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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:- N; S$ s0 Z/ G
哪位厨师最早带来高水准浮夸的美食$ E& z6 I5 j- X: r7 ]
AAntonin 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:
7 s# j4 _2 g, E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) d) D; V; w# Y4 VA:Cast-iron stoves 壁炉
- g* O! n! r& m% hhttp://www.usstove.com/products.php?id=65 G* A( |+ I: S4 j T
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28.The French term used to describe the roundsman, or swing cook, is:
0 r D( w2 [7 S% `) E法国术语，用来描述roundsman，或摇摆厨师是：0 q; I/ T6 \: Q; R! e% u
A:Tournant 图尔南4 `9 O$ c6 k) b6 J* ?' w2 c
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29.Another term for the wine steward is:
- S5 `3 L1 A$ I- S# m葡萄酒侍酒师的另一个术语是:. B1 _# J& j ^
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
; J* U) B/ W; c7 r2 B霉菌，酵母菌和真菌是一个神马例子
; Q m g3 B& G/ U* NA:Biological hazard 生物危害
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* ~, l( z/ |% t+ _- l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 A, x$ O! M0 q' D: p0 F3 e7 s根据加拿大食品检验局，食品的危险温度区在多少之间：
# t0 t3 Q R9 P- ^6 l( G ZA:40° and 140°F (4–60°C) 4-60度, X; g& t0 W: H/ d5 ?
* ]( e! i) }& s; ~+ Y- l: k: b32.All bacteria need the following for survival:
- S% q, v" U# _3 f所有细菌生存需要以下哪些内容：
. C7 [* x- H V$ i8 i% w4 wA: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?, K3 u: H; p( |' X7 o% Z
以下哪项正确表示了HACCP体系的关键控制点？
3 ^" \, B9 A; J) k1 \3 ?4 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # W7 H; T/ c8 [! l# g/ a
食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 h# C- C8 W+ d2 o m) ]) C# L
4 t$ H. g4 w' X f34.Which of the following is not an example of a carbohydrate?8 H; r% ] d* K: M- A
下列哪一个不是碳水化合物的例子？
/ K' C/ R; F4 U* Y& o9 FA:Essential nutrients 必需的营养物质" K$ p9 b5 ?7 |. {5 C, J
# T; V' A7 f# U" r# [35.The process by which a liquid fat is made solid is called:
1 G) {9 F: I+ ~9 k" W: ~液体脂肪做成固体这个过程叫什么
" l0 `1 q( L/ Y9 N1 bA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?4 x _* W: s4 ?* J6 ~+ z- G2 b
下列哪项不是脂肪替代品的一个例子. Q `0 e3 u: J3 A: a. n6 X
A:Acesulfame K 安赛蜜K表/ _) l4 A! v4 K8 j1 ]2 a4 |
4 |/ \3 t2 S/ B0 S37.Health Canada requires that a product labelled "fat free" contain:1 m6 Z: @ x/ o2 J5 N1 L# H
加拿大卫生部要求的产品标有“不含脂肪“包括：) [' k5 w) v8 ^& G& c) \7 z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 |3 _/ i! ~0 |' I% p/ p
q, C- x& Z2 T8 P6 t p# W; i38.Which of the following is not a problem associated with converting recipes?3 u& c- T. Z$ I4 z& u$ K
下列哪项是不相关联的转换配方问题？3 h/ J4 b. i6 e/ [0 Q' ]
A:Unit cost 单位成本
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- ]9 o! K+ i s, }# N39.The condition or cost of an item as it is purchased from the supplier is called:
+ g5 \; I& E# O6 k. {" w2 Z: E从供应商采购的物品的品质或成本叫什么
5 p+ o1 j! R! t" y/ n7 r. _A:As-purchased cost 购买的费用8 m* C: R7 Z1 A( i" v3 q# Q' X
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40.The amount of stock necessary to cover operating needs between deliveries is known as: K3 _) ` I2 w2 ?' C/ Q! v
在新货到来之前用于日常所求的必要库存量叫什么8 N& ?# i/ L5 ?; l( j
A:Parstock 基本日常最低库存/ w4 n: m/ O' K2 Z4 W Z+ ^# v9 J
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; J% E$ F- ^. i' m6 R y m下面那个缩写是用来表明正常库存流程？
' Z' F' l9 S5 K$ F. P/ h gA:FIFO=FIRST IN FIRST OUT 先进先出8 A$ I8 X( c% ~$ {1 K, Q& {
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42.Which of the following knives is used to turn vegetables?
