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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:
5 `" x/ X7 B7 ?; p哪位厨师最早带来高水准浮夸的美食
3 A, b# h& c h8 x* ^9 o# bAAntonin Carême 人名 安东尼·卡罗美
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, X' U- q8 {+ ?. E; X3 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 k) p- Y+ R/ u7 V j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ ]& K5 g7 h: a3 ?A:Cast-iron stoves 壁炉& X, U, j$ M2 |( s
http://www.usstove.com/products.php?id=6/ J; g- ~5 W e4 p- `: H
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28.The French term used to describe the roundsman, or swing cook, is:# f+ u" I$ s5 }& C! ?. `
法国术语，用来描述roundsman，或摇摆厨师是：' g. }% J6 s1 o
A:Tournant 图尔南! ]4 I; T* _+ E- W7 g
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29.Another term for the wine steward is:
# b3 @+ G5 F; Q7 d2 g0 t葡萄酒侍酒师的另一个术语是:0 D- x- Y9 G8 o2 p
A: Sommelier 侍酒师/ m6 D; G; c& K# v9 L# H! W( f
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30.Molds, yeasts and fungi are examples of a:
# N& P" q c" L# z' d# A [; T3 n: }7 z霉菌，酵母菌和真菌是一个神马例子
0 O( l- u+ q+ D; h: _A:Biological hazard 生物危害
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! o0 `& m2 R. \ Z3 h" m( W4 Y! p6 m; R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 [7 i0 `5 @+ A3 v+ T* z根据加拿大食品检验局，食品的危险温度区在多少之间：
7 I) c! X7 [- C. Z9 u0 r9 aA:40° and 140°F (4–60°C) 4-60度& S! [ b# l6 I0 m3 L, r* B
: K5 l* A V+ y J" m" @7 g32.All bacteria need the following for survival:+ d% k j9 k {3 S. o, f
所有细菌生存需要以下哪些内容：
" x7 G7 h& B6 lA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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- C5 P* @7 P- C% m7 b33.Which of the following correctly represent critical control points in a HACCP system?7 T! Z4 ?, k4 J
以下哪项正确表示了HACCP体系的关键控制点？& R2 J8 {. \% R; p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ ^( H" I) B2 k( j2 D0 d食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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$ b2 t. N1 Q% N34.Which of the following is not an example of a carbohydrate?. u- R3 e8 S7 t& z7 s! b# w1 ^9 Q
下列哪一个不是碳水化合物的例子？
9 e+ U) ^! o9 }/ G9 k2 W2 FA:Essential nutrients 必需的营养物质0 k, g k# H ?1 z u) P/ U2 F4 z
5 K- X! o3 O ~; v8 ]35.The process by which a liquid fat is made solid is called:
$ x' O* i1 @1 d9 n7 [" B, y& w液体脂肪做成固体这个过程叫什么
% z N9 z x. s3 f4 _A:Hydrogenation 氢化# h& v; e8 p( e0 \8 I
. y- b( R: f' j6 W; G) U: P36.Which of the following is not an example of a fat substitute?3 K3 M$ l1 [$ Z# K9 ?
下列哪项不是脂肪替代品的一个例子
K% L2 @% _" M1 X$ BA:Acesulfame K 安赛蜜K表5 }+ }1 T+ S0 c7 K# h2 e! U
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37.Health Canada requires that a product labelled "fat free" contain:5 ]" }, q: N! d% x3 e$ _
加拿大卫生部要求的产品标有“不含脂肪“包括：
: c" `: J) E' |- V0 O- ~0 g' KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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O2 H# f! f# W: o b! r" e38.Which of the following is not a problem associated with converting recipes?
/ I& C$ y7 u( m( W0 `下列哪项是不相关联的转换配方问题？% ]% i3 O% B4 u, J6 w& h: |
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 H6 H, a: _' ?4 @, a, G& `从供应商采购的物品的品质或成本叫什么
" `" v. A0 y% j' Z; @5 U+ C' ^A:As-purchased cost 购买的费用+ I* V% Q$ ~- d! B/ z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:; k& b1 j; N( {
在新货到来之前用于日常所求的必要库存量叫什么
6 C" s- P O+ p8 S* i1 g$ CA: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?
6 t" O- t5 E8 }+ o2 o3 P7 l" t5 n下面那个缩写是用来表明正常库存流程？
5 \: \4 C/ E; VA:FIFO=FIRST IN FIRST OUT 先进先出' G* A' A4 n4 [
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42.Which of the following knives is used to turn vegetables?
/ v. ]! F: y7 ?: c下面的那把刀是用来打开蔬菜吗？
0 }/ H3 {. j) s. ~% `1 l _6 k! R/ BA:Bird's beak knife 鸟嘴刀7 f( C8 g! ?7 X8 J2 V2 O3 T0 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?) P4 V S/ i' s: x7 T+ }! }7 Y
即时读温度计最好用于那方面？1 M: f8 d: r2 Q8 f4 n' G1 ^7 I
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?
