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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:
; ~! z% u- W4 d哪位厨师最早带来高水准浮夸的美食
/ M$ F. ~$ _ Y& Y/ w0 vAAntonin Carême 人名 安东尼·卡罗美0 f" {: F9 t4 h @) y+ U4 |, T* v
% z0 x7 c/ _: d# P& z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 ?; O8 v! `/ _3 |! W* v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+ h7 {3 a9 T2 i
A:Cast-iron stoves 壁炉
; C' c, Y U! U; lhttp://www.usstove.com/products.php?id=6; s, ?+ C; w5 \. ~/ [( @" m+ a9 i, D" Z
8 K8 ~* r- W0 o: |28.The French term used to describe the roundsman, or swing cook, is:
; ]0 x# t9 |! u法国术语，用来描述roundsman，或摇摆厨师是：9 N, h# h* P2 `; a/ d2 h) K
A:Tournant 图尔南
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29.Another term for the wine steward is:
! y m0 M( g8 {( B葡萄酒侍酒师的另一个术语是:
9 N9 R4 Z( ~/ n4 P1 @0 vA: Sommelier 侍酒师2 x5 V+ D Z4 u. @' a$ [
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30.Molds, yeasts and fungi are examples of a:6 Q9 c& t& q) B @
霉菌，酵母菌和真菌是一个神马例子
1 S/ P3 { u. m6 K1 j; }& ZA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 B& l4 L7 F: Q
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 L% l2 I; g1 b- h+ t% X6 NA:40° and 140°F (4–60°C) 4-60度
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! Q+ R, ?% D2 k" Y( u32.All bacteria need the following for survival:; G! o9 v- f" D+ w1 f) ^
所有细菌生存需要以下哪些内容：- R: p/ n% _1 Q! m7 v' J
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?4 X6 e. _0 N/ Q1 S4 r/ Q
以下哪项正确表示了HACCP体系的关键控制点？
2 a8 E1 W5 I6 [$ E6 w5 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * C5 Z; R: O3 a8 Y" ^% A9 ~% V
食谱，接收，储存，准备，烹饪，保温，冷却，再加热 y. U/ } l. z+ W
4 m8 T+ r5 T3 K% M; G }34.Which of the following is not an example of a carbohydrate?; U/ F& {3 W4 A7 o
下列哪一个不是碳水化合物的例子？/ H& H! g R7 V
A:Essential nutrients 必需的营养物质- j$ f. ~. y2 a$ M- q
% y' M: e l; a& Q2 w35.The process by which a liquid fat is made solid is called:
( U4 F7 x. M; C/ b0 _液体脂肪做成固体这个过程叫什么8 V+ K4 E! v0 S7 R9 W9 f7 R
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
8 t9 U0 R7 h3 n7 U: K& N: x下列哪项不是脂肪替代品的一个例子
- ^( x6 `& j& u$ eA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:) Z W' n) X, z6 s( k0 W
加拿大卫生部要求的产品标有“不含脂肪“包括：
) y+ {; R T! x& R+ [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 g3 e, j9 f. t38.Which of the following is not a problem associated with converting recipes?
5 j+ y0 a. N5 l2 X/ G' `. w5 r' a下列哪项是不相关联的转换配方问题？
- c2 C% B- r2 o I; R, f! ^A:Unit cost 单位成本/ }' e7 v$ C0 J; B7 G
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39.The condition or cost of an item as it is purchased from the supplier is called:
- l) p& f( b# w从供应商采购的物品的品质或成本叫什么. _" w/ v+ V9 \, m; c
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:% h3 H9 s3 I9 h0 W! l6 E+ d
在新货到来之前用于日常所求的必要库存量叫什么
* O- M4 D0 }# D3 Z& aA:Parstock 基本日常最低库存8 a6 h/ j) X; W$ a4 V! l
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% D; K2 J5 P# c: o下面那个缩写是用来表明正常库存流程？
3 i: o( ]# a; H3 vA:FIFO=FIRST IN FIRST OUT 先进先出
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, H( Z8 i6 \% k4 w# ~42.Which of the following knives is used to turn vegetables?% b4 m0 I9 i, b, m8 b& E
下面的那把刀是用来打开蔬菜吗？2 E+ b0 F5 ~1 |% t3 H2 Q( T6 a: z
A:Bird's beak knife 鸟嘴刀
4 P/ K( E7 }7 Z+ x- xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ H3 N$ f6 ?8 ^9 |: z- `) A! [9 {% T! w43.What is an instant-read thermometer best used for?
" b! p8 G; n9 N- L即时读温度计最好用于那方面？. W) p; Q: H2 }7 l z2 L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) h+ W9 z6 C: M6 D1 |4 Q: T
下列哪些金属材料受热均匀，通常用在铁板而且非常重# D+ J8 B; ]; b; w1 \' S1 m; Q
A:Cast iron 铸铁6 v1 w& o% C+ h7 d# ?
