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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:& A9 i! U$ N0 e% J/ N1 b
哪位厨师最早带来高水准浮夸的美食- F2 k$ S K5 k% Q
AAntonin Carême 人名 安东尼·卡罗美/ O w0 H, F& D5 v5 `0 o& v6 v
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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 W0 T( W& ]4 c$ @2 e: K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 y3 I# T) w* [/ a0 M0 b" B% r, t$ |A:Cast-iron stoves 壁炉
6 H5 A, N m* b8 Ehttp://www.usstove.com/products.php?id=62 l, a% b" ~5 H6 Y& B& q T0 ~
& A2 P% H- K# z* m Q5 j28.The French term used to describe the roundsman, or swing cook, is:: p g V K4 m' O
法国术语，用来描述roundsman，或摇摆厨师是：
* {1 c4 J' x& }A:Tournant 图尔南
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29.Another term for the wine steward is: T% ]2 A/ ^8 ]3 B8 F( q
葡萄酒侍酒师的另一个术语是:
/ q9 L" ~/ E, h( F. \- g, ^4 `A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, E* ~2 ]8 R- i4 [霉菌，酵母菌和真菌是一个神马例子; |' q5 M9 T# O9 D! ?
A:Biological hazard 生物危害
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$ u/ k! e, P7 q$ a9 C6 ^ r5 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 G& c. H1 R+ [2 s根据加拿大食品检验局，食品的危险温度区在多少之间：
5 a5 y* K3 w! `, k# D5 dA:40° and 140°F (4–60°C) 4-60度
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& e2 w! o: H; z6 @$ r: x32.All bacteria need the following for survival:4 {9 P/ u; A& i- S% m2 o
所有细菌生存需要以下哪些内容：
D( r5 |- x: P! D, K; F, |A: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?
$ E( I# C9 X7 Y( D* v \以下哪项正确表示了HACCP体系的关键控制点？. s% |' P. Q `- p6 {9 B& F# z, _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / `' u4 Z \6 s/ N- k
食谱，接收，储存，准备，烹饪，保温，冷却，再加热; \/ b8 a% S% y" K: R3 ~$ n7 c
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34.Which of the following is not an example of a carbohydrate?- ~* p6 Z- e9 F$ R
下列哪一个不是碳水化合物的例子？
' j) \$ m# p8 v' i7 fA:Essential nutrients 必需的营养物质& J: z2 D6 ^4 y/ v; U6 H
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35.The process by which a liquid fat is made solid is called:% |1 G* O0 c" @4 Q- e
液体脂肪做成固体这个过程叫什么
, ^% a# D* J7 R# S+ o# EA:Hydrogenation 氢化6 f0 y w9 Z. Q4 T F6 a5 }
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36.Which of the following is not an example of a fat substitute?+ c- S. B J. i J: i) K8 Y
下列哪项不是脂肪替代品的一个例子
) Z$ A/ N" G' ?" }# {& RA:Acesulfame K 安赛蜜K表
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# Y- W. D$ @6 B6 \3 S, i37.Health Canada requires that a product labelled "fat free" contain:
I: L- A" `6 Q, T" F1 C. Y加拿大卫生部要求的产品标有“不含脂肪“包括：2 D( I. h# \: h. |" b Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 L9 @0 O K( O6 T9 ^; F
, P2 o" i2 ]8 M8 V! s0 M38.Which of the following is not a problem associated with converting recipes?* ^, W, Q: P) j. ~7 J
下列哪项是不相关联的转换配方问题？4 E4 |7 ^& s* Q) Y8 I
A:Unit cost 单位成本8 X1 [! X% R7 w) }# [7 s
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39.The condition or cost of an item as it is purchased from the supplier is called:
- P' G( Q j( B$ Y6 G5 P从供应商采购的物品的品质或成本叫什么0 @2 }4 j" E& o9 ]
A:As-purchased cost 购买的费用6 o# e) C0 M/ r# l7 }" C
8 d& p" Y4 \% ?& [( F40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 J2 e4 h" L$ t: C在新货到来之前用于日常所求的必要库存量叫什么/ E6 x* E. T7 r6 a! o( z4 a: y# ~: w% h
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?
