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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:
$ q! T! }! @; D z哪位厨师最早带来高水准浮夸的美食3 F. S; `, c9 |& H2 \8 I+ ^6 _8 ^
AAntonin Carême 人名 安东尼·卡罗美
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: z; ]) W3 E+ E) L3 I& I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 Y. D% l, b9 N: s; l3 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* q$ b% |$ G! ^9 B% W$ p$ yA:Cast-iron stoves 壁炉3 r' o/ x" e% q
http://www.usstove.com/products.php?id=6
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. F+ d7 d" K+ D# ~. d ^28.The French term used to describe the roundsman, or swing cook, is:* Q) L, p3 L3 c8 |: J) r9 W7 G$ e
法国术语，用来描述roundsman，或摇摆厨师是：, ^, v3 i& C( [2 f
A:Tournant 图尔南- Z8 r) h) ^- Q) S% A8 {# J
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29.Another term for the wine steward is:
% G6 V& K& K& y/ R葡萄酒侍酒师的另一个术语是:
2 q5 o$ n$ W$ C6 P$ `A: Sommelier 侍酒师
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1 Q' o8 c, g: [0 ]$ U30.Molds, yeasts and fungi are examples of a:
: e9 S- \1 Y$ `! m/ s) h3 }! J6 o7 n霉菌，酵母菌和真菌是一个神马例子4 W, U) J& @& q5 Q6 r; w
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:
6 S8 ^! }; O7 ~% P! X根据加拿大食品检验局，食品的危险温度区在多少之间：
6 V" F0 D% ]6 W# fA:40° and 140°F (4–60°C) 4-60度
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4 {# ~" R8 B) o$ S& Y32.All bacteria need the following for survival:' _, Y6 D* J5 |$ N4 X7 f
所有细菌生存需要以下哪些内容：
3 j8 L4 q* ?/ |( V0 Y6 WA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值% v/ V' t& {" L" E5 y" Y
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33.Which of the following correctly represent critical control points in a HACCP system?7 I7 X& U) S, _" _6 v6 H# y
以下哪项正确表示了HACCP体系的关键控制点？' H5 S1 z* q) N( Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 e/ y# ^$ Y' m" L6 R, n, X食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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! f. r: ?' k* }+ P& F34.Which of the following is not an example of a carbohydrate?
! s; m# E& D8 m( K. E2 Q2 }8 p: g v下列哪一个不是碳水化合物的例子？
3 V/ E& `8 u# j, g, mA:Essential nutrients 必需的营养物质9 ^ o- Q0 h' N
) ?3 s6 g% n* { A+ G' u35.The process by which a liquid fat is made solid is called:0 \0 R; c$ { u4 u! {5 G
液体脂肪做成固体这个过程叫什么: x& f; E9 {5 | W- Y8 l
A:Hydrogenation 氢化
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$ `) B% b' v# W- B/ j M36.Which of the following is not an example of a fat substitute?
3 |0 i: Y8 v2 p下列哪项不是脂肪替代品的一个例子
% P) a" |; v/ J% M/ i5 [0 [A:Acesulfame K 安赛蜜K表
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: P/ C; e% K6 \( j37.Health Canada requires that a product labelled "fat free" contain:+ ]4 ]$ A. @" T/ y5 C. [8 O
加拿大卫生部要求的产品标有“不含脂肪“包括：
/ ]3 D) A% Y6 k) \0 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( P+ x6 O& D! c3 s
1 [; O- L' a2 t$ L: f! P" k' G n38.Which of the following is not a problem associated with converting recipes?- E$ [3 G8 R" o2 o6 L+ A; Y8 y0 E! S: e
下列哪项是不相关联的转换配方问题？
}/ q4 i% I6 N; B' K' \A: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:& a; s8 I0 |* t
从供应商采购的物品的品质或成本叫什么
# u5 |% Q5 }7 d+ ]. TA:As-purchased cost 购买的费用& V2 h# ]( c" |3 i9 w9 S/ n
5 E7 [+ E0 O4 b4 T40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 `; l4 h7 H( i* A7 C! p在新货到来之前用于日常所求的必要库存量叫什么% T- C7 A' n7 s' X1 ` K
A:Parstock 基本日常最低库存$ n. i8 {+ \8 }
6 U j/ j4 E- A2 Z* E41.Which of the following abbreviations is used to describe the proper rotation of stock?/ a2 p2 R. K2 h
下面那个缩写是用来表明正常库存流程？( y2 x( R+ O, J0 r7 E4 e$ l4 p. V
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?
0 `) V3 ]0 b/ ~- V2 M0 I% [下面的那把刀是用来打开蔬菜吗？$ Y( ~) G# ^; Y1 b* v- a
A:Bird's beak knife 鸟嘴刀! s% l: k+ |. n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 [. \/ X0 H( E5 i0 W
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43.What is an instant-read thermometer best used for?
