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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:
& t4 l# S% F! ^$ G, d) n$ X哪位厨师最早带来高水准浮夸的美食( ~* y) ?3 a7 ~4 q0 {3 v1 C
AAntonin Carême 人名 安东尼·卡罗美; v0 Q7 _6 X" L. V6 \
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: F [& y/ e1 K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 p; M' Z# A; ]# }
A:Cast-iron stoves 壁炉! t1 k% L6 u7 Y7 Y8 F( \5 D3 O5 P
http://www.usstove.com/products.php?id=6; T: c1 F d2 p% z
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28.The French term used to describe the roundsman, or swing cook, is:" O8 x Q3 M2 Z; w% Y+ b
法国术语，用来描述roundsman，或摇摆厨师是：- u3 A6 ~) ]3 R! H6 T, d: [
A:Tournant 图尔南
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29.Another term for the wine steward is:1 S1 K+ R4 z. _% K6 J1 X4 ^
葡萄酒侍酒师的另一个术语是:
+ |% t9 s2 [4 ~) ~! WA: Sommelier 侍酒师
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+ q" }( c( D& `* q$ U3 s+ w" C) Y4 o30.Molds, yeasts and fungi are examples of a:
- t2 _% O: X6 x+ @霉菌，酵母菌和真菌是一个神马例子
! g( a# `/ h) X- f+ m/ ~A:Biological hazard 生物危害
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2 n, l/ S7 O/ l! E5 {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 H; T) [9 _0 x1 v: e L- p7 i根据加拿大食品检验局，食品的危险温度区在多少之间：; a) b+ Y" B7 W4 \1 X
A:40° and 140°F (4–60°C) 4-60度
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" P3 {7 p2 L$ R Q7 C32.All bacteria need the following for survival:
5 t) o& t4 ^; X' v% }8 l8 J所有细菌生存需要以下哪些内容：* p# {. K4 F" S% ~9 A
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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. b$ R) ?$ K1 C5 h2 h+ w# v33.Which of the following correctly represent critical control points in a HACCP system?
7 P9 b! g/ G# s* W d( j5 U以下哪项正确表示了HACCP体系的关键控制点？- |1 G0 N/ T% m6 O, r( u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 s5 e0 Q& O& K$ o食谱，接收，储存，准备，烹饪，保温，冷却，再加热! M* v6 o( J1 g0 @# n& B4 U
- V. A. P1 q3 I+ {6 l7 P34.Which of the following is not an example of a carbohydrate?% Q$ ]* p. E# W) R
下列哪一个不是碳水化合物的例子？* T ? S' q2 i% E& N" `* {1 W
A: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:9 B& U r3 H8 _' H# |. W& o
液体脂肪做成固体这个过程叫什么
" C" i: ^6 Y3 d: X8 `' }A:Hydrogenation 氢化* }" }& _; q- Z& l5 Q6 S6 I6 f
7 R5 L2 S7 C3 B% f2 y0 Y) W5 I! W( j36.Which of the following is not an example of a fat substitute?( m9 E9 k* k& h- a
下列哪项不是脂肪替代品的一个例子. y# I- z3 d$ E
A:Acesulfame K 安赛蜜K表
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: t. I5 t# Q$ t% _$ U& R37.Health Canada requires that a product labelled "fat free" contain:
- ]5 ]' ?. {( A) o" Y加拿大卫生部要求的产品标有“不含脂肪“包括：
2 N8 P" U" O2 ~$ DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. O( A' D( O( h# ]
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38.Which of the following is not a problem associated with converting recipes?4 P' S% S& U3 v9 [* y2 V
下列哪项是不相关联的转换配方问题？# K" p+ O0 ^, o# v9 E) S
A:Unit cost 单位成本; o2 a+ w6 o0 Q7 o$ i
0 Y" c/ i0 D" k! c. G- o2 F39.The condition or cost of an item as it is purchased from the supplier is called:
4 v7 x& `5 |) R- T6 @! g" R从供应商采购的物品的品质或成本叫什么0 q% z. F* n9 l
A:As-purchased cost 购买的费用 H: q0 N# G9 Y; y' b! Z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 i+ C& Q2 [2 y7 m! q: ]# M& N5 y在新货到来之前用于日常所求的必要库存量叫什么1 i1 k0 j2 c4 m& \
A: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?6 i( Z- v- K# M& d9 Q9 D; l7 s
下面那个缩写是用来表明正常库存流程？$ K6 Y2 \. C$ Y. f. C( @
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?
3 V; Y1 l% a0 Y% d% Y" {1 p, \+ N下面的那把刀是用来打开蔬菜吗？
# q# z2 [+ O( y' L6 zA:Bird's beak knife 鸟嘴刀
- C, i9 F7 q8 v$ A' K* t! Y' n- Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& Z( C3 D" ?# s) e0 z43.What is an instant-read thermometer best used for?
) |2 y/ A5 c2 h9 N' V- l即时读温度计最好用于那方面？
6 i9 f+ I& D% Q2 m5 n9 ]) jA:Checking the internal temperature of a roast 检查被考物品的内部温度3 P; E6 p/ \$ V& W0 A
+ ]! O' }: ?: [/ a4 N6 \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 ~5 @9 p: |6 E下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 P2 n \# O* Z' h7 S+ T, v8 PA:Cast iron 铸铁
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: k2 e3 |" O9 Y( _1 }- `0 U5 Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' j l" _/ e e1 X4 r$ U0 Q" ?
