 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:
7 H+ Q; J1 p: S哪位厨师最早带来高水准浮夸的美食
$ J6 f$ |0 }( r" N: Y$ mAAntonin Carême 人名 安东尼·卡罗美
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" |- @( q. [/ B4 ]3 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) y9 @8 H2 ^% c5 P, g/ S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& H; ^6 O- Q9 o3 CA:Cast-iron stoves 壁炉1 g' ?9 Z, T4 b4 U/ e6 `5 M- {
http://www.usstove.com/products.php?id=6" k" g. [4 q! L" T1 J
' \9 G) a% ?: m5 P28.The French term used to describe the roundsman, or swing cook, is:7 ?7 Y) |7 c9 S6 @
法国术语，用来描述roundsman，或摇摆厨师是：
( `$ X9 d! G3 i# b$ _1 HA:Tournant 图尔南
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29.Another term for the wine steward is:7 R1 U' |# I4 a( b1 v G1 T
葡萄酒侍酒师的另一个术语是:7 E! v( p# v1 D) o) [: c
A: Sommelier 侍酒师6 y2 j' c1 ^% e j/ j
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30.Molds, yeasts and fungi are examples of a:
4 O! z( Y) {$ z3 {2 B霉菌，酵母菌和真菌是一个神马例子
' E) i$ |5 Z# ?6 p% X, GA:Biological hazard 生物危害$ D, i& c) A' Y# P1 V) y9 N2 |2 j
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' ^% @, n3 [# a
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 P- z9 M* R2 V) S5 hA:40° and 140°F (4–60°C) 4-60度+ A/ C$ x. {1 _1 |1 ^
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32.All bacteria need the following for survival:- O$ P" O& `% z
所有细菌生存需要以下哪些内容：
7 l& r% }4 M: ]% p! Z, }A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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( g- ?7 v% M; H6 E. x1 f: w8 I8 E; x33.Which of the following correctly represent critical control points in a HACCP system?3 Z& d+ g7 y# j# R
以下哪项正确表示了HACCP体系的关键控制点？
% U7 B [$ S: @6 u1 O) LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- O2 l. @: @1 r4 m" \食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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' D- f+ T4 {7 X3 R* }34.Which of the following is not an example of a carbohydrate?2 a7 A |* w: ]9 M
下列哪一个不是碳水化合物的例子？+ @4 _0 ? {' r+ ^8 s7 v
A:Essential nutrients 必需的营养物质
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) {* ~& M7 b+ Q6 Y: o35.The process by which a liquid fat is made solid is called:
8 v) g$ L$ I! C, Z) k% b9 [液体脂肪做成固体这个过程叫什么
, _. a9 J# k; Z8 AA:Hydrogenation 氢化" z2 ]2 N+ I4 A) b, ^8 E+ N
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36.Which of the following is not an example of a fat substitute?/ T7 E) `6 m4 Y# z) [; O
下列哪项不是脂肪替代品的一个例子 k# v+ \) {; ]( A% l% o" C
A:Acesulfame K 安赛蜜K表/ O. a# N' h& N* r5 o1 j
# }) q! D1 V& b; x9 { N37.Health Canada requires that a product labelled "fat free" contain:
5 _' W( A( T; L! C) t1 Y9 u加拿大卫生部要求的产品标有“不含脂肪“包括：
! V. A9 t+ x" w1 h8 _, DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 }; y/ r# ~1 F* A
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38.Which of the following is not a problem associated with converting recipes?, @+ }+ w8 y6 f+ P# w& M
下列哪项是不相关联的转换配方问题？2 q) k; {8 U$ ]( d" t
A:Unit cost 单位成本! V9 G: _0 n% H
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39.The condition or cost of an item as it is purchased from the supplier is called:
- K2 c8 E" {# E9 {& H+ |, n2 R从供应商采购的物品的品质或成本叫什么
, Z% ~& z2 v4 j0 ^6 F9 OA:As-purchased cost 购买的费用
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/ t: {! t1 @' H$ T6 J40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 P% \$ O& r9 V& \) T, k3 `在新货到来之前用于日常所求的必要库存量叫什么
& v/ y+ E' ^# s% l9 I! F; sA:Parstock 基本日常最低库存; A" [$ n+ D8 T9 ^: J( N: U
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41.Which of the following abbreviations is used to describe the proper rotation of stock?$ H# a" K5 Q% H! G- \& H3 c( W4 H
下面那个缩写是用来表明正常库存流程？
9 G# v% f% p1 N% F: PA:FIFO=FIRST IN FIRST OUT 先进先出. ~# G! m+ l! o" B9 m
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42.Which of the following knives is used to turn vegetables?* K7 b$ b7 m6 z% }( B
下面的那把刀是用来打开蔬菜吗？9 X6 }- r) y( I$ F& j5 C& ^( x
A:Bird's beak knife 鸟嘴刀
8 G- P; c# K/ g6 d3 K$ ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 J( v' L1 t) S$ ^( P8 F: J
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43.What is an instant-read thermometer best used for?+ p# Q! t5 T& Y9 q
即时读温度计最好用于那方面？
8 ^$ @, y1 _8 {A:Checking the internal temperature of a roast 检查被考物品的内部温度) \( K$ N. z% A; {2 w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 j5 G4 ]8 j0 |1 [3 ^& L下列哪些金属材料受热均匀，通常用在铁板而且非常重
$ i. }- V! |% f5 [* X! w& _, l- s+ ZA:Cast iron 铸铁4 B% y" w6 e: a! u1 r
# K; L4 M( {6 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ h, Y9 z# R$ _ l- c5 b+ k% W
哪件装备下面有一个可移动的碗和一个S形叶片？( ?& s0 [) ~1 n% W, l1 Y& J
A:Food processor 食品加工机
5 o; e" T) I$ O$ H" y: s/ W: vhttp://www.google.com.hk/search? ... iw=1263&bih=572- w5 e; q# V6 @2 k
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46.Which of the following is not a rule for knife safety?2 [* S- u! U3 j/ \% v
下列哪项不是用刀的安全规则？
5 c, G$ f$ Y, M. zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& E1 Y- A! I. z/ @
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ ]- d9 f, S9 ~
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？9 Y% X6 }$ ]8 k0 U2 F0 C+ t6 n
A:RondellES 7 G' z" ]/ Y: V! d p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) X+ O6 L, u- ?$ C' T! m48.Which of the following is a diced cut used to garnish soups?
