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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:
0 |1 P2 E- T* d- Y哪位厨师最早带来高水准浮夸的美食; E5 j! E" q, K( z# G& n
AAntonin Carême 人名 安东尼·卡罗美/ J1 g* z; T" {3 _3 q/ w% y* o
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ f u4 E! J7 i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! u# k; `( y9 e4 T4 FA:Cast-iron stoves 壁炉 E. n$ W7 n8 j; h! E
http://www.usstove.com/products.php?id=6" D+ I7 F, D2 m8 D* A9 _" `1 U% R
3 i( P% s" Y) i/ z! k/ `/ `& P28.The French term used to describe the roundsman, or swing cook, is:4 |" I% Y% y: X. o! \) M# O1 x# M( `
法国术语，用来描述roundsman，或摇摆厨师是：# E, k+ |1 j* \3 \ q- q/ R, d
A:Tournant 图尔南
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+ H6 N3 u) v0 g. J6 w8 D29.Another term for the wine steward is:
3 a' P& b: Z. y$ t1 e# W7 z葡萄酒侍酒师的另一个术语是:
7 Y4 w& S1 H' G4 ^9 a6 OA: Sommelier 侍酒师
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- z4 A7 m$ k7 c30.Molds, yeasts and fungi are examples of a:
4 Z4 O% n- M5 w0 o9 o6 a- E. h- I霉菌，酵母菌和真菌是一个神马例子4 b: f' D( E' b; S' K( ^9 }4 \
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! d( R) X% F+ C
根据加拿大食品检验局，食品的危险温度区在多少之间：# ~( \& A: Z! H+ t/ M' N
A:40° and 140°F (4–60°C) 4-60度
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+ D- N5 ]4 [/ S4 H2 i3 X' ~. x# Y32.All bacteria need the following for survival:/ m3 ^2 N& m, F: c* N
所有细菌生存需要以下哪些内容：0 u: E- A) u& W
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值& i2 W$ n- I% V+ M) f( c
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33.Which of the following correctly represent critical control points in a HACCP system?7 ~. Q" F# I/ y% j* X) v
以下哪项正确表示了HACCP体系的关键控制点？
# _9 b( J4 O/ F0 k" cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- M" B8 Z$ e# s i+ `( U, k食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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! |8 o1 t- m( T& l; W# i34.Which of the following is not an example of a carbohydrate?/ D7 L# E) z( C! _5 c0 B
下列哪一个不是碳水化合物的例子？
5 W/ ^ w {* xA:Essential nutrients 必需的营养物质. Y7 }: f& d" {9 A* \
3 J' {. {7 k1 h% ~# v3 x0 x35.The process by which a liquid fat is made solid is called:/ ^' h- M9 b7 b
液体脂肪做成固体这个过程叫什么8 | B) y* X* A+ z6 v# t
A:Hydrogenation 氢化- Y% y) E* i8 g# t
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36.Which of the following is not an example of a fat substitute?
9 E' g) ^; E) P- |: u2 G3 {下列哪项不是脂肪替代品的一个例子% m1 J+ J$ p9 s! `+ x# v# X
A:Acesulfame K 安赛蜜K表; Z2 ?. {/ _" I
) {9 t! l* \1 [37.Health Canada requires that a product labelled "fat free" contain:# G6 y7 r6 F* c* q9 v
加拿大卫生部要求的产品标有“不含脂肪“包括：0 [0 `5 K5 D. ]! n4 N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* D2 @8 ~4 e( B( Y" E( ^: r2 w
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38.Which of the following is not a problem associated with converting recipes? [' _/ f: }5 h( N2 ^
下列哪项是不相关联的转换配方问题？, \' K3 p& |! v$ I7 W
A:Unit cost 单位成本) E! n) l" l" ]1 M8 Y
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39.The condition or cost of an item as it is purchased from the supplier is called:2 \! }2 g$ V: }" \ Y+ Y
从供应商采购的物品的品质或成本叫什么, o Z. |2 D# o4 n' |' M. f
A:As-purchased cost 购买的费用% N9 O, [, q" ?- H% `
5 ~' P3 F5 S1 j# z40.The amount of stock necessary to cover operating needs between deliveries is known as:' g6 o3 t# ^- u. P! |% y
在新货到来之前用于日常所求的必要库存量叫什么) \: [1 X, t$ L+ J( i
A:Parstock 基本日常最低库存. _ s5 \0 C5 d5 X; @9 @, R
% v* \! t8 Q1 c: a9 z' Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 r" o: j9 w) Y* @下面那个缩写是用来表明正常库存流程？0 P% O8 e" H0 ?* N3 ^. c
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?
# |! ^7 ?$ W% Z7 A下面的那把刀是用来打开蔬菜吗？; }% e" f. a! L) z
A:Bird's beak knife 鸟嘴刀2 l' W# ?" R# T& E$ l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# ^* a. [) q l" m% ]. M
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43.What is an instant-read thermometer best used for?
