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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:' q3 j% O1 p) ]- `, M: @6 {$ {
哪位厨师最早带来高水准浮夸的美食8 c" H/ J" }$ S: l: I9 V4 k" z B: e
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 Y+ O! A* f0 B. M" D9 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" c' Z& ?$ J K! \4 N$ D& ?5 N
A:Cast-iron stoves 壁炉* A# O- D( {5 X6 c0 s( l3 Y2 T/ ?
http://www.usstove.com/products.php?id=62 \' P9 i2 W7 b# x/ s
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28.The French term used to describe the roundsman, or swing cook, is:
! r/ v& e* w- Q$ h& Q法国术语，用来描述roundsman，或摇摆厨师是： S+ W1 u, w- @. }& O7 r
A:Tournant 图尔南8 Z3 P4 b( C. h f% A2 D+ ?
c4 G( ~! ]7 q `0 \1 U8 f$ ]5 F d29.Another term for the wine steward is:( [% m8 G2 ?$ p& l- k& M3 m
葡萄酒侍酒师的另一个术语是:
0 n$ ]- U9 M, l: k4 l! t' UA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* I4 g: T \2 [* J! T( H% h) n
霉菌，酵母菌和真菌是一个神马例子/ s8 m! g% K6 ^) a y+ {$ ^
A:Biological hazard 生物危害
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7 g, o9 y0 ?0 F# k9 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% U) H: V* ?( P3 h根据加拿大食品检验局，食品的危险温度区在多少之间：
2 a6 ^, q3 v* C2 Y5 @- H) oA:40° and 140°F (4–60°C) 4-60度
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3 L7 g% [- l8 T; V" L2 [32.All bacteria need the following for survival:
. g: y3 } u/ C ~# M9 B5 V所有细菌生存需要以下哪些内容：4 ]" m! } n2 t, v. K9 M. d! J
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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8 W! b+ B1 G7 e: P; c {, i! y33.Which of the following correctly represent critical control points in a HACCP system?( {! \. C: I4 e! B+ O. R2 ]
以下哪项正确表示了HACCP体系的关键控制点？/ S" E7 O1 S4 ^/ D2 d) I. I4 B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! t; n/ [- U1 c0 L( s食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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. B. c0 C2 ]; H4 U+ Y# T34.Which of the following is not an example of a carbohydrate?
4 M. X" y( D# e5 _. K下列哪一个不是碳水化合物的例子？
3 i, e% T9 W! i6 bA:Essential nutrients 必需的营养物质6 s( v% d1 u6 T* Y
5 h# `- B# Z& E/ _( P8 J8 ]35.The process by which a liquid fat is made solid is called:
- ^3 [3 ? L" `液体脂肪做成固体这个过程叫什么
3 H6 D' Y8 E/ @A:Hydrogenation 氢化1 u( D, b5 w4 |8 `/ Q
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36.Which of the following is not an example of a fat substitute?& ^8 Q+ P9 S; y
下列哪项不是脂肪替代品的一个例子. D7 b7 @2 \( D& n; j! c
A:Acesulfame K 安赛蜜K表
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; c7 a2 X: t- k$ e8 ` ~4 w37.Health Canada requires that a product labelled "fat free" contain:+ _! c; H$ {) O
加拿大卫生部要求的产品标有“不含脂肪“包括：2 Z/ Q `& K2 F! v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( q7 e K$ B% P8 P- m38.Which of the following is not a problem associated with converting recipes?
* M) L" @7 Y5 ]( F" N; b: I( ?下列哪项是不相关联的转换配方问题？4 k# d6 e7 W; t, G
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:1 b6 ~ Q5 l) O C6 |/ `
从供应商采购的物品的品质或成本叫什么/ U4 g6 Z- F6 S% I4 `, E) K* m1 y
A:As-purchased cost 购买的费用1 e. c! x( m: O$ P
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: ], i8 p' ]3 I
在新货到来之前用于日常所求的必要库存量叫什么
1 r+ J* m5 a7 H& M/ P/ I4 KA:Parstock 基本日常最低库存
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/ L9 g- |) {0 p1 p6 J) W41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 _% Q% q8 Y. a+ {" ~: F下面那个缩写是用来表明正常库存流程？! z- m) O' ^* \; @5 k8 X
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 V* G' \' b+ } K: D# t7 y42.Which of the following knives is used to turn vegetables?
