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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 S$ p. `2 o* N, ^; I
哪位厨师最早带来高水准浮夸的美食$ u* P: U$ \ @
AAntonin Carême 人名 安东尼·卡罗美0 P0 @( r9 Q; n ^7 v% y( r0 Y" r
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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 g2 B1 k& x9 H; X4 I" U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! N0 a4 i; u! Z$ u! ]3 r. L4 ^
A:Cast-iron stoves 壁炉. R+ H( v) s9 S9 z
http://www.usstove.com/products.php?id=66 M$ V! W, R. M1 d9 B F" \
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28.The French term used to describe the roundsman, or swing cook, is:5 w9 f$ c1 i0 ?
法国术语，用来描述roundsman，或摇摆厨师是：
( l: f8 W+ ]! a3 vA:Tournant 图尔南
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4 d! o+ m1 i* {7 l29.Another term for the wine steward is:
( ?3 A5 o! I* T5 [1 V葡萄酒侍酒师的另一个术语是:
# l3 C8 R; y* H: h; e9 eA: Sommelier 侍酒师6 S* |7 y+ [; `! d; L
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30.Molds, yeasts and fungi are examples of a:( f5 u3 [) N+ X( e/ D
霉菌，酵母菌和真菌是一个神马例子6 k, n( b$ W! Y1 F, `2 Q
A:Biological hazard 生物危害4 a, G/ K* W/ y( s0 l9 i
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ j1 k7 h0 n9 d
根据加拿大食品检验局，食品的危险温度区在多少之间：
5 U! C2 g7 \/ V0 l' s& t1 mA:40° and 140°F (4–60°C) 4-60度6 W. S: _1 N) Q5 ?
- s+ R5 V! K5 X7 a1 H: u32.All bacteria need the following for survival:
, t( D7 e: J# X) K8 s所有细菌生存需要以下哪些内容：/ E. f3 U6 V$ w* C5 }
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, r$ m& M* g$ O; U: L7 q1 @
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33.Which of the following correctly represent critical control points in a HACCP system?
6 }8 h" v* ]% P$ t# ?* j+ q以下哪项正确表示了HACCP体系的关键控制点？
: A2 s) B# [6 T k6 h/ K {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* l+ ~; I4 v) i食谱，接收，储存，准备，烹饪，保温，冷却，再加热6 {$ S1 U& y6 r2 P
6 o( b9 P& Q: A/ A7 A4 A34.Which of the following is not an example of a carbohydrate?
* d. I! l% Q2 `8 p下列哪一个不是碳水化合物的例子？- u! Z; X7 k7 i) A0 x$ M) z
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
- S7 z" ~2 j0 V) j, J3 v2 ?液体脂肪做成固体这个过程叫什么
' ~. U' i7 O/ {: j$ X ~' v& H7 gA:Hydrogenation 氢化' C- \2 t6 l' u4 h
" |0 B9 b* p3 K4 `36.Which of the following is not an example of a fat substitute?4 ]; \% _0 o3 l$ `( F; B5 d" E
下列哪项不是脂肪替代品的一个例子
/ d' Y/ Y* c9 T, A. v3 d; A. fA:Acesulfame K 安赛蜜K表
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5 r; ?# G: v$ |: H6 w+ `# I) x37.Health Canada requires that a product labelled "fat free" contain:! N- P6 T( _! @, B# ~4 Q& {& S2 ]
加拿大卫生部要求的产品标有“不含脂肪“包括：
6 q) w, R- r: m' z# oA: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?
" |+ m& N# P+ C1 m' D) @" u下列哪项是不相关联的转换配方问题？
7 m' {: K9 c3 W: ~( v, I* pA:Unit cost 单位成本 f: Q8 D8 {; i- A T) u
2 M, o( M, m& z! }& h! k39.The condition or cost of an item as it is purchased from the supplier is called:
; a* m8 m/ {( j. k* F从供应商采购的物品的品质或成本叫什么
* I2 q1 B+ `- IA:As-purchased cost 购买的费用' \' R# B0 v: t+ y* T" s* A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
m# @, \6 p2 H6 i在新货到来之前用于日常所求的必要库存量叫什么8 f: T+ l7 K; {2 U! G% j/ n
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 t ~; \ Z6 W. m1 T9 E下面那个缩写是用来表明正常库存流程？
8 O" r ?! r7 V iA:FIFO=FIRST IN FIRST OUT 先进先出
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; {2 i& G5 _6 {0 ]4 k$ ~7 Q+ [; j42.Which of the following knives is used to turn vegetables?
