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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:, M6 b$ R8 T- N$ ^! X4 ?& \
哪位厨师最早带来高水准浮夸的美食: F$ I! K+ N( v$ Y7 w. J
AAntonin Carême 人名 安东尼·卡罗美, }: U! _. l# k v8 y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' s5 U# c* p! b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 |+ @. E/ W% z1 O% Y$ Q: }5 gA:Cast-iron stoves 壁炉0 x% F. C7 D* J! z$ |
http://www.usstove.com/products.php?id=66 d5 d2 ^0 e9 h; x5 m
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28.The French term used to describe the roundsman, or swing cook, is:3 Y* s+ G( [7 ~0 |+ J- }; O: ]
法国术语，用来描述roundsman，或摇摆厨师是：* }4 H' Q, D# U! u# Q9 b" @# Z$ }
A:Tournant 图尔南
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29.Another term for the wine steward is:
2 x+ N) h# ?; N$ _: z( u/ m* T4 S葡萄酒侍酒师的另一个术语是:$ g; z4 g6 @" D' A
A: Sommelier 侍酒师
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6 c5 \: x4 x, g4 p. h! e% `0 ^- k30.Molds, yeasts and fungi are examples of a:" a0 m" Z9 X8 j; L# V! b/ B- T
霉菌，酵母菌和真菌是一个神马例子7 c5 p3 C O9 N, B3 O- K
A:Biological hazard 生物危害& }; j! B C. [
- ^5 N/ F( p7 ~3 F2 a& `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* T7 B7 }7 N8 T8 G3 ^& x
根据加拿大食品检验局，食品的危险温度区在多少之间：$ t/ }, `5 X# ^( }, e, G8 R
A:40° and 140°F (4–60°C) 4-60度
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) `- q) E7 Z+ y32.All bacteria need the following for survival:
- T( R8 q) [9 ]) U g所有细菌生存需要以下哪些内容： E" r4 Z9 i6 d8 g7 |
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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# g! g5 Q) e8 Z! T0 [; Q33.Which of the following correctly represent critical control points in a HACCP system?4 f1 r, P( N7 M
以下哪项正确表示了HACCP体系的关键控制点？6 B) V+ Y. p7 m1 d& ]& N6 D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + L/ I/ ?& i6 I) p
食谱，接收，储存，准备，烹饪，保温，冷却，再加热, G8 o0 m, ?& P2 v; S; Y
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34.Which of the following is not an example of a carbohydrate?
8 K5 D1 e* z0 ?8 c" n b. M下列哪一个不是碳水化合物的例子？) h' M% Q @1 j2 J6 l e& T0 z
A:Essential nutrients 必需的营养物质; g3 w9 D! A( J/ V
& ~& e" X' U( S* a& G9 C! V35.The process by which a liquid fat is made solid is called:
: ^9 K8 y) s; j; }; s$ g$ M) i' Q液体脂肪做成固体这个过程叫什么
+ g( P9 i3 z$ F: k1 V; R1 @) F+ [5 aA:Hydrogenation 氢化
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+ @9 s+ N1 Y* h36.Which of the following is not an example of a fat substitute?6 @9 N" o5 _4 b+ ~# ?1 x N
下列哪项不是脂肪替代品的一个例子, {0 }, _3 T& G5 }5 X7 R
A:Acesulfame K 安赛蜜K表
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o2 [) y8 T, g. \# U m37.Health Canada requires that a product labelled "fat free" contain:7 _. q* l! k+ }
加拿大卫生部要求的产品标有“不含脂肪“包括：- U- a; G% B/ i; b" M# W) x& X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; h/ y' R5 f' u* C2 u
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38.Which of the following is not a problem associated with converting recipes?
, p# X! h( N. D% E下列哪项是不相关联的转换配方问题？7 C8 _) p: F4 m5 z
A:Unit cost 单位成本+ P# X; u# X' l) z2 S# m( m1 Y
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39.The condition or cost of an item as it is purchased from the supplier is called:' ~- \! Y0 R! q6 c6 O' U* |
从供应商采购的物品的品质或成本叫什么
& Z% q" I) X" b4 WA:As-purchased cost 购买的费用7 q# F6 _2 V- |3 W1 \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:* z' o% {3 W& g* F( Z; d
在新货到来之前用于日常所求的必要库存量叫什么
& _1 | Q i FA:Parstock 基本日常最低库存 l+ R" n2 `; T
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41.Which of the following abbreviations is used to describe the proper rotation of stock?+ F; G9 A$ d( c) p8 ?
下面那个缩写是用来表明正常库存流程？9 Z9 ?% } l) W8 m
A:FIFO=FIRST IN FIRST OUT 先进先出3 ?7 ~4 P- O. s: M1 w
- Y: N& \* z) X, h! _42.Which of the following knives is used to turn vegetables?
