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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:! Y2 e. g6 ]$ A$ i; [
哪位厨师最早带来高水准浮夸的美食0 y; s% g3 R4 g6 ]2 z, [ L* J4 Q
AAntonin Carême 人名 安东尼·卡罗美( \3 x$ ]% E* I4 s# `. R4 }
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 q! v4 W4 M' Z& P/ z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. j6 S. `/ U. v i/ Q& ~" mA:Cast-iron stoves 壁炉
+ {: z3 Z& P. B5 Rhttp://www.usstove.com/products.php?id=63 j5 j% G' x" ? y4 e5 k7 l m
! v2 O- h& s- o8 }28.The French term used to describe the roundsman, or swing cook, is:4 E# a8 I2 f' ~- ~) H2 F5 M4 j
法国术语,用来描述roundsman,或摇摆厨师是:5 m* W& E4 S8 z* E. Y+ E6 D
A:Tournant 图尔南6 i1 f: J+ l1 G( f3 f! [
) [8 p5 H/ Y3 _" S( i29.Another term for the wine steward is:5 Y" v. u7 y( n/ b* f! Y
葡萄酒侍酒师的另一个术语是:
$ N4 L& ~- l) v, fA: Sommelier 侍酒师
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/ |7 L. c5 V/ m2 V- k* f+ O% ?30.Molds, yeasts and fungi are examples of a:' P5 m8 R. c: V$ F# l% T
霉菌,酵母菌和真菌是一个神马例子0 }: }/ O# L, j6 _8 W( O) K
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:( i# U- V* o% X5 ?1 ~) z- q8 Z) _8 z
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 i, g5 b1 l% E: O6 n) |, uA:40° and 140°F (4–60°C) 4-60度
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8 t8 k3 L \/ W32.All bacteria need the following for survival:3 b) B' O2 d$ Q+ k, _8 a
所有细菌生存需要以下哪些内容:
# _9 Z) Z7 }2 E, H* l, H! BA: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?
( K0 Q! Q- E W" H1 M以下哪项正确表示了HACCP体系的关键控制点?/ j2 F3 l9 q# i+ z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, X$ u. u* P1 J; G3 j6 l食谱,接收,储存,准备,烹饪,保温,冷却,再加热% _, e3 K n% A1 J k
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34.Which of the following is not an example of a carbohydrate?" h+ ]4 @" E$ C0 z, ~' R8 m
下列哪一个不是碳水化合物的例子?
( ^. K0 [, M( p* v' ~* FA:Essential nutrients 必需的营养物质
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0 l8 G) t' `/ v( R" r; Y/ d35.The process by which a liquid fat is made solid is called:) o6 ~/ E) b) ? _9 J/ v
液体脂肪做成固体这个过程叫什么* V4 {9 F' Q/ N3 q& k' R" R
A:Hydrogenation 氢化
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1 Z/ u1 F6 H9 X- w6 y36.Which of the following is not an example of a fat substitute?& f: V ~. |0 `* {9 h! G
下列哪项不是脂肪替代品的一个例子
8 e( @7 _ z4 u2 M- Q! IA:Acesulfame K 安赛蜜K表( V; F/ x/ n% q
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37.Health Canada requires that a product labelled "fat free" contain:
( F7 @2 Q* N- g, z) p0 T0 k加拿大卫生部要求的产品标有“不含脂肪“包括:
* J/ x& O2 R1 {" c9 dA: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?/ ~2 _8 L2 C% R' R6 \
下列哪项是不相关联的转换配方问题?
' a: y$ K6 L* A2 z6 t% D _A:Unit cost 单位成本
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/ \) b* d* o! G& M6 G% K. \" A0 ?39.The condition or cost of an item as it is purchased from the supplier is called:5 h( I; O' V4 N$ f$ B- v
从供应商采购的物品的品质或成本叫什么
) n0 x9 l6 a5 y% B# R" AA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. ?$ {- n( g1 C% k2 n
在新货到来之前用于日常所求的必要库存量叫什么
3 p1 `% q: ~ ^+ i: bA:Parstock 基本日常最低库存
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% t) c# Y7 \( v# @* T4 [4 @41.Which of the following abbreviations is used to describe the proper rotation of stock?0 y- I2 [1 k5 z2 P* {3 {
下面那个缩写是用来表明正常库存流程?# J: O( r0 y s1 b; a1 `- d0 P
A:FIFO=FIRST IN FIRST OUT 先进先出" c9 S. A a1 t' M% |
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42.Which of the following knives is used to turn vegetables?) a6 H* O- m M8 |5 ?& f( C$ A# u" h
下面的那把刀是用来打开蔬菜吗?
