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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/ E/ Q- q+ y( F
哪位厨师最早带来高水准浮夸的美食
R5 y6 j0 G8 K; ?/ i! f4 TAAntonin Carême 人名 安东尼·卡罗美5 \2 r; q1 Y9 L0 G7 [
+ A1 F' O' u4 N7 m9 Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 I$ _8 Z! l7 e- R2 E8 B, p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ |6 |5 i+ |4 t4 Z3 ~A:Cast-iron stoves 壁炉" Y, l- x& z b
http://www.usstove.com/products.php?id=6
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. }# J f$ Z$ X# z; }9 a1 b28.The French term used to describe the roundsman, or swing cook, is:
+ \8 t- e4 H- |7 x" L2 A法国术语，用来描述roundsman，或摇摆厨师是：1 m0 _* _- y$ A' V4 Y2 z5 N0 l
A:Tournant 图尔南" K9 d. e3 D R: u* x* `4 h+ T% W
& c C# L, K+ x* s: u. s29.Another term for the wine steward is:) L3 I3 i' `/ u1 {- c' q
葡萄酒侍酒师的另一个术语是:4 v" N0 P1 i) n, `, P% c3 P, {
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) {3 W( T# K, k8 w6 ~4 N
霉菌，酵母菌和真菌是一个神马例子
0 U5 F$ y9 v( l/ J! Q3 J1 f- i9 tA:Biological hazard 生物危害" v- J% x+ b9 k- O! c( [
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 q; [# }$ `: z/ }& b- t9 l根据加拿大食品检验局，食品的危险温度区在多少之间：
- s) B5 J" r- W' N, m( ?) I: YA:40° and 140°F (4–60°C) 4-60度8 z" t" l" A" J$ F$ c: [3 h3 y
, q, G4 o8 [! g' j4 D. Q32.All bacteria need the following for survival:( j3 v% T8 v4 B) B- v
所有细菌生存需要以下哪些内容：0 d2 Z4 C4 {0 J# T
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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( }) k2 _* c% p% L7 z; q33.Which of the following correctly represent critical control points in a HACCP system?
( I7 O& ]1 w7 F# a( v4 _+ u以下哪项正确表示了HACCP体系的关键控制点？
$ w# q# d2 Q9 a/ x- w! T6 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ~* E+ \" q7 x: x
食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 K5 i& i* X: b
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34.Which of the following is not an example of a carbohydrate?
4 A* A1 U# i( A0 H2 }) G$ y0 G& b/ S下列哪一个不是碳水化合物的例子？ [) ?% B/ Q: Q% H
A:Essential nutrients 必需的营养物质# h, e5 E' X$ Z% W
; r1 H% V5 I& d35.The process by which a liquid fat is made solid is called:/ @' }3 f- q! _! z
液体脂肪做成固体这个过程叫什么9 F0 ?5 q5 p/ X6 t$ x* E( x! W' u
A:Hydrogenation 氢化- t" x; C3 P! {& e) v
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36.Which of the following is not an example of a fat substitute?9 R& h, v1 u+ }; S5 }
下列哪项不是脂肪替代品的一个例子
- c) z3 z' x& E8 W0 i- kA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:7 o; B+ h8 h, O2 V. Y; R/ ]- t
加拿大卫生部要求的产品标有“不含脂肪“包括：( C6 I: Q' }/ h2 o+ X1 F, q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! G6 f8 s; g2 U+ `" B b4 c# k
+ H* Z$ m- f1 S3 D/ I5 O38.Which of the following is not a problem associated with converting recipes?
: B- |- t0 D u: G下列哪项是不相关联的转换配方问题？
3 M8 t/ V8 f, S, i; {* n8 vA:Unit cost 单位成本! X( \) K7 S& n# ~
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39.The condition or cost of an item as it is purchased from the supplier is called:( g _' Z/ i9 ]& o/ Z, E3 z
从供应商采购的物品的品质或成本叫什么
3 ?8 q0 q! }1 F+ J' e1 MA:As-purchased cost 购买的费用
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2 ]5 [: Q2 L0 \! a40.The amount of stock necessary to cover operating needs between deliveries is known as:( z2 J% e5 Z" c( l8 I( s. E* V( ]0 z J
在新货到来之前用于日常所求的必要库存量叫什么/ r2 X, z I: H. F
A: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?" M$ f( Y$ R$ c2 v' k* E
下面那个缩写是用来表明正常库存流程？/ @5 C4 v9 d/ W$ ^/ d# U
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?
, ~( {2 j; k( z6 `' j* y下面的那把刀是用来打开蔬菜吗？
- Y- h9 i2 t( U) Y! u+ ?A:Bird's beak knife 鸟嘴刀
! c m8 N" D3 O6 V! chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' z& j6 t8 y4 L43.What is an instant-read thermometer best used for?
