 鲜花( 33)  鸡蛋( 0)
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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:
% E' K( p* y: {( R3 L) F/ M5 `哪位厨师最早带来高水准浮夸的美食
( g5 H! y9 S& V& y8 q' vAAntonin Carême 人名 安东尼·卡罗美
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4 o, p: P' ]" K! c `( \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ s& M! I% t$ E8 _6 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 A5 D% j K a
A:Cast-iron stoves 壁炉. P e9 X4 {+ R
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
" g0 F: _1 u/ S/ Z法国术语，用来描述roundsman，或摇摆厨师是：
6 ?; j9 e5 M$ S4 d/ ^A:Tournant 图尔南
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- ] E: E5 S1 A o+ R: I9 }29.Another term for the wine steward is:" t; U- G# V5 a& x! y9 X# m
葡萄酒侍酒师的另一个术语是:
) ~; l, d; P5 p3 z; b" ?A: Sommelier 侍酒师5 e! t: K, U9 ?1 Y5 H' a
7 H5 J! F9 f& z2 T6 b30.Molds, yeasts and fungi are examples of a:) g+ Z7 o |% i$ S, A8 H$ c
霉菌，酵母菌和真菌是一个神马例子 k: {' K' f! E2 E7 _& j( B1 s. M7 D
A:Biological hazard 生物危害
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1 k5 t' X8 L2 K% ~$ A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( r c" g1 v" Z' B( o
根据加拿大食品检验局，食品的危险温度区在多少之间：# m4 q$ J5 X# Y [* O. N/ W% I
A:40° and 140°F (4–60°C) 4-60度( B& z6 N+ G! {6 L
N" p. f9 I# G/ H32.All bacteria need the following for survival:* g# `" j/ K) a: M$ Q1 @1 r* n
所有细菌生存需要以下哪些内容：5 W* w' L i, O# {5 @4 ~
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值: c, P8 I$ z: A( n o) M; C
* B) i1 K, _6 [) r33.Which of the following correctly represent critical control points in a HACCP system?
) q. Q5 p M" t, I以下哪项正确表示了HACCP体系的关键控制点？; c, _8 f/ u7 d# ~# g" O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , W1 k2 ]& m' I: t# o
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?
X2 L8 O1 O% r* c0 w# Q% j. i下列哪一个不是碳水化合物的例子？& M5 A1 S+ N+ n9 Z2 W6 _0 J6 w
A:Essential nutrients 必需的营养物质
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! Z+ y; n( h6 \0 ]" z) H# q; l35.The process by which a liquid fat is made solid is called:
( U$ P, c+ {9 y5 m$ a液体脂肪做成固体这个过程叫什么
v# G8 l7 c3 b3 a6 Z q. ZA:Hydrogenation 氢化
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2 |7 t7 c. D$ L36.Which of the following is not an example of a fat substitute?, e3 b9 ]8 f L* ]# j$ n. o J
下列哪项不是脂肪替代品的一个例子) U5 B) @" s8 B7 }
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 }: s/ N- M- q- _& @) d0 m0 a
加拿大卫生部要求的产品标有“不含脂肪“包括：
6 |; c+ H3 y2 h1 [( xA: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?8 b6 q$ ]$ e3 \! D0 B3 k1 Z H
下列哪项是不相关联的转换配方问题？
/ H4 G, r" h- fA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:, T0 H9 K1 b% R. V
从供应商采购的物品的品质或成本叫什么
: Q: [5 F, g, ^; r# Y" t+ ^+ nA: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:
+ o7 _ j: v( V& u/ q在新货到来之前用于日常所求的必要库存量叫什么
) ]8 Z+ n+ h( T7 S+ }/ OA:Parstock 基本日常最低库存
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! H: \: y$ O3 J& { {41.Which of the following abbreviations is used to describe the proper rotation of stock?( ~0 m1 G; W9 C7 Y5 K$ T) j6 x) s+ @
下面那个缩写是用来表明正常库存流程？, ^& \7 ]& Z' p3 m7 G/ c9 i
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ o9 K# K6 b, @( T) H
下面的那把刀是用来打开蔬菜吗？
6 {. _$ f# d& SA:Bird's beak knife 鸟嘴刀
$ Z$ I, |' `! O4 w3 Z3 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; W& i. S8 t" |: J4 g
/ v9 j6 Z7 k8 D0 p7 X$ c43.What is an instant-read thermometer best used for?
