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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:
: B; @- e: E- S! e哪位厨师最早带来高水准浮夸的美食
* G1 I4 i8 g0 y) v& D* m OAAntonin Carême 人名 安东尼·卡罗美/ h7 d9 Z8 M6 v: l3 n
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 Y9 \+ C* u' c下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, V' f$ F+ ?5 ?9 c9 xA:Cast-iron stoves 壁炉
1 h5 V M0 L% I: Qhttp://www.usstove.com/products.php?id=6 m+ e7 U) e( x: }2 w0 K
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28.The French term used to describe the roundsman, or swing cook, is:
1 Q' c. ^ m3 K4 r, M: P- m法国术语，用来描述roundsman，或摇摆厨师是：7 t# Q+ e' M5 n5 I: W$ _2 {
A:Tournant 图尔南
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" N. S @6 v7 x$ r% ~29.Another term for the wine steward is:# t5 o. h4 G/ e
葡萄酒侍酒师的另一个术语是:1 I8 g7 L4 D' H, k* V, R
A: Sommelier 侍酒师
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+ g0 L; H5 F7 E4 _30.Molds, yeasts and fungi are examples of a:5 T% L% w4 v2 J ]: g1 q. O
霉菌，酵母菌和真菌是一个神马例子9 e/ B: c0 E( n$ Q0 E. R
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 x! x, z, q4 v) s" V* x2 u1 [: r
根据加拿大食品检验局，食品的危险温度区在多少之间：
: x+ D4 \7 s" z5 E; DA:40° and 140°F (4–60°C) 4-60度) b( R& A3 a A4 }) B
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32.All bacteria need the following for survival:
0 S2 ?4 b- X- C4 }所有细菌生存需要以下哪些内容：+ }# ~+ l+ c+ o5 W. l. |0 D
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, V+ J+ R7 C; p. [. `' b U
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33.Which of the following correctly represent critical control points in a HACCP system?
& r" V1 S; _& C; _以下哪项正确表示了HACCP体系的关键控制点？& b6 l* z4 j3 P$ S2 r: m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 X3 _; k) `# g: j7 k8 `# \0 z) `食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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. D( q$ y2 P: s( C) b34.Which of the following is not an example of a carbohydrate?, U: `! o' d. F w, x/ I
下列哪一个不是碳水化合物的例子？
' C! v- a8 j% L% gA: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:
* G& O# x" T- J( y5 m! k0 B& W( Q# [6 J液体脂肪做成固体这个过程叫什么
1 r1 u) G# V/ f* T8 jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
' m l4 M) Y4 Y) F* {1 z6 j下列哪项不是脂肪替代品的一个例子
2 t" {& v% f# m9 R |$ ^A:Acesulfame K 安赛蜜K表+ w' Y- L q0 O9 K) {& w
" Y5 V. P% R+ F37.Health Canada requires that a product labelled "fat free" contain:5 v& U3 w' O2 C+ v
加拿大卫生部要求的产品标有“不含脂肪“包括：
9 [: Y$ r/ V* i' y3 J+ _- A0 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- T9 B1 _9 s0 y0 u
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38.Which of the following is not a problem associated with converting recipes?4 P" }5 F% J0 T
下列哪项是不相关联的转换配方问题？
. w7 k* D# a N: EA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:# }0 {/ `+ y8 J, \6 X& S; Q
从供应商采购的物品的品质或成本叫什么
# t. D2 G2 v* sA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:0 j. k5 F% U' }: s% r$ ]" {; W
在新货到来之前用于日常所求的必要库存量叫什么) x9 O' v9 J' j
A:Parstock 基本日常最低库存7 Y; W* C+ u7 |8 V3 p5 S
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
t' d& F2 y4 C9 r# ?下面那个缩写是用来表明正常库存流程？
7 W) `- Q0 _5 |* X: ~" A9 ~( dA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
, E, T' c# R' Z" d) |7 g下面的那把刀是用来打开蔬菜吗？4 T2 |! V2 B: f0 N
A:Bird's beak knife 鸟嘴刀
0 Z/ \; q4 E# w/ N0 c- ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 w) z4 Z/ _3 ^' }# g43.What is an instant-read thermometer best used for?$ a. r6 }! }0 Y. M! ?4 _
即时读温度计最好用于那方面？9 F; W3 `2 M1 i4 n T. ?" _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ ^! z/ k& Y; B: j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, I6 E- p1 B7 T5 O8 c: i5 B6 f下列哪些金属材料受热均匀，通常用在铁板而且非常重9 V8 S4 U* Q# j- z* `$ T1 }1 Y/ D
A:Cast iron 铸铁' a8 p! w' u4 s' M4 a, }
6 Y; f. H# q9 Y% S. o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% ~: ~( m! R5 s; r! d: L' L哪件装备下面有一个可移动的碗和一个S形叶片？
6 W$ G) O' [6 t9 ZA:Food processor 食品加工机
! Q$ H* ~$ k: l# _ E* r0 i/ Rhttp://www.google.com.hk/search? ... iw=1263&bih=572+ e- T& u( x4 }
& O, \$ |& A5 S3 R46.Which of the following is not a rule for knife safety?5 e; w2 w: d* H7 g. F& v7 D( R. Z( M
下列哪项不是用刀的安全规则？( }) @. S: Z' C# M, K3 `* v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 K- S3 D6 n1 m8 ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% F8 g( K& k' w把圆柱形蔬菜或者水果切成圆片状（光盘状）是？ h* Z- b/ d7 w5 q$ F# k) Z
