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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:) [% y8 k4 }1 q; a
哪位厨师最早带来高水准浮夸的美食
8 _' y5 W! y6 L* w$ ~! l+ R3 pAAntonin 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 ^& j4 J3 ^3 k0 M8 j" f, `5 K4 \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 g( z; x0 t ?A:Cast-iron stoves 壁炉' w8 K9 |. z$ f# ?. t, ^
http://www.usstove.com/products.php?id=6
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7 M7 e/ q4 j# ^9 R28.The French term used to describe the roundsman, or swing cook, is:
/ n6 v: t! u7 V4 ^, @法国术语，用来描述roundsman，或摇摆厨师是：
1 S* e$ e! a- q' m* MA:Tournant 图尔南2 Q/ y) E9 z. v7 P) X3 Y9 M
# i9 w1 M3 F- P6 t29.Another term for the wine steward is:
n+ ^" l; @* X* e Y: u葡萄酒侍酒师的另一个术语是: s0 x% i4 G1 |5 l8 i( ?
A: Sommelier 侍酒师
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. q _2 n6 }5 D& w30.Molds, yeasts and fungi are examples of a:
7 I9 l1 K" s% _% p- }* V1 X4 v7 ^霉菌，酵母菌和真菌是一个神马例子
8 I2 U3 d- ] A/ A/ wA:Biological hazard 生物危害, y6 m7 k+ P, Q6 d; e
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. Z& l+ i- S$ u% ?
根据加拿大食品检验局，食品的危险温度区在多少之间：: u$ N+ E. B+ u) N3 Y; `) A0 a$ e1 J
A:40° and 140°F (4–60°C) 4-60度
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0 W9 {: i+ a# v32.All bacteria need the following for survival:
/ t4 @6 ^% s6 ~4 |+ N2 u+ @所有细菌生存需要以下哪些内容：/ i$ C6 M0 ~# ?
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值; R0 c( z/ @- N4 S
) T1 {9 v* p( t$ j33.Which of the following correctly represent critical control points in a HACCP system?% e3 D; A& b. E1 q# Q- Y( M
以下哪项正确表示了HACCP体系的关键控制点？
4 h* j. q! i5 ~& ^0 y# [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 c( Z0 ]( J* n& C食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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; K' }6 g0 h, w+ `% C B34.Which of the following is not an example of a carbohydrate?
" u" F- k8 ^ Y$ }下列哪一个不是碳水化合物的例子？+ k: y! d+ s: q- G. e, w F; a
A: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:; v# F( ?3 t- ]' T) Q, M
液体脂肪做成固体这个过程叫什么
% r: L$ z2 T: W5 ~% TA:Hydrogenation 氢化
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' U; v9 T( n" _ V( N( |0 y9 P36.Which of the following is not an example of a fat substitute?
2 m- h/ b) K% ?) o- e下列哪项不是脂肪替代品的一个例子
' |$ x4 E; z% |+ ?5 P, tA:Acesulfame K 安赛蜜K表6 x& k3 }5 V1 h3 a+ |; A; G/ c
1 {! z! \0 G/ L; Y5 P37.Health Canada requires that a product labelled "fat free" contain:
2 j- ]; s7 F; [+ Z0 L% J加拿大卫生部要求的产品标有“不含脂肪“包括：" ^8 s' z1 b4 x( j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 V0 Z6 j* n: y+ W
% s, E2 x4 b5 G$ B: @3 M0 Y- a38.Which of the following is not a problem associated with converting recipes?3 t4 l9 L' t" \. D0 c
下列哪项是不相关联的转换配方问题？' Q" E) S8 N! G4 e" l# l
A:Unit cost 单位成本
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4 U9 D, K/ r+ Z9 [39.The condition or cost of an item as it is purchased from the supplier is called:4 z" O% P8 e1 D" z- k/ f
从供应商采购的物品的品质或成本叫什么+ K- E' Y# F! n7 ? u' c' z
A:As-purchased cost 购买的费用' g% v0 H+ P4 K7 [3 f
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& v) {* g0 W+ l X) P$ }: o
在新货到来之前用于日常所求的必要库存量叫什么: D8 K/ o) T# q2 l
A:Parstock 基本日常最低库存! R8 D9 i; T# t1 B: X
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( p* z/ r' z0 Q! K9 ?
