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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:
2 s- k$ I* t, l& E2 P哪位厨师最早带来高水准浮夸的美食/ M, m' T) t6 S$ J* V8 O* [! M
AAntonin Carême 人名 安东尼·卡罗美
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' \" `2 @ L [4 A8 `! S& y- Q, A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 x4 ^+ d+ [; `! c& V Y6 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 。4 ~9 j }9 y: c; {% e
A:Cast-iron stoves 壁炉
- ^* g1 M4 T3 I, |4 }http://www.usstove.com/products.php?id=6/ w4 V; U( T( `) A7 T
3 P1 D/ g: w0 [5 z/ C2 V28.The French term used to describe the roundsman, or swing cook, is:$ Z0 n9 N3 w- B) P6 p U9 y
法国术语，用来描述roundsman，或摇摆厨师是：' _2 B. {- B" D4 f3 B9 D8 K
A:Tournant 图尔南! f) M9 z# ^9 r' s. J; }. a2 j3 |
Z' A, r8 ^8 C. z' |8 R, B" f29.Another term for the wine steward is:
4 f g9 Q* R3 B1 Z. M$ ~- u$ h葡萄酒侍酒师的另一个术语是:" ~$ Q& Y8 x! b# |& a8 P
A: Sommelier 侍酒师
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1 a# U/ h' q. c) O30.Molds, yeasts and fungi are examples of a:
. o: O& I$ b" ?6 Q2 D3 a) Q1 v霉菌，酵母菌和真菌是一个神马例子. j+ m/ w, B" c3 b+ ?4 N, z' Y7 ]
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:
8 g8 W9 B8 [2 K8 a E根据加拿大食品检验局，食品的危险温度区在多少之间：
! M% F5 [/ C; X! ~% B$ AA:40° and 140°F (4–60°C) 4-60度
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1 Q( Z a' n& G0 F" p4 V32.All bacteria need the following for survival:
7 s' i9 i& Z* T% _; X8 L$ V" a3 }' Q所有细菌生存需要以下哪些内容：6 F ?/ z( h: A8 K
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值$ r- `- l5 O/ i! a$ A; ?& C% s
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33.Which of the following correctly represent critical control points in a HACCP system?
6 V4 t! ` q8 c! i9 b0 D以下哪项正确表示了HACCP体系的关键控制点？
7 [& ~2 A0 h8 @3 ]+ I0 h8 P& I* aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " {6 E( X; `" K4 `. [
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?
" A5 E4 a" |! N下列哪一个不是碳水化合物的例子？+ ]" T |, L# S: L* J
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:
4 v* f1 {( H0 T+ a& V+ f液体脂肪做成固体这个过程叫什么
* ~6 ], Z: R0 A# ], nA:Hydrogenation 氢化
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7 U/ s1 J8 y; Z36.Which of the following is not an example of a fat substitute?
6 L8 c$ g" E+ j% B4 M. X, N' t下列哪项不是脂肪替代品的一个例子
1 Z) n/ W0 R. Y) ~A:Acesulfame K 安赛蜜K表5 [: K* h! F# P. J
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37.Health Canada requires that a product labelled "fat free" contain:) }7 n; Z( W% B
加拿大卫生部要求的产品标有“不含脂肪“包括：
3 J- y6 w6 q- O7 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# N; Q4 n; R7 S: }4 v; w
$ y d/ ^# I. J7 `( _6 d2 a% }38.Which of the following is not a problem associated with converting recipes?
: h* T' g% d2 F j& l/ f下列哪项是不相关联的转换配方问题？
+ }' E4 m2 T( K' D8 a" |% ^8 j( @A:Unit cost 单位成本) g* x2 Q+ N2 B v1 |9 N# I- d3 c% e
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39.The condition or cost of an item as it is purchased from the supplier is called:: k) m) ]! @" {7 K* g; @
从供应商采购的物品的品质或成本叫什么
" y' j, ^ h& j% q7 kA:As-purchased cost 购买的费用
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9 }6 N1 U$ H4 g# R2 c* U' H40.The amount of stock necessary to cover operating needs between deliveries is known as:' e0 u# r: n3 ]( |- G' Q- c
在新货到来之前用于日常所求的必要库存量叫什么
2 D: y. X$ o. H: m$ G, oA:Parstock 基本日常最低库存
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7 l. U. d4 Q% B) }& r41.Which of the following abbreviations is used to describe the proper rotation of stock?/ Y* I# D& ^8 ^" W
下面那个缩写是用来表明正常库存流程？) M, ]; m) N5 ^9 C, m. _; W
A:FIFO=FIRST IN FIRST OUT 先进先出, B3 i9 M! e; c' C
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42.Which of the following knives is used to turn vegetables?. ?# ~3 o: B8 I; d% j
下面的那把刀是用来打开蔬菜吗？
: P) i( |9 w6 f# {8 LA:Bird's beak knife 鸟嘴刀
% z- |$ x# P5 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* U9 j7 r; k, ^- o. K43.What is an instant-read thermometer best used for?
