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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:
! E6 H7 _# k% f哪位厨师最早带来高水准浮夸的美食0 X& Q4 X7 p$ F) a
AAntonin Carême 人名 安东尼·卡罗美$ v) G+ a6 L0 d4 S7 F$ E
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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 c/ v' B3 T" d$ }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 @) c4 R1 t% h" A; E' b0 s" EA:Cast-iron stoves 壁炉
# O3 w% t# A( y+ n9 Lhttp://www.usstove.com/products.php?id=6' V0 y n6 w5 {+ U6 Y$ W7 {
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28.The French term used to describe the roundsman, or swing cook, is: x9 B* T$ g: b# E
法国术语，用来描述roundsman，或摇摆厨师是：: C; t& b+ p- @$ `6 m1 c5 L4 F
A:Tournant 图尔南
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* m5 K( H) P! \: u* X+ L29.Another term for the wine steward is:7 E# ?4 }/ U; x" U% `
葡萄酒侍酒师的另一个术语是:
$ n" V4 O9 E/ Q# DA: Sommelier 侍酒师, U# {* D2 A4 t& j4 B
1 i! I- ^) i# J, O2 I0 l5 R30.Molds, yeasts and fungi are examples of a:4 ]- Q7 c# q; N- v" l
霉菌，酵母菌和真菌是一个神马例子+ |* s- d7 E w/ E) ~! z3 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 E! A8 k) b6 r
根据加拿大食品检验局，食品的危险温度区在多少之间：
% n: a: Q4 }! u' z6 U/ x1 U' A3 ^7 DA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:7 W0 z# O) ~3 J% ~6 @' X
所有细菌生存需要以下哪些内容：( R) r8 s0 L2 ]8 h6 J8 {# s
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值; s2 W2 ^" |% a% k- I% L1 K" u& V5 F
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33.Which of the following correctly represent critical control points in a HACCP system?
$ O, D. d7 H% s6 @3 Q2 \1 X以下哪项正确表示了HACCP体系的关键控制点？
" B" W7 G @3 Q7 ~: z; KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * _1 c1 k7 b, e" r7 g( Y# A
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?
$ i+ f- K! D3 Q* o4 g& ~: C' M+ {下列哪一个不是碳水化合物的例子？" t; v) O6 X7 v
A:Essential nutrients 必需的营养物质
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% }% W) M9 q+ U9 F' x35.The process by which a liquid fat is made solid is called:
9 ^; n9 n3 N: ]2 x$ O2 B液体脂肪做成固体这个过程叫什么
6 @! g% `4 }& J [ mA:Hydrogenation 氢化
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1 b, n6 u3 z; |1 m* @+ W9 \36.Which of the following is not an example of a fat substitute?
. E& \; p+ t8 I! k下列哪项不是脂肪替代品的一个例子, }. f6 c0 c: d$ `, [- w
A:Acesulfame K 安赛蜜K表! m# B$ _% C, \* ~' l
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37.Health Canada requires that a product labelled "fat free" contain:
7 t- r% X5 J: |1 J9 p/ _0 {, {5 j加拿大卫生部要求的产品标有“不含脂肪“包括：
9 k- o) b3 _7 {0 `- aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* V' k- }: [: X3 {5 W
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38.Which of the following is not a problem associated with converting recipes?
9 Z9 h, Y( i! P i* l% d* f下列哪项是不相关联的转换配方问题？% k% \6 J0 z) M& H
A:Unit cost 单位成本. L9 D; d D- r2 L& |
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 }# ]3 s' y/ s( e$ }1 s- g从供应商采购的物品的品质或成本叫什么: q* a# a5 v1 J1 G; K E6 X
A:As-purchased cost 购买的费用
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7 X" `7 U6 F! s40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 i9 m% |/ `0 h9 m* L9 g7 k7 O; B9 z在新货到来之前用于日常所求的必要库存量叫什么
* r: z' Q7 o* M& oA:Parstock 基本日常最低库存
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9 Q. i- g' R( H+ R0 u% p/ [/ f$ N41.Which of the following abbreviations is used to describe the proper rotation of stock?$ |1 v9 K# _4 G, Y1 W! x
下面那个缩写是用来表明正常库存流程？" Q2 M* j, ^ v. D* `0 Y
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ E' f% i) n% H' a/ H
下面的那把刀是用来打开蔬菜吗？
3 ~7 k5 W# s- g0 ~9 oA:Bird's beak knife 鸟嘴刀
0 R* f5 m2 t8 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) |, H" e* r% O43.What is an instant-read thermometer best used for?
