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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:
0 W3 a) F* D' V0 Y4 G' q哪位厨师最早带来高水准浮夸的美食) ?5 `; z8 s5 M' T
AAntonin Carême 人名 安东尼·卡罗美$ o( G; y4 g7 W1 p; ?5 z; Y
9 C$ s* z" |( k" I% j9 |# c5 |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 l( D8 J4 |; C" F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* P. P2 e: X6 z; E' @
A:Cast-iron stoves 壁炉
. }7 m2 }; c9 ] f( Ihttp://www.usstove.com/products.php?id=6& ~1 j& p+ h |% M) P
& F( m$ v% x7 k% F1 X1 J' {28.The French term used to describe the roundsman, or swing cook, is:/ b/ r8 K; F) t* I6 C
法国术语，用来描述roundsman，或摇摆厨师是：
4 |3 N2 P5 H8 L( o2 vA:Tournant 图尔南# Q- y3 O- X- w) E( N
8 B% i8 D" P5 V29.Another term for the wine steward is:
. I, q( K2 C! Q1 I( k葡萄酒侍酒师的另一个术语是:
! j1 x+ ]0 M$ O9 }9 A1 ]; dA: Sommelier 侍酒师& ~4 s' d7 k) ?* j6 @
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30.Molds, yeasts and fungi are examples of a:% V( U% @" g% i! W! a$ k' }6 z
霉菌，酵母菌和真菌是一个神马例子
9 k- R) J" R% c6 h9 c$ \A:Biological hazard 生物危害$ u: _* y( d' B6 x" o. V. c8 j! N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 }7 L$ `9 P/ @% p `) t根据加拿大食品检验局，食品的危险温度区在多少之间：
8 V3 u! G. g' U* WA:40° and 140°F (4–60°C) 4-60度
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G2 X9 V, r. ^0 K32.All bacteria need the following for survival:, O1 s' `/ n4 F S# G; o+ s
所有细菌生存需要以下哪些内容：
; c2 w6 c0 C& f3 sA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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* |! F- J# m$ k1 Q- O) A33.Which of the following correctly represent critical control points in a HACCP system?
, v Z2 q h) {! z, M以下哪项正确表示了HACCP体系的关键控制点？* K# Y/ T- B' N3 k% T% y- A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 X9 I' r0 h2 a+ S$ d. I/ D% K/ J/ j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?
, @* L4 Q+ V$ B+ M; e, t9 B下列哪一个不是碳水化合物的例子？/ |7 K1 Y; @5 q" q1 b9 P' d* i
A:Essential nutrients 必需的营养物质1 S0 m9 x2 @) s- D& x) N
7 z" }$ n5 w6 V: R( t# |$ {35.The process by which a liquid fat is made solid is called:4 L) ~: r! `3 ?. Q
液体脂肪做成固体这个过程叫什么
$ I0 z. n: ?! u9 M+ FA:Hydrogenation 氢化' k* x! E, a2 p$ c1 p
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36.Which of the following is not an example of a fat substitute?2 l! _% r: m H7 K7 ]: Q# h
下列哪项不是脂肪替代品的一个例子
2 m3 z7 \9 P3 n+ Z- S( x" vA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% e# ]/ Y* s$ ]8 z
加拿大卫生部要求的产品标有“不含脂肪“包括：
, ]4 X5 P3 i! D5 x2 j$ WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ ^5 G3 Z6 ?: L: r/ L f38.Which of the following is not a problem associated with converting recipes?; N6 D" g9 s' c. @
下列哪项是不相关联的转换配方问题？
6 O. a a6 S1 |& b, CA:Unit cost 单位成本3 Q$ `* f: p1 ~" m
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39.The condition or cost of an item as it is purchased from the supplier is called:
' u2 ^, D }; [; N! Y0 h: y从供应商采购的物品的品质或成本叫什么7 k$ |3 C9 i) }2 a0 z3 n; L
A:As-purchased cost 购买的费用; H6 t- ?4 \+ s, P+ t
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
) k9 v9 f' X* R" }) m在新货到来之前用于日常所求的必要库存量叫什么9 f) I. s3 A) E1 x
A:Parstock 基本日常最低库存* G, v9 _/ K& F% J! M
) S+ G# E, J; s& F- q3 R41.Which of the following abbreviations is used to describe the proper rotation of stock?% `3 o% V4 s% g q, k6 k
下面那个缩写是用来表明正常库存流程？* o7 u1 `6 R6 C4 h2 K/ X0 H7 q
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?
4 O4 r9 U n8 Z下面的那把刀是用来打开蔬菜吗？ j; Z, G- G, c4 W, Y1 T4 k
A:Bird's beak knife 鸟嘴刀* g4 }6 n5 U& Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, J* o6 h& ^8 L) L, f6 {43.What is an instant-read thermometer best used for?/ [' N+ R; M q; G, {
即时读温度计最好用于那方面？
' {* s/ e, h! MA: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?
