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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:
' m6 X: W& m' l" X- l3 n3 T" |4 r* n$ d哪位厨师最早带来高水准浮夸的美食
: |' I2 t, Q s, \; L9 Z0 NAAntonin 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:
! ^6 k; y1 Y' I3 p/ @7 t& `. P: s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 _$ q5 f% D' _5 ~% z6 T+ x# yA:Cast-iron stoves 壁炉9 K2 K& y3 S, B; v
http://www.usstove.com/products.php?id=6& B" ]& q7 ]' ]5 G' O
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28.The French term used to describe the roundsman, or swing cook, is:
) }7 a) Z! Z$ h s$ R: r法国术语，用来描述roundsman，或摇摆厨师是： _5 d8 N' X, X9 [; {% B# L
A:Tournant 图尔南" T% U g. H9 W, Z! _4 g
* D* y" N1 ^4 [" ?0 e2 y29.Another term for the wine steward is:( e" n, r3 ]& Y
葡萄酒侍酒师的另一个术语是:
1 P6 o# h0 `1 Y, ]6 ^A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:# b% N1 C6 |) @% R3 D0 c+ H/ B
霉菌，酵母菌和真菌是一个神马例子" ^( N& H& _; q4 `+ @: ] U
A:Biological hazard 生物危害
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) |3 _& S' V8 @! ^% I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ d! a8 Z3 w! P' C/ u' H: Z: i根据加拿大食品检验局，食品的危险温度区在多少之间：/ N3 I _0 t* N3 e$ L. e$ {
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:. k z9 b: y6 c- b7 |* K
所有细菌生存需要以下哪些内容：9 h# T3 g* Z0 f8 }6 g% H c8 j
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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: h6 H2 j* t# t33.Which of the following correctly represent critical control points in a HACCP system?; @- w+ i1 W+ G
以下哪项正确表示了HACCP体系的关键控制点？
1 G5 Y8 V4 e$ k% ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 b% d5 f6 `5 d: s% @- H
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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7 g, s% K: P$ }2 V+ A( J# x# }34.Which of the following is not an example of a carbohydrate?* g# y- I6 |& W) P2 G
下列哪一个不是碳水化合物的例子？' c$ j+ H) C4 I3 Q. b% P2 K
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
! J9 ?$ |- O$ }/ ^液体脂肪做成固体这个过程叫什么: g. f8 u) }1 h1 h; X' g6 [9 Z
A:Hydrogenation 氢化
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: E. j, @. W# @" M8 |36.Which of the following is not an example of a fat substitute?
# e' F, a$ b+ t; O2 r3 N下列哪项不是脂肪替代品的一个例子* q, K Y: e. c0 R1 E c" P/ E' Y4 n
A:Acesulfame K 安赛蜜K表/ y% t8 R. s: t* C$ {
2 X3 U6 a9 x" c1 ?& w$ m2 J1 E37.Health Canada requires that a product labelled "fat free" contain:
6 S5 \7 _% P& w. \* l加拿大卫生部要求的产品标有“不含脂肪“包括：& ?1 r+ o% l( B; \& Q6 |5 b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: J7 v7 l) l6 d% g& q" K38.Which of the following is not a problem associated with converting recipes?
0 ~, f I5 U! {4 m& A" D下列哪项是不相关联的转换配方问题？) r" ?/ _: m r
A:Unit cost 单位成本) V2 n7 p7 f; c% W% P
# e0 I. n. H2 t39.The condition or cost of an item as it is purchased from the supplier is called:+ ~# V, _; R$ N, J& p! h
从供应商采购的物品的品质或成本叫什么, i+ j+ R# C; [4 l0 C- p7 c Z$ }0 {' u
A:As-purchased cost 购买的费用
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/ n5 F" S: |/ M40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 G5 ], Q) [, R! T! ]2 M5 C在新货到来之前用于日常所求的必要库存量叫什么
7 l/ H0 D3 R' b. E2 D* f5 O- L7 O% d6 NA:Parstock 基本日常最低库存
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r, X- z: z$ P# ]. R41.Which of the following abbreviations is used to describe the proper rotation of stock?
. q* D2 [: y/ z下面那个缩写是用来表明正常库存流程？* g4 [4 l9 O/ A2 l9 n
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ a/ O7 D5 g% x: o* U8 F I42.Which of the following knives is used to turn vegetables?& X5 S3 E% {8 @. u; p+ L
下面的那把刀是用来打开蔬菜吗？) Z9 |1 C8 U# ?& F" I4 A1 M2 M
A:Bird's beak knife 鸟嘴刀
4 D) }4 M; I6 ~9 d6 Z7 w+ t+ xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! j$ ?5 \$ W! Z% p: f43.What is an instant-read thermometer best used for?- P! K& A1 ~& I9 d2 c+ z9 H
即时读温度计最好用于那方面？7 M$ U. a: k: R, B- X6 ]; O
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 A% s8 y' a, e4 V6 p
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: h3 y. M' N& x% n
下列哪些金属材料受热均匀，通常用在铁板而且非常重# q' ?8 ]. M5 V
A:Cast iron 铸铁: g6 f9 |# ?; @+ m: s. u3 E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ m. k$ U8 `; T: o* v( l哪件装备下面有一个可移动的碗和一个S形叶片？
: A* ?) `* a3 u0 T3 Z& TA:Food processor 食品加工机
7 P; O1 q- ]0 Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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5 C# e( s1 F( I- n: V, z2 h2 e% b46.Which of the following is not a rule for knife safety?
