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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:
6 [/ h8 m/ w) g5 u+ Q; L哪位厨师最早带来高水准浮夸的美食; ]$ B# i }4 `
AAntonin Carême 人名 安东尼·卡罗美
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# h. j4 j8 Q9 }0 c- m6 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ S% b* o# R% T3 ^5 d+ `$ @9 ^
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 G3 \) t: `& f W zA:Cast-iron stoves 壁炉) y: h, V3 m4 \( J
http://www.usstove.com/products.php?id=6
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* K, J; j0 c G/ z' g$ `28.The French term used to describe the roundsman, or swing cook, is:6 X8 k# R- B* G8 P
法国术语，用来描述roundsman，或摇摆厨师是：% y6 s) _5 q) R* c8 x
A:Tournant 图尔南3 ?" S" o9 a4 w3 t# h' {& O+ s
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29.Another term for the wine steward is:' u+ D8 `9 n' e- f
葡萄酒侍酒师的另一个术语是:
! y1 w4 Z* }$ @, ?# IA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:( E. j+ |3 T8 D6 ]% }5 u
霉菌，酵母菌和真菌是一个神马例子
. A4 d F/ y3 O5 C% H: oA:Biological hazard 生物危害
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1 V7 Q5 A4 n* ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) H9 p4 L- |1 |根据加拿大食品检验局，食品的危险温度区在多少之间：
4 ^* _2 A6 S- \A:40° and 140°F (4–60°C) 4-60度
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3 g. e9 \7 ^( E. `) J# | M! G9 C; M32.All bacteria need the following for survival:- R8 t o- q# `3 C# ]7 U; t6 e
所有细菌生存需要以下哪些内容：" P& j( R( c& u
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?. C0 r& o$ y0 z7 F0 C
以下哪项正确表示了HACCP体系的关键控制点？
2 n1 X+ Q" O J- p. ^, yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" X4 j7 _" y, [) m% D& P; {. H食谱，接收，储存，准备，烹饪，保温，冷却，再加热+ G+ _" c1 R# [# A
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34.Which of the following is not an example of a carbohydrate?
' ]4 n- @/ y+ C# ^1 p) E下列哪一个不是碳水化合物的例子？% \& _. p4 H' a q: i ~* v, Z8 G* M
A:Essential nutrients 必需的营养物质& e1 Q6 l1 i- x5 G- z
. h/ o1 j8 Z0 @/ @8 Y$ Q) f: v8 y35.The process by which a liquid fat is made solid is called:
$ \6 I$ J( }; v6 q: P' ^9 `& D8 e液体脂肪做成固体这个过程叫什么( }) G% Y7 n( ]- }. N$ N7 y: o
A:Hydrogenation 氢化$ R$ T5 |, j0 H0 d0 |
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36.Which of the following is not an example of a fat substitute?
8 Q8 {+ a% W: P, n/ K下列哪项不是脂肪替代品的一个例子* }* z& A) I! `' s
A:Acesulfame K 安赛蜜K表8 T& w3 I7 [0 o, B5 P& s5 a
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37.Health Canada requires that a product labelled "fat free" contain:
$ z4 G8 g# E n加拿大卫生部要求的产品标有“不含脂肪“包括：
: ]7 D/ ?5 M% MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 V6 l) o2 |7 G ^1 M
2 Z- U" |; h# g38.Which of the following is not a problem associated with converting recipes?
. D6 ]( M% |: w3 e6 I( S下列哪项是不相关联的转换配方问题？+ z/ |2 w. d( W3 q6 I7 m- ]" \
A:Unit cost 单位成本
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# S: I% D- w$ c( q1 y( i" m39.The condition or cost of an item as it is purchased from the supplier is called:
% x( d7 d7 f) w9 ^* q, B从供应商采购的物品的品质或成本叫什么
+ Q- {. M. g7 S1 P( d' U, [A: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:
7 b" R; q% a" l0 Q在新货到来之前用于日常所求的必要库存量叫什么
1 R- w0 C8 F1 ? s9 ZA:Parstock 基本日常最低库存
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( |% p. |; P6 p, I& K* U& o41.Which of the following abbreviations is used to describe the proper rotation of stock?/ y4 {" b8 o) v( T a
下面那个缩写是用来表明正常库存流程？" H5 N2 r' F; s( _
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?. M# U7 Y8 x" P* x: C
下面的那把刀是用来打开蔬菜吗？3 } w' p: z7 D, ?0 S1 h
A:Bird's beak knife 鸟嘴刀% ~2 n6 Q. o& ]. c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 F& i% Z3 c5 ^, X3 |
; B* F$ q8 R/ r43.What is an instant-read thermometer best used for?
