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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:
' u6 u/ {0 t0 {/ Z4 E/ T哪位厨师最早带来高水准浮夸的美食" w& T- {0 G8 n
AAntonin Carême 人名 安东尼·卡罗美
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7 d2 Z! c/ [& M3 c( @7 N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ `6 k6 z$ B0 r6 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 。
" y7 ~1 m: [" `0 u0 BA:Cast-iron stoves 壁炉
* k d# U, m# }3 Lhttp://www.usstove.com/products.php?id=6
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2 }. T3 ^/ I( [% a! U28.The French term used to describe the roundsman, or swing cook, is:6 R) o% t. v; }4 T
法国术语，用来描述roundsman，或摇摆厨师是：' x( j) P6 D& f: d* }7 E
A:Tournant 图尔南 ~' F, L4 N$ y
" K0 I# A: y! a/ X5 p1 x% O29.Another term for the wine steward is:
+ ]2 l* r7 a2 S' ]葡萄酒侍酒师的另一个术语是:3 F4 r' V! l+ R7 d* u
A: Sommelier 侍酒师
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. z# U$ U; R4 u: W: S. _. C" @) }$ n30.Molds, yeasts and fungi are examples of a:; f9 R& H# Y6 q) f! O
霉菌，酵母菌和真菌是一个神马例子
* `& u2 A2 N' b HA:Biological hazard 生物危害% c2 C4 i2 p9 Y/ I: E5 k, I4 [
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& U) a& U( ?9 R0 G+ g6 s根据加拿大食品检验局，食品的危险温度区在多少之间：
0 |9 x4 i( q4 G* Z, KA:40° and 140°F (4–60°C) 4-60度+ T+ n6 ~7 u$ a8 P2 U
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32.All bacteria need the following for survival:
# j$ f, C2 P% M6 F所有细菌生存需要以下哪些内容：
5 c/ R4 M2 l' y3 U$ Y" IA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值7 n t3 N% f/ n; [8 W$ o" N- [
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33.Which of the following correctly represent critical control points in a HACCP system?0 g/ ]2 N2 u- L% |: q* ?
以下哪项正确表示了HACCP体系的关键控制点？+ M, K2 Q' I) ?+ _& S' G7 T0 U8 S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 f0 s6 ?3 ^6 O+ d% T食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 r! O o0 Z; T" b1 i$ Q( U( f q
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34.Which of the following is not an example of a carbohydrate?
8 `9 A, Y( y+ ^1 {8 B下列哪一个不是碳水化合物的例子？$ b- o# Z3 `4 ^& U
A:Essential nutrients 必需的营养物质) Y. f& c( E# E, T
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35.The process by which a liquid fat is made solid is called:& P2 G$ r/ o% \# T9 @# e
液体脂肪做成固体这个过程叫什么
% n: }9 T; u; dA:Hydrogenation 氢化7 @) {) Q" t# b: {- b% L& t
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36.Which of the following is not an example of a fat substitute?7 |3 w1 w0 H3 L
下列哪项不是脂肪替代品的一个例子+ A, x* r, k( v! f; V$ p5 L& C) P0 {. b
A:Acesulfame K 安赛蜜K表; P$ m# ]& M8 q4 |* h) c* Q4 P7 J
/ K& V7 }+ [/ X1 l5 Z3 z37.Health Canada requires that a product labelled "fat free" contain:
# a: T; M+ H: _4 |! q加拿大卫生部要求的产品标有“不含脂肪“包括：
% T2 T' F( {- q* m9 D4 Q6 W, oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 @5 U3 x# t% R% D- f: ]38.Which of the following is not a problem associated with converting recipes?
9 T, n' M/ ~# v: X下列哪项是不相关联的转换配方问题？ ~9 i$ `8 }! h
A: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:
6 T; b; J( W3 w. H从供应商采购的物品的品质或成本叫什么5 X! N9 N/ I: t7 l7 _
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:
: f& f5 R7 }1 F) r6 R在新货到来之前用于日常所求的必要库存量叫什么( w0 {" @: H, ?$ a
A:Parstock 基本日常最低库存
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2 `8 C5 z# ]/ o3 {* j! f41.Which of the following abbreviations is used to describe the proper rotation of stock?
. ], b" |* U O3 T4 Z, s下面那个缩写是用来表明正常库存流程？2 w6 L. W, X* Q3 m( C1 C% O! }% m
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 d+ j& x! @ ~# P+ h9 Q42.Which of the following knives is used to turn vegetables?
) j+ Q0 U4 R1 Y! R: [ V) K# R下面的那把刀是用来打开蔬菜吗？0 P; a) K, \* r- K$ f7 i
A:Bird's beak knife 鸟嘴刀( x. y7 x" P6 c0 N7 H; a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 e* F, j# E/ f+ p
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43.What is an instant-read thermometer best used for?7 W/ n- ], i1 b6 E# R+ s+ F
即时读温度计最好用于那方面？
# O% f7 m- B* a4 N- \' h( u" o$ XA:Checking the internal temperature of a roast 检查被考物品的内部温度
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% |4 L" D& O( N' G' n- K6 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 M5 y# n+ Q s2 A' ^: l$ q0 B下列哪些金属材料受热均匀，通常用在铁板而且非常重% j9 p5 e, M7 i2 e: R- q2 O7 [
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?
