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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:
: P- h& n0 C) Y! ^# U0 v哪位厨师最早带来高水准浮夸的美食) h: F1 D2 C' e* H4 @4 H
AAntonin Carême 人名 安东尼·卡罗美- `* I t+ d- z ]
( i: ~! q9 a' r3 a* v# B2 E: ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 P3 |1 u2 [6 B# \7 m. _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 r' o8 h" a- _8 C8 J( g" fA:Cast-iron stoves 壁炉" A! C+ w3 w/ Z, x" A
http://www.usstove.com/products.php?id=6( I) t% J) q# t3 x
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28.The French term used to describe the roundsman, or swing cook, is:
% f4 F4 T" C3 q5 B法国术语，用来描述roundsman，或摇摆厨师是：$ }/ a2 e" U4 }
A:Tournant 图尔南
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3 a: S- Z9 O! k29.Another term for the wine steward is:
" ~0 c* Q1 {; N# ]& B葡萄酒侍酒师的另一个术语是:& L- i0 h! z$ G# J
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, y7 U# }, n% s, p2 s; O! J; s霉菌，酵母菌和真菌是一个神马例子. i: b" q" L# r# t6 J! ]+ R& {/ D
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:- G4 @7 I) ^6 ?7 A" M/ y
根据加拿大食品检验局，食品的危险温度区在多少之间：
) ]' L( m. l% a' ^A:40° and 140°F (4–60°C) 4-60度
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0 j3 N" K9 r* o' m" U9 h" X32.All bacteria need the following for survival:
6 @& N0 \8 I* x. {6 \$ g( j所有细菌生存需要以下哪些内容：! l! a6 a% L/ {. c
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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7 N7 Y- ~) X- i33.Which of the following correctly represent critical control points in a HACCP system?
; `6 _9 B. Z' _+ y9 A4 x以下哪项正确表示了HACCP体系的关键控制点？' K+ M2 m4 e9 B2 ?% ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! i k$ j! q! O6 h; `% r. x1 f食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
1 X" A/ M3 K. E下列哪一个不是碳水化合物的例子？
: p. E5 h6 r! @3 i2 {8 K3 O. O& b R) _A:Essential nutrients 必需的营养物质
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# a$ M1 }4 Q7 o0 W* `. n35.The process by which a liquid fat is made solid is called:
0 i* `# L0 B3 P$ T/ _$ ]. f液体脂肪做成固体这个过程叫什么0 @% v! j( z9 X' E% Q- Y, g
A:Hydrogenation 氢化/ Y7 J) W* }1 Q0 h( a
, r8 }5 B8 Y" \1 S) [% N1 ?36.Which of the following is not an example of a fat substitute?5 N# d2 m" R4 |1 j
下列哪项不是脂肪替代品的一个例子
; C. ~2 g: a3 Q. `7 T: M* m1 OA:Acesulfame K 安赛蜜K表. K& a1 t* b% Z( |2 \" g
9 l; l/ T: M9 F9 ~37.Health Canada requires that a product labelled "fat free" contain:0 K* y, h2 |( k+ z) N& C* X, @
加拿大卫生部要求的产品标有“不含脂肪“包括：
N1 @/ G: ]" qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 ^' Q4 b* r/ C% B% @2 T( c+ q6 v38.Which of the following is not a problem associated with converting recipes?
2 q1 Y0 F* X: ^7 N9 j下列哪项是不相关联的转换配方问题？
8 l: }' H1 m7 y+ [$ ~A:Unit cost 单位成本7 P# g4 {( @0 j/ R$ b2 b7 [
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39.The condition or cost of an item as it is purchased from the supplier is called:/ C8 |* H/ T+ J
从供应商采购的物品的品质或成本叫什么
! e0 P: ^- L+ | P1 \0 ~, X0 PA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 {0 S. P3 g+ `2 x+ r
在新货到来之前用于日常所求的必要库存量叫什么3 I0 X: o" H; K* b' R1 W& \2 k' t
A:Parstock 基本日常最低库存
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, H0 b) x! V* r! Q41.Which of the following abbreviations is used to describe the proper rotation of stock?) d$ \& u6 e- r0 d
下面那个缩写是用来表明正常库存流程？: V, o1 ]+ d) T8 w9 Q2 v X
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
4 S! |$ G! i5 N- {& V- ]0 k/ O m下面的那把刀是用来打开蔬菜吗？
, h1 J( w/ ] G/ e* c: QA:Bird's beak knife 鸟嘴刀2 W2 K/ w' j& u' V2 t# j% T6 X
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?
& X) Y3 W& a3 H$ s+ x* H$ l即时读温度计最好用于那方面？2 a7 `- O( W# u; D
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?
