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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:
l p" l8 w3 S: @( g& N+ y. x哪位厨师最早带来高水准浮夸的美食5 } @4 i. ]1 N( N! d9 O
AAntonin Carême 人名 安东尼·卡罗美
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) E) Q" Z. Q5 P* u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) I1 Y3 i5 F7 I/ m% 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 。0 }& ?/ v# L3 V- }3 ]
A:Cast-iron stoves 壁炉
, x8 f" x) b( U' ohttp://www.usstove.com/products.php?id=6: M* c* A! @1 @9 a! ]# G" n
9 Y4 L( L& V% L& {3 ~8 I28.The French term used to describe the roundsman, or swing cook, is:; {; \$ s3 w# O/ f
法国术语，用来描述roundsman，或摇摆厨师是：2 Y( `. r- n$ Q9 k
A:Tournant 图尔南
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29.Another term for the wine steward is:
/ T! o. k# Y( ^1 y9 `& w1 q葡萄酒侍酒师的另一个术语是:
9 P) T! R0 g X& E1 QA: Sommelier 侍酒师
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+ J' K/ g; ?6 H6 h3 b5 t2 p30.Molds, yeasts and fungi are examples of a:
0 y6 @+ v; Y: k A, C霉菌，酵母菌和真菌是一个神马例子
* O: k( m/ W8 {5 L; VA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, m- u8 M/ |+ ^( ?8 f
根据加拿大食品检验局，食品的危险温度区在多少之间：
0 O& e) d! m( E- AA:40° and 140°F (4–60°C) 4-60度
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' T% t4 b8 O7 N8 x- g32.All bacteria need the following for survival:. V+ {, R: q ~1 r( `8 f* @: N
所有细菌生存需要以下哪些内容：
! L# t1 O* I" E. E9 U5 rA: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?' i& Y" T! o+ c$ S
以下哪项正确表示了HACCP体系的关键控制点？
- _3 s0 j9 j6 ?( yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- a. S4 M6 ^' c/ C2 b" g2 C' t食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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* V- ^% I1 O. x8 z34.Which of the following is not an example of a carbohydrate? x4 }: j9 D5 F0 z$ |9 T; x
下列哪一个不是碳水化合物的例子？
; Y% ?8 D% K3 {4 DA: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:
5 P( U }& U# V3 F3 i: b液体脂肪做成固体这个过程叫什么 S" W6 b+ M2 g" s+ Q) h
A:Hydrogenation 氢化8 f5 [, e# U/ }& X3 p) i
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36.Which of the following is not an example of a fat substitute?
# j" d" w& r1 Z2 \# I; t* T下列哪项不是脂肪替代品的一个例子' t3 @" z5 L* ?* x$ U8 h" f h
A:Acesulfame K 安赛蜜K表$ \" q$ O2 f1 }) Z' F
" X7 b* E1 e/ ?/ W0 o4 c& Z37.Health Canada requires that a product labelled "fat free" contain:
4 q7 w, S1 P% s' @6 U8 B& u加拿大卫生部要求的产品标有“不含脂肪“包括：$ l% h2 L5 [6 M& ?* e1 }, 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? c0 D7 _0 Z2 l% `, x3 j
下列哪项是不相关联的转换配方问题？
" o* Q( o. ]+ s* F( mA:Unit cost 单位成本. \2 \% c) O3 j2 p
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39.The condition or cost of an item as it is purchased from the supplier is called:
, W* ]8 M! `/ Q, O/ q& N从供应商采购的物品的品质或成本叫什么% v9 G1 O5 w. k0 G/ N5 j
A:As-purchased cost 购买的费用( `) y2 M. E+ j
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 U; X! v: R6 i+ z. b
在新货到来之前用于日常所求的必要库存量叫什么" B" [( j* @3 E% {
A:Parstock 基本日常最低库存
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- F9 }0 H- G+ @) G( @5 G41.Which of the following abbreviations is used to describe the proper rotation of stock?3 R! H j) Q0 B+ H$ P
下面那个缩写是用来表明正常库存流程？' h0 G# n" n" W3 r0 Y
A:FIFO=FIRST IN FIRST OUT 先进先出* o2 ?) s$ ]+ }$ r: q" n* N/ Y9 o A
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42.Which of the following knives is used to turn vegetables?
