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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:: P2 L* ?! G. ^, L8 z7 m
哪位厨师最早带来高水准浮夸的美食1 x" Y" c7 B4 e ]
AAntonin Carême 人名 安东尼·卡罗美0 q; l) e+ A) g6 C8 E- `
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' J, I) {. P8 w* i6 H/ F% 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 。& z% S% q. l4 M8 L
A:Cast-iron stoves 壁炉( T1 M% h* d) b) C# E$ M( J
http://www.usstove.com/products.php?id=67 [8 j% w' w" `. w
0 Z+ m9 Z) V) c9 K28.The French term used to describe the roundsman, or swing cook, is:
/ j5 r7 ~) ~- B# m$ b5 e法国术语，用来描述roundsman，或摇摆厨师是：
$ F" O9 o9 e; i; JA:Tournant 图尔南
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29.Another term for the wine steward is:3 k6 m" w8 s& ], t7 O6 H/ _
葡萄酒侍酒师的另一个术语是:
. } A! Q- Z, E" B: zA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
8 G5 `8 T3 W7 O, z) l' O" F6 Q; D霉菌，酵母菌和真菌是一个神马例子' y( F- J8 o) _$ q8 H6 k- q
A:Biological hazard 生物危害
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5 r0 n- R" `" F6 i, E8 o! a7 L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# L4 \! q" S4 U' e: Y根据加拿大食品检验局，食品的危险温度区在多少之间：
" ^4 a" F' K* YA:40° and 140°F (4–60°C) 4-60度- _# I1 N, A6 G1 ~9 E% R( t) Y
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32.All bacteria need the following for survival:
$ H% C" N( S" l" Q5 G所有细菌生存需要以下哪些内容：
+ A l1 H% C8 D6 `, F; E$ g+ {A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值$ K$ F1 }8 y2 w$ k# c7 j# \
( d q4 h2 @2 i. k33.Which of the following correctly represent critical control points in a HACCP system?% M& h8 c& f$ g7 I
以下哪项正确表示了HACCP体系的关键控制点？& @. \ y ?/ ~9 W2 A+ G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + E2 l* f8 f! M1 \" t$ v+ i
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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3 Z% Q% y q7 x9 L. h+ v34.Which of the following is not an example of a carbohydrate?
+ O! r, r8 F; q下列哪一个不是碳水化合物的例子？' k' r8 N* f6 X1 l5 J- w% C
A:Essential nutrients 必需的营养物质 O: m$ W- l3 j" j! ]# ^9 t
6 X2 V- |; q8 S- l35.The process by which a liquid fat is made solid is called:
! E2 r$ ?. C/ {" p" Y液体脂肪做成固体这个过程叫什么
% C% T7 O I4 j4 `, o' w; OA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" {$ Q8 D, F' k: F: O4 \# s% T下列哪项不是脂肪替代品的一个例子: C5 k1 B) U" O
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: p3 U- t" ]4 ^8 d4 F: u8 _5 Z
加拿大卫生部要求的产品标有“不含脂肪“包括：( f F0 h$ s6 a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, s. n2 P+ k3 D. H
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38.Which of the following is not a problem associated with converting recipes?9 |5 v; e3 m$ U+ m& y4 \
下列哪项是不相关联的转换配方问题？+ }# I3 C) W" G( D5 \; ]
A:Unit cost 单位成本5 \7 h0 |& Q* ]' s6 I4 U6 ]
& ^! C+ d! }9 T( G39.The condition or cost of an item as it is purchased from the supplier is called:
7 Z4 c" P5 A; i/ L' v3 R) V) `从供应商采购的物品的品质或成本叫什么
# d* h& G* d1 _0 j# d- KA:As-purchased cost 购买的费用$ v' a' ^- o$ B9 Z/ g* P& q2 {
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! @; O; k8 @/ Z2 \( [- y在新货到来之前用于日常所求的必要库存量叫什么
5 p! n6 Y9 \* ~. d0 sA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 F. E5 w+ h/ m" | G0 m下面那个缩写是用来表明正常库存流程？5 W! g, v& o. k( a
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 E( A6 {: i! K+ o, I& e下面的那把刀是用来打开蔬菜吗？* s% h0 k9 h, R/ b* {
A:Bird's beak knife 鸟嘴刀0 i) _4 R. e& p: o. u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! N7 m# ^2 j1 O) L" e3 |; f" {43.What is an instant-read thermometer best used for?
