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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:
% s+ Z+ @& S! w( L哪位厨师最早带来高水准浮夸的美食# p$ i, o' D% W1 |: j9 A- D
AAntonin Carême 人名 安东尼·卡罗美( M- z# T1 S. k5 z( X$ r3 H+ {
% h" e m. Q3 R, l- ^, |5 h3 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 t& {& s R9 t: \+ P ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 }6 W. _. c( p e
A:Cast-iron stoves 壁炉
" u) A0 L- h3 \- zhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
' P7 Z- x% E# m: E+ i. g' l( G法国术语，用来描述roundsman，或摇摆厨师是：
+ t4 I) s& E+ h3 LA:Tournant 图尔南
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29.Another term for the wine steward is:
( P% ^8 r% A9 V" b1 C2 u葡萄酒侍酒师的另一个术语是:
, a! e2 u ^: I* u- OA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
k( j7 r3 [' ]/ K霉菌，酵母菌和真菌是一个神马例子
! f( q6 V+ Y- QA:Biological hazard 生物危害
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& X8 j! A3 j+ P/ I: g6 U# a, s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 e( I0 I" [/ X* @根据加拿大食品检验局，食品的危险温度区在多少之间：
1 r: Q5 V7 F- M' ^: j _9 y" }A:40° and 140°F (4–60°C) 4-60度
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; v$ v1 R3 b3 ~) z/ |1 T. j32.All bacteria need the following for survival:
, B8 O3 a, |7 y5 D8 M$ ]7 E所有细菌生存需要以下哪些内容：1 [; C6 f w" N# Y, [2 K% L
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值# q/ l( \4 B0 L. v/ l/ E5 V
+ H$ E, b E4 I9 |% E33.Which of the following correctly represent critical control points in a HACCP system?
, Y7 e1 V. B$ g6 b0 @9 H+ r以下哪项正确表示了HACCP体系的关键控制点？ p+ Z4 |; N+ n# \* Q6 M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
p3 N* b! g# o/ m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?
l5 G( {9 K8 W9 H* c, [1 D# r下列哪一个不是碳水化合物的例子？
+ e- W/ D, I z0 I% |! kA:Essential nutrients 必需的营养物质* F8 i# E L; B6 r% `
( i4 M4 ]( O$ V9 T" v35.The process by which a liquid fat is made solid is called:
4 U7 _& t" t5 A3 n7 A/ c液体脂肪做成固体这个过程叫什么
+ b) ?, y% N/ y! E! K- T' CA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
S" ?5 M. @# Y下列哪项不是脂肪替代品的一个例子! k3 T9 x9 e$ a/ ?6 g1 s
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
5 h; U3 H$ J9 @0 p3 l& D. R加拿大卫生部要求的产品标有“不含脂肪“包括：
4 _8 O2 D0 Y! {- J7 Q4 H! l# iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 m( L7 N9 F+ }. H7 D8 R38.Which of the following is not a problem associated with converting recipes?
* g. P+ H7 C% n/ V下列哪项是不相关联的转换配方问题？# y, I- I! _- [/ p+ Z
A:Unit cost 单位成本0 _0 X6 K# Z8 r
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39.The condition or cost of an item as it is purchased from the supplier is called:+ G5 I6 r. g; S& @7 {4 P
从供应商采购的物品的品质或成本叫什么3 `9 C( o) d$ l6 h; f, J
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:3 Q: S' V; `" t$ r: [
在新货到来之前用于日常所求的必要库存量叫什么$ ?5 x- ]' ]" R" E
A:Parstock 基本日常最低库存
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5 c' P; j" d, V3 a6 @2 i41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 R- K3 B) r$ J9 v; q, W下面那个缩写是用来表明正常库存流程？' R, i. ~0 x4 e
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?0 h7 _5 g* i7 l$ X& a N
下面的那把刀是用来打开蔬菜吗？, W& }, g2 k" p' B+ V5 n' B" ^
A:Bird's beak knife 鸟嘴刀
1 T# E4 K @( J$ d/ ] J- shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! R. C# V. l- J! N2 w43.What is an instant-read thermometer best used for?$ ~# c" W: \6 E1 d: X, K( d# Y0 c
即时读温度计最好用于那方面？
$ z) _9 T9 A! r7 v7 d* }A:Checking the internal temperature of a roast 检查被考物品的内部温度$ E; ?+ y { ?5 x/ P
) g5 u- ^8 T! Q) N! u8 D) h2 ^2 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ G4 [5 i: W C! C" v: E0 z1 e9 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 M$ P7 B& {9 P+ ?
