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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:0 G$ E5 e1 B" Q' l
哪位厨师最早带来高水准浮夸的美食3 i. f, j B; c8 [4 D; a
AAntonin Carême 人名 安东尼·卡罗美
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' @/ |/ E |7 W+ S* o T, @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* \0 n7 j" k4 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 。- ]/ N1 a' L$ T+ P1 o$ K& l; e
A:Cast-iron stoves 壁炉
* K9 w2 i" A! _0 j1 [ f$ ]http://www.usstove.com/products.php?id=6- W4 q0 x/ ? ~- ?( @& f; a( {# E7 d' e
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28.The French term used to describe the roundsman, or swing cook, is:
5 Q, O& D1 @9 U3 r: T法国术语，用来描述roundsman，或摇摆厨师是：2 d/ m1 R9 ]0 D M- \
A:Tournant 图尔南
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% v" k* `7 N" B& d: I8 W29.Another term for the wine steward is:
. N/ S1 @" \4 n葡萄酒侍酒师的另一个术语是:$ v- h$ i) Z" ~0 G
A: Sommelier 侍酒师7 B: J. k8 h4 H$ i' L3 r8 X
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30.Molds, yeasts and fungi are examples of a:; q+ }9 H/ V, O: _* q% W o
霉菌，酵母菌和真菌是一个神马例子
$ P! H) K% \+ M' q* z1 MA:Biological hazard 生物危害( W) }! R- y) j: _
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 T8 O3 r) O6 ~9 [2 g8 U. n! O根据加拿大食品检验局，食品的危险温度区在多少之间：0 ^" l* J3 e2 z/ U( z
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
4 u2 k" m! x9 o# b1 U所有细菌生存需要以下哪些内容：
$ n* I5 W/ a# c6 Z" Z: J, m8 h3 ^A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值8 P( U1 `8 C) T* }3 p& J7 h$ m* [
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33.Which of the following correctly represent critical control points in a HACCP system?
7 Y2 l+ v% A' Z# X% c3 D以下哪项正确表示了HACCP体系的关键控制点？
5 S( A% F1 S- ^2 n/ \# l; KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 i/ o: h Q7 W" m, q" v' @
食谱，接收，储存，准备，烹饪，保温，冷却，再加热0 i: `" Q" q$ A
s$ v' S; Z5 j* W: D34.Which of the following is not an example of a carbohydrate?4 m0 J. e, }& h) \$ ?# G+ Y
下列哪一个不是碳水化合物的例子？' d5 p$ V% }0 S- }
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:0 U: P% ?# j0 c9 t, Q: j# f
液体脂肪做成固体这个过程叫什么* ?1 \) K, e$ K- l
A:Hydrogenation 氢化* }$ O, P. s& O
$ L6 k0 F& ?0 z: q! o36.Which of the following is not an example of a fat substitute?
4 K; y/ W! K4 a: s- p下列哪项不是脂肪替代品的一个例子
: i4 |3 k% I7 |A:Acesulfame K 安赛蜜K表
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% @5 s2 L9 }; d* |+ _! ]: M% h2 l* u37.Health Canada requires that a product labelled "fat free" contain:
$ h; A- \7 m# G0 E7 R加拿大卫生部要求的产品标有“不含脂肪“包括：' d) g0 I9 X) o2 N% Y$ c( h& {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; O5 F2 p/ s" \, X; J2 v2 [38.Which of the following is not a problem associated with converting recipes?
_) d `5 d. T ~下列哪项是不相关联的转换配方问题？
9 b7 z( l. ]$ ~1 C3 NA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:9 A) x! N8 q1 h; {
从供应商采购的物品的品质或成本叫什么7 J5 O' |+ l8 b% \2 O7 v
A:As-purchased cost 购买的费用
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& h/ K1 o5 U4 \0 j& c40.The amount of stock necessary to cover operating needs between deliveries is known as:3 i. I2 I) I9 N0 w/ u0 ^
在新货到来之前用于日常所求的必要库存量叫什么! @* t$ p# r+ A2 I
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?
/ D2 T* Q" D2 ?& T下面那个缩写是用来表明正常库存流程？
: h2 x6 L( w! T; zA:FIFO=FIRST IN FIRST OUT 先进先出
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+ B4 e" o2 h% Y. o3 v' a42.Which of the following knives is used to turn vegetables?
( w7 O& q; r1 z3 c9 Y! S0 e- T% y下面的那把刀是用来打开蔬菜吗？
# P( H2 d' P# H: cA:Bird's beak knife 鸟嘴刀* J& P8 R5 w# W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! p8 \4 G* ]: e d
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43.What is an instant-read thermometer best used for?
