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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 J& S- D. u" t4 s
哪位厨师最早带来高水准浮夸的美食7 D( _8 i6 A# D0 }
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:0 d/ d( B- \ W5 @' 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 。& I+ C( l5 q3 x+ `: V% C. {) b
A:Cast-iron stoves 壁炉
0 ^# T2 i) Y' p/ L& p* Ihttp://www.usstove.com/products.php?id=6! m: r- s; Z1 k( c7 [9 ~' x1 E
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28.The French term used to describe the roundsman, or swing cook, is:
/ C4 t6 ^) Y. N! C( t法国术语，用来描述roundsman，或摇摆厨师是：4 A. y! A- ?% t1 [& E4 }& ^
A:Tournant 图尔南
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3 \' Q# T/ f; b Q0 Q. w29.Another term for the wine steward is:# P# u4 _$ V, n# D
葡萄酒侍酒师的另一个术语是:
& D" d2 U8 Z. ZA: Sommelier 侍酒师
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' N4 j2 g8 c* ~9 Y1 h( R30.Molds, yeasts and fungi are examples of a:
7 u/ |3 w8 a9 D+ S/ ?2 T+ r9 D6 |霉菌，酵母菌和真菌是一个神马例子( E* N- b. a7 g% i& R; k+ w; N
A:Biological hazard 生物危害
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* u$ M* I+ s$ J1 O" x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* | n! T- \( L3 C根据加拿大食品检验局，食品的危险温度区在多少之间：: H- `6 T# y' P8 h
A:40° and 140°F (4–60°C) 4-60度$ g3 Y) J+ C5 J+ v
0 Q( [& f; G h* x( ^* a0 b0 h( o32.All bacteria need the following for survival:( o; E; T+ _/ W4 }' B$ `8 P2 ~
所有细菌生存需要以下哪些内容：3 j2 C; u2 i" G; ~4 H
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, X+ a% Q1 [9 ?: N- Z$ q* ~4 E
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33.Which of the following correctly represent critical control points in a HACCP system?1 s0 ^5 J7 ?* s. u, p
以下哪项正确表示了HACCP体系的关键控制点？# X# ^* f a' k0 x" M( J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 O) X5 {% @7 A$ H. V g8 ?4 K食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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- Y9 L2 T- a C6 j0 }) a# b34.Which of the following is not an example of a carbohydrate?$ |. g9 {, V$ p7 y
下列哪一个不是碳水化合物的例子？
. X; W4 A' i; ^/ R, KA:Essential nutrients 必需的营养物质' Z$ B9 w9 S* ?
% q0 H! u$ ]2 J6 S35.The process by which a liquid fat is made solid is called:
& h2 d: O: z( t* x液体脂肪做成固体这个过程叫什么
/ I( E4 ]6 d: ?) Q8 A' WA:Hydrogenation 氢化# i1 {4 }/ k0 j9 r4 u8 c
% m; t1 [7 d: m( _4 G# ]36.Which of the following is not an example of a fat substitute?
2 [6 N3 c! b& Z# S, D下列哪项不是脂肪替代品的一个例子
2 R( `7 C; k: aA:Acesulfame K 安赛蜜K表) S2 b$ X) u4 K% {9 i, }( K
* n, w. c! }, J* z8 F+ H+ w, @4 S37.Health Canada requires that a product labelled "fat free" contain:
/ k2 \' E$ M; m8 c加拿大卫生部要求的产品标有“不含脂肪“包括：) D! }% n1 Z C2 N. B5 b* v2 R
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?
- w/ L `: t- H1 x下列哪项是不相关联的转换配方问题？( M5 X1 L- q! h2 R' t& {3 k
A:Unit cost 单位成本
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1 n8 m( S0 m* p/ w( }+ E9 h* P39.The condition or cost of an item as it is purchased from the supplier is called:8 d" C" f8 G `$ y0 s$ b+ H/ Q
从供应商采购的物品的品质或成本叫什么 g$ H& M- }* L( @3 K ^
A:As-purchased cost 购买的费用3 k" Q9 E. G! r* G! h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:; e+ d3 S7 I0 P0 a8 z$ F: l
在新货到来之前用于日常所求的必要库存量叫什么0 d& I% F* z! ?
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?
6 G6 c4 N e. y下面那个缩写是用来表明正常库存流程？
' v; P1 x ~+ ]; F1 \A:FIFO=FIRST IN FIRST OUT 先进先出& o1 t6 v. r+ r. J. M
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42.Which of the following knives is used to turn vegetables?
2 M1 ~6 }0 {' c& I下面的那把刀是用来打开蔬菜吗？7 f# ^, K, v' V3 E3 T# l
A:Bird's beak knife 鸟嘴刀; L7 S3 T2 c1 X! l+ ], d7 `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ J% `. ^4 X; F43.What is an instant-read thermometer best used for?2 Y. s. ~0 z6 R( {' h
即时读温度计最好用于那方面？! ]0 T1 Q! ~: Z z8 E, }
A:Checking the internal temperature of a roast 检查被考物品的内部温度; |" o( D _5 _; k; ?5 r) u
2 C3 [. G7 z+ U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
Y3 D/ k- l1 _# V& Z9 t& W下列哪些金属材料受热均匀，通常用在铁板而且非常重' @4 M4 ~/ f a- }( x, [ U+ p! N
A:Cast iron 铸铁4 E! Q% A$ j2 e$ ^
: e0 ~2 E' T! A( `4 z' Z: W# D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; B6 U. {3 H! c- a1 L" V
哪件装备下面有一个可移动的碗和一个S形叶片？8 y6 [3 b* J: [/ g7 l
A:Food processor 食品加工机0 \+ `2 U( Y& {9 ]3 Z3 s3 C- O
http://www.google.com.hk/search? ... iw=1263&bih=572* z( o2 b- E' [' x3 p- O
. c, M+ k$ g7 S7 ?% I% V- h46.Which of the following is not a rule for knife safety?