8 ?' [! h5 [" F1 U! ~# E即时读温度计最好用于那方面？
2 h# X3 v+ p* C! c$ M& S% S, {# UA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, ]& A/ q4 f2 Z+ K' w( R
下列哪些金属材料受热均匀，通常用在铁板而且非常重7 j- c% P" g6 l" U: _
A:Cast iron 铸铁
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" X, Y) y I5 q5 D8 K2 _* p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 j; _# B9 D& ^8 \1 z" I$ e
哪件装备下面有一个可移动的碗和一个S形叶片？0 B$ A! \$ Z! k+ o4 f
A:Food processor 食品加工机
2 d; N2 n9 N% t" Whttp://www.google.com.hk/search? ... iw=1263&bih=572
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8 ?1 f( [. g1 G/ z8 A3 Q- s0 A% l4 H5 V46.Which of the following is not a rule for knife safety?
' z9 Z1 E+ s9 \* j6 F* T9 l下列哪项不是用刀的安全规则？
, m2 c0 x! F# Y0 o& z! vA: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:
% u- C) l: O/ ^- e" p& Z把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
# P. g/ Q, m/ N4 ]% NA:RondellES
/ y7 E* h7 c& D( G" r4 _: zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?5 [, e- K8 M* D R, j
下列哪项是切成小方块用于汤的装饰？1 n3 `3 c+ c( f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ a+ X/ j" c3 F% F( H2 W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 O6 c) H! S6 ~9 E1 D+ ?2 Q w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！！——
. P! \% B5 m- e% ~8 @1 c7 P) cA:Gaufrette 9 q* D H# z# n/ Z4 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( a* U* n, I! o( [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( z+ u1 }, _% `- a: a, q; ~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?, W' \ [ h+ V1 M4 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）5 e) d1 B0 S5 i) P
A:Cilantro 胡荽叶 香菜& q+ }3 V% O$ n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 F, i" [! m9 I: z- t8 n# G$ q2 K, ?
; G+ \+ v" _" ?2 h0 {5 D60.Allspice is made from:+ c* l# ^8 L, x; ]
多香果, 多香果香料是什么2 n* ^5 E- L' [ H% E$ J- {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) C: A6 ~1 M" m! r5 q6 v2 n6 b
A:A dried berry 干浆果0 B" y# C3 |- D3 r K
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61.Which of the following are used to make a sachet d'épices?3 d; D. C2 L: T6 T% F4 p
下列哪些是用来做香包德épices？; o" W' w" W6 I I/ [
http://www.sachetcatering.com/
2 R2 G9 e" p+ \" bA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香. R9 e. h/ U) U/ W9 M& V
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62.Which of the following condiments are not soy based?; C: F! w: t$ O1 w6 ~1 l
下列哪项不是酱油调味品的？
. s8 m3 C: y& O& @ y5 qA:Wasabi 日本辣根7 @5 w% X8 z- s, n4 b
1 z* n$ x1 o7 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! v7 }/ ?" K+ \
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 C7 F$ u' C( @A:Pasteurization 巴氏杀菌8 {: Q& P. t0 e! C
& K8 R- t; S" ]- u4 _1 A64.Which of the following steps is not the correct procedure for whipping egg whites?
& [4 B. @ j& l9 m. u下列哪个步骤是不是正确的蛋清搅打程序？
; P7 p4 |9 L, Y) p% @A:Allow to rest before use. 允许休息后方可使用。
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- i# {& s1 M3 ?7 v' Q* N2 y65.The weight of a large egg is between:一个大鸡蛋重量介于：. H4 d+ L% x) ?- H) {
A:56g and 63g 56克和63克
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/ v5 k/ Q$ I- v* o% M66.Evaporated milk is a concentrated milk that is produced by removing& i9 [+ Q0 x4 `1 [2 N9 f) D
炼乳是一种浓缩牛奶 是去除什么做的1 b9 {: @1 O1 n0 Y' s
A:60% of the water 60％的水$ \" Q0 ~, n8 m e5 y' I7 q3 T9 q* o
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67.A method of cooking that transfers heat through a liquid or gas is:
9 v2 H( k7 L1 ]3 U一种烹饪方法，通过转移液体或气体是：4 }7 I: c* u9 l- @$ H
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! ~5 [/ N: @8 G' z/ ZA:Gelatinization 糊化
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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？5 P4 z6 m& C0 ~/ x9 v6 q
A:Braising 烤
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+ w, T0 |& ^& G' [6 S2 L) f70.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：
6 ]1 O0 {: M% w2 {A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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6 t8 D% Z4 v' [: x$ j0 @, _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
4 ]+ r% n+ `* `4 W2 Y$ xA:Fumet 原汁
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$ h1 E F* Y- w$ P% y72.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
+ I* G. ]3 z& w9 bA: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?
! l- _4 y, [( U8 J1 Y3 S! q2 h1 s下列哪一项不是用于制造高汤（低汤）的原则？1 t$ H) M5 I. p; z6 w" h
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, V& ~* {$ T( ~7 J
A:Remouillage 法语熬汤! `6 d9 g: s4 T* K8 Y: F
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