 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:
! Y# S; i) a$ f% b2 \哪位厨师最早带来高水准浮夸的美食
3 ]0 r! H) a$ P$ A" l: D/ o; pAAntonin Carême 人名 安东尼·卡罗美0 F0 A, C: e- Z: r2 u
! g/ N" M- }% Z" T0 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 N. p' m7 g! U6 s/ e* e. \7 y
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 n" }) h, ?8 t2 h
A:Cast-iron stoves 壁炉
2 R% ?6 d7 a# H U2 h% Hhttp://www.usstove.com/products.php?id=66 J6 }: O! e& `0 J2 A8 b
# }% A% C+ V* D$ ?8 \: Z8 c- K7 y28.The French term used to describe the roundsman, or swing cook, is:, a) U( c/ v$ K9 A' `. j
法国术语，用来描述roundsman，或摇摆厨师是：5 g! v- ^7 H: t$ x) G! y
A:Tournant 图尔南5 Y( L5 \4 K0 ?% z: {
7 ]# y% ^7 F, `1 c- Z$ m+ d) y29.Another term for the wine steward is:
; M) p, e- a9 G葡萄酒侍酒师的另一个术语是:
% H1 Y% N2 m$ p. _9 IA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:1 a+ O2 ~( ^) I3 |3 Z
霉菌，酵母菌和真菌是一个神马例子
( h- r/ j+ q0 W; g: `A:Biological hazard 生物危害 x3 p# c1 S2 q0 `0 D6 E
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* v3 K% [( W$ T+ o, w& H根据加拿大食品检验局，食品的危险温度区在多少之间：; g( [# z0 s* N% h$ E4 r" S
A:40° and 140°F (4–60°C) 4-60度
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! a* p6 m! Z8 }32.All bacteria need the following for survival:
4 I8 i' z- ^% o, E& D, w所有细菌生存需要以下哪些内容：# Z- o3 i: D! U5 w3 P
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ @% F" k" D! I
* d* }- T0 o. C8 T33.Which of the following correctly represent critical control points in a HACCP system?
3 a9 J1 E9 l; {& x; R以下哪项正确表示了HACCP体系的关键控制点？ j+ ?9 E0 ]" t7 Z* U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : p1 s' v5 u/ {
食谱，接收，储存，准备，烹饪，保温，冷却，再加热) R. u9 w: ~, f
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34.Which of the following is not an example of a carbohydrate?
+ B& a) k2 k5 H0 w0 d) O下列哪一个不是碳水化合物的例子？
6 H# V% k: Y/ E ~* EA:Essential nutrients 必需的营养物质6 T7 r$ W' T& ^6 f: `6 d5 T. O' `
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35.The process by which a liquid fat is made solid is called:
) z& ]& S |* x! o3 W液体脂肪做成固体这个过程叫什么- L; D! O/ }! C: m8 \! f( `; p
A:Hydrogenation 氢化
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5 \0 j! l; T! B! K. S" f8 V) I36.Which of the following is not an example of a fat substitute?* ]" G4 {# S' T* c8 e
下列哪项不是脂肪替代品的一个例子" D9 y1 X" l9 r3 ?" h/ z
A:Acesulfame K 安赛蜜K表% B8 Z ]4 L9 X/ \2 G: U; Z
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37.Health Canada requires that a product labelled "fat free" contain:
8 `3 S- k4 C" K加拿大卫生部要求的产品标有“不含脂肪“包括：
) Q9 v4 g* W0 D4 K+ z& mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 m* }( O8 d [6 T& O6 i) N38.Which of the following is not a problem associated with converting recipes?
1 d, k$ V3 s5 c3 e2 M下列哪项是不相关联的转换配方问题？- z' }$ y! h* N
A:Unit cost 单位成本* j3 l6 i- {3 _* G' p- Z
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39.The condition or cost of an item as it is purchased from the supplier is called:
( Z7 Z8 j) R! B: M: b2 A' v# ?3 ~从供应商采购的物品的品质或成本叫什么
, A3 @) G1 O5 q$ p- Z9 T& MA: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:/ r d9 j" b. L! m+ y/ o! p0 E* A2 [
在新货到来之前用于日常所求的必要库存量叫什么# D0 D2 }1 J6 w- i+ A
A: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?0 n: v* h0 d6 B# {, U
下面那个缩写是用来表明正常库存流程？6 g' e8 t/ a+ N7 c( s/ I
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?
