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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:4 I5 g( C, d, ^2 s
哪位厨师最早带来高水准浮夸的美食! P, w# m0 [+ x) f/ t7 Z) L
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:
( r4 }2 Y3 Y9 a0 e- }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- Y; q0 C& R# E
A:Cast-iron stoves 壁炉/ A! n" z$ n" V$ c9 `
http://www.usstove.com/products.php?id=6& a' y+ ` A: V M0 M1 q
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28.The French term used to describe the roundsman, or swing cook, is:1 k1 D! H- _/ k* H- E; ?
法国术语，用来描述roundsman，或摇摆厨师是：
7 e$ U" [2 r7 Q+ V5 h- yA:Tournant 图尔南
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29.Another term for the wine steward is:
' b( i! _) q0 h% h葡萄酒侍酒师的另一个术语是:
& p7 ~! B- o7 M0 t" e, [; ~$ `$ k+ r& UA: Sommelier 侍酒师
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! S2 x( c' s" B30.Molds, yeasts and fungi are examples of a:
# ?6 f+ i% @9 h, U; q5 t0 E' T! Q霉菌，酵母菌和真菌是一个神马例子6 N5 u+ q" @" _: _+ O
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% Z: C4 U. {0 |' _7 ]: D根据加拿大食品检验局，食品的危险温度区在多少之间：, _ M$ D! {* r
A:40° and 140°F (4–60°C) 4-60度
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, a' Q2 _" N2 h$ |: I1 M32.All bacteria need the following for survival:
/ }4 n0 u+ F4 v4 O9 s所有细菌生存需要以下哪些内容：' P* d G$ h9 g* q9 t; R6 n
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值& E: d; Z4 q8 Y% `/ [1 [
) ?$ u4 H! B) e7 P33.Which of the following correctly represent critical control points in a HACCP system?0 w8 r' B J& ^! F
以下哪项正确表示了HACCP体系的关键控制点？
# u: K v! P% X3 T. [- q EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& t8 ^! c( o, V/ n, W" E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?+ K3 W0 p3 T8 V5 e8 }8 t2 N& A) ]. f
下列哪一个不是碳水化合物的例子？ C: }" @6 X! Q( g) o
A:Essential nutrients 必需的营养物质' d j- |; K7 ~, Z* h" x9 a
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35.The process by which a liquid fat is made solid is called:6 E) n9 v! ~8 u* A5 M
液体脂肪做成固体这个过程叫什么
3 h+ t" v" w9 `7 P5 eA:Hydrogenation 氢化
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1 R4 ?/ D# w0 L7 t+ X36.Which of the following is not an example of a fat substitute?3 }: t7 k* M# x# ]
下列哪项不是脂肪替代品的一个例子- k3 h: b7 m1 Q3 V
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 f& O2 |% s# D% j t) S' l' m% `
加拿大卫生部要求的产品标有“不含脂肪“包括：
$ J) S: N Q/ ~- y1 V! d8 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 f, H0 Q5 I, F) y6 [0 p0 |! o
/ A$ Z, y/ E/ X8 E/ w38.Which of the following is not a problem associated with converting recipes?
. a. K# T6 H% }下列哪项是不相关联的转换配方问题？
1 _! _ K& R2 T8 a# pA:Unit cost 单位成本
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" u: W! i/ {* E39.The condition or cost of an item as it is purchased from the supplier is called:, o0 v a* q& Z1 Q/ M5 ]) J
从供应商采购的物品的品质或成本叫什么# o) j* u$ [7 R# P# g* M9 f% U# m
A:As-purchased cost 购买的费用3 V# ~# a2 A1 C# r
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 ]2 H' C9 ]5 a+ o3 g在新货到来之前用于日常所求的必要库存量叫什么
' i& E2 h) \8 K. LA:Parstock 基本日常最低库存# k& M4 l# w8 K2 m1 }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 \# o" B5 F; z& }
下面那个缩写是用来表明正常库存流程？
- G$ D( F+ q* qA:FIFO=FIRST IN FIRST OUT 先进先出# }6 B9 K! h0 z9 b8 Q) w# `+ v
, B; u' X9 A6 }6 t% P1 m- N7 D42.Which of the following knives is used to turn vegetables? E9 I1 X% B8 G
下面的那把刀是用来打开蔬菜吗？
) P, {) S& I8 S0 G- tA:Bird's beak knife 鸟嘴刀* ` X9 l8 P$ L2 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 I/ Y2 b# {5 S4 C" M
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43.What is an instant-read thermometer best used for?
