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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:
* `5 n1 m, O$ \% c* U# h哪位厨师最早带来高水准浮夸的美食 F% n/ X( ?& P6 p
AAntonin 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:, q* J4 `! |9 E- {. S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% X8 Q; H* H; w
A:Cast-iron stoves 壁炉
$ ~6 m( ]4 C- y9 f8 M" hhttp://www.usstove.com/products.php?id=6" |# q4 a9 Q( D% |4 }6 D5 A
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28.The French term used to describe the roundsman, or swing cook, is:
0 Q6 H# X D1 ~! n/ q$ Z- O法国术语，用来描述roundsman，或摇摆厨师是：
2 K& k+ s/ Q( ~& Z, \$ g# y2 ^A:Tournant 图尔南# w" {7 Q# |/ e# |$ L& {
+ i) g4 D8 S( V8 R5 [29.Another term for the wine steward is:* t9 I: S. k# g4 P7 B
葡萄酒侍酒师的另一个术语是:
) {! k5 l0 E' @A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:4 s b( x' B8 }( _
霉菌，酵母菌和真菌是一个神马例子- E" l7 b; W2 p6 C
A:Biological hazard 生物危害4 |: O' T+ f4 l3 w3 i* B- U
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" w# {9 d# F8 O. ^' `9 ?
根据加拿大食品检验局，食品的危险温度区在多少之间：2 m2 g+ P5 s6 `9 R2 l
A:40° and 140°F (4–60°C) 4-60度# L3 b% G6 q7 u0 B, x
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32.All bacteria need the following for survival:
3 E! |) `3 t. w. a所有细菌生存需要以下哪些内容： Z8 `+ q. x5 x( b; A8 C; h
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值0 o) X- ?# ~4 t2 W8 V9 V+ a/ a5 B
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33.Which of the following correctly represent critical control points in a HACCP system?
7 @0 T6 Z* ~" [以下哪项正确表示了HACCP体系的关键控制点？# ^5 m! f% M/ g% p/ X+ Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 E6 \" R& l# k1 ]4 X; `食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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" e. k+ t/ O; k. p# k. H34.Which of the following is not an example of a carbohydrate?
- H8 ~" [% D3 a, v6 O" o1 |% M: w; D1 z下列哪一个不是碳水化合物的例子？
2 u/ h3 |& D0 @$ o1 kA:Essential nutrients 必需的营养物质- p) |( s" |3 T. p# @. ^
' u' w0 d- o+ [, Q6 i35.The process by which a liquid fat is made solid is called:# B* Y/ D# E2 L! V9 R6 D1 p& I
液体脂肪做成固体这个过程叫什么
7 A d" _7 Z. h z/ ~/ hA:Hydrogenation 氢化9 _2 U5 O6 z* f% _, X3 _* x+ I
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36.Which of the following is not an example of a fat substitute?' L' h D8 `/ p) Q0 w
下列哪项不是脂肪替代品的一个例子
4 P* T k+ P& u; E/ EA:Acesulfame K 安赛蜜K表
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4 X- P) N$ Y2 K5 P. j) P% ?$ x37.Health Canada requires that a product labelled "fat free" contain:. p! z$ q L* l7 {7 Z
加拿大卫生部要求的产品标有“不含脂肪“包括：5 r6 V1 K, U2 M& K+ h! R4 \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ V4 f- O! r. c0 W, h8 x) x
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38.Which of the following is not a problem associated with converting recipes?1 X$ C$ L0 X1 P! A6 c
下列哪项是不相关联的转换配方问题？$ t) i2 K$ O# k
A:Unit cost 单位成本, _3 L4 S! a) ^* }! \ v" L( z
/ _* v; p6 O6 X39.The condition or cost of an item as it is purchased from the supplier is called:4 e" A- ^2 s* a: J' z0 A9 V
从供应商采购的物品的品质或成本叫什么1 M5 r7 P$ c7 q' D' u! @% a6 \
A:As-purchased cost 购买的费用
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4 w0 E' X1 o! _8 z0 Y$ _4 {1 ~1 n40.The amount of stock necessary to cover operating needs between deliveries is known as:
) e* J4 }6 C9 ]" }6 }( E在新货到来之前用于日常所求的必要库存量叫什么/ H) ^9 M# j, l+ T. q
A:Parstock 基本日常最低库存0 n& z+ {) S0 g2 p9 H6 M1 S1 I
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: X: h7 a: x( B. N+ g- C0 r下面那个缩写是用来表明正常库存流程？
. _6 X% [4 q" { a& hA:FIFO=FIRST IN FIRST OUT 先进先出
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2 v9 a* m. a7 L9 \% r; u42.Which of the following knives is used to turn vegetables?1 K1 w f1 P0 ]
下面的那把刀是用来打开蔬菜吗？$ a! e! a3 P' T% g0 u
A:Bird's beak knife 鸟嘴刀- b" v4 q) Z2 ?5 @, h+ E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
$ B0 `; ~: N" b$ Q$ O! n% V即时读温度计最好用于那方面？
4 G4 \9 m3 a$ L, j& AA:Checking the internal temperature of a roast 检查被考物品的内部温度. \% X/ ~' s' [2 ~( M
( H* _' T& b& @' o2 x6 _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! q3 ^6 G2 } _6 [$ _ e
下列哪些金属材料受热均匀，通常用在铁板而且非常重
+ G. F* ^8 Y( q+ ~8 z8 jA: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?
