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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:
) m( u/ h, {' ?( |$ e% z哪位厨师最早带来高水准浮夸的美食6 S9 y! p+ b7 w5 A, b# b9 m/ X
AAntonin Carême 人名 安东尼·卡罗美8 y+ [; o; |4 M# J) [ q2 Z& k
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 g; n8 \! R: k0 v
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 ~$ Z6 o( q2 `/ U+ m" T! H
A:Cast-iron stoves 壁炉
. e: L- u6 Z4 f7 fhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! E7 I* \/ `1 C! v5 R: ]$ ?法国术语，用来描述roundsman，或摇摆厨师是：
8 x! H6 q4 W ~0 L# i3 X. U5 ]A:Tournant 图尔南
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: z$ @" J7 g- {5 H- @4 _% O* x29.Another term for the wine steward is:
0 i D, r. e! t% ~5 E1 ^葡萄酒侍酒师的另一个术语是:( T3 j, _ F0 L; d; D% m' T2 v
A: Sommelier 侍酒师+ t& j8 [/ R) ?4 ~% y
8 t$ n2 U3 Q; q3 `0 s E4 T30.Molds, yeasts and fungi are examples of a:
^" p5 w# u7 a! i2 r( {) v, P- o霉菌，酵母菌和真菌是一个神马例子
5 z$ J- }: |, w5 k% J4 CA:Biological hazard 生物危害! V1 \/ R& O2 d7 _1 x' u' S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( y$ B; M; H" z7 Y1 ^! |. Z7 P根据加拿大食品检验局，食品的危险温度区在多少之间：' \5 F) H& P$ Y" I* c
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
: H7 X( W- ~' o( S( a1 l* T3 T: Y所有细菌生存需要以下哪些内容：
1 N" X& s5 I2 M3 B5 s- R' xA: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?
9 M2 O- }. i* V4 U( N! @以下哪项正确表示了HACCP体系的关键控制点？3 ~. ]' r; m/ f) z$ @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) k1 n! s1 W* W( P0 s( P0 ^
食谱，接收，储存，准备，烹饪，保温，冷却，再加热3 d A: P% W+ v' A
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34.Which of the following is not an example of a carbohydrate?! m* l9 I4 O. s
下列哪一个不是碳水化合物的例子？
: C& J! q" O. aA:Essential nutrients 必需的营养物质
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& f" q* L9 M5 F! B0 x35.The process by which a liquid fat is made solid is called:
* O8 I8 C; V0 T4 c7 v液体脂肪做成固体这个过程叫什么
7 y9 z" v, F8 y/ E! o6 ~: kA:Hydrogenation 氢化
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2 b6 F s5 t0 C8 |0 A6 Y- I' V36.Which of the following is not an example of a fat substitute?; y7 j: H' F v! k! K/ ^5 a& B
下列哪项不是脂肪替代品的一个例子, n% |& h x/ I6 s3 T
A:Acesulfame K 安赛蜜K表
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, B1 j* `6 ^/ x( s( }% O37.Health Canada requires that a product labelled "fat free" contain:
- Q X2 t8 s5 L2 ]. r加拿大卫生部要求的产品标有“不含脂肪“包括：/ ]& Z; o) f( }* ?3 F2 ], h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?. I9 s* d0 ^$ d% U
下列哪项是不相关联的转换配方问题？1 S: u3 Z( g5 v7 I' `1 b# _. P2 X5 e
A:Unit cost 单位成本, a% E) o$ [5 p) t
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39.The condition or cost of an item as it is purchased from the supplier is called:& J7 L" S' T" n ~" H
从供应商采购的物品的品质或成本叫什么
9 \5 E/ K7 _2 N2 x* eA:As-purchased cost 购买的费用- e, v' ?/ S3 \. p* J
) _; b/ {8 V& i7 O40.The amount of stock necessary to cover operating needs between deliveries is known as:
& | S* j! y- k8 F& t在新货到来之前用于日常所求的必要库存量叫什么: v' Y) S) v1 z% p* `
A:Parstock 基本日常最低库存$ M. i; ^ I* y+ R( N0 N
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 d/ R! d. m" o4 X1 Y& h下面那个缩写是用来表明正常库存流程？
5 P6 U% K2 Z2 t8 }9 u+ f8 |A:FIFO=FIRST IN FIRST OUT 先进先出* I1 K) q4 X5 U. Z8 F
8 Q: K! D! b }( y' k2 |3 @42.Which of the following knives is used to turn vegetables?# n& @7 X7 u( ]; m
下面的那把刀是用来打开蔬菜吗？ U" q1 X1 y% Q% ^
A:Bird's beak knife 鸟嘴刀
, B9 x L. v, a+ V! k+ ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# u' S. A" M5 W3 L9 q, r
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43.What is an instant-read thermometer best used for?0 {* W; Y$ W, j6 Z
即时读温度计最好用于那方面？" z/ Z w8 u: S' J7 K6 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 c& [ X) c D( `# _3 \
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 @5 z+ b4 l L% w. Y- h9 T
下列哪些金属材料受热均匀，通常用在铁板而且非常重
% P; t, b& J; s3 X" ]. g& c0 k2 a3 c% \A:Cast iron 铸铁, h6 _4 e. s( u9 O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. b5 [& K; `% f" m% w- u+ `9 H$ X哪件装备下面有一个可移动的碗和一个S形叶片？
0 x# N2 D. J0 B$ aA:Food processor 食品加工机
1 ^: a/ O1 Q5 _2 s1 Ohttp://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?# S& p; e% R7 d& {0 r
下列哪项不是用刀的安全规则？
