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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:
7 r8 _; n% n; [6 _' S5 E哪位厨师最早带来高水准浮夸的美食
6 I! Y$ g+ \4 a' y2 r* B, HAAntonin Carême 人名 安东尼·卡罗美
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" i6 U; S- {! S- O5 {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 X& U9 h6 d3 a2 | q, g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 ^; F$ D0 H( c, i' s
A:Cast-iron stoves 壁炉
9 s1 S: c5 Y+ C" Fhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
# \, h( K5 |5 G- C法国术语，用来描述roundsman，或摇摆厨师是：
: h. i5 w4 |0 NA:Tournant 图尔南
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29.Another term for the wine steward is:
) t- [0 _: p' U' f8 Z葡萄酒侍酒师的另一个术语是:
, G0 s/ ?9 ?% @A: Sommelier 侍酒师# p% v& h& M2 {* v
/ c+ K8 ]# h# [9 G# j; O/ P30.Molds, yeasts and fungi are examples of a:3 R/ t) ?8 g& H0 S& s% ?. L* [: T) {
霉菌，酵母菌和真菌是一个神马例子
( f$ o% y/ ~, O. K! wA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& M5 S7 l! N4 U/ {" I6 i; |根据加拿大食品检验局，食品的危险温度区在多少之间：
3 r) V( ?- ]8 N$ @ q) t- ?A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:8 N4 W! |! H0 d1 w5 F: U9 x
所有细菌生存需要以下哪些内容：3 F2 A5 Q" Y6 \* ?- R3 y
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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; L5 L2 U: [* e L- L) ]33.Which of the following correctly represent critical control points in a HACCP system?* G1 M% P) F0 i# X3 m# y
以下哪项正确表示了HACCP体系的关键控制点？ T9 I4 @& Y' ^# U. r D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : L& N' Q: X6 n; k: K
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
% j2 i/ N2 R1 w下列哪一个不是碳水化合物的例子？6 o& ]4 ^( n! ]2 J8 m7 t7 G
A:Essential nutrients 必需的营养物质
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o. `6 C; u& G) ~35.The process by which a liquid fat is made solid is called:
: N2 J& p: I; J: H* A, _! H m: P& r4 D液体脂肪做成固体这个过程叫什么2 i" G5 A M" e# t% n. N2 I! M
A:Hydrogenation 氢化
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1 n3 L. F2 ?: B/ }# |36.Which of the following is not an example of a fat substitute?
* V I2 t% e9 `. W0 K* {- C' H下列哪项不是脂肪替代品的一个例子
8 _6 [5 u. E) V* T) w- JA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:6 S G* |# c9 |" V2 Z3 \+ J& D
加拿大卫生部要求的产品标有“不含脂肪“包括：
. G2 D# |6 r0 W! S: xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 O: Q/ K# x: u! c
4 G$ p" x- C0 y, R38.Which of the following is not a problem associated with converting recipes?- L3 o" P0 g8 V9 N, G, z3 ]
下列哪项是不相关联的转换配方问题？9 s% `, I! ?$ e3 P/ ^5 |$ \
A:Unit cost 单位成本3 z% l0 Z3 C0 J: q; ] M
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39.The condition or cost of an item as it is purchased from the supplier is called:
0 o+ a" o5 J3 a. L从供应商采购的物品的品质或成本叫什么
1 z: |+ E) o9 b+ f* B/ EA:As-purchased cost 购买的费用
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! Y" e2 ]$ h) w5 M5 u40.The amount of stock necessary to cover operating needs between deliveries is known as:1 F' I# \" S( O. {% e8 ~/ x
在新货到来之前用于日常所求的必要库存量叫什么
5 T" L1 Y- A$ T$ ]" c) mA:Parstock 基本日常最低库存1 l6 e$ R2 J( C9 y4 V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% v8 B8 n! x6 s& y
下面那个缩写是用来表明正常库存流程？
2 T6 ?. A! m! T. Q7 P' m uA:FIFO=FIRST IN FIRST OUT 先进先出
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- w& i$ b. r" K& l- H2 V6 e, N" V42.Which of the following knives is used to turn vegetables?
6 _) X, u' {( h; p q下面的那把刀是用来打开蔬菜吗？
S# g6 d: H0 j- AA:Bird's beak knife 鸟嘴刀
7 [1 D8 V- ?' O7 w. Z5 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
9 R+ \1 X/ m3 k5 E/ K即时读温度计最好用于那方面？
: x$ m% q2 P6 P; h# m: @# eA:Checking the internal temperature of a roast 检查被考物品的内部温度, u- z' L: c+ Q0 B
: H" E) w' r6 h" ?1 b: c5 M F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: B' X* G& p$ H0 h9 @0 `下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 X* w! Q; @! i+ XA:Cast iron 铸铁
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+ @8 D8 g9 n8 }. i) b& P/ k _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) y. t" p6 Z1 J3 U哪件装备下面有一个可移动的碗和一个S形叶片？
2 T3 G B+ k; Q& G2 _0 ?; d! kA:Food processor 食品加工机1 n5 F" O. I c$ D: D5 r2 N l
http://www.google.com.hk/search? ... iw=1263&bih=572
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) I# x8 w! Z. P; x8 h" e46.Which of the following is not a rule for knife safety? ^- ~; W5 c3 g$ _
下列哪项不是用刀的安全规则？5 e h+ R* K$ p
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:
2 c- V6 o7 {2 y. t把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
: ^% y5 q% Z7 n/ Q4 q2 qA:RondellES b* ^7 e' o3 E, Z9 r U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 F, c2 O8 o1 w: `% b' H
' P8 j, ]" P; p9 c+ K' l( z$ K48.Which of the following is a diced cut used to garnish soups?
