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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:+ z1 Z3 k) n( R F. {
哪位厨师最早带来高水准浮夸的美食8 r1 l8 @2 z( N- j: O
AAntonin Carême 人名 安东尼·卡罗美& V: p; [8 u" k9 A# \& _, |
, m0 `' L2 H" M* I7 ^* a! d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ j6 Y# L) A/ T+ ?9 I" i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 j/ Z$ X9 U& y l; j, V6 DA:Cast-iron stoves 壁炉$ g. ]/ ^; l# p B$ ]5 b
http://www.usstove.com/products.php?id=66 `4 {# U; ]- o6 W
5 }7 [7 R; `1 i28.The French term used to describe the roundsman, or swing cook, is:
Y0 G! }: j. U; B法国术语，用来描述roundsman，或摇摆厨师是：
6 z( L" @0 H2 H! @# Y5 C. [4 N' P3 ~A:Tournant 图尔南* Z7 b, X+ b8 n" \! S. _
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29.Another term for the wine steward is:
" [, l% _. j0 X& R葡萄酒侍酒师的另一个术语是:7 H c1 G2 [2 g! _8 U
A: Sommelier 侍酒师" I% E0 x' n4 d
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30.Molds, yeasts and fungi are examples of a:2 C( d. D$ `, s: \- z' ^6 i* @
霉菌，酵母菌和真菌是一个神马例子, B+ b7 ?; U( Y
A:Biological hazard 生物危害6 f9 ^. U) w) O$ x
7 C0 v* i( B& h" Y& Z9 x U, Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! h ?+ P4 j0 `, |1 e. Y( {! j9 W
根据加拿大食品检验局，食品的危险温度区在多少之间：/ Q8 ?9 i, }1 C. ^) ~, T |* D
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:+ K3 I! p ^$ }+ @3 z
所有细菌生存需要以下哪些内容：) R3 L. I( M8 s# ?
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
- g7 @; s6 q' z2 r) T& k' Y以下哪项正确表示了HACCP体系的关键控制点？
1 K9 d V2 `9 Y Q0 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) @7 ?# c+ n: _8 W" g3 H% k
食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 k6 C5 K) X4 ^" ]+ I
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34.Which of the following is not an example of a carbohydrate?: C: s/ v/ q8 b& P
下列哪一个不是碳水化合物的例子？4 U- U4 l1 }* `* j: ^
A:Essential nutrients 必需的营养物质
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; C0 P! m) \! u0 J; V35.The process by which a liquid fat is made solid is called:
5 X3 c- O$ I) G* Z2 v3 n液体脂肪做成固体这个过程叫什么
! i% C) Q D; J" O3 j. gA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
. j. K- n" O. g# E! W2 q) J下列哪项不是脂肪替代品的一个例子
: ^6 G2 k- J( YA:Acesulfame K 安赛蜜K表
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[3 L. x0 E6 |0 q1 j37.Health Canada requires that a product labelled "fat free" contain:- B/ E6 Y! G# f6 J
加拿大卫生部要求的产品标有“不含脂肪“包括：# ?; F8 Q. j. a# S5 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' |( b" @" {/ F38.Which of the following is not a problem associated with converting recipes?0 g7 d, w5 c: v' ~* n
下列哪项是不相关联的转换配方问题？
& i8 G2 |( g4 T- U& C; b5 O0 qA: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:
) Y: H( ?% S& U从供应商采购的物品的品质或成本叫什么
# x( b& v5 u2 ~% ~. O7 D7 _A:As-purchased cost 购买的费用
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, C* V. f1 S0 n0 d40.The amount of stock necessary to cover operating needs between deliveries is known as:
) `8 d' p/ T! X& T5 j& }在新货到来之前用于日常所求的必要库存量叫什么
/ B0 \5 v: b5 }2 }9 xA:Parstock 基本日常最低库存+ L! \8 _. Q7 t" T$ w* d/ L9 Z
+ ~# z9 k: {* R9 v- F. B0 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
. h: m6 G8 s, l. K9 V& [下面那个缩写是用来表明正常库存流程？
8 X8 A6 g: P, o8 }A:FIFO=FIRST IN FIRST OUT 先进先出 f/ U9 U4 O' Q" M1 V8 @% V- p
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42.Which of the following knives is used to turn vegetables?6 d) y1 H4 N6 T! ]! Y6 o6 p' c
下面的那把刀是用来打开蔬菜吗？" e1 ^& }) X' L' i4 _' \: m
A:Bird's beak knife 鸟嘴刀; Q* ]7 z1 C! ^ c! e0 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% q7 N+ f) L& ?3 Q8 l3 p
5 S D# f6 ? V- q* Y43.What is an instant-read thermometer best used for?
& s2 b) [* d0 s* D' b' P5 H2 Y, o即时读温度计最好用于那方面？
* Z2 w( X3 y; g- s( w1 wA:Checking the internal temperature of a roast 检查被考物品的内部温度8 b6 V+ K$ J K, k0 |6 q9 c- Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 b: @8 F' |0 \# C下列哪些金属材料受热均匀，通常用在铁板而且非常重) t) ]/ y% e1 Z+ K" H1 y
A:Cast iron 铸铁' ?* c0 }/ e E; t. e% s% y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 X7 o! k9 b0 h* A, Z+ N9 i
哪件装备下面有一个可移动的碗和一个S形叶片？% {+ x) K5 d2 m4 {4 Z
A:Food processor 食品加工机
; X1 X/ N- j/ V7 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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, q) H2 E9 c1 N4 H* k, I46.Which of the following is not a rule for knife safety?
