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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:) n% u8 ~. z& b" T6 C
哪位厨师最早带来高水准浮夸的美食
( ~" p7 Q6 q9 x; R8 @, {2 U- C1 cAAntonin Carême 人名 安东尼·卡罗美
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: \: M+ o% ] d1 ^1 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 o5 D0 \# C& d6 q1 k" ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! C8 W! V8 b* J, v6 [( @
A:Cast-iron stoves 壁炉
8 }; ?' @2 D1 O8 N* xhttp://www.usstove.com/products.php?id=6! {: ^, F0 h' p3 c
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28.The French term used to describe the roundsman, or swing cook, is:
4 K, X/ X9 ]9 L3 U9 {* @. h法国术语，用来描述roundsman，或摇摆厨师是：
. v4 J8 Q& _6 E. U8 d, A/ B. N9 e4 A4 u0 dA:Tournant 图尔南
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29.Another term for the wine steward is:$ c; p( n6 C1 I; [3 K$ u& I
葡萄酒侍酒师的另一个术语是:) L: |, O/ U% _. v: l8 v9 p
A: Sommelier 侍酒师% ?) r% ~7 ?9 H! C/ P
* `$ X- U8 I. ]% M30.Molds, yeasts and fungi are examples of a:
- p- j) p/ w6 u! V, r; w/ l霉菌，酵母菌和真菌是一个神马例子- y9 Y$ c, [7 [0 q. ~; G/ D8 [3 E) \
A:Biological hazard 生物危害/ J9 }6 J/ {8 k3 t8 D$ I D
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' d/ k; R8 P/ K0 P
根据加拿大食品检验局，食品的危险温度区在多少之间：
" _0 k* Z! L8 n4 x0 @A:40° and 140°F (4–60°C) 4-60度3 Y, y- v d9 f4 \' w. N
0 m+ t. ` ] O3 k* P32.All bacteria need the following for survival:
* z3 d1 L8 [7 S. i- U2 i所有细菌生存需要以下哪些内容：
9 C1 a. `+ Y. l5 jA: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?
5 Z4 H# u' ^( Y' O. S& F( m以下哪项正确表示了HACCP体系的关键控制点？
8 x$ Z8 u; ]+ B x; M7 ~& E( QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) L; S/ g1 p8 _) V1 [
食谱，接收，储存，准备，烹饪，保温，冷却，再加热. V, S. l' V0 `8 e2 g
2 s# x* p. V$ {& K34.Which of the following is not an example of a carbohydrate?
9 }( s. E- ?2 q3 b& G下列哪一个不是碳水化合物的例子？3 d8 n1 `; N/ b7 b" M% l
A:Essential nutrients 必需的营养物质9 k4 h' h' f7 h$ J
' ^4 B* P4 s3 U7 p: @1 l" o35.The process by which a liquid fat is made solid is called:) i7 g( p) z' E3 @* }& |
液体脂肪做成固体这个过程叫什么9 T( k: {% F/ \1 t% O# M- q. C
A:Hydrogenation 氢化
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* X7 J! I% v3 A& h36.Which of the following is not an example of a fat substitute?
; w9 U$ N/ o T) x下列哪项不是脂肪替代品的一个例子1 D" Y8 D0 |$ Y' ^
A:Acesulfame K 安赛蜜K表) y8 j! c: \5 S- B, |0 F, b
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37.Health Canada requires that a product labelled "fat free" contain:- u' u2 f+ F" d7 Y
加拿大卫生部要求的产品标有“不含脂肪“包括：
( M: d. k& B( X, `2 lA: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?" z9 m3 Y. a3 n8 x. w* f ]
下列哪项是不相关联的转换配方问题？8 p4 r5 M* p# a6 x2 N* p
A:Unit cost 单位成本
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7 t) c* |% a& T! v! r1 M' O39.The condition or cost of an item as it is purchased from the supplier is called:6 \* C7 ]# U. w# W$ e# z
从供应商采购的物品的品质或成本叫什么( x/ D6 @$ l" j( [$ w
A:As-purchased cost 购买的费用+ ^4 N8 k& L; y" P5 g
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 `4 _4 ^$ a* t( q
在新货到来之前用于日常所求的必要库存量叫什么
$ R2 X+ c3 c1 ~2 ~A:Parstock 基本日常最低库存( }6 v7 [3 p3 B
7 e% {: f/ x& w41.Which of the following abbreviations is used to describe the proper rotation of stock?( \ P6 e/ U. B" L' n7 M1 h
下面那个缩写是用来表明正常库存流程？2 `; @# w/ O0 Q2 u
A:FIFO=FIRST IN FIRST OUT 先进先出$ r$ f& a% ?0 ]' c& @" z
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42.Which of the following knives is used to turn vegetables?
9 y+ v# h8 x8 {" G4 B, i& q下面的那把刀是用来打开蔬菜吗？
6 y" D5 T, ^' l [( T0 ]A:Bird's beak knife 鸟嘴刀6 |6 J4 g4 O" a4 A5 i# M
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?
