 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:
0 Q e! }" }& R# U* I' N哪位厨师最早带来高水准浮夸的美食
& @. M1 |4 V' q) G1 U, d0 jAAntonin Carême 人名 安东尼·卡罗美1 w) {4 Q! J) d5 z- f t) U! e
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, P+ C$ A1 ^( I( 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 。
9 i1 M/ o1 W6 }7 B! _. R& cA:Cast-iron stoves 壁炉4 t/ `& Q) I* \; a2 `0 t4 a
http://www.usstove.com/products.php?id=6
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* V6 @$ l, C- m/ Y' ]3 O28.The French term used to describe the roundsman, or swing cook, is:
8 }! m/ C: M& I4 o$ n6 b0 R+ A# ?法国术语，用来描述roundsman，或摇摆厨师是：
) a1 @1 G3 c( P- E. x; d+ h" S6 \# TA:Tournant 图尔南+ m& @" Q) |# {0 w- i' @& q: j2 ?* C6 _
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29.Another term for the wine steward is:
; t; M1 x: E: z J2 c* X葡萄酒侍酒师的另一个术语是:# q& ~- |6 l8 ]1 F# G/ N# R
A: Sommelier 侍酒师3 D P; j* a/ d0 k! k
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30.Molds, yeasts and fungi are examples of a:% H! C, R! Q6 g& o# m8 C; }
霉菌，酵母菌和真菌是一个神马例子
2 K# s* I- c3 o2 G" g# B( nA: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 q, p1 g1 T T8 I9 }( {
根据加拿大食品检验局，食品的危险温度区在多少之间：: H6 ^5 O/ s- ^! o4 i
A:40° and 140°F (4–60°C) 4-60度( G3 G: O- L* L% n1 E$ n) u
' a( o% t6 B( m2 W# T/ S2 u: D) ]32.All bacteria need the following for survival:
' {: M" [7 f+ k所有细菌生存需要以下哪些内容：, z; p7 Y' ?9 b- ?: T% l: d3 }5 w
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, M$ w8 b# G! l1 u" |; B. C1 N: A
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33.Which of the following correctly represent critical control points in a HACCP system?0 V+ g3 L4 E! ~- f+ H) k P
以下哪项正确表示了HACCP体系的关键控制点？) i) C% O& Z% ]$ y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' L1 R" y3 M# F$ a! Z( p% M食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 [: V$ i& b& Z8 |; `6 \
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34.Which of the following is not an example of a carbohydrate?
( K* R& m: M3 p% u7 x/ X下列哪一个不是碳水化合物的例子？7 \8 z1 i5 G4 f) \& F) c
A:Essential nutrients 必需的营养物质. R! m3 n( B& C: u/ j" @( J( R
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35.The process by which a liquid fat is made solid is called:7 _4 S' [6 I( x5 Q
液体脂肪做成固体这个过程叫什么
" r) \5 W, o2 L* I" HA:Hydrogenation 氢化7 E" d; v" v3 n: f) t' }
7 \- B' S* i* ]& O9 K/ c36.Which of the following is not an example of a fat substitute?0 p5 U2 a/ \, U/ g5 l* v6 s
下列哪项不是脂肪替代品的一个例子
1 K. W+ S0 P7 @; k1 ~- Z8 x2 cA:Acesulfame K 安赛蜜K表* B/ r5 X" m c
7 E; ~7 ]1 N% G* |+ b, Z. J' _37.Health Canada requires that a product labelled "fat free" contain:9 j4 B t+ j; B) O- [
加拿大卫生部要求的产品标有“不含脂肪“包括：
. w% \% z, G2 j m3 A, wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! d+ F" |% ]: j9 g# e38.Which of the following is not a problem associated with converting recipes?# f! y1 A) s% W
下列哪项是不相关联的转换配方问题？
# i! |* r4 j, o! sA:Unit cost 单位成本
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" p J6 ?0 u, i9 Q5 b/ R" ^39.The condition or cost of an item as it is purchased from the supplier is called:
& E3 f. f) c* }" ^2 S% j; U$ d从供应商采购的物品的品质或成本叫什么
7 z2 v. D1 @# O8 ~) C( v* sA: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: a0 W0 `# ^5 ^9 a% w! W
在新货到来之前用于日常所求的必要库存量叫什么
, x0 n8 o$ u& X0 y& z* O! A' F: t$ FA:Parstock 基本日常最低库存
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7 u) u1 t& Z% }41.Which of the following abbreviations is used to describe the proper rotation of stock?' \, h! G3 U+ a# s7 U w! ?: W
下面那个缩写是用来表明正常库存流程？
+ p# }/ l# ^! G0 I$ pA:FIFO=FIRST IN FIRST OUT 先进先出+ G* n I# ^( W( @
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42.Which of the following knives is used to turn vegetables?