3 e/ |% p4 e; s" l$ J2 Z即时读温度计最好用于那方面？$ U+ L% W, S" n6 j/ ^, m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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, ?; D& Q$ v4 ~4 }- N. l, |; }( `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- G5 P7 o4 E% |, O7 p" [6 |
下列哪些金属材料受热均匀，通常用在铁板而且非常重
. `. L H' X( ?. G! G0 U+ d7 T$ a7 PA:Cast iron 铸铁
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. T: \+ f6 s1 l4 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& ?) X3 Q- e0 D! w0 L
哪件装备下面有一个可移动的碗和一个S形叶片？* x+ c9 \: H, S. W; a; G$ j
A:Food processor 食品加工机: e8 e! \* S! @. ~, x
http://www.google.com.hk/search? ... iw=1263&bih=572
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% n& c$ }3 \/ g" \$ ]4 v1 h. ~0 I$ J46.Which of the following is not a rule for knife safety? P4 n) t6 D- V; a
下列哪项不是用刀的安全规则？& ]+ `3 _0 ]( G' Y0 _
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: N1 a* o" B) ^! b2 o6 S4 e0 ]
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 _, K- g# X: v2 z0 z# SA:RondellES
( M1 ~5 w: }' ~4 b4 S; h! Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 Z8 h! [* ]/ b8 I( p* L5 ?2 s48.Which of the following is a diced cut used to garnish soups?7 O; Q7 t) i8 |9 B, j0 H
下列哪项是切成小方块用于汤的装饰？4 r0 C4 f- C9 J8 S) v1 F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 ^" e/ x; P# }" d, u5 t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" o0 s( d6 Q1 S3 F. 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！！——. y' c9 f+ r& y u
A:Gaufrette " S- D( a" w' \; Z; `) ]# O0 y! d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
^& V$ E# z( l Y+ q' C9 N1 |" bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 [8 J* M, l+ _, _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- \5 ^! j' s) ?8 w2 H" d
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. n/ r' Q1 y) a7 w# b4 _& V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）
* B+ c3 h" @1 MA:Cilantro 胡荽叶 香菜, {. E2 o& g2 x! f" U, O8 K! w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 j/ u3 ?% A; v
) E# }3 z8 a c: f60.Allspice is made from:
. t/ R( O3 W7 J9 L% }- E7 G 多香果, 多香果香料是什么
9 u+ E) u% K: A8 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 g4 E' M2 \. R3 r% ~) rA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
5 M ~8 l3 W+ e. O下列哪些是用来做香包德épices？
4 p. {' \9 V: J. P- X7 Ghttp://www.sachetcatering.com/
# s: S& D1 }7 T& oA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 U! G" Z1 X3 L6 q
" O- W8 z0 s9 M: S62.Which of the following condiments are not soy based?
+ }- F; V3 A6 n3 G# J下列哪项不是酱油调味品的？
8 m& p& h- Y0 @9 bA:Wasabi 日本辣根& V. z' b: L5 Y3 H0 J7 O( @
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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:
3 H+ B% P6 w4 ?8 i ?3 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：
! ` G5 A. Y: \A:Pasteurization 巴氏杀菌( x* {: x% x9 o' u. a
8 R! w$ S' O% @4 K64.Which of the following steps is not the correct procedure for whipping egg whites?# x6 F. I# N3 }) \1 E
下列哪个步骤是不是正确的蛋清搅打程序？+ ~4 {9 p' s4 W, ^1 _% N, ?
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：" U) x& J: M4 k: L9 k8 `
A:56g and 63g 56克和63克/ ?" h2 x5 x3 d. l
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66.Evaporated milk is a concentrated milk that is produced by removing- W6 T; y0 N6 z7 ~2 B
炼乳是一种浓缩牛奶 是去除什么做的, R: s" _! l! O
A:60% of the water 60％的水$ g2 y) z$ Q% @$ m. Y7 K, G% e
( g6 Q2 {9 P9 {2 u! e% x4 V67.A method of cooking that transfers heat through a liquid or gas is:, J1 g" P2 d# X+ y+ @, x# T
一种烹饪方法，通过转移液体或气体是：
: b8 A' L ^ h( N/ e. R9 GA:Convection 对流1 W0 Q& P7 r4 ~( R. R3 W
/ y. N9 F5 L2 t' l' ^# Y2 O68.The cooking of starches is known as 烹调的淀粉被称为! o1 A! F+ W' X" {8 l# c7 W
A:Gelatinization 糊化1 j9 Y3 g% t* k) F( |
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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& r* z' @5 q3 i; g6 V5 G+ HA:Braising 烤$ J" }3 r% U& f6 @5 T
9 b9 L/ w5 s* u70.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：2 U) g1 P4 y( p0 U0 c$ s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, F: \* i1 i: _. n# Z
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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
$ y8 r! b+ ^" t4 AA:Fumet 原汁1 z* h6 i7 K" Z X
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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
# M8 ^' \6 N6 V4 _A:Carrots, onion, celery 胡萝卜，洋葱，芹菜. R( S# K, V1 O' E
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73.Which of the following is a principle not used in stock making?
' X* l; }$ G" v- m2 G! M8 x4 e下列哪一项不是用于制造高汤（低汤）的原则？
7 x8 H1 ?" o, RA: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
2 \3 w, @6 s* L7 d+ {. yA:Remouillage 法语熬汤0 M6 n; P& H2 |4 H8 N- V7 B
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