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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 k9 Z4 S: \ {% x. [. D哪位厨师最早带来高水准浮夸的美食! q5 t* i7 s, d. z+ M5 V
AAntonin Carême 人名 安东尼·卡罗美5 `; ^% ?) B" c V& M
( m- O. b+ C* h# E+ P+ \) j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: o% t8 d0 u" S' m3 V" C9 E) ~7 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( R1 `# s! O u8 z% i+ o
A:Cast-iron stoves 壁炉
. r$ e" _) X) P# s$ Q' v0 Xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:9 h: s2 c3 l- q- _' h o
法国术语，用来描述roundsman，或摇摆厨师是：& v8 x) a5 b% V
A:Tournant 图尔南
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% K5 h$ `: r3 d7 l29.Another term for the wine steward is:
2 f. w5 k+ [; d* {4 J( q葡萄酒侍酒师的另一个术语是:
: j5 Y3 F0 ?- [1 j YA: Sommelier 侍酒师# D& T5 ?) }" i- F. z9 s
5 C" l9 z+ ]3 X) n+ q0 w1 S7 B30.Molds, yeasts and fungi are examples of a:& f9 g3 |: d, V+ y/ l
霉菌，酵母菌和真菌是一个神马例子
4 @1 _% j/ ~' P0 t0 HA:Biological hazard 生物危害: Z$ M; \' b( Z& a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 s! ?$ e4 W/ A$ l" o6 q根据加拿大食品检验局，食品的危险温度区在多少之间：
' {& T$ Q8 w) u5 E) |' E0 UA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival: _" |# ]! ]! n7 e$ U
所有细菌生存需要以下哪些内容：
" {" j# h$ B3 p. Q4 Q' n9 j) pA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值' X$ N( C$ f& }! L
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33.Which of the following correctly represent critical control points in a HACCP system?
" m& X; o0 P% M% r) r* G以下哪项正确表示了HACCP体系的关键控制点？7 ^' h l1 M3 S: Z& {$ p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! B, E8 t- W& g3 Q4 l/ w食谱，接收，储存，准备，烹饪，保温，冷却，再加热2 S+ g2 H' U2 R( w
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34.Which of the following is not an example of a carbohydrate?
0 N' m+ e8 L1 W0 R下列哪一个不是碳水化合物的例子？: E" ]2 B3 o2 V, o
A:Essential nutrients 必需的营养物质) o5 K ]; ~" P7 @* o7 r" _
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35.The process by which a liquid fat is made solid is called:
; m' f) w8 o( {9 \. j: L液体脂肪做成固体这个过程叫什么# x5 n# X; b+ h- Z s
A:Hydrogenation 氢化2 W. g5 R; o1 C* e, u- |" n2 j
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36.Which of the following is not an example of a fat substitute?
+ o8 G* G+ P, i3 G7 a# E下列哪项不是脂肪替代品的一个例子, _7 n, X( M- p B
A:Acesulfame K 安赛蜜K表
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. d0 i5 ?7 _7 u9 c" c/ _37.Health Canada requires that a product labelled "fat free" contain:
9 M9 b- c) G9 X加拿大卫生部要求的产品标有“不含脂肪“包括：' r2 C5 Z f. ^; c) M' P0 e C' y) ~
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?
1 \" J" c, c' L0 }2 |/ i4 r4 w- r) h下列哪项是不相关联的转换配方问题？- E6 m) X+ d2 i0 x
A:Unit cost 单位成本) a5 k T+ I `" {. p
1 e/ d3 Y: u, ^1 {7 }* b39.The condition or cost of an item as it is purchased from the supplier is called:7 P N$ [, L& @8 o
从供应商采购的物品的品质或成本叫什么
% a( y& I5 T( X9 K6 c+ CA:As-purchased cost 购买的费用& Q6 ?% F+ G8 ~7 r [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ b1 J$ M- r6 }. R" J: k在新货到来之前用于日常所求的必要库存量叫什么
' K( d! R) Z- lA:Parstock 基本日常最低库存
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" l8 L7 Q/ N, Y4 Y% O" x* ?( V41.Which of the following abbreviations is used to describe the proper rotation of stock?7 q# T o0 D' `- a
下面那个缩写是用来表明正常库存流程？
# j; G8 ~+ R2 E: ~A:FIFO=FIRST IN FIRST OUT 先进先出# e! G5 c. ^ q
' b! @; B, f6 i% p1 Q' z0 l42.Which of the following knives is used to turn vegetables?3 y7 d5 N) { Y" A
下面的那把刀是用来打开蔬菜吗？" V& T- U& U" D K9 m
A:Bird's beak knife 鸟嘴刀
" z5 X7 x2 ] N1 P% A9 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( {0 C- F E( e4 [
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43.What is an instant-read thermometer best used for?! M3 C4 R. c$ m. u: g% S
即时读温度计最好用于那方面？
! \5 i% Y( [. t, w3 m! FA:Checking the internal temperature of a roast 检查被考物品的内部温度
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% x, W9 C: i V+ U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 g% _& L) g" p1 O# h, a5 d+ ^
下列哪些金属材料受热均匀，通常用在铁板而且非常重5 m1 t: H- \3 ^
A:Cast iron 铸铁
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/ r+ \9 a4 a' D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% k" h* l' _3 h* Z/ u. t哪件装备下面有一个可移动的碗和一个S形叶片？2 P5 w" i5 E: x6 o7 k- l! ?