7 v* n8 T; p9 U: l5 L即时读温度计最好用于那方面？
) V1 o, `9 t9 l. L9 N/ tA: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?2 }+ u. i5 s3 O( w
下列哪些金属材料受热均匀，通常用在铁板而且非常重; \; M* Y3 [3 I U# t# b7 F' o' h5 i" Z
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? }: T5 q) l9 Y1 \
哪件装备下面有一个可移动的碗和一个S形叶片？
2 b! E6 r" g+ F4 M$ y) D3 U' D% L. t) UA:Food processor 食品加工机
3 `% e8 j$ B! |% p; ^" d8 [0 @. Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?, ?) n/ [) d+ x1 c S" S
下列哪项不是用刀的安全规则？
) `' e1 \: P# V* u! yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 Z4 U" B+ |! j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# g. m0 k5 T8 y* q( v0 ]
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
6 B, m- S2 a+ ~4 qA:RondellES * i* k M6 w5 ~( Z
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?
) j) j8 x+ w' Q u* H) F0 k9 A下列哪项是切成小方块用于汤的装饰？
/ z) V$ x! u, n. IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- K X, y: F) n; S( S4 F% G- D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; _- M! W& D/ Z0 o- @- x; b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* Z* `' t* z# T AA:Gaufrette
s, F6 g7 a# L* b( w* L$ B7 ^6 _/ u, Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; h; n/ n: S/ x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ N0 a' c# E) W* NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- Q: o- G: ~1 Z7 p7 `* ?( O o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ C/ q9 p) e3 n" @0 g. e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）; ~0 E; p! l, G# E8 R/ M
A:Cilantro 胡荽叶 香菜
k% K8 G1 z$ D7 Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 {8 ^8 x7 F! m+ j/ A
' P8 {( P% o6 t60.Allspice is made from:3 J- g; I6 y0 A' c6 c. s8 L
多香果, 多香果香料是什么! c m2 p R4 C# `( K `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 M& N$ T( j! `, P: j
A:A dried berry 干浆果1 Q' L! H+ ~! ~1 S
, Y; X" u2 y. V7 l5 ~61.Which of the following are used to make a sachet d'épices?
! d1 Q- ^) a" G" d- w) R下列哪些是用来做香包德épices？
7 H3 f. ^3 k4 y0 i8 nhttp://www.sachetcatering.com/% `1 N) d$ `% C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; W6 J2 G! ?/ k* H' c- x
" @% V A- G8 p! L9 |. l62.Which of the following condiments are not soy based? z* C2 P& j. ]9 k
下列哪项不是酱油调味品的？
6 ]: d3 ?/ ~5 z6 A& w5 c" TA:Wasabi 日本辣根
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: `0 U7 @2 g. ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: _$ r$ f* z- d8 i: W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：' @; d6 U# K/ x! \
A:Pasteurization 巴氏杀菌5 Y/ i( v% ]1 p7 h
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 t8 o( ]- J1 @, H) o0 u n
下列哪个步骤是不是正确的蛋清搅打程序？" M9 p0 ^' v& [. C) g
A:Allow to rest before use. 允许休息后方可使用。
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( }& Z7 J4 g- J' d65.The weight of a large egg is between:一个大鸡蛋重量介于：' [' ^! E z: T {( D x3 ~
A:56g and 63g 56克和63克
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. i- q+ X7 C$ J5 n; ^3 r0 g Y# a/ u66.Evaporated milk is a concentrated milk that is produced by removing
2 p* L- n+ U/ Y% F6 t$ m炼乳是一种浓缩牛奶 是去除什么做的6 [8 i) k! G, t& G. u
A:60% of the water 60％的水
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- h' d( o- N! h6 H67.A method of cooking that transfers heat through a liquid or gas is:
: a* t& g% O$ r0 c) c$ {2 o一种烹饪方法，通过转移液体或气体是：
4 R2 R$ @+ n0 F9 T3 w9 yA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
% I1 F: y: H+ C' q. G6 dA: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？# C7 }- d# G+ Z% \# W2 @7 K. W
A:Braising 烤. u" T E& `$ Q. G3 k' l. r
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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：
# X! B3 u7 s+ u. w+ I, FA: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5 R& w( \" ~, l- G2 U/ n3 [
A:Fumet 原汁! E1 K% ?5 U. B# ?+ q* [
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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
- M7 m% E. a( q/ p/ k- f- g' ^A:Carrots, onion, celery 胡萝卜，洋葱，芹菜' s# ^; c2 @* |: A
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73.Which of the following is a principle not used in stock making?
! D: m2 [0 I P8 z下列哪一项不是用于制造高汤（低汤）的原则？
6 \6 O7 `! F6 ^- e. bA:Start the stock in hot water.开始在热水中操作
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1 I9 W4 @' ]. Y( A. j. b74.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- q: Y, }2 a0 ~/ z, a
A:Remouillage 法语熬汤& l& T6 | V2 v
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