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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:! h$ G1 h, Z- x' T, Z" o" W }
哪位厨师最早带来高水准浮夸的美食$ J) u) A& N$ B. T
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:
! \9 ?. Y: {" i) s n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: z8 m' H' F7 ?# j2 C- T5 Y
A:Cast-iron stoves 壁炉. \1 t1 S) n' j3 X: w) U3 {6 W4 `
http://www.usstove.com/products.php?id=6
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% ~; N5 H4 T3 |# M; X; A q, T& L28.The French term used to describe the roundsman, or swing cook, is:
5 I- S5 `4 [1 Q Z ?5 Z& D法国术语，用来描述roundsman，或摇摆厨师是：
' g4 E& m& b$ z. P; ]9 ]- Q& Q) MA:Tournant 图尔南
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29.Another term for the wine steward is:
2 j/ h" r2 D) t9 ~9 o葡萄酒侍酒师的另一个术语是:
# N! L. E5 i" }+ j% x, jA: Sommelier 侍酒师0 W% p" Z# H8 ?$ J/ X$ ~# Z
) h# {7 Z! @2 Z a5 v30.Molds, yeasts and fungi are examples of a:
* Q) o/ m7 ]2 E1 ~/ r5 s霉菌，酵母菌和真菌是一个神马例子2 \ r! z+ C3 c9 P8 b: @
A:Biological hazard 生物危害. l. z) L9 ]% a6 n7 u1 }! \# Z; ]
% o0 l" n: P) S+ Q8 Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ @8 V! m9 t3 Z根据加拿大食品检验局，食品的危险温度区在多少之间：* X- R) D! c8 T- w; E! z" y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
* g* s2 `4 v( {- c所有细菌生存需要以下哪些内容：6 f" _, M2 R* ^0 R% U
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值2 s- @0 r( V$ K% e) V. Y0 k
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33.Which of the following correctly represent critical control points in a HACCP system?
8 h) F& ]; s) l5 m: J2 F `6 k以下哪项正确表示了HACCP体系的关键控制点？# P9 q5 t7 k: @& }9 T8 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* }6 [1 X0 t0 \" f食谱，接收，储存，准备，烹饪，保温，冷却，再加热+ O' W& L! E" I% S; c& s4 |, w
9 C' ~# |" B" f9 r7 y1 W7 N$ }34.Which of the following is not an example of a carbohydrate?
: t% y, U# L7 I$ d* A! K' r2 l下列哪一个不是碳水化合物的例子？6 F: c4 M8 Y( ^3 r/ k [
A:Essential nutrients 必需的营养物质+ K8 c# Q' f4 a# N: L
) U: h' O$ G( c* F ^) l2 G35.The process by which a liquid fat is made solid is called:
' w a# R' `8 Z+ I- _液体脂肪做成固体这个过程叫什么8 ]/ \8 u9 C, h9 }! l; P
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 p+ |8 p- B0 s" q# K' s下列哪项不是脂肪替代品的一个例子
. _: t2 \4 y! r, Z0 SA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
7 ]5 H' `2 y8 E6 A7 \8 V, C* V: B& ?加拿大卫生部要求的产品标有“不含脂肪“包括：
5 k- i* T9 Z4 T; D L# _3 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 C; o- P! Q) s- ?& `, k) G( O) B
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38.Which of the following is not a problem associated with converting recipes?' c/ o/ f+ [- f v
下列哪项是不相关联的转换配方问题？
& U% b( d! H' r6 _$ j5 w, UA:Unit cost 单位成本; P8 l" o+ }! C; E
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39.The condition or cost of an item as it is purchased from the supplier is called:
0 V% x7 z. @4 y; e; Y从供应商采购的物品的品质或成本叫什么
2 B* c3 i1 V: ^1 w4 o) _A:As-purchased cost 购买的费用: [' t5 u7 K) A9 k0 E4 O
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 c+ B0 U( P6 ^5 @/ d' }在新货到来之前用于日常所求的必要库存量叫什么
1 n3 C- G* z3 {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?+ j+ m- n* T( v/ R: R1 K
下面那个缩写是用来表明正常库存流程？& V# b- M9 c# q' G
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ T8 t/ M4 r# ~# J Q" ?: V42.Which of the following knives is used to turn vegetables?
