 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:
( r, }8 Q* j8 u( H0 K. w+ M6 U" i哪位厨师最早带来高水准浮夸的美食* v! ?6 ~. u# r8 A9 q% }) t
AAntonin Carême 人名 安东尼·卡罗美
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. i6 ^' b% S& Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: `' J+ i! h' z" b8 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! D) A! A" _8 K: Q9 ]* w& \0 I
A:Cast-iron stoves 壁炉" u( G- w* Q" Z8 ^! Z
http://www.usstove.com/products.php?id=6 h( q: ~0 y9 s, j7 n4 v
7 n8 {6 ^8 j7 E" `5 F28.The French term used to describe the roundsman, or swing cook, is:
1 L g& @ J, t6 W法国术语，用来描述roundsman，或摇摆厨师是：: F, N8 x& F) f$ ^! [) e
A:Tournant 图尔南3 H, D. Y; L3 y3 i' A
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29.Another term for the wine steward is:6 g4 a6 u3 _- w1 B- }) X- P' d
葡萄酒侍酒师的另一个术语是:
* |, h0 W8 o& Y- J! YA: Sommelier 侍酒师
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/ O: X' }' J: S$ n6 S# s30.Molds, yeasts and fungi are examples of a:. k/ m5 I3 K7 @4 a* G$ n8 w0 r# {
霉菌，酵母菌和真菌是一个神马例子
`* k7 k9 T, P, `2 e! a) C6 e8 ~A:Biological hazard 生物危害7 U' u, o0 c6 E: J
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; d) ?1 t2 W0 V+ G
根据加拿大食品检验局，食品的危险温度区在多少之间：
& Z4 J; N: Z" ^1 A: }$ L$ {A:40° and 140°F (4–60°C) 4-60度3 Q8 g/ \' a2 ~% j
: D9 h5 E$ i0 p( b6 z1 y32.All bacteria need the following for survival:
7 z) g- y* G, m2 P, M5 B, T) ^* M0 O所有细菌生存需要以下哪些内容：" T% |# b4 x6 R& @; N" }
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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5 H# e% X, h9 y% U6 b33.Which of the following correctly represent critical control points in a HACCP system?
" k5 U" R X* v' m5 L以下哪项正确表示了HACCP体系的关键控制点？ j4 k+ k1 c# i+ B, c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & \% K3 R- y r/ D( K- ` }
食谱，接收，储存，准备，烹饪，保温，冷却，再加热' [5 P' L/ i8 s& x0 {* P
6 D) \/ d) W* ]8 k* v( c$ A3 J34.Which of the following is not an example of a carbohydrate?
# E3 E( E" Z0 }下列哪一个不是碳水化合物的例子？' X. ?8 O& A ~" B, b
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 b+ Q* V. p* u" x' |% `0 n
液体脂肪做成固体这个过程叫什么; Y" f9 ]6 I8 m6 t. p
A:Hydrogenation 氢化2 k* z6 p+ T9 x+ j" a8 ~
! A6 B1 `6 a' _: j$ b( [5 ~36.Which of the following is not an example of a fat substitute?
% L7 {: A3 y# D, a/ F6 w5 W4 R下列哪项不是脂肪替代品的一个例子
, Z4 e; e4 q& g# A gA:Acesulfame K 安赛蜜K表7 w4 c/ p- ] f6 O
9 g* j/ h9 w+ Y0 O" H4 \5 S2 ~6 o37.Health Canada requires that a product labelled "fat free" contain:
/ Z; ?, z L I P0 h加拿大卫生部要求的产品标有“不含脂肪“包括：8 J1 \* ^" G- ]; Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) c0 W4 K p- ~: L7 I8 F" H7 F
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38.Which of the following is not a problem associated with converting recipes?
$ D4 ]. \) k. K$ \4 F下列哪项是不相关联的转换配方问题？
7 r9 b1 b' n- w( ]/ aA:Unit cost 单位成本* j4 x& i/ W* }4 l; F
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 |8 e4 B+ a: y% o) p2 n0 w从供应商采购的物品的品质或成本叫什么5 j+ H& K0 k4 h5 T9 z9 Q' A5 f3 }
A:As-purchased cost 购买的费用4 |& n2 ~6 v$ d& X( Y+ Y0 |/ M
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" P- {0 K% I% x
在新货到来之前用于日常所求的必要库存量叫什么
6 n0 J4 p( _0 u" b$ l2 OA:Parstock 基本日常最低库存' O, M3 p2 ?6 [1 k0 b J/ A
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' G- G& R- t( }: K下面那个缩写是用来表明正常库存流程？' z4 w6 S6 b- P2 U7 C( j
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?
