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26.The chef who is credited with bringing grande cuisine to the forefront is:
' E2 J, a- ?9 `哪位厨师最早带来高水准浮夸的美食; i- g/ W; j3 K9 U* i1 |2 {. C
AAntonin Carême 人名 安东尼·卡罗美
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/ c$ I! Z0 L" v8 f- Q+ P1 P+ Q. j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 k2 a' ~. g/ o5 _/ F; w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: @# P& y# \A:Cast-iron stoves 壁炉
! h# u4 O: f1 o" X- u$ d5 b9 yhttp://www.usstove.com/products.php?id=62 c# ]/ ~( m. C1 |) u, W
- c1 _. Q6 y4 [0 R4 @9 n/ {* H+ P) a28.The French term used to describe the roundsman, or swing cook, is:2 @6 \. o! @+ M, R1 p' o
法国术语,用来描述roundsman,或摇摆厨师是:* o6 s, x4 q% ~/ K
A:Tournant 图尔南: |, P& I9 _& v" P d
& w7 u' q: W2 n5 v5 d( U3 c8 }) V29.Another term for the wine steward is:0 x6 W3 M1 R9 }/ Z
葡萄酒侍酒师的另一个术语是:7 h6 ^+ Z& r2 A/ x; R
A: Sommelier 侍酒师: V" s" F, \4 F- l
# b+ W4 S0 a4 j30.Molds, yeasts and fungi are examples of a:
1 Z2 S8 t) p9 S; M W( P% h霉菌,酵母菌和真菌是一个神马例子
) R4 ]5 U( ?8 O1 TA:Biological hazard 生物危害. Y% L$ z2 ~" w4 _3 d8 Z% x7 P6 d
* K7 _6 P: a/ w- [; @0 c$ C# l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' A8 \" ?0 [/ n* L) r) r根据加拿大食品检验局,食品的危险温度区在多少之间:
3 y/ S) n+ q4 M& S6 c, L# O" z4 GA:40° and 140°F (4–60°C) 4-60度
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2 @% |( E4 p8 |& C4 c- x32.All bacteria need the following for survival:. |1 r( T. L8 g i
所有细菌生存需要以下哪些内容:
" b5 I, v! X1 f/ ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: G" [( R" h3 Z8 y# d- b33.Which of the following correctly represent critical control points in a HACCP system?
. ~5 b/ U' _: T( z, d7 g4 t! x8 Z以下哪项正确表示了HACCP体系的关键控制点? i" B9 z5 L3 [; p% E+ I. k: G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 G) z4 ?' c8 ?4 F, ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热 Q, h s5 x" v; w: y! M
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34.Which of the following is not an example of a carbohydrate?
7 ]4 K3 u9 r6 l$ @下列哪一个不是碳水化合物的例子?9 b2 k9 S: N* u
A:Essential nutrients 必需的营养物质! G0 e4 g2 ~9 b" P7 m
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35.The process by which a liquid fat is made solid is called:
k$ X+ ^9 @7 R* L0 p液体脂肪做成固体这个过程叫什么) d! u5 W4 V* h
A:Hydrogenation 氢化
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) C0 o0 t; C C36.Which of the following is not an example of a fat substitute?) w0 R S" V/ @0 [1 d+ A/ c* c
下列哪项不是脂肪替代品的一个例子
! N& T5 P1 x C# g. A7 ?A:Acesulfame K 安赛蜜K表9 A, q3 I. L% Y
' f8 u Q& v) i/ Y% W$ ^37.Health Canada requires that a product labelled "fat free" contain:
+ `. K$ L0 Y- Y1 h0 y, C加拿大卫生部要求的产品标有“不含脂肪“包括:5 C- y( X8 t0 B; K$ c c1 E* |3 W5 f
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?
/ J; \% a' C/ x# f下列哪项是不相关联的转换配方问题?4 C5 b0 J; Q: P9 e% g- |8 T
A:Unit cost 单位成本- W6 _. Q! Y$ k: l
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39.The condition or cost of an item as it is purchased from the supplier is called:/ P7 }/ ?; @! T* V; h
从供应商采购的物品的品质或成本叫什么3 \; M/ _2 P N5 A M2 x+ a0 P$ }
A: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:
8 y' W4 R- }8 e6 o0 I! @3 H在新货到来之前用于日常所求的必要库存量叫什么7 f. Q$ w9 h+ J1 q% w* w8 y) {
A:Parstock 基本日常最低库存
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) s! B5 z" A9 A' N b41.Which of the following abbreviations is used to describe the proper rotation of stock?
* g V4 K# J! J下面那个缩写是用来表明正常库存流程?9 ^) {- \. I/ {! g
A:FIFO=FIRST IN FIRST OUT 先进先出8 L4 g ^7 { K9 l
+ Y, B5 n/ g2 `/ S; z5 K42.Which of the following knives is used to turn vegetables?
