 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:
& @ }+ o$ f8 ^' P& ~* q9 G/ U哪位厨师最早带来高水准浮夸的美食! Y) r' `# \: }8 v- P
AAntonin Carême 人名 安东尼·卡罗美( F; {5 J- d% w C0 L- u% C' O
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: r. V5 w! \6 o6 i6 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
R( }$ ^6 y$ Y5 u/ E3 zA:Cast-iron stoves 壁炉
. }6 q; d# A5 S) T4 s$ zhttp://www.usstove.com/products.php?id=67 v# e( t; `7 Z8 C
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28.The French term used to describe the roundsman, or swing cook, is:% K0 b3 S3 w& g, U0 `6 m! {
法国术语，用来描述roundsman，或摇摆厨师是：! Z1 ]& C: Q7 T) t
A:Tournant 图尔南
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! ~, i* e/ T8 u6 m; }29.Another term for the wine steward is:
0 k7 w% Y$ X) j4 s6 o- f葡萄酒侍酒师的另一个术语是:# s2 t9 ?% f9 ?. F! V
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
4 v8 r! C3 G2 V" V霉菌，酵母菌和真菌是一个神马例子
: G+ Y) h3 Q/ b( D, HA:Biological hazard 生物危害
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E9 e! j8 u. A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: `8 ^1 D% R( Z1 z. R- T
根据加拿大食品检验局，食品的危险温度区在多少之间：" p& ^7 @- [3 t: s: Y, ~
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:0 J( n, K1 _, k6 {/ @
所有细菌生存需要以下哪些内容： w+ a" R) g# x1 j5 W1 _
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?
1 ?# N3 ?- D2 `) U" \1 X" I以下哪项正确表示了HACCP体系的关键控制点？
, O: F1 F, d' |% GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 D0 Y; r" \, E( O" {食谱，接收，储存，准备，烹饪，保温，冷却，再加热3 {4 ~- v* {2 _1 E3 W5 {4 W2 m# c" p
' F6 S6 k+ G e2 O34.Which of the following is not an example of a carbohydrate?" F5 J4 ^/ h( s; h( C- S1 I% A
下列哪一个不是碳水化合物的例子？0 b y% |+ Z9 h
A:Essential nutrients 必需的营养物质
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, v0 M3 a `& ] k* ~! J3 K35.The process by which a liquid fat is made solid is called:3 c) t. A* O. Q g l7 l) q
液体脂肪做成固体这个过程叫什么
5 [$ Z: z) u* n# ?: b9 I. {A:Hydrogenation 氢化3 C7 Y; g5 c- A
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36.Which of the following is not an example of a fat substitute?3 _' Z# `, P& s
下列哪项不是脂肪替代品的一个例子
0 H+ n6 q1 u( ?0 A/ Y9 F3 fA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:, G6 M6 Q* P" j# c1 f
加拿大卫生部要求的产品标有“不含脂肪“包括：6 b$ @! f Y! H7 p5 V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 U/ Y* C6 s7 i7 Q0 f( \
|. p$ y6 Q* r% |- L- T! J38.Which of the following is not a problem associated with converting recipes?5 z% A7 V7 D5 v4 }
下列哪项是不相关联的转换配方问题？% q. X) W: Q) } C
A:Unit cost 单位成本
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2 l" w2 x4 v1 p2 F: \2 g39.The condition or cost of an item as it is purchased from the supplier is called:
3 R9 }$ u- H9 G" E) [从供应商采购的物品的品质或成本叫什么! t. ]: B0 X: E0 L) a* }
A:As-purchased cost 购买的费用7 ^# W5 b7 C1 Y/ t# f
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 T/ J5 R9 \# A$ Z在新货到来之前用于日常所求的必要库存量叫什么
! h ~; Z" j! ~% XA: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?1 f$ u5 X4 a5 B) f8 @. K
下面那个缩写是用来表明正常库存流程？
) ?; e8 z6 E2 u( g$ S: I9 q6 o* J( zA:FIFO=FIRST IN FIRST OUT 先进先出/ R/ @6 R2 \" a2 ]
" g! r7 P; B7 C+ C q& ^42.Which of the following knives is used to turn vegetables?$ H( N0 Q0 p/ @/ a- @8 _
下面的那把刀是用来打开蔬菜吗？
; I: O- e9 j( |- q2 C+ tA:Bird's beak knife 鸟嘴刀
' B$ M$ y- @: _2 s/ hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% {7 K7 E' C( |7 q
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43.What is an instant-read thermometer best used for?# E, G- e; `) C9 `/ w& _) {0 J" o
即时读温度计最好用于那方面？+ f; o1 l2 e6 q4 S1 h
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?1 S2 {& t8 f6 q/ w( f0 b C7 t: c$ i
下列哪些金属材料受热均匀，通常用在铁板而且非常重- ]1 o) N6 P& z
A:Cast iron 铸铁. {1 a% \, C2 u1 H+ a4 ~8 I2 Z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* M V7 c- q- j+ X* D0 Y哪件装备下面有一个可移动的碗和一个S形叶片？
& D+ b5 B3 _/ Y5 cA:Food processor 食品加工机
# e6 P5 B# q" B. Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
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0 w+ F4 y4 R5 `9 p6 H7 o46.Which of the following is not a rule for knife safety?
