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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:1 X; H* P- z8 ~2 Q) x" S# M
哪位厨师最早带来高水准浮夸的美食
# |1 [# L. K6 uAAntonin Carême 人名 安东尼·卡罗美; O# d. J1 S* @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ ^ W/ P- F$ i6 f8 z4 A. W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 A; z6 |- H. W- YA:Cast-iron stoves 壁炉
. a9 S& w7 F% D4 m" `( Z* G, ghttp://www.usstove.com/products.php?id=6; ^2 Y; X! v0 {5 X
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28.The French term used to describe the roundsman, or swing cook, is:
# j9 l2 [" ?9 s. m1 k3 S- [法国术语，用来描述roundsman，或摇摆厨师是：6 ~6 Z: k" m) U# Q6 K3 H
A:Tournant 图尔南) Y# Q P' Q: W# z4 j: p
1 R: S! G3 h8 v g: U29.Another term for the wine steward is:) }7 Q1 U) N4 T/ T I& m9 A" {
葡萄酒侍酒师的另一个术语是:
9 a7 E+ Z) Z) N& _0 `* Z$ wA: Sommelier 侍酒师) |% d& A |& C/ v. l
/ ~" C2 s& b2 l9 e% B30.Molds, yeasts and fungi are examples of a:
4 }7 }! ?: z- k; b/ e, u霉菌，酵母菌和真菌是一个神马例子
% D0 I, I9 H' X3 y( A. G$ k; } rA:Biological hazard 生物危害
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* r* v( t A! i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) t: w/ G' R7 Y9 f# p$ N$ d
根据加拿大食品检验局，食品的危险温度区在多少之间：* y. Q$ t: b: D5 L6 n$ d. k) C& u
A:40° and 140°F (4–60°C) 4-60度: `* I0 K9 k! p F
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32.All bacteria need the following for survival:" ~7 z# [ i/ W1 I) Z& m3 p' E
所有细菌生存需要以下哪些内容：
$ i: T( [9 B; i1 B1 C9 jA: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?
2 G; j( I9 `' Y* P以下哪项正确表示了HACCP体系的关键控制点？+ \+ O8 o! f; m: d* g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . ?$ W+ @* J' w& O! O, G' D' |
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
/ \4 `4 N6 H/ Y# _% E下列哪一个不是碳水化合物的例子？7 s1 q( R7 v" S# I- r L8 Q( `0 e. q
A:Essential nutrients 必需的营养物质/ J T- K t+ D- u
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35.The process by which a liquid fat is made solid is called:1 o2 f! s* ~# |
液体脂肪做成固体这个过程叫什么
6 M8 |+ a% Q5 }" x! g1 U! h6 kA:Hydrogenation 氢化 m2 X4 Z6 |& z! [1 ~. W! }# ]
$ g( [, D6 N8 a1 _# I) V36.Which of the following is not an example of a fat substitute?4 Y9 e# _5 I. K* v3 y9 e
下列哪项不是脂肪替代品的一个例子1 k( O- i6 ^' K: E& g0 r
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:; ^: ]% T5 T" U+ R' v
加拿大卫生部要求的产品标有“不含脂肪“包括：
( b, }8 A" K: u |6 qA: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?/ r$ g0 G) W: y
下列哪项是不相关联的转换配方问题？0 b( k( u, U- z4 ]" \1 L. ~
A:Unit cost 单位成本
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0 O. i+ a6 q* N) u# |$ ~1 T) N, `39.The condition or cost of an item as it is purchased from the supplier is called:
, Q/ F, c+ X! t ^" _! X ?从供应商采购的物品的品质或成本叫什么
+ F5 @; ]: q9 uA:As-purchased cost 购买的费用8 c- P: L; O. c; S% F/ l+ N5 M
0 C H# W& x0 H40.The amount of stock necessary to cover operating needs between deliveries is known as:# C m& \* G- l: Y" Q4 R8 f# M
在新货到来之前用于日常所求的必要库存量叫什么. q+ D" A8 @4 L$ C2 B) g5 q
A:Parstock 基本日常最低库存
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3 B- U" \) H+ z9 Y# w41.Which of the following abbreviations is used to describe the proper rotation of stock?
, {3 Y; n8 e/ w$ K9 j! |下面那个缩写是用来表明正常库存流程？/ \% E9 X* L( w' u5 @4 z5 s
A:FIFO=FIRST IN FIRST OUT 先进先出& O N) V/ B3 a, r
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42.Which of the following knives is used to turn vegetables?
