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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:
- x8 b( ]- U( B, X% `! H- q9 R哪位厨师最早带来高水准浮夸的美食6 ~# ? c* O- G. \3 `; ~
AAntonin Carême 人名 安东尼·卡罗美
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% n- a M7 u5 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ a" a; D% n% `: y; E5 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; B% L& { y. k+ @A:Cast-iron stoves 壁炉
$ _+ @; O+ Z8 D6 {9 f# ghttp://www.usstove.com/products.php?id=6' A. A, c( n5 _) G! A7 }, e7 I
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28.The French term used to describe the roundsman, or swing cook, is:
$ [7 |& f. d: K% L法国术语，用来描述roundsman，或摇摆厨师是：
9 d7 H1 P) q; RA:Tournant 图尔南
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4 o- s& B) b/ s+ A6 D; u29.Another term for the wine steward is:
) L& I) O: b+ _$ n葡萄酒侍酒师的另一个术语是:
9 K3 E# `+ b$ l( x9 E! c# |A: Sommelier 侍酒师( r, f% V# t! Y* p$ s
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30.Molds, yeasts and fungi are examples of a:" U/ Y# D( P" R( P- m+ u
霉菌，酵母菌和真菌是一个神马例子
# X/ ~# F1 \9 b' _2 m6 H0 h! XA:Biological hazard 生物危害5 l; E3 X2 T g0 m# K) Q
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% Q5 X- S% y' t/ Y
根据加拿大食品检验局，食品的危险温度区在多少之间：
$ a6 w3 T [! E; \A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; ^/ @5 u6 ?8 g: M6 Y! }
所有细菌生存需要以下哪些内容：
4 \$ d. p0 H% PA: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?: Z3 d4 b* g V; j( a% X
以下哪项正确表示了HACCP体系的关键控制点？
+ w6 Y( G) { f _/ }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( z+ x0 o9 ~. E N. [食谱，接收，储存，准备，烹饪，保温，冷却，再加热- h4 L8 p. t% V) z! C9 i. I% \
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34.Which of the following is not an example of a carbohydrate?6 k( @( `. x2 d5 Z/ H! D9 Q
下列哪一个不是碳水化合物的例子？
/ u0 f+ ]$ w6 I# NA:Essential nutrients 必需的营养物质
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8 f* c4 J6 i" R# P4 q35.The process by which a liquid fat is made solid is called:8 X2 [1 U8 ^2 s: ^
液体脂肪做成固体这个过程叫什么
; [! |0 I, d. pA:Hydrogenation 氢化
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' x4 \/ t% S* ?9 G+ T36.Which of the following is not an example of a fat substitute?
- E% z' k( X7 }1 G) r! o下列哪项不是脂肪替代品的一个例子' B5 V' Z% G, x) E9 s
A:Acesulfame K 安赛蜜K表# l$ K- b. X# F2 j5 `
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37.Health Canada requires that a product labelled "fat free" contain:
$ [! m/ Y. M7 X加拿大卫生部要求的产品标有“不含脂肪“包括：
' I( h+ _$ d4 M5 jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& c3 S2 u1 h0 h c' Z
# i0 [8 {5 ^+ h5 j' e+ [& y; m6 v38.Which of the following is not a problem associated with converting recipes?% m3 S1 n; P- D7 U$ {6 E
下列哪项是不相关联的转换配方问题？
1 d7 B" L0 b/ N( u# nA:Unit cost 单位成本
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5 z# y" H% l' ~$ h39.The condition or cost of an item as it is purchased from the supplier is called:
# m3 r/ |9 s( H6 v从供应商采购的物品的品质或成本叫什么
( F- @/ v( B, }& |A:As-purchased cost 购买的费用
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$ P; Q1 M9 F ^0 a3 ~9 z40.The amount of stock necessary to cover operating needs between deliveries is known as:- U3 a- K+ I% ~8 B& v$ {8 [
在新货到来之前用于日常所求的必要库存量叫什么: B, a7 Y. B, y9 g1 ~
A:Parstock 基本日常最低库存/ s7 c+ P, G6 ]# ~, U5 N& K
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( C$ A5 V8 e$ B) e5 T% G, V, b9 n% r( ^
下面那个缩写是用来表明正常库存流程？" ]' l+ S! Z+ N4 {( W/ g
A:FIFO=FIRST IN FIRST OUT 先进先出
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& v7 Z% r) f5 c& h6 M42.Which of the following knives is used to turn vegetables?
$ o' U# z# f, O0 L- z! `. f下面的那把刀是用来打开蔬菜吗？
" W# D1 |6 p+ V w& `. tA:Bird's beak knife 鸟嘴刀' X1 } I/ ~# l6 D, V. P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 ~- A! Z# y% _' Q
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43.What is an instant-read thermometer best used for?