# h" l. F' I# Q& B8 Y5 A! B6 W下列哪项是切成小方块用于汤的装饰？
" I, W3 z2 q5 y- [" p& KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 ~5 \6 X* R8 {! ~: H, O# \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 R* U" K& Z" @ z! i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！！——) K5 p& m- [' F- b9 ~% w9 i# K* b
A:Gaufrette 4 h2 F n( t) {+ z9 f) U( x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; E4 }, A( {. t0 M4 smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 {3 B8 ^: H, z; gGaufrette :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?; v! h7 C* Q# J! ]
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）3 M8 x6 h& t/ _+ q/ w% ]
A:Cilantro 胡荽叶 香菜8 I& w5 {& g6 c( q& t j( \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: i0 d2 u6 ^. e% N
多香果, 多香果香料是什么
4 X( T3 N( C7 g2 o0 N! S1 Z2 m$ t/ hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ Y3 A9 Z! P% H2 |
A:A dried berry 干浆果9 f" W4 q; S. ]5 p6 T6 l3 N
" n: x3 {5 u3 O e& G61.Which of the following are used to make a sachet d'épices?7 x x5 r, ?: I
下列哪些是用来做香包德épices？/ P# {. I! M4 B' |) y5 o
http://www.sachetcatering.com/
% t! e: H* w# A$ c3 }0 `A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
! e6 m8 D- c0 R1 r8 r, X下列哪项不是酱油调味品的？$ | ^ l" k8 g
A: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:$ k* j7 A9 q* Z
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：
( X3 @, S3 b/ R' J, D) [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?) o% G& k; v# T
下列哪个步骤是不是正确的蛋清搅打程序？; D! Q# J g. `( X7 t
A:Allow to rest before use. 允许休息后方可使用。; t5 t, A0 r" `6 f! M
2 O. I! j% ]9 I; Z7 a+ ~65.The weight of a large egg is between:一个大鸡蛋重量介于：
% w! ?6 p. [5 }. \1 F5 bA:56g and 63g 56克和63克 H3 _; Z2 |# X
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66.Evaporated milk is a concentrated milk that is produced by removing% j1 f* U; D/ E
炼乳是一种浓缩牛奶 是去除什么做的8 A* g; I) B5 I4 n* @( a* t# m
A:60% of the water 60％的水
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# Z) D$ \4 b- z, o67.A method of cooking that transfers heat through a liquid or gas is:) z! |# u6 l, }4 q
一种烹饪方法，通过转移液体或气体是：7 Y* G$ K: s3 h! i
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
% s) m0 r' X5 V9 h2 p) y6 w. J `A:Gelatinization 糊化& f& B5 F6 ]: Z3 H
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
2 n/ d# J+ i( z" s4 P8 f: w& fA:Braising 烤& @+ m' g B& e3 l" K
3 k3 r* \, p! H: ^2 g4 r70.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：( U( N! t: M4 w8 b5 ^% g
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. a. \; n8 O9 R! K4 k8 N& x. Q R
: k+ i; g2 c) v; {1 @. d71.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 O1 j9 L( ^) q& |9 F6 M1 q& GA:Fumet 原汁
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; @2 I' K0 G( F72.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
3 V) M; ?' Z, W# Y: g p* SA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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4 ]' T" a" y7 G9 j1 W4 ~. `' _73.Which of the following is a principle not used in stock making?
) z0 P1 X1 u c9 t5 v7 q/ Z下列哪一项不是用于制造高汤（低汤）的原则？
0 B' ?, t' o! _& T% tA:Start the stock in hot water.开始在热水中操作: o( w0 t3 s" ^" l' m8 D9 F& }: L
: L! i1 y; b6 y7 \, c/ V! h74.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7 z" _" {; A9 {; \$ P# D
A:Remouillage 法语熬汤3 E: M: m1 C2 Q2 q8 J
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