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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:7 D8 `* V3 d0 N A
哪位厨师最早带来高水准浮夸的美食
0 ~; n, Z+ b& o8 ?( P( ]: lAAntonin Carême 人名 安东尼·卡罗美) Q) l; p9 z; ?/ V
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! I7 P) h* |5 l* W# H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 r* Z6 f$ i x$ ^7 g, s' c8 k
A:Cast-iron stoves 壁炉 m1 h6 N8 P& @8 c7 J) J
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! F* o6 {8 l; x' A法国术语，用来描述roundsman，或摇摆厨师是：
3 [7 e) Z: [& V4 xA:Tournant 图尔南
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29.Another term for the wine steward is:: ^1 {$ `3 \9 i7 C5 e- x
葡萄酒侍酒师的另一个术语是:" A# P8 q a! S* _7 }2 {) u2 W, v
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:$ A6 p1 o# w. \
霉菌，酵母菌和真菌是一个神马例子
; _. }8 @1 M+ o$ Y/ x4 h! n6 LA:Biological hazard 生物危害- o( g) A& X% Z1 V* H) Y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ N' Y$ v/ w9 a/ ?% S9 w- c( L& ~6 f根据加拿大食品检验局，食品的危险温度区在多少之间：
: z# g# k' D; |& f+ o5 j+ O9 S6 ?A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
0 ^2 f: o$ R" _* Z: D1 w3 O3 l所有细菌生存需要以下哪些内容：
) g' K! l6 M' [8 `. d) K- n$ JA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值' i. u/ S/ @" c' M) t- o' V
) J) C% F" D* ]# I33.Which of the following correctly represent critical control points in a HACCP system?; O* J+ }$ q7 `! G5 }( h
以下哪项正确表示了HACCP体系的关键控制点？
8 r! ~) V* Z% t5 t E, WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # C, K" }0 E5 Q( B8 D
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?- v& {' T! U! d( q5 p$ u! G
下列哪一个不是碳水化合物的例子？- A0 N9 S. \+ { @! m3 n' c
A:Essential nutrients 必需的营养物质, i+ L3 ^/ r2 a( N# P
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35.The process by which a liquid fat is made solid is called:
% m% O* E3 i+ W) e! s9 y液体脂肪做成固体这个过程叫什么
6 H5 n6 `" t* c Q+ J" C V/ AA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?+ F5 G' m6 x7 S O$ L
下列哪项不是脂肪替代品的一个例子9 O4 y1 O9 N8 z+ ~
A:Acesulfame K 安赛蜜K表
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- V( `# a E" ?/ |37.Health Canada requires that a product labelled "fat free" contain:
3 L- f$ G0 {6 @$ K加拿大卫生部要求的产品标有“不含脂肪“包括：
! ^% q9 U# |* KA: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?$ N6 {) _, k5 k |/ }
下列哪项是不相关联的转换配方问题？
# P7 Z0 A( ^. yA:Unit cost 单位成本
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4 ~. p1 J; s0 _+ m( S7 h3 j39.The condition or cost of an item as it is purchased from the supplier is called:/ R2 D* z7 t1 W9 y) c2 C: R
从供应商采购的物品的品质或成本叫什么
* x0 @: ^( L4 [% Q% `* VA:As-purchased cost 购买的费用
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, w* F( M5 w" P8 Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 U9 |# F( K$ w$ C* q. K3 X在新货到来之前用于日常所求的必要库存量叫什么. H# l V! T3 k- v, {
A:Parstock 基本日常最低库存: J B) o2 S+ V1 @
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41.Which of the following abbreviations is used to describe the proper rotation of stock?4 V c2 b; |: x
下面那个缩写是用来表明正常库存流程？
- s [! p0 k$ \7 F# u* y8 yA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?+ c) {6 O+ v. I8 O5 c) C
下面的那把刀是用来打开蔬菜吗？( T7 I: e4 o6 H% M. d! ?- p' R& y3 N
A:Bird's beak knife 鸟嘴刀% ~5 u! E- |: h' C* y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" M* G$ ^' o/ F: [- S1 m# x
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43.What is an instant-read thermometer best used for?4 {. H3 ]. o# a7 c! C
即时读温度计最好用于那方面？
% K- Q7 V/ L, x7 B2 `A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) e* m6 R# W9 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 E) g$ {8 D. e2 K% \( ?0 H
下列哪些金属材料受热均匀，通常用在铁板而且非常重% p0 T5 y# V' X! r, J8 Y
A:Cast iron 铸铁
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9 B. o4 q5 h$ V" T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) W" D0 L' |3 Y( u7 Z- O: U& p
哪件装备下面有一个可移动的碗和一个S形叶片？
# [' ]5 ]# I* X6 D% p, SA:Food processor 食品加工机
1 p3 m$ _. |# @/ ^2 {& ? Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
+ g/ ~) w5 R+ z" C. O0 r5 g0 S8 }" q下列哪项不是用刀的安全规则？9 M- w; I# g; k+ ]* P% e4 _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 J' ^" l" j7 t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& d2 U( I; f# H4 ?把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ Z" Z# f7 F! R' o8 ~) T/ u
