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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:
, I# t* s9 F' {9 `9 E W哪位厨师最早带来高水准浮夸的美食
" O7 l8 \8 ?# S9 L' UAAntonin Carême 人名 安东尼·卡罗美7 [& A K# V* v2 B; R+ J" `4 g
/ V J! q7 d6 @/ Q |/ D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# Y: m6 y, |' ]% Y! T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 b0 d5 B/ F4 S0 ]. Q) B
A:Cast-iron stoves 壁炉
# c, @/ ^ b0 a! fhttp://www.usstove.com/products.php?id=6' d6 l/ {: B- W
8 c) Z. D% s0 N28.The French term used to describe the roundsman, or swing cook, is:( m6 v2 {' p3 Q) ^# j) d1 g0 G
法国术语，用来描述roundsman，或摇摆厨师是：+ |* l% x8 f9 q& D+ \' w4 U
A:Tournant 图尔南9 c/ E+ p+ z6 R$ ]; O" k
$ w% ~8 X }5 B- O& R29.Another term for the wine steward is:5 K+ A: I; S n8 l/ }# b7 k
葡萄酒侍酒师的另一个术语是:2 l4 C1 y5 ]9 w! e6 y/ U7 ~
A: Sommelier 侍酒师
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+ Z3 @9 n3 j. S30.Molds, yeasts and fungi are examples of a:
# W- f* O. ?6 R3 X1 d( T5 h霉菌，酵母菌和真菌是一个神马例子
$ T% J% P/ R5 P+ f% v3 c ]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:1 q* r2 }6 n4 i! G# M) S
根据加拿大食品检验局，食品的危险温度区在多少之间：
' `, h. c c5 ]1 yA:40° and 140°F (4–60°C) 4-60度- Q Q$ ]0 ?- d8 ^
+ D/ ?& L, ~2 \* r32.All bacteria need the following for survival:
, ^ N5 t# @; V7 S, y3 X! J# i9 g所有细菌生存需要以下哪些内容：% q$ q* ~1 e6 J8 P5 w5 P" ~
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?
1 y* [, d) B8 T" ]0 {& ]4 Y. a以下哪项正确表示了HACCP体系的关键控制点？
- l2 S$ B! P5 e) u7 W! `' bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ S0 p+ o; k6 w4 d2 }
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?
" L: C) a R E: |$ M$ T下列哪一个不是碳水化合物的例子？+ U4 e8 K" A* y( p3 I' ^# s+ s
A:Essential nutrients 必需的营养物质: D. C5 g+ N7 J+ c
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35.The process by which a liquid fat is made solid is called:; f) F/ o& _4 \- _# Y7 i8 o' z2 f
液体脂肪做成固体这个过程叫什么
4 `( u4 ]- Y* Q! p4 WA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?3 \3 L& y4 V) v O0 }; S& I% z
下列哪项不是脂肪替代品的一个例子
9 k4 Q5 Y1 `2 ]# YA:Acesulfame K 安赛蜜K表- a# u3 R* E5 j. l. ~
. {, L! h+ h/ ]- V$ X' b37.Health Canada requires that a product labelled "fat free" contain:
- i9 G7 P4 e4 M/ S" h7 v$ V加拿大卫生部要求的产品标有“不含脂肪“包括：6 V% f& o' P+ w5 z+ ^- \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 V" K9 X5 S+ _( I6 F
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38.Which of the following is not a problem associated with converting recipes?( |8 z; R% l3 M! `
下列哪项是不相关联的转换配方问题？9 {; M' ]( s U) l0 U
A: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:
/ j/ H2 V8 N3 c+ ^从供应商采购的物品的品质或成本叫什么+ X6 Y$ C& o1 \! W
A:As-purchased cost 购买的费用$ h& A. j$ \+ H7 f% K d
, @" a( H( v" k: g. i40.The amount of stock necessary to cover operating needs between deliveries is known as:
! v2 C, |2 D0 E) v; m在新货到来之前用于日常所求的必要库存量叫什么
+ T y: @" C$ y- dA:Parstock 基本日常最低库存3 Y/ M% r' T Z+ q, S0 P
" u0 v0 L6 T3 n+ ^4 Q' M1 b41.Which of the following abbreviations is used to describe the proper rotation of stock?& W. C/ a, Q; U7 ? Y2 [% T
下面那个缩写是用来表明正常库存流程？7 S3 E( h3 E8 `1 L% o
A:FIFO=FIRST IN FIRST OUT 先进先出) M. |- x- `9 D$ h9 T# A* h7 Z
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42.Which of the following knives is used to turn vegetables?