A:RondellES
- v& s% l( h. l3 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; d+ {" l3 `. J. Z2 Z
4 Y- f9 t' g' L6 Q8 J48.Which of the following is a diced cut used to garnish soups?1 @3 C8 d8 o. a* Z& w, {$ z( y6 ]2 r. o( T
下列哪项是切成小方块用于汤的装饰？9 f) T0 _0 m& R& h# \% R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ k. s: ~ R- o: G; J- w" O# f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# K4 H. {+ V" u! ?$ H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/ C5 F& B$ U5 y
A:Gaufrette
' U9 d2 K0 o8 h4 ?/ O3 L" e rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ G( t/ u- `) G ^6 b$ q% Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! y7 _0 y# H! K! ~) P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( u+ Y0 I% X3 D- V u% V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 n2 f8 T4 L" j/ n, F6 C& i
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）) x( i$ [: A: _ I9 X5 H. w' t
A:Cilantro 胡荽叶 香菜
. g" ^& o6 A$ D- thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" T2 S. N& n Z3 L3 Y
0 D1 r1 ~1 m `; N: T" a60.Allspice is made from:, ~' f: ]9 K$ T8 `) R+ p6 U; r {
多香果, 多香果香料是什么
3 f# G7 Z, ^, _ x' [' N- \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) V9 q0 C' _! V0 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?
' r3 d" X2 R4 Z3 M& w下列哪些是用来做香包德épices？& T2 ?, q: m) ]) L' o
http://www.sachetcatering.com/. B. Z- |/ m# w& s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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4 a0 {# M7 C7 r6 z/ t4 r62.Which of the following condiments are not soy based?
! f; Z6 P. A8 r, \8 I5 z0 R' Z& i下列哪项不是酱油调味品的？
9 `4 p6 S& V8 n. eA:Wasabi 日本辣根8 m( y) `( D6 k7 K" Z9 F5 l
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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:
% e3 F7 b- F8 @: Y# H! B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：
$ l0 N; \3 Q. z3 }A:Pasteurization 巴氏杀菌
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: H" U; s. m% H$ V4 v3 g. ~64.Which of the following steps is not the correct procedure for whipping egg whites?
% i8 ~6 F% m2 M下列哪个步骤是不是正确的蛋清搅打程序？
( V- q& a7 S, B3 U5 X# yA:Allow to rest before use. 允许休息后方可使用。
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6 O5 P( O% ]( v, \$ T$ h/ v65.The weight of a large egg is between:一个大鸡蛋重量介于：
8 |- b. x+ C& h @$ b/ G) m# M; lA:56g and 63g 56克和63克
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i; q3 h: }+ Z# `% A66.Evaporated milk is a concentrated milk that is produced by removing
" \3 T# P$ W7 d8 U0 e" R9 d* l/ e炼乳是一种浓缩牛奶 是去除什么做的
3 K2 V6 ?$ P! K: G6 `) ]% ?A:60% of the water 60％的水; d6 `4 q4 e" ]* y5 r
. d. L" x ~- s6 ^$ x+ ^) s6 C" @67.A method of cooking that transfers heat through a liquid or gas is:
" e7 T( ]2 H$ s, M6 M& L9 M一种烹饪方法，通过转移液体或气体是：% u- F: k! o' [$ m, ^# s( C7 k' J
A:Convection 对流
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9 z0 p8 G9 K2 I68.The cooking of starches is known as 烹调的淀粉被称为1 v/ U' r" d$ V" P3 B' A3 C
A:Gelatinization 糊化; w9 S7 h2 ^! z+ ]. F
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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？
& a( |5 o9 n/ }0 g1 J' J& SA:Braising 烤5 I, k4 k' O w3 B9 b/ V( f; p
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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：) h2 [1 X# R! Z1 r
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, e1 a8 F3 l6 E. F
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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4 d6 i6 _2 r, Y
A:Fumet 原汁! Y9 h6 ?% @2 C4 B. i$ L
% \. h* B( L# }9 B. @! p; m72.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$ D8 N0 ?# j* K0 [6 Z
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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8 j- v+ N j H. e7 n73.Which of the following is a principle not used in stock making?+ n g8 M7 _1 h" K5 _
下列哪一项不是用于制造高汤（低汤）的原则？
; V0 d+ i- @) }A:Start the stock in hot water.开始在热水中操作
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" D1 L) h, M& I% [; E- Y74.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
/ d3 z; {1 ?4 i1 M1 Z# U u. R) qA:Remouillage 法语熬汤; r q; k$ c1 D' n2 _. \* W
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发表于 2011-4-13 21:22
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