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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:
. d1 t7 v/ F% n& w* G6 L哪位厨师最早带来高水准浮夸的美食2 ^% G9 J4 z, ]1 k
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" J0 a# { h" d0 q7 \8 x& O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( Q: r. A1 v* N6 mA:Cast-iron stoves 壁炉
6 W0 C: ~+ T( o, z* thttp://www.usstove.com/products.php?id=60 v8 R$ c4 ^& p
9 y/ n, w: w% F; u- P0 M28.The French term used to describe the roundsman, or swing cook, is:
( O- o. W/ C" |) }' i法国术语，用来描述roundsman，或摇摆厨师是：
+ M" b5 M# P4 H( C" H' mA:Tournant 图尔南: I5 q' b: ^) X- M9 A
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29.Another term for the wine steward is:
: ?$ i2 k: h+ U( V葡萄酒侍酒师的另一个术语是:) C6 h' O9 X+ E: M2 x X f
A: Sommelier 侍酒师7 g- x3 a) s+ G% m$ X( [/ J9 q1 t
* ]- v4 `- |8 v30.Molds, yeasts and fungi are examples of a:
# e6 X7 V8 {; h! P+ t- s5 P霉菌，酵母菌和真菌是一个神马例子
2 ?6 @9 q* ] C1 w$ UA:Biological hazard 生物危害8 F& |' P1 x. E2 r5 a" `6 ~ \! E
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ |- B8 S- g% H% j# x
根据加拿大食品检验局，食品的危险温度区在多少之间：
$ R/ F0 g( k9 P: GA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
4 R# B2 k+ R- k% P5 S# g所有细菌生存需要以下哪些内容：8 {' f. X/ _# {+ p
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
3 w' D- G% |( s2 ?以下哪项正确表示了HACCP体系的关键控制点？
b2 A( b! s3 Z( i& g6 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # f! X& ?( {* [ p
食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 Z( N) J5 w7 l" i
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34.Which of the following is not an example of a carbohydrate?8 K y0 g# r. P, [
下列哪一个不是碳水化合物的例子？, |& u' |/ [0 q. N3 @
A:Essential nutrients 必需的营养物质5 U# R& Y$ s2 ]( t8 o/ ^( H' p
( S% r: b2 y1 _4 A% M4 ?- m35.The process by which a liquid fat is made solid is called:2 l4 D9 R6 n0 g1 h% ~3 `* n, \3 e
液体脂肪做成固体这个过程叫什么' o2 Y: O2 i" U- l( g; L
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
) Z. H ~: o0 o1 {$ H/ c下列哪项不是脂肪替代品的一个例子/ Q5 j) ~! }9 |; i: S
A:Acesulfame K 安赛蜜K表% D$ P( I) J7 U0 ]0 l- W: [% O
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37.Health Canada requires that a product labelled "fat free" contain:
6 v8 @" X) Y! c8 \- }加拿大卫生部要求的产品标有“不含脂肪“包括：$ U' A$ x) k p( d$ M% J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ m- c# W4 s/ c; l( v! J4 ~7 v
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38.Which of the following is not a problem associated with converting recipes?
, n8 m7 C8 u" V! i' \6 G下列哪项是不相关联的转换配方问题？
& R, [5 P( G) R9 [! Y# P1 s& {6 DA:Unit cost 单位成本7 K6 j: ?3 c- f; x+ G" |9 Z& o3 i
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39.The condition or cost of an item as it is purchased from the supplier is called:
! E, x/ R4 i. G; q* B/ x9 e从供应商采购的物品的品质或成本叫什么
. X$ b* b7 ^4 O# fA:As-purchased cost 购买的费用' g v/ ~+ `! x9 w
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
; } _. a& l* ~# S" Q% H7 j在新货到来之前用于日常所求的必要库存量叫什么
* a. O! D% ^% P h1 ^; X/ ]A:Parstock 基本日常最低库存- N; e& j! X, R. P5 ~* b, o
, H5 z; L2 B0 i$ `. s/ ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
: \- i! t( R* U4 g) ?! M2 ~下面那个缩写是用来表明正常库存流程？
' ]- p! F7 D' |: lA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
( D6 Y* D& ?' r J$ h: K下面的那把刀是用来打开蔬菜吗？
3 a+ j. p9 z- _0 E8 WA:Bird's beak knife 鸟嘴刀
* h% m( X0 A# Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& N. a0 V# ~/ B6 n8 i6 R0 H5 N43.What is an instant-read thermometer best used for?
