 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:6 p9 M9 _* {& Y, |. \. {. ?6 Q
哪位厨师最早带来高水准浮夸的美食
2 n# `" j7 [( z, x0 G$ H/ lAAntonin Carême 人名 安东尼·卡罗美6 w$ A: N/ A/ G0 }1 T9 j
2 w) s/ R% z0 E, y. \ [3 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& B/ R" R& j/ D8 w9 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 N! _4 d- S) [4 m8 B- W% r: v
A:Cast-iron stoves 壁炉
; `( q" T2 g: Ohttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
( w; F6 b% `8 H! h Z2 m/ s. D! \法国术语，用来描述roundsman，或摇摆厨师是：
, j% L* |( F) C. j: ^A:Tournant 图尔南; T. |- o4 n8 c/ V- O, }
( G3 _4 Q/ C' r, z0 i2 B( o2 E/ E7 \29.Another term for the wine steward is:
2 h# N& s+ t. T4 Z( V葡萄酒侍酒师的另一个术语是:) A: J7 A/ v) e8 c
A: Sommelier 侍酒师
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1 D9 T! l% U, u- t: [30.Molds, yeasts and fungi are examples of a:! ?3 Y/ b8 n" H& z9 P2 a
霉菌，酵母菌和真菌是一个神马例子
: v/ Y4 f: w# n) U O1 \A:Biological hazard 生物危害- J& ]) L, b0 U T* I3 h/ S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
b7 K8 c3 D0 h& Z D9 I3 |根据加拿大食品检验局，食品的危险温度区在多少之间：
# S }4 I. Z2 X) iA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:0 }( g9 d' ^, U; d& R5 X+ U" j
所有细菌生存需要以下哪些内容：* h$ n2 |! i- g
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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2 P0 U- ~' O7 O7 ~33.Which of the following correctly represent critical control points in a HACCP system?, D4 H0 Q9 g! _* b! E
以下哪项正确表示了HACCP体系的关键控制点？) |+ Q; N5 a1 h+ p& x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . f0 R1 X/ O5 f2 W+ c0 ~0 u
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?: P# d6 b, o1 ?/ X4 }8 C# }
下列哪一个不是碳水化合物的例子？/ n8 R% K5 ~- G( v
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:2 I( f9 l; M H$ i' s
液体脂肪做成固体这个过程叫什么
5 M ], W) p$ I! W4 p6 a9 IA:Hydrogenation 氢化+ I& G" M# L# _( p$ f3 V r: }3 h
* r/ q8 Z0 f- G+ o3 a36.Which of the following is not an example of a fat substitute?! S( p! @, D9 F3 {; G
下列哪项不是脂肪替代品的一个例子. K7 `7 x; h& E0 c+ Y* \/ E$ H R+ m
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
1 ~" d& ~% |# Z, `, x4 k加拿大卫生部要求的产品标有“不含脂肪“包括：1 k* A5 m. H, C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. d. t! s, ~" e Q D" x: w38.Which of the following is not a problem associated with converting recipes?
( X$ y* P; e# S8 `7 k下列哪项是不相关联的转换配方问题？4 S0 |5 P' B% R& z8 A- y& N' E( I
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:; l0 U: `/ Z& M& {4 \ J
从供应商采购的物品的品质或成本叫什么2 t% t& X1 ~, ?6 E# B0 v
A:As-purchased cost 购买的费用
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0 ]0 ^. L* `' o. o4 L6 c40.The amount of stock necessary to cover operating needs between deliveries is known as:; K! A5 M8 R- P) d; v
在新货到来之前用于日常所求的必要库存量叫什么
' k' I$ T4 m. z9 [$ ]; YA:Parstock 基本日常最低库存
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5 `" G3 K# h9 u7 q) F- ?! Y41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 K; G9 c _9 B! k" F9 p' P下面那个缩写是用来表明正常库存流程？
8 _! _2 d1 s& N2 Q' DA:FIFO=FIRST IN FIRST OUT 先进先出' k1 |6 o' _ I
% m! I2 Z% @# Q42.Which of the following knives is used to turn vegetables?9 S- w. g2 d" s" a7 ~, s. q. r
下面的那把刀是用来打开蔬菜吗？
9 `5 Z! a3 W- q2 Y( F& {" y" A- vA:Bird's beak knife 鸟嘴刀
. [ k' D+ d& `" [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?4 B) g# G0 ]; a" s# ~5 Z9 k' x* W1 y
即时读温度计最好用于那方面？
) K3 U6 l) t5 z2 x1 B p% ~A:Checking the internal temperature of a roast 检查被考物品的内部温度, | t# m6 x7 U C" ?3 h
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ T3 {8 w8 Q) g+ p
下列哪些金属材料受热均匀，通常用在铁板而且非常重
5 A' M4 c, u8 q$ p6 S9 c) R7 {A:Cast iron 铸铁
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; M R4 b6 o3 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' }2 J! j4 s$ Z- T6 [
哪件装备下面有一个可移动的碗和一个S形叶片？
0 C! {1 V$ e" {1 O, R1 r5 x2 NA:Food processor 食品加工机1 ^. J5 T! s. L9 }9 u0 W5 m6 t
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?
