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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: @' r( g( p: {8 q
哪位厨师最早带来高水准浮夸的美食
" ~$ o* _" Y! S6 _7 ]& S, OAAntonin 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:
3 C7 L6 ]+ g/ z, Q2 H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" H7 w2 u$ S3 Z; z/ d3 q+ C
A:Cast-iron stoves 壁炉1 g6 t8 z- B0 w, a. B
http://www.usstove.com/products.php?id=6
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. g% U1 V/ T) B) V8 i28.The French term used to describe the roundsman, or swing cook, is:$ p) m: Z- z, n: ?' L7 w
法国术语，用来描述roundsman，或摇摆厨师是：
& e' f$ E- C# R! q) XA:Tournant 图尔南! O; Z% L; S3 r: G- E U% f" f
0 f2 u9 I0 t! X# F- B( ^29.Another term for the wine steward is:* @% w& f3 X8 T- E% p
葡萄酒侍酒师的另一个术语是:4 ^1 B3 P2 ^7 x/ s$ v2 M; U
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
- R6 `! N" Y& |$ _3 b/ g& m! u霉菌，酵母菌和真菌是一个神马例子. h. ^- e7 V' z P% h0 ?
A:Biological hazard 生物危害4 C" X) ]" W- ~3 P( y
& t! `6 z z" f! W; a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% N( x* ^$ ^2 B t根据加拿大食品检验局，食品的危险温度区在多少之间：8 s+ K5 O$ ]1 q2 a
A:40° and 140°F (4–60°C) 4-60度
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/ D q* r$ G5 J7 r8 v/ S f/ u32.All bacteria need the following for survival:+ K7 D, x7 g5 _ C
所有细菌生存需要以下哪些内容：9 S2 ~5 H0 W! u4 q* C6 u: B& H
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值7 B# @/ z1 i% ~, k$ j
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33.Which of the following correctly represent critical control points in a HACCP system?9 b3 H) c$ `5 X5 P1 [2 G/ d c
以下哪项正确表示了HACCP体系的关键控制点？
0 K+ k! |4 h! A$ k' V0 @# MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' M. B+ P. y1 P/ y' M& l* ] U8 K食谱，接收，储存，准备，烹饪，保温，冷却，再加热3 E: p0 _ F+ A, Y" n
+ H$ `# c1 I! A) `" A/ \/ `6 I34.Which of the following is not an example of a carbohydrate?
7 Z0 N; I0 J! Y) s }下列哪一个不是碳水化合物的例子？) b, F5 B2 x! a8 O2 M
A:Essential nutrients 必需的营养物质
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9 j5 w; o5 l2 J0 ? } n$ K35.The process by which a liquid fat is made solid is called:
; f. P4 y! B& m6 }液体脂肪做成固体这个过程叫什么
! K9 W) S8 d! `7 k) WA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" ]; k: G4 i' A3 h9 a9 q下列哪项不是脂肪替代品的一个例子- I3 ?6 }6 ?" s) J _. g
A:Acesulfame K 安赛蜜K表' S9 |; k- m& {' u
. ]0 i; o3 R& m37.Health Canada requires that a product labelled "fat free" contain:8 d5 q' A9 K% c, D' x
加拿大卫生部要求的产品标有“不含脂肪“包括：( i' S" b! {) ?$ n6 ]+ U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?! G: W, d# y; R4 f Q8 k& N
下列哪项是不相关联的转换配方问题？# s2 q! p2 r- K) S* K/ J- l+ S/ p
A:Unit cost 单位成本6 a6 _- v; r0 I9 Q6 g# H, U
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39.The condition or cost of an item as it is purchased from the supplier is called:
- V" a f' F a# n% i8 M从供应商采购的物品的品质或成本叫什么* _3 }* r% i' Z9 _" ?# w; o
A:As-purchased cost 购买的费用
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1 r5 w" `% c, u40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 `) N9 x- {6 k& K- U0 K' s3 f在新货到来之前用于日常所求的必要库存量叫什么 T1 @- ^2 U+ T1 [3 B/ O4 r ^/ M
A:Parstock 基本日常最低库存
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% e/ ^' w3 E% r" q# b# j2 n/ c8 W41.Which of the following abbreviations is used to describe the proper rotation of stock?5 O: H. m% S9 W Z3 ^+ L; j
下面那个缩写是用来表明正常库存流程？) s/ G4 W! T; H9 s9 p9 B8 V
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?
