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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:
r2 P- Z3 v2 I) R哪位厨师最早带来高水准浮夸的美食# j. M9 @* _+ A1 y) g0 A2 ^
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% |* ~% P' s; b# q3 B; I5 o! S# r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 h' g# J7 l$ E$ I% ~
A:Cast-iron stoves 壁炉
4 @" N$ j/ a, C6 T3 xhttp://www.usstove.com/products.php?id=6
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, z% m; K% \3 h5 x9 F$ @0 ~28.The French term used to describe the roundsman, or swing cook, is:
9 B! Z7 T$ j/ |8 u0 K法国术语，用来描述roundsman，或摇摆厨师是：% S% v. z3 i( S# N% U+ E# Q+ B
A:Tournant 图尔南
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5 a. r+ z0 X @, e/ ^: }! d+ [29.Another term for the wine steward is:6 \+ P- S! F4 i9 y( L6 b
葡萄酒侍酒师的另一个术语是:
) q$ s+ H: s5 a- M S; lA: Sommelier 侍酒师
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: o3 }: B5 }6 w0 |7 y" y; a- ]30.Molds, yeasts and fungi are examples of a:
/ D/ E2 O% p9 s( j( d霉菌，酵母菌和真菌是一个神马例子
5 Y: O; b" J0 K9 a; G2 V6 C: R$ pA:Biological hazard 生物危害0 L/ x& O1 F7 b# {& b8 e2 ]
* E! C l$ _1 y7 M6 Z% F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 P, G# X' H1 T0 v" w
根据加拿大食品检验局，食品的危险温度区在多少之间：
0 D, W* T& p( V7 vA:40° and 140°F (4–60°C) 4-60度; g2 O/ J( B: {' s1 S
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32.All bacteria need the following for survival:5 `3 h5 E" L0 E
所有细菌生存需要以下哪些内容：/ h6 u. }4 E5 ^$ ~
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值/ [) w, E- P: T
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33.Which of the following correctly represent critical control points in a HACCP system?, h/ M _& m L5 l" f6 U1 Q" t
以下哪项正确表示了HACCP体系的关键控制点？3 {3 N0 D! X% D+ A; t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% m' j" F8 b7 o$ Y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?/ c* F0 f: a$ J! y- ]
下列哪一个不是碳水化合物的例子？, j* ?: e8 z6 O8 k
A:Essential nutrients 必需的营养物质8 j, M. Z! s6 E% M: |
& U& U' b) D$ T35.The process by which a liquid fat is made solid is called:7 \# a8 d" _* A" K a
液体脂肪做成固体这个过程叫什么
. S$ c/ n( L( J ^* bA:Hydrogenation 氢化
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m. X/ v/ z0 V2 u& D& p1 `$ r: L36.Which of the following is not an example of a fat substitute?" F. I2 V1 D+ r* V4 o5 n% {, _( X
下列哪项不是脂肪替代品的一个例子+ J" M0 y" P9 \9 E* ]
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
% Q) b" Y9 W+ F$ a5 l f加拿大卫生部要求的产品标有“不含脂肪“包括：9 I+ ], V" G7 C+ a/ z* |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& r% ~, \# F: [ O38.Which of the following is not a problem associated with converting recipes?7 A+ ?2 Q6 A: D" B- j
下列哪项是不相关联的转换配方问题？
& t* o5 i0 H) n( Q1 ~- w' ^A:Unit cost 单位成本4 h: @/ v0 U* c" s5 h! n
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 J! l! i# A6 a# @, G3 w" ^1 R5 u从供应商采购的物品的品质或成本叫什么
7 W8 U* F p0 R. H8 gA:As-purchased cost 购买的费用& ^7 @. e# p; h r
6 y% x2 v! D1 } u: i! @40.The amount of stock necessary to cover operating needs between deliveries is known as:
; @) C- k9 x% ?& h在新货到来之前用于日常所求的必要库存量叫什么2 s6 Y! e/ U8 o6 I- U3 n# I8 A9 U
A:Parstock 基本日常最低库存$ Z; A/ H: I- M4 r, I, m) g
) c, _: t+ Q4 {; t6 i41.Which of the following abbreviations is used to describe the proper rotation of stock?. Y* O: ?8 J2 Z
下面那个缩写是用来表明正常库存流程？
% Z* _0 q* l ?A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?6 b; _8 `2 k9 M/ W
下面的那把刀是用来打开蔬菜吗？. X% F" y. a/ W2 }& x
A:Bird's beak knife 鸟嘴刀
+ p- x! w/ ?! q' C9 ^4 x+ ]$ Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
1 i5 [8 `% ]# l+ c5 f即时读温度计最好用于那方面？
) R$ a/ _, e4 a7 |% yA:Checking the internal temperature of a roast 检查被考物品的内部温度! t' V7 L7 X. {1 H3 F
: A: w; x2 U9 d' y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% d0 f. ]- ]4 _7 ~, K下列哪些金属材料受热均匀，通常用在铁板而且非常重! P* [* Q5 d( |" ?# l u' l
A:Cast iron 铸铁
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; _ U7 [" n! |% q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) f9 x. K6 N2 `5 y3 O R
哪件装备下面有一个可移动的碗和一个S形叶片？
; g3 \6 `. ?9 x, H0 {+ o8 ]1 EA:Food processor 食品加工机, N. u8 X" `& g6 v, A
http://www.google.com.hk/search? ... iw=1263&bih=5723 u: C! X$ q$ }
) s/ d( B! l3 p6 `+ u$ k! `/ U46.Which of the following is not a rule for knife safety?
