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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:% k4 g6 s( Q2 B9 A5 ]& e) b6 S o
哪位厨师最早带来高水准浮夸的美食
/ { C% J- j# m4 g7 jAAntonin Carême 人名 安东尼·卡罗美
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" \, u3 h8 P0 c, I) f, p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# u/ _$ f8 I) G* E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, c$ u' o/ n0 `. f/ y
A:Cast-iron stoves 壁炉
* E7 O0 D$ A4 j% f$ Xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:5 m5 x0 _. X. X
法国术语，用来描述roundsman，或摇摆厨师是：; O$ h1 m4 O! Q% `9 A
A:Tournant 图尔南9 k3 U }, j- z6 g8 @
5 Q" f6 T ~2 D0 R! W" q29.Another term for the wine steward is:5 }! X1 E2 r* p. j9 f4 b- R0 d
葡萄酒侍酒师的另一个术语是:
0 j: V3 u1 {, OA: Sommelier 侍酒师0 A! |' e9 q! X' R
9 K, p5 D% F8 X1 k; Y30.Molds, yeasts and fungi are examples of a:
4 l/ B! v' m3 P% I8 R9 x霉菌，酵母菌和真菌是一个神马例子
! n% f. D' p2 | Q% z" zA:Biological hazard 生物危害
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0 v1 V- x4 y) ^! A% _: d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 x5 b* s }& I5 K8 a# ~' V
根据加拿大食品检验局，食品的危险温度区在多少之间：/ }3 Y+ W7 l3 S5 b; u
A:40° and 140°F (4–60°C) 4-60度6 ~; V1 A' `0 j5 z& L
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32.All bacteria need the following for survival: r$ ?1 U* \% J3 H- H
所有细菌生存需要以下哪些内容：
# n8 b, }- u* x. k/ ~6 N6 bA: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?
8 M Q& A/ U; X/ m. H- F% x! @以下哪项正确表示了HACCP体系的关键控制点？5 B) x7 }- i) d9 |5 m) u& d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - s: @* t" U! E, s; ]
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?
+ \0 @4 o5 c% P: z下列哪一个不是碳水化合物的例子？6 n# k/ C9 w( B$ n2 ~
A:Essential nutrients 必需的营养物质 Y: {* i2 G: ]& A, Q; c- B z3 u
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35.The process by which a liquid fat is made solid is called:% [% x/ }, D' B
液体脂肪做成固体这个过程叫什么
4 H3 t4 K+ z% ]/ I; F5 J8 YA:Hydrogenation 氢化, [5 q9 q' K/ t
_) X" O0 J- L36.Which of the following is not an example of a fat substitute?- p3 H/ x( S# D. _
下列哪项不是脂肪替代品的一个例子
6 R4 V1 M5 n& J* x$ D' l3 f9 pA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 K9 b6 I% e6 K
加拿大卫生部要求的产品标有“不含脂肪“包括：# J# s, I- W; d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: c0 N% D" r7 v% r) B8 z$ t/ W5 E
: ?; p6 l' Z8 X$ j4 t38.Which of the following is not a problem associated with converting recipes?5 f3 ~/ O( y( h, I: h
下列哪项是不相关联的转换配方问题？
& r% i; H% G( c- J" RA:Unit cost 单位成本* U- Q1 ~! u8 p+ f0 h- h4 C
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39.The condition or cost of an item as it is purchased from the supplier is called:% \# u7 w& h" S# M
从供应商采购的物品的品质或成本叫什么
6 H' x0 Y( X9 E1 j6 r' |0 d( M! \5 [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:- m, T k" a% Q8 [: K
在新货到来之前用于日常所求的必要库存量叫什么
& N @# `/ P( Y. z4 S& R, OA:Parstock 基本日常最低库存: a, g9 S9 Z ?$ s
* _7 @- H& b% n' [6 w7 x41.Which of the following abbreviations is used to describe the proper rotation of stock?* z, Z9 x7 r9 {+ T' I6 u. g% u
下面那个缩写是用来表明正常库存流程？
6 _2 I* a. G( u' l7 T2 VA:FIFO=FIRST IN FIRST OUT 先进先出8 L( d& g# z4 E/ }) x
: `; v& ?& J' a9 {1 v42.Which of the following knives is used to turn vegetables?, u9 h& }) j. ]) @: Q. q
下面的那把刀是用来打开蔬菜吗？# x6 O) `' W* h/ H J0 E" l7 B$ D# S, j
A:Bird's beak knife 鸟嘴刀1 w, ~1 G5 e- }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 T. b) o) V0 r6 A1 X43.What is an instant-read thermometer best used for?
