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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:# j4 z# q$ c! q& I
哪位厨师最早带来高水准浮夸的美食
3 ]7 e ?1 _. D+ K$ {+ P0 CAAntonin Carême 人名 安东尼·卡罗美% J7 ]' _! [6 L0 z- z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! z* `" c+ ?4 E0 N! V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 x/ [- p8 c3 A
A:Cast-iron stoves 壁炉
- p/ i/ G2 j9 u, d7 z4 y$ S3 yhttp://www.usstove.com/products.php?id=6( p) k! y4 d' k
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28.The French term used to describe the roundsman, or swing cook, is:
9 g/ l, U. a3 {+ V" f法国术语，用来描述roundsman，或摇摆厨师是：+ S1 ]* Z- {' m+ A
A:Tournant 图尔南
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* \8 _9 r0 c# Z# D29.Another term for the wine steward is:
, c; \( b7 w% q+ J8 P) y葡萄酒侍酒师的另一个术语是:
+ h8 A% n; I! C0 YA: Sommelier 侍酒师 O3 t+ B$ m2 e6 v: b
. b/ D6 C/ _5 y6 w X30.Molds, yeasts and fungi are examples of a:
/ H/ f1 l$ r$ [; X. z. _霉菌，酵母菌和真菌是一个神马例子
; d5 e" P- n# [5 S0 p! k1 B5 hA:Biological hazard 生物危害9 F) a' f1 e+ ^) c5 t# {* u/ _# \
$ G1 r3 j. P% M9 W; p3 U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' H% }& B, V9 e* Z4 z根据加拿大食品检验局，食品的危险温度区在多少之间：
. g9 ]% m$ x1 q9 [! tA:40° and 140°F (4–60°C) 4-60度
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5 Q$ Z/ u9 [# B. T5 ?% h+ E1 Z32.All bacteria need the following for survival:# x" a3 {* ^+ S6 t8 }
所有细菌生存需要以下哪些内容：
% ]6 J) a) N. b1 a5 ZA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 d6 y* v, g% w
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33.Which of the following correctly represent critical control points in a HACCP system?
8 h0 c5 U; `) A以下哪项正确表示了HACCP体系的关键控制点？
# @$ _; R# F( B/ DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 ]- f! \% v2 R3 P8 P4 m. q
食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 D3 b. k. M( ]3 I. E4 G
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34.Which of the following is not an example of a carbohydrate?
z/ e) h7 B5 n3 @& V3 V8 b+ Q2 o下列哪一个不是碳水化合物的例子？2 _) k6 I$ @+ N1 |- t5 {
A:Essential nutrients 必需的营养物质2 i: C, R z* {& q4 F* G! G: ^
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35.The process by which a liquid fat is made solid is called:
7 z# u4 z9 b) @& F3 |液体脂肪做成固体这个过程叫什么
% Y0 j2 h0 w0 ?- W eA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute? g) i; U4 p, K" t; p. N, i2 K
下列哪项不是脂肪替代品的一个例子
0 W. o" [% g0 O1 O# p: iA:Acesulfame K 安赛蜜K表
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- K' u+ P! i3 k) E/ P37.Health Canada requires that a product labelled "fat free" contain:2 g" B. ~$ E2 T3 l; _- S
加拿大卫生部要求的产品标有“不含脂肪“包括：
; P7 ^& H# p: [4 i* {! C) YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 d" o! T, @0 S) P$ h: U
2 M% H+ T1 \9 U- H4 k38.Which of the following is not a problem associated with converting recipes?
' A' L1 f P- c下列哪项是不相关联的转换配方问题？
4 f" ?5 s* A% [/ t* ~A:Unit cost 单位成本& T) O! @' k- h/ w- p
0 a/ O# i( k+ S, u7 K) ^39.The condition or cost of an item as it is purchased from the supplier is called:! n7 b$ m3 {) U9 m u
从供应商采购的物品的品质或成本叫什么
1 v# F5 C$ p: V$ U$ a# }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:
; g& D; @5 c. e' H; H5 ~! a在新货到来之前用于日常所求的必要库存量叫什么; c& |9 ?9 a# G* X3 l* i
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?
