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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:
1 {" o2 D! h) @" d0 Z哪位厨师最早带来高水准浮夸的美食% ]3 `- `) D& Y. O: w; M
AAntonin Carême 人名 安东尼·卡罗美- E& r, \" v+ ~2 E2 O4 N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! i& G' E' } E) F$ w# z1 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 。1 _4 A( ~3 |7 N& D
A:Cast-iron stoves 壁炉
- Y* t* N% e; \% Q& ]/ `http://www.usstove.com/products.php?id=6% \+ B/ k' u; L' d# C! } s; x
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28.The French term used to describe the roundsman, or swing cook, is:
/ W9 F8 \0 @* e e5 c法国术语，用来描述roundsman，或摇摆厨师是：; N7 B i6 m# S
A:Tournant 图尔南3 F) p1 z- Q6 k8 i# u' Y- `, { _0 S, q
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29.Another term for the wine steward is:
6 k0 ]6 S4 d f: i6 R葡萄酒侍酒师的另一个术语是:
- Y! _& V( d- r& y6 `2 \& @7 L& rA: Sommelier 侍酒师
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" `. d8 K6 B/ ]$ | \30.Molds, yeasts and fungi are examples of a:1 o3 ^& E8 ^! G2 R
霉菌，酵母菌和真菌是一个神马例子
7 x' Z- @! d' F6 G7 }( z; @: KA:Biological hazard 生物危害
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K+ Z& K2 H3 o* a7 F7 t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 C0 X# ?, w' Q" _9 V4 q6 J% L# y1 d根据加拿大食品检验局，食品的危险温度区在多少之间：
9 r H- F/ H% X# GA:40° and 140°F (4–60°C) 4-60度
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' H6 w" t; R4 \% i9 S) [7 s32.All bacteria need the following for survival:
# I1 E/ Z' j6 \; @. p! U所有细菌生存需要以下哪些内容：
5 J, d2 v; T4 q( }4 SA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 c/ H5 A9 J' W/ B2 l0 Z; A
, ?! m! V. D0 q) O/ U33.Which of the following correctly represent critical control points in a HACCP system?
5 l9 A% m7 [$ c% ]* P) D以下哪项正确表示了HACCP体系的关键控制点？7 Q- V. b& b5 p3 Y5 \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ q5 z; \/ l6 ^1 p3 E5 p S食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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# x+ S9 p3 ~/ g% Y6 s! ?$ J i0 R+ G34.Which of the following is not an example of a carbohydrate?* h$ q2 o- s8 P' ?! u3 `; k7 Y, }
下列哪一个不是碳水化合物的例子？: ^# Q* i: ?, R5 D& o* s
A: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:7 A( K# {) ?4 p6 g0 n
液体脂肪做成固体这个过程叫什么% u- x' |7 F, S2 L# i: ]- K0 X
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?' n# \+ g: B! B% r9 k5 q( X! ^
下列哪项不是脂肪替代品的一个例子7 y2 |$ W- m* G) u; ~ C
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ _/ @( ?) `- ?! H% c8 d
加拿大卫生部要求的产品标有“不含脂肪“包括：7 ~2 t2 f2 k* p% L3 K3 P7 Z% Y5 L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! n7 t) X" {6 A4 G* M
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38.Which of the following is not a problem associated with converting recipes?
8 { \( n. c! p3 ~4 r下列哪项是不相关联的转换配方问题？
: F- f a. i3 n$ j4 E. GA:Unit cost 单位成本
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! _8 C1 l! @0 D39.The condition or cost of an item as it is purchased from the supplier is called:
- J! ]1 t1 g3 { m; o. H7 U从供应商采购的物品的品质或成本叫什么
/ x/ ]2 {5 ?" EA:As-purchased cost 购买的费用, Q5 g, G5 W9 a' |5 E
3 \: m3 j2 N+ `: _8 ~* h& r40.The amount of stock necessary to cover operating needs between deliveries is known as:+ L2 o) [; Y% {& `
在新货到来之前用于日常所求的必要库存量叫什么1 s" W' \" f9 V/ k* i
A:Parstock 基本日常最低库存& ^1 R' U( y& R- w
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; }2 P- {9 b+ I8 N下面那个缩写是用来表明正常库存流程？
, g3 @, X5 A) C+ ]A:FIFO=FIRST IN FIRST OUT 先进先出
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, l' F1 C" ^" \( R42.Which of the following knives is used to turn vegetables?
* R. v2 g7 g6 z" f( b$ x0 X下面的那把刀是用来打开蔬菜吗？
$ K7 y7 r5 N* q9 LA:Bird's beak knife 鸟嘴刀, }! Z' j* x1 k* f9 j& r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 G2 H, t7 ] K Y43.What is an instant-read thermometer best used for?
