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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:
8 k% _$ b5 o/ S, U8 A6 ~* Q哪位厨师最早带来高水准浮夸的美食
5 c7 ~! v, S( ^/ }* F) JAAntonin Carême 人名 安东尼·卡罗美% ~8 u6 O) d8 v! \
3 a: T1 Z2 U7 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: I9 `/ d5 F& |1 T! z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ a) K$ e o$ ^' RA:Cast-iron stoves 壁炉
/ [3 u- r3 q% k5 _* ]+ `6 w7 \. uhttp://www.usstove.com/products.php?id=6
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4 P9 ^& n- ^ N, B( {1 Y28.The French term used to describe the roundsman, or swing cook, is:
0 |* {" l2 s: `法国术语，用来描述roundsman，或摇摆厨师是：* {( d, B1 P K3 L
A:Tournant 图尔南) U+ p }9 M. v7 F( O- m4 u
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29.Another term for the wine steward is:
- ~, G" Y, _( U5 @( O& Q葡萄酒侍酒师的另一个术语是:, ^5 B5 d: C8 @2 N. t
A: Sommelier 侍酒师
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- W% K% t4 L% R( |5 m; d& W5 t30.Molds, yeasts and fungi are examples of a:9 i9 `: j) D- ^) m& g
霉菌，酵母菌和真菌是一个神马例子
* j( w# F$ o4 m5 \) S/ pA:Biological hazard 生物危害7 M5 D/ F6 `, O% ]: S" \" w
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! Y* Z( w+ U, }
根据加拿大食品检验局，食品的危险温度区在多少之间：
/ K( K& u) L) t" n1 L/ OA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:2 Z/ r1 M+ Z* W# U- L$ o" J
所有细菌生存需要以下哪些内容：2 S4 u5 M4 c$ ?2 W: K8 I8 C/ Z
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值- O2 l8 n0 V" P9 H0 }+ j
; h, ^9 q9 e) y- J: E5 A+ W( k33.Which of the following correctly represent critical control points in a HACCP system?
+ o2 r/ U4 ~2 l3 {# z! c/ S2 w Z以下哪项正确表示了HACCP体系的关键控制点？; ] d% b" T2 y9 x0 a: c# M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 e2 G2 A( p7 Z/ p2 N6 m# U食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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4 Y+ j6 e- u# \3 A34.Which of the following is not an example of a carbohydrate?2 z' p4 R: s, y2 @
下列哪一个不是碳水化合物的例子？
& R9 u' H/ b5 H7 A6 rA:Essential nutrients 必需的营养物质9 c* `: N% V0 q
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35.The process by which a liquid fat is made solid is called:
3 ]+ o7 ]; i/ g6 L! P" `液体脂肪做成固体这个过程叫什么* N5 B. K% i' Z6 e( ]; ?
A:Hydrogenation 氢化% R h, j' O/ X& x# |
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36.Which of the following is not an example of a fat substitute?
' ~4 S) }# o* C( B1 M/ L下列哪项不是脂肪替代品的一个例子7 \# d3 ]! y& y/ P/ `0 I
A:Acesulfame K 安赛蜜K表! J. E. A$ r( N; o1 c9 b2 D
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37.Health Canada requires that a product labelled "fat free" contain:
& K! P1 q) A4 V4 P. l加拿大卫生部要求的产品标有“不含脂肪“包括：5 {" d6 {# o3 G) L4 D( F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?; Z3 \0 y& U3 v" P, ^
下列哪项是不相关联的转换配方问题？
( |+ a- y8 d+ zA:Unit cost 单位成本
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( H, E- w. h% y+ X# ^! O39.The condition or cost of an item as it is purchased from the supplier is called:
/ ]+ l% P; m# Y; b2 `从供应商采购的物品的品质或成本叫什么2 C0 z' d7 \( I/ V* M, s
A:As-purchased cost 购买的费用. b0 O) z/ f& V& J* n4 g
1 E4 k6 ]9 O( M+ D; m/ p! a4 v6 i40.The amount of stock necessary to cover operating needs between deliveries is known as:" v+ C+ L* H4 O" ?" O0 O
在新货到来之前用于日常所求的必要库存量叫什么9 n4 ^! w7 Z- _1 r5 D8 ^2 D
A:Parstock 基本日常最低库存4 M! d$ @% D1 y# u. R
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 ~1 f% D8 p+ D4 D) S下面那个缩写是用来表明正常库存流程？/ |7 w. {% B+ D5 N* }: z
A:FIFO=FIRST IN FIRST OUT 先进先出
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: }$ x+ @* H5 Q1 q+ _42.Which of the following knives is used to turn vegetables?9 B( u# ?; N- G/ N( u8 `3 k9 b
下面的那把刀是用来打开蔬菜吗？
) ~' i J7 e, F. g' q" c1 wA:Bird's beak knife 鸟嘴刀# d$ z( x) M, U2 x' l, i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! A9 [4 c. ] g+ L4 a1 u( W
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43.What is an instant-read thermometer best used for?! c* w% E; m# [. o+ [* z
即时读温度计最好用于那方面？* v \( |. J7 S' [( |
A:Checking the internal temperature of a roast 检查被考物品的内部温度' p" b% P8 P; I
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; p) M1 z4 }/ L# s( s7 N+ z* u下列哪些金属材料受热均匀，通常用在铁板而且非常重
9 x5 [; w/ ?8 r3 `2 w) WA:Cast iron 铸铁, A" _* u5 ^/ A# i9 v1 u
]# L) b) F1 g5 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! W5 D8 L, R% b* r* A E) {
哪件装备下面有一个可移动的碗和一个S形叶片？
~; h' p# _2 jA:Food processor 食品加工机1 B( ?$ ?3 T% w& H, l4 l
http://www.google.com.hk/search? ... iw=1263&bih=572* |) X* h: j: R2 Y3 b, H
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46.Which of the following is not a rule for knife safety?