. Z8 Y+ v9 N3 r* f/ p即时读温度计最好用于那方面？
5 g& i- \6 _6 B. T2 UA:Checking the internal temperature of a roast 检查被考物品的内部温度# j+ i4 w$ J' V% ?: l2 h
. l6 w+ ]' l! [8 R% m( A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' e2 m; W5 O$ b/ l! z下列哪些金属材料受热均匀，通常用在铁板而且非常重: g; U5 w! l2 c3 I( g
A:Cast iron 铸铁0 j3 Z+ S& \ G1 R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* r/ w2 \9 I; y, a$ v哪件装备下面有一个可移动的碗和一个S形叶片？9 ~0 F+ K4 F& K9 u6 p' y: y
A:Food processor 食品加工机$ R$ o' }& w- j8 I9 I
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
0 J# f. `0 a9 _下列哪项不是用刀的安全规则？6 |* D) d( l5 G* M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 q4 x8 y/ _2 O0 D把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
; c! M# l% N- X! Q/ q9 `/ [! UA:RondellES - v* s( f1 r; v( ]3 K. r1 Z1 e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: P- C+ ^3 k& z s) Q. c
# w+ z& T/ q7 b' C$ t7 L' C) C48.Which of the following is a diced cut used to garnish soups?7 m# Y! f: `2 i
下列哪项是切成小方块用于汤的装饰？1 r) w! W- X! ^; E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 i7 c* h O5 M; E" S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 T4 F# ~7 X7 L1 Y
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！！——
/ E( V; h* |: F1 GA:Gaufrette / A! G# H) q9 P, a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 ^. `" @2 N3 m6 i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% i5 V: L) X: o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 y) d: i" G2 j) j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 `! q5 j) r+ F
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）% c( {1 }% y5 G: S0 F1 _' H
A:Cilantro 胡荽叶 香菜
! F$ ]7 l) W* Q a' S7 X4 J' G# zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 A: ?5 B. @" v8 i& k# ~4 z 多香果, 多香果香料是什么" V$ `, e) \ k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% l, g) m6 ?7 p g
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices? \0 {2 @3 H$ j! L4 s* C) @4 J
下列哪些是用来做香包德épices？! D, b" n* V! k8 i% Z# v, Z
http://www.sachetcatering.com/0 S! S2 b5 W9 Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
) B, f, r$ i3 d下列哪项不是酱油调味品的？; K- n8 Q2 s. \+ q
A:Wasabi 日本辣根# y% E. {# v% B, `: `: f' k& ^
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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:
2 {( d. _1 n( k( m0 v0 y, t$ y6 }; W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：+ [5 j+ c# \) w9 M
A:Pasteurization 巴氏杀菌" {7 }0 T7 m* x4 C$ Q: S# t' r% u
; d* T/ U2 q( ^/ w, y/ i/ C+ S1 W8 U64.Which of the following steps is not the correct procedure for whipping egg whites?
) r) Z% a" ]$ V6 y3 m( i3 g下列哪个步骤是不是正确的蛋清搅打程序？
6 |8 t; f: s6 Y: EA:Allow to rest before use. 允许休息后方可使用。' L( c9 G8 }( n
3 b) y9 N7 g% S2 @. t- ~65.The weight of a large egg is between:一个大鸡蛋重量介于：& |7 l) w0 V8 [
A:56g and 63g 56克和63克% a2 z( l; Y( N& h1 h' d0 Z9 W
8 c7 n( X: b1 u8 g; O1 j3 B& L66.Evaporated milk is a concentrated milk that is produced by removing
9 p& M0 I& ^3 _1 }3 b. ?) o) p: B炼乳是一种浓缩牛奶 是去除什么做的/ G' X* T! v8 M, q, O) D
A:60% of the water 60％的水: x$ b! P1 @4 q7 {" I
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67.A method of cooking that transfers heat through a liquid or gas is:
9 Q1 i% g6 p8 b" f+ f* N& u; w一种烹饪方法，通过转移液体或气体是：/ |- I# {3 B$ g% _" \9 X
A:Convection 对流
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8 J; w4 M6 b+ n68.The cooking of starches is known as 烹调的淀粉被称为% G% B* T: b* T( v; @
A:Gelatinization 糊化
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- r( S2 [: p w1 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？: Z' @& J" k% H/ c' ~2 g' g
A:Braising 烤; g# F6 ]& w2 O
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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：
# O4 w/ p) i. D" \) MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ I8 ~3 G' I; u
0 i: d$ D" F, c* l i71.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
. I1 }) _, u, R* e9 WA:Fumet 原汁
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# s8 x) t+ P9 |! z6 @" 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
' F5 i$ k0 D7 t4 uA:Carrots, onion, celery 胡萝卜，洋葱，芹菜9 ]: R' F* h, h& I' r8 P
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73.Which of the following is a principle not used in stock making?- v) ?; d& ]) \8 Y
下列哪一项不是用于制造高汤（低汤）的原则？
& n0 p6 Z+ F& J% ~) AA: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
/ j% v$ `+ P5 s% u8 H8 CA:Remouillage 法语熬汤
* o5 c. |; B, c$ F4 L8 Qhttp://www.haibao.cn/blog/post/176242.htm |
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