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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:
! e$ X9 x# X. F5 E! N哪位厨师最早带来高水准浮夸的美食
$ H6 b* X& T* c: i* ~- cAAntonin 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:
/ Q2 S f8 E. o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
O6 I- a1 L% jA:Cast-iron stoves 壁炉
% k: [' d" i% H: \* H6 Z3 Phttp://www.usstove.com/products.php?id=6
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6 F+ M Q7 J) ?' e& I0 Y) d# f28.The French term used to describe the roundsman, or swing cook, is:9 R% ?6 ~+ E9 }
法国术语，用来描述roundsman，或摇摆厨师是：
5 u) c/ k( X; Y; ~1 J9 I0 q* VA:Tournant 图尔南
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?' P6 A: i( T0 ?5 s$ h29.Another term for the wine steward is:
" ?3 B6 \5 W" L' ?葡萄酒侍酒师的另一个术语是:
5 \. r- E {8 bA: Sommelier 侍酒师' C$ {* B& N$ R8 M9 c
$ }) q. |" `' b& p# c* ?9 ]30.Molds, yeasts and fungi are examples of a:
* g H: P7 u: {霉菌，酵母菌和真菌是一个神马例子, y. B. T4 J6 O
A:Biological hazard 生物危害* I4 D6 Y$ f2 @7 _9 C" \1 i
" m" F* d1 E3 Q6 {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' \8 s9 C T- x
根据加拿大食品检验局，食品的危险温度区在多少之间：
, W7 ]* Z. J" G2 \! EA:40° and 140°F (4–60°C) 4-60度5 p" ?$ r0 K. c, s
) E" W3 M7 ^0 f3 A. c# z32.All bacteria need the following for survival:
7 I& L8 p0 c ?( Y D所有细菌生存需要以下哪些内容：
9 N+ s' C% Z" W7 K/ S1 f0 ]A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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. i4 q0 E ^4 Y5 [33.Which of the following correctly represent critical control points in a HACCP system?% F3 x& i% h' n- ]! T7 y# G
以下哪项正确表示了HACCP体系的关键控制点？+ c( J& ~* Q. S6 s7 T' K% a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ L! {5 e# d ~
食谱，接收，储存，准备，烹饪，保温，冷却，再加热 H; I) S4 g6 z$ y- {/ x6 Z
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34.Which of the following is not an example of a carbohydrate?
8 |, S. t. X3 H4 X. {/ ]下列哪一个不是碳水化合物的例子？
' Q6 H' ]6 Y) ~% E- V4 JA: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:
6 V$ Z) r4 |) [液体脂肪做成固体这个过程叫什么; ?& G, H8 E& o) ?" T: x
A:Hydrogenation 氢化" j# D( K" u* u' H0 {3 ?$ |2 t- N
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36.Which of the following is not an example of a fat substitute?
$ X' R1 h7 M# G3 S下列哪项不是脂肪替代品的一个例子
: E" `( _$ B& H! B! K( OA:Acesulfame K 安赛蜜K表! k. k1 S0 E3 X7 }& w0 s
" s$ w; Y% c; e+ a37.Health Canada requires that a product labelled "fat free" contain:
+ d3 p; f, N& R' S: O6 l9 I加拿大卫生部要求的产品标有“不含脂肪“包括：/ q# }7 y4 i- i
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?# D6 Q3 m4 d& r1 T
下列哪项是不相关联的转换配方问题？8 F0 y& Q# J/ o; j" A( _( q3 d: j$ e8 K
A:Unit cost 单位成本
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5 N* N4 Q8 G) ^4 I' X* j39.The condition or cost of an item as it is purchased from the supplier is called:
0 r {" k( F3 W9 p从供应商采购的物品的品质或成本叫什么' W1 }) Q- d1 `9 R% ]
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:
' h- \3 L. w; f" ?/ e在新货到来之前用于日常所求的必要库存量叫什么; b5 {9 o& L/ s
A:Parstock 基本日常最低库存
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) [) t6 k* i& n/ p, L41.Which of the following abbreviations is used to describe the proper rotation of stock?
# M" I: ^5 a0 A下面那个缩写是用来表明正常库存流程？# v2 g( f2 Y8 j3 b, Y+ `: m: y
A:FIFO=FIRST IN FIRST OUT 先进先出( p/ A% ]0 @9 H+ a' W C7 h: }
}- b( z# S E; ~$ i% ]42.Which of the following knives is used to turn vegetables?9 p& X. ?% |/ d) }4 e- V0 p
下面的那把刀是用来打开蔬菜吗？+ [% f" D& T0 [6 X; u
A:Bird's beak knife 鸟嘴刀
$ K' c) \9 O5 C+ a, w( |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
( \5 V0 O; o* M* M+ d* m* E% A即时读温度计最好用于那方面？
( T A/ \+ q2 M) a: QA:Checking the internal temperature of a roast 检查被考物品的内部温度) p$ T; ^& i& r3 d: T0 N A3 o8 R
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 F# D& j5 i t$ G% t- V- e下列哪些金属材料受热均匀，通常用在铁板而且非常重: ?) K* k" p/ x$ d1 g, U
A:Cast iron 铸铁
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' k4 B2 \/ ^6 ]7 c; W9 Z- p* O! K& f4 f, O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& t9 E z6 p e5 g6 u
哪件装备下面有一个可移动的碗和一个S形叶片？ k: f8 y* ^2 t5 e c) O
A:Food processor 食品加工机
: Y) @) l) c6 o& ]$ `$ }+ Qhttp://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?
