 鲜花( 33)  鸡蛋( 0)
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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:
0 M& ^" h* A8 i6 \/ m* q, w哪位厨师最早带来高水准浮夸的美食
& C# ]! i- L; _; S3 Q" `AAntonin Carême 人名 安东尼·卡罗美# o& l8 P7 k, Q
6 H% e2 _$ r: o$ g6 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 }: H) N% h4 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 。
9 O2 @% ]: W2 p0 M6 u6 k' QA:Cast-iron stoves 壁炉6 ` B5 @. S9 u9 p8 R$ T u
http://www.usstove.com/products.php?id=62 y) V: H: k5 K$ _6 {
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28.The French term used to describe the roundsman, or swing cook, is:7 F U- }/ @3 {) d6 U0 w" \: a
法国术语，用来描述roundsman，或摇摆厨师是：
/ m% |% T9 g5 pA:Tournant 图尔南- M8 X9 m; N! S: j. N
5 X, ^8 U5 L( }) n8 f( M29.Another term for the wine steward is:
9 l5 `$ e7 E3 M) M葡萄酒侍酒师的另一个术语是:, I: Z$ H7 a7 w/ |: i
A: Sommelier 侍酒师2 [3 r e% [+ }! \" F; ^. K
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30.Molds, yeasts and fungi are examples of a:1 `% a! e( C/ B! f
霉菌，酵母菌和真菌是一个神马例子, V( q% J6 b4 A6 K" @. c; E) z
A:Biological hazard 生物危害
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) h7 D4 k, A+ U! @$ J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: z2 b3 t; y7 P
根据加拿大食品检验局，食品的危险温度区在多少之间：
9 _% ~/ Q& s2 A8 BA:40° and 140°F (4–60°C) 4-60度, Q* n( M. W1 d- h3 E1 P0 K% I
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32.All bacteria need the following for survival:
. c9 S9 Z& Q ], F7 N所有细菌生存需要以下哪些内容：
2 x+ X& U* }7 o8 j' I5 @. _5 {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?% C' X6 d* w# J& t5 t
以下哪项正确表示了HACCP体系的关键控制点？% s5 J8 h/ |8 I- ?/ D1 E! ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & P: R: Z5 g0 F" s( S9 n
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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6 Z7 [$ p) t* H34.Which of the following is not an example of a carbohydrate?' x4 Y, m, I8 C W
下列哪一个不是碳水化合物的例子？) \* _( d0 I s- V) ]. M0 A
A:Essential nutrients 必需的营养物质
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# S7 C7 [2 \- U$ V: V35.The process by which a liquid fat is made solid is called:
8 T8 y! Q. g# s% r/ c) D$ _+ A( i液体脂肪做成固体这个过程叫什么
; N m: f. V$ Q9 \A:Hydrogenation 氢化4 C0 t! u/ ~1 {0 a
! j7 X# u, B# g) {36.Which of the following is not an example of a fat substitute?
8 W W( w# ~1 P8 T) K# J4 j下列哪项不是脂肪替代品的一个例子
- a# @7 P, n6 r! U }: J |A:Acesulfame K 安赛蜜K表: O3 [6 F. W! b) O1 T# e$ e
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37.Health Canada requires that a product labelled "fat free" contain:' S- Z/ w' q8 C! t7 ]
加拿大卫生部要求的产品标有“不含脂肪“包括：
3 |4 d% a& n d& f6 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% n; i3 ^( `1 `% o' P
5 I1 }8 M" e: x& m38.Which of the following is not a problem associated with converting recipes?
, D! H5 D' V5 L" ^8 X- M/ g下列哪项是不相关联的转换配方问题？
# r a* E# I( f; R- U% ?, DA: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:
9 c; i6 P8 d5 j5 k$ k从供应商采购的物品的品质或成本叫什么
1 j% r' W8 {. ~- DA:As-purchased cost 购买的费用3 A: c) S! ]4 `. z2 _7 m
* I) t; G/ N; r% L, j40.The amount of stock necessary to cover operating needs between deliveries is known as:
- q- E! h! a7 ?0 K" [# ~7 i$ f在新货到来之前用于日常所求的必要库存量叫什么: _* y: e* R( D G
A:Parstock 基本日常最低库存! w# Z! h/ V$ M4 Q5 f' a
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; _0 g3 W9 P# G# F
下面那个缩写是用来表明正常库存流程？
9 v6 L4 G* g7 ?" W3 V( z1 B& YA:FIFO=FIRST IN FIRST OUT 先进先出' H! X% N# ^6 ?" ]" _+ n2 C
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42.Which of the following knives is used to turn vegetables?0 f1 Y) H% t/ y8 n& ?* }) z
下面的那把刀是用来打开蔬菜吗？$ \+ I# W* n3 J
A:Bird's beak knife 鸟嘴刀
; i: D$ O$ N/ Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( W1 F+ G9 j! F. |43.What is an instant-read thermometer best used for?! ~& O& B/ d/ z8 {; m; W% P s
即时读温度计最好用于那方面？% |( Y7 ^0 ^5 V2 D- P+ W; t
A:Checking the internal temperature of a roast 检查被考物品的内部温度- O+ `4 Z7 i% \$ u
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 X/ [0 L- M t" O6 B
下列哪些金属材料受热均匀，通常用在铁板而且非常重
9 a1 l$ U# |# R0 g; G+ NA:Cast iron 铸铁
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9 ^2 H- z. [/ g# U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 F/ ]; S7 u* ~: `; ], l哪件装备下面有一个可移动的碗和一个S形叶片？) V2 y. b. ?% p9 c+ Y3 S
A:Food processor 食品加工机
: i7 i9 @$ M2 o' `: 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?
