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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 n2 A! N/ _9 [; k1 M
哪位厨师最早带来高水准浮夸的美食
5 M7 c x$ Z. qAAntonin Carême 人名 安东尼·卡罗美
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; N$ b* U) K7 ^+ j g$ e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 G2 J3 e6 k+ U Y( |, ~& _1 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- I0 B" w2 j' M3 {8 n
A:Cast-iron stoves 壁炉
( I; B+ S' \4 A8 f: W& ahttp://www.usstove.com/products.php?id=61 F @! h# w& O' R
3 T+ C" M% R; l/ l% R+ K28.The French term used to describe the roundsman, or swing cook, is:
" q! `4 r# s+ e9 k1 A法国术语，用来描述roundsman，或摇摆厨师是：
' T' g; h) H3 @4 P, tA:Tournant 图尔南
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29.Another term for the wine steward is:
' \* Y. \$ {% T, M4 c0 a葡萄酒侍酒师的另一个术语是:0 l: y' K2 n" X* h6 G3 j p
A: Sommelier 侍酒师- E4 W1 ]5 ^! ~9 J- B6 s
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30.Molds, yeasts and fungi are examples of a:
) c: W/ t# f+ K& D! W, m" S霉菌，酵母菌和真菌是一个神马例子
3 D1 L3 ~4 h8 r, ^5 L8 }* s2 [4 \A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- O5 _6 F8 e1 Y! U- w: ~
根据加拿大食品检验局，食品的危险温度区在多少之间：" P T9 `0 E* O
A:40° and 140°F (4–60°C) 4-60度
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* O {2 L; G" O2 V32.All bacteria need the following for survival:2 i$ \- [, X0 V% x* i% f& C/ e
所有细菌生存需要以下哪些内容： a5 Z" z- A0 p& c! E& a8 j
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?- X9 t) ^& M+ N6 j W
以下哪项正确表示了HACCP体系的关键控制点？/ w: e9 F- D5 m& B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 z- e/ K5 N1 I( m7 z' W) Q
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?! G: h! d* Q4 o) M8 q* L8 V3 Y5 L; y, m
下列哪一个不是碳水化合物的例子？
( O2 |% Y+ I+ M" v2 EA: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:
6 ~( M* M. I( {) e: e液体脂肪做成固体这个过程叫什么
% {1 q+ G, d% _8 L" R# X6 OA:Hydrogenation 氢化, t; S7 Z1 @ {! L S
& {( a1 a7 G# S% @2 z e36.Which of the following is not an example of a fat substitute?
7 I' X F1 v& \) Z下列哪项不是脂肪替代品的一个例子
9 a1 k8 I- U# V7 vA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
$ N7 \1 t4 D7 |: n9 P加拿大卫生部要求的产品标有“不含脂肪“包括：2 J! x( d$ R& ?, D$ m) u
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?6 z$ P' |3 n: s! _+ G
下列哪项是不相关联的转换配方问题？
. D( w' |+ S; y. v; ]3 d; bA:Unit cost 单位成本! _* s0 ^3 h8 U) ]8 U. ~+ s! @
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39.The condition or cost of an item as it is purchased from the supplier is called:( n) n' Y8 y! S! }
从供应商采购的物品的品质或成本叫什么 b$ y6 N- [- y& f
A:As-purchased cost 购买的费用3 E/ I" G4 o+ X: Q( L9 ?& L; q
7 R4 \% X$ ]9 U$ r7 ~( _. V40.The amount of stock necessary to cover operating needs between deliveries is known as:: E$ c, `2 n0 l. O" ?
在新货到来之前用于日常所求的必要库存量叫什么
. `$ H; q0 o3 w$ |/ R) VA:Parstock 基本日常最低库存6 ?5 V6 X9 e* y v) b
& S% e3 j1 X, N4 ?5 n7 G9 {# V41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 o% c- u |8 Z2 W3 }下面那个缩写是用来表明正常库存流程？
% ?( I+ i3 O) c8 TA:FIFO=FIRST IN FIRST OUT 先进先出$ C1 }! ^' y4 v+ i2 Q2 h& i; Y6 J
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42.Which of the following knives is used to turn vegetables?$ ~2 s3 ]7 `0 u; }7 u4 j3 N
下面的那把刀是用来打开蔬菜吗？+ B1 t( l) Y7 W. ?
A:Bird's beak knife 鸟嘴刀. o! a" Y1 | e, s6 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 L: V% C+ H V: m5 E43.What is an instant-read thermometer best used for?