8 p7 L: ? c* g2 S; l, A! n下面的那把刀是用来打开蔬菜吗？
7 [, ~* R3 j hA:Bird's beak knife 鸟嘴刀
/ n- ]) ]% M/ J5 N& \6 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?3 Z2 D( q1 w* o. d
即时读温度计最好用于那方面？
) n2 d4 k* }" O% h7 j- a& FA:Checking the internal temperature of a roast 检查被考物品的内部温度 H7 Y1 d4 n& j5 D, V: [5 {6 l
* W! p) n* o0 b! E* {8 r8 d! p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ p/ ]7 E- e9 D" C% S
下列哪些金属材料受热均匀，通常用在铁板而且非常重 ]6 O% b' _' k" f: E( M s
A:Cast iron 铸铁# `# p) i* `' R5 r' v
1 g" m1 N" g9 E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 P6 _" M! ]% Y% l; X哪件装备下面有一个可移动的碗和一个S形叶片？
8 x, S9 ^ g' k- }( sA:Food processor 食品加工机2 G4 i- }8 F- W
http://www.google.com.hk/search? ... iw=1263&bih=572
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; ~& `, O! t& ~: o46.Which of the following is not a rule for knife safety?6 }$ H8 r% a s1 n) V
下列哪项不是用刀的安全规则？
% `% P% J# g. G* G5 O7 eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; X: D0 {: D3 a' ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- c% F3 {4 |# n/ o7 \' A把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 @0 R6 N& u; U: |A:RondellES
% a" Q+ [( y7 \' B1 R; t' e: xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# V: v1 Q+ X; g* A7 c: I. N2 k" B# A
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48.Which of the following is a diced cut used to garnish soups?
G" z3 u2 {7 P$ d- x( l2 p下列哪项是切成小方块用于汤的装饰？
8 }2 O/ s! i' @: w0 X5 G3 F/ IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' ]' o3 {9 U8 M3 v2 C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. q3 m1 [/ v$ \3 J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！！——- v; O% _( j. }( a1 v" a9 a
A:Gaufrette . m) k. C* h1 s, @9 i% v- ~7 D) a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ S, R; a* [4 Q+ }+ D; @: Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 G5 @7 p/ L1 e' c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ {* D2 M" h: X v
' X/ c! i G7 K- G) q! Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 T, y" T/ ]7 O3 w% 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）
0 V. ~- k6 K' X& f P& g" ?A:Cilantro 胡荽叶 香菜: _% u7 K. V2 R6 p+ W4 Q4 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; P, V+ d7 o3 D" e
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60.Allspice is made from:
% d4 ^+ U0 G. d+ _& w; [" U/ z 多香果, 多香果香料是什么
- |7 D/ U$ o3 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. ^# H( n ?, g5 S! r, o$ |A:A dried berry 干浆果
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' i- j+ L9 n" i2 s" N61.Which of the following are used to make a sachet d'épices?& n1 B8 r6 t: c8 K3 u+ @6 ]8 A
下列哪些是用来做香包德épices？
# ? ~0 n/ M0 u4 w+ e6 S! mhttp://www.sachetcatering.com/7 }7 Z3 h+ F/ C* d e/ s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) |2 r o% e6 U: x* t
; [/ g6 |+ p0 V: y7 Y/ ~1 J62.Which of the following condiments are not soy based?: G$ l7 K. [' p
下列哪项不是酱油调味品的？' H: E) ^+ A% Z
A:Wasabi 日本辣根
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$ d+ p6 n) \% \& D* i/ j& T/ L1 q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' ] H) u+ E/ j ?6 q5 N, `8 _7 ?
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：: i% O' s* J. v: U
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?+ D8 c) B5 N% s+ ~: R' y/ v9 f
下列哪个步骤是不是正确的蛋清搅打程序？( @+ U, ?# h3 c0 ]. j' `( J
A:Allow to rest before use. 允许休息后方可使用。
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( A' g, c2 J) c& \3 k" R* Y65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 v5 q; r3 z9 l2 d% ~) `A:56g and 63g 56克和63克
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" U5 m$ R0 `( y: k4 N+ h66.Evaporated milk is a concentrated milk that is produced by removing7 O7 y# M& Q9 a
炼乳是一种浓缩牛奶 是去除什么做的
{# s5 \1 q( N7 y! @$ M/ oA:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:
4 d/ K, Y" Y5 o4 K一种烹饪方法，通过转移液体或气体是：( M& e r0 D: o# J: L
A:Convection 对流! }+ S5 q; C1 W5 H$ _ D( T
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68.The cooking of starches is known as 烹调的淀粉被称为2 I, ?6 P8 _6 Z9 N: _
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？; F$ M; R0 f) Z$ y p( A. E* h' \
A:Braising 烤2 B) G/ o; i2 V/ K' V
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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：* o$ i% K8 q- P' ]0 `/ p: O0 S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: I1 B) w2 Z) x D: {- O
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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& y$ {* h- R( u: e- M) o. m
A:Fumet 原汁
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# l5 ~. x& V% `# w" l7 s1 F/ V& E72.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
1 S4 v" h4 t' oA:Carrots, onion, celery 胡萝卜，洋葱，芹菜: B' d/ k8 X( R7 E! h4 {
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73.Which of the following is a principle not used in stock making?7 {+ c) O$ N6 [
下列哪一项不是用于制造高汤（低汤）的原则？
/ [5 H0 d6 c" R$ T7 v% c6 y; r1 ]$ \8 I4 nA:Start the stock in hot water.开始在热水中操作
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# {1 @. g3 \2 `7 D; j74.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
2 k: T$ F* N w/ VA:Remouillage 法语熬汤. F$ W; c8 b( P
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