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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:; F; C! N- w. }* _+ B8 N8 j
哪位厨师最早带来高水准浮夸的美食" m- w+ p B7 m
AAntonin Carême 人名 安东尼·卡罗美
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& b I; g; f4 q3 P' V! T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 u3 l$ L) l* J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ T1 {* @$ N3 C) _A:Cast-iron stoves 壁炉: I) M! U( | t/ b g) |
http://www.usstove.com/products.php?id=63 }: r- t) q' o8 r
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28.The French term used to describe the roundsman, or swing cook, is:
3 ~7 J# M4 X5 m/ `( t法国术语，用来描述roundsman，或摇摆厨师是：* T( m- M4 ]# ?
A:Tournant 图尔南; L' N# q( W8 |
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29.Another term for the wine steward is:6 N1 w( }3 Y7 Y: Z1 i# o7 N
葡萄酒侍酒师的另一个术语是:
' f' r7 d& O& U4 }4 u' i3 LA: Sommelier 侍酒师/ `$ k% j; E' i* O2 m2 @* [
( s1 K/ {! B0 i8 j/ K, g) m f30.Molds, yeasts and fungi are examples of a:
" P( M7 K# Z8 }: Q, j2 f霉菌，酵母菌和真菌是一个神马例子$ G3 X5 N; q3 l! N' u0 u. D3 M2 l- z
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. V! v3 D) r0 w7 a- k2 U W% v
根据加拿大食品检验局，食品的危险温度区在多少之间：
: _% X" ]* |; H7 oA:40° and 140°F (4–60°C) 4-60度( |6 e+ |* m8 {
- B6 q2 L; J6 T7 _# |; V) _32.All bacteria need the following for survival:: e- h0 X& X7 W# I b4 w) b& g
所有细菌生存需要以下哪些内容：
9 U* K/ i g9 l" fA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值/ x$ ]' J- ^0 f- O; ^
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33.Which of the following correctly represent critical control points in a HACCP system?0 g/ \1 x! i8 t& I# V% L8 k5 v
以下哪项正确表示了HACCP体系的关键控制点？
; m! r% l; v# ?- B& fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating q8 O, S" }- ?: V) |
食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 c# v" r9 P- z4 N/ s
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34.Which of the following is not an example of a carbohydrate?
8 A; f# G2 T" X* h9 U. @+ p+ u% h& J下列哪一个不是碳水化合物的例子？
7 c& s w9 s9 {7 d2 Y" wA:Essential nutrients 必需的营养物质" P" T% \/ \, v, {
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35.The process by which a liquid fat is made solid is called:
7 f0 U9 S) L& k) J B: ], k液体脂肪做成固体这个过程叫什么% f7 V/ ~- n& q8 l2 P! V
A:Hydrogenation 氢化) e. }: E* D8 n1 y
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36.Which of the following is not an example of a fat substitute?8 L; z0 ?) w. X3 a4 m& F% w
下列哪项不是脂肪替代品的一个例子
4 j: P- V3 p3 v( @, |9 lA:Acesulfame K 安赛蜜K表& b. v: x# f4 i* y+ `
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37.Health Canada requires that a product labelled "fat free" contain:) h$ Q9 i/ B5 W2 `
加拿大卫生部要求的产品标有“不含脂肪“包括：
! \) v: `. Z& a# y) F( n+ s9 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! v- y" @! l7 l0 j6 }" j
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38.Which of the following is not a problem associated with converting recipes?
$ _# c, p- {+ B下列哪项是不相关联的转换配方问题？
9 l3 A( _# T, E4 U3 q1 S5 uA:Unit cost 单位成本! k; k; H, U K! L1 f% x
4 ^! G; }: e/ @39.The condition or cost of an item as it is purchased from the supplier is called:. c: w: D" Q3 A. n
从供应商采购的物品的品质或成本叫什么
8 l4 \& B* H! M) |0 i1 bA:As-purchased cost 购买的费用. M2 l6 A! T2 D+ c
- b& q1 Q/ `- e2 S. Q" l40.The amount of stock necessary to cover operating needs between deliveries is known as:
- _, s9 X, z" O2 B) C$ W0 g在新货到来之前用于日常所求的必要库存量叫什么$ I2 m+ y, y6 `
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?( x' C; v4 ~3 v" j) D) }
下面那个缩写是用来表明正常库存流程？
$ \. W2 h/ R7 @5 L8 sA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
) Y. [8 ]* x- _" }- X# f) _下面的那把刀是用来打开蔬菜吗？, Z/ c0 _1 d5 M8 Z
A:Bird's beak knife 鸟嘴刀$ o; g" _7 H' h. J0 P8 q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. G+ b7 E9 P$ s" X
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43.What is an instant-read thermometer best used for?8 i2 p, v& m1 T1 _( M3 _# a. D
即时读温度计最好用于那方面？( o) e4 x; n4 M8 W! _4 |
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?+ W; N! \, u" Z( D& R1 m6 \
下列哪些金属材料受热均匀，通常用在铁板而且非常重
) Q4 T1 U2 r3 {# S+ eA:Cast iron 铸铁
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0 U* u4 O8 o) r0 d6 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, K7 K0 r' O' {( {
哪件装备下面有一个可移动的碗和一个S形叶片？
y9 T( O" u8 v* N# UA:Food processor 食品加工机
0 m2 X: r. i" f+ V( u; z0 e8 {8 {% \http://www.google.com.hk/search? ... iw=1263&bih=572: J7 ~" G0 C) P