$ X, A; ~& L! a$ d下面的那把刀是用来打开蔬菜吗？
3 j$ C' a1 W- A7 LA:Bird's beak knife 鸟嘴刀
# j, z4 h# E( |! W8 L1 B8 ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
. G( [/ V; m1 V) F1 o即时读温度计最好用于那方面？9 Z. m& \- U4 Y$ Q o# ~* z- L8 Y$ f, F
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* o( w, G x6 E* Y/ Y% Q( }
下列哪些金属材料受热均匀，通常用在铁板而且非常重
# B( ?5 `+ H1 i+ dA:Cast iron 铸铁5 Z) O) ?% q' S; ]8 A
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' @7 V& A% r% J# x哪件装备下面有一个可移动的碗和一个S形叶片？
2 G& V, T+ n' I9 k1 GA:Food processor 食品加工机
, ~. D0 _$ Y# v" S. fhttp://www.google.com.hk/search? ... iw=1263&bih=5723 ^6 t. Z E; L j
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46.Which of the following is not a rule for knife safety? x, R' ~. [' ?) `8 e
下列哪项不是用刀的安全规则？( q: M8 Q4 T- o3 @/ E" ]8 B5 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; I2 g& |' b( W5 b2 q- o* B, ^+ R
) ]* D" ^4 G T, J, T5 G' B/ s47.Disk-shaped slices of cylindrical vegetables or fruits are known as: c' f( P4 b$ Z. s, ^
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？" a K: |1 h) y
A:RondellES ! ?" K9 D$ Z k }4 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! N) X9 a! q1 N7 l- Q2 W48.Which of the following is a diced cut used to garnish soups?
; j' \/ [1 r9 Z# d5 B1 S- S" N! I下列哪项是切成小方块用于汤的装饰？. a$ D2 w! m* Z1 E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 I: d4 o( J7 m) y4 V4 W$ \, z) a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; Q8 x# k$ N3 ]5 x1 Z" Y; B& z i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！！——' h! @; e. j$ h; T/ _
A:Gaufrette 1 f3 n& y2 e. C* F$ R- R- H' p" \# j& l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! b7 K% {4 t) A1 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* |; j& j2 b1 {2 u z
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?6 T1 F$ N) E6 Y, o' k4 y P
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）, J$ a M) U. O
A:Cilantro 胡荽叶 香菜
$ I2 y J) }# ?- P" g+ i, zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' A; _$ y- v6 U: J6 r60.Allspice is made from:* B! v' E z% h; O
多香果, 多香果香料是什么
4 G5 |8 N4 m6 U4 e* Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 g1 w1 l/ t0 g( H1 `A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?9 f0 s& s; _' o* O
下列哪些是用来做香包德épices？8 q1 r0 y9 ~& I w( s' g/ Q
http://www.sachetcatering.com/, `* \1 w Z; e3 F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香- n3 g5 O( ]$ ]( v
, |" [& ~$ v2 p+ `& X: ~% t3 N. [62.Which of the following condiments are not soy based?5 |% w/ t: W& c$ O6 h! W
下列哪项不是酱油调味品的？
0 B% M' q- o Q6 P% A/ pA: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:% Z+ Q7 f7 y j7 e6 I. t
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：
' z! {5 y; M, _! M7 ?, G1 }A:Pasteurization 巴氏杀菌
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e: w: q7 Y' |# o64.Which of the following steps is not the correct procedure for whipping egg whites?1 y g' ?5 v" ?! h( B1 m
下列哪个步骤是不是正确的蛋清搅打程序？. e( _9 y/ a" B- J
A:Allow to rest before use. 允许休息后方可使用。- i' `. u) B3 B7 ?# x- U* h
1 N) v; N e9 B65.The weight of a large egg is between:一个大鸡蛋重量介于：8 t- @2 r5 _% L, A8 v5 T x# n
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
3 U! \! p: \6 q/ ?7 z8 e炼乳是一种浓缩牛奶 是去除什么做的
4 I/ U( Q) i9 O% J2 z1 ?6 q% iA:60% of the water 60％的水% H! `" h, z2 c3 ^2 J4 P
9 N2 k" J- v8 s! R, z+ E; z8 a" [- N67.A method of cooking that transfers heat through a liquid or gas is:1 h8 D6 F2 j: k B* r
一种烹饪方法，通过转移液体或气体是：
" |4 _2 ~& ~" z: D/ L' D- \4 d* l( CA:Convection 对流. y# m1 i) X8 y- U( l
% I$ Q& V- n( o* l; E h5 U7 A68.The cooking of starches is known as 烹调的淀粉被称为
. l9 s* W* V4 J$ _, AA:Gelatinization 糊化
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6 L+ {, o% @7 S) o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
: r8 C- J4 `' GA:Braising 烤
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C) n: ?; F) Q4 s; a70.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：! t2 c) D2 v0 O: M* }, ]0 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 w& R" O7 k# z1 Z
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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
9 C v" V5 {% PA:Fumet 原汁
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2 Q$ s0 \0 N2 M8 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, d' l/ K) K: l( t% w
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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6 z' k/ o$ x3 p" }3 m9 Z8 N; v5 Q73.Which of the following is a principle not used in stock making?
$ ]4 Z; {8 B& Y5 A% z下列哪一项不是用于制造高汤（低汤）的原则？
) F2 G3 U" A: s+ ]- U6 T* u' ]& fA:Start the stock in hot water.开始在热水中操作% f; I" F* T$ o' s7 G% G$ }
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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$ y* x9 b4 |. x* U; `' g
A:Remouillage 法语熬汤
7 `& N, _5 c5 i6 @http://www.haibao.cn/blog/post/176242.htm |
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