 鲜花( 33)  鸡蛋( 0)
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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:
# Q/ P1 ^* D b$ @$ w. U* F" z哪位厨师最早带来高水准浮夸的美食
; O+ h% O& n& q/ I" Y* S7 YAAntonin Carême 人名 安东尼·卡罗美9 l/ t; v+ ?* R
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 b9 s( b8 I7 \3 W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. U. W! S# G2 H) m! S% {; W1 V
A:Cast-iron stoves 壁炉
4 X4 Q+ _- Y1 J7 D# thttp://www.usstove.com/products.php?id=66 A3 K" Q; ^- Q
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28.The French term used to describe the roundsman, or swing cook, is:: t9 ?3 D& r; @( Z! u% e! h5 N' }+ |
法国术语，用来描述roundsman，或摇摆厨师是：) {. t# D M' m/ l! F) T9 A
A:Tournant 图尔南$ {4 a0 c+ ~6 O; |( E( [
; X& j6 d J1 I" I! ]29.Another term for the wine steward is:
" ^+ I0 Z B0 G0 h葡萄酒侍酒师的另一个术语是:
) j# T8 D6 ~& s' J5 R' jA: Sommelier 侍酒师- B$ N$ V1 S# {
7 o7 v! U4 {1 S0 S6 T# \30.Molds, yeasts and fungi are examples of a:
: _/ Z2 N- M" G6 r' Y' j霉菌，酵母菌和真菌是一个神马例子1 r" H, m' V* o6 s% d' z
A:Biological hazard 生物危害7 O4 i. z: N/ y% f# R/ S% Z) t
/ l- h: m, M8 E9 C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 D; l _0 n7 d) X# r( N
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 e* ^3 t a% n1 K# PA:40° and 140°F (4–60°C) 4-60度4 E# |7 T- s6 b# ^ h+ |
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32.All bacteria need the following for survival:
' M p) `8 V4 L6 p所有细菌生存需要以下哪些内容：. I6 ]. ?7 ^8 c7 |5 n) v' c, G
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值8 F% V" |/ \& t% \1 h l
( i$ a! r4 Z# s8 {33.Which of the following correctly represent critical control points in a HACCP system?
# L! `- n: v' ^4 _ C5 u2 ]以下哪项正确表示了HACCP体系的关键控制点？
1 x+ m& \* A& Y: U. |& bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " D. L B; s, g* a0 b" [4 Y
食谱，接收，储存，准备，烹饪，保温，冷却，再加热9 o* x6 j" b0 m/ R
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34.Which of the following is not an example of a carbohydrate?1 W- n6 |5 a1 ?
下列哪一个不是碳水化合物的例子？
: h; `1 ` d s8 h, D, R8 |6 ?5 vA:Essential nutrients 必需的营养物质" k4 L- e, J4 u5 p
) C2 a1 U3 `0 t+ |' L2 s% D% g35.The process by which a liquid fat is made solid is called:& t) M5 P8 P. ~3 J) Y
液体脂肪做成固体这个过程叫什么* \: D0 `& P" s
A:Hydrogenation 氢化( p* M! E7 ~* }. v0 P
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36.Which of the following is not an example of a fat substitute? c8 j2 T4 c, k8 m6 }! s
下列哪项不是脂肪替代品的一个例子3 y; [+ B/ W9 `1 I# C) g- ^5 q
A:Acesulfame K 安赛蜜K表9 Y' Q- y6 t4 b' f! x8 M& C$ c
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37.Health Canada requires that a product labelled "fat free" contain:
+ E2 l. ?$ h; |& o0 r/ B5 M& G加拿大卫生部要求的产品标有“不含脂肪“包括：& J4 t' y3 {- P1 W4 j
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?: B% n! U6 z; \+ G( x3 \) T8 C$ j
下列哪项是不相关联的转换配方问题？
! o! ] {& K2 A8 v+ {3 L$ @A:Unit cost 单位成本5 c/ w' U( U8 M* m5 B
8 M8 t; b; B* i' o' d$ A, [# A39.The condition or cost of an item as it is purchased from the supplier is called:7 Z B% s5 x4 z! c& m3 y
从供应商采购的物品的品质或成本叫什么/ r% h- W1 c- ?8 X; o! |$ G) }# m
A:As-purchased cost 购买的费用$ |2 Y1 R5 [# | X
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ P) z) ]. S0 J2 s. r) L在新货到来之前用于日常所求的必要库存量叫什么1 A* D: e) J$ s% y
A:Parstock 基本日常最低库存
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( o3 }7 A5 p5 i" e; k41.Which of the following abbreviations is used to describe the proper rotation of stock?
; D7 `$ S- M+ U7 q7 t下面那个缩写是用来表明正常库存流程？
: F L/ @, I% U/ g& G0 m2 mA:FIFO=FIRST IN FIRST OUT 先进先出0 K1 ~- o2 B7 m; ^
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42.Which of the following knives is used to turn vegetables?