+ L0 p! ~! j) P5 \3 I3 p1 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* Y' Z9 o, r2 c; x& ~- h$ S9 t
哪件装备下面有一个可移动的碗和一个S形叶片？
. u# @ J$ _+ K$ c; Y7 ZA:Food processor 食品加工机
. R* B& ~% ]4 Z* y$ G4 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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! G. D+ g6 H" w( p" l3 }46.Which of the following is not a rule for knife safety?8 H8 V0 V) y7 e' L- v( d; t9 ?
下列哪项不是用刀的安全规则？3 s0 @ t; l/ @+ Z
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:' G9 s! m) c* y P
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
& U8 \; _/ ~8 N$ ~* H. E. LA:RondellES
5 c+ L' `7 v& c4 U+ P! Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. _- q/ K( n) v$ j5 b2 k
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48.Which of the following is a diced cut used to garnish soups?( A+ |* s7 { P/ \5 {, T% o
下列哪项是切成小方块用于汤的装饰？4 G4 f+ I8 o: }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 v+ X" z _% W2 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, I# k$ s; p, F. y6 u/ d# H4 U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！！——7 A1 U6 F" a6 s1 O
A:Gaufrette ! b$ X/ ]. B+ m5 w! w# P$ A- Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 R% R4 I$ R9 N/ A7 H' d: Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 Z3 L& D3 U/ Q; U7 CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 I% K/ k" w& H" N
" _# Y+ z O2 t+ c" E; X% s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
e1 U+ h9 X( u& r& L1 h3 u4 Q. 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）
% q) J8 [% l/ _$ t# O2 \A:Cilantro 胡荽叶 香菜' j5 B* v& {9 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; F7 t9 J& I2 I2 k- u9 U( F. X2 ^
3 c8 M' i; s a60.Allspice is made from:
; c# d! K s* y! D 多香果, 多香果香料是什么
1 }1 X4 o9 j @4 |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- P4 V8 _3 y8 w3 A0 G; iA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ K' z$ M2 g1 s, \
下列哪些是用来做香包德épices？% `* L" E2 k) W* Q9 `
http://www.sachetcatering.com/1 g9 w$ Q1 G" ~8 o5 R, A! f( M& y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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0 ]% i! x" _3 [4 t: }62.Which of the following condiments are not soy based?6 y% }$ h) C5 n, s6 ?1 H1 E/ x) c
下列哪项不是酱油调味品的？
Y# f3 G) q, F; _. Q* F7 hA:Wasabi 日本辣根' l$ v1 G8 ]: d) l! _" |+ Z
, ~0 @% G, j5 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 I) W6 _0 _" G8 Z! v, k
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 k2 q1 }& \' N( v' J9 e2 XA:Pasteurization 巴氏杀菌
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/ ^- K" w+ u5 o5 a/ L5 h64.Which of the following steps is not the correct procedure for whipping egg whites?8 T) m! A. ^% Q4 a$ P6 r7 B( a
下列哪个步骤是不是正确的蛋清搅打程序？
* B" c O0 [$ }6 [! WA:Allow to rest before use. 允许休息后方可使用。" V" k) W. j( q8 t
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
5 { w3 f0 B( s+ f' y+ fA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing) u6 v5 U3 ~! u1 a9 u
炼乳是一种浓缩牛奶 是去除什么做的1 H5 ]5 K2 \. g6 A5 Y1 ]' p
A:60% of the water 60％的水5 u( S; ]# x9 S0 t: }" h' L$ N* c
8 Z0 P7 E" b2 c& L% [0 S67.A method of cooking that transfers heat through a liquid or gas is:4 Y; Q! F' f6 t0 M
一种烹饪方法，通过转移液体或气体是：
$ x, w' G. J- t7 g# _. P$ ZA:Convection 对流+ T# w3 G2 X$ `/ s* ?6 w, {7 D
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68.The cooking of starches is known as 烹调的淀粉被称为
" K- @/ }+ C9 l$ V$ C& l5 x3 NA:Gelatinization 糊化
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& V! G0 b, K" a% s+ B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
) ]; k' H# z& D2 }* v I3 p+ c1 J8 w$ RA:Braising 烤; ]( c( M5 g' C$ v. z
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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：1 Y) S1 D* O+ k4 P0 |" e
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
; U2 A1 S5 W; \' D8 [A: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- I/ c% N4 O! a3 G9 l6 f4 g
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?4 @# ~# g5 W4 b" w7 S! r: V
下列哪一项不是用于制造高汤（低汤）的原则？) |" D$ Z) C( ^! G$ r! }
A:Start the stock in hot water.开始在热水中操作
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$ v H' i/ G+ k" F74.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+ B1 p* y2 Z3 J- y4 p8 R
A:Remouillage 法语熬汤% v& _7 R0 q [' n+ }
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