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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:
* o! G' R; B, v哪位厨师最早带来高水准浮夸的美食4 j5 E5 ?6 f3 f- ~1 v# o' |/ B
AAntonin Carême 人名 安东尼·卡罗美. Y/ K" c+ l' w) \; g# P
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' j! x/ S' l" [1 G. c3 h5 F: q( p4 D4 x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; i, _! W7 x) E- N6 TA:Cast-iron stoves 壁炉" Q% |5 u) F: x5 c9 {- {
http://www.usstove.com/products.php?id=6
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* f9 ^5 F/ I7 e H |$ `28.The French term used to describe the roundsman, or swing cook, is:9 t+ U! ]8 s" m% L+ o* p
法国术语，用来描述roundsman，或摇摆厨师是：; Q' L- E9 X, M7 |, x2 s& Z$ e
A:Tournant 图尔南( j1 a; a3 p4 G7 u- e9 ^4 c2 V
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29.Another term for the wine steward is:
& {9 b! n) g3 U3 Q$ e& |, ]7 ~( @( p/ L葡萄酒侍酒师的另一个术语是:
: J) P$ P) x) r& EA: Sommelier 侍酒师
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/ y. s* E, O' ^ G) D* F30.Molds, yeasts and fungi are examples of a:
9 Q+ x/ Z0 Z" |) B$ n$ Q) N1 x0 _霉菌，酵母菌和真菌是一个神马例子( U: `4 r8 N- q( v! _& }
A:Biological hazard 生物危害0 u4 Q" Q' ]/ k2 G Q1 I
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 {# ?1 V" p9 s& ~3 x/ D! M
根据加拿大食品检验局，食品的危险温度区在多少之间：, p- ?$ a* L) k
A:40° and 140°F (4–60°C) 4-60度6 _+ O1 C" ]& b
+ [/ |) @: E* H. x1 M! E3 K' D: x32.All bacteria need the following for survival:; O; W1 d. f! ?. [
所有细菌生存需要以下哪些内容：6 T( Y1 l1 y2 o, x: r
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值- M5 N8 O4 @- ^5 u; d5 p1 o
0 t( q+ g) K) D) S" C7 Z& p33.Which of the following correctly represent critical control points in a HACCP system?
* z# M* Z( v# k9 `! C$ O以下哪项正确表示了HACCP体系的关键控制点？" r& q# _" E' a$ l& B0 e, U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; j6 {7 d0 ]8 ~' k) U食谱，接收，储存，准备，烹饪，保温，冷却，再加热* ?( ^) }# `( X; _/ u
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34.Which of the following is not an example of a carbohydrate?
9 I# y |& ]% U: c+ g% x下列哪一个不是碳水化合物的例子？ Q6 Q) V4 R( n- h+ }9 M
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:
' ^/ I+ x* U0 Y液体脂肪做成固体这个过程叫什么; f* W1 b+ B6 C( F! p
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?2 z+ ]5 o, t9 _5 X: N
下列哪项不是脂肪替代品的一个例子
5 C. g7 x g U) @% hA:Acesulfame K 安赛蜜K表
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' D1 @, a9 }6 H37.Health Canada requires that a product labelled "fat free" contain:3 P8 y' J. g1 i" q% |# v
加拿大卫生部要求的产品标有“不含脂肪“包括：
. T$ v* X8 G7 N9 u; TA: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?- Z1 x3 j7 I2 c2 P& s/ W
下列哪项是不相关联的转换配方问题？! i! ?; [. B5 s& P. {+ L
A:Unit cost 单位成本 w# e( b8 j4 ?' h8 j: Z5 a
4 Z8 n g5 b+ R8 w% W39.The condition or cost of an item as it is purchased from the supplier is called:( f" S4 k& t/ @: K0 f
从供应商采购的物品的品质或成本叫什么0 e: I2 O/ u: m( w5 K
A:As-purchased cost 购买的费用
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+ t9 v/ @& D+ u2 S |40.The amount of stock necessary to cover operating needs between deliveries is known as:* q' m* D) m* ^
在新货到来之前用于日常所求的必要库存量叫什么6 D% y( t# a- Q2 t) B _0 i* @ C
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 q |; h9 |" h, Q# N下面那个缩写是用来表明正常库存流程？
$ ^* y' |8 l0 u- ?7 [9 F( [A:FIFO=FIRST IN FIRST OUT 先进先出4 ^4 D: ?. C# B& C2 {
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42.Which of the following knives is used to turn vegetables?
. A7 Z7 {, U$ ` k' g$ N8 R下面的那把刀是用来打开蔬菜吗？
: E. `" c0 X4 p$ S1 gA:Bird's beak knife 鸟嘴刀 _7 l8 a2 O3 @9 M0 w; y' \( X( t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird O r3 P. [( I' X; p
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43.What is an instant-read thermometer best used for?