t$ j, Z, m* N# L& a5 z' m% |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 z8 Q4 g6 P2 t3 U
, d H! b5 T' C& s6 S7 Q$ M; s5 V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! B; c6 m3 @+ S
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？* z9 | x. G( V+ j, }0 K: y
A:RondellES " y- [& K) J, S% c) r9 ^! c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( T: Q7 ~% S2 t48.Which of the following is a diced cut used to garnish soups?# r3 a# X" i- W( b! D
下列哪项是切成小方块用于汤的装饰？
8 ^& I1 A) L* h# CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 y( [3 o8 @& p+ b# F9 D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ s& A' Y5 N# E( d. q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！！——
8 a* y& m/ ^( J/ V$ eA:Gaufrette * @5 d4 T( J/ b8 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- C: `5 _* |7 w: [/ t! rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" r4 s( P) ?- w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& l9 u9 Y' m8 |3 _0 {4 W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* y# X8 N. q$ o& U
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）2 y" X" j1 l" y9 r
A:Cilantro 胡荽叶 香菜; C c: L: ^! T3 w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ ~! R0 `* Z4 ?; }
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60.Allspice is made from:
+ [! d% L. O3 e4 ?, L0 \ 多香果, 多香果香料是什么
8 F; L# \5 E5 z+ \4 n" H0 shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 N' @4 \/ o' r
A:A dried berry 干浆果
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/ G. _6 T; @3 w( q6 ~! Q61.Which of the following are used to make a sachet d'épices?
0 D( E* x9 e7 F8 t9 j! S2 T5 W下列哪些是用来做香包德épices？ r$ H" J$ U. c! @" [
http://www.sachetcatering.com/" \" F4 ?; l. o- H' q. c' }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 }8 `! _& m* z
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62.Which of the following condiments are not soy based?
) {: @9 _' `5 h6 C7 {下列哪项不是酱油调味品的？) N( {, _3 \0 j6 Q+ b3 f' ]3 j
A:Wasabi 日本辣根
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/ U x4 W. @' m0 Z% ~$ Q: U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! L' `6 `7 J* n/ j& {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：
9 R3 `8 ^: a& M8 D: xA:Pasteurization 巴氏杀菌* t0 X% Y% v- V X/ ?7 o
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 j6 q6 |% {) K+ u5 g: v下列哪个步骤是不是正确的蛋清搅打程序？
4 w3 Y' i2 n/ Z/ T' N- |A:Allow to rest before use. 允许休息后方可使用。5 W, p4 A6 F$ I1 Z
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
' D6 J7 {$ z0 A" {+ w) r5 Z' z4 JA:56g and 63g 56克和63克2 {$ F4 e' T5 B7 _8 Y
6 v% @1 ]* V" g- P- S66.Evaporated milk is a concentrated milk that is produced by removing
* n8 S( w% p, r. q炼乳是一种浓缩牛奶 是去除什么做的
2 R( [0 ^/ f: z: @A:60% of the water 60％的水# _3 \* i7 ^0 X0 C+ ^+ L) E/ Z
( i3 h4 G! G! a$ f# }67.A method of cooking that transfers heat through a liquid or gas is:$ z- b4 @" a; u
一种烹饪方法，通过转移液体或气体是：- _- a" a; X. d
A:Convection 对流9 D# k0 e" \1 V1 X1 e2 C9 B
) w0 \" G5 @) ^7 J; y) h6 h/ S68.The cooking of starches is known as 烹调的淀粉被称为* ^' E3 E3 r6 g8 J/ s& z% b M
A:Gelatinization 糊化/ \/ e+ }3 v/ L0 x& w
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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？0 N6 B) V1 X6 @7 u
A:Braising 烤 G e' p/ @3 p" m% }# k& X
. J/ D9 D, M( q) q! h* Z- b) A70.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：9 U8 |& a( M+ Q7 B4 D% e
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: |: X# Y& c: m& Y" m71.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' B+ x0 n% y- X' ` C" k+ _; G
A:Fumet 原汁8 W! S, y g7 E& h5 a3 x1 F
/ d3 H3 f' q$ k* ~1 e# q* C( ^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
5 o& h- J R$ ?) qA: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?
% P1 P( u( L/ C! I( w下列哪一项不是用于制造高汤（低汤）的原则？
j4 a0 |7 P9 c' a& {9 hA:Start the stock in hot water.开始在热水中操作4 q8 |0 v/ O6 m `/ V
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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
: h2 z! X! Y6 }. _2 i" O6 |' wA:Remouillage 法语熬汤- m* b3 r! g3 ]$ Z! v7 x! }5 J
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