milk is a concentrated milk that is produced by removing
# Y& y7 Z+ M9 K4 L6 e+ z4 q炼乳是一种浓缩牛奶 是去除什么做的4 w& C8 D, h* g8 b
A:60% of the water 60％的水8 M9 Q) Q8 `! |: b; x. ~5 P
3 f& O9 k5 I8 |! r+ N% R U# i( L, c67.A method of cooking that transfers heat through a liquid or gas is:9 ^6 i8 d$ `: v/ M# ?- f) L3 a
一种烹饪方法，通过转移液体或气体是：/ @+ w- o+ O4 H% t6 ]+ s& e, Q: i1 V" E
A:Convection 对流0 k4 F# d; r% P4 ]: I: Z, Z, L
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68.The cooking of starches is known as 烹调的淀粉被称为 X( f; }9 A9 L9 P
A:Gelatinization 糊化2 F" v$ R( j: o
- M( L- `9 v0 P* j+ Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
3 F9 m t. @" J/ p8 ?1 YA:Braising 烤
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4 I5 T3 l. p9 U2 P, A6 S8 w70.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 F- Q. K4 |3 D7 X1 V; nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 Z! B5 r, T+ j, ?" S
0 {/ J! `; h1 c) `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 |, `! f9 Z/ `9 C9 {& X
A:Fumet 原汁
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3 C8 L5 ]3 s8 Q/ Q1 p/ B- P- 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8 u* M8 S q* ?
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜8 ~0 [' |, a% E+ c1 h
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73.Which of the following is a principle not used in stock making?) ^9 K" }/ s$ o% a; Y9 g1 t- V
下列哪一项不是用于制造高汤（低汤）的原则？
) X% _5 ] ?4 f9 n- ` t! }A:Start the stock in hot water.开始在热水中操作
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2 Z3 _+ C0 J% s9 }: _# b4 I" R74.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) o1 I' p3 l4 `7 s; V' O: b
A:Remouillage 法语熬汤
, M% \/ H5 ^# T, M8 W Y1 Zhttp://www.haibao.cn/blog/post/176242.htm |
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