( X' X& N1 u: G& \* n1 S/ O下面的那把刀是用来打开蔬菜吗？
8 y7 f! C( ^, P L) @3 k: O% a1 aA:Bird's beak knife 鸟嘴刀* v. O8 D* M9 K& ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- _/ W" H. j( i43.What is an instant-read thermometer best used for?$ O8 L: z' s" v9 e& A9 G N
即时读温度计最好用于那方面？5 _, w6 E$ ?: l% t' `
A:Checking the internal temperature of a roast 检查被考物品的内部温度* w" V) k& p/ b. |' F
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# _6 p: U$ p6 s
下列哪些金属材料受热均匀，通常用在铁板而且非常重. l7 N% @7 e/ F, E& y: L" L6 M
A:Cast iron 铸铁9 L( H$ V0 ~( G, T3 }" a+ e' [
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 n4 U8 _8 M3 @- d1 O @+ k哪件装备下面有一个可移动的碗和一个S形叶片？* Q7 d! N: v8 B2 P! `. p
A:Food processor 食品加工机
$ [5 j y- R, B" mhttp://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?
8 C/ s- }, h' a) i& S' i6 r6 m下列哪项不是用刀的安全规则？3 c5 E( v9 l3 j: ^" l1 E. R) R( U
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:. q9 j3 o1 h' y+ P0 N c; l; P
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ {: B0 \6 H$ O3 j0 JA:RondellES " p6 y0 V! `: d8 C' o& q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' [2 j2 T0 Q* Z L& I: Z
% A1 v$ ?% m/ z+ j5 @48.Which of the following is a diced cut used to garnish soups?9 c! `1 N+ g6 j' t, |+ g. X2 V1 R
下列哪项是切成小方块用于汤的装饰？
) d! d) x# U7 @6 i* j& A/ V5 a. GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ N! y4 z8 j2 A2 u+ M2 u( |0 W1 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% w# K2 s |& o0 R% ^4 `/ {$ @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！！——& A% n \( X) k
A:Gaufrette $ N$ \7 q, }6 n3 G4 U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: |0 G$ X, J5 w& K, O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 m' y$ R* w! G. E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; [$ @' Y- Z% y; x' Y8 ~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）
+ [( c0 i+ a% v& q' x2 cA:Cilantro 胡荽叶 香菜
$ \/ M* u( x) L% Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ X. j8 L6 [0 X3 A |
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60.Allspice is made from:
5 S) y) \0 G6 g$ c5 K t% \4 X s 多香果, 多香果香料是什么, ?# Z B* i# N' E, [5 X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' i6 U# S( [# o) z) Y. nA:A dried berry 干浆果 {" P3 P' D, M3 e& ^; ]" r% y: N8 b
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61.Which of the following are used to make a sachet d'épices?4 d, n* C6 u' m
下列哪些是用来做香包德épices？
* x) v; b! |! S& o2 [; X, Shttp://www.sachetcatering.com/
' q/ A# e/ p6 K! i7 n" BA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香9 \& M) Z) T! Y: H1 Q4 Y
, F5 ~" @+ c$ `1 _62.Which of the following condiments are not soy based?
) E" D7 Y3 ]5 F' |* A/ p: w \7 I下列哪项不是酱油调味品的？/ N9 {0 E& }' H* A
A:Wasabi 日本辣根5 o% @" R; a1 B5 `* y
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 Y2 Y/ l1 v: i J3 D9 T# X6 i
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：
9 X: H5 x. w, D2 G" \" J) LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 h* J X7 }' x" {; |下列哪个步骤是不是正确的蛋清搅打程序？
" g- `9 r) C3 FA:Allow to rest before use. 允许休息后方可使用。
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: E0 c7 W3 w/ ^+ S! a65.The weight of a large egg is between:一个大鸡蛋重量介于：
& P u) R; o o$ i3 TA:56g and 63g 56克和63克% x0 q* g0 u" }
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66.Evaporated milk is a concentrated milk that is produced by removing
4 q/ D4 I- o1 f2 C8 P" e+ d, x2 f炼乳是一种浓缩牛奶 是去除什么做的: ]2 |+ H' [0 I
A:60% of the water 60％的水7 [! D `3 W5 v# ]1 ^- i% e
( ?) I9 I% ~4 v9 x# T1 U' W0 i67.A method of cooking that transfers heat through a liquid or gas is:
1 ?# z$ }, X2 ~& I一种烹饪方法，通过转移液体或气体是：* B$ d: ^2 q' N5 k# \# x/ D
A:Convection 对流1 Q# `( @' S& z& G5 M
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68.The cooking of starches is known as 烹调的淀粉被称为6 U6 R" B/ ^, e( G+ t
A:Gelatinization 糊化; {1 p& `9 U) G: O
# c0 u5 V9 s* e7 r2 t S h0 r6 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
8 G1 l5 I. u+ `5 s# ^A:Braising 烤# M1 h W- P, Z. G" _% l9 q' ?5 ^
. z/ P" y6 i# |/ V8 Z70.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 U; W6 g' U q/ S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ D3 D2 q2 ~4 L& d4 U& D- z
4 Q/ E8 s/ M" k9 K8 g71.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( b. P z! R$ W* M+ o$ g& _' ^ f; 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
( a) Q4 p' h' O& I/ I3 vA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
, G% o: ^+ @/ c& r' l4 F下列哪一项不是用于制造高汤（低汤）的原则？% n8 v8 s" N9 k# ^8 [/ z) h2 |+ C
A:Start the stock in hot water.开始在热水中操作1 t8 Z2 V4 t* b
7 a4 |1 N7 d* k, Z( \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: ]* x; C4 f5 I5 `0 ]! P
A:Remouillage 法语熬汤
% `3 h2 b9 T8 ~+ W+ f( Shttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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