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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 g. A& F. V0 t" Y* R# J哪位厨师最早带来高水准浮夸的美食
% g6 \! S5 O! hAAntonin Carême 人名 安东尼·卡罗美
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1 Z; e, Z4 r, B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 d( g2 R: B( W6 g6 L* f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 b; n' Q m4 ]8 ~$ d
A:Cast-iron stoves 壁炉
6 f3 A* O% e+ G: l: whttp://www.usstove.com/products.php?id=6$ m- }: }' y' X4 Q+ y6 T
8 g0 c1 k$ n' A n6 Z1 g' W28.The French term used to describe the roundsman, or swing cook, is:
8 _ s3 m* ]$ v2 @法国术语，用来描述roundsman，或摇摆厨师是：
" E' a! [" Q" f+ PA:Tournant 图尔南
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29.Another term for the wine steward is:
% _9 e6 c7 S+ T; u# l, E葡萄酒侍酒师的另一个术语是:) X* E. d/ `# X- H1 L% k h
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:! {& N1 t# e0 ]2 g) E; |9 Y8 [
霉菌，酵母菌和真菌是一个神马例子* n/ k4 h& z; w7 H9 l0 F
A:Biological hazard 生物危害9 ~& Y" J3 O( e0 e7 l
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 W/ i7 M. ]7 C5 n" l! i
根据加拿大食品检验局，食品的危险温度区在多少之间：; a$ W" [' f$ Q1 W
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 V: `3 [; v2 [
所有细菌生存需要以下哪些内容：( G, v/ U/ J8 F0 E0 M. t
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值1 @7 P( d _3 V8 A2 X, j, ~
6 u+ l2 R3 {% t; }; \5 C# ?33.Which of the following correctly represent critical control points in a HACCP system?2 }) V4 W! O$ w+ m3 A
以下哪项正确表示了HACCP体系的关键控制点？
0 k. ]5 ?' l, P2 qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % }2 H, A2 U, P6 a" J
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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8 O2 @% s% o8 V34.Which of the following is not an example of a carbohydrate?
7 }2 n- U# {% d" h2 O* Z下列哪一个不是碳水化合物的例子？( m; v6 ?; z1 M
A:Essential nutrients 必需的营养物质1 O. c# n% D1 G2 Z5 z$ x
. y* P$ A; \/ }) d; R; G1 W35.The process by which a liquid fat is made solid is called:4 P+ {, u. ?: y2 A
液体脂肪做成固体这个过程叫什么1 m0 ?! ]4 q, { R0 M+ l' B8 h4 \5 e! g
A:Hydrogenation 氢化9 ], C8 z4 ?4 F1 i0 c }' H
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36.Which of the following is not an example of a fat substitute?, A8 g5 R' P# \) C- H) J# `7 Y# w
下列哪项不是脂肪替代品的一个例子- f" t5 z! f$ v
A:Acesulfame K 安赛蜜K表7 f3 u: N! u( D9 N
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37.Health Canada requires that a product labelled "fat free" contain:
6 x2 e; g a# A' |' l+ R8 [加拿大卫生部要求的产品标有“不含脂肪“包括：3 \6 e4 z; X/ L6 z9 D, v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* u2 ~( \% @+ E& S4 F' Q& U4 S
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38.Which of the following is not a problem associated with converting recipes?
% u5 F6 v+ M+ l5 Q下列哪项是不相关联的转换配方问题？
2 F4 D6 Y. K% H% c/ FA:Unit cost 单位成本
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" X: ~- b: e8 Y: h: X. ?39.The condition or cost of an item as it is purchased from the supplier is called:
2 \4 @5 ?5 w8 G4 R4 B从供应商采购的物品的品质或成本叫什么
$ r) y& g; j1 AA:As-purchased cost 购买的费用9 o* }3 v8 N, g2 N! G
2 C9 c' W* I6 x+ ~40.The amount of stock necessary to cover operating needs between deliveries is known as: c t* J$ ~0 S: n0 ?/ y u+ R7 t! u
在新货到来之前用于日常所求的必要库存量叫什么5 A8 B; w8 ~- {$ _5 |7 i
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?4 u% H) n: O" {
下面那个缩写是用来表明正常库存流程？
- C" ~. d6 s% bA:FIFO=FIRST IN FIRST OUT 先进先出" Z! c5 [& @9 W& F0 g
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42.Which of the following knives is used to turn vegetables?% u, n8 o, o7 J: j: l
下面的那把刀是用来打开蔬菜吗？
% D) b) K/ W g. |5 j5 rA:Bird's beak knife 鸟嘴刀
( F U4 U' h( ?8 ~( q2 H' Z) t& ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
" `" u* f7 m3 G; G! O4 J即时读温度计最好用于那方面？" U9 s( n. @7 ]- o* ~4 X
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 I U. K3 B) @1 c
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ K8 H# G/ ?) T( Z8 ]1 {
下列哪些金属材料受热均匀，通常用在铁板而且非常重
& X) @) G9 A d6 J/ I+ H: V. }& @A:Cast iron 铸铁, W+ j5 Q$ b6 m4 f; [2 r
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ Y# u" @3 g" m/ c5 D1 I7 I3 y
哪件装备下面有一个可移动的碗和一个S形叶片？; Q( }% @4 U. m! m6 f7 F$ F
A:Food processor 食品加工机
! D7 S3 z1 V. Z: Q# [! B Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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; c1 j, Y3 l: {4 @" `, X" u5 U' B46.Which of the following is not a rule for knife safety?
