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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 z7 {" _2 W. o( S6 y哪位厨师最早带来高水准浮夸的美食
% [1 M" \0 `. ]; L% h9 {/ YAAntonin 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:4 Y! H% H) Q' O/ q" A
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 e/ b$ M. H& p U8 v
A:Cast-iron stoves 壁炉% h' l3 `- `: l, s
http://www.usstove.com/products.php?id=6, h1 ?: i7 T$ \9 _+ \5 B8 H7 n' C3 \
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28.The French term used to describe the roundsman, or swing cook, is:
7 ^1 P. m4 ~4 Z" p2 M7 T法国术语，用来描述roundsman，或摇摆厨师是：
2 R$ i) \+ |# Y0 D# Y0 uA:Tournant 图尔南
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* a! `% {6 Z4 o: a9 O1 ?* R( N29.Another term for the wine steward is:+ u9 _" ^& ^4 s7 G! y
葡萄酒侍酒师的另一个术语是:
2 I' f7 `1 ^! |4 w% I7 pA: Sommelier 侍酒师4 V2 R& Y6 m9 ]8 [0 U: v, p( N
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30.Molds, yeasts and fungi are examples of a:
* i5 J( K w+ o& c$ y1 ]; l霉菌，酵母菌和真菌是一个神马例子
+ C2 u4 E& H: E3 ?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:
& K$ c) @( w f' ]) ?# K; m1 B根据加拿大食品检验局，食品的危险温度区在多少之间：' h% D1 E9 D, k* F0 J) \; A) V
A:40° and 140°F (4–60°C) 4-60度) U7 z+ b% K/ c; ?$ q
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32.All bacteria need the following for survival:. R. p+ g9 C5 C. z! S% Z
所有细菌生存需要以下哪些内容：' M% [/ k: R+ W+ J% d& c+ u* M1 B6 H
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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" o, i) ^0 u0 d+ y7 p33.Which of the following correctly represent critical control points in a HACCP system?
9 L. d( ]6 h* Y以下哪项正确表示了HACCP体系的关键控制点？& {2 H- [0 |; k/ H0 M# s k1 L- N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 R( \+ b( f0 x) `食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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1 u. w- K, K4 e! ]% W- D34.Which of the following is not an example of a carbohydrate?" \+ N5 o3 P( m2 X" m6 f9 t
下列哪一个不是碳水化合物的例子？: @( N7 s6 C" Y) }3 d3 Z" c( R5 x# Q1 s
A:Essential nutrients 必需的营养物质
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5 c1 C# q5 o2 W* g2 x6 @35.The process by which a liquid fat is made solid is called:1 n; `- Y) t0 ]1 K% _) c5 M/ C: `
液体脂肪做成固体这个过程叫什么
% f- a- `$ F, P$ f& @ kA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
, T; A% W& }( Q# P下列哪项不是脂肪替代品的一个例子8 [5 p& ?& L6 s" A* K4 L# b
A:Acesulfame K 安赛蜜K表( [1 l* c) `+ \1 z8 t9 s
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37.Health Canada requires that a product labelled "fat free" contain:5 z* p2 g& M* M+ Z+ P
加拿大卫生部要求的产品标有“不含脂肪“包括：( z6 F8 M! ?% V; z1 z2 s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ _9 s" s! D% T, {38.Which of the following is not a problem associated with converting recipes?! x) S H) `$ M( a) ?6 j: C
下列哪项是不相关联的转换配方问题？. e+ [5 a2 I0 H3 [( ^& @! y
A: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:
; B1 p- M& s$ O- `; W从供应商采购的物品的品质或成本叫什么
* m- c; ~6 r: q9 v; y' XA:As-purchased cost 购买的费用! Y- J: _) m: v! B9 b# @
' \4 r9 \1 g4 _9 B% \: p2 T- Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
! F) ~9 n. n9 M( B' | w9 R在新货到来之前用于日常所求的必要库存量叫什么
5 i6 n- f$ a6 e8 K) S" s% uA:Parstock 基本日常最低库存$ R' C4 p s8 ^0 X* H
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; B# G9 W- m) ~0 _下面那个缩写是用来表明正常库存流程？
/ O( S6 s D5 {* F" fA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?) O! F% Q+ M1 r
下面的那把刀是用来打开蔬菜吗？1 K( X* L* `! K2 L+ K; v! Y5 F# j
A:Bird's beak knife 鸟嘴刀8 j9 _* T r" K6 m" N8 K" }: Q: i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?' t& T- F& v4 L5 U( G
即时读温度计最好用于那方面？4 g" x/ R& \; {2 q4 {7 @/ t
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?; i- z8 k/ j7 V( _' [
下列哪些金属材料受热均匀，通常用在铁板而且非常重
, w6 i" g/ L* ?8 a" a4 tA:Cast iron 铸铁) G7 M Y, l& `5 y8 X M4 V' L5 f
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: E, b+ Z0 ^" N" Y- D哪件装备下面有一个可移动的碗和一个S形叶片？
6 s0 R* A$ i6 E& ^1 e7 ]# C9 [A:Food processor 食品加工机
! b! k/ P3 o* N9 i$ m3 Dhttp://www.google.com.hk/search? ... iw=1263&bih=572
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. m3 f* I' g/ y d2 h2 ^46.Which of the following is not a rule for knife safety?
