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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 P# q* S# T) H" A" C6 G+ i哪位厨师最早带来高水准浮夸的美食
, M* D9 R3 Z! Y! QAAntonin 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:' [' }: M' r" l7 B. |$ L) \- M% [6 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ v0 F* j$ o5 _# G# ^ ~8 x! } xA:Cast-iron stoves 壁炉6 A% m& G6 ^! K4 I r1 W" E
http://www.usstove.com/products.php?id=6
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, U) K; c( T$ \3 {; e [% o0 V28.The French term used to describe the roundsman, or swing cook, is:0 m' q w$ B1 z% j
法国术语，用来描述roundsman，或摇摆厨师是：
. M5 c+ s6 [: F7 cA:Tournant 图尔南
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0 b+ |3 w8 \1 X29.Another term for the wine steward is:; Q* N+ K, K1 V5 ^
葡萄酒侍酒师的另一个术语是:
. t6 F1 `) m) n8 K- ^A: Sommelier 侍酒师* c, I" n5 N% {" m
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30.Molds, yeasts and fungi are examples of a:
* p7 w! _6 H6 G+ C2 z5 E2 n霉菌，酵母菌和真菌是一个神马例子
) W) F& m2 R aA:Biological hazard 生物危害
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) Y5 l8 s7 d% u7 ]9 ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 X' i) f n" x
根据加拿大食品检验局，食品的危险温度区在多少之间：" n' K' t& d w! j z
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
h( Z0 a9 X4 v. d& b所有细菌生存需要以下哪些内容：' y/ [: t5 P# }) M8 b
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
' U. N2 H9 J; q8 P4 N/ `8 ~; h以下哪项正确表示了HACCP体系的关键控制点？
& ?# I4 T8 w+ tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, I% M- L3 g/ ^' Q, k8 ~6 r# `食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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/ K, S, b, Q: @, p5 {34.Which of the following is not an example of a carbohydrate?
5 R, p4 S* S. H: ?下列哪一个不是碳水化合物的例子？
5 t* J7 z! E/ P) _A:Essential nutrients 必需的营养物质' s2 `3 K2 y. p, d4 _& s2 X1 H4 |2 P
/ B3 c. O- U$ ]" x3 g: |. ~35.The process by which a liquid fat is made solid is called:
4 f3 ]+ k0 o/ t; E: ~液体脂肪做成固体这个过程叫什么
; I. I* R" Y# a: r! u* KA:Hydrogenation 氢化2 c$ z, M. l* E3 l3 b u u6 L
; \" o9 x3 s: }0 d" o36.Which of the following is not an example of a fat substitute?
0 S1 u, h( p" a) q下列哪项不是脂肪替代品的一个例子
( ^4 s: L& L" G% ]A:Acesulfame K 安赛蜜K表4 Q8 a4 `( F0 {, h
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37.Health Canada requires that a product labelled "fat free" contain:
0 q% t# D0 l7 E7 |+ o+ y加拿大卫生部要求的产品标有“不含脂肪“包括：
6 a. |4 v% w, S5 n z8 d" X4 k) B* ?5 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 _/ M) M) c* j
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38.Which of the following is not a problem associated with converting recipes?8 L2 G$ d1 a6 O5 x d
下列哪项是不相关联的转换配方问题？
^% W5 Q! Q) q W7 D/ lA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:4 X; H4 d( [( s- \
从供应商采购的物品的品质或成本叫什么) ~% I% a2 c) Y; \
A:As-purchased cost 购买的费用' p' f& B7 x- V+ m6 D
& B* `- U6 B- f8 R( b; G/ Q1 |40.The amount of stock necessary to cover operating needs between deliveries is known as:
- n2 m# `" q! ?在新货到来之前用于日常所求的必要库存量叫什么
- ?' _! d1 ?) m$ n: M- KA:Parstock 基本日常最低库存- E0 O) @, U0 d6 Q& I2 e5 s: @
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; G2 a( i. Q/ W1 n/ A1 ~9 @5 }. m" N
下面那个缩写是用来表明正常库存流程？
7 t7 o. O2 x, P# P$ ?A:FIFO=FIRST IN FIRST OUT 先进先出9 p3 y& {0 B' }1 X& ^8 [
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42.Which of the following knives is used to turn vegetables?; I5 F) X+ b1 u4 b
下面的那把刀是用来打开蔬菜吗？' M* h( g! k) Z. `/ s2 t- i$ f f
A:Bird's beak knife 鸟嘴刀
: Z4 W7 [2 k. o3 nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ F# B1 A( U% `1 }( B7 a
. L- z1 |' m1 u6 \% c43.What is an instant-read thermometer best used for?/ F2 x) W( X( Y3 w5 h3 x" y
即时读温度计最好用于那方面？1 |( q+ _% u, |$ N; ~# f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 Y( B& I0 j2 s7 `4 b8 J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( r) n, z6 q7 o- i5 B* H
下列哪些金属材料受热均匀，通常用在铁板而且非常重/ X2 K: z# ?. F" @
A:Cast iron 铸铁' W j J+ O; `% l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) I, K) Z! i0 `8 W1 M* ]3 ?哪件装备下面有一个可移动的碗和一个S形叶片？/ i W- L6 u% V" L1 ~& @
A:Food processor 食品加工机
1 o1 |' q( g! G9 H2 e" M+ ]http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?2 D$ p9 S8 h' Z& L
