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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:: q5 @2 j0 d/ G
哪位厨师最早带来高水准浮夸的美食
) o+ l7 h0 R, O2 ~' x' y6 `6 w3 _, GAAntonin Carême 人名 安东尼·卡罗美. I. A/ h( |# Y- Y6 J8 {* z
' H+ m! `* X8 D* c/ i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 m8 ^! R% [$ \% ]+ ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 U, ~! l: Q$ Z0 z4 i6 O
A:Cast-iron stoves 壁炉
* C5 @' t9 ?) X }' ?/ @* C( Ahttp://www.usstove.com/products.php?id=6$ a7 V; S/ F1 T6 w, C6 w
6 q% G( I, l, g( y0 I2 j+ F28.The French term used to describe the roundsman, or swing cook, is:9 c; m& p0 {, n( _9 n
法国术语，用来描述roundsman，或摇摆厨师是：
9 E& c) ?; z& _2 pA:Tournant 图尔南. y+ T7 p9 \- u* M* ]! a
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29.Another term for the wine steward is:
1 f' d1 V; I. t+ v葡萄酒侍酒师的另一个术语是:: I# a- G: [2 w4 o, P5 u8 Y
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:0 _/ y0 } T/ D6 y2 e' E$ t
霉菌，酵母菌和真菌是一个神马例子, g0 y; E, o0 h4 y* o- T! z" |$ A
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:
8 B, J1 P, r; r4 ~8 X根据加拿大食品检验局，食品的危险温度区在多少之间：
' O7 O4 s8 Z4 O' u7 }4 QA:40° and 140°F (4–60°C) 4-60度
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2 D. F3 _2 b: R! e32.All bacteria need the following for survival:& Z2 C& S( ?* m4 [. w( ~: K" K" T
所有细菌生存需要以下哪些内容：; k& x4 f/ q2 n+ z+ ^+ }: U
A: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?, T6 S3 F! D4 z1 m
以下哪项正确表示了HACCP体系的关键控制点？( ~7 H- @9 E- `3 L) b3 J) e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* Y# }9 V9 ?: e5 \6 A3 x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?/ e! z& a# }8 N7 j# X3 q" t
下列哪一个不是碳水化合物的例子？
; [$ U p% w6 a9 b5 U/ o7 \% wA:Essential nutrients 必需的营养物质8 I- I# D I5 p. f
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35.The process by which a liquid fat is made solid is called:
9 i- n4 ^3 K- D* t z液体脂肪做成固体这个过程叫什么) m4 t. o( z' p1 i9 ~
A:Hydrogenation 氢化' l7 J" ]; q4 T1 J( T2 @
( @: H- p7 u9 O7 C- J4 y+ b B36.Which of the following is not an example of a fat substitute? \, k: S; d7 _: d; V# d+ S9 E
下列哪项不是脂肪替代品的一个例子% V& Z+ }. m' S' Z& v# D/ b$ M! k
A:Acesulfame K 安赛蜜K表
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0 h5 }# ]& U: K# u: x1 v% l37.Health Canada requires that a product labelled "fat free" contain:
2 X3 ] ~; m% P$ u$ H$ c4 z加拿大卫生部要求的产品标有“不含脂肪“包括：
/ C' E9 t3 X# CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% M4 W/ _6 A1 S g2 P
8 G- w/ a- _( j8 Y& ^! @38.Which of the following is not a problem associated with converting recipes?9 t- |8 n% b& C& h6 V! x
下列哪项是不相关联的转换配方问题？! d* H* {2 U. I- G
A:Unit cost 单位成本$ U# j; v! X4 N& x+ h
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39.The condition or cost of an item as it is purchased from the supplier is called:+ z4 [% p6 g9 ~( D
从供应商采购的物品的品质或成本叫什么
) V2 f# B7 D1 j3 o( M, c4 s1 MA:As-purchased cost 购买的费用7 ?: ~/ n4 ~0 R
, A7 j0 O4 K% G$ e9 F, N/ V40.The amount of stock necessary to cover operating needs between deliveries is known as:
* y$ s% \+ K$ M1 v7 _. b在新货到来之前用于日常所求的必要库存量叫什么0 `; M4 F5 _8 U# G( a
A:Parstock 基本日常最低库存; j- z. K ~9 U0 S# F
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; p5 g; Z8 V' i# ^# Q
下面那个缩写是用来表明正常库存流程？
2 J4 {7 b5 |, Q5 X) i& G9 dA:FIFO=FIRST IN FIRST OUT 先进先出
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' l! x% t" H+ M1 L; B' t42.Which of the following knives is used to turn vegetables?/ \# k3 q% J# s) g2 H% R3 l
下面的那把刀是用来打开蔬菜吗？
6 s" f2 z ], ~A:Bird's beak knife 鸟嘴刀6 d% U2 _3 C2 n" O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 l Z/ z. b6 i/ n
* A2 K5 G; e" i, t: m43.What is an instant-read thermometer best used for?
