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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:
, a% g: C$ G5 o" i$ o哪位厨师最早带来高水准浮夸的美食7 D# ?/ F3 u W$ U
AAntonin Carême 人名 安东尼·卡罗美
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1 m1 M( A1 F' {* X5 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 R) `- ?1 Q5 W( C: Q8 r# q+ O' Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 @! Q8 Z. m& k6 F
A:Cast-iron stoves 壁炉
' m7 }$ F/ [; s* }" Phttp://www.usstove.com/products.php?id=6
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3 D0 m4 G& k4 z28.The French term used to describe the roundsman, or swing cook, is:
7 @8 k* U- T* {6 s" B: e法国术语，用来描述roundsman，或摇摆厨师是：
; \% \; Y; r8 mA:Tournant 图尔南
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29.Another term for the wine steward is:
( V! h- B% o2 |* X" v葡萄酒侍酒师的另一个术语是:) C( S* p6 J8 G) H# Z% r
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:& a0 D2 j; F& u+ D/ k* G% u
霉菌，酵母菌和真菌是一个神马例子" _$ C, {, ?( i# a7 J
A:Biological hazard 生物危害# {7 J5 f, w' \) i" y; ~4 z; O- x
0 Q* E: B% Z4 x0 A" k2 Z1 R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 B7 t% x8 X4 }( c
根据加拿大食品检验局，食品的危险温度区在多少之间：$ X" W! G' z5 p: `% Y- T
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 {7 `$ I6 \' f% \2 x* I6 p/ s
所有细菌生存需要以下哪些内容：7 K# A. r* g2 Z0 l, @5 |8 `! ^
A: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?
# N( Z9 }; u$ T以下哪项正确表示了HACCP体系的关键控制点？/ @# g# _5 A; U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* a* y7 c. y" T, f m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?4 F3 {6 R" ?4 g( v
下列哪一个不是碳水化合物的例子？
9 H$ `" L- Q5 r7 K! y6 ~A:Essential nutrients 必需的营养物质" P1 z0 }9 _- n' c8 c( Y0 W- T- v0 G
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35.The process by which a liquid fat is made solid is called:
, n2 W+ D$ n4 T: h& `液体脂肪做成固体这个过程叫什么
! p3 _& L; r2 }3 SA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 O$ ~: [! v+ b* r- m下列哪项不是脂肪替代品的一个例子
6 i3 i2 E* d. q3 b* D% W* TA:Acesulfame K 安赛蜜K表/ y4 j% w8 c8 f/ z
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37.Health Canada requires that a product labelled "fat free" contain:0 z( i3 d5 F$ \% f4 ?$ ]
加拿大卫生部要求的产品标有“不含脂肪“包括：
2 a1 m! W3 \5 T, X9 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ C5 v- m9 A& G9 L5 Y
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38.Which of the following is not a problem associated with converting recipes?# B7 W, R2 ^. Z- ^* ^# G6 U- o
下列哪项是不相关联的转换配方问题？3 E8 f0 n+ V2 V1 `/ j5 X! L# \6 [
A:Unit cost 单位成本6 X+ \0 k5 A5 @) w% w
7 X! q, a) J! | I39.The condition or cost of an item as it is purchased from the supplier is called:; f! ^" d5 I! p$ r
从供应商采购的物品的品质或成本叫什么5 ~( d: x5 V+ Q$ _7 O
A:As-purchased cost 购买的费用! h; u8 q! [& a$ g
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40.The amount of stock necessary to cover operating needs between deliveries is known as:9 w2 s# d; @$ n; d
在新货到来之前用于日常所求的必要库存量叫什么
8 J" q& C3 \7 v3 U/ xA:Parstock 基本日常最低库存4 x) `! J- W5 {! _1 M, V# a: d, r
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 U1 _8 Y# R( P% u: U
下面那个缩写是用来表明正常库存流程？
) T) o3 ~. V# k6 _A:FIFO=FIRST IN FIRST OUT 先进先出
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6 s; o5 x! d7 ?+ P; V42.Which of the following knives is used to turn vegetables?
7 _ D6 E6 l" B& y/ _4 x下面的那把刀是用来打开蔬菜吗？
) o# L+ f; R( E F* r+ e0 gA:Bird's beak knife 鸟嘴刀
7 @) C8 C9 p! q8 ?: y# G$ xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" q% o* i; E) m! O, [
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43.What is an instant-read thermometer best used for?
