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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:& a( h6 B( Q' a
哪位厨师最早带来高水准浮夸的美食. ]# v, O; h$ p e; C: l, a
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:8 L! X5 W6 C3 U( X4 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( f+ S# ]( ?3 Z4 }3 P0 P
A:Cast-iron stoves 壁炉
3 e3 \+ t. b6 \) Lhttp://www.usstove.com/products.php?id=67 b$ s3 ~+ _ n- P/ Z# |$ W
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28.The French term used to describe the roundsman, or swing cook, is:; V' \# v# l" V( U- C- ?
法国术语，用来描述roundsman，或摇摆厨师是：
5 p$ r2 U) W& g0 N8 l* r! pA:Tournant 图尔南
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29.Another term for the wine steward is:6 M" h. i# Z6 F1 C
葡萄酒侍酒师的另一个术语是:/ y; u% g. g3 ]( R/ c
A: Sommelier 侍酒师
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# T* X7 `' |# m7 O* A% ?$ T5 k) M30.Molds, yeasts and fungi are examples of a:
1 W$ ^1 {7 k n: G霉菌，酵母菌和真菌是一个神马例子
3 @4 k- z4 g7 {4 Z5 l# Z3 Q `; LA:Biological hazard 生物危害9 X. V/ B. x2 u* u, E, F
+ V* R: m' X- n) {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* d L7 h) J) m1 D% i/ [/ G. Z
根据加拿大食品检验局，食品的危险温度区在多少之间：
; D' N; \" c$ Y1 D/ yA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( f5 [! L5 O+ P1 ]- ^
所有细菌生存需要以下哪些内容：
* w* N/ o4 w; RA: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?
. B2 q8 I; I" _ `: I以下哪项正确表示了HACCP体系的关键控制点？
. M- e: ]3 J0 m2 _ p [$ S: |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & y% @* r8 {3 p6 P* z" m
食谱，接收，储存，准备，烹饪，保温，冷却，再加热) I$ n" `5 k2 F4 y
4 A7 X2 C) x: Y34.Which of the following is not an example of a carbohydrate?9 A! M3 J8 t9 A
下列哪一个不是碳水化合物的例子？
9 D f( |2 k5 S# a$ oA:Essential nutrients 必需的营养物质
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! T) u3 p5 t; G9 b35.The process by which a liquid fat is made solid is called:1 |+ K) f5 P. I5 n
液体脂肪做成固体这个过程叫什么; \' i, z" i% C$ c [
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
8 H; K9 c2 t5 L- `' X- u, @$ a1 U: `下列哪项不是脂肪替代品的一个例子
2 y: p, h5 ~, h, t9 e9 r& OA:Acesulfame K 安赛蜜K表
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- ?$ D4 l" S4 j" L# `- e37.Health Canada requires that a product labelled "fat free" contain:3 w# e; j6 T4 H+ S1 c# ^. r% e
加拿大卫生部要求的产品标有“不含脂肪“包括：7 B$ q3 {" p8 U7 c9 M8 c. p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 W7 ~) V2 o* p8 x6 A) ^38.Which of the following is not a problem associated with converting recipes?
2 R" C& a0 |8 X3 D) {3 ?- K下列哪项是不相关联的转换配方问题？
( w, u2 `1 R c/ Y/ [# \- QA:Unit cost 单位成本- h2 X# K5 J& q5 P8 f
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39.The condition or cost of an item as it is purchased from the supplier is called:
" v: s5 z0 c; A+ B+ y1 I4 [从供应商采购的物品的品质或成本叫什么' v7 J& l0 e6 p: w& f! o
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 d2 V# {1 S" b
在新货到来之前用于日常所求的必要库存量叫什么
* Q9 b, g/ i& Q& v4 ]8 j `$ S# XA: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?# R4 u9 H4 `( o; @; S! O
下面那个缩写是用来表明正常库存流程？
' D5 {, H7 S9 J( yA:FIFO=FIRST IN FIRST OUT 先进先出
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6 M2 L% N- o: z6 Z0 y T) _# u42.Which of the following knives is used to turn vegetables?6 ~+ m; w7 a8 I
下面的那把刀是用来打开蔬菜吗？
8 D. ~" L( P z* r$ RA:Bird's beak knife 鸟嘴刀, B7 R0 e z6 h& X! r4 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?1 c. B% X, ^5 r- d5 \* y6 K( _
即时读温度计最好用于那方面？8 D& \/ g0 z/ V7 j$ z0 a/ y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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" A/ I6 o1 B y& t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: ~* Q+ E' x( I: }+ X0 l, m* n
下列哪些金属材料受热均匀，通常用在铁板而且非常重
4 j5 q5 c5 G, ?1 V5 bA:Cast iron 铸铁
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, I' I4 f# x b" H7 A* k2 c3 v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 T+ }$ y* V: T
哪件装备下面有一个可移动的碗和一个S形叶片？
# p" H3 p( j pA:Food processor 食品加工机5 [9 }2 ^/ [- c- m8 ` |: Y
http://www.google.com.hk/search? ... iw=1263&bih=572# ?! e, s7 U) D" W$ _$ E4 b
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46.Which of the following is not a rule for knife safety?
