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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:
( i6 o) V$ w7 U# P& N7 k哪位厨师最早带来高水准浮夸的美食
4 T' p+ u+ i8 Y1 }6 UAAntonin Carême 人名 安东尼·卡罗美
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! c/ y9 p' ]) r6 | j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' C/ H2 x* v- B; U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 s0 V4 u- ^/ L$ _+ oA:Cast-iron stoves 壁炉
, w" t* i1 g9 D. hhttp://www.usstove.com/products.php?id=6" V5 A2 F7 n# f+ Y
' Z* R M0 f/ U$ x) k) \28.The French term used to describe the roundsman, or swing cook, is:
8 r9 R7 z* t( t) f法国术语，用来描述roundsman，或摇摆厨师是：9 M8 W4 }5 O5 r7 G9 z- X( I" z
A:Tournant 图尔南( ]8 T5 f: _' o6 ~" j' K
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29.Another term for the wine steward is:4 `! `8 D# N# ?# q! O/ m( Y1 z
葡萄酒侍酒师的另一个术语是:4 k; G! s7 Q8 U7 x
A: Sommelier 侍酒师
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3 ?$ S8 A" ~1 Y/ [30.Molds, yeasts and fungi are examples of a:/ d# E0 y4 g; c3 v0 u& }2 n" z
霉菌，酵母菌和真菌是一个神马例子
) h- R w& n5 [A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ [( K. d# ]) X1 V
根据加拿大食品检验局，食品的危险温度区在多少之间：
# @9 T, G* z- o( N; d) nA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:' Y2 V, ?& C2 d' F' ~: c t, ~0 T
所有细菌生存需要以下哪些内容：& c$ `7 }, V2 t! j+ x6 [
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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8 L7 R; ?! Q; \3 H33.Which of the following correctly represent critical control points in a HACCP system?6 `; {3 E/ u+ L4 H0 m% f6 ]
以下哪项正确表示了HACCP体系的关键控制点？
6 E: K# s9 I; Q4 ^; N1 |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 @2 m. ?" _7 _( O
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?2 T" F& O0 D1 |0 T$ Q8 S
下列哪一个不是碳水化合物的例子？
) E8 E* _& Z1 i- sA:Essential nutrients 必需的营养物质
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4 I% K) }0 ?! X9 K# p35.The process by which a liquid fat is made solid is called:4 f3 V" B! R" i6 \4 a- ~- }
液体脂肪做成固体这个过程叫什么
; f/ r% O6 O3 |+ RA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 l: L# {4 o) r0 Z) X9 h
下列哪项不是脂肪替代品的一个例子- W6 \6 g. x' F) [4 ^/ _* G
A:Acesulfame K 安赛蜜K表
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S, P. i( v7 d0 C37.Health Canada requires that a product labelled "fat free" contain:% m2 e, Z4 D0 g/ F
加拿大卫生部要求的产品标有“不含脂肪“包括：
9 ^) k' @7 T" q1 b( o7 \9 q0 cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 ] A$ B) g$ f9 [3 C38.Which of the following is not a problem associated with converting recipes?. J7 ~, u1 h5 H7 g+ O
下列哪项是不相关联的转换配方问题？
% _+ s9 N* b. h7 y @7 |, `5 QA: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:
" _1 n7 @% g9 O从供应商采购的物品的品质或成本叫什么1 ^# A, g4 q7 ~
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:
( |1 J5 S5 n! {7 ^在新货到来之前用于日常所求的必要库存量叫什么, L! A# n, e: u! y$ ^
A:Parstock 基本日常最低库存" J* q; l$ C# h& F2 y/ A
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' w1 V$ H. Y4 R. ]
下面那个缩写是用来表明正常库存流程？$ Q4 D, Q5 s' g6 C a9 F
A:FIFO=FIRST IN FIRST OUT 先进先出, P) p6 Q* r( n
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42.Which of the following knives is used to turn vegetables?# ?+ Z! n4 f$ N8 U2 ~
下面的那把刀是用来打开蔬菜吗？
1 R6 q7 J# h( u3 ~A:Bird's beak knife 鸟嘴刀, B( T1 b, _& Z5 m: k4 c4 `/ y! m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* v4 ~8 k# H! q( d- d0 W/ f43.What is an instant-read thermometer best used for?. z3 U# Q, o; W4 h9 |8 H
即时读温度计最好用于那方面？7 P& s# C$ a0 F! A: v) u) _! z
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 q8 A* g6 M y7 X8 @! L/ w
. G4 A0 A+ U/ b: n! ?$ u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# U- b/ s% x8 j5 b( H6 O
下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 b. U" r) {! g: fA:Cast iron 铸铁
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5 }$ Y, T0 m2 h" W' i8 v6 Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ h; J" Y) |1 d4 x3 P' ]! t
哪件装备下面有一个可移动的碗和一个S形叶片？8 k2 G1 g; E, U
A:Food processor 食品加工机
4 J2 h Q/ H" u! M9 L8 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
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" ]2 ~ }) o; Z/ T: x( V46.Which of the following is not a rule for knife safety?