A:RondellES
1 N; O m* ]4 g6 ?9 H7 J0 ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& y [. a1 q. J! O
下列哪项是切成小方块用于汤的装饰？
- n! L0 Y* |$ B% D! O( gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* l* c: J) s# F! Q( V/ B) x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 P& J/ M( _& H* C. X
下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——5 C/ f; U; u. w# I4 A3 i; M- b
A:Gaufrette 8 S& p0 V4 h5 U) j: m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 m& ]. _2 {! `# smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 ]- S* ?# }& \) M& r$ M; a. w5 H. gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 j1 e5 d# K+ m# b n [9 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
r# Q& O+ W% d% {; ^) G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 I5 V6 i( k. Y4 s; u: y3 ~3 g7 yA:Cilantro 胡荽叶 香菜
4 b' P, I" V; u6 i- Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& o/ F/ d% f9 ?& {7 P, n* m60.Allspice is made from:- ?4 o5 }/ p( I" Q4 C
多香果, 多香果香料是什么. l, D9 o' M7 i0 Q6 D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) m1 ]$ G" p8 C
A:A dried berry 干浆果; R9 R# v+ S2 u) v+ j
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61.Which of the following are used to make a sachet d'épices?
+ J8 p7 q) }- U# s下列哪些是用来做香包德épices？$ `: W; [" b `$ z/ b
http://www.sachetcatering.com/+ K; Y8 |; h/ K* Y# L* n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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# t2 c* p6 S+ ^3 @62.Which of the following condiments are not soy based?: \$ X& }- M7 p
下列哪项不是酱油调味品的？' ~4 D; X6 h, s0 C) \5 B* r( X) d
A:Wasabi 日本辣根
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$ L7 V( J7 d$ {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 r2 z: h* e) I9 K
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：" r0 D% N' M7 \
A:Pasteurization 巴氏杀菌
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5 E( }+ k( a2 o2 \" o64.Which of the following steps is not the correct procedure for whipping egg whites?4 h5 w8 u5 t" u4 H, {( c
下列哪个步骤是不是正确的蛋清搅打程序？
" x4 R+ b) M3 I/ P# [A:Allow to rest before use. 允许休息后方可使用。
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; s. n& {$ \7 t1 F |65.The weight of a large egg is between:一个大鸡蛋重量介于：$ S, ~: _4 B% H0 C
A:56g and 63g 56克和63克
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& u3 i" C. ~; h6 W' D; [" M0 O& s66.Evaporated milk is a concentrated milk that is produced by removing
" D5 C5 z7 v" Q" ]. @' o炼乳是一种浓缩牛奶 是去除什么做的
y- s% s+ v* e, J5 eA: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 S! N. \8 ~9 f8 ?* q1 I一种烹饪方法，通过转移液体或气体是：* T* K2 b! S2 J# b2 ^
A:Convection 对流
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" I4 P) ~) r: z2 g0 F+ f& }68.The cooking of starches is known as 烹调的淀粉被称为5 j0 ~) t) M. D4 T" E( D
A:Gelatinization 糊化
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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？
+ ^6 ]1 I7 [$ R) ~1 NA:Braising 烤
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# G/ I& P3 H8 Y" G* _1 y: R# b7 }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：" @! \* H* |: e; y; T8 U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 D3 N: A# I9 @+ ]: M1 R4 v/ r; U
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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
6 ~0 z( x- }" ], k7 r; m9 M9 CA:Fumet 原汁1 h, H' G! p8 @- b
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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
2 \4 X- W$ B' G xA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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4 z3 z0 F7 I$ e- X7 t! h5 m- y5 ]73.Which of the following is a principle not used in stock making?
1 R1 p! X% j0 y; L下列哪一项不是用于制造高汤（低汤）的原则？
! H2 _; W' ~/ }5 n" MA:Start the stock in hot water.开始在热水中操作# u4 U7 w* @3 f) O
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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
s5 A: k$ f- a4 e) q% p$ HA:Remouillage 法语熬汤9 _& p# e: f7 o3 G5 c* A+ u
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发表于 2011-4-13 21:22
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