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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: t4 K' R% h* `. U5 u4 @3 ?1 `
哪位厨师最早带来高水准浮夸的美食+ e# N, N! W- z" S( @" c- A# D
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:
+ h F( j$ Y+ }1 L+ G6 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 。" h. c5 Y$ X5 A" v% y
A:Cast-iron stoves 壁炉$ `- o: L' c$ p
http://www.usstove.com/products.php?id=61 g# \1 ?4 Q: Q* z% g
# {4 i/ m0 U) E/ d/ z28.The French term used to describe the roundsman, or swing cook, is:1 H$ f* D( R( F
法国术语，用来描述roundsman，或摇摆厨师是：" U; r+ a5 S8 ^8 O+ K1 Y+ x6 o- d
A:Tournant 图尔南8 O2 K$ S0 |1 n0 }$ u/ a* x$ Y; d
' B9 ]& o% Q* h1 P2 X29.Another term for the wine steward is:
5 `0 T# v D8 c! \5 B) B葡萄酒侍酒师的另一个术语是:# N) z5 j2 @! x
A: Sommelier 侍酒师5 t) z. N5 L4 ~) E9 Z/ e
6 z! ^& {7 L7 Z* j. C30.Molds, yeasts and fungi are examples of a:% i6 f+ M5 \) }' h, e! s
霉菌，酵母菌和真菌是一个神马例子3 U/ N d, }$ @) U
A:Biological hazard 生物危害$ j# o; T3 n' l9 t" ]+ b
6 j7 k; ^$ |, o$ d+ q8 e6 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, ?8 j& \4 r& V, r
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 f+ |2 v1 l5 }5 W/ c# L9 B; i1 c `A:40° and 140°F (4–60°C) 4-60度( W1 y$ z* f7 f6 A9 P
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32.All bacteria need the following for survival:
0 |8 j9 |( B* j- W4 d所有细菌生存需要以下哪些内容：% m4 q' j6 h6 j- _
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值1 @/ D* U3 L. I- S: w) t
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33.Which of the following correctly represent critical control points in a HACCP system?
) ~3 @0 g5 Q" L+ R8 q4 a9 f0 s0 \以下哪项正确表示了HACCP体系的关键控制点？$ X8 k+ m3 }( U/ j1 e- c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 m* \2 z( g+ A7 o食谱，接收，储存，准备，烹饪，保温，冷却，再加热) y! D9 Z3 k T- H0 q
4 E1 e. Z& q2 J' w; F! v; ~* J34.Which of the following is not an example of a carbohydrate?* _3 c2 l3 u, ?$ x- n
下列哪一个不是碳水化合物的例子？
' s% \- s. t* }A:Essential nutrients 必需的营养物质' n; \4 Z3 \9 }+ h
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35.The process by which a liquid fat is made solid is called:8 J" J' m: C7 i* q
液体脂肪做成固体这个过程叫什么+ M6 J) P: Z) M5 B, v" T' x
A:Hydrogenation 氢化6 S0 X! V9 t+ S, N& ?5 G% ~
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36.Which of the following is not an example of a fat substitute?
9 m( D0 g- d v; F下列哪项不是脂肪替代品的一个例子
* U" h; \ O0 o) n# i( P- L; ^0 oA:Acesulfame K 安赛蜜K表
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) ]' e$ ?' X; F9 @4 a. F37.Health Canada requires that a product labelled "fat free" contain:2 P" \& ]' D9 [, s+ p% {
加拿大卫生部要求的产品标有“不含脂肪“包括：5 D4 F8 L4 q4 J/ ^+ F) s! h) P( 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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38.Which of the following is not a problem associated with converting recipes?2 {- u+ G/ d: C3 x5 s% i) ]- X, q* e
下列哪项是不相关联的转换配方问题？
; F2 t8 ?) `8 a8 FA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
, b: g: o2 `& G" ?# ~) {从供应商采购的物品的品质或成本叫什么5 ]/ r( B9 B1 f
A:As-purchased cost 购买的费用* p) V: n; ^/ w+ ^( ^
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ u1 r' [. W8 h0 n9 c+ D- O% i在新货到来之前用于日常所求的必要库存量叫什么; Z# |+ w; a! l4 Q! z- z
A:Parstock 基本日常最低库存
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5 p3 P7 j2 N# H41.Which of the following abbreviations is used to describe the proper rotation of stock?4 e9 ~& s9 F) z+ t3 ~( {
下面那个缩写是用来表明正常库存流程？
0 }3 q6 K3 o- Y( g) NA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?& ] \/ c$ G* v3 z0 ^, x
下面的那把刀是用来打开蔬菜吗？
% l* \3 z W+ E0 u# GA:Bird's beak knife 鸟嘴刀
1 s! ]& [8 V1 G4 Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 o. r3 s, H9 V- G
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43.What is an instant-read thermometer best used for?
