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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:& ` [; B% K: @9 ]" T: C3 o
哪位厨师最早带来高水准浮夸的美食
9 d$ J- j) F+ X3 f9 _0 OAAntonin Carême 人名 安东尼·卡罗美
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) U; I6 }, t. \6 a$ a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
?% ^. R- U( M$ V* `* e7 p" u' E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 P8 J5 D+ A9 AA:Cast-iron stoves 壁炉 b. f8 k6 D3 o4 W" V5 r
http://www.usstove.com/products.php?id=6
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' O0 p4 @3 D" X- L) A28.The French term used to describe the roundsman, or swing cook, is:
: t' v5 e7 e& V7 _" r0 g3 _3 D法国术语，用来描述roundsman，或摇摆厨师是：$ S, Z$ K# s7 v; t
A:Tournant 图尔南
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29.Another term for the wine steward is:
5 s- m$ L) N: o7 a7 k葡萄酒侍酒师的另一个术语是:
' E/ n+ T4 z& `- s! E9 L2 YA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
6 f8 C" U: g8 g$ C霉菌，酵母菌和真菌是一个神马例子
" N( ]$ D! D7 r' W" s: E' e' X& p ]A:Biological hazard 生物危害
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& J% u& F6 ~0 O; P% u1 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ a- D# [& [/ i i1 S3 W根据加拿大食品检验局，食品的危险温度区在多少之间：. o2 v, n7 z) w! u4 ]
A:40° and 140°F (4–60°C) 4-60度3 |3 M7 e" [6 g$ A, G
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32.All bacteria need the following for survival:: ~3 P: b* \" j) z8 _
所有细菌生存需要以下哪些内容：
9 l( B `) b/ N+ h, ]A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值$ u9 k) [+ B9 L+ P$ R
1 x# Y U# k; |7 X33.Which of the following correctly represent critical control points in a HACCP system?
4 Z& ^) H" d/ [ }! o以下哪项正确表示了HACCP体系的关键控制点？4 A/ v9 R! m3 r( d6 R) d8 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
s1 e8 ~5 J7 N% {* I食谱，接收，储存，准备，烹饪，保温，冷却，再加热9 {0 r2 P0 e) I2 v8 ]
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34.Which of the following is not an example of a carbohydrate?
& @5 Q' J& O; e+ f下列哪一个不是碳水化合物的例子？" L, i$ O- T2 C6 `) X
A:Essential nutrients 必需的营养物质5 j2 M. x" y- H$ ]7 z2 E9 w# s
1 e3 j$ I- e6 T6 B0 `35.The process by which a liquid fat is made solid is called:7 w: P% F& D9 D/ @' W1 `1 e
液体脂肪做成固体这个过程叫什么/ Z( h V+ f. Q H$ B0 q; h
A:Hydrogenation 氢化9 G' n% G8 v- P; C9 ?4 V
$ C& v) @) J- l- g8 _' L+ Y* A4 ^2 }; v36.Which of the following is not an example of a fat substitute?1 M( O9 M$ ?/ w9 n
下列哪项不是脂肪替代品的一个例子
' V3 b% f: H( L* E& @/ LA:Acesulfame K 安赛蜜K表9 C- Z$ o( M5 @6 T3 Z! m
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37.Health Canada requires that a product labelled "fat free" contain:
- y: T2 B8 \7 R3 @加拿大卫生部要求的产品标有“不含脂肪“包括：" w' s% G' P0 k' u: m2 b2 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?! U+ A2 R" C1 K- z9 f
下列哪项是不相关联的转换配方问题？2 n, A% l* l9 l7 v/ L7 Z
A:Unit cost 单位成本4 V+ x# c4 g5 A
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39.The condition or cost of an item as it is purchased from the supplier is called:+ s& W0 M: W, B7 J6 X( d2 }% I; n0 v
从供应商采购的物品的品质或成本叫什么- J0 q) s9 p6 o$ p# {* Z( F
A:As-purchased cost 购买的费用4 o# D+ G) l2 [9 ^- B3 G8 A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:! A6 [* g) x6 w
在新货到来之前用于日常所求的必要库存量叫什么. }8 ]; K- U! G# H& U. H
A:Parstock 基本日常最低库存
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, u: ~. s" n5 }1 s8 b! H# ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ k8 W" E7 M2 m" t; @& r下面那个缩写是用来表明正常库存流程？
2 q9 I g6 K" N* s4 b: E% jA:FIFO=FIRST IN FIRST OUT 先进先出
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$ [. |; Z) w2 }, D42.Which of the following knives is used to turn vegetables?& B' M1 U- h8 [# z2 h1 Q: h. L
下面的那把刀是用来打开蔬菜吗？
, q! N6 ]6 l$ d* I4 N% M% F% ?8 y$ U7 ]5 sA:Bird's beak knife 鸟嘴刀
3 ?; `0 a6 s mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
& Q# s( W, E' r6 g" L. Q% e h( ]& b6 f即时读温度计最好用于那方面？
' F( v+ H7 s4 A( j! eA:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 V( O d) Y: e$ j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! s: u& t; y) A下列哪些金属材料受热均匀，通常用在铁板而且非常重/ t- X, S T0 |, C3 S/ L
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 {6 G: U2 l: O# p! ?& v5 f哪件装备下面有一个可移动的碗和一个S形叶片？5 v% ~4 D1 Y, X8 D
A:Food processor 食品加工机
& D3 |9 D- }+ Zhttp://www.google.com.hk/search? ... iw=1263&bih=572% o) D3 O& O) a! E
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46.Which of the following is not a rule for knife safety?
