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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:
) i/ G g3 W s. P哪位厨师最早带来高水准浮夸的美食# t( s! E# Z# {' Q0 T3 h$ u5 ^
AAntonin Carême 人名 安东尼·卡罗美
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8 }% d( S* P( h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 Y8 q3 P; k; H( f' q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 O& w3 @! w. L/ m
A:Cast-iron stoves 壁炉# ~3 Y( {" c( Q' X
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
) z1 \2 e5 [- `7 p! U0 U: n法国术语，用来描述roundsman，或摇摆厨师是：! t, E0 A Y$ e+ X1 {% [
A:Tournant 图尔南
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29.Another term for the wine steward is:& F! E# X8 d% }8 |6 p9 B3 W: K$ R
葡萄酒侍酒师的另一个术语是:
6 M/ G( V9 p' dA: Sommelier 侍酒师4 e6 O* m$ G* x9 X% T9 Q) E# X
! B. a$ r2 ^1 h% a30.Molds, yeasts and fungi are examples of a:
0 O0 d; `, a, J) V. u' ]2 s霉菌，酵母菌和真菌是一个神马例子
`. e% }4 P5 NA:Biological hazard 生物危害( {: @1 J( {# M# b
( g- i- M) E) k9 `+ s% [3 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- h7 P3 T: g* f9 W2 b1 q: @根据加拿大食品检验局，食品的危险温度区在多少之间：1 e' a4 x V# Y/ L% u6 T7 h* ^$ W
A:40° and 140°F (4–60°C) 4-60度+ z7 N$ S& }& p4 c, P
+ p, i" K; @$ N6 \1 W( Z) g1 r- j32.All bacteria need the following for survival:
* f2 C0 t# \5 R1 _* ?6 I* O1 J所有细菌生存需要以下哪些内容：: p. E1 @ s3 ~7 P$ N3 f' K' y
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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; N3 w& x) v, J; u! J6 U33.Which of the following correctly represent critical control points in a HACCP system?
, q7 \. ?( c3 Z3 i. {( O; T以下哪项正确表示了HACCP体系的关键控制点？
5 u* q) s1 O2 [% o( eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " Q, I l8 ]# j) d
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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/ S- K T! o: M- D; ^5 ^34.Which of the following is not an example of a carbohydrate?: G& ?/ s- e e% L! `
下列哪一个不是碳水化合物的例子？
$ r* r8 s) R0 A4 e( u4 s* I9 DA:Essential nutrients 必需的营养物质5 W' S& |1 q4 L
" E7 @1 @3 E* Y% O* V* u35.The process by which a liquid fat is made solid is called:
# U+ Z5 Z: _9 h' w8 `液体脂肪做成固体这个过程叫什么
1 g# u0 U' x, j d' F- vA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 N. p1 l% ^3 r) n$ l4 ]; W/ }下列哪项不是脂肪替代品的一个例子
/ ~; S s$ C7 @" G9 fA:Acesulfame K 安赛蜜K表4 J5 R* B# A2 I3 e+ N3 W
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37.Health Canada requires that a product labelled "fat free" contain:- Y# K) }1 ]7 H& H$ R
加拿大卫生部要求的产品标有“不含脂肪“包括：: G4 w. {4 I2 ~* D6 {3 N8 g" X# H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* N* A* S- p6 L6 Q, }: W
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38.Which of the following is not a problem associated with converting recipes?3 v4 c% C. ], n% p
下列哪项是不相关联的转换配方问题？% K2 `) x" t+ v
A:Unit cost 单位成本: z* a3 e' @9 q( G8 x, S* ?
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39.The condition or cost of an item as it is purchased from the supplier is called:& o) O% s0 d9 e$ Y1 l- H, E c
从供应商采购的物品的品质或成本叫什么7 j) o: f: g& |0 U6 z& H
A:As-purchased cost 购买的费用
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' x# ^" ^# e: c! L40.The amount of stock necessary to cover operating needs between deliveries is known as:5 A( G) T* F; I- U% r
在新货到来之前用于日常所求的必要库存量叫什么; Y5 N4 O4 }; T
A:Parstock 基本日常最低库存0 D. m; M7 K: N% g) Z
( R# J5 f% [ p* [$ |: R1 O" f9 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?6 \6 q; H- b7 k7 w5 t
下面那个缩写是用来表明正常库存流程？
* K5 u) V: y. P' P9 V4 zA:FIFO=FIRST IN FIRST OUT 先进先出# q, r+ E' u) e) T* S% |* A
0 c+ N0 @9 f$ | C. [" h8 |% |42.Which of the following knives is used to turn vegetables?2 B( @( K3 a6 W/ T" w
下面的那把刀是用来打开蔬菜吗？
. K: _! h1 r( k2 Q K; L JA:Bird's beak knife 鸟嘴刀7 }$ {" q5 m+ R7 |; ^; C2 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 P1 O, T y2 _' s) G
+ Y9 o/ G/ q, D7 X0 F43.What is an instant-read thermometer best used for?. [+ e+ B: e F, w7 p
即时读温度计最好用于那方面？# U- E2 c$ m' ~8 j" ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 }4 v9 A2 W4 T
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. T8 ~' o" F- r2 O7 N下列哪些金属材料受热均匀，通常用在铁板而且非常重) A; D5 B; w8 G% D5 ^; t' P
A:Cast iron 铸铁7 [7 H0 S6 H6 j9 N
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, P; t% c2 v- N$ T0 E6 {
哪件装备下面有一个可移动的碗和一个S形叶片？& p0 _, l/ Q/ c
A:Food processor 食品加工机, _; L; f6 O& ^, x; N
http://www.google.com.hk/search? ... iw=1263&bih=5727 M& c L5 E7 l8 f* X! Y- a
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46.Which of the following is not a rule for knife safety?