A:Cast iron 铸铁. A) k c6 K9 Q6 z# j
4 i3 x3 j9 I& ]1 m" A2 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 x, w, K" R/ i
哪件装备下面有一个可移动的碗和一个S形叶片？
) A# z3 Y4 I0 N/ ~A:Food processor 食品加工机* @* G3 \$ U( K1 i% E
http://www.google.com.hk/search? ... iw=1263&bih=5725 X1 I1 M& I/ j' p% R
5 K0 z% r3 Z; P7 {) e% u8 \* L46.Which of the following is not a rule for knife safety?
' B2 G* j, f* s, z y, q# T. z) R下列哪项不是用刀的安全规则？+ b' V2 o2 _4 [+ f" Y {: U2 q+ b3 K
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:
8 B0 O+ f Y: G' t把圆柱形蔬菜或者水果切成圆片状（光盘状）是？# b1 d$ i; H- F; J W
A:RondellES 2 m* \* q9 @9 F& M& ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) K# S" J: o, T* P k# m' ^$ q48.Which of the following is a diced cut used to garnish soups?; z4 v2 i* W' W, J0 P4 g
下列哪项是切成小方块用于汤的装饰？) l4 N$ J( I! j' c9 X" l( l3 ? q P
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, L& ~6 C4 Q9 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) y% U" C3 K( M2 S. v* \8 S) ]: t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！！——/ U( x* `" }$ F9 b) i# s% u) `
A:Gaufrette * c, u; i0 k! X3 L- ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# I; `) U. K! ?8 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( M4 o: h, H- y8 B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 u% a% |3 J3 f" G
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 b+ | b& H& Z/ E# a( o4 A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）
2 g$ \1 t/ n! wA:Cilantro 胡荽叶 香菜, Y4 P1 p( n! |. D4 U: T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:& c8 V: f0 T+ @5 J( y' X0 ~$ E( g
多香果, 多香果香料是什么
' U' t1 T t* jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# O& s+ d' t; d+ N$ H. cA:A dried berry 干浆果( O' L0 M1 \6 p. [$ r, A
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61.Which of the following are used to make a sachet d'épices?/ j+ g$ P+ ?- T2 Z3 R
下列哪些是用来做香包德épices？+ S0 q$ e- y+ M1 m9 i0 S
http://www.sachetcatering.com/7 E) a ]4 B& q; A1 f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香/ u2 j: {' l& B f" [* d. i
; _( Z- u4 A$ N, c# N( f62.Which of the following condiments are not soy based?0 Z, Z+ E6 j8 Y( u
下列哪项不是酱油调味品的？- g1 Z# r: p0 ~( p0 [$ ]4 E# \2 h
A:Wasabi 日本辣根
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1 | {5 C/ [/ h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 H$ T0 H9 v' a) C# E' Y
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：
8 v9 I" d/ b! x& r8 I* x6 ]A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. b! v8 j, l( |3 l: U0 o/ ~" N
下列哪个步骤是不是正确的蛋清搅打程序？+ |1 t' \. T8 _# U1 a
A:Allow to rest before use. 允许休息后方可使用。
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" M& U! P; U3 M9 i( p( b" Y8 H! U65.The weight of a large egg is between:一个大鸡蛋重量介于：; d1 A7 ~1 w& l
A:56g and 63g 56克和63克8 C8 p8 D2 f+ H+ w
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66.Evaporated milk is a concentrated milk that is produced by removing; y5 ^# b C2 K, p! G G
炼乳是一种浓缩牛奶 是去除什么做的1 Y' U$ ^! h; M/ H9 L) Y
A:60% of the water 60％的水8 U1 O% z( O- B- r% }4 E
- b6 h W6 t0 D3 I+ _67.A method of cooking that transfers heat through a liquid or gas is:' f0 D8 }0 t& |+ c I; X
一种烹饪方法，通过转移液体或气体是：
8 G G8 i2 s/ |$ Y' ?! BA:Convection 对流: s k5 _# a0 @/ W& n
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68.The cooking of starches is known as 烹调的淀粉被称为8 e1 m9 j7 M- K+ U1 d- i; M
A:Gelatinization 糊化# t- C9 x* e5 l0 j3 {
6 ^* r: I* ?5 f' E \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, o f& K+ T% X) PA:Braising 烤0 d4 v& m& L6 A% W
r1 N7 _) o4 |' R* v0 x70.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：
( _. S* s% ?: z" e% X6 ? TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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& J# t1 s( H a% h0 S8 ^/ u* B* B
A:Fumet 原汁% o' U2 n- `1 @1 Y) L' q1 d
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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% {% g- i& v) t' |
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜- S4 e( a$ G4 J' i; A+ U$ @
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73.Which of the following is a principle not used in stock making?( _5 r2 B) k8 i# h# _
下列哪一项不是用于制造高汤（低汤）的原则？% u+ n3 u/ v7 T8 h: h4 p& D
A:Start the stock in hot water.开始在热水中操作8 K' e6 h' S# P) v5 E' G* 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& T( S; i3 ^5 t' B' n
A:Remouillage 法语熬汤% k4 m- t, t+ ]$ h+ p/ w! z
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