0 d3 I2 I7 }( O下列哪项不是用刀的安全规则？
( h$ `) n: n! @5 _1 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 m& d8 t6 ~: D' ~" X
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" H& b' e) g* e( r# y7 U
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 b- q$ j) w- y4 n Q. {/ tA:RondellES % B2 c$ |9 x4 D1 o1 p- A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) D, O8 |6 V5 g7 X
! A7 F8 e+ _% I9 j3 B( F48.Which of the following is a diced cut used to garnish soups?$ a' _3 V9 n' @* h/ _
下列哪项是切成小方块用于汤的装饰？
' W+ B- C) k" k# N( ?3 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 k: K( H* E/ [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- L. C/ t) l0 z0 d# j) S, z* W) 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！！——6 I2 l, t- O3 o: I9 a. D
A:Gaufrette
: r( d9 F& P0 c: y$ U- Z+ `% S! sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ t/ R/ K8 [/ Q; G) x. R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 r6 j5 p Q6 P& n1 e, ?0 FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 ]6 R* n5 V' s D& ~2 b% X
, J. T1 q/ b* f8 V9 z3 O/ [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 I+ _4 J4 K' b( O# u+ `5 b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）
; `* N; o7 A7 y+ x8 Z/ z7 qA:Cilantro 胡荽叶 香菜! ]1 B9 L. ]- k% i* H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 Y) L! B) M9 q. r5 D
: J% R; M) j- ?" c9 P. G, Y60.Allspice is made from:
: {- {+ M3 u7 ]6 X 多香果, 多香果香料是什么
$ R/ a2 }+ Q) R- @$ x4 i, [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) {) z u8 ?$ _- Y& w9 K3 YA:A dried berry 干浆果1 ?. N8 l% S) l7 m$ T: [
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61.Which of the following are used to make a sachet d'épices?
- u% Z9 v, t$ j5 w下列哪些是用来做香包德épices？
% w- y: Q# i7 _/ T6 |7 R' Ehttp://www.sachetcatering.com/
2 C* B+ [! R4 L x& DA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香, G8 i7 z6 W' ^3 h$ p
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62.Which of the following condiments are not soy based?
: L) n+ k* `, _/ g8 R% {/ Q下列哪项不是酱油调味品的？7 [: N* [9 T4 s3 F
A:Wasabi 日本辣根2 t' A7 W4 b; a3 ^7 A
) Y/ ]6 r+ u( R$ w/ x( W c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# Q" g' K) @7 T G, W! {9 L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：, i1 O% N" G% L/ D7 b9 ^ W) f. h. M
A:Pasteurization 巴氏杀菌' z8 _+ l/ z. {! e2 i8 ?+ H" j
8 a# q* |! j' z7 M1 ~: x64.Which of the following steps is not the correct procedure for whipping egg whites?" q1 z9 w* q: I D/ u
下列哪个步骤是不是正确的蛋清搅打程序？' ]- N$ {9 x. U
A:Allow to rest before use. 允许休息后方可使用。3 U9 H! x7 n! B9 Q8 z
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 T/ F3 t$ `0 D0 q+ G8 ^: bA:56g and 63g 56克和63克
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! p* y" ?+ s( A66.Evaporated milk is a concentrated milk that is produced by removing
& ?; ]- [( ^ C. e e0 `炼乳是一种浓缩牛奶 是去除什么做的7 q& z# c P4 a5 m
A: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:5 x1 P9 K0 r( \+ k+ A; k. ~, T
一种烹饪方法，通过转移液体或气体是：. g) u f) [2 G, T D# o
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
& x7 s) q& s. w; F: G" AA:Gelatinization 糊化8 p' B2 ?5 y0 H1 r2 K$ M* Z" R
3 u# z Z2 [; I7 C, V! ^9 w7 S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
1 A: S3 D7 y1 P$ NA: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：
7 x6 p% z9 s& m5 q: r8 c6 O, mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 q% S6 v9 b) V; h, D6 K
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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! Y6 d* O: d; E. [& ~: g1 U; I
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- `: d7 C% w8 T$ X; f( z
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜6 [1 L! h& i3 d+ d* A, m
$ k$ |. q+ k& l73.Which of the following is a principle not used in stock making?% B9 Y0 m% _1 p; @! ~5 p
下列哪一项不是用于制造高汤（低汤）的原则？
0 r6 |( y1 B E+ CA:Start the stock in hot water.开始在热水中操作
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7 x6 M2 N" b' N: j2 T74.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$ w5 H+ J) L8 z7 Q3 \- G, H
A:Remouillage 法语熬汤0 f9 @) g$ ~4 E, [% A5 \5 @
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