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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:
3 g2 b4 \7 @* S$ r8 t% m* B2 o0 K# I哪位厨师最早带来高水准浮夸的美食* T& \7 a, b8 S& ^3 N4 m8 u
AAntonin Carême 人名 安东尼·卡罗美3 `6 q9 f/ e x1 C. q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, l: r3 l; I% @2 h$ Z. e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 z2 R4 H- ]% ^2 P$ q; o, rA:Cast-iron stoves 壁炉9 T0 P3 c$ x- g2 J; j1 F5 m
http://www.usstove.com/products.php?id=60 {% p, A& _* y( h2 K- ]" M+ Q
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28.The French term used to describe the roundsman, or swing cook, is:4 V8 [) Y5 t; w2 g
法国术语，用来描述roundsman，或摇摆厨师是：
( S3 ^1 g% K- W% ^5 `- Y) ?A:Tournant 图尔南
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29.Another term for the wine steward is:; F' T& s5 w7 J, ^ O/ n
葡萄酒侍酒师的另一个术语是:
7 k8 t, Z' g% c7 h" ZA: Sommelier 侍酒师! ]3 L R2 w8 H! ]+ K6 V
; H5 V9 ^, g6 n# H30.Molds, yeasts and fungi are examples of a:0 G9 ?: B' v% D- f B$ C( X
霉菌，酵母菌和真菌是一个神马例子
. w3 M" K: H% v2 o L( bA:Biological hazard 生物危害+ \7 G1 s9 ^! t" n
+ s" G. @4 v! k* ?8 K8 [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ J4 w1 F0 B' @7 D. k+ D8 Z根据加拿大食品检验局，食品的危险温度区在多少之间：
. z" j" I# F# `5 S a2 j" hA:40° and 140°F (4–60°C) 4-60度3 J* y( e/ L. \5 z
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32.All bacteria need the following for survival:5 t/ ?- j0 S1 H
所有细菌生存需要以下哪些内容：
$ O0 g! c9 ]- s2 m0 IA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ V/ S/ ]0 J2 G1 ^; e3 ~
8 P* n3 s( w9 C: G33.Which of the following correctly represent critical control points in a HACCP system?7 e6 l$ w" ^8 I* D
以下哪项正确表示了HACCP体系的关键控制点？
: X; V+ s) a* G/ D5 e) U jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " d( T. T" C5 Y7 `! t+ C6 k
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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( f' \/ {8 A4 a. a34.Which of the following is not an example of a carbohydrate?
% S- U+ H, c$ ^# @; H下列哪一个不是碳水化合物的例子？+ l3 K2 ?. n# k5 S6 k- p
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:
8 W. \% t# [2 }液体脂肪做成固体这个过程叫什么
9 ]; p3 O+ Z- L2 Q+ l7 DA:Hydrogenation 氢化
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1 U) ]: z3 t$ _& t36.Which of the following is not an example of a fat substitute?
5 B2 D& C, Q5 S, l" Y下列哪项不是脂肪替代品的一个例子
0 M( @* j8 F g: U: h- uA:Acesulfame K 安赛蜜K表, A& u% T& p: b' Z0 R: V9 j% ~
; }. j, P1 ]9 \ Y37.Health Canada requires that a product labelled "fat free" contain:
, K( J& ~# A9 y J5 [9 d2 Z加拿大卫生部要求的产品标有“不含脂肪“包括：
( g& m1 p/ O% i1 nA: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?1 P$ Q: P; u$ e p3 d
下列哪项是不相关联的转换配方问题？( L0 S' v7 z# f8 k
A:Unit cost 单位成本
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8 B: F- e$ F3 Q39.The condition or cost of an item as it is purchased from the supplier is called:
7 W! ]1 J8 h. K, C4 L从供应商采购的物品的品质或成本叫什么
( d; `* L. W4 C' o$ v1 P; s+ wA:As-purchased cost 购买的费用; F; q$ |# [7 f M" t/ F
1 S: T. s) W- l40.The amount of stock necessary to cover operating needs between deliveries is known as:# A4 B5 q) W+ ?+ ^. E) l: m
在新货到来之前用于日常所求的必要库存量叫什么9 W, W! i$ z) T7 [5 O6 ]
A:Parstock 基本日常最低库存
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# y0 _8 g! J/ T41.Which of the following abbreviations is used to describe the proper rotation of stock?/ r2 V" m. S1 Y' s% [8 t
下面那个缩写是用来表明正常库存流程？
/ v0 c8 m- F. V: U kA:FIFO=FIRST IN FIRST OUT 先进先出
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* f. l; P3 m7 y( W6 _# X- T, u42.Which of the following knives is used to turn vegetables?9 G3 L* ^ }" H# Y( N. N2 I5 N/ H
下面的那把刀是用来打开蔬菜吗？
+ u8 p& v! D. I5 I* z eA:Bird's beak knife 鸟嘴刀
* u4 t6 S* g: z4 ~/ G X! a! K. l$ rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
3 M# U% W: F3 [0 O( D8 }即时读温度计最好用于那方面？8 r a0 A$ z$ l3 t+ F$ T
A:Checking the internal temperature of a roast 检查被考物品的内部温度# B# |7 Y' d D+ T2 J! p1 k1 b: {
9 F! s3 ~, G ^* B5 @$ ^8 M5 l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ V3 d* A8 f- \: X下列哪些金属材料受热均匀，通常用在铁板而且非常重
2 Q3 d, p1 i( l2 t- a v* a: oA:Cast iron 铸铁) F% h. m1 @. O- M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 v- k+ B& J; L' t& r哪件装备下面有一个可移动的碗和一个S形叶片？8 n; e% g. @# O) v! a
