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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 Y3 R2 r1 \5 ~. h7 `. t' _% T4 J
哪位厨师最早带来高水准浮夸的美食1 L0 T0 {) i: ]* h) J, O& a
AAntonin Carême 人名 安东尼·卡罗美
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- i; E a9 m6 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- s4 f: F. M& p+ U0 q' t) F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 R; @. N5 o* C7 WA:Cast-iron stoves 壁炉( O, P/ X) T. |9 s, {0 x6 j `
http://www.usstove.com/products.php?id=6
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6 J1 G: e: f" [" l& |0 v- n28.The French term used to describe the roundsman, or swing cook, is:
0 B( _9 a$ U* c0 d; a法国术语，用来描述roundsman，或摇摆厨师是：4 Z. P& i) l2 t1 F- W
A:Tournant 图尔南4 R! }5 d) N8 n- x6 ]) I* A# o
t$ y2 ?6 J$ T# k, t29.Another term for the wine steward is:
4 `# Q: j R8 ~葡萄酒侍酒师的另一个术语是:3 o+ p( M8 n* r0 F( @8 s) E
A: Sommelier 侍酒师- F( ^6 Z2 x, D. O5 Q
8 ~1 _' r3 J. s h; p$ `30.Molds, yeasts and fungi are examples of a:2 \# R7 e) q8 d. n
霉菌，酵母菌和真菌是一个神马例子
8 J1 Y! j& i4 p* @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:* x& u5 x) n$ o9 C" [5 e9 q% j
根据加拿大食品检验局，食品的危险温度区在多少之间：' U; L4 E' T, Q+ z8 |7 ~
A:40° and 140°F (4–60°C) 4-60度2 @: r! W6 R- U
8 \$ r! Q5 \5 {32.All bacteria need the following for survival:
$ n* D( g. t, L所有细菌生存需要以下哪些内容：
" v# \: f- Z# Z1 W$ o9 Y1 r: lA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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/ p& p& E* s* l. f1 s6 u3 j33.Which of the following correctly represent critical control points in a HACCP system?
# W* l7 }9 b ^以下哪项正确表示了HACCP体系的关键控制点？2 P4 |7 }( X) ^0 g9 B2 }4 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 c; \7 Q4 O, u4 b3 S, P
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?
0 F% u# B" G1 `% j下列哪一个不是碳水化合物的例子？9 G+ n( B. O8 c6 L
A: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:$ Q0 }8 r) t. C! ~8 F
液体脂肪做成固体这个过程叫什么4 I% M& P i. q4 A. ]+ i* _
A:Hydrogenation 氢化* \9 D+ a2 d( Y: P- `
2 M$ L+ x7 M* r. V36.Which of the following is not an example of a fat substitute?4 x9 C0 t: c }+ J
下列哪项不是脂肪替代品的一个例子
) v! g2 a6 B' f) iA:Acesulfame K 安赛蜜K表0 P/ d V! N, C, W' K
# `0 B3 F9 l/ f9 |37.Health Canada requires that a product labelled "fat free" contain:) S5 N5 a: p% G& [! j6 E2 H1 Z
加拿大卫生部要求的产品标有“不含脂肪“包括：& k" H$ [: Q/ r3 Q2 ]7 P( D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- ]! v: c6 I" x, O8 I/ Y
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38.Which of the following is not a problem associated with converting recipes?
8 r3 U' ^8 x5 ~. @8 q- I- G" [下列哪项是不相关联的转换配方问题？
3 U4 l; w+ `, j) L1 ~8 aA:Unit cost 单位成本0 | M; }5 d# W t* c* {& M( D
* T0 J% v" o! L# T39.The condition or cost of an item as it is purchased from the supplier is called:% F+ h! ~, U3 p9 O* a/ U
从供应商采购的物品的品质或成本叫什么
z2 J# z U2 H1 Y' b: fA: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:3 n: i) }% ?0 q/ Q
在新货到来之前用于日常所求的必要库存量叫什么) r; W3 ]* j) n( B* k& z
A:Parstock 基本日常最低库存* V: M7 L) x! _1 G4 V# ]- D
7 D5 o' ^! }6 O4 L3 X41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 z; Y; U6 C9 a, S+ R6 S: Q下面那个缩写是用来表明正常库存流程？7 k& a2 y! g& g2 ?* B- a( {
A:FIFO=FIRST IN FIRST OUT 先进先出$ @8 z- |' }- [9 r4 T8 i( n
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42.Which of the following knives is used to turn vegetables?! q- p; G* J8 h z: h/ Y
下面的那把刀是用来打开蔬菜吗？
$ B% }5 O' R0 F9 |3 g1 I: VA:Bird's beak knife 鸟嘴刀$ V" m6 S0 e" M1 G3 a; R7 i. l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 U. ^! `4 Y* i
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43.What is an instant-read thermometer best used for?$ ]3 S& @, o! f: w1 \- k- t' }! L) l
即时读温度计最好用于那方面？
# U' C: I* `# d" k5 h0 LA:Checking the internal temperature of a roast 检查被考物品的内部温度; Q5 D2 C# ^! ]6 c9 o, `6 K/ S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. ^# Z' [) k# T- H6 I+ @0 A8 N5 @0 U下列哪些金属材料受热均匀，通常用在铁板而且非常重: ?/ Z A! o c( r6 g; q
A:Cast iron 铸铁
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! X/ l5 B" g8 W$ A% V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 P% M& H: j6 X
哪件装备下面有一个可移动的碗和一个S形叶片？0 b+ `; Q- y8 B9 w# L# O
A:Food processor 食品加工机6 [# Y1 ~2 n. D3 Q
http://www.google.com.hk/search? ... iw=1263&bih=5728 {. K* u3 J- [1 \+ ]- Y
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46.Which of the following is not a rule for knife safety?& R$ P5 F% F: b3 k' y# B
下列哪项不是用刀的安全规则？ P1 @9 i" i' c0 `/ J. T+ s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 |# K# a* s4 E# h; Q
- }5 T! l* d) V9 {) ^+ A1 x/ D& C1 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 `- m0 P, q; d* K3 H0 p$ v
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
3 h1 V4 ^; k7 K! D: JA:RondellES ) \( D% Q* d9 {; q% X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 n0 M" D- p: x4 E7 X$ G