A:Food processor 食品加工机
- K# T; N' y/ J" o/ }# {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?$ I9 w2 q' J7 a( b* p- Y6 R ]
下列哪项不是用刀的安全规则？7 N7 f, Q( C; R2 w9 K+ M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 }4 T5 S9 N3 V9 L
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 d) z% I6 G! t9 ], z把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ S) m7 n4 t H: e6 X
A:RondellES 8 h8 W: [! {9 a1 a
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?2 b/ U6 x* h. N8 `& @# r7 X" z
下列哪项是切成小方块用于汤的装饰？
3 l, i I+ |- }) bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* ?1 ?/ I: W9 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) H* G4 G4 R# Y" i h" g; l4 v+ 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！！——! o3 A9 D3 F% U; k
A:Gaufrette ; z. _0 a7 @8 S d9 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 X; |, I7 |! B5 k& [5 }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 H/ B& l. K6 [: g( iGaufrette :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?% b7 [2 T& n4 o6 ]$ |
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）# k$ B7 Q4 t. L9 n' s7 T% W% J+ ~
A:Cilantro 胡荽叶 香菜& F. r* S: q4 z" E# ], b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- z* D* ]8 j5 Q' h% t$ A0 G$ m0 ~
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60.Allspice is made from:
- d) l0 _* Z' q 多香果, 多香果香料是什么9 Q" x" u' e3 T; w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx L. @, T, ?8 H! K
A:A dried berry 干浆果- S2 R6 m- Y: A3 L
0 ]2 C6 s" Q/ o61.Which of the following are used to make a sachet d'épices?/ p/ x$ h, C- o: t9 G; m% D
下列哪些是用来做香包德épices？
9 a2 A2 v4 x, l7 _+ D qhttp://www.sachetcatering.com/3 C! x, }/ H/ z" |
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?3 X, D% X2 h* j" v. n! Z
下列哪项不是酱油调味品的？
$ K8 P+ I& Y1 w6 J, l3 aA:Wasabi 日本辣根
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4 r6 `# ?9 A0 R1 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) p* W: g3 \1 Q' S2 X
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：
: A9 X8 J6 p8 H5 P/ OA:Pasteurization 巴氏杀菌
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7 Z1 `' T3 J1 |64.Which of the following steps is not the correct procedure for whipping egg whites?) L5 f P" @- w
下列哪个步骤是不是正确的蛋清搅打程序？( d. Y* p9 z! r$ P9 Q& c- ^7 r
A:Allow to rest before use. 允许休息后方可使用。/ w# {! x9 i2 @+ ?( y' V
) n: U& A0 C9 w5 H+ y! o65.The weight of a large egg is between:一个大鸡蛋重量介于：
, e$ h! O8 k! d, z6 _/ ]A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing- m. A! r. b$ m" f# q
炼乳是一种浓缩牛奶 是去除什么做的
' N1 u" w1 `9 A1 q2 g h1 ]A:60% of the water 60％的水
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( {0 t/ |+ U8 l67.A method of cooking that transfers heat through a liquid or gas is:+ t S0 c* M4 W$ b2 }: G" y
一种烹饪方法，通过转移液体或气体是： A1 u, N; |+ {2 f
A:Convection 对流
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; b4 F7 ]" m3 r U68.The cooking of starches is known as 烹调的淀粉被称为$ A6 e; _; }) d) c: s" l# {1 Y: l
A:Gelatinization 糊化
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) g% I7 m2 w0 D( m2 O, B/ V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？+ k% z4 E, C* [8 ]( }+ s" w
A:Braising 烤
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. {% P* T: @& E70.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：
, [$ t4 w! U% lA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 Y( p" @ w# i1 ]. X7 ]
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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- T0 h+ L* e' e6 N1 h: ^
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/ z- D) Z/ N- k8 V4 U, ]- X: x! J
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
! g$ o6 M* ?( @, a2 e$ F下列哪一项不是用于制造高汤（低汤）的原则？1 b3 y8 o, X, C
A:Start the stock in hot water.开始在热水中操作
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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" I Y, @& T$ l
A:Remouillage 法语熬汤
: C3 |- ~: N; Z. R" ~http://www.haibao.cn/blog/post/176242.htm |
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