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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:: S J7 z2 X, I; d0 f
哪位厨师最早带来高水准浮夸的美食
$ ]* e& s4 |$ \ z6 R, [2 \/ J2 OAAntonin Carême 人名 安东尼·卡罗美6 r. K; `+ }" j- N( V
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: L: E3 _; t1 a# @/ G7 ^8 ]9 k! w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 m4 G+ q6 o1 r( s) m; UA:Cast-iron stoves 壁炉( J2 w! e" N# w6 ]6 X6 [# ~. L
http://www.usstove.com/products.php?id=67 k. @+ j( b" [% |0 h
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28.The French term used to describe the roundsman, or swing cook, is:) }! F$ i' F4 l0 S i0 D$ P
法国术语，用来描述roundsman，或摇摆厨师是：
6 u) o1 ?; `% w$ i9 uA:Tournant 图尔南6 g4 @7 } q! K
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29.Another term for the wine steward is:
4 Q; o* F F( V2 N* Y葡萄酒侍酒师的另一个术语是:& v, c- t! } J7 u3 i
A: Sommelier 侍酒师
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- D" k" K/ Q0 {30.Molds, yeasts and fungi are examples of a:
) C9 H) q9 N% F7 @2 S霉菌，酵母菌和真菌是一个神马例子
' C) M8 [* A; Z$ EA:Biological hazard 生物危害" J4 ^+ F- [0 z8 ]1 T; t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 c8 z2 _; Y% @% X) E; r9 c根据加拿大食品检验局，食品的危险温度区在多少之间：
$ [. [ ]' K( V( h# QA:40° and 140°F (4–60°C) 4-60度
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; }/ {7 ]: E8 D9 T+ V t) ]2 A; e1 i$ c32.All bacteria need the following for survival:6 `: |) z' [6 t1 ]+ c6 B0 O
所有细菌生存需要以下哪些内容：: ?7 _6 C* c4 p K9 H6 y
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值0 f- n1 f+ E3 y) E
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33.Which of the following correctly represent critical control points in a HACCP system?
. @6 w# Y; R$ @2 `+ \以下哪项正确表示了HACCP体系的关键控制点？2 G* K8 Z4 F* z& F0 G; D* g% l# e; z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 Y! o& Y# K2 S
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?- B) `* x$ f) E! e7 }
下列哪一个不是碳水化合物的例子？4 {4 k. G7 C6 C( L! o
A:Essential nutrients 必需的营养物质
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. \5 T! M) B' S* U' S$ I5 e35.The process by which a liquid fat is made solid is called:+ [/ g: ?( Y+ q
液体脂肪做成固体这个过程叫什么
* G9 E& w& S; _2 B& Q4 TA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?, _( V/ L. L2 D1 E: t) h2 S
下列哪项不是脂肪替代品的一个例子
' ~" C6 r" q, g4 XA:Acesulfame K 安赛蜜K表7 C* E) O6 z) G0 M5 b; _
6 p8 M! y& _# ~+ m37.Health Canada requires that a product labelled "fat free" contain:
# P0 U; E4 l8 @# x$ j& r加拿大卫生部要求的产品标有“不含脂肪“包括：
. y- F; z+ J2 j. UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ k# ]7 A3 O# ?1 h q6 ^ O
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38.Which of the following is not a problem associated with converting recipes?, I/ j- _$ o1 T" S
下列哪项是不相关联的转换配方问题？
) K( f% f5 u% AA:Unit cost 单位成本3 v# g! d/ t' V
% y8 m- a& Y6 Q5 E7 W ~: L39.The condition or cost of an item as it is purchased from the supplier is called:
- H6 w2 d; @" Y3 \$ Y从供应商采购的物品的品质或成本叫什么5 b- E7 b; _/ z% g+ v5 F; d
A:As-purchased cost 购买的费用+ Z1 H& T& `! m& `
; a4 a/ F6 I K8 e& D40.The amount of stock necessary to cover operating needs between deliveries is known as:! d, b+ a, n! [. H) e+ |" L
在新货到来之前用于日常所求的必要库存量叫什么1 d# X) s* w5 U' k L
A:Parstock 基本日常最低库存2 q* b& E. ?1 [1 p& a" _: W
. u: ^; l g2 z( w' @9 m* R# l9 k41.Which of the following abbreviations is used to describe the proper rotation of stock?) {) d' q) ~! u2 M( J( E
下面那个缩写是用来表明正常库存流程？
$ S3 p+ q+ V8 F! d% MA:FIFO=FIRST IN FIRST OUT 先进先出 o U: ~% ?$ v, {9 H) ]
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42.Which of the following knives is used to turn vegetables?
: j. r( y, \8 ~, x# [& X& r下面的那把刀是用来打开蔬菜吗？
% v2 }: a5 _& b' WA:Bird's beak knife 鸟嘴刀
' ^& g3 F6 e) x9 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! X" r6 e! y" b3 ^43.What is an instant-read thermometer best used for?
