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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:
% U, J2 \7 I3 n2 V, \. w' K4 t哪位厨师最早带来高水准浮夸的美食+ c$ v/ V) p# n2 g
AAntonin Carême 人名 安东尼·卡罗美
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$ B8 d2 C) y' ~( R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, v1 z- `3 J8 \7 S8 {& Y0 G3 G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; l, Y0 X5 h: D
A:Cast-iron stoves 壁炉
4 ]8 g5 v+ K& ?& x; W- [8 e# Uhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:( i8 p5 {5 u4 ]# Y; i2 M) }% L
法国术语，用来描述roundsman，或摇摆厨师是：9 ~ L0 e5 X! v6 w# j m9 ^ `4 p
A:Tournant 图尔南0 n" u5 ~. V7 x; `
: q9 Q1 O$ b9 Z w' y+ S29.Another term for the wine steward is:
7 }1 o7 W E* S) m. `葡萄酒侍酒师的另一个术语是:. I4 Z- L! c+ }# u" x* l# D! l
A: Sommelier 侍酒师) C1 e# y# [4 ~5 u( c, _5 h8 R
' X$ y0 }6 z" e! H30.Molds, yeasts and fungi are examples of a:
4 M" Z2 \2 F5 b& ]' y& d% M霉菌，酵母菌和真菌是一个神马例子
) Z- U& Z- v* _6 n% E) u4 e- UA:Biological hazard 生物危害
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: |/ q6 k+ ], a) z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* R% P5 F* Z* m2 G0 B' @/ j/ v
根据加拿大食品检验局，食品的危险温度区在多少之间：3 ?& Q2 ^$ [( b% u8 H: E' x
A:40° and 140°F (4–60°C) 4-60度7 M( g; f6 F+ m& Z/ m0 N
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32.All bacteria need the following for survival:& ~* {& a5 Z' F- T
所有细菌生存需要以下哪些内容：
! r" c5 F0 b9 B! O4 M8 I" DA: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?
1 @4 j) U) @* U7 d3 w$ s' z以下哪项正确表示了HACCP体系的关键控制点？
& a' d& E \1 L( \; wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* w2 o$ I; U* I4 C% B食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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3 Q# h) O% n5 y34.Which of the following is not an example of a carbohydrate?
4 r& Z) Z9 G X3 Y: s下列哪一个不是碳水化合物的例子？' o4 [) o3 G* U6 N+ F
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:% B h2 | }4 w8 h) I
液体脂肪做成固体这个过程叫什么
+ K- A# a U/ gA:Hydrogenation 氢化* O! [$ M0 E$ [9 D8 ~$ l7 s% c
* N3 C' _# B; P' V! m9 B9 d36.Which of the following is not an example of a fat substitute?$ R4 u' p& e9 ]. t" B# U$ w) A
下列哪项不是脂肪替代品的一个例子' R2 J: z& E! y4 I
A:Acesulfame K 安赛蜜K表
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1 f0 g; {0 b: D8 B4 y; K; Q37.Health Canada requires that a product labelled "fat free" contain:: ~0 B$ M. f' }" }
加拿大卫生部要求的产品标有“不含脂肪“包括：0 P1 o, ? `! R* t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' h0 Y( s3 Z! Y; |- ?- o( j
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38.Which of the following is not a problem associated with converting recipes?" S" e) w7 b) ]
下列哪项是不相关联的转换配方问题？: s3 h. K# b }* v, m1 }) V
A:Unit cost 单位成本/ S# _. w% S2 R. I' J9 G
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39.The condition or cost of an item as it is purchased from the supplier is called:
" _4 [* Q+ Y- E. e从供应商采购的物品的品质或成本叫什么
% ?& {$ ~5 I" o& d \* eA: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:
6 X4 J' ~7 v% D$ W# W! n在新货到来之前用于日常所求的必要库存量叫什么
' \" J9 N, c6 V' FA:Parstock 基本日常最低库存, N# O8 i' M' [6 a# A3 n; N# r, P
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 j. f, v: `6 R- _
下面那个缩写是用来表明正常库存流程？
$ h- Z1 }% _: Q, C- N0 N) t, \9 ZA:FIFO=FIRST IN FIRST OUT 先进先出0 l8 B |# [/ v4 n7 ]- t7 p
) l: z9 ~/ G8 `! F42.Which of the following knives is used to turn vegetables?3 g2 A( R; D: x" I5 F3 m
下面的那把刀是用来打开蔬菜吗？0 j- |8 u9 V4 Y, f3 E5 ]
A:Bird's beak knife 鸟嘴刀& ]' _: C7 [3 T; ~- W) [# }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 O5 h, r! _$ z9 o8 R
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43.What is an instant-read thermometer best used for?