& e& q9 h0 }3 |下列哪项不是用刀的安全规则？
+ V, A, w0 g# q2 s. e$ ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ I9 j& ^; n; }. K7 I3 A# u2 u" x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, M8 v- L0 s) m- e# R- Z G把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* e$ X7 _! l: x1 I' M1 OA:RondellES * k' P/ P. z7 W4 }" \) }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ M$ e* ]5 o% `8 z3 h& U
8 _' N4 X. g) ?8 O6 v ?- i48.Which of the following is a diced cut used to garnish soups?
+ n& B6 D- B/ e0 K1 b" c下列哪项是切成小方块用于汤的装饰？. M% h* A' s9 f/ V( G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. `. }4 P! z+ ?8 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 e, _" l+ `8 P E& a 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！！——3 G8 a3 z# Q% X3 ^, _
A:Gaufrette
: t! j1 ^: s7 o2 Z3 e3 U `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, r1 u! Q- q# z, Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 E& q# N* ~; ]5 _: D- b/ F, i- C
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?
" C. Y7 h" \$ v7 b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）( O9 z D; I& z- ?0 E a
A:Cilantro 胡荽叶 香菜
8 @5 D. P$ k0 B$ Y c% R2 q- }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 Y( [% `% q2 M( w: a
* f C2 B" b9 Z# d1 Y5 A# D60.Allspice is made from:
3 _7 x- T3 `/ O9 p/ \. k* `' } 多香果, 多香果香料是什么
+ \# T6 E6 s5 shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, C; z7 Y0 d( m3 l2 |9 OA:A dried berry 干浆果# f7 P- |& X9 P6 T3 d6 O5 V/ T; [" H
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61.Which of the following are used to make a sachet d'épices?
, M; q' y# `; z3 o) W- }下列哪些是用来做香包德épices？
. D0 w$ u6 a- u$ \- I3 X+ {* }http://www.sachetcatering.com/4 o& ~* a& m$ A3 C* b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香0 d. y' A" q% n0 d4 Q( B
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62.Which of the following condiments are not soy based?/ O% c0 b/ t) I( x; w
下列哪项不是酱油调味品的？3 b, `$ K2 o! b- W+ W2 b
A:Wasabi 日本辣根- \+ @ |: p; h2 i( v& B0 A
; A' Y" Y! ~2 D3 x, w' \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, z3 X5 I7 [! o# e% y4 t" Q$ ?# b. O
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：
9 R. k0 p( G* {, C$ f1 d8 T6 kA:Pasteurization 巴氏杀菌
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# |. r9 W$ \9 Q# Z64.Which of the following steps is not the correct procedure for whipping egg whites?
8 o1 q) ^2 E3 N; {$ ~下列哪个步骤是不是正确的蛋清搅打程序？3 ~8 J7 ]' f; v
A:Allow to rest before use. 允许休息后方可使用。
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% q+ H9 e* X4 z: I) _ M: u' W65.The weight of a large egg is between:一个大鸡蛋重量介于：
- o0 S8 p8 J b& F; S T" v# NA:56g and 63g 56克和63克' E' W! v: @1 d0 ?. c/ Q
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66.Evaporated milk is a concentrated milk that is produced by removing
/ {' {9 f8 {7 I$ h: {3 A炼乳是一种浓缩牛奶 是去除什么做的
( i) g& s, h9 K/ I7 H2 M( xA:60% of the water 60％的水
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. Q& y: c6 Q6 g, L67.A method of cooking that transfers heat through a liquid or gas is: B4 x; _, u0 x8 s
一种烹饪方法，通过转移液体或气体是：5 E/ n) k, d! d+ B9 A
A:Convection 对流
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- r7 ~% N, @. C68.The cooking of starches is known as 烹调的淀粉被称为8 s; S+ Q2 Q/ Y7 k
A:Gelatinization 糊化, }6 q( N( B, @0 N0 F M
, t3 V [9 V* ^$ M6 _- V: {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？2 b9 _. f2 j/ }
A:Braising 烤' b1 l8 K" c5 r3 j* j. h
& i) Q! L9 \' s" X/ N70.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：; ~3 K4 H- a* r& |% a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: Y1 j! o' p- j2 y
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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& R( E4 M" A4 t6 u' I
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
9 z0 |$ G" |; A! e0 UA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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8 S7 d( d" w$ _6 I73.Which of the following is a principle not used in stock making?- ^3 \$ i# a6 {. e. t8 I' @
下列哪一项不是用于制造高汤（低汤）的原则？* D$ R, ]! E0 ?2 L+ S+ v" G
A:Start the stock in hot water.开始在热水中操作* _- D' D2 X* y* O' n
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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! ?! i v2 k% T. I/ s g6 m
A:Remouillage 法语熬汤
3 H& S+ c* I8 |http://www.haibao.cn/blog/post/176242.htm |
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