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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: _0 s( w( V4 T3 Z) X3 n
哪位厨师最早带来高水准浮夸的美食, X! F. V( u K( O
AAntonin Carême 人名 安东尼·卡罗美8 B6 P+ M) i/ H4 D0 @
* |; t# K1 a- q" }; r3 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 ~$ A* Y% |% k3 F$ F* 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 。
* f- N0 W8 Q; o' WA:Cast-iron stoves 壁炉
3 h7 Q g# y2 v) f, zhttp://www.usstove.com/products.php?id=6+ a/ n' b0 `6 I+ s5 h
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28.The French term used to describe the roundsman, or swing cook, is:
r6 J7 @: a0 x- ?7 A+ O法国术语，用来描述roundsman，或摇摆厨师是：+ `. h8 i. C" z1 h1 Y
A:Tournant 图尔南
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" T7 k# j/ r1 q; N- w: |29.Another term for the wine steward is:4 L* x5 v# ~4 ?. o- s4 \- L
葡萄酒侍酒师的另一个术语是:% Z( d2 }/ l( C4 e
A: Sommelier 侍酒师5 j+ H( s" n6 ~
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30.Molds, yeasts and fungi are examples of a:
) t: F5 m! v; A* {- x霉菌，酵母菌和真菌是一个神马例子, d2 B$ e( S- [7 }1 _/ |0 m! t: B
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& e) J! X" D& Q* [4 k! s
根据加拿大食品检验局，食品的危险温度区在多少之间：
Y8 H. l8 X8 ], aA:40° and 140°F (4–60°C) 4-60度
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& E& h, X3 B0 b' G32.All bacteria need the following for survival:
3 `8 `1 e% h+ ~1 {9 D7 [所有细菌生存需要以下哪些内容：7 S' K1 i" Q0 ]2 @/ O4 g# W
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 d: L( E! O: E, V4 O
3 w4 R7 Q, J7 w6 E0 G33.Which of the following correctly represent critical control points in a HACCP system?
' @# e2 i" h% @# [以下哪项正确表示了HACCP体系的关键控制点？
; Q( Z+ J# n- ^$ A4 z0 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! b F9 |. b2 e1 C6 _7 T/ @食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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2 S }8 n, Q# B: S4 f7 N# q1 Q# o' \# @7 T34.Which of the following is not an example of a carbohydrate?4 o) E, i+ r. H7 s9 b5 F- c
下列哪一个不是碳水化合物的例子？" \ R, \% w% W
A:Essential nutrients 必需的营养物质
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2 ]* E) p5 ~3 Q4 N9 T35.The process by which a liquid fat is made solid is called:
5 l9 q0 U8 O# m% |' t: S' i/ Y) c液体脂肪做成固体这个过程叫什么, b1 {% u( |) ?1 \( A5 F- s1 C
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 i* P4 J% j, A: J: O
下列哪项不是脂肪替代品的一个例子; W: @7 Q, u( q' l4 n
A:Acesulfame K 安赛蜜K表
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/ l- W4 u$ p% y8 H5 n8 _! `" s37.Health Canada requires that a product labelled "fat free" contain:
- ^2 E' O9 {3 S, Y加拿大卫生部要求的产品标有“不含脂肪“包括：* u" L2 i5 F! s3 S
A: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?3 C5 D$ P/ [6 P% {, w0 v
下列哪项是不相关联的转换配方问题？* c# k# I" Y9 p
A: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:' \& U" c! u/ s* L0 t: H4 D
从供应商采购的物品的品质或成本叫什么( y, C) Z/ v6 b, }, G/ a
A:As-purchased cost 购买的费用+ V) T! a/ g" q; L( N; J" a
: s( g1 s* L* Z- _* b* g, ~40.The amount of stock necessary to cover operating needs between deliveries is known as:
! |& g& O9 X) }! y/ g在新货到来之前用于日常所求的必要库存量叫什么, ?9 y. N- ?2 O0 x2 e5 V
A:Parstock 基本日常最低库存
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) H* c' R0 X& Y3 z6 @8 B' P41.Which of the following abbreviations is used to describe the proper rotation of stock?, p3 ^+ V4 |- s& N
下面那个缩写是用来表明正常库存流程？
" d3 S2 A7 Q G" l, IA:FIFO=FIRST IN FIRST OUT 先进先出: F; @2 R+ r/ n1 ^/ X4 d) o
- q+ j: B2 `9 w42.Which of the following knives is used to turn vegetables?$ V0 g% g7 G+ C6 o: [; G8 {2 u
下面的那把刀是用来打开蔬菜吗？
4 O* s' m6 A. b4 M1 ]( Z% R0 dA:Bird's beak knife 鸟嘴刀
6 t% s* q8 P( @; Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 a e9 J. [; }& ?- d
. I2 U. `8 P0 s8 ]" o( P% X43.What is an instant-read thermometer best used for?2 o- Z" ]$ t0 Z; J; I
即时读温度计最好用于那方面？5 w% v8 X5 C+ M S! F' E; I$ k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ L* x- l' D4 j# S/ l: l1 s' l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- b* U; F9 f/ g4 a" b- i下列哪些金属材料受热均匀，通常用在铁板而且非常重5 A. R2 z/ {3 M, S4 m) c4 D% Y
A:Cast iron 铸铁
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0 e" m4 A4 K( J$ |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 ^" U7 z9 M0 y5 x哪件装备下面有一个可移动的碗和一个S形叶片？
% S6 B; ^$ W: w$ M* E( ^, F( [A:Food processor 食品加工机4 u- o* y! N" M. o) Q' e. _
http://www.google.com.hk/search? ... iw=1263&bih=572 i! I" C0 ~) ^# P# g
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46.Which of the following is not a rule for knife safety?
