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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:
Q7 b+ E) T, n; _哪位厨师最早带来高水准浮夸的美食% M$ h$ H9 M" |' P/ K8 V9 T
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:
* O+ f0 M" m; H h: x1 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 。
2 Y. @3 b9 m9 }% I$ fA:Cast-iron stoves 壁炉
) G$ T/ M) ?, M9 ^( }1 O1 lhttp://www.usstove.com/products.php?id=69 ?4 F, n, N: h* B! {
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28.The French term used to describe the roundsman, or swing cook, is:
) w! s. W4 n1 I) q2 U法国术语，用来描述roundsman，或摇摆厨师是：" s1 k( ^0 e l! K3 R
A:Tournant 图尔南
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% H W; S! Y0 j29.Another term for the wine steward is:
- Q( Y; Y% D3 [9 m( Q/ f1 {/ u e. V+ R葡萄酒侍酒师的另一个术语是:
" D; R1 ~) \# w3 LA: Sommelier 侍酒师4 {3 L9 l7 m1 U+ F. ]
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30.Molds, yeasts and fungi are examples of a:
1 Q+ d0 `( J* `' n: }/ J霉菌，酵母菌和真菌是一个神马例子
8 V+ y! E% ~! v# XA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 J: e' z" T' p/ \) C根据加拿大食品检验局，食品的危险温度区在多少之间：/ t3 N' ~8 b1 c1 m
A:40° and 140°F (4–60°C) 4-60度
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8 L. |' T4 W- p2 f32.All bacteria need the following for survival:
( J8 v4 G4 O4 o- `' i2 ^4 a所有细菌生存需要以下哪些内容：
6 G* u& E" L( c: H9 p, xA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! w9 D$ E( a" K
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33.Which of the following correctly represent critical control points in a HACCP system?1 u7 p9 `* O& t# ?% K. t4 V- _
以下哪项正确表示了HACCP体系的关键控制点？, F' i5 q5 B& k/ t4 K, G! R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; }$ n4 L- b2 `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?6 B# B0 t; C: V6 j0 \- r: x' c6 b2 I
下列哪一个不是碳水化合物的例子？
9 v5 A5 |1 [: j+ T7 w( JA:Essential nutrients 必需的营养物质
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9 {8 Y x( ?' Z4 x. K8 N4 [: Y; G35.The process by which a liquid fat is made solid is called:
* R% N" m. W0 |液体脂肪做成固体这个过程叫什么
) V/ f3 V( N. p3 EA:Hydrogenation 氢化4 e% e9 v" t: h- t8 G$ g) N
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36.Which of the following is not an example of a fat substitute?
) N" S# q( K6 d" @7 ?2 G下列哪项不是脂肪替代品的一个例子
4 ?2 v ?; S; _3 Z: X( `A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:& p7 `$ m2 R/ W2 y5 U5 ?
加拿大卫生部要求的产品标有“不含脂肪“包括：% @$ E3 z2 U" T5 `% Q: `) z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 `( c' k! T2 J( G, h0 F5 q! l
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38.Which of the following is not a problem associated with converting recipes?* ?5 h4 d/ u' L H
下列哪项是不相关联的转换配方问题？3 ~2 _# \; [6 [
A:Unit cost 单位成本$ F1 D2 U& j0 `. u- r2 K
' e1 i- f1 ]# L% N7 |5 C; J! q3 a39.The condition or cost of an item as it is purchased from the supplier is called:; n* i4 }8 [3 t& |% b$ I
从供应商采购的物品的品质或成本叫什么3 N, A4 `7 X+ C+ P( o
A:As-purchased cost 购买的费用
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8 d( o5 q0 c# s, g8 H40.The amount of stock necessary to cover operating needs between deliveries is known as:: O _1 k, _2 s: d& p
在新货到来之前用于日常所求的必要库存量叫什么, h4 G! ?8 T. [% [
A: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?