- j m1 a7 R& w8 p& h O+ ]7 i即时读温度计最好用于那方面？2 D8 t# _: U' `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 Z- l% [" Q" W$ p- Q2 R% Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
j- I0 Q5 F! R. Q下列哪些金属材料受热均匀，通常用在铁板而且非常重% ]" n2 G O, Y" X% v8 r
A:Cast iron 铸铁
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i ]; k4 c2 @8 t2 W0 E/ |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: c! n+ `' H0 u9 g! [: N7 Z
哪件装备下面有一个可移动的碗和一个S形叶片？- Q( |- F8 y9 {3 r" Y" a
A:Food processor 食品加工机, u- p& c/ J L. u/ r: P8 `
http://www.google.com.hk/search? ... iw=1263&bih=572
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5 Z5 M' S- J/ Y46.Which of the following is not a rule for knife safety?5 ^$ r. z4 S' Z
下列哪项不是用刀的安全规则？
^% U8 _; n' B6 I4 dA: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:- l& J- v/ V3 N/ Y2 @) T9 O
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 d, j, t: v& M0 n
A:RondellES , R7 m" E. _& w# C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- k; y' p( v* w6 o x/ Y# m48.Which of the following is a diced cut used to garnish soups?
( I. S& f1 ^! B, l4 x下列哪项是切成小方块用于汤的装饰？6 J! n, n/ {4 o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 K: r$ {8 J1 l) G8 J. `! d+ q) a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? @+ W8 a( Q8 r& A) m" R5 S4 {
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！！——* F9 n4 o2 T5 x5 ^ ]' @( N* t, l
A:Gaufrette
+ V, N6 H# @, w$ |) O/ e! X" Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) x! k; a) f% A* N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ s( b7 E2 I1 ~ _& p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" O! D. C, ^* R- C0 m( |3 K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 D( W+ | T2 I2 P; K
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）9 ]6 A/ k+ }7 }8 H3 S
A:Cilantro 胡荽叶 香菜+ {( n; u! ` T) ]5 M3 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& m8 L7 B- X ~; r: m; Y60.Allspice is made from:; R3 z* o) g% s
多香果, 多香果香料是什么5 l4 c( |+ E* A9 @# ^/ T; |. z- Q% g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 C8 _. h& z7 k! e3 O# D
A:A dried berry 干浆果" X; A7 k: f2 k! B- ]
5 S" c( v7 @. \1 s8 D z61.Which of the following are used to make a sachet d'épices?; Z# E- ~$ g- _. b! o
下列哪些是用来做香包德épices？
# D3 J; |! W1 W) Jhttp://www.sachetcatering.com/
& B! ?% }4 N) s/ MA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香 a- g) c( D- E$ G
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62.Which of the following condiments are not soy based?- L* X, ~, A6 K, H% f! K9 ]
下列哪项不是酱油调味品的？
( ~4 q4 i6 W& S( [7 AA:Wasabi 日本辣根
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- g( R3 U! ~' B/ K, g% d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! v6 y8 b% C f
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：
! \! g0 {+ x, n+ j% n& \$ TA:Pasteurization 巴氏杀菌
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U/ ?/ L, W6 K64.Which of the following steps is not the correct procedure for whipping egg whites?
! r( C2 ]. o: N& j下列哪个步骤是不是正确的蛋清搅打程序？
) v; z9 U) [' j6 R; J3 H8 h" O( KA: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：* a/ o4 V! }- h" n* l, U* V
A:56g and 63g 56克和63克
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' r* A9 V, J/ F( r9 x+ F3 k66.Evaporated milk is a concentrated milk that is produced by removing* f9 F% V# W* m9 L2 D! S
炼乳是一种浓缩牛奶 是去除什么做的* ^" E; U. I2 q9 U
A:60% of the water 60％的水
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9 y8 H1 V4 P3 O1 }6 E67.A method of cooking that transfers heat through a liquid or gas is:/ G6 U8 k% T1 b1 w5 h
一种烹饪方法，通过转移液体或气体是：
7 ~1 m# C( ]4 u1 t4 DA:Convection 对流
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* S" S( r; Z0 h8 `! h/ o68.The cooking of starches is known as 烹调的淀粉被称为
. L( c6 ^9 B, e% l: E% AA:Gelatinization 糊化
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5 {& c+ k+ m# b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
# c6 r2 @1 q% y3 t4 k: JA: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：1 I2 v- H Q8 O( b) r" S. k
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
) F5 t3 F# C8 O0 \9 QA:Fumet 原汁; _+ t, X# i9 h1 R' |
( V) ~" @3 O8 y( g$ S72.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9 H: J: F6 g4 l
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?
% \1 A& V) @6 o7 T) U下列哪一项不是用于制造高汤（低汤）的原则？, ~, p) g w% v! x; t- U) t
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
6 e/ a+ q2 H. BA:Remouillage 法语熬汤! |8 b3 E+ E6 k5 @0 n/ `
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