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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:
3 u( R5 t$ N4 y/ ^0 i哪位厨师最早带来高水准浮夸的美食3 w& u; x3 ^. N/ n; D& t% u1 o
AAntonin Carême 人名 安东尼·卡罗美
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g* q* K) n, B$ {4 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# m! g6 ` v% L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 v% a& q p2 L
A:Cast-iron stoves 壁炉
2 V# m6 S( h U; ?http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:$ M; M1 A( n8 y' z, w+ u
法国术语，用来描述roundsman，或摇摆厨师是：
2 J' s. C/ r) b6 F/ t( MA:Tournant 图尔南; P' g' P% l& V; U1 p" z9 J
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29.Another term for the wine steward is:
3 D W: Z2 ]- p$ e葡萄酒侍酒师的另一个术语是:
}( z, D6 n6 nA: Sommelier 侍酒师& f9 t% T9 R j
) b% n8 w* K W, F5 c/ h3 v4 w0 ~30.Molds, yeasts and fungi are examples of a:
$ q5 O: A' S* w. T, V7 Q4 k& K霉菌，酵母菌和真菌是一个神马例子
7 U( W8 s4 ~, r6 T, Q+ } pA:Biological hazard 生物危害! Q& m9 G( D) t6 B2 ~" l) `! `
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& x O) g2 x2 A1 X8 |9 b Q4 M+ U
根据加拿大食品检验局，食品的危险温度区在多少之间：+ J& a4 E, v' I
A:40° and 140°F (4–60°C) 4-60度2 F1 Y/ _9 O( |
) L6 I) W3 v9 f7 W+ `3 C8 O32.All bacteria need the following for survival:
$ }# I6 x$ ], h3 h% i+ c, K# a所有细菌生存需要以下哪些内容：
/ W+ h" \6 A* U1 N9 t+ z! P) zA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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+ j `/ z8 b) f2 E7 l: W33.Which of the following correctly represent critical control points in a HACCP system?
4 ^/ W/ f2 F* T1 T, \7 F! l; k: G以下哪项正确表示了HACCP体系的关键控制点？- m% r4 x3 w* B- \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) ?" N9 K" j% O2 r8 `
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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, C! d. z2 o! O. {3 t4 J1 r) O34.Which of the following is not an example of a carbohydrate?2 ^6 y6 D% X0 s" Y+ e
下列哪一个不是碳水化合物的例子？
% d$ g5 G9 ^" J) ~" X7 dA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
" e/ g! j" | x! ^' v液体脂肪做成固体这个过程叫什么8 L' f) \8 l- M
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
. B& I: i: D# U' ?6 W/ d下列哪项不是脂肪替代品的一个例子
0 \4 R- A- C! ]( K3 [A:Acesulfame K 安赛蜜K表, F/ H. J( P( h' F _- K
/ f6 D7 o- }2 S37.Health Canada requires that a product labelled "fat free" contain:
1 X+ @) e2 _: r加拿大卫生部要求的产品标有“不含脂肪“包括：
8 X: Z9 O; G. XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 L0 N4 I* {4 q
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38.Which of the following is not a problem associated with converting recipes?
( V. a9 O4 b- i% O下列哪项是不相关联的转换配方问题？
2 i; F) _/ m* {! a1 gA:Unit cost 单位成本
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2 t3 ]6 s5 N; H' T9 v; m3 N39.The condition or cost of an item as it is purchased from the supplier is called:7 B1 S5 M6 h2 @ @8 `
从供应商采购的物品的品质或成本叫什么
; m) E2 U; c$ L' B$ p7 k* `, OA:As-purchased cost 购买的费用. ^' \/ R" f) Y: V0 A1 a9 i
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* G' G! E3 M: x3 j: w6 z6 v Y: B2 g在新货到来之前用于日常所求的必要库存量叫什么 c p x7 Y, j m/ R5 C8 B
A:Parstock 基本日常最低库存+ T6 e5 z& w1 Y7 @# i
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! K( j) z0 G6 y5 v# y' K$ h下面那个缩写是用来表明正常库存流程？
: e6 d: J7 T# [3 W( ]+ t2 k0 `A:FIFO=FIRST IN FIRST OUT 先进先出7 A) U/ x6 ?2 V7 M# |6 y. R/ Q
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42.Which of the following knives is used to turn vegetables?
9 t' T2 ]! w( Z$ C下面的那把刀是用来打开蔬菜吗？% G) b& i+ v" E' h7 ?
A:Bird's beak knife 鸟嘴刀
/ G. T( {# Q& Z* y phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ y: g/ n) |- S% o `, u6 H* k43.What is an instant-read thermometer best used for?$ J; Q# O w$ x5 p9 J
即时读温度计最好用于那方面？: P) J6 f+ N$ \% H9 r+ R0 F
A: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?