" ^% `' P" c+ h5 C下列哪项不是用刀的安全规则？
8 O: ?9 D$ y; N" i: WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ A# I# R D1 r# H
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" T( X# \9 a3 ^把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
0 R0 p3 u; Y! w+ y* xA:RondellES - ~+ u) [& C: e( i* N/ k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; X y z* g: ~4 l48.Which of the following is a diced cut used to garnish soups?
, g* [ S- Y5 |9 x G7 u y下列哪项是切成小方块用于汤的装饰？
. A2 J' d: C8 ^( f) t, Z- x2 ^9 EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: O; f' V. t3 C' L S2 K K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. j% N% W3 ?4 c& A9 U7 V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" Y' Z- b2 L) ^4 c3 |
A:Gaufrette
: h1 @* o% `% ]. T# Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! C ~ e% k F; k: gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( P' ?- g% ~! _- _, mGaufrette :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?
, f2 e9 ]: {+ e2 ]. z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）
& g% E2 V+ E4 t! W; H) I: C: H U1 iA:Cilantro 胡荽叶 香菜; m0 Z& z; I) J( G+ B# \' I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, @2 } r+ H& r/ p2 ?- U
5 q2 n- E' }' H) I/ m) y6 c7 j60.Allspice is made from:5 g4 l4 E9 ]+ R' Z3 G& c' j' \0 W
多香果, 多香果香料是什么
1 t* G1 j$ |3 a# r# t' }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# p$ P' @8 J- n* m/ I5 }( f# m8 V1 D2 B, @
A:A dried berry 干浆果- M& ~6 f% [- u' r) L. @8 `. S/ x
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61.Which of the following are used to make a sachet d'épices?
$ `9 T+ b3 u4 h$ `下列哪些是用来做香包德épices？
: `! K# S- A$ p. L8 ~) Khttp://www.sachetcatering.com/
7 T; X" r* p% }( |5 s Y! I( R- UA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香$ G* P% c9 H# f' U. ~ Y. U
2 H* T/ p) P g, p1 Y8 k! s( b62.Which of the following condiments are not soy based?5 l8 H' E2 y A) `/ i$ l
下列哪项不是酱油调味品的？
. Z0 |6 r0 @8 o+ vA:Wasabi 日本辣根
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- T0 m/ ~9 F9 z, b3 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% c: |8 W" D' _: e: s. 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：
3 C$ L% H! T& QA:Pasteurization 巴氏杀菌) t+ \9 g, M: [+ t1 F& `) w E
4 w n9 b! X& {( A7 p64.Which of the following steps is not the correct procedure for whipping egg whites?) a: N; g. t5 w! m4 ?
下列哪个步骤是不是正确的蛋清搅打程序？4 h( c# b r/ K& x2 L
A:Allow to rest before use. 允许休息后方可使用。9 x, Q+ W3 z: b N+ [ B/ N( O
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
, ]; I, ~9 j' L: G, J: oA:56g and 63g 56克和63克9 e) W% Q& b; m! _
& T* f z% f! S" c) j66.Evaporated milk is a concentrated milk that is produced by removing
L" z0 H, R7 S炼乳是一种浓缩牛奶 是去除什么做的
; y- U. d; g3 j( l' P1 cA:60% of the water 60％的水. @" X7 _6 t+ h
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67.A method of cooking that transfers heat through a liquid or gas is:
0 t8 S& m" K/ A' Y b* i, V一种烹饪方法，通过转移液体或气体是：
( G8 y+ x: z9 r' O8 BA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为. ?1 P8 i+ ^/ D8 E0 ^9 x
A:Gelatinization 糊化* |. G4 t3 H9 w+ { n1 w C
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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？
" m2 k, R. z- e" m# MA:Braising 烤
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# T8 B8 Z/ K' I2 y1 k& Q% D70.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：5 A# l( {& h. A8 a* y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 u2 L; v% f; V, D( P$ V# h
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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
4 n: ^2 {' Y9 kA: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" M3 Q1 e& o) Q, I0 e5 ?
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜% b; `* B4 M. k J+ r
8 C% ~& H7 F/ ^73.Which of the following is a principle not used in stock making?, \1 m( s3 t+ g* x
下列哪一项不是用于制造高汤（低汤）的原则？3 B7 I! T7 R- j6 E& v5 K
A:Start the stock in hot water.开始在热水中操作 x4 c/ {2 q6 w2 P+ y- }: X, f* x
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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: m+ N7 z f6 E5 m4 E' ]
A:Remouillage 法语熬汤" X1 E1 \4 {; ]5 k
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