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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:
$ k/ s! Z2 B- A) m; A* V哪位厨师最早带来高水准浮夸的美食
8 u# w6 k% Z+ p# DAAntonin Carême 人名 安东尼·卡罗美; _1 m" i. v9 A2 w
+ G3 Q8 h; D7 K6 C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 |6 n1 N" w9 F3 q+ l# }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& Z9 I6 h: C+ L7 ZA:Cast-iron stoves 壁炉
9 N) Z; h1 b9 H6 Xhttp://www.usstove.com/products.php?id=6
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4 F) h6 h$ w; Q7 d2 h28.The French term used to describe the roundsman, or swing cook, is:+ o/ A0 o+ ]; F0 j9 y }7 U0 `
法国术语，用来描述roundsman，或摇摆厨师是：
% b/ g9 T) {7 o, q3 L( MA:Tournant 图尔南; N E/ `* H# l! d" y
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29.Another term for the wine steward is:
1 Y6 c# P! v; R$ z7 H! b; H9 T葡萄酒侍酒师的另一个术语是:
* x. U/ @* p) R' K+ cA: Sommelier 侍酒师$ ~! @2 e9 C# X1 [) ~; C: j/ K1 Z
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30.Molds, yeasts and fungi are examples of a:
& b0 ~$ b; g; s0 a! p霉菌，酵母菌和真菌是一个神马例子
3 X( q* G# K9 x3 bA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# ?( x0 \+ t% f7 F& C9 A( `
根据加拿大食品检验局，食品的危险温度区在多少之间：
! |- b3 w* D4 `4 ~0 rA:40° and 140°F (4–60°C) 4-60度
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9 Z) l: @4 o. d& `# ^! b32.All bacteria need the following for survival:
7 k# c3 C. w U+ Q$ l% w" @所有细菌生存需要以下哪些内容：
# X$ ?4 y/ F' N: M& f/ IA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值0 m9 {) K" U# n: D+ w
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33.Which of the following correctly represent critical control points in a HACCP system?4 [" B/ ?6 \3 i5 m6 `
以下哪项正确表示了HACCP体系的关键控制点？$ \1 z- O" V9 A3 L0 `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 G" C7 u, ^0 |; P食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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+ @6 r( H% N* l5 q6 _# D' v34.Which of the following is not an example of a carbohydrate?4 N! g4 }4 k; P, B& \
下列哪一个不是碳水化合物的例子？2 B4 D6 E0 b0 }, D2 Y3 j
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
" d" w) T* O5 t% e/ x7 }3 ^; K1 n液体脂肪做成固体这个过程叫什么
: H& b9 O. S! ~/ Y/ a, Q$ c; _0 lA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute? F" S/ A1 s% d9 D; i$ y. y) e3 |, p
下列哪项不是脂肪替代品的一个例子
/ ?. f0 V6 ?5 ~# i! W5 L3 q9 V5 aA:Acesulfame K 安赛蜜K表
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: x* G9 L) g1 \5 r+ }$ E1 k; C37.Health Canada requires that a product labelled "fat free" contain:
, p& J" S( X5 b4 |/ F9 L4 g加拿大卫生部要求的产品标有“不含脂肪“包括：5 Z- l+ G, ?% h+ W9 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, G& L) X4 [5 z7 v
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38.Which of the following is not a problem associated with converting recipes?( z" t9 V3 y" t( E, y
下列哪项是不相关联的转换配方问题？
' v% O% [' ^' p4 L, i4 _: bA: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:
" ]2 ~+ F3 Q+ C4 Y) w; i% F- d9 N( A从供应商采购的物品的品质或成本叫什么
1 [/ v; l' l! E( i/ l+ ?A:As-purchased cost 购买的费用" A3 q; S8 W8 `( m9 J6 T
) L" ~0 p9 {2 s8 `5 J! u M40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 v- L" K- c; v* E3 x在新货到来之前用于日常所求的必要库存量叫什么
: S1 A' Z, I" Z* Q/ c/ K; g( k# B$ zA:Parstock 基本日常最低库存( u: x# B! u5 }& w" x* i1 _
& S0 v0 B* b! s3 L p41.Which of the following abbreviations is used to describe the proper rotation of stock?' X+ I: E# X. @2 ?& a
下面那个缩写是用来表明正常库存流程？
; L; X( G& ^2 D$ T' TA:FIFO=FIRST IN FIRST OUT 先进先出
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! Y |4 N4 U# c/ V! @: a4 t- y42.Which of the following knives is used to turn vegetables?4 _6 G. p; {0 G, j
下面的那把刀是用来打开蔬菜吗？
7 l' b o8 _* D2 A2 y; KA:Bird's beak knife 鸟嘴刀) ]5 s. ^1 p- u' i, t) h1 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' n+ V1 V( j+ Q c: e1 p/ F
; f: {. }1 ] E8 r8 x9 p43.What is an instant-read thermometer best used for?