下列哪项不是用刀的安全规则？# V6 H& t0 Q$ L6 t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: D7 V) r" j; k3 b
% h# q/ j( s, w: R$ l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 ?8 J$ t+ X& D4 }, B+ k
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
- K, L& M! ^! w9 E6 DA:RondellES $ @% h" |8 U$ L1 I3 e" P4 [, w
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?. I$ B0 e. h3 D8 `* [
下列哪项是切成小方块用于汤的装饰？
: |1 w% r& s( j6 W7 i1 {7 w lA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ ^/ {5 ^, K" ^; V" y( g/ L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ c- s5 g! b/ O: 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！！——
" [! [, i" j9 n0 ^; _6 E2 T) bA:Gaufrette # ?6 }7 r5 V/ Q" q" O4 _0 Z# w/ ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- W5 E$ k: z$ f' c$ N5 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ A* S! k, B2 j" k! \1 r# l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 n1 h% [ [" {4 w& i b9 F7 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% K$ j7 p+ `- D* i7 l! w$ h ? _
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）; U3 [; ^/ R+ Q1 Q/ y, |
A:Cilantro 胡荽叶 香菜
' X+ l T$ b5 a) Z/ rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 d, Q* J/ E; S$ F/ C* @! L1 o
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60.Allspice is made from:
- h+ t4 r3 B2 A" l6 e 多香果, 多香果香料是什么, p$ n5 _# k0 M0 ?8 N2 \3 l, i+ T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ \" G9 t. H q, _! G6 k
A:A dried berry 干浆果+ {; P) E: {4 Y9 U7 d& C y& H
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61.Which of the following are used to make a sachet d'épices?
4 H0 L9 A/ N v' V1 A: Q0 ~下列哪些是用来做香包德épices？
: `1 m3 H- f7 `- c p8 B: ^5 u3 khttp://www.sachetcatering.com/1 p4 s# ^2 F* H, W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香5 Q) _$ z1 [: f) [6 L1 w+ W8 r
+ A* a+ R+ v+ E- ~% g! A, u) v+ s62.Which of the following condiments are not soy based?
4 @6 f+ c8 o# \6 k- c) z下列哪项不是酱油调味品的？2 }: l3 S0 `; P/ O% M
A:Wasabi 日本辣根0 B/ X3 p4 ^5 J( r
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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:
; |% I! e5 l7 }/ w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：7 m& B" L: `3 T" G
A:Pasteurization 巴氏杀菌6 a/ L5 o& F! L: J
6 p- u, A: x. x2 ` Y- E( w64.Which of the following steps is not the correct procedure for whipping egg whites?1 e+ N0 n2 F2 a9 Z1 L" a- u! }/ E
下列哪个步骤是不是正确的蛋清搅打程序？
7 t$ _4 O6 N" g$ e$ `, }: LA:Allow to rest before use. 允许休息后方可使用。) C; E' ]1 m% `1 ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于：* C9 S, n3 }. Y) v# r; j" k# M9 H
A:56g and 63g 56克和63克
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. }# F/ D3 e& l- w5 C# J66.Evaporated milk is a concentrated milk that is produced by removing
8 @+ G' D' i2 `8 e% H3 z% a炼乳是一种浓缩牛奶 是去除什么做的
8 o. W3 _8 M; o& L6 jA:60% of the water 60％的水
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) a% v& Y+ x4 y+ R* J9 ^67.A method of cooking that transfers heat through a liquid or gas is:
/ ]1 z, a X4 O# W, D& ^一种烹饪方法，通过转移液体或气体是：
_6 _5 M9 c2 ?, ^A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为/ o" f- u. T6 m) T7 p# f) q) ]
A: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？" Q3 X. A; g ?" K& Q7 e
A:Braising 烤7 k# v+ z' V, y! i" T4 e+ N9 g
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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：
7 q& `# ~5 I, O; QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( e: u/ z* g: h$ x# e" 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
, W S4 b1 D2 U/ h- j: |* vA:Fumet 原汁
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0 u2 \: Y/ f+ P! T72.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 b p" j' R+ i* m4 TA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
5 B; `7 r- c0 _: R) e- h下列哪一项不是用于制造高汤（低汤）的原则？5 F5 u& O" D6 \
A:Start the stock in hot water.开始在热水中操作
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* p6 W0 P& p. d. M# h" X* `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9 V2 p$ N: R- K0 y& ?, `/ x
A:Remouillage 法语熬汤; n0 D6 D" Y Q
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