$ o8 b' B6 J9 r% [1 T; Y即时读温度计最好用于那方面？. W5 i2 W# O1 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 s9 I7 l1 s0 p, `8 s6 n: X( |, Y
$ s; G" v- u* C- M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 A6 t. Y5 z5 `: c7 Y {8 k
下列哪些金属材料受热均匀，通常用在铁板而且非常重
* f. V: l+ @# _$ v. ]. h3 v3 IA:Cast iron 铸铁+ j; o* u4 s" l0 p8 S
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; s; I. p, q5 C+ ]! ?哪件装备下面有一个可移动的碗和一个S形叶片？8 `7 t$ V4 u. F: _7 o, X
A:Food processor 食品加工机
7 @ P; r* D8 J3 `( E2 o# K$ t: H zhttp://www.google.com.hk/search? ... iw=1263&bih=572+ |7 F# X% [* T/ `, e" L
/ g+ @1 a7 N8 N46.Which of the following is not a rule for knife safety?
( ~ V4 ]. m. X4 P/ V. r. ^下列哪项不是用刀的安全规则？9 m2 g n( ~* m0 V) c4 S- @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 s. f* C! d, U0 a- v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. j8 i, ]2 ]) f( Z, g+ ^把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 w9 o) {2 V8 w: y' }# i
A:RondellES / w6 Z# [/ s! A8 R/ g( _0 K. _
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?5 m. y* T) U+ D: w6 F+ {+ A! Q
下列哪项是切成小方块用于汤的装饰？9 |& K/ ~+ Q- U8 J: O- N9 N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( ?3 W, m3 m' X# y Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 M% l* H8 p! F
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！！——+ y5 Q- j6 ~5 f6 ]8 E4 y
A:Gaufrette
, M* X6 y$ w# pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* R' k8 w1 u$ z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ a/ e! @" b2 |' W0 F" R) @0 p
Gaufrette :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?
8 e7 Q2 {# H! p/ H, t' t" \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）
; G0 v3 [4 e) T: vA:Cilantro 胡荽叶 香菜
: r# X0 z* J9 a: e dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 \% |, z/ O0 l7 L$ G; b 多香果, 多香果香料是什么
+ z L2 a0 r$ @3 y1 S- e# z3 j9 z& Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( B% m2 t! U5 X# L8 E9 J9 C
A:A dried berry 干浆果/ @$ h) t. m0 x7 w* k( R
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61.Which of the following are used to make a sachet d'épices?
6 r9 _% T3 H2 G下列哪些是用来做香包德épices？- f) a' s& w2 M( n. s
http://www.sachetcatering.com/
+ k; s2 f/ r5 R1 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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: @! g) v9 G( e5 C" Y62.Which of the following condiments are not soy based?
; G) G8 |0 C% J5 a( [3 N1 J5 a下列哪项不是酱油调味品的？0 j8 i5 Q1 I9 |: f
A:Wasabi 日本辣根, ~; d" b2 P2 ~9 u: I
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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:
# g! q' X; H* o, p& L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：# `+ j; h! W- ]( ?7 h% b
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?" ]! {6 W/ o6 N7 e
下列哪个步骤是不是正确的蛋清搅打程序？
) t7 u5 W F. \* p. }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：
8 b) |9 i3 x0 D% R, cA:56g and 63g 56克和63克& o! ? K! R, S1 a4 ~
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66.Evaporated milk is a concentrated milk that is produced by removing
. r: }; K" r% o炼乳是一种浓缩牛奶 是去除什么做的
/ s2 L/ h' M, J/ i- tA:60% of the water 60％的水
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4 [! r6 p: v: ]7 ?! C. Z% K8 K; K67.A method of cooking that transfers heat through a liquid or gas is:
: ]% |* b- P. p0 f, U一种烹饪方法，通过转移液体或气体是：8 U( ]% v! | v5 z: I
A:Convection 对流: S5 A5 I H+ D; C* Z/ A+ O; A
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68.The cooking of starches is known as 烹调的淀粉被称为
2 a9 G; E1 j/ FA:Gelatinization 糊化0 o$ y$ v' `% @9 H+ {% _! d
J& d2 ?% E! h# ~9 K9 S& m9 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
# P' d: a- \. Y1 tA:Braising 烤( U8 i3 x6 f; p$ Q
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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& h9 A3 V5 XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 ^: g! I% ~0 f S$ q
i) o! [. Z; W0 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
* a0 P+ Q8 O' j* L$ BA:Fumet 原汁7 w: p: k8 P, W) p% Z
8 t& h" `/ v1 M; E6 A72.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
2 S8 t( X9 q3 @9 k5 HA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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. b }. h# K; B0 j2 n& Y9 ?- ?73.Which of the following is a principle not used in stock making?9 Y f# j' _ s" L
下列哪一项不是用于制造高汤（低汤）的原则？1 E) s7 Q5 K# a4 L. y' q6 Q' Y
A:Start the stock in hot water.开始在热水中操作
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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( Y2 l( s3 P9 ~: u
A:Remouillage 法语熬汤* K" T6 f2 e& p, x
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