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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:. t0 j U# `, m6 m6 h4 d0 |" o
哪位厨师最早带来高水准浮夸的美食$ d% p7 j1 q' l" u& M% t
AAntonin 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:( u. \: {9 H& X4 n0 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 R# w3 ?- F/ V2 a
A:Cast-iron stoves 壁炉
8 X1 f# T6 ] {- e$ _5 G* ihttp://www.usstove.com/products.php?id=6- s) U; `; h" K4 ]& ?
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28.The French term used to describe the roundsman, or swing cook, is:5 b' y* ^8 @5 V/ Q. [
法国术语，用来描述roundsman，或摇摆厨师是：$ }0 x+ w7 q4 \+ x, Z5 o
A:Tournant 图尔南% ]5 J4 i/ v5 O0 g. R% S9 A
7 e- Y- Q, i5 ^' n29.Another term for the wine steward is:
/ M# E# }3 Z$ {% n0 X1 a# s6 Y H葡萄酒侍酒师的另一个术语是:
& H3 W' S3 ^; w5 ]A: Sommelier 侍酒师7 S8 t8 D3 D4 c% F
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30.Molds, yeasts and fungi are examples of a:/ D5 j6 }$ q V4 C3 X* c+ f
霉菌，酵母菌和真菌是一个神马例子6 S0 n: F" a2 O" T' N! [
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:0 ~3 s% I/ d- G+ z7 |" h
根据加拿大食品检验局，食品的危险温度区在多少之间：
. p$ [: P* B0 ^) FA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 T, l) [. E \+ M8 G. Z' s9 c1 W
所有细菌生存需要以下哪些内容：$ }6 W5 u4 ]2 l' t+ Z
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值0 T. C" P k% Q, C; p4 E& S# ]" W
1 e3 x% U: v% H! { ^) d: I33.Which of the following correctly represent critical control points in a HACCP system?+ B7 {' a6 \( Y5 b1 h- r0 ~
以下哪项正确表示了HACCP体系的关键控制点？
" m: k# k2 K7 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 c- O p% W5 j1 j6 ?
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?+ ^+ E" E6 H( z) f3 j
下列哪一个不是碳水化合物的例子？
. g+ {! o6 J: u n! ~0 G) l) [A:Essential nutrients 必需的营养物质! \% a2 q, E* N, M6 l8 x: S
$ ?# C8 J2 W% g3 X! {, o- o2 }35.The process by which a liquid fat is made solid is called:/ Z/ w; w. T4 d" A
液体脂肪做成固体这个过程叫什么
7 }$ Q& J1 Q# H" Q( @# _: fA:Hydrogenation 氢化
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, q7 k, L" L8 T9 x36.Which of the following is not an example of a fat substitute?
5 {/ [4 T8 g3 V9 _下列哪项不是脂肪替代品的一个例子6 `& P$ p6 L% B" s0 I
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 h% c, }9 w: b7 L" u. L; \8 Q' W9 W
加拿大卫生部要求的产品标有“不含脂肪“包括：
3 Q2 x- d% ^: UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. [1 Z: h2 Y5 L/ o8 J0 Y
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38.Which of the following is not a problem associated with converting recipes?
1 P" L8 D% R3 ~' O9 Q/ r/ @下列哪项是不相关联的转换配方问题？
% M7 C) s y. N8 Q2 qA:Unit cost 单位成本
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2 U( `3 Q7 ^& z! N, U39.The condition or cost of an item as it is purchased from the supplier is called:
+ `4 x$ S5 H- p0 H3 S) l8 q* A从供应商采购的物品的品质或成本叫什么0 s/ n) J j4 b5 Y% I) Y$ ^
A:As-purchased cost 购买的费用4 u& w" a9 [: V' U6 W
0 a. F/ |' Y- U- F; S* s40.The amount of stock necessary to cover operating needs between deliveries is known as:$ F# i5 b9 a9 x
在新货到来之前用于日常所求的必要库存量叫什么4 `% v( h4 n3 L- @& d
A:Parstock 基本日常最低库存
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- q1 C+ _( @" T0 I* {* x- ^+ a3 h5 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 b6 c; ]$ w$ l0 A+ w& j" _下面那个缩写是用来表明正常库存流程？
# q9 h# g) v7 {2 ~3 t! M) [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?: N/ e5 |, w. s' q3 b8 Y/ a. s
下面的那把刀是用来打开蔬菜吗？* }6 r& t4 U$ L) O
A:Bird's beak knife 鸟嘴刀
4 I9 v1 T' r3 W9 H; K2 i: ^- phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% _+ Y$ _ m2 {' n
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43.What is an instant-read thermometer best used for?% r7 X" `# I$ d9 m; j, y* L' ]
即时读温度计最好用于那方面？) O1 b" U1 B3 b$ v! ] p( q
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 C/ ^" v% t2 N D& C
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 I. `- Y2 H5 H5 T5 b: Q下列哪些金属材料受热均匀，通常用在铁板而且非常重 t4 ?& P1 z) C; t$ U
A:Cast iron 铸铁- _) |0 a+ b+ a( y% d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 Y2 V0 X/ Y* m9 S4 o# k6 ~
哪件装备下面有一个可移动的碗和一个S形叶片？* r: p* B% E1 X% {# s2 `
A:Food processor 食品加工机
, s# C. p1 Y- k7 F2 chttp://www.google.com.hk/search? ... iw=1263&bih=5721 a2 x( J& K$ H. d
! H# s* z( c A4 O46.Which of the following is not a rule for knife safety?
