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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:
2 _6 }) U; n: E; u# n& f- {8 }哪位厨师最早带来高水准浮夸的美食
3 W/ n4 y/ B. kAAntonin 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:
y1 M5 P& M4 r& 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 。
+ u [6 \8 j7 ?# X: \8 d- FA:Cast-iron stoves 壁炉
( }( } c$ D- r0 X: d5 H ghttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
% O! _+ h$ d/ s2 H3 F; r法国术语，用来描述roundsman，或摇摆厨师是：
1 E& z" l% h' I; {, ?$ u6 GA:Tournant 图尔南
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29.Another term for the wine steward is:
$ k0 g {6 j) _* ]' [" d' ~葡萄酒侍酒师的另一个术语是:8 D! s# x7 r& Y+ k5 z! v- P! d) y
A: Sommelier 侍酒师
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0 w6 h7 p. X- {$ M k( J30.Molds, yeasts and fungi are examples of a:
$ q. p' X' Q0 J; x# g- b霉菌，酵母菌和真菌是一个神马例子: z* s6 k8 A3 x8 ~9 i2 m% l
A:Biological hazard 生物危害
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% B: j, f# E8 Z3 w& P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ q6 b; n `9 E1 u6 M- t8 p7 P
根据加拿大食品检验局，食品的危险温度区在多少之间：3 a6 A0 ~$ m! v' I! S
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
5 k2 g( [4 q) Y4 g. c2 B8 _所有细菌生存需要以下哪些内容：
3 c# T& F! D9 c4 a! W# c6 sA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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+ R) o$ b ~! f( u& `$ g33.Which of the following correctly represent critical control points in a HACCP system?
Z) O2 [# d+ }" D' I' J以下哪项正确表示了HACCP体系的关键控制点？
" G4 j6 K- X$ n4 D5 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ M; h7 J* O. y/ x L食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 U& E7 F' ~ F
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34.Which of the following is not an example of a carbohydrate?
& L/ N% l w5 @0 A: m, t& l下列哪一个不是碳水化合物的例子？
5 J6 i4 O) [8 l% T7 rA:Essential nutrients 必需的营养物质 Z7 D% P; o- E: X9 [8 C: a
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35.The process by which a liquid fat is made solid is called:
2 L( j3 G( k h9 n: e9 T& b1 Z8 z液体脂肪做成固体这个过程叫什么
; z% G+ i) \& A3 K& @3 l4 \5 GA:Hydrogenation 氢化
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/ d. ]) t; y/ H1 I2 A36.Which of the following is not an example of a fat substitute?2 q; }* d, N% d! q7 _, x. t
下列哪项不是脂肪替代品的一个例子- a# B5 ~# w- }0 q/ }' l a; C1 Q
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
3 C$ [6 l2 ~0 f6 G* G% h加拿大卫生部要求的产品标有“不含脂肪“包括：0 x3 i0 i" q8 N+ V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; l5 y& }- k% }5 a, ]8 `' @+ I( [% ^
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38.Which of the following is not a problem associated with converting recipes?
: }: M5 h, B& N6 B G2 o下列哪项是不相关联的转换配方问题？
|# J& a6 A+ c* i6 f) uA:Unit cost 单位成本9 I1 v# Q3 M1 y- A! k+ i2 t5 c1 d% J1 {$ W
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39.The condition or cost of an item as it is purchased from the supplier is called:
% k4 M% }( O, {$ e从供应商采购的物品的品质或成本叫什么
; m8 h: L( C: Y* \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:; i/ y0 }2 t. T: T [$ }
在新货到来之前用于日常所求的必要库存量叫什么
9 L! s/ m( e& k- _9 L" A% sA:Parstock 基本日常最低库存2 ^( K( G* \9 R, q. H% O* W
8 Y; `7 f7 a8 A) T41.Which of the following abbreviations is used to describe the proper rotation of stock?% j5 z$ c; C/ s4 h
下面那个缩写是用来表明正常库存流程？3 r8 b0 e/ Q/ V' V2 {+ M
A:FIFO=FIRST IN FIRST OUT 先进先出' C. u) l* F3 N2 o
( ^; @$ _3 l& Y9 F42.Which of the following knives is used to turn vegetables?& e; L6 u: f6 B7 X* w
下面的那把刀是用来打开蔬菜吗？
% m# |3 Q, W% A+ F3 S R( yA:Bird's beak knife 鸟嘴刀5 M4 h2 Y" K! f0 ]1 H" ?3 o2 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* Y) g6 }: r: h0 n+ _* O5 B43.What is an instant-read thermometer best used for?6 J4 t6 `: T. c( a7 j* v3 l
即时读温度计最好用于那方面？( |/ J& ]; ^- E7 p5 L2 S+ `0 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?" V5 Y# U- t5 [3 s: A
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 }0 @) @ ^6 f3 u$ o
下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 q0 f# @& }: x" H8 Z: GA:Cast iron 铸铁
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: y/ T1 {5 L! U: i+ \1 {! r3 R# {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 [( w. g& S+ i6 [0 u6 p- R9 z
哪件装备下面有一个可移动的碗和一个S形叶片？
. t: R0 \0 Y8 q( s" d8 `. KA:Food processor 食品加工机% A# D; b+ n5 d& \; d
http://www.google.com.hk/search? ... iw=1263&bih=572- c, }0 b( L2 u1 ^
) b( R8 _7 f* }' o46.Which of the following is not a rule for knife safety?2 N- D( L5 B2 { S; e
下列哪项不是用刀的安全规则？& q; V$ `7 K7 [. Q, p" f4 H4 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* Y, l$ q7 L( ?( b9 d
- E$ n# T- T* t9 a0 B, {" J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 Z" q. f) P" S! w7 ^: v) I7 B% w6 G把圆柱形蔬菜或者水果切成圆片状（光盘状）是？: ?5 ^/ k# A& v8 L# W
A:RondellES ! `9 n: b: i+ K- Z( P2 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( M2 d! v3 ^5 N5 a g9 e