# `3 G8 J/ T" Q9 e! J# ?- I! U下列哪些金属材料受热均匀，通常用在铁板而且非常重% o/ W0 m- f3 Q# ?3 ~! \- p- P
A:Cast iron 铸铁" h4 V5 t6 s- |8 f. U k- ~
5 Y9 K' A7 K5 R9 V1 k4 |% q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ X T( d l5 K( z5 e哪件装备下面有一个可移动的碗和一个S形叶片？7 I1 \; u9 G1 I6 w- @# R
A:Food processor 食品加工机1 m, n; b0 g% g/ O9 f
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?
# p8 B W' y& `" m下列哪项不是用刀的安全规则？
) P6 i2 |$ y! y$ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 C; A% [& V" R3 w2 c
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: i' I- N* m: z0 f* y+ r2 ~0 D f把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
# `$ n% x( n9 H8 x' x$ G& _) BA:RondellES , W3 V, I$ L! M3 }' \1 l& a- v2 q+ V8 O
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?6 E+ c/ a/ W4 H( b" A8 p
下列哪项是切成小方块用于汤的装饰？* s$ n3 e! t' f4 W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" y0 e3 F% I4 z( K* H& O% V4 s7 t9 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 @7 L! s" U. J% X# W. q) }5 Q9 b
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！！——& o0 ]- B r3 l, o
A:Gaufrette
* j% i+ O" R/ I' i: J* Z1 z( m/ Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ q# c1 V8 e @3 J$ h1 X @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 n, f% B; [7 `1 QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ {( U/ b! l r) N9 F# j: w
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ ?3 T2 C8 _0 M( u
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）' M/ k ?0 x- Q3 |
A:Cilantro 胡荽叶 香菜" `! ~0 H. K6 o/ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 f! z8 D6 t8 X. L' l! _; E, `60.Allspice is made from:/ _- m4 T4 X2 g. x+ J4 s
多香果, 多香果香料是什么& d$ p* z% e" C% Y* u+ V g, }& Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 [! p% R. k. P% C# j& k
A:A dried berry 干浆果
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U* Y% Z! Z z9 g: a61.Which of the following are used to make a sachet d'épices?8 \! L$ O( W8 y# `3 C& l5 }% w
下列哪些是用来做香包德épices？! @- n/ ]8 T$ c' R& G& e
http://www.sachetcatering.com/
. r* w" d: Q" z! n0 R% X3 ~' gA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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* [2 R# H9 ^) s! r( S3 w) V62.Which of the following condiments are not soy based?9 @* ]& O2 _$ ~& F$ Q9 N) K" Y
下列哪项不是酱油调味品的？
, n+ [% n/ U& `2 v* R2 gA:Wasabi 日本辣根/ @6 u6 ^3 d8 Y
( m9 [" O8 B: f2 i- Q) m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
O2 S( @5 p6 p$ H. e8 G! l- `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( J% A/ H Q% _
A:Pasteurization 巴氏杀菌
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& Q/ I2 O6 Q# X$ t% k64.Which of the following steps is not the correct procedure for whipping egg whites?
' j; q6 e4 S, y) F下列哪个步骤是不是正确的蛋清搅打程序？
. w G% z3 c1 L2 G' ]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：
# p; N8 q3 I/ D. IA:56g and 63g 56克和63克, i0 f4 u* m% A# S) j. m$ \
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66.Evaporated milk is a concentrated milk that is produced by removing
- f( d m$ J; V$ F) e+ G4 a1 [炼乳是一种浓缩牛奶 是去除什么做的5 @5 r. j4 P! M' r- p; F
A: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:0 s. p! _, w# p! _0 b0 C% j( e- g
一种烹饪方法，通过转移液体或气体是：
7 ]6 V! N% U! q' i$ Z5 qA:Convection 对流: ~5 R& o( U. z- n2 J
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68.The cooking of starches is known as 烹调的淀粉被称为! E5 l% |: D$ K2 g
A:Gelatinization 糊化
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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？; v. H& @" L: U
A: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：
" g L9 d6 n; \& G. |A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ R1 v0 ]4 q _7 y
4 R$ }0 A5 t0 Z% [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
, R: f0 j v. W6 K+ XA:Fumet 原汁
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6 o) L: @7 O0 s1 T. M c! C; ~4 I72.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- C. A }% v2 `
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜! E# E3 B( Q2 S7 ^5 e' A
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73.Which of the following is a principle not used in stock making?; y9 U$ N- X! \' C0 ?. y
下列哪一项不是用于制造高汤（低汤）的原则？! v2 E! H i1 f3 _: a7 v; d( ~, {
A:Start the stock in hot water.开始在热水中操作. [0 y- M5 Z" y# S* X
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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
+ s& v9 G* Y+ C0 QA:Remouillage 法语熬汤0 G3 y) ?2 E& {' [0 g
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发表于 2011-4-13 21:22
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