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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:8 n8 M3 N) N4 m: S8 c/ E
哪位厨师最早带来高水准浮夸的美食5 r [/ j+ A6 F. I% s/ l x9 D
AAntonin Carême 人名 安东尼·卡罗美
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) ?4 M+ {( [8 h/ c8 E/ D7 T" a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 ?# b( D* I: h' i9 f# t) H* s
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: \; x( g* h( {/ m Z& I8 k
A:Cast-iron stoves 壁炉9 }; z( X5 z8 b% W+ |' d0 P z
http://www.usstove.com/products.php?id=6; X) M9 J" k* E" k8 I
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28.The French term used to describe the roundsman, or swing cook, is:, J; ?4 H/ s) ]5 l+ ?4 ]
法国术语，用来描述roundsman，或摇摆厨师是：
0 V/ b: H1 J: _, LA:Tournant 图尔南+ m: z% A' H- T! c* e5 l& |
4 N3 G, m/ }3 G) B! ~4 ]) O29.Another term for the wine steward is:
! T6 ^6 d! `: @3 b6 k: d# \葡萄酒侍酒师的另一个术语是:
1 |( H- |# L- q9 l, ^. ]* Q; R+ uA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:$ s7 z* W$ T) b4 N* y
霉菌，酵母菌和真菌是一个神马例子8 y1 B7 L5 ]/ n1 H# n* l
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:
4 H0 J( r' H: B2 P根据加拿大食品检验局，食品的危险温度区在多少之间：
2 u6 |! F8 v6 }, Y/ T* bA:40° and 140°F (4–60°C) 4-60度. u- k1 X+ k9 |/ z4 Q9 P
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32.All bacteria need the following for survival:
0 p! W) i4 C( E9 ?2 ]所有细菌生存需要以下哪些内容：
/ A O0 r& S# C. \7 N' \A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值 M9 `0 c r# i+ _+ H
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33.Which of the following correctly represent critical control points in a HACCP system?
! C. E# {8 j5 ]. q! a8 l2 q2 ^以下哪项正确表示了HACCP体系的关键控制点？
8 |: @5 U: ~' M7 M( g8 R- F% WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * g) C, Q1 F# p+ t. X" x8 x
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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$ K/ z2 T2 x+ X% @5 V. S6 ?5 ^/ [34.Which of the following is not an example of a carbohydrate?
- x( M+ w7 r0 Y9 m9 J8 B# g下列哪一个不是碳水化合物的例子？
: @* O+ u: s* wA:Essential nutrients 必需的营养物质6 C+ ~) k/ G! P, h+ y9 W
$ }. }- v+ K' P' E+ \35.The process by which a liquid fat is made solid is called:' z/ d! I" D6 I+ K% @' ]
液体脂肪做成固体这个过程叫什么
. p: B# D5 i7 j/ W% [( HA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 t2 y$ ~: r7 T6 F" I$ C5 v# R* v下列哪项不是脂肪替代品的一个例子+ }5 D H6 e: ]- Y; U) c
A:Acesulfame K 安赛蜜K表
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6 x9 n( v2 |' e8 v* {) k1 l8 j37.Health Canada requires that a product labelled "fat free" contain:9 v; a8 Q1 D' \
加拿大卫生部要求的产品标有“不含脂肪“包括：4 O2 V' N5 [* l. {% H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. G+ B1 e6 w% j/ x$ G
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38.Which of the following is not a problem associated with converting recipes?+ n9 b: a, O( g, k
下列哪项是不相关联的转换配方问题？
, o+ t; j9 e1 [7 \# f% }A: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:6 {+ ?- ^$ y8 A5 q( I2 ^
从供应商采购的物品的品质或成本叫什么# p C. W5 z: c) y, s
A:As-purchased cost 购买的费用1 I$ M* t' N* b2 }" n5 s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. D0 n' W* r# x* D
在新货到来之前用于日常所求的必要库存量叫什么7 }5 s; h7 q7 T* z
A:Parstock 基本日常最低库存
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, c& o3 K4 p2 l+ M) |' j41.Which of the following abbreviations is used to describe the proper rotation of stock?
" k0 {# h. R% ` p! T下面那个缩写是用来表明正常库存流程？
2 m0 d A- k" `7 w' UA:FIFO=FIRST IN FIRST OUT 先进先出
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# O/ r- x! W2 }% t& v42.Which of the following knives is used to turn vegetables?
& @( J& D+ P/ i8 m: K; u6 ?下面的那把刀是用来打开蔬菜吗？' v' }& S2 h+ r, J
A:Bird's beak knife 鸟嘴刀
1 M" ^. }' F, U/ h! ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ p6 l# y' B+ K# X- o6 S0 _
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43.What is an instant-read thermometer best used for?