3 M2 H# u+ g a" }9 U3 b Y1 B即时读温度计最好用于那方面？/ u* ? \) g( C- g' m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' J% N* C2 C+ U" \( s6 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) Z; n/ ^" H7 n% \' u
下列哪些金属材料受热均匀，通常用在铁板而且非常重* w0 g3 @0 ?$ C/ A" i3 A9 |( D
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. ~6 w3 m( d2 Y+ G' l9 G$ x哪件装备下面有一个可移动的碗和一个S形叶片？+ b7 f' `: d8 L0 ~0 u1 S
A:Food processor 食品加工机9 c1 x1 k1 A6 ^0 h2 U8 S
http://www.google.com.hk/search? ... iw=1263&bih=5729 ~' C4 w: ]9 l; ^8 B* \0 a
# S& X- P; o; I9 }) W Q46.Which of the following is not a rule for knife safety?& `) g3 \* k9 N4 g% c6 c' O
下列哪项不是用刀的安全规则？6 C! B- ~8 d) X5 Z9 g+ k/ j; a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 |, A' e4 o/ G2 T
8 a% M$ o+ }6 ]4 m$ y/ w0 Y* G: S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 n) w/ P4 g! ^3 V把圆柱形蔬菜或者水果切成圆片状（光盘状）是？& q( B$ e% q# i
A:RondellES
5 v* j! M9 x+ F# j' F0 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- L; o5 Z) }6 |& \% F
, N# v j4 x$ F1 c48.Which of the following is a diced cut used to garnish soups?9 h6 p$ C) Z; W! m- p
下列哪项是切成小方块用于汤的装饰？" h* L# R. b: e. E; N1 }: M1 N3 k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' R" Y7 L+ x) x7 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ w& F! c0 B: K' p: l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！！——2 R& J X P( P! @0 S- E8 [
A:Gaufrette
4 C4 W+ c& t: e3 c8 p7 F/ kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 i- t! r2 R5 z1 K$ J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 V6 H4 z, {/ {8 `
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?
$ V1 B& d) d, h! t' N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）
- l+ w7 g( }# P3 @+ t! FA:Cilantro 胡荽叶 香菜" U, V) a+ \+ Z. p6 [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- A4 ^! x/ w6 N8 d2 J/ O5 ~
多香果, 多香果香料是什么9 `8 I- v& |6 Q- D$ W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& u' _6 W8 z. J& y8 J/ k0 J
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) v: T2 F6 l" [/ o下列哪些是用来做香包德épices？
" a! p) z: O. b1 R0 G# k h4 u, `http://www.sachetcatering.com/
2 j ?! X4 u# l+ c3 H0 G7 uA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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# K- [% d4 {& I4 Q0 [0 r- t62.Which of the following condiments are not soy based?
: m: w* ]2 h% L- x, y9 a0 J9 }5 J下列哪项不是酱油调味品的？# ~- Q& Q% q$ {9 g2 O2 a
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:8 f" x6 C2 w/ A
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：
2 C5 r# y: S; N8 a EA:Pasteurization 巴氏杀菌" Z1 d5 d8 U' B6 }+ k
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) Q1 y0 ]& P% l7 B% G; P2 W下列哪个步骤是不是正确的蛋清搅打程序？
% O1 n3 j% b& M# f5 OA:Allow to rest before use. 允许休息后方可使用。+ v) ~" N4 Y0 V! I0 l" _- y1 p
* Q% u& |6 F9 U% W# I9 s2 \# z. P65.The weight of a large egg is between:一个大鸡蛋重量介于：
2 [+ s8 ~. A$ C5 m( a+ k: @% EA:56g and 63g 56克和63克4 e2 T# d( M: ^1 M$ a1 L
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66.Evaporated milk is a concentrated milk that is produced by removing
. X* g3 {. c- H% I* |4 E* Y炼乳是一种浓缩牛奶 是去除什么做的
, M2 Q6 H1 k1 k( d. W; D3 ZA:60% of the water 60％的水+ `- s# H1 W# M7 H6 G. T
0 ]0 d/ D1 g1 {% r6 [3 s: S67.A method of cooking that transfers heat through a liquid or gas is:5 w6 @& L# e5 D. o# ~) _
一种烹饪方法，通过转移液体或气体是：
4 `: Q0 o! I* G3 R! t9 |4 [A:Convection 对流
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0 k0 Q1 x0 k$ G) c* z( ~68.The cooking of starches is known as 烹调的淀粉被称为" j$ T9 Z2 n! S
A:Gelatinization 糊化8 P' N# A( O7 d. ^
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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？
' W- I x# f+ W3 V! r) `A:Braising 烤( K1 X+ m* m* S4 | p5 o, }! W: Q
) Y6 n. Z. d) J, v) s70.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：" F8 f$ z @* c* U: m7 n7 K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; I }. k% z4 i% `- d& X7 A2 A71.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
, [* Q. A# \7 d6 D3 YA:Fumet 原汁& z' P5 b9 _# ?& t2 v; y5 N
: w3 {' f- @& C72.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/ _* w6 x* {* q3 w/ p; i
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜! Q$ }+ l5 J* W P
) R3 R% a) u7 `: X& W# q73.Which of the following is a principle not used in stock making?5 l! {9 n6 h7 s# u9 j/ M: d9 S
下列哪一项不是用于制造高汤（低汤）的原则？
6 r3 f8 T( V8 ^% V. mA:Start the stock in hot water.开始在热水中操作
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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
8 \5 ^/ _0 t3 Q6 J% E0 V( LA:Remouillage 法语熬汤0 L2 [) D# k5 ^9 }( d
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发表于 2011-4-13 21:22
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