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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:3 k) g* v6 {" V9 c# B. y/ M* w
哪位厨师最早带来高水准浮夸的美食
9 \8 Q0 n6 i! M& E- _. O) EAAntonin Carême 人名 安东尼·卡罗美( E) P( U- O: t4 K, E9 N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- v* q9 Y! G. M! U3 ?8 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 。
: n+ T2 y- D4 bA:Cast-iron stoves 壁炉. u9 s) ~; h/ u4 W1 P T
http://www.usstove.com/products.php?id=61 S @" y2 P5 D$ a* O7 X
$ P, ?0 m( ^$ t3 k" @0 b; g3 A28.The French term used to describe the roundsman, or swing cook, is:
( s: X" k7 D& _) l6 ^% ?& c: h1 _法国术语，用来描述roundsman，或摇摆厨师是：
: d1 [6 q" g5 ?- }# C/ q1 Z0 yA:Tournant 图尔南
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29.Another term for the wine steward is:
: ^( h6 P% V+ Z n/ b; f* }葡萄酒侍酒师的另一个术语是:* ^# l* N; Q% S5 o0 L
A: Sommelier 侍酒师 n# h% U9 m; A
3 |( W; A+ z9 {- W& G$ I30.Molds, yeasts and fungi are examples of a:( U, ` O! p8 R3 V: g' `7 o4 b% y/ z
霉菌，酵母菌和真菌是一个神马例子
/ |8 M1 c# L2 @) y' N3 _2 uA: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 X8 \' ^1 U" C- Y L% m- q, {2 P* B根据加拿大食品检验局，食品的危险温度区在多少之间：4 q( F5 M' y; x
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
6 z" G/ ~; X: o2 ~, p/ S所有细菌生存需要以下哪些内容：
1 k8 L2 [& X6 d5 c7 e5 IA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ v* e) q8 D, c
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33.Which of the following correctly represent critical control points in a HACCP system?
& }7 n5 h. R4 w- @0 V以下哪项正确表示了HACCP体系的关键控制点？+ h ^* D' E1 n; ~7 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 n) w/ p, y$ d5 W1 \' I食谱，接收，储存，准备，烹饪，保温，冷却，再加热: _) l% O: X4 G% R/ o% b0 M
+ h5 n9 l: N* n0 X34.Which of the following is not an example of a carbohydrate?
) \# I' d7 j) C! z0 |下列哪一个不是碳水化合物的例子？
" V* r" d$ Y* i5 dA:Essential nutrients 必需的营养物质
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4 E- O: z# v/ W& _35.The process by which a liquid fat is made solid is called:
! L0 w, m9 b5 ~+ j Q* Q8 L液体脂肪做成固体这个过程叫什么
" A9 p8 o$ s2 u$ r9 y- T$ eA:Hydrogenation 氢化( E& \( ?+ I5 s" q
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36.Which of the following is not an example of a fat substitute?! X+ r7 G; ^3 h7 u* T6 w5 y' e. E
下列哪项不是脂肪替代品的一个例子; ~5 a0 e$ C6 e1 T, w
A:Acesulfame K 安赛蜜K表
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3 J* E3 v$ w5 W9 i9 h+ ~+ w37.Health Canada requires that a product labelled "fat free" contain:0 Q- X4 P7 ?4 B# x8 H8 V# U# f
加拿大卫生部要求的产品标有“不含脂肪“包括：5 |) \2 J6 o$ b
A: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?
, |4 i7 E* o7 S+ L下列哪项是不相关联的转换配方问题？
* i% K2 A1 @: nA:Unit cost 单位成本2 F E" C. V# v5 p8 \
" |: C; \4 p4 _( z39.The condition or cost of an item as it is purchased from the supplier is called:
. k* l7 ]* _% o. H! p6 r4 ~从供应商采购的物品的品质或成本叫什么
& V; Q4 E& j( \* l: X6 J' bA:As-purchased cost 购买的费用
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# h7 y" }( ~+ c; N/ ?' ?/ v40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 `4 V! {8 _) K L# _在新货到来之前用于日常所求的必要库存量叫什么
# r: x: `. N7 } nA: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?- b" E9 R, `0 |! u
下面那个缩写是用来表明正常库存流程？0 E' b D; h7 A; @" D6 X- X) F- ^
A:FIFO=FIRST IN FIRST OUT 先进先出5 c5 Z% p- a1 C2 j0 r
& [! q6 j7 [- M$ M/ @# N1 D42.Which of the following knives is used to turn vegetables?
6 m. B) T. ?6 O& R下面的那把刀是用来打开蔬菜吗？; M, T, w) P- K+ e* Y
A:Bird's beak knife 鸟嘴刀; S2 v: B3 A6 M) C; K# m; E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: c+ K9 E; Q1 B. A43.What is an instant-read thermometer best used for?
