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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 |$ ?0 s2 P3 h3 [/ J0 I- L
哪位厨师最早带来高水准浮夸的美食; H3 T3 n* R$ L. j+ f
AAntonin Carême 人名 安东尼·卡罗美
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0 P, c& D' k5 [5 _1 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! u! _$ u; y4 _( x3 d* f& f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* `! r- x& [5 a. m ?6 dA:Cast-iron stoves 壁炉
+ g/ I- h8 B# f. q; {& {( Q. fhttp://www.usstove.com/products.php?id=60 W7 E7 F: L' x8 h7 p4 w1 A! ]
: P; O1 @! K2 [ H28.The French term used to describe the roundsman, or swing cook, is:
: ^8 v6 S, I0 T9 s法国术语，用来描述roundsman，或摇摆厨师是：
7 J0 ?2 J: |" n/ n SA:Tournant 图尔南: H; H& z' ^* v" m: m, R7 h5 \
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29.Another term for the wine steward is:
Z* F( @5 Q! a; P( _0 I, T. Z6 p9 ?葡萄酒侍酒师的另一个术语是:
# G4 ^. Z8 x* u6 ZA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. _9 [2 `! @# ?! p: e霉菌，酵母菌和真菌是一个神马例子" l- R2 s* d' u
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:
" W8 h6 u3 d% o# K根据加拿大食品检验局，食品的危险温度区在多少之间：
6 j9 r! y; q3 z/ s* d, \A:40° and 140°F (4–60°C) 4-60度
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) H- ^ q' q9 f, {" j32.All bacteria need the following for survival: f e3 n. e9 J3 T$ |/ g+ A
所有细菌生存需要以下哪些内容：
! E. U0 p' [1 f Z0 _A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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( F2 @. W+ r9 D {. g) Y: J33.Which of the following correctly represent critical control points in a HACCP system?
! i! A- V! l9 |/ }& B以下哪项正确表示了HACCP体系的关键控制点？
n5 s# t6 Q' O: bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" u! V) d7 D/ [+ a" D- O食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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. B# G t& _7 ^; n$ @) m2 o34.Which of the following is not an example of a carbohydrate?
9 Q* u" x7 }' J$ P3 I1 h下列哪一个不是碳水化合物的例子？
+ Y5 m M2 F6 m( R2 F/ s% [. |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:
5 t0 e9 H+ M0 b2 ]4 Y液体脂肪做成固体这个过程叫什么& {, L( }- F* Q* C. `) x& n
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
) V$ R5 L4 q0 P" A. _下列哪项不是脂肪替代品的一个例子
7 P4 M% E9 b* R8 A) m! DA:Acesulfame K 安赛蜜K表
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7 m" r. j) \9 B7 d37.Health Canada requires that a product labelled "fat free" contain:( {" q" S+ \/ V2 g. Y2 A/ m
加拿大卫生部要求的产品标有“不含脂肪“包括：
9 F) s' @) ?3 d3 Q6 P" x) N5 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* v4 S7 E9 j+ W% R, K9 U
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38.Which of the following is not a problem associated with converting recipes?
5 V% y7 ^5 t5 Y# u" a/ Z$ [; l下列哪项是不相关联的转换配方问题？
3 x; i5 y8 I2 W1 b& ZA:Unit cost 单位成本- }7 ^1 e' V* H, C* }- L# s2 I, G
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39.The condition or cost of an item as it is purchased from the supplier is called:" b" C( _' A! T! x
从供应商采购的物品的品质或成本叫什么& ~3 o/ H8 B& A; {: j
A:As-purchased cost 购买的费用7 K7 b1 A" ^5 S& ]( M" W7 }# w% \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
) M+ ~$ d" a4 A0 N4 ~在新货到来之前用于日常所求的必要库存量叫什么6 X: o+ s- w$ ^$ A/ J
A:Parstock 基本日常最低库存
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8 q* O* t- P; N, c& I: a41.Which of the following abbreviations is used to describe the proper rotation of stock?7 ^7 x8 D2 T- j( Q) N3 k0 R+ M- Q
下面那个缩写是用来表明正常库存流程？% ^; t3 Y, V$ z- j
A:FIFO=FIRST IN FIRST OUT 先进先出7 _, `! K7 A, x4 O
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42.Which of the following knives is used to turn vegetables?
8 ^# T0 r+ P+ q5 w Q& g+ G下面的那把刀是用来打开蔬菜吗？! H! b. r8 S( b# V& k# p; N( r: p
A:Bird's beak knife 鸟嘴刀9 c# C' B @7 j; a; Y& O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 f- e9 A4 ^9 |0 x/ K1 C* ^: H43.What is an instant-read thermometer best used for?) w$ j6 s( H# z/ F. r
即时读温度计最好用于那方面？; ~2 p. o! `$ V! q9 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 Q4 k* F- ^1 _; u& L) k
6 j1 ]6 r: d9 Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 e Z* A! ? S6 B7 E& R7 g( G6 s下列哪些金属材料受热均匀，通常用在铁板而且非常重
, @% V3 _. v8 xA: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?
