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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:' d% R# h0 u' K" ]3 Y4 d
哪位厨师最早带来高水准浮夸的美食+ t' T1 L% Z/ b1 y, L" ?
AAntonin Carême 人名 安东尼·卡罗美3 h; A+ ]( t/ K$ I; B9 v# B4 v% r
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 B0 c7 B; {: D) a( r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 r( ?) J+ w* T: ^/ U T
A:Cast-iron stoves 壁炉
8 K, {6 ^3 X; t5 s8 H0 M* c$ nhttp://www.usstove.com/products.php?id=6$ o. ?0 b) M" {
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28.The French term used to describe the roundsman, or swing cook, is:
4 [. x4 D0 F$ `/ M法国术语，用来描述roundsman，或摇摆厨师是：% J1 E1 T* o+ h1 j/ u6 G1 A% _
A:Tournant 图尔南0 B+ h4 |: Z. z1 a( O
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29.Another term for the wine steward is:* r. i v4 {6 j! _: l* r
葡萄酒侍酒师的另一个术语是:. @) h* |4 q1 c
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:6 y6 M9 y% G! o) N' D4 e1 y' x
霉菌，酵母菌和真菌是一个神马例子
& [( J8 N8 ]) v$ g2 z, gA:Biological hazard 生物危害% o& s" v- n j
: t8 ?% b% R2 ~2 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 J" P8 L3 y9 r. {, V; Z# c
根据加拿大食品检验局，食品的危险温度区在多少之间：. W. K' A) _* m7 m
A:40° and 140°F (4–60°C) 4-60度( `6 U$ l" K8 f0 u' n
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32.All bacteria need the following for survival:
& V7 j4 l9 F( t所有细菌生存需要以下哪些内容：: R. k8 l) e `# U: A1 L) b; Z# g
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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1 \$ q& F. v! {33.Which of the following correctly represent critical control points in a HACCP system?
- W9 f' s* P4 N以下哪项正确表示了HACCP体系的关键控制点？0 d: f+ @3 g$ q1 Z9 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 }0 u. ]1 i" G( f, \+ M食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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. r* u! Z5 L4 w; r4 {34.Which of the following is not an example of a carbohydrate?
7 L9 y' s* J0 A' s# q P3 g下列哪一个不是碳水化合物的例子？
* P# b; S: {: P# g* j' H- xA:Essential nutrients 必需的营养物质
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" v& } e$ E( m. u( i35.The process by which a liquid fat is made solid is called:- I- t- }0 f3 [5 p: H
液体脂肪做成固体这个过程叫什么
3 q0 Z% \) @8 xA:Hydrogenation 氢化
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$ z. D$ n& r7 I' x) e9 l$ L36.Which of the following is not an example of a fat substitute?1 ]9 u$ q/ l+ a$ T: K$ c; J8 _
下列哪项不是脂肪替代品的一个例子
( O4 L$ c2 X3 u- [% w, Z# oA:Acesulfame K 安赛蜜K表& b! H( }7 Z0 n V/ j+ B
9 k- e1 s$ d$ R. M% p37.Health Canada requires that a product labelled "fat free" contain:
( b7 A- V. X# _* T) y加拿大卫生部要求的产品标有“不含脂肪“包括：
/ g" V% i* u$ gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' s; U A7 C$ h* V# ~38.Which of the following is not a problem associated with converting recipes?3 {% Z# G$ [9 M9 c3 p) C0 Z4 H: k5 b
下列哪项是不相关联的转换配方问题？
9 a/ K- L( J4 b% K2 kA: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:
' s, K* j2 r0 I" `4 Z- ^, m N从供应商采购的物品的品质或成本叫什么
9 u) {: Q& R! F& N: S9 a" sA:As-purchased cost 购买的费用' @( S9 i6 J3 i
6 y; S7 o y1 }( Z6 o# ?. @2 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:8 M) u I) q/ W
在新货到来之前用于日常所求的必要库存量叫什么
/ ^" u' d9 o$ p7 |! u; AA:Parstock 基本日常最低库存
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' p4 e& q6 E) }/ D# ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 m' Z/ H; {. O下面那个缩写是用来表明正常库存流程？4 R! u, O; J0 J- V; ^) k
A:FIFO=FIRST IN FIRST OUT 先进先出& y4 f& s2 w$ S0 n, X/ G( W9 u- a6 V
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42.Which of the following knives is used to turn vegetables?7 \' S* e' u0 z4 m3 i
下面的那把刀是用来打开蔬菜吗？
* d6 M _! T `' R* X2 U! RA:Bird's beak knife 鸟嘴刀
1 y6 I. s/ U$ G4 I7 m% {9 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 [. s/ A4 B, J7 n4 D$ U43.What is an instant-read thermometer best used for?