# g" O9 _2 v* Z# ?8 \0 o" b6 d3 H3 P下面那个缩写是用来表明正常库存流程？' L" y: v; v; p1 A- X0 W
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' o; T8 q, `' x& |- E: o8 Q
下面的那把刀是用来打开蔬菜吗？ y3 S# _5 e! }- Y& N* `5 s
A:Bird's beak knife 鸟嘴刀
7 Q" A# _& x0 Y, R3 @! {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?; {6 y0 J( V, {1 J
即时读温度计最好用于那方面？
! p( ?/ x% k) J; gA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, i1 }9 H9 }; F+ l( I( W @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 e7 p: Q8 _9 l7 N# A( A2 z; C
下列哪些金属材料受热均匀，通常用在铁板而且非常重
7 s+ Z" d. s1 @# b: E. LA:Cast iron 铸铁2 Q7 P4 R5 L0 n+ `) }: {3 Z
0 i5 W3 @9 V+ W# u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 W+ x0 |4 }4 o
哪件装备下面有一个可移动的碗和一个S形叶片？
2 {) T% W5 ^2 o! Z' ?A:Food processor 食品加工机
! `$ N* \ ^" r7 t4 Ehttp://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?' v( G! `3 x, U. J$ r' a7 D# o4 ~
下列哪项不是用刀的安全规则？
: J+ M, p: ~2 U4 s/ q1 ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& x! r, i% Q2 N0 y" S) L5 |: e$ V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ W$ G6 {1 t1 d8 n) v
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ w: Z4 |' x9 C2 r6 i& {A:RondellES
) L! {7 W) s; Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 R1 M. T+ D5 J$ A
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48.Which of the following is a diced cut used to garnish soups?( m" C# X2 K7 O7 z; d( l
下列哪项是切成小方块用于汤的装饰？
2 _4 ^2 s+ C# n; AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* f& C8 A2 D9 g& }7 y2 t8 i5 k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' Q. d6 v/ @( g
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！！——
7 @" y/ H, k, W* I% ~8 T. D' FA:Gaufrette
# R4 [. i$ V+ }4 Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* L3 i# K5 V" T, j" L+ v6 @& @9 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 ]$ I+ F, ^0 Q' z) R2 B1 XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! Z/ @; l0 O/ @3 X2 t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ j0 { S4 \6 F
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）/ N; q+ A7 D- B
A:Cilantro 胡荽叶 香菜
+ E9 Z5 W4 L# O0 u0 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 g* O7 u8 s; U2 W, s1 R& P4 F4 o
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60.Allspice is made from:: F0 f! x U; w' w
多香果, 多香果香料是什么
$ Y* }- ^# D1 Z: K+ C( Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 w Y, u1 f/ Q) \$ N3 MA:A dried berry 干浆果
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8 Z }& _+ `# s1 n6 @61.Which of the following are used to make a sachet d'épices?4 a) q) U0 z; v$ x( h+ i
下列哪些是用来做香包德épices？9 y* n) t: V# X; z- U
http://www.sachetcatering.com/: b1 X4 c1 n. `+ D9 {5 h9 [" f0 B
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?% F, K0 A, o& k7 W0 _% A5 d
下列哪项不是酱油调味品的？7 `: m! y& {% 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:
! d" V2 f& ^; N) 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：
c/ h, m% F3 n2 IA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 S9 J/ l4 U) m. G4 C, Z& b
下列哪个步骤是不是正确的蛋清搅打程序？
& d$ `, l* n0 f- M! X; d- VA:Allow to rest before use. 允许休息后方可使用。+ z6 Z/ R1 M/ h# Q0 T; i3 v" B2 @
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
- z8 m g" q8 o) ~A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing8 l/ P: O' Y3 a5 T8 q3 i
炼乳是一种浓缩牛奶 是去除什么做的# {) u( n# U2 |1 N$ ?
A:60% of the water 60％的水
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5 S8 E& k$ M+ g, [1 w7 K8 i) E5 v67.A method of cooking that transfers heat through a liquid or gas is:7 m* J: G$ e! w9 B
一种烹饪方法，通过转移液体或气体是：
3 Y! u3 Q0 m( U Z: c3 R; CA:Convection 对流$ e$ A* D U) ~4 R9 Z+ B. W9 t
* i8 j+ d$ } A: I9 |5 a) J68.The cooking of starches is known as 烹调的淀粉被称为
) z. L8 e) y# `1 x" ]" AA:Gelatinization 糊化- o6 M6 u9 h* K( g2 f0 h6 X" p
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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？2 ~" D" c0 u+ H1 ^- }1 k4 ]% x& ]$ J& |9 ]
A:Braising 烤, Y3 @; }% i" G- v
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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：0 P9 X2 j1 I2 b% R& o4 Y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) a# _8 Q/ o" \7 s6 C$ F$ a3 E- |/ w |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
3 T0 D" ~- I5 bA:Fumet 原汁
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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
9 u s9 L8 t6 {+ x( m; KA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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6 Q6 z: ^& e$ g* N( \4 W73.Which of the following is a principle not used in stock making?) H: \9 j* k3 y8 f5 ?6 c) A
下列哪一项不是用于制造高汤（低汤）的原则？; U! ^8 [9 G4 s2 N/ p7 j, Y
A:Start the stock in hot water.开始在热水中操作
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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3 ^* u7 C( I# }$ v5 p6 s7 D
A:Remouillage 法语熬汤* J4 A6 d: G* Z8 z9 O
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