9 Q |9 C6 H. l* H: v即时读温度计最好用于那方面？
4 p, I3 Q0 T$ b2 r) qA:Checking the internal temperature of a roast 检查被考物品的内部温度2 L' o+ z' g" ]4 F& g0 B/ }
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( G8 _9 M& f" t: w* l6 f
下列哪些金属材料受热均匀，通常用在铁板而且非常重
& A7 Q* F7 j! QA:Cast iron 铸铁! i' R" v" X# a3 p7 d @
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: G! O+ O* Q# r6 x哪件装备下面有一个可移动的碗和一个S形叶片？# V* c& [9 j* }+ H5 T( o
A:Food processor 食品加工机1 n- E' \2 x, \7 A- m4 ` a
http://www.google.com.hk/search? ... iw=1263&bih=572
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; |/ w. i4 |/ ^46.Which of the following is not a rule for knife safety?8 m0 l" e( f/ E) d3 u1 Q3 ]: {& V
下列哪项不是用刀的安全规则？) S% A K: ~6 `8 I5 h3 {5 K
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:0 X+ u: n& Z- h4 E9 D
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
, s0 W% _" L( [, }1 hA:RondellES
. Z. F3 ]( I }1 X9 Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 H0 J5 ^( g: M! j8 A8 f
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48.Which of the following is a diced cut used to garnish soups?* X3 @, u# C4 f f% G2 H, Y
下列哪项是切成小方块用于汤的装饰？
$ U l5 M; o$ |4 W' t5 I1 |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 Z5 Q& U9 c4 T- `* C E8 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& c! _7 B0 B: K3 _
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！！——$ Q# d, F1 A/ I' g0 g# z
A:Gaufrette
! P, h# _1 N- uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& b+ M6 |, E8 M9 R. {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% t1 A7 f4 k! }' B/ L1 N( v" ?) FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! I0 j( T" K; n9 l, \; Y7 C9 h
& y. O- f5 g% ^9 z) h d. y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ g7 [( a) O; E0 O# _8 R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）
$ Z" E) J! j( R: bA:Cilantro 胡荽叶 香菜
# B) |3 u1 k! |: i. n% l) Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" S; N6 R# f: U/ Z/ K
6 S& |* n! B6 I. j) G$ W60.Allspice is made from:
- q* H$ w& h& y0 A) n: Y 多香果, 多香果香料是什么
9 D0 X! G) ^2 v! Z$ D& `5 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' {5 M K$ B4 J* ~+ ^8 z. U
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 ~8 c$ D5 }- O2 V6 X# V0 X
下列哪些是用来做香包德épices？5 n) J7 K7 Q' P: B: D/ q3 I0 n
http://www.sachetcatering.com/5 Q) X% u% H- f2 P5 ~4 j, ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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% ]) B' F7 F) p6 N62.Which of the following condiments are not soy based?' S8 t- m9 N$ o5 |1 W, ?) k1 o+ {5 D
下列哪项不是酱油调味品的？' v" e8 t' E: _( X( u3 ]/ u% R6 c
A:Wasabi 日本辣根5 Y9 e7 V! e* \3 n! {/ u' I
( F; X3 m$ B! S( c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! m, B* S2 C8 n8 L
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：
( M8 `! ?9 _( g% x8 H! tA:Pasteurization 巴氏杀菌
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/ o! E v( f' J' d+ S64.Which of the following steps is not the correct procedure for whipping egg whites?
( I" |3 s5 q$ c2 o, l0 b下列哪个步骤是不是正确的蛋清搅打程序？6 P! x# L$ T2 B9 a* z8 z0 O; F
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：
, l) D( j- l5 I' s! R/ ?+ u8 J0 B, tA:56g and 63g 56克和63克
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- R2 L, R& F8 p$ m( A& o66.Evaporated milk is a concentrated milk that is produced by removing; x3 m0 ?: e& ^$ O
炼乳是一种浓缩牛奶 是去除什么做的
+ ]' H4 V8 r+ y) |, l& QA:60% of the water 60％的水9 L- l& {5 f) f" r( k8 }
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67.A method of cooking that transfers heat through a liquid or gas is:$ i0 q2 _; f$ J
一种烹饪方法，通过转移液体或气体是：5 D3 |9 N, e+ P! {( V2 J
A:Convection 对流2 ]2 r1 @* c4 c" |) S- t- B
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68.The cooking of starches is known as 烹调的淀粉被称为9 E1 Y1 G/ S. }; } C/ ^
A:Gelatinization 糊化 ?/ D' r) |9 [$ ]+ \2 R, C
) s' D. g+ u# {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 [, _1 X$ `+ X" e0 N
A:Braising 烤5 i" m% x( m5 l5 \% i
) f% J/ ~) D: W$ g2 \9 f% S70.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：* J/ j3 j' \5 p B* A- h! P5 B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ x; k' l' h$ l6 I
0 w- z' ]- K9 i6 L3 b4 ^9 U71.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' j$ ], p' ]5 T5 _: m
A:Fumet 原汁1 \1 Y" {5 f) y: j- {
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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
$ S; {+ a7 b& t$ ]4 NA: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?9 Y) i8 u# h& M( x( f
下列哪一项不是用于制造高汤（低汤）的原则？8 X5 E# n' w: X0 u5 M6 `7 R
A:Start the stock in hot water.开始在热水中操作2 F) [) A2 H+ I8 `' W; Z8 t2 ^
0 S) k) ]) o v* l9 q74.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 X( X, Z, v/ O, u& @, U2 r
A:Remouillage 法语熬汤 O+ o1 w# r7 h' s
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