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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:1 z6 O' {1 [, |0 {5 j
哪位厨师最早带来高水准浮夸的美食
8 a) T) q# Z- s( ?2 a0 f$ B: vAAntonin Carême 人名 安东尼·卡罗美( H/ |2 l% ^. @+ K, `
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: p4 \! W* G1 u- @' 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 。$ P8 U, ^5 v% u1 [6 }; o
A:Cast-iron stoves 壁炉" P) m9 i* ?2 {0 p
http://www.usstove.com/products.php?id=6. K9 J* }4 `# b7 M
3 S. G) F$ J9 {* R$ y0 D$ U28.The French term used to describe the roundsman, or swing cook, is:5 R* y- s& ?( F+ p% a) S: u
法国术语，用来描述roundsman，或摇摆厨师是：
# f' S7 l& M& PA:Tournant 图尔南
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29.Another term for the wine steward is:/ F8 \1 d( K, n% g( D4 G2 h% _4 X
葡萄酒侍酒师的另一个术语是:6 ~8 c: F: C; Z+ A0 O
A: Sommelier 侍酒师. H; l+ l) q: l3 d! E
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30.Molds, yeasts and fungi are examples of a:
1 e4 r, {7 n% k( n3 z f1 b) d8 I霉菌，酵母菌和真菌是一个神马例子* S: v8 g" Z( d9 i- w, o
A:Biological hazard 生物危害3 w5 P6 e `, n' b$ M8 i
) {; m. e: Y m$ ]# z6 O0 ^4 @; i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 w- d9 P: z$ s( V7 n+ c根据加拿大食品检验局，食品的危险温度区在多少之间：, z: Z+ u2 y9 p; Z
A:40° and 140°F (4–60°C) 4-60度8 i$ V7 b& O) R3 F1 C
( a3 ~& F6 n; S! A: {5 S5 x32.All bacteria need the following for survival:1 |6 C. S w6 q
所有细菌生存需要以下哪些内容：
# t2 Q; P3 R! d6 e7 a5 _ BA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值# l1 C6 o, [. a `5 `
( G6 ^4 b) p& b2 m$ N0 e: v1 e2 X1 ?33.Which of the following correctly represent critical control points in a HACCP system?
: h( L" G! [3 W" e; V: B$ b, f以下哪项正确表示了HACCP体系的关键控制点？$ N7 x1 i2 d, }/ z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" X, y$ K' e2 d+ z5 Q食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ a6 N" }, b: f) }3 C
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34.Which of the following is not an example of a carbohydrate?
# y0 E1 l+ b7 V2 j下列哪一个不是碳水化合物的例子？! i0 J: J% D9 \- i
A:Essential nutrients 必需的营养物质( H$ {# Z( Y3 \- T+ e. G& Z, h0 r) j
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35.The process by which a liquid fat is made solid is called:: g7 s5 {/ ^, j, [$ ?
液体脂肪做成固体这个过程叫什么
- X2 N2 |3 v2 ]A:Hydrogenation 氢化
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, r, Q; p4 F9 S# k+ {36.Which of the following is not an example of a fat substitute?, @& p% R' N- g/ @6 @
下列哪项不是脂肪替代品的一个例子" U% a* C# S! f& P, i. t5 h
A:Acesulfame K 安赛蜜K表
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2 v7 c9 J& P ?. H! z/ s37.Health Canada requires that a product labelled "fat free" contain:& J8 z7 Q- b9 k; I# k9 |4 |- Z
加拿大卫生部要求的产品标有“不含脂肪“包括：; d. J) J" ^/ e/ A6 J* W- x; K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 |. N4 |! m( [$ H' G( Z+ I
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38.Which of the following is not a problem associated with converting recipes?
4 k# c# ? C6 c: z* m* M( F下列哪项是不相关联的转换配方问题？
1 ?$ @, }" c( N* J& J& c9 u' cA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
- f; X5 g+ e# D+ C4 Q从供应商采购的物品的品质或成本叫什么
+ k$ H/ J8 y7 N! e( z vA:As-purchased cost 购买的费用* I9 [( h7 i7 K. A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
R. z+ q: {" |) d: a在新货到来之前用于日常所求的必要库存量叫什么
7 g0 a* A1 W! nA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 T- T+ G6 r) c4 o# g2 ?5 n7 ~$ N下面那个缩写是用来表明正常库存流程？
- C# w3 J1 v5 v+ S' ~, qA:FIFO=FIRST IN FIRST OUT 先进先出
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5 S2 e9 {2 ^+ P6 Q1 W! W W4 B42.Which of the following knives is used to turn vegetables?
% V$ l; [2 G% e/ B, |0 l( G' p下面的那把刀是用来打开蔬菜吗？' a. o( C9 o5 y) [; ], f; j$ m
A:Bird's beak knife 鸟嘴刀
$ }. `* `: y' e) ]! M$ ~# l6 ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' |7 r) d# j" n6 Q' J, \4 h
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43.What is an instant-read thermometer best used for?. O1 \: N! e- g% H L w
即时读温度计最好用于那方面？
" _5 B- c6 Q, B: C2 X/ l- Q: nA:Checking the internal temperature of a roast 检查被考物品的内部温度5 Q4 \* Z- P7 t* f4 i, [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! Y, s# Y3 A% _. s下列哪些金属材料受热均匀，通常用在铁板而且非常重
1 G. ]! E) E4 \- Q* r2 t/ WA:Cast iron 铸铁/ J2 g$ p, Q; l; Y% Z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ m% w4 t9 k4 x$ w! ?: G4 h
哪件装备下面有一个可移动的碗和一个S形叶片？% E1 e( i d3 m( E+ \/ ?