2 X9 Q i) r4 T: o1 o) {0 s# {即时读温度计最好用于那方面？
8 W( \- T2 T* O( }A: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?
8 ~$ A% `0 j) {+ f8 y0 F下列哪些金属材料受热均匀，通常用在铁板而且非常重) ?. R) K/ {; ^: h$ W! a; F
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?0 [- A6 _; n% B$ H9 A
哪件装备下面有一个可移动的碗和一个S形叶片？ K7 b5 L2 L/ \/ y% S
A:Food processor 食品加工机
B0 C0 @2 L; e* ]) W/ hhttp://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?
. j a3 L- g- U4 T2 i下列哪项不是用刀的安全规则？/ `1 c2 U0 x+ Z: `* |+ I4 s! f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 ~% S/ [- u0 V5 j# t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 Z0 c2 P" ]) W% |% w
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
, y l1 j: @8 {/ M) }# @A:RondellES & o0 A$ N) A" ^9 Q1 Z* e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# S5 l/ l- q! R! c1 Y% S
1 W8 _: v1 W, ^/ e* a9 V J48.Which of the following is a diced cut used to garnish soups?5 A! q: k4 {! e; w" U
下列哪项是切成小方块用于汤的装饰？( n, W$ ^$ |+ `0 A0 x5 P* o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- Z: Z% r; G. ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 ? ]" f; [/ G# D7 m
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！！——
; F) ], c' W2 B3 Y9 I# P3 `( qA:Gaufrette
. s k6 f& }$ V1 F9 h+ Z: i" Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) ]/ n) I, | q5 S* E! Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 H, A( d1 Z. g1 ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 C6 I, J) Q4 z3 Y) I8 Y, Z
. { Z. q: c% i( n50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. Z5 D1 I2 k9 e1 l9 Q( p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）& l( Q! |, S$ j9 [: l
A:Cilantro 胡荽叶 香菜, [1 \! |: _- ~( \3 C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ @. T; t& e U2 q9 ]
多香果, 多香果香料是什么
" b+ Z4 n" Y& j6 I" D; Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 U3 K4 X$ T5 y& b5 SA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
0 k2 U$ Z- ]) s% o' g+ O下列哪些是用来做香包德épices？7 {3 m3 h7 V3 r7 a: E) ]
http://www.sachetcatering.com/! W1 M" a x% I' L# b& U( L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香/ x# ^8 z+ f* m0 o: x0 h3 q
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62.Which of the following condiments are not soy based?
1 F; p @! y1 g: v6 i下列哪项不是酱油调味品的？: c+ g8 ?* U$ F6 ^0 X; K: E4 o& ]: v
A:Wasabi 日本辣根
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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:
' {: r/ `2 i! O/ ~5 [" `: C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：; q) V* m9 T% q4 c% B, L' W
A:Pasteurization 巴氏杀菌
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: T ~( M3 l' p3 h64.Which of the following steps is not the correct procedure for whipping egg whites?7 Q, z* z: P; g4 k" z
下列哪个步骤是不是正确的蛋清搅打程序？
$ X; s: M+ } g, |: C4 nA:Allow to rest before use. 允许休息后方可使用。 I; t, X% N" H) Q a
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65.The weight of a large egg is between:一个大鸡蛋重量介于：, L! m' ?. J) V& P O5 R, i
A:56g and 63g 56克和63克; Y& |/ J: T$ I5 e- [% m" K0 ?) `
. a0 R. B# K: P& ?66.Evaporated milk is a concentrated milk that is produced by removing
' c/ J6 u0 Y6 P& T( G7 ~炼乳是一种浓缩牛奶 是去除什么做的 ^, G- _% n A0 O) t, ~. N; h
A:60% of the water 60％的水( H) ^1 i& R, f1 Q- u" a4 s
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67.A method of cooking that transfers heat through a liquid or gas is:
5 I8 i7 P+ J( J4 i一种烹饪方法，通过转移液体或气体是：
. J" x' T5 M$ }0 f/ J( _2 ZA:Convection 对流, f8 W" x3 R& X
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68.The cooking of starches is known as 烹调的淀粉被称为
4 H1 ^$ @ P4 r5 F6 zA:Gelatinization 糊化
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. N" T! M6 {# U: h7 r7 j1 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
) Z( y- d! l5 GA: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：
; `" b2 C8 Q) w% m! {A: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9 F. {+ C/ f: \9 o
A:Fumet 原汁
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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1 G4 p, i3 y m* S. q& }
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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; _ `, H( a) J9 T& b1 q6 n, N73.Which of the following is a principle not used in stock making?& {0 C% L8 P. ?+ B9 y3 q2 h
下列哪一项不是用于制造高汤（低汤）的原则？
( e9 x* _# O* R# \& ^: ~+ QA:Start the stock in hot water.开始在热水中操作
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8 P# V9 e, U3 H: P- c6 m74.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
4 a& R! X% z6 {* b9 L) K$ _( HA:Remouillage 法语熬汤& f( b9 @% R8 h; ~3 v0 m
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发表于 2011-4-13 21:22
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