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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:- ^' G9 B T% T3 ~6 Q0 u' [
哪位厨师最早带来高水准浮夸的美食
+ g6 A1 C* D. T3 p) [6 @AAntonin Carême 人名 安东尼·卡罗美$ W$ f6 e( f, x
, H v( M3 H4 v. A1 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; T8 V8 f! A8 t7 j S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( E; g* L; f$ ~* R% t4 C, G2 g
A:Cast-iron stoves 壁炉8 ~: C |+ t# J$ c
http://www.usstove.com/products.php?id=6
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. l( K: M) c5 m2 G28.The French term used to describe the roundsman, or swing cook, is:
% U3 K4 b8 I' g' K4 w0 m法国术语，用来描述roundsman，或摇摆厨师是：9 f& h1 c2 j, R2 \) d) w8 s, p
A:Tournant 图尔南
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4 @+ l* |: T: V8 |9 c29.Another term for the wine steward is:
4 U, q% S" q. q, J1 ]( j' ~4 v葡萄酒侍酒师的另一个术语是:, o' k9 ]7 f& U5 {4 y7 u5 k5 L7 b
A: Sommelier 侍酒师; k, n1 i# S/ l0 i& l" ^1 q& y
5 {) M9 f# H* V: F30.Molds, yeasts and fungi are examples of a:
8 C# d6 H6 i) M1 T9 |+ H F" } q霉菌，酵母菌和真菌是一个神马例子
* w q( @2 h' j- jA:Biological hazard 生物危害
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- n: G) w4 v/ |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' E5 c# H- e5 n8 A
根据加拿大食品检验局，食品的危险温度区在多少之间：
) J: k' Q6 j& ]A:40° and 140°F (4–60°C) 4-60度
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/ F* v5 N ?1 f; g( t32.All bacteria need the following for survival:
8 L' N6 j2 A( e8 |) H+ J& Q- S所有细菌生存需要以下哪些内容：+ K+ x2 M C) t
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! O4 Q+ ]. ?0 _; Y, P
' u$ n9 J9 V7 X; s2 T0 G33.Which of the following correctly represent critical control points in a HACCP system?
- F/ x' O5 D6 Q8 k5 R' J0 Y以下哪项正确表示了HACCP体系的关键控制点？
6 v9 E$ _; g7 M2 y1 \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 U: S1 b5 }; l( o7 g. {: Q* Q m
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?
1 s' P! d) D) p1 x ^下列哪一个不是碳水化合物的例子？' N2 c1 @1 u: m( x. {- l
A:Essential nutrients 必需的营养物质! |7 @1 C" w* k+ v$ O0 }7 P5 D: {
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35.The process by which a liquid fat is made solid is called:
; ]* m$ W2 U: \) m液体脂肪做成固体这个过程叫什么+ h1 {9 P' ^% ?- x- Z
A:Hydrogenation 氢化 s! K. j2 W" k
6 L O1 R* [0 N% s" M8 x9 L1 J36.Which of the following is not an example of a fat substitute?
7 V3 y9 a4 A3 O9 }; e" R8 ] I下列哪项不是脂肪替代品的一个例子
! E% X& i, N ]" [A:Acesulfame K 安赛蜜K表: r- r& }5 W& M3 r$ C/ v% e
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37.Health Canada requires that a product labelled "fat free" contain:3 ?9 v7 ^& [9 m9 H7 H# ?" b9 D
加拿大卫生部要求的产品标有“不含脂肪“包括：8 E4 i4 w' A: r" |" D% H$ f( q3 b
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?% W7 r: z3 n: S- B& w! |
下列哪项是不相关联的转换配方问题？$ w5 ]' Z) `/ t
A:Unit cost 单位成本
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0 c: {+ X1 o. h2 C- s39.The condition or cost of an item as it is purchased from the supplier is called:4 v' ~* S( J& O+ W) Y) x5 x
从供应商采购的物品的品质或成本叫什么
4 P& C/ [0 H; Z' JA:As-purchased cost 购买的费用2 y% w5 `5 R, g5 J* i. u' \+ e
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 x9 Y) ]) @$ M- e# k/ t
在新货到来之前用于日常所求的必要库存量叫什么4 Y$ B' ]! U% m) U
A:Parstock 基本日常最低库存5 S) L$ x) A! {4 K
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% v- D: T- ]; p% X1 {+ Q
下面那个缩写是用来表明正常库存流程？
) {7 a. f, Z4 }$ U x% x9 hA:FIFO=FIRST IN FIRST OUT 先进先出3 d9 X: O) Y$ ^! F5 @. Z0 _
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42.Which of the following knives is used to turn vegetables?
