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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:5 ~8 d# C6 p3 @) r/ U+ J: I) v
哪位厨师最早带来高水准浮夸的美食6 P( x0 c: i" \' X' C1 v9 T7 N
AAntonin Carême 人名 安东尼·卡罗美% n0 S6 e) I+ F( `3 i u* |' v
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ [5 }2 g+ p o) T- O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 |4 d% W/ a( U6 }. B
A:Cast-iron stoves 壁炉; P; _4 j( U) Z; u- k* T/ [
http://www.usstove.com/products.php?id=61 _8 U; ?+ Z, a+ s* Y1 Q0 Z
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28.The French term used to describe the roundsman, or swing cook, is:
9 e2 x: J+ p. ^, ^0 p# Q法国术语，用来描述roundsman，或摇摆厨师是：
" K" o" u2 R# A1 `A:Tournant 图尔南
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3 d& `9 E6 ]: P& f/ Q$ }29.Another term for the wine steward is:
& F( Y9 g$ s9 [+ x葡萄酒侍酒师的另一个术语是:
3 c% n$ F& Z* o2 K/ e; `& s. CA: Sommelier 侍酒师, s: I9 J3 M( V5 L
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30.Molds, yeasts and fungi are examples of a:
: i& ]! z: u+ t2 F& m霉菌，酵母菌和真菌是一个神马例子& j p, K3 Y5 }, c3 d
A:Biological hazard 生物危害2 `+ m3 B4 m/ [5 A+ g7 A2 h
& V8 e% ~" s9 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 ^) w1 S9 Q. G. [0 G6 C
根据加拿大食品检验局，食品的危险温度区在多少之间：
' r. h9 `- I9 W+ I% x1 x, [A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:# E! x+ Y4 H1 f) w
所有细菌生存需要以下哪些内容：
5 h1 I( r6 R# G' ^! _* ZA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值4 b- E$ U) R3 E
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33.Which of the following correctly represent critical control points in a HACCP system?$ U' G0 F; T o7 c1 m7 o
以下哪项正确表示了HACCP体系的关键控制点？
$ W r3 l" \4 z) W3 UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - b* _+ M. ]2 c5 j5 B; a/ K, M
食谱，接收，储存，准备，烹饪，保温，冷却，再加热9 V' v3 r, l. a7 `/ v) j
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34.Which of the following is not an example of a carbohydrate?
* X2 B" N- G0 a7 o3 K8 c6 d; t/ L下列哪一个不是碳水化合物的例子？
1 g) j. ]" q9 Z! j; UA:Essential nutrients 必需的营养物质
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: e% P( \- F4 f/ _: p% m2 O4 d35.The process by which a liquid fat is made solid is called: G" H3 u$ u2 t- _5 _
液体脂肪做成固体这个过程叫什么# e/ \6 A' y" Z" M- {% c( M
A:Hydrogenation 氢化! Z/ J: J! C2 P9 \
7 D' |0 P. d3 H( s6 v+ N& o" e( \; m+ i36.Which of the following is not an example of a fat substitute?, }' ~. y, j# g! W' z
下列哪项不是脂肪替代品的一个例子$ Y: f; k3 ^7 Z8 }1 S
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:2 h5 H& X, x3 o
加拿大卫生部要求的产品标有“不含脂肪“包括：
& e) j0 i1 O* b- 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?
; K9 q6 @: i8 v* o" A: @( J下列哪项是不相关联的转换配方问题？( ~, c% s0 F! Q5 x- t) @
A:Unit cost 单位成本+ F" A6 e7 L: s+ t j
5 H8 k$ u% W& q# Y( V. ?6 W9 f+ m39.The condition or cost of an item as it is purchased from the supplier is called:
' o6 i# ?0 R+ u- T3 x从供应商采购的物品的品质或成本叫什么
0 i! e/ s0 o/ U9 rA:As-purchased cost 购买的费用/ g, t, {1 `3 B: R
) c) l$ }4 v/ Z* n! W) l! }40.The amount of stock necessary to cover operating needs between deliveries is known as:& V0 B( s) }0 r* [
在新货到来之前用于日常所求的必要库存量叫什么8 |6 I0 v3 I+ H3 n$ e
A:Parstock 基本日常最低库存8 ~0 L) R+ e6 N4 e
3 Q5 o# b+ F |, }; e41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ~, [# e, X+ q2 H" W9 c下面那个缩写是用来表明正常库存流程？
& f l' ~" y2 y+ P, ]A:FIFO=FIRST IN FIRST OUT 先进先出
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, \( W7 r( y' F/ ^: a: E1 v42.Which of the following knives is used to turn vegetables?
# {: _* Z% t$ R3 D+ J5 _3 G7 c" z下面的那把刀是用来打开蔬菜吗？
' ?) a5 w+ N/ ]9 O/ QA:Bird's beak knife 鸟嘴刀" f- K0 M# z- |: b2 D( O8 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( L7 m1 f, z1 P2 {
& L& m5 ?* p7 ^" }# }43.What is an instant-read thermometer best used for?5 F# W; x* C. P/ P3 w* c5 x9 A
即时读温度计最好用于那方面？
$ Q6 c( T" P3 @1 M5 B: ?& j, hA:Checking the internal temperature of a roast 检查被考物品的内部温度 F' ]6 u ^0 ]
; u% i7 E' n7 N0 q2 \9 D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# ^1 H% h4 H# Y- T( F4 n下列哪些金属材料受热均匀，通常用在铁板而且非常重
( z$ `2 h$ B( ?A:Cast iron 铸铁
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c/ ?# _( i% \) b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 c- T- h) m ]8 s4 p# f
哪件装备下面有一个可移动的碗和一个S形叶片？
8 h ?- c: V P: J3 g+ bA:Food processor 食品加工机8 l$ S( `* l) r* D% o
http://www.google.com.hk/search? ... iw=1263&bih=572
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" j. {" B) L: ?; Z* X46.Which of the following is not a rule for knife safety?