0 H# r1 Z$ t3 B下列哪些金属材料受热均匀，通常用在铁板而且非常重
+ C3 E, i/ r% `A:Cast iron 铸铁4 q( x7 N; C% t% @$ C8 x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& }2 I7 l5 F3 c( {" J2 {哪件装备下面有一个可移动的碗和一个S形叶片？0 S( |- I- _2 O; D) o# C
A:Food processor 食品加工机
' }7 Q% |& e6 \& _http://www.google.com.hk/search? ... iw=1263&bih=572
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! F1 J$ \3 U9 F6 n7 E* f46.Which of the following is not a rule for knife safety?3 J3 n1 K; z) F0 B1 ]; k
下列哪项不是用刀的安全规则？5 P* T) C5 r j' m4 [" J; @
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:, m4 L: m! h# Q% v
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？! J# k, T. I. r" V
A:RondellES " m+ M) Y* g+ X# U* I( \0 S+ c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, D7 x. g5 b# \3 }" ~8 A$ m# A
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48.Which of the following is a diced cut used to garnish soups?
7 `# r. ?7 d( b2 [! l, ]下列哪项是切成小方块用于汤的装饰？
+ U5 c" D8 N2 r1 p6 YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! r$ o, T5 X. a/ l( S+ s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* o" c2 N: 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！！——
2 o! `, V6 |2 `( X. @6 LA:Gaufrette
" G9 e7 M: q; {6 y& b& R T6 [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
h4 A* f5 ?' E9 X9 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- C1 B9 d' p0 s7 S. p+ ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! M9 H) P3 {2 K( H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) M8 ^' i; p5 x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: x8 X7 }( t! H( c" z
A:Cilantro 胡荽叶 香菜+ `, q9 T0 A. W- j$ P3 P4 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ H1 f/ d8 M1 z. d* H. g60.Allspice is made from:; L! `5 @' w+ J
多香果, 多香果香料是什么
' v" q1 g* k; B. N4 ` T9 Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, N, l- [) C7 t' k$ y
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?( a/ |& j: r# V4 b0 S! q
下列哪些是用来做香包德épices？" B+ ^$ o/ ^' u' f% a; x
http://www.sachetcatering.com/
* d9 |- X2 a2 L) `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?
& ?/ p+ L' W0 T下列哪项不是酱油调味品的？0 L" X. w: V3 k" H
A:Wasabi 日本辣根- k+ b0 V2 I- d+ u. }; E: O' O0 o
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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:/ H# o* y$ U+ Z5 w
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：
$ _& H: \4 o, ZA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: |$ w p2 d5 j+ Y下列哪个步骤是不是正确的蛋清搅打程序？
1 `* I% N! W: p2 |, i; }A:Allow to rest before use. 允许休息后方可使用。1 G( I8 J3 b; Z+ T
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65.The weight of a large egg is between:一个大鸡蛋重量介于：, _( I3 Y4 y, I4 z$ s/ u% M+ a7 b
A:56g and 63g 56克和63克3 M8 y' K* w+ ?" ]
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66.Evaporated milk is a concentrated milk that is produced by removing
5 L- h6 R N* I炼乳是一种浓缩牛奶 是去除什么做的
0 M8 E0 } k/ w1 P3 gA:60% of the water 60％的水7 c1 G. Y+ ~" }- b* c- Y8 ]' R
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67.A method of cooking that transfers heat through a liquid or gas is:
$ Y7 g5 P9 }+ F0 C5 V一种烹饪方法，通过转移液体或气体是：
7 `3 `, ^4 ^+ D9 d, u3 uA:Convection 对流6 x9 o# y1 `4 P
9 E; V. m$ ~) r" X6 {; ]7 X68.The cooking of starches is known as 烹调的淀粉被称为( G y( ^# X, V6 e3 f0 N
A:Gelatinization 糊化% X1 ?5 X5 C* B% B0 M
' v/ @+ d& D: m: h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
" n4 j0 b7 b: _: \; y/ WA:Braising 烤, Q& P' h2 m; {/ B9 M
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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：3 ^ d8 ^* b d" c) ^9 X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 Y. p9 n) U& @! M# G71.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! l& H: I- G' b; W6 w6 V
A:Fumet 原汁
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8 [8 | |, P6 G: q z4 x72.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
O1 r9 U+ ` D! kA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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& _/ ]8 ~3 T3 r: M) |# M73.Which of the following is a principle not used in stock making?; ?! H0 O2 V( D! i. t
下列哪一项不是用于制造高汤（低汤）的原则？ C2 Y; ?' s/ y( p7 {
A:Start the stock in hot water.开始在热水中操作
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* T# z" ? l! 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" W0 }* q( g1 K( ?3 E9 B4 r
A:Remouillage 法语熬汤
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