7 W) s. A6 \! W5 c+ _下面的那把刀是用来打开蔬菜吗？+ } Q0 }7 a7 p+ K2 ^
A:Bird's beak knife 鸟嘴刀
# j6 j9 I( W( [4 y4 Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 o5 ~/ Y3 h; R
1 a' e+ o/ j, b43.What is an instant-read thermometer best used for?) ^$ t: Y0 l/ Q9 Q2 _
即时读温度计最好用于那方面？1 I) W8 F& s+ L7 G0 j6 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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" d' y/ v- F1 r% P* Q; d6 y8 e) A ]8 |/ ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 F& \2 _5 Q7 d+ d% y% R" z @下列哪些金属材料受热均匀，通常用在铁板而且非常重2 V" v4 o- m4 W0 g( q; o
A:Cast iron 铸铁. t9 k0 r2 w* A
5 P8 E2 T: w! q+ O# C: b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: r/ P3 [" }3 v5 M5 ]* \' p$ F+ W哪件装备下面有一个可移动的碗和一个S形叶片？6 D2 U! x w) R
A:Food processor 食品加工机% w) i; e) G; m. n
http://www.google.com.hk/search? ... iw=1263&bih=572' K$ |( |1 |* Y/ S2 P
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46.Which of the following is not a rule for knife safety?7 i- |$ D& q* y
下列哪项不是用刀的安全规则？
. m1 |/ f+ _' \ RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ p9 ]! c- o+ {, U6 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 b, z9 c+ _. A3 j2 f
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？ o% A! [& b7 u: ]7 M9 G, e
A:RondellES
! A- f* r9 `$ f, L# U6 z' ^: shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, J l4 a' J* ?. T; P2 @7 J
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48.Which of the following is a diced cut used to garnish soups?
' O n' ^+ e* Y8 ^5 F下列哪项是切成小方块用于汤的装饰？: E' \% E- q+ l9 T7 a6 L& n- b6 U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ _# f- D6 F/ q1 F& x- Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! \' G% E) y* f( M" 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！！——1 o/ x$ `. M% h R" Z
A:Gaufrette
- M `/ h$ f# T Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 F. u. p' c2 F* Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- S( X- y( t) ?0 J, XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 x% t1 K; A+ r- v' j; ?( d% R8 `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 d' a; L. g( 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）
% Y" J$ B& ^0 B$ `& s5 Z0 K% ]3 s9 vA:Cilantro 胡荽叶 香菜, ]/ X% s( o1 W& ~5 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! G& P: p# B/ T$ D; t0 |& E
L7 r# Q+ b; V+ m! t1 B, {/ ~- ?7 m# P4 C60.Allspice is made from:% e) } v. b7 t" H
多香果, 多香果香料是什么5 o. ^' p$ n5 m. C3 n0 Q. y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" x7 ^. ?1 e. @" \# ^A:A dried berry 干浆果
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* J9 {* [0 ]. v2 h61.Which of the following are used to make a sachet d'épices?
" k K/ M j. G4 R* u下列哪些是用来做香包德épices？
' O, | M$ P0 \6 Y8 uhttp://www.sachetcatering.com/
1 I6 G: T9 D5 @4 uA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香, r2 L0 B2 ?2 a! u& a) s
- z+ W: z/ r$ n3 c8 ]62.Which of the following condiments are not soy based?
( @4 ]0 j& A; t4 n6 o# i下列哪项不是酱油调味品的？
$ n& Q. m6 |0 S" bA:Wasabi 日本辣根$ \) t8 u; d5 J/ }
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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:
; k- \5 o: z, C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： \/ e: U1 u5 R) H" ]5 ]
A:Pasteurization 巴氏杀菌: N3 e! z! f X; A; @+ C4 n# q
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64.Which of the following steps is not the correct procedure for whipping egg whites?" [* c: Q( a3 N% {7 g7 O
下列哪个步骤是不是正确的蛋清搅打程序？+ A8 h$ s5 [/ M
A:Allow to rest before use. 允许休息后方可使用。
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3 h# n! w( }5 X4 v7 D" x3 [9 ?65.The weight of a large egg is between:一个大鸡蛋重量介于：
( b, v d& A- z4 [& ]2 H: ^; r1 EA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ }( \* |5 [0 c M( t* ?8 L U% Z
炼乳是一种浓缩牛奶 是去除什么做的* t' n! } z9 h
A:60% of the water 60％的水3 r A7 n/ W# d7 V% V% o3 O
3 \2 C3 i) O; z u! r, A67.A method of cooking that transfers heat through a liquid or gas is:$ ~. _) e( K: n% r
一种烹饪方法，通过转移液体或气体是：0 N; q7 U8 c5 {9 ?0 B8 f
A:Convection 对流% s% K8 v }: g
9 Q$ j2 D2 x$ ]4 O( p68.The cooking of starches is known as 烹调的淀粉被称为
* H, q, {' v+ |# MA:Gelatinization 糊化7 N2 w: L( _/ S4 A( J) m
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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？
% m7 G, V( Z4 x3 KA:Braising 烤
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" R. x! G* @; {" N( 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：
) e- E5 l4 }5 g% X4 o: i0 X8 VA: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/ v N+ F/ B9 y" t8 s
A:Fumet 原汁
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9 N# x6 `0 |* @0 |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
, G% @& Q" Q- W) z6 y& O% ]A:Carrots, onion, celery 胡萝卜，洋葱，芹菜5 q8 C$ B6 d% X8 v _) ?
' D* x# ?& n! N+ C @+ O73.Which of the following is a principle not used in stock making?
) s* m1 Y! K0 ^7 r9 ?下列哪一项不是用于制造高汤（低汤）的原则？8 x, A/ P- m( o* D
A:Start the stock in hot water.开始在热水中操作
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: g5 ~0 G, n. Y. r% 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6 g# O. X0 e2 k3 X ^
A:Remouillage 法语熬汤1 T* f& H# p; f5 W: t, A$ @2 Z
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