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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:. P; J4 F3 n. M* o3 r. a; e
哪位厨师最早带来高水准浮夸的美食
# E+ q* r- _* u5 y7 N ^% CAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- `- A' E6 M6 c! X; O) S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 K& X6 q% }, _$ e( }/ t: a/ a2 Q
A:Cast-iron stoves 壁炉
T4 x; w4 k7 e* J( `3 Nhttp://www.usstove.com/products.php?id=6
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$ f. d) t' {8 @# {; c9 {( L$ A28.The French term used to describe the roundsman, or swing cook, is:6 W" ] r% K, h, m% X5 L8 d$ P
法国术语，用来描述roundsman，或摇摆厨师是：/ _4 P0 x4 B+ x& ^4 J0 ~
A:Tournant 图尔南
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29.Another term for the wine steward is:
; f6 L1 H. x5 {2 K葡萄酒侍酒师的另一个术语是:
3 p! ]& w( ~& o% ~1 L, t1 KA: Sommelier 侍酒师3 {( \4 E6 t4 }" @4 Y* H( V( d
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30.Molds, yeasts and fungi are examples of a:
* t8 ~" e, Y! U; V8 x7 |9 d k, E霉菌，酵母菌和真菌是一个神马例子' K& f+ f7 d2 e! K9 i
A:Biological hazard 生物危害
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7 h3 }5 [: n$ U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ H9 D1 j4 ]! Q/ O根据加拿大食品检验局，食品的危险温度区在多少之间：
) [/ o/ Z2 _! q" I _7 kA:40° and 140°F (4–60°C) 4-60度8 M, E$ h) y9 ?1 C1 ~7 Y# l( _
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32.All bacteria need the following for survival:" @# O) g; ~% m u s$ `; Z" C
所有细菌生存需要以下哪些内容：( S3 K) m/ l- ^( ~% e
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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# `1 J. |5 g: ~& v/ Y5 r33.Which of the following correctly represent critical control points in a HACCP system?
6 [/ i! u4 L' c- k7 n以下哪项正确表示了HACCP体系的关键控制点？9 i& h& m6 _4 Y1 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! W3 G+ N! v+ n7 k" b! v' S食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 D, X; g' w! N+ R2 e
* I+ z# Q$ C8 r* h' o34.Which of the following is not an example of a carbohydrate?) e! Q9 D+ m$ T* T0 \# ]% a
下列哪一个不是碳水化合物的例子？% e" X. k2 c: R" l
A:Essential nutrients 必需的营养物质# x; l2 I# O0 Y% V
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35.The process by which a liquid fat is made solid is called:/ T4 J6 o' e+ ]/ A
液体脂肪做成固体这个过程叫什么
* y3 M7 i2 @# M& JA:Hydrogenation 氢化$ R; x. m3 D8 T. m5 X7 X
" a7 ], I9 _- R* E" @! Q36.Which of the following is not an example of a fat substitute?- @4 b1 r1 e7 O) J3 g
下列哪项不是脂肪替代品的一个例子/ f& o6 I' `3 n' M
A:Acesulfame K 安赛蜜K表6 W- k7 p6 B: i! V0 r
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37.Health Canada requires that a product labelled "fat free" contain:( g7 J3 C1 X7 b$ @" q6 ]& I" n; L N
加拿大卫生部要求的产品标有“不含脂肪“包括：
9 X+ u' z5 E3 _2 ]' k) CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?2 z, ~! ~" _, K1 ?0 K
下列哪项是不相关联的转换配方问题？: G, z4 w( D- g3 o- v4 L' W4 k7 w
A:Unit cost 单位成本$ \& y0 s5 [) Q" {4 D
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39.The condition or cost of an item as it is purchased from the supplier is called:# U0 _" U3 n9 p+ c
从供应商采购的物品的品质或成本叫什么! |1 r' C: k) J* k9 e7 ?