3 j" ]( D5 a0 s$ Q- {即时读温度计最好用于那方面？/ C* M% R) }9 E* e3 F; d2 E
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?' u: K' t3 r L% D( ^+ U* W4 P) d
下列哪些金属材料受热均匀，通常用在铁板而且非常重
3 b8 C2 a8 K. P+ w8 m/ b) iA:Cast iron 铸铁7 V) c( A) ]4 t; [) v# o1 `- w# j
% u1 ^. I& S0 s0 T5 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 A' f- D' J+ b* K; e
哪件装备下面有一个可移动的碗和一个S形叶片？
2 ~8 c8 J( R Y' v1 a. vA:Food processor 食品加工机 G4 ^1 K# B' g6 d' l0 Z0 O: K; I) J
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?& c9 v( k- j7 }. \) O3 \
下列哪项不是用刀的安全规则？3 h) i, H( p: F$ b$ z9 h! C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( T' o- L' f4 v. R* K8 [" s7 \# L
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. Q# O+ z2 n! g+ |2 K$ U
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？& K# X; C" P6 Q
A:RondellES ( Q5 |$ `0 ~1 ?( r, W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 ^. L0 g) W0 T$ L5 ~- P' `* [, Z6 m下列哪项是切成小方块用于汤的装饰？
! j1 M1 u# q; A$ kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 j8 F, [" j0 ?9 Z& @" W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! D( O/ I, {- B0 Z6 v7 B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！！——
: B( p* q7 X& h5 I2 g. ?( yA:Gaufrette 1 t6 ~' G6 E* E! n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 _, G- q; P, v8 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ }$ B$ J5 [" a; v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 w2 e7 L) j) k) j( z
5 d$ f0 L+ N$ G' ~" ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 _3 x2 w2 G1 S3 R- 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）8 v' Y9 v: @0 x: [
A:Cilantro 胡荽叶 香菜
$ a( p4 }6 x- h$ n6 `+ ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, Y6 s5 B I0 X3 \/ o N6 j$ y
多香果, 多香果香料是什么# v% k5 S" _& f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; ^9 u7 y+ g8 g0 tA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
M3 {2 g/ v1 c3 O下列哪些是用来做香包德épices？
% t0 `! j* W& l3 n8 shttp://www.sachetcatering.com/: s. o( [" c; z6 y/ O% h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香9 k1 ?2 O( x3 p! K4 E: a& }
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62.Which of the following condiments are not soy based?& c& Q3 G/ x7 O
下列哪项不是酱油调味品的？
2 L, R, y) p( ?; |! G, uA:Wasabi 日本辣根
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7 p! r J. V. x9 r5 H0 b1 t3 H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 E7 p5 W, a& N7 i; R) ~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 Y1 p" X3 H2 T3 U% H1 w# ~
A:Pasteurization 巴氏杀菌
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! G2 A8 N9 U) r& ^5 l# W3 a2 o) p1 o64.Which of the following steps is not the correct procedure for whipping egg whites?
9 N3 }( w! L) ~下列哪个步骤是不是正确的蛋清搅打程序？
- G: Y" X1 P8 I/ h- B3 pA:Allow to rest before use. 允许休息后方可使用。" | x7 |6 h9 \- J% H
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65.The weight of a large egg is between:一个大鸡蛋重量介于：2 ?2 i6 [* t9 k2 U7 D8 c8 m
A:56g and 63g 56克和63克1 c1 w: s" s+ ]( X8 ^1 X1 T
* C4 t y& Q/ d- {8 O) J66.Evaporated milk is a concentrated milk that is produced by removing
+ `3 x$ _) |" P炼乳是一种浓缩牛奶 是去除什么做的$ o" [3 x6 t ]7 N/ H2 [7 Q- l7 s
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:
8 e" I" H7 P5 M7 t0 |一种烹饪方法，通过转移液体或气体是：
+ ]* p B l& c: o& z3 w, S& {A:Convection 对流3 C+ n9 ?- ~& q8 U }0 @2 j4 k) r
( g2 G$ L) n6 G3 t68.The cooking of starches is known as 烹调的淀粉被称为
( k+ L) k; _1 O$ N8 l- m3 wA:Gelatinization 糊化, L- M) S2 Z, S) {. 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？9 b- I4 u* J% _: H' m
A:Braising 烤5 {4 b% J M+ \3 d& Q. s$ v
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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：; Y. j$ v: P- d8 D! I |+ w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. p1 I8 O% d0 ]0 ^. N* Y71.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+ y7 ?% E7 A/ V L& ^+ n
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
8 I5 \1 V! K0 X. ]0 xA:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 Q% _. g, i$ T8 |
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73.Which of the following is a principle not used in stock making?+ m7 N2 A) D% E; K' e
下列哪一项不是用于制造高汤（低汤）的原则？: C" q/ [* W% j( }# _( L
A:Start the stock in hot water.开始在热水中操作9 d3 ^8 K; ?: _* C4 I
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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
2 L1 M- Q3 s; q/ Q, {A:Remouillage 法语熬汤% f9 O7 n8 }" }; X; @! {
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发表于 2011-4-13 21:22
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