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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:7 u# ^5 K7 _ _3 {
哪位厨师最早带来高水准浮夸的美食# B- \. a9 u: N
AAntonin Carême 人名 安东尼·卡罗美
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- ^( F. ~6 J& p" z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 ] n8 J3 k9 r0 |4 I! l& h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) E6 k$ b5 R* I: D! D( TA:Cast-iron stoves 壁炉
3 D+ {7 m" @9 h! ~http://www.usstove.com/products.php?id=62 Z# @5 x2 O# H8 {3 Y- _
. [5 i2 s$ q# `28.The French term used to describe the roundsman, or swing cook, is:
: t$ x7 c7 ]# r6 R. t' a法国术语，用来描述roundsman，或摇摆厨师是：: l5 w( I4 G- b X4 A Y+ A
A:Tournant 图尔南1 i; H& R8 j- x
1 P1 D4 o0 `. S7 e( t. K29.Another term for the wine steward is:
( H6 g5 @$ U& c葡萄酒侍酒师的另一个术语是:. h0 Y# r" U. R T, ~
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
* R$ H0 U9 \4 @& x霉菌，酵母菌和真菌是一个神马例子. a) l% H, ?, H5 \) D
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' W; e- E$ ^! ~8 D$ i8 z根据加拿大食品检验局，食品的危险温度区在多少之间：
# H% ]2 ^2 t6 x4 I, f0 X; f* p) jA:40° and 140°F (4–60°C) 4-60度3 y5 M: h6 E" L I5 M; ^
7 p- D9 C9 U" q' P" w9 f1 f1 K0 h32.All bacteria need the following for survival:
3 P; @5 `* R" b# V5 U所有细菌生存需要以下哪些内容：& \+ S/ ]5 v2 a# A7 ~+ T# N
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?9 q6 C/ ~2 c1 S9 J$ \; F
以下哪项正确表示了HACCP体系的关键控制点？* t+ X. V- A6 Z- J% J# x3 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 ~. C4 ]& n* h8 v" J% @
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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, O7 F& [& B% U+ L; J34.Which of the following is not an example of a carbohydrate?/ ]: m. ]# H* ~: |8 {" e
下列哪一个不是碳水化合物的例子？
# @& z; Y1 F. T4 g# iA:Essential nutrients 必需的营养物质0 y* Z/ J+ l& `4 M i# i8 t
( Q8 u) z. R5 u( V1 @35.The process by which a liquid fat is made solid is called:, H( \; O6 ]! `3 M
液体脂肪做成固体这个过程叫什么! s5 G6 }$ v7 X7 W+ ?, q
A:Hydrogenation 氢化) T2 N5 F' K. t- A9 K$ K
1 z, K& o E: T9 f7 c36.Which of the following is not an example of a fat substitute?
$ ]$ y+ \) b1 ]' H下列哪项不是脂肪替代品的一个例子 @0 J* y! F9 p
A:Acesulfame K 安赛蜜K表3 J, P2 T1 d$ L' a/ `4 s! D. T) _ {
5 E. R+ S4 R" w37.Health Canada requires that a product labelled "fat free" contain:
' D! z2 u5 C7 e! Q6 B5 L加拿大卫生部要求的产品标有“不含脂肪“包括：* P; |7 Q4 G2 r* r3 B9 C5 f% f. K
A: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?
% S# \6 s& _7 r下列哪项是不相关联的转换配方问题？8 T( ?9 A9 } |, K9 N) }# z
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:# ?: \9 h2 G, t- r
从供应商采购的物品的品质或成本叫什么5 _4 _ c0 K6 d
A:As-purchased cost 购买的费用1 G, L# }! `+ ^/ H# E1 E
( ^. F. K+ C1 a# G! q* u: j40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 `, r% x% ?: j$ a在新货到来之前用于日常所求的必要库存量叫什么+ M& E% q# q8 e# F
A:Parstock 基本日常最低库存
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3 _( g+ A7 k/ e9 q5 U* \* ~41.Which of the following abbreviations is used to describe the proper rotation of stock?" ?* D3 }$ e! [# K
下面那个缩写是用来表明正常库存流程？, e, l3 k! s; y" D4 @, J0 A8 [( W4 d
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 K+ L2 m* E" [, r: h- V42.Which of the following knives is used to turn vegetables?
8 ?5 p* t1 o* i w8 m下面的那把刀是用来打开蔬菜吗？, O& O$ e j- F
A:Bird's beak knife 鸟嘴刀$ M# m N: v/ t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 q {5 ^4 Z5 f- L
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43.What is an instant-read thermometer best used for?
