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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:( N6 w) z3 N2 D3 W4 h
哪位厨师最早带来高水准浮夸的美食
8 j: N7 ]. Z! ?AAntonin Carême 人名 安东尼·卡罗美
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2 g- A' k! X! F7 A5 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& O# B; y( h: j# s8 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 G8 ]+ |& M! V1 q+ `
A:Cast-iron stoves 壁炉! s" D" V6 o4 D! b
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:* V) G4 E. d6 f) n
法国术语，用来描述roundsman，或摇摆厨师是：
* u1 q+ n/ j2 f- gA:Tournant 图尔南
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( l0 _. F) ~. n/ D7 G% L9 g29.Another term for the wine steward is:2 O1 e# d+ |& H
葡萄酒侍酒师的另一个术语是:, D; X3 v$ ^7 a0 P. }; d( F
A: Sommelier 侍酒师
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5 D l" D, u B30.Molds, yeasts and fungi are examples of a:# L2 c5 ]& l6 v& n+ t& Q$ p- M1 j
霉菌，酵母菌和真菌是一个神马例子/ G' ]0 l0 x5 b
A:Biological hazard 生物危害& }) M* ^: j: {, }1 e
* [0 T: m' [& |. y e' ^. G, [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 ^8 e( {. V' i4 l
根据加拿大食品检验局，食品的危险温度区在多少之间：
) c; }! G- `# n' B& r: lA:40° and 140°F (4–60°C) 4-60度% l7 Q) _. {9 [ t: M
0 a2 h/ J1 J# i* v1 x! H1 M32.All bacteria need the following for survival:
) C9 t# D- G3 g所有细菌生存需要以下哪些内容：+ D, k/ w4 J8 V3 `/ {
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 C z$ X. ~! D# y& A
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33.Which of the following correctly represent critical control points in a HACCP system?
0 h' p! x; `' i以下哪项正确表示了HACCP体系的关键控制点？$ p* E, v! D7 D- `8 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' b% M& Z X6 I6 p6 J' \$ w
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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1 n# \, U/ g H6 z- R/ u7 a34.Which of the following is not an example of a carbohydrate?% C7 t9 U Z, l2 z: I) ?2 k4 @
下列哪一个不是碳水化合物的例子？0 h; S- e; h! f& H$ z8 q r
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:
, W$ ~) `. e' d. Q液体脂肪做成固体这个过程叫什么
- t* |( ^# `+ @$ x Z5 VA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 F) E3 N) H2 I# l+ N8 ^
下列哪项不是脂肪替代品的一个例子/ c% E9 Z4 s/ O9 f
A:Acesulfame K 安赛蜜K表. L) y3 z4 B( P: L- P
' F: t; K8 N" e; ~8 O# Y37.Health Canada requires that a product labelled "fat free" contain:5 j+ a/ N- E/ U& F9 G+ G8 i( w
加拿大卫生部要求的产品标有“不含脂肪“包括：4 y/ y4 j# k6 T9 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! e M/ K& H: C# x# q38.Which of the following is not a problem associated with converting recipes?
( M+ m: @0 S. s; C) _! X& d下列哪项是不相关联的转换配方问题？
3 u) w% v7 |: n7 R, U) AA:Unit cost 单位成本
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$ x6 z1 c1 L. |* g39.The condition or cost of an item as it is purchased from the supplier is called:, M0 |9 \+ H% \6 W9 x6 m4 O/ ~
从供应商采购的物品的品质或成本叫什么
' D, Z8 i% H2 T8 H$ q: SA:As-purchased cost 购买的费用# g8 Z+ b0 y9 L! ?" k1 R
, U2 J: a" L0 [" w. ]) j1 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 H. ^, V' r9 L在新货到来之前用于日常所求的必要库存量叫什么
4 S- A) L& ^; J3 z/ t; nA:Parstock 基本日常最低库存$ [* X2 p9 k1 Z+ }
U. {7 k) ]+ S' z41.Which of the following abbreviations is used to describe the proper rotation of stock?
' H, m. K- r; s3 |6 e4 x( A下面那个缩写是用来表明正常库存流程？
9 v- y n I' VA:FIFO=FIRST IN FIRST OUT 先进先出; x) l' r8 C: h
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42.Which of the following knives is used to turn vegetables?
; Z7 v, l% x& [, {: F w9 S% {1 L下面的那把刀是用来打开蔬菜吗？. `: A& b3 K) m6 ^
A:Bird's beak knife 鸟嘴刀% Z( o+ \: [2 E0 f8 k7 d( J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' O8 t- F( m& O( W p2 E" h5 D+ I
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43.What is an instant-read thermometer best used for?& ^5 K8 D4 h( N& r1 ~2 z
即时读温度计最好用于那方面？8 T$ \: Z" @7 \ J8 c2 A
A:Checking the internal temperature of a roast 检查被考物品的内部温度* Y. ^" L) a4 P) Z c# f# B
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 y* [+ }8 ? `7 @下列哪些金属材料受热均匀，通常用在铁板而且非常重% N1 U" |5 k; P4 C3 Z
A:Cast iron 铸铁1 ^# j: J% E4 w/ B: R( A2 z O
2 q% l. X/ k5 S, _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- {( m+ H( A( C( X8 Z
哪件装备下面有一个可移动的碗和一个S形叶片？9 B1 o4 C. K: ^; O4 M& Q& J1 _
A:Food processor 食品加工机& [& n$ q7 M- M, _0 |/ F
http://www.google.com.hk/search? ... iw=1263&bih=572! k$ T! x1 ^8 V, f6 p
5 @& l+ B& w2 D7 s$ C46.Which of the following is not a rule for knife safety?
