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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:
9 c p: p6 y { g+ V哪位厨师最早带来高水准浮夸的美食' `: ?4 `. b- \" T
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:3 z \% @" E' n# K
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 R! X. g8 N/ q9 u" RA:Cast-iron stoves 壁炉
; W8 O1 D4 D0 \: o/ x+ nhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
/ s) i5 h9 m" H法国术语，用来描述roundsman，或摇摆厨师是：
7 ]9 }6 q; s+ L5 D8 _; t0 KA:Tournant 图尔南
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2 O ]( F3 `/ u. t' l29.Another term for the wine steward is:( `! ]! r8 C* A7 t0 I% @# P4 N; g. R
葡萄酒侍酒师的另一个术语是:
2 l2 `+ o: z3 s2 u6 H' a7 yA: Sommelier 侍酒师9 a7 }$ F7 ~4 h' w9 }0 D
9 y2 Z* O: [6 N1 Z2 Q30.Molds, yeasts and fungi are examples of a:6 S6 u* [3 ?# t; D
霉菌，酵母菌和真菌是一个神马例子: h) o1 p+ {$ G
A:Biological hazard 生物危害% E# t, w; t# {( O
" {: N2 a6 J$ h- x$ U" f# ~4 S6 T7 _: q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% V7 |( V6 {& s3 ^
根据加拿大食品检验局，食品的危险温度区在多少之间：
! L$ }8 ]. M9 J- }! b5 x0 sA:40° and 140°F (4–60°C) 4-60度
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' @) t' w$ e+ o9 i4 x7 Q! U9 }32.All bacteria need the following for survival:
' f2 q8 V9 G% [ X( X. i所有细菌生存需要以下哪些内容：6 y6 r& D1 v- q7 W1 }
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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- Z! O' z {8 P0 m) q33.Which of the following correctly represent critical control points in a HACCP system?
' Z7 q) f% Z6 {! [2 L以下哪项正确表示了HACCP体系的关键控制点？
+ u0 V! q r# J p- {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . Z1 H8 C9 h' q) v$ O9 X% @& _8 k9 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?
, b! g+ I$ z; R# ^4 p) x, [, ]下列哪一个不是碳水化合物的例子？( m5 n9 |/ J7 L9 D5 _; T0 j; o8 y5 h
A:Essential nutrients 必需的营养物质, D2 f6 n7 i( D* ~' r
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35.The process by which a liquid fat is made solid is called:
; ]5 _, X. T! k+ C4 ^5 F N液体脂肪做成固体这个过程叫什么! _8 }7 W7 l G2 \5 C( @
A:Hydrogenation 氢化! u3 t z/ E5 n& i' U$ e
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36.Which of the following is not an example of a fat substitute?1 i4 E3 |3 f( O: v: p$ n
下列哪项不是脂肪替代品的一个例子2 B D( d) `5 f! }2 G" r; a3 y3 U
A:Acesulfame K 安赛蜜K表6 z* m# |6 ] k' |
- Z+ C8 ^; b4 w* ^+ _8 P2 A37.Health Canada requires that a product labelled "fat free" contain:
7 l8 Q# D. ?! e7 M; V2 F) z, \加拿大卫生部要求的产品标有“不含脂肪“包括：
& J+ y# x! k& e: B: E/ f KA: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?
; e2 K/ l" M+ X& ]( W% Y: U% t下列哪项是不相关联的转换配方问题？
7 \: X8 N" _7 f3 a! cA:Unit cost 单位成本! n$ z$ y% K n) X+ B! N+ q" }
, R5 N! }4 P' ?/ t" C# \39.The condition or cost of an item as it is purchased from the supplier is called:
- x9 {3 i/ N, C k5 U u从供应商采购的物品的品质或成本叫什么
- P9 n1 m5 `6 O1 I6 eA:As-purchased cost 购买的费用
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) p; F8 d- ^! d, l/ d. K40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 R. A& u7 g" x7 C; N在新货到来之前用于日常所求的必要库存量叫什么6 A' I6 \6 T# ?9 U, ~. I5 s
A:Parstock 基本日常最低库存5 X0 x' U" k3 t& ^
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41.Which of the following abbreviations is used to describe the proper rotation of stock?- r$ Y. z4 ?. z6 r: D
下面那个缩写是用来表明正常库存流程？ d( M4 w3 P% D' ~6 L
A:FIFO=FIRST IN FIRST OUT 先进先出
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* j- n% [. T6 g( s- b! ?5 t! n42.Which of the following knives is used to turn vegetables?; L/ y5 P' G5 |) C" g- z
下面的那把刀是用来打开蔬菜吗？5 i$ A0 Q6 K+ c" w& @
A:Bird's beak knife 鸟嘴刀
* A5 Q( B! R$ o$ g" _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 L- ]: r0 K- H1 [' W0 H3 q* G
& L& z# `. e" G$ e# g& J43.What is an instant-read thermometer best used for?. P: F o% f* L$ \
即时读温度计最好用于那方面？
- L9 H3 [2 q! h% [& n- P5 eA: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?9 \1 ~( K% s2 k, K
下列哪些金属材料受热均匀，通常用在铁板而且非常重
- B% A7 H Y& T+ y/ f# ?A:Cast iron 铸铁
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8 L6 r/ ]3 F! e% I( K, {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 j* @; j5 X; U: M: u+ x
哪件装备下面有一个可移动的碗和一个S形叶片？* m4 a; \6 P; S7 r& J9 a
A:Food processor 食品加工机
% F; G; ]2 t Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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% j! z) `4 D6 @4 z46.Which of the following is not a rule for knife safety?9 x. C7 G( r9 U* c, r+ ~
下列哪项不是用刀的安全规则？3 T+ P5 i/ h) g+ m: R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 y" M- T4 N0 Z* K; [/ h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 V) n* M! z5 w0 n8 @. {把圆柱形蔬菜或者水果切成圆片状（光盘状）是？1 n: d, Y) T3 u
A:RondellES
' A) z+ O+ w5 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 M& Y+ N# E) z
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48.Which of the following is a diced cut used to garnish soups?
