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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:
l" ]% O/ z: R, \1 l# X6 G5 @4 W6 r哪位厨师最早带来高水准浮夸的美食' e1 U& G( h+ E4 B
AAntonin Carême 人名 安东尼·卡罗美" c# h. r4 w; s, ^( g/ |
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 a" S7 k2 j5 M1 g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 O% g2 s& {( ?; _8 U6 g# ~2 L
A:Cast-iron stoves 壁炉
0 @" ]+ `) D( ~. H" i. j" H# qhttp://www.usstove.com/products.php?id=6( E/ I8 {6 g$ d4 E) Q( U
' `7 b0 Q5 q& t3 s" P4 P0 c( l1 Y2 c! U28.The French term used to describe the roundsman, or swing cook, is:
5 s" q* ?8 ~& U8 T5 x' m法国术语，用来描述roundsman，或摇摆厨师是：
& x' Q! e& X Z! P$ u4 JA:Tournant 图尔南+ @: \; J6 v3 r3 p; w& |
4 S4 A" W# ?( M4 j. I# S6 r$ v29.Another term for the wine steward is:
6 I& X' s+ w+ X, l葡萄酒侍酒师的另一个术语是:- d6 p# C0 B) b% ^* {
A: Sommelier 侍酒师
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& c) |7 F5 B1 n2 c. {30.Molds, yeasts and fungi are examples of a:1 w+ E+ ~# s) l5 m: ]$ @
霉菌，酵母菌和真菌是一个神马例子; |. a0 [. V+ R5 U( z+ k. v* d/ X
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:
: J; C5 k7 f h/ V! }根据加拿大食品检验局，食品的危险温度区在多少之间：6 `/ R$ g8 j6 U/ R' _* `
A:40° and 140°F (4–60°C) 4-60度
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* K5 P% C( Z. t7 i/ k32.All bacteria need the following for survival:$ Y! L5 H+ D* L# q( S) R- V7 Q! I
所有细菌生存需要以下哪些内容：/ i! a! `4 X8 [& x4 f1 x
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 c- @; H6 `1 l* V
o+ e. b1 r: E7 v6 I1 D4 a! O3 c33.Which of the following correctly represent critical control points in a HACCP system?1 `* G- `+ c9 h) }
以下哪项正确表示了HACCP体系的关键控制点？
' M3 E; o! r0 n# E; O% NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 N5 c2 t4 b& a2 a) ^2 ^食谱，接收，储存，准备，烹饪，保温，冷却，再加热- E. ?, M9 l6 i$ `' ?: H6 z
$ K/ |# k* o0 Y# p$ m$ V, h34.Which of the following is not an example of a carbohydrate?, F( P4 x* U! E1 @; m1 ], h
下列哪一个不是碳水化合物的例子？9 `) p3 s6 t5 Q+ B! G& |
A:Essential nutrients 必需的营养物质* v& O9 E) C0 p( N# L8 j- q
& K, h! n+ X, q7 K+ Y. v' Y35.The process by which a liquid fat is made solid is called:, J/ Z m7 D) } `3 E! [( D S* l
液体脂肪做成固体这个过程叫什么) u; `( V- \* G; D
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 q4 u: w' e% Q: m$ O
下列哪项不是脂肪替代品的一个例子
( h i/ P; m* y: i9 C. VA:Acesulfame K 安赛蜜K表8 x: s* j+ \& Z1 [9 o
, n" _/ R% L! y. [37.Health Canada requires that a product labelled "fat free" contain:
) P$ |0 ^1 d$ |加拿大卫生部要求的产品标有“不含脂肪“包括：$ [ ~( H; v1 W1 E6 ]1 J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 D: P9 F, \; i" O8 C38.Which of the following is not a problem associated with converting recipes?
* @6 X+ v ]+ o4 V下列哪项是不相关联的转换配方问题？' Y3 b; h8 t D, j. S9 X8 w
A:Unit cost 单位成本2 C2 ]2 r. }* I3 W; M9 _" ~' T
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39.The condition or cost of an item as it is purchased from the supplier is called:, z8 x S- r ^! t4 j+ F
从供应商采购的物品的品质或成本叫什么. G( m% X# F( |/ q
A:As-purchased cost 购买的费用( T1 |" ?& e5 X& J7 F- f9 p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:3 k' j8 \9 G9 s) k6 g, {3 a6 J1 F
在新货到来之前用于日常所求的必要库存量叫什么
, D9 T% ^# m& c& _' F/ I, F- RA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 _/ N, Z' \ T7 l3 ~下面那个缩写是用来表明正常库存流程？! ~) `7 I1 ~! q% [- H
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?
2 `; p2 b0 y# R4 g; K' _0 D下面的那把刀是用来打开蔬菜吗？
& T2 S I0 l( X! s" PA:Bird's beak knife 鸟嘴刀
. d7 o: a. b0 O0 q8 Y# ]% Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?" s# W2 _' y5 p1 O8 ?