7 A d6 k) @3 k4 C4 k" n2 G" uA:Bird's beak knife 鸟嘴刀
/ b6 u% n2 K, V0 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 `) T% F. c: j5 o3 G7 ~* Z" b
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43.What is an instant-read thermometer best used for?2 {8 s5 @8 O& X; w- r# G9 q( v
即时读温度计最好用于那方面? r5 M5 W. s$ n! v. ?6 r
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?- a1 }( [4 F( P1 ^! F1 e
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 A/ L& `& R. U2 I- r. D
A:Cast iron 铸铁
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( ]* e+ P9 I l% U( B0 \7 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% J& G: q3 [8 f/ H0 a) a哪件装备下面有一个可移动的碗和一个S形叶片?' L+ C1 x4 U8 _' @( f
A:Food processor 食品加工机. W; T+ W6 Z8 o
http://www.google.com.hk/search? ... iw=1263&bih=572: N* @9 Y9 C1 `5 i& ~ H/ T
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46.Which of the following is not a rule for knife safety?0 O- C- }: y: b
下列哪项不是用刀的安全规则?$ ?' `* w; Y) E4 h7 t/ s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" S3 c( x2 G; | ^0 c6 `" J6 X: R4 V+ j3 E
W- z) m8 K5 t' o, [ W$ I+ t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" G9 `, K$ \, Y0 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 _: b9 v( z( C0 `# {( ]
A:RondellES + F* N+ \ k& j$ E& }& U2 ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, ^0 B; j6 ^" ~# k4 K3 E9 {# s
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48.Which of the following is a diced cut used to garnish soups?' N2 ?7 ?3 B2 k7 p
下列哪项是切成小方块用于汤的装饰?
. Z% f5 u3 c B% }. G6 K& a( fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ D' |1 q/ j/ {8 g1 A6 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 T& R% o4 {( G7 A: u
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!!——
: V: L; r# l: p& @4 X e3 p/ GA:Gaufrette
5 }( Z& V! V# n4 Q% Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ |. j6 n. {, @) L, Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( O% u/ Q) @8 r0 {6 f; X* D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" L: l- v* U, C4 m# X& M8 x' U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ {' `$ Q" }4 K7 l; Z9 a5 _: e& N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)
$ o" D' m. K8 y' n5 SA:Cilantro 胡荽叶 香菜 ^! {: C, v) B8 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" o# M, N1 F: S& g" I! y60.Allspice is made from:
' ?# d$ N7 W5 X+ g7 W3 Q9 o- K1 O 多香果, 多香果香料是什么; H. b! g* z6 f4 A; P" n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: }* Q0 n9 L( K! R9 G! ]
A:A dried berry 干浆果, Q& S* g8 {$ {$ p& [
5 \, v& a; a8 `+ V, O/ K2 Z0 J61.Which of the following are used to make a sachet d'épices?
8 W$ t7 _8 I% k# e下列哪些是用来做香包德épices?
5 I7 {0 D/ |- F. t1 Dhttp://www.sachetcatering.com/
" \- b! h5 j& \ K" QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 _" t+ ]4 @' U& C& P
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62.Which of the following condiments are not soy based?# H1 k+ t' A& m- W# l( I
下列哪项不是酱油调味品的?
- a m$ q: G6 E# f' KA: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:
2 G2 j; q# u; K4 z3 `1 p1 x# K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:8 a: A" P4 C; M1 g0 r2 g( b
A:Pasteurization 巴氏杀菌
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* |- E& _0 z i64.Which of the following steps is not the correct procedure for whipping egg whites?
) \1 M' k6 E6 L5 a b$ d1 @下列哪个步骤是不是正确的蛋清搅打程序?4 E4 a( |% @' g* n2 {& Y
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:. |+ K8 _7 x) s5 d3 U& _5 z
A:56g and 63g 56克和63克: X9 F8 x4 ]+ s- `9 |2 c6 o
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66.Evaporated milk is a concentrated milk that is produced by removing
' S3 C7 w9 T* h炼乳是一种浓缩牛奶 是去除什么做的6 O: [0 L0 o+ n; t: ?& q$ o
A:60% of the water 60%的水
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N* ]7 ]* _3 A* y4 O' S5 N67.A method of cooking that transfers heat through a liquid or gas is:# x9 a5 O' g( y
一种烹饪方法,通过转移液体或气体是:! ~$ b ~- |+ W: v9 i- i) I
A:Convection 对流8 A' f e" ]: P* N a
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68.The cooking of starches is known as 烹调的淀粉被称为
0 v/ s4 S: N: q) s( _A:Gelatinization 糊化4 ^* G& E; u2 G# {/ [0 [/ }) b4 F
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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 ?6 C, z! J9 S& C( x
A:Braising 烤0 H5 V2 ]1 T7 f. U$ L# J) j" E7 e3 o
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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:3 x6 ^6 n& N7 k; Y3 A# e/ v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ m: }7 d, J- ~7 O( n% `5 V
, t9 Z) B0 f) P2 [) w71.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, m8 ?( t$ R; A( _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
' [% D$ P9 f1 N" pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' V; E. T0 X- M$ t' B5 Z73.Which of the following is a principle not used in stock making?
: @* R% |, \: Q- T下列哪一项不是用于制造高汤(低汤)的原则?4 D: c$ _- D3 C: a0 [2 p- z6 [1 o
A:Start the stock in hot water.开始在热水中操作" n; {; S8 M% {! G
/ p( A4 R6 ^5 h2 [7 B) e/ _1 N74.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! K7 U# X4 R; \9 ^7 b. M4 \+ M; i
A:Remouillage 法语熬汤7 a1 P) E! C2 F! ]
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