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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:8 C" F5 i: @/ R7 z; |+ V2 L4 u
哪位厨师最早带来高水准浮夸的美食) ]8 ?0 v& a+ f
AAntonin Carême 人名 安东尼·卡罗美1 _4 A; X- d6 u( P* S& ] y- w" p
. i2 v* c6 I+ [+ ^4 V& L( M" ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, r S6 J" x6 _- ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& {4 A( j! b9 }4 vA:Cast-iron stoves 壁炉
& }8 ^. N# X5 M6 ehttp://www.usstove.com/products.php?id=6# o. d1 ~- l# }$ O. v- Y
( M0 J& O6 V( d4 I: y! ~28.The French term used to describe the roundsman, or swing cook, is:* w% _# q2 I: e/ E* ^3 c3 @3 m
法国术语，用来描述roundsman，或摇摆厨师是：4 @2 Q# J; C6 i
A:Tournant 图尔南
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& ~7 z3 j/ m9 [6 E; A6 Q9 [) [29.Another term for the wine steward is:9 p; M8 R2 {# Z0 _0 w- N
葡萄酒侍酒师的另一个术语是:
, }# l% @& R8 T5 O1 c; ]& e2 FA: Sommelier 侍酒师6 g/ s, p0 g& x( P# m; d- c& ]/ G
3 _' C; s6 \+ ?30.Molds, yeasts and fungi are examples of a:+ e ~* R0 z8 \2 p5 ]0 |' X, q
霉菌，酵母菌和真菌是一个神马例子
' [1 @ x( w: I! zA:Biological hazard 生物危害6 u: C- y! y! G2 l6 H3 {* b
) U* X" {: }; J2 m$ C! p9 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, i& _' Y: U1 q1 t. ?/ g4 w& J( X
根据加拿大食品检验局，食品的危险温度区在多少之间：) }% a+ Z1 I4 C9 O$ R- x) v
A:40° and 140°F (4–60°C) 4-60度
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! q/ W& z! m0 }3 k" C# z/ l8 }32.All bacteria need the following for survival:
$ l9 U- D# S' F6 g所有细菌生存需要以下哪些内容：( P3 v: t! ~; F- n0 F: J4 R6 G
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 |9 K( P( b1 P6 s2 W7 G0 Q
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33.Which of the following correctly represent critical control points in a HACCP system?' o) q+ s$ g6 |) i* x4 c
以下哪项正确表示了HACCP体系的关键控制点？6 t& o% Q) [9 b; i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
T0 J4 O8 P3 w/ ~# f食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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; a+ X2 x. k1 ]: _+ b. N% u$ `: E1 P34.Which of the following is not an example of a carbohydrate?
3 L) E! J- j9 P1 B% Z下列哪一个不是碳水化合物的例子？" ~" V w1 `6 h2 t
A:Essential nutrients 必需的营养物质5 x3 h) K) j" @, r" E/ y8 S
9 A. c8 R+ q1 o& s35.The process by which a liquid fat is made solid is called:" g9 ~. _7 l. V$ r+ [5 o! f( W
液体脂肪做成固体这个过程叫什么' z1 k. H# ^2 Z6 K4 Y4 V. A& b
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& O% `' F t5 G$ A. F
下列哪项不是脂肪替代品的一个例子( d v& P. n# L$ o
A:Acesulfame K 安赛蜜K表+ l( A ?' F! Q: w1 s. }
c2 D5 J' t! P; @* y$ r37.Health Canada requires that a product labelled "fat free" contain:$ y* \- U: ~1 H' D0 r4 }/ H
加拿大卫生部要求的产品标有“不含脂肪“包括： m% P! W. T8 s: }( ?) n7 ?2 t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: X3 }2 z; B5 S4 {6 M2 X9 a& ~
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38.Which of the following is not a problem associated with converting recipes?: |0 w+ k! ]! i3 E" N# B) E
下列哪项是不相关联的转换配方问题？& l- f ]; E, }2 v+ g$ R6 o- T
A:Unit cost 单位成本: B' i8 ?/ M+ V; D2 x* s
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39.The condition or cost of an item as it is purchased from the supplier is called:! K F' I* M& R6 k- Y
从供应商采购的物品的品质或成本叫什么! x# P* _/ O2 F0 m
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:$ ~" i2 O0 b8 e
在新货到来之前用于日常所求的必要库存量叫什么
; C& L7 K4 i& iA:Parstock 基本日常最低库存, i4 F- k: E) J g) z: a
! S# L0 [: q- `41.Which of the following abbreviations is used to describe the proper rotation of stock?* p g$ } w U& M
下面那个缩写是用来表明正常库存流程？
9 O/ }! ?- R, {" I: YA:FIFO=FIRST IN FIRST OUT 先进先出& a. _. k' g1 H
. a c# K: z) [4 o6 w B42.Which of the following knives is used to turn vegetables?