6 K" M/ R+ r7 D1 J1 e/ P; K下列哪项不是用刀的安全规则？
: ]4 F' l5 |- X2 ~/ A6 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# ^1 S \; F8 M! V1 T
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 Y; t) X$ t! T0 b6 Q把圆柱形蔬菜或者水果切成圆片状（光盘状）是？5 S" c- ]0 l4 P4 B8 @" e2 m" c
A:RondellES $ G6 K6 }; v( d8 H0 l: j; f
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?9 m( _* \5 ~7 h! x
下列哪项是切成小方块用于汤的装饰？! s; F: {; K3 T
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 X% ^; p3 P+ p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; I; Z- u1 I+ o' H! u6 H- Q* 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！！——, P$ J/ T9 Y5 P _ A0 p7 d1 i+ ?
A:Gaufrette : E$ O, w3 ? ?4 G( N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ a; R, A# ]9 D a; R$ fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) z" @, h9 g9 p5 x4 P8 W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 e5 D3 B! @6 E
H& N9 Z, f, x- G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: @# u% X& S. T. R
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）# R( s9 J6 k9 ]0 b% f# E+ f& f
A:Cilantro 胡荽叶 香菜; f1 v) A5 |8 e* J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:: Q: L8 @. ~* u
多香果, 多香果香料是什么 Z6 z' \4 h- Y, s; {' \% a# Z' G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ t- @. V6 I/ i: c6 [A:A dried berry 干浆果$ G) K Y" F, m0 q: O4 |6 h- ^ Q
2 q' H: i9 s; l6 u6 J61.Which of the following are used to make a sachet d'épices?
% w( |0 X1 s/ A6 e0 h. Z, a) e& U下列哪些是用来做香包德épices？
5 x+ ?: j) x! R7 Z' rhttp://www.sachetcatering.com/
" S! N \8 ^( j. B: c- h( u1 T. hA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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+ C3 ~, r6 g& U1 X! p62.Which of the following condiments are not soy based?- j: q# c8 L2 `5 `: V1 B
下列哪项不是酱油调味品的？
1 e$ ?4 G' @2 ?& I3 X# }: bA:Wasabi 日本辣根
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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:# d( l! M& s: }
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：1 N: R' t% k" V/ d& F7 c8 k1 m
A:Pasteurization 巴氏杀菌* D1 E. N7 R! |" T# o/ \( q$ j" x
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 a, _: l3 A1 F$ i0 X% t) G1 X下列哪个步骤是不是正确的蛋清搅打程序？. I$ u) h2 W& Y/ r; _4 r+ n I
A:Allow to rest before use. 允许休息后方可使用。& F# q, l' r: y* d6 o# N9 a
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65.The weight of a large egg is between:一个大鸡蛋重量介于：$ F _' U6 `- C2 p
A:56g and 63g 56克和63克
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4 H& _' W4 z7 d. k3 N: X66.Evaporated milk is a concentrated milk that is produced by removing
1 U7 v5 [4 G* M7 { F炼乳是一种浓缩牛奶 是去除什么做的
H1 Q1 b( C- [& P. NA:60% of the water 60％的水$ q0 ?4 I9 M+ |, N% a5 `: y
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67.A method of cooking that transfers heat through a liquid or gas is:% r; l+ {2 d3 V x
一种烹饪方法，通过转移液体或气体是：
5 @3 L; ]0 U; a; sA:Convection 对流
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9 [! F5 C% W. {3 |$ Q68.The cooking of starches is known as 烹调的淀粉被称为
" M& L, o+ T" n) S% ]3 o8 H; V# t* ]A: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？# D5 p% u$ S2 l/ P% z
A:Braising 烤+ C2 _4 U# x- a& g$ d2 q8 v0 b
* a0 [2 d2 F- ?* ` S3 X( C$ D. M70.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：0 c* }3 S' s" {' a, @
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5 [# i; ]0 C5 h, v) @
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& S4 p2 L* d T9 _# F
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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& h, E$ Y9 {4 ?7 }73.Which of the following is a principle not used in stock making?
8 O {. V0 v8 R* G' n下列哪一项不是用于制造高汤（低汤）的原则？+ T4 y! y2 v+ r6 C& g/ E n
A: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
+ {( R2 u* p1 L9 AA:Remouillage 法语熬汤
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