0 r' ^4 y+ K% x9 Z3 Q" p即时读温度计最好用于那方面？
: z0 r5 o1 Q& O& \+ }6 K$ YA:Checking the internal temperature of a roast 检查被考物品的内部温度6 y% z2 J: Y3 v! |# R( U# j
7 O0 o) |9 ~6 \7 l ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' e# o" m% d$ |+ J& h下列哪些金属材料受热均匀，通常用在铁板而且非常重
; B4 x K; Y, S( L$ f3 sA:Cast iron 铸铁
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( S% v# o4 A" a* \9 a9 K2 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* N+ q% l( ]0 z& O& |, q% J哪件装备下面有一个可移动的碗和一个S形叶片？
" J9 n4 z+ }1 h; oA:Food processor 食品加工机
7 D, y4 }3 F% xhttp://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?
" \! w d4 h& j) W, W6 U% n S4 u; a下列哪项不是用刀的安全规则？
% X( r! ~+ Y8 E: [( BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 o4 t6 p; V7 b! b7 o! Z; C" g
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ _( j) f. g7 ?% yA:RondellES Y. Q: a) n) q& n3 v# J9 @
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?
4 e3 I9 u; q6 Z下列哪项是切成小方块用于汤的装饰？; |/ B% g$ {: j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) k4 G1 S' I+ X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* _% C( f# Y6 V8 H2 ^0 s. 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！！——+ Y6 {% u+ }6 J3 n
A:Gaufrette % L/ f/ @7 m" k4 {9 ]5 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 H$ D8 U$ B$ Y* @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# [. a6 S5 Z) K* T S0 G/ j, I
Gaufrette :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?
* ]) e- J1 s `. [7 ]3 z; E+ M' [9 I& 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）9 S" B! u* C3 J& V8 A
A:Cilantro 胡荽叶 香菜
4 V2 P) H1 `! d7 `( yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( S- a; P5 L1 [: ^5 W q2 h
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60.Allspice is made from:
G5 t3 j! X5 Y o 多香果, 多香果香料是什么/ D' t- B) M* p" H) Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" W; ]* v! A5 U1 ~" uA:A dried berry 干浆果" s$ Z a8 {0 o- B$ k
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61.Which of the following are used to make a sachet d'épices?
5 [) o" A9 \! M: B% l% j下列哪些是用来做香包德épices？5 u+ L! p5 a1 `
http://www.sachetcatering.com/
- N& C; } C% G2 SA: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?6 L/ @( x8 \8 p( f- u
下列哪项不是酱油调味品的？; k) I, C t( i9 y% @! R- R
A:Wasabi 日本辣根8 b5 n G7 d5 d) b9 Y6 F
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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:
4 s# x: m& q4 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：
- k5 t( I/ V8 ?( v/ ]% oA:Pasteurization 巴氏杀菌
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/ P, g, Q# D1 s* [7 d64.Which of the following steps is not the correct procedure for whipping egg whites?3 g" J7 x7 J2 z" r, s m! A
下列哪个步骤是不是正确的蛋清搅打程序？0 ]: h& I3 T! r1 V+ I+ m
A:Allow to rest before use. 允许休息后方可使用。
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6 M0 k/ F ^/ e65.The weight of a large egg is between:一个大鸡蛋重量介于：, B7 ]2 R/ Z" M: H3 L- \
A:56g and 63g 56克和63克' ]8 V) W7 C W& F' g( I
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66.Evaporated milk is a concentrated milk that is produced by removing
0 ~4 a# a5 g0 S3 l9 B9 L) l炼乳是一种浓缩牛奶 是去除什么做的) f) ]; I. k3 d/ O ?
A:60% of the water 60％的水1 L8 {: w+ W$ S4 h% Z0 i/ J3 F8 O2 y$ G6 x
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67.A method of cooking that transfers heat through a liquid or gas is:8 Q2 r K" Q) E Y$ }; @7 [ C
一种烹饪方法，通过转移液体或气体是：4 b% b! e& r. F2 l
A:Convection 对流
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3 v* y6 a6 Q7 V5 B: l7 L% [68.The cooking of starches is known as 烹调的淀粉被称为4 F/ P$ @5 k3 U$ k
A:Gelatinization 糊化0 S2 f3 q, b, e, _) N- c
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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？9 ?4 |" u" c1 n8 W- E- q3 C
A:Braising 烤- K9 ?) H5 Z2 c- a5 g2 T9 ]: e
% t6 Q7 o9 h0 s9 P P' d: ^4 {- M70.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：
5 I2 | k& D$ ^A: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; d) T- S' [0 v" V3 v
A:Fumet 原汁9 c6 x2 _% K& F4 g/ t
6 u9 G/ M0 G. }' v5 b% n72.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! x, G' e+ Y' ?2 Z( o; {# ?7 q( H
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?. s3 |$ G: ^" P, s5 e4 C% o: K: C
下列哪一项不是用于制造高汤（低汤）的原则？
$ M! v4 [- ]# k' S, \A:Start the stock in hot water.开始在热水中操作) f8 K5 F7 A9 r- O2 I
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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/ Y7 h; `* z6 H7 t+ F, M8 y
A:Remouillage 法语熬汤2 Y; C' A d- C/ _7 u k
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