6 K1 s' y5 t4 U. e4 W- ?下列哪项不是用刀的安全规则？
' H4 ~. I2 s6 ]0 h# tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 w" k2 i# a8 a
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- {8 ^0 q$ V& r7 I6 U: P" i7 C3 V5 c把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
, Y. m7 T4 s% x3 B# v" P3 x3 sA:RondellES
8 F! H7 l! n/ e# f# n* phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 n4 T9 X9 P9 W48.Which of the following is a diced cut used to garnish soups?. E; R* x: U8 B) N% k# z7 ]
下列哪项是切成小方块用于汤的装饰？
3 d: t% }9 S9 m; Z; z% V; eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- Q3 b+ `4 E) Q& Z" O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, ?- D( y. X+ |5 s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！！——
9 A; i! ]; A+ q- a! [9 B3 i( [9 cA:Gaufrette
7 f/ b6 B& j# L8 e0 l8 K3 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ K# T' x0 i+ U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 X* z; a4 b, T" ` M& B9 R/ ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 a3 v' P+ a" o1 [7 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）
7 F0 p# l O. A! @# V PA:Cilantro 胡荽叶 香菜% j. t. c [8 f" I4 H! _ ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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) p% Z: m: C' h! c7 e60.Allspice is made from:
6 }' Q) r2 H3 k2 z, @ 多香果, 多香果香料是什么; b. }, {% `, v9 b3 G2 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( t& {) g4 {6 M' M3 e' ~! @
A:A dried berry 干浆果% a8 u! v7 p1 T: Y$ f2 ?2 e% [7 |
: \/ c5 J. i3 g9 K$ m61.Which of the following are used to make a sachet d'épices?% a6 w; O' ~" w1 ^, x0 L" t9 {
下列哪些是用来做香包德épices？
( e ?% q9 D! |- X, m. Hhttp://www.sachetcatering.com/" m. ?! _$ ]9 }4 V2 o; b8 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香3 l) M9 C1 \) ]- E/ o3 [+ \; H
/ ]4 j2 z6 s+ {" O8 [: x h! A, J62.Which of the following condiments are not soy based?
/ G1 t6 Z9 l. k( L& ]: g下列哪项不是酱油调味品的？
) F+ {- ^0 Z+ D# v p# I, f5 xA:Wasabi 日本辣根! j/ V P& S8 Y! K% v0 ^
9 A9 q; E6 X5 B8 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 F3 A0 z$ D, f+ B" o7 P8 `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：1 |0 `. x$ X4 S
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?0 F* e; U& A" s8 a( _
下列哪个步骤是不是正确的蛋清搅打程序？
0 p. m: b. A- m4 L' ~+ A! D7 ?8 eA:Allow to rest before use. 允许休息后方可使用。2 P: q: T1 J Y, L
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65.The weight of a large egg is between:一个大鸡蛋重量介于：4 E$ G$ u& o% R ]
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 D$ o* b8 ^2 u* T炼乳是一种浓缩牛奶 是去除什么做的
$ E5 j1 z6 c' V1 m4 G& A0 bA:60% of the water 60％的水& R3 G4 [) q( `' L4 |7 P2 |, b
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67.A method of cooking that transfers heat through a liquid or gas is:
1 H% Z" [/ Y/ l! Y+ y一种烹饪方法，通过转移液体或气体是：
9 e r3 D( c+ r' G+ RA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
3 w! ~" V: {0 b: u9 NA:Gelatinization 糊化
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) @# v1 J) O6 {$ \4 n+ a7 M( T6 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？& W1 |- }# A) S; O+ M( ?
A:Braising 烤
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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：
. k8 l( i0 ~3 A! i# [' O8 vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 m* L) u( j' K6 O: K; @ \3 K
6 f' P9 U Z( c( c) T* t p71.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
: |7 t" I9 V0 d# k/ RA:Fumet 原汁: w9 L8 Z& T% j% N( ~
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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, A2 t8 v, ?* G
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?, S4 y1 ^- ~" A* x! M/ f: `
下列哪一项不是用于制造高汤（低汤）的原则？# T8 B% j7 u6 [, C) s9 K3 G2 ^$ b
A:Start the stock in hot water.开始在热水中操作
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! V* L; {( Q" u" L6 U74.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: r9 N# |( j% w- u4 B' u
A:Remouillage 法语熬汤
# ^( l3 T. y0 j0 U) q# a/ Z2 Whttp://www.haibao.cn/blog/post/176242.htm |
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