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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:" L$ L" H3 H' R: ^1 q5 ~" `
哪位厨师最早带来高水准浮夸的美食
" _" Q$ x1 g+ L/ r# f% gAAntonin Carême 人名 安东尼·卡罗美
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* Y' v8 {: ~- m) n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, n! O) u* [6 j; q4 p& }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: N9 \1 G' n$ c9 }
A:Cast-iron stoves 壁炉& b- e3 [' ~0 f# [& A
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:- a2 }" r# X: S- l7 H& p
法国术语，用来描述roundsman，或摇摆厨师是：
. Y8 q+ v( k! n* s a& Y+ @A:Tournant 图尔南
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8 e) m' Z. h( \9 v% Q29.Another term for the wine steward is:
( F2 D% V% x" [* a葡萄酒侍酒师的另一个术语是:
5 i) Z, {( t2 @3 X6 p7 \& l3 tA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:0 \3 u" n4 O: x$ ?' W" ?
霉菌，酵母菌和真菌是一个神马例子0 f. f$ I4 F% ]8 t% B& B
A:Biological hazard 生物危害
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2 ?* {- U+ H; j0 C4 g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) [' v4 L, ?: F6 T
根据加拿大食品检验局，食品的危险温度区在多少之间：9 S% _6 A" w3 w; B3 d6 y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ ?! Z D4 R& e5 o2 a, y4 Y所有细菌生存需要以下哪些内容：
4 P8 ~; l( p; o$ k2 f7 l" H; wA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值; z# C, I7 y) H0 c4 \, }
- R( y" u8 Q0 q: e/ \33.Which of the following correctly represent critical control points in a HACCP system?0 B3 O8 g# i7 I/ ?* J! P6 V$ ^
以下哪项正确表示了HACCP体系的关键控制点？' r" t6 g' r. O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 j# j& @& V( Q3 y* L$ o
食谱，接收，储存，准备，烹饪，保温，冷却，再加热/ z5 ]- B* T. S5 [3 R4 M1 a P
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34.Which of the following is not an example of a carbohydrate?8 k" M& h4 U4 v/ d% M3 M1 n+ l0 q
下列哪一个不是碳水化合物的例子？8 `7 L8 I5 s# Z5 L. s6 u, K
A:Essential nutrients 必需的营养物质. v3 a; U1 i6 G9 \
6 N! N! |5 G' b0 d0 Q% a' K0 m* H35.The process by which a liquid fat is made solid is called:
3 y7 p3 J o2 [' D4 U+ b液体脂肪做成固体这个过程叫什么$ g$ B# g( u* C
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& b/ M+ f9 ~$ Q& @' M
下列哪项不是脂肪替代品的一个例子
: d* ]; z) W( tA:Acesulfame K 安赛蜜K表
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. o5 [/ P7 e7 u0 W: u, K: s% ?37.Health Canada requires that a product labelled "fat free" contain:+ ^1 L9 ?- K3 R. U; P
加拿大卫生部要求的产品标有“不含脂肪“包括：. M: F: ?1 P' v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 [3 ?, O$ A0 h- ^
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38.Which of the following is not a problem associated with converting recipes?
5 `( E9 n' M( F& I: [7 C8 k下列哪项是不相关联的转换配方问题？
- c% \' R" i( _8 g* s/ w7 X6 f8 }$ WA:Unit cost 单位成本& T6 z2 M; d7 P
+ {5 F. O8 [0 `# I+ K2 [; O0 Q5 t39.The condition or cost of an item as it is purchased from the supplier is called:
/ m5 `5 k1 X/ b0 v4 O从供应商采购的物品的品质或成本叫什么: y1 O: [: Q# d# g
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:
' q9 F0 z0 A2 L" ~9 t6 Y在新货到来之前用于日常所求的必要库存量叫什么7 \( a3 x/ |" I
A:Parstock 基本日常最低库存4 v# G7 O1 x8 L# t& G& V
, g" k+ f0 V( ~7 u: F* ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 R5 |9 B8 z- i# B8 w下面那个缩写是用来表明正常库存流程？
, _9 v: ?% n, N8 p$ l i. F2 s, aA:FIFO=FIRST IN FIRST OUT 先进先出( q/ D9 @6 I3 B/ z( Y
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42.Which of the following knives is used to turn vegetables?
" w: d2 ]2 a6 t下面的那把刀是用来打开蔬菜吗？8 @" G3 a; S+ K0 N, b
A:Bird's beak knife 鸟嘴刀" |+ P& Z0 @# l0 N0 W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( L/ d4 S- E+ A) m( [# V& l43.What is an instant-read thermometer best used for?
