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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 k/ V: B' \, t3 S( X+ R3 _哪位厨师最早带来高水准浮夸的美食
% r9 D6 I/ l( A' d% VAAntonin Carême 人名 安东尼·卡罗美) x, F" k7 C$ n; D. X$ [
% w* A; Y# F7 @2 S& v0 L6 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ y2 P3 X/ J& k$ q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 R: d) ^! x2 u L2 EA:Cast-iron stoves 壁炉8 `) x- W- E) n
http://www.usstove.com/products.php?id=65 L) Z* X$ r' e* p' e
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28.The French term used to describe the roundsman, or swing cook, is:
) i3 m$ K3 G8 a; D; @! |5 o7 r法国术语，用来描述roundsman，或摇摆厨师是：; g1 ], v0 z9 m& V5 y* e) Y& h
A:Tournant 图尔南
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29.Another term for the wine steward is:9 R1 a, s5 e7 t8 z [
葡萄酒侍酒师的另一个术语是:0 d0 _2 v' w4 F1 o- u
A: Sommelier 侍酒师
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9 R8 |$ c& i- L1 |! }7 A30.Molds, yeasts and fungi are examples of a: p# |1 r7 v% j3 g+ ]) Z- b D7 r
霉菌，酵母菌和真菌是一个神马例子7 U& z. O3 l3 p* O& X2 y% M3 c% K9 U! L
A:Biological hazard 生物危害
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/ M9 K( `0 [2 P* T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( }' q$ l2 s( o& K! y% ]! A8 @
根据加拿大食品检验局，食品的危险温度区在多少之间：
. }: c5 Z+ p3 W7 uA:40° and 140°F (4–60°C) 4-60度8 _/ ~+ C! N% u! e3 q
. c1 b5 V; A5 @32.All bacteria need the following for survival:
$ }# e+ @, H0 @0 X j+ o' e, m所有细菌生存需要以下哪些内容：4 a% C8 v, k! u0 w* c% o2 x! Y# c
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值- e8 {, u# N' k" P/ ]4 a
$ Y. E4 w/ } E8 P3 v33.Which of the following correctly represent critical control points in a HACCP system?
# t" G0 h- `9 L0 P9 v" G以下哪项正确表示了HACCP体系的关键控制点？4 F% b" @6 h6 |3 N' y# c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) Q# K8 Y/ a) z4 Q食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 v# x4 {# R1 y
5 @8 p9 {: w, y0 k. ~' W/ K34.Which of the following is not an example of a carbohydrate?; E, {, s4 W: `8 _% N+ ~. V/ h1 t
下列哪一个不是碳水化合物的例子？* a* L5 y) D' O2 |" H3 _* y7 L! C
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:# f8 T, _% b4 @8 Z: n3 i' s# @' E$ p7 l
液体脂肪做成固体这个过程叫什么! y. _7 [+ }+ G6 `1 f- U: w
A:Hydrogenation 氢化5 v8 X, @+ }, d- V# `1 B& D0 R$ z
7 l# B: D$ Q1 z& F d5 y36.Which of the following is not an example of a fat substitute?& m n* V! u0 Y \- G3 R
下列哪项不是脂肪替代品的一个例子
# f* X3 F% o* B" H: Z1 o! R4 ]A:Acesulfame K 安赛蜜K表
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6 q8 `& d) g' K6 i$ N37.Health Canada requires that a product labelled "fat free" contain:' V& D0 w4 a- m/ J# l# J/ b: M) ]4 Q
加拿大卫生部要求的产品标有“不含脂肪“包括：
' c# h) `5 a) g1 N& nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?! g: Y8 [- ?( d
下列哪项是不相关联的转换配方问题？
% m4 [0 x& e- U Z% hA:Unit cost 单位成本: y/ F' Z" e D
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39.The condition or cost of an item as it is purchased from the supplier is called:7 i# D7 S( J# d0 Q
从供应商采购的物品的品质或成本叫什么) h. |- v* `. D7 X
A:As-purchased cost 购买的费用6 B: I0 Y( d, p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& f; s+ m, y$ n) z
在新货到来之前用于日常所求的必要库存量叫什么& B9 k5 j& \9 u
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?
