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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:, m& a8 P/ p& e* M. f: M
哪位厨师最早带来高水准浮夸的美食: w5 H1 B2 ~% k' e0 c$ `
AAntonin Carême 人名 安东尼·卡罗美
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, a6 i8 N4 w4 z/ ~) X. }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' _, n) u. I2 `# V7 o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ D9 ~: C1 @7 j2 x, q3 a
A:Cast-iron stoves 壁炉7 `# a1 P' o3 @" w' |
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:, @. [5 d0 W% D2 @
法国术语，用来描述roundsman，或摇摆厨师是：% `( P6 s; q% w1 x
A:Tournant 图尔南6 |6 L5 }% B4 c( t
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29.Another term for the wine steward is:
2 |3 M! y4 b6 ^ T' e) d( U, [葡萄酒侍酒师的另一个术语是:# K9 x6 e8 \; p9 K0 y( e: z [
A: Sommelier 侍酒师
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, W; B$ v$ z o- A9 A2 { }: D5 N30.Molds, yeasts and fungi are examples of a:
0 p$ H; D. f _/ ]霉菌，酵母菌和真菌是一个神马例子9 v, h9 s5 M3 Y& F6 t3 \" Y/ ]3 C
A:Biological hazard 生物危害% B/ r5 S, C" m( l
3 r8 ~6 V2 a4 |$ w9 K0 t) e# }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* W3 `5 O/ A5 W% x6 E! T
根据加拿大食品检验局，食品的危险温度区在多少之间：
- @5 M9 k8 B5 {5 r3 V! w3 ?A:40° and 140°F (4–60°C) 4-60度1 d0 L2 `6 c# R
6 m( H8 o6 v# ?! g# u" F32.All bacteria need the following for survival:* z* e |7 f+ O* a! @ M8 E3 ?
所有细菌生存需要以下哪些内容：" O( ^% @- B' A1 _9 X' b- l# h, `1 n; `
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值 t3 h0 Y$ W: S: o" ^, J- w
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33.Which of the following correctly represent critical control points in a HACCP system?
; r' D4 c# w6 h4 c以下哪项正确表示了HACCP体系的关键控制点？# B2 D3 T0 k8 T( N; d7 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( s9 E# D3 }% h
食谱，接收，储存，准备，烹饪，保温，冷却，再加热) R7 D/ z1 @% o% A; c/ ]
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34.Which of the following is not an example of a carbohydrate?3 w3 Q8 e! `8 c0 C) {) f
下列哪一个不是碳水化合物的例子？
* Y+ ^; t9 a" {& k2 l4 tA:Essential nutrients 必需的营养物质$ J3 Q% I2 L' y1 r# w& Q
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35.The process by which a liquid fat is made solid is called:
% `+ r* ?& B9 r2 B1 a0 Y液体脂肪做成固体这个过程叫什么
2 `5 m6 ~, L/ @2 d2 H, o& H2 BA:Hydrogenation 氢化' E- H$ r$ c) Q. D' \3 N
* S9 r' v" Q# ~& G5 [' s9 q) d36.Which of the following is not an example of a fat substitute?: s. R" M# M8 u; G' U+ r S
下列哪项不是脂肪替代品的一个例子
& ?# ]& t% y+ k! SA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 X7 ]- e. J' c' z+ ]& H+ f) g
加拿大卫生部要求的产品标有“不含脂肪“包括：
& S, s9 S$ {( B6 ^& m9 ^/ vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 x) ]! c" {0 [9 p" u9 G
, _) Q) I7 }' @2 d38.Which of the following is not a problem associated with converting recipes?" R8 g& a$ O6 O8 a5 @0 N
下列哪项是不相关联的转换配方问题？
' o2 }; m7 R5 R$ |$ q. l. [A:Unit cost 单位成本2 q! J g4 P: t$ |
8 _5 ], g$ ~3 a& N! ?' X# \% G39.The condition or cost of an item as it is purchased from the supplier is called:& Z G! ~# z3 |& E. O+ I1 l |
从供应商采购的物品的品质或成本叫什么1 M8 A6 a( q( y0 A! G5 h* ?
A:As-purchased cost 购买的费用' U4 N% n" C# j" X. O
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( K D* f _3 j' l
在新货到来之前用于日常所求的必要库存量叫什么
% V& y# I, v T$ t( p3 BA:Parstock 基本日常最低库存
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2 z) P8 r) E% N J' ]9 n" v7 d41.Which of the following abbreviations is used to describe the proper rotation of stock?
_% d% G+ }2 K4 g& J6 |下面那个缩写是用来表明正常库存流程？$ h! x2 I# I: o$ }; p- q, B% J
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?8 q6 v( u$ O9 F$ ]; J9 G: l. ?
下面的那把刀是用来打开蔬菜吗？$ S2 l1 a: w' X$ h
A:Bird's beak knife 鸟嘴刀' [4 e$ d4 J0 ?8 f% @3 H; R2 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 T5 G- [0 D* b; h& n4 Q) ^43.What is an instant-read thermometer best used for?
