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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:
( T. q& U7 F; z* u/ z哪位厨师最早带来高水准浮夸的美食, E3 f E+ O8 Q
AAntonin Carême 人名 安东尼·卡罗美7 P3 g0 A' {- J6 S* w6 x. W, Y; J
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ F: [+ ~' ]% H" X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; Q) U' j ? A. VA:Cast-iron stoves 壁炉) ^; _4 l$ H" v$ v: |7 K l+ H4 _: h/ O
http://www.usstove.com/products.php?id=69 K% q7 ], f4 |2 ], q
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28.The French term used to describe the roundsman, or swing cook, is:9 }6 V* b" ], J
法国术语，用来描述roundsman，或摇摆厨师是：; e) V5 B9 h& R8 T1 u" b
A:Tournant 图尔南
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29.Another term for the wine steward is:
3 w( M O6 z/ {9 W! m2 w葡萄酒侍酒师的另一个术语是:
( t2 \, N f+ t/ U+ `) g9 @A: Sommelier 侍酒师5 o6 V& I1 J- G# k2 j4 B$ \
4 |, \ p0 |0 ~/ B1 q# @30.Molds, yeasts and fungi are examples of a:
$ i1 J* ~) e. t! ^6 Z2 ]# |6 C* ?8 i# z霉菌，酵母菌和真菌是一个神马例子
0 `5 I+ U5 F9 m" l7 y7 q$ cA:Biological hazard 生物危害 W# {3 u; `. d9 w9 R
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ g8 N; d. s w* k8 ?! ^根据加拿大食品检验局，食品的危险温度区在多少之间：, J# O1 S9 I% y1 X) Q
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
- D4 v6 N0 U7 b0 ~所有细菌生存需要以下哪些内容：7 N- x1 N' [+ a7 y3 P+ p& d- \
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?
8 o) B5 G. x3 |9 E以下哪项正确表示了HACCP体系的关键控制点？8 w6 v% ^# v* u R" R% h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) U4 |. A- `& b/ [. }- `
食谱，接收，储存，准备，烹饪，保温，冷却，再加热9 n4 S k0 C4 P! d Y9 b4 T
7 y5 [3 d6 f& x$ n34.Which of the following is not an example of a carbohydrate?4 V' U( {% c9 c6 F0 H
下列哪一个不是碳水化合物的例子？
7 h2 W5 f# T+ MA:Essential nutrients 必需的营养物质$ |) r4 _. N7 G7 u
5 k$ r( U- V4 X; Z* P35.The process by which a liquid fat is made solid is called:# V7 S5 g) d$ a5 J. n& D5 w3 k
液体脂肪做成固体这个过程叫什么
: x, i9 i. G9 b' H- pA:Hydrogenation 氢化( \' T2 F" C) ]
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36.Which of the following is not an example of a fat substitute?9 ]/ A0 F) G( N9 i% X9 F* n
下列哪项不是脂肪替代品的一个例子
: k; l( j {. u! b& p- E: rA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 L& A3 Q; t* L+ u) `5 h: d
加拿大卫生部要求的产品标有“不含脂肪“包括：
) K& z5 @. j: `' e5 |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ K! h }- K. B38.Which of the following is not a problem associated with converting recipes?. i9 b t' D# B t
下列哪项是不相关联的转换配方问题？5 y6 g" ` i& `" ` v5 b
A:Unit cost 单位成本; r# J! N, n) `
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39.The condition or cost of an item as it is purchased from the supplier is called:
& Z- }0 k7 S1 F从供应商采购的物品的品质或成本叫什么4 O! m* m' H; K
A:As-purchased cost 购买的费用) C* A. t, J: j' c$ O5 C
. w( N( g( t a5 g) l S40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ {5 }' \; o7 r; ]7 k5 ^& o/ A在新货到来之前用于日常所求的必要库存量叫什么
2 K/ ]4 n% r) Z/ v$ r0 HA: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?) I5 q' F/ |! \/ _" m
下面那个缩写是用来表明正常库存流程？
* J: l+ m8 i' H! W! K: w6 tA:FIFO=FIRST IN FIRST OUT 先进先出
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, y. E/ v; j) k- `42.Which of the following knives is used to turn vegetables?% E% ?: W5 o( [; m3 w% j; c
下面的那把刀是用来打开蔬菜吗？, F0 W3 n* T8 m" R, k* O
A:Bird's beak knife 鸟嘴刀
2 {0 `6 E2 o! A8 A3 U6 P+ rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 [/ S/ T. T; ^% x43.What is an instant-read thermometer best used for?: k6 f y/ _ w6 C
即时读温度计最好用于那方面？
, D A5 p- Q, A" yA:Checking the internal temperature of a roast 检查被考物品的内部温度# D8 ?6 c) |+ i! g" a9 T$ F8 w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 w& U, f7 i6 ]2 b, R2 [, S
下列哪些金属材料受热均匀，通常用在铁板而且非常重
& z) D. \) @) O# f# X+ N4 @. A) d" ?A:Cast iron 铸铁* q3 w' G5 Z. m& a
$ }/ L5 q: M2 B. H% L; V" }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 h$ ?' b' f4 u. D3 k哪件装备下面有一个可移动的碗和一个S形叶片？
6 k9 h+ C: X+ AA:Food processor 食品加工机+ ~$ S, J+ s+ J. u
http://www.google.com.hk/search? ... iw=1263&bih=572) Z1 s6 x" C7 G6 M; u
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46.Which of the following is not a rule for knife safety?