A: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:
4 S8 a# c0 w* l% h# R$ P( C在新货到来之前用于日常所求的必要库存量叫什么
+ T9 ?+ ?2 ~0 c( G/ [0 C5 Q' x- DA: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?# D z: T1 B( h$ a( C- q0 a
下面那个缩写是用来表明正常库存流程？
# w) d0 u! `; n! E, ^3 R0 r( F8 Y8 y! IA:FIFO=FIRST IN FIRST OUT 先进先出" t5 L. T" f8 b# S) |0 l" }- Y1 a
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42.Which of the following knives is used to turn vegetables?+ Y. }2 v7 B. f+ a5 U$ D% R
下面的那把刀是用来打开蔬菜吗？9 l- T7 \5 K+ z; e/ l; n
A:Bird's beak knife 鸟嘴刀 q" m8 t8 N) b" J5 T. @, q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird x0 Q$ L* B/ S* T/ u5 T( w
9 @, ` C2 `& \7 u5 {43.What is an instant-read thermometer best used for? _8 n8 p4 I% J5 F' Z2 l
即时读温度计最好用于那方面？* J+ g: V& h' m( K# D l
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 f' F) q& e; I9 D( B# P2 y% l, l
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 o* K# Q7 ~1 r [4 E$ o下列哪些金属材料受热均匀，通常用在铁板而且非常重
( N/ v. u: ]8 x# G0 [A:Cast iron 铸铁$ T" a/ M5 ~) C4 ?5 b9 K
* b# j) `: r) A6 {9 |. F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) x# L' j3 z6 p哪件装备下面有一个可移动的碗和一个S形叶片？( v. z( p2 k9 U5 U0 b( I9 d4 }
A:Food processor 食品加工机/ e" T1 G$ C& ^8 q* i. \
http://www.google.com.hk/search? ... iw=1263&bih=5727 _( }( Y* |5 T' L8 b
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46.Which of the following is not a rule for knife safety?6 g% M5 p! F. t% i
下列哪项不是用刀的安全规则？4 V( r7 ~1 E: f$ T% Y% f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: d- Q% A1 M4 N) [/ g; B3 o
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
" W1 Q' ?( G/ X' c3 L: c8 S1 YA:RondellES 2 e& E5 M: |' ?9 q0 d/ t x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 M3 N! v# j, J9 X48.Which of the following is a diced cut used to garnish soups?
' D" c) H/ h4 ?4 y+ v9 A$ j+ c下列哪项是切成小方块用于汤的装饰？
+ S7 L5 ]" c% I) ? bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 c8 m0 C) V# R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) H7 Q6 ~" x( n7 x% X1 L8 i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！！——, \' w P) X3 T6 H- K
A:Gaufrette ' V( V+ s8 e# b1 _. J9 n' P. l) T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 l! x& |6 n( u8 \. T. j2 {: o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: b( n4 U# [7 G+ F5 h% ]Gaufrette :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?
+ p$ y; w+ J. O& A3 ^; a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）
" N/ W5 D: K& \) [) _' NA:Cilantro 胡荽叶 香菜
" r2 S* R1 g. c# Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
8 d* W; |0 k# u; u: r3 C" }. \ 多香果, 多香果香料是什么
1 F9 G1 L5 U# Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! N% Z- }. n: o9 J# K& F4 S! kA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 g0 h9 H$ ]) ?3 H0 [: C" v下列哪些是用来做香包德épices？
. I& q3 p" d7 l; a9 S8 c: Ohttp://www.sachetcatering.com/2 T1 P% s) ~4 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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7 z- |( K6 n# \: t62.Which of the following condiments are not soy based?
$ g- s5 I/ [: c- ]下列哪项不是酱油调味品的？
+ R$ _+ \# m: [* f n& Y* ~A:Wasabi 日本辣根 p/ @% a( a- H; t- B4 h
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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:
% A5 ~8 h8 v; h( p3 V3 W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：$ i7 G5 Q4 a' U$ c4 L! n, {
A:Pasteurization 巴氏杀菌' a9 d0 ]8 q6 l3 E( e; k
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64.Which of the following steps is not the correct procedure for whipping egg whites?- o2 O; @& P5 k6 |0 {
下列哪个步骤是不是正确的蛋清搅打程序？$ |/ ?, n$ d4 R
A:Allow to rest before use. 允许休息后方可使用。: h1 W) Q. ?; a6 q) C
2 ^/ g" Q. _+ T- T, p/ j65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 r& X, n( q; C m* A$ Y, xA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing6 e8 V2 C2 y1 m5 p& `
炼乳是一种浓缩牛奶 是去除什么做的+ R- O% A% h6 c" }) i
A: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:% D1 t9 I/ U) L; [9 A
一种烹饪方法，通过转移液体或气体是：
) R- w' N3 [6 A4 F5 R0 Q' X/ H- V5 gA:Convection 对流) i4 r& S6 N% F* H% v5 o
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68.The cooking of starches is known as 烹调的淀粉被称为
5 m) \6 \+ u/ Q* I! wA:Gelatinization 糊化
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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？
0 d# O3 Y5 H* nA:Braising 烤+ X% H' u0 a' p5 x$ p# ?/ ~1 {- H% a
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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：
- C- M N6 p6 @ u. zA: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( D5 \ G5 S7 l# M3 o/ T
A:Fumet 原汁+ ?2 o0 L9 p) M! S1 `8 \. Y: ^
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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
n3 q1 f/ {7 `. n1 Q' J& U9 k1 sA:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 }( P2 j, L1 V3 G F! |0 D3 i
. ]* E, w" s/ F3 z: y73.Which of the following is a principle not used in stock making?. U+ G/ y; d# ^8 [+ a* _
下列哪一项不是用于制造高汤（低汤）的原则？: K1 p& H! k- E- [/ A
A:Start the stock in hot water.开始在热水中操作
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- F& Y/ x6 Q) \: [# c4 D- A6 v74.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, c2 ^* e5 W* W1 z2 p& ]8 J
A:Remouillage 法语熬汤0 B4 }4 m$ B8 u4 p/ v6 Y& }6 p& m
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