. \. C% G3 ^! d$ j7 Q即时读温度计最好用于那方面？
: E1 q' m- @) B6 S x4 CA:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 t( u& W8 N( ?1 p+ D; M6 A! k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# M* z$ F$ J% F: m" k; t1 x下列哪些金属材料受热均匀，通常用在铁板而且非常重
V/ T. V* c7 W) Z- GA:Cast iron 铸铁% K' W2 o/ j/ g) l) M6 H. l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 \& D3 w8 ~4 S0 e1 S, @
哪件装备下面有一个可移动的碗和一个S形叶片？
# Q! H: [' a% z" ~$ Q2 }- i+ YA:Food processor 食品加工机( e8 p% J4 }$ W& J1 ~0 E: W) D
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?0 E# Z3 L. e# Q' v' q4 t
下列哪项不是用刀的安全规则？
0 X- |) |( S$ g5 V6 |0 q% A Z7 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. F# C' W! t# F; z/ U& y% D1 _7 n
# x/ C9 X/ q* B# m; X+ X r( R! E" V& f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 o' G7 H3 i# l3 i把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 R$ a* ]) O# s2 b% F- p& I# G1 y: S
A:RondellES
: L6 E9 w i8 e' g3 g% d# q. U- p- xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 @7 x( x9 L$ S/ A0 R/ k# N) k
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48.Which of the following is a diced cut used to garnish soups?
9 f! F; v3 _. R; g/ y; _. J" c3 b下列哪项是切成小方块用于汤的装饰？
1 |. y7 x3 p, G. J8 H" [# M& o/ tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& e5 u; S) _) |/ L/ ?7 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 z; e, R# O# \! b4 k+ E/ j' h
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！！——( v- x. }5 A( W$ [
A:Gaufrette a4 j5 u) h8 x! u) _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ i% h- _- ]: k3 }3 L3 h" Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ ^8 f- M9 t& L: k, R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. }7 a( x, g5 B) T# p) Z) H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, C9 v$ ?! ~; A# }, G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）
" j/ T/ t' m, rA:Cilantro 胡荽叶 香菜
# n, i. ^! t/ q9 W7 O. q; ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 a& Q T; ?! \. J60.Allspice is made from:
5 Q; ?, ?: w. W; y% _# l 多香果, 多香果香料是什么
$ l9 k& V8 c7 |8 h; Q5 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 R5 c0 ~/ [3 e( f$ i$ J9 e! p- h+ rA:A dried berry 干浆果
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3 `2 k) E) f% l9 R: `4 |61.Which of the following are used to make a sachet d'épices?8 a/ w; B1 P9 L6 l& `" A' J
下列哪些是用来做香包德épices？
; Z0 d/ J) Q" S Yhttp://www.sachetcatering.com/
4 f6 `; m3 ]; pA: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?( o, t- w, x, N A; A" W4 R+ ]
下列哪项不是酱油调味品的？
, }2 q9 B w% i/ 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:/ h* b! f @. h1 F
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：
* R, O/ m% Q' N6 {! H/ G9 |A:Pasteurization 巴氏杀菌
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( N. Q! _$ R$ }1 u$ Y64.Which of the following steps is not the correct procedure for whipping egg whites?- D, u6 n/ y; J6 z% Z2 u& d
下列哪个步骤是不是正确的蛋清搅打程序？
5 K6 }# m6 }& h# v- O! @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：
9 E. U( o9 Z t; vA:56g and 63g 56克和63克3 @& t: W% n5 W0 I- l
1 Y4 [/ V. x0 f/ C4 }! A) r! ~66.Evaporated milk is a concentrated milk that is produced by removing. X+ v' s, F0 i& p. y% d- \
炼乳是一种浓缩牛奶 是去除什么做的% S& C' O) P( r
A:60% of the water 60％的水
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9 O! f( j' C3 V4 X! G' e0 X9 \67.A method of cooking that transfers heat through a liquid or gas is:
9 p" J, g7 l9 ]8 ^一种烹饪方法，通过转移液体或气体是：
4 {$ P" R% ^3 V* j3 N vA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! _0 u' r* e! I1 R8 y% _
A:Gelatinization 糊化
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" r9 q: l: [# Q& H4 f1 Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？6 N" V/ ]% d% S6 k) L
A:Braising 烤/ I* o4 g, q, s
s" a5 W/ D$ B) H70.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：" U1 V7 K0 m- y1 Q
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 O( [3 R2 H6 N: E7 q! p4 l. D q2 @A:Fumet 原汁7 s" \- U9 P2 S/ `8 t6 @
4 W: P# K" Y, ~) W3 i9 t6 P5 C9 I72.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+ s4 ?2 W! n+ y0 \+ E
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜) k2 A4 K1 ~1 m) M9 p
4 Z- y5 N) ~* y; x73.Which of the following is a principle not used in stock making?8 J. q! I# U2 ?# |0 h" }
下列哪一项不是用于制造高汤（低汤）的原则？; S% A% G J- y
A:Start the stock in hot water.开始在热水中操作
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5 ?! K, a5 C$ |6 D5 F: u, D, D; n74.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
7 G3 u* t/ ~3 \) N- ZA:Remouillage 法语熬汤0 L# K& x; v% ~7 `* B
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