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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* T* @% L, l4 ?, X哪位厨师最早带来高水准浮夸的美食
" r; h8 u" V; B. w2 u# BAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( C- x' B7 a) R. |% G% f3 N' R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) G$ C6 u) q. G% ^; I+ o6 e
A:Cast-iron stoves 壁炉
1 Z9 B/ x/ I" W3 Mhttp://www.usstove.com/products.php?id=6
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4 x1 A+ r! L6 ?5 T% X28.The French term used to describe the roundsman, or swing cook, is:
% v+ O- b! Z& A& u: h法国术语，用来描述roundsman，或摇摆厨师是：
- V" l, _ T8 o# CA:Tournant 图尔南1 H5 c" ]5 z$ U0 ^- P9 |" K$ s
! k- Q6 D5 G) M3 C29.Another term for the wine steward is:& G6 u1 E* U0 v
葡萄酒侍酒师的另一个术语是:
3 _2 B3 F5 D% ^4 P7 ~A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:# `7 K# {( w3 `. s2 R% Q) G- y
霉菌，酵母菌和真菌是一个神马例子9 K4 w) ~ \) b# Y4 d M9 V
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:
8 N& Z+ M! J4 l% h# M: J4 F$ c根据加拿大食品检验局，食品的危险温度区在多少之间：
) |% p$ F/ Q- VA:40° and 140°F (4–60°C) 4-60度* |. c, q8 \, B9 F* V6 ^
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32.All bacteria need the following for survival:4 Z" L. h: E4 j( h1 g {" ?
所有细菌生存需要以下哪些内容：
. j( X: S* |0 p" _, ~A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
& D# z# |; f/ @2 w3 y4 d( t以下哪项正确表示了HACCP体系的关键控制点？5 ?) Q& L4 R& _5 l0 ]! d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating |7 ]2 ?7 m6 e
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?7 z X/ ^2 {" f7 C& v) X
下列哪一个不是碳水化合物的例子？
% Q' D( U- J n4 S5 iA:Essential nutrients 必需的营养物质$ n2 w( ]9 J% f6 x) n
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35.The process by which a liquid fat is made solid is called:
' K$ b1 q# I4 B: p0 M& J液体脂肪做成固体这个过程叫什么
5 g7 b1 b3 ?1 |) NA:Hydrogenation 氢化3 I7 g. s" o8 h' ` }2 ~; F
" g2 s5 s! D6 B* T3 h; ^; D6 s* b' j* O36.Which of the following is not an example of a fat substitute?# d. ]% ~# L9 m( c& v9 E8 b" t6 [
下列哪项不是脂肪替代品的一个例子- o1 D" X$ j1 `; z& l
A:Acesulfame K 安赛蜜K表
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% m% `, n3 p8 t2 e37.Health Canada requires that a product labelled "fat free" contain:( q% b3 ?' G& W a/ A
加拿大卫生部要求的产品标有“不含脂肪“包括：
- I6 z4 Y* R$ {% fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 r7 b, y& K5 e1 o
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38.Which of the following is not a problem associated with converting recipes?% E9 X- x+ B5 ?
下列哪项是不相关联的转换配方问题？
. X. P# b. _% F$ RA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ d) k, |" J" \2 P! ]从供应商采购的物品的品质或成本叫什么
/ T7 k% e( @! p) z( B& D% l5 V0 AA:As-purchased cost 购买的费用4 H% |, D' A$ M8 d
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 F6 I5 c. M3 f; J: S/ ~7 z& x5 ~0 J
在新货到来之前用于日常所求的必要库存量叫什么
" z9 T( ~- y$ L% Q: _& HA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ]" K. Y: T! v. E, P! n, n
下面那个缩写是用来表明正常库存流程？# D( m2 q1 j: P$ I. }- d* g4 k. U
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?/ a1 Y* [6 E; P7 \
下面的那把刀是用来打开蔬菜吗？7 } I) s/ K+ S3 h9 Q
A:Bird's beak knife 鸟嘴刀
! m0 q6 r3 C: C# Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 x$ G1 E# e4 d
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43.What is an instant-read thermometer best used for?6 ?+ b4 e1 F( |% P1 h
即时读温度计最好用于那方面？! s: N, p; g% E7 g9 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度. e3 S2 s: W% D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' }+ Z3 T; g# ?; b) T下列哪些金属材料受热均匀，通常用在铁板而且非常重% i5 A6 v9 Q9 ?' \' ^) [
A:Cast iron 铸铁
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" O. ]2 T D) d3 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: C" T1 D" \2 L4 a哪件装备下面有一个可移动的碗和一个S形叶片？
. v5 b+ p# s' m A# ^( m" ~3 ?% BA:Food processor 食品加工机( Q+ h: a- m' \: ^! u P3 z4 E( B
http://www.google.com.hk/search? ... iw=1263&bih=5725 ]4 y! r% R2 ]5 {, p
" H1 [* K$ B% O+ |+ C46.Which of the following is not a rule for knife safety?
