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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:
8 {: Z e2 {9 e. t哪位厨师最早带来高水准浮夸的美食
/ n4 v$ t. ~' qAAntonin Carême 人名 安东尼·卡罗美
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/ k( X: ^" W' \+ V+ T2 k- d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ w, F8 W& q9 y1 n; _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! |+ E q; u1 ~' ]% ~* ]0 U
A:Cast-iron stoves 壁炉
9 x) C, H! t0 q) s' H, K0 m- Chttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:3 z) W( u& z3 R$ T6 K. u; P- ]; Q
法国术语，用来描述roundsman，或摇摆厨师是：% h% s% `8 j$ a4 {6 v+ j8 C
A:Tournant 图尔南6 Z0 H6 ?' L5 K+ ^1 H
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29.Another term for the wine steward is:
1 f. X3 Y! t" U' `1 q C! O; v葡萄酒侍酒师的另一个术语是:; v X# C' p5 U# y" h/ {/ F: ~
A: Sommelier 侍酒师
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1 D0 C8 T: a: K& q4 |7 O8 |30.Molds, yeasts and fungi are examples of a:
& p2 N/ ~3 k3 L$ r$ {2 b霉菌，酵母菌和真菌是一个神马例子
) h1 p9 V- Y' ~ y7 Y- bA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' x9 d4 h- p' ?根据加拿大食品检验局，食品的危险温度区在多少之间：
8 \4 q4 b9 F, l! ~A:40° and 140°F (4–60°C) 4-60度
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5 x+ x( {' l' x5 O& w) S: b32.All bacteria need the following for survival:" X p: V+ s P+ K
所有细菌生存需要以下哪些内容：
- e8 Q% i5 _3 z+ hA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值0 }6 k k0 c. V) W
) m c) B2 S- g' i3 N6 d+ r; u# y- h33.Which of the following correctly represent critical control points in a HACCP system?
$ s2 U# T& V$ m! I" }( l以下哪项正确表示了HACCP体系的关键控制点？
7 Y( k. z8 ^) G7 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 D) ]6 `7 Q \/ d1 q' [0 B6 }- F
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?+ ]7 r. Q/ n) V( H% w2 o
下列哪一个不是碳水化合物的例子？2 s. g: b# U8 \' q
A:Essential nutrients 必需的营养物质$ \% m$ |: @1 G* p2 }2 b+ v: [
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35.The process by which a liquid fat is made solid is called:
/ o; b7 h, m( K; d1 A, U! @% r液体脂肪做成固体这个过程叫什么
# O0 ?& _7 n% f! F! F) k% ~# ?A:Hydrogenation 氢化' z$ J/ I# U/ O; a9 V n5 o7 d. P
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36.Which of the following is not an example of a fat substitute?
$ |1 s7 X/ m4 Q: F# ?下列哪项不是脂肪替代品的一个例子
' ~4 t0 U d8 a* m. T3 QA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" W, Z4 N% k0 `% C; Q+ u) L
加拿大卫生部要求的产品标有“不含脂肪“包括：
' H5 \0 n: _! j7 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. ^" x, p2 ?" W5 k- s
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38.Which of the following is not a problem associated with converting recipes?
# I) x% ~# E; r, [* E下列哪项是不相关联的转换配方问题？
) }) `' D7 |& c9 e" jA:Unit cost 单位成本 x/ b- D& X# e+ B, p( ~6 T4 E9 U
) A6 S/ L8 N; p% k39.The condition or cost of an item as it is purchased from the supplier is called:
3 V0 y5 d) h4 G8 S从供应商采购的物品的品质或成本叫什么' e* u" c- E7 ~, @5 q' v" J ^
A:As-purchased cost 购买的费用0 V- k3 Y$ Q/ z) F, o. a* h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' t2 \) K+ J+ G; `8 q' j
在新货到来之前用于日常所求的必要库存量叫什么
4 T- L9 Y- f$ {; P; ~. e1 G6 yA:Parstock 基本日常最低库存* @$ K/ L+ y- F) m* g1 ^" s
K* |. b$ G9 | U41.Which of the following abbreviations is used to describe the proper rotation of stock?" ~- B) k5 v+ Z8 O
下面那个缩写是用来表明正常库存流程？
2 c! L# L0 _: z1 u6 t2 N$ u9 DA:FIFO=FIRST IN FIRST OUT 先进先出2 x% L, e6 o* E% `) E
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42.Which of the following knives is used to turn vegetables?
. U% D6 Q; {1 f& ?: ~$ k% l下面的那把刀是用来打开蔬菜吗？, X9 G6 |* k4 k# A
A:Bird's beak knife 鸟嘴刀! U4 h+ `' e2 b2 U3 t/ U4 q5 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ d( G1 }3 S' F# ~% r Z) u43.What is an instant-read thermometer best used for?