I- x7 X+ e( U6 u2 b& S下列哪项是切成小方块用于汤的装饰？: Y# N2 {7 W+ s5 V# B2 l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ o7 a: }; i% q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& |: }2 C- Q' F- |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！！——0 z0 i0 U' S! o$ w$ _: E2 S
A:Gaufrette , B) ]' n" ]- z! D! Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# Y# f8 P8 i$ M e* |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 V3 s' ^& o- l0 t+ l4 k! A- f6 LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- U& a; e a6 B2 @' b+ g9 C9 K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ @4 f1 P) O% K8 f; x% H# j& I, B5 A
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）
8 N7 [! E7 W0 }: YA:Cilantro 胡荽叶 香菜& P- x+ D$ q9 R" U, p- s2 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ o9 j3 z; Q* @7 K4 U) p2 Q3 q 多香果, 多香果香料是什么: w) ?$ Y9 }9 j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* @% s5 Y, s* J. f9 QA:A dried berry 干浆果; P. R5 B( b4 n- \+ a. F: D) g9 h
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61.Which of the following are used to make a sachet d'épices?
: O2 i1 c- s+ O N下列哪些是用来做香包德épices？: t: b5 ]- K* l: N+ d5 J( M
http://www.sachetcatering.com/0 N6 Q) I' t6 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: b8 j3 D. R$ ]) ^. |, y9 p& R
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62.Which of the following condiments are not soy based?
! Q' a4 B* ~4 W5 v! K下列哪项不是酱油调味品的？
' m9 ~0 u; P0 j8 F& M' a/ |A:Wasabi 日本辣根* t( r% V/ n3 t6 ?! A7 `) h
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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:
$ A5 j0 B% B; z* p8 {4 z: l' F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 ?* \5 B% e7 R3 j) s3 [A:Pasteurization 巴氏杀菌: v6 r# g+ K& `
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 D9 S) G7 ?$ y6 [0 _ q9 ~: p
下列哪个步骤是不是正确的蛋清搅打程序？$ e% x' B4 T! x! m. T
A:Allow to rest before use. 允许休息后方可使用。
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3 |' { d' {. G: [% J5 e/ H65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ d1 N' \8 v/ _! {& ]) aA:56g and 63g 56克和63克( t+ ~6 k6 O" i9 C! r
- @" c/ u f! ^66.Evaporated milk is a concentrated milk that is produced by removing7 g! y& _1 z" S8 w* w0 Q
炼乳是一种浓缩牛奶 是去除什么做的( }& z) V- }! \6 R- L5 c6 E
A:60% of the water 60％的水6 W7 G, T$ c8 n7 T6 d6 q& K6 I* [. b
& q3 ^5 I- U( C- F+ {67.A method of cooking that transfers heat through a liquid or gas is:
3 F& c3 c) O% T一种烹饪方法，通过转移液体或气体是：
( i+ Q8 v8 k, n/ w! T9 eA:Convection 对流7 ~1 _5 k' Y$ l$ Z* H: ^5 E
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68.The cooking of starches is known as 烹调的淀粉被称为( H) `4 o( `( y; p
A:Gelatinization 糊化5 q2 F5 [. f [* s- x. u
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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？
3 X- e5 h( k5 [8 Z7 m6 ^+ NA:Braising 烤$ ^" _5 w! j) s) H
* R+ _% _3 Q5 v( r3 r- J% i70.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：1 E4 W- C9 A+ N8 @, g4 E6 B" Q6 Y, m* z4 J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 @' u, w4 W( @, y' I- i: }
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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
: V! f" I/ \; w! r2 j+ e4 TA: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
- {- O! }8 {1 i O. EA:Carrots, onion, celery 胡萝卜，洋葱，芹菜1 @0 l& K6 [) H& W
1 H# D: `) Y3 D73.Which of the following is a principle not used in stock making?
0 K% M* e" w4 {5 t: d1 r6 Q' J( F下列哪一项不是用于制造高汤（低汤）的原则？
3 @* l9 P. w4 C1 K T7 NA:Start the stock in hot water.开始在热水中操作9 \9 D+ L- G7 _0 ~5 k3 M3 V+ D
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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
; K; ]. R* q, K$ _' cA:Remouillage 法语熬汤0 g0 O9 N- B9 x; X
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