! s1 _$ {/ O4 `; ?- r2 L即时读温度计最好用于那方面？3 v' T3 t9 A" p3 R) Q7 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 {# D% @% t+ ~8 w" x3 Y6 c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ Y3 i' p: b2 N0 `6 u/ k% Z* T
下列哪些金属材料受热均匀，通常用在铁板而且非常重
: e. E0 T2 v) W g8 DA:Cast iron 铸铁2 J; l; w, ?* c3 d. k: M. e
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 u; p- n+ r+ p4 x' k; i
哪件装备下面有一个可移动的碗和一个S形叶片？
( o2 s) R% ^5 b) @/ NA:Food processor 食品加工机, K% Y0 k: v6 T
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 b; z3 X3 S$ s% _1 z# V3 E$ s, H46.Which of the following is not a rule for knife safety?4 l8 B. S& a2 c# \9 a9 ~- T
下列哪项不是用刀的安全规则？
! M: k8 B D Q% _. p) z5 ZA: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:& D$ A: q4 J7 H. B& _& x7 M
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
3 _$ ~4 h' k, CA:RondellES ' I: K. j/ }3 k# \" I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# G/ |+ K& r2 f% \
' R- s& o. s0 r+ u. {48.Which of the following is a diced cut used to garnish soups?: X) j l/ y- a/ J) }
下列哪项是切成小方块用于汤的装饰？
% r6 E) W0 S5 T: i# mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 }& j& U2 Q% b0 a% G' d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 k3 P/ M/ Q- P y: B
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！！——, X. P# X% m8 Q, A0 a/ u& p! W( n
A:Gaufrette " m7 J0 o3 L- ? ?$ z- O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" H% B0 `8 x: S _7 m, w Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! i5 g9 c2 M; P( s2 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ U. b5 z3 k- Q, W" o; J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 f& b$ |- C: Y+ 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）" r& z3 D, _8 `8 t' E
A:Cilantro 胡荽叶 香菜- w z( e; n0 K+ G: o9 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 B) F2 i, q8 U6 G60.Allspice is made from:; Z& Q C* F- s5 C' t
多香果, 多香果香料是什么9 {9 V& f+ q9 a9 H; i: ?+ ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# x" G# f; d; `& c% a6 P- AA:A dried berry 干浆果
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+ H2 [( R0 c/ r% g4 M; z/ l61.Which of the following are used to make a sachet d'épices?
$ J! b( z3 t B' b5 u) |9 i+ j8 r- L下列哪些是用来做香包德épices？# x/ A" g$ }: s7 }3 M$ _3 o3 t
http://www.sachetcatering.com/
) \. f( B/ Z/ Y8 m/ s7 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香1 X; a$ h# o- a* v L$ [
; r0 w% G4 s5 c# n0 |62.Which of the following condiments are not soy based?% g4 T+ U3 b* {# D5 s
下列哪项不是酱油调味品的？
5 c( Y) j# L) c' `& W7 GA:Wasabi 日本辣根
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4 L$ v; k8 D$ h# \$ b$ [; P9 H' M2 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; B% l$ ?2 }0 G4 S$ {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：
3 A( ]+ w7 u# }7 U# N- Q* G3 Z8 ]A:Pasteurization 巴氏杀菌) T' u3 o" G6 A5 F+ B: K% G
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64.Which of the following steps is not the correct procedure for whipping egg whites?! I& {! I' o2 m. P" W2 r/ n1 V G1 q7 k
下列哪个步骤是不是正确的蛋清搅打程序？" \6 f7 N% f4 w4 H8 B- Z. ?: x
A:Allow to rest before use. 允许休息后方可使用。3 Q0 i3 p3 X( ?7 `- v
0 U5 Z8 Z6 b' ~/ ]# ]( m65.The weight of a large egg is between:一个大鸡蛋重量介于：
5 \! w+ C0 ^" \3 n+ K/ {7 ?# 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% k% M$ ?* M$ n. Y- N
炼乳是一种浓缩牛奶 是去除什么做的' J n7 U2 ?, Y. \: W
A:60% of the water 60％的水
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% Z$ C8 @- |+ M+ G! ?( h67.A method of cooking that transfers heat through a liquid or gas is:6 J3 y- s* a3 y! W
一种烹饪方法，通过转移液体或气体是：
: C% |# j8 a J. b* VA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为7 K; O' W8 n: H. g4 _9 s
A:Gelatinization 糊化
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1 F8 Q/ Y ?' H% E6 E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
: K3 m5 {3 f) T1 K1 E2 L' iA:Braising 烤2 c3 f: q3 h2 L# p! {4 C- m
; b C2 d# y b3 Z: k/ ?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：
# K9 B- P" ^/ T5 tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! ?) U2 {6 E6 u) m2 M9 \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
' L7 R! y, m" b) Z) v0 NA:Fumet 原汁7 s) M7 ?* L2 I* S. O3 f# e% R7 l
4 x1 J+ u# W) ?& {) l& ]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9 g( }. o! V+ i! R2 i2 N
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜. _# d. I$ d# v( x) Z$ `
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73.Which of the following is a principle not used in stock making?
7 [4 |% l. k, x/ K下列哪一项不是用于制造高汤（低汤）的原则？# E q& y, ?/ k9 }3 i# E
A:Start the stock in hot water.开始在热水中操作
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7 o4 x& z5 }% S74.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: S+ M) k6 ^! ]% w; A* [
A:Remouillage 法语熬汤: F7 s3 V- P5 O8 c
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发表于 2011-4-13 21:22
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