) O8 p: C1 s" k( r2 k2 j% [下列哪些金属材料受热均匀，通常用在铁板而且非常重
9 N6 d% g5 J! j3 |$ E# v" bA:Cast iron 铸铁
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- J0 T1 [( O" ]2 i0 P- F( }* v# R0 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ H5 t$ X& m- Y- @/ m哪件装备下面有一个可移动的碗和一个S形叶片？
, U( h: e' a* g' |4 F" RA:Food processor 食品加工机
7 A7 T+ j1 k) [0 o7 `2 S$ ^http://www.google.com.hk/search? ... iw=1263&bih=572
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, g! I' R* B9 D, @: t6 R46.Which of the following is not a rule for knife safety?3 g1 \4 e. N# v& e- B: k
下列哪项不是用刀的安全规则？
6 |, J! u. h* M. p/ yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- l+ N8 ~: R1 g Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 h/ P; a0 W4 L8 K; O2 i
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
. t5 ~7 ^2 p$ _ b. h8 G+ _A:RondellES ' E$ |6 Q" K' I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" n$ g' @3 Q7 n$ V, W
3 E% T0 q9 F- {. Z9 z/ C48.Which of the following is a diced cut used to garnish soups?% \) _2 O9 F; X. l) S) O
下列哪项是切成小方块用于汤的装饰？' @% ~" z2 v8 e3 h( \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 v' m& y! a( `* |& l* H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" |1 ^& b! ~2 [5 r& }; ?( 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！！——0 b+ \9 }+ J0 V* ]5 l
A:Gaufrette
$ e0 A2 w$ k* _6 N% a0 }* ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 I1 Y! l4 y: _: Y- x3 W1 b: C5 J& q8 z' @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# q* U6 u3 Q. J0 g9 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% N% H0 {3 o$ c# b
% ?% m0 n. } m- A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( }; g0 b" F/ I7 q/ b9 ]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）
( R+ I- u3 [ P! x: ~A:Cilantro 胡荽叶 香菜5 H7 n! D& n) Z: B. ?; ]- F) t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 f" y. B R& H( _" Z
5 i' |4 s- t1 l- e3 \60.Allspice is made from:, K0 u: }( j# M2 W+ c
多香果, 多香果香料是什么$ |/ z. \& }) y! t/ i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' t0 O9 \+ W5 u |; a" y5 rA:A dried berry 干浆果5 Q, Y0 I3 r: q& H: ^
0 m' a2 r8 a; F61.Which of the following are used to make a sachet d'épices?. |* b- s1 L5 `% d
下列哪些是用来做香包德épices？
6 ]# l" A1 K- ]/ s0 c$ E- T# Mhttp://www.sachetcatering.com/
* n, D8 x; N- i! ]2 {. b @A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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; U* T2 f7 V- \, x& u62.Which of the following condiments are not soy based?9 U' D4 j, _2 `0 E# D9 W3 f
下列哪项不是酱油调味品的？+ w: ?+ E5 e9 V* a5 V& B- C- |
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:4 |- ]% }% M, n
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：
% {8 }% @- Y* t$ _; T% RA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 x: b& U/ l- }! ]9 U
下列哪个步骤是不是正确的蛋清搅打程序？9 D- o( O! o* S. D+ H" K u
A:Allow to rest before use. 允许休息后方可使用。* ~$ n- f- n5 C7 ^6 Z3 F/ Z
$ I: U+ r, d1 T% F7 j0 u* S: k65.The weight of a large egg is between:一个大鸡蛋重量介于：
6 S* w% ?) `$ P" g5 ?% U) I, mA:56g and 63g 56克和63克
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; M ~ `0 I# s4 O7 X4 Q, F: x66.Evaporated milk is a concentrated milk that is produced by removing g+ H" W' s8 |$ {. C
炼乳是一种浓缩牛奶 是去除什么做的( U/ `8 n/ q: p. C B7 i0 D- _8 Z, }
A:60% of the water 60％的水0 z/ C' c: J5 }0 p& z5 U- D" G
6 J! r7 c+ N% [0 B; q. p67.A method of cooking that transfers heat through a liquid or gas is:
- \* y6 [( k* X/ o/ C一种烹饪方法，通过转移液体或气体是：# x" a- c8 K* N, b% }
A:Convection 对流' R& ~. |) A8 _# ?) F
h+ j4 p/ i( C, a" n8 ?' Y: U68.The cooking of starches is known as 烹调的淀粉被称为
! x' z' E# Q( KA:Gelatinization 糊化. C1 [, q5 D" q, s' B
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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？$ j# A/ _) F/ G" o. u6 e
A:Braising 烤
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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：/ ^ g' x* ]' L' o, A7 Z; ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 `) J( G$ |# f2 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9 e" M P; K7 P# g5 j Q2 A" E* f
A:Fumet 原汁+ c0 \4 F ? ^% Q( x/ d; l
% Z/ j' ]5 u6 K) V% E. Y72.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
5 a0 F" n8 V4 d( M( k! yA:Carrots, onion, celery 胡萝卜，洋葱，芹菜) ?9 w1 K2 u: _# a
; b( r( q$ y3 [8 j6 C3 r. p73.Which of the following is a principle not used in stock making?
) R `7 D1 F- }0 M下列哪一项不是用于制造高汤（低汤）的原则？. Q6 f( [2 A* D- q# f" y
A:Start the stock in hot water.开始在热水中操作" v. L3 V/ S0 Q) Z
# t. J; L5 n4 Z( a& b( T1 ]3 D2 z74.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 [4 z. x* z6 v7 _+ w0 y
A:Remouillage 法语熬汤
- S+ L. @3 r8 o& \. T. U$ e; w( Dhttp://www.haibao.cn/blog/post/176242.htm |
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