4 b. t* y P; W* ?. M即时读温度计最好用于那方面？
+ }! i# u; P9 K8 t7 ~' E. EA:Checking the internal temperature of a roast 检查被考物品的内部温度
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- a& q' z$ M8 `, W7 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& V0 M# v) A0 J, @* z/ n
下列哪些金属材料受热均匀，通常用在铁板而且非常重+ X$ V! K: W' @+ T* X* _
A:Cast iron 铸铁( \- }( o+ \, f1 ?9 |, I0 X
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* \; q; F4 f; _8 O哪件装备下面有一个可移动的碗和一个S形叶片？
8 Y( t8 M6 H; e. jA:Food processor 食品加工机/ F; R2 f; G& W! O; ]* b" S0 A) |, t
http://www.google.com.hk/search? ... iw=1263&bih=572
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l3 Q$ e [' m8 J$ G/ e46.Which of the following is not a rule for knife safety?$ y4 \ n+ E% `0 |3 c
下列哪项不是用刀的安全规则？
' A y- @5 u9 {( Q1 e. i% D1 wA: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:
/ `7 G; g: ?: s8 D; J8 g/ u$ z1 Q把圆柱形蔬菜或者水果切成圆片状（光盘状）是？& l: n4 F) e( Q8 w: F* l
A:RondellES ' M1 F6 J. Q7 u* K1 ]' ~& e+ Z1 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?1 j; ~- ?) y: T& }# P
下列哪项是切成小方块用于汤的装饰？, n! X( x" {, |$ r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ o' I# }) ]% T+ a& m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; p/ M5 s0 E- Y* H1 q
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 _* ]! G" I! e; T$ c4 H! EA:Gaufrette 3 f/ Q4 J1 M* y) u0 l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 w7 [" A# T6 q1 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; J+ D2 B% }' KGaufrette :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?
6 ^( D) @8 U, J( l6 h9 f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 G) H/ Y2 O/ o m/ P8 X; c1 M0 z3 HA:Cilantro 胡荽叶 香菜% g2 D; {# Y+ H/ J# g/ F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% k; n& ?* u) p2 @
# i3 a* ]5 t* O4 w4 p1 R. t6 B7 D( @60.Allspice is made from:
* m4 o6 l' x8 @$ A# ] 多香果, 多香果香料是什么
0 z: c& H: J( N( Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 z! F% i+ v( x0 z
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
, J* @; w9 Q( X; D+ D) {* U下列哪些是用来做香包德épices？
( V5 b/ L, c6 I! ]0 w4 rhttp://www.sachetcatering.com/1 Y2 n5 X% v5 G% F6 }2 M) b$ s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?6 g2 U0 }! B, H* S
下列哪项不是酱油调味品的？
- d- a9 \1 a0 W5 EA: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:- ~8 A- g8 C+ I4 y9 { M' i" l, j
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：
, v6 ~6 ?4 \1 `A:Pasteurization 巴氏杀菌7 w& l6 D j g+ `& N
- N' k4 H' T3 e/ t& h, n: }# X64.Which of the following steps is not the correct procedure for whipping egg whites?0 `" X, r( @: B8 j8 {( `
下列哪个步骤是不是正确的蛋清搅打程序？4 H# l1 s/ }. B( y
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：
. P% s; |; {, u9 [" a+ V. DA:56g and 63g 56克和63克
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5 s( y; K- `, b66.Evaporated milk is a concentrated milk that is produced by removing( j; s% c# u5 ?7 w
炼乳是一种浓缩牛奶 是去除什么做的
6 z+ N2 y3 b2 o" kA:60% of the water 60％的水8 ^1 L: z0 C2 w5 B" S
. a4 Z3 q7 b/ N67.A method of cooking that transfers heat through a liquid or gas is:
( W: c2 j* F3 V$ d3 r一种烹饪方法，通过转移液体或气体是：5 M2 y1 N3 n: K
A:Convection 对流+ B# ~! Z& W0 T
0 V3 P5 j0 d7 k m& h: S68.The cooking of starches is known as 烹调的淀粉被称为
2 s/ {$ g) Y6 v* M( D+ r) A, \A:Gelatinization 糊化4 `% P- X# |0 U$ o* v$ C
# R7 D6 ]* ]- G/ p/ g1 }/ c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？2 P% e- V* \$ d) T) Y6 N! U
A:Braising 烤* s; h; p- A* g$ p$ q1 t; _! X
* [: }; P: D x, v: l% B* ^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：
" }# o2 ^( P" L+ `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 d6 [- W1 ]+ ^& V, k! F71.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
5 | N) t4 o6 r3 \3 \; X- aA: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
' u7 A! H- b# p: D" \A:Carrots, onion, celery 胡萝卜，洋葱，芹菜3 g* S& F1 F( g6 u% P
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73.Which of the following is a principle not used in stock making?: R6 Q3 f2 T" R3 y G; M
下列哪一项不是用于制造高汤（低汤）的原则？9 q# ]; v$ q; L8 a$ p3 T
A:Start the stock in hot water.开始在热水中操作+ ]3 N4 v* L5 M' f! j
/ x; \0 z7 S. f% {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
+ t. H( e8 o& T. {) [A:Remouillage 法语熬汤7 c" p% b) ~3 D8 V1 ^
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