+ X, q7 v% W& V1 [9 t* @, l下列哪项不是用刀的安全规则？2 P0 T' [* A8 v. y/ J( c7 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 u2 Q% a! `! H5 `, W% M
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？6 u9 ^8 Z) e# R: _4 ]% L
A:RondellES
! r) I+ }; e3 h2 u& whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 @; W6 n# w1 u I4 _" P/ _/ N0 W48.Which of the following is a diced cut used to garnish soups?
/ o+ Z) A: ~$ ^) T下列哪项是切成小方块用于汤的装饰？
+ d, g2 m1 c7 t& i; [' R9 L6 EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 Z: m. s+ i2 s; @; `5 S; A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? s. Q4 }: }, ?, C
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！！——: q r/ d# w0 ?3 ^# x( t) f
A:Gaufrette
3 N, J: y# Y' N( [5 ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 y) }: ]& H( J4 P3 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* T5 G+ {3 M6 q6 X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. f0 E8 z6 e; A5 t2 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# V5 P$ c' Z6 h' g9 _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）% S8 _# L9 M5 ]) O: }8 J6 b
A:Cilantro 胡荽叶 香菜
$ Z6 T7 E2 i# C: Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 {3 b' P& Z( Y( i' S S60.Allspice is made from:' d z, _8 \/ I1 \
多香果, 多香果香料是什么% Q/ P' k. W$ X$ C1 K, Y0 ?& x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- A0 Y2 s( j \0 K5 xA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# Q4 n- l$ X! w; \! b* f+ s+ x: m
下列哪些是用来做香包德épices？% P3 T ]; k; z; A. {/ W
http://www.sachetcatering.com/4 z% o$ I, I& }) A( F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香8 \2 a: ~& I- u+ M+ O8 K5 }1 ?8 B
$ K" {+ I8 R: @' ~62.Which of the following condiments are not soy based?5 _. N$ k" Q5 Y
下列哪项不是酱油调味品的？
9 L8 t) E/ q8 n; n! \+ ]A:Wasabi 日本辣根
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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:3 _4 H! ^+ Q1 A
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 a8 a- |9 O6 l. _ \7 ]
A:Pasteurization 巴氏杀菌
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3 |9 X6 f- Y' u# ~& [64.Which of the following steps is not the correct procedure for whipping egg whites?
~. J/ X3 q) O下列哪个步骤是不是正确的蛋清搅打程序？
' `0 Y3 F4 R* x3 h3 xA:Allow to rest before use. 允许休息后方可使用。; H$ {* ~6 T8 G6 v, Q
* R" u& q7 G/ B$ j9 l9 J+ o- L7 n65.The weight of a large egg is between:一个大鸡蛋重量介于：; P0 T; O: G3 ?* u
A:56g and 63g 56克和63克. m) ~3 U( E4 c
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66.Evaporated milk is a concentrated milk that is produced by removing- B1 _ q$ D: h
炼乳是一种浓缩牛奶 是去除什么做的: D/ K. _" n# ]: ^) Q8 M/ T( g7 B
A:60% of the water 60％的水4 Y- F2 h% V: y% n- z
$ e* }: p/ ]( ^0 Z" L0 A: N67.A method of cooking that transfers heat through a liquid or gas is:
O% {9 j& Y% F. ^$ o一种烹饪方法，通过转移液体或气体是：
+ X) g1 b' _: }9 }A:Convection 对流" N J" B4 o, i0 s, i$ l r8 D
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68.The cooking of starches is known as 烹调的淀粉被称为
0 K. e( y8 V+ d4 O) O( TA:Gelatinization 糊化! U4 S' x6 L" r
& S: k$ W4 x, G G3 t4 W u% _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
! N! s0 A6 I5 p, WA:Braising 烤
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! `! u( p7 @5 b; T' v6 e4 ^' U70.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：
6 V4 g5 O+ E7 e' v, @" bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; J. V7 _, ?- G, q% j3 b71.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2 k! ]6 Q! W& f3 D7 t. _
A:Fumet 原汁. x+ K; c& E3 S5 X
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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
5 a- k M% E* Z/ F' t- w `+ c0 OA:Carrots, onion, celery 胡萝卜，洋葱，芹菜# J* u1 k9 a& d% f1 b! `) D
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73.Which of the following is a principle not used in stock making?. h2 t. R) o4 v7 Z# k
下列哪一项不是用于制造高汤（低汤）的原则？
) X+ l1 r2 K8 T# v6 ]+ MA:Start the stock in hot water.开始在热水中操作
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2 b' }3 G' n/ P7 B+ b74.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
0 \/ s5 ~( Q) ~% z7 KA:Remouillage 法语熬汤6 R4 x' N* K$ H5 \( s2 f7 ^
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