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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:6 y* r7 I8 _# B @: p u$ c
哪位厨师最早带来高水准浮夸的美食
' m+ g$ x9 g' J1 |& N) WAAntonin Carême 人名 安东尼·卡罗美
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2 h1 g" p3 |5 ]2 p9 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 u6 O2 H! r4 ]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 u$ S& Y+ J# @! WA:Cast-iron stoves 壁炉" U, z& X; }/ s3 \6 r4 @, ?
http://www.usstove.com/products.php?id=6
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0 |7 U) n' M. L28.The French term used to describe the roundsman, or swing cook, is:* h! y# D4 C: }$ I
法国术语，用来描述roundsman，或摇摆厨师是：
4 J# z! x5 t, p) GA:Tournant 图尔南/ z" I; q; {# K: f8 h7 X& M
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29.Another term for the wine steward is:! I9 P" y5 d% _2 l
葡萄酒侍酒师的另一个术语是:( Q9 j* r) t! M2 t* Y, a
A: Sommelier 侍酒师$ M7 t: Q1 e' u2 f* O
# W2 `6 g' g8 Q }/ P1 p' ]30.Molds, yeasts and fungi are examples of a:
5 u; _3 F# \) q6 H6 a霉菌，酵母菌和真菌是一个神马例子- w7 V( {* X2 o" K) ?1 ]+ q2 R
A:Biological hazard 生物危害( s& ^/ [3 s, ~$ x' i' [8 y. h
( @% r, C- ~9 B( X& P2 d; L% E) @9 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 A8 Z# }8 ^* E根据加拿大食品检验局，食品的危险温度区在多少之间：
2 b r2 c$ d1 r a2 ^0 zA:40° and 140°F (4–60°C) 4-60度
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! d: Y7 J" |6 ?0 }5 a32.All bacteria need the following for survival:
) h: Y2 b* b% H e1 H3 W所有细菌生存需要以下哪些内容：
* E4 c: d. ]# M9 YA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值8 y0 e/ N `8 U) z) q. p" D
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33.Which of the following correctly represent critical control points in a HACCP system?
5 q2 g3 i: d. P+ w: j/ N以下哪项正确表示了HACCP体系的关键控制点？- O% h- l) J0 }$ c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; X0 C5 m! ~1 D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?
3 ~6 o! c) f" ~5 w/ n下列哪一个不是碳水化合物的例子？
2 c2 W: X i; k, X4 {A:Essential nutrients 必需的营养物质
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4 V! R* x* r! x4 c* ?35.The process by which a liquid fat is made solid is called:
' ~' D8 Q& K0 W! T$ s9 l8 F# Q0 `液体脂肪做成固体这个过程叫什么
: y X# s" ^; k& iA:Hydrogenation 氢化 E0 d8 F9 p& \6 h5 f
6 E& {; p; E: b3 N6 e36.Which of the following is not an example of a fat substitute?* `8 l4 m K) p o: k
下列哪项不是脂肪替代品的一个例子
5 E, @; S2 U B' P0 h" sA:Acesulfame K 安赛蜜K表
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. X2 h2 G" j( H' N9 E37.Health Canada requires that a product labelled "fat free" contain:
, f' S, E, S# H3 u$ `加拿大卫生部要求的产品标有“不含脂肪“包括：
. m& H2 V# `9 P- c* B! ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, D- [, R3 d1 N
. \4 L4 F2 M' Y38.Which of the following is not a problem associated with converting recipes?
: h% P- |7 Z' R; h下列哪项是不相关联的转换配方问题？
6 N0 N0 e$ I- r" m; qA:Unit cost 单位成本6 c( d; R2 b+ n( r% T
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ p5 }8 S- N3 b$ b从供应商采购的物品的品质或成本叫什么
8 c' [, I( ?; H0 m# l* y1 TA:As-purchased cost 购买的费用
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- G$ Y4 O5 P3 W' t; u9 U40.The amount of stock necessary to cover operating needs between deliveries is known as:
. ]) n6 U" Q4 o0 p8 `; g6 I在新货到来之前用于日常所求的必要库存量叫什么2 w$ x: b2 B/ k; V$ G( _
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?
6 L+ o4 U* [% \0 ^下面那个缩写是用来表明正常库存流程？% W9 }/ F, d! F& }
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
! p+ A1 h7 I; O1 I' o0 H/ |下面的那把刀是用来打开蔬菜吗？ }2 A7 U7 l- L) Z$ e0 d# {
A:Bird's beak knife 鸟嘴刀
0 i/ q6 `0 d+ @! V' n2 r' Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; a+ \6 X( q+ `) ^; u
5 a; p4 L- N) B* g43.What is an instant-read thermometer best used for?
2 m9 a; w& H3 R即时读温度计最好用于那方面？
) k1 S! z6 P8 E* q' s% m' HA: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?