L9 N$ F0 H" F! e5 O! l下列哪项不是用刀的安全规则？
; X3 `- a5 V, `, Y; h. D JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; n9 y1 N7 j% | v' _) ?- S, x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; Z' m, h4 D2 e, U, I' p+ f. f把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
! A3 s" U( s5 w. Q! Q5 bA:RondellES
' g0 v) q! B2 R' P- S4 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 v! E" u5 l& \( B( ^; L+ A48.Which of the following is a diced cut used to garnish soups? `& A4 L' ?7 Q }( k6 Y
下列哪项是切成小方块用于汤的装饰？% i% \- C5 x7 [ H# G; B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; x! t0 Q$ ?4 s; u/ f4 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, _& w7 ]6 q( u* `- O0 |& p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！！——2 e% j' h( D V/ x. i
A:Gaufrette
/ ~: Z! ?: W* y: Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" }1 P" P/ e- I1 t6 I: Q1 ^) Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: k) E/ m6 _* w: n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 N- C$ l0 h/ E
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. X# L2 o) d) }* ]! h) E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）
& u5 o/ @0 P8 S+ b# Q6 H4 S# C; cA:Cilantro 胡荽叶 香菜
* i1 X0 Z7 v1 }# B& o; ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ g( D1 h- S/ K( s7 i3 W* M
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60.Allspice is made from:6 p" ]$ s% K( L! X
多香果, 多香果香料是什么
) }6 e$ e1 B6 t0 x" I3 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx \; a9 N6 d) h) L
A:A dried berry 干浆果 @7 v$ `1 `$ V2 A
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61.Which of the following are used to make a sachet d'épices?- ~; f. i) E8 ^. d
下列哪些是用来做香包德épices？% ]& S) P- p3 W1 ~6 s8 `$ ~
http://www.sachetcatering.com/1 Z. B6 j' [9 U2 g8 l8 _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香% m# e1 O3 r3 g* E p; j+ t# _9 J
" T4 S( F9 f& z! M! d2 I62.Which of the following condiments are not soy based?# A3 Q( c/ |: M
下列哪项不是酱油调味品的？
" z1 J8 F: m0 D' E& kA:Wasabi 日本辣根
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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:
, b1 t& X, i, b' u: J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：- z ^, E/ H: ^
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?" l8 ` J5 C, \# L
下列哪个步骤是不是正确的蛋清搅打程序？( P' N- I# h+ B5 x1 B( t
A:Allow to rest before use. 允许休息后方可使用。
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3 D& _5 v7 m& l% _* [. K `65.The weight of a large egg is between:一个大鸡蛋重量介于：5 @; A @4 X: a4 G8 {
A:56g and 63g 56克和63克0 t7 p1 N) V( B2 B
* N& J9 g) X4 e! Q0 K# r66.Evaporated milk is a concentrated milk that is produced by removing& x! t) ]: D& d" q$ H9 o( p0 |
炼乳是一种浓缩牛奶 是去除什么做的
5 C0 u! @) ^- Z# |A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:
5 ~* H" T4 O n4 ^% ]一种烹饪方法，通过转移液体或气体是：) }3 O4 |$ W/ u* ?
A:Convection 对流
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6 \' n3 M# X# F# y8 l1 A s68.The cooking of starches is known as 烹调的淀粉被称为
7 ^9 b5 ?: M# o; G, ]A:Gelatinization 糊化* B8 \: R6 _+ k' ?: V
8 |9 C; }5 B& e/ ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？" ]; W ]4 x3 |/ ~, G
A:Braising 烤1 F: v- ~4 k; R6 Y. |5 d
, F, W; ]' B o& O70.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：
, z' g/ Z$ L2 s" W/ r& L- V! QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ }# d9 G6 M3 l' u, D; j
8 }- W( r: q& {( x& I71.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5 C! e9 }4 j8 F/ M
A:Fumet 原汁1 m) Q# {; z# Y6 b! W3 v- y3 t8 z
6 E3 k3 P; ?3 ~9 L( v72.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 d: i! z$ s, S. @) j: t+ \
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜, J) O8 e" C5 k
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73.Which of the following is a principle not used in stock making?! L( |9 v& k% c# d4 v7 e
下列哪一项不是用于制造高汤（低汤）的原则？
3 z1 q# N# j: j+ D' }* ]1 {( dA:Start the stock in hot water.开始在热水中操作0 m2 d4 J; u' E( I. N' c! T/ l
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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0 B! \" V) S" J/ T# B5 x, U4 N
A:Remouillage 法语熬汤
2 ~ H/ i6 g, J8 @9 `http://www.haibao.cn/blog/post/176242.htm |
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