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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:. ]; V K5 f9 [) c2 { e$ m3 ]
哪位厨师最早带来高水准浮夸的美食* l/ j$ i9 M% \7 \9 o. ~! K' b) K
AAntonin Carême 人名 安东尼·卡罗美
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* G1 Z2 \# h; ] n0 v2 v1 k. i% h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ I; F4 H. k' M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 u5 v) ~% W% v" @; n0 |6 ?
A:Cast-iron stoves 壁炉% J; S; t, p( Y& V2 z2 \1 I
http://www.usstove.com/products.php?id=6
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* Y, {. _1 ~0 L8 _; m2 ?: R28.The French term used to describe the roundsman, or swing cook, is:. a. A4 ^( `( s' }. ^3 E7 v8 K
法国术语，用来描述roundsman，或摇摆厨师是：. s- w" X) I2 \3 a; `* u+ w1 [3 a
A:Tournant 图尔南5 T- \. h# K% K u' |
" i* E( P1 u* J- R6 a/ W29.Another term for the wine steward is:
& Y+ k/ H6 j: n葡萄酒侍酒师的另一个术语是:
T9 L6 \/ Z) R7 J! h# b: Q E: MA: Sommelier 侍酒师4 j# Z& e/ Y1 g" V% x
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30.Molds, yeasts and fungi are examples of a:. O% M2 ^& o' T) ]% ~! F
霉菌，酵母菌和真菌是一个神马例子
3 |$ L4 b( v7 S2 \9 ?& \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:! w% C0 [+ w8 ]1 }+ X
根据加拿大食品检验局，食品的危险温度区在多少之间：' M& V% N' g: {0 v [) h$ _
A:40° and 140°F (4–60°C) 4-60度1 |0 x% \, B% Z4 U
1 v+ a* v+ ?' g: F7 L( `4 L$ a- p32.All bacteria need the following for survival:
# B9 Y. G6 V' V) @) `所有细菌生存需要以下哪些内容：/ o+ O0 U) M0 k Z! K
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值$ E; r0 j: C* ~0 ~/ Q0 b
# G. p# d3 Z! ^5 B33.Which of the following correctly represent critical control points in a HACCP system?: D7 k; n+ @# w c
以下哪项正确表示了HACCP体系的关键控制点？" U- D5 B% [ S' R z/ E5 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 D2 k* j4 R. d; V
食谱，接收，储存，准备，烹饪，保温，冷却，再加热- I* U: k8 c% N$ C
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34.Which of the following is not an example of a carbohydrate?4 O: j2 O+ f9 Z b; h
下列哪一个不是碳水化合物的例子？( ]) L" w' r( V$ f
A:Essential nutrients 必需的营养物质: m5 i, k. o- [0 U9 D
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35.The process by which a liquid fat is made solid is called:
8 ]( x: B* ? g液体脂肪做成固体这个过程叫什么
& P& {" }# H1 D4 {& O1 kA:Hydrogenation 氢化. \# _+ [/ y% M) R/ S- {8 n8 ]
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36.Which of the following is not an example of a fat substitute?1 j% ]: R0 B# c6 s5 E3 I
下列哪项不是脂肪替代品的一个例子
- [9 i: ]' y4 @A:Acesulfame K 安赛蜜K表. S+ L w; H# X: H
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37.Health Canada requires that a product labelled "fat free" contain:. B) ?6 U0 J0 b
加拿大卫生部要求的产品标有“不含脂肪“包括：
/ L1 z* o) Q# }4 ~, v" Y% f. C" HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ {6 I$ i- A, H9 u9 F
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38.Which of the following is not a problem associated with converting recipes?0 E/ v0 w: k0 i& W, y, M
下列哪项是不相关联的转换配方问题？
0 r6 E5 K, [+ @/ f# dA:Unit cost 单位成本
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2 t, h) L6 N3 i6 [; W$ O3 d2 M39.The condition or cost of an item as it is purchased from the supplier is called:
. S! S. T5 @, k% `$ V5 b从供应商采购的物品的品质或成本叫什么7 R9 H# [7 B0 W2 ^' t
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& y2 ?$ M' ]6 P5 u$ s
在新货到来之前用于日常所求的必要库存量叫什么
) N k8 E0 N* i) g9 nA:Parstock 基本日常最低库存
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# B) A" ]$ ]' a/ F0 j! f41.Which of the following abbreviations is used to describe the proper rotation of stock?. w) I: F* j$ l+ s) p
下面那个缩写是用来表明正常库存流程？$ S7 I0 j7 H: w% O8 M5 p" ~6 ^
A:FIFO=FIRST IN FIRST OUT 先进先出8 f7 ^+ M1 F% M! l6 e
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42.Which of the following knives is used to turn vegetables?
