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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$ t+ T D5 T% L5 @; b哪位厨师最早带来高水准浮夸的美食- m4 [# d6 ?5 B1 ?
AAntonin Carême 人名 安东尼·卡罗美
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/ n2 O+ S" x- ^; a4 }+ N6 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' h/ |) l; T z$ z% n1 T6 v/ E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. O& F3 L, u7 u8 [0 D. ZA:Cast-iron stoves 壁炉
9 ^1 \8 g& K! X7 Hhttp://www.usstove.com/products.php?id=6- `4 y4 C) y# x. @" p4 T/ d. G
, K! G& T- q* Q; q. s28.The French term used to describe the roundsman, or swing cook, is:
c4 O7 C( w( b1 m法国术语，用来描述roundsman，或摇摆厨师是：; A) V; S- Q( s
A:Tournant 图尔南% Y- E0 X9 J' t3 d" e
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29.Another term for the wine steward is:
" V, E# N! v6 t1 O7 e葡萄酒侍酒师的另一个术语是:
3 S- P+ [! t& N& AA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
5 A' R) i3 @7 i! F2 f& v1 \霉菌，酵母菌和真菌是一个神马例子
* k7 y8 w6 _; M' l G+ N+ tA:Biological hazard 生物危害
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( ^7 n& m, S$ ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) L% |. H$ ]# t* G2 b8 ^
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 f' ]. o( o2 t' W4 VA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
5 D8 s |% o$ C4 U所有细菌生存需要以下哪些内容：! h' g$ ~& @8 f, K9 m
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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; J; W- c3 X1 G0 ?) A33.Which of the following correctly represent critical control points in a HACCP system?
) v$ E, ~! Z5 T8 ]以下哪项正确表示了HACCP体系的关键控制点？
1 b$ s" |, r. u& hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# G$ {$ h3 a2 ~: K3 l. C! o2 j食谱，接收，储存，准备，烹饪，保温，冷却，再加热+ L6 I1 |9 e4 y0 i, d$ V2 J
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34.Which of the following is not an example of a carbohydrate?( D* l( [* n* _) D# L0 W
下列哪一个不是碳水化合物的例子？) i+ D+ o+ ]* `. o' O6 s( N. P
A:Essential nutrients 必需的营养物质1 H" S* H* s' i6 M6 F
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35.The process by which a liquid fat is made solid is called:
& Y: b& ]/ G. ^1 ]. m( B* C液体脂肪做成固体这个过程叫什么- U, j4 Z8 r& d3 V5 U5 z$ _; v
A:Hydrogenation 氢化( f. _4 }+ r# m$ T
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36.Which of the following is not an example of a fat substitute?2 H6 v3 U( b' l% P
下列哪项不是脂肪替代品的一个例子
?- w# |, |2 L' [- I4 E; oA:Acesulfame K 安赛蜜K表 K* ~$ z6 p9 Q0 L+ m
8 l9 J; ?' t' J6 i+ s37.Health Canada requires that a product labelled "fat free" contain:
9 E5 w( k7 ?: A5 S加拿大卫生部要求的产品标有“不含脂肪“包括：: S2 f1 x1 A0 Q9 v9 c6 {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' u$ M) p6 }5 o% d! O38.Which of the following is not a problem associated with converting recipes?
+ V6 d' `6 r8 Q5 B4 t6 I. m下列哪项是不相关联的转换配方问题？
8 `6 b' \. l1 rA:Unit cost 单位成本" Q7 c9 p6 ~& D- m2 @5 ~
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39.The condition or cost of an item as it is purchased from the supplier is called:1 h; z0 l; c7 J! L
从供应商采购的物品的品质或成本叫什么
, e7 w6 N* u0 K& X, m PA: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:
; V, ?3 R( q4 V: q% S" O8 |& p+ t: Y在新货到来之前用于日常所求的必要库存量叫什么, y9 J8 t/ s3 D& \& v8 d
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?, X1 u. x! n1 B G" |% ?
下面那个缩写是用来表明正常库存流程？ m4 {, H( L' H
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 ?* V0 t+ v' R) j$ r6 E [; \42.Which of the following knives is used to turn vegetables?
& @+ v5 K2 d& ` l6 l9 r; `0 T下面的那把刀是用来打开蔬菜吗？
7 G8 l$ J/ K- b& CA:Bird's beak knife 鸟嘴刀' K- S2 I" e# r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' {( v4 ]. J6 g' ~. a! \43.What is an instant-read thermometer best used for?