M2 D5 a7 D4 ~即时读温度计最好用于那方面？' g* s! [( A0 O) u$ e6 r
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?/ c7 m0 R. u9 ^- a4 V% P
下列哪些金属材料受热均匀，通常用在铁板而且非常重
' i( v+ T6 `: m' cA:Cast iron 铸铁
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+ |4 U1 N; m3 L% h' y7 B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 t- g- ?/ b1 U9 v# @6 ?1 R4 E哪件装备下面有一个可移动的碗和一个S形叶片？7 h5 ~9 M8 m8 k9 ?3 k
A:Food processor 食品加工机
6 x% x+ Q% Q) l3 h2 t7 U) \& O& ?http://www.google.com.hk/search? ... iw=1263&bih=572
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3 u! m1 @3 o, }3 x- X46.Which of the following is not a rule for knife safety?4 r% Z; c k, F+ f
下列哪项不是用刀的安全规则？4 [- Y& E4 ^8 a5 g T2 q
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:! f. Z7 P3 d, R1 ?+ q2 Z/ v1 ^
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
! A2 V( V9 b: j7 F6 W. D+ J9 rA:RondellES * b0 j% U1 D8 K( h
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# `$ j, s/ S6 z' f
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48.Which of the following is a diced cut used to garnish soups?2 _ Z4 G+ g5 a$ J
下列哪项是切成小方块用于汤的装饰？
* d1 |* M- c& b! H/ RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( T+ f. D' k5 f3 g* h( x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 s- a% E/ j& F1 f
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！！——; H) x9 U0 ^ g: X' L# y$ u
A:Gaufrette
3 \$ R8 @% @; o& j6 M1 w+ B1 tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- @) h, e9 d) C8 U1 |3 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. M3 u% X N! Y( a J3 @2 L0 i9 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% v$ {6 f y7 O Q. y$ P3 W% u
: N+ F8 R9 P9 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 k3 `/ D* Z* a/ @! p
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）
. ?2 y# }# r) w. Z' QA:Cilantro 胡荽叶 香菜
3 i3 [& l1 a! C( S+ yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; ^, j% K, q# A3 C
: c( N/ ?' U1 T4 k" |60.Allspice is made from:
8 T* y) I& x4 Z2 a 多香果, 多香果香料是什么# ?, T2 J$ D' J3 F" h" _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: F9 ^/ v; y7 I, |A:A dried berry 干浆果( h+ ?# N( n: L( M0 H" `! w
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61.Which of the following are used to make a sachet d'épices?, b/ ?+ ~1 P* A1 A9 ~
下列哪些是用来做香包德épices？) c1 T- z! [& y. j, X/ H& W
http://www.sachetcatering.com/
7 L0 N6 i1 m$ J( _6 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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# ~5 f6 O0 b- u8 h: o8 Y62.Which of the following condiments are not soy based?
, G/ m! L8 ]; o1 b* K3 x- k下列哪项不是酱油调味品的？
* g$ n; G: |; T3 g2 v. ?3 @A:Wasabi 日本辣根
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+ l- S* q" A0 v8 `! i+ J4 P8 d4 s) X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% I$ x" F* c3 ]
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：: o1 Q. e- s7 {' O" ]- q
A:Pasteurization 巴氏杀菌
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. M" B+ t* w1 L, I8 {: q+ T64.Which of the following steps is not the correct procedure for whipping egg whites?
) r5 T; H" c: J. V下列哪个步骤是不是正确的蛋清搅打程序？
, z/ f# O+ E$ T5 PA:Allow to rest before use. 允许休息后方可使用。" X) l/ g7 V: F, i) X- I
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65.The weight of a large egg is between:一个大鸡蛋重量介于：9 N" ?, d# h: a) u
A:56g and 63g 56克和63克
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3 p( [3 C _) T1 m8 H. w66.Evaporated milk is a concentrated milk that is produced by removing
9 g/ T* {% t9 a. S; I炼乳是一种浓缩牛奶 是去除什么做的
+ P. g8 |* k9 K6 \7 _/ ~* lA:60% of the water 60％的水
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3 x$ d8 i- S3 M r6 K7 @% c) y5 G67.A method of cooking that transfers heat through a liquid or gas is:- A3 A# I2 N9 v1 r$ W3 }0 F! `
一种烹饪方法，通过转移液体或气体是：0 z0 K* J+ [2 n" i" L
A:Convection 对流
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) k0 g5 O& g$ m( s% W68.The cooking of starches is known as 烹调的淀粉被称为, N7 z2 s' ]8 g
A:Gelatinization 糊化# X8 T8 y2 I X
+ C! i h+ e0 T# h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
$ U% E. r7 R* o0 ^5 CA:Braising 烤
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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：
$ @. f! G( F% k/ HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
9 F) S$ V0 d6 y% n7 f% Y3 bA:Fumet 原汁
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8 H2 h7 f5 b; `% k" Y9 U3 Q! u72.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
) E5 X% ~% @( BA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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' c9 m5 `2 F- v+ A/ r9 d$ I73.Which of the following is a principle not used in stock making?
' E' y5 K+ [# D B6 a2 ], ?7 R下列哪一项不是用于制造高汤（低汤）的原则？
[/ ^4 h9 g, {; s9 mA:Start the stock in hot water.开始在热水中操作5 c! _) h2 |% c) Z) u7 Z
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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& U" j1 p4 N2 D3 |- H$ e) D
A:Remouillage 法语熬汤
. ?6 [" ?$ J, H' D/ }9 ~7 Phttp://www.haibao.cn/blog/post/176242.htm |
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