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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 q+ | s) T+ i
哪位厨师最早带来高水准浮夸的美食+ ^; d, Z2 Z# Q! M
AAntonin Carême 人名 安东尼·卡罗美( ~; Z2 \3 U. O, ^+ V. g/ w
- b( n X) b! Q6 N2 ?2 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. N" ^5 C" g8 c* P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: i: ?5 i) e* {$ S% e4 b* Y2 t% aA:Cast-iron stoves 壁炉$ Z9 N( j4 \4 O6 i6 G; t8 p
http://www.usstove.com/products.php?id=6
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/ M( I$ y$ s& f3 ~4 b/ K: \28.The French term used to describe the roundsman, or swing cook, is:
' X- W0 M4 X0 C8 ?4 d" n法国术语，用来描述roundsman，或摇摆厨师是：; }3 L. t# R3 I8 G O( T
A:Tournant 图尔南; Z+ ~' c! i, e# W& A! p
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29.Another term for the wine steward is:' X) R. S3 x- Y2 ] z
葡萄酒侍酒师的另一个术语是:0 G( H @ o: Z2 h' S' ~" h+ z
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
: W- j/ n. U$ K! R8 g# l- L霉菌，酵母菌和真菌是一个神马例子
2 E5 B) x2 U3 [+ f; dA:Biological hazard 生物危害. w6 m# M' ^' f6 {- b8 V
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) a# f8 O5 e" H+ {' o) b" y( e# a% z
根据加拿大食品检验局，食品的危险温度区在多少之间：
3 e0 z, u" A# U) ^4 }% l6 Q0 ?A:40° and 140°F (4–60°C) 4-60度7 N) m" y$ P+ Y: ]) D
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32.All bacteria need the following for survival:/ Q K. z5 e D" K) U" [4 J( n/ w
所有细菌生存需要以下哪些内容：% R+ f6 K" Q/ W+ A! o/ {
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?3 t& a$ q, L: p* z0 _, f, F
以下哪项正确表示了HACCP体系的关键控制点？
8 A9 Q# e) V" E; ~( H# F4 X. eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) ]" T8 Y1 s- `+ A食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 @6 g/ N; Z4 Q B4 E
' E: _; s2 T! R4 Y5 O2 z7 X8 x34.Which of the following is not an example of a carbohydrate?
& k) J- O2 I( c5 ^, P下列哪一个不是碳水化合物的例子？! t9 E! K3 ^6 Z* u' ?& A- S
A:Essential nutrients 必需的营养物质% C1 Z W& n5 ]6 g) G2 [6 A
% q) Q: t: @: I- ^3 Y' t35.The process by which a liquid fat is made solid is called:5 V! }. S4 ^2 \+ f. R) P! d" ]
液体脂肪做成固体这个过程叫什么
2 ^9 h: `' l2 ~) B8 BA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?4 G8 f; b R# `$ U& e4 I* j! m
下列哪项不是脂肪替代品的一个例子
% J9 v& b% K) j3 l$ U/ |A:Acesulfame K 安赛蜜K表9 t ?- S+ {4 t# K) T
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37.Health Canada requires that a product labelled "fat free" contain:4 L, d" n$ ?8 h7 G
加拿大卫生部要求的产品标有“不含脂肪“包括：
4 P( q7 m( Y8 zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 W9 _: k" k/ G+ H1 G% i0 s' Y5 E
v6 j' G' _4 m8 B/ v38.Which of the following is not a problem associated with converting recipes?& |( m+ e. {8 Y/ ^# x
下列哪项是不相关联的转换配方问题？/ z5 f* {- \( @/ h" U$ c
A:Unit cost 单位成本: l* G% V0 S Z
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39.The condition or cost of an item as it is purchased from the supplier is called: S+ l0 E6 d) O; E% h% x5 X
从供应商采购的物品的品质或成本叫什么
9 O7 X! g* e8 m K0 T) uA:As-purchased cost 购买的费用& x1 d; l% ]+ \% |* S$ x1 r
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 O0 v8 T: s, h3 ?
在新货到来之前用于日常所求的必要库存量叫什么8 D0 i+ ? s" b! Q% L# `
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?# Z+ c+ ~+ U- u2 i% @; u e) D, I W
下面那个缩写是用来表明正常库存流程？
2 L& \% P5 j' M. G( I& sA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?& o) p1 t, i- ^) b' M
下面的那把刀是用来打开蔬菜吗？
$ E5 G8 P" i( I8 @A:Bird's beak knife 鸟嘴刀
. M! V* T9 W5 g5 {# {/ _: Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 ^& g! ]) l! f即时读温度计最好用于那方面？# B; }- z2 f: V7 I9 h) j: x7 [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) {. M4 b$ g. _' p- y! x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% F6 s3 ^# G8 l/ F) j0 z
下列哪些金属材料受热均匀，通常用在铁板而且非常重
3 y$ Q5 y$ D# k) z0 @& _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?