8 p- @ K8 F6 g3 e3 a即时读温度计最好用于那方面？# E7 h1 b3 J/ r; b" h r, \
A: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?* Z, s f, f. Z' ^
下列哪些金属材料受热均匀，通常用在铁板而且非常重 r! Z1 t0 Q& r( j& E0 Z
A:Cast iron 铸铁6 E9 X, n; d, l4 P' G
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 M: \2 f0 ~4 e哪件装备下面有一个可移动的碗和一个S形叶片？
* i- K. c! Y. IA:Food processor 食品加工机1 [' M& p8 Q9 m. H) z' u8 z. w
http://www.google.com.hk/search? ... iw=1263&bih=5726 g5 S" m. z; s
1 U* L M; V m0 N- d$ \, k/ N46.Which of the following is not a rule for knife safety? y' h9 d8 P+ ^! }7 K5 {6 {
下列哪项不是用刀的安全规则？
5 t# f# X/ j% ^, t! mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 X6 X% \* I" }$ |1 W' u
) M' K! V/ Y2 I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: J5 D. l! w* }( ?把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
4 A5 H: h/ r" N$ J2 _9 D& J- _3 F) L# AA:RondellES
9 J. w& v! w0 j0 }4 w1 u' ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 s+ p' L4 m: Y/ a/ L
- _: {+ {; ~5 T* x48.Which of the following is a diced cut used to garnish soups?/ L2 ]8 T: S6 q! B' t) f- f* [; o
下列哪项是切成小方块用于汤的装饰？/ C' x2 k/ h( V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! o/ F% T* e$ q2 H" i s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 r0 x4 Q/ z- \/ Y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！！——+ O; C- c. ~- c8 Q/ f6 f9 m% J. j( J
A:Gaufrette
' Y' w' n0 _9 X% w) kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 @# Q8 n4 E2 U9 C& {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 }( Z/ b( d. q" r% h( T7 D
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? O c7 A! R' 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）
% x/ b. a/ E- [9 p; d" aA:Cilantro 胡荽叶 香菜' G+ E' Y; v0 c4 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- Z/ A4 i* R8 a% b* X6 {$ B+ ~
1 _% E, P. g% o( v60.Allspice is made from:8 K3 E, `" |# B! F$ p
多香果, 多香果香料是什么
1 |3 S2 K+ u/ ]8 u1 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ Y$ `% P$ Z* n! i e# e
A:A dried berry 干浆果
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3 Y6 o9 P; \: [7 e& c6 _4 s61.Which of the following are used to make a sachet d'épices?
# B/ ]6 V# |0 O" J+ X& d下列哪些是用来做香包德épices？
% o0 \8 J [: o3 L/ s9 H' ^http://www.sachetcatering.com/
( t' m2 \' M( A# LA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
) M/ ?- y" Z0 @( r下列哪项不是酱油调味品的？: C( I) |, f3 F @3 Q: ]
A:Wasabi 日本辣根& \) L; _" C6 J* s+ E9 u
, Y! B4 [' T1 z# X' D7 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 A6 P5 t2 F( A. W2 O5 \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：
) g3 S% s; z9 |. R4 o( ^A:Pasteurization 巴氏杀菌* I& g6 ?6 D" H: W9 b, Z6 T$ l4 ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?' }$ {/ ]+ y6 i
下列哪个步骤是不是正确的蛋清搅打程序？4 D" j& |6 H% [9 e
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：
% ]% R$ z" l4 l! r( xA:56g and 63g 56克和63克! b2 {' z% u# l
% g: P Z3 |+ t1 D66.Evaporated milk is a concentrated milk that is produced by removing
- F0 k/ s# \4 N( w, }炼乳是一种浓缩牛奶 是去除什么做的# K: v& Y7 L( t! ?( O: }' t# W1 n
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:1 s# [: a. q2 N6 h
一种烹饪方法，通过转移液体或气体是：
- @( o$ A! L4 w: ], sA:Convection 对流: P/ |% _- S. Q) B/ Z0 _
% u3 P- c1 J' C* w0 [68.The cooking of starches is known as 烹调的淀粉被称为/ {$ A: c0 q, `* I1 m& ^' H
A:Gelatinization 糊化
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{5 L/ M& ?/ `- o$ d4 V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？) M% E' @% X' _/ i
A:Braising 烤6 b" L' S/ B$ D+ X. {; H
9 e1 T3 ~6 \3 J) g* I4 i- r. ?$ f2 F* p70.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：
5 l+ M2 z7 o5 E# |+ |A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ k. i& }) e' U) E
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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" `( a, P2 r: D7 A v2 ~# }
A:Fumet 原汁. {6 A( x! p4 b# [; S4 Z
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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
; C! ]9 ^! k6 x( _" u: X. K) kA:Carrots, onion, celery 胡萝卜，洋葱，芹菜9 L) J( w! \, O: M4 ]
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73.Which of the following is a principle not used in stock making?
0 o# c: ]* c' f# ?; g下列哪一项不是用于制造高汤（低汤）的原则？
) K( t$ A( f: I3 m2 q8 w/ @. fA: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! r0 K. \/ _- L" F
A:Remouillage 法语熬汤* X2 f( s, t8 c0 k
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