% @9 R( I f9 s. m/ G- L( U Y5 E* g下面的那把刀是用来打开蔬菜吗？
" a. T' K5 O! Q5 ]" k/ L) AA:Bird's beak knife 鸟嘴刀
3 G" {! m2 c4 b6 S( q, khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?* P: ~- c4 X0 | q, Z
即时读温度计最好用于那方面？& N9 Q; s9 s. L7 c) k3 J
A:Checking the internal temperature of a roast 检查被考物品的内部温度) ~$ |7 F2 q F/ a* O4 C5 d
; |& @6 x" U! U# s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% }, n& U6 f" |0 O* {4 j1 B下列哪些金属材料受热均匀，通常用在铁板而且非常重
% M" C) X- A; P8 JA: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?$ F- l$ V9 f$ [1 ^/ L w! w
哪件装备下面有一个可移动的碗和一个S形叶片？
; g* t6 ]& M- p. z, [ O# m8 vA:Food processor 食品加工机
/ b: e1 M( ?. z! }$ X2 l( g5 Y3 ihttp://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?
5 Y0 V. V' h# V$ Y# R下列哪项不是用刀的安全规则？
( O$ @* R; o, k# _& m$ XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. `! ]# q3 \) k6 V r7 w7 X
2 _$ Y6 p' ^1 Q. o5 A3 {" E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# m7 o( P, q! E' r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？5 ^6 a8 @; U7 o7 k, ^' A" e
A:RondellES 5 W3 I2 G6 E7 l: d' m
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?" W: m" z* P+ d5 j& |; w0 y+ z. K
下列哪项是切成小方块用于汤的装饰？
. v" V2 d0 S# e* L ^, o5 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ R% l+ [7 e$ Y5 p0 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ Y/ t3 ~+ }- y' Y; Q
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！！——
( ?4 o- c1 }% d+ NA:Gaufrette
?+ D1 A( s: C$ fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# n+ f/ e+ l! c* L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- S# a. A; j3 \2 M6 m) c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" t% e* R% @# G) @1 ~- k$ e
% i* J, u6 ]4 k$ n4 H: _9 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ f- |" c" T; e
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）
$ q) w: ~5 G3 }" b8 X; N9 wA:Cilantro 胡荽叶 香菜$ z% j: n/ f9 i6 E; }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- W8 J" M+ G4 R+ g" M
0 T: h% [1 ~3 Y60.Allspice is made from:
" U8 }4 P7 u% S) l* Q 多香果, 多香果香料是什么
3 {, b U5 O- g7 M+ r8 s7 _9 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. S" j: j! u5 T( @% B( h$ b/ ~
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 G$ n5 g& ~7 f; y2 g2 e0 m- k
下列哪些是用来做香包德épices？
( M3 K5 [) S( y9 c0 [http://www.sachetcatering.com/
4 g8 O$ v8 A7 D3 g5 l2 Y! MA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香+ u- N& V- ?: n
. E/ Z$ F* N& k( |% f9 R9 e62.Which of the following condiments are not soy based?
) I' W/ Y! r6 P4 E F下列哪项不是酱油调味品的？' `! W- }, p7 w
A:Wasabi 日本辣根
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* Q- ~' B+ n9 V9 ?4 d3 M. u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ o$ P* {" Y- Q4 a+ C
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：4 q& h4 P7 s! s2 f/ ]5 X# G
A:Pasteurization 巴氏杀菌/ p( \! h9 O% O4 \
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64.Which of the following steps is not the correct procedure for whipping egg whites?
* p0 ]4 w& x, [" a下列哪个步骤是不是正确的蛋清搅打程序？
0 u5 y4 }) u H. fA:Allow to rest before use. 允许休息后方可使用。
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, H! u6 H* e2 ~65.The weight of a large egg is between:一个大鸡蛋重量介于：
% L6 P, z! z# MA:56g and 63g 56克和63克+ C- c H3 n7 I, U) l
L3 M2 [$ P( G _# k+ K5 p6 r66.Evaporated milk is a concentrated milk that is produced by removing: X2 q X- L) [" y/ s; q/ r/ k+ |
炼乳是一种浓缩牛奶 是去除什么做的7 ~( ]- k' n# \
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:
! U' `: Q4 n, @2 C1 F一种烹饪方法，通过转移液体或气体是：
# `5 ^2 O) D% h+ ~. |A:Convection 对流+ E$ v; O9 i# t% K$ o% y* w6 N
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68.The cooking of starches is known as 烹调的淀粉被称为% Z8 }( S8 f! |5 H! \) v
A:Gelatinization 糊化
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9 z' Z* H2 E# ^2 L5 U5 c% i; K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
( U) h8 U: b% b' L, l! w oA:Braising 烤6 I4 ?4 {+ A+ n9 V1 m8 P0 P6 V
. L$ `* e$ ?6 @: c8 J7 M! g( Y70.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：6 k$ B$ z2 S" w3 [5 b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# h6 y7 U& G' W G: G
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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* ?- X' [, q+ N M6 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) Z7 s6 d3 _- z T
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜: |- J; e( R3 M' P/ f3 C, B
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73.Which of the following is a principle not used in stock making?4 O0 N* ^/ F0 U" e; i$ \
下列哪一项不是用于制造高汤（低汤）的原则？
/ W C" b- S; @& ~& j; LA:Start the stock in hot water.开始在热水中操作
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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6 M! E5 U* Y6 Q- ?/ x5 h i/ e
A:Remouillage 法语熬汤& ?# v1 A" z2 p; o. T" Y2 P# u3 N
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