1 N H' [( s! Q4 A/ A3 Y3 t; ?/ r2 `' h即时读温度计最好用于那方面？" W0 b, k% S" ]8 {: ]! X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# O! N8 W/ g5 n9 J/ e5 n2 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. O# R5 g3 I' N) Q$ _
下列哪些金属材料受热均匀，通常用在铁板而且非常重$ c0 l5 W# l# z& [& h0 v
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?
& o3 v4 h& O6 r& R$ q哪件装备下面有一个可移动的碗和一个S形叶片？
7 t9 `+ I0 K4 f7 e7 YA:Food processor 食品加工机
, J8 Z5 b P, F) Dhttp://www.google.com.hk/search? ... iw=1263&bih=572; @0 {- O/ N, o4 I* G/ |
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46.Which of the following is not a rule for knife safety?& e! {2 k+ F( K$ o9 h) ~9 k9 b" t
下列哪项不是用刀的安全规则？( { q' g f8 A Z: g2 Y0 a( U2 l: 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:. V# M" {4 G; }' y5 A# y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 c8 v$ b# {+ D9 V( |4 _
A:RondellES
2 G! k7 c' l a shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( X- y9 f% w7 H6 O* N0 T; K
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48.Which of the following is a diced cut used to garnish soups? x8 ?# F1 C- k# w) D8 ]$ }
下列哪项是切成小方块用于汤的装饰？ v* |' F9 }' R% T4 B# R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- R+ q( x7 [6 q* X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( F+ T; ^1 W/ f4 X4 ^
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！！——
) W& M% {" K& g) {9 r4 }A:Gaufrette
+ o4 J8 r3 q4 P+ o3 s; W- [9 Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ E4 H! m) @$ w" ?7 ~* imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% z3 u/ ^ |2 S; Q" E3 s
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?
( c9 S2 Q5 ~7 l$ ~2 ?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）* D/ Q6 d, O7 v2 D' N- V
A:Cilantro 胡荽叶 香菜+ ^" q1 v3 A3 p( S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
J! M$ D( w) _3 i) ], F 多香果, 多香果香料是什么
$ b( j' ~% i* S' J3 s B) dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" q$ @- a! z' ?; a$ {( i
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?' y6 j5 w. I. x1 P! m
下列哪些是用来做香包德épices？
: L% m: x6 M( G Phttp://www.sachetcatering.com/
: a5 x ]+ M6 R# {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?
, u9 A' V4 p/ v% d1 X下列哪项不是酱油调味品的？
* W* J% L" }" w/ ?8 x: y, q7 BA:Wasabi 日本辣根' p0 A9 a5 } K
* }! U9 z+ O" v# P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 y: i9 ^- m" G, [- d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：
_0 u" y3 V [) c/ K @' LA:Pasteurization 巴氏杀菌! Q O1 R2 U' I/ r" `+ G# D. w. I9 Z
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 S% }; v `* O9 d/ L) [下列哪个步骤是不是正确的蛋清搅打程序？. ~ T( z5 L$ ^) H5 {! Y
A:Allow to rest before use. 允许休息后方可使用。: U& h; [$ C, L4 G/ @+ ^# u' F& A
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
. h8 v9 y% v# m/ H1 d MA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing) H! d0 ~/ U2 |3 \1 I2 s) |. s5 h
炼乳是一种浓缩牛奶 是去除什么做的8 d6 J! \9 J3 s
A:60% of the water 60％的水! u C7 n! T- C
) X. u; k: f. J) o+ O& i) x8 m67.A method of cooking that transfers heat through a liquid or gas is:
* [& |% z5 E8 Z! Y) e一种烹饪方法，通过转移液体或气体是：
+ b: a# j) |; v6 ?5 DA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 U' K8 E6 m* @" _A:Gelatinization 糊化- E+ d; A- N5 F6 F$ y
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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？
3 L' z; _# c' |- [/ o; HA:Braising 烤, @0 n- d, b3 _: x! W- _
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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 `: w. l8 \3 F$ g8 \; x- ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ v( P9 u' q& p# y( d; d# m$ v
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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7 U' v2 k( \! Y* R1 I
A:Fumet 原汁6 \5 j0 B3 F5 g' O
' C3 O2 q3 c g& i9 A0 }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* i8 }- R2 a" Y7 ], n, {
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?
" s; ~4 |; ~# `* D+ @下列哪一项不是用于制造高汤（低汤）的原则？1 T* I9 I% \. q# I1 N- \0 Z
A: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
$ O7 W. T1 b0 {; |5 rA:Remouillage 法语熬汤( g0 {9 i9 n( v2 I) ]1 @
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发表于 2011-4-13 21:22
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