A:Food processor 食品加工机
$ n: ~* }4 }( `8 |0 d0 C( Y8 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?1 g& f+ R0 t/ y7 x
下列哪项不是用刀的安全规则？2 H2 b3 T. P! B1 i' a7 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) z! r9 s |1 w5 I2 X. z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 {' x: R2 @( ?8 y
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？8 F# o& `! P% A9 q8 x8 j5 F
A:RondellES
/ b- m6 {8 V. B A# ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% H4 D7 @+ C; S6 ]' W9 V1 z48.Which of the following is a diced cut used to garnish soups?) {' r4 E8 ]" O/ H
下列哪项是切成小方块用于汤的装饰？
: q4 `) {. u' O7 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 u, Z1 M+ H8 `6 c3 D$ E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. }! _4 U$ R/ W( i
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！！——( r/ P# V- \2 i
A:Gaufrette % x$ }5 k5 w/ [/ ^7 ~" n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 O; g) f- R+ ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, S% n7 C' [' v8 |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ w r! \! |# } R" \6 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 e$ _: o [6 L! k. u/ B3 x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. T% ]5 p; A& EA:Cilantro 胡荽叶 香菜: L L( j, `( e( R9 h# R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- g2 E y; p( T: R1 P7 ~, }! p$ l) ~
6 d5 q& e l' h6 N60.Allspice is made from:. C. A8 v: o8 H1 [& S* s
多香果, 多香果香料是什么1 D+ [' D3 n) h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 x$ c4 `# C3 N. G$ g6 [1 OA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
! S8 K5 s7 r( G- ~下列哪些是用来做香包德épices？
6 L0 L% F( g+ Jhttp://www.sachetcatering.com/
+ M, R2 X0 O2 O9 Q' e6 |" t2 ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: G1 D) U" E3 u& F. z, a* U
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62.Which of the following condiments are not soy based?
. [! t7 Y9 T, t( b下列哪项不是酱油调味品的？
5 ~! r' v% @; X8 nA: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:
' i( E& U) q5 ], i. |& n8 n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" C4 R& Y3 y6 L- YA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ `; t7 L! Q, n' M0 E- @! w' k x3 r
下列哪个步骤是不是正确的蛋清搅打程序？
9 d* }0 P& H! Z2 K, V& `A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：$ p5 t% \! C" Y+ x1 T) u
A:56g and 63g 56克和63克$ q! w# i/ M" C$ z! J' d
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66.Evaporated milk is a concentrated milk that is produced by removing: @& T B5 \) _* A
炼乳是一种浓缩牛奶 是去除什么做的: A6 u$ s. T, Z+ E* ~& A+ c
A:60% of the water 60％的水
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67.A method of cooking that transfers heat through a liquid or gas is:5 |- b) b! m. ?
一种烹饪方法，通过转移液体或气体是：
, y2 O9 `; p# y1 O+ J: ?- kA:Convection 对流
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" i T- i6 S7 Y( a2 [$ h! O3 ?% j9 r, C: Q* j68.The cooking of starches is known as 烹调的淀粉被称为
8 I& m: X+ [/ a& ZA:Gelatinization 糊化/ v0 Y" G4 l5 r( f- _. V
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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？
6 y0 K# A- v- i* l& Q6 r/ LA:Braising 烤
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2 c, A0 z$ P$ F3 Y70.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：
. N# M/ A/ s( r6 }- H: iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" |0 |+ B0 O* \, O7 c2 Q- E0 B8 k
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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$ N1 r7 K1 s2 P% t5 F% p
A:Fumet 原汁2 k* f! E# e' L2 y# r
6 Z5 t5 c1 M* u, g( \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% |/ S/ S* h# D& p
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜2 ?0 w9 W6 E5 K
2 H- g8 e" I. |1 P$ ?% ^73.Which of the following is a principle not used in stock making?4 f$ j2 Y% Z. L) C9 x
下列哪一项不是用于制造高汤（低汤）的原则？
" k6 ~$ u( L8 OA:Start the stock in hot water.开始在热水中操作
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/ C8 f% N) [& a, d- Q) W74.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! x7 n4 e" q, e) h W
A:Remouillage 法语熬汤0 T# i( e; t2 G) C5 N' f& e
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