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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:
! V) K# _7 P1 h, a哪位厨师最早带来高水准浮夸的美食: s) n+ z; {3 f
AAntonin Carême 人名 安东尼·卡罗美
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* m! c' T: n y4 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* F: M# G+ F S$ C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 V! C3 U0 J' H- D0 d! O" `0 J0 n; ~$ G: \
A:Cast-iron stoves 壁炉6 F+ b* A2 J: g7 Z$ f* ]
http://www.usstove.com/products.php?id=6
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9 T5 V: P. s {; m# a6 S1 ]' O+ p28.The French term used to describe the roundsman, or swing cook, is:; m2 H: R% e- }0 s; Y( N& q. H
法国术语，用来描述roundsman，或摇摆厨师是：" i; h+ w; c2 k$ A# i# X3 b
A:Tournant 图尔南 I; J0 X" Q0 K
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29.Another term for the wine steward is:
" X; l8 {- r1 W9 z4 N葡萄酒侍酒师的另一个术语是:
$ j9 C0 i1 ^ p9 {A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! G8 P: o: m' @, _8 J, C霉菌，酵母菌和真菌是一个神马例子* p. L; {: V2 i$ Z4 F
A:Biological hazard 生物危害, z: V3 k4 g) p
1 p+ Z0 i" |7 K' C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ j Q! E. S- s A! U) R4 O根据加拿大食品检验局，食品的危险温度区在多少之间：
0 d" X$ y {6 @4 B, ?A:40° and 140°F (4–60°C) 4-60度# ~5 R6 f9 \. w6 g& s0 \: I
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32.All bacteria need the following for survival:" N* y* l5 `# t8 w, q
所有细菌生存需要以下哪些内容：
1 f- b% I* a3 w; jA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值" N, ~* B- d g- _7 S1 q, X
) ` B3 Z# E( @/ }33.Which of the following correctly represent critical control points in a HACCP system?
: q" q/ k/ [1 }1 ?) v8 H. z以下哪项正确表示了HACCP体系的关键控制点？
: b; q1 g& p$ ~ z$ wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " @" Z7 J$ s/ E1 ], T: d
食谱，接收，储存，准备，烹饪，保温，冷却，再加热/ K0 y ~3 X; c1 ~! d
0 ?! d y) z @, e34.Which of the following is not an example of a carbohydrate?
3 m4 u. x C% {4 G下列哪一个不是碳水化合物的例子？
+ B$ z( \6 d- h$ K* F' dA:Essential nutrients 必需的营养物质- q S2 |8 T, }, t' L6 U; K3 T
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35.The process by which a liquid fat is made solid is called:
$ v m5 {$ t& b8 N; N$ R液体脂肪做成固体这个过程叫什么3 E" A0 T& B# ^! i
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?2 Z/ p [* E' M2 J) [
下列哪项不是脂肪替代品的一个例子( z( v5 b+ k+ V' U) s. P0 U" S. J
A:Acesulfame K 安赛蜜K表2 N2 C, X/ i! f- l( r( F& ~
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37.Health Canada requires that a product labelled "fat free" contain:
; D% n- h+ y- I- L加拿大卫生部要求的产品标有“不含脂肪“包括：
% E8 n" R5 V& r/ r+ e* }$ |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?- E e6 `$ Z2 Q: L5 p8 u
下列哪项是不相关联的转换配方问题？
: C1 T- Y b2 MA: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:/ Q5 i5 U1 P$ j [1 E! r8 ?( w6 \
从供应商采购的物品的品质或成本叫什么
' a9 u- U7 L) m) V/ k3 P8 n* @6 uA:As-purchased cost 购买的费用
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2 {$ t3 e2 T3 L2 e40.The amount of stock necessary to cover operating needs between deliveries is known as: `! L0 x7 G; L& h: e! M2 T/ a
在新货到来之前用于日常所求的必要库存量叫什么, k( M2 I7 F# _4 N% x4 d; `& w
A:Parstock 基本日常最低库存4 {& D* t: a4 ~1 [5 P' l7 u; c
) n1 K' i) T& w$ g( V5 z. L41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 H2 C0 {. E3 S' _9 l下面那个缩写是用来表明正常库存流程？
7 V8 H K, j# d7 J9 G, yA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables? x; g9 ~. D7 N0 p, }8 n
下面的那把刀是用来打开蔬菜吗？& {/ x/ I H/ n4 [
A:Bird's beak knife 鸟嘴刀; F, N$ O! A1 p3 |$ {9 h/ A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ k3 Y) p& y# H$ d6 j' x% @: y
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43.What is an instant-read thermometer best used for?
