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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:
! [/ N8 N4 R" h& e哪位厨师最早带来高水准浮夸的美食
/ @" D" p, h# j" r$ U8 j! r1 bAAntonin Carême 人名 安东尼·卡罗美0 P: b# }4 o: y
$ o' D! k4 S' s! R9 m" V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. Q+ H- D7 x$ J c% M3 O( g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) B* d( V, j/ s# o) K
A:Cast-iron stoves 壁炉/ o2 `# d! g1 ]8 X! v
http://www.usstove.com/products.php?id=6
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2 h, h6 g4 q% [" y1 `) t28.The French term used to describe the roundsman, or swing cook, is:
* h' Q& i' C9 x法国术语，用来描述roundsman，或摇摆厨师是：
- s+ U$ S" Q3 \( k0 @9 yA:Tournant 图尔南
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29.Another term for the wine steward is:: W' k) c; N$ ^; R4 U
葡萄酒侍酒师的另一个术语是:
$ J8 ?8 }7 H* i, b1 B$ wA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
' [2 y& F4 ^) X霉菌，酵母菌和真菌是一个神马例子
7 |. N! L2 i& W% ~% P, {A:Biological hazard 生物危害0 o7 C* F" t6 o* A( C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! K ]7 y1 L, v) O2 U5 h# }
根据加拿大食品检验局，食品的危险温度区在多少之间：* e1 v$ t. u# M7 b7 t( O8 R5 m
A:40° and 140°F (4–60°C) 4-60度
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7 i$ x4 I' u$ H+ N32.All bacteria need the following for survival:, i. a p2 y# p7 O2 u0 D, Z
所有细菌生存需要以下哪些内容：% P4 a8 @; L4 f, }
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ ?( l# ]$ _( j1 m5 }
7 x3 ]4 p* K4 v. ^1 L" t: q33.Which of the following correctly represent critical control points in a HACCP system?
' E2 }( b$ Z$ U以下哪项正确表示了HACCP体系的关键控制点？, @9 A+ p0 Z0 o) J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' \/ I/ c, `6 M( o# e食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 u! t; N6 S) Q. ^ C S$ \) g
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34.Which of the following is not an example of a carbohydrate?' ]: a. ^5 B9 P) V3 W: J
下列哪一个不是碳水化合物的例子？
* ^9 w, l- T6 z* U7 cA:Essential nutrients 必需的营养物质
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) ^9 [, b ] b- d' A3 T$ g35.The process by which a liquid fat is made solid is called:1 Z: C; ~* K) @; y
液体脂肪做成固体这个过程叫什么
" M, w% T. w# H R' iA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
! f/ K5 O5 D0 r下列哪项不是脂肪替代品的一个例子
; ?! ?8 w. P4 N& Q# GA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
. c- f p' f. i2 {9 |) d加拿大卫生部要求的产品标有“不含脂肪“包括：
3 L6 A% W3 s K) OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 S. a3 Y6 `5 h) g8 Y2 I
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38.Which of the following is not a problem associated with converting recipes? @2 ?' `& T7 z
下列哪项是不相关联的转换配方问题？5 u% ]+ D2 Q* ?- v* z3 k1 E1 P% t
A:Unit cost 单位成本- c1 _' M% ^7 ~/ w( |- m! V7 g
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39.The condition or cost of an item as it is purchased from the supplier is called:/ S5 ^# F: N# ~! A6 P) n
从供应商采购的物品的品质或成本叫什么
% l5 |6 e1 I0 p- v7 Y% lA: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:1 e7 ~9 @4 C2 S! Z) T" W
在新货到来之前用于日常所求的必要库存量叫什么7 y0 R0 x" B$ u" G
A:Parstock 基本日常最低库存
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/ m e( D' t: B+ K" g8 n$ z" `41.Which of the following abbreviations is used to describe the proper rotation of stock?& I8 ]6 p% Z9 M! v0 }) S+ l- a
下面那个缩写是用来表明正常库存流程？3 Y$ X) f' g6 ?0 h. f
A:FIFO=FIRST IN FIRST OUT 先进先出# S: ^5 u$ r, X/ F
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42.Which of the following knives is used to turn vegetables?/ Y- p0 y4 Y' J) V7 I
下面的那把刀是用来打开蔬菜吗？- q& k( ^0 N# @+ \
A:Bird's beak knife 鸟嘴刀3 Z x, v+ X0 d) g% Z5 ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% h% v4 T% n# G9 C; q' Y* P( p, ]43.What is an instant-read thermometer best used for?% }! I4 o+ U/ \( K
即时读温度计最好用于那方面？
; a! E& f! d9 x: nA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, Q R/ }4 j9 |# N$ e8 M$ M7 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& ~2 q& J/ E+ t3 `下列哪些金属材料受热均匀，通常用在铁板而且非常重 L9 E4 B5 ^* T1 ]3 A' B
A:Cast iron 铸铁3 z4 q& A5 M A* D6 q3 J
7 U! b, R* Q9 J8 H2 ~7 G5 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 k5 ^# Y3 r" h0 G