+ u5 P: n( M& |( V% |7 `$ {+ k; Q下列哪项不是用刀的安全规则？6 G2 { Z; ~* t2 v, [9 _
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:3 N6 f* P6 H0 T# Z$ x2 N' Q3 G
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？# t( j6 p! H1 e( B# P
A:RondellES
5 C- Z7 ^$ ?; Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ M& |0 x6 n. Y) f7 T
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48.Which of the following is a diced cut used to garnish soups?7 K( `2 \+ F; ~7 A5 P7 T1 {" T
下列哪项是切成小方块用于汤的装饰？
. u7 o" D1 L6 T' u: p* QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' d6 r1 u, J+ |- a: ^8 T9 ^2 r' T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 {. Y7 R! l' v7 Q: m2 a3 m( W
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！！——
1 ]- h6 y7 S% i0 K$ WA:Gaufrette ( w% }2 j: U" @' m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ Y1 U& V+ y: Q( ~& a9 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 L5 g$ f8 t; Q* f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 m3 }8 a+ o; W4 C% s; V% ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* z) h4 m8 U0 N& g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）% T8 \4 X0 J5 ? b# n- M
A:Cilantro 胡荽叶 香菜
9 P5 R, N- Y8 {/ ~% khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" w8 V# ^. N* r5 M9 I* w* U5 m
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60.Allspice is made from:9 `+ m. p, u8 _" e, y
多香果, 多香果香料是什么* e/ ]! m, i) V$ s( n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; c+ G' W* a- }0 y P6 {$ ^$ l: [A:A dried berry 干浆果) f/ |: x v" l X. G6 O
7 a2 k; f0 Y5 G61.Which of the following are used to make a sachet d'épices?/ i5 d" n0 N6 \, u. Y
下列哪些是用来做香包德épices？2 Z3 [. B( I8 x* o
http://www.sachetcatering.com/$ X7 Y! k" S ?; A- m. @$ v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香& f1 v& p5 g! D5 j/ a7 }" E
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62.Which of the following condiments are not soy based?
3 c5 K$ x: P" z9 A+ @" `下列哪项不是酱油调味品的？
( u: F E- g" h! h4 L/ [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:3 {3 O& ]4 H0 w( P9 L% z
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：
_/ t+ C. @2 x, |) cA:Pasteurization 巴氏杀菌
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% z& ]" T$ O9 L9 H; Z64.Which of the following steps is not the correct procedure for whipping egg whites?
7 s d9 _6 b3 X9 M% }' t下列哪个步骤是不是正确的蛋清搅打程序？
8 M# l, r6 H) k, AA:Allow to rest before use. 允许休息后方可使用。/ @1 b6 I0 Z1 E' \: A* q6 O9 y
9 C9 Q! \& }. F1 [65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 [$ D3 D3 q6 uA:56g and 63g 56克和63克: f. ^" k' }2 _; F) w
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66.Evaporated milk is a concentrated milk that is produced by removing, \5 N* t; `5 A
炼乳是一种浓缩牛奶 是去除什么做的0 _: b' E8 K5 @& O6 q8 f T( O
A:60% of the water 60％的水' A0 Y9 A9 c. e0 y* h, S$ [
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67.A method of cooking that transfers heat through a liquid or gas is:
. I: j7 R/ |+ V; E* f, j. X1 q# N2 W一种烹饪方法，通过转移液体或气体是：! K9 P( x3 S& p3 M- ^
A:Convection 对流$ w! e5 j1 @# E! T* U
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68.The cooking of starches is known as 烹调的淀粉被称为2 @1 Q1 y# H2 l5 E( d9 d/ t8 Q: O- V
A:Gelatinization 糊化
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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 p$ C- g0 I2 t/ p& J& s
A:Braising 烤! j# ~$ o8 H- {5 E+ Z- I
9 z# U, v7 A+ W* _0 H70.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： Y: w) E" k+ I: q3 p8 B7 P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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$ o7 l9 w, a7 t3 ^# Y
A:Fumet 原汁
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9 f6 S0 V7 q z3 p- { S72.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 P P' i: R$ C: G
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜9 j. A2 @( ] ~
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73.Which of the following is a principle not used in stock making?0 E w& v( @4 h2 M3 }5 h
下列哪一项不是用于制造高汤（低汤）的原则？
2 h# x7 i" U B6 I9 u: G, PA:Start the stock in hot water.开始在热水中操作
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2 k0 j1 q4 @( }" B' ?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3 S# P& q$ q0 S5 v+ Y! {
A:Remouillage 法语熬汤5 S0 |) o( K! q$ R0 J1 v
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