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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:
9 C: j5 t5 `9 j0 i7 J哪位厨师最早带来高水准浮夸的美食
2 w* Y3 @6 S( y3 MAAntonin Carême 人名 安东尼·卡罗美
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) ~' O, x9 J6 F$ y- x \- y, U. }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ Y% L8 t) t; \( ?- E2 R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 w4 t7 _+ o& Z' j. R
A:Cast-iron stoves 壁炉1 @2 {- `4 T! J- J j" G! }
http://www.usstove.com/products.php?id=6
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6 S' Q1 g3 ?5 @: M! i28.The French term used to describe the roundsman, or swing cook, is:
* t0 G o4 j: Y x4 [法国术语，用来描述roundsman，或摇摆厨师是：9 S) l/ Y6 I7 r ^6 R K
A:Tournant 图尔南! G( @- X- f9 B) z: B9 a2 ]
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29.Another term for the wine steward is:
. R0 m- J0 E" N' Z葡萄酒侍酒师的另一个术语是:
$ m7 _6 e9 z. y5 G1 J0 KA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* Y* c. ^& O4 `
霉菌，酵母菌和真菌是一个神马例子6 z4 T0 L8 S; V/ f$ w+ g
A:Biological hazard 生物危害
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" P! @. ?3 C( U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" U. u) t) G' |- T根据加拿大食品检验局，食品的危险温度区在多少之间：0 E) {' L; E/ W4 n2 J$ h9 }
A:40° and 140°F (4–60°C) 4-60度" ^6 N) P: j( }/ {
4 g% q$ I. W( U! d6 z6 k32.All bacteria need the following for survival:
3 n5 @4 X( b, A- v2 x/ m所有细菌生存需要以下哪些内容：
& Z. \5 u0 h" v5 YA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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, z9 v5 Y- U# L) l: {2 Z33.Which of the following correctly represent critical control points in a HACCP system?
" ?0 P% k) O+ P" k0 [以下哪项正确表示了HACCP体系的关键控制点？( e/ b% L: l' ?6 G) Y2 q% [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& ~2 U% Q1 r0 Z' p8 \9 ~食谱，接收，储存，准备，烹饪，保温，冷却，再加热; S' R- A6 Z. {- g# o3 T! Y% ?" T7 \* w
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34.Which of the following is not an example of a carbohydrate?
' d* }7 \1 s$ l7 Z. q下列哪一个不是碳水化合物的例子？" j: X( T8 c. _/ T' }/ l
A: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:" o) V2 U' D$ H9 Y
液体脂肪做成固体这个过程叫什么
9 H1 {) E8 g0 _, R* bA:Hydrogenation 氢化& I3 ^* _! x3 a5 w9 n
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36.Which of the following is not an example of a fat substitute?4 z: O7 T2 F9 `6 n' o) w
下列哪项不是脂肪替代品的一个例子
6 Q: L' l2 j0 R' ?9 D' iA:Acesulfame K 安赛蜜K表! d1 R& _! o5 V2 z- a
- o W( R2 |# @- M# T6 M9 j! S37.Health Canada requires that a product labelled "fat free" contain:1 ]. b. X4 W9 Z8 R5 }- Y+ @, g
加拿大卫生部要求的产品标有“不含脂肪“包括：" n8 O# w% j$ {( p9 F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& [- Q; A4 g# i$ Z2 b1 G0 k0 m
% s! }( }: c. ]7 X5 H ?38.Which of the following is not a problem associated with converting recipes?# X' B8 O2 `& S: B$ X
下列哪项是不相关联的转换配方问题？
& q' ?5 x" r1 WA:Unit cost 单位成本) c3 y! z1 A e
: _, A! E$ `" ]# e39.The condition or cost of an item as it is purchased from the supplier is called:' E3 p9 G+ {5 c6 T: M- p
从供应商采购的物品的品质或成本叫什么) c5 q+ c' P+ V% |0 {) D
A:As-purchased cost 购买的费用
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' X0 w9 F' |' {" M/ K/ \7 B+ }40.The amount of stock necessary to cover operating needs between deliveries is known as:% J8 `3 ?4 m6 w! a# H
在新货到来之前用于日常所求的必要库存量叫什么
- e' g& \3 Z& J/ G# OA:Parstock 基本日常最低库存
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4 y& g$ q4 R' p' `41.Which of the following abbreviations is used to describe the proper rotation of stock?4 E8 K% y5 c* y, u! O
下面那个缩写是用来表明正常库存流程？! c6 G. [; E U5 M: M
A:FIFO=FIRST IN FIRST OUT 先进先出
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3 o' v( g2 p. N, I# i8 M42.Which of the following knives is used to turn vegetables?
1 y8 K2 b& R% ?7 C下面的那把刀是用来打开蔬菜吗？
8 x/ g( v. S3 ^1 wA:Bird's beak knife 鸟嘴刀
2 u* c2 o- m# f5 I8 M# qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! `) }. r' n6 i; z1 `7 w& M$ B
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43.What is an instant-read thermometer best used for?5 O+ R- f! Z& O5 H ?, N" N8 n5 i1 C5 _, ?