* Z3 K U7 f+ f/ I即时读温度计最好用于那方面？
2 ? ?9 V& {+ x& iA:Checking the internal temperature of a roast 检查被考物品的内部温度6 S2 z8 I' k8 N$ _
7 ^ T5 N, M3 ]8 N1 x- F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 H& s7 U# S& f) m6 P# G下列哪些金属材料受热均匀，通常用在铁板而且非常重' d: Q) E1 Q( A" j2 t. h6 {2 R: b2 d( F! @" _
A:Cast iron 铸铁2 ?' Y" h, c5 D5 [7 g2 z
v2 U0 P- q% T) s0 j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 y# H: `9 D. s* E7 D哪件装备下面有一个可移动的碗和一个S形叶片？
6 ?+ c* D& c* c7 I! FA:Food processor 食品加工机' R" w* H8 @ u5 z
http://www.google.com.hk/search? ... iw=1263&bih=572
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4 R: w @" x3 [1 ?" \46.Which of the following is not a rule for knife safety?+ n8 o' h. ?. H3 y6 o9 p3 ]8 B
下列哪项不是用刀的安全规则？
a; q; j% @2 {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: F, k E: z* H+ G0 T) G# P+ n
% f" s y- o5 y7 P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 q4 G% B4 y. s$ R6 p把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ A# H: m7 ?$ i
A:RondellES
0 Z6 e Z/ z6 a( p# hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ z' A; {5 C. x/ p
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48.Which of the following is a diced cut used to garnish soups?
! E. e% C$ B0 X4 R0 @" j下列哪项是切成小方块用于汤的装饰？: ?1 T! l" a4 B) N$ r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 Q$ N2 N q$ Y$ v+ X* l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; w* N% U& c8 i; Y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！！——
! `$ Y" X2 T7 C: K# g2 VA:Gaufrette
7 C% Y; J7 e `7 D6 cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- ^, y6 O3 r( `7 v$ C2 \. bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% N0 S G% G3 X3 Y: f, C. ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ b7 e) f G0 X K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 _- I! Y; X6 W# _$ B
A:Cilantro 胡荽叶 香菜
, e8 C9 W8 x! [8 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:8 S/ D) V- a6 I& l" a
多香果, 多香果香料是什么
! x$ Q, E1 \9 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. Y7 n; @0 s8 U7 ^7 oA:A dried berry 干浆果- ^( r+ r8 K4 l
$ e) T6 |4 o9 i" w, N& c% s6 Q# L61.Which of the following are used to make a sachet d'épices?
$ u- p& i/ K0 S下列哪些是用来做香包德épices？3 O# b; M0 b+ l _$ L% R% t
http://www.sachetcatering.com/9 s& [9 O3 b8 @& U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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% Y/ W, t$ h& N# s62.Which of the following condiments are not soy based?" j; ?$ K _* o# J
下列哪项不是酱油调味品的？/ d$ [ d1 p9 F7 h' M, w
A:Wasabi 日本辣根0 V# H! m6 b& G: P" L" h
5 @" z: J/ @9 u7 H4 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; f) Z* C. D# g" W5 _
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：
* p) C+ }7 M2 O5 r( i8 ~' F CA:Pasteurization 巴氏杀菌$ d! \: T8 h% E% T, `8 s; p3 t
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" v& U' r& @: ]2 d5 `. i下列哪个步骤是不是正确的蛋清搅打程序？
0 a6 O6 A2 S2 MA:Allow to rest before use. 允许休息后方可使用。
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/ l9 a4 w9 A& |" m' J, K65.The weight of a large egg is between:一个大鸡蛋重量介于：5 Z. R9 n* C) A7 w- F5 [1 k6 O
A:56g and 63g 56克和63克3 u8 {0 y% a8 ?' G3 P: s0 ^3 D
: [4 Q: |: e7 Y9 q P66.Evaporated milk is a concentrated milk that is produced by removing+ E& M& Y+ B( }2 v% n
炼乳是一种浓缩牛奶 是去除什么做的. Y$ }% ~# X8 v E$ G
A:60% of the water 60％的水$ U. M/ ?8 {% N% u! I
2 x4 m* O4 w$ M& `4 x& F2 z8 V67.A method of cooking that transfers heat through a liquid or gas is:3 n& f) `# u+ C: j: Q
一种烹饪方法，通过转移液体或气体是：
' G6 o9 ~: |# ^, y7 I! ^; YA:Convection 对流
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1 n$ F% u" Q3 V) B4 b3 Y' o68.The cooking of starches is known as 烹调的淀粉被称为4 [4 ^. l, v3 a0 R3 C( P [) F$ T. H
A:Gelatinization 糊化- k+ l0 T, A0 l# Q* J. a' n0 A
8 i( Z2 S# O3 I6 Z8 ^2 p4 o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？/ d3 L- w" T+ R5 F* d/ Q( h
A:Braising 烤
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) @5 y- t8 c2 ^' D M* {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：% s( `2 ~+ B- o8 N! o, T. i, A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ z0 G( |& W( Q* p9 c! Q1 W. x
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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" z& f9 ^4 M, s' [0 O- y* e
A:Fumet 原汁+ \7 k: c7 S3 K4 f9 C
+ `: R$ u6 C: W& U) V: K72.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
' L% Z$ t7 P, X9 PA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?+ w1 p/ a; f2 T' A/ a' r; Q, X
下列哪一项不是用于制造高汤（低汤）的原则？
) e1 |: _0 s9 l) @0 q7 \: |A:Start the stock in hot water.开始在热水中操作* N8 W. |# ^8 \' X1 C" T/ u
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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/ T* s. }0 C' v& h1 P. |5 O
A:Remouillage 法语熬汤1 m8 ] C$ c$ x: [. M* l0 m
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