6 Y9 d! y9 E, X! G& z4 }$ N+ d, l下面那个缩写是用来表明正常库存流程？6 h& G' H" B$ D M
A:FIFO=FIRST IN FIRST OUT 先进先出
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; J+ ~. g4 x! C% m3 L: P; f42.Which of the following knives is used to turn vegetables?& P2 Q7 e+ [2 f3 ]8 k/ J6 y
下面的那把刀是用来打开蔬菜吗？" P* ]0 g% F' D; v7 J. u
A:Bird's beak knife 鸟嘴刀
1 H. e" g1 i- t* `6 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ m1 P! N! a2 S* D9 F) d Z1 u$ Z
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43.What is an instant-read thermometer best used for?% p5 ?/ q+ O" w# e% }
即时读温度计最好用于那方面？& q1 z! I1 n! Y9 p% }( ?0 o
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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6 b3 G$ C/ Z6 [, r- a. e! [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 i6 G- r$ w) U0 S下列哪些金属材料受热均匀，通常用在铁板而且非常重8 h% j% {! Q% s
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?% P- R& `4 `- }" D; r2 M
哪件装备下面有一个可移动的碗和一个S形叶片？
" w/ [& b* n( Z! ]) y4 V0 jA:Food processor 食品加工机 R& f8 n6 W, \9 {
http://www.google.com.hk/search? ... iw=1263&bih=572* A) j2 v0 Y+ y6 {- ^% J+ U9 q, u; O, s
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46.Which of the following is not a rule for knife safety?" T! j+ L& @2 v0 T9 ^
下列哪项不是用刀的安全规则？
* [+ [: p/ Y$ K' \ }) pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 a" h* i( _0 P( \" y V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 z1 h5 b# N& m+ H把圆柱形蔬菜或者水果切成圆片状（光盘状）是？& h+ r D8 f# t. F
A:RondellES . o! y: f; \# z5 h: D7 I% N
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?$ ]! O9 D! k+ M4 ~. U7 ?
下列哪项是切成小方块用于汤的装饰？! Y2 x' q- l: X& n
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
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, f7 y& o3 B) [, B( a( u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！！——
- z. m5 \( ?% ]A:Gaufrette + K8 A( s9 T" ?# l3 O9 \: m, `7 G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
n3 a: `/ w! `* M3 Z2 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 Z' q' H8 d9 G5 s. r* k' O- l- {9 u! b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' q0 q7 q0 b$ C8 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" X; Y8 ~4 S0 I' g* i8 H( _) z0 I, 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） ^$ V5 b# W5 \
A:Cilantro 胡荽叶 香菜( @; d# H# S) f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 |0 k$ c1 @" H2 U G60.Allspice is made from:
$ H: H' ?" q* S5 _1 D 多香果, 多香果香料是什么6 J" E6 e8 b9 f4 l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( W- x* Z+ [* m4 q8 q$ QA:A dried berry 干浆果3 \: o& G/ Z3 ~. C# _/ B# e. @
^5 l. q0 W4 C/ ~4 Q5 R0 g) k61.Which of the following are used to make a sachet d'épices?
7 D B" Z' F2 s/ k* h; s下列哪些是用来做香包德épices？
a1 |" G! N6 C/ |4 ~& |, [4 M& V8 ?1 ehttp://www.sachetcatering.com/
( G+ H, Y7 _8 xA: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?1 Y/ R+ ~; [ d3 g5 d n
下列哪项不是酱油调味品的？
+ }4 H3 M# ~" J( P# Z, MA: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:
! N0 z1 ~) j* k/ R% g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：2 h# k. c0 k; N, b ~+ w. d
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?- I; T, D2 S- r! N2 K8 y5 T x
下列哪个步骤是不是正确的蛋清搅打程序？
# J- p/ @! X2 \( E4 ?A:Allow to rest before use. 允许休息后方可使用。6 W0 ?, C$ q2 q1 F2 f9 U
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
/ F8 z- X4 C" b. v. z yA:56g and 63g 56克和63克" l5 ]6 F+ S6 q; e" {5 U
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66.Evaporated milk is a concentrated milk that is produced by removing" n p6 A$ {/ @# S/ A$ c: q
炼乳是一种浓缩牛奶 是去除什么做的
3 Z6 J$ s# K; ^4 ^. |8 Q( H* G& tA:60% of the water 60％的水) O1 f0 ~' D$ \7 k, D8 D6 H R7 A
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67.A method of cooking that transfers heat through a liquid or gas is:6 C3 y; w: i1 T: v: O! l+ b8 E
一种烹饪方法，通过转移液体或气体是： z: F1 ^ l8 o% ~; L% \" n
A:Convection 对流
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$ z, C! _+ o' E% ^7 H5 e68.The cooking of starches is known as 烹调的淀粉被称为
) G5 u [+ b! }, g/ v$ oA:Gelatinization 糊化( L) r3 ], C3 j2 z: J) I+ t* _5 N
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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？
7 F+ ~, J2 ]7 W% v! \A: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：
* v. C5 {7 @: d$ J' |# CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& m, H, f2 F _+ n" S5 C4 U0 m& p
/ l* R1 Q$ V4 |$ n1 ^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. c2 Q. b9 G; S4 U+ ~ T1 d# V
A:Fumet 原汁+ `9 x. W" z4 K4 |$ i8 F' z5 J
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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
) z, C }0 n* @! r) XA:Carrots, onion, celery 胡萝卜，洋葱，芹菜: j+ v5 a8 H, t+ ~0 E/ e
+ }* X7 W) J% S4 O73.Which of the following is a principle not used in stock making?2 H- |" ?* V- Z3 v
下列哪一项不是用于制造高汤（低汤）的原则？( F; F- s2 c; M4 ], t
A:Start the stock in hot water.开始在热水中操作
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9 L: x# [. Y6 ~2 G" x74.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* n' X$ Q7 z5 B
A:Remouillage 法语熬汤8 ^, I) X0 M a% l
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