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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:9 I5 v8 J5 I8 Z7 K5 v
哪位厨师最早带来高水准浮夸的美食9 s' Q2 D# {$ ?- J1 Q/ \
AAntonin Carême 人名 安东尼·卡罗美
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' e1 Q- c: j* T2 l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 h( E/ I2 S% G! ~ z8 t. d9 o2 M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% s# ?5 a; n$ Z! o* f6 l+ h7 W
A:Cast-iron stoves 壁炉
5 l$ s7 T1 K2 u! t% f$ Jhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
% M" H7 `6 a- K( U( V法国术语，用来描述roundsman，或摇摆厨师是：
& n3 o" H$ ^$ t- @7 r( K4 ZA:Tournant 图尔南
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29.Another term for the wine steward is:5 {5 t- ~- j! z$ G; M% b
葡萄酒侍酒师的另一个术语是:
/ C6 A6 Q& N+ \( G. l8 a \A: Sommelier 侍酒师$ H! }4 i; e3 M0 h) ^& E: C1 A
* p: j9 d8 ~# r+ S/ @5 g+ U# G30.Molds, yeasts and fungi are examples of a:' [5 S- ]7 Q' M z- h2 i
霉菌，酵母菌和真菌是一个神马例子$ E5 p: x u1 g% K) q" L2 \6 O* \: Q2 d
A:Biological hazard 生物危害
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' y/ ^7 X* ]% ^% T/ B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 H* m# r- H% q' b6 D5 F" ]根据加拿大食品检验局，食品的危险温度区在多少之间：
% _/ P( u" A. Q: G6 S- F" @A:40° and 140°F (4–60°C) 4-60度; J, ~- t2 Y4 a: X
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32.All bacteria need the following for survival:
/ f* v8 w7 z) {7 C所有细菌生存需要以下哪些内容：
4 i4 \' n- X7 C, ~5 E9 {# AA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值8 }2 s' B4 {4 ~3 A5 [" L* P
. t2 _5 k9 m! u& r& B8 t+ e; t33.Which of the following correctly represent critical control points in a HACCP system?
8 {- p8 K* O8 E1 r: u, j以下哪项正确表示了HACCP体系的关键控制点？( d( ~9 j0 Q0 L0 r/ {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , W$ ~3 `& u5 o# G
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
: y, z3 y5 S' E* u R' m3 a/ Z1 H下列哪一个不是碳水化合物的例子？
) u: F" N' {, p. n" lA:Essential nutrients 必需的营养物质# ] X3 x/ z- U7 @9 B
9 V# ^1 u8 S. R35.The process by which a liquid fat is made solid is called:
3 T' x5 n" A I+ s% W液体脂肪做成固体这个过程叫什么+ b$ ?3 E+ _& s; o! ~
A:Hydrogenation 氢化
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# i7 K7 H+ u! O, l: N36.Which of the following is not an example of a fat substitute?
! q; [' W1 y6 W$ x* _" D ^下列哪项不是脂肪替代品的一个例子
" J, G5 x. C" X; z! KA:Acesulfame K 安赛蜜K表0 p. h$ H9 A5 A8 z. o0 |
1 g$ N( X& o* G, \* q; S- x" [37.Health Canada requires that a product labelled "fat free" contain:; {& f, S) {" |# i
加拿大卫生部要求的产品标有“不含脂肪“包括：
8 Y2 e% c4 n- }8 y/ LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; d: f4 g! V- t0 ?, S7 E
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38.Which of the following is not a problem associated with converting recipes?0 J+ t* w2 V8 J; _
下列哪项是不相关联的转换配方问题？, e+ v6 X( q* o" i) A: D
A:Unit cost 单位成本
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( `4 x0 q& \% X A39.The condition or cost of an item as it is purchased from the supplier is called:. ~1 }& B [" s5 S8 f( S, p9 E
从供应商采购的物品的品质或成本叫什么4 | X8 Z% j9 {! ^, y6 E+ P1 ~/ |
A:As-purchased cost 购买的费用
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1 e6 x$ w) ]4 S" h# ^5 P& B$ e40.The amount of stock necessary to cover operating needs between deliveries is known as:& h5 G/ A8 M+ c- Y8 l, k. a: O3 k" A
在新货到来之前用于日常所求的必要库存量叫什么
. q4 M6 B; d( B) o# l- f! p, H, KA: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?3 L4 Y/ \& N+ I+ h, b3 e* m9 W
下面那个缩写是用来表明正常库存流程？
: R) M. B- R2 E2 @; S' u' cA:FIFO=FIRST IN FIRST OUT 先进先出) J0 p6 b: X) W, L2 f+ D( `7 L) a! n
6 P$ j1 h! y+ V7 ]6 q42.Which of the following knives is used to turn vegetables?
2 \9 I+ N8 Z. ~0 `# ?下面的那把刀是用来打开蔬菜吗？
5 p% k( ?1 c W4 B4 o( O/ _; sA:Bird's beak knife 鸟嘴刀- E0 f' g" x6 a0 X9 q; s' u5 B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 z4 C3 a0 g- u9 o3 A' c43.What is an instant-read thermometer best used for?# R9 _& O7 Y. D
即时读温度计最好用于那方面？8 e9 V# u3 }$ i% A
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 A, Q/ _& ]8 v( f2 k2 R) h
# L9 D, X4 z/ e) C( A% z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 d! W6 B5 R+ `. e0 t下列哪些金属材料受热均匀，通常用在铁板而且非常重
: B* Z) V& @. c% s; F( e- h" `8 a5 D: GA: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?