4 X% q# \7 U+ w0 ~. o. L" P# b0 `下列哪项不是用刀的安全规则？
9 V7 }# ^- N7 DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, _1 ?! L4 ^% |: C2 _1 t8 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 |% V4 t- P/ u3 @$ g. c; u% g把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, b2 m. c6 n; f3 q' C+ {# u
A:RondellES
1 P6 s2 U b2 Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 t5 F( Z2 M# J8 O& c( Y R
# e' E2 ^; W7 ~48.Which of the following is a diced cut used to garnish soups?
; [, b1 Y+ D0 \下列哪项是切成小方块用于汤的装饰？$ o$ e$ T9 S5 W7 T- V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& z L6 J! i8 n; Q& q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& M8 b: M1 b3 Y; s# n5 ~6 M8 Z
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！！——
- W0 _: R2 n, o; y! I" f0 A- eA:Gaufrette
) c! M& v: K( f" o) Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 j1 Q/ h5 F* c/ V) J4 m2 X: Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- {$ m$ J# w+ t1 x/ l
Gaufrette :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?8 }/ U$ D5 W d! M, {
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）
& N' `* o) H& b- vA:Cilantro 胡荽叶 香菜; U, Y/ @ Q& q5 {: F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( h/ m/ Z7 \3 R* c. U- z# e' [9 d
~7 r2 C9 L8 L) [60.Allspice is made from:3 D& I: `' m. F" N5 I; o
多香果, 多香果香料是什么; U1 R1 U A2 _* M+ F0 q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 d2 a8 \1 B/ D
A:A dried berry 干浆果" T# O4 R- P* s; X. {
. s" ]* @# ]$ M8 P61.Which of the following are used to make a sachet d'épices?
7 C. N2 b" H) o" M下列哪些是用来做香包德épices？
3 ? X2 X/ s$ L' z" O1 Ohttp://www.sachetcatering.com/) P. N! ~7 [, t- d
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?$ \# `' b0 B3 ~
下列哪项不是酱油调味品的？- j. G- H3 X( l
A:Wasabi 日本辣根
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# T2 B! w9 B) r5 Z. B; n1 y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 c( o$ k5 x( g* Q/ f9 p3 d( D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：
# B7 b# G0 B" KA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 Q6 k0 F- ?) F0 B, I5 E
下列哪个步骤是不是正确的蛋清搅打程序？: R2 C5 |8 D% X* m1 a& \- L+ {8 ~ O
A:Allow to rest before use. 允许休息后方可使用。
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% G; n& l2 q/ i: H. S+ U# U. }65.The weight of a large egg is between:一个大鸡蛋重量介于：8 K7 ?6 l% T' o& `0 d
A:56g and 63g 56克和63克0 ~( m, v. s5 o4 E
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66.Evaporated milk is a concentrated milk that is produced by removing
: M' c$ x9 h4 j: l, n炼乳是一种浓缩牛奶 是去除什么做的2 B4 }7 F! v1 ?- e
A:60% of the water 60％的水, R( `+ ~/ u. N! ]
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67.A method of cooking that transfers heat through a liquid or gas is:* B' M4 T0 ~3 r; I; W
一种烹饪方法，通过转移液体或气体是：" O; _% E2 J& r. E( c9 b" a
A:Convection 对流" G) X- Y$ P( G. q
9 @0 O! ~8 j# [- _% e68.The cooking of starches is known as 烹调的淀粉被称为
5 ? e6 u, ` e3 D, U2 SA:Gelatinization 糊化. j% p& R6 W1 D3 ^1 J
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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？$ J# b& {( R, r; [3 o
A:Braising 烤
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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：+ s5 L( g/ }; |5 g* a. o; Z7 c: ~5 p" V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% ]: q+ u! W7 d
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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
* r' u6 D0 a$ t! |A:Fumet 原汁: A; N% w& C; p) s' ^/ f: t
8 Y& z% U" X; o% B72.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6 A8 r% u$ T: W+ `
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜4 J' f: _" z+ C$ w# W
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73.Which of the following is a principle not used in stock making?
7 K. N& E* g: w下列哪一项不是用于制造高汤（低汤）的原则？8 t2 {. g2 H4 Z* j
A:Start the stock in hot water.开始在热水中操作$ E o& q9 }2 a1 T N! X
6 Y2 u$ B- ~" ?. w( v74.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
& B5 C C3 A3 p7 B% d O) X4 i- {A:Remouillage 法语熬汤6 j9 h& \ S$ O- Z1 u; `- f
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