哪件装备下面有一个可移动的碗和一个S形叶片？
$ v% U' w6 [' N( rA:Food processor 食品加工机
) N8 a" O) E) T$ S0 }/ F; rhttp://www.google.com.hk/search? ... iw=1263&bih=5721 O8 C! M. X! _, ~1 e, g0 ~
/ V2 a$ O$ X/ a) `46.Which of the following is not a rule for knife safety?. T7 G$ s2 Z) d
下列哪项不是用刀的安全规则？# q, R" e& Y2 j5 f/ i! b; ]- N; s- A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 D# ~, B: g8 _
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% C8 e9 @2 b1 B
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) p# z$ y1 e/ E% f CA:RondellES ( D- ~0 k0 D4 o" e% a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ s6 M& r( h7 V/ k- s
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48.Which of the following is a diced cut used to garnish soups? h0 c% L" @& H" p3 X& z
下列哪项是切成小方块用于汤的装饰？, w8 ^( Z, d3 O# o6 k1 v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ [' o& x- G% l3 z0 E/ B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' o6 W2 D# C1 A: Q4 f% Q
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！！——& L+ p/ B7 k# T9 K6 @, l X+ r
A:Gaufrette ( F4 E _( N. }/ Z o/ I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 C' W9 e7 m" ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, t; G$ u X) }5 cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 }- w7 k' @( n0 w: q. v& u) J! ^" P4 B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; e! q1 U4 u# h4 H
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）$ k' a0 \. V& V7 w l2 A
A:Cilantro 胡荽叶 香菜
# ?! {2 G6 u! M, h; m$ g% j) K) Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:( _) [1 a/ @6 s& I
多香果, 多香果香料是什么1 j& Q) x- G8 t1 A% ?, A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( L7 t9 e0 J. V
A:A dried berry 干浆果
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* P* Y5 j3 C& ~, I) \61.Which of the following are used to make a sachet d'épices?) f% Z0 q) t1 t: y( R" n
下列哪些是用来做香包德épices？
, ` Q1 t6 }. D: khttp://www.sachetcatering.com/6 Y- k& R# H0 J6 L1 p; F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香! a* a; ~+ R: d& v' K! K
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62.Which of the following condiments are not soy based?& y9 T! |4 K5 a9 ?2 Z# ]7 K
下列哪项不是酱油调味品的？* `# s$ U% O P# v
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:/ O3 T1 [) j4 e3 E3 r/ B/ @2 g
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：
2 P4 Z3 Z; p6 o; SA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 Q: G* ?; E: w6 v) r9 u: p& r下列哪个步骤是不是正确的蛋清搅打程序？
. l. D" @( }- x+ i# ~. [: IA:Allow to rest before use. 允许休息后方可使用。
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% K6 E: O* ]" M, P) [65.The weight of a large egg is between:一个大鸡蛋重量介于：
5 d5 |) D5 ?4 f; V! I2 nA:56g and 63g 56克和63克3 a. O, ]5 A: H* C# S3 n
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66.Evaporated milk is a concentrated milk that is produced by removing
7 x. B2 J2 d8 r6 V7 s+ } R炼乳是一种浓缩牛奶 是去除什么做的
" o, E" r% j' P' A; D* GA: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:4 h; T6 L$ s2 _% L8 A( {6 r
一种烹饪方法，通过转移液体或气体是：$ ?- r; Y7 ?. z6 h8 r: U7 `
A:Convection 对流& X, V# S w+ J$ j$ t& u- B& ?) X& d
2 f& v& n/ v- \* f6 w$ E: ?" I68.The cooking of starches is known as 烹调的淀粉被称为
; L/ G$ Q0 e" KA:Gelatinization 糊化9 W7 r y, ?( m5 C
( t K G e! c/ \; K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
2 T$ B* A. V1 l" ~( M/ cA: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：
O) ]3 h& H* `2 u+ lA: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5 @4 B: }9 c4 j9 A" N7 r! k
A:Fumet 原汁3 |2 l: |8 C1 B+ o
/ b# q4 j! A1 A& ~9 F3 K72.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
' C/ x$ O8 D! d$ Q5 `; U% X& VA:Carrots, onion, celery 胡萝卜，洋葱，芹菜/ q2 {8 n& ]8 t- Y
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73.Which of the following is a principle not used in stock making?; V! r; M( I9 V* I, ]
下列哪一项不是用于制造高汤（低汤）的原则？
s5 _5 C0 Y% z0 e: t% oA: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. }! ]2 E, J- S' l+ [' E
A:Remouillage 法语熬汤# f& v& c6 w8 R- P( |7 Q( S; r- e
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