$ D( j7 \+ N) n1 F7 _0 b下列哪项不是用刀的安全规则？
+ _8 L) l9 P7 b* GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ u; S# s) @! I# t! f/ j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 a% p4 P0 A7 W; {4 C把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
" t2 A' u( n# b# a6 C$ F$ f: S; V, U2 |A:RondellES
$ H" A/ l" [) C+ zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* t% j+ _/ `- F1 x! \48.Which of the following is a diced cut used to garnish soups?* o$ z( J, g. m0 I2 C3 l
下列哪项是切成小方块用于汤的装饰？
( E5 q7 L2 W' {8 }4 h" V/ }9 t& aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm q+ a: F- v2 T8 Z5 _" `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! M V5 p; K( `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！！——! k0 E j' W3 L L, e
A:Gaufrette # P+ a+ ~9 m5 e+ t) B. ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- T5 B7 u% v. C/ f% `5 j; q* H( [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" w3 T7 e1 K/ s! e, U5 XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ r) Y9 C8 X6 t+ b* S# D
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 x4 E0 P4 t3 B4 F# Q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）9 X( z) i5 W s0 U/ F4 u+ _
A:Cilantro 胡荽叶 香菜* t& l' H& U3 h+ l" }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: |0 J4 O8 A4 ^" n0 C/ o$ s0 D4 F60.Allspice is made from:# H' a/ U2 S. Y5 p. q
多香果, 多香果香料是什么
/ I0 t& m1 g* H! J0 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
x" \1 a! P# i4 \A:A dried berry 干浆果
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; }. v+ {- L& r/ A, W7 f$ L61.Which of the following are used to make a sachet d'épices?
& n: w \- F' m! @' a$ }1 ^下列哪些是用来做香包德épices？
- y9 D {& U0 y! U) A6 M5 Vhttp://www.sachetcatering.com/ \- K) P' I8 Y
A: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?/ Z, J |$ P6 _
下列哪项不是酱油调味品的？
1 Z/ z' d2 G# g5 p4 r5 t. wA:Wasabi 日本辣根( R! E6 _9 }: F2 e8 O$ ]7 @
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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:
( ^4 l3 l- X8 h& U R' p! 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：$ s4 P4 N. b- k
A:Pasteurization 巴氏杀菌( _" F+ y: ^' b8 Q) M3 [
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 O7 b8 D2 {+ Q0 u g- @9 L
下列哪个步骤是不是正确的蛋清搅打程序？1 B N# e. u) S. @$ X. C0 A
A:Allow to rest before use. 允许休息后方可使用。
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% l `3 \' L& K, v* f* g65.The weight of a large egg is between:一个大鸡蛋重量介于：
; w+ p4 \; Y2 T, r- K' O O ~7 NA:56g and 63g 56克和63克
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- o" Y- a0 N8 U5 C66.Evaporated milk is a concentrated milk that is produced by removing6 S1 z3 X& z7 y8 K0 K
炼乳是一种浓缩牛奶 是去除什么做的
1 c' b& `# L! HA: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:
i2 w5 _+ q: X- y) R; x一种烹饪方法，通过转移液体或气体是：
3 n& D5 S, p* U( P" ?! [A:Convection 对流
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) Y5 K- d1 h6 n$ C4 X* w68.The cooking of starches is known as 烹调的淀粉被称为% `1 A7 Y0 R7 }. @8 {; z. a4 K
A:Gelatinization 糊化
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( b+ m' c& z2 y5 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？1 |/ ^2 x* v, R3 Q9 W( c
A:Braising 烤; @2 D' \% J3 S+ N: D
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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：
9 s H4 C; _0 W' D/ ]1 y" ZA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 N: w( S' Y) K
- s6 a& |- i! B5 ?3 G5 t0 Q71.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+ O+ L3 V) C$ H2 y# b
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
N. x9 w1 K6 U1 }, b& P6 _3 w- S- {A:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 z4 u7 @' @% O( H5 i
5 }5 v! W. m2 ^1 J73.Which of the following is a principle not used in stock making?
% }. R6 g% l0 p, ~$ Q下列哪一项不是用于制造高汤（低汤）的原则？
9 c+ }7 {# g! h5 O; b \A:Start the stock in hot water.开始在热水中操作. Y$ m+ F: O. Z( j2 @
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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
4 B- {2 a* T, \- L% H0 eA:Remouillage 法语熬汤) ?: D* I z8 ]
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