! I9 o5 a% }; ?1 }. _/ V1 r哪件装备下面有一个可移动的碗和一个S形叶片？/ x! m9 J& _# [1 ^: C& {) d
A:Food processor 食品加工机
% w) O' s% Q8 T( ~2 y8 Qhttp://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?1 F$ _" C" c- L3 ?. |2 v8 X" n; O6 |: E
下列哪项不是用刀的安全规则？
8 X! U# |2 C2 f% c6 D# LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 f1 Q A5 J; F, M+ }$ x% }
4 _- d8 B- G9 A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; ~: Z [: M8 M" R
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？; C1 T" v6 Q3 C
A:RondellES 3 J6 W4 S" i* r( J# h7 e4 M; R. p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting R: v2 d- ~& T1 R) G
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48.Which of the following is a diced cut used to garnish soups?
' C8 J% V. D3 d1 K下列哪项是切成小方块用于汤的装饰？0 t: h8 s J" d# N! w+ ?, w. m
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 j* t- N" {4 x# [6 j+ P. W7 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 o3 e! R& T( a5 O! s7 o# G
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！！——. s" L$ E, w. a3 c
A:Gaufrette - v L- p; f* Y. h4 N9 f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) g6 ?, p& [. A# P5 p/ {* H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 \0 _, A; c% _0 Q; W" t" sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 B1 T; K/ d# i4 }* U/ X; p/ |& t9 t0 u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 x* m0 n4 i3 C4 H; g. f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 ?& a- G6 f1 Y% D R; i+ m
A:Cilantro 胡荽叶 香菜) E. |3 y6 c6 h; y" [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ l5 m/ M4 U! l5 d9 A
. U1 m7 }% D4 ^6 H60.Allspice is made from:* I4 ]8 D j, M# W) m" }# i, C2 X
多香果, 多香果香料是什么
% ~' s8 M; y' d; K$ }* j) @http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 I- D& e7 C% `3 m) X3 ^6 A
A:A dried berry 干浆果
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* F @4 v0 ~; h3 `3 R( [. v9 N! ]61.Which of the following are used to make a sachet d'épices?
3 m/ A+ P( r6 S/ n. N下列哪些是用来做香包德épices？2 a" b' |4 d) u% ^
http://www.sachetcatering.com/
* J8 m1 w- t% D* sA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; r* t+ S' Z" j% F1 V' Z7 x
! i* u8 r. f) y* J6 U7 e/ r, f62.Which of the following condiments are not soy based?
7 _+ M( l/ g" j& V( p4 U6 M; I下列哪项不是酱油调味品的？
, j0 S; a1 r7 M1 FA:Wasabi 日本辣根5 y6 E5 E# _! u! w0 m
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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 j& N* q* u, j1 o! f* O
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：* ]* [ M) U+ {" d
A:Pasteurization 巴氏杀菌
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% h+ B' [: t) [( G64.Which of the following steps is not the correct procedure for whipping egg whites?
4 V8 w9 H, \: H9 w; L) x下列哪个步骤是不是正确的蛋清搅打程序？
5 u7 R5 w2 \/ ]8 N1 g% hA:Allow to rest before use. 允许休息后方可使用。: [4 [1 ^, q) @$ L) ?8 k. @$ i. d
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 x2 b0 e$ C. |) aA:56g and 63g 56克和63克; [: A# N1 G0 K8 l. ]: r: p. z
. G( G+ M4 x/ Z/ s5 x$ o66.Evaporated milk is a concentrated milk that is produced by removing- P: { I7 T8 c n4 P( [5 h& B6 N
炼乳是一种浓缩牛奶 是去除什么做的
. f! S1 k3 ]' t& _; B% Z5 S( Y: G) DA: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:
6 K& a6 B/ @. {; w2 H: @# L一种烹饪方法，通过转移液体或气体是：/ T X4 ]% Q, p
A:Convection 对流 _7 g R' q& X" ]& }8 r0 u. |
5 q. y. b0 q3 v$ ^7 J$ {7 V9 S68.The cooking of starches is known as 烹调的淀粉被称为& l; m( }5 L% M* p4 F7 g0 k
A:Gelatinization 糊化- j7 v+ _+ e) K8 l
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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？
2 @# D; S+ v: n/ d, SA:Braising 烤
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5 s( t# N) v/ }8 n3 t" M9 H70.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：
3 y d5 T. n m+ f# ^2 DA: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
# c" X7 C! O+ U2 @A:Fumet 原汁% d V4 D- m. @3 H' r
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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8 R' S5 v7 `. O
A: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?
! E8 ?& r$ F* _, H5 x下列哪一项不是用于制造高汤（低汤）的原则？ E q, R8 `, ^% M5 g# {' H
A: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
) i ]/ `2 d# } ^A:Remouillage 法语熬汤4 h0 u5 ]* \0 V" T* X7 f, R
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