3 |9 q4 ?# P+ a" I7 ^5 T下面那个缩写是用来表明正常库存流程？5 J% C# n: s H! U9 R! W/ @
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?' ^! ]) _" v, n& N: S
下面的那把刀是用来打开蔬菜吗？& q: Y% k( o# n; D4 t! F
A:Bird's beak knife 鸟嘴刀
4 W# _; F# g( D: Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
( g; W1 @1 N; b1 k' s即时读温度计最好用于那方面？
- b* ~) W4 F" {3 h) y' [/ a$ ?+ ^& lA:Checking the internal temperature of a roast 检查被考物品的内部温度$ }7 r, ]' u; x3 [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 F1 ?) r5 m1 W* P% e
下列哪些金属材料受热均匀，通常用在铁板而且非常重5 {$ G( Y! s% a) y
A:Cast iron 铸铁$ `7 e2 a4 _$ ]6 h2 ?3 Z: _$ l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ _9 B/ l& Q8 F! y& o; i1 t
哪件装备下面有一个可移动的碗和一个S形叶片？
/ j* e# u+ n% p8 oA:Food processor 食品加工机: C/ W3 \6 H+ t7 c$ }- O7 q, ^8 \
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 L1 T* R0 d0 N5 M8 z7 q46.Which of the following is not a rule for knife safety?5 c" T6 u( I B0 t. W+ C! Y9 i
下列哪项不是用刀的安全规则？% S0 u& b2 ?! z; T' C
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 q7 L! R* ~& t' o9 A$ ^: i* f
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？& k- ?& D5 l$ u* v" [3 q
A:RondellES 6 G8 G) s9 v7 t" Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
/ |# T- }, w" E7 ?& _下列哪项是切成小方块用于汤的装饰？
$ T4 F3 g" a9 n$ |% ?! UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ s5 c" A( T. R9 k1 v/ U% k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% N D7 @! l- p
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 G0 r+ ?% D5 v8 `! w2 {A:Gaufrette
U) N6 w- `" u3 W2 S# X7 M; ~: Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" Y, u$ Q6 r, M2 N, A7 @) U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 |# e- ~) r# z4 Y6 F2 K _# w/ P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 Q! M3 M& {4 k- m( F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 L& s4 A" S( X, K
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）
& N M0 E) E {3 Z! O1 MA:Cilantro 胡荽叶 香菜
( _' d7 O( x! k9 p. O6 b0 {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 T) H; t) n4 e. J
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60.Allspice is made from:! }$ a& b6 [5 {5 }# O
多香果, 多香果香料是什么 a# C% g! H# f9 R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 g2 a5 \5 D& V, J. x- X7 Q7 e1 y
A:A dried berry 干浆果2 K* ^' v, i5 U8 }- S7 H+ P' b
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61.Which of the following are used to make a sachet d'épices?' b1 [8 f% Y6 q+ K' j I
下列哪些是用来做香包德épices？/ D" H8 ~$ T. {1 ~' X
http://www.sachetcatering.com/4 e# @+ R. R) m( O4 Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; ^, `+ m' T" Z( g5 @6 j
& v- |7 R: z) `, g! ? m2 H) Z62.Which of the following condiments are not soy based?
4 m) C; N/ |6 O# \. q. z+ K下列哪项不是酱油调味品的？9 e" `3 v( s3 b I3 O3 Z
A:Wasabi 日本辣根3 J' Q0 _& K, K
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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:: t# J- B1 v! Q; j9 a# I3 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：
# N" W% W* Y+ ^2 \! @6 d( N+ a! YA:Pasteurization 巴氏杀菌. p7 X% c5 d3 [3 `- T# O3 e- ^ b
' J8 w" T. s [& H4 `; T. |7 J64.Which of the following steps is not the correct procedure for whipping egg whites?
) p7 R/ {3 b7 x; b6 B" y# _下列哪个步骤是不是正确的蛋清搅打程序？
! T9 T+ {, I, P/ A. b& f0 d* DA:Allow to rest before use. 允许休息后方可使用。
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% R: [$ ~' o" t- A7 \65.The weight of a large egg is between:一个大鸡蛋重量介于：
" Z( r# }0 q5 j, B. lA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
8 r+ P) ]0 J) Z) o: q! N; |: |炼乳是一种浓缩牛奶 是去除什么做的/ W& f# r- O/ x- K* q0 j2 }8 ]
A:60% of the water 60％的水
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. ^% |) D% R- h6 T) L: n67.A method of cooking that transfers heat through a liquid or gas is:8 w, H% R {% v8 v2 s5 B
一种烹饪方法，通过转移液体或气体是：4 `% A" H3 A* v% a# B1 B& u
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
/ ^) [2 i/ z* d# s- t/ UA:Gelatinization 糊化
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) j q; E2 S) y8 t, S! K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？ q; f, I& ^4 ^- E9 t
A:Braising 烤* i% F+ c- P$ g6 {. O: \( D3 u
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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：
& J) y2 z" B6 sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, x7 g$ Z) B6 @! l3 K
; @, k f+ a* P" g: u71.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1 t$ N9 Z, T4 X* g
A:Fumet 原汁
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% V: }$ S( }7 r) X72.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& o3 @# d( B6 H% F
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?* N. r1 j. N+ b2 V
下列哪一项不是用于制造高汤（低汤）的原则？1 l$ ?/ B6 ^' m7 b3 C
A:Start the stock in hot water.开始在热水中操作 j& K8 V( d j% h
; [2 Y" D1 s, w) y G4 O/ n. U' 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1 S$ b3 Q8 X2 b* v% {
A:Remouillage 法语熬汤8 t& Z3 X; p3 E$ A
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发表于 2011-4-13 21:22
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