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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:
3 b2 g& G2 z8 L+ F9 j, M: j ]哪位厨师最早带来高水准浮夸的美食
' ~6 |3 E0 F, G! l! V$ v7 mAAntonin Carême 人名 安东尼·卡罗美
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1 }3 s6 V# O1 Y6 k8 D7 h) Z" X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. d7 A& h5 r! `3 y# p. X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, K9 V+ E( H( q2 d) B' M
A:Cast-iron stoves 壁炉
& t- K! W% O2 }5 nhttp://www.usstove.com/products.php?id=6- Y% L" V0 L& Y; W
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28.The French term used to describe the roundsman, or swing cook, is:
/ o9 A2 m, I+ N4 q# W4 w7 l6 B法国术语，用来描述roundsman，或摇摆厨师是：
6 K1 H# w" W9 l& Y3 O3 J7 U4 HA:Tournant 图尔南
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& B8 O2 h F& p4 C: w29.Another term for the wine steward is:
/ q' w0 M& J9 K" s葡萄酒侍酒师的另一个术语是:
0 k+ [) B% ~* ]* T% W9 AA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:! t# \( y( X: ?
霉菌，酵母菌和真菌是一个神马例子. b0 ?5 Y+ k* W
A:Biological hazard 生物危害
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2 h1 x/ `6 K# n- G) N0 H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 R+ L. T( E& z* t' o K' F
根据加拿大食品检验局，食品的危险温度区在多少之间：
+ z; k' |1 D5 @$ _& R2 p+ ^A:40° and 140°F (4–60°C) 4-60度9 q# z) ?& n& ?6 ?; A4 D1 y
3 j* o8 j$ D2 V5 Z32.All bacteria need the following for survival:
# [) ^, l. u% l3 G0 E3 P所有细菌生存需要以下哪些内容：& ^( X. l. [0 M
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, c( y. E+ b1 E8 n- v
* n1 g: A' Y* Q0 f, W3 a33.Which of the following correctly represent critical control points in a HACCP system?: _7 `8 N* P/ B W% K3 Z
以下哪项正确表示了HACCP体系的关键控制点？% k( R) A# H# b6 v' u) | z. K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 P% S5 `& `) n- C3 {9 \# L
食谱，接收，储存，准备，烹饪，保温，冷却，再加热2 @" B9 R& A" l5 ^
9 {2 } u/ E: f34.Which of the following is not an example of a carbohydrate?
' g! l4 C5 a& r' f1 b下列哪一个不是碳水化合物的例子？4 Q4 X$ Z' e" r( T+ m
A:Essential nutrients 必需的营养物质
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6 n. l2 {1 a. B35.The process by which a liquid fat is made solid is called:
2 q/ U: q7 c1 F/ \ s& `6 f液体脂肪做成固体这个过程叫什么
$ Z$ d4 {4 p B- Y/ Z! eA:Hydrogenation 氢化2 _/ n/ m+ L+ o! d/ T H
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36.Which of the following is not an example of a fat substitute?1 m- k8 p% ?' k# D: _1 _! K
下列哪项不是脂肪替代品的一个例子/ D/ P, e. Z8 `* F9 a
A:Acesulfame K 安赛蜜K表* Z9 ^+ p# Z/ r
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37.Health Canada requires that a product labelled "fat free" contain:
1 t9 {. q) x% }- T8 c& c加拿大卫生部要求的产品标有“不含脂肪“包括：( I. d& I7 P9 _: g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 V3 c- d! u- k
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38.Which of the following is not a problem associated with converting recipes?
/ b! \% p5 y& {4 f% Q+ M" U1 C下列哪项是不相关联的转换配方问题？. r8 U; f" J; v' Z) b
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:+ x: p$ `( X: ~( `3 U! t7 P
从供应商采购的物品的品质或成本叫什么
, p f7 {2 t# U9 p, s/ I5 s' pA: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:
! Z, P# V4 K5 T0 ?在新货到来之前用于日常所求的必要库存量叫什么
2 c( T! T8 N7 N* y9 C) tA:Parstock 基本日常最低库存; C& Y9 O4 Y( @0 J) x, R
6 c/ X3 l. ?' i7 z0 @- t41.Which of the following abbreviations is used to describe the proper rotation of stock?* e2 G5 c0 T ~- S9 [9 }3 N& O
下面那个缩写是用来表明正常库存流程？
1 n2 j6 I4 b) ~: y2 P1 iA:FIFO=FIRST IN FIRST OUT 先进先出5 @9 f2 l U4 {8 s: v
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42.Which of the following knives is used to turn vegetables?8 B' f5 J8 f: d9 j% x/ Q
下面的那把刀是用来打开蔬菜吗？
% K# T( p/ G+ ~& y/ p! a3 Q& E/ U! lA:Bird's beak knife 鸟嘴刀
, R. R5 I& [2 I( D8 \" Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?2 Q( `& x, u" F) _5 s7 J: r9 t
即时读温度计最好用于那方面？. j, O- H. W& P: g4 D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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- d7 r/ F3 g1 ]# `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) G, X- g; n' t- w' s
下列哪些金属材料受热均匀，通常用在铁板而且非常重
1 N4 j% C. e3 u6 T0 o8 M6 m/ LA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 n" e2 X, l* W7 H9 L" X/ E哪件装备下面有一个可移动的碗和一个S形叶片？
7 b& j/ g% }3 r& `A:Food processor 食品加工机
0 D. t, ?" N" y# b( s4 _+ L- ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
% @: ~8 V+ P$ k! j+ v下列哪项不是用刀的安全规则？ S0 i U; M* E" }( w: q. Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 O( G4 U4 F) d( _ b0 @7 A
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- v* F" s0 W- y+ \5 m* A
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
' {5 w3 e: @- b k' [A:RondellES
/ h1 _) u: D. a1 j/ p( n$ j u8 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' a0 \, o) g; X( }" t48.Which of the following is a diced cut used to garnish soups?
