 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:4 P$ L/ m' Q5 ~- I. y
哪位厨师最早带来高水准浮夸的美食
4 T" W+ C8 Y1 xAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- e* C# f' [. I- S1 X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, q* A+ }- P1 `0 m: G% I/ eA:Cast-iron stoves 壁炉
9 P: j. U+ K7 g5 v) L, g( Fhttp://www.usstove.com/products.php?id=63 V6 g1 c+ v& Y7 W2 s Z
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28.The French term used to describe the roundsman, or swing cook, is:
: X) Z( w" Y4 G% g5 M# P( h法国术语，用来描述roundsman，或摇摆厨师是：) W7 {# ]; H) ]( D/ t8 I* ^: v
A:Tournant 图尔南
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& r% k/ x, f' u# k# I29.Another term for the wine steward is:! m: o/ q+ H" w: b! E" r" B. G
葡萄酒侍酒师的另一个术语是:
) y+ v1 ` e: n+ N4 |: UA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:, n4 K/ N$ w9 m' T& H
霉菌，酵母菌和真菌是一个神马例子; f4 k# y" B7 P5 v( P
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:
& _- J$ y1 }8 ?$ A. ]9 k根据加拿大食品检验局，食品的危险温度区在多少之间：! g: Q4 [2 E1 P0 E: R7 S& a* _
A:40° and 140°F (4–60°C) 4-60度' M t# @5 H7 ~6 A# f3 _
6 `$ W7 `( D" ?# @8 f- F32.All bacteria need the following for survival:/ O% O. h* ^5 w, W r/ T5 G0 v+ p+ O, P# ?
所有细菌生存需要以下哪些内容：2 \" Z2 T% b1 s) W: \
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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+ b" L" b; x/ _9 d" Z# ^33.Which of the following correctly represent critical control points in a HACCP system?
S! O( B6 z3 g5 w以下哪项正确表示了HACCP体系的关键控制点？0 h: q, ^' Y0 b" }& u3 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ l+ e. K9 [6 x. q0 \% J食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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2 a. p5 w, [) @, f: d5 i34.Which of the following is not an example of a carbohydrate?
4 s8 z9 y1 | {9 J4 y% |下列哪一个不是碳水化合物的例子？% A7 S/ h) e6 Y7 p
A:Essential nutrients 必需的营养物质
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+ k& F! c' Q0 R' D: R+ S# m1 ?35.The process by which a liquid fat is made solid is called: u$ x7 d6 h1 h
液体脂肪做成固体这个过程叫什么" N: Y C1 b3 M( j
A:Hydrogenation 氢化) a b0 Y9 Y) @" M3 T4 I: f
! t7 |: c. M- n! l36.Which of the following is not an example of a fat substitute?$ y- z% P5 m" r: L
下列哪项不是脂肪替代品的一个例子" ^3 o/ f/ q' g
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:+ ]; T- B) P; N8 }2 |# d- M
加拿大卫生部要求的产品标有“不含脂肪“包括：: G$ B* V& g% `- n) L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 p: b7 e3 h& l% x+ }
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38.Which of the following is not a problem associated with converting recipes?
* K2 v( E/ A; X8 T# s: ~下列哪项是不相关联的转换配方问题？. t* [3 s. V M& B
A:Unit cost 单位成本
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: b, P* e1 R2 G( t7 ]! _39.The condition or cost of an item as it is purchased from the supplier is called:
' k6 p/ _: N) s从供应商采购的物品的品质或成本叫什么; g' U0 ^ w) m. T
A:As-purchased cost 购买的费用# h2 V0 X) {9 x5 J0 X9 d7 _
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 @+ S5 z1 F1 p1 F- \
在新货到来之前用于日常所求的必要库存量叫什么5 p: C' u, B) n: }: p
A:Parstock 基本日常最低库存2 H; b- b# [" _
' c. F9 x5 }6 {) S% d [41.Which of the following abbreviations is used to describe the proper rotation of stock?3 N+ X7 B& A% r% E; P: u) {5 I
下面那个缩写是用来表明正常库存流程？$ ]4 k; k4 _" x) Z/ [
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
- U) D% E) N+ V; O9 N3 h下面的那把刀是用来打开蔬菜吗？
! O4 o4 _3 N% L3 Q# _$ xA:Bird's beak knife 鸟嘴刀
4 t. ^2 B1 Z2 y% }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& I1 N0 ^* r! {2 f
7 b$ e" i7 I! f) o4 F43.What is an instant-read thermometer best used for?1 e8 q6 u1 P) E5 S) n3 W
即时读温度计最好用于那方面？
: g! a1 s0 ]% R7 {4 n" nA:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ Q: s8 n; [: p& _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 T6 f6 o R6 E3 G @
下列哪些金属材料受热均匀，通常用在铁板而且非常重
8 V# l+ }9 G) @. e' n3 A& [; l' PA: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?; m) u1 K1 R$ U- N4 C& d# F& h& o8 c/ A
哪件装备下面有一个可移动的碗和一个S形叶片？3 L* D0 l# N1 _- r, J! I: x$ _ Q
A:Food processor 食品加工机, T8 O. r, L/ S9 j! h8 [2 ~. K$ k
http://www.google.com.hk/search? ... iw=1263&bih=572 }) `+ ~+ J6 X+ k5 `4 Q4 Z0 z
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46.Which of the following is not a rule for knife safety?