" c1 J5 w1 _- G9 b0 V$ c下面的那把刀是用来打开蔬菜吗？3 L+ t* Q- X& m6 S1 _. r; ]
A:Bird's beak knife 鸟嘴刀
/ w- E- {/ b* K0 Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
1 s/ A7 F% R# }' g. z8 p0 Q即时读温度计最好用于那方面？* X6 X2 S9 k0 c& A1 m' |; C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 x! {" o0 @4 p- N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. M O0 N- r7 ^下列哪些金属材料受热均匀，通常用在铁板而且非常重+ I* f0 t/ @% X/ M# W3 ^/ d
A:Cast iron 铸铁3 Z* E$ u0 s+ I0 d, b
2 D( n( U' Z$ L1 o+ S" Y9 g1 t+ h' I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ n, D- j1 P4 o- l( H6 n( ~! h哪件装备下面有一个可移动的碗和一个S形叶片？
3 M7 B7 e9 x% u, r7 |A:Food processor 食品加工机7 w% y$ Z d; L0 L3 h2 Y
http://www.google.com.hk/search? ... iw=1263&bih=572& C0 t* w+ N( O: X" C
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46.Which of the following is not a rule for knife safety?3 Q. I4 F& i g/ V$ v% M# t
下列哪项不是用刀的安全规则？
2 t5 | P+ m! `1 n/ o2 F7 x0 |' SA: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:
4 X% O- t4 Y1 n- c; `: n把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* `/ |- I- O7 l, q+ dA:RondellES
; t8 [% E" p7 @% T& Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' U; ]: H, K5 T- J' e
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48.Which of the following is a diced cut used to garnish soups?& H+ `* \7 @+ w# P2 G; g/ u
下列哪项是切成小方块用于汤的装饰？
: T( M/ E, \ LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 {6 [; I, d5 m# S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ B, H8 l) y; [8 C7 @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！！——2 L: ]2 n9 V: C% c* B( w
A:Gaufrette
: f" x, R* l1 y. I# mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 [% M3 M$ G, T* T( emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, w; U" ]) y" q; c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ [+ X1 B# m7 `$ o; B, p$ c" r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 A- E0 N2 M7 C; S) I' Q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）+ b/ R" B% O+ U A5 F
A:Cilantro 胡荽叶 香菜9 a4 u$ {- q1 n4 d+ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 s/ V- V% ]- M
1 T0 j( K' Q- l1 M# X% ]" }' p60.Allspice is made from:
1 o' C6 V/ n( y3 ?! v0 e+ a9 S 多香果, 多香果香料是什么
: ]3 y( a- R q) J, _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% b" f h; z! E4 X' n4 ZA:A dried berry 干浆果+ O% {: W! E; I F
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61.Which of the following are used to make a sachet d'épices?! }; ^2 ^ E/ b# I7 x/ W5 F5 `
下列哪些是用来做香包德épices？, Q2 ], M4 H, p/ X
http://www.sachetcatering.com/
2 I6 R& A- w7 l2 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 U, H' }* i O0 X4 \, I, M* q
$ C$ {8 w0 Z# t" B7 G62.Which of the following condiments are not soy based?3 ], E& v8 M1 e1 k9 G( f5 a
下列哪项不是酱油调味品的？
, p6 Z2 q3 A4 m9 r; Q4 c g2 P% QA:Wasabi 日本辣根
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9 U8 x/ `6 P2 x! U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) `* [2 y* w2 ?0 e9 d4 U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：
) _! \: B8 U7 j/ ^2 q6 hA:Pasteurization 巴氏杀菌5 u: C) ^ R; d8 T+ r( h
+ T1 v% U) D) h" o6 D4 c64.Which of the following steps is not the correct procedure for whipping egg whites?" P6 `; o% N; m; k2 z n8 t
下列哪个步骤是不是正确的蛋清搅打程序？
& a* {0 T& [% S7 @A:Allow to rest before use. 允许休息后方可使用。: {/ R4 `2 e5 k9 h! m% ]& M5 ^1 C
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65.The weight of a large egg is between:一个大鸡蛋重量介于：( V" `0 o* D5 M4 P0 N3 L
A:56g and 63g 56克和63克! \. U1 S: y. X* {5 M, ^& D6 j
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66.Evaporated milk is a concentrated milk that is produced by removing7 j m' Q& j8 ~3 s
炼乳是一种浓缩牛奶 是去除什么做的. L- t! g5 Z. W c7 d* I
A:60% of the water 60％的水
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$ M$ G6 y: [5 m: S' R67.A method of cooking that transfers heat through a liquid or gas is:
x% [$ |) m4 }7 d一种烹饪方法，通过转移液体或气体是：
w0 @- N+ a$ u9 \# `. S1 x2 cA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为5 ~, l) l+ e" f3 H
A:Gelatinization 糊化 @: b7 B# K; I" K5 E7 j' H" n0 e
1 Y5 A5 D9 H; j. ?# o! j0 b+ p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？! l& [* ^/ P% Z
A:Braising 烤5 K3 J; p- E/ g' N( P* Q' `3 m* i
; C7 X4 N+ k1 H) L x/ X70.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：
! d! Q8 t5 F$ [* sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& I. j+ o- {4 G: A# `# }& [
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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# A: s7 ?* X2 t2 R% B: H# ]
A:Fumet 原汁- u& K6 D' U; h; r( n
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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) T: T% u& ^$ S9 e" N1 |8 C
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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6 O" Z! A! k1 F3 {73.Which of the following is a principle not used in stock making?: g8 T; F; V+ w$ \ c' X" I
下列哪一项不是用于制造高汤（低汤）的原则？
$ i+ I. W% ^8 [0 J3 b6 ~, |5 @A:Start the stock in hot water.开始在热水中操作
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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
1 ?% P; [5 b& a! L. YA:Remouillage 法语熬汤8 e, s) Z) T& }4 l( X E. C
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发表于 2011-4-13 21:22
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