 鲜花( 33)  鸡蛋( 0)
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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:
- l8 T# X) r3 B d5 f哪位厨师最早带来高水准浮夸的美食 T4 z S: s, B7 M* {' {
AAntonin Carême 人名 安东尼·卡罗美# n9 |6 H. h4 p, \; k2 Q; X3 t+ F, `
! i2 k0 b% W& ~; ?4 f E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- r" O9 |6 f8 ^5 x, p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, o) H. U3 ]5 O Z6 |A:Cast-iron stoves 壁炉
: @3 r T0 i4 r% X# {3 ]http://www.usstove.com/products.php?id=6; o3 s- \. U2 A- L
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28.The French term used to describe the roundsman, or swing cook, is:; E0 p7 Y, a6 p k) a
法国术语，用来描述roundsman，或摇摆厨师是：4 a. w7 ]+ ~2 O9 N2 p
A:Tournant 图尔南$ q% U+ r" z3 b2 [% i0 r
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29.Another term for the wine steward is:
& {/ c. N2 j7 E6 T葡萄酒侍酒师的另一个术语是:- v' B! V( _; [3 {7 V' [7 L# L* }
A: Sommelier 侍酒师2 w; i' ?, Q1 n6 @. a
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30.Molds, yeasts and fungi are examples of a:
, {8 v/ V% s- h( u. _( y& m霉菌，酵母菌和真菌是一个神马例子
, m& `3 M/ R7 ]9 H, ?) zA:Biological hazard 生物危害7 g; e0 u8 c; i2 y* C% C2 q
# S: q) |9 a; I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- a) Q6 u ]2 U0 ]
根据加拿大食品检验局，食品的危险温度区在多少之间：
4 Z; }; ?& [ m7 U" I3 LA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( ]1 u8 x. `3 C# Z3 W) F
所有细菌生存需要以下哪些内容：
+ ]4 C# s8 S1 LA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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+ H$ j. K2 x. X' f' J ~' p33.Which of the following correctly represent critical control points in a HACCP system?. K' ^. r+ p# i9 V- g- n2 v- C1 B! u
以下哪项正确表示了HACCP体系的关键控制点？) v! t: L1 A0 E; G8 Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & s+ R+ i; }' D# Q4 l8 u
食谱，接收，储存，准备，烹饪，保温，冷却，再加热! v8 ~- e( W& J
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34.Which of the following is not an example of a carbohydrate?; c; P+ q! c' p+ _: ^* _: T
下列哪一个不是碳水化合物的例子？0 j& Z9 O+ a n) K4 M1 r( q0 V
A:Essential nutrients 必需的营养物质9 G6 t. u$ `/ f% V6 ]! o1 m
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35.The process by which a liquid fat is made solid is called:
0 u5 U; X4 \( `" m9 t. A液体脂肪做成固体这个过程叫什么
' s' b3 n4 O1 |" }! Z; a8 WA:Hydrogenation 氢化/ _9 n& I2 y, P% r
" ]: m, F4 B. s( g' Y! [36.Which of the following is not an example of a fat substitute?
" [) r9 {: ]7 `" Z, z$ l% v下列哪项不是脂肪替代品的一个例子9 J8 K, \2 x/ ]( }- E0 ~' w# x. O
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:* U# ~% i7 q7 W- n
加拿大卫生部要求的产品标有“不含脂肪“包括：1 X, x/ K+ G9 @
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?
+ R' n5 F) z0 W* U w0 n- ]下列哪项是不相关联的转换配方问题？- w! P4 ]( c5 {: ]- P: _/ ]3 }
A:Unit cost 单位成本/ o: |3 R8 R" j% l- k- k, P
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39.The condition or cost of an item as it is purchased from the supplier is called:
5 Y8 o/ ]- u$ i8 E9 @+ n从供应商采购的物品的品质或成本叫什么5 X1 J2 I4 D; h0 U+ i
A:As-purchased cost 购买的费用7 ?5 U& \ M1 S. S; p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* l' C( |; Z7 H4 g在新货到来之前用于日常所求的必要库存量叫什么, f5 ^3 n m1 E" E
A:Parstock 基本日常最低库存/ p$ i, v* y0 k2 w3 f
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 |* g& _& \+ R6 M( l4 E下面那个缩写是用来表明正常库存流程？
$ b1 ?! |9 B) R$ HA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
, b8 ?. A6 w2 O1 \下面的那把刀是用来打开蔬菜吗？
+ O' T: B& d2 z8 x$ AA:Bird's beak knife 鸟嘴刀, P0 [: o0 `6 H8 _. c( R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. R. u V# R, J! M$ ?
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43.What is an instant-read thermometer best used for?