) a7 @. _& \4 L' R s5 Z% Y: J% r即时读温度计最好用于那方面？) \& Z; F1 K9 |2 }4 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 d* q, @2 R0 E0 u g- F, u% X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) D' | b$ O- V# s F- ]下列哪些金属材料受热均匀，通常用在铁板而且非常重
% a/ j3 ~9 X4 M( O6 B! @3 EA:Cast iron 铸铁3 l' _2 Y& t |& C
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* N1 p& o2 E( h" N
哪件装备下面有一个可移动的碗和一个S形叶片？+ O( B* M6 J; h$ O% \
A:Food processor 食品加工机0 V" i$ p1 c4 K; ~ c- E% ^- R
http://www.google.com.hk/search? ... iw=1263&bih=572 K& Y% w Y7 o2 `) [
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46.Which of the following is not a rule for knife safety?8 D+ t! m) u1 s# L$ c' S
下列哪项不是用刀的安全规则？
: o/ f7 R0 O$ \: Z& o$ LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 P- |6 _# w1 T# M+ S# S; Q" b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 g) G _) m @8 s4 H2 P把圆柱形蔬菜或者水果切成圆片状（光盘状）是？+ ^( M0 ^( [% Y0 u+ A/ N
A:RondellES 4 e2 M( J7 ^) j& ^' l
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?
+ ~/ U+ a% Q6 K/ d3 r- ~3 }& B) _下列哪项是切成小方块用于汤的装饰？
- R0 @4 @% e# s. q9 P1 `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- O7 }2 a, ^( J9 V3 ?( i2 M+ d* p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 x' @: e! w) w. 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！！——
1 I9 w( k- p( V# {5 MA:Gaufrette
2 z1 r: z& t. t0 a% d" f5 _: C- lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ N) K/ n" c+ U; e$ T1 [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( x( o! ?& Q* u; s1 h# c4 |/ q* K" eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 U, t3 g, p4 K6 J0 `+ I, W! U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) \+ n2 N/ f7 Z2 `$ f* i2 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）# d1 l2 w! O6 |- q
A:Cilantro 胡荽叶 香菜
" G+ [$ r/ H B0 b. ?) j6 Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:; F* p L' C! B9 o7 J
多香果, 多香果香料是什么# r6 k: [' m; r1 G6 w) d* L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 u/ Z3 r( o' u0 J% W6 K
A:A dried berry 干浆果
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1 [' h1 Y7 O2 w! \$ l61.Which of the following are used to make a sachet d'épices?. _3 d/ S! ?1 X* P; e8 L! V
下列哪些是用来做香包德épices？
; n- u. P' }! I* lhttp://www.sachetcatering.com/
9 w e$ k; {4 ^, v% F0 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香$ i, c' p) P% `, K0 I- ^
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62.Which of the following condiments are not soy based?% n, e7 u) |; J6 |) b
下列哪项不是酱油调味品的？6 k/ V, ^* Q9 a7 }8 v1 E+ i' b
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:
5 a7 r; V @! ^. F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：
! E: x# b' Y1 ?# yA:Pasteurization 巴氏杀菌
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& X0 V1 C& C0 J, k! E3 P64.Which of the following steps is not the correct procedure for whipping egg whites?+ m$ @! w" P6 c4 F
下列哪个步骤是不是正确的蛋清搅打程序？
. b8 S- Z( J' }0 i) UA:Allow to rest before use. 允许休息后方可使用。/ L2 a$ q( I9 L- g8 s( M2 f1 \
+ j A2 A5 Y& ^3 T65.The weight of a large egg is between:一个大鸡蛋重量介于：1 e5 T- H3 g9 N/ E1 H
A:56g and 63g 56克和63克* u) K3 } d% k& C3 v
( r! R1 ^# J. e" } J* J& @4 S66.Evaporated milk is a concentrated milk that is produced by removing$ k: i) f7 L6 Q3 x0 [+ n: g( M
炼乳是一种浓缩牛奶 是去除什么做的% G/ n8 v& h1 T* c1 r }
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:3 N4 }" X4 n4 J7 G* s8 G
一种烹饪方法，通过转移液体或气体是：
, y2 A' t# p/ _8 N' t" v: s% B& GA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为, J; Z5 _ D* ^: o! x* }6 L
A:Gelatinization 糊化& N, C- m% C. G6 R& p9 I
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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？% A2 f; {: C, a: `- {
A:Braising 烤- M" Z5 D. q: ?8 u% {
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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：8 Q8 C" V, V% I# ]+ z. l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 B: f' }3 }) k% a7 G8 s7 Z
# W3 l/ x: f5 b- K71.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! t( x% }" ~8 k, e
A:Fumet 原汁. e- B6 W4 k/ S3 k
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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& u+ F) E4 S0 W) p$ c
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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! R- U, j# n' e73.Which of the following is a principle not used in stock making?
e5 C1 Z& S4 R% L下列哪一项不是用于制造高汤（低汤）的原则？
! l" N' k& X3 p% H9 QA:Start the stock in hot water.开始在热水中操作
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' ]* t0 @9 ^4 i6 K7 D" ^) i74.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
4 Z3 p. P$ _, g; R1 }4 I2 |9 `A:Remouillage 法语熬汤 R0 P% Y6 y+ v: e
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