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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 Q. N9 G; p" _4 i% F/ V. F* H
哪位厨师最早带来高水准浮夸的美食8 g( K, \# \) S/ u. {5 `; }. N
AAntonin Carême 人名 安东尼·卡罗美
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& | ]+ L7 x4 C: p2 H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ `) W) e. e4 ]) |! X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. q! @# x9 V# V* ]A:Cast-iron stoves 壁炉
, {4 t |3 ?: _. Jhttp://www.usstove.com/products.php?id=6' L7 S0 q; X1 N" E0 C
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28.The French term used to describe the roundsman, or swing cook, is:: a. ?' W/ A* N8 e
法国术语，用来描述roundsman，或摇摆厨师是：
3 E5 h3 w3 `2 sA:Tournant 图尔南
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) s& F( e2 F8 e P29.Another term for the wine steward is:
4 t9 P/ s A: J2 A" w1 z葡萄酒侍酒师的另一个术语是:3 X p" L: F# m+ o( o: w( y
A: Sommelier 侍酒师( t& O4 c5 f, U' M% F* T+ Q$ P# ^
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30.Molds, yeasts and fungi are examples of a:
+ Q1 Z0 ]9 Z, M0 Q% g霉菌，酵母菌和真菌是一个神马例子
/ I, N/ y( A! z D6 QA:Biological hazard 生物危害% Z- K2 S! q: o f; k/ R# z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 ^ e( [4 U; I" g4 V& A8 R根据加拿大食品检验局，食品的危险温度区在多少之间：' f% n! a) {4 j
A:40° and 140°F (4–60°C) 4-60度$ e) ?3 n" k5 B! X
& [: a' c% o" q& P8 M. A32.All bacteria need the following for survival:
8 o; N2 k2 |; y; A& O1 I% P所有细菌生存需要以下哪些内容：
! t! b' ^0 ^: FA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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4 e9 M! W" A) K- m b5 {1 x8 { D33.Which of the following correctly represent critical control points in a HACCP system?
1 n; F" S% H. o& [ i" k以下哪项正确表示了HACCP体系的关键控制点？3 F, J! I1 S% V% I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % o5 g/ F/ E7 Y5 N- t' y
食谱，接收，储存，准备，烹饪，保温，冷却，再加热# D7 Z) R) Y, \3 D
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34.Which of the following is not an example of a carbohydrate?
: e6 K( ?4 k# y) K( R下列哪一个不是碳水化合物的例子？
; g( G+ ^' ~8 r3 w# C! nA:Essential nutrients 必需的营养物质- _! D8 ~3 ~8 ]+ w0 v* } H+ e4 ~; S
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35.The process by which a liquid fat is made solid is called:
! B# S5 u, ]7 s/ y! a6 ]) r液体脂肪做成固体这个过程叫什么' r0 ^7 y% t" Y% V! v
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?1 z! F% S) f7 C/ C; j
下列哪项不是脂肪替代品的一个例子
+ ~: _+ L* E1 F; C4 ?A:Acesulfame K 安赛蜜K表
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. y. M6 g; |. ~37.Health Canada requires that a product labelled "fat free" contain:% e, `: g2 `9 r. B) V, S, T
加拿大卫生部要求的产品标有“不含脂肪“包括：7 B! T& x! J6 [5 Z8 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, H( n+ ?3 r! R6 B2 }7 o
. Y# O! n ]9 }) @2 b38.Which of the following is not a problem associated with converting recipes?1 b0 S" c( ~: j8 q, v9 I
下列哪项是不相关联的转换配方问题？
: @) L% a6 p/ k7 {5 kA:Unit cost 单位成本7 M' n: [1 S) Y0 x
% T' b& K0 s1 z1 z& ]$ J3 C39.The condition or cost of an item as it is purchased from the supplier is called:% B% y9 H: `8 \
从供应商采购的物品的品质或成本叫什么5 J# I8 L4 Y7 [3 v4 N7 ?% J
A: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:% a4 M! n+ O2 Y+ S3 C3 V
在新货到来之前用于日常所求的必要库存量叫什么
3 S4 Q7 g+ `0 T/ N) VA:Parstock 基本日常最低库存
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1 ?. Q2 B. `; e$ ?4 r41.Which of the following abbreviations is used to describe the proper rotation of stock?( Z8 K9 D9 \$ g Y0 a
下面那个缩写是用来表明正常库存流程？! F9 x' X; `/ Z, J+ m
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ o6 \& z5 h9 k4 `. q3 |42.Which of the following knives is used to turn vegetables?
?& I# S$ W7 W; [下面的那把刀是用来打开蔬菜吗？
7 K6 H6 N; }5 kA:Bird's beak knife 鸟嘴刀
3 t( R$ U% B& Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 `+ F1 M/ w$ s$ P: r5 j# v$ ]43.What is an instant-read thermometer best used for?6 T6 c% e6 H1 }$ Q5 w- L6 z
即时读温度计最好用于那方面？) d1 @( x% j2 ]. ^9 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?
