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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 M* c/ E/ G( i3 X6 v哪位厨师最早带来高水准浮夸的美食0 r* h2 D# I, [5 Q, ]
AAntonin Carême 人名 安东尼·卡罗美9 q" b. ~8 i/ \
- }6 j- g" q0 @4 N, J: t/ }2 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% k D5 s5 t1 R" [1 V; I
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 A- E' l6 u2 I9 [
A:Cast-iron stoves 壁炉
0 |( i7 b% a- i4 ghttp://www.usstove.com/products.php?id=69 l9 t/ a2 `& [/ @2 N
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28.The French term used to describe the roundsman, or swing cook, is:* _1 P6 L' K% t' F" ~. P. B
法国术语，用来描述roundsman，或摇摆厨师是：
' @* d9 D L& S/ rA:Tournant 图尔南$ U' m' B( q% Q+ x- r3 f
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29.Another term for the wine steward is:
& ?/ d" j+ M B; j葡萄酒侍酒师的另一个术语是:
& k. X$ J7 q1 D1 {A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
N# N* s+ ]. f3 K霉菌，酵母菌和真菌是一个神马例子
4 d9 I& k( [9 H% H6 i$ pA:Biological hazard 生物危害
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8 j4 E) R) C/ B; ~6 a$ X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; _+ X6 A9 u/ _' T/ i- q根据加拿大食品检验局，食品的危险温度区在多少之间：% V! l: n" R# M% J) d' Q
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
! H: X2 ` B2 x, U d所有细菌生存需要以下哪些内容：
2 K' R! q# X) ~7 |A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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* {4 z: H, ~) |! |33.Which of the following correctly represent critical control points in a HACCP system?
. }2 x1 m/ \- S9 g+ x3 N$ U6 n以下哪项正确表示了HACCP体系的关键控制点？
& h3 L& J5 S1 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 ?* m. s! T+ _' Z5 ]/ S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 W5 D& O' |0 X# k8 g, [ ~
下列哪一个不是碳水化合物的例子？
2 [; x9 I1 [. S- y6 EA:Essential nutrients 必需的营养物质' y: e0 X- ?6 l- D
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35.The process by which a liquid fat is made solid is called:
$ z1 f0 L# e+ l$ U4 t( G- {液体脂肪做成固体这个过程叫什么1 W. H2 B" M, S: T% _+ D; t3 R8 j u
A:Hydrogenation 氢化# F* n2 ~' N- H! }# o
u+ `' \; d Z2 H! R6 U36.Which of the following is not an example of a fat substitute?. h7 e! u l! q% m
下列哪项不是脂肪替代品的一个例子* T+ Z7 m! X" T
A:Acesulfame K 安赛蜜K表# t! B& Z* t) s( Y# g2 b9 p
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37.Health Canada requires that a product labelled "fat free" contain:
2 B! ~/ P3 I/ \) @加拿大卫生部要求的产品标有“不含脂肪“包括：8 `6 Y- d: z+ X5 F, m! u* B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! K0 ], k# i- }( g+ I
; d# K- P6 I& ^5 \. \& o0 W38.Which of the following is not a problem associated with converting recipes?) l3 B: I, ~4 \( q- H
下列哪项是不相关联的转换配方问题？# N3 n9 j/ H; n- P. f* [4 V) x
A:Unit cost 单位成本; K8 E. e$ g7 L) @! y' n( i
/ t1 ~' a7 X% u$ a$ j0 K39.The condition or cost of an item as it is purchased from the supplier is called:
8 G: s2 v8 X' d, ?4 Y从供应商采购的物品的品质或成本叫什么8 k3 V7 n& u, @. h ~" ^2 F
A:As-purchased cost 购买的费用
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% y2 ?+ Z( X c3 h2 L4 {40.The amount of stock necessary to cover operating needs between deliveries is known as:' u4 s" S: H3 g3 m; b! E
在新货到来之前用于日常所求的必要库存量叫什么8 w" Y/ L! {) Z6 u+ `, d3 a9 e1 ?
A:Parstock 基本日常最低库存
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& O3 k: O) i. o" a" p41.Which of the following abbreviations is used to describe the proper rotation of stock?
) V1 |' T6 r2 M# \下面那个缩写是用来表明正常库存流程？
& m: f/ a% [8 f$ L8 w5 vA:FIFO=FIRST IN FIRST OUT 先进先出8 j8 O+ [. u6 u4 H7 q
' L4 w8 D# [7 K; ]9 a42.Which of the following knives is used to turn vegetables?
q- _& |8 J$ C* C下面的那把刀是用来打开蔬菜吗？/ [5 L( `! s& n0 c" p' ]* m9 w
A:Bird's beak knife 鸟嘴刀, r" T" n. ^1 C0 ]" i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 x# v' d: x( q( E: X43.What is an instant-read thermometer best used for?
2 M0 ~* y: J j9 ?6 @9 _& O- J9 t即时读温度计最好用于那方面？2 ^$ ^" k3 J, o9 X8 R6 E
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?
+ ^) U' Q, J! j1 ^* k; f+ K; W2 p下列哪些金属材料受热均匀，通常用在铁板而且非常重3 r6 W8 _0 v6 j }7 S
A:Cast iron 铸铁) N2 \& v/ e! w+ X' y. q" }6 m7 B
7 _! y) [5 q* n: }; w! M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 |4 w3 l8 l3 w* }: V8 y哪件装备下面有一个可移动的碗和一个S形叶片？8 ^, u1 h/ i9 q" r
A:Food processor 食品加工机
8 r) e, }' k! ~7 y, u7 Y' `http://www.google.com.hk/search? ... iw=1263&bih=572
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% ]6 ~$ ~& u3 O g46.Which of the following is not a rule for knife safety?