, \* G) l6 S i% X下列哪项不是用刀的安全规则？
4 b; |, @' S/ V aA: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:
|2 G, e1 J, A/ P% I2 `7 Q把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) g8 Q& o0 t$ vA:RondellES ; D% P3 C& V0 H$ Z. }7 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# N. ^9 O) u( Q/ w
, p0 i+ X# ?; z: D% \. Y48.Which of the following is a diced cut used to garnish soups?& D$ x) i4 n& a8 ~. L
下列哪项是切成小方块用于汤的装饰？5 j* s% o* C' G" c/ h6 b5 d. g
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" b" v G! m! I6 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# v) t( |' o, N4 Q" m9 G# C
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！！——
' _' U1 q2 o0 \ h9 B8 z7 M" M& oA:Gaufrette : ~$ A8 d8 a$ T: X+ q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 |* G+ l0 l. {1 P4 O5 S. e- M4 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 a9 d+ a" o8 ^. C: K& ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; w+ S" l: s5 G; ~: Z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# R9 H( d3 k1 X! L2 O% u
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）
; }! @$ V5 M5 ]" F7 ZA:Cilantro 胡荽叶 香菜9 U G- Y& s/ j; m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& P* V, y6 ?8 E# Z60.Allspice is made from:
5 G S5 B/ T* O 多香果, 多香果香料是什么* M; F0 O9 N6 x6 J" w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: I$ D. I# W+ r0 @& P# n9 h4 tA:A dried berry 干浆果1 e8 S# p2 Q' j7 Z) h9 r% T9 }
) I# E6 s$ Z$ q f61.Which of the following are used to make a sachet d'épices?) T+ ^9 k9 N3 @* H, P
下列哪些是用来做香包德épices？% M; [' z2 S$ X' L; Y" m' ^- A6 p) x& y
http://www.sachetcatering.com/
0 J* z! {+ q' \9 a( v/ K) n4 b. x; WA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香/ I/ w6 u J, k) }3 O4 j& P1 \
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62.Which of the following condiments are not soy based?
% q9 @; h& w, {0 l/ z1 i1 L u下列哪项不是酱油调味品的？
/ s) ?- g( g" YA: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:) \+ c" n1 @3 u s$ Z O1 x
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：+ M/ q- F0 S6 g* `7 C8 ]
A:Pasteurization 巴氏杀菌) N2 O4 k; e) Z( d
- t- @1 p; F4 l5 u( W64.Which of the following steps is not the correct procedure for whipping egg whites?
4 K% ]8 Y: S }- y1 s& W下列哪个步骤是不是正确的蛋清搅打程序？
2 r) z8 }9 G% J2 ~- e/ Y7 VA:Allow to rest before use. 允许休息后方可使用。
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; X5 ?/ J W) ?: ^# Y65.The weight of a large egg is between:一个大鸡蛋重量介于：
8 o) |6 I. C# y4 I& I; ~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
3 q; ?5 G$ M& A8 r8 [; i2 ]9 w# [1 o炼乳是一种浓缩牛奶 是去除什么做的3 C8 l6 Z9 w v8 @ g1 f" q& s& ^5 t
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:' L" ?7 E2 G! i" I% F
一种烹饪方法，通过转移液体或气体是：
/ {" `# R% c0 t7 `& `0 nA:Convection 对流# B& p( A# V& s) v/ U9 H* C5 L
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68.The cooking of starches is known as 烹调的淀粉被称为 A: Y* ? h) j& {+ _
A:Gelatinization 糊化+ N5 C: A8 L; [0 @0 n
$ F3 y) r4 S: t8 R* V9 {* A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
Y e$ J4 E9 |! |$ o9 o5 [A:Braising 烤: G, m1 b& M, S, M1 a/ ]1 G
, F0 l- L; _* ^! G8 b @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：. W/ P: V" T. E+ C G0 j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# c2 m6 q3 B. l- H71.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
* K" [3 q; F! k" S; B1 K3 ?$ \A:Fumet 原汁
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|! r, \' |% C: K7 O72.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
7 M: l' ? l( g4 g, Z( H3 f9 ZA:Carrots, onion, celery 胡萝卜，洋葱，芹菜3 w! f" K! Y* R, Q
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73.Which of the following is a principle not used in stock making?
2 D% m5 G/ D. L' F3 \/ s9 m" {下列哪一项不是用于制造高汤（低汤）的原则？6 `: E6 ?) n V! M, u
A:Start the stock in hot water.开始在热水中操作
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' I7 V0 @* u: V% r9 B# }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
3 @0 v' h- c' OA:Remouillage 法语熬汤7 q: w' Y8 {3 Z _/ X: q
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