5 w- E, M4 R5 T. h. a% [哪件装备下面有一个可移动的碗和一个S形叶片？6 G: q8 T" k8 v3 W4 m1 l1 s/ _
A:Food processor 食品加工机. n1 M, o2 X- ~# r6 G& K) B
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?. A n& R6 h1 ~$ l7 E% n
下列哪项不是用刀的安全规则？
2 b0 g( Z2 V: ]$ N+ ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 [6 P# W8 {( S# p! h+ y- S
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, X- G1 o) w3 Z! c6 K把圆柱形蔬菜或者水果切成圆片状（光盘状）是？- P) m: Q8 |1 f3 X
A:RondellES
( u6 l/ ~& @* H/ ?' s( k$ D- @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( e; a0 c+ h$ _* }
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48.Which of the following is a diced cut used to garnish soups?
# t) i' @& `3 x! ]; x下列哪项是切成小方块用于汤的装饰？4 F8 ~" c: s' b% S6 }" K& |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ F* M! Z, S7 e! G/ h9 H1 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 y: H! z4 @4 l0 g2 S6 |; {& }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！！——; H$ ?* C: U% }
A:Gaufrette ; v, I+ Q {! i0 {: J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; [5 e1 M$ a. j+ H) i: _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 i" P% M0 f6 |4 w( }; OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 {7 i' E' ?6 Y4 T& q: d
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% j$ i# w4 ]8 C" S' p6 L, b
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）/ p3 F* e, E2 w/ O* h+ I& @% T
A:Cilantro 胡荽叶 香菜9 O( Z. L2 Y2 e# d F! `: j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. c/ j/ N! V* |. Z$ s
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60.Allspice is made from:
D5 ^! X, Q. P2 V 多香果, 多香果香料是什么$ w- K7 Z+ ?2 b4 b) ?& M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! x3 Y3 G( d0 W6 l+ U) y6 |
A:A dried berry 干浆果8 A: f% g% V9 p1 J5 @) r
5 o' o" r4 _) j: A- L61.Which of the following are used to make a sachet d'épices?; m3 D6 U4 _' A/ l' o, i4 u/ w% Y
下列哪些是用来做香包德épices？
: [ k, T' Y) c2 b& |7 Zhttp://www.sachetcatering.com/
. l7 Q8 m6 A0 d& TA: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?) C+ ]! ]6 U4 ^' B
下列哪项不是酱油调味品的？* v- ^5 ^6 A6 P5 u+ D5 |6 C5 n
A:Wasabi 日本辣根6 ?* Y( V( P O) N; x
% V2 D J8 h7 I4 X& q$ R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. q# x7 }7 V' p9 D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：- k4 f4 @3 y% p( X& C% M
A:Pasteurization 巴氏杀菌$ ?' c1 N' J$ V2 E
" p' g% h9 q" c, E i3 c64.Which of the following steps is not the correct procedure for whipping egg whites?
+ |1 \, j/ C9 D: O6 Q) B下列哪个步骤是不是正确的蛋清搅打程序？4 c$ ~. s+ ?; u B# W
A:Allow to rest before use. 允许休息后方可使用。) ~* ~0 I/ I U _- Z8 _% y% U
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65.The weight of a large egg is between:一个大鸡蛋重量介于：/ \; R0 G% Y! C, ?4 |" d7 Q. R2 y
A:56g and 63g 56克和63克) [$ t, a( @9 N5 E1 q0 V' U7 K
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66.Evaporated milk is a concentrated milk that is produced by removing
3 `" D/ X3 y+ q" o( _0 n4 _炼乳是一种浓缩牛奶 是去除什么做的- ]3 q! @+ B1 m }7 d2 Z
A:60% of the water 60％的水: [9 D. } X# G5 C( o
9 e0 F% y) `6 t3 }7 B# Q67.A method of cooking that transfers heat through a liquid or gas is:
" W" u2 m& l/ z$ \) }1 |一种烹饪方法，通过转移液体或气体是：
9 q( m7 W2 z8 W# R( a3 `A:Convection 对流8 S( X3 y3 V# N/ L! E$ a( y. F! S. ^
$ V+ l' ]$ p# p9 c' [68.The cooking of starches is known as 烹调的淀粉被称为
4 E, `; P/ F; @( I2 IA:Gelatinization 糊化0 k9 I2 z W) g2 W& u
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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？
; e# F5 }3 y" ]& x8 X$ SA:Braising 烤9 o/ t# ^# H5 g' x5 a
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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：
$ M) f; L% U: C& Y& O( O1 N$ AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 {3 l8 s- b' E# J0 B; W- c- |* }# V
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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6 A; j* o1 M$ e8 I$ B4 w1 L
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
6 K! y! ?5 v/ P0 @0 m$ l/ ?2 m6 mA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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8 [* H! A* o( {9 {4 |73.Which of the following is a principle not used in stock making?$ x* V- q4 O9 q* v3 a) g B
下列哪一项不是用于制造高汤（低汤）的原则？
N: U' I, e# F3 }$ DA:Start the stock in hot water.开始在热水中操作 g/ t+ x* k& Y' c- L/ I
3 i6 T: |" z' V) Y \! a74.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
' p* F1 X* t' a9 [7 c' FA:Remouillage 法语熬汤
. S! b! I( j* M6 D6 r6 |http://www.haibao.cn/blog/post/176242.htm |
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