6 \' V2 P2 [5 f* c4 W下面的那把刀是用来打开蔬菜吗？
3 K. }* x5 G' h, i x/ ~, hA:Bird's beak knife 鸟嘴刀
1 o/ n* [* x ~' \: P8 |: Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 V9 V$ e% i. f5 Y, q
% P+ F- z7 d2 q. }$ P43.What is an instant-read thermometer best used for?7 i; A/ M$ U$ w: v6 |
即时读温度计最好用于那方面？$ p$ O9 K; @" _8 O4 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度( @& d1 Q) i7 @% e1 ]0 w
. N1 e4 F6 u) K2 X( Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" s* \( Q% M! J3 t' @
下列哪些金属材料受热均匀，通常用在铁板而且非常重9 B6 U9 e/ M; e$ l+ a3 F4 ~
A:Cast iron 铸铁$ G" _$ l# E0 A& N( F0 E9 b
, ^- ^: k$ w4 E9 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ D% f1 L% \2 X% n* }0 M
哪件装备下面有一个可移动的碗和一个S形叶片？
" U/ K# C6 ~) w, NA:Food processor 食品加工机
+ H5 N( z7 f8 k, B, phttp://www.google.com.hk/search? ... iw=1263&bih=572
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% `7 z6 \! {- ~0 w6 F46.Which of the following is not a rule for knife safety?* y: j- y5 N; }5 |: a! v
下列哪项不是用刀的安全规则？0 h: e: T6 S) O8 ~7 [+ j" R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. b! C' E" t9 @# r C1 W3 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* i3 y7 h' `6 C; e b& n4 R% L把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
+ F1 k. }# A6 p* GA:RondellES $ q- X) j% ?, R- ~4 M- T- e- Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 M( V$ ^+ M# P Q
/ T! F: o. U9 S* f4 E48.Which of the following is a diced cut used to garnish soups?
8 d* `7 E7 l% B8 o. s% o下列哪项是切成小方块用于汤的装饰？' f/ \$ g; q8 [5 ~ M. t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 i. d6 y5 `) Z8 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: Y) y# E. O- ^" m7 }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！！——& h0 P) k9 R' a I$ q% i
A:Gaufrette ! c, V) a% g7 t/ y" P; S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( d9 H1 p+ F E& P4 x$ }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 d' G; |# I3 _0 k+ iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 O8 U e: }2 j2 Y: Q
% M; G# C8 D* \! m/ y4 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! g4 q* p' m/ h$ 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） H7 i" q f3 y: `! b3 |
A:Cilantro 胡荽叶 香菜& m" K7 J" X9 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 x" U2 M6 i% ` w! d1 W
% r" U. x2 k4 k |60.Allspice is made from:
5 a3 i) Q3 d5 K$ O/ Y 多香果, 多香果香料是什么0 u6 B/ t; _5 r" w* }6 k+ v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: t3 t) E6 m) E7 R6 J& WA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
% e; q8 W! z* a* G( Z% W下列哪些是用来做香包德épices？) C6 a( L5 p2 b2 ]) _
http://www.sachetcatering.com/
- n$ ?) l, d% L$ [7 Z9 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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5 {) X& Q# y/ J62.Which of the following condiments are not soy based?
8 K9 i/ j m2 x% `1 l0 a+ k3 A: @下列哪项不是酱油调味品的？, S7 w) M' q# P9 B" b2 c% J
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:
3 |' H0 R G9 M4 }6 X4 l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：1 H: Z% v3 }) e* v1 l, k% `) v
A:Pasteurization 巴氏杀菌1 t- G" b. c. T% l- f
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) d _9 Y+ z" F下列哪个步骤是不是正确的蛋清搅打程序？
( M) b9 y7 j9 v! ]* Y: v+ UA:Allow to rest before use. 允许休息后方可使用。
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( U# d, r: W2 ]8 ~! n. f/ p( u65.The weight of a large egg is between:一个大鸡蛋重量介于：
# J3 ]% t* O v# yA:56g and 63g 56克和63克2 Q+ W. ]0 |. G6 A
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66.Evaporated milk is a concentrated milk that is produced by removing/ {& m/ Q; |& D) x1 y3 m
炼乳是一种浓缩牛奶 是去除什么做的
+ k8 j! U3 q1 jA: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 H0 r0 @% c) a, N一种烹饪方法，通过转移液体或气体是：1 E; p# I! G4 t8 B
A:Convection 对流* {$ Y. j; C1 @" \; P
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68.The cooking of starches is known as 烹调的淀粉被称为
! s R% b; Z- I) \% @0 C; l3 NA:Gelatinization 糊化
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/ q# M; a( J3 Z% \8 m( q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
) p: o/ D6 }+ G0 j! n, h# EA:Braising 烤9 b k, `7 J& }* J
, M0 l; Z$ U& \- i4 b70.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：
$ h0 g. L3 ` V' C/ JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% u$ U0 T: a/ C1 `3 E5 g
0 R7 \8 z: P; z7 M/ y) G8 }" Z71.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
0 \1 Y2 h: {9 X; J0 [A:Fumet 原汁
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0 ^4 n3 b* [6 x8 }% M* c( {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+ h9 ]; d _5 c; x9 Q: d. ?8 Q
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜8 L; m8 A/ F8 C" w
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73.Which of the following is a principle not used in stock making?" l' g0 q3 V Z3 ~
下列哪一项不是用于制造高汤（低汤）的原则？
- ?3 n# f$ G4 W6 u i$ R8 VA: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5 r- g+ G& d/ L2 u2 B
A:Remouillage 法语熬汤3 Q p; X6 S7 ^( I
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