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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:6 q d! G3 E. K5 |+ u
哪位厨师最早带来高水准浮夸的美食
. v' Q/ e6 }* U4 m+ l5 y& e RAAntonin Carême 人名 安东尼·卡罗美: R3 s* ^8 K$ Z/ M0 u
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( j2 h+ w2 \9 h$ c& ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* k0 L0 u# X6 U1 P0 N
A:Cast-iron stoves 壁炉
8 E3 }% |$ s% q3 T: B6 x4 C# p( y# r: Ghttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ P* w6 o) Z# ^* N
法国术语，用来描述roundsman，或摇摆厨师是：7 f! Z3 q. R: F1 Y
A:Tournant 图尔南
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: r/ `/ q6 `: v/ o9 E) D" X29.Another term for the wine steward is:2 J( O+ l) ]$ d9 R) s
葡萄酒侍酒师的另一个术语是:
6 E: p8 x2 q' @1 H; |& hA: Sommelier 侍酒师. p9 m& _1 j& r
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30.Molds, yeasts and fungi are examples of a:8 D8 b8 X: x1 B: W# p
霉菌，酵母菌和真菌是一个神马例子
2 a9 z, _* k8 o9 n: V; r4 t( `A:Biological hazard 生物危害/ r6 @ h% V2 m4 H) L$ |6 D
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 ?3 g8 l7 I; Z: X根据加拿大食品检验局，食品的危险温度区在多少之间：! h0 d3 x) L( j! ~* Z
A:40° and 140°F (4–60°C) 4-60度
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' t; W4 F7 k8 Z8 w- p32.All bacteria need the following for survival:! S; f+ F# M6 w& ~& K9 X- i( f
所有细菌生存需要以下哪些内容：
. U; ^; d: V' V6 }5 t* YA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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5 w! n3 X! F. r33.Which of the following correctly represent critical control points in a HACCP system?
+ m+ b. D. e* Y- t! H+ b以下哪项正确表示了HACCP体系的关键控制点？( [; e( `! o. N0 ^" ?/ k! l5 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * {7 r2 T2 j: [% G& @9 I
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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) x0 u+ l, k% K; r; I34.Which of the following is not an example of a carbohydrate?
?, l: }5 \: ^, d' s+ ~6 T h2 Q下列哪一个不是碳水化合物的例子？( o' ^3 x2 ^6 ~9 q3 o0 v$ Z
A:Essential nutrients 必需的营养物质' `9 @" Q7 w4 p% B
~% F2 x" f8 D$ z4 O35.The process by which a liquid fat is made solid is called:
o+ o0 E/ E+ Q8 h, w, i- f: y ~ S液体脂肪做成固体这个过程叫什么# a& Y3 o: c2 O7 x3 i
A:Hydrogenation 氢化0 M* l9 O' w v" K; t: g
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36.Which of the following is not an example of a fat substitute?1 u+ Z) t/ T3 ]# A L0 d
下列哪项不是脂肪替代品的一个例子
& X# g. H1 G2 c1 s4 p- lA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
, c! X1 p; G- Y# [8 {* _ {# E: B加拿大卫生部要求的产品标有“不含脂肪“包括：
/ l, ?/ l) r9 Y4 ^5 f7 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 Z# v3 n; x9 V38.Which of the following is not a problem associated with converting recipes?
3 R, f4 P8 l3 b9 p0 _) ]; ]下列哪项是不相关联的转换配方问题？
# i8 ^2 G8 k6 dA:Unit cost 单位成本( S7 p A. ` q- }4 n/ q/ r
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39.The condition or cost of an item as it is purchased from the supplier is called:
+ I, w% y, i+ O8 C! D从供应商采购的物品的品质或成本叫什么
5 n: e- X1 ~& K3 G% e2 GA:As-purchased cost 购买的费用( Z2 b7 _! R, p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, ^: Y. Y' m" w6 a: H在新货到来之前用于日常所求的必要库存量叫什么
1 M( R" ~% p1 a( N( t) [A:Parstock 基本日常最低库存
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% b8 a) B# n$ g9 x4 c5 l41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 g9 o$ V1 w: @) X" z下面那个缩写是用来表明正常库存流程？% [5 C, i0 r. T# e' L
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?