# n/ O& U2 D: \7 w- W! B下列哪项不是用刀的安全规则？
% R+ _! T7 a$ x. _5 S; fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. k+ i+ ]1 o7 p7 D% L
3 [/ j: g. G$ c3 M7 _) |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 m! [% l- A; S2 h: e把圆柱形蔬菜或者水果切成圆片状（光盘状）是？* O3 l% p: W- h4 W0 |. w
A:RondellES
5 d1 u* B4 @7 X; Z% rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- }: d" O! f6 a" I! U# y48.Which of the following is a diced cut used to garnish soups?
/ R$ Y" J. k9 i8 `6 U8 N7 f下列哪项是切成小方块用于汤的装饰？. p7 X( p- U2 Q7 B: m& r9 H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- W& \6 y5 E+ t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 P% |* [5 D: s$ A& x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！！——% J) p: O7 z; h, z4 B7 Q
A:Gaufrette ' N; H' N! H6 w; L$ o2 `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 |& S4 e! r: |& I; S4 d3 h. xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 g, I7 o' c3 P a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% y) n' y e' s8 O
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 q" C$ F5 r6 L) b9 i! Q" ]6 N0 C
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）
& |# m4 ]9 I! j3 z! L l1 S7 t% WA:Cilantro 胡荽叶 香菜: O! v! g; a* ]8 _4 K" ]2 ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* T1 G3 H$ _2 s6 k6 ^" r- V 多香果, 多香果香料是什么7 ^/ u8 _) ?9 H3 A) I3 G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( {/ O, p; ^4 e: x- GA:A dried berry 干浆果
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8 x/ e+ [* [, P* P5 |61.Which of the following are used to make a sachet d'épices?9 ^9 B! ^2 x- s' G- S
下列哪些是用来做香包德épices？
2 B8 t) V# t& H5 ~( Jhttp://www.sachetcatering.com/2 ]' L, H& A" R4 `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香/ |2 Z7 \" N2 W. o
! {% R" f5 u8 e5 n62.Which of the following condiments are not soy based?( l4 w. m8 j; a
下列哪项不是酱油调味品的？1 i8 `) K; @# w5 g- ]; W
A:Wasabi 日本辣根2 B# r8 W ]7 a4 B' a, {8 `3 E9 F
0 }" u$ g4 {* H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 j2 l& V5 `; r- H" J+ r
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 ?) C1 R$ Q3 I) g4 ~+ H8 O" jA:Pasteurization 巴氏杀菌
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: w# [8 m$ q$ r3 d; |1 A( }64.Which of the following steps is not the correct procedure for whipping egg whites?
: Q/ z$ b' a/ y' ?* k" ~下列哪个步骤是不是正确的蛋清搅打程序？. B9 K( [4 @0 D& ~, A: Y4 G
A:Allow to rest before use. 允许休息后方可使用。
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( l: j* I( Q5 J% g4 z/ n65.The weight of a large egg is between:一个大鸡蛋重量介于：
0 S$ x9 ~2 y# [5 j" f/ Q7 jA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing# V& a* _3 [ m* E5 C; M
炼乳是一种浓缩牛奶 是去除什么做的3 l) m1 ~9 A" C/ Q- F
A: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:
( {- _% d9 r; n8 z0 B6 r X% D一种烹饪方法，通过转移液体或气体是：
5 |: ~8 | `0 F% P) TA:Convection 对流4 I& |% u6 ~. S! Q B5 y7 n, f
% o$ ]1 v! Y1 X( E! a/ l O68.The cooking of starches is known as 烹调的淀粉被称为) h9 Z5 ]/ v, L) d; S. a: A
A:Gelatinization 糊化/ h5 H3 Z4 v3 Y/ j% x- k& X
7 ]- l! \) w" 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？
: N1 H' L7 H( s2 i9 wA:Braising 烤
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! [% {6 A+ Z9 E( J3 j' X& Q70.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：
) P, x% ^! m! h" gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ H D0 o K' s7 i9 ]: \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& b) o5 ]3 Y" o* y( {4 F
A:Fumet 原汁' ?1 ^. U7 W5 K' H1 m
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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1 e7 a1 G* k4 K ]. }- `9 G6 @
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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5 p( n8 a! P o% Y' ]3 R73.Which of the following is a principle not used in stock making?" O9 Z0 q5 T" q( u% b0 n: U) Y
下列哪一项不是用于制造高汤（低汤）的原则？) w* Z( ]% @7 L: s
A:Start the stock in hot water.开始在热水中操作
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% C }6 z3 p6 L74.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$ o) J2 J/ R1 \% `. g" j9 a3 U
A:Remouillage 法语熬汤 b8 x3 W! }5 t
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