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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:- H4 u V( h& f7 r# h
哪位厨师最早带来高水准浮夸的美食% T ]& X9 k% |6 n
AAntonin Carême 人名 安东尼·卡罗美) p& I1 G) w1 l
, D+ @! u) F3 H) A/ g" b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) b( T5 Y; M3 Q. J) w6 @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, m1 m; g- C; Y' F, Y. G1 }* [
A:Cast-iron stoves 壁炉8 Z% @& E8 R. O/ s9 Z7 J/ H
http://www.usstove.com/products.php?id=63 t3 p, T2 X8 K' n2 ~2 s6 E
% E; P$ B7 L4 l B A28.The French term used to describe the roundsman, or swing cook, is:
. n v& U2 _+ a法国术语，用来描述roundsman，或摇摆厨师是：: m# h" ]8 E, a+ }' ]
A:Tournant 图尔南2 _( v& A: h& _* p* V8 a" A/ o
0 j0 ^5 C* k( [29.Another term for the wine steward is:
3 B9 }2 d' `- M l* R' X8 l, L葡萄酒侍酒师的另一个术语是:
! H5 O, D8 X! n7 S- |; e/ SA: Sommelier 侍酒师
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: O* p: w. U$ @4 u$ i9 g, s30.Molds, yeasts and fungi are examples of a:5 u" {/ n; ^7 x
霉菌，酵母菌和真菌是一个神马例子
3 I2 V& P S9 k. \+ hA:Biological hazard 生物危害/ K$ A& R1 F2 P5 K+ s% x5 H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' J! i& f4 E K" }$ a& M" ^
根据加拿大食品检验局，食品的危险温度区在多少之间：" I4 j) _) ~/ @0 h/ F4 c& |
A:40° and 140°F (4–60°C) 4-60度: K/ ~9 A2 ^: A' C6 e1 t9 p7 H
) d' P; ~" d6 J9 K7 v! \* T32.All bacteria need the following for survival:2 Z' V/ g. z6 d: i3 b" g+ r: ~5 a
所有细菌生存需要以下哪些内容：
9 D, P* g$ s! m+ e7 ^+ q0 YA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?0 H' J* Z) Q- u1 W
以下哪项正确表示了HACCP体系的关键控制点？, q3 k: L) n- Z4 r) t0 M8 Z; V) D1 \4 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 c' Z) D: |4 o2 s) `食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
" U5 e a" d/ Z' t( O# H下列哪一个不是碳水化合物的例子？
2 T% r4 a) N7 |7 U$ t' WA:Essential nutrients 必需的营养物质
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* {3 ]2 `! G% N' U4 _35.The process by which a liquid fat is made solid is called:
- {/ n6 @4 a" h8 J/ c3 ~液体脂肪做成固体这个过程叫什么0 f' r$ t/ |6 P2 O1 @ f
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
8 i8 K* v) Z$ H0 h下列哪项不是脂肪替代品的一个例子: d# `8 s3 L# [
A:Acesulfame K 安赛蜜K表+ r6 S6 K0 I& P C3 a9 c
9 a& L8 i3 g6 y7 p4 q/ r37.Health Canada requires that a product labelled "fat free" contain:$ Z( Z0 M; }- F3 J1 ?6 |
加拿大卫生部要求的产品标有“不含脂肪“包括：
2 P( N8 G, w E0 s- T [$ fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* \' _: I& l6 Y. F38.Which of the following is not a problem associated with converting recipes?1 R6 M" B" j" S" z! @9 d; k- }
下列哪项是不相关联的转换配方问题？
- B( f# n* v; j& @A:Unit cost 单位成本
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. [$ e& v- }, ^0 J39.The condition or cost of an item as it is purchased from the supplier is called:1 [: g4 r$ I7 ]6 V& \; m
从供应商采购的物品的品质或成本叫什么
. N% i4 V# [6 ZA:As-purchased cost 购买的费用
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" L+ y, |* [! Z& g6 a40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 P4 I0 |, I% f5 k1 o4 o% U3 @. i在新货到来之前用于日常所求的必要库存量叫什么
) P8 E1 B2 m: s/ w+ MA: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?' E p7 ?; O8 w$ p" }2 l- G
下面那个缩写是用来表明正常库存流程？6 M, P9 W# F: A) k0 {
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?
8 v$ ^' B! n7 y2 v4 e n下面的那把刀是用来打开蔬菜吗？
- b p& p" ]) o' x, I$ vA:Bird's beak knife 鸟嘴刀* Y/ w8 ^ X1 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 f: o# H' u! r8 V& O% v
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43.What is an instant-read thermometer best used for?( }# ?$ W) k: ^, E) s( F
即时读温度计最好用于那方面？: F/ P* @( o( J& I8 r+ _
A:Checking the internal temperature of a roast 检查被考物品的内部温度# F, ?9 ~2 ?/ d0 H( K
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ p8 J1 p% m, H; L下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 B' i" K- v, i$ w3 r- i% }: J" QA: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?* }& T* E! L7 k, }7 t/ f6 S
哪件装备下面有一个可移动的碗和一个S形叶片？
9 p* J- G1 U* S& J7 Y$ O2 b) u9 hA:Food processor 食品加工机5 U6 `- Z1 i4 ^2 A5 Q$ l
http://www.google.com.hk/search? ... iw=1263&bih=572/ Q. [7 A5 `2 f0 R& Z
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46.Which of the following is not a rule for knife safety?
