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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:
$ S* f( |3 I6 H. |& F) w哪位厨师最早带来高水准浮夸的美食! Z- u" e* Q, @
AAntonin Carême 人名 安东尼·卡罗美& j+ U; I! k$ i7 w. \1 p$ |
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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 T( q; x! o5 n4 m' e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( z' a6 P+ a0 i& S: A+ E9 C9 d7 H! I
A:Cast-iron stoves 壁炉
8 J ?0 ]4 ^* T- f( b6 l& qhttp://www.usstove.com/products.php?id=61 n/ w/ Q6 ^0 ^% K0 P. [
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28.The French term used to describe the roundsman, or swing cook, is:
- b; T0 x9 Z" |" ]法国术语，用来描述roundsman，或摇摆厨师是：& r0 i- b) H- @0 o" o. S/ s; K
A:Tournant 图尔南" f6 a3 ]7 P0 A2 m6 s1 v
6 J' d8 n3 E( Q) o+ V, r1 x29.Another term for the wine steward is:& m' L5 f: {7 z" u
葡萄酒侍酒师的另一个术语是:
/ L- u Z Z: e* R2 q% YA: Sommelier 侍酒师7 K+ Y6 s3 f8 i# j: b
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30.Molds, yeasts and fungi are examples of a:1 B* Z8 ]$ s. j7 {; Q1 V, P
霉菌，酵母菌和真菌是一个神马例子/ g, P+ z; p( t- M5 n% k+ P
A:Biological hazard 生物危害+ }8 x% p' q* F" P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 b7 y# N: @& Z7 r' ?5 i4 [( Y
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 ^( R" s O# v2 B: ~A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
a$ \; ]7 }# d* u所有细菌生存需要以下哪些内容：- Y9 D, Y0 o' i( j& L
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值) m3 p2 y$ X0 `( X/ D
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33.Which of the following correctly represent critical control points in a HACCP system?5 u* j$ t1 a4 e/ p
以下哪项正确表示了HACCP体系的关键控制点？8 |8 d( G+ V" H! F5 K7 O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 G" j/ [/ }/ r# N7 j食谱，接收，储存，准备，烹饪，保温，冷却，再加热; J* F5 _# X. l$ @: i
o$ M' `9 z3 b34.Which of the following is not an example of a carbohydrate?: G3 \( F% t2 V# E
下列哪一个不是碳水化合物的例子？$ L9 W. \ E0 N' c. T5 H! m# f& T& L
A:Essential nutrients 必需的营养物质1 m+ c( Y0 F* \
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35.The process by which a liquid fat is made solid is called:
8 ~, q$ z) ]7 ^; S8 f液体脂肪做成固体这个过程叫什么
: z$ A* F& D4 x7 P! GA:Hydrogenation 氢化: o% A/ e+ s9 ^
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36.Which of the following is not an example of a fat substitute?+ t" A9 m7 V# n1 ]7 a$ p
下列哪项不是脂肪替代品的一个例子
, b' Z% W# c7 g2 b4 `A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:' a( E- _9 ]7 m7 G; R( b8 l
加拿大卫生部要求的产品标有“不含脂肪“包括：
/ |" M- x: z1 a" L" JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ v' H7 j2 G" P6 p
3 h/ c" ^$ h8 Y) |& k8 M9 t38.Which of the following is not a problem associated with converting recipes?
6 _+ l# ]# I X* t' X! F8 X下列哪项是不相关联的转换配方问题？
3 ~# n0 ~, I# mA: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:* P) E4 l8 B3 u' l6 m) D7 }! F
从供应商采购的物品的品质或成本叫什么( T3 r; S) |1 k n3 P
A:As-purchased cost 购买的费用
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% D) H7 S& i5 S" E40.The amount of stock necessary to cover operating needs between deliveries is known as:; @+ `- @# t+ u, C, S7 e
在新货到来之前用于日常所求的必要库存量叫什么+ E3 p# D, {6 v; {; Y$ t
A:Parstock 基本日常最低库存 v8 ?2 i. {8 G: S% u9 {
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41.Which of the following abbreviations is used to describe the proper rotation of stock?! x6 F/ O1 e) l+ r) C
下面那个缩写是用来表明正常库存流程？2 a+ b. i! g, w: A* Z% Q9 D
A:FIFO=FIRST IN FIRST OUT 先进先出7 {5 C" [$ R0 }+ p
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42.Which of the following knives is used to turn vegetables?
2 x& a2 o, r1 R! J' m) J" ?3 |下面的那把刀是用来打开蔬菜吗？
! b$ |+ K; W$ O d: TA:Bird's beak knife 鸟嘴刀& p# T4 [/ H1 B9 `# T& E# D( b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
- @& g4 E( q7 ?+ T* d4 k+ N即时读温度计最好用于那方面？
/ J3 |, o2 K/ m6 j' P# Z5 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 y# s2 q" ~0 j; `, t. n% I下列哪些金属材料受热均匀，通常用在铁板而且非常重( y1 X% Z4 ]7 r X. w/ _
A:Cast iron 铸铁4 P# ^. O: _. p; Q! h
T9 Y; i/ L* P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ W8 o) E4 P, y$ |8 ]
哪件装备下面有一个可移动的碗和一个S形叶片？
, z+ S% S; ]5 k! s0 [6 z8 f3 l5 HA:Food processor 食品加工机
) S5 W1 S/ G; |2 t) N9 @8 @http://www.google.com.hk/search? ... iw=1263&bih=572
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& N: h' Y# R6 z. O/ R46.Which of the following is not a rule for knife safety?
