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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:( c. Z& v( y) X7 f
哪位厨师最早带来高水准浮夸的美食
9 j# v; ?' v# ]" L& b* w% aAAntonin 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:
" r+ U" @' s" Y/ | H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 d. R: |- g5 }* d$ _0 I+ D
A:Cast-iron stoves 壁炉
, I+ f, O) \/ }( Ehttp://www.usstove.com/products.php?id=6: o$ y) m' D* M
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28.The French term used to describe the roundsman, or swing cook, is:
; }: g5 G( |6 C' v# H7 B3 r4 ]0 F法国术语，用来描述roundsman，或摇摆厨师是：
9 l/ Y1 O# \3 w4 A* \A:Tournant 图尔南
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29.Another term for the wine steward is:* a4 |) Q+ E) w' k
葡萄酒侍酒师的另一个术语是:3 R+ o( c; g! q! ?& A5 k/ b% X
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
- s. c1 V7 s4 a霉菌，酵母菌和真菌是一个神马例子
, n& }3 Y1 [8 DA:Biological hazard 生物危害" u- C1 k. l1 N4 b: k
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! `6 [' X/ `$ `6 j* r根据加拿大食品检验局，食品的危险温度区在多少之间：% U/ R6 L' ~4 R3 D
A:40° and 140°F (4–60°C) 4-60度1 j T/ d8 P P9 B! q( }# C; H1 i0 T
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32.All bacteria need the following for survival:+ F) |, l, ?" J" g l; D" O
所有细菌生存需要以下哪些内容：7 r4 r& G# ~3 ~# A
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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% j s3 |" m, m5 o33.Which of the following correctly represent critical control points in a HACCP system?
1 x) F- u) _+ h4 R以下哪项正确表示了HACCP体系的关键控制点？
4 t5 O1 h9 k5 NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % m8 @/ |" ]4 L& w1 \4 b
食谱，接收，储存，准备，烹饪，保温，冷却，再加热" D$ O' e8 V# f2 O
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34.Which of the following is not an example of a carbohydrate?
+ F- i1 ~* x* a4 D下列哪一个不是碳水化合物的例子？% E$ M; |3 ] w" F0 J$ D
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:9 j% \" @' n( U3 u2 ~
液体脂肪做成固体这个过程叫什么( d' I; J) P4 I& H1 j! a' U0 `) C
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
/ F+ o, V d. P" ?4 `' I* U下列哪项不是脂肪替代品的一个例子1 J8 m* Z S. J6 f% A
A:Acesulfame K 安赛蜜K表; f' H6 d9 P2 X2 L( D
+ k5 {& f1 s3 ]+ A8 b37.Health Canada requires that a product labelled "fat free" contain:8 @/ j4 u# y4 W- [: v+ ]
加拿大卫生部要求的产品标有“不含脂肪“包括：) S- }" d: A g d. T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 a! Z4 w2 y* q38.Which of the following is not a problem associated with converting recipes?8 F" _. v9 l8 x; B5 ^; }
下列哪项是不相关联的转换配方问题？( }# E/ J7 I+ n+ [% s
A:Unit cost 单位成本
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; R3 E5 l& d& Q5 _0 u39.The condition or cost of an item as it is purchased from the supplier is called:
1 P8 v2 U y/ \' {从供应商采购的物品的品质或成本叫什么) T9 d+ h% W' L& |, B3 I
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:
3 m* r; ?! P% O1 y' ?- o; i8 G在新货到来之前用于日常所求的必要库存量叫什么" D* G$ F$ x& Q6 w0 G, N
A: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?4 _ ^2 L5 \/ l* L% ` E$ w+ \
下面那个缩写是用来表明正常库存流程？
0 l$ R' p- P5 r' NA:FIFO=FIRST IN FIRST OUT 先进先出
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7 |4 G1 I. J0 r/ m `42.Which of the following knives is used to turn vegetables?