, U ]( {, O3 @, D' w4 \下面的那把刀是用来打开蔬菜吗？
( d! n3 ^5 j8 S- L/ d2 }3 lA:Bird's beak knife 鸟嘴刀6 r1 D8 t7 _7 m$ D$ N0 H. V3 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- |+ H8 G3 W4 C
1 j: T" I9 I' U2 D43.What is an instant-read thermometer best used for?" t& d$ b+ z# ?9 E0 V2 m- e5 V
即时读温度计最好用于那方面？6 o& `6 [0 [, T8 p
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ ?; R( l: q* S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* |: I. g, g# k. G
下列哪些金属材料受热均匀，通常用在铁板而且非常重
5 e4 O0 ]9 }- M& H1 O8 `A:Cast iron 铸铁, [7 E$ @ c! q, d$ w2 B- j6 E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; q, } w( f3 j' U
哪件装备下面有一个可移动的碗和一个S形叶片？1 `6 |+ U( Q2 o: j8 L2 c" ]/ i
A:Food processor 食品加工机0 Q. r+ \" x5 [: J( |9 Q
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
$ H: z) A; n8 Z) N- D6 U! O$ q下列哪项不是用刀的安全规则？
% [/ q/ r8 `! W3 t0 m) X: OA: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:
$ O4 _. w; H" b. a$ K$ P3 c7 K把圆柱形蔬菜或者水果切成圆片状（光盘状）是？. S- _/ V+ }6 S
A:RondellES
4 U Y0 T$ A% F( ?% C7 L9 \8 h: `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, X/ F1 L. a( K8 `1 \( v _1 E
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48.Which of the following is a diced cut used to garnish soups?) T7 q; |8 H3 k" s4 v
下列哪项是切成小方块用于汤的装饰？8 Y u) n0 g$ y- W5 \1 o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& r3 `' t: ]2 v2 A3 n" Q2 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* B( d; H: j& N下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——4 h% ~( V r6 \" T8 ]
A:Gaufrette
: {$ \) X. |! X' G5 x) hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ U# F, i+ J* i) T }; mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
r" x* o4 \6 W4 U3 t, W6 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 {4 s" g1 L) `9 p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; `2 E `; K1 d% L6 \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）
: M* n( i, M6 m+ a' @8 M L0 O( fA:Cilantro 胡荽叶 香菜( V% X2 l4 |% e# P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# [6 P0 u! f- {6 u! W3 d/ L
多香果, 多香果香料是什么. O0 O v9 R$ A1 {3 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 s3 c6 O" N! W) w% U& V3 `
A:A dried berry 干浆果, X6 G: o9 @; a1 g+ L$ p {9 a
7 s: t3 Z0 m4 A3 O2 y9 `0 ?61.Which of the following are used to make a sachet d'épices?
5 o) e4 w& ~: T m: d5 r下列哪些是用来做香包德épices？ E J9 c% F5 V$ N9 b9 ]0 S* s! k
http://www.sachetcatering.com/
$ y+ U- ~/ B/ n* JA: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?5 X' Z y2 ]& F8 S- z _' v! T
下列哪项不是酱油调味品的？
5 o" n* [4 d" X5 {' t7 ~A: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:2 Z$ O6 ]3 S& h( c+ Z" Z0 _; ]! 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：6 Y9 F, V( t6 \4 M' I/ `" U) y
A:Pasteurization 巴氏杀菌2 _' b- d% K; [3 z" ^0 I
: w! `8 C3 q8 p: i64.Which of the following steps is not the correct procedure for whipping egg whites?6 D/ e, B7 H- t b- U0 ]
下列哪个步骤是不是正确的蛋清搅打程序？) Z$ K% y7 u2 g! D0 t7 r9 m% n. b
A:Allow to rest before use. 允许休息后方可使用。) O# t/ e' H- Y' @9 i% W$ C
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
( M) X& _" {5 J9 R4 w! _& FA:56g and 63g 56克和63克1 ^' \3 B, N: _( w# x! E
) k# f9 Q, T* @" _8 ~- t& N# k66.Evaporated milk is a concentrated milk that is produced by removing
1 `8 B7 z' A, F5 o8 ]. {; @炼乳是一种浓缩牛奶 是去除什么做的8 j* K" z' l- E7 t' R! e! @
A:60% of the water 60％的水 F4 r* r, B4 o# ]1 O/ V3 E6 j
! O! }6 B; E/ t+ _/ ^67.A method of cooking that transfers heat through a liquid or gas is:
( s: {% Y+ l* K3 f* x# q4 X一种烹饪方法，通过转移液体或气体是： C; s" a: P# d
A:Convection 对流
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2 p: s5 i) E1 ~% u5 p" U68.The cooking of starches is known as 烹调的淀粉被称为
& h x7 d7 r; C3 w& QA: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？$ h% l6 Y2 r0 y8 q' j
A: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：
- h8 m J) \& GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 N6 c& u) _" s0 j2 G8 z
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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
( o- ^" \/ F) E3 D/ kA:Fumet 原汁9 M+ r: U: B2 P5 T4 h% U
5 a1 h- E& V" p- M72.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 e& p0 G. V9 G2 I6 Y* T8 SA:Carrots, onion, celery 胡萝卜，洋葱，芹菜# V* X! T& V& A. Q% Y6 k- w! D
- p' z( _6 q/ }5 l# x2 k& `73.Which of the following is a principle not used in stock making?
0 p, C' j: b, g2 Q- J下列哪一项不是用于制造高汤（低汤）的原则？% S7 O" `4 \ G" G
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' y& M3 L3 k0 S, R
A:Remouillage 法语熬汤, P8 ~4 W. U( V0 v( b( ^& L
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