2 @; C) Q* G% ?0 g下面的那把刀是用来打开蔬菜吗？/ ], d( m+ L+ x
A:Bird's beak knife 鸟嘴刀% \3 d" q5 U: u0 V' H* P' F% V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 h, {& F; E5 w+ q1 t' r9 \3 f
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43.What is an instant-read thermometer best used for? V+ j' r) J& Z! H3 Z/ w
即时读温度计最好用于那方面？
A) S/ p9 h- j% E3 V! @A:Checking the internal temperature of a roast 检查被考物品的内部温度6 d" w- e2 y) D6 Y
1 O# z/ G: R% W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) q1 P5 N0 Q1 X9 C* Q. P( G下列哪些金属材料受热均匀，通常用在铁板而且非常重
: H8 p+ V% ?8 ?6 F8 {- EA:Cast iron 铸铁
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$ H* k1 T! ?$ u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 X* C" y. j% Q哪件装备下面有一个可移动的碗和一个S形叶片？9 V: F+ b5 v0 k- c, D) f" M8 h
A:Food processor 食品加工机
) O3 r2 @, |& r! S, S, t* Uhttp://www.google.com.hk/search? ... iw=1263&bih=572( W7 E9 Q/ l, Q
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46.Which of the following is not a rule for knife safety?2 l g9 X( J2 w1 y
下列哪项不是用刀的安全规则？8 i% D) y: U, h [/ J9 a; k0 w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" I v, c+ ]. }. K把圆柱形蔬菜或者水果切成圆片状（光盘状）是？. m$ B; e# s# v" d7 H
A:RondellES 8 T6 @9 A B" L( `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( V: _! [6 u. D. w( F- k
, T9 V, _9 S) q" ~! k. U48.Which of the following is a diced cut used to garnish soups?
o# k+ e# ^) q' Z# S, ~5 _下列哪项是切成小方块用于汤的装饰？7 A/ y! \' h, Q8 o* u( Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 N6 T0 k b7 ~/ m* B1 R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) M3 X( l- J6 z* R' `% Q5 J9 B2 X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！！——1 I& n7 `0 R) b
A:Gaufrette
* f- T, {) Q5 D2 B9 H- H$ s8 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& n F! j! \, t, d# k9 P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& t. M( u! E$ q- [2 \! JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; b0 r8 ]. E7 c5 U$ a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ Z$ ~1 W# w+ @# q& Y
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）5 @1 k0 n: X) @) q0 L6 F3 l4 [# C
A:Cilantro 胡荽叶 香菜
! d5 i- G. |* p% ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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C) f4 G! E& q5 D60.Allspice is made from:4 i4 J5 q- l! w+ x0 z% f$ o7 Y2 D
多香果, 多香果香料是什么% c# k& Q9 j1 A, [* y# }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 O8 o T8 z6 ]: I( V; PA:A dried berry 干浆果
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: F/ K! j# x5 P( g* l61.Which of the following are used to make a sachet d'épices?# p" P" H: ?* t$ I4 P# |- Z" x9 F: _
下列哪些是用来做香包德épices？
; n0 B/ L7 d- {( J) }5 S4 g+ U: c1 Q- Dhttp://www.sachetcatering.com/
) j( o% V# _- a- nA: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?
( S' k8 \2 b& |- V下列哪项不是酱油调味品的？
; x6 K; N5 h9 I ]2 d4 ?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:
5 V3 f/ a+ |/ O1 }3 k% J& j; 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：! b! ]- g' b5 B
A:Pasteurization 巴氏杀菌2 M7 N4 a: _: n. k2 ?
6 Z" [+ R! q5 F! {* e64.Which of the following steps is not the correct procedure for whipping egg whites?$ q- B) ^' t) k6 _: ~# S8 N! h
下列哪个步骤是不是正确的蛋清搅打程序？
$ Y' {; R2 w/ B# m8 {A:Allow to rest before use. 允许休息后方可使用。
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+ p" m# N; R* h+ Y65.The weight of a large egg is between:一个大鸡蛋重量介于：
1 W L9 E3 v4 [# {5 Z8 N2 `+ eA:56g and 63g 56克和63克
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2 T$ n! d2 ]1 Q66.Evaporated milk is a concentrated milk that is produced by removing; g4 V$ v j& M1 `
炼乳是一种浓缩牛奶 是去除什么做的
x2 E0 a j+ r# H* ?: D# SA:60% of the water 60％的水* J0 r m( d4 v6 Z, {* M" c
, L# D7 U2 t* m5 Y" k. u67.A method of cooking that transfers heat through a liquid or gas is:
1 ^! l7 }/ I$ |! P, c- p- v* W一种烹饪方法，通过转移液体或气体是：
3 Q) J9 t8 u. C/ A7 n! j/ ^' CA:Convection 对流! `$ N7 w/ c% m& V V# b
: `, ~9 |& m, ^, I68.The cooking of starches is known as 烹调的淀粉被称为
5 }) \' T7 f: w% ]9 fA: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？3 e4 P4 }5 h% p6 q7 h0 {4 D8 }& ]
A:Braising 烤
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; o7 o& g* Q4 T; B70.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：
7 L: w1 o" j8 j6 gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& }; V/ F4 A, L& ]% _ F( H8 c
, n; a8 l* M) R9 I71.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' y: W: E& Y5 ?; f
A:Fumet 原汁
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: s6 V; y* B$ @. p8 `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
9 u+ r8 C( F) a; L' FA:Carrots, onion, celery 胡萝卜，洋葱，芹菜# l; P" |/ e: R
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73.Which of the following is a principle not used in stock making?4 |0 O* m% E0 I1 ?
下列哪一项不是用于制造高汤（低汤）的原则？
" R/ X: f4 `& `, [7 b2 aA: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" f/ |6 k2 l/ \1 R* \- C; v
A:Remouillage 法语熬汤
2 O8 Q h/ {' j8 w8 z5 l3 _* K, Bhttp://www.haibao.cn/blog/post/176242.htm |
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