! U$ k" ]- j8 }- U$ |; J3 i下列哪些金属材料受热均匀，通常用在铁板而且非常重
4 U+ c* Q# g) K6 t/ [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?) w4 P e8 a- A$ z' U1 [
哪件装备下面有一个可移动的碗和一个S形叶片？- }" _* J9 H/ e/ @: {) I* f9 a
A:Food processor 食品加工机
+ g5 G6 e. y3 o8 v7 ehttp://www.google.com.hk/search? ... iw=1263&bih=5726 k& @* D. m6 d; `
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46.Which of the following is not a rule for knife safety?
7 Q; W3 B% z$ c6 R3 S下列哪项不是用刀的安全规则？9 r9 [2 |8 f4 ~
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:! U' K4 o g2 f' F3 G
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？$ J) ~% a1 R& [/ X* _/ D! ^" ]
A:RondellES
+ r" i) J, ^0 a Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. _5 v1 L. ^' @5 R% f- B
* Y5 b3 `# u8 W' z# k% t48.Which of the following is a diced cut used to garnish soups?
$ a) [8 o: |0 p1 X下列哪项是切成小方块用于汤的装饰？$ S1 u& p5 r1 f& v0 q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 @; W$ C6 v' r5 r* F, k* |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! N& ~( l$ U0 D; d9 a9 u( m) z: P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！！——
+ }" J" }! a( f* q# |% yA:Gaufrette ; s* l: k* L0 m9 L3 e9 N' y: u) b+ C6 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) Z/ { i+ H1 C. Y2 m4 smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: Q( i! K( R& `: ~1 d/ h) \$ GGaufrette :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?% e6 Y( j) c/ p1 r
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）
! I: u/ u2 z# \. `' s4 J2 _% bA:Cilantro 胡荽叶 香菜
' K2 A" E1 p1 m% o9 ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:% T4 | N$ e, Q. P1 }, ~" X
多香果, 多香果香料是什么
; H% }1 T5 d ~$ D* t! a) fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ A2 L8 R& Q8 d, A( K s
A:A dried berry 干浆果
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1 m0 q: A o) K/ {7 D1 z; v61.Which of the following are used to make a sachet d'épices?
' K+ ` m% ^. g) A, Y/ C下列哪些是用来做香包德épices？* d# G3 X8 ?+ H
http://www.sachetcatering.com/4 ?8 f& B& n+ V) P% E1 i3 O! t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香, r' K. F$ {* Z- f
2 a2 B# k" g4 M8 Q# y- Z62.Which of the following condiments are not soy based?" H' O7 H3 i2 _! F, z; e
下列哪项不是酱油调味品的？
1 e" P" }6 C3 G- ]! v* oA:Wasabi 日本辣根
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Z" P( H% Q- D; x' D6 ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 D! k7 t) g( l6 Q) Q
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：
, L; ?) m) R# c% q+ AA:Pasteurization 巴氏杀菌" m c* r6 c. y6 M$ B5 h
' x; u0 r! @9 F) H2 S$ D! N64.Which of the following steps is not the correct procedure for whipping egg whites?4 n0 b+ Y" V. J! E+ F9 X" O* \
下列哪个步骤是不是正确的蛋清搅打程序？6 Q4 [1 ^9 D, d9 |: A: e. H
A:Allow to rest before use. 允许休息后方可使用。
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' T, [7 e% w j0 \$ D2 @# @65.The weight of a large egg is between:一个大鸡蛋重量介于：: S1 ?. z! N) M% z
A:56g and 63g 56克和63克7 g% R& a1 M7 A+ k. w1 P
/ ~: h' z- L5 W" S, r0 ]' W66.Evaporated milk is a concentrated milk that is produced by removing
# l2 Z5 H+ f [炼乳是一种浓缩牛奶 是去除什么做的6 W) Z( Y' r. v( h0 Q
A:60% of the water 60％的水) @9 D( F1 U$ P1 l" `: o2 Q
* b4 K4 [! F9 u- c( u67.A method of cooking that transfers heat through a liquid or gas is:
9 }& N% N. f3 |& @- `6 U6 E2 g一种烹饪方法，通过转移液体或气体是：
0 g: C) C; \& d! }# z* SA:Convection 对流
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4 w2 a6 N4 O8 y- b9 i- J- J( }68.The cooking of starches is known as 烹调的淀粉被称为. Z* z B1 E8 U# J
A:Gelatinization 糊化/ a! a$ X* C/ B
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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？* a- Q) h% J) M/ J* f8 o$ P" i
A:Braising 烤, b% p& z8 v) f( k1 q
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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：) V& r* @1 e2 A6 V! L$ q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& T5 j4 @( B" C! u( w% w71.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
9 ~4 J8 |3 q4 W$ g' i; m0 VA: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! s+ `0 r1 N& {: W& K! ]
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜- v( ?7 \! v9 |, [
- w6 B( [# l5 j X73.Which of the following is a principle not used in stock making?
$ _% Z* s5 V+ s5 }! J/ F下列哪一项不是用于制造高汤（低汤）的原则？
! x/ O5 q( P: f* J/ D: \A:Start the stock in hot water.开始在热水中操作* D9 [& X$ }, e/ E
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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$ u7 D, E% @" d. M$ |6 z
A:Remouillage 法语熬汤+ h1 F! `% s& { Q. _; C/ q
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