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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:
: d& `5 i; m( p' x' t: e哪位厨师最早带来高水准浮夸的美食8 u/ |8 k1 E( [: R3 Y8 S! k0 E
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& r$ z9 ]4 |. b
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 A' T: S/ p. E: jA:Cast-iron stoves 壁炉
0 k4 ^3 J' Q0 N! _4 Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
, e% U3 p. f9 l$ t+ L3 r法国术语，用来描述roundsman，或摇摆厨师是：9 M' I# K- B- ?+ T. `
A:Tournant 图尔南
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29.Another term for the wine steward is:
: ~- c9 I; B3 k6 ~ Y9 O葡萄酒侍酒师的另一个术语是:) y# ~9 ^' e, A1 j: U7 h7 P
A: Sommelier 侍酒师7 t, |% \) D& S8 A: _8 b& ~7 J
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30.Molds, yeasts and fungi are examples of a:) u/ w+ e2 N. U' n. b6 A' t
霉菌，酵母菌和真菌是一个神马例子1 z$ T+ d7 @& L
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- [# i5 L8 N4 o
根据加拿大食品检验局，食品的危险温度区在多少之间：
8 d: ]; }+ `) XA:40° and 140°F (4–60°C) 4-60度
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/ t1 C2 @7 B$ T3 B, g! E$ |# B32.All bacteria need the following for survival:
) @0 n5 W% P& R& i% @$ Q8 L+ ~% s7 {# G7 K所有细菌生存需要以下哪些内容：: R' C- \+ M: [; W, x
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 L0 k; C/ ^/ W- f- b- h
: }. X1 p8 a+ N6 G( \( _) o0 _6 g! Q8 p33.Which of the following correctly represent critical control points in a HACCP system?
$ U/ ^1 I/ J% B" G# p以下哪项正确表示了HACCP体系的关键控制点？7 D' j, {4 n3 K* H# Y. {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 O' Y7 k$ d" L, O# _8 c6 i
食谱，接收，储存，准备，烹饪，保温，冷却，再加热4 `/ g! t0 i9 O6 k9 Y
6 o1 w9 i% C. r/ S- o34.Which of the following is not an example of a carbohydrate?
8 G; p# M% v, P: X' ?下列哪一个不是碳水化合物的例子？& d1 ]" G- Z6 b) v# d) m: B! C
A:Essential nutrients 必需的营养物质7 c! D: Z) ]8 X* ^
/ |8 o2 W! a* h' c* ?, G35.The process by which a liquid fat is made solid is called:
) ?0 Y9 U1 E) b- ?4 U+ g j1 a液体脂肪做成固体这个过程叫什么
' I' E/ a. i9 YA:Hydrogenation 氢化; F2 @4 a) D2 R5 X# L
: E+ F; N' j# f36.Which of the following is not an example of a fat substitute?
$ s7 M( e5 F' `+ E2 c: A下列哪项不是脂肪替代品的一个例子" o# B ?. u. y/ F+ i5 Z9 g
A:Acesulfame K 安赛蜜K表0 K" z* x- c6 z& x- t2 w
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37.Health Canada requires that a product labelled "fat free" contain:
2 x$ T7 p2 L. ]6 o3 B9 `& A! K1 u加拿大卫生部要求的产品标有“不含脂肪“包括：: {# l) F5 R2 p P! ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. T: X. T- A* Y. j2 ^9 X! q38.Which of the following is not a problem associated with converting recipes? s5 B J5 |: _# n
下列哪项是不相关联的转换配方问题？
+ R4 [2 i: ?" L- D" }6 [A:Unit cost 单位成本* }7 W8 `' d$ X" u5 N
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39.The condition or cost of an item as it is purchased from the supplier is called:
@5 r, e2 j1 T' ^, E' y4 j从供应商采购的物品的品质或成本叫什么% r( j$ a4 o5 v2 o0 @
A:As-purchased cost 购买的费用
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$ c: E9 m& ~* v' A$ D40.The amount of stock necessary to cover operating needs between deliveries is known as:' x" K9 ~# f4 r) `1 s
在新货到来之前用于日常所求的必要库存量叫什么' u* A, c9 Q- @* j8 Y+ y; e( r
A:Parstock 基本日常最低库存2 O' V7 z. F# @
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41.Which of the following abbreviations is used to describe the proper rotation of stock? S; t: X6 e* \, t! j
下面那个缩写是用来表明正常库存流程？' g% N* C$ _2 q( d( K/ q+ t) Z
A:FIFO=FIRST IN FIRST OUT 先进先出# t- p# Y [; w' t! P( j
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42.Which of the following knives is used to turn vegetables?) ~( A* r5 l4 p) \5 _
下面的那把刀是用来打开蔬菜吗？5 l' e. A$ Z1 h7 X+ ^8 ^* @; v; n
A:Bird's beak knife 鸟嘴刀: O# v. Z; N* Q# T* t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" ` ^7 a; e" i/ ~2 G# T8 l5 E
) f$ f6 }& t4 H: R ]43.What is an instant-read thermometer best used for?1 v6 U8 M' _: _6 C. G
即时读温度计最好用于那方面？2 M0 Z* }3 _* v# t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# `; W/ o( U+ f" t% N0 @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 ~, ?1 }- I9 x% D& f4 b1 d下列哪些金属材料受热均匀，通常用在铁板而且非常重
3 w% }: R8 G- K- R' \% Z' }' _- ?A:Cast iron 铸铁& ]0 J/ v c4 w2 ?. g$ }
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* S7 c. {: G6 R: r9 H
哪件装备下面有一个可移动的碗和一个S形叶片？# p! g+ Z0 Q' [
A:Food processor 食品加工机; Q' m1 Z, {9 f$ m. z
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?/ _2 M7 j s; L
下列哪项不是用刀的安全规则？
$ u/ Q2 T$ m6 i9 JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 ~7 A% m. m$ Y
+ k7 W6 O7 g* B6 X% I. \6 L0 S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 ^9 C, `, _' N1 Q0 r
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 c1 ?6 v* g; {' j5 j7 g& wA:RondellES ; [& ]# C# C9 R- r! V% y
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?