0 l0 B+ Z4 l6 J$ @下列哪项是切成小方块用于汤的装饰？
) G: d o% D- X( wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( ^) U" `# \0 `3 A- f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- Q! {% ^0 w- i0 T! r
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！！——
( {! N# \4 v! T6 q5 `" [. x3 WA:Gaufrette
" `, F2 h( a# ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* ^. X$ p( c; j+ C5 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
x5 K* m8 h7 a2 ?. m' JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ n4 k* e3 y. ^1 o b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# y1 I1 u; S3 T1 x |6 F
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）
t, ^- J6 }/ \4 ~* p, Q, cA:Cilantro 胡荽叶 香菜
! h" _9 C5 n8 X* j( Q" M& C7 e2 m8 |2 W9 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. ]* L) Y) Z3 L A! M p60.Allspice is made from:
1 `; j7 A0 l( { 多香果, 多香果香料是什么. ~) b% q" H' u7 j [/ N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; ~) @- h7 I: N9 Y9 ~
A:A dried berry 干浆果8 H4 K' e! e6 j6 P
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61.Which of the following are used to make a sachet d'épices?7 G6 M: j* {5 z- x1 T: a2 |
下列哪些是用来做香包德épices？/ C6 e: _! r$ k/ v* `
http://www.sachetcatering.com/
4 E+ m8 f! b6 e. P2 D/ B$ d- i; FA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香# P2 j Y$ Q9 C6 ^' q
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62.Which of the following condiments are not soy based?
' U% n |6 g" q6 z$ @" H下列哪项不是酱油调味品的？
3 U# l" a9 Y$ k( Q" M! F% _A:Wasabi 日本辣根
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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:( E' V8 i7 H( u- m# I
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：
, e3 N( x# X$ U1 o& ?1 tA:Pasteurization 巴氏杀菌! Y$ I) b8 e8 a
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 M3 M/ p# E; x% t7 s下列哪个步骤是不是正确的蛋清搅打程序？' f4 y b, [6 ~" W
A:Allow to rest before use. 允许休息后方可使用。; S1 o+ K: t. S& V/ a
) g4 M5 I/ B1 c* g. x: f65.The weight of a large egg is between:一个大鸡蛋重量介于：
& c% F8 |# r _6 xA:56g and 63g 56克和63克) o% Z/ |+ T$ x. a0 r
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66.Evaporated milk is a concentrated milk that is produced by removing
/ v" K4 D3 W. O/ H, E* a$ W炼乳是一种浓缩牛奶 是去除什么做的
* u4 O/ k C5 w3 Y+ n$ \6 hA:60% of the water 60％的水, q$ [/ P- H, K4 }0 q, A
+ L- o+ b) i$ F/ f4 M: u3 H67.A method of cooking that transfers heat through a liquid or gas is:# R! ]1 i7 V% E" B! Z m) @/ Q
一种烹饪方法，通过转移液体或气体是：
1 z% H2 L* \2 ~! l! zA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: _( j/ g& @$ |
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？# C F- I+ Z+ F' N3 Y P9 [5 {
A:Braising 烤5 X( H8 z6 ~6 }5 e, v
Z, `$ W w# c/ a7 w70.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 l% i4 ~! w% ~) Q/ H- _" e! ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 l0 t8 M+ r' |5 E. T71.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
+ [# S$ M0 Y2 [: U5 i j! QA:Fumet 原汁
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2 @7 @0 Z9 C, J72.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 _: b) A; T- v9 j
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜, e6 p L9 m/ u5 `) k
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73.Which of the following is a principle not used in stock making?
5 F' m e8 P' N9 j下列哪一项不是用于制造高汤（低汤）的原则？8 E5 o Y5 l0 p3 a& R1 V
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8 y7 z4 @% E! N! n. m O* a
A:Remouillage 法语熬汤( z! h) V/ x7 r# {) c+ @
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