8 t! B% ~7 G1 @即时读温度计最好用于那方面？
# X. V4 B9 i. j; E& JA:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 d" l$ W2 o. Y' ^3 _# S t4 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 p- l1 q5 |& t/ z下列哪些金属材料受热均匀，通常用在铁板而且非常重7 b. J( C7 k* |9 G) k1 g: `2 E
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?
+ ~: e$ Y$ O! u. ^2 G$ M5 H7 |* m哪件装备下面有一个可移动的碗和一个S形叶片？
! s$ k% o2 U( J* z( S' gA:Food processor 食品加工机
" a# m' B, W) C5 d. o/ |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?" n5 H3 O3 P& E
下列哪项不是用刀的安全规则？ G" X% s5 ~2 N+ O0 L0 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! I% d& s6 W) u F) {
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 z) H& M* T( j. J \ o
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
4 w2 T) Z- o7 D& r2 |$ NA:RondellES 6 T) Z5 n* V! ?$ x0 K2 M
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?
* \( E; i& Z: @下列哪项是切成小方块用于汤的装饰？) `) d) @( @$ v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 v& {; N1 L; ?7 \# B& ?1 q' M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: H/ p9 a- k4 D
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！！——( ]! u! t) ]9 r# t9 F$ d7 h9 d- Q
A:Gaufrette
! J1 |) e1 N+ tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 L* V1 R$ ?$ o" G2 D: R4 b5 P* ~2 i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- J" H8 }% W: j4 S! u7 C9 CGaufrette :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?0 K' Y$ E: l9 F5 A5 N6 d" W$ g, E
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 K+ d; ?% s9 X( y, kA:Cilantro 胡荽叶 香菜
5 P: x' N5 a2 v# ~3 a l! Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:. Q, \( g3 G& d6 C
多香果, 多香果香料是什么, P6 j6 a9 {8 u# f+ L- i( N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ m0 L4 y0 w& s0 {# ]/ H
A:A dried berry 干浆果 ]7 S5 v/ k% Y. y) J, `9 r" ^
9 z0 k2 a% m3 s( v8 V2 R: n. Y61.Which of the following are used to make a sachet d'épices?
* w" R. {1 ]+ v: H/ j下列哪些是用来做香包德épices？; z) V0 L( |! q4 R! ^
http://www.sachetcatering.com/
& q8 ~6 c0 m* qA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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) N+ i7 E8 ~) @6 X3 p8 V6 e0 F62.Which of the following condiments are not soy based?
, ]- m' q5 f+ v. [; t) j) u下列哪项不是酱油调味品的？0 z3 O, j4 Q3 z6 W4 J" J6 R0 y) F! G2 y
A:Wasabi 日本辣根# ~+ X- f/ f Y$ R; P/ g9 {2 J
7 [7 s$ S* J% {: G3 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) P7 M( G* N/ C& I8 g; u3 ]1 R
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 x+ h5 ]1 p- Y8 r0 d1 uA:Pasteurization 巴氏杀菌0 t5 b3 @( y: N* a8 W: M0 P
* \1 Q2 } w9 O64.Which of the following steps is not the correct procedure for whipping egg whites?$ `* }! D5 [# B" p
下列哪个步骤是不是正确的蛋清搅打程序？
- Q4 t- T0 F0 _' t2 d4 H, J+ {A:Allow to rest before use. 允许休息后方可使用。6 e/ ?- _# ]/ Y, R: m6 C& d8 Z( l- q# J! L
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
! c5 _' s& Z4 o1 c2 [% Q4 BA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ y0 B) G' L# f- s5 R9 ~ y炼乳是一种浓缩牛奶 是去除什么做的
' z# u. A. N$ |& {A:60% of the water 60％的水8 l/ n8 i7 c' A' b9 s
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67.A method of cooking that transfers heat through a liquid or gas is:( J% Z0 @0 w' q; o3 X2 t
一种烹饪方法，通过转移液体或气体是：# k4 a! I; a% n+ ^. K
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 N; |& `6 x2 T# _- L* qA:Gelatinization 糊化+ j( m/ @9 e' R) ?4 y
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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？
& f3 u8 O+ V" u' T$ W- J) s( iA:Braising 烤
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3 D' R! r4 u0 f( K2 u! ^- j70.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：
$ B7 B) W/ y! ^, SA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 A6 `( [5 V0 w e71.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 d1 p# q# ~$ N- a: mA: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6 |$ {' o. s4 ?# d: E9 l7 w( u/ U
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 J' j1 i8 R V
1 v; Q: Y5 e$ L. V: W' e/ V73.Which of the following is a principle not used in stock making?2 ]; S0 F9 s) k. D# N- H
下列哪一项不是用于制造高汤（低汤）的原则？ T- Y) g3 B9 f2 C
A:Start the stock in hot water.开始在热水中操作5 l) L8 \+ c; I& `2 l7 \ O+ W. p0 `
D- h2 x6 _& j6 Z4 ~9 P9 ]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5 ]4 @% h1 k* P; e
A:Remouillage 法语熬汤! I! b1 H* Z. }2 Z
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