( k" D* Y" `9 P9 o) v' t* p下列哪项不是用刀的安全规则？- {) z5 O7 j- g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) i- a8 J, u- |( c
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" T6 S4 S! v8 h7 v1 D# i6 y5 S把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ k- z% h: I* h7 h
A:RondellES 1 T/ r6 A' M6 O& C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 H" R, g0 D1 C" F( f; n48.Which of the following is a diced cut used to garnish soups?
) B: J0 G5 t. d下列哪项是切成小方块用于汤的装饰？
9 U, Y Q2 G; X0 Z( {: eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
n1 p9 k/ [4 I& z- \" m& _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# n) v$ N# m; N! h% p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！！——% H/ a% i6 y$ H: D; j* u. g# t. K( N
A:Gaufrette
' a+ |/ _- A- Z0 J' lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 N# I) S- M Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 W, J' W- B0 Z- s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 Q- ~. K6 F$ c& `) T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! y4 Z: h) x- w* G% _! u0 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）
- Y0 ]& D* D+ R9 ^! L0 `A:Cilantro 胡荽叶 香菜
! k, N# m( k( G4 i9 K, Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! g& r& a5 _8 U3 K6 F4 @9 v+ }; e+ N
6 J" ?; E) T* k$ f& Q60.Allspice is made from:8 ^. S1 ]% D8 _/ O* a8 J
多香果, 多香果香料是什么
- B7 P1 ]0 e: Y" A+ b }' Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 Q9 }8 I$ Z2 h1 L$ u: OA:A dried berry 干浆果& H" S, I5 Z/ ]; a$ I: b' |
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61.Which of the following are used to make a sachet d'épices?
2 N) p+ z% {% p; }& q5 j. s% k: }下列哪些是用来做香包德épices？
k% d9 @2 \/ X# E5 V/ E0 Xhttp://www.sachetcatering.com/8 a* i# V% q# ~7 I x) k# q0 @, } p
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?( e' ^- D( X/ k
下列哪项不是酱油调味品的？ m/ D; f0 e- t2 M
A:Wasabi 日本辣根1 D9 m5 e% m9 L8 y2 B$ F0 F
' {3 ?/ v- Z, O" [) L& F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' P: O) ?& N7 K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：
6 F5 [% V. f" S) B, ]A:Pasteurization 巴氏杀菌' J! ~6 V5 T& ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& `" z. y) h/ [9 ^下列哪个步骤是不是正确的蛋清搅打程序？# P% B! e' B: v. A! k: a$ Q
A:Allow to rest before use. 允许休息后方可使用。
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2 X8 |! |9 ]" ~* I. C65.The weight of a large egg is between:一个大鸡蛋重量介于：; J' q: b9 h" _: c! F9 h. l
A:56g and 63g 56克和63克& X* J0 }1 d* f/ l' i( O
! U' B; ~- G4 }- @; _( x, O66.Evaporated milk is a concentrated milk that is produced by removing
7 Z2 J% i5 G% R7 Y2 Z: Z炼乳是一种浓缩牛奶 是去除什么做的
9 @; D8 p7 t' q1 [A:60% of the water 60％的水
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: y; J; h3 Q. K/ U67.A method of cooking that transfers heat through a liquid or gas is:
) V! \/ _ g B1 s( h一种烹饪方法，通过转移液体或气体是：
, K: `( W2 u+ F+ gA:Convection 对流
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' V R7 ]! P/ ~1 ^68.The cooking of starches is known as 烹调的淀粉被称为
( h6 L9 B# h/ j* ^0 IA:Gelatinization 糊化. H1 j4 O7 Q0 S, Y" B
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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？
. x8 o5 l: m5 J+ @A:Braising 烤
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1 K, V9 t# ^) V8 I, W& ~7 K$ A: X70.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：$ j# N' O" z0 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& J6 Y3 `+ V |9 _& h F' Z) \3 j( P71.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( ^% M5 h9 c5 ~8 \1 S
A:Fumet 原汁
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6 S+ C: G& e+ _1 [; G72.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( R% E d; G: p- g
A: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?
S' ]0 U. C6 U1 A4 \下列哪一项不是用于制造高汤（低汤）的原则？/ [+ W. T8 F! ?3 |# ?) M
A:Start the stock in hot water.开始在热水中操作
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. v$ s. o( |- Y- M74.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 L2 f% `8 }/ h# i9 M5 {
A:Remouillage 法语熬汤. a4 q* @8 n. |/ a; h: l8 M( @. H
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