6 f3 q {5 W( v7 s- V+ j哪件装备下面有一个可移动的碗和一个S形叶片？% e( a- m J) g9 A' |3 |
A:Food processor 食品加工机
/ q; {, o! n5 J7 w- o. o: ~: ^http://www.google.com.hk/search? ... iw=1263&bih=572( v9 z, l R( I, W% e% j$ t
+ u* x) M+ W% g9 U1 h! w46.Which of the following is not a rule for knife safety?0 c# I5 M, ]0 Y$ l2 _3 g! o
下列哪项不是用刀的安全规则？
; {' J* d1 A# E% J& K: d+ uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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% F% G7 W% d. O5 g! \( n& N; b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. b+ V1 `) l% X: j. U# ^9 t把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
. E' D. o" L9 g& OA:RondellES
% z4 f2 L2 w/ q7 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. i6 U. r; s( t& E
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48.Which of the following is a diced cut used to garnish soups?
- ]- w. C: k+ {4 J E! F8 h9 k下列哪项是切成小方块用于汤的装饰？* W2 e9 D# H" O* R9 d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 Z3 Z F9 b- _# W" `% F) m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( ^" Q1 i2 t; s- O& h$ [6 t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！！——
) }/ r& i: E& r" `2 L8 P: t% p/ rA:Gaufrette : d5 l6 }# A+ `# J& B: x% O' N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 O( _; N$ ]2 [7 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ T C# u9 A* l+ {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# I! x9 I1 b: S* s. w% N
) m) ?" i1 W- p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% ~& @0 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）# {3 O1 V) |2 `
A:Cilantro 胡荽叶 香菜
# L$ [. A3 t3 _5 `4 ] [: P w1 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 X6 J0 e6 ^2 Y/ L, ^
5 d. w2 w1 e$ @9 {* [4 Y# J60.Allspice is made from:& u0 P; m7 y2 D! M
多香果, 多香果香料是什么: z3 F' ]/ t0 c- P: u M k0 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: x0 U( j I# T# N0 @A:A dried berry 干浆果9 O: ?+ X$ T" D( \+ K* g
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61.Which of the following are used to make a sachet d'épices?6 s: s% ?8 E7 w* W) {9 s# F9 k' E& k8 b
下列哪些是用来做香包德épices？) S2 l- k1 j) X& Y, u5 I, F
http://www.sachetcatering.com/7 ?4 H6 d; x5 F; N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 D7 z* {- v" M- \3 O
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62.Which of the following condiments are not soy based?
* S4 o6 }1 q) ]( ~. v1 |下列哪项不是酱油调味品的？
( @% b+ O- {" u9 c6 n8 VA:Wasabi 日本辣根4 k7 n: h. M8 l4 U
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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:4 b4 I8 K% y, [4 F+ |) X
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：( }! h# H7 N, T( V+ u
A:Pasteurization 巴氏杀菌
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% q' u! A# j. L$ u# w o64.Which of the following steps is not the correct procedure for whipping egg whites?4 H! G- o! S4 H: E
下列哪个步骤是不是正确的蛋清搅打程序？
. q$ ?) a8 M& d ?A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：9 T2 R+ O! p: b0 ?8 d, s
A:56g and 63g 56克和63克7 `8 k- M; V' z- h/ I" ~+ {; C
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66.Evaporated milk is a concentrated milk that is produced by removing: A6 l) Y9 `7 ^* x: b/ x1 x
炼乳是一种浓缩牛奶 是去除什么做的
* ~7 }+ ~: R3 _7 v- }! T* ?' ]3 xA: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:5 H8 W: a/ i8 X
一种烹饪方法，通过转移液体或气体是：! O4 U& T/ n K
A:Convection 对流* |) Z( a' n% Y! X( y& |9 u
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68.The cooking of starches is known as 烹调的淀粉被称为4 }; G: ?" S( p
A:Gelatinization 糊化# Z8 P/ d+ y) e V3 q N. n
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
8 x2 k* L( h& q& u n5 ~0 kA: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：
# `. E/ Y1 I% {; b$ v- [' [9 I( cA: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
0 {4 J& X& T5 f' w5 iA:Fumet 原汁% g& F, o4 I, [1 i; H4 A6 ~0 G8 v+ G
) I2 }' I7 u" f0 q- g' @7 Q ^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0 M; G' n' b/ {4 i
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?5 j7 `8 y9 z- H: `6 L
下列哪一项不是用于制造高汤（低汤）的原则？& Y! F" Q& A3 v; w1 R# y1 V/ O
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
+ z7 h* {5 I7 m/ A/ z0 kA:Remouillage 法语熬汤# G# B2 c; E# F: h7 c
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