5 d5 V, x) m$ y( w即时读温度计最好用于那方面？; {* Q( [: ]4 m' N% e6 f% ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) @5 V9 R* \4 m( B: P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 M) Y7 [0 b* k! P6 I下列哪些金属材料受热均匀，通常用在铁板而且非常重; W ?+ k" _" Y/ h' N& a' S
A: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?" S' g0 g5 b3 }
哪件装备下面有一个可移动的碗和一个S形叶片？7 u6 K% R5 Q- l/ k' J3 s- j# U
A:Food processor 食品加工机
3 y. V- T# x) ^: Y s; u9 r/ Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 |1 I9 L+ H2 c& s) P6 ]) I46.Which of the following is not a rule for knife safety?* Z1 `# T0 T) T/ @$ D' v7 k
下列哪项不是用刀的安全规则？7 J' _, ^2 a- j+ H
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:: D' A: x% @. A3 y! F. N M6 F, L
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
' U m g' j$ MA:RondellES
" P2 e( B5 m; q( t) l7 N' U8 f8 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 _# e. Y1 \6 ^$ a( S8 ^2 |48.Which of the following is a diced cut used to garnish soups?9 L6 |% a5 q J
下列哪项是切成小方块用于汤的装饰？
0 H( \9 Y/ m e) f) i+ NA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ C: W1 x* ?7 ?' y) ^* I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
a/ b6 }0 M* a( q% ~% r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！！——- j4 Q& O8 X5 X0 a
A:Gaufrette 6 K* G, E. |: g: d2 L4 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 {' C- T0 {$ |3 _, s/ O* _8 W4 p- u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' C- U0 ?& I9 T+ V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! l5 ]2 p& h3 c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. O+ W7 W6 P8 f0 Z% r( p1 O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）. d5 f5 V: {' D6 ^, O
A:Cilantro 胡荽叶 香菜
7 r% K# U, E. g6 p2 F5 L2 Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' T1 j |- r8 g0 l
3 P3 `4 r y$ Z) H( [9 n60.Allspice is made from:
) ^8 Y* Z0 {: s6 o# T2 k/ \# q 多香果, 多香果香料是什么
% V' }5 W2 G6 b; n( c% f, t5 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# H& T$ }& \6 @' }6 wA:A dried berry 干浆果# a s9 h' t; G+ p% S5 p! [
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61.Which of the following are used to make a sachet d'épices?
" ?1 B' `/ v+ x' z下列哪些是用来做香包德épices？
V; e. I5 x) X, C2 ~http://www.sachetcatering.com// B0 c- j# ?; E$ M( [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香' n2 Q. j v% m ]
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62.Which of the following condiments are not soy based?
* ?* |1 u1 G/ P5 P3 [下列哪项不是酱油调味品的？& Y9 L) G+ Y# X. s0 w# S. v
A:Wasabi 日本辣根 N3 B3 ] b1 _( t( O9 p
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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:
2 P8 q0 c& `. I3 s0 U9 \ G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：! o" A8 P, M. b( \/ z \
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 H# d+ M7 d- _" u8 i" t6 w( M' `
下列哪个步骤是不是正确的蛋清搅打程序？$ K$ R' Z; s& ?0 ?8 X5 x. a
A:Allow to rest before use. 允许休息后方可使用。" B5 h* J8 u) e) ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 Z% o9 [+ ]- UA:56g and 63g 56克和63克2 Z3 o+ N8 c6 G& B9 @) C6 b
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66.Evaporated milk is a concentrated milk that is produced by removing# A6 x5 T8 I- O: |" ?9 ~
炼乳是一种浓缩牛奶 是去除什么做的/ J3 z0 h g, Y0 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:
/ q( F9 ]& l- ^8 R/ n1 a: E一种烹饪方法，通过转移液体或气体是：
! D. [( [1 b% t$ q0 I7 ^A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为; t8 l8 q: }6 G9 b, O$ x! w' N
A:Gelatinization 糊化
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1 h5 F) i$ \4 R6 L; A ]- z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
$ _$ l. f' p* s% ], G" h6 S3 pA:Braising 烤( L4 o$ L6 q, H1 g; n& O
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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：5 \2 S. y, O" I; s) v' i( h) A+ `% w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
: H; ^0 F9 ^4 K% t) TA: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, Z+ K% Q; O T
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜$ i% \* Y0 X" B P$ Q8 q
' U5 R/ i) _9 @+ [" ~+ P+ Y73.Which of the following is a principle not used in stock making?% b7 ]+ X; Y' {
下列哪一项不是用于制造高汤（低汤）的原则？8 Y w' Z& M; c& u* T$ x: p
A:Start the stock in hot water.开始在热水中操作5 i. i# B. j- l# _* q# V0 Z
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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& J$ m# Y$ Z8 w% f8 L$ |
A:Remouillage 法语熬汤% W9 A" U5 a! w( f: ~ e" O
http://www.haibao.cn/blog/post/176242.htm |
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