( d1 Z0 \3 p1 t2 }) I下列哪项不是用刀的安全规则？
% i- S& ?+ n8 ]) \, u' @* pA: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:
# `! c H7 h6 J* ?' g0 ?把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
6 Q8 m& ]" G7 HA:RondellES
1 A8 a' v) x. _8 o: t( ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) B# c. j/ X7 F; P3 F48.Which of the following is a diced cut used to garnish soups?
% w `3 j( x2 k+ [) Q% }: K" r下列哪项是切成小方块用于汤的装饰？2 W- d2 w9 C- s* c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 R J1 P" B1 w- z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( _5 l/ u) a2 \( s- 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！！——' b# H* O( d5 \: X. I& b
A:Gaufrette
- L; p, }5 j9 t7 b0 @% T% c7 cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! `- \7 F- f5 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- j$ m V* ?* X9 AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- o' V2 L7 z. a! U
# X2 _, T# V1 b+ I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* r5 n( U, D& i
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）! a% T& A0 L$ k/ T4 X a
A:Cilantro 胡荽叶 香菜
: S( }( P5 ~. ?# Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; H, a2 N2 K9 f p7 t
: c3 X& r; _+ e8 Q' b, _1 w1 I60.Allspice is made from:
) u+ I, o6 P! l. G- g 多香果, 多香果香料是什么
* t' [! I2 ?5 M" E4 k3 m, Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! [! Z. x `" E6 X; i
A:A dried berry 干浆果% g3 s) U: m7 l+ S! ]
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61.Which of the following are used to make a sachet d'épices?
! q5 X! a- q& d2 }0 |9 b下列哪些是用来做香包德épices？2 R4 F% z( n# [* w0 X# Y
http://www.sachetcatering.com/
. G$ V9 w0 H7 |. w9 d4 A& \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?
# I8 U4 u0 @3 B8 ?4 a9 _& `下列哪项不是酱油调味品的？
- } x1 W' {' J1 XA:Wasabi 日本辣根# J; z5 E) Q$ Q2 X9 h4 Z
\3 z3 B; d) H9 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 n5 P- \$ `2 w1 _8 i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：9 B+ e* M- R8 W$ }, Y3 t" _
A:Pasteurization 巴氏杀菌3 u9 M& T! g& \' n, M2 Q
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64.Which of the following steps is not the correct procedure for whipping egg whites?
- E6 V, |9 F3 M- r t下列哪个步骤是不是正确的蛋清搅打程序？9 w/ _3 t. o5 d: `; M, A) H3 _
A:Allow to rest before use. 允许休息后方可使用。
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# K4 i* [8 ]# |4 s# q' H" l65.The weight of a large egg is between:一个大鸡蛋重量介于：
# v# a6 e9 F2 R. \/ T7 Z1 h. KA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
* v; q$ J1 m- J$ q. L炼乳是一种浓缩牛奶 是去除什么做的
5 }9 X7 y' ^8 |, Q$ z4 uA:60% of the water 60％的水, h0 H1 Z( G8 ]+ ?0 J) O
$ o% a+ v# [ Q P- z67.A method of cooking that transfers heat through a liquid or gas is:
, L; F' V0 a. m' K1 @' z7 ^一种烹饪方法，通过转移液体或气体是：& E* w: R; ?1 F+ ]6 l
A:Convection 对流: }2 r, v7 B, \4 `: N( Y
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68.The cooking of starches is known as 烹调的淀粉被称为
# S7 r- U, f3 `+ F% Z; O8 i$ v fA:Gelatinization 糊化' r9 F' @+ J% \# s1 c. ?: W1 @* s
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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？+ G3 }& b+ }2 ~7 Q$ J6 o# V5 J
A:Braising 烤
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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：7 L: ?( x; ^) U8 ^( |
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
% l, Z2 a% F5 l% b( L8 b5 P- MA:Fumet 原汁
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# b ]* n2 \/ o, K, s6 W0 R72.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0 G: n- n9 d9 D% p4 M
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?5 `$ ~; Z7 F7 D
下列哪一项不是用于制造高汤（低汤）的原则？! v( U8 _& P' _- ^ |
A:Start the stock in hot water.开始在热水中操作- S4 h( K% d' n; o6 B: H
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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/ M& p- P) X! p' ~
A:Remouillage 法语熬汤
! z% F$ V) B. ]* |http://www.haibao.cn/blog/post/176242.htm |
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