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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:
. O2 j* E+ s9 U% @& x0 n哪位厨师最早带来高水准浮夸的美食
, i9 i/ m% A+ a- a, d) s# i/ ^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:* ~9 ^. @. k, t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 ?$ }0 `& X3 Y% o; L0 r4 bA:Cast-iron stoves 壁炉
% e. o/ B! c* {9 g& s) X* chttp://www.usstove.com/products.php?id=67 o6 u% v' M. o7 N7 W0 a
9 o: k1 e7 U9 a4 U28.The French term used to describe the roundsman, or swing cook, is:; l) _) Z# I( w' b
法国术语，用来描述roundsman，或摇摆厨师是：) X& C# w1 u3 V4 C- j
A:Tournant 图尔南
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- ^9 N! F9 }% h: o1 @29.Another term for the wine steward is:
+ D0 C- ~9 e& J9 Z! p5 b# J葡萄酒侍酒师的另一个术语是:
, F$ b+ K# ^. _, rA: Sommelier 侍酒师
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/ b$ m! g8 b2 S30.Molds, yeasts and fungi are examples of a:7 U7 X, a% r7 u
霉菌，酵母菌和真菌是一个神马例子4 c1 ], P0 u) q# V4 S2 m3 C* l4 q5 M
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: c2 D9 g: K$ f
根据加拿大食品检验局，食品的危险温度区在多少之间：; {9 r2 A! F1 E7 f) X% ~" L: g
A:40° and 140°F (4–60°C) 4-60度 w# T: x' ~9 l- X
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32.All bacteria need the following for survival:2 V9 a! r' n! _8 L# x
所有细菌生存需要以下哪些内容：* n" U' S# s* A
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值9 r5 ]+ j% F( }5 D" G6 J
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33.Which of the following correctly represent critical control points in a HACCP system? |, h; V4 ^# }9 Q3 c) [
以下哪项正确表示了HACCP体系的关键控制点？
* _9 l8 ?; d. @4 q6 j+ A3 w4 vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- j+ J7 v. q) T9 [3 w食谱，接收，储存，准备，烹饪，保温，冷却，再加热. {: v% ^. l5 {1 H6 Z+ T) A7 ^
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34.Which of the following is not an example of a carbohydrate?3 m* X% j3 z2 t/ n3 w: \) Q; f
下列哪一个不是碳水化合物的例子？
( x+ b g8 y6 N0 X( m7 `, q C3 ~5 |: LA:Essential nutrients 必需的营养物质# X- E" D/ [' D+ |
6 [0 B9 G& k y9 n2 ? p3 x35.The process by which a liquid fat is made solid is called:
% L, i' K7 p- e& o% R液体脂肪做成固体这个过程叫什么
6 d) F! N) o* Q/ o' }A:Hydrogenation 氢化" ~2 s+ k: {$ T3 T+ _
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36.Which of the following is not an example of a fat substitute?
. e. \! U+ ^: [" E# U/ _" _* N* z R下列哪项不是脂肪替代品的一个例子
: p, g# w m. g$ ^A:Acesulfame K 安赛蜜K表! _% W. j, f T& B5 `' f
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37.Health Canada requires that a product labelled "fat free" contain:8 E" H8 k( `9 }* |
加拿大卫生部要求的产品标有“不含脂肪“包括：7 Q8 I4 M) J# t1 R. b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* _; c5 I9 ]( `4 g: h& l) z
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38.Which of the following is not a problem associated with converting recipes?6 e0 M4 F; u+ a/ _" C
下列哪项是不相关联的转换配方问题？% O4 t( V9 z9 R% \# V. d' i
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:
1 R/ I. D/ s! b5 R; d7 v从供应商采购的物品的品质或成本叫什么6 g% E! y9 n( _: A& B4 j( C
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 x! [7 z7 \' k2 ]9 P# D
在新货到来之前用于日常所求的必要库存量叫什么
. q q3 m, [/ w$ t3 m5 ?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? `+ L. _* j/ b: K+ k
下面那个缩写是用来表明正常库存流程？2 C1 {5 l) h* i8 U. K' B' X
A:FIFO=FIRST IN FIRST OUT 先进先出$ N) r, h. F1 I" u' e* w
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42.Which of the following knives is used to turn vegetables?
2 V5 L" m7 ^2 \; t下面的那把刀是用来打开蔬菜吗？
& ]9 a2 V' D6 ?: uA:Bird's beak knife 鸟嘴刀
+ U; [, E/ @1 v# ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ s6 r6 g' |5 a. k4 x
9 X* ^& ]+ V$ b/ E& Z' h8 @43.What is an instant-read thermometer best used for?
% E# G/ B/ c5 s1 l3 |9 k7 e即时读温度计最好用于那方面？& s. Y, U1 ^- a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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, c3 X8 Z8 U$ V8 f: L {5 P$ Z- O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ H, l; Z K/ P: V' \/ ^* n+ [1 S
下列哪些金属材料受热均匀，通常用在铁板而且非常重; d: E; u+ {- P6 N# H9 U( d! ?
