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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:' K0 ~& b( Y, [3 f5 b
哪位厨师最早带来高水准浮夸的美食% ? K! ]3 d4 ~
AAntonin Carême 人名 安东尼·卡罗美 C# s6 V* W7 K' x1 }. O3 \
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' _2 R' m; e. r' m4 K6 M- O* o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 t8 V, |( Q5 wA:Cast-iron stoves 壁炉& Y7 d; w3 f5 l7 F
http://www.usstove.com/products.php?id=61 U% b2 E2 }; w$ R% a5 \/ B5 k! D
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28.The French term used to describe the roundsman, or swing cook, is:
9 W* N4 H( C% m9 q t法国术语，用来描述roundsman，或摇摆厨师是：% x d* b5 Z$ l9 w
A:Tournant 图尔南
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" n% M8 \- c! O G4 u" X29.Another term for the wine steward is:
6 G& e" l; y3 e+ R葡萄酒侍酒师的另一个术语是:5 R9 X- J5 K# T% [' Z
A: Sommelier 侍酒师3 X d' V5 `4 ^, `$ C" Y$ |( S
/ n% o. s9 u, U. O30.Molds, yeasts and fungi are examples of a:& `. c8 r/ E- I$ W T% F
霉菌，酵母菌和真菌是一个神马例子% m* N! D2 p7 z3 P' N
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:
% ]0 i. z6 `1 u+ ~* W; Q根据加拿大食品检验局，食品的危险温度区在多少之间：) v- k1 L, s+ B5 H3 _, D. O: O
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 ]3 M& ~* F) t
所有细菌生存需要以下哪些内容：/ E6 R0 S: H+ z% k8 q
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值# ^7 o* w8 D7 ^, A5 \6 ?
6 A& N* c& t! \& d33.Which of the following correctly represent critical control points in a HACCP system?8 v) h A/ \6 B, `
以下哪项正确表示了HACCP体系的关键控制点？
* |7 q) W2 j5 S3 g' PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 I! ^8 _! n" A6 K0 m4 ]3 ?, C! ]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?
/ T$ m) M5 r) D; n8 v8 n/ A7 ^2 N下列哪一个不是碳水化合物的例子？- ?+ t f% B$ K) B( @
A:Essential nutrients 必需的营养物质# m' y O) h& o8 m( M
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35.The process by which a liquid fat is made solid is called:1 `3 F& k9 S1 O6 K7 d; W
液体脂肪做成固体这个过程叫什么6 U3 A* I# ^! ]- ^; T A
A:Hydrogenation 氢化1 W3 ~0 v. b7 |! }8 }
6 F; A$ x- q# y0 |4 C x% W" J% ], G* T36.Which of the following is not an example of a fat substitute?. h8 N7 d: g. O8 R
下列哪项不是脂肪替代品的一个例子6 H4 d, ?# o# x# Z6 [
A:Acesulfame K 安赛蜜K表4 Z2 x% ~! o w, I, x% A; S8 d
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37.Health Canada requires that a product labelled "fat free" contain:0 O+ ^4 r5 C+ A4 r K& f
加拿大卫生部要求的产品标有“不含脂肪“包括：
: Y& ^ c& s OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 W% k6 ?0 t" m+ R7 U
& O5 _ f- ?$ E7 f/ \9 p' m1 `: j4 n, v38.Which of the following is not a problem associated with converting recipes?
! s* t* J: n2 \0 O0 i下列哪项是不相关联的转换配方问题？
5 C5 n5 |3 D P. p% ~# L8 PA: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:/ k4 I3 d7 M8 E# W
从供应商采购的物品的品质或成本叫什么4 x$ p( x: K, M* |! ^6 x
A:As-purchased cost 购买的费用
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% x# Q9 S7 Y- o, _( ?5 i40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 B$ N' o6 Y5 ]5 ?* I) q在新货到来之前用于日常所求的必要库存量叫什么% ~7 N/ [8 b8 T% L2 m% }& L6 Q
A:Parstock 基本日常最低库存
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' E ^2 O! m# z3 K5 z41.Which of the following abbreviations is used to describe the proper rotation of stock?
% V: Z0 k3 ?$ L; \下面那个缩写是用来表明正常库存流程？7 j. l8 M% c" k1 r b# _; d
A:FIFO=FIRST IN FIRST OUT 先进先出2 |! ?! P0 I" S/ b5 u' C
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42.Which of the following knives is used to turn vegetables?/ x: n! Q7 Q3 n8 ^
下面的那把刀是用来打开蔬菜吗？
! \" ]4 X$ `# X( j/ T' MA:Bird's beak knife 鸟嘴刀
) {( L) B$ Q) n' u( X, K1 @& q7 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 y5 w( I ^* d43.What is an instant-read thermometer best used for?