) C2 _! Q+ A; ]- G* W- Z下面的那把刀是用来打开蔬菜吗？
/ v: d/ _; V5 u; a; j/ QA:Bird's beak knife 鸟嘴刀
5 t' o+ S" u! T$ F2 ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
8 G, C5 Q- ~4 }+ b# _即时读温度计最好用于那方面？
- t3 B& o& u+ O% p; `5 BA:Checking the internal temperature of a roast 检查被考物品的内部温度
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) f2 a: Z3 h2 R2 H" F. g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 p4 ?# G0 Z1 ]下列哪些金属材料受热均匀，通常用在铁板而且非常重
5 ]) s* ^0 H! v, AA:Cast iron 铸铁4 ]8 s# G8 A8 L. U0 H6 Q( M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ D* W* P2 w% Q, C
哪件装备下面有一个可移动的碗和一个S形叶片？1 J5 y% ?* w# t9 s% p6 H3 x9 k7 u2 m, _
A:Food processor 食品加工机! L- O( V/ _3 b. j3 o
http://www.google.com.hk/search? ... iw=1263&bih=5725 E) P1 A+ v: \7 `# r% d
( a5 q/ z4 G _4 `46.Which of the following is not a rule for knife safety?- B' V1 K P) T+ h! z
下列哪项不是用刀的安全规则？* |% A5 w1 p/ m. O9 e' q1 o% t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! Q$ `) F) ~& o9 ~ I/ b% ]; B& R- z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ }. }! E' _% a把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* ~7 E) U1 E1 ]* Q, `+ i' p n% nA:RondellES ! i U6 F2 O) x% v! L( M) [3 y1 u+ _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 n ]7 H) k8 s- s# g7 m E
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48.Which of the following is a diced cut used to garnish soups?, U _& i# m; E% ^3 H6 u
下列哪项是切成小方块用于汤的装饰？2 ]- b2 Q7 z1 P& t7 H8 q5 ^ Q0 r% p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 h% ~2 p+ S9 l8 d; G% z0 y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 m) K+ t& s4 Q0 x
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！！——# |6 f! T( k7 Q+ h$ v0 s
A:Gaufrette
i$ Q% R! d' rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: R) D6 Y, Z1 e3 i0 [* R' {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 N0 {3 @4 S% E4 T5 z2 I7 Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 K! M' j, J) s9 x: [2 N; h
% E) K* g' v$ O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 I( t( A1 b+ s; f# N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）6 ~. A1 {' c* ]: ` }
A:Cilantro 胡荽叶 香菜& Z% c6 Q6 x7 C- {9 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:0 t+ G% p& B4 T5 r6 m( x7 v
多香果, 多香果香料是什么
/ c$ \ `& t: H% |, s) _2 G+ E# [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% O$ w$ l) p% {7 T6 ]# ^A:A dried berry 干浆果- k" O0 A' m$ a$ `$ Y
3 L& w4 Z* @' H1 H8 ?) n3 W. D61.Which of the following are used to make a sachet d'épices?
. k" O- G% {+ I( J( y3 O- G) S$ r下列哪些是用来做香包德épices？( l8 J/ ~ M3 n) c% [. ~0 Q0 n7 M
http://www.sachetcatering.com/
6 F, J# J `6 W0 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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# A' A' v* g; N& c+ [) x& q62.Which of the following condiments are not soy based?9 g' c0 _ E$ ?! `3 n
下列哪项不是酱油调味品的？
- q" D) B4 z" p- [# BA:Wasabi 日本辣根7 H. z, m# B1 i w/ e
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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:( o0 E- s$ D$ y" b; s% 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：% B2 O* i2 Z' M! i" \
A:Pasteurization 巴氏杀菌2 s+ I+ Y9 E5 ?8 ~4 z7 E& G% o( e
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 a! s' C- l+ h
下列哪个步骤是不是正确的蛋清搅打程序？
" U& L; z' i- [3 V% HA:Allow to rest before use. 允许休息后方可使用。( k( Y3 l+ I, x/ I6 X; t
9 k- K" Q/ p+ i: q' v3 W) Y5 D65.The weight of a large egg is between:一个大鸡蛋重量介于：' {1 |7 K0 ? F% P3 {$ b# `6 \7 D: G
A:56g and 63g 56克和63克
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# g+ M4 n% R: f66.Evaporated milk is a concentrated milk that is produced by removing. d% I7 O- G% l; d
炼乳是一种浓缩牛奶 是去除什么做的8 _# h1 b1 I+ v" a* i* ^7 h
A:60% of the water 60％的水4 n- t" p3 Z3 h0 [8 L
8 w" [7 Y4 m: }( \ O" D6 X/ O67.A method of cooking that transfers heat through a liquid or gas is:
: I" |3 Z0 [, d$ Z一种烹饪方法，通过转移液体或气体是：4 g+ Z( Y! W% x u& i
A:Convection 对流+ c u& u; p/ V
. g" @% _7 k( Q' Q# L% [1 |, T68.The cooking of starches is known as 烹调的淀粉被称为
6 d, e2 O: u0 M4 sA: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？
2 w2 k8 Y- y, G- g; AA:Braising 烤/ M* Z+ E) H" k! P" P8 z! _! m
+ Z$ Z! R4 F8 B- K& V t70.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：3 m( `# u9 e' d8 h7 K. Y/ }4 z. H
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
$ n t2 v1 l2 S V7 r9 e2 N! xA:Fumet 原汁
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7 w* D$ ^% v& g3 i& U. f% L6 ^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
" I; C7 g. W ~* R3 ]6 AA:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 {4 N8 q2 C; Y) X: h
0 ?0 L. e9 ?( K% }# q) ~73.Which of the following is a principle not used in stock making?/ e/ T& Q1 P7 A& k( \
下列哪一项不是用于制造高汤（低汤）的原则？
6 u! v c8 M/ T5 w, u: l' aA:Start the stock in hot water.开始在热水中操作8 H0 T; m$ B8 i* r
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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 \% h, p' e( m, A
A:Remouillage 法语熬汤2 c) U) f6 q2 P- X: e6 I" Z
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