7 I" o& }* [, a下列哪项不是用刀的安全规则？$ b+ K5 f$ f0 Z5 ~3 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 O) j9 |1 L/ @# j4 {7 s6 Y( k( z
# x, I7 N; W, z1 S$ K8 n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! K7 ?, i' k; ^1 K9 O3 `把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
5 A4 o) o9 [) zA:RondellES
) _: U6 F3 K* s& U) }# rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 P, L$ X; `; h3 K! E
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48.Which of the following is a diced cut used to garnish soups?- F& M0 o9 ~9 @' i/ C
下列哪项是切成小方块用于汤的装饰？2 a& e8 i4 H! ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& A2 {: y+ s9 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ Y9 [6 H1 e0 E$ i1 W3 v" ?7 n2 W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！！——
* \6 o- q) ^, }A:Gaufrette " p4 P7 J' f8 J# d/ m5 V1 n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' |+ p6 f' I5 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" O f' m" ~& _% @/ i LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% ~' z0 V* }5 q
% o( T3 ~( Y. T- W/ N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" q8 i+ H. w! f0 G1 V( a
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）6 M; ^3 r k3 c `" B
A:Cilantro 胡荽叶 香菜
+ t+ x A H3 Z: [! P( T( fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 X% v& y( O+ w, [3 |) U& y! O+ j60.Allspice is made from:
! |: l- M" d! g( h) d9 b 多香果, 多香果香料是什么' W% m# i4 I. b0 ]$ D! }! w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
z9 L) _ s) ]# A* y- L E$ YA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?& ?2 m% K8 W# {: L2 U. G* D+ C
下列哪些是用来做香包德épices？
% y2 ]8 E" O% L) nhttp://www.sachetcatering.com/
6 O, T6 A5 H3 P9 C( aA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香 b( u: Q# }( O; S
3 q9 c7 _* S: ?" g62.Which of the following condiments are not soy based?0 w; J4 K2 _6 Z; r" f* d1 Y( c
下列哪项不是酱油调味品的？2 Q ?3 S7 l K! `3 K% E
A:Wasabi 日本辣根( L I& Y1 _3 r+ o( R2 D+ L, Q
8 |) [$ d7 S" `9 l# }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. x1 W* I8 {9 x* ~% o# @/ t6 a2 p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 b, v; k, @9 z. @, c" y) e$ ?
A:Pasteurization 巴氏杀菌! F. ^' q- u+ b0 Y( g' I
1 ?1 }: H$ ` e# T+ C7 L64.Which of the following steps is not the correct procedure for whipping egg whites?- ]# F$ {9 D# g) W5 w
下列哪个步骤是不是正确的蛋清搅打程序？. d! J7 Y0 \0 _2 T2 J* g& m
A:Allow to rest before use. 允许休息后方可使用。2 o9 c2 S9 u* K$ ^/ F3 ]6 e* w
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
& E$ ]' V% i8 ? z/ H7 SA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: y m3 u: M8 o2 a& O. _! G5 Z炼乳是一种浓缩牛奶 是去除什么做的& _& h. B1 o) s5 m
A:60% of the water 60％的水1 R% I* Q3 G' _% J" C
# ^+ F4 h/ V* z( s1 g% L, O$ F67.A method of cooking that transfers heat through a liquid or gas is:
9 c9 y6 h2 }* t5 K$ x0 z一种烹饪方法，通过转移液体或气体是：
7 J7 r( |" F4 B0 f1 R& _/ o6 W: vA:Convection 对流
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6 K! H U4 d2 t+ L2 p# G68.The cooking of starches is known as 烹调的淀粉被称为
0 i# C7 ]* q7 g" `A:Gelatinization 糊化
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: q" Q& ]3 M' D. o3 z* c3 ~8 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？ X) Z5 p3 ]8 y9 S8 r
A:Braising 烤$ l3 V8 h+ ^/ e! E" T) E" y; z
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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：; S5 d' p: H/ L7 d$ @6 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 ~' P( A6 I* @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) z0 {0 ^; V! M/ s: L* V1 s
A:Fumet 原汁
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& _, `1 e0 v$ B5 ]8 ]5 \1 S72.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) K: |2 L& h4 i
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜& A% O4 c' D" \0 E- }
% m. R2 Z: m, Q5 h73.Which of the following is a principle not used in stock making?, {$ s. i6 ~8 e
下列哪一项不是用于制造高汤（低汤）的原则？# C& |: o5 {! Q1 x
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0 x7 a# ?; j. }* \+ M l3 \
A:Remouillage 法语熬汤0 F9 t9 \& F8 Y
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发表于 2011-4-13 21:22
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