. _. M0 d6 h0 s% ?即时读温度计最好用于那方面？
# F6 }& F, W8 {0 o4 | KA:Checking the internal temperature of a roast 检查被考物品的内部温度
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# P2 d0 ~- T" y1 t# H) s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 j: K" z1 m. r$ H/ `' ?/ p; h
下列哪些金属材料受热均匀，通常用在铁板而且非常重
; p/ o5 D6 _# X+ nA:Cast iron 铸铁' \0 o8 G `9 V( Y" Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) ^ Z4 x4 b2 x+ r& Q哪件装备下面有一个可移动的碗和一个S形叶片？8 e- }* d( N8 M: w3 B) C3 ?
A:Food processor 食品加工机" B; k6 Q; c+ u
http://www.google.com.hk/search? ... iw=1263&bih=572. b4 q- j0 s/ N8 w
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46.Which of the following is not a rule for knife safety?
, n$ {% L: ^6 O3 d6 j% y下列哪项不是用刀的安全规则？! w. P* c. b/ X6 d' I
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:
' y2 @( d; g$ j8 f: Q3 O& I2 `8 l把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) q9 A/ g8 E# S: ^A:RondellES
+ N; r5 k0 [: Q- U* G5 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?1 w/ S' m) B b7 r9 G/ ]
下列哪项是切成小方块用于汤的装饰？
; S* G( S, l1 G# [8 R; R: pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) \9 S9 h0 ?( A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: P* Z' f: @9 m 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！！——
6 ~+ ^$ J9 U1 ]( s t: i' |9 ~; M) ^A:Gaufrette
# ?6 `* a" R3 x# e" G4 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 x5 G! H( ]; L; u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 a$ _, a! }' y* p U" z2 C: _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 {) H$ B* a, f, P6 }: C* C' J2 s
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 P/ X/ v# t9 F9 k) J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）4 ]4 b/ z% ^8 W& v [/ W5 G
A:Cilantro 胡荽叶 香菜& n Y. D1 T2 F7 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 q1 Y" k; X& {: F! v
* ~1 _$ i% Z" E6 r" K- X60.Allspice is made from:) U% n7 K1 I- i9 }! A
多香果, 多香果香料是什么
/ Q0 @1 H, h' [7 R9 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 U! Z, L9 n5 w$ j6 YA:A dried berry 干浆果
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# W8 j& l+ i5 q9 ?- _# j7 ^61.Which of the following are used to make a sachet d'épices?
- @: ~! a7 Q6 p# [下列哪些是用来做香包德épices？# ?' ]+ w- d. O6 w+ P' x. `
http://www.sachetcatering.com/' }2 {7 a5 K" ?/ r1 @: _* T! F* \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香" g, a4 T0 d& x
- ?6 Z3 w6 F n4 g: a62.Which of the following condiments are not soy based?
, h' i) ]$ n% Q4 h0 o2 J下列哪项不是酱油调味品的？
) \) }4 ?1 [, i+ r' \) n0 tA:Wasabi 日本辣根) h Q. P; d) w# O- ]8 E
b( e: g E- j W/ C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' f9 T* N) L, Z1 ^/ m
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：
. r6 D' W# p( }6 n9 c; |# vA:Pasteurization 巴氏杀菌
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c( N+ A6 z4 ?( g3 `, _3 f64.Which of the following steps is not the correct procedure for whipping egg whites?9 ]2 \: @5 L" K' }, ]7 P
下列哪个步骤是不是正确的蛋清搅打程序？
' S" q3 z4 i- C1 a. bA:Allow to rest before use. 允许休息后方可使用。; t2 ?/ N1 \& f" G( E' B! |
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
! Y3 u" Y( }4 Q: c' p& ZA:56g and 63g 56克和63克
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/ P A- t4 c' ]8 F/ f66.Evaporated milk is a concentrated milk that is produced by removing) }9 [/ Q; O7 ]7 u- b! @; P/ h
炼乳是一种浓缩牛奶 是去除什么做的
8 E, U" y0 G) X! H5 T+ E! [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:) {9 I9 h3 M9 F2 G K5 `
一种烹饪方法，通过转移液体或气体是：. y# S% P8 N8 d4 h4 E: I
A:Convection 对流8 q/ z* o2 |" u/ K+ z
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68.The cooking of starches is known as 烹调的淀粉被称为
6 [+ g0 b+ D- mA:Gelatinization 糊化7 F9 X0 g5 |: N/ `: t4 N
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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？
1 z6 f' s3 P' ~, |1 U+ p" g0 i6 oA:Braising 烤
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; D# j" n# ^: \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：/ h" \* H% U4 @$ _* e" {
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 f9 V2 x; P% n; V. O71.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3 R9 ~' ]) k$ H5 f$ l
A:Fumet 原汁
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, e: g$ @3 V2 T3 \, d72.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
- x: z( J6 `" p4 v; aA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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/ U% l) | T5 R' x, S1 ~73.Which of the following is a principle not used in stock making?
: n+ J3 U2 \/ |; Q d8 G4 C下列哪一项不是用于制造高汤（低汤）的原则？. A& j( {( d5 I
A:Start the stock in hot water.开始在热水中操作) l/ {& k# s/ k) a+ ?0 T
2 f& F9 ~. C9 D+ _7 J9 z74.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- F% R, q7 y6 v! D& G$ t
A:Remouillage 法语熬汤5 |1 [; a, [$ y
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