2 ]$ f6 f. P7 d2 }. Z" x下列哪项不是用刀的安全规则？
# q i% s3 A4 M8 g7 ~8 `/ |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; j% Z% u1 _) N* Q, f6 ]
! ?5 S5 A9 }. z7 J+ ]& q3 t* B4 \1 a47.Disk-shaped slices of cylindrical vegetables or fruits are known as: v/ b: T/ N5 I8 ]9 {/ L
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？1 A# p3 {/ H* A: v
A:RondellES
- a3 _- T+ e) ?2 U6 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 F* ~/ H2 M- K3 W h; n+ O
) S) q. ?7 p) ?2 f48.Which of the following is a diced cut used to garnish soups?% c9 S `0 U$ N" w: U3 T
下列哪项是切成小方块用于汤的装饰？
- W5 w9 r+ l6 l; Y8 f# q0 }A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, I7 `; L7 M7 E' y- `2 J& W" ~; o7 q, S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ S9 d/ T8 @5 S. U) i& o( Y
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！！—— d0 \. F* S4 W1 o3 l
A:Gaufrette & ? N; f7 |9 Q% k' ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 @( K# @8 z& ^9 b7 W. Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 c0 ~, q H7 _2 L# T7 FGaufrette :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?8 x: [! V! N& t+ Z. w7 @6 h6 H: Q' w
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）
: p8 }# j2 N% m# d7 V' iA:Cilantro 胡荽叶 香菜/ v2 r8 v9 n7 X% q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 H% y/ d: Z& e
" A# x+ \$ a7 Z% r0 ^1 W60.Allspice is made from:% ^8 ?+ }( }9 Q7 o" r3 V' a
多香果, 多香果香料是什么$ d* M4 `1 y- D% {) H+ e0 C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 h: @5 I3 V2 `. Z! X0 FA:A dried berry 干浆果! I2 `; G/ z& P; B! Y9 U
! ?. Y/ c. N% t/ e# j61.Which of the following are used to make a sachet d'épices?
4 B( F f9 `5 l1 |8 N2 }. X下列哪些是用来做香包德épices？
% A+ m7 S5 e' i4 y; @http://www.sachetcatering.com/: g7 w5 {6 J4 j. Z+ R" M* i" a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香( q" s6 C8 O1 E) D/ N8 p2 v0 S
# j; ]; e" s e. L1 \2 s62.Which of the following condiments are not soy based?
# \: ~7 y! g+ a: |下列哪项不是酱油调味品的？
7 t W, n% Y+ b. T9 `A:Wasabi 日本辣根0 W" u- d- W& }" y4 J& S8 r5 J
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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:& l* X" |. o& e) f6 _2 c; y
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：
) l: E2 L' F$ m1 p5 S$ W' U6 NA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 W+ O8 ]9 y* h# O j
下列哪个步骤是不是正确的蛋清搅打程序？8 L, F# j/ X) {4 ]' G& L, L9 H* s
A:Allow to rest before use. 允许休息后方可使用。, s: ~% W* x- M* i% o8 F$ x7 \
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65.The weight of a large egg is between:一个大鸡蛋重量介于：! N. a; N1 _: y. i% H$ n
A:56g and 63g 56克和63克' [/ }- ^ l: }* M
* r- h4 o! G; X66.Evaporated milk is a concentrated milk that is produced by removing
8 a _* b) {& c炼乳是一种浓缩牛奶 是去除什么做的
5 w) f& _1 _& ZA:60% of the water 60％的水) s+ D+ J% X6 b4 M1 O( [* g
& O4 }7 ~8 G* x, W" @( D5 n67.A method of cooking that transfers heat through a liquid or gas is:
2 k& Z+ h% E8 ~% L0 r2 M- [8 [一种烹饪方法，通过转移液体或气体是：8 n. o9 d* _3 c8 Q1 t+ q
A:Convection 对流; O- P m7 ]8 P2 r8 i6 j* w% g
" ]/ z. V3 x" h" C- X6 y68.The cooking of starches is known as 烹调的淀粉被称为# Z! r- t1 D* q0 z) g7 F0 C; b; K
A:Gelatinization 糊化
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( q$ v0 B! ~3 g' b& S3 v4 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
7 l7 E, l2 ^7 m# E, w3 dA:Braising 烤
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* W" `3 Z9 ~; d; \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：
! M, `) |) V0 E4 M! J% o; Y5 e5 RA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 T, Q0 a) V; R9 X( o
2 v1 A' w/ ^6 J b71.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
% H# t$ U9 A6 o/ _5 IA:Fumet 原汁+ S% L6 a* o+ S) o/ V1 Z7 ^- r
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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/ m V. |2 F( Y* V8 u7 _3 A
A: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?
/ C& [8 p2 |1 {* R0 q: |下列哪一项不是用于制造高汤（低汤）的原则？: K- ~! T' _2 f8 g$ _3 C1 A! @& |
A:Start the stock in hot water.开始在热水中操作
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6 w. W. C1 S, q; t- {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" y* Y* Q( W5 [' a, |
A:Remouillage 法语熬汤! V. `! M* Y6 y: W: `0 L
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发表于 2011-4-13 21:22
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