1 |1 s! _% {: `# j& q2 M) Q) p) o即时读温度计最好用于那方面？ ]5 Y% Q( `- B; z! }( C, f' K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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! @3 V5 i& t9 P) z C3 c# Y! ^% }7 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 B' W2 a/ j" v7 c
下列哪些金属材料受热均匀，通常用在铁板而且非常重
! _3 m# @' f: S( k5 x0 BA:Cast iron 铸铁9 C" T" o9 w2 }. ]0 S6 m4 s) c. K
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 W- o9 G5 }& l m: E2 h* E哪件装备下面有一个可移动的碗和一个S形叶片？" }, e1 b' C6 Q$ B7 Q1 }: \: E q
A:Food processor 食品加工机3 ]' n% E Z* r f- z" g% ]
http://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?0 e" A1 J: d5 J9 ~: `/ n; `1 A# \/ M
下列哪项不是用刀的安全规则？2 Z' U! ?) A. [; _ }
A: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:! |% ?+ X% x# Y" @# `
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？. h) K2 w O* u# W c) Y
A:RondellES + @2 y V$ X4 Z( P
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?
2 O6 w! S, s! v% c下列哪项是切成小方块用于汤的装饰？
4 k$ R) U3 A. Q% A2 K. u% yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 K2 y4 X/ j7 D) H% N6 b7 y% O6 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) p+ s8 I8 R& a. c" z
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！！——% `6 G, ?. l4 Z, c1 B5 p- j$ r
A:Gaufrette
/ `9 v. [7 x1 t, z# a( kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% I& d1 B8 Q7 W/ y8 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 U7 }' Q. ?$ }/ eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; i$ Y# }' v5 D9 f1 d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） U* @$ ]4 Y" w1 J; s
A:Cilantro 胡荽叶 香菜
. c. U& c, y. ?5 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 Y% {7 b3 m6 n( Y% X
+ n1 W, h- Y w; p- W60.Allspice is made from:5 ~* H0 w5 V6 E
多香果, 多香果香料是什么4 c6 h. A: _# ]( y+ t/ b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ I0 ]& G9 F0 _9 g: Z' _& t& K, F% _A:A dried berry 干浆果
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+ H7 v) G9 Z, s61.Which of the following are used to make a sachet d'épices?
+ }& w3 n8 H8 n- Q v下列哪些是用来做香包德épices？ a. _/ f) r0 T5 P6 L# \0 l
http://www.sachetcatering.com/
, ]( O/ Z: r) b3 |$ y4 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香7 `* Z1 b/ I) V9 m7 m
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62.Which of the following condiments are not soy based?
, ]. M& f$ u! c0 c下列哪项不是酱油调味品的？
! R7 T: r$ z+ U2 UA:Wasabi 日本辣根+ A# R; h$ i* I- B
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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:* i7 {4 S- }; z0 E) B( `
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：7 O% e) L+ p& E7 x9 c7 l
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?
2 i' J3 z# W" x& _ a: c下列哪个步骤是不是正确的蛋清搅打程序？6 l6 h0 V0 l' T! l9 f# i& c- I( k
A:Allow to rest before use. 允许休息后方可使用。/ s: m3 ~; q# O6 j$ @2 k5 N
) r6 V2 W" Y: i4 m4 S9 H& y* t65.The weight of a large egg is between:一个大鸡蛋重量介于：
% w6 J: Q% L4 ?A:56g and 63g 56克和63克# I% p+ d: K; {+ W9 d# ?# e
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66.Evaporated milk is a concentrated milk that is produced by removing
/ u+ P" y% N- R炼乳是一种浓缩牛奶 是去除什么做的3 P# T" i5 d$ f( E3 `* l! a
A:60% of the water 60％的水
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3 U# C8 a* S& v. ^ J% i5 B ^! ^67.A method of cooking that transfers heat through a liquid or gas is:
. ^8 q' \' B& Y, }一种烹饪方法，通过转移液体或气体是：
% d+ Y! P S+ T& ]0 U. U# }A:Convection 对流
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3 c: j# X: D+ b* f7 B8 R" f68.The cooking of starches is known as 烹调的淀粉被称为
1 m F6 Q4 S, ~" G7 r5 [A:Gelatinization 糊化. J/ z* }: A3 F5 j
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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？
0 c0 g3 o( H0 A xA:Braising 烤
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% K# [& d/ H& }$ y: F# t5 ~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：6 a( l1 h8 v) ~' G, z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ ]# `6 O% k D. n) u
# l% Y, O; b7 V! h0 E- Q3 t71.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
8 E8 P! R A! O2 b9 d5 EA:Fumet 原汁+ m @ x' o F& [+ A) g2 M
0 q3 W8 g3 [4 G& H72.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
) q- w0 b0 A, A1 z5 p0 TA: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?
8 Z: {6 J8 n: T3 F& h+ @下列哪一项不是用于制造高汤（低汤）的原则？
, o# w1 z8 `% Y3 c% `A:Start the stock in hot water.开始在热水中操作$ I. n' ?) I4 ?$ k# }8 V
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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" n) ^2 L# C' [ V- G1 M
A:Remouillage 法语熬汤+ R- j7 d5 r) s2 D
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