9 a0 }& t; F* ]5 L$ Z下列哪项不是用刀的安全规则？& ]: X% h2 V7 g, {$ g( `
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:1 X0 A }3 Q5 h4 N9 R3 l
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ r7 ]' k" ]+ M% y4 T8 g
A:RondellES 0 z( _ e* [- n* G' a7 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 r7 c& n/ f9 P9 X/ B48.Which of the following is a diced cut used to garnish soups?8 R0 } b5 }$ v4 _8 F+ `& x
下列哪项是切成小方块用于汤的装饰？
+ b7 c% e6 R9 _9 ~2 e5 rA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: Q3 _6 e1 F7 P% b* B+ E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 j! {, x: n9 j" 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！！——
. ]; J4 S3 E1 |& o% KA:Gaufrette ( L# O! ]7 _! q- `; ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 K6 S* X4 T$ H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 ], O$ |2 F [. y; F0 K$ a$ X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: l" Z f, C) S, J/ g6 _: `4 E/ h
# M+ K5 N! v5 F6 V* r9 [, Q) S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: _1 p0 V! o. E" h, S
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& x) c! P8 ]A:Cilantro 胡荽叶 香菜: \/ ]! j2 B; V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% s8 t0 R+ e0 u" ?4 @3 l2 R
; K7 ~" U9 K* }! Y7 d$ O60.Allspice is made from:6 o* P+ M% T7 m+ `
多香果, 多香果香料是什么
/ d) d. e3 w: K! |' Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! d: P' F" I; x+ JA:A dried berry 干浆果" x6 g3 v8 R+ G0 N# I5 J
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61.Which of the following are used to make a sachet d'épices?6 Y( i+ n6 }, E/ F2 S3 d
下列哪些是用来做香包德épices？0 O; n1 d! S& p5 E
http://www.sachetcatering.com/# W0 j L `* u
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?- L0 v0 l) l% {# ?# X$ L
下列哪项不是酱油调味品的？
6 [' q3 G W! GA:Wasabi 日本辣根5 S6 `: A' }$ l, ^. X* 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:
7 w6 U( I3 m! e" B2 w$ i# }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：
- N$ x+ w# E" I# u+ AA:Pasteurization 巴氏杀菌9 r- D0 i. ?+ h9 U& L
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 J. s- K: X! i下列哪个步骤是不是正确的蛋清搅打程序？
8 j! F& f/ S' K/ H3 M: V( E, x OA:Allow to rest before use. 允许休息后方可使用。
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* [( |& W/ W9 p* r( l65.The weight of a large egg is between:一个大鸡蛋重量介于：6 e( w7 k* l$ ~& G
A:56g and 63g 56克和63克: \' ~5 y7 a% j7 S
' i$ v" p9 ~5 Z2 ?66.Evaporated milk is a concentrated milk that is produced by removing
% v. k$ j4 g* d. t; w5 m+ X8 R炼乳是一种浓缩牛奶 是去除什么做的
8 n' v+ k' b0 a' R* }$ \8 kA:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:* H8 A& [) I6 @0 }1 |# Q
一种烹饪方法，通过转移液体或气体是：
$ E2 \/ P& ]% y) V9 I* K" qA:Convection 对流' r& |% K3 ^6 n3 B+ a
( i( r# R8 t2 ~3 Z9 L68.The cooking of starches is known as 烹调的淀粉被称为0 I( ?8 U& q( \7 j& ~( |# y
A:Gelatinization 糊化
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' H% t' _2 ?0 n& G$ A: U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？$ x7 t# @& {9 V4 W% ` M5 p
A:Braising 烤/ z& a" k% Q& A
. w- L0 G! h$ ^" @, v f70.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：
/ J: S8 [4 ~+ I: E' i6 q: \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
+ g% o7 I+ \( F0 @A:Fumet 原汁
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72.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1 R' N/ M" G: L( L. n# s: ?4 }! D
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?9 ]+ ]: H7 _1 }1 D b, n
下列哪一项不是用于制造高汤（低汤）的原则？' |# E) X1 ]9 A; P$ D" E
A:Start the stock in hot water.开始在热水中操作
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0 W3 S' T. U( H9 L( d( L* }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% V8 F* k. C9 M" g1 A( M, y
A:Remouillage 法语熬汤
) R! `* s; g- _6 [% H6 t/ ihttp://www.haibao.cn/blog/post/176242.htm |
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