即时读温度计最好用于那方面？
* E5 V- t5 I; j) M6 Z7 }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?
9 K" ~4 M2 r$ u; ?1 N2 D下列哪些金属材料受热均匀，通常用在铁板而且非常重
! ?* W$ R3 Y0 y! H% u6 ~+ kA: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?
' U7 U. g+ X& \+ k哪件装备下面有一个可移动的碗和一个S形叶片？# ~) f% W5 H; n" B2 g4 q
A:Food processor 食品加工机2 h0 ]: o2 u' e8 [/ L+ L4 U) @
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?
4 }7 {" _5 b( ^/ I; f( J, Y下列哪项不是用刀的安全规则？
4 i" W* ?. j* eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 y0 D4 v$ L* k
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) E/ u/ `( S/ A把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
" ]! o, \7 Z& a0 m: K0 [A:RondellES 5 A- G7 l/ m% B+ n9 j5 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" g: `) _6 Z# T9 |! N1 L
5 i( A/ U1 G( \& `! ?0 _48.Which of the following is a diced cut used to garnish soups?
1 q. l3 Z# \8 b) _6 H- E4 ?" ^ \下列哪项是切成小方块用于汤的装饰？
7 Y) P: e3 q, M" wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# \3 w. Q9 E$ x' Q1 R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 y2 S1 H$ `; s6 [9 ^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！！——
* d/ u' Q+ R, N6 J/ G$ dA:Gaufrette # a& v7 L- C; D0 u$ w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 E, i7 z) J4 g1 X: K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' Q) [1 |" ^0 y7 a; ?% \, gGaufrette :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?% J6 E' S/ Z% E( D
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）
4 ?% U+ H" V- ^- TA:Cilantro 胡荽叶 香菜
% A! S1 I) v% `+ j* dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. e. n) ?6 z b0 B# W* r
0 T% E" L; x' t! k7 Y60.Allspice is made from:/ m* A* Q* r T* {0 D
多香果, 多香果香料是什么 r$ J9 g0 }6 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 y9 }; e1 y% Z
A:A dried berry 干浆果/ x, [6 ]0 h4 c; ?' _$ e( h- D7 ]' E
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61.Which of the following are used to make a sachet d'épices?% u" G5 G8 [2 U g
下列哪些是用来做香包德épices？
- p( [0 ]6 p# t4 j- Uhttp://www.sachetcatering.com/; M% D) j m2 Y) D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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+ i0 p$ I) s2 ]( o- a) Y62.Which of the following condiments are not soy based?+ m/ B4 h4 E' |8 W: h, c
下列哪项不是酱油调味品的？- L3 A, z& y6 c+ l% Z
A:Wasabi 日本辣根6 m; L* o8 t. G; a1 t
5 ]4 C* M. ~; ?! I- o' E Y" t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- d j( K" ?7 N& b! D! 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：9 _* F1 r7 C( H: c$ a0 b1 i0 d
A:Pasteurization 巴氏杀菌+ z6 f) u4 `9 C2 {
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 u+ I+ D0 w$ Q [4 T3 ]9 @
下列哪个步骤是不是正确的蛋清搅打程序？
# ~5 b8 h+ i& o6 b3 HA:Allow to rest before use. 允许休息后方可使用。: w2 b# i: Y, ~8 z7 t
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65.The weight of a large egg is between:一个大鸡蛋重量介于： J6 M6 p' y5 I# ?
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' K. o: l) l- y v- p1 p' F7 H2 E
炼乳是一种浓缩牛奶 是去除什么做的2 ]4 u( L$ }! `* C" }
A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:- T8 r) K7 F+ f9 b: I
一种烹饪方法，通过转移液体或气体是：
% {& \5 Z: S2 ?3 k& iA:Convection 对流( y4 S) a; C+ G1 w @$ ~/ D
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68.The cooking of starches is known as 烹调的淀粉被称为
" F0 x3 r$ ?' ^/ x! i" m5 |, O& @2 c8 SA:Gelatinization 糊化7 g. _; F }! M3 V- ?# d
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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？. h* n! ^5 p6 j' q
A:Braising 烤
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5 D; m' i# W( P70.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：' i9 v+ j& h$ v: P7 Z3 |
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 m# {9 P! [1 K
. I# f. k U7 h) s8 L L71.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, X. X, o) U& Q9 K& N
A:Fumet 原汁
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' _* m) @& [" [1 Q5 w* w5 [4 h72.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# H g6 \! p8 C7 K( {( u8 Z1 y
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜9 d, X; _5 ]. E" b1 N
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73.Which of the following is a principle not used in stock making?& \: Y e: M" }. `$ q
下列哪一项不是用于制造高汤（低汤）的原则？
% v# b1 _- L4 c3 g5 ^A:Start the stock in hot water.开始在热水中操作( X8 i7 [4 G; m/ m
3 u: n T4 ?. \2 b74.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4 f6 h, S {+ e6 J
A:Remouillage 法语熬汤
( ?! t$ K9 `8 T- O" @! s0 V2 F8 Vhttp://www.haibao.cn/blog/post/176242.htm |
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