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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:
! _8 v3 G& T) N3 C哪位厨师最早带来高水准浮夸的美食% n. |2 |& K" T: ?, P T
AAntonin Carême 人名 安东尼·卡罗美
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8 b% A( Y# K$ k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 W9 D* O/ U& @: 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 。1 c* W/ b& P. j* M6 x. Q% i
A:Cast-iron stoves 壁炉
2 G! B- c& q. p Ihttp://www.usstove.com/products.php?id=64 ~1 A: |7 b8 @: l2 }3 b
' {; Z# A7 |7 |- x4 Q# e28.The French term used to describe the roundsman, or swing cook, is:
" l# _ D* Y# M/ y8 s/ [法国术语，用来描述roundsman，或摇摆厨师是：
2 \# G. \1 V$ U! _& W: `" u1 uA:Tournant 图尔南, ?; Q/ B8 g0 _5 t
% ]1 D# @; U: M' Y+ j; L# a, t) ]2 N29.Another term for the wine steward is:' _% B7 V$ H( C
葡萄酒侍酒师的另一个术语是:
2 C# n8 t) ?# p$ {3 SA: Sommelier 侍酒师 H5 x4 E6 o5 Q0 O1 t% {
6 U, y, j) O" P/ r2 A5 B8 X30.Molds, yeasts and fungi are examples of a:6 P) R+ x$ E+ V. i; w
霉菌，酵母菌和真菌是一个神马例子, G6 B! u4 f9 T
A:Biological hazard 生物危害8 x" y2 ?6 F! U
/ L" I) N( R$ ~% h; p; S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; ~6 Y5 C- x/ `$ p2 g; ~- [5 p/ }( F
根据加拿大食品检验局，食品的危险温度区在多少之间：
$ }9 q* p6 v6 j0 F7 x- P! kA:40° and 140°F (4–60°C) 4-60度; S7 F+ E. g: U# J+ f
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32.All bacteria need the following for survival:
( \ |$ g! U, O( C. g5 r* t* L3 b所有细菌生存需要以下哪些内容：
l0 n- G9 S& e- s6 _4 vA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值1 c* Y6 f' C1 y% X f0 t
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33.Which of the following correctly represent critical control points in a HACCP system?
7 T0 m) |8 V Z. J以下哪项正确表示了HACCP体系的关键控制点？
- ^% d5 w' T* o- s7 M' r* A% F, l7 pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; R3 ]7 }. x6 U5 s
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?& i) j( x6 S" L; D- i3 U' @
下列哪一个不是碳水化合物的例子？3 V, ~& p- W0 E" V- S) o x* W
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:
8 j/ @) u" B* I. `液体脂肪做成固体这个过程叫什么$ @5 D& C& d, W' G2 b) V( W
A:Hydrogenation 氢化+ N$ @; G, s# a/ N7 w; V
0 p5 q, f2 X- B; _; U36.Which of the following is not an example of a fat substitute?
# P0 P! H K) P下列哪项不是脂肪替代品的一个例子. O& U% V* `9 z; a1 m3 H
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
6 S' d- }7 r1 g9 v$ B7 t6 }( K加拿大卫生部要求的产品标有“不含脂肪“包括：( Y0 M7 S+ F# c C* X( G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; w: P: t& z0 v% N5 z
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38.Which of the following is not a problem associated with converting recipes?
5 B& f( A7 l! \5 a下列哪项是不相关联的转换配方问题？$ u8 B- D% D8 T/ I; `' g9 v5 K8 [. Q
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:9 z" g1 {8 O0 ~5 {( m- |% M
从供应商采购的物品的品质或成本叫什么
2 D( R0 X4 I, V9 D& ~, Q/ j6 `A:As-purchased cost 购买的费用9 d0 M! K9 W% E5 _+ E' ^3 m
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40.The amount of stock necessary to cover operating needs between deliveries is known as: X# G! H' h- L+ ~0 s' w* j
在新货到来之前用于日常所求的必要库存量叫什么
9 |, I, h) q7 g2 ]. ^9 {# G# p9 `; _A:Parstock 基本日常最低库存- c- W& ^" }: S6 G, a
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
& ^% |% j9 `0 D$ X _下面那个缩写是用来表明正常库存流程？
% I" D- {; l: c% {( O" \A:FIFO=FIRST IN FIRST OUT 先进先出
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$ I( k+ K2 P, B; ?* Z5 j: M3 D42.Which of the following knives is used to turn vegetables?