: J, Q H8 }* w) J% R1 T6 X下列哪项不是用刀的安全规则？: N) B2 Y- W( `; ?, ], v+ v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. x0 Y H; b3 ]: M6 X1 t$ E; N9 j, N6 ~
/ i+ x9 z& R/ p+ k7 t9 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( u$ l: w5 t3 C" T4 l$ M: F把圆柱形蔬菜或者水果切成圆片状（光盘状）是？! g- N6 p! F0 M* D+ k' m, D8 o# }, g; z, y
A:RondellES
/ `/ t4 n) }: q1 }" |# [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?. c' W- Q9 }) u; {4 H. W0 ^% a3 C
下列哪项是切成小方块用于汤的装饰？ K3 Z+ X0 x8 A1 Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* r* x0 U! t# L0 s" X+ q( O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 p* R4 c" t. z) J5 D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. _4 z1 ~% v) {' @3 w3 A
A:Gaufrette
# F) C5 t4 |" @ e# wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# Y" ?+ K6 l4 P; y! B1 q4 w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ U: t0 t. C/ |5 p2 z7 o2 SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 S$ x6 k# c4 ?8 M( R1 Y; L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. A- ?+ f' u' Y% 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）
" C8 K- H& g& ] [0 c3 x$ B- uA:Cilantro 胡荽叶 香菜
4 K1 [& ?6 d4 z0 c8 d- bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# Q6 r5 s; R: P2 T e60.Allspice is made from:
$ E7 s7 Z, O, ~ 多香果, 多香果香料是什么
. X/ |2 x0 T2 a& C bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ K6 ~/ |1 I" a+ T, l0 H8 y1 OA:A dried berry 干浆果, I1 n4 z/ C- r1 h# h
" @ c8 V- C: {3 M61.Which of the following are used to make a sachet d'épices?8 O8 f: f+ ]( Z& s9 \% w
下列哪些是用来做香包德épices？1 h6 q$ s3 K6 [! u) x3 L
http://www.sachetcatering.com/! V( N$ \; ^& V/ M$ T8 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) z1 w8 T$ }9 Z2 ?2 e
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62.Which of the following condiments are not soy based?6 J7 Q; O7 U2 w0 I, B2 ]
下列哪项不是酱油调味品的？
2 I) d9 X7 H8 }, K% PA:Wasabi 日本辣根: o9 |8 J+ F, u7 i" ^& T& B! ?
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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:
- W' Z5 n- f. I. h7 C" L$ [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：
. W1 k/ n& f% Y' \2 z* Y9 xA:Pasteurization 巴氏杀菌
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0 E! g. M9 X0 _) y3 C' H) u# P+ K64.Which of the following steps is not the correct procedure for whipping egg whites?+ d9 D7 E' b6 c$ w* a+ p
下列哪个步骤是不是正确的蛋清搅打程序？( B; i: w( q/ j: X6 Y/ f
A:Allow to rest before use. 允许休息后方可使用。3 j c& e0 l$ R3 v2 E2 p
! T( V/ a! `& x0 b7 o$ b, x65.The weight of a large egg is between:一个大鸡蛋重量介于：0 N4 T/ a$ U6 }3 m8 q8 L
A:56g and 63g 56克和63克
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" h6 h. s: ]9 _& C2 O4 V$ R, F7 h66.Evaporated milk is a concentrated milk that is produced by removing4 U$ i- x) o) Q5 ^1 ~
炼乳是一种浓缩牛奶 是去除什么做的
. G: Q5 j4 P0 v: d- D1 K& N2 y' N2 lA:60% of the water 60％的水) a9 z2 K. r0 A. i4 q! l, ~) |
2 x" V f1 E; t6 p/ K) h67.A method of cooking that transfers heat through a liquid or gas is:
. Y/ K3 [, y8 E3 e; ~4 \# y一种烹饪方法，通过转移液体或气体是：
9 o4 x/ y) E/ I/ E) S" wA:Convection 对流0 M1 ]0 y. Z& P9 J
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68.The cooking of starches is known as 烹调的淀粉被称为- X( d2 U& q: {0 \
A:Gelatinization 糊化' U) g: e4 s- z4 L9 O8 T( ?: S
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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？
6 s7 o0 }1 E3 c! d9 v4 g* F* yA:Braising 烤6 P5 z* i/ M5 v7 q- c
" S' C5 ^# l( z8 v }/ j8 X70.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：1 N1 A$ v1 \7 s" Z1 _( k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 x+ n" P h. a% o) ]) S
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71.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
' J( V8 e7 Q; JA:Fumet 原汁
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1 x$ k+ g/ @- y8 k72.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
' F2 M- u5 Z: QA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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! f: a' n1 ~* B0 L73.Which of the following is a principle not used in stock making?. P! ?( [5 {! o8 o3 R; p. D
下列哪一项不是用于制造高汤（低汤）的原则？
7 U) r: [8 ~( ~) wA:Start the stock in hot water.开始在热水中操作
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/ H. y# H+ i) B* @2 l74.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3 A- Y7 `3 d! y5 ?* }/ n+ u% g6 b3 c
A:Remouillage 法语熬汤 E0 Z2 d7 U! g7 L2 n
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发表于 2011-4-13 21:22
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