* S( F0 \ M( i' D8 M3 u& N下面的那把刀是用来打开蔬菜吗?. |2 M( V, D, X+ B
A:Bird's beak knife 鸟嘴刀
- r3 R2 {# y. ]8 _3 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# ?/ v2 }& G/ Q" r43.What is an instant-read thermometer best used for?- d# Y5 b9 S% B& t0 r+ W
即时读温度计最好用于那方面?) T* ~6 [% R- g: Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 n8 ^& B F: K0 B( w% q7 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
\* ]7 V b6 [8 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重# Y7 p/ H! F B% ?# f
A:Cast iron 铸铁
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/ I( d/ J7 _9 a0 l4 b* ]5 a2 f( A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 H3 u9 q# Q0 E2 q
哪件装备下面有一个可移动的碗和一个S形叶片?- G' H- u' }9 d- B+ V$ E' Q, o
A:Food processor 食品加工机! y4 b9 W" G4 h. c2 o) [* O5 ~' }
http://www.google.com.hk/search? ... iw=1263&bih=5727 K0 n$ }4 z9 u3 R; F
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46.Which of the following is not a rule for knife safety?! Y9 X7 }" o, z N
下列哪项不是用刀的安全规则?
1 N+ e6 C, e* R- [9 `# b0 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 r5 O4 x, b4 v& b1 e, u9 _0 x4 V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 q4 z) j" s6 D) H! ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) q# B' @! B& B. M+ @: W* Y: C
A:RondellES t) I9 k; \3 b$ W: Y) B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# y' l/ L7 b: y48.Which of the following is a diced cut used to garnish soups?
7 ?2 ^ L* g9 b# P+ {: M- y) h3 W, A下列哪项是切成小方块用于汤的装饰? n% r4 b$ c: U8 k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 l$ n( y5 M5 j$ [1 e ?% A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. V: t/ I+ U; h
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!!——
$ o {2 t, x J; I; ]+ gA:Gaufrette $ M+ _, W ?6 `' Q% s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, h% Z1 L! Y$ e* ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. l& @6 u6 ~* x G* @2 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ ^: v! R7 E* y$ w9 e" z1 H
$ O/ `3 a9 ^) Z9 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% ?9 ^# c' |2 A+ Y$ Q! Y
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)
9 P3 y! d9 r2 Q0 A8 p/ S% sA:Cilantro 胡荽叶 香菜( q* z1 O; m0 D# g& M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& W& o/ D$ p6 I E% S% b
7 q8 p) n3 Z6 T5 Q2 E% T. h60.Allspice is made from:
) {9 w6 M/ y( \ Q! A 多香果, 多香果香料是什么
- A6 P3 N4 S) b3 O- c, ^6 m2 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 d" p) j3 o5 \4 z
A:A dried berry 干浆果+ ^! M! M* v7 M
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61.Which of the following are used to make a sachet d'épices?
6 t! y! K) i& Q" ^下列哪些是用来做香包德épices?' T$ R$ s! V; ?: r
http://www.sachetcatering.com/
+ k$ N' y, v6 s8 m) xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, Y Z, }* G" }$ P! `62.Which of the following condiments are not soy based?& H, S) e$ B* J) p
下列哪项不是酱油调味品的?
: d& ~4 }* l6 d# CA: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:
5 b" |8 a" l2 i2 t; U4 i' f8 ?" Q' z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 i- w+ n& n' L3 l2 X# G+ {' p
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?
/ s" }# \9 c& o下列哪个步骤是不是正确的蛋清搅打程序?
7 ? p+ [" H! |+ ~# M) p' KA:Allow to rest before use. 允许休息后方可使用。
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# F: v4 z' D7 B7 p65.The weight of a large egg is between:一个大鸡蛋重量介于:+ F; E1 C' U4 G
A:56g and 63g 56克和63克
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. ]2 j* W8 h$ D; J3 a, u I66.Evaporated milk is a concentrated milk that is produced by removing; ?: |5 E% T i
炼乳是一种浓缩牛奶 是去除什么做的" y9 g- F/ _: E4 h% o0 u# u4 J5 Y
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:6 d7 G# c" {# A- X$ T' \4 z
一种烹饪方法,通过转移液体或气体是:
. ?- c% ?7 K( w8 A- ?7 q, B: J; }$ \A:Convection 对流
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6 h0 s% X- y& u2 S- v0 I. Y68.The cooking of starches is known as 烹调的淀粉被称为! X+ d9 i6 A6 u
A:Gelatinization 糊化$ i) ~& v/ v4 }/ Q ]/ b
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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 \% ~/ e( v6 f2 l. C! ~A:Braising 烤" x* }# \$ p b0 ]1 @
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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:/ Y% ^( ^2 o( C l& w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 z$ J3 a, x$ H
9 ?. X: f: E" Q. D( {/ J. S71.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0 k p9 q" o! w& K7 C9 j: G
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4 f2 n( T" {) j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: _( E# l( |7 B6 H73.Which of the following is a principle not used in stock making?9 e/ [7 d, T% c5 }0 i
下列哪一项不是用于制造高汤(低汤)的原则?
4 d) Z5 W9 M* f" ~) l- g4 qA:Start the stock in hot water.开始在热水中操作0 u4 i# H8 W) H9 _% o3 G
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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4 H! {) Q7 J) J* Y5 f6 j
A:Remouillage 法语熬汤
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