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 \! P/ F/ U4 V; x" r
哪件装备下面有一个可移动的碗和一个S形叶片？. ]8 J' j' _3 [6 _( o
A:Food processor 食品加工机
0 ?" K' y; u$ x9 _$ ^8 ]http://www.google.com.hk/search? ... iw=1263&bih=572& v. `$ q0 u0 O# R& f( _9 {
2 V W; V& Q W' z5 g& ?7 ?- ~8 X46.Which of the following is not a rule for knife safety?7 b& Y( z a+ w
下列哪项不是用刀的安全规则？# f: j8 e }) y- K6 Q0 s* o$ j
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:
6 D% h& D( D; T! V) ^, G# B( O把圆柱形蔬菜或者水果切成圆片状（光盘状）是？! {& W" y$ V+ }1 v9 ^, q
A:RondellES
8 c9 L! d* Q9 @ ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 b4 Z/ \8 J* g$ E
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48.Which of the following is a diced cut used to garnish soups?! S+ f# D+ n; a9 |* W+ \1 }' [- r2 o/ L
下列哪项是切成小方块用于汤的装饰？- D' P4 j. [ w7 t4 x" J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 ^& J- }7 T9 s& ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' M- L6 }8 a* @0 j, P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！！——
" C8 v9 m* E B2 WA:Gaufrette
$ H H& J$ B. o% k$ ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 A; r* u8 R( }9 r3 C2 L" ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 ~ P) Y; L: {3 o* }* z
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?' k! r! j7 a7 j4 S* Y
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）, r* O6 N9 k/ D$ v- O
A:Cilantro 胡荽叶 香菜8 ^( w% g5 k) _3 }4 M' }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 o0 X4 _7 Z" g) Y. f' E- u 多香果, 多香果香料是什么' q5 f. A- A7 c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; M% {9 S) j$ Y) AA:A dried berry 干浆果1 [6 m1 n" M& d0 C5 d% Y1 \8 |
1 R, N6 H2 p- m# r8 @61.Which of the following are used to make a sachet d'épices?
5 d5 f" y' i8 l: i/ z下列哪些是用来做香包德épices？% z I* I, [! y. `) q$ n% R
http://www.sachetcatering.com/# R* |4 g; h- c# z& L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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# S' g8 g% i9 _/ Z" L( i2 V62.Which of the following condiments are not soy based?
! o! `: G- b" X: ]1 v6 U下列哪项不是酱油调味品的？, I) G) |% b z0 M" [. q1 S
A:Wasabi 日本辣根/ W1 J5 C+ c" C! b, j6 g
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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:
+ u, Y4 A7 T& \$ ~# g# o7 o0 G6 C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：3 N$ M9 j6 }" Q. R
A:Pasteurization 巴氏杀菌, ?# e5 |' t f" K. \
+ c' f7 {8 w- s64.Which of the following steps is not the correct procedure for whipping egg whites?7 n8 [1 k& F, H" |7 k- K7 i
下列哪个步骤是不是正确的蛋清搅打程序？/ D3 G8 P, P' C
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：4 p6 ^8 U% ~" r O/ |$ I7 d$ m4 r) U
A:56g and 63g 56克和63克
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/ k( b! g" c( {$ _66.Evaporated milk is a concentrated milk that is produced by removing: S' w( v& y$ x0 N4 N+ |% F
炼乳是一种浓缩牛奶 是去除什么做的8 @1 S6 j0 m4 M2 v
A:60% of the water 60％的水& Q' _0 e/ E2 B+ f
! t7 A# }% |0 f. k; O# }( M7 c+ q67.A method of cooking that transfers heat through a liquid or gas is:
/ r* ^ F8 v8 N' j! b一种烹饪方法，通过转移液体或气体是：
. b( p8 w# \: T# [0 OA:Convection 对流
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% X7 x+ H- j+ b8 e! r) A68.The cooking of starches is known as 烹调的淀粉被称为+ O' G# ?: b8 ]/ C2 p
A:Gelatinization 糊化( R: A# U: c2 [; Y) s |
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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？
, {- ^6 g8 F/ g7 WA:Braising 烤' O$ ?) @. G i
. I1 g8 k; O$ l- j: h6 y e) Q" c70.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 w) y, Y% C3 P: F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ N( e8 s% z, x9 }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* L# A. I( C: X) v4 J0 F' F
A:Fumet 原汁) P! k7 o5 W1 G: s
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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9 X K1 y0 j1 F! y/ J& u C
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜0 e0 Y4 c8 C& W
6 N1 o) y5 N; ^8 K+ W0 C, i73.Which of the following is a principle not used in stock making?
; _! k+ D* Q$ ]8 d3 Z# k7 Z下列哪一项不是用于制造高汤（低汤）的原则？
8 @% l# B. x8 ]* {& \5 S: b' ^5 GA:Start the stock in hot water.开始在热水中操作
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8 q: O) y0 U" ~3 m74.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
+ D; C9 v" u. h- v/ vA:Remouillage 法语熬汤' P5 l k% S7 d2 R- y: F( @
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