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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:
. a; x; s) ^' ~9 W6 X8 M) B9 m哪位厨师最早带来高水准浮夸的美食
9 T' b7 y/ C3 Y9 n j' SAAntonin Carême 人名 安东尼·卡罗美& a0 T& }/ v3 ^4 q: Y1 T
3 {) x% o$ _& Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" g2 K" U8 z2 N$ Y' q1 s$ s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 `0 m, A% p+ S! s+ v( h
A:Cast-iron stoves 壁炉* q+ t8 e4 W8 ?
http://www.usstove.com/products.php?id=6
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! U2 y1 K H' J9 _2 X28.The French term used to describe the roundsman, or swing cook, is:
6 v" Q5 P" Z$ k- j# `5 U法国术语，用来描述roundsman，或摇摆厨师是：
5 K( f8 K! s) LA:Tournant 图尔南; y5 b' j+ X5 q/ s, T. a2 ?
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29.Another term for the wine steward is:0 o' Z9 d2 d: [; N. ~' z% C
葡萄酒侍酒师的另一个术语是:: [& ]) [3 f! @+ g/ k% Q! J* ~
A: Sommelier 侍酒师
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$ Q1 R/ I: g4 I7 W o30.Molds, yeasts and fungi are examples of a:
: o" R9 D+ |* P/ q霉菌，酵母菌和真菌是一个神马例子$ y, v8 b$ s' A3 y5 T
A:Biological hazard 生物危害0 _( x I; I: {6 v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; q; L9 }, _- ]( D* E7 H- N: H4 q
根据加拿大食品检验局，食品的危险温度区在多少之间：+ ?, o+ H! w! F- q' b8 O
A:40° and 140°F (4–60°C) 4-60度7 ?+ f8 |) v* V( h! q( x
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32.All bacteria need the following for survival:8 a; @- s: ~- @1 r) {
所有细菌生存需要以下哪些内容：- k T6 p1 e, a
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?
/ t* A. J) T) K( c2 Y. n( T以下哪项正确表示了HACCP体系的关键控制点？9 U$ L7 M: l0 _: b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 e' a2 Q, W/ D/ F食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ E2 o5 O! L% M
8 c& Q" k- T: N34.Which of the following is not an example of a carbohydrate?( @* [, T0 d {" B9 o2 ^
下列哪一个不是碳水化合物的例子？: I9 c6 G: ?9 k& X
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:3 w, f! @6 G: c- Z- S
液体脂肪做成固体这个过程叫什么
! M1 l, _7 _6 ?. \: [# q2 b. i& UA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?( t7 a p; X' L, ~+ h
下列哪项不是脂肪替代品的一个例子 F. q7 |) |; v* w$ Q
A:Acesulfame K 安赛蜜K表- }9 Z4 ]2 j0 |
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37.Health Canada requires that a product labelled "fat free" contain:
; D: x. f9 l, a加拿大卫生部要求的产品标有“不含脂肪“包括：6 K) d- u! H- Z- f2 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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- u4 I# o# ?" x38.Which of the following is not a problem associated with converting recipes?
& G8 f3 F4 Q7 C$ v3 S下列哪项是不相关联的转换配方问题？
8 f" P. G9 D( ~! {# nA: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:# K( W/ O: P" y+ _$ C- R) J: A
从供应商采购的物品的品质或成本叫什么. B2 o7 P! B) `! A9 X* v
A:As-purchased cost 购买的费用
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5 W+ M: {7 R; G3 i \3 K/ A8 A40.The amount of stock necessary to cover operating needs between deliveries is known as:) |4 i1 P% b: k7 F: \: c
在新货到来之前用于日常所求的必要库存量叫什么" f, ]0 M5 X+ G: v4 _- a4 l
A:Parstock 基本日常最低库存
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% F& @/ k9 q3 P! T6 W" w F41.Which of the following abbreviations is used to describe the proper rotation of stock?
% x& M" o' u* }5 s. }' r下面那个缩写是用来表明正常库存流程？, ^# j: b, M) C) t; t& a* [1 w/ c
A:FIFO=FIRST IN FIRST OUT 先进先出- V/ X2 _8 c$ f2 a% [
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42.Which of the following knives is used to turn vegetables?: [1 W( |+ n! {: i2 t3 u8 c) _
下面的那把刀是用来打开蔬菜吗？5 j! m9 }' I' o
A:Bird's beak knife 鸟嘴刀- L2 g: W. G4 @* E0 k8 E- a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) o' a% N) \2 W: B
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43.What is an instant-read thermometer best used for?
- t0 ^5 I" c0 `/ S即时读温度计最好用于那方面？# R3 J1 Z ^7 Q! r
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 i6 Q* }7 H- u% Y5 i; ]2 ?