2 F) p$ U# W( e即时读温度计最好用于那方面？. u5 g" m/ [0 N, b
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?( q }# Q/ h( p" d& \2 k9 R: X
下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 J- R" X5 w7 {8 B* XA:Cast iron 铸铁3 L) r5 _) s* A0 C! Y- y
1 ?- ~3 W) _( S. N x& [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 k" Y; c: P# T
哪件装备下面有一个可移动的碗和一个S形叶片？7 M- w3 O5 t X* }( \% o% ]
A:Food processor 食品加工机* `" }% x* {2 ` I; V
http://www.google.com.hk/search? ... iw=1263&bih=5720 i0 |! ?& o$ q
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46.Which of the following is not a rule for knife safety?, w K/ Y! m& l8 w. R
下列哪项不是用刀的安全规则？
$ M5 W: |' a' N% |, QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 r1 v$ @7 o2 _& h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 }5 l- B8 _8 Y4 r/ l+ r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？8 C& }1 z! m0 K
A:RondellES : ]/ a( H) _1 d6 L: E# x6 J* |$ _+ H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 l( i- w% F8 m( X& T8 C
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48.Which of the following is a diced cut used to garnish soups?$ X; O8 q0 j' B; l
下列哪项是切成小方块用于汤的装饰？! I% l1 u3 M5 t. H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 {: h4 W! `% `3 v' z8 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 i/ x+ G$ A2 R* [
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！！——+ y4 t" v1 n: g
A:Gaufrette 8 M' B3 m3 Y9 q- T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, }: ~5 k: q* o3 f, o: h2 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
]/ E' J, d5 }9 d7 e2 ~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?: H0 t$ g+ W0 d! `; _( R
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）
8 s" h0 H, E: z8 @A:Cilantro 胡荽叶 香菜
/ v2 v, A; D& ] Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" m! K; s5 Z& y( r; G/ b, t
4 t! V! f A& W L. R60.Allspice is made from:& }- {. t! [; ~0 F' H2 t. C* O
多香果, 多香果香料是什么
4 @' {* u- T* R& J& khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) V z' N0 |& }: CA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?% x/ v1 k9 G4 w( o1 K6 Z
下列哪些是用来做香包德épices？
5 m/ F7 d1 w5 j. ihttp://www.sachetcatering.com/1 g5 `0 Q" {* @5 f5 c! F- D, [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香5 s4 }, z O4 L1 r# f7 f5 }
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62.Which of the following condiments are not soy based?0 f- ?0 j8 u( k) Z3 q) R' k& @5 p
下列哪项不是酱油调味品的？8 E9 j! b7 N* w
A:Wasabi 日本辣根
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$ E: p. q. I, v" }( G7 l+ [# E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, C2 O z1 x% p X) C+ J* x: |: |6 z
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：
]! c' V. K" VA:Pasteurization 巴氏杀菌
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& X4 U$ J/ a' p: f v. B1 G+ c64.Which of the following steps is not the correct procedure for whipping egg whites?
+ G3 [9 T) i" R( Q6 a下列哪个步骤是不是正确的蛋清搅打程序？ |( ^/ q( L. ]; Y) J1 q+ P
A:Allow to rest before use. 允许休息后方可使用。6 D+ J7 Y2 N9 K1 Q, y& T% R
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65.The weight of a large egg is between:一个大鸡蛋重量介于：, s3 ~- G& S$ c
A:56g and 63g 56克和63克- k8 L) {( b* D8 R- I- e
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66.Evaporated milk is a concentrated milk that is produced by removing
9 ~/ l- ^3 a0 p+ w9 t炼乳是一种浓缩牛奶 是去除什么做的
! I# X& e% M3 ?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:
: Y6 O2 J( o( c一种烹饪方法，通过转移液体或气体是：
. N, \ x' g# b" UA:Convection 对流
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9 n. m) Y# G: y5 E8 N0 ^9 M68.The cooking of starches is known as 烹调的淀粉被称为
& t, ^5 a" N6 [& P- K$ X8 I! G8 VA:Gelatinization 糊化
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$ ~2 _, O' T9 U( {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
2 u8 ?& r6 a0 eA:Braising 烤3 h) Z% D# q1 e, l# d7 V
* O8 @9 U( k6 y& E+ O% s70.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：
) | X# [6 x6 y9 z# S6 |3 rA: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) g$ r5 G1 @2 r& i: R
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" t6 ] F: r. p8 O1 ^4 _0 f
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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6 w7 ~7 x, F1 K B/ U8 j73.Which of the following is a principle not used in stock making?
: k/ B" k+ ?/ n$ F/ m. X下列哪一项不是用于制造高汤（低汤）的原则？( z' ]- X W% K" \9 J
A:Start the stock in hot water.开始在热水中操作 [. z) S% k; l j- s' V: p, ?
3 ~; | }' X! X74.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7 E: { s- W- U: y5 i
A:Remouillage 法语熬汤
2 X5 d- g5 a- j7 f- }) K3 n7 ]7 zhttp://www.haibao.cn/blog/post/176242.htm |
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