8 F. t$ H0 s! t, [8 X48.Which of the following is a diced cut used to garnish soups?
& S8 S. S' \4 v* G下列哪项是切成小方块用于汤的装饰？5 o( S3 ^% }0 F0 }* k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; ^4 M* m; u( c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? E0 `6 ]- K: K. P" L* V7 d/ K! j
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！！——
- o3 q& U- w5 o& [4 r, \; T! G! JA:Gaufrette 2 @; ~: U) |! J# `' S$ c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. F. `7 D# f' A. b/ E/ q0 X8 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ G* M1 K# V6 X9 |& \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& P0 w4 M; a7 L2 l0 X; `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: l) h% [2 R7 V+ w2 N
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）
" A, ^7 |! b3 E* p; u& V( rA:Cilantro 胡荽叶 香菜
3 |6 U# [, q9 R2 }# @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% `) w. @- P/ U: N- l! ~! S60.Allspice is made from:2 O3 E' U `8 l+ y# x
多香果, 多香果香料是什么+ M5 [1 B( Z' y; H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 c9 I* p& H4 U) Z* C* ~, e7 e, q( T
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
' S9 D" p! z& M% z1 N下列哪些是用来做香包德épices？
- q5 E3 p: {! j! c3 C1 R Whttp://www.sachetcatering.com/5 A9 A/ _* @* X, X, m8 ]+ K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香& k, p1 ^$ {/ T! N
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62.Which of the following condiments are not soy based?# i" o4 e- n9 w2 \; O y
下列哪项不是酱油调味品的？ f$ A+ P1 s h6 t( O
A:Wasabi 日本辣根5 m3 K$ c, G- W7 P7 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:' @: L4 d$ o- e0 ? X
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：
5 B8 E$ b' U; v% Y& U/ d$ y# @6 p$ ~A:Pasteurization 巴氏杀菌
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# y$ ~+ j7 w9 A. }64.Which of the following steps is not the correct procedure for whipping egg whites?
2 t' g0 S! z& p1 E下列哪个步骤是不是正确的蛋清搅打程序？& [. _, x8 c" N+ n
A:Allow to rest before use. 允许休息后方可使用。% a$ e, N! y; c5 a( u
; [! c8 |* x8 C8 R/ b65.The weight of a large egg is between:一个大鸡蛋重量介于：
: Y. R' Z& b" H( m+ t5 S, ~A:56g and 63g 56克和63克, w2 S' e* r) g3 U
$ p* L* n7 e; b% g1 k Z- y66.Evaporated milk is a concentrated milk that is produced by removing
# \+ B6 _& ~6 x6 n8 |# S炼乳是一种浓缩牛奶 是去除什么做的' p' J: [& N$ I, t5 N$ {% `+ L
A:60% of the water 60％的水. `) _ \8 a0 Z* C3 S, w- ^3 v9 [9 P
6 |: E) d6 Q# l" g7 F67.A method of cooking that transfers heat through a liquid or gas is:" X# L8 w. e: G3 W4 F
一种烹饪方法，通过转移液体或气体是：
6 P( h0 Q2 k( ~A:Convection 对流+ [0 S! ^2 S9 P; z9 ~
! V( U; k' a0 e( P& \' `) v2 Z68.The cooking of starches is known as 烹调的淀粉被称为: V& K! v" s" R* N7 O0 v7 a" a5 g( Y
A:Gelatinization 糊化, L( V- ]( _. z: E
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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？. P5 v9 g9 @0 {/ E
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：5 L4 v' l- j4 Q, y
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
! A5 o& m- g- Q P: N" E) a6 x$ WA: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/ J, P. M, y, C2 `0 R- V
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?( w. F0 l/ b" e
下列哪一项不是用于制造高汤（低汤）的原则？- t( W6 f! r) G
A:Start the stock in hot water.开始在热水中操作
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$ F3 z4 e X9 X# n! L* ~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3 K3 |5 t# p8 }! l' A! Q& m
A:Remouillage 法语熬汤& Y) D: c* g; m7 \
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