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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:' H! ?7 A9 P! H0 O0 m, {3 q
哪位厨师最早带来高水准浮夸的美食! k! ?9 ? S; R: L8 q
AAntonin Carême 人名 安东尼·卡罗美
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" Q, G' ?, R! f) B1 j* C' ?; D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ j) n2 o+ H4 k |7 w U' b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ ^) z8 I% t5 d; zA:Cast-iron stoves 壁炉2 ?3 x5 Z+ M; ]% n# i( x& Q& B
http://www.usstove.com/products.php?id=63 |; b. s" E, {! U" y
$ C) X! c& Y# y, J28.The French term used to describe the roundsman, or swing cook, is:
6 G: E4 c' C$ Y' F' l. Q法国术语，用来描述roundsman，或摇摆厨师是：
V3 B4 X& T) u D7 m- X* hA:Tournant 图尔南
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29.Another term for the wine steward is:9 } h6 V. o! ~& |
葡萄酒侍酒师的另一个术语是:
. C0 O5 X3 Z( W Y- i) }A: Sommelier 侍酒师: U/ l' W) D) L6 K- _+ J
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30.Molds, yeasts and fungi are examples of a:( o3 U M. V S5 _
霉菌，酵母菌和真菌是一个神马例子6 Y! J) P$ a/ A/ c
A:Biological hazard 生物危害0 b( H5 k- `' S. U, }
6 J, F, C4 r6 F3 V x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 A6 X9 ]. ]/ D6 k根据加拿大食品检验局，食品的危险温度区在多少之间：
8 |: p; U5 B: ]5 ]A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
C$ A6 S: I( p, a% ~& D1 ]1 c% h$ b所有细菌生存需要以下哪些内容：
' o7 Q; b- R) Z/ M. G" c! fA: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?# O7 A& G- x* ^1 t& ^
以下哪项正确表示了HACCP体系的关键控制点？
# m$ b0 h S- @; g2 W) a" V4 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 J- W4 [# g6 C食谱，接收，储存，准备，烹饪，保温，冷却，再加热3 r9 c' y3 ~+ `5 D1 M6 N6 z
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34.Which of the following is not an example of a carbohydrate?9 Q+ F( o- @* }
下列哪一个不是碳水化合物的例子？
4 H& c* T4 z z8 k! zA: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:- k6 z4 r6 W) ~9 ?" } I$ E- U0 K
液体脂肪做成固体这个过程叫什么$ N5 X0 C* \; a. v. [4 R! J
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?- z7 q% V# T7 u/ F# o( D- z
下列哪项不是脂肪替代品的一个例子7 H' Y4 H. U, p$ ~
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 d# d6 |& u5 \) _' v2 h
加拿大卫生部要求的产品标有“不含脂肪“包括：$ O! |( L+ m# s5 ^! N
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?+ F8 ^ a8 P2 j7 V& U
下列哪项是不相关联的转换配方问题？
' g" L- \- D% f; a3 b) N6 E7 Y% O5 cA:Unit cost 单位成本! _* ^0 a$ [! b' I) G0 ]" u3 f0 b0 C
* U) Q0 \7 e7 `. [. s39.The condition or cost of an item as it is purchased from the supplier is called:
, s) G4 h3 y0 d$ Q* l从供应商采购的物品的品质或成本叫什么
7 i9 R; \# @. }) v8 RA:As-purchased cost 购买的费用: S. l N8 {! H$ @. W* @
8 Q- h6 \7 \7 h: G3 v. M3 ?9 z3 X40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 t% h$ l1 d" v0 Q% b在新货到来之前用于日常所求的必要库存量叫什么" h% V9 K. T4 w3 F+ K$ r
A:Parstock 基本日常最低库存! M4 [$ _) w& [2 g# E: {, Q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( U. E) E8 `- N- c/ Q
下面那个缩写是用来表明正常库存流程？: F: K5 L- D* b- ~1 l
A:FIFO=FIRST IN FIRST OUT 先进先出# `3 Y5 i- j; g: W, u5 ~& A# c
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42.Which of the following knives is used to turn vegetables?/ j! [; v: k H8 D. z. X$ |
下面的那把刀是用来打开蔬菜吗？" m% R) [! l/ P u
A:Bird's beak knife 鸟嘴刀
" b3 \' m4 ^. U$ M. p, u, Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 B; ?8 z7 y4 I即时读温度计最好用于那方面？* L$ i, ?4 f2 x" p6 ~7 f* Y! `
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?! D8 |6 v- e9 W5 o+ q5 V- S0 D
下列哪些金属材料受热均匀，通常用在铁板而且非常重% A) _5 k. Y6 ]5 P: g
A:Cast iron 铸铁2 G6 S* K9 R7 u; D9 {& s
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: [* o2 S2 e7 x
哪件装备下面有一个可移动的碗和一个S形叶片？
! B% r4 D% J. G% c$ ^9 ?6 dA:Food processor 食品加工机4 g; r" F; K0 ?& m
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?( a0 U9 l" ]! f4 b l( i* s
下列哪项不是用刀的安全规则？
" V' p! N3 R7 H0 f1 a7 _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) q2 I" ]4 |- W6 g- S" {- }