- U7 [! ^* i" {5 j+ t下列哪项不是用刀的安全规则？) |8 ^8 K1 N0 i$ n0 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 s! m( [7 |$ Z0 P0 `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ r" I0 U7 _, B6 ~+ b" [; @/ S把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
- }# m3 d6 P- lA:RondellES 5 n3 G$ b* n% r4 L, i. X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# F1 y; u, z: T7 p! i48.Which of the following is a diced cut used to garnish soups?
& q6 P/ B7 y4 C5 ^/ o) c下列哪项是切成小方块用于汤的装饰？% r) i/ i3 ?$ A* }* z3 Y& E9 S
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- E4 I5 b- N) ?2 I/ h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 P& O* `/ v0 j' a4 |* L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！！——
! A3 m( R( K9 P9 f1 CA:Gaufrette
0 S: a( g2 @/ k& vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 `. f3 \" ?. o: w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# L G8 w+ o P- @9 J) _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 |$ p& A9 K8 S7 g" f7 I0 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( x9 D/ {/ i% H
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）
4 N ]3 P5 ?3 c- Z, IA:Cilantro 胡荽叶 香菜! R# N- t6 B2 K; K b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* ~3 c, k" S# J B h5 C
多香果, 多香果香料是什么
# r# O @* Y' F- mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
m; Y- ~" w a7 a! e2 Q9 OA:A dried berry 干浆果' m' d' ^: _5 N; ~1 D* _
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61.Which of the following are used to make a sachet d'épices?
: R7 H# T1 U8 y+ g! ?下列哪些是用来做香包德épices？1 s; [" E2 Q7 n3 R% }
http://www.sachetcatering.com/
9 b0 a% f, M) U+ n. ~8 K# ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) m2 H; K, |7 G" X \
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62.Which of the following condiments are not soy based?
+ ]0 F& u {" H9 K! K下列哪项不是酱油调味品的？/ z/ d% \' }4 t# } k) Z
A:Wasabi 日本辣根 ?# M9 E# r) p4 K
8 N; ]2 _6 L" z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! z1 ]' G1 }! h/ o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：
- m* A$ S" A5 [A:Pasteurization 巴氏杀菌+ S6 |6 @. m) k
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) D( G$ {$ @; F' |% F# H" y/ q ?7 O$ h9 j下列哪个步骤是不是正确的蛋清搅打程序？
0 W8 |8 v) c9 x6 f( ZA: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：
+ ^) J9 y+ Z+ \ s A rA:56g and 63g 56克和63克9 u, ?' t; o9 z7 s3 `# b0 k6 X
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66.Evaporated milk is a concentrated milk that is produced by removing
, H; E/ [7 h, C8 h7 t- M1 \炼乳是一种浓缩牛奶 是去除什么做的
7 _8 g" @8 m8 M5 [A:60% of the water 60％的水) T# ^! A2 d" w4 @8 q6 R4 _- I
; Q, @' d+ P+ G" g, `* }67.A method of cooking that transfers heat through a liquid or gas is:
6 L8 i% e2 G A# A/ ~5 ]一种烹饪方法，通过转移液体或气体是：2 K Z$ w: x! Z0 h% d; ^
A:Convection 对流. V% |( t! e' e3 M1 |0 A
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68.The cooking of starches is known as 烹调的淀粉被称为% [4 o7 M! W$ W4 H: j& @
A:Gelatinization 糊化6 j1 m4 @ v5 n1 v$ U( J
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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？
- k6 l- A2 o: O, }$ K) d/ v& HA:Braising 烤, @( r1 \1 {3 z
( I7 M9 B( D, O3 M70.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： u" m, A7 k' ^' b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' @6 E! v: n! a' l! r v4 x
8 z! M8 L7 `8 `6 X, Q71.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5 p: D( A0 g+ \* v
A:Fumet 原汁2 z# n, R! L3 x! Z
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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 O+ q0 Z, z1 O! u, i0 [
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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6 k S& l" l3 g- ~4 S7 J9 C73.Which of the following is a principle not used in stock making?
' O) ]% r, I: L8 Z下列哪一项不是用于制造高汤（低汤）的原则？. w5 G9 L4 k3 Z
A:Start the stock in hot water.开始在热水中操作 h: a$ K8 x! r5 N# Y- v" X, i1 w/ S
6 |! ~' D, Y8 G5 w/ s% D74.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
3 {0 x$ N {8 [! Z- G9 G8 BA:Remouillage 法语熬汤) ]) n, y2 D0 G/ t7 t9 S
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