! _- u( `6 P' t$ n2 T下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 i- K) Q6 [2 WA:Cast iron 铸铁) e0 G: t* t( d! I- H. v
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 l# G( r3 F [" S: `! J( y哪件装备下面有一个可移动的碗和一个S形叶片？
4 X$ B& B; t0 y5 F" iA:Food processor 食品加工机" B ?. M2 l) o
http://www.google.com.hk/search? ... iw=1263&bih=5721 G0 {* j. |: ^3 F/ b9 J- C
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46.Which of the following is not a rule for knife safety?. ^7 H: |+ u, o
下列哪项不是用刀的安全规则？
8 r4 x$ z) P" ~; T( NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ~/ C _. J# M, {' O# J3 ?
% g, j+ F E9 Y9 x) \- n$ r8 p' G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ r& @ ~6 K3 f) Z6 O c
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* x+ Q$ |3 b+ M% d/ _" U! [A:RondellES
) ]1 ~7 u5 f8 C$ ~: i$ S) |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 M) Q1 U+ m" s
下列哪项是切成小方块用于汤的装饰？% X* a6 ~( C; ^$ S& O# Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ p& u, E7 V2 ~( V( P; I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 S- d( A7 n$ I& E2 V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 G- g; T6 s0 Q' [& ?. vA:Gaufrette . d1 K) Y7 D+ ?) W' }* ~# Z$ \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 U3 k) ?' f {; N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 V) J0 c1 s) K& F l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& i/ h+ E7 ~" ^( D1 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# R- M; a7 Y- 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）
* s* g/ B5 Y5 p6 D( L) ^8 B- eA:Cilantro 胡荽叶 香菜
0 ]! ]9 I: e1 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* \) `0 k) S- n
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60.Allspice is made from:: g" u3 i! v6 ]' g
多香果, 多香果香料是什么
/ |8 O/ |. @( Q7 g7 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% j/ `0 b; u# w2 w" ^' A* v6 A; _' F$ kA:A dried berry 干浆果+ k k$ D; w( {5 P6 z2 E# W
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61.Which of the following are used to make a sachet d'épices?
4 }8 A( M: b7 ], b- b下列哪些是用来做香包德épices？
- y$ D% [5 j4 d+ W1 M# [http://www.sachetcatering.com/
5 U$ m# J, ~$ F& F& qA: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?
5 U) j2 e' G8 c下列哪项不是酱油调味品的？9 D* W5 C; I1 E8 ^
A:Wasabi 日本辣根4 ]% | E9 I! e$ r" T5 K
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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 P. o6 ~( d2 }* B! u4 t/ T0 P
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：. K) `. p- v+ u* ~- B. M0 [1 {( X
A:Pasteurization 巴氏杀菌- i- n* \! Y$ L/ G7 K- ?
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64.Which of the following steps is not the correct procedure for whipping egg whites?, _- U3 }- H7 z- i
下列哪个步骤是不是正确的蛋清搅打程序？
. B; ~4 t1 C6 z5 h" iA:Allow to rest before use. 允许休息后方可使用。% i- P: ]4 Y1 a4 \8 v/ s- A: Q
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
4 _9 m' f+ [/ H8 `+ {: [: h& S2 MA:56g and 63g 56克和63克' O+ z) q- W; H$ U: d5 ?5 x
3 b/ U ^9 l1 K$ g6 v66.Evaporated milk is a concentrated milk that is produced by removing
- p& V- D; a, F/ M' }3 O炼乳是一种浓缩牛奶 是去除什么做的
h6 g6 e) W# }! O% F8 c4 ]A:60% of the water 60％的水7 x) _; U, u8 P) W2 \! v
$ g- e9 f# g6 S) j* n67.A method of cooking that transfers heat through a liquid or gas is:
( l% G6 t+ Y* X' I+ N' ?一种烹饪方法，通过转移液体或气体是：* X3 k* F! c$ m
A:Convection 对流3 R9 `) y) C& S* y9 `" E
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68.The cooking of starches is known as 烹调的淀粉被称为
" Z- A. v0 T5 g+ X6 wA:Gelatinization 糊化
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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？4 L/ k4 ?- @' x6 O
A:Braising 烤# N: M/ {; u0 I
9 @5 s) s1 a( Y% ]) J3 A70.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：
b" o! a; E' q2 i+ FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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1 @' b9 X" I# E# d7 u2 K
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
2 [7 R9 Q* L) Y. Y/ RA:Carrots, onion, celery 胡萝卜，洋葱，芹菜* f+ ^. I# R3 h B. k
" L1 \' g3 K5 [( f% s5 U* ^& V73.Which of the following is a principle not used in stock making?/ W4 r4 d4 u! ]$ `# w
下列哪一项不是用于制造高汤（低汤）的原则？" a# P, E. \9 g4 @. H% |8 b% ^
A:Start the stock in hot water.开始在热水中操作* e$ b6 N, s) S! I. N
: P$ L! x# ` T K74.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
s6 k; k6 i& ` TA:Remouillage 法语熬汤$ M+ w, u1 E9 Q A
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