% Q( [ _2 L. z9 L; T/ X; C即时读温度计最好用于那方面？8 y3 z% Y: ^* G) m8 S. i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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* v: g' ]8 j3 h- L1 Y* c& l. ?. e7 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( ?7 z5 g6 c8 ~3 e, K+ j! L
下列哪些金属材料受热均匀，通常用在铁板而且非常重$ ~, E6 A: g: a6 V% m5 I6 Y
A:Cast iron 铸铁
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* I+ f; |& `2 i0 R" b* \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ x: B% N8 ?3 r$ f7 D5 s6 J" |2 g哪件装备下面有一个可移动的碗和一个S形叶片？+ j/ U+ i: E- c
A:Food processor 食品加工机( Q+ V8 \0 O3 \5 z! A
http://www.google.com.hk/search? ... iw=1263&bih=572! v2 q0 f* ]6 E! ]5 Q
$ G9 i q6 q n& T7 E m0 J46.Which of the following is not a rule for knife safety?2 x* p% i3 k8 {0 Y3 N
下列哪项不是用刀的安全规则？
$ {5 H, v! @7 \5 q1 w5 YA: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 i% z. s* T$ O3 K" n把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
, O, j* n# I3 T6 {+ p( u0 _# HA:RondellES
' J. E& `" E$ U/ Y/ A) Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 F; U! o R1 y9 [- V
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48.Which of the following is a diced cut used to garnish soups?& |( f, W( {& `; X" L. Y
下列哪项是切成小方块用于汤的装饰？
& C9 Y# t6 R1 k. R5 j; r6 f- {A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) F/ I4 R$ q( u; [5 m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# f- }0 Y+ h! l# C3 U1 H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！！——
# _! l- d3 P* GA:Gaufrette $ M8 w3 w% X, t Y$ p6 `( W: e$ f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 ^$ A* z. P) u' s0 n+ b% Z/ kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 W5 u+ H0 {8 I8 m; R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 ^ j5 r: M* [1 j5 E* `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 z2 m; T. c; V( V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）8 |2 \) R; |/ |$ S& O6 |9 Y
A:Cilantro 胡荽叶 香菜
8 Z. @. b4 V# o( u/ bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& k; L; f5 D6 ~& m
# |; f. [5 |& H6 ~5 C60.Allspice is made from:
/ k2 t8 w6 B" S. X1 [3 x9 b3 Q 多香果, 多香果香料是什么
4 b. s# y* U5 ~5 E4 thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 Y5 ?) j! K" b& I8 U3 N
A:A dried berry 干浆果# r3 b d# J" [# r* q: Y
0 M9 M1 Z- B6 \0 s8 ]61.Which of the following are used to make a sachet d'épices? k1 A" \8 O o0 O: N1 } ~
下列哪些是用来做香包德épices？
, k5 `7 ]& G4 d4 khttp://www.sachetcatering.com/
# ~7 R9 w2 P8 `+ _A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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- o) O7 c: O8 E62.Which of the following condiments are not soy based?4 o8 e a4 S1 f9 |/ M$ t/ x
下列哪项不是酱油调味品的？
- f7 P, ]. E) k. { uA:Wasabi 日本辣根
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: D9 }7 n: M. ]1 N! F& I) C. c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ N7 B; a5 O' q) }2 b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* S9 h1 ~9 g. W! v( R0 p
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 X& R0 ] A1 @7 b! R, _下列哪个步骤是不是正确的蛋清搅打程序？
1 H& c% ?& X8 u8 H. [A:Allow to rest before use. 允许休息后方可使用。- r& }5 [7 x9 p8 L
' a# y5 v, u: u/ A65.The weight of a large egg is between:一个大鸡蛋重量介于：/ H* j3 Q9 t+ g( j
A:56g and 63g 56克和63克
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`* z' w( d7 r/ ^: o1 R, c0 u66.Evaporated milk is a concentrated milk that is produced by removing
" b% b0 Z0 J. G6 N/ T# U2 l炼乳是一种浓缩牛奶 是去除什么做的
( P. {, {/ O6 B% i( SA:60% of the water 60％的水" P0 f" O" @! t/ X
4 a, c1 k$ h8 J67.A method of cooking that transfers heat through a liquid or gas is:
8 b3 f2 h9 }( E8 i一种烹饪方法，通过转移液体或气体是：$ Q8 s" L/ V* {( v' ~
A:Convection 对流1 u9 S: `1 s" C. k; q! ^: d
/ X+ c+ g9 Q. [& t7 W3 f68.The cooking of starches is known as 烹调的淀粉被称为6 B7 m3 X$ U3 z3 u! R
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？8 ^/ n- K# M. }' o8 i6 P
A:Braising 烤
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0 A+ n# {8 d4 A* _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：
0 |; L, Z1 D4 q4 v& b6 Q$ a" LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 s0 b& P* i1 m& s# |. g1 i- [6 Y
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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$ j6 L* H9 e& @" K# a/ }
A:Fumet 原汁1 ^5 }( N' g7 C) N+ Z5 X9 k
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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# v! {$ d$ ]% K8 d u- M
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜3 {; e- D) ^1 z6 E! S: i
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73.Which of the following is a principle not used in stock making?' _! s3 a, T# A# O; w
下列哪一项不是用于制造高汤（低汤）的原则？
; j- w T; \5 L) Q8 N, `' h3 K4 x/ tA:Start the stock in hot water.开始在热水中操作
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V- I+ N& v! T2 v0 H# q74.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" A$ I- M4 q) X5 Y! U, S* D4 K
A:Remouillage 法语熬汤1 t& l0 y8 Y; ~4 G' d$ o
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