: K+ |2 U2 o `/ |; j下列哪项不是用刀的安全规则？
6 P; u B6 G+ D0 g+ b) Q9 r/ Q3 fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; }0 M) X: K: U3 a6 k- r
& ]: c5 H0 i G0 k7 M& q' d$ Y0 x7 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 Z v, u9 G: i t. Q' u- o把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
/ N* \# p1 g4 M7 G9 wA:RondellES
9 P# \0 y% U+ dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! `, k4 l. G! g# f/ _) U
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48.Which of the following is a diced cut used to garnish soups?& B" q& l; f7 |, W: o4 N' }
下列哪项是切成小方块用于汤的装饰？4 F- ]3 z+ ]' S9 H! q9 }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: g. S# @3 p. F5 ]% J' H0 e' D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; V- n2 }( e' _- s4 b( T! ^6 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！！——
, \9 A* Z m ^+ X6 ~' }A:Gaufrette
$ V* E0 U$ K T/ Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; K( u+ N1 @0 ~. p( [2 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* S. T4 y- T6 r) o) `/ O8 ZGaufrette :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?
! E: {% h. U* u7 F- H- v1 o8 d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）7 _- i& D5 f' Z
A:Cilantro 胡荽叶 香菜1 D9 x: ?8 X4 i: ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; @9 K5 f1 Z8 _4 l# n7 o. `
/ S3 H) V: Q, h: w- a' G# z60.Allspice is made from:
0 h' c, V- i* z6 E) o5 V 多香果, 多香果香料是什么
: x" V: u! y0 C# x3 `6 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' H& G9 ]- r. U9 P: j1 VA:A dried berry 干浆果
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u! a6 H7 J* Q) T3 U/ E61.Which of the following are used to make a sachet d'épices?' [! _9 z [$ p$ f% ?" ^
下列哪些是用来做香包德épices？
& ~- @/ |- O, E' C0 v* |http://www.sachetcatering.com/$ d8 T9 W$ @0 c* s# e1 b( l M K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?& K5 x4 J6 z* u2 Z7 m2 m
下列哪项不是酱油调味品的？
- V$ ~2 }0 h- RA:Wasabi 日本辣根! @% J1 u' i1 Q9 w6 U
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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:% P5 T6 o$ o7 o
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：
% g' E: E# J7 C6 l2 IA:Pasteurization 巴氏杀菌 B- o- {' o c# t- g$ s
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 f& l% j0 h0 J5 b下列哪个步骤是不是正确的蛋清搅打程序？& P$ ?5 a, ^: r: w
A:Allow to rest before use. 允许休息后方可使用。
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5 r+ E: I0 X( j' i: ?7 A7 N65.The weight of a large egg is between:一个大鸡蛋重量介于：. j& f3 |/ u7 M& T) z6 w0 O
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
- Y3 G0 j" i6 z$ v$ F0 F& i炼乳是一种浓缩牛奶 是去除什么做的3 Q$ t1 W9 e& r$ s1 Y. f5 E% e% U
A:60% of the water 60％的水' n3 G4 ^3 S; F' X
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67.A method of cooking that transfers heat through a liquid or gas is:- \( g. |5 N1 g
一种烹饪方法，通过转移液体或气体是：8 L% t8 d" ~; D6 l5 g3 y* H* J
A:Convection 对流, z- K: m4 x9 {7 V/ @
5 z& D, V3 O3 c, \0 B68.The cooking of starches is known as 烹调的淀粉被称为) Y# m& e- `- j# ~9 L
A:Gelatinization 糊化
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+ d% D& Y! s3 V4 A- Y! R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？% C5 u) z8 }) O1 H
A:Braising 烤
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M. x0 }0 {- N: ?7 i5 m! N70.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：
" Y' n; M/ w! b, \" n* y1 sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; F& O' l `- j: ~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
6 I; K' F0 p$ V; s4 K g9 |4 ]( F" k. DA:Fumet 原汁
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7 w3 h, L5 c$ N8 @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- e; _1 ^7 [1 ^8 c) N6 ^" o- |
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜: P, i: k" y' u1 p+ [( w
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73.Which of the following is a principle not used in stock making?, x+ M% y+ j) B) g- ^" M) s
下列哪一项不是用于制造高汤（低汤）的原则？
0 [' l$ f, ]1 L% Z$ f( rA:Start the stock in hot water.开始在热水中操作4 ]5 B0 J7 Q. L5 ~7 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
" Z. ]' s1 A/ X% o/ _$ b3 S: |2 a+ AA:Remouillage 法语熬汤
. [% }, q4 S& _! vhttp://www.haibao.cn/blog/post/176242.htm |
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