% R* b' g- V1 w下列哪项不是用刀的安全规则？" ]) E9 t. Z" J' g
A: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:
' z5 B3 ?) U2 A. N! A$ @8 x4 m! ~把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
: @3 W' M& D$ K3 IA:RondellES , `5 K7 d: x" v) Z( l2 s' D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 g- W1 L3 Y, Q) @, g" b8 o
0 x3 T: G2 K5 x0 Y( |* v/ C" y48.Which of the following is a diced cut used to garnish soups?2 p+ T9 K+ t: M$ i2 | e/ g$ \' P
下列哪项是切成小方块用于汤的装饰？6 C; z8 a" _" b Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; a7 S. o. K# }3 h- ]+ W% K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% _3 x' U# q' q1 z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！！——
0 v& t8 N. C. V5 hA:Gaufrette
% U7 g# G0 c; I8 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% a% d, V {9 w" U3 w/ amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 V8 C4 X8 L. M& x6 m) [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# S" ~8 {7 w6 N7 c: G! r
3 p- e* h! A0 P) O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* O) J& \1 i* O$ z p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）* }" h" a$ j# V! e
A:Cilantro 胡荽叶 香菜
, p7 l, K& `+ H8 [" Z0 `6 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 H- t8 z B5 s$ W! E" m
8 s5 i) s& r3 i60.Allspice is made from:
3 c8 L" U l4 e0 [/ O 多香果, 多香果香料是什么$ R- P+ T5 {8 ?' K6 l3 e- B/ Q% C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% c/ h- p# _& T+ @0 T) Y; c
A:A dried berry 干浆果
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3 b2 F& X* B& h: F61.Which of the following are used to make a sachet d'épices?& v Q& K* ?4 d' D) b. F
下列哪些是用来做香包德épices？) g7 v9 `& l0 O8 m- C$ x0 o: z
http://www.sachetcatering.com/
6 @7 Y) C9 W d2 C6 K2 w% EA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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3 k& J& V( G5 n; L$ B62.Which of the following condiments are not soy based?3 m5 X& F$ g* m4 Z4 j4 ?/ [
下列哪项不是酱油调味品的？
1 \# x, s) R& a% I* _. j: r- xA:Wasabi 日本辣根
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6 j% i' Y8 L; a5 i0 H; h. w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 K- o% w3 T3 e, j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：
9 \) D# P& X% m8 L2 ]! JA:Pasteurization 巴氏杀菌
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% B1 D7 ?& r$ U# m. L: U$ D& Z64.Which of the following steps is not the correct procedure for whipping egg whites? n' x, ~0 t Z2 i. c5 L
下列哪个步骤是不是正确的蛋清搅打程序？$ Q- t* G5 S) U
A:Allow to rest before use. 允许休息后方可使用。' I3 T# k% v7 _+ l: p+ j6 b% \
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
, s4 I; _1 t+ x) r) F. s$ K3 j# D% w6 AA:56g and 63g 56克和63克6 ?9 R- u9 Z7 U- {5 a
3 }: X- K: j' q) i9 m66.Evaporated milk is a concentrated milk that is produced by removing
+ ]- K. V5 G% Q7 K4 X炼乳是一种浓缩牛奶 是去除什么做的* g0 q) a. J) o/ ?) |' D
A:60% of the water 60％的水$ }: [4 P/ ]0 N X9 }/ }# ]
. ~ c* a# |3 R1 ~' g, b% ~# q5 a; e, L67.A method of cooking that transfers heat through a liquid or gas is:0 H) |6 j7 y- r
一种烹饪方法，通过转移液体或气体是：
6 y% |4 c5 f p8 {6 R, rA:Convection 对流, E$ }% f* T: Q1 u7 L
/ U; a* n3 C8 L- a j68.The cooking of starches is known as 烹调的淀粉被称为5 s8 ^. Z" h( A' z. b$ d) u$ O6 r( x' @
A:Gelatinization 糊化
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9 L; ?+ c! e8 X! B7 }5 z5 k( i7 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
! V" _1 R; T# c9 u( y) e$ _1 ZA: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：
& F4 G7 X g$ F. q- ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 Y/ p; ~& Y- S/ y" r" z
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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
/ G- G2 _% e/ Z1 B0 |A:Fumet 原汁
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8 v% V* Z2 Q' I8 }- Q: a+ K/ \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 |6 `; x. l0 p4 a! [, u' p: e
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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6 {6 Q6 P: K6 P0 N73.Which of the following is a principle not used in stock making?
2 m, M) ^& m) y下列哪一项不是用于制造高汤（低汤）的原则？
! X/ j2 D- [5 F/ s) o8 K: VA: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8 \" F: {3 p( ]* C- H: [* ~% o, ~$ j
A:Remouillage 法语熬汤
0 b3 i9 r2 i' |! A z- dhttp://www.haibao.cn/blog/post/176242.htm |
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