& p) i+ p! m$ u. } D2 X7 g2 i下列哪项不是用刀的安全规则？
6 n' l2 p6 {! CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 f6 r$ y# R i$ ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 [+ H. L4 K: y3 D
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？# V7 N9 \3 }, G$ W& H5 ~; b; p
A:RondellES
- F+ P0 l# x% G! _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" {+ y O' | ]5 a
1 K9 J& ^/ n1 E n0 ~3 a7 Q48.Which of the following is a diced cut used to garnish soups?
T/ A' w. D8 r6 l9 `$ }7 c下列哪项是切成小方块用于汤的装饰？
' q2 ] U& z, b" T3 w$ |: yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 H3 I% m$ s& }1 |, R& T4 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, V. x7 t! r# L9 \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！！——' e, h' I4 z0 a, n v
A:Gaufrette
1 _0 ] h' ]+ kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 {2 L, O3 S X( Q7 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! e3 T; o+ P5 t3 o$ E% l( Y$ Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& K1 \. Q/ R% z. x9 B' O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. N3 H" v' G) c" l- o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）6 Y3 A' d+ p' p1 l, w0 I0 a. p
A:Cilantro 胡荽叶 香菜3 h, I2 Y0 k: ]+ D, Z3 Q4 I) d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 H( }& a Y' x) a! W
: a+ u% @. |3 Z0 Z60.Allspice is made from:
9 W% i5 [) R" o a% Y5 O5 U 多香果, 多香果香料是什么
3 f* i" a: ?1 c% j* D9 {! hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 v# b/ j [* ]6 N% }3 s
A:A dried berry 干浆果; W8 A1 v% H, X. u# H
# h' Y6 {$ d6 m) E9 \61.Which of the following are used to make a sachet d'épices?
' a! C' E8 U2 a7 u下列哪些是用来做香包德épices？
6 @+ m; \% l; v- `0 r+ E2 Chttp://www.sachetcatering.com/
' s7 Z4 \/ O( N: [A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香7 b) g& Y. ], P5 m3 R
E# d% a" _+ u& g! Y6 B2 \62.Which of the following condiments are not soy based?
3 X! d8 [0 f' z# b N& Q下列哪项不是酱油调味品的？7 w* K0 m c6 i& D
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:
, Q- o% G- Z* w0 I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：: B% i# C% Q' Y9 V
A:Pasteurization 巴氏杀菌
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P' ~- ^( x8 `* q _64.Which of the following steps is not the correct procedure for whipping egg whites?
) D v; j- M2 Y- a' A9 f$ u( [下列哪个步骤是不是正确的蛋清搅打程序？
1 l1 ^/ p! M, \) w# ~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：
8 H; O2 V. w% ~; m: ?A:56g and 63g 56克和63克
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1 ^' |$ l) W0 y1 S" K66.Evaporated milk is a concentrated milk that is produced by removing) K* j# D F- D; S6 d4 Z
炼乳是一种浓缩牛奶 是去除什么做的
6 Z0 ~, q! R' w$ X: jA:60% of the water 60％的水$ r& P( f9 g* T
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67.A method of cooking that transfers heat through a liquid or gas is:# \! z% K b; Q# I5 M8 O# c: K
一种烹饪方法，通过转移液体或气体是：
M8 I1 d! _1 N- A8 M* ]A:Convection 对流: W8 ?% D2 w9 F1 f9 y) L9 g
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68.The cooking of starches is known as 烹调的淀粉被称为
9 W7 r! L1 l0 ^3 nA:Gelatinization 糊化! |7 V0 k* c9 c" z0 ]9 k
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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？
+ j' ]5 S2 p/ j' YA:Braising 烤$ z8 k. Z6 Y- @; i+ v
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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：
, w. T& Z. o' n. kA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: d/ {( C5 T; ~! X. n! N
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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5 J3 P: H7 X7 s g/ k5 [
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2 Q7 ?4 _% b8 m, b& s+ H
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 t2 J$ ?7 ^ y' O/ R1 P
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73.Which of the following is a principle not used in stock making?
% G4 J9 Y; D5 d& u9 l下列哪一项不是用于制造高汤（低汤）的原则？, L Q' F" I' P: J- B0 F$ C4 |5 O
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- s6 p* j% Y) k2 K# d$ Q$ E
A:Remouillage 法语熬汤, _' ^ c: x" U' U0 E
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