哪件装备下面有一个可移动的碗和一个S形叶片？
) t8 b: F4 ?! T0 X2 ], R" H0 F+ UA:Food processor 食品加工机1 m s, ]7 l# @5 q4 f
http://www.google.com.hk/search? ... iw=1263&bih=572' a' [! C; `" O/ P
' @: K$ c0 J% Z B6 n* [46.Which of the following is not a rule for knife safety?9 T& T2 S* S; w7 q, f! B1 A
下列哪项不是用刀的安全规则？, O5 E8 g" P9 Q( h. _/ O" e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; T, i2 N4 ]2 h" u/ Z# N* Z
) F! q" A- d. z$ @4 B4 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 z. Y3 V5 w. [) U2 o, ?; r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 X$ ?/ l S. A' V2 x! i7 n6 \
A:RondellES
) P- T4 C$ P( A' t+ T" K& Q& c1 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( g# X3 H) K1 X48.Which of the following is a diced cut used to garnish soups?
# Z& Y' |( K3 l* j下列哪项是切成小方块用于汤的装饰？
4 i' N* g8 c) @2 G2 aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& p( s* q4 }4 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# M5 q# `1 b9 {& r/ M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！！——/ U0 g* n X6 f6 ]5 y7 T
A:Gaufrette 5 D2 i5 \( Q4 p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# `. E9 S* S& ~6 H7 q7 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( L+ O0 Q j4 Z8 @ X8 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% \4 N j5 m, Y$ {' C* u" P T4 w8 t1 a
下面的那种草药（香料），用于墨西哥菜，也可作为中国香菜(法香）
- q7 c# t2 j- H. Q$ ] |8 }0 ?! W, |A:Cilantro 胡荽叶 香菜
9 x$ K/ D) w' q5 S8 B+ M6 khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 `( y8 y# Z& d+ K* d; n7 a60.Allspice is made from:; L* a4 Z p9 P- c' j( c
多香果, 多香果香料是什么
$ Y! V* G6 a, L) S! G O4 I+ rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 w3 w4 \) j% @, b3 q$ S* lA:A dried berry 干浆果
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g& r/ P3 t$ R0 I- j61.Which of the following are used to make a sachet d'épices?
2 b4 p3 C# q- f- J3 N) g4 l8 {下列哪些是用来做香包德épices？2 }( T# { ~; U& _
http://www.sachetcatering.com/
0 N/ @4 P; x2 T+ X! e* T! C8 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香( L% A% a* t% o/ j$ K, V
8 U1 w* X' Y0 M62.Which of the following condiments are not soy based?
5 _9 M2 k! o4 f; ~$ r/ N下列哪项不是酱油调味品的？, Y( J) C2 O9 l T# C* b+ u; W4 D
A:Wasabi 日本辣根% ?+ e/ M' _: `! _+ V0 w/ i2 ?' q
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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:
( M; Z+ i) @$ l; @ _# _* P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：. S1 L. ^- @7 M P$ X
A:Pasteurization 巴氏杀菌1 [& h g$ r9 Y3 p5 D9 p
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64.Which of the following steps is not the correct procedure for whipping egg whites?! p1 P# u- d" Z3 {
下列哪个步骤是不是正确的蛋清搅打程序？
! X1 W$ M* s: Y( v, X% Y5 MA:Allow to rest before use. 允许休息后方可使用。4 K6 b9 ]. a/ i5 J1 a
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65.The weight of a large egg is between:一个大鸡蛋重量介于：7 A5 u$ y6 J- s, u0 d D* T
A:56g and 63g 56克和63克' p% [$ d3 ~, I( u. \% W# H
3 z% b3 q% A5 O; Z! A, t5 d/ G66.Evaporated milk is a concentrated milk that is produced by removing
|4 O( ^. x- R; V炼乳是一种浓缩牛奶 是去除什么做的
' I% u# G F0 s7 _A:60% of the water 60％的水
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' u; s( X: V) Q0 O67.A method of cooking that transfers heat through a liquid or gas is:2 {! N$ u' v" S, {; V/ r8 z0 o
一种烹饪方法，通过转移液体或气体是：0 s' V8 h, G# o9 K( N$ K' o
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 u7 H# G" [. v0 t: T" |1 \5 ~A:Gelatinization 糊化4 b+ n* t3 o) P4 N
+ T% M3 ]# g, `7 M# y. P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？! A4 z1 M& k7 |* m- b
A:Braising 烤
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* ]3 x/ r/ x! b( H( D70.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：, e! y- H( M4 F' h9 |4 H9 ^
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 \0 W) S$ s+ A3 s. X
) U1 i( a3 f0 ?6 f; h71.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6 i% r ^4 x3 j6 K# M+ C$ t
A:Fumet 原汁
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4 t, l! J, K' u7 }$ x72.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
0 \& @1 z, p* k# }" l1 h! RA:Carrots, onion, celery 胡萝卜，洋葱，芹菜! z8 P3 z( W! Q8 l; {; }+ H
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73.Which of the following is a principle not used in stock making?
6 D$ |- h8 M( n9 ^. h7 \$ ^8 H下列哪一项不是用于制造高汤（低汤）的原则？
% }8 }) C% q* c4 t( q/ zA:Start the stock in hot water.开始在热水中操作7 J7 I* B$ X4 S; ]
6 y; O' a9 j; x" u% A74.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
5 X' q" m+ [) v# ZA:Remouillage 法语熬汤
+ b+ }4 L* ^" h6 G! S/ g Rhttp://www.haibao.cn/blog/post/176242.htm |
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