+ u+ _9 q5 j1 i5 b) r4 _哪件装备下面有一个可移动的碗和一个S形叶片？
7 b) ?- t& f [% E* ?A:Food processor 食品加工机& Z- D8 a; q1 B+ F
http://www.google.com.hk/search? ... iw=1263&bih=572; Z$ m4 V9 W+ y
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46.Which of the following is not a rule for knife safety?
$ h0 L7 \2 J5 I$ j5 k/ v下列哪项不是用刀的安全规则？
R3 m: x6 c4 u- X" NA: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:
# Z1 N! H- m _$ P/ b% ^把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
- B. H: o' d9 _2 ?' U8 P# e3 C$ v- QA:RondellES
, `: ^. n3 @* u' Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 |1 t( t& r8 Z$ X) _
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48.Which of the following is a diced cut used to garnish soups?
! o% e! R% `9 M* S& ]! W下列哪项是切成小方块用于汤的装饰？ _" r7 o7 r H- {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ P5 S$ |7 S" L. k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; g- ?, C% |6 }( @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！！——$ o; _2 c* M+ w) F( W
A:Gaufrette
% K9 r( Y* t6 a k& R7 s7 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, C$ N9 K( ^* z& L7 W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) H) S- X7 M8 J- e% J6 ]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?2 |; p) D' J+ G; u+ Q# w
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）
2 U3 I9 o# R2 t* O. P' T+ VA:Cilantro 胡荽叶 香菜0 A; I; o( c: x g4 k5 S2 t' P, t) U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 C. B, r/ r# Z* f4 d 多香果, 多香果香料是什么
" j$ o+ }* _- H6 s& a; [6 N4 J" ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; q1 s: }2 I' B, H. p1 IA:A dried berry 干浆果, {& U6 [6 h) B' X* v( h
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61.Which of the following are used to make a sachet d'épices?4 N7 D8 G( N( S' r9 n
下列哪些是用来做香包德épices？4 Q4 F/ K4 e6 n
http://www.sachetcatering.com/& @ {" }8 K8 u
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?/ p. z# f* Z2 U0 S# \
下列哪项不是酱油调味品的？
% t" ]$ d( o' j' Z( ]: o' e6 OA:Wasabi 日本辣根( i2 c) v+ Q) |; y; e
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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:
8 M4 t5 y7 E5 z3 k- P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 y. m% F4 G9 @, G4 F
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 ?3 y8 T; m- E2 ], `3 f) m5 n
下列哪个步骤是不是正确的蛋清搅打程序？1 l7 c# D* B; ?& n# W, Q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ D7 r, s. t$ R/ @- V3 JA:56g and 63g 56克和63克3 b& b) u$ n+ F# g
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66.Evaporated milk is a concentrated milk that is produced by removing
. o5 z. A/ l+ c" ?* } E- S7 @炼乳是一种浓缩牛奶 是去除什么做的
8 G- V! c* k9 Q$ R EA:60% of the water 60％的水
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' g0 T' a _; A! N67.A method of cooking that transfers heat through a liquid or gas is:. ^" ~# S- {/ `
一种烹饪方法，通过转移液体或气体是：2 i) j$ l/ K; z' u$ o* R0 n/ r
A:Convection 对流" i! ^1 n! K7 h) i: b( o
' H2 s- @4 l, k: n1 |6 S# n68.The cooking of starches is known as 烹调的淀粉被称为
; |" r% ^/ v& x- g# FA: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？( G* x" T$ b+ z& t# U6 v% H
A:Braising 烤0 O& ] Q$ O3 ]* U- V2 c3 B
8 r h; n; V4 E L70.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 |2 ]- ^. W4 g/ I. QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 Q# r% [3 y& q6 H; o) J
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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* Z9 ]# v8 e3 ^3 L
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
! g/ D2 V$ j* UA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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1 Q8 q+ s- O c: z73.Which of the following is a principle not used in stock making?' b6 Q8 F5 ~. A5 ~: I) Y
下列哪一项不是用于制造高汤（低汤）的原则？6 a0 l( r) }: Y5 I. X
A:Start the stock in hot water.开始在热水中操作5 d2 K, q- D" r7 a0 p" U
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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0 S( V! ]; i* v4 F% @ A9 G
A:Remouillage 法语熬汤. |/ N6 u! T( n' ^9 a
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