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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:. s/ W" ^9 a0 U
哪位厨师最早带来高水准浮夸的美食" R9 W7 ~; {! q7 N7 | n
AAntonin Carême 人名 安东尼·卡罗美
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4 m- n: L3 S1 o2 g, t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 J7 _- b) m. u4 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 b- \! y% Y: v T/ c3 V
A:Cast-iron stoves 壁炉
; }5 {" `) d2 v* Fhttp://www.usstove.com/products.php?id=6( Q9 X7 m- L3 O! j b% U
& S* @# k$ a! |/ s28.The French term used to describe the roundsman, or swing cook, is:% J- ? J+ Q8 s4 l; V+ o/ v& {
法国术语，用来描述roundsman，或摇摆厨师是：3 Y4 Y( K" u+ ]
A:Tournant 图尔南
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: p2 H* n- r4 J, {29.Another term for the wine steward is:* Q9 k& E$ O3 L- P ^: m8 k* F
葡萄酒侍酒师的另一个术语是:
* H5 C) ~: r6 L2 }, n, w8 ~A: Sommelier 侍酒师2 R! |9 G0 m% u7 r* }. J! K1 ~! i
# g/ K2 f" y" b, l30.Molds, yeasts and fungi are examples of a:8 Q5 M7 ?0 D# j6 D
霉菌，酵母菌和真菌是一个神马例子
" o' ], t( [: c1 S1 u% m+ k0 AA:Biological hazard 生物危害4 j) N' D3 q5 K- k6 C' z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" s9 G) n V7 |: ^: n根据加拿大食品检验局，食品的危险温度区在多少之间：7 F; s) G7 i" c9 I( D) I
A:40° and 140°F (4–60°C) 4-60度9 Z6 J6 R" C; G/ I$ J3 A
& h) {0 c3 Q9 L3 a32.All bacteria need the following for survival:
" F4 f) ] W9 @# z0 s/ A8 p所有细菌生存需要以下哪些内容：- A6 v0 D- H! i5 L
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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7 a( N" B$ E, O1 ~, \" X0 }) m9 u33.Which of the following correctly represent critical control points in a HACCP system?/ n: I/ f3 H/ b2 |
以下哪项正确表示了HACCP体系的关键控制点？
0 @7 e2 B- h( z( \! hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" h4 m- }1 Y' h, s! {9 D% k: a5 h% W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?) y% Z9 i8 T7 g& o+ w0 k
下列哪一个不是碳水化合物的例子？
- r" }4 `+ m1 v% K& jA: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:
/ ?" Y/ ^/ a' j. t; u8 X液体脂肪做成固体这个过程叫什么; R) D7 ?# V$ e1 R% ?! ^
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?( _2 G' L8 d& Y4 ^! u/ L
下列哪项不是脂肪替代品的一个例子1 V! T* \3 l. d) V; B; T
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
* G- M* C- o. N. ~- M加拿大卫生部要求的产品标有“不含脂肪“包括：
3 F; p1 e8 B2 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 V$ p4 I% k$ ^: W) ]- ^
8 h9 K( O q/ C$ W4 b& J38.Which of the following is not a problem associated with converting recipes?0 ^9 u, T+ I; r) a
下列哪项是不相关联的转换配方问题？1 l4 Z$ |" W, k
A:Unit cost 单位成本9 v5 ~7 o( y$ p! l
6 j8 R- F, i+ _# s39.The condition or cost of an item as it is purchased from the supplier is called:
5 D" X/ T! f# L! O C从供应商采购的物品的品质或成本叫什么
( l& g$ y' I, O5 H8 kA:As-purchased cost 购买的费用, L: a5 T. r8 {/ b$ R, N6 c* A
E2 t! [- {% e% Q" f H40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ W- t; O9 D Q2 H% V8 ]% A0 c在新货到来之前用于日常所求的必要库存量叫什么
$ ]) b" y0 P) R# A; oA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 Y5 ^% \9 ?! u9 G- n下面那个缩写是用来表明正常库存流程？ m, J3 b; T- D2 U$ g+ b
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ Q# z+ n/ [9 g) s42.Which of the following knives is used to turn vegetables?
: [; }: G; `- r3 z' [" [下面的那把刀是用来打开蔬菜吗？
1 y7 J0 w8 T3 ?4 j3 E/ G m! gA:Bird's beak knife 鸟嘴刀
0 K. l% C4 J* X& }% U: }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?& L f8 C! S" u( \- R2 G/ n2 M- L
即时读温度计最好用于那方面？
8 Y9 M% B3 }% V, Z! m; TA:Checking the internal temperature of a roast 检查被考物品的内部温度! t/ C/ N, i3 w* a, W
0 H _( o/ S% q; B6 r# @* X* u9 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 H, }) r5 i. l4 Z1 t下列哪些金属材料受热均匀，通常用在铁板而且非常重
) A2 y. i) f0 ?* |A:Cast iron 铸铁2 ?9 [( X0 ?9 q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 C* d0 v8 g" ]. T' T- F) X哪件装备下面有一个可移动的碗和一个S形叶片？
, y+ N& [$ x7 V" ^3 C& oA:Food processor 食品加工机: i' N) G7 Z1 p6 {
http://www.google.com.hk/search? ... iw=1263&bih=572
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/ _5 y; @5 Q. Y4 W) t' o/ F46.Which of the following is not a rule for knife safety?" m) w& l; {, O
下列哪项不是用刀的安全规则？
; X: _4 A- K) c2 F: mA: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:2 `7 @ _0 s" e( z* C
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
- U; W% n' H3 f, t: \A:RondellES
9 G: u$ i& ~" Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 q9 e0 [' X1 @5 h" h. Q
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48.Which of the following is a diced cut used to garnish soups?