c0 ~ G& m( t$ x; w |下面的那把刀是用来打开蔬菜吗？
; _0 v: |# w& O, o& B& i' kA:Bird's beak knife 鸟嘴刀
/ ~7 j1 S8 B% T: @1 X6 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?: \+ Y/ k7 e, v& O' x" Q
即时读温度计最好用于那方面？7 |0 v1 r/ o1 l6 A$ y/ a
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 t% S9 q3 j7 K" l8 p% w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- E7 u4 q* N1 g, s
下列哪些金属材料受热均匀，通常用在铁板而且非常重" ~. ]2 z" }( ]9 e& m; y
A:Cast iron 铸铁- o: X" ?5 m2 i0 F
: U+ R+ S4 d6 G' J! b" ^9 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 X) s) k" g3 a- O6 A* y哪件装备下面有一个可移动的碗和一个S形叶片？! e+ c5 a- Q8 S6 o8 U4 H' z. {
A:Food processor 食品加工机: [8 E& e \' t4 Z: y e0 t
http://www.google.com.hk/search? ... iw=1263&bih=5728 O" m R4 R. w
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46.Which of the following is not a rule for knife safety?! U- n; `* k2 }3 E2 d
下列哪项不是用刀的安全规则？) ^: ~- ~. L& S5 L4 C: H% }/ W0 l5 F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ |/ d6 u' s; _( O- B* D1 V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ I% ?) P1 F% S1 B, n7 ~把圆柱形蔬菜或者水果切成圆片状（光盘状）是？! a5 ]! w0 w' ^5 @/ N8 S! n1 Y
A:RondellES
2 y' s" Z6 {+ O' B3 \- U* yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?3 _; c' r: H3 X7 c) [: U
下列哪项是切成小方块用于汤的装饰？* U: ]9 w3 l3 k, S3 n# t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, S! w: w. b$ X- |+ ]: t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 d" s0 C3 V4 v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！！——
; W( @& h2 ~* d1 P. C7 nA:Gaufrette
' l, t- W: c) a0 i$ _2 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# d: M4 ]0 C4 ^1 j) A! I( rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 Z n8 r& ~, Q0 E
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?
) p. C: e* m' T, x/ l) g0 U: t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）
: e0 t7 ^- _: i2 G9 x6 eA:Cilantro 胡荽叶 香菜
% w0 _% c) _+ W+ ~6 Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 R+ L% h, ]& k8 y: o2 ] 多香果, 多香果香料是什么
6 c; i5 k) T) D h/ `$ x( u5 khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' m* |$ @+ o) e1 F0 uA:A dried berry 干浆果
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& z6 n* j# l. J61.Which of the following are used to make a sachet d'épices?. F) [) u. `7 l2 |
下列哪些是用来做香包德épices？
# c. m) R5 z' mhttp://www.sachetcatering.com/
$ n& |6 l4 L) N) l7 \A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香1 n) O( i3 H. I$ @
0 E$ {+ E! a' n1 V9 t62.Which of the following condiments are not soy based?0 L, l! `4 e- d# n5 t9 ?7 s$ q2 g
下列哪项不是酱油调味品的？
) @. i0 M: ]: G& f" V: X! EA:Wasabi 日本辣根; F# [8 f1 c- l# S9 Z: W- o
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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:
- A2 j! _0 v5 Y, b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：
q; ~; e% w( k5 q4 M! j+ A8 B! YA:Pasteurization 巴氏杀菌- z6 A- l' v! _, i! V
: |0 E9 ~* f# R* d l64.Which of the following steps is not the correct procedure for whipping egg whites?
( l1 E7 ]! z: O+ `! _下列哪个步骤是不是正确的蛋清搅打程序？
4 d7 k6 R4 i8 y {7 wA:Allow to rest before use. 允许休息后方可使用。; q$ x, F. v3 \4 x9 \! C. |
0 I9 a1 \/ l( p) a65.The weight of a large egg is between:一个大鸡蛋重量介于：- x* p, k( I5 J. f
A:56g and 63g 56克和63克1 B" ]# y8 B- K
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66.Evaporated milk is a concentrated milk that is produced by removing
9 p0 F$ M: `# b4 R炼乳是一种浓缩牛奶 是去除什么做的: \/ `; s' R8 {8 y7 c# B* r2 v
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:/ j0 }* g) b5 k% R
一种烹饪方法，通过转移液体或气体是：
) V5 u$ Y6 E. M) w6 @+ |8 X/ BA:Convection 对流! o2 @! X# t2 K% N/ y% F: R
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68.The cooking of starches is known as 烹调的淀粉被称为
3 j4 c$ u7 c3 }) _/ x" \A:Gelatinization 糊化
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6 y0 C- p; ^* w) w5 { D) b9 U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？# _5 }$ W4 }* a2 t: ~' s" d
A:Braising 烤
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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：
* f3 b! t9 K6 PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 G [. u2 g/ ?, @1 x( E7 `0 t! b71.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
( c3 h2 _7 q) t% |, }% IA:Fumet 原汁/ C6 Z& [+ _9 w6 m' Y
3 S% g3 b, f6 |0 M. O72.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4 Z2 S: h- z9 E
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜 D8 n: m6 O0 H" {7 \+ B+ W Q
( q E) I0 _" {9 @! u* K2 D- \" m73.Which of the following is a principle not used in stock making?& y, v$ x: F9 L0 w) Z+ Y
下列哪一项不是用于制造高汤（低汤）的原则？3 I; x& ^5 }2 x% g$ X
A:Start the stock in hot water.开始在热水中操作' P! A/ S6 z$ g$ E) C
0 A# J S, P2 l( v/ o74.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1 ~# i8 t- _: n+ U" |- x
A:Remouillage 法语熬汤4 T5 c% t5 i6 t* x
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发表于 2011-4-13 21:22
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