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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:
G+ a8 E3 n# B4 {1 W/ _4 A5 j哪位厨师最早带来高水准浮夸的美食/ x( L% q' N9 \6 X4 N+ Q
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 F% I; m( i( m/ k3 G! A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 I: Z" H9 n- p& G6 JA:Cast-iron stoves 壁炉5 y$ ?" g' X% n* x% l1 K6 ~% w" v
http://www.usstove.com/products.php?id=6
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9 S( q6 X8 y" D) _9 W1 t8 N28.The French term used to describe the roundsman, or swing cook, is:
2 }$ Y7 v1 r& X/ e# B% P% P/ F8 U4 _法国术语，用来描述roundsman，或摇摆厨师是：- c4 V- @, W2 c- F& _( q' S7 a
A:Tournant 图尔南
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29.Another term for the wine steward is:% k8 F4 W5 v3 s% K$ d
葡萄酒侍酒师的另一个术语是:$ C. N% ^/ G4 y( o" D9 o+ N6 i
A: Sommelier 侍酒师
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) u2 v) N7 R0 k/ l0 ?30.Molds, yeasts and fungi are examples of a:/ E* d% n7 X! `5 P* ^
霉菌，酵母菌和真菌是一个神马例子( ^+ k2 L t- R4 v7 B
A:Biological hazard 生物危害. k" F) T' d6 }' w! k
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& E9 U0 `3 W; G* Q8 R* O7 C! T( I1 r
根据加拿大食品检验局，食品的危险温度区在多少之间：
9 y. T- i2 ?6 x: T8 j9 k; N) e3 @A:40° and 140°F (4–60°C) 4-60度
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" Z! P! U# G0 R32.All bacteria need the following for survival:
4 R1 Q* W4 d$ ^3 e) j所有细菌生存需要以下哪些内容：
8 `7 T0 ~# H5 d! v+ b2 b) RA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值# y7 m% k- U# b' \
/ q- t f5 }' e6 M1 p" S5 M2 a33.Which of the following correctly represent critical control points in a HACCP system?; g7 N% o5 ^9 ^, I4 I9 Y
以下哪项正确表示了HACCP体系的关键控制点？- U. t' E- l& i/ x5 [0 U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) o4 B0 R, g! o1 G$ i: @1 `
食谱，接收，储存，准备，烹饪，保温，冷却，再加热. }) @: ]& l ` w# @& J
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34.Which of the following is not an example of a carbohydrate?9 c+ O9 r5 [8 N8 ]0 k
下列哪一个不是碳水化合物的例子？
M1 J2 a- C0 N. ^A:Essential nutrients 必需的营养物质
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0 L4 r1 I6 n0 m( j4 C3 r7 z' f35.The process by which a liquid fat is made solid is called:5 U' P5 i: \" L7 ]0 k+ J1 R
液体脂肪做成固体这个过程叫什么9 T8 e: G1 c$ E' L& O# X
A:Hydrogenation 氢化
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6 C, Q9 G. ^$ K2 ]$ {36.Which of the following is not an example of a fat substitute?. F( L* r' g! G4 O" s& V; K
下列哪项不是脂肪替代品的一个例子# h6 o9 I, R$ u" S) x$ N& b' _# _
A:Acesulfame K 安赛蜜K表& ]& D+ p) K( y" ?' c
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37.Health Canada requires that a product labelled "fat free" contain: l9 Q. _# R7 W; G* j* c, ~1 e# D) `
加拿大卫生部要求的产品标有“不含脂肪“包括：& ~0 `! {" V- `! O7 s3 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 P+ I9 r( k" |' @; z$ x
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38.Which of the following is not a problem associated with converting recipes?
% V9 ?0 g: j3 y0 _下列哪项是不相关联的转换配方问题？9 |$ [3 a z R2 C! m% p
A:Unit cost 单位成本5 F3 j3 u+ V+ Y1 v5 g3 O q
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39.The condition or cost of an item as it is purchased from the supplier is called:
+ h8 L; e9 ^6 K% i/ S) Q$ B" V* [从供应商采购的物品的品质或成本叫什么
7 E0 a7 R/ A6 u: L! G# DA: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:
# k% `$ Z+ _5 J! X在新货到来之前用于日常所求的必要库存量叫什么
) v! W" o" j, G7 M. z% p5 VA:Parstock 基本日常最低库存5 A. Q7 ?2 k% w# W- ^
- U: I( Q+ n/ e4 [/ V1 |41.Which of the following abbreviations is used to describe the proper rotation of stock?
% U5 Y+ w. g8 f2 i0 `下面那个缩写是用来表明正常库存流程？
3 _1 U- S/ X0 K% @1 `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?5 o: `: O h) D5 V1 L9 d |
下面的那把刀是用来打开蔬菜吗？, N) v+ l8 B/ ^; R6 ~0 V3 W3 ~) m
A:Bird's beak knife 鸟嘴刀! T6 @0 ]( ]8 M# I7 _/ S8 ]
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?( `% p- i- O' O8 M# B7 n4 [0 a
即时读温度计最好用于那方面？1 v$ C! `. M- q* l# j( ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' X% `2 J2 a* Y2 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ I1 e7 g( Q+ b& B. @+ g
下列哪些金属材料受热均匀，通常用在铁板而且非常重# M3 B0 M( {$ G' R
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% L+ P# `1 `2 A2 L( E9 e6 Y8 A, H哪件装备下面有一个可移动的碗和一个S形叶片？
+ R; c; c6 P1 u0 r% e( d ^A:Food processor 食品加工机/ V) A4 A3 a9 L5 M5 \
http://www.google.com.hk/search? ... iw=1263&bih=572
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% [: Y/ {; d ]46.Which of the following is not a rule for knife safety?
