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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:7 ^$ q/ d1 @ x8 c( y& P3 Q
哪位厨师最早带来高水准浮夸的美食' a6 L1 w, @5 m! B7 P$ G
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:, }; q! d8 z0 t; c* {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& F9 o0 p& B4 j3 s3 H
A:Cast-iron stoves 壁炉* y7 I2 Z3 C& p9 f) g1 G
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:4 v5 Z1 f6 `5 K$ Q
法国术语，用来描述roundsman，或摇摆厨师是：
! [' _+ y0 S* C' C2 t& a }# P2 G3 bA:Tournant 图尔南8 r# Y- c/ i; s) U. B+ T
& E8 `, u8 `, `$ v5 ?; W29.Another term for the wine steward is:
9 ]+ V0 ^$ l! B" h4 `& N葡萄酒侍酒师的另一个术语是:1 T1 }% n4 m/ C
A: Sommelier 侍酒师
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; _- P' H; F2 L30.Molds, yeasts and fungi are examples of a:
% o. o& l0 Z, Y霉菌，酵母菌和真菌是一个神马例子
& ^* g; ?' K- A& w9 O) N( Z9 H, bA:Biological hazard 生物危害( H+ n+ v) O, u$ D0 [ t; D$ h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! E) |1 M" W# B1 n根据加拿大食品检验局，食品的危险温度区在多少之间：
1 P7 H" Z0 f1 mA:40° and 140°F (4–60°C) 4-60度
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$ } l# q A t1 s" h32.All bacteria need the following for survival:
4 t' T. x% P D X/ d- Z所有细菌生存需要以下哪些内容：
: _2 T( ]9 W$ i0 ~; E1 oA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! S' |& D9 z& T3 y) x' V
1 D; V9 W% j4 n1 m- _* k33.Which of the following correctly represent critical control points in a HACCP system?
; D* d5 g6 r) f( Z. u8 J以下哪项正确表示了HACCP体系的关键控制点？
& m! U: Q" r$ d' J2 ]" W- F8 tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 t W* d/ D+ m4 a
食谱，接收，储存，准备，烹饪，保温，冷却，再加热; E; E0 C: B% r4 g/ A# `
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34.Which of the following is not an example of a carbohydrate?' u6 v7 P$ f i
下列哪一个不是碳水化合物的例子？
8 K6 x. J3 i7 V$ `# qA: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:
) @! T; v. L& w; |% Z液体脂肪做成固体这个过程叫什么
6 c9 m+ V$ Q5 Y9 MA:Hydrogenation 氢化% l y5 E4 S5 B1 |
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36.Which of the following is not an example of a fat substitute? g3 e0 r" X5 P6 _; ]* @. k) J
下列哪项不是脂肪替代品的一个例子! S: Y. [& o' _5 L5 f' p q
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% s0 C+ w. `. [$ q
加拿大卫生部要求的产品标有“不含脂肪“包括：. a/ B: h1 R0 U1 u
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?4 b c& f0 r. Q0 n; O
下列哪项是不相关联的转换配方问题？+ N5 q% ]. D# u/ b8 J. U- m% i* V# V
A:Unit cost 单位成本' k: @' X- E' G) z
6 z, [5 m9 O* d# p; B2 c1 F8 D: h39.The condition or cost of an item as it is purchased from the supplier is called:. M0 ]$ F# v* ^0 q0 u
从供应商采购的物品的品质或成本叫什么5 {4 Z$ p7 J# S7 i
A:As-purchased cost 购买的费用
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/ k( t2 ]( X8 b+ d40.The amount of stock necessary to cover operating needs between deliveries is known as:
- m% H6 l$ O$ @% f在新货到来之前用于日常所求的必要库存量叫什么, n1 X7 n, ~; ^ M
A: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?5 w* E ]# R4 R9 @# u9 H( Q6 b* c
下面那个缩写是用来表明正常库存流程？
, k( R% @- R; U, `A:FIFO=FIRST IN FIRST OUT 先进先出# q/ w4 d3 m6 M6 K# c2 `" B
/ N# L6 w% |2 \) A42.Which of the following knives is used to turn vegetables?
. H+ z+ d+ |0 B5 t( \8 A: O K下面的那把刀是用来打开蔬菜吗？: J: z; J% x: d
A:Bird's beak knife 鸟嘴刀
/ Y$ V n" L$ a: g {. Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 B* C( g6 H3 V" t$ u
" T; l7 n/ x+ ^43.What is an instant-read thermometer best used for?
}$ `. k; R/ p. Y即时读温度计最好用于那方面？
/ G# H) @% k$ L& W q" E5 PA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; ^& W5 i0 S" W2 b/ b6 H6 Y下列哪些金属材料受热均匀，通常用在铁板而且非常重
8 i6 A; J$ x* q9 P' jA:Cast iron 铸铁" h+ c7 s+ z) n* V" S
4 k9 V! x% W, _9 h& ^2 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? _% A. Z4 J' l4 j. s6 L
哪件装备下面有一个可移动的碗和一个S形叶片？
! k9 F8 V/ U i% hA:Food processor 食品加工机
% P% [# s% l/ \6 @ fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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! p6 S" y; a) x- c" [46.Which of the following is not a rule for knife safety?