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" b2 Q( W$ x5 U0 l把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* V/ O0 C0 n% lA:RondellES
+ \' y* z5 q; k" ?' U- Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 [4 ?9 }$ B; |. [# K& U7 O
8 { P8 c2 m Z& C& o% `48.Which of the following is a diced cut used to garnish soups?# w7 G7 c* z8 g3 |% w1 I B9 R- F s
下列哪项是切成小方块用于汤的装饰？
/ |7 j) t: t7 `) w1 Q( x) qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( s! Z7 H5 y$ V/ s) ?% N4 U6 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ U6 F: J, j9 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！！——7 ]; A* O. l" K& Z. B8 E4 `0 x
A:Gaufrette , w6 R% Z; V' Q* R; k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 H3 {' w! z2 _; f, t- Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 M; M# M3 K; L, U0 H0 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 r$ \+ j) `1 t# f5 p) r2 X8 ^% {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: W, D2 e& h9 Q. w7 j! 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）
: f, Z( F# a5 ? c8 ?A:Cilantro 胡荽叶 香菜
C6 u6 V! R) Y9 ^4 w+ T9 Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* A: K9 i; T0 v. v60.Allspice is made from:
; | T! u2 s' ]8 o 多香果, 多香果香料是什么7 J; C/ t1 T8 g3 F1 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 m* A9 v4 g8 p' }: s: K' TA:A dried berry 干浆果8 ?% T7 B* j0 V& d) C
, v$ Z2 j# u3 i6 ~61.Which of the following are used to make a sachet d'épices?4 B3 c9 t0 ?! u- @
下列哪些是用来做香包德épices？
9 G' Q; _' Z, \* o) Ehttp://www.sachetcatering.com/4 V% P% F5 G9 }6 Q* z
A: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? G$ H3 H$ u; v
下列哪项不是酱油调味品的？+ n `! E3 N# e- W' h9 _
A:Wasabi 日本辣根
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7 n; Z) J8 S% @! a5 m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* U+ I& o0 `8 X* j# C3 z
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：
1 O5 a- E; i7 F: r7 c" n( U! S ]A:Pasteurization 巴氏杀菌, u( F' t" u. c5 r% Z
& {+ h" }. L N64.Which of the following steps is not the correct procedure for whipping egg whites?
2 {0 N" G- u; b" Z; [+ t下列哪个步骤是不是正确的蛋清搅打程序？ z" f. y, M/ a
A:Allow to rest before use. 允许休息后方可使用。/ j# M% U9 y8 s" C0 p
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65.The weight of a large egg is between:一个大鸡蛋重量介于：& @7 w: ?+ g. B" Y) K8 Z3 e
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
, L3 h, u) N' f; {6 A炼乳是一种浓缩牛奶 是去除什么做的3 J3 D5 t; A! }" F7 v, n, n
A:60% of the water 60％的水, |& S. r- a/ X) h. C- d, M
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67.A method of cooking that transfers heat through a liquid or gas is:
+ t( X' f$ Y* N. ~, x一种烹饪方法，通过转移液体或气体是：
8 |( H' U. v& b5 s4 Y$ hA:Convection 对流
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* P$ e4 t+ V& |7 n+ U68.The cooking of starches is known as 烹调的淀粉被称为. y% j! j/ W* G, v
A: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 t9 x8 U8 D% I4 Y; c) I
A:Braising 烤0 c2 n6 X" b u b- p8 z2 N
+ I6 B9 }; l4 i9 Q7 m! x4 s, V, M70.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：( c8 I6 J X( q! H5 N2 D
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
# q' f# x! G& Q: }A:Fumet 原汁
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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
& \* r: U+ o7 @9 q0 SA:Carrots, onion, celery 胡萝卜，洋葱，芹菜. R9 ?+ L2 r/ D( _
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73.Which of the following is a principle not used in stock making?
- x) T: Q/ l! r下列哪一项不是用于制造高汤（低汤）的原则？
( [; o* u7 z: }6 @2 u. yA:Start the stock in hot water.开始在热水中操作9 b d% ]! ?( ]6 Q& P
" A- O" M( U& i) ^8 h& t9 ^5 J74.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2 c1 L; P$ H$ m
A:Remouillage 法语熬汤& N8 L0 b: ?/ ~0 [: ^1 [
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