' c( e8 V6 M4 W) h即时读温度计最好用于那方面？3 W+ R7 F9 i' F# B: e6 g
A: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?6 x0 l$ i( }* i7 ?9 k
下列哪些金属材料受热均匀，通常用在铁板而且非常重 N% B" A" ], w9 W, k3 s( [
A:Cast iron 铸铁" j0 Y9 A& z9 |( R& U3 d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 F! `6 G* d, E2 ]% _# L
哪件装备下面有一个可移动的碗和一个S形叶片？
* s/ V$ ?# v7 n6 G) _' OA:Food processor 食品加工机1 |; i2 t6 A* Z4 H
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?
" I6 Z( X: ~" Z8 d1 D# h下列哪项不是用刀的安全规则？
) D- V. K2 [4 v8 XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' a4 T f2 ?+ Q x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( b7 f% L, J; H6 q把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, A4 ?; u L. x/ v0 Z2 {
A:RondellES ! _- U# k+ Z5 j# f! E5 k) k
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?
3 W1 O' Q0 J' e/ U U1 E- [下列哪项是切成小方块用于汤的装饰？
) _5 }6 a) m2 ?9 v, {; Y' Z$ |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( Z7 I6 j+ p" b' ~) Q7 A6 D; g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 @* L9 H) z3 v- l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！！——6 q; b# l8 T! B' I
A:Gaufrette
# A& R" D- P4 w2 R5 H5 Q8 N6 jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 `, X# q7 I- {, L, Q- Q) cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ \% v3 x2 C6 G7 l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) ^: V- |0 M% F( A( e7 H z
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）1 a \7 \' V+ w/ E, N5 H
A:Cilantro 胡荽叶 香菜
C7 j% Q9 Y7 K0 A$ y Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! K5 A% H% A2 ~6 Y60.Allspice is made from:) Y1 T8 K$ M; l! z% N( r S' R. `: c
多香果, 多香果香料是什么
2 N6 N- ~6 C; V8 j5 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 F# w+ `& S2 _A:A dried berry 干浆果8 S0 O; S! q! J5 v) C' O a7 ~ [
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61.Which of the following are used to make a sachet d'épices?
; r, Z1 ]) p8 a& U下列哪些是用来做香包德épices？
1 I$ |2 f7 M) Lhttp://www.sachetcatering.com/
5 C/ W c# A0 i R& p0 x rA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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& c& M& `8 Y. |) Q- m) f62.Which of the following condiments are not soy based?- w/ ^' z/ e9 y# w' f
下列哪项不是酱油调味品的？
3 v7 ]5 t+ E* ^; Z% bA:Wasabi 日本辣根4 F4 V- Z7 n4 O8 ?: a
! X: T4 M/ W3 R( y' x+ [3 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ e3 R7 X! Q2 n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：
?( J. @# n& r; P; j9 m3 XA:Pasteurization 巴氏杀菌% \/ F4 m5 U. |. T$ g
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 m9 Q" R' C0 T" d; M下列哪个步骤是不是正确的蛋清搅打程序？
5 O& I0 ]4 _# o' ?A:Allow to rest before use. 允许休息后方可使用。9 p$ L/ ]& b9 t
( f9 z" J; ^# |5 h* ^65.The weight of a large egg is between:一个大鸡蛋重量介于：+ @1 D2 { p8 S, p5 }
A:56g and 63g 56克和63克9 S8 x! r2 [8 x$ f
" V1 s! y. u' A% F0 S66.Evaporated milk is a concentrated milk that is produced by removing* ~) z! c5 l6 O& Z! N' J
炼乳是一种浓缩牛奶 是去除什么做的
5 z E9 n8 U2 U, f1 Q2 {A:60% of the water 60％的水9 p5 Q% D$ X6 A) { @8 s
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67.A method of cooking that transfers heat through a liquid or gas is:' `$ I, I7 w) K" f% N
一种烹饪方法，通过转移液体或气体是：* g+ s7 m9 z1 L# [. P
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为 O2 o7 C# `1 a& R- H4 C/ `
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？; ~" `) S6 h0 Q/ q
A:Braising 烤+ J' E) s& Z, P( y- T
6 f# c6 X% W$ ?3 _& s70.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：5 G ~. Z( h' ?, F* ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ q; w" J( |$ _* U( G. o71.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" E, d; _3 G9 e, b* B; K
A:Fumet 原汁
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+ Z9 \' }- O z72.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
, V& d+ N( o+ |* p. q4 U/ IA:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 D# g+ l" t9 m8 R o, E
( n$ O, E4 D# j& ^4 A s73.Which of the following is a principle not used in stock making?5 ~1 F+ D2 w, R
下列哪一项不是用于制造高汤（低汤）的原则？4 d8 F, S+ l2 ]2 C
A:Start the stock in hot water.开始在热水中操作1 w% g7 I$ d. @; I( ?& d
- B* P( p" h" L9 ^) Y- R! Y74.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2 ?$ r5 A. U; v% E; m) a1 e
A:Remouillage 法语熬汤+ t7 b! f5 X- d1 J4 p* n, _
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