) \% m' y$ U# T! x) U下列哪项不是用刀的安全规则？2 Q; }% {0 c# T' U9 L+ I
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:
. \: _/ T7 |' r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
" d, C- S: V: C% ]A:RondellES 1 ]- e% ~1 I; q2 N" t G0 [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 W, v9 D! m0 A; u! V) j8 h1 n
下列哪项是切成小方块用于汤的装饰？
t: }, W, M2 H. IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' u: b( J+ W" D8 S& g c1 e1 `6 R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 s6 b$ |1 ?1 w5 I! U6 T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！！——, v: E6 k" f3 I& z+ L" a
A:Gaufrette , v1 F5 D" v# F# S3 o' ^7 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" s: o# M" k1 m9 ^. W T* Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ M3 G$ X7 H3 i5 i4 }: mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- t4 J9 C7 h/ } V6 H
3 v+ M& i3 \& M& l3 ]+ Q. Q3 h% s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 G# P! k' j v, p' @: v
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）
3 T! |4 I! _7 _9 n! kA:Cilantro 胡荽叶 香菜, t# C0 R7 N; C5 ~, N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ ?0 w% h3 z1 d. v$ T) z2 D
' L, p# C# M X2 p( Z1 U60.Allspice is made from:6 O) q7 N$ n# N6 i
多香果, 多香果香料是什么
2 H% H$ W$ l2 |0 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. R4 @; I# c/ Y3 S0 g# Q
A:A dried berry 干浆果
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3 {# [6 b6 \$ [ C; g1 q* p. A61.Which of the following are used to make a sachet d'épices?
8 p" {, i! W. H( Z' v* d+ a下列哪些是用来做香包德épices？8 J1 E v, g0 Z% A" X
http://www.sachetcatering.com/# {9 K. o" P- F$ h+ C( u7 p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香- S i3 D5 I. A8 [/ L) Z4 E3 a
1 k7 x$ E+ z% h. M$ ^. l2 b62.Which of the following condiments are not soy based? r3 T9 q/ [; ^
下列哪项不是酱油调味品的？
4 ~- }1 d5 M) t2 T& S+ H7 j1 IA: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:
9 Q0 Z0 ]9 I3 ~1 B6 k; 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：8 L! B. _+ D6 u- z! L5 L& R
A:Pasteurization 巴氏杀菌: L6 K9 g2 g: U
8 c* s; O9 k+ a64.Which of the following steps is not the correct procedure for whipping egg whites?
9 b0 D. d# k$ ], e1 I+ D' ], b: w( j下列哪个步骤是不是正确的蛋清搅打程序？- f# N0 J+ t6 u
A:Allow to rest before use. 允许休息后方可使用。, F# X' `# x! I0 }
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ I" H. j0 W4 EA:56g and 63g 56克和63克6 n# d k3 }; M. M) O; y; _+ K1 K, |2 {
, g" b* E7 E# U) U4 s, ?66.Evaporated milk is a concentrated milk that is produced by removing9 O7 X, R! a9 z6 M9 `
炼乳是一种浓缩牛奶 是去除什么做的
, l5 F8 a) [3 H, g4 AA: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:* g/ I$ j9 O' H! t7 Z) v% S
一种烹饪方法，通过转移液体或气体是：
1 }0 X7 v. D8 H9 @, S! C) bA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为$ I1 l. S' s) y+ O- F
A:Gelatinization 糊化
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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？
5 n, P2 A |/ J) W* W( `A:Braising 烤
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: g D! a8 j+ V. U- X# S4 P70.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：, U; _- p7 d7 _ _% J- n% N
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, ?, ~% W1 d1 M. D
- ~ U% A' i9 D8 k1 {3 J6 J71.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
8 a& M2 G( K9 e gA:Fumet 原汁0 ]9 A9 s0 ^6 F# d
! d6 v$ z1 Z4 B D5 W72.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 X. r% J+ N' R. ?5 Y/ t8 a1 \. VA:Carrots, onion, celery 胡萝卜，洋葱，芹菜3 `# z$ e) ]5 Z C; v. c3 e
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73.Which of the following is a principle not used in stock making?& L1 D0 d+ J/ n d8 X$ T- }
下列哪一项不是用于制造高汤（低汤）的原则？
( z+ ]4 n, ]- h uA:Start the stock in hot water.开始在热水中操作8 U* `- V3 z" [) b X
! {) ?7 r8 ]2 L5 \* y' p74.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4 d$ w$ p. T, U9 j1 Q
A:Remouillage 法语熬汤9 i9 D H/ |# v7 u5 G
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