6 F* ?/ K; j' d/ t4 ~6 t下面的那把刀是用来打开蔬菜吗？( Q) ]! |; T( F# Q7 x( a
A:Bird's beak knife 鸟嘴刀
5 o4 L6 d5 S3 m0 C* uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) S. e, [6 R$ ?: F- M
0 ]; `* I& h* w5 b" e# w9 Q9 `43.What is an instant-read thermometer best used for?( ~8 t; Z6 @' K! ]$ d& O! l }1 B
即时读温度计最好用于那方面？" K' E; N5 I& w6 T; D4 [$ n& \
A:Checking the internal temperature of a roast 检查被考物品的内部温度( W1 v7 J! @8 i0 m3 j+ t4 |+ u
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- g* ~9 u3 G1 y, z下列哪些金属材料受热均匀，通常用在铁板而且非常重; h( i6 J, ]. T1 P5 `0 g; a
A:Cast iron 铸铁6 ]8 t) k Y1 t, P3 a% I
7 B0 H9 P. o' a% b; Z. n! F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 J; F' }9 p5 J g4 ~
哪件装备下面有一个可移动的碗和一个S形叶片？. S4 L6 t- ]$ {) {9 Y# J
A:Food processor 食品加工机
. S2 s7 `6 _( j; l/ y6 _7 h: ?http://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?2 h# g8 e# U9 Q" n1 r
下列哪项不是用刀的安全规则？
5 v5 }0 i& ~. q( e: ~8 y1 @A: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:' M8 m; A f% A% i1 @
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？; A/ E9 u. J m1 b+ Y4 K
A:RondellES 4 b, D' P( b/ } O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 ^& }' Q# e# c& o; Y8 `1 `
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48.Which of the following is a diced cut used to garnish soups?
: B0 s1 @: n# i1 y% o下列哪项是切成小方块用于汤的装饰？
6 N) `: B; w) S d0 W' n: I! [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 E- ~' G4 l* w$ k2 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 N( D, t1 E# s% P" A0 P
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！！——
+ {4 y7 \6 V" L: z% FA:Gaufrette
. Z% o) X& p0 v/ P! } Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( u- y* W# v. B+ X# N* m# p8 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: i6 V' h4 {! J( k6 [1 F. t! }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 p" Y; T7 ] V2 x( e5 V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: x5 n' H) |, q0 e# 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）
5 `8 N8 d* _' p! \A:Cilantro 胡荽叶 香菜, |( v4 B$ G5 n7 i. p6 u& @! T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; p2 V: y/ c; @; A5 f 多香果, 多香果香料是什么
. s0 k1 l' A+ Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ W% w. L- U$ S: K0 d# c9 |" L% n
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?- ?6 a4 t w! E
下列哪些是用来做香包德épices？
/ T' a! p7 j! z2 fhttp://www.sachetcatering.com/
' i) D' B: y9 w7 ]% zA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香! w ~) l) E0 J
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62.Which of the following condiments are not soy based?, K: y4 K0 B& A
下列哪项不是酱油调味品的？8 b& R9 l" ~7 F* w0 b
A:Wasabi 日本辣根) @2 T$ Q- s1 l2 y5 h5 }# A* J
- I$ a8 `" C, M' S4 z: S- s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 L3 J9 J: h, Y5 p& N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：5 w# h6 G$ z; X' D+ x; K/ N
A:Pasteurization 巴氏杀菌1 ] P" Z7 R5 U! v7 Q
; u% _8 g2 K; U( t) \64.Which of the following steps is not the correct procedure for whipping egg whites?
4 J* R0 p- v+ }- |1 _* i4 S+ u下列哪个步骤是不是正确的蛋清搅打程序？: p7 L; @9 v: D1 {5 m( x
A:Allow to rest before use. 允许休息后方可使用。
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/ z$ m, l& w5 d! m65.The weight of a large egg is between:一个大鸡蛋重量介于：0 F' v: m8 P* G1 T. H
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 u# N$ [# F& R3 U: q9 N: X
炼乳是一种浓缩牛奶 是去除什么做的; V8 D! Z0 z4 S) E3 ?$ `
A: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:
) z9 p$ E w l' M/ I一种烹饪方法，通过转移液体或气体是：" N( c( h8 ]! u% i4 z `+ v% g+ |
A:Convection 对流2 ?% }6 l) c. O; l
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68.The cooking of starches is known as 烹调的淀粉被称为
: T& v% c$ O& n0 O7 g# o0 d6 n- tA:Gelatinization 糊化
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9 q, M* k$ t1 p8 l8 H4 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
1 e8 ~7 n7 ?# q* uA:Braising 烤% t* v. [: l7 x% b! p* s6 T
. M5 [3 b; S# X; i1 s/ s: K3 }; F70.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：
7 t( c; ^/ c2 g! y' y; } nA: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) g# Z% F2 a2 k* X* T2 [9 |+ }
A:Fumet 原汁+ L: {0 C8 U0 s
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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7 ^% E+ z' ~0 R/ ]% G
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?
$ J% Z- z4 w. h8 m下列哪一项不是用于制造高汤（低汤）的原则？) D: I7 v+ r9 {
A:Start the stock in hot water.开始在热水中操作3 R( `6 _# U4 q4 h
; u: j) ]6 J8 |# ? u74.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! E- @. ? G1 [% E) B# U' M% O
A:Remouillage 法语熬汤
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