即时读温度计最好用于那方面？
: B8 |; I: l+ [$ Z5 \& sA:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 m8 C0 ~! N5 G& S- Z# M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* E( m& U$ r6 L9 q4 E3 ]" }* x
下列哪些金属材料受热均匀，通常用在铁板而且非常重, R6 E3 w$ q* f% u0 r5 `2 k
A:Cast iron 铸铁' P2 b1 U# B& k- w& T7 R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 S5 s4 }) E0 D" C
哪件装备下面有一个可移动的碗和一个S形叶片？
, S$ ~5 i0 N4 B6 m2 nA:Food processor 食品加工机0 z2 B {* { |9 ^9 H
http://www.google.com.hk/search? ... iw=1263&bih=572, d/ a7 R$ R3 v6 T0 B3 n
! ^: T4 d) C) u2 o, j3 }8 D& t46.Which of the following is not a rule for knife safety?
2 B; f4 |8 ?; l% d; N( Y1 ]7 H下列哪项不是用刀的安全规则？
7 s3 I4 \: _$ Y6 E$ tA: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:
) R8 {! p0 z( X' l把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
+ n w1 e. ? F$ s8 Q2 M) p2 w, u$ h" cA:RondellES 7 d7 C# G( k, S* V* Y8 [' \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& ]. }) Y, ]0 k$ W2 a7 u2 }
8 L: d/ K, L4 F1 I& x; T) J48.Which of the following is a diced cut used to garnish soups?
3 P& ~. [3 [7 {3 G' Q下列哪项是切成小方块用于汤的装饰？
6 r! Z I5 y8 YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 t7 O& [7 _, Y* Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ f5 S. z' z) i
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！！——8 b- W& B6 L+ X5 u1 E6 ]" c+ Q
A:Gaufrette 9 N4 a+ u" F* @+ p- F* H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& @6 [; C+ y# b& B, |. L; j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" l$ Q' S- m0 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& k Z9 @, t! O7 p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 v: M# c$ G+ x# V8 ~
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）
- x# W$ [3 q( U- c+ fA:Cilantro 胡荽叶 香菜6 U. e5 t1 D7 G+ f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ t0 Q1 V" W( `# f" T
. D$ e0 a5 U- F+ N# B O4 D60.Allspice is made from:
; ^ q" Z# G5 d 多香果, 多香果香料是什么1 J* y# I9 s2 t- i+ ?4 ?0 V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 a/ p# K) r0 R3 e
A:A dried berry 干浆果
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m9 Q: q! n- `( u, `# m" ? _6 W1 E61.Which of the following are used to make a sachet d'épices?- E' J/ B: r8 t# i5 S% L( k
下列哪些是用来做香包德épices？
" h2 B$ ]7 E* m0 W6 lhttp://www.sachetcatering.com/2 m+ s7 `+ h: R) G$ u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香+ p% t3 [0 w( _4 {
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62.Which of the following condiments are not soy based?: T* q+ \" L4 R6 ?% i9 s1 J5 D8 S
下列哪项不是酱油调味品的？0 R& @1 r' Y2 M, ^9 G
A:Wasabi 日本辣根
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0 x2 V# N+ _+ l% H9 u/ X: l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ t1 |9 s2 Q8 Q: d; ?* d2 {
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：
4 k$ t+ `: _; }3 H" tA:Pasteurization 巴氏杀菌2 g1 z3 j/ {+ s% F0 x7 @
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 S3 H! r7 O# I9 E/ a1 T
下列哪个步骤是不是正确的蛋清搅打程序？
+ }# m+ ?& ~- w" ^% S& z) zA:Allow to rest before use. 允许休息后方可使用。4 [/ r- h3 f' P
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
" m: U; i* r: l& e" |A:56g and 63g 56克和63克
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* B0 J+ p5 j5 Y+ ~5 j66.Evaporated milk is a concentrated milk that is produced by removing
5 S' _: f# o1 C; [0 v' r- @* C炼乳是一种浓缩牛奶 是去除什么做的' a- }9 p' h# k* w( s( z# G% a2 g. Z
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:: d' I7 U4 ~ [
一种烹饪方法，通过转移液体或气体是：, g, C; U k& Q1 s# e9 ]; H6 `
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
, R. m, ?, ^1 ]0 Z7 C! V+ EA:Gelatinization 糊化1 h+ W0 ? Z @+ }9 K
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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？
! s: ` |0 e) X8 v! GA:Braising 烤
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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：. X0 M A1 R7 r* p) m- [ r8 J
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6 y2 U* m$ \) S
A:Fumet 原汁
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& L& k1 r a& D7 B72.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2 j B( w. _& O1 g. b4 n4 J" {2 V
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜% b/ R- U% @1 o/ `
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73.Which of the following is a principle not used in stock making?& D& V$ W7 ?0 w8 c* G/ p2 |% K' j: s
下列哪一项不是用于制造高汤（低汤）的原则？, p$ x; u5 Y# J" c& ?( V
A:Start the stock in hot water.开始在热水中操作
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2 m$ N3 k2 Q0 A1 e74.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
' l. U; q( Y# \. mA:Remouillage 法语熬汤$ u3 K1 w/ _4 ]8 P, M& N# T
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