) V$ H) Y4 ~8 A# f4 c' w; O v下面的那把刀是用来打开蔬菜吗？/ f4 O# }/ ^5 E) Q. M7 B$ Y3 e; }
A:Bird's beak knife 鸟嘴刀& D! P% A2 S% i2 _* ?$ K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, s1 ^; [7 m. {- d: e, i6 }/ t43.What is an instant-read thermometer best used for?/ [% X5 |5 L2 y3 f4 y$ O/ k7 R2 h
即时读温度计最好用于那方面？
8 `; c; c9 }3 y+ c3 L4 U1 P+ S8 hA:Checking the internal temperature of a roast 检查被考物品的内部温度) S+ D4 f! \ W5 ~- k+ y9 Y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# h5 o a" O2 @) J
下列哪些金属材料受热均匀，通常用在铁板而且非常重! F4 Z. f- r; R8 [$ y- @0 E
A:Cast iron 铸铁* M3 }( e+ p4 j! |) O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 e- }: f9 U. T& x" u' i
哪件装备下面有一个可移动的碗和一个S形叶片？
! }6 R: r2 f- F U6 z0 S; lA:Food processor 食品加工机0 P2 V( T1 F+ H" |- J
http://www.google.com.hk/search? ... iw=1263&bih=5721 b$ H" S# M. ]! J; }2 W
6 w& N% t9 W* D) Y8 r, L5 K/ k6 s( R+ j46.Which of the following is not a rule for knife safety?8 S* ~: \& O$ _: ^0 t$ a
下列哪项不是用刀的安全规则？
, B9 c3 J. o, QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 w( }, H* [: V6 j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ s5 E: \ p* ?( b o
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) W) ~1 {2 f: h- IA:RondellES 3 f3 w; z, v( x8 T a1 p( A- [5 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 m# b, [* N5 c
: Y; } o1 _" u" s" i- \" h48.Which of the following is a diced cut used to garnish soups?; c8 U+ V: E: f- N% Z8 E
下列哪项是切成小方块用于汤的装饰？0 J0 X |% c3 ^0 G7 ?) }+ A* H4 {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, q6 b; Y7 T, D& v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 J# D4 m& K y# T) |+ N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！！——* U- c; T( M* W1 Q3 `, h. V
A:Gaufrette
$ q s" | N) M1 e) \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( Y# D1 o8 Q( {; mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( ?7 U" ]8 b, h7 @2 P' NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- {8 U' ~2 Q' R1 w+ m( n$ q6 p
) B! e1 U, H) m$ N$ J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# G# \' c- ^7 j' d6 a
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）& `3 n- I$ A/ K9 N
A:Cilantro 胡荽叶 香菜; m: \. B; D- \* z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 M( i! |1 {' h O! N0 A 多香果, 多香果香料是什么( [- w4 A, x% R4 @2 B% v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 g D3 `% S1 X- f3 @( AA:A dried berry 干浆果2 x( d% X4 A l- l% }
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61.Which of the following are used to make a sachet d'épices?
1 P+ c( t4 Z o/ D8 S3 _下列哪些是用来做香包德épices？
, E: O( q& E6 M# Uhttp://www.sachetcatering.com/
6 e* i+ V8 w4 x0 I9 z3 wA: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?
* E2 s( e' M1 Q/ [7 |下列哪项不是酱油调味品的？
! x" p; o0 |8 i. ?. R8 u' |A:Wasabi 日本辣根/ ] d' O: l# j4 P* a
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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:5 y$ d% [: w3 [9 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：+ A" f1 H( ~) q+ U3 v. Z2 J8 b2 o
A:Pasteurization 巴氏杀菌/ a4 }/ M1 c# _0 Q6 ?" H o8 B
) j0 J/ @7 H) o) W( u5 O( b: a3 h6 ^64.Which of the following steps is not the correct procedure for whipping egg whites?; D- c: j2 R+ M9 M
下列哪个步骤是不是正确的蛋清搅打程序？
& i- X; q: h5 kA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
2 ] U& Q" \- o0 M X7 r4 w5 JA:56g and 63g 56克和63克
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# v: F! Z9 z1 ~; c- t4 j66.Evaporated milk is a concentrated milk that is produced by removing: |5 m- ]' u- b6 {) A u! m+ W6 W
炼乳是一种浓缩牛奶 是去除什么做的
: f3 f) i& K3 Q# \* u; PA:60% of the water 60％的水& {0 {7 @9 m6 s2 L
! \' l7 U5 z4 N% |) E67.A method of cooking that transfers heat through a liquid or gas is:
7 R8 h0 j! p m v# a; J- J一种烹饪方法，通过转移液体或气体是：
" C* B9 B, {; V7 e9 G* F- Z, m0 y4 oA:Convection 对流- f. P0 }6 ^7 v9 A
7 H: P: F; n* s" \4 ~68.The cooking of starches is known as 烹调的淀粉被称为
$ X" @" D6 i4 M1 q0 x/ a% |1 OA: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？
. }9 E% |3 \- @/ g# ^' a% v3 U9 AA:Braising 烤
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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：3 i: k7 |3 Y+ w: `. E: d; u8 p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: q; D7 [7 b; K/ Q# }3 c71.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
" y6 S" O8 m1 D+ }A:Fumet 原汁! d" X$ B3 q: `* H6 }6 _2 `6 A$ a9 d
3 T8 @8 F' b" Z! V% t, w3 @9 g72.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
* R# e6 x/ d" C7 ~ F# O4 I+ q5 o6 AA: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?9 _9 n' g' b, |
下列哪一项不是用于制造高汤（低汤）的原则？
, n0 m, O. b; }1 O! ^A:Start the stock in hot water.开始在热水中操作0 J( Y/ R; B5 J& s3 U' Y
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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& [. f) d! X |/ A
A:Remouillage 法语熬汤( C5 M/ f3 X; @9 W5 I
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