8 Y# ]0 ?3 R3 ~0 c下列哪些金属材料受热均匀，通常用在铁板而且非常重 z- M! {9 l# A6 I) Y/ W; f, D8 Y
A:Cast iron 铸铁
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7 p% j3 |. {! L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& ?; i! A+ E+ q; C& d哪件装备下面有一个可移动的碗和一个S形叶片？+ U- \3 ]7 M) B
A:Food processor 食品加工机% u' }6 i7 v# Z& M7 e4 K2 b: e
http://www.google.com.hk/search? ... iw=1263&bih=572! ` r, M+ Q# T. f5 w6 e
9 U. \+ I* _3 f; ~* E( G6 S- U7 N: ~46.Which of the following is not a rule for knife safety?
8 Q5 d) L2 w3 b7 Q: P下列哪项不是用刀的安全规则？ ^2 U1 }/ r2 v* T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& @3 q) u2 s9 p7 D3 R" n7 Q
+ T, d# ]9 B# e+ B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" I: u! i+ Q+ x0 a5 a( X* Z0 U ^把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 o+ S2 j9 D1 c" k- { j! m" l0 DA:RondellES
/ I F3 l# |: u: p0 {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: P- P4 _+ ~4 l. ]
% @2 |* p2 w: e" `( F1 ?' j! j2 }48.Which of the following is a diced cut used to garnish soups?4 D% @; l! T q6 V* `6 \3 e5 Z2 S
下列哪项是切成小方块用于汤的装饰？
c" t6 K* l0 ^. Q, ]2 g0 @& T ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; h* [# y* i" Q" E3 v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, X+ W2 D3 o( C* B7 k4 i" N
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！！——
) m) o, s7 F: y4 K/ ZA:Gaufrette / t) F3 H" K) j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ i. V3 R+ `# ]2 ]6 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 i) r0 }: b M# F0 f2 FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ [. _. r0 W' T! R9 ?
+ V! V& R) B3 f5 E5 R- d ?' w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 A& K. A1 l/ ^
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）
W% G' e3 u" w2 h3 s0 O8 `! {A:Cilantro 胡荽叶 香菜" u7 O u; F0 G7 ]! j9 }0 h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, J6 w8 G- n2 R: B8 d/ [
多香果, 多香果香料是什么- ]' u4 ?" p( S3 x6 _: P; T+ f v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 h6 n2 k3 z- l+ J) x3 R
A:A dried berry 干浆果& o9 y* U5 z! w8 t
+ v ]; M( I' e O: f8 e! ]' X61.Which of the following are used to make a sachet d'épices?
% R* F2 q, z% \9 C; u% i下列哪些是用来做香包德épices？5 ~4 [1 u2 a; B3 P
http://www.sachetcatering.com/
j, ~3 n+ b1 `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?
# c7 C% M7 P. z; T, ]5 F) p下列哪项不是酱油调味品的？
2 m. h! R( p# U T% HA: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:
2 }7 h* W, V I* `$ F! I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：
- }) @: \* p: Z* N/ c2 n% fA:Pasteurization 巴氏杀菌% ~' p! g- M8 m; W, h
: E) p) a' X5 t: l64.Which of the following steps is not the correct procedure for whipping egg whites?
2 D" A" q- U, N* n0 @0 W2 ~下列哪个步骤是不是正确的蛋清搅打程序？( t1 |! P/ Y A$ H
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
5 d* \* f! Z3 O8 NA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: Z$ ^/ c, N! r* `4 {炼乳是一种浓缩牛奶 是去除什么做的
. v* F* x" `7 G* A( _" F" O7 Y1 |A:60% of the water 60％的水) J6 {- m0 x4 z; m: ~
* D* L: D* F- s- j# R% d67.A method of cooking that transfers heat through a liquid or gas is:
" Q& P: A% a" j+ i. X一种烹饪方法，通过转移液体或气体是：9 V) ~! m1 o" O1 \; Z" z- o( R) M
A:Convection 对流+ o5 Q% y1 F& b& q, F
1 [2 O6 q* g" m$ `8 E68.The cooking of starches is known as 烹调的淀粉被称为& J4 Z6 E& u' g6 v
A:Gelatinization 糊化7 @, _% H8 M) S+ Q5 S8 k% c# i) C
/ ~4 ?, k q$ l+ ?- t% V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？& _( _2 P$ b$ G, N* F
A:Braising 烤
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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 U# B1 @8 @8 p/ x4 D
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
Y: }/ S( B) PA: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8 K) A2 [/ f3 N3 J S3 A
A: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?+ t' w# y( Q2 v* O7 d
下列哪一项不是用于制造高汤（低汤）的原则？- T9 [7 `0 u; Z$ S
A:Start the stock in hot water.开始在热水中操作
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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* N" ]3 \8 M! q& C
A:Remouillage 法语熬汤8 g' e7 f# L! [6 p
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