4 D+ `5 @; ]- u48.Which of the following is a diced cut used to garnish soups?
' W7 P6 K: v% u6 o. h+ o9 d/ m. O+ ~下列哪项是切成小方块用于汤的装饰？: Q0 s/ ]$ i7 u4 M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; h* n( j" E% d5 f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' u' |9 i' L% `" } ?/ q7 z9 z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！！——1 i3 X5 E1 ^. Q* k% b
A:Gaufrette ( ^' |8 X, q) M+ d3 V, s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# u/ `" |7 Y! s/ g) ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: u5 P! `: M' K; R( Q' o5 q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* Q; P1 \( _; j1 q
" o1 d: h9 ?: v# Q9 w7 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: Y3 s: c9 T- o5 ?
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）
# |: b1 r: k: y7 X1 d& x; O2 dA:Cilantro 胡荽叶 香菜
0 F7 |/ w8 M5 U) D1 n1 r" ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 B _$ @9 S& _2 B" p
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60.Allspice is made from:* o" F+ J9 l' A" f, w( q- f
多香果, 多香果香料是什么! J0 c) [* a# A% m7 `2 V+ W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% d. z& d& A6 qA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 s2 [7 C) V; M9 f下列哪些是用来做香包德épices？
( M5 E. w% S5 Z5 ~4 Bhttp://www.sachetcatering.com/
+ t- z/ R/ ~% S+ N9 JA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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+ a4 c) R/ Q$ o$ ]! S- t9 M2 J5 W! {62.Which of the following condiments are not soy based?
0 l3 N: o$ t, h, D下列哪项不是酱油调味品的？+ Z$ T/ P$ Y) R& l; P
A:Wasabi 日本辣根% T- X. m% C, E$ ]- L3 [9 ^
4 u$ z& J0 s8 [/ G- x8 v# G' f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, Z% F+ m3 M! c1 O D: K: n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：9 K6 X0 v. V) o0 S
A:Pasteurization 巴氏杀菌
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8 o; p8 E! S( A& n) ] `# h64.Which of the following steps is not the correct procedure for whipping egg whites?
, @) `& ~ G1 |% \下列哪个步骤是不是正确的蛋清搅打程序？+ k) H9 n% Q" w Z9 h
A:Allow to rest before use. 允许休息后方可使用。( s- `. x, x1 X \$ L( h
8 A$ F! h2 `1 T65.The weight of a large egg is between:一个大鸡蛋重量介于：+ g; E& K$ N/ o& n, T" P3 o
A:56g and 63g 56克和63克* q7 d5 w3 L) }9 j* ]! k3 q
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66.Evaporated milk is a concentrated milk that is produced by removing
& U, p$ j8 Y0 o4 N炼乳是一种浓缩牛奶 是去除什么做的
% l' W/ |6 A2 J) AA: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:) g, ?3 y, a. b1 Y* u
一种烹饪方法，通过转移液体或气体是：
9 P6 n- S# ]/ q! N2 x3 ]: z4 ?2 D- ZA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为# e8 s0 Y' Y( }$ y
A:Gelatinization 糊化+ C$ ]& |9 W3 w! t
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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 Q% m! ~, X, K4 Q1 g; Z
A:Braising 烤 V/ O# ?2 b- ?: z
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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：
' }( b. P- {3 T5 z0 k' QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 p" C3 f' r4 j* ^0 E+ @: J
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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! \0 m5 ?3 R7 n& b2 q6 e* e
A:Fumet 原汁+ p' q/ F* d' x7 z8 X
( M* Q7 G! P4 l0 G1 q72.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# g* [$ ^) r3 }) |, o; {% ]
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜/ k, I( X4 b8 W! c; }* v1 ^
2 D: I% {) E4 ?/ ^73.Which of the following is a principle not used in stock making?, Y E2 Z" t. p! k6 w
下列哪一项不是用于制造高汤（低汤）的原则？3 k- g# S/ V; t6 d9 m
A:Start the stock in hot water.开始在热水中操作
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# z6 L+ P: U; c74.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2 b8 z3 x' O7 s- R4 t" o& v
A:Remouillage 法语熬汤$ D7 |5 F0 x3 _5 a
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