4 e& T) c' g1 Y k3 M( j- v8 I下列哪项是切成小方块用于汤的装饰？( N* l+ F# l! Z' R* m
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 r3 U3 H0 R8 |' X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 c3 f" Q8 ~& {4 h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！！——
; B" d% t; G/ `# E! i! \A:Gaufrette
: s& c! ]* D2 O2 Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' t0 _! G9 k2 |! Z4 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* }; k) _( U) r+ uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ I( W' w% X \9 l, V; _& u; y: y" M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 H# ]; p+ q! t1 H s
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）
% o8 j) f: }! k. v# d9 cA:Cilantro 胡荽叶 香菜2 C `. ~) S0 F! m, g) G4 c& y: D. R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& n: B% `' W D3 I" u
7 y' w U; Z8 v1 @8 m% m60.Allspice is made from:
+ S& c3 _ I# Z. P 多香果, 多香果香料是什么( h( P3 p8 H0 y) ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 g5 _( c1 ?3 ? ` C
A:A dried berry 干浆果1 B1 U8 V( s3 b- P2 {
% t& L& F1 K( n+ Y5 k, n9 d# Z61.Which of the following are used to make a sachet d'épices?
! @1 [1 i4 P* {下列哪些是用来做香包德épices？2 ^ ^# l* y! K. _6 f- Q
http://www.sachetcatering.com/
& ~+ C1 T0 Z: t( G8 o- fA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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X; w, S. H7 U1 A. X. _0 D$ T62.Which of the following condiments are not soy based?% K O6 B3 q I4 n; L- [; I! p) x
下列哪项不是酱油调味品的？4 b, ]' c2 l& G1 W4 \% q0 L9 j
A:Wasabi 日本辣根+ i" X% e) y3 j( `$ x+ R
+ U( L1 \( V2 Y* H) U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 @# K0 A J) G1 x& ]7 b0 j8 W: o5 ^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：
- i) r* I/ ~: J2 fA:Pasteurization 巴氏杀菌( S! ^. r9 D; A# W. A: x6 @: i
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ W! X2 M! O8 y8 ?下列哪个步骤是不是正确的蛋清搅打程序？# s* z! A9 |, i) Y
A:Allow to rest before use. 允许休息后方可使用。( x* ?8 Y: q: e- H1 p4 M
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65.The weight of a large egg is between:一个大鸡蛋重量介于：$ a5 A3 v2 @$ U, g$ l4 {0 H' P
A:56g and 63g 56克和63克
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; T2 F1 q8 ~- W% l66.Evaporated milk is a concentrated milk that is produced by removing! x$ a9 i7 o$ U `0 n5 c
炼乳是一种浓缩牛奶 是去除什么做的" v/ g( z2 L" @" U
A:60% of the water 60％的水( t) W+ s ] \
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67.A method of cooking that transfers heat through a liquid or gas is:- a6 r5 k! {+ r5 g; K
一种烹饪方法，通过转移液体或气体是：
6 ]- _. ?4 F4 N! j% JA:Convection 对流
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: M, w# k$ x6 ~, Q0 j# S1 e( {+ \" H68.The cooking of starches is known as 烹调的淀粉被称为& ]2 A2 E6 `, N7 e( ~( w
A:Gelatinization 糊化+ N- @+ N* H' I; S$ t- c( G) V! w) S
" `2 i }: |4 [+ W1 M; z2 w) m% x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？ o3 L$ _0 k3 h7 N* @% J
A:Braising 烤- [4 N: ^* Y1 E2 [
8 L4 n8 A2 z, c. O$ k: [- I, {5 G70.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：
7 h u4 ~+ g) x! B3 ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ e2 O. t4 U2 j; d5 ^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
1 n+ r R6 l% j" y; LA:Fumet 原汁& U, ?4 |2 |( l" `, }
: Z* J0 a, d+ S) [6 E* G3 N72.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
0 p5 a3 a2 t8 i& x8 f" x; IA:Carrots, onion, celery 胡萝卜，洋葱，芹菜$ w# i5 a* c8 q$ T
2 p: M0 C" X7 p: \& z73.Which of the following is a principle not used in stock making?
: t# e3 U9 Q* N& J- |下列哪一项不是用于制造高汤（低汤）的原则？5 [/ N2 T" u" P. g1 C4 t- j
A:Start the stock in hot water.开始在热水中操作$ g; n, j. H* O8 Q, o
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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
- R* U7 `" @: T2 U: `A:Remouillage 法语熬汤
+ X1 E6 @) d" uhttp://www.haibao.cn/blog/post/176242.htm |
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