! z8 Y4 o& H6 j0 l- Q0 B下列哪项是切成小方块用于汤的装饰？* g( d) G, T( `. y% u4 U9 n& v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 m1 E% Q( I9 `' b6 c( j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 b8 C% Y. f) T( [* b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！！——
# `- H5 [9 `) j. d( MA:Gaufrette
2 h5 I v1 K$ d, _. K# p+ N$ ? Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 @2 w: ]; n Q. X: Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ c( j8 q! a0 W I3 g. |
Gaufrette :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?& m3 R: j" l- ^: M
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）
& Y3 ]5 b8 w" ^* c% m# ^A:Cilantro 胡荽叶 香菜/ P& x: a* W+ u: m+ }0 V1 L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 P3 {$ e7 S. k: D# {2 t( N" J' [- K60.Allspice is made from:
& l( h! F. @; O( ?: M2 H, Q$ h$ Q 多香果, 多香果香料是什么
" Z& G$ Y1 N( b" b- C' C Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% e3 E3 N3 a6 J" I1 e
A:A dried berry 干浆果1 l, u) w* t9 o& M7 V! C
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61.Which of the following are used to make a sachet d'épices?
& s/ N! l2 N/ N5 n4 q下列哪些是用来做香包德épices？4 V6 b( @: T/ [) _/ ]1 e
http://www.sachetcatering.com/
5 {( J5 m+ R/ J* `7 LA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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, q0 w& u# K1 V& s62.Which of the following condiments are not soy based?
# X- ^) m8 V6 Q) S! m) r1 S下列哪项不是酱油调味品的？0 W" u H# e; m3 U1 w
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:8 E7 Y6 g2 A. c( O1 s; a
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：
2 |8 i$ P1 f- e! H; ^A:Pasteurization 巴氏杀菌9 Q7 ~# p( g! R& K; F
+ Y0 z, M* W3 n" D) Q, T9 H64.Which of the following steps is not the correct procedure for whipping egg whites?$ ? F W& Q, C0 H. L' Y/ ]; T! M
下列哪个步骤是不是正确的蛋清搅打程序？' q+ ]- s3 E5 f7 l" r
A:Allow to rest before use. 允许休息后方可使用。
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7 L- G' W' C& o$ y) y( n65.The weight of a large egg is between:一个大鸡蛋重量介于：5 e2 N4 B4 O: U! V3 S
A:56g and 63g 56克和63克
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~4 M# c5 T7 L66.Evaporated milk is a concentrated milk that is produced by removing+ g" ] D7 C1 h: I
炼乳是一种浓缩牛奶 是去除什么做的
% j! J2 K! y I2 @A:60% of the water 60％的水
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- R8 J2 P2 O& W4 Y0 J+ D. o8 o67.A method of cooking that transfers heat through a liquid or gas is:
' j ~6 G/ y$ \( j- y" m一种烹饪方法，通过转移液体或气体是：
( L* `, ? y0 t) R8 r3 h0 s% }A:Convection 对流
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& x% B+ @8 q2 t+ m! ~. V. b* ^) F68.The cooking of starches is known as 烹调的淀粉被称为
0 m4 p3 m0 u* b# ~, ^A:Gelatinization 糊化
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! o$ v% v8 N; @6 S9 g. I Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
; x$ P H/ X7 J3 ?0 b. L. kA:Braising 烤2 g5 q1 l+ V9 @9 `8 U( 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：
1 h4 K5 f0 p }/ CA: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$ I( F! n! L2 W8 ~# t
A:Fumet 原汁
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$ k+ I* U3 q1 f! e5 C! F72.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
. J% J& q8 }# z0 \% {! NA:Carrots, onion, celery 胡萝卜，洋葱，芹菜( V+ G w+ `0 n
2 ~0 G* m' _' Q2 W# F73.Which of the following is a principle not used in stock making?
w! y' A3 `. a! W1 n9 k下列哪一项不是用于制造高汤（低汤）的原则？
! p; c5 h7 h4 nA:Start the stock in hot water.开始在热水中操作 U! i# o" O# J: V- ~$ m
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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! v4 h# v% v! d% K# y' J
A:Remouillage 法语熬汤8 h( C3 z4 P9 u. ^+ _8 {
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