2 U/ E- ^6 q2 ^& J下列哪项是切成小方块用于汤的装饰？
+ D& t7 R2 h- J: ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ O, N. I) q% Y; c* k, b8 ~3 \* P" _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& _/ ]- A# r& ~* p% T/ n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！！——4 Q* l2 d/ {, I7 d& v4 x3 g: q& p
A:Gaufrette
% `8 T' h' B M9 x' W" \5 l6 y6 Z" ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ `9 R7 Q! r/ A! {2 Y( K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 }8 G: k# i7 M! ? b4 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% t8 \, r" x$ P, X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 c# ~# O- q' Q
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）; M2 q- T: Z6 b7 H7 @9 S
A:Cilantro 胡荽叶 香菜2 D2 p9 g4 X) u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ s) t: {1 j6 g! T' |
! e% s8 ?' x+ x: e" y, S60.Allspice is made from:
- j0 Q' C. e, ^- @" u 多香果, 多香果香料是什么6 o+ n- y5 X( l7 V$ h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( Z# U: U F N5 t' T: i
A:A dried berry 干浆果/ c2 ]/ o: w# f
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61.Which of the following are used to make a sachet d'épices?
?# U& @5 G/ P) R3 l3 O下列哪些是用来做香包德épices？
I. ^, z# J- Z' w1 J2 P. m/ Mhttp://www.sachetcatering.com/& N- P& ?4 `' k7 H, K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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. C# `- B' |( [* G62.Which of the following condiments are not soy based?) t% c9 p, W1 c1 P0 O6 s
下列哪项不是酱油调味品的？, }& h+ M: a3 a% Q7 [
A:Wasabi 日本辣根. ]4 f/ K/ s1 T/ M9 ]. u3 ~! A
2 c4 k: Y# U% s, C2 s# P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 H, D# [: C& P
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：
j, C5 g$ i6 ]" U2 f, {* lA:Pasteurization 巴氏杀菌7 e! H+ ]1 D4 X) ^6 P
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64.Which of the following steps is not the correct procedure for whipping egg whites?' |3 ?( d s8 G) h) U% a; \
下列哪个步骤是不是正确的蛋清搅打程序？
`; s# F0 d7 H: F0 R1 d$ x, xA:Allow to rest before use. 允许休息后方可使用。9 f) n' `. s% G0 A
) G ~4 h1 Z* q# y6 l( ~( t6 R. @65.The weight of a large egg is between:一个大鸡蛋重量介于：- K7 S+ u( f6 A7 t
A:56g and 63g 56克和63克! q( c2 f& F/ A* l! q: J
( d7 }+ V$ G' l( Q- @- L& |9 f66.Evaporated milk is a concentrated milk that is produced by removing& @; l. L3 d4 D
炼乳是一种浓缩牛奶 是去除什么做的0 T. k7 I: o6 v$ t
A:60% of the water 60％的水' P2 c4 ]' z! F* R
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67.A method of cooking that transfers heat through a liquid or gas is:
) h- G) M6 m4 f" V! C$ S1 g4 u一种烹饪方法，通过转移液体或气体是：
/ I' M" K% Q9 I" Y. d! O) M4 CA:Convection 对流
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M' p3 G; _! a$ C' R/ r! m68.The cooking of starches is known as 烹调的淀粉被称为1 A. ^# _5 E. N, t) D: m# |0 c# z& M
A:Gelatinization 糊化+ R" m" v) Z0 @* z3 K2 G! W
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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 {% G+ B- Z0 q& e8 S
A:Braising 烤7 n2 j7 _. ]+ |, w7 Z, P
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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：. x& I* \) l. |- j* a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) u# R! C x0 B5 X1 m' S
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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
* X) _! Y# G2 P" f: q# o: M8 QA:Fumet 原汁
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$ [0 H$ z7 {4 y5 u: j72.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, ^. L% _& t- C9 ]1 j
A: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?* E8 d2 J+ p, T5 y J) q
下列哪一项不是用于制造高汤（低汤）的原则？9 G# ~ T% L% ?; g8 |' P
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
5 y# H; M" ^ n4 |4 ^A:Remouillage 法语熬汤
1 s" \- s D1 ]5 l8 b" hhttp://www.haibao.cn/blog/post/176242.htm |
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