& f% E+ q( A. P3 F0 j0 w下列哪项不是用刀的安全规则？
3 w8 H) v4 ~/ j/ o A2 q- M* J( `3 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" @6 q1 n$ m" I$ O* l& g把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
- n+ I; s5 Y! t$ H1 B) P% K! x8 G1 vA:RondellES
7 t! e. @# v7 Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ G4 w( W# j) T2 D
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48.Which of the following is a diced cut used to garnish soups?) Z! s7 V( b+ @$ T
下列哪项是切成小方块用于汤的装饰？
/ y/ s' p0 J9 D7 c; oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 X6 m0 H+ m+ W6 o* c# |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. a0 U% u& h6 x- i- ` J
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！！——
+ l! S: Z7 X9 ]( IA:Gaufrette
. I! p* e+ \. d+ s1 E0 G' T! Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 Z- G" y8 H, j4 [' E; H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# Y; G' L, k9 {3 ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" R3 v8 i* Y8 S* y0 q, C" X8 K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: w2 H) W9 t* m/ `, c4 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）! L/ y9 L$ T$ z }( l& I5 `
A:Cilantro 胡荽叶 香菜
5 S' m+ D0 q3 i0 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:3 T% v( R3 K! F4 ]
多香果, 多香果香料是什么 e) x! _- R6 [5 Y) c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% A0 T4 c0 U/ d @1 G- f4 e" XA:A dried berry 干浆果% L0 R/ q" c9 _! \
" c$ ]! f$ o. ^9 U% ~8 ~61.Which of the following are used to make a sachet d'épices?% F/ {. u3 x! c- i3 Y4 o
下列哪些是用来做香包德épices？! u* f1 [' I. }$ f
http://www.sachetcatering.com/' F6 E1 @" t% |+ E% T6 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
4 b- L( F& }) b+ A1 A7 i' ~1 {下列哪项不是酱油调味品的？/ i) M) ]! }# Z* d: f4 U: C
A:Wasabi 日本辣根& @* a q+ p& n( O: U9 b
: M( y( m/ j/ S0 ]1 [+ D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 _' Q* M0 X" Q" O0 ^* U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 s7 v+ {3 J0 d- a" n2 {A:Pasteurization 巴氏杀菌3 w; ~9 d6 Y6 f
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) [, B* y% \; W0 L. t下列哪个步骤是不是正确的蛋清搅打程序？
6 [2 Q# j& M4 d1 MA:Allow to rest before use. 允许休息后方可使用。
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- z- D Y( a% Z65.The weight of a large egg is between:一个大鸡蛋重量介于：
# T* I0 T4 p" k# R: P7 H1 Q' D3 C, kA:56g and 63g 56克和63克! `! Y X$ D- ^7 K/ H
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66.Evaporated milk is a concentrated milk that is produced by removing
% s5 v: B, h* ^6 u6 l炼乳是一种浓缩牛奶 是去除什么做的- g: }& R! O) \
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:
) z- b& o+ _! H; k+ B; `一种烹饪方法，通过转移液体或气体是：
/ }% Q7 j0 U2 D" r% d1 u% z, hA:Convection 对流. f8 k5 J; I4 c* l( b# [6 v. j
) ~3 ~. [, j; X6 [" H3 U( [( d; m* e68.The cooking of starches is known as 烹调的淀粉被称为
/ m4 s/ P [" U) v' QA:Gelatinization 糊化# m! D0 D+ g t3 I4 O. ]3 y
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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？
6 Y0 l' [6 }9 Q( ~A:Braising 烤
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- n' t# H$ V9 Y- T' u. G+ R& _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：$ ?. L3 W; |! W9 w5 U, [
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
; f+ j( h. H o. `4 ]+ vA:Fumet 原汁
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( R# Z; |: E: ^( \, b; u; H72.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
8 _7 i" H! B9 BA:Carrots, onion, celery 胡萝卜，洋葱，芹菜) I: V* {6 i* y o0 Z
$ X- g/ I+ Z! A, ~) b3 f, j73.Which of the following is a principle not used in stock making?
* F% p9 D' x) L { s. d下列哪一项不是用于制造高汤（低汤）的原则？
2 y" d1 e2 }& x+ ^8 wA: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
- ?& J0 Z! I BA:Remouillage 法语熬汤" @! D# i. f T& {9 F
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