; j+ B8 x, B* P. i' [) X2 z下面的那把刀是用来打开蔬菜吗？: B7 x1 C8 K. f6 O
A:Bird's beak knife 鸟嘴刀
1 p' d$ G. O8 a5 y# Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 E) E* f2 L2 b5 g; o
& ]* R. \- q, Q+ D! } U3 h) L& g43.What is an instant-read thermometer best used for?, R" e0 X8 m$ n9 X
即时读温度计最好用于那方面？
) a S$ h# |/ W, ]* d( l9 DA: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?" |! o) [4 R$ O; V, j* B
下列哪些金属材料受热均匀，通常用在铁板而且非常重: ?5 m7 Y& N& I3 ]+ j
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?# M3 f" h# ?0 w+ B" a" O
哪件装备下面有一个可移动的碗和一个S形叶片？
1 J" R* B5 v+ }# b6 r4 a6 ~A:Food processor 食品加工机& A& E% k( w9 x, V6 Z6 W$ d
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
0 ?8 Z6 B) U- p/ X% [$ N3 Z, ^下列哪项不是用刀的安全规则？
1 M7 O+ X7 n2 D$ ~ t. j0 kA: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:
2 `6 h7 e0 X; y& O: M- F把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, t( X! m) z0 a( _
A:RondellES
. C h/ C2 i6 xhttp://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* @$ J) S8 e( Z @6 ~) e
下列哪项是切成小方块用于汤的装饰？" c9 }! |) t0 n- c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ n+ o! I) A; x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' O& Q+ n5 P T$ D2 v* s5 A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 V8 Q: Q' {1 a8 Y3 O
A:Gaufrette 3 B1 Z9 \1 z# t4 Z0 M2 S; v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. Z$ j+ Z G. H' Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 k# A# y( K% M; Y! [# P5 g- ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% _) ]6 { R: z' H, k0 ~
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）$ \! {) D: F8 Z1 y/ k h
A:Cilantro 胡荽叶 香菜# b, O6 ^4 y+ I) e |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* {8 n: U8 ?& ?. k* T# B* V 多香果, 多香果香料是什么9 ]5 L: m* P8 ?) T1 j# K7 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ e2 Y! {6 {0 @9 v
A:A dried berry 干浆果
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0 s F1 t8 V! T7 o$ t* i+ `61.Which of the following are used to make a sachet d'épices?8 }5 ?) a4 b; q0 T0 Q9 G" \+ O' c
下列哪些是用来做香包德épices？9 F5 z- G* {; w* X! C6 z
http://www.sachetcatering.com/3 R% i& O+ ?4 t' I0 b- L' x* N. s2 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?* U+ \+ |5 [3 q8 D2 [! V
下列哪项不是酱油调味品的？
. U V" U3 \2 k, O7 T; ZA:Wasabi 日本辣根
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) s# b* I+ Q& w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 g" H7 m2 m$ J( g# f& @ U5 o/ v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：7 M% y9 ]6 |& u; ]7 D0 }
A:Pasteurization 巴氏杀菌& B0 W% o Z+ v$ n# F$ N& S
$ {1 e2 u" @- ?7 @# T64.Which of the following steps is not the correct procedure for whipping egg whites?4 F; n& V( s, P' a* i5 L
下列哪个步骤是不是正确的蛋清搅打程序？ Q3 m8 z, M& u+ H# u- g! A
A:Allow to rest before use. 允许休息后方可使用。' k- N* b& B+ q2 p/ R- e- I" ]% W
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ ]: q) G: K# N& }5 @! AA:56g and 63g 56克和63克
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+ \/ ?2 V9 I! _( P7 Q; z s4 T66.Evaporated milk is a concentrated milk that is produced by removing
5 K8 E, M1 H" g, ^ N; |! r炼乳是一种浓缩牛奶 是去除什么做的
: s1 M' \' I% |0 Q7 v" b. T% b, IA:60% of the water 60％的水! T+ f) E+ H" Q- y, V. Z4 \
( [5 m! U7 @1 p M67.A method of cooking that transfers heat through a liquid or gas is:
$ I% r2 Z' R' R) R9 b* }! p一种烹饪方法，通过转移液体或气体是：
. H/ h9 m; \9 }0 a3 i. V# OA:Convection 对流
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' q7 K& C6 h! O9 y/ O3 Q. L68.The cooking of starches is known as 烹调的淀粉被称为
) Z' b V D; U. YA:Gelatinization 糊化1 [3 q" E* N( @( Q9 u
, u% @2 m1 t( p6 l* ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
+ u) V# N+ u2 ~5 M i8 mA:Braising 烤
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; q2 f# Z; L2 S 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：
* ?& b6 A. Z! l$ U! RA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 L2 N- F7 p, t0 b3 b }. a8 a# Y
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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3 L- X; m% ]# C2 l
A:Fumet 原汁
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( P8 Q9 c: _6 z4 L+ J9 }% |0 H72.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 h; n6 GA:Carrots, onion, celery 胡萝卜，洋葱，芹菜0 Y; A5 u1 E7 X# D
/ {0 p! E" R3 B( z& @1 @73.Which of the following is a principle not used in stock making?
+ X, \, O6 U6 @9 D# j5 B下列哪一项不是用于制造高汤（低汤）的原则？
( p; C. m' L5 s, \A:Start the stock in hot water.开始在热水中操作
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5 x4 |# l' U( ~+ j. j74.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/ r5 g/ W" N7 W# S c" n
A:Remouillage 法语熬汤8 U" O: t- t0 u! j! }
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