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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:' E' r* @* U; r. p5 b
哪位厨师最早带来高水准浮夸的美食
" c. P; E" H+ RAAntonin Carême 人名 安东尼·卡罗美
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& [# {; M0 k" ]: l5 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) q& E+ [) {( i/ Y7 {6 r/ G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& Q% P' D R& X) B+ w- p" T
A:Cast-iron stoves 壁炉
- i& E* S, W5 g, G+ [0 B4 Jhttp://www.usstove.com/products.php?id=6( ]( b$ E" f) h: U5 n" ?+ D
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28.The French term used to describe the roundsman, or swing cook, is:
9 O, K' E1 L8 @/ {7 Y法国术语，用来描述roundsman，或摇摆厨师是：
7 w+ c% @( V( T6 B7 T) o( eA:Tournant 图尔南- W* U$ {) d& b+ g5 t: ~
8 W- n: X" g( n29.Another term for the wine steward is:7 z9 b9 r3 M; q$ |& |
葡萄酒侍酒师的另一个术语是:
; i' v) c5 J# z% p5 w N7 KA: Sommelier 侍酒师/ p9 Y+ h8 G% I" b5 a
j C6 O& A6 D) V0 |; t9 n. g: T30.Molds, yeasts and fungi are examples of a:
9 g7 A6 b, @0 ]1 g霉菌，酵母菌和真菌是一个神马例子: K3 o" ~; R5 T2 h9 C5 n
A:Biological hazard 生物危害- ~* [3 s# k; ` R. Z4 G
; ] R8 Y7 h% \6 h2 @) Z4 R+ Q" q8 h1 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ Z3 Q. v0 E! L! E% o, ~9 O根据加拿大食品检验局，食品的危险温度区在多少之间：
6 x! Y) W) D* R/ c, p. ]9 lA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
: o8 i9 E7 |# \& S0 N( \7 }所有细菌生存需要以下哪些内容：
! T% A% j% s3 g2 E) \A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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' M% K8 F% W1 Q7 q33.Which of the following correctly represent critical control points in a HACCP system?
; N/ j! v$ R/ G6 g以下哪项正确表示了HACCP体系的关键控制点？3 x, I% {' X% z8 Q6 _) n: S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 `% P$ ^: f1 q6 V* L7 K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?
5 f8 q, E/ S- y$ }0 B' `4 l1 @下列哪一个不是碳水化合物的例子？% Y4 D$ r4 Y& U
A:Essential nutrients 必需的营养物质
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% ]! }8 g) k; a; r* R35.The process by which a liquid fat is made solid is called:1 f1 k1 _+ J' \4 U- e: @) g- m
液体脂肪做成固体这个过程叫什么4 n3 s* K' V" n2 I
A:Hydrogenation 氢化3 a( i8 ]1 w+ |, u
) v1 ]4 f9 j- \) `. p36.Which of the following is not an example of a fat substitute?4 c* a5 }, [3 m2 k7 e8 q( ~% z4 A
下列哪项不是脂肪替代品的一个例子1 o6 I7 e% u: m$ _3 A
A:Acesulfame K 安赛蜜K表
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( _4 P% F3 x0 i6 \5 q3 G37.Health Canada requires that a product labelled "fat free" contain:# m; j1 s3 B+ J4 e- R, L9 i! ^$ y* }
加拿大卫生部要求的产品标有“不含脂肪“包括：
% e9 u2 ^; c0 {5 ?' kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; y) ~+ Z b$ a: }& b; P
0 o/ X8 }' ?+ W, b3 o: V38.Which of the following is not a problem associated with converting recipes?
' q+ R3 T& A/ m3 V! j& Q7 D下列哪项是不相关联的转换配方问题？
! x9 v" A/ j4 q: eA:Unit cost 单位成本- K- g) g% C! @% n. S& d+ G
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 l5 _/ O5 e7 z. X; s- ~. G从供应商采购的物品的品质或成本叫什么
# \+ Z) S W0 |* @4 |/ CA:As-purchased cost 购买的费用
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" J5 M y- g4 g40.The amount of stock necessary to cover operating needs between deliveries is known as:# A8 m* `7 S9 x0 |6 F
在新货到来之前用于日常所求的必要库存量叫什么3 z8 Z7 J) `, g4 Y2 Y& p: q0 a
A:Parstock 基本日常最低库存9 q+ [8 |- y4 P g+ w
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ X. `' \: J1 _, H8 J0 N下面那个缩写是用来表明正常库存流程？