3 Q( U* c/ T: V, {3 V下列哪项不是用刀的安全规则？3 K$ N! [' F9 {7 Z4 q( Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! J; p7 q5 z# P3 r$ k4 r3 a# h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 {0 P- r& Z5 J" G3 v6 v
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？: b+ F! {6 n t a
A:RondellES # P$ ^1 V( s, [& u! L/ @% T' }
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?8 _& Q: t' f. }, ^
下列哪项是切成小方块用于汤的装饰？
7 J+ z# B* W }; ]3 F6 MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# v7 U4 r6 d2 g7 `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ }: B8 R4 M1 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！！——8 l W3 F# N: ^ g7 @( Z
A:Gaufrette 2 g9 l3 F4 h! g9 |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 A- j' E2 x* Q% ~! ?+ `& ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. ?' r/ t' E2 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 {" M( G6 w8 c! L E, p6 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ }# ~/ ]! q! x$ j
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）- d' p- N1 V2 o! Q- j
A:Cilantro 胡荽叶 香菜
* d5 m" E( `* r9 Q4 Y, ]7 Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- K) T- H: o$ S, _2 i( f* _% w
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60.Allspice is made from:% Y( W5 u. X5 y/ ~0 _: h, M
多香果, 多香果香料是什么- \' R0 V/ s( t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* f. a" i9 J. B1 L7 A C+ n
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?; A# ^1 ^2 w/ U" {3 f+ ?
下列哪些是用来做香包德épices？ f O0 i7 I$ x0 X7 |0 R
http://www.sachetcatering.com/9 L7 j8 y( I y# t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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6 i2 t( b) N# t4 c7 f62.Which of the following condiments are not soy based?
/ s2 \( _% F; O: i下列哪项不是酱油调味品的？
: K6 t/ p, t5 d4 C, ~: XA:Wasabi 日本辣根
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- O! i: _; h0 z- q, K2 z. A& e) Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, T( [/ w% v. @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" l9 {& a! p' A
A:Pasteurization 巴氏杀菌6 t! c6 m0 G7 T
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64.Which of the following steps is not the correct procedure for whipping egg whites?" b' R7 J, K& s2 s/ m
下列哪个步骤是不是正确的蛋清搅打程序？; z! _- v* |2 {. }7 _, v7 Q
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：7 M! ^! [" N# {
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
$ p+ T3 n9 T* U- ?! Q炼乳是一种浓缩牛奶 是去除什么做的
# G; `; Q' r' _A:60% of the water 60％的水2 U" A* b( D! I0 q$ i- B
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67.A method of cooking that transfers heat through a liquid or gas is:
& O/ v0 k4 O) T; V一种烹饪方法，通过转移液体或气体是：+ m" s7 Z- E4 C) z; E& N# S
A:Convection 对流
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! q: w6 i) i9 Z68.The cooking of starches is known as 烹调的淀粉被称为% }% j6 u+ i# F K
A: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？. f! A9 N6 S( E+ @1 t& s
A:Braising 烤5 E3 M7 s) K! p6 a0 M7 I
+ \ k1 T% T* _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：
$ n4 I1 V/ u" K3 q' LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 ?% n3 q9 x2 Y. M F+ |) M7 G
+ e7 { N6 h% C, H71.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: P. y+ D0 v" E* u0 c8 z5 X1 h
A: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8 S& u* Q' Z% q6 `) y/ \
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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Q8 p1 d; n6 @* A f& e, D73.Which of the following is a principle not used in stock making?5 `+ X: o9 b: W: n' [0 x% d
下列哪一项不是用于制造高汤（低汤）的原则？
6 [6 p& p) [- |8 w. A" ZA:Start the stock in hot water.开始在热水中操作! p/ W8 _$ A$ k1 y# [, M+ z
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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
8 n" N9 I5 B3 g. h1 u0 uA:Remouillage 法语熬汤7 y, [7 P4 d! a
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