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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 ]) p# A; r6 M/ @& e; Y+ e
哪位厨师最早带来高水准浮夸的美食
, {- d" l5 }" S0 m8 g* hAAntonin Carême 人名 安东尼·卡罗美
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* Q+ Q/ K2 |# W: D9 N: s, \- ~% N2 H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, G, e, g& V% u4 L! b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 A, R2 X& N; g S% G5 YA:Cast-iron stoves 壁炉, g2 r, H: k8 P2 }; L, A/ A
http://www.usstove.com/products.php?id=6% W; e( X1 t8 ?% e1 Y
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28.The French term used to describe the roundsman, or swing cook, is:1 s- V* P- o1 P1 E' p
法国术语，用来描述roundsman，或摇摆厨师是：
3 O, ^+ b: I1 q9 w$ i2 Q: }1 {A:Tournant 图尔南- L% M# I2 h. e& u+ J3 U: ~. ?
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29.Another term for the wine steward is:
, Z8 C+ M# K! O8 p葡萄酒侍酒师的另一个术语是:; L+ z3 Q8 Q8 b: b# d/ r, F
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
" M; E* R; h3 T$ _1 m霉菌，酵母菌和真菌是一个神马例子
7 l0 s/ f! j, c) E1 g# j. A; aA:Biological hazard 生物危害 e7 x' U$ K) K3 c3 f# O
# m) D8 `/ A/ L7 K+ E+ j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ U9 G% y! I& G a4 w
根据加拿大食品检验局，食品的危险温度区在多少之间：
+ x- |3 C8 r3 b" n- R0 U) SA:40° and 140°F (4–60°C) 4-60度$ \$ J! u4 w, S4 B t2 y
0 ~- {$ U! N7 X# a5 |8 Y32.All bacteria need the following for survival:4 W1 u) p/ k* g* t
所有细菌生存需要以下哪些内容：( f7 h. Z) N$ \, m% ]# p9 f1 p
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?% {8 }8 Y* H# n E- T5 o
以下哪项正确表示了HACCP体系的关键控制点？+ j c4 S( o" I/ u8 ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ |) k- N7 x* D食谱，接收，储存，准备，烹饪，保温，冷却，再加热4 k5 g, M( K! b' w! ^1 b+ o
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34.Which of the following is not an example of a carbohydrate?/ o: C) p7 D' A, E9 I
下列哪一个不是碳水化合物的例子？5 h, i7 L5 s5 K. y4 T
A:Essential nutrients 必需的营养物质) M7 I( ]* f2 w7 @) I' C2 }
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35.The process by which a liquid fat is made solid is called:/ j! H s8 O I/ {6 I
液体脂肪做成固体这个过程叫什么
9 l+ a! w* j8 D( ?1 nA:Hydrogenation 氢化9 o7 }/ ^ V+ i* ^8 a5 u! N! \$ B3 _" c
& S: z) E1 k/ [! K3 D36.Which of the following is not an example of a fat substitute?% K; H/ T* Y1 B+ F2 y" t; s
下列哪项不是脂肪替代品的一个例子. |: ]$ Z4 n1 [/ e1 p; g" m& c$ \3 C
A:Acesulfame K 安赛蜜K表
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( I. F4 N5 B9 w% Y& i4 I4 E37.Health Canada requires that a product labelled "fat free" contain:% S$ t! g+ ?( h4 ]- ]& k2 s& ]- N
加拿大卫生部要求的产品标有“不含脂肪“包括：
2 n0 A) U$ Y9 Z9 Y; j) e0 ]7 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 E/ m. P; P( H9 p; s# r$ H- K y
& a, L& j. `9 n* ~/ r38.Which of the following is not a problem associated with converting recipes?6 T( U! O. Y3 Z
下列哪项是不相关联的转换配方问题？+ n4 h# Y% w. Z0 O' W, l! _0 }
A:Unit cost 单位成本
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M! X/ q3 B) e39.The condition or cost of an item as it is purchased from the supplier is called:! r: H. ~% C Y a
从供应商采购的物品的品质或成本叫什么) |! A4 g6 C. I ]7 z0 Q+ e
A:As-purchased cost 购买的费用1 I) g, U. u) d) J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 w$ ?! ~1 Y% A2 Y- V* \
在新货到来之前用于日常所求的必要库存量叫什么
7 I+ @$ Y7 b W: m% C: C; SA:Parstock 基本日常最低库存
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2 h" B$ e+ I( W, t9 ?8 b9 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?. ]2 V/ R6 b3 {2 ^( o
下面那个缩写是用来表明正常库存流程？1 `0 b3 P$ l- N0 r, C; }
A:FIFO=FIRST IN FIRST OUT 先进先出
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. w# t. N- p9 r42.Which of the following knives is used to turn vegetables?- F4 q; W T$ r
下面的那把刀是用来打开蔬菜吗？
2 i# F% ^$ y/ SA:Bird's beak knife 鸟嘴刀
) y+ y2 r8 J4 Q9 B' k) ?; t* shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 h/ ^# m7 x( ~( Q
即时读温度计最好用于那方面？* L: b% r' e0 U2 J( v) u
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 o& k* B' ], @) Y- p$ Q
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( v' d0 V! a$ c7 h3 T+ ?% D" v
下列哪些金属材料受热均匀，通常用在铁板而且非常重
& ?/ t7 T9 E3 R! I5 K% I& `, `; ZA:Cast iron 铸铁/ C7 ~7 r2 v# l5 z/ I8 W4 u0 G
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 h* h9 Y7 u8 `0 ?8 K/ W哪件装备下面有一个可移动的碗和一个S形叶片？6 n# u& P0 c% P# ?& E
A:Food processor 食品加工机
0 l4 ?8 g+ ?! n7 Jhttp://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 Q" l2 D; A/ e7 ?