2 w$ L( S! l( Z8 _$ A3 h/ C+ h下列哪项不是用刀的安全规则？
% I0 q3 H" ^9 P3 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# s+ }( i/ ]4 A+ U2 q2 \ \. m
3 i( l* F; K- Q4 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* L; S0 B0 S0 ~' U
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 z% b' ]5 l4 D# T5 wA:RondellES
9 R% A9 S6 ~! q% T0 l' h& \; P* rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ y: q- P* c/ Y4 ~% ]
, }# y* i- j3 C/ H- ?$ v48.Which of the following is a diced cut used to garnish soups?% o- ]" c7 e! I; Y0 c! R1 [- L5 h
下列哪项是切成小方块用于汤的装饰？" ~ q: E P$ J5 ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" \0 G# U1 m( C# @' Y& k4 Q ~* Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 }$ K, }+ _! s6 _
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！！——$ T& S1 O2 \. H. ]) d2 S; s% F- b
A:Gaufrette
0 A) h& H I# ]3 z5 ~/ H* Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 w5 c+ y2 i9 s2 h8 Z( e% Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 H+ A8 k! B# }9 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" ^) W1 B" G- A+ I- H# }" [
3 v3 [4 h& K2 ~5 [, W# i4 Q9 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 }* u- j- K9 [1 q y V
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）& |% }5 Y, e/ C
A:Cilantro 胡荽叶 香菜
0 w1 E. L' H5 \! ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, J5 G' Q7 s5 k" _8 X- I3 |! j8 F
多香果, 多香果香料是什么
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A:A dried berry 干浆果. v5 S- z* C' j, ^$ @
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61.Which of the following are used to make a sachet d'épices?
$ N Q% C. \$ Y( [+ ~下列哪些是用来做香包德épices？
% |& v6 l- W D5 F/ Qhttp://www.sachetcatering.com/( I$ K: d: p0 @' E: }
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 R# G& [3 p
下列哪项不是酱油调味品的？3 L* ^$ Q* {2 d' k
A:Wasabi 日本辣根8 n- |' u& u7 d/ ]% p
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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:
+ z+ {4 M* f3 {7 ~) E" |9 ~ U- k* m' Z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：
/ w" A$ z1 G+ }+ P, PA:Pasteurization 巴氏杀菌5 K* U) `) w9 ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 P9 B( u& o" q1 y+ O下列哪个步骤是不是正确的蛋清搅打程序？$ R Z3 p6 o7 G) @' I1 s, u h3 @
A:Allow to rest before use. 允许休息后方可使用。; R! F1 C2 r* B; V* l, h
+ v/ R* D6 l: ^! {* l% @6 y65.The weight of a large egg is between:一个大鸡蛋重量介于：
& [$ N6 x0 O( G" o2 OA:56g and 63g 56克和63克
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' x C% K' M% E( y66.Evaporated milk is a concentrated milk that is produced by removing
* `7 m/ v$ [, h8 }! x炼乳是一种浓缩牛奶 是去除什么做的
2 X9 q, a+ w& o( U4 ]& ^* @$ ?A:60% of the water 60％的水1 @) p& s) X7 Z- F) M* |
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67.A method of cooking that transfers heat through a liquid or gas is:
" u7 L& c0 ^* z, Z一种烹饪方法，通过转移液体或气体是：; e9 s& w5 F, N9 u9 t
A:Convection 对流
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1 [# |9 l, Z8 n4 J4 z* n68.The cooking of starches is known as 烹调的淀粉被称为
9 k9 n* N* Z1 C7 k1 L/ @1 Y. TA:Gelatinization 糊化. L8 [' [* c. J
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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？
! V8 y# ~8 C, @! jA:Braising 烤* d" E" U; ?/ p/ N8 P, G5 q8 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：; t- } Y* a+ D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 A! n+ R; S, B' r. e& U
7 |. b( o9 i% ~; x1 O71.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 i0 ~) B+ D! l) R7 |* @! A# K
A:Fumet 原汁8 y1 f0 D- l$ C1 k- J- U$ l
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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9 s( ]4 T+ r Q% \2 ^; F1 y
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
: U' Z$ O$ x3 J- B! o7 }下列哪一项不是用于制造高汤（低汤）的原则？8 d, ^& b$ d3 s* H ^ Z% F# Z
A:Start the stock in hot water.开始在热水中操作
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- }1 S( L7 R9 {0 a. Y* J74.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
& e3 D/ d( z- B8 @% q# w! ?A:Remouillage 法语熬汤
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