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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:
4 C s7 s8 G; l: ?* g哪位厨师最早带来高水准浮夸的美食- F6 o' p% U2 z+ ]
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 `/ R; b5 o* \8 h& j. |9 C. i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; I' L; J) I+ j/ I; U
A:Cast-iron stoves 壁炉
8 c3 G4 Y9 e8 v' x+ _9 j/ P thttp://www.usstove.com/products.php?id=6: \5 ]4 j0 o) Q, B+ x4 P
/ ^+ I7 F8 T0 V28.The French term used to describe the roundsman, or swing cook, is:' x) p$ p) o2 }* V. W% `$ B0 h
法国术语，用来描述roundsman，或摇摆厨师是：
8 N& k) u9 x$ h$ g, J* G: ZA:Tournant 图尔南 C3 I+ E. _4 K4 S" D2 g
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29.Another term for the wine steward is:6 M7 z( a; w. H, \
葡萄酒侍酒师的另一个术语是:
0 N0 }8 _& p6 f& P$ ]$ _- J; KA: Sommelier 侍酒师
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3 [1 ?! S ~ U+ V( V30.Molds, yeasts and fungi are examples of a:: a* Q. w9 w* h* G4 G# w
霉菌，酵母菌和真菌是一个神马例子
8 c: l7 Q6 s* Z2 z, o% LA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' ]3 \, {# Y9 Y0 V9 x- T
根据加拿大食品检验局，食品的危险温度区在多少之间：
- l4 Q& V. Q# X. T! m. Y; N$ k( I+ ~A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
5 f& T) V- x( d1 E i所有细菌生存需要以下哪些内容：( Q5 }( a( a& V8 I
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?
) h+ s4 X( @- C8 v以下哪项正确表示了HACCP体系的关键控制点？, k- h+ x+ Q) M! W9 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( A9 L+ X) K0 U; {3 T) f4 _) d
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?
- y/ ~6 a" m K O1 ]; t下列哪一个不是碳水化合物的例子？3 M/ J. j! Y! k# z8 L" j
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:
" G! N& M( ^3 _; e2 `7 ?: m液体脂肪做成固体这个过程叫什么2 ^# o+ @, e8 z# n
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?1 r% \, _9 ~0 M
下列哪项不是脂肪替代品的一个例子$ O- I* X& L d) Y; Z( H% e
A:Acesulfame K 安赛蜜K表
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4 l, O. z+ ~: b) K37.Health Canada requires that a product labelled "fat free" contain:
6 \: _ f5 l: B- u$ o加拿大卫生部要求的产品标有“不含脂肪“包括：, u% h2 H7 ^1 x, J0 a, }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 C: |9 b# ]6 C& l* [! n
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38.Which of the following is not a problem associated with converting recipes?
3 a9 R; L2 S" C" L下列哪项是不相关联的转换配方问题？2 f! }' k1 u5 r
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:$ u% {1 o5 Q6 r! s
从供应商采购的物品的品质或成本叫什么0 A; J/ `2 V/ y$ |+ D. i$ d+ Q
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. }1 z5 p2 o0 w1 {在新货到来之前用于日常所求的必要库存量叫什么; x1 _$ g# A$ S2 F0 t4 ] J# l
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?
& {# | P$ X5 ?! u; N) M下面那个缩写是用来表明正常库存流程？
5 g C: T; w) c+ E, o1 G. kA:FIFO=FIRST IN FIRST OUT 先进先出, x" i8 q* Z) p% V
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42.Which of the following knives is used to turn vegetables?
2 M) t8 v Z7 f& l- K# ~下面的那把刀是用来打开蔬菜吗？9 Q0 `' h; |/ j4 ` Z
A:Bird's beak knife 鸟嘴刀2 R; Z8 \; m2 r" z9 L0 g6 r# l& h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" g" r" E3 S" n# j& h8 T/ i
N" f( f, G) C( N6 t7 w- w43.What is an instant-read thermometer best used for?