% i6 F% f. d7 U3 R下面的那把刀是用来打开蔬菜吗？
' ], G2 t- Y4 f" R9 z fA:Bird's beak knife 鸟嘴刀
2 T3 t5 @# A( e1 j2 v0 a) Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% H& z, u# `7 [1 [0 H
6 L8 \% }! L5 s# r1 d43.What is an instant-read thermometer best used for?2 @# h+ n. D% k3 }8 ^! c: Q5 H9 k$ n
即时读温度计最好用于那方面？
( W7 [) x, U7 iA:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 U/ _2 a+ t! L) V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 i, l; ?% t3 v$ ]; E) }' V6 ~下列哪些金属材料受热均匀，通常用在铁板而且非常重$ @! U' u% L2 U( c' O8 |7 w- ~
A:Cast iron 铸铁/ U) f0 G' M/ H5 u% `$ {+ B
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 l3 y$ n5 b6 @8 `- I* h哪件装备下面有一个可移动的碗和一个S形叶片？: i- n) |8 M) S: G9 O
A:Food processor 食品加工机, a& U8 x; H5 q5 i/ h3 g2 ~* V
http://www.google.com.hk/search? ... iw=1263&bih=572# I# M& ]7 q1 x! Y3 x6 n0 f4 {( H
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46.Which of the following is not a rule for knife safety?
$ L8 F6 Y# |' \; x; Q9 k下列哪项不是用刀的安全规则？3 x6 G/ W7 J/ s+ ^0 y: Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: [+ x/ {9 |' \& D: i4 x3 W3 Q
3 B. n! x7 O. q" o I! [" s( a) D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# A. b+ H8 w5 x* u把圆柱形蔬菜或者水果切成圆片状（光盘状）是？: q& s* @. O \7 W+ I
A:RondellES 7 Z( r; u0 q6 E& ^, L5 f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' v5 d, h7 S7 {' |; [
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48.Which of the following is a diced cut used to garnish soups?
* d* O. y$ B' n8 w/ C8 _- L' k下列哪项是切成小方块用于汤的装饰？+ Z; z8 `* x% Y$ R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, E7 ~9 t1 K3 t" o+ s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 L- Q: K9 \% e& 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！！——
! s/ [% I' Q% p# _ A* ]4 oA:Gaufrette
+ A/ S/ r# d- |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 o: B3 H2 `/ P F# \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- m0 D( g z2 l ~& U f( QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; f3 l9 ~3 H8 H
4 _! f4 |: T. Q% e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) I& @# S* Y' 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）
4 j! O' A( Q% E" x8 ]; rA:Cilantro 胡荽叶 香菜; O; X1 C% u) v7 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! J# z8 S" A; s' H60.Allspice is made from:
% k( ^; }6 c: b4 i 多香果, 多香果香料是什么
' n0 g! A% h$ m v' Z) y0 X. Z8 _. rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx ]3 Y& E+ K1 j- S9 x* T: O
A:A dried berry 干浆果( [; C6 x. e& _3 ~6 {: @
* t2 k% n& r+ ?0 G }# N3 O: ?61.Which of the following are used to make a sachet d'épices?; {8 o$ {1 t+ h7 v% i
下列哪些是用来做香包德épices？
9 n( v* Z% @' |( U+ U$ `http://www.sachetcatering.com/) s5 \' p( b7 E, T
A: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?
& T7 w- @, |9 L下列哪项不是酱油调味品的？
% G4 V, n3 f7 ?3 S6 U* xA:Wasabi 日本辣根
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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:9 p6 _$ n1 p; @8 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：5 t9 Y# M' Y/ n$ z; n, |
A:Pasteurization 巴氏杀菌
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0 z, h* U4 _+ A0 n64.Which of the following steps is not the correct procedure for whipping egg whites?
* z% i/ s$ c- ^8 O) }( V下列哪个步骤是不是正确的蛋清搅打程序？
! `: p" x# t [: \* d# L/ M2 RA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：+ U% j3 J y+ N; V3 u" \2 b
A:56g and 63g 56克和63克/ ], U# g4 D1 p
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66.Evaporated milk is a concentrated milk that is produced by removing
1 `, R+ _& z- H4 k3 z% S0 d炼乳是一种浓缩牛奶 是去除什么做的3 ]- Z/ H6 {& `( P& n
A:60% of the water 60％的水8 \0 f. v+ z2 {, v) }" G. M2 s
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67.A method of cooking that transfers heat through a liquid or gas is:0 I9 V2 B2 M6 Z; m. ]8 m1 v N! H
一种烹饪方法，通过转移液体或气体是：
/ K) h9 Y* y3 X# r, _! ~9 G3 uA:Convection 对流
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5 P! y6 v, D& y% T( O' f68.The cooking of starches is known as 烹调的淀粉被称为
' a" z% m6 j" W/ z# b5 I" G' F5 A# ]A:Gelatinization 糊化) o8 D+ N" o3 r, i! |, J
# \8 s1 d+ [- v& x& ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？- h; e1 U9 |1 [5 G( B) b
A:Braising 烤8 r. b7 t+ P( K& A2 ^4 }
% L9 b& g. ^3 A2 M. }- r' B70.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：
2 y& w" ^+ D* AA: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1 i* c/ `$ w6 ]7 X* ^" j( r2 k
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, w# H! V" f# F) |
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?
/ d3 S- {3 U) B F2 Q8 L! ~& I下列哪一项不是用于制造高汤（低汤）的原则？
# @( e5 j: U0 \1 ^# tA:Start the stock in hot water.开始在热水中操作
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$ s2 M6 P" U4 k4 l74.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
0 ^6 g) z5 U9 r: C6 [* ?A:Remouillage 法语熬汤# p2 v' P2 v) m: n: z
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发表于 2011-4-13 21:22
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