$ [! }# D7 S$ v4 wA:FIFO=FIRST IN FIRST OUT 先进先出! T. z' G$ l7 T! ]" D6 N
2 M: f7 k5 t4 G! F# p& _42.Which of the following knives is used to turn vegetables?
9 z1 F: y. |0 ~/ t$ @& H @& h7 I下面的那把刀是用来打开蔬菜吗？( C: A% g8 W$ g8 _& m1 n
A:Bird's beak knife 鸟嘴刀8 [8 v1 S! a. C! ~8 |4 z2 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% S7 Y9 L2 c- D" M
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43.What is an instant-read thermometer best used for? n! O/ ? T0 p) g# ^
即时读温度计最好用于那方面？; @6 p9 s1 b' t3 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 y1 t/ T2 F. }4 a" H0 k下列哪些金属材料受热均匀，通常用在铁板而且非常重8 R }* P5 C) `+ D( e
A:Cast iron 铸铁1 Y7 \* w- ~, {, D
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 X& \. `1 L$ A6 a ^4 j
哪件装备下面有一个可移动的碗和一个S形叶片？
# V" p5 ^" F5 a9 U7 P- s! l+ [( qA:Food processor 食品加工机8 N( K6 e5 `6 V' ?
http://www.google.com.hk/search? ... iw=1263&bih=5720 I6 {/ U4 L/ S0 m7 C
$ ~) X y4 ~( b6 j, s3 ^' W46.Which of the following is not a rule for knife safety?
: S5 d! o W b2 T9 r; b下列哪项不是用刀的安全规则？4 E- V0 E3 p6 X1 Y' S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 g, J; p, l" [- s5 l5 b
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! C3 u, R8 B& K6 T) a
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？2 g: v( A# a. n% z. S3 U; D
A:RondellES 7 J6 R# `* N5 v" }4 v% } ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 {. i* |8 z s8 K48.Which of the following is a diced cut used to garnish soups?
( h9 |$ C* B5 h/ Q下列哪项是切成小方块用于汤的装饰？
- E q f9 h2 t% YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ H7 ?; ~+ u; x- e# K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- d. G2 k8 i" {8 K* c0 Q3 c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！！——
7 ?& X7 E8 S+ j* r% c+ m2 W& _A:Gaufrette ' S4 H" d- c! F: k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 w+ Y. s$ D t6 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# E8 k$ k3 f% Y6 aGaufrette :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?
& q$ x6 |% b: z8 E* N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）! T0 M$ G5 n6 |& h2 t" O
A:Cilantro 胡荽叶 香菜
: ? C) {6 u9 Q$ M5 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ i, d: r$ d" T- e; Y
多香果, 多香果香料是什么" y+ k* t H. H, e. l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 h( d4 F# \" W- l( J& ]5 A
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
5 p4 B4 l% Z, R$ q9 W) z& j下列哪些是用来做香包德épices？& w2 F. f+ s, C, }1 b% ]
http://www.sachetcatering.com/# @- ?' y) k) y n
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?2 r9 J0 S- W4 z9 [. X% I9 N
下列哪项不是酱油调味品的？7 e% l* G e9 W7 s. S" J+ H, Y
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: s' R; @% e8 m3 f6 }/ g
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：
* c8 [; o& ]. M* I' {) TA:Pasteurization 巴氏杀菌" w& z: r3 T' F$ [
! a( `* y* \. Y/ A3 P# K I- w64.Which of the following steps is not the correct procedure for whipping egg whites?, S$ `: F5 f% h" r5 K3 ~
下列哪个步骤是不是正确的蛋清搅打程序？4 _. a, ]5 `3 w% G! q3 J) |
A:Allow to rest before use. 允许休息后方可使用。* x1 U7 \% V0 l5 q! w' t
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65.The weight of a large egg is between:一个大鸡蛋重量介于：" `3 F' ~2 v& t& i8 o- Q |
A:56g and 63g 56克和63克
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; d; e i, C3 z1 C+ n5 }1 ^66.Evaporated milk is a concentrated milk that is produced by removing' C! |' E1 O; V1 b" S
炼乳是一种浓缩牛奶 是去除什么做的6 z# w0 f4 k, I8 o, Q
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:
7 x5 O. O/ l& T. W一种烹饪方法，通过转移液体或气体是：
# d+ V( ^1 Q G4 n4 @+ DA:Convection 对流
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! N+ V- i+ ]9 H8 \7 J2 ]* S* f68.The cooking of starches is known as 烹调的淀粉被称为7 K+ X. u' \$ b! y4 E9 }' ~
A:Gelatinization 糊化3 H# X4 n- Q/ a2 q
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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？
3 h) Z; P2 O3 P! rA:Braising 烤' n/ }( u2 A [" {8 U% d5 y
" Z( x- E# m$ w) z* Z) p0 D$ Z; z70.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：; I4 g4 T6 z" H$ e# u& [ S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! z# J5 y2 D7 D( ?& t2 ~2 O71.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7 r7 `$ A& w {- `" `6 L0 N
A:Fumet 原汁- ~. c1 u- X3 k4 C; H+ C" h
2 L# e/ Q# a3 E V3 z( z72.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
: Z" [! `, T* I/ q" O/ OA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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" B/ r( o5 i) z" |& v; Z73.Which of the following is a principle not used in stock making?7 ~) g" v7 A) G) v
下列哪一项不是用于制造高汤（低汤）的原则？/ P8 L. M: k! M9 R) |' x
A:Start the stock in hot water.开始在热水中操作
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4 R7 i5 ~+ T' ]" o74.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9 D% K/ f6 K t0 G
A:Remouillage 法语熬汤/ [9 X' @9 f5 t- _1 G: `
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