2 t S1 a" H: h. q i8 f6 r2 ~即时读温度计最好用于那方面？
* t$ p8 d) e- q8 ]A:Checking the internal temperature of a roast 检查被考物品的内部温度5 w% I$ S% V9 n% |+ p/ \/ g
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; M6 H) [) f% g" I$ n/ |
下列哪些金属材料受热均匀，通常用在铁板而且非常重
7 c# z/ o8 n; i7 h6 TA:Cast iron 铸铁
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5 ^- w( c9 A1 J# l, R+ r) d8 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- b( P: @6 @# T5 M0 F哪件装备下面有一个可移动的碗和一个S形叶片？
/ w- ~) Y4 h* P; BA:Food processor 食品加工机
( ~- Y. p1 f! F% e! B B; K1 K* Mhttp://www.google.com.hk/search? ... iw=1263&bih=572) C0 y0 b# T2 g: P: \
# U% d2 E; B* q' c" L# o46.Which of the following is not a rule for knife safety?% V3 F( F ^$ {- \
下列哪项不是用刀的安全规则？
5 x- ]) @! w2 p& ^9 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, ^ M' ]5 \0 f4 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( X5 J7 u6 H9 s; ~; g把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ f( j( h+ T/ u0 ]
A:RondellES
* J6 G% C. T7 M& R$ Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% b. b/ u4 T9 L/ A' S48.Which of the following is a diced cut used to garnish soups?) b0 O0 r1 D7 B/ L
下列哪项是切成小方块用于汤的装饰？9 X) M2 m" R+ E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! K) G' i+ w5 j7 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
x; ]5 H- m2 e9 n, z) A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！！——9 `: z3 [" A6 o! }. R/ `) ]6 k
A:Gaufrette - f( n$ C8 E3 ^- f+ F) Q0 }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ _- i* m' h+ T \# Y7 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 L# J/ v) T' n7 t8 p7 n% [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 L; y. Z8 Y9 Q V/ s F3 F5 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 v7 D. {! ?& I/ J5 \* X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）
( F5 C2 u4 x! {9 o" {* g/ ^A:Cilantro 胡荽叶 香菜 J+ C# ?% n2 t# S8 [6 C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& d9 \) h- Y: h. o0 N; u
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60.Allspice is made from:
2 Q2 o5 J( R; s& t5 N# ]: S 多香果, 多香果香料是什么1 E1 k2 c. ^$ N9 Z* K& q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 F) t& {. M) i$ b1 D. _% U
A:A dried berry 干浆果
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% L( ?' m' U. V: d. E1 ]& E& e61.Which of the following are used to make a sachet d'épices?+ V) t; P3 o/ u1 c0 b
下列哪些是用来做香包德épices？3 \) V: q5 [# F; M0 z
http://www.sachetcatering.com/# j/ o( ]. Y- |# B0 g' a t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香5 c8 n0 G6 j: u+ C8 M" H
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62.Which of the following condiments are not soy based?
0 ^# p1 A+ Q: u; d+ o下列哪项不是酱油调味品的？
5 M8 g# |6 ?& m0 _A:Wasabi 日本辣根# J' f# j7 m% ~8 ~. h
: g4 _! e- D3 F5 @4 f0 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( z9 f2 A. Q4 m* i! Z3 H3 T, Z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：% K+ F- e4 ] C( e- c# c" g+ ?
A:Pasteurization 巴氏杀菌
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+ J: U1 ?2 L8 m% J, m {1 h64.Which of the following steps is not the correct procedure for whipping egg whites?$ y2 z( c8 T. f. n0 E
下列哪个步骤是不是正确的蛋清搅打程序？3 X3 N0 U. p. o5 G3 T' D$ e/ }
A:Allow to rest before use. 允许休息后方可使用。& M$ S; a7 k, }3 e n
7 m; b8 P c8 e ?4 U1 @0 p65.The weight of a large egg is between:一个大鸡蛋重量介于：+ {3 ~5 G" d: C& N: P. v
A:56g and 63g 56克和63克9 V$ C# O$ i/ B: `1 p
+ d- _9 a8 q1 ?8 s1 T66.Evaporated milk is a concentrated milk that is produced by removing R6 ]' x. v1 G! Y& T" y" ~* ]
炼乳是一种浓缩牛奶 是去除什么做的( C( K2 T5 C7 z0 W* m; T
A:60% of the water 60％的水
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$ y3 ~! w) M4 j! U67.A method of cooking that transfers heat through a liquid or gas is:2 l- @9 J8 C0 O+ t5 m* F
一种烹饪方法，通过转移液体或气体是：
6 ]2 w1 b4 L" c" h- K1 FA:Convection 对流, V! [ v, m: s9 ?, x4 |, T
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68.The cooking of starches is known as 烹调的淀粉被称为
6 D+ }5 o+ z+ f' f' z$ pA:Gelatinization 糊化
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3 u1 p9 M; @+ R9 J2 x$ I* D1 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
7 r* U% i9 f `/ F k3 n; hA:Braising 烤
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- f7 ]& W' |2 v/ ^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：$ T4 X( B6 X9 h
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/ p" |0 X9 W+ N0 e6 ~* w* C
A:Fumet 原汁* j8 X- g9 C2 C7 q( Z8 O0 K. A% u
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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2 N$ l0 _! R' @4 n/ C; g! H
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?0 `; Y) Q' i! ?( o' M* B/ `9 M
下列哪一项不是用于制造高汤（低汤）的原则？7 E3 S9 I; H0 }3 K
A:Start the stock in hot water.开始在热水中操作
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: U/ o# b- }6 W6 N( @3 A( i7 J74.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
9 y) {* T8 |; NA:Remouillage 法语熬汤# _. U$ t( y# _$ u
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