& u" p' z+ G, y2 X下面的那把刀是用来打开蔬菜吗？( @) T ?& Q1 _0 w) o
A:Bird's beak knife 鸟嘴刀6 f: W' I9 A: l- o$ T$ ~
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?; {0 E0 `7 o7 u3 K
即时读温度计最好用于那方面？
0 q; J6 |5 Z" qA:Checking the internal temperature of a roast 检查被考物品的内部温度. b7 y$ l8 i; Y: N: H1 B6 C
+ S8 @$ a; ?& I- O! x% F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% \& y6 Z5 T# |; U4 Y; g2 e$ a1 z
下列哪些金属材料受热均匀，通常用在铁板而且非常重; X1 e! J5 Q' R5 U, x4 K+ E( M
A:Cast iron 铸铁: u' y0 G/ ?) J) c: m
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? ?3 r4 E) }3 z
哪件装备下面有一个可移动的碗和一个S形叶片？- `; }' O( s2 P1 B2 ~( J# }- H$ O% e
A:Food processor 食品加工机
8 ]( o, q- F$ L; c' s9 N; Uhttp://www.google.com.hk/search? ... iw=1263&bih=572) f" \3 [% g% q, M6 V6 }
4 D- G! Q4 y C; ~8 \' @0 c46.Which of the following is not a rule for knife safety?' n2 ~$ v/ K0 L/ e
下列哪项不是用刀的安全规则？0 c8 f! H. P" \% a, _5 C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 d! W) x" O- U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 g) L* P5 {% A: B4 g7 X- K
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？; m, | Q m6 b5 c, V9 y
A:RondellES 8 c' K0 ~, {9 Y! m- p2 N5 Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" H/ a* M j3 a8 d
6 e1 o9 B6 U$ m: y2 H48.Which of the following is a diced cut used to garnish soups?
9 f I3 ?# K: E& A0 C下列哪项是切成小方块用于汤的装饰？
" _( g' x. ^0 U2 j+ `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* z# h8 l) v# j. k( i n( S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 j3 s: i# M" l- J. e, 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！！——
% U) P/ b; D, L, b Z( LA:Gaufrette % H+ `8 M; t6 i. B9 b# y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: L4 E" _2 S4 C3 p% Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- E% V1 b2 @5 e0 ^, k7 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ j& _. R! U) _7 s% Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ y+ u0 j& ~1 r5 a' a y2 L4 D9 ~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）* z g: _+ C; ~3 h* [9 }* x: T) J
A:Cilantro 胡荽叶 香菜. C+ C, s$ |9 f7 p" s. l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( w: z8 ~- f2 A. W+ q
- M: F* u6 u$ q# k9 n; b60.Allspice is made from:; } v1 N! w( D5 L' Y
多香果, 多香果香料是什么
& G% a+ B- B; X+ z7 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* i& Y& d0 S8 x) y2 k f& R: B) `A:A dried berry 干浆果. ^7 `6 X8 _7 E$ ^& `7 L2 P, x
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61.Which of the following are used to make a sachet d'épices?! n n) m7 v# O( f
下列哪些是用来做香包德épices？
6 k) e4 U7 I" R+ b L8 J/ {# nhttp://www.sachetcatering.com/
, Z/ [( v' _2 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香5 s3 M+ @7 y) z7 H
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62.Which of the following condiments are not soy based?$ q. Q; M3 ]7 x; H
下列哪项不是酱油调味品的？- p2 h3 P _1 V) h- U2 ?
A:Wasabi 日本辣根0 ^8 _, j7 J0 t9 D2 y) R$ z
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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:* j% o; ?" e4 B
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：( _* l/ ]! m) Z; Z5 ?7 `! `0 k
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 }* }8 g8 ?3 t下列哪个步骤是不是正确的蛋清搅打程序？
) e: u* G& V, o7 c7 ]7 n0 x r$ E4 xA:Allow to rest before use. 允许休息后方可使用。' l; l* W6 C @. ` S4 G' a3 d8 e
* N* [5 ^: f- Y- a' ^% F65.The weight of a large egg is between:一个大鸡蛋重量介于：
+ u' B$ p6 _ K% ?5 U& W3 d3 HA:56g and 63g 56克和63克 j b) A# ]8 R$ Q- b }
) H0 F, i. F3 @/ H8 N' |2 |, I66.Evaporated milk is a concentrated milk that is produced by removing6 ]% J: v* m* Y. f4 r; ] P6 |
炼乳是一种浓缩牛奶 是去除什么做的9 C9 f1 Q3 Z7 x
A:60% of the water 60％的水4 D8 E8 X+ v1 w# J/ ?7 \
1 h* e: W' t9 b, h3 t67.A method of cooking that transfers heat through a liquid or gas is:
- A% A2 x/ ?) M3 @ \ Z% G一种烹饪方法，通过转移液体或气体是：3 I( i. e& y8 t
A:Convection 对流2 K; b8 u' Z; w6 ?: `
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68.The cooking of starches is known as 烹调的淀粉被称为
- g7 [6 D0 _& l2 GA:Gelatinization 糊化' v. g: Q0 b! u3 W
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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？0 A8 `2 f) Z" A7 R& r6 v+ z
A:Braising 烤, Y+ n0 r0 q- y9 j- [) G0 c& V
1 s( i+ ^! ] G( F70.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：2 Q7 H" K$ O8 i7 B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 R. ~& Y5 [. _9 s" ]: 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) S6 \. |3 G) x8 U
A:Fumet 原汁) X5 K7 ]1 G# }+ a) D
- b: ]; z, d- b0 f S7 a* A+ |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$ l4 {# S3 z$ i$ m: b+ g( E" `8 O: ^
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜& U. e+ ^2 @4 _1 O2 e8 l
# h/ i; ]6 ~) e9 b73.Which of the following is a principle not used in stock making?
* \, c+ }6 a% C1 ?+ X6 d下列哪一项不是用于制造高汤（低汤）的原则？
: M9 y$ ? k& Q3 c# k3 E9 hA:Start the stock in hot water.开始在热水中操作
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9 g3 `$ k2 l3 H/ 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7 l2 X( A }. y$ X
A:Remouillage 法语熬汤9 C7 l. I/ g Y. D
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