: |9 Q) l) E9 W即时读温度计最好用于那方面？7 i$ c* u/ I( s5 v: n& U2 J4 y
A:Checking the internal temperature of a roast 检查被考物品的内部温度( \+ l4 @# P. r0 @# F. _% h( f
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 x% L b1 x7 x+ s% u) L; a) ]
下列哪些金属材料受热均匀，通常用在铁板而且非常重
" K1 q0 `" ~, e2 zA:Cast iron 铸铁
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+ J) L* o( z0 a" L" s2 p4 N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 I: L4 r% F7 d& U1 p哪件装备下面有一个可移动的碗和一个S形叶片？
/ }! p/ V$ i; h; o4 x8 z# P* nA:Food processor 食品加工机
$ G# u6 H: h. O* ?$ |% U. n" t! t/ w Shttp://www.google.com.hk/search? ... iw=1263&bih=572* W r! |) B, s- @$ ]# u
0 c' F( w6 O# u7 L+ e$ j46.Which of the following is not a rule for knife safety?' c( z9 M# N9 a6 t
下列哪项不是用刀的安全规则？6 Q0 R6 V& o, R/ Q- d3 S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" |6 d9 l7 w) z2 d9 u5 }# G
) S. Y z5 k/ N$ L1 u+ e# U$ @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* {# R) v0 \, k# g+ i/ a
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, X* t: P6 c2 q4 J& }. ]) \& l& J
A:RondellES % i9 Z+ e& }+ A) i! l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?/ z V2 O* Z" q, M5 Z; j
下列哪项是切成小方块用于汤的装饰？( H. j0 w5 T8 c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ x0 E% L2 ^( o4 F% w* n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" e' I- H' B$ a* E& y1 _8 X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！！——
+ @" f# @( Z+ k/ v1 MA:Gaufrette * U" [$ u- G& C: F3 v& p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, F& T, ]0 X( q- j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 F0 E% Z3 J9 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 `. G* ]6 t Y1 a, M& C8 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# ?' n/ q3 ]) c& N" Y7 V7 M) E7 {& K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）
b0 ~: c `4 u/ J7 i5 f% Z% W& DA:Cilantro 胡荽叶 香菜6 @+ A* ]3 V# M( h; Q3 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, S+ }7 M, R# w
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60.Allspice is made from:
, S; Q1 G( V p2 W( t 多香果, 多香果香料是什么
# A2 I. g! A0 Y7 C0 b+ Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ x. q3 T7 z. t2 @( b+ b, _; C% ]" t
A:A dried berry 干浆果% y. O- `/ a c
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61.Which of the following are used to make a sachet d'épices?% n. W, l( @1 x% n( H; b
下列哪些是用来做香包德épices？
3 u. B9 Y+ G9 t1 F5 W6 I+ a. f& ihttp://www.sachetcatering.com/
5 C* U1 @2 [! kA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香8 I$ |0 Z" ^+ |0 V8 K" Z
! l0 Y8 l& J9 A62.Which of the following condiments are not soy based?
7 f( G3 [, p3 q/ _+ U2 W3 P- Z下列哪项不是酱油调味品的？
. u3 X# b, Z: H2 j4 dA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* {6 H7 p( ^- I' N% t* \% 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：
) U% \: Q# u+ N7 {" P- j' MA:Pasteurization 巴氏杀菌+ G! C& g0 @( i
. A8 f: Z5 E3 u: ^, V64.Which of the following steps is not the correct procedure for whipping egg whites?+ k7 n& ~# i5 C6 k/ y: I
下列哪个步骤是不是正确的蛋清搅打程序？8 Q5 i6 r: R- q* ?! D
A:Allow to rest before use. 允许休息后方可使用。+ {: ?: @) r* A! j! E
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
. i/ b. G4 `) S3 jA:56g and 63g 56克和63克! J1 e {1 G6 M- S+ ]+ J5 P
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66.Evaporated milk is a concentrated milk that is produced by removing: A+ ^6 H9 ^7 ~8 Z/ k, G4 n4 }
炼乳是一种浓缩牛奶 是去除什么做的6 I( i3 t' Q8 @6 P1 D
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:
5 [" q! m! ]9 P+ L( q一种烹饪方法，通过转移液体或气体是：; z# E) {' o: U! W, B$ { A
A:Convection 对流. R8 m+ X4 X8 ^9 ?$ n4 J+ Y
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68.The cooking of starches is known as 烹调的淀粉被称为, F' z g; u+ p; q
A:Gelatinization 糊化# b3 {8 R, p' R+ P5 d* j" h1 ?' h2 M8 P
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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？
( n: M/ j1 y* W+ \: P$ x9 P, J# _A:Braising 烤
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- H, { h" s: e [7 ^2 v: g @6 Y70.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：# ^! Z/ ~2 ^9 ?: m
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) C. E5 u% t& Y; g
" r* v) L! P7 q! R0 U4 k71.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
b9 h% o8 B! ^6 QA:Fumet 原汁4 w& B# l; ^+ x. m$ X
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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
: x2 Q) g8 w( mA: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?
# R: O5 h' X \4 H下列哪一项不是用于制造高汤（低汤）的原则？
& U& }2 V ]! o' o) |. CA:Start the stock in hot water.开始在热水中操作
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/ G5 w( l. g# j/ T8 A* b( T* K74.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4 A; r( C4 C7 d% U7 p$ P
A:Remouillage 法语熬汤3 l/ {: O4 r! n2 G- [/ A2 P
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