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 t f% G7 U" r+ J% l; v- W
下列哪些金属材料受热均匀，通常用在铁板而且非常重
: E# N5 x0 @) r* _1 Y! oA:Cast iron 铸铁
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! A" v+ O8 e. Z$ ?8 {: o% h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 B5 t' u2 U0 J) B3 C# R, r
哪件装备下面有一个可移动的碗和一个S形叶片？
! L, A! y3 S6 ?1 D1 D, VA:Food processor 食品加工机+ O4 q4 q, @; e4 k* L4 X
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?0 ]3 J# h$ P0 X. D" K+ [8 n
下列哪项不是用刀的安全规则？/ C0 V& i& p0 [5 r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 ^5 U G1 v) d; X% W! L9 h) ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* D1 j- x3 U7 l9 L. {4 c' l3 I r
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？2 Z; O, y& A' w/ _& I/ M
A:RondellES
% Z" V7 p9 o/ ?! x' S8 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 r( y6 p1 t9 l( ?3 z+ l. l48.Which of the following is a diced cut used to garnish soups?
. u. y8 a0 ?. y R6 ^# l l4 a下列哪项是切成小方块用于汤的装饰？/ _, t/ Y/ a4 ~2 ^6 ^7 f# _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ U" { l# F% M. y: H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? M5 t4 n( F& w( K$ I$ D. A
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！！——7 l% z$ o* a" A5 Z) }
A:Gaufrette , C. B1 W3 q& M) |& G ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 U7 r! H8 O6 P9 ~% r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; I/ f: K2 `; j6 P& h# n+ X- T M
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?
4 A' ]9 T; O% w/ d6 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） I4 t; u4 [3 z
A:Cilantro 胡荽叶 香菜
* _1 R( U$ t: y# u2 g) Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 L, a2 _) ~$ F60.Allspice is made from:! }5 W4 _( d7 w, c* s
多香果, 多香果香料是什么: @- d' o6 W6 [9 I! ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 z Q* P. X- |/ H2 t6 ?
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 @+ [; `( F* {. `7 [下列哪些是用来做香包德épices？1 R1 S1 H" I+ _- q! H
http://www.sachetcatering.com/
) u. n }7 T1 |$ MA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香% u k; B/ s/ D
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62.Which of the following condiments are not soy based?/ \+ m. D9 b: g( G" ?) P1 I' p
下列哪项不是酱油调味品的？7 m. T- R* l) s; w, J8 ~
A:Wasabi 日本辣根& }& c! [ q4 Z$ G
8 a) }1 e# I, f6 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 w1 \4 m) v' G2 Y& h4 n1 H
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：
- r4 z& A! W/ [1 mA:Pasteurization 巴氏杀菌# K5 X) s) f2 A* V7 B5 i4 N" ]$ G
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 m, u8 K* y. r0 b! K/ R N0 W9 r下列哪个步骤是不是正确的蛋清搅打程序？1 C+ H% U1 E7 G8 H% i( c
A:Allow to rest before use. 允许休息后方可使用。$ d: | j: N4 W; j; F/ a$ X
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65.The weight of a large egg is between:一个大鸡蛋重量介于：6 L* }# X& L# Q* F" H! M$ u2 x
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# u3 N; v" B, W7 ^
炼乳是一种浓缩牛奶 是去除什么做的' R' ~ {" z+ S( Y
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:1 w# I# m4 [0 Q/ M0 {2 |* T
一种烹饪方法，通过转移液体或气体是：
! D' q% v! L+ B9 pA:Convection 对流+ `' B _; o5 L4 i" K
9 [) h- L0 D3 O2 d: O68.The cooking of starches is known as 烹调的淀粉被称为8 Q& E% T# D: r6 N- d
A:Gelatinization 糊化6 x& l' e: m& M
! w" Z! w8 J' o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？) Z5 D, @# {, E, ]2 L
A:Braising 烤* ^9 b: x+ h. ]$ i" @0 w
4 {* X7 b, s* ?" `$ Z; l6 F" H70.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：5 O% ~$ d7 s/ R+ V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ x3 D' H! a- g* s
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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
% F& s0 U9 n. BA:Fumet 原汁
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& ^4 }' B8 Q5 L/ e" g# {. o72.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$ Y; z) @ u( b% J7 w( X) D" u
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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8 Q6 f$ N, E1 |2 X9 }( Z! K73.Which of the following is a principle not used in stock making?
; j1 ?& y8 m1 ^1 T8 w8 K; h下列哪一项不是用于制造高汤（低汤）的原则？/ j( a& b* S! A) d
A: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
. n) Z) L( E! I7 J- c; M" lA:Remouillage 法语熬汤/ \! }' O" L# H
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