" R; W) ^3 g) O. N- L; L即时读温度计最好用于那方面？
8 z" f4 E2 ]! }9 N/ NA:Checking the internal temperature of a roast 检查被考物品的内部温度
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6 c, y" b- `5 F2 {# V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: U( m9 u2 o e7 ~8 B# C6 S( P* m
下列哪些金属材料受热均匀，通常用在铁板而且非常重; n- d* D% Q0 O' Z+ [: \* K- P
A:Cast iron 铸铁 t. _ R1 l, ?# w$ v) R$ M
- H |7 _+ x- w& N4 ~' m) f2 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. I/ x7 I% U! ?" d$ T$ U) e哪件装备下面有一个可移动的碗和一个S形叶片？( ], k7 y( c) P4 b4 `) p
A:Food processor 食品加工机
: R* E* o/ {- S& P+ whttp://www.google.com.hk/search? ... iw=1263&bih=572. K' e- G q5 z; H6 m
8 z: X8 N& L/ _% f46.Which of the following is not a rule for knife safety?
2 u9 q4 M( u+ P: n下列哪项不是用刀的安全规则？
$ ^- ^7 U. X) t P- ^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:
- z& U. ~1 X: X0 Z: {' d3 a把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 n0 S! z) i) m: R+ r- e0 {0 l/ W
A:RondellES
`1 X" A1 P( M. s0 J6 Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. O7 k, ?/ i5 h- N48.Which of the following is a diced cut used to garnish soups?) x2 o4 ]0 y1 k
下列哪项是切成小方块用于汤的装饰？7 v+ J( I$ J* x# I* b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' u# C0 _9 C4 B/ n0 Q' R) H' `/ W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 @3 J4 ]5 a4 w" E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！！——+ S7 t* ^. B- G! @4 x
A:Gaufrette
. r/ q; I- A" j% S7 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" l8 L0 Y( S% s: M( J! amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 s, T8 z0 ]3 F4 {% \/ X
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?! p4 \1 ^3 A. T* K
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）3 D: S5 d( B3 F8 s n0 i, \
A:Cilantro 胡荽叶 香菜
6 y) \2 s( W2 ^; \4 X& J1 e! Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:! y* s( [" g; u' j* D# L% [# X
多香果, 多香果香料是什么
7 j# U$ _' ]6 O& Q9 n6 X& K) W7 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' T* |+ `$ d, }- Y7 j1 Z# X$ l
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?1 X7 h0 i! V* l- w* e8 R
下列哪些是用来做香包德épices？
2 b) K6 {% f; m/ B* M/ K8 J" u8 i8 t. fhttp://www.sachetcatering.com/8 \' {( h7 s6 W" ~# D1 p4 \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香6 ]3 N& r0 T( y& f; a2 W! f
& ^- m4 @* a' V8 N62.Which of the following condiments are not soy based?
# E9 |* f2 Q' m' }2 k! H9 H下列哪项不是酱油调味品的？
: Y* r/ I6 C5 |A:Wasabi 日本辣根
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* y8 w7 Q2 ?# i0 Z1 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ }% B, ?4 @6 Y: v. f
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：
) u) @5 r) e" ~- wA:Pasteurization 巴氏杀菌4 K% b( K1 I5 |
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ H* n1 f& A" t, s- t2 ^& V
下列哪个步骤是不是正确的蛋清搅打程序？
8 C6 o1 W+ P4 L' 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：
~% _% d' W/ k! I1 v: TA:56g and 63g 56克和63克 f! X# H$ h4 A4 R
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66.Evaporated milk is a concentrated milk that is produced by removing
; f2 U {- B6 `& |1 B" {炼乳是一种浓缩牛奶 是去除什么做的9 ^# Y; q+ o/ V1 L6 f/ l0 n
A:60% of the water 60％的水$ a$ l3 X4 R1 M) J
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67.A method of cooking that transfers heat through a liquid or gas is:
$ ?. N {- } K, Q& }# d! j一种烹饪方法，通过转移液体或气体是：/ p, y7 b( ?" S$ x
A:Convection 对流
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4 T5 X/ J8 r9 ?, U68.The cooking of starches is known as 烹调的淀粉被称为% j6 H' t9 n) S" d4 P% Y% S( [* m
A: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？
k8 l6 v$ k7 r5 j: B$ `A:Braising 烤+ [- e1 I7 a- x0 U2 I* R5 O4 T
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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：
4 k( V5 l6 ?5 ~+ tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, t# O! |; q# T9 ]2 G: r
8 D7 @2 v: h/ ~6 v2 K2 [/ K71.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
0 ]' |8 C- n# X( q5 F9 m! sA:Fumet 原汁$ c! J* s. r9 @$ w
1 c0 T/ s+ V7 V' f72.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
1 ?& X; u" [' b& p) d. H2 q XA:Carrots, onion, celery 胡萝卜，洋葱，芹菜' X2 l/ [( a+ P2 v, Y
1 _8 c7 \: b9 [4 u# `, e& J73.Which of the following is a principle not used in stock making?
: d# z. C+ ~% l5 ~$ X" M2 p下列哪一项不是用于制造高汤（低汤）的原则？: M; o' x5 h: w/ Z8 h8 K
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: p0 Z2 F; @1 ?6 J
A:Remouillage 法语熬汤
: r" {- W- N* ^1 T9 ihttp://www.haibao.cn/blog/post/176242.htm |
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