" H: F, Q. i+ H; F即时读温度计最好用于那方面？& ~+ X3 u o6 I0 P5 J# ?( l
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ M$ g+ t8 R9 ]& D# v7 E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ |* t4 a0 U6 W, w2 ?' |7 K. i下列哪些金属材料受热均匀，通常用在铁板而且非常重$ n( u0 m: p; N) K6 _
A:Cast iron 铸铁2 ^: p; E9 Q! E: m. p
5 G* I- M. \# ^; l% Q6 y* n1 C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: M5 C4 z- D) q+ h2 ?8 M
哪件装备下面有一个可移动的碗和一个S形叶片？
; N: p& n9 V8 D; j0 z! y. JA:Food processor 食品加工机- ~1 M& J; J; U) B; q6 J0 M0 D
http://www.google.com.hk/search? ... iw=1263&bih=5723 W) \6 A# z" W5 a9 \
6 V: x' a* f8 e, b* u9 L) ~' c46.Which of the following is not a rule for knife safety?
" ?& s3 A; m: J下列哪项不是用刀的安全规则？
, R/ }: \1 f! k5 T9 ]/ iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' i5 B3 N( b6 r+ U+ X! g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: ~- q" h0 V, z+ @
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？+ {! _. d4 e/ P) m* E* W( @# Y9 @
A:RondellES $ i. A) b0 k I
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?$ F+ ~) a5 t4 L& Q
下列哪项是切成小方块用于汤的装饰？- y1 T/ J1 ?/ F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- H# e, O4 q9 Q" K9 p0 T, F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: w. n. b+ W3 A
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！！——
$ d: V6 A ?! ?7 j6 _7 FA:Gaufrette
k; J" k3 U# Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 i& s) F. Y. }3 r8 tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' ^5 M5 o; s/ g" h0 q$ ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; d) w5 K- X2 {/ m# I
r- U1 L" `" x5 H1 p8 D! a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 x3 _2 ]9 M! t2 S9 }6 @$ 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）
' f/ N( j8 X0 P1 g9 R& |7 YA:Cilantro 胡荽叶 香菜" D4 d4 O% k8 Z8 ]# {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& a3 c$ F3 a9 z
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60.Allspice is made from:
6 A- V* ]/ h% e 多香果, 多香果香料是什么
* Y/ s0 R5 o0 B2 H' Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' S6 G6 W/ \: ~( A1 P/ E
A:A dried berry 干浆果
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- @! n4 v- K" j, J/ F$ L61.Which of the following are used to make a sachet d'épices?0 P9 S: A2 Y$ @
下列哪些是用来做香包德épices？
+ T6 k/ }& ?* E/ S p- i0 E- vhttp://www.sachetcatering.com/% i6 g8 B+ H5 {+ `0 A9 ^: T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?: ^, N* l* b, m9 v) y: B8 {6 U
下列哪项不是酱油调味品的？7 Y6 V+ h) F2 n9 I
A: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:- r1 `6 K4 [/ R. J- C+ 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：1 x6 w; Q( \ R6 O* q. a
A:Pasteurization 巴氏杀菌
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" `8 c4 \% d5 F3 n3 q7 B; L64.Which of the following steps is not the correct procedure for whipping egg whites?' {- W4 W O2 m- k
下列哪个步骤是不是正确的蛋清搅打程序？
! |+ L* r. o( V2 KA:Allow to rest before use. 允许休息后方可使用。# M) S, Z/ L$ U) D
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
1 i2 O/ M: Q: m* @A:56g and 63g 56克和63克3 P9 ?; o w1 S
! m" S+ p; ^) ~2 I4 R) Z) H/ a4 z66.Evaporated milk is a concentrated milk that is produced by removing: w# Q0 X! Y9 }$ [0 y5 a
炼乳是一种浓缩牛奶 是去除什么做的
9 E2 f; \/ w9 ?& X2 n2 E( MA:60% of the water 60％的水2 T, a& t: e! `; u" e/ t5 x
$ Q# a* X" I' r& [& z; E67.A method of cooking that transfers heat through a liquid or gas is:
" D. X0 a% z1 t$ W) B' A& d一种烹饪方法，通过转移液体或气体是：) W3 d& _0 R' K. ]* \1 z, I( I( A
A:Convection 对流
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$ N2 Q; a7 _* C4 f68.The cooking of starches is known as 烹调的淀粉被称为
: H: I8 ~6 r5 D/ f% W P* t! DA:Gelatinization 糊化$ p8 {9 Z4 U3 Y, |# Y0 @
0 V$ o+ H9 P. g) }' D" e! K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？9 n) Z3 O0 [' ]9 P8 A$ W4 Q6 y
A:Braising 烤3 C( H/ Z( E9 r* x; Y9 j
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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：9 y5 y. c' D2 V" r8 j2 t r
A: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
; B- K: I. g$ |/ DA:Fumet 原汁
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& J. ^$ z5 a; ~$ t) g72.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
; u0 y/ w, k% _; U8 Y0 FA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?9 v& v! \) B! ^5 T6 O9 m
下列哪一项不是用于制造高汤（低汤）的原则？/ I$ c0 T+ e3 v$ q0 q4 S
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 o) U7 {8 H+ X& k) R6 `! Q
A:Remouillage 法语熬汤, B# z1 K" h+ \# E' Z' O* T+ F
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