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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:" q8 I7 u) T' Z4 i8 \
哪位厨师最早带来高水准浮夸的美食
~/ R9 I- {' M$ k* M, q* tAAntonin Carême 人名 安东尼·卡罗美
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1 k1 z6 z& b! m* E$ Y- U1 o5 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: M& J/ a, b. m7 U. t
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 c. G) e. T% j5 o% hA:Cast-iron stoves 壁炉
& d2 s5 Q) H- C! N7 Uhttp://www.usstove.com/products.php?id=6% v; E4 x8 I! h& p5 i
2 d S+ a- u6 _- g. k28.The French term used to describe the roundsman, or swing cook, is:
9 Y! A$ r" K; z$ n0 A法国术语，用来描述roundsman，或摇摆厨师是：
: V/ n3 U6 b8 AA:Tournant 图尔南$ T& P$ H: M2 X( P: i+ i) N. r+ `
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29.Another term for the wine steward is:, E8 y$ s# @+ H( t( Q+ n: Q
葡萄酒侍酒师的另一个术语是:
7 D. h: l4 b" d6 `' m1 ZA: Sommelier 侍酒师
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3 }" r5 Q' T5 m% i% j30.Molds, yeasts and fungi are examples of a:) i9 M3 q/ {3 |0 P; ]& ]
霉菌，酵母菌和真菌是一个神马例子) C7 R0 X* G `" V, N
A:Biological hazard 生物危害; f$ n3 f! X) h! A" P/ H) B G
; l% B& [% c8 P, E8 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: D$ m+ p+ M2 B W3 d8 w根据加拿大食品检验局，食品的危险温度区在多少之间：
+ o2 @) Q. `. y' w: W% o: CA:40° and 140°F (4–60°C) 4-60度
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0 k1 m' w0 C5 r p5 }. f32.All bacteria need the following for survival:7 S4 _1 i$ s" e( K7 d n. J U3 G
所有细菌生存需要以下哪些内容：
' \4 `; p' x1 Z8 P) Y4 QA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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# J3 A+ W% `5 u# t7 R6 ~33.Which of the following correctly represent critical control points in a HACCP system?& M1 s; M h2 z
以下哪项正确表示了HACCP体系的关键控制点？% U: ]3 _1 [! A- h# X, s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ A: P& n' z( Y- c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?, }/ Y2 q# D$ z+ L: ^5 L- o/ p
下列哪一个不是碳水化合物的例子？* x; e8 [: z2 ]: \8 N$ H
A:Essential nutrients 必需的营养物质
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" C5 c+ B/ P: k( `/ a! M: r4 N/ ]35.The process by which a liquid fat is made solid is called:2 H1 Q3 r+ c8 q1 D
液体脂肪做成固体这个过程叫什么
" t3 }9 F1 C2 Q/ N6 U$ I# r+ e$ KA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
* W2 ?: Y+ l* A3 c& V l4 c R) C下列哪项不是脂肪替代品的一个例子
& l, M$ A9 l8 ?A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
* h9 G! ?' d& e8 p2 y. V# h加拿大卫生部要求的产品标有“不含脂肪“包括：
9 G3 S5 b( G1 i; H0 YA: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?9 `! D3 U! O u+ O5 v c' I" T
下列哪项是不相关联的转换配方问题？* C2 s! m+ B" _1 k- a) q
A:Unit cost 单位成本# k' s) u5 x( Y% C5 Y" D% n5 B
# j" \: m3 w9 L/ s) ]! b* G9 P39.The condition or cost of an item as it is purchased from the supplier is called:3 x. h* v2 q- |2 @$ c* n* D
从供应商采购的物品的品质或成本叫什么: {6 t/ H4 a$ r9 E3 t7 J: L
A:As-purchased cost 购买的费用
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. j7 o& H i8 v; J- L( `40.The amount of stock necessary to cover operating needs between deliveries is known as:
) K: D; A; C/ M& V8 r9 u0 a在新货到来之前用于日常所求的必要库存量叫什么
- y/ Z7 G% ^& K, QA:Parstock 基本日常最低库存, q/ b/ f5 z0 U. |/ N0 b" Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?, W/ d# s! z% P6 a0 F
下面那个缩写是用来表明正常库存流程？4 [( G. G& D/ \$ {# U
A:FIFO=FIRST IN FIRST OUT 先进先出9 ^" v# b2 |" ?+ M! h# r1 L
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42.Which of the following knives is used to turn vegetables?
/ i0 ^8 _1 M& A: E4 C% L `' ?下面的那把刀是用来打开蔬菜吗？
) s( O" Y1 s7 ^) w$ K* e# d" YA:Bird's beak knife 鸟嘴刀/ g T/ u& a: ~! |9 e! D- t/ q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 L% i/ W) p# `2 ~' M
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43.What is an instant-read thermometer best used for?
% v7 N! X3 W6 K5 s: j$ a即时读温度计最好用于那方面？
% O) x x% I' X) F9 Y/ l) G5 EA:Checking the internal temperature of a roast 检查被考物品的内部温度: _* J2 R9 X. I$ A; k' J+ x6 O" f
8 g2 L m* T9 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ g/ Y2 F, b8 Q" l下列哪些金属材料受热均匀，通常用在铁板而且非常重
; e5 a. R) `3 j d' q/ bA:Cast iron 铸铁6 m( \1 S! \" X3 \3 V$ R* G
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ R+ x4 R) |1 ]' r2 X! J
哪件装备下面有一个可移动的碗和一个S形叶片？* V! g9 d4 T' b/ J# {- }* W @( ~, v
A:Food processor 食品加工机
1 A* j$ z/ p; l4 [http://www.google.com.hk/search? ... iw=1263&bih=572' j2 z+ M7 L: I/ u
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46.Which of the following is not a rule for knife safety?
