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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:1 Q/ y" Y! N) {( o* m$ G0 X
哪位厨师最早带来高水准浮夸的美食; @+ D, n& x4 x
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:
5 m# X( E* b! C5 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 。# Z6 X! @3 V* o$ L' t
A:Cast-iron stoves 壁炉* t; t6 I3 @' t0 n1 ]# V+ ]6 D
http://www.usstove.com/products.php?id=6( m2 }+ E2 D) {* X" ?
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28.The French term used to describe the roundsman, or swing cook, is:% M, z* I, r6 o7 J- b! r
法国术语，用来描述roundsman，或摇摆厨师是：2 A+ P% J! ^. R- Z5 |& Z. B) Q, @
A:Tournant 图尔南& y$ o" Q8 f* [) r
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29.Another term for the wine steward is:' U; F0 @$ J1 n/ o K: M: X
葡萄酒侍酒师的另一个术语是:
$ d1 p9 d- G# i+ b7 H1 C, P+ lA: Sommelier 侍酒师9 i5 g" W9 ~9 { w( S
3 x+ J Q& z S30.Molds, yeasts and fungi are examples of a:) z/ v/ O7 r& @; ~9 l* V x
霉菌，酵母菌和真菌是一个神马例子" `5 y8 {& m8 u
A:Biological hazard 生物危害
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% O! \! V/ i' L r$ w2 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* K" ~4 y4 \: v! Y+ n" @根据加拿大食品检验局，食品的危险温度区在多少之间：
; L5 P( V, k ]7 QA:40° and 140°F (4–60°C) 4-60度
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5 e8 z, @" _& g% r5 R32.All bacteria need the following for survival:
+ l' U& X; P, T% {: q& _( k+ y3 \所有细菌生存需要以下哪些内容：* |- h+ J( ~' e; N4 A9 e9 n3 R
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值9 }" T4 m: f6 W0 o6 B
I/ U* m; ^7 X& r33.Which of the following correctly represent critical control points in a HACCP system?
- t, _3 L: }3 b5 d2 Q# o6 N以下哪项正确表示了HACCP体系的关键控制点？
% f! ?+ G( |& q. g/ d y3 i6 Z% xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating H4 o: @9 g, ?4 i8 M
食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ K! d( U6 y$ e6 `: s8 i2 h$ B
/ E( B( i3 k$ z, ^5 J34.Which of the following is not an example of a carbohydrate?
& ^) B$ f2 N' A+ O( s$ b下列哪一个不是碳水化合物的例子？
! I u) E6 K9 v1 R) _* fA:Essential nutrients 必需的营养物质. x4 _1 w- l. I: M+ K7 e. c
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35.The process by which a liquid fat is made solid is called:4 l# T! y6 M) p/ F( S+ T! v
液体脂肪做成固体这个过程叫什么- Z( @" E% t/ o- N3 B
A:Hydrogenation 氢化
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+ r. r) g4 A* W# d4 s* x. T4 i" t36.Which of the following is not an example of a fat substitute?1 y4 \, o& P* L: D! n+ ~) n$ P. t# K
下列哪项不是脂肪替代品的一个例子
8 f! b4 L, g/ m, G! p/ n: mA:Acesulfame K 安赛蜜K表- l% E% C/ U+ t% `# G
- c# M$ E3 f' k0 M37.Health Canada requires that a product labelled "fat free" contain:
5 k$ o6 f6 b9 E+ J h0 b$ s加拿大卫生部要求的产品标有“不含脂肪“包括：
' H7 y1 t7 F/ Y6 R/ a( T1 ~5 x8 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: }9 K9 z& J8 E5 b! x6 L$ P
3 J1 _9 |, _+ s4 A" E38.Which of the following is not a problem associated with converting recipes?
- F6 ^# M; C8 a8 Y! f0 C3 Q下列哪项是不相关联的转换配方问题？
- V0 `7 A2 E2 K4 B$ GA:Unit cost 单位成本
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- q9 }3 N7 Z d. k! x39.The condition or cost of an item as it is purchased from the supplier is called:
2 b) l: V! b8 p5 ^6 o8 q. m* v从供应商采购的物品的品质或成本叫什么
3 J" }5 B& m H9 R' R oA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ V, Q8 N% |3 S- S' v) u1 `
在新货到来之前用于日常所求的必要库存量叫什么' s$ j/ X. e' Y: g" c, J9 V
A:Parstock 基本日常最低库存% B+ U3 w9 ~5 Q- A7 O$ I: ?1 h n
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- Z6 X: p: M4 w& S- o# @$ z% B- c下面那个缩写是用来表明正常库存流程？
; l/ n! s A$ s: u; c/ `7 AA:FIFO=FIRST IN FIRST OUT 先进先出
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5 a, `4 ?. g, y8 L) r) l42.Which of the following knives is used to turn vegetables?5 k7 L4 `6 ~! z% _2 a+ }
下面的那把刀是用来打开蔬菜吗？
/ x$ @0 V8 d: G, q k$ u" ZA:Bird's beak knife 鸟嘴刀
$ ]$ @: e0 {0 Y" S" C U6 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* v' \; |2 \0 z) N
* m {1 O; @( S# u' R43.What is an instant-read thermometer best used for?' d1 s3 K. X; i8 D, j7 ?2 W7 A; ~
即时读温度计最好用于那方面？1 d2 ^5 Z& o9 R9 h
A:Checking the internal temperature of a roast 检查被考物品的内部温度% G- b# S" R, ?$ u$ e" j
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? D* f/ Z1 u, D. n% h* o
下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 k% i: E! F0 s+ e4 Y+ C2 @A:Cast iron 铸铁
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% N8 @8 H0 t/ ~2 _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- n6 G0 I+ @$ ~2 _% V4 c% ]哪件装备下面有一个可移动的碗和一个S形叶片？
- ^1 N- u8 N0 ?# A* SA:Food processor 食品加工机
/ s' ? K1 K }/ ~4 G: ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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& D6 y5 e2 c. u- B: q, J. f46.Which of the following is not a rule for knife safety?