# T7 O$ t8 b: _/ c7 ]下面的那把刀是用来打开蔬菜吗？
0 I/ H5 [' P7 w6 }7 z, gA:Bird's beak knife 鸟嘴刀
+ T. c# T1 S' I% i; Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?3 R. n1 t3 J, O, L
即时读温度计最好用于那方面？! [: p3 Z5 o5 e2 ^/ z
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+ m# E! g# q: B下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 B9 Z, y, x/ S; r! G6 cA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! Z; U& S4 t# p2 h! V, `& ^
哪件装备下面有一个可移动的碗和一个S形叶片？
) t% S. O1 V9 J* V& QA:Food processor 食品加工机& K a4 O3 }( c4 A; S& Y7 k
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?- Y/ A7 B1 N/ S2 R# x
下列哪项不是用刀的安全规则？6 ~/ Y, a0 u+ T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 h7 J6 Z5 p, m5 r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' H% K0 g! J* y' G把圆柱形蔬菜或者水果切成圆片状（光盘状）是？: _, l( r5 E+ p3 ?2 U! p9 k2 n
A:RondellES
' H) T+ e) t' G% whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
: {: r4 B+ M$ J3 ?5 u5 B% Y下列哪项是切成小方块用于汤的装饰？
: h3 j" R+ ?, P$ dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* S; y8 @3 y8 q1 B8 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& N4 S) T6 l8 Q1 y
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！！——2 x% p: ~% D- e& ~5 T
A:Gaufrette 0 j5 {% j, l9 y9 f0 N) q4 D8 |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ u& @6 p6 Z6 t' p8 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) I- T7 |$ ^1 C$ b; k$ wGaufrette :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?* N3 O) y0 N" h0 Y2 b! T4 U
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）3 t4 g; u3 L) K, }+ \* g
A:Cilantro 胡荽叶 香菜( C8 L+ t: m" j, c4 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 _; E. G0 O) D
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60.Allspice is made from:
: M# t, I; ~' O5 o3 m% L 多香果, 多香果香料是什么
4 V! z3 G+ [9 N" k9 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 o. H9 b$ y& H% v n$ g; HA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" N8 S+ F* m& P+ c+ e6 W. C
下列哪些是用来做香包德épices？
) N5 i3 B# F, _' @* Yhttp://www.sachetcatering.com/
! `$ L6 j! g) d2 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 _$ f) j2 {: y
0 K1 H% b$ F0 \62.Which of the following condiments are not soy based?, y: e9 x3 X ~2 M$ ~* ?, E
下列哪项不是酱油调味品的？
6 J3 d: Z. u a, YA:Wasabi 日本辣根6 d% R: l9 W/ q' Z
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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:
" S9 \* n. ~2 o+ `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：7 q0 B8 G* Z7 ?) f& J. j" \& z
A:Pasteurization 巴氏杀菌" x0 ]. K7 s$ r0 F
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% w( o& I9 w$ u6 ]下列哪个步骤是不是正确的蛋清搅打程序？/ j5 `4 m2 }9 o& o; r/ r' r( w
A:Allow to rest before use. 允许休息后方可使用。
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0 ^% b; e$ k( q6 d& i. m65.The weight of a large egg is between:一个大鸡蛋重量介于：
3 R' D. a. j1 z2 lA:56g and 63g 56克和63克) k) E6 R2 P: T, @* P
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66.Evaporated milk is a concentrated milk that is produced by removing8 {) N) Y4 S$ _
炼乳是一种浓缩牛奶 是去除什么做的8 g( i& }5 u; j) I6 u. ?: h7 x- k
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:
' W( z6 d6 Y' y8 G4 D* s一种烹饪方法，通过转移液体或气体是：# h0 |2 P# s+ o- x& d
A:Convection 对流+ {; d& i+ k% e; W- h" {
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68.The cooking of starches is known as 烹调的淀粉被称为
! j7 c# R |4 H zA: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？
y3 n, q8 F) C# iA:Braising 烤' w8 z3 r. x: ^4 U1 ~' }3 x
. y2 S- `4 I4 B. C( Q70.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：4 ~* B' s/ e% i, s1 k. I
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
3 f+ b9 F9 A/ w: l' VA:Fumet 原汁
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6 k, P2 ?2 u1 D1 `$ ?3 q9 n72.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$ y+ A( N; v# b# H# C
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜, S: s* Z7 ~' p8 i1 i9 P
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73.Which of the following is a principle not used in stock making?
1 i5 b1 G2 O) v% K6 z% B2 U/ W# m下列哪一项不是用于制造高汤（低汤）的原则？$ t: {: o0 W' f6 M2 @0 n
A: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# w7 F: w) E6 j& d
A:Remouillage 法语熬汤0 ~3 x1 n# U4 \' S/ I2 A6 Q
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