" I8 N/ a* N( J0 H0 }4 m6 |8 _ j下面的那把刀是用来打开蔬菜吗？4 k# ?7 t6 U% ^! }% d
A:Bird's beak knife 鸟嘴刀
. }6 \7 E6 H; S$ o3 l6 yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) f# S9 w7 b1 v43.What is an instant-read thermometer best used for?' Z, r) G# P( p0 N7 p
即时读温度计最好用于那方面？8 X$ v. I/ `6 W! ?. x' d
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?4 Q/ ~$ g2 ]5 w7 ]( Z- y
下列哪些金属材料受热均匀，通常用在铁板而且非常重
" ~3 \/ @2 w/ T- y8 A* y. `A:Cast iron 铸铁; {0 F5 s+ Z3 A$ {! C- F
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ _1 |) U& E3 O6 W D哪件装备下面有一个可移动的碗和一个S形叶片？
) J8 y# [/ j* i( \4 T C2 bA:Food processor 食品加工机
4 v6 V5 i. a" x( y5 E I1 T4 C' a2 Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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q/ ?; S( }4 U( c* Z46.Which of the following is not a rule for knife safety?
& r1 n) Q7 r% h# \下列哪项不是用刀的安全规则？ v! F& L! ?* L2 C/ H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 \/ J7 W1 q# P$ l2 y7 \: j
5 s1 r# }& B! ~0 [6 c; E6 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 c+ `/ Z. E2 H' f" o0 s把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, i" T* Z8 I% ?
A:RondellES
4 f4 Q3 {' e0 B' J8 ?7 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ w; I8 H3 Y/ w$ O) }- _8 Y
4 V! q# Z, q4 p9 l P48.Which of the following is a diced cut used to garnish soups?
- `+ H) Q* B- r7 J2 S, e/ R下列哪项是切成小方块用于汤的装饰？/ z7 S3 S6 R6 A) z* J6 R: W8 ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 m1 I4 ~8 \6 X' I: S( n% @( m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. q# P4 P! [3 S6 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！！——
6 T& {- g3 q* j5 n0 V# {A:Gaufrette
D! a$ h# r) \/ X2 y k* ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 O r% o/ J! I4 B4 w9 {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 |0 ?" Q% I# Y! E, T( jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" H0 O+ d' M" w+ K+ o5 o
# Y: G- ?7 Z" q& V( J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# W! G% s9 x* w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）
6 P0 B7 x& t4 W6 E/ y* L$ dA:Cilantro 胡荽叶 香菜; \1 P' ^, A' m8 f4 I' C# E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:& N- Z1 Z) T1 D9 w, C- S6 E
多香果, 多香果香料是什么) \2 m1 W# t# D" t! g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 z/ t1 C* J0 r' i0 A8 s# g
A:A dried berry 干浆果
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" [ l" v, a$ I! k) W& ^: }61.Which of the following are used to make a sachet d'épices?
4 N5 f( u( M! a. j下列哪些是用来做香包德épices？0 \3 l1 T4 ~+ S T4 Z2 I. ^
http://www.sachetcatering.com/! H+ x I& |8 b4 x2 u5 ~) G7 C. Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 f! f9 V7 N( J& t" O$ d) K
3 _/ n( P( ]1 }! t$ P62.Which of the following condiments are not soy based?
0 ]: s w, z2 g s$ X) b8 x2 C下列哪项不是酱油调味品的？
8 d4 u5 O: T. cA: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:
+ E4 ?1 f, Q( @' }, A& W! 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：
$ ^3 F8 A: h/ T. g! f3 CA:Pasteurization 巴氏杀菌6 J/ A+ \: Q3 g0 v2 \& t5 F" `! f
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 S; i2 o5 b# o$ }. n7 C; _* i: q T下列哪个步骤是不是正确的蛋清搅打程序？: P) A2 P$ I* G7 y/ `) r* ?* R5 W
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：3 ]+ e$ j, {' N' g4 o
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
! z" b! f6 A, b( y$ W5 G炼乳是一种浓缩牛奶 是去除什么做的
8 g& `8 ?& S+ {; DA: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:
) k" @4 P6 h* o6 Y4 @ I/ W一种烹饪方法，通过转移液体或气体是：7 X0 \/ V1 p6 v, X
A:Convection 对流
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+ [6 G* ~' n2 f- R8 ]68.The cooking of starches is known as 烹调的淀粉被称为
[& l. V3 Q. q$ RA:Gelatinization 糊化7 ?. x4 a4 y6 @- Z$ Y9 Z
) E% o3 a ` Z" t, U" _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？6 p) O* b; }1 _7 \
A:Braising 烤
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# F3 l+ @" b& j# U8 Z5 \+ G/ u1 j" B70.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：
% d# ~# d1 [( e# l1 PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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" a3 p7 T9 I9 B6 o# o" i71.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" N: ?' V) n }4 Z$ a
A:Fumet 原汁- r$ o# I0 H9 c/ c; W6 g; B
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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
7 K+ y$ d% H2 m3 W* U, [3 @: {3 ^. qA: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?. e. `% U) u6 D. D
下列哪一项不是用于制造高汤（低汤）的原则？; k/ A3 ]1 t: J# a+ D
A:Start the stock in hot water.开始在热水中操作
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$ g( x8 d' F1 B& V9 k) X5 W, E74.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
7 n. d9 {7 o2 v p1 T1 QA:Remouillage 法语熬汤8 f) U& W1 B) v h
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