: y, D! ^2 o/ U g8 X即时读温度计最好用于那方面？0 A2 s% m* b" b' O, v* s, ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. ?9 R2 q5 T* x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, C8 |% X' s8 D' z下列哪些金属材料受热均匀，通常用在铁板而且非常重) b5 b: Y* p9 h
A:Cast iron 铸铁! e1 ?+ D+ x" _3 S6 d" n i
. H2 D" r" _. m( H& u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& w: B5 r. P. T哪件装备下面有一个可移动的碗和一个S形叶片？% J5 V- p* R5 p2 E
A:Food processor 食品加工机, ?5 c1 S8 K: H. ]/ ^/ \
http://www.google.com.hk/search? ... iw=1263&bih=5720 X6 d/ J ^3 F1 s+ }7 W
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46.Which of the following is not a rule for knife safety?( K; X& h/ F3 m0 O* B7 P
下列哪项不是用刀的安全规则？
2 L. q% I+ y) P# aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# K% i0 A# u" x* n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% K" z: c I2 {: b2 J把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 b% Q# R: S6 |' }A:RondellES 7 K8 j+ \0 y- [, q5 m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 q* X4 p! `6 G) l
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48.Which of the following is a diced cut used to garnish soups?8 ~: A0 z4 T! E1 N# ?
下列哪项是切成小方块用于汤的装饰？
) Q, D& [: P0 V3 ?6 GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 o. }+ W$ L; ~) @4 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 a9 ]: U3 N2 O
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！！——
& I7 S- s3 f/ P, B" ?1 T# dA:Gaufrette 3 Z# }, p$ w* z8 n9 N3 k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 L0 v( S Z5 a5 ]) p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 m e' K: `; a* m$ R ^
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?
- S) r& q) ~8 x s' z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）9 d5 d% V: F) C; h8 k* y# P
A:Cilantro 胡荽叶 香菜
: m. R% }0 u$ p( ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 U! _8 _' `: w( t8 w60.Allspice is made from:
% z; U9 B) D8 F 多香果, 多香果香料是什么
% z! ^! {0 o% p" S2 S6 W' Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% s( J3 m/ f0 Y! x, MA:A dried berry 干浆果. [5 j4 m& K/ Y7 {/ @( m f1 b& _ e1 }- ~
0 `2 u6 `) |( E: _8 Z6 s5 Q61.Which of the following are used to make a sachet d'épices?2 ?/ `2 u( p' W/ [
下列哪些是用来做香包德épices？
- _- V3 |- Y0 I$ A( O- l9 uhttp://www.sachetcatering.com/- }, Q; D. L( N, r/ p0 s. n7 h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香* z/ U1 B( q2 ^8 z7 ]- s5 n
. }' K3 n2 @7 ^" y6 B; i62.Which of the following condiments are not soy based?3 C+ O- U/ z' p; s
下列哪项不是酱油调味品的？: ^3 T8 ~$ c- s X7 ]: @: e9 w
A:Wasabi 日本辣根! b( y5 W$ j; z; g8 ]
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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:
. W, ^5 ?6 c" x# e) H. Z+ o" `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：
' n4 l" ~. J$ M- M! A7 NA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
C' s# M4 d$ M X# Z( t: \下列哪个步骤是不是正确的蛋清搅打程序？
! e& j3 E' c# Z6 b M0 L4 g! v' [A:Allow to rest before use. 允许休息后方可使用。
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, S$ S q7 b% G65.The weight of a large egg is between:一个大鸡蛋重量介于：
4 O B. J0 O) AA:56g and 63g 56克和63克
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N* m( O6 u' ?/ F# c66.Evaporated milk is a concentrated milk that is produced by removing6 V1 o9 f# {8 O2 O9 [/ V
炼乳是一种浓缩牛奶 是去除什么做的
1 E4 [8 N+ f+ H& XA: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:6 ^+ b) K. b% n
一种烹饪方法，通过转移液体或气体是：
9 t3 J# i4 G; }% ^/ @A:Convection 对流/ }& M* o% D% t1 Y/ d! K
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68.The cooking of starches is known as 烹调的淀粉被称为: y' V# _: U! w% n
A:Gelatinization 糊化
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4 m9 ^6 o2 h, ]3 k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
2 y. H" p. }: u+ L; {. Y. j2 AA:Braising 烤0 O$ }+ ^7 e$ P4 i
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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：7 O# K; j" J2 L; n7 R1 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! P; ]7 V8 E) N* i71.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: c$ o& d# z0 g, A4 U/ D% J* M) g
A:Fumet 原汁
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4 e- E/ F. }( Z I* y72.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 ~; K& l* n: \A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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% `" L8 [& v. P73.Which of the following is a principle not used in stock making?% Q7 h$ x$ A, \% q4 _) d
下列哪一项不是用于制造高汤（低汤）的原则？
# c- u5 V" B( DA:Start the stock in hot water.开始在热水中操作
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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5 \4 i9 O$ U1 @3 \
A:Remouillage 法语熬汤! j7 h4 N) z, \- s a
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