下列哪项不是用刀的安全规则？
' N0 N! W) J6 f2 KA: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:
! I/ ^( ~$ _* Z7 @6 P% r1 H7 h把圆柱形蔬菜或者水果切成圆片状（光盘状）是？0 W1 @1 b. [9 I
A:RondellES : P \8 j* @7 g& q) b& p. Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 r/ M3 o2 a! ^48.Which of the following is a diced cut used to garnish soups?
2 L+ q( f# [+ n; A: | Q6 a下列哪项是切成小方块用于汤的装饰？) b, M6 W+ I1 P2 _ U% I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* J6 h' r \0 k: O6 ^2 h& R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# f: w$ H( o- Z5 ]/ j' {2 x3 b+ s$ 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！！——- V! k! S6 I, `' e6 c. u7 B
A:Gaufrette
$ p9 A: r% B% [" s/ Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, Y; ~/ b# w' S+ F. \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& Q- N+ v% R! L- S6 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ A. [# @4 x- Z; o; U* F
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 p1 N# Y' p( `/ k/ K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）
( H2 J/ E) h9 {: j6 k! q/ }A:Cilantro 胡荽叶 香菜0 ^4 K- i+ Y! I% x7 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ s/ N# U& d) K( U
' n8 e4 f2 @3 t1 D$ h5 G! D$ t8 L60.Allspice is made from:
/ F w X6 |8 U. ^: H 多香果, 多香果香料是什么
r! M2 Q5 P N( H Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, e' T5 X% @' o
A:A dried berry 干浆果9 }0 W2 H$ D. j q5 D
* I8 A0 q1 e0 m3 s61.Which of the following are used to make a sachet d'épices?2 I, L2 e; s" b
下列哪些是用来做香包德épices？; Q6 T, q- t1 D6 j# |' v1 Z; m9 \
http://www.sachetcatering.com/
' C* U, [* \ IA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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+ ^$ Z% C2 x c62.Which of the following condiments are not soy based?4 j4 m" {( ]$ D' D, q, I
下列哪项不是酱油调味品的？5 G$ h1 H! r6 D( l9 h
A:Wasabi 日本辣根9 P" V; o- X& \8 a% S1 H
# m( {! Y. O$ g4 Y; W# ^( T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 p% p" `3 v# m3 H5 h8 y G, i+ [/ U
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：
# n& O0 A% }5 R) g+ i) I# WA:Pasteurization 巴氏杀菌
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0 F: v. {9 Z: y' L; z: q5 s64.Which of the following steps is not the correct procedure for whipping egg whites?
9 U, w( l* U+ k( \+ N! s; [4 Q# s: O7 \下列哪个步骤是不是正确的蛋清搅打程序？
% m+ i6 ]! X4 _A:Allow to rest before use. 允许休息后方可使用。2 ^1 h" `" R Y
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
' s2 v" [- X; ` V _2 q- aA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ m; t( ] k5 s$ f
炼乳是一种浓缩牛奶 是去除什么做的( p& p6 t9 I( S8 b0 J9 [
A:60% of the water 60％的水
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6 t. o% ~. j% z0 l$ P3 |67.A method of cooking that transfers heat through a liquid or gas is:
0 _5 `. W _& J; ~, Z/ ~一种烹饪方法，通过转移液体或气体是：& c* ~" T/ N& Z& Z8 G4 M- d
A:Convection 对流1 L- t) ^3 l$ j
6 P5 g1 C* m1 c1 f' m& x- ?$ c1 q68.The cooking of starches is known as 烹调的淀粉被称为
1 z$ L7 P$ O1 U6 z) |% KA:Gelatinization 糊化# C4 S5 k) c/ J1 x6 k
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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？
, Z; }: S, C8 n6 k2 ]' q: j0 N0 ~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：
5 A; G% _- i N' T- `+ ^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 ?# M3 i2 H- ^$ p8 B; p
A: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
& T& C, C' f! D Z8 c+ I/ w2 QA: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?' Q! y$ {2 K* D. U3 }
下列哪一项不是用于制造高汤（低汤）的原则？7 H2 ~- `! _) K% p2 b
A:Start the stock in hot water.开始在热水中操作3 P( y+ ]: \4 _3 E5 s3 m
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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9 Q% y- Q: ~! ?6 c5 c
A:Remouillage 法语熬汤2 n: q& B0 q: W; y" r4 e" I
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