/ }4 I Z3 h8 h即时读温度计最好用于那方面？
1 F1 O8 e) l: i q- TA:Checking the internal temperature of a roast 检查被考物品的内部温度) R5 a$ L( _. ^4 ~/ X1 U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& K6 [ d9 o% m' W下列哪些金属材料受热均匀，通常用在铁板而且非常重
- V/ x- f i0 kA:Cast iron 铸铁( s, N0 o! X* j0 e/ b
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- R- T" s X- [) V, d$ i哪件装备下面有一个可移动的碗和一个S形叶片？; {# y9 c/ X+ s; ]' s4 k( u9 T! N
A:Food processor 食品加工机% y5 F5 o9 J" {4 _1 z1 i1 a
http://www.google.com.hk/search? ... iw=1263&bih=572* V* u$ a5 ^0 t. A+ s$ k( d
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46.Which of the following is not a rule for knife safety?, s- _' F5 Q: c" Z) |: U3 C
下列哪项不是用刀的安全规则？
7 X( d3 c: O3 a1 s* n9 G7 a$ L: f! yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; F8 n" F! x3 b; f4 U7 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' X8 Y: P3 ?% Y1 t
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？' j, a, ]) ^1 }" @( H* ^, K: j9 n
A:RondellES 1 ^& H+ L+ t* i% R2 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" [+ l! y( y+ h! ]/ D% B% Z下列哪项是切成小方块用于汤的装饰？* o9 q2 e* f! t! z0 o# t. K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( `+ F0 |0 H( L% j9 M0 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# L% L5 s+ T1 r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！！——% j7 Q9 Y. ]& n# e0 N+ X" }
A:Gaufrette
" P& o. E' E/ y2 y( b5 T/ i! y5 {/ dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. O g9 q p. l, J @) b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% T/ T/ E' _% ]! B' k5 x+ d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% ?7 B* a/ Q2 ^
Q4 K! }; |+ E3 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 g' j9 t- L/ @0 s# e ]$ X( 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）) F' J' \ b7 g2 ^9 \6 L
A:Cilantro 胡荽叶 香菜8 n+ }. T8 T( O) Y+ K9 \) V7 A+ K: }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: M' @4 P- C1 E+ [' c; x60.Allspice is made from:! r% X) R* u" n& n' t. J# R0 j* b/ F
多香果, 多香果香料是什么
8 h& D8 W" b% Y: N6 X' Y7 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! d$ n9 [0 ]! }; U8 i+ z
A:A dried berry 干浆果+ Y4 C2 ?/ I/ o2 {
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61.Which of the following are used to make a sachet d'épices?" b! u7 v( h! U$ b
下列哪些是用来做香包德épices？
( h7 b7 ?0 Z8 B' ?! `9 S3 Xhttp://www.sachetcatering.com/& f) }# a& b* g( V$ l ^" R9 g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) z' B) J7 ]2 K# U1 [
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62.Which of the following condiments are not soy based?: p7 Y2 Q# L- t c( O2 P B1 c$ n; ~
下列哪项不是酱油调味品的？5 F% z( P. s8 s" ~1 Y# ?" J. I% c
A:Wasabi 日本辣根1 s9 Z" C# V; c9 w- F
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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:- ]# K: ?/ [! v
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：
* y) F' Q% U. U: O3 oA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 H. H$ h, F6 y4 |4 J) h7 i
下列哪个步骤是不是正确的蛋清搅打程序？
5 w- C7 Q! D" J6 `A:Allow to rest before use. 允许休息后方可使用。& K3 H0 A* i! F1 ]- r% S
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
6 Z, o) ~& y. S# s O7 Q. ]. R+ ZA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ b2 Z/ i, ~ M$ N2 M" U+ v炼乳是一种浓缩牛奶 是去除什么做的' ^6 x1 ? ?4 u
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:
* ? U4 w& G. B" v0 @8 Y3 y一种烹饪方法，通过转移液体或气体是：
2 W. i- {( G3 G2 zA:Convection 对流+ }+ n+ H0 s: t8 f7 X/ \4 m% X+ p
: t- ?% m* B0 a7 B7 E& v) O w68.The cooking of starches is known as 烹调的淀粉被称为
) X4 B0 [7 G' v/ IA:Gelatinization 糊化
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. c0 C* h; r0 ^' a% {0 h: v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？+ K% H$ p. h" F j9 K
A:Braising 烤" n. D4 t: D# j8 N' 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：
0 g$ e" t, `7 D+ r; wA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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 S" s# T+ e ~' ^9 J/ ]# }
A:Fumet 原汁
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1 t h2 G, Z- `$ n, R& U72.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* T5 U" _ u# |! L# z* @) I
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜0 G& H- D4 Y3 N
, `! x, @) d$ F% R73.Which of the following is a principle not used in stock making?7 X: _( W) U3 i& U
下列哪一项不是用于制造高汤（低汤）的原则？: q ^# ?. u3 s6 W
A:Start the stock in hot water.开始在热水中操作3 y4 W: V: g% e+ N
C: E, n/ O* l+ T& n0 P; h74.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
+ k* T' {% _6 M/ {A:Remouillage 法语熬汤
/ B. c) `- ^7 `! K+ k' N X( a6 Dhttp://www.haibao.cn/blog/post/176242.htm |
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