$ z) z8 L# R, z, g8 Y+ n下面的那把刀是用来打开蔬菜吗？
; P9 |+ O$ Y/ p( }0 @ e( vA:Bird's beak knife 鸟嘴刀
$ m5 j. R' z- f4 q+ p) J8 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?: T7 _$ N) j; W& j' \
即时读温度计最好用于那方面？# H. ?- N8 H9 J2 d" ?& n
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ a* C5 D# A' T1 j. ^
' M) [8 {: [, b% R+ Q7 ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ y* d/ ^9 q- O$ ~4 |! i5 n
下列哪些金属材料受热均匀，通常用在铁板而且非常重. G; |* @. ?; ~7 y# ~
A:Cast iron 铸铁 R$ i: ~8 L0 g
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( L" D) `8 r! v* h0 }哪件装备下面有一个可移动的碗和一个S形叶片？) k1 t( i, c \8 R
A:Food processor 食品加工机
`- z1 v5 ]$ H2 m; W* e* O; whttp://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? W& }; ]' U* x' N
下列哪项不是用刀的安全规则？8 k5 i% N. i% i: o+ I. Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 I% P! Q9 D! k; Y s* W7 u
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 `7 c) E+ m- R& j# O; _, i把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
/ w2 n# q. [! S% P9 XA:RondellES ( Z3 V ~/ X. S4 y* [" @) N
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?
7 ?0 d6 ` ?( p下列哪项是切成小方块用于汤的装饰？
8 P3 V7 O T* X% w A! c% u- vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# ]; M" |! y& [% c& t* K5 i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 l' J; ~6 Q6 [; s# g2 T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！！——' e3 Z* }0 d; f* c
A:Gaufrette D. R7 y' P5 ~3 ~( V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' [6 U" M. Y+ {( q. Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# Z, ?, N9 r: a# Z. UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 C- E/ S* B6 V9 p0 U! {& L2 U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ G) G+ O8 p" j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）
1 R9 ^& p/ |1 GA:Cilantro 胡荽叶 香菜
; F! X/ [2 F. r* Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 U- l" V4 c) r
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60.Allspice is made from:$ R- V8 e5 t, W- w3 t9 Q
多香果, 多香果香料是什么
* a2 ?2 t. ~9 a0 Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 i9 N! f6 a h3 a+ n4 r2 a$ S+ x) tA:A dried berry 干浆果, d( s( K% Q( H& e
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61.Which of the following are used to make a sachet d'épices?6 y- |0 H* f$ }" |9 _& i
下列哪些是用来做香包德épices？
$ v2 I) J# G0 c5 l! q' r6 e- W2 t/ A3 dhttp://www.sachetcatering.com/: i6 _( |* O& V7 a
A: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?0 c/ n3 f: j4 Q3 f' E7 _
下列哪项不是酱油调味品的？
! v. o. \2 o, g* X) c' rA:Wasabi 日本辣根/ O7 I' ~- r/ A7 m( i" k
) ?0 v r' N) r! d3 w. }9 {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 H& {. _% u% S0 g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：
6 `. K+ `8 I8 {/ E2 i+ P' u" eA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?) x; p5 V- A+ g
下列哪个步骤是不是正确的蛋清搅打程序？
' T8 z1 y% ~6 f1 k7 Q2 iA:Allow to rest before use. 允许休息后方可使用。
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5 b5 ]+ c! d: O% L6 G1 V( B2 m4 {65.The weight of a large egg is between:一个大鸡蛋重量介于：3 ]( @2 d' ?+ J
A:56g and 63g 56克和63克* o, E3 [% H7 K' v1 @# O3 D
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66.Evaporated milk is a concentrated milk that is produced by removing
( H; L6 E* c }* R炼乳是一种浓缩牛奶 是去除什么做的
, J/ ]5 m# C. b& r0 p, IA:60% of the water 60％的水
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# W# p! n) `; \( g* W67.A method of cooking that transfers heat through a liquid or gas is:! J7 {. r1 {% `# n/ i/ f5 G
一种烹饪方法，通过转移液体或气体是：
" ]9 `4 S: J; z( ]* SA:Convection 对流: B9 l/ R" H- o) }; _# b
. J- U, |% @5 J3 b68.The cooking of starches is known as 烹调的淀粉被称为% Z6 [5 {6 I5 ^" ]* K' A
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？9 F" I) V* `) U
A:Braising 烤- ^" Q- \& |" ]: z0 C# e6 B4 ?$ i
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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：2 H* D. D+ W" }2 c
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. S$ K3 [, G4 s& {$ H0 y }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! L/ A, I9 x# o2 t; g' d& | N6 B
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
' z2 s2 B2 t1 F* R3 z7 @/ `; O [A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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8 u. G; z& f: |73.Which of the following is a principle not used in stock making?/ i7 a; b% j$ U- l
下列哪一项不是用于制造高汤（低汤）的原则？
k: D3 |+ z6 M) M9 c4 OA:Start the stock in hot water.开始在热水中操作
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) u# `# y5 \2 G3 Q74.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
9 r* j' V! K) M( s c$ MA:Remouillage 法语熬汤
+ f& h- U5 _7 `http://www.haibao.cn/blog/post/176242.htm |
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