A:Food processor 食品加工机
0 E4 n I$ D- z1 h0 ]5 e# xhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?* M N2 I) A% d3 A
下列哪项不是用刀的安全规则？
& F8 O+ e) H; _* @1 D9 j( JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 o! B) A) N9 W5 g$ ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* D4 B4 P" _3 J% r, g, s. ?0 G, L把圆柱形蔬菜或者水果切成圆片状（光盘状）是？( x$ D7 j4 h& u7 ?% d
A:RondellES - f- }9 _' ^2 N, n, N; ?" v8 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- L$ Y9 ]) ]% m0 e2 F6 q) `+ u
) S: l. f2 Q! \- |4 ]1 L% B48.Which of the following is a diced cut used to garnish soups?
9 Y( ~& Y; u$ \5 I. X0 B下列哪项是切成小方块用于汤的装饰？
! D$ B: ^ R9 QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: K$ Q i2 d8 v* F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 ]; v6 |8 d6 Z1 o: Q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！！——) W) K2 M6 h- d- b4 ~# J: t' N: U
A:Gaufrette
8 V5 @- F+ u$ k5 {2 Y( Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
Y* Q/ ], _, W4 {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& y* ^& d9 i8 \/ ?) J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; P% v8 }$ a) O5 p. Y" L, Y
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）
+ J- Y' W6 i4 S5 }! n8 TA:Cilantro 胡荽叶 香菜
3 g) |9 A& ]* L+ e- r; K- |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ o% t+ }* y5 W: D [
+ D# L& {, G( l' }- J" K( R60.Allspice is made from:
% \/ z/ n* P: ^3 G. J 多香果, 多香果香料是什么
9 |3 }3 G) ~& @# uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: o' i" F8 b/ c& V2 `; EA:A dried berry 干浆果, }/ d5 |& z' y) R1 r) d7 i
$ w. j G" N: |) p* x0 y61.Which of the following are used to make a sachet d'épices?) k4 N' H! E4 g' l8 V
下列哪些是用来做香包德épices？2 x Q( `6 W* n$ D1 A5 _( X
http://www.sachetcatering.com/
6 O4 U; S; l4 H& l7 O- ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香+ m+ f% n# @9 t9 @& g6 I- d$ ]/ O
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62.Which of the following condiments are not soy based?
) t. W0 T" X* f: @下列哪项不是酱油调味品的？2 |& h/ a4 e. ], ^" j
A:Wasabi 日本辣根
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- ~6 [0 Y9 M- L. l4 p. o# F6 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- t- r* ]! J2 o9 Q4 B0 I$ Q5 `
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：2 S1 S4 m) S; \7 U2 S
A:Pasteurization 巴氏杀菌, d s! K# p0 \% r- w3 [
) Q: D$ N) o, j7 }64.Which of the following steps is not the correct procedure for whipping egg whites?
2 ^0 z. p$ p$ R下列哪个步骤是不是正确的蛋清搅打程序？
6 r% O0 n: G VA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：! i7 [; Y! U" g
A:56g and 63g 56克和63克
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/ i1 a: K( T) }% o66.Evaporated milk is a concentrated milk that is produced by removing ^" H) C1 }0 l& Z. X6 {. G
炼乳是一种浓缩牛奶 是去除什么做的8 s! q' J/ s, G9 H3 }1 }7 o
A:60% of the water 60％的水/ f1 n( B! ]+ w6 W; i) j1 v
2 Y2 `) `! {5 i m Q67.A method of cooking that transfers heat through a liquid or gas is:' _8 f& `- C7 Y d
一种烹饪方法，通过转移液体或气体是：0 v1 D. z" K- i3 F
A:Convection 对流9 Y6 P! t; ]9 [. ?/ @5 L; K
6 C9 T$ Y# U# i, m7 S: V68.The cooking of starches is known as 烹调的淀粉被称为
; x5 u7 \7 v1 WA:Gelatinization 糊化5 E3 c$ l5 z/ r) x
' Q, H+ N" ?" ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？& P7 Q! G0 v# `; Z; ^
A: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：
% V% D" B" }! k- W# N- N* ^A: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) Y! S) r1 H( H
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3 @; Y4 {' P" E& e
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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3 `( n9 j% K* w, h73.Which of the following is a principle not used in stock making?0 |$ m1 {2 I/ }! V! O/ R
下列哪一项不是用于制造高汤（低汤）的原则？
. V' _3 f6 ?+ X+ J) RA:Start the stock in hot water.开始在热水中操作0 e' L& ^; k1 i! C+ C
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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
( x' w0 |3 \- s; GA:Remouillage 法语熬汤
5 b) x5 @; L2 W; q/ m$ G7 Z/ ihttp://www.haibao.cn/blog/post/176242.htm |
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