下面那个缩写是用来表明正常库存流程？
7 I6 ^6 u4 o4 EA:FIFO=FIRST IN FIRST OUT 先进先出7 P& Q' [5 n1 C9 m" C
% O, {! @1 C2 O3 t2 ~; j! o) R42.Which of the following knives is used to turn vegetables?1 h, h4 b" I. @+ d/ J5 G
下面的那把刀是用来打开蔬菜吗？! u; q! ?. ^$ J
A:Bird's beak knife 鸟嘴刀+ ~ B' Y y6 z9 L$ I2 Y0 `( T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! O+ }5 l" ]; ~
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43.What is an instant-read thermometer best used for?/ {0 a6 _9 j- w" V4 T
即时读温度计最好用于那方面？% O- T0 p) D& M. Q8 D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 E; J. p# W% T6 U! }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# ?1 j6 ~1 Z/ R7 u3 G
下列哪些金属材料受热均匀，通常用在铁板而且非常重
/ E- F* \/ A nA:Cast iron 铸铁. y8 d$ N/ m7 Q( h- X1 S
: o U1 ~) J& \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 p; ? Y/ _7 M3 j# @! b
哪件装备下面有一个可移动的碗和一个S形叶片？
0 i9 Z6 P) ^2 W$ @; N2 s/ [A:Food processor 食品加工机
! E5 [& f ~' a- N( F6 Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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, r- T6 z. [( K46.Which of the following is not a rule for knife safety?) U+ n+ t% _* L" M; r
下列哪项不是用刀的安全规则？7 d; K$ i' W& L f' H/ q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 j4 m: d8 P9 C* n/ T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 } c1 Q- d, l+ K! T. ]' w0 Q$ r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？- o0 t$ i a: q6 C( b" M- \# J
A:RondellES
d/ k+ X" W5 I) j: U: shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ |' @- R+ P0 z* j
: H& K" t1 t9 R4 Z. Z48.Which of the following is a diced cut used to garnish soups?
; l. v2 K# d7 E5 B6 Q下列哪项是切成小方块用于汤的装饰？6 M3 o( u' t7 [( S! }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 f& {: t' P9 M# m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ o! g$ V8 t: R5 H/ F* b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！！——
! l* H) f# J& B: B& e; PA:Gaufrette 3 G, W1 ~3 d! T. z( W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( z5 v. h8 B( e6 o) d) F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% Y- E$ _8 ]( {, s3 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, h+ B4 w: b: R7 D4 n' v6 U
9 M3 u0 w1 D- H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? E3 ], M/ B& O9 f5 `/ d
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） ?1 z9 ^) I; X* F/ C
A:Cilantro 胡荽叶 香菜" e' Z; r5 V' w f. J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! d& w+ z" P! _) r( e. H
' W+ J m0 D3 Q" ^* F5 r8 H9 o$ v60.Allspice is made from:
( U0 J y( U; _0 q$ s6 k+ V H 多香果, 多香果香料是什么% {; v; g l) L D. s8 M3 P$ q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! }* _9 _( g1 RA:A dried berry 干浆果
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+ U. i& V' g/ q) p61.Which of the following are used to make a sachet d'épices?3 m2 T4 g3 N& B+ b
下列哪些是用来做香包德épices？
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A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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! v* Y& p5 k& C* ?+ o1 k0 g1 B62.Which of the following condiments are not soy based?
/ d# S" n+ X# {+ i+ W0 z8 m下列哪项不是酱油调味品的？" b) ]' @. |8 v7 I# l# O
A:Wasabi 日本辣根( [$ _3 S# P3 `& F- W [
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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:
6 K, f, l! t; V' G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：
& ?) `4 Y- T4 U/ J- FA:Pasteurization 巴氏杀菌
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" R9 c" D7 R: u) h64.Which of the following steps is not the correct procedure for whipping egg whites?
( C% l( U ^7 s( `. z下列哪个步骤是不是正确的蛋清搅打程序？
; h" e6 i9 B9 T- }0 Y! ]A:Allow to rest before use. 允许休息后方可使用。
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$ y7 ?% I- @! ?% w( R* w# t/ U65.The weight of a large egg is between:一个大鸡蛋重量介于：
, l/ B" g2 u. d) x! T: ^A:56g and 63g 56克和63克' J/ _1 J/ I, g: V6 H8 e7 B% ]
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66.Evaporated milk is a concentrated milk that is produced by removing
, ?- a1 @* d l- |8 t; D炼乳是一种浓缩牛奶 是去除什么做的
' f) |; S+ z# x' K8 _A:60% of the water 60％的水
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, [" }; f. S' L67.A method of cooking that transfers heat through a liquid or gas is:
- R) e# M# M: G; S7 ^9 h一种烹饪方法，通过转移液体或气体是：5 Z$ i+ H+ l1 } Y
A:Convection 对流% U1 b7 ^ j6 z) [3 n5 @
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68.The cooking of starches is known as 烹调的淀粉被称为+ N# @ b9 t/ g- y
A:Gelatinization 糊化
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) R; A2 O& d% _. \, w! R3 n9 p+ a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？. o+ a, e5 U7 W; j. ~4 m K
A:Braising 烤 k+ ~! _$ r7 o% u. S
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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：
' [' A. u- P4 Z" m4 w% F3 X9 hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ j) \8 v1 _/ J3 ?& a; h) P A
# z$ c& [% X6 E+ n* R* E, X0 E71.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. } R) s. H% U" j
A:Fumet 原汁+ E: ?2 U5 @, n2 y
9 M: r- z. S U7 e. y" ?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
( |2 T8 h$ k& u5 \A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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, `- ?1 ^5 z) V1 F Y7 p/ v) L73.Which of the following is a principle not used in stock making?
% y& w- t$ J5 f2 a* G, `下列哪一项不是用于制造高汤（低汤）的原则？# G# v0 F; h A; Z7 u4 o( F! O
A:Start the stock in hot water.开始在热水中操作
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- p X- D4 h$ S% x# q7 ^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* G5 k1 K5 M U. p: J
A:Remouillage 法语熬汤$ I) a. X+ ]$ V. }3 {6 x
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