# K' I+ d6 k. ?+ {! o下面那个缩写是用来表明正常库存流程？& U; _0 q r- Y2 g4 M
A:FIFO=FIRST IN FIRST OUT 先进先出# x! t% x" \) z2 k
; P- G" ^1 G5 d42.Which of the following knives is used to turn vegetables?- d' Y% Z! d% p: v0 |5 U
下面的那把刀是用来打开蔬菜吗？
" u9 N! Q5 L) N Q DA:Bird's beak knife 鸟嘴刀
: z6 V% ?- @/ Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( f" h& z' e) r) z; w9 b' w
0 f4 k( T* x7 J/ [5 t43.What is an instant-read thermometer best used for?% s8 g6 d; u6 M7 k" p$ l
即时读温度计最好用于那方面？
# m% g* \/ v/ a% f1 |* k& G# Z1 `A:Checking the internal temperature of a roast 检查被考物品的内部温度3 L9 D( L& G/ d
; t2 X3 c9 m; x# q0 d0 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# Z: T2 g5 M3 V- u
下列哪些金属材料受热均匀，通常用在铁板而且非常重 i3 u/ p) K/ z5 W6 q8 o
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 x! ]. J% ^' l/ y# K9 @8 I `/ v
哪件装备下面有一个可移动的碗和一个S形叶片？2 w/ |; F8 y6 g
A:Food processor 食品加工机, {1 X" e: Y9 W; H1 Q
http://www.google.com.hk/search? ... iw=1263&bih=572; Q- y3 M- c* m4 \
2 ~. C6 @8 U6 u3 h N4 [6 i46.Which of the following is not a rule for knife safety?7 o* M, r* ]" o9 V5 S
下列哪项不是用刀的安全规则？, ~4 T2 |, Q6 v4 R- t9 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, M% I1 @- a8 b! J4 n; N
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 l2 W, L5 V1 D0 B- T) O
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？; {% M4 v) x# E
A:RondellES 9 J' v- F' |' G/ Y1 G# h- ]1 Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: Z8 x* X+ |$ o6 J8 \. i2 e# b
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48.Which of the following is a diced cut used to garnish soups?8 W0 {1 J1 Q4 l- z! `; Z& H
下列哪项是切成小方块用于汤的装饰？
) p! y/ J6 C4 D" }- I2 rA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. k1 U# J, W$ Y+ U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 S, r! m/ `7 E6 g3 M
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！！——% z% a: }) Z; q$ x" N
A:Gaufrette " m3 q7 {- b8 t0 w' X" H9 Z) L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) A, o2 _ r' } X! [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# t; m6 W2 E0 T, R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; J. m# o. \3 y4 Z5 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- z* O4 @ W6 m7 p& K- H' z5 R2 d Q9 |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）
2 ?+ J# m1 d. a/ sA:Cilantro 胡荽叶 香菜7 F) K" {% {. F6 [* g6 D2 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 g G7 x6 _5 ~ s! ^: n4 r5 m/ q6 S
( n9 a0 T" Z7 C y. H) A& v60.Allspice is made from:' c8 n( N- y, e
多香果, 多香果香料是什么% D9 o8 S$ s( s _# I0 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; b6 G- D+ i; l7 ]7 N/ B: C: S
A:A dried berry 干浆果# R9 }2 D! \* c
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61.Which of the following are used to make a sachet d'épices?
, X7 T1 [) w9 y# X下列哪些是用来做香包德épices？
' V0 Y# }( J4 ^/ L+ h( r0 T; F* fhttp://www.sachetcatering.com/, Z* `) X$ [, K6 ~4 q
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?
; r* _2 o" A& c下列哪项不是酱油调味品的？! G& s1 f1 L. O8 x3 y9 S! u* ?7 j
A:Wasabi 日本辣根
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0 m+ f0 j7 s/ r2 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 z" E8 [( C' p% k( F% g( D
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：
9 J5 A; a. k1 f# W7 s$ j' \9 w/ LA:Pasteurization 巴氏杀菌! j$ O( H8 u. h7 N: w6 r
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 Z& h/ g9 s& n下列哪个步骤是不是正确的蛋清搅打程序？* W$ W3 h- F, q/ L* E" ]4 ^
A:Allow to rest before use. 允许休息后方可使用。9 L" s ~% K" s$ o. M K
# p5 D& `5 O1 H g9 g65.The weight of a large egg is between:一个大鸡蛋重量介于：
6 X& g! ^5 K* S* cA:56g and 63g 56克和63克+ W( s9 w+ e' `. D6 X% G* b
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66.Evaporated milk is a concentrated milk that is produced by removing& [9 [3 T: W2 Y5 z+ e
炼乳是一种浓缩牛奶 是去除什么做的
2 o3 e( F' K7 J" Z" G4 `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:
/ s+ {4 d7 [! B( k9 Q1 D% b一种烹饪方法，通过转移液体或气体是：
1 B" {; `" U. ?* MA:Convection 对流+ k$ s7 T4 o% b1 n) T$ V
4 L) p" A9 G$ N8 k- [% S68.The cooking of starches is known as 烹调的淀粉被称为
) r+ ^( ~7 p" tA:Gelatinization 糊化
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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？; w- F# j% a1 D( L) p
A:Braising 烤5 ]) c) ~4 R' s; \" N1 k
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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 U% J& O, S0 X9 U1 yA: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
8 j! {% Q8 Z' T$ N( u* y, oA:Fumet 原汁
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72.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
5 s8 }5 b. r W0 k }6 k; X$ b, KA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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& @3 w! O$ M4 f T: @7 A73.Which of the following is a principle not used in stock making?" r8 Q$ O; S4 e0 G3 @
下列哪一项不是用于制造高汤（低汤）的原则？' `" m$ [. m' \8 \) z* ]
A:Start the stock in hot water.开始在热水中操作5 k% y+ v i3 }- s
% j. ]3 Z# y/ E, e9 R' V74.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
% w. z& C' I1 B0 \" U$ L! P$ P; d' s/ x& hA:Remouillage 法语熬汤/ Z4 d' e3 `+ f. L2 t( Y# i2 t
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