- u# r+ E- B8 p6 Z8 R H; ~下列哪项不是用刀的安全规则？* t% H. q0 h' e7 i; K- q- H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& F- M( C2 A$ t* k
2 d4 s- `8 [, c7 I, c0 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 m. w) N# c! j把圆柱形蔬菜或者水果切成圆片状（光盘状）是？ a# C4 e1 O& ]
A:RondellES
, e+ v7 R+ [3 k0 W- Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) J. E, N7 b- v8 G6 \
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48.Which of the following is a diced cut used to garnish soups?( Q" f6 ?1 V# O( Q: _
下列哪项是切成小方块用于汤的装饰？9 B0 @) X M8 j1 h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 ?* Y% j$ W+ |* Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; }' h0 Q1 Y) J c* L, H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！！—— `$ D+ J5 z J8 e. {' i4 ^% V
A:Gaufrette
2 a# M. B# r' r3 L( ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 M; @* F- M0 |/ T( C& D# _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 L* I, F4 r' E, y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. q% k: z0 z( f3 d2 c$ u$ C
; H8 E" b N" A& C3 Y9 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 @$ ]9 z4 H8 B8 m' t: P# E3 `# I
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）& K8 H$ k7 n8 H! H8 J) v, r' c
A:Cilantro 胡荽叶 香菜9 k3 T1 v* \" N, t! L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
7 |% p l0 P/ w7 E, N 多香果, 多香果香料是什么
5 G6 w6 F. ~; T% w& chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 K$ l7 y, ]0 ?& F5 U$ L) m
A:A dried berry 干浆果# Z+ t5 L* z9 D& I8 X( ~1 }
5 U; M' e. Z2 c( w' H0 W4 Y& X61.Which of the following are used to make a sachet d'épices?* E3 e- p5 x! j* O
下列哪些是用来做香包德épices？
# E8 U' a" X6 O: {' R Jhttp://www.sachetcatering.com/
8 E* [, X( u. f) D! k6 JA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香1 o. C4 q. ?5 s A" A
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62.Which of the following condiments are not soy based?
# C+ L! c# C# F" W- f下列哪项不是酱油调味品的？/ i; d9 z1 L4 P$ _6 i* }/ [! J
A:Wasabi 日本辣根$ }; L2 p- Y. D4 \ I0 d$ p; p
A" ?, @! w6 f8 U, M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ s: N8 r2 [ N3 @" ?- n/ H8 G
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：
# I) S# y; D" c1 d0 B( I! gA:Pasteurization 巴氏杀菌
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5 V0 v* Q5 G- g5 L" L- O: |64.Which of the following steps is not the correct procedure for whipping egg whites?
9 O/ J9 j) h+ O6 [下列哪个步骤是不是正确的蛋清搅打程序？
7 {3 ^0 g* _5 [) i4 ]* WA:Allow to rest before use. 允许休息后方可使用。3 s! R8 }" ~! X5 g) P
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
" _- C+ _/ U6 ]( n; J* P1 \A:56g and 63g 56克和63克
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5 P# W# }( v/ J6 y+ X* @4 ]3 _+ ]66.Evaporated milk is a concentrated milk that is produced by removing
* `$ J' t; x+ o4 i8 `$ M4 B炼乳是一种浓缩牛奶 是去除什么做的
3 I5 M C, x( W" w$ eA: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:
" ^: v. c @3 s2 x一种烹饪方法，通过转移液体或气体是：
" {5 @! o8 Y( R" P* d; q7 |A:Convection 对流$ e% _# V5 J6 @- Z5 M
# |* e! C6 C! E4 L+ R; Z" o68.The cooking of starches is known as 烹调的淀粉被称为. B% M: n ?6 U; w' A j
A:Gelatinization 糊化+ c8 O f o9 C+ k2 E6 h; A4 f
4 D0 g$ x- P; S' C0 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
1 M4 U" u; {# c1 f- t9 ZA:Braising 烤
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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：6 h2 M) c7 z) ^) n* W6 q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 p9 K8 H' v L' Q4 J! Z6 _% I
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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$ c7 ?( S0 Z3 y( f/ ]5 z
A:Fumet 原汁
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6 C4 `( _) C0 [ a/ @4 D72.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9 l4 \/ Z- G! U; V% v/ d' a
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?& P1 s; R: P* `% R0 R
下列哪一项不是用于制造高汤（低汤）的原则？! m! f( b9 _# f+ B
A:Start the stock in hot water.开始在热水中操作% `" c; r. }" A9 i
6 u, |4 |4 X3 o- W4 F% J( F% y74.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: Z9 L# X# B0 F$ W' d+ b' e/ A* E* G) M
A:Remouillage 法语熬汤7 C/ Q3 q; {9 S f; Z
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发表于 2011-4-13 21:22
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