6 n% T$ M# N0 B4 ]2 O% _即时读温度计最好用于那方面？7 `" Q8 c! N: h6 B2 d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ `4 ^! f9 g8 t( y% A* D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 n C; m6 k6 H4 o3 f$ C下列哪些金属材料受热均匀，通常用在铁板而且非常重
9 q n8 b- U) D. U$ p6 ?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 Q$ C; u: d" w3 @- k1 b
哪件装备下面有一个可移动的碗和一个S形叶片？
5 m" _9 Q! Z* M( x: ?A:Food processor 食品加工机
* m0 Q) S+ T5 K: d# ahttp://www.google.com.hk/search? ... iw=1263&bih=5727 v2 K0 i6 U7 @6 _! u
1 B8 [' y( F5 w/ `8 T0 T46.Which of the following is not a rule for knife safety?
/ ?- g3 l1 d# I( |下列哪项不是用刀的安全规则？
9 u6 m b9 Y3 B. uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 Z9 a- y- h! V+ |5 W47.Disk-shaped slices of cylindrical vegetables or fruits are known as: u- u5 e/ z: e% \2 i. y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
9 }4 C+ G: j( n+ K* T$ DA:RondellES
3 u# |! h; I7 D1 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
2 @# \4 @" ~1 K, q' s下列哪项是切成小方块用于汤的装饰？1 m4 j$ F2 h7 N, p5 R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" E& \% D k. g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) u0 x A# s5 p% d }) z. d
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！！——
) w2 Q# U# w" C+ k8 V) o' gA:Gaufrette + B) b. N1 y q$ \9 q3 y8 n4 r* \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 L/ p- S5 R7 e9 \ {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, F! M& p$ ~" c: A, x5 WGaufrette :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?8 f/ m% r6 L) m+ Z
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）
$ J; X4 r$ D% H* |A:Cilantro 胡荽叶 香菜
; N5 e$ ]5 Q: f J# h2 ~3 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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) @. ^& o/ S. O- l60.Allspice is made from:$ |3 \- M, W: m$ s% H- z4 w
多香果, 多香果香料是什么
/ R) [" V, f% _( d' l* B; U+ ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 m; t4 n- F9 pA:A dried berry 干浆果
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% M6 e( @8 l4 e, B2 h) J5 S- h4 g61.Which of the following are used to make a sachet d'épices?
3 B" T" {, t o' @1 c) K* a5 J下列哪些是用来做香包德épices？
% K& c$ Z- u8 hhttp://www.sachetcatering.com/
1 ]+ d" q. x2 S" WA: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?
d* b( D2 R1 D/ }$ l下列哪项不是酱油调味品的？+ h5 q+ K! \& ~ @5 K
A:Wasabi 日本辣根
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! C$ a2 l, r" y( F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 \( q6 u/ U, u( G0 |4 W; e
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：5 ]. {# N8 }$ Q$ w3 j: I6 G
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 l8 z4 a ~6 @; J8 |7 B
下列哪个步骤是不是正确的蛋清搅打程序？0 L" u) W. _1 S( W
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：
. q- n/ k2 T" ~2 x; D4 ~8 bA:56g and 63g 56克和63克5 y( T5 R2 w+ W% {0 ?; `
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66.Evaporated milk is a concentrated milk that is produced by removing# t$ V1 u5 K3 F$ G
炼乳是一种浓缩牛奶 是去除什么做的. j/ n# X" L! M) e# B: u
A:60% of the water 60％的水; w& u' Q0 g6 h: {$ n2 V1 t! B
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67.A method of cooking that transfers heat through a liquid or gas is:/ K) U6 r7 E& }/ A
一种烹饪方法，通过转移液体或气体是：
# D8 m0 D0 @2 r. U+ WA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
- M6 l' K9 R' |( N$ r. lA:Gelatinization 糊化7 C' q( X1 x* {5 e
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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？! b. }9 ?7 v' X
A:Braising 烤9 d. M/ [. ?( ^
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70.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：
2 M9 F" Z7 Z5 o, _1 @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
0 }9 y% g: M% L+ Z6 O+ ~A:Fumet 原汁7 [1 A2 {# ]/ L) l
, V+ l; ~% M; d72.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
" _2 }$ U4 s/ O7 LA:Carrots, onion, celery 胡萝卜，洋葱，芹菜3 a8 r2 d! W: G) a+ n
6 ]. ]5 v! R& F; u; m% d73.Which of the following is a principle not used in stock making?
' x9 _! z4 G) d' V2 c( c下列哪一项不是用于制造高汤（低汤）的原则？
. O% j+ O) @" \9 @7 r/ o( TA: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3 m8 U U( E: P# \
A:Remouillage 法语熬汤% Q1 F' u) D0 Y
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