4 G" B, P7 |1 Y# S" r& O下列哪项不是用刀的安全规则？
! z; Y6 X4 R* Q; T e! BA: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:) V- b6 a, j z' ~: Y& ^/ d) T4 I
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？$ r4 [7 T: P' h" _
A:RondellES
' [% c0 @# K J5 |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' E7 R/ Q) i" {48.Which of the following is a diced cut used to garnish soups?: ]- R: B; @' C0 ^( B
下列哪项是切成小方块用于汤的装饰？2 g2 |5 }/ W( J8 @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* |2 n; x3 d# w+ _7 O( s. K' t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" Z4 F6 L' U+ j
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！！——
. P) p5 }' X& P. u3 vA:Gaufrette 9 t: q* L5 d6 W4 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 X7 a: l' @' B t# omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! U4 _7 V: b% o9 y) U- T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 c. {0 a" q: H% e/ C8 g: S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 @1 V1 r/ k/ G: A3 T! z( ]- G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）& N0 n" F1 Z. @ m6 ~1 M# m X
A:Cilantro 胡荽叶 香菜
Y0 O4 I8 N4 R9 S$ Y1 W* z% j: A: vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 X o1 v4 w9 q( C' b
& |" \/ n% s+ {8 V: j60.Allspice is made from:
* \1 n$ P9 D' @$ k' J4 H 多香果, 多香果香料是什么) ~' I. R( a2 ]3 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! n/ W, L& \: T5 v3 |A:A dried berry 干浆果
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1 g" R; N8 C Z" M8 F8 i7 E61.Which of the following are used to make a sachet d'épices?
1 |& D+ f! v, t7 _下列哪些是用来做香包德épices？" X4 h1 @' ^8 ?
http://www.sachetcatering.com/
/ p6 ^& [: c) |0 `3 K9 F# PA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香. n/ p. v1 I1 U W. A; E
( ?: ~( j7 x0 j8 E62.Which of the following condiments are not soy based?3 T6 }/ y4 P2 N- ?6 ~
下列哪项不是酱油调味品的？
% K" d4 g6 o/ _A:Wasabi 日本辣根
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0 r: O5 f5 Q* J; B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 Q- R% b# H2 r- @: k& C# 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：
3 e' }2 D$ r/ n" o; Y7 dA:Pasteurization 巴氏杀菌% S1 c9 m/ A1 f; y4 N
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ z; A7 Y# H) D0 L: }下列哪个步骤是不是正确的蛋清搅打程序？. M2 ^7 y" d8 u# f7 K+ B$ \
A:Allow to rest before use. 允许休息后方可使用。
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0 t- L: h" n/ @" s, y65.The weight of a large egg is between:一个大鸡蛋重量介于：
- Z' h+ `# z$ S5 x; M! y( jA:56g and 63g 56克和63克# g/ A* W% s5 B9 v+ G$ p3 _( k
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66.Evaporated milk is a concentrated milk that is produced by removing) f# S5 {8 y! y7 `& v
炼乳是一种浓缩牛奶 是去除什么做的 S9 R" n+ l- k! z, E+ a' |
A:60% of the water 60％的水& G0 ^5 q, }" H3 o n0 P3 H4 p* w
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67.A method of cooking that transfers heat through a liquid or gas is: ?" N; T: o2 e/ t! e0 v
一种烹饪方法，通过转移液体或气体是：% g$ x6 j1 z, S: G3 T
A:Convection 对流5 `! \& _! b: k0 F$ I, v
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68.The cooking of starches is known as 烹调的淀粉被称为
! K4 N' M( c, r3 b5 o4 C5 w& FA:Gelatinization 糊化) P3 a( {# u" p+ p* J
- n% {8 l8 g, _* V5 p2 |4 m/ q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, [* ^% O1 a( n+ \3 KA:Braising 烤+ S6 B' y. @5 }4 `3 w
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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 E) `( q+ u D. W6 R LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 o" D; q' M6 R% r/ b1 v4 ~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
% Y( X+ n2 D7 k5 w6 HA:Fumet 原汁7 y8 y2 P* _1 }/ d
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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
" v0 e9 m9 s. @0 gA:Carrots, onion, celery 胡萝卜，洋葱，芹菜: Y+ [9 |; z4 y0 m1 {
0 L$ i0 y( o6 C3 |: S% `0 U9 Y73.Which of the following is a principle not used in stock making?
) ?6 h0 j) R. I% W% ]$ b, |0 F0 K下列哪一项不是用于制造高汤（低汤）的原则？
( U q& M% M d |/ N6 DA:Start the stock in hot water.开始在热水中操作
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) l# a9 T" c! g/ q v/ P74.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2 l3 F& G1 g! S/ p1 Q
A:Remouillage 法语熬汤
& z! U& H- d+ S4 _http://www.haibao.cn/blog/post/176242.htm |
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