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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:
/ R( r& M7 \% G; Y& c) R6 P5 w哪位厨师最早带来高水准浮夸的美食
; t: {! F9 _* I. n3 R- cAAntonin 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:, i) {9 |% T2 H$ J1 R: d8 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" ~3 @% U) _0 V2 g6 _& O
A:Cast-iron stoves 壁炉, ~ Z& r7 H3 }( O% _
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# i6 e2 z! ]$ a- ^( D
法国术语，用来描述roundsman，或摇摆厨师是：. F4 g: l$ l& t% o0 Z9 U# A
A:Tournant 图尔南8 { c; I/ K$ U$ z" E
3 p* u$ G- E' v/ C, V29.Another term for the wine steward is:
2 ]) Z/ @' Q6 I, o; A: H葡萄酒侍酒师的另一个术语是:
: M; G0 B |, _8 u# S; RA: Sommelier 侍酒师3 }% V0 X, H- ^( v- K3 ?' q
n6 L: r' Y7 ^) @) b30.Molds, yeasts and fungi are examples of a:2 @4 q+ z$ B8 s
霉菌，酵母菌和真菌是一个神马例子
) g! d: [9 h' UA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
}" ^: q H: `) B根据加拿大食品检验局，食品的危险温度区在多少之间：: S. j. v6 N) ^ s% Y# [+ z' v
A:40° and 140°F (4–60°C) 4-60度) n. v+ r; k8 e$ a% \3 e
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32.All bacteria need the following for survival:
: r' n- G- [/ B1 u0 z+ P, B所有细菌生存需要以下哪些内容：3 d C: K- F0 Y. v7 d
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
' ?( R% j) J* x% ?. A以下哪项正确表示了HACCP体系的关键控制点？
: o/ R" I* q& l0 |2 J6 RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! U% u: Z. x" Z: M/ V6 M食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 S# ` O* E: x+ |5 z
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34.Which of the following is not an example of a carbohydrate? e! m% r$ \; Z4 I
下列哪一个不是碳水化合物的例子？
4 H$ n( F# V$ `( J( s) y$ j7 h) QA:Essential nutrients 必需的营养物质
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' Y2 `7 K' p/ I$ O, b4 C3 ^35.The process by which a liquid fat is made solid is called:
+ ]8 U7 @! [/ l) e4 ^/ B t液体脂肪做成固体这个过程叫什么4 d5 B3 [9 |, _+ Q+ {/ r. }- a
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
! o+ D$ \8 s5 s# r4 \4 u8 N下列哪项不是脂肪替代品的一个例子! ?1 V( T- i. K9 m8 L7 P0 N
A:Acesulfame K 安赛蜜K表# P3 j& y3 {9 h
& f2 |" v( H7 u4 |37.Health Canada requires that a product labelled "fat free" contain:' o, U2 f. z, R* O6 R! N3 I
加拿大卫生部要求的产品标有“不含脂肪“包括： b5 D5 u, _: C$ T$ Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& G7 Z: d- t) o8 W' C
! e; J) r, ~5 \( j' A$ b38.Which of the following is not a problem associated with converting recipes?4 e5 N/ w0 _. D4 M
下列哪项是不相关联的转换配方问题？) L L4 h: U; @9 V3 N8 w
A:Unit cost 单位成本
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4 F" ^1 I# V9 l6 @ w, Q39.The condition or cost of an item as it is purchased from the supplier is called:
$ t8 S- N" O' w2 ~, y- b/ b从供应商采购的物品的品质或成本叫什么# x/ j) _) x0 p7 n( \" C( h
A:As-purchased cost 购买的费用6 Y2 \) ^- F, c- K. {! M; ]/ Q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 f1 `$ w4 ^# x. m在新货到来之前用于日常所求的必要库存量叫什么
3 _1 {$ r' F0 Z5 F4 MA: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?
- J. J; X* y* f# i5 z下面那个缩写是用来表明正常库存流程？, |" n. u$ m R% i, {
A:FIFO=FIRST IN FIRST OUT 先进先出- ^8 u8 f! d% H; y* X' u L
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42.Which of the following knives is used to turn vegetables?