6 S" @+ i3 w S( C哪件装备下面有一个可移动的碗和一个S形叶片？
t3 v9 p6 q! G( aA:Food processor 食品加工机; N4 p, P$ C% R# l& Y7 S! e
http://www.google.com.hk/search? ... iw=1263&bih=5723 d, u) m* B0 `5 j- u6 Z5 z
1 T; {/ z* t, G4 Q% q46.Which of the following is not a rule for knife safety?
* Y3 s; W- n- ~' b0 N6 T# S) W下列哪项不是用刀的安全规则？
: ^6 N" {* @: _( z6 `; R) SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 P) B% n+ h- a* O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 L# |8 J8 o4 K
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？: C. x, }0 U, n3 Y, Q* ^
A:RondellES 3 z' O: d* i3 D4 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?( s# r- }$ u0 ^3 A+ U [ |
下列哪项是切成小方块用于汤的装饰？
3 ^4 M/ T& H2 J, CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! F* f! P! m) f, a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 f+ n8 H8 R% e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！！——- T$ i3 i5 p$ |2 i& X
A:Gaufrette
4 U4 |3 C" F2 t& m2 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# f; P( ]. k$ H1 K# I. [! K, Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 U- Y2 a! v* o9 R; xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- t' y2 f S- u5 E) A* B: Q8 c8 O% Z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( U! Y3 [; n, o) ]
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）
0 l( }( j3 K8 UA:Cilantro 胡荽叶 香菜
# N& U: ~, G0 P* } Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 R: d( D3 y0 j& `) {! N
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60.Allspice is made from:
3 e8 K1 K$ \3 P4 R. g N7 t 多香果, 多香果香料是什么
3 f7 \- `/ h* k0 n: Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ K+ c2 ^, Z( [' v, X2 }$ S
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?$ ^8 @7 x- y( A* U8 l+ E( C
下列哪些是用来做香包德épices？8 c# z. j0 n' X8 b; x% C
http://www.sachetcatering.com// h# q S$ f' ?/ I& U) @6 |' t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?, o9 {+ d( H) G6 x- B6 J- T* A
下列哪项不是酱油调味品的？) a4 `: O) N5 k6 U
A:Wasabi 日本辣根4 U- i. \% _( {( J0 G
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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:
" Q( G- x$ w- H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：
( A: R& ~( X! O* _9 S2 OA:Pasteurization 巴氏杀菌
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- p D. _" w! ?6 Z' d9 g64.Which of the following steps is not the correct procedure for whipping egg whites?
! @9 m. n, k, ?0 Z1 w下列哪个步骤是不是正确的蛋清搅打程序？( o: D7 n2 f+ K4 ~& O* G8 p
A:Allow to rest before use. 允许休息后方可使用。
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. e' V9 O& y, D- g65.The weight of a large egg is between:一个大鸡蛋重量介于：* Z0 \8 f& U/ x1 }. W) j
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
" h/ U( t1 E$ H8 r4 Z3 ]炼乳是一种浓缩牛奶 是去除什么做的
1 t% `2 H r0 y4 _- @+ t9 lA:60% of the water 60％的水
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( v$ C) Y, l5 ~7 T1 J. z+ x* J1 b67.A method of cooking that transfers heat through a liquid or gas is:% x0 L( I9 ]( ~- C
一种烹饪方法，通过转移液体或气体是：" o& Q& y( H! T6 Q
A:Convection 对流3 j1 @& `6 E4 B- F6 v% v+ |3 U
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68.The cooking of starches is known as 烹调的淀粉被称为) B4 X% j, C- _2 M. k
A:Gelatinization 糊化! N+ E; t; D" H1 L4 o$ ~
" k$ L( f' b% ~9 |8 p9 b* O$ I/ Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？$ W b! T, ?2 P
A:Braising 烤- j) N+ s5 b6 x4 O% v
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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：- i5 V- S3 c6 o/ N
A: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
1 o1 |7 q, w) Z2 }& 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
3 S6 O2 ]8 K8 @& r! K$ xA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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* K7 ]2 h' M0 _# _# M }, R73.Which of the following is a principle not used in stock making?
+ D+ ]" B' ?5 |. ^% A下列哪一项不是用于制造高汤（低汤）的原则？
6 N2 q3 @# v2 O1 [( `5 DA:Start the stock in hot water.开始在热水中操作
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- d! s' w& Y4 S4 Z1 t7 v74.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
3 E* t* P" S- G8 aA:Remouillage 法语熬汤; b( ~1 F! K1 b- O
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