4 Q! c: X4 t3 k7 _下列哪项不是用刀的安全规则？
! K# k3 |# z% i+ PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 x4 u; @. h Q' o5 W: D* o
8 a2 j, _7 W/ b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 }0 F4 I+ ?& G
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 J& f- a3 b4 a4 B
A:RondellES - P6 }- T# U0 }0 ]7 c1 L* X5 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?" f2 L' C4 g- ^8 o
下列哪项是切成小方块用于汤的装饰？8 H1 N2 S1 W( G* g! F# T* Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; d) j1 k" ]) k' W( c6 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 o# b6 Y$ D3 B2 L4 L- k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！！——
( M( }- |9 E: q V* d! |% P! h+ LA:Gaufrette $ @; n3 ~6 e" J! \5 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ h. _1 G1 O& y. ?8 V4 kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 V# s1 r) w+ YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 A' ]+ k; k" E) o
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 e1 n9 q: ~+ F; l, m- i
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）7 C8 {/ N1 }8 V4 \: g; i
A:Cilantro 胡荽叶 香菜+ y9 L0 a9 W2 f3 H; P1 {& J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! r5 c- I/ Z+ f& d% @
" k$ D+ I' N5 _* f6 r60.Allspice is made from:- y8 T, `1 A) J! X3 o; q
多香果, 多香果香料是什么
1 N2 o5 ]1 z4 D! s+ jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) F* n0 L3 R' y( @! k; t' A; }
A:A dried berry 干浆果
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+ E, m- r4 Z+ r3 X" p61.Which of the following are used to make a sachet d'épices?
8 E# Z. @) ]: y, j下列哪些是用来做香包德épices？
% W1 L6 n. N" `* mhttp://www.sachetcatering.com/
* l2 ]) w0 h% n; A) o5 pA: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?
! r) U7 P$ p- S) r9 g3 ]下列哪项不是酱油调味品的？) I8 ~/ \* h+ x; o7 h- K# b- N+ h
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:' J) |( y; ~% X9 z7 n" D6 F
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：
/ h1 L- u) i" t+ L& {. E" A7 w1 l: jA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 _) ~: u4 g; n8 C; Z3 \5 i
下列哪个步骤是不是正确的蛋清搅打程序？1 K& O7 a. C% X: v
A:Allow to rest before use. 允许休息后方可使用。' m. [* @( [% |* k, X- I
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
6 x; i8 Q: w9 g( |; v6 G( |* n; VA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
' L7 Q* F* y- B7 |- H1 `, l炼乳是一种浓缩牛奶 是去除什么做的
4 {: X& |# l/ r8 nA: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:6 A6 S8 X: p9 q
一种烹饪方法，通过转移液体或气体是：
0 o1 ]/ u9 ] f& o- cA:Convection 对流. @" q2 ~& e6 J. _8 n3 l! a
% b+ k2 U) f# a68.The cooking of starches is known as 烹调的淀粉被称为
: O" @6 j+ T4 u' [A:Gelatinization 糊化' _3 F+ `, A, g4 ]+ T) M
: E) o0 K2 X- k* F) X' e. m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
" E6 z% D/ Z% hA:Braising 烤
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5 K+ U8 X. ^ V. a: s. T70.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：
& ~0 a" { D8 M' ?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0 F3 G! J) U8 S) t- O+ V5 g9 t
A:Fumet 原汁, ~+ s5 t6 l3 R) V) Y2 F5 Y
& n& C: B3 U3 V8 p5 ]% v; `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
- U6 `$ v, t) V* U# F2 H& D+ iA: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?
7 ^7 q# n, r! M8 c C0 a ^8 w下列哪一项不是用于制造高汤（低汤）的原则？
$ z/ P: {+ F7 W3 o R( }A:Start the stock in hot water.开始在热水中操作, w0 \2 Y" _4 a' S9 J3 I
% o8 t! O" ?4 ?8 j. x74.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* {0 m# \: H" ^) j2 H! j v0 f- t5 l
A:Remouillage 法语熬汤+ w& X; z$ ?% ^; p) z
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