, a5 e. r) F3 c2 _8 O8 @, ^下面的那把刀是用来打开蔬菜吗？1 X" L8 p/ m% z. @
A:Bird's beak knife 鸟嘴刀
1 C) I2 a A1 J2 J: Z' Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* ]& C8 X: O9 J5 ^6 A6 a8 D/ z6 ]
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43.What is an instant-read thermometer best used for?) R/ b. o- @0 u9 r& k% i2 p, [
即时读温度计最好用于那方面？% C `3 z- \1 h& k% I8 O: z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 d8 {7 G9 @- D2 e7 u$ `
下列哪些金属材料受热均匀，通常用在铁板而且非常重
7 J3 Q0 \( o. O0 A3 aA:Cast iron 铸铁) U; v# {6 b5 N0 Z) F( T
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( h& B4 B1 V W
哪件装备下面有一个可移动的碗和一个S形叶片？
9 r' Z/ x1 g7 P/ pA:Food processor 食品加工机# h! ]( Q6 N: N8 E
http://www.google.com.hk/search? ... iw=1263&bih=572& _* e* I1 ^* [0 q3 e& a. z
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46.Which of the following is not a rule for knife safety?2 Z0 Y; A0 Y! G+ ], p
下列哪项不是用刀的安全规则？
* p5 t' d0 V! F3 ^1 s, y$ yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* `4 {. D4 \4 G/ s
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ _7 N6 @! P, Y) X* ~) {/ q, V把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
' m+ P- z* R- N/ W" y% WA:RondellES
7 I& X, e+ V; X; r1 K, Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 g' |* ~; q5 F1 n
. @2 D9 n1 z; P" k1 R% ]9 s* o5 \48.Which of the following is a diced cut used to garnish soups?
( a4 \+ a! U% H& E$ I$ t) V# E下列哪项是切成小方块用于汤的装饰？
: A! m( V' x: oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: u, g8 e1 f" z# E& ^9 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, v6 y/ ?2 i: J v' m/ y, T
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！！——. j2 J9 I2 @: Q' }1 \( B
A:Gaufrette
6 ^: o5 `1 E. {) F5 T r N7 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 p- v$ u) y4 @5 y) q& j; jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( N& ]4 i/ |' g' T; lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 o3 k% {9 S8 C4 J- Y' T$ }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: a4 d6 i" |3 i5 z
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）
6 f6 Z& j3 b" W9 ]# z7 o# sA:Cilantro 胡荽叶 香菜1 {$ Z9 T3 I7 w1 U# a$ `! P1 ^4 Q) D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:0 ~+ ^2 O7 H T: p& B
多香果, 多香果香料是什么
8 f, r( m# g$ b, lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 P+ ~- b8 ?2 B* \, Z+ R
A:A dried berry 干浆果$ S2 E8 f$ V; C& }$ N
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61.Which of the following are used to make a sachet d'épices?
9 w2 X+ w, v; j, [" g下列哪些是用来做香包德épices？0 y7 k$ } b" b
http://www.sachetcatering.com/9 n( m0 v1 Z: n* d, C9 W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; }$ j2 G s7 \8 J4 v3 Y
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62.Which of the following condiments are not soy based?8 e; f- {6 n5 o8 N5 r S
下列哪项不是酱油调味品的？
5 ]1 U0 _4 x0 x) m: FA:Wasabi 日本辣根2 m. Z& ^8 g8 V
/ A j2 r4 Y2 j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 P7 G" ]6 v# u7 p
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：# U# ^* C* ]3 e$ b
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?5 u+ c3 j! V& }) S' A
下列哪个步骤是不是正确的蛋清搅打程序？1 p' [6 c1 x( } k* ?
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
0 I4 P2 M& m' E( \: g# a2 K! iA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing; N T0 t8 ?* k7 b& ^
炼乳是一种浓缩牛奶 是去除什么做的
9 Z5 N& V, b* _, jA: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:; }# [1 Z0 E: X
一种烹饪方法，通过转移液体或气体是：
, {- H$ y* V: ^% }$ IA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
: ~9 Q0 @$ \6 q8 z( C2 vA:Gelatinization 糊化$ \5 O( K/ s" u) i
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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？
/ i+ @- s3 r5 S& Z# y8 ?/ KA: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：4 `& \& z; y& S3 D7 A j+ A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ x- Q" z% s2 y8 k9 V% X2 q3 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0 p# N; `/ R. }& {5 n9 u7 V: y; |
A:Fumet 原汁' c& G: k. J0 A# |; T) N: q8 X) }
6 z9 u8 ~2 I, G' b0 x v72.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! Z3 J2 p c+ C* K9 |3 H
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?7 Z8 Y7 S1 k# Y$ S5 ?
下列哪一项不是用于制造高汤（低汤）的原则？
5 ] M( |$ o" e/ d" t/ @) x5 QA: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
+ T; j7 z( w3 XA:Remouillage 法语熬汤6 t' ?6 w1 j4 S. q8 o
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