% a; t* O3 G5 U3 y即时读温度计最好用于那方面？
# }8 S5 A# I7 _& e0 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
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' J9 H8 X; ]- a+ L; y" o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! {5 c& q1 B7 C; p9 l: w
下列哪些金属材料受热均匀，通常用在铁板而且非常重
# A* w! {- K7 o; n6 g9 AA: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?
; X/ l! J& O: s8 z/ Z% R7 y哪件装备下面有一个可移动的碗和一个S形叶片？
# i# R: k) `: t7 t: t8 g2 DA:Food processor 食品加工机
% m1 `; F5 e a2 R: l `; c& ahttp://www.google.com.hk/search? ... iw=1263&bih=572/ {0 T6 D0 F3 R5 b. t' @' _
; I0 D( l9 q) v+ K46.Which of the following is not a rule for knife safety?
z- p/ A, Z" g: e下列哪项不是用刀的安全规则？
2 A' b9 L% S% D& P2 H+ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 c3 W% f4 p: v- b O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 B* c g d1 W0 \8 [把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) `2 a7 V* c, R* PA:RondellES
9 Q8 V. C4 x& D* c+ Z5 L6 chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! N2 A' B1 T( |, h- Q% @- H48.Which of the following is a diced cut used to garnish soups?6 d% Y9 r q: ~- Q d4 w5 q
下列哪项是切成小方块用于汤的装饰？& d2 d, m- ^& e7 s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ ?; @+ j/ }7 z) D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 I; d9 q8 S/ @" U9 ~+ E8 `% U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！！——
2 J' ~: F5 L, Z6 SA:Gaufrette ' T2 y, |( l6 N1 ^ X ]! v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 P" ?/ R7 O; @, ]% n1 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# ~, f+ j. T0 { z2 t7 ^* RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, V! f& ^) \1 j6 {) x ^1 i
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 q, m, m; T0 [/ 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）
: Z% x3 e: B3 v4 R' MA:Cilantro 胡荽叶 香菜
8 F! X( u, j3 Y8 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 V: j9 F. U. c- \4 ^# c2 @" ]
$ h* W+ W; h0 q) G, `4 r60.Allspice is made from:
0 L) |' w, ]# n* g6 j 多香果, 多香果香料是什么+ P- P& C3 J$ z( ^* }4 h+ o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: ^( e0 O3 E+ ~( u
A:A dried berry 干浆果' D( D% u4 w- c8 W
6 o5 I& n& a4 o2 V' ]3 p+ v61.Which of the following are used to make a sachet d'épices?! ^6 A$ j0 f( N, h5 }- j# [
下列哪些是用来做香包德épices？
3 {7 F. e I5 `2 X* i4 V/ K6 ghttp://www.sachetcatering.com/
) s, a- {- ], R( Y8 v) T; nA: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?
' X! ^; m" J- I6 M M下列哪项不是酱油调味品的？
9 P! b2 C, o* y& pA:Wasabi 日本辣根
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& `' t" [6 c4 l2 R/ N S* l; J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 N( ^/ }- t/ C- Q( f, P7 I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：
$ K7 r1 z$ |7 KA:Pasteurization 巴氏杀菌
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" |! F! Z- j8 T$ r. }" q( E% R' T64.Which of the following steps is not the correct procedure for whipping egg whites?
0 i' a2 b& h7 Y. Y/ M4 E: F下列哪个步骤是不是正确的蛋清搅打程序？& @3 ^! v8 m a: o
A:Allow to rest before use. 允许休息后方可使用。
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, b; i0 }9 J. Z' n8 X0 R- L9 ?! O65.The weight of a large egg is between:一个大鸡蛋重量介于：8 G/ a# |% ]' p; d! c7 ?+ ?
A:56g and 63g 56克和63克
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& `& L+ n& x% } a66.Evaporated milk is a concentrated milk that is produced by removing
* L/ M) `6 A* d4 e0 b7 c炼乳是一种浓缩牛奶 是去除什么做的
' ?1 u' E$ f5 @& vA:60% of the water 60％的水: Q E+ c" C6 Q) M8 J; B; n7 J
* }5 W0 P4 F0 F* V+ F' B' |/ K, e67.A method of cooking that transfers heat through a liquid or gas is:
( l/ {( `7 @. A一种烹饪方法，通过转移液体或气体是：) M" A7 A$ a; n% M& I) T8 F2 |
A:Convection 对流, ?1 e" y; I. H1 x* p% g3 B) c2 O* @4 O
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68.The cooking of starches is known as 烹调的淀粉被称为0 j R( B& w8 U( a3 g" g
A:Gelatinization 糊化
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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？
' `. A8 y" q5 z* x# x4 UA:Braising 烤1 O- i# I1 @4 ~3 Y4 _& Y
, \( g: h" H9 Y/ t2 ~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：( z: q0 r- [+ }+ M0 S7 _
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2 X1 Q4 c% R* H) l$ [0 S6 c
A:Fumet 原汁$ G) o; g) j4 J
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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 x0 l1 M% n2 c
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?8 ]. H# F1 h8 ?. s3 a- n h
下列哪一项不是用于制造高汤（低汤）的原则？0 d4 ]; S* n2 c! j9 R6 }
A:Start the stock in hot water.开始在热水中操作) ?0 j" `8 p/ ?/ C4 P1 h. _
" s2 R& H( ]1 p* K* ^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
4 f1 ?- x( m0 v6 A( ` r1 L3 u( |A:Remouillage 法语熬汤! r) z0 o, Y }+ M( {
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发表于 2011-4-13 21:22
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