- B* @- G/ ~# w4 V4 g即时读温度计最好用于那方面？
& R D$ v3 }7 j( p0 h8 L! ^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?0 d- P/ Q0 a9 g$ _% Q6 L0 C3 D/ p
下列哪些金属材料受热均匀，通常用在铁板而且非常重7 S: M4 q/ M1 F" j8 k, O
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 J$ ^+ w7 `# r; x) h# t# {
哪件装备下面有一个可移动的碗和一个S形叶片？
7 o9 [" U1 J) W: Z: A& W( y2 BA:Food processor 食品加工机' u% K) m& s4 [& C1 G6 _0 z) I
http://www.google.com.hk/search? ... iw=1263&bih=572
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O4 |5 X+ s* n# H7 l# k! M46.Which of the following is not a rule for knife safety?
: X2 E6 v& d) b1 D) `5 J- p/ y下列哪项不是用刀的安全规则？4 p$ m: X1 E0 s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: W) C3 U. V/ c j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' O. q! [$ Z/ |+ C K
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？8 e: ?. G1 H. ?8 Z# H T, a- V
A:RondellES
6 [& `# U! W% r& U& f: o; S9 i5 j3 ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, }' @6 N4 n( [, y* v4 Y' S. c9 C
9 f' s+ Y% U0 p, k+ y" c8 z( I% ]48.Which of the following is a diced cut used to garnish soups?
) e8 p1 Y3 V7 ^7 D" V下列哪项是切成小方块用于汤的装饰？
2 | Y/ ~1 i* W% J9 j. v9 j, k q6 j& {A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: _" J1 s+ v# P9 n. f% G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( {# M4 }: G0 X1 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！！——
8 q8 X% M9 s6 |: O/ Z! p; LA:Gaufrette
+ j3 n; m% C% [% Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ u" o% f+ h3 ?- ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- @9 ~, \$ R/ G1 i* m- ]% I* v c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ x2 `# \ ]% \' w' W! r K4 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. S3 u# g% }+ H1 J1 I6 H# W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）
4 Y* y, [, k& w" L5 |1 c" T5 RA:Cilantro 胡荽叶 香菜) w$ C, [; x6 @6 s4 ~1 A+ Y+ I/ g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# Q, o8 g& t; a% x
多香果, 多香果香料是什么& p* {* ]2 O/ ]* W7 Y/ l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# T; _* J4 {- V7 ] g1 c+ xA:A dried berry 干浆果0 W8 A( \4 C" n) m. |
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61.Which of the following are used to make a sachet d'épices?1 ~+ j8 p, X5 Q$ a2 a5 B0 z
下列哪些是用来做香包德épices？* f" u* [+ ^6 D2 l2 _7 }
http://www.sachetcatering.com/0 d/ ], t/ n7 N! [
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?2 p* p: l; J$ B/ g. X
下列哪项不是酱油调味品的？: O/ K( ~9 s0 q- U1 q, S
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:
9 q1 j2 ^' b+ I/ {# b! j5 A% J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：1 L; U6 Q$ |8 `
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
u0 X5 y; b$ o% j" c1 n! m下列哪个步骤是不是正确的蛋清搅打程序？
+ g/ y" u5 I; W* Q2 n4 p, VA:Allow to rest before use. 允许休息后方可使用。' Q# g* R( `6 O+ y7 C$ o a! j
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
4 N5 n, t" J0 e3 n' ` D$ [9 o$ \9 c# SA:56g and 63g 56克和63克& d" M$ j5 V. e6 z/ o- g! a3 F
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66.Evaporated milk is a concentrated milk that is produced by removing. a/ q9 }3 G$ Y# ?' q6 j8 u
炼乳是一种浓缩牛奶 是去除什么做的3 L; I3 ] X: c
A:60% of the water 60％的水
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9 k( ^1 z1 S3 c! n! u4 u67.A method of cooking that transfers heat through a liquid or gas is: O1 A* L8 O3 a' V6 t7 c
一种烹饪方法，通过转移液体或气体是：
" ~, u0 W# @' I( N% J5 XA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 h7 u' s0 J& h3 Z% F
A:Gelatinization 糊化5 S* D, U1 u7 z! ]( \% v
) z$ E* ~9 j: Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
/ r8 ~- l$ O1 {$ k$ c7 l1 W; SA:Braising 烤) S! C! _8 z7 \! @" p0 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：
( z7 G2 |# q$ \! F, K5 [" NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ W9 _: }8 S3 }0 U
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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
; E' o% i; f) r7 a9 A& tA:Fumet 原汁( V, u! P0 V1 a
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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
$ M, g9 X- w. L! z, jA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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- m9 X$ D" r# A% s0 N4 I73.Which of the following is a principle not used in stock making?2 J+ ^: ]+ t$ }3 P& T
下列哪一项不是用于制造高汤（低汤）的原则？8 W) |0 h! b i/ ~& @7 Z% k |, b; E
A:Start the stock in hot water.开始在热水中操作; [: {9 i3 v: r" ~. j4 F+ ^0 H
8 y) a/ ]( [+ n C4 F3 u74.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
" |4 K- o9 Z/ }& T% Y. \' |A:Remouillage 法语熬汤
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发表于 2011-4-13 21:22
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