2 R0 _; R8 D3 `) G4 L1 h' D$ h3 D46.Which of the following is not a rule for knife safety?
) J- C$ @$ c6 `, s3 }/ W, U下列哪项不是用刀的安全规则？
3 u( w( T* |. Y; e* d: N( |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 l* f, k6 M, z d6 ?* T
3 a0 v7 d, S8 b- C& S `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 S) t& M- \/ [( o5 G. H( I
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
' B1 t8 I( M! u7 bA:RondellES
+ O/ A. u+ u+ Q& h+ Y' D+ f. Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; o4 G( F, K; y o) T
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48.Which of the following is a diced cut used to garnish soups?
+ a9 z8 l0 k+ l4 q# s% U下列哪项是切成小方块用于汤的装饰？9 u k1 ]% p' s Y1 g
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ G, l2 K U) v! N9 W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" _0 ?% D6 H, z, o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！！——, t6 [) Q ` `+ h# b7 C
A:Gaufrette
( u v" o3 @# d5 r; F, u& t' Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 F0 Z8 Y5 v* y# t# L6 I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 Y- Y. [7 @4 ~6 ?1 g3 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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@( M3 o8 p- ^+ ^7 V+ e* h2 ^3 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ y! r, G* F- X: P+ I8 h1 ]
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）
0 j. h4 o$ x9 HA:Cilantro 胡荽叶 香菜: Q/ E# Y0 d0 Q9 v& m- h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 N2 a: o6 P% { x+ Z! } k 多香果, 多香果香料是什么
0 N, U9 _2 |( }# X2 D) C3 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 ?$ F: I5 o! f! N
A:A dried berry 干浆果- I3 K: O; E' c) B J
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61.Which of the following are used to make a sachet d'épices?
% D" f1 m5 z, n* }5 _: }) Z" b2 ~, A下列哪些是用来做香包德épices？
' I2 D# J+ U0 P; U( ]6 h; Rhttp://www.sachetcatering.com/# p! H R {! `" _ ?4 |
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?
+ c! T1 J; C; }& ^7 @. g下列哪项不是酱油调味品的？. w, C* @! t' {1 ]" y& d# a
A:Wasabi 日本辣根* E: Z! p6 v: `9 {/ U
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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:0 ~; D9 I7 |; {
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：
- S& v/ O( ~& z7 N+ H( jA:Pasteurization 巴氏杀菌6 H6 E0 m+ L- ~' L
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64.Which of the following steps is not the correct procedure for whipping egg whites?( ^5 w' X4 B, ^
下列哪个步骤是不是正确的蛋清搅打程序？: U7 V) f6 J0 h2 ^' o' q
A:Allow to rest before use. 允许休息后方可使用。) J: w1 v) C6 K/ q1 `* ~
% t4 p( r B) Z/ V8 E8 A6 a3 A. Y65.The weight of a large egg is between:一个大鸡蛋重量介于：7 L$ | V* E& R- p
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+ ?' O/ f, D9 O# U
炼乳是一种浓缩牛奶 是去除什么做的4 V: k: U4 \. g' m- X
A:60% of the water 60％的水
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3 _) k4 J! p) _. m0 S67.A method of cooking that transfers heat through a liquid or gas is:
; t1 l+ W. R# H b8 f一种烹饪方法，通过转移液体或气体是：
/ k5 u3 p& n# E' o2 z" G' IA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为) \4 w, d0 u o
A:Gelatinization 糊化
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; J1 g0 y! W* i7 W1 `' {, }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？! V- z5 A5 a; _& L! [; F6 Z5 Q
A:Braising 烤$ _8 }) F2 m/ a' 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：
3 l7 }0 p/ C& F# T/ gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ u& y* v' b2 Q: |
2 i0 {, \7 i, K L4 d" P; l' n! l71.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/ W. c% H: y# `/ L0 V" H
A:Fumet 原汁
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5 n% A4 r5 m( z' d72.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
8 L$ `: O+ A: g* `7 n- ]# p7 n1 V4 ]1 kA:Carrots, onion, celery 胡萝卜，洋葱，芹菜2 \1 ^* f6 o/ t! B2 t8 K5 _/ C
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73.Which of the following is a principle not used in stock making?
& `4 h D ]( V6 F+ S下列哪一项不是用于制造高汤（低汤）的原则？( B8 ?% e1 B( J* j6 k
A:Start the stock in hot water.开始在热水中操作
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% l; T- }! I9 i7 s9 [4 Q5 d74.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; e$ d0 g7 [+ ?' u1 k8 @. e: O
A:Remouillage 法语熬汤) G. ]! o4 \$ b! A
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