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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:! ~& x5 B$ U9 S
哪位厨师最早带来高水准浮夸的美食5 ^' F# j+ J+ ?, S) L2 P( {
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:5 _7 h; ^- P# M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 C+ ]; a/ w3 x
A:Cast-iron stoves 壁炉
7 r6 x( [" A, m) Y3 @4 f" H1 `http://www.usstove.com/products.php?id=66 \2 x$ c$ O* v+ L" t- r
. H2 ^6 F4 L' W/ l8 b; O& _5 Q28.The French term used to describe the roundsman, or swing cook, is:" [! t$ u/ j* c# m8 R
法国术语，用来描述roundsman，或摇摆厨师是：' D1 ?$ o; H4 x. K
A:Tournant 图尔南- _' o: K8 i6 q X* w# { |
) u1 \* v- ^. [0 g% y29.Another term for the wine steward is:
& b( k' S' g" x8 ]葡萄酒侍酒师的另一个术语是:& {7 p# v% a; Q. b8 P3 _
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:$ X& _9 t* e2 X6 i$ N0 l9 ?( d- v
霉菌，酵母菌和真菌是一个神马例子
* b( C, P, t% L# @, L7 |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:
; G, a9 e0 y* c# `' y* N5 Q根据加拿大食品检验局，食品的危险温度区在多少之间：
0 R+ q- q8 r2 e! M/ kA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:* t% d9 s% ~/ B
所有细菌生存需要以下哪些内容：- o9 n4 p+ s' s
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?
' d2 c. d. v* \) G2 E- x以下哪项正确表示了HACCP体系的关键控制点？
1 o# S+ p# Y3 V3 j; x0 B! n8 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- N, i+ ]. N, j/ x6 D食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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1 N- C3 X6 _+ `) y; J2 m34.Which of the following is not an example of a carbohydrate?
& p0 C' X# W" C; G0 [" _9 m下列哪一个不是碳水化合物的例子？
* r0 E& F: D7 J& LA:Essential nutrients 必需的营养物质& l6 B; T7 b0 \
" @1 T- F4 K0 _5 v35.The process by which a liquid fat is made solid is called: y; X# I, _2 _% h9 S3 I o
液体脂肪做成固体这个过程叫什么
: L. ~5 ~" p$ K4 }% I MA:Hydrogenation 氢化5 R0 y: J4 C, C1 ~" w, r- V! H$ u
" p- E; P/ e, Y, E2 w- X* u5 p36.Which of the following is not an example of a fat substitute?
H! E+ D& p$ Y% @' u下列哪项不是脂肪替代品的一个例子7 ]/ \5 L/ ^8 B! T: r
A:Acesulfame K 安赛蜜K表
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8 a: \& R, Z2 X9 p37.Health Canada requires that a product labelled "fat free" contain:5 y0 k% q3 H% K1 B
加拿大卫生部要求的产品标有“不含脂肪“包括：
4 ?: T# @( ?! Y7 `' k8 CA: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?! `: A: l3 d! O- t/ j) F
下列哪项是不相关联的转换配方问题？, u2 p' Z7 ^2 n! G" n7 S
A:Unit cost 单位成本
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6 }5 q1 c' n6 ~# [( ?" M39.The condition or cost of an item as it is purchased from the supplier is called:* p- C e' t& b, K# R3 T' e
从供应商采购的物品的品质或成本叫什么
( M" W+ z8 Y3 qA:As-purchased cost 购买的费用/ S& i& `. O' X/ {+ B6 L
! E, J! n9 V. r k! f O40.The amount of stock necessary to cover operating needs between deliveries is known as:
, _$ p. S) c1 w, v E在新货到来之前用于日常所求的必要库存量叫什么
5 I- x% U' Z- i+ s1 CA:Parstock 基本日常最低库存
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. w* `8 F- R: _" Z8 _2 k `' ~( ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
@ t! ^2 C/ i* K# W下面那个缩写是用来表明正常库存流程？& T9 x T7 k/ A/ I6 l
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
2 m3 q7 ^3 l8 C下面的那把刀是用来打开蔬菜吗？
* U% l) t& ?! p4 L& q1 z ]' sA:Bird's beak knife 鸟嘴刀
* B; Q( o/ ]8 Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 Z) r/ y% u) e! D8 }43.What is an instant-read thermometer best used for?
: C; x; e& Z2 @! G7 q9 h. U- S! B即时读温度计最好用于那方面？
( u' g' H1 n! a) I4 KA:Checking the internal temperature of a roast 检查被考物品的内部温度# ^& I- P% e6 V1 u9 j: B1 \. _
- Y( _8 q6 A8 ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' R1 u& |0 G. r" I m下列哪些金属材料受热均匀，通常用在铁板而且非常重
# s6 Z f0 x: PA:Cast iron 铸铁" l5 I: y* Q( u3 n
4 m5 q1 o! O% Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& {! |( C; r( }4 V6 A哪件装备下面有一个可移动的碗和一个S形叶片？
0 Q$ P, Y- s6 I$ q1 T# e8 wA:Food processor 食品加工机
: M) C! K( [+ `6 m* @3 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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( K4 b& R, }, l) j9 G; s: ^46.Which of the following is not a rule for knife safety? Z8 `% C" t" H6 x$ E- P0 f+ m3 B
下列哪项不是用刀的安全规则？
* G* g( S @1 Y$ RA: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:0 b4 t9 |% ^6 s4 y9 O
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？* c1 U1 ], g& [
A:RondellES
4 h$ A* P9 s7 r) A: ?" Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. v: G6 v+ X: o* u }
( n" P/ E- T" j48.Which of the following is a diced cut used to garnish soups?! C4 o4 x9 X+ C3 |( [
下列哪项是切成小方块用于汤的装饰？
& J, w2 T% K0 u. Z# t( bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) K0 y7 \) `1 K6 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 z# R" c" o0 D! G" \" 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！！——
% t3 b6 ~& S- A9 S+ rA:Gaufrette
, h- C. _2 Q% ]/ g) m0 n, Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 X1 z1 W4 M% e4 p; a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! b q$ Y. L: ?* v: PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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r8 l# o, M% H7 @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' X/ N/ _' \0 G( N5 V' C
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）
% s3 S4 b# S' J. y5 PA:Cilantro 胡荽叶 香菜3 Y8 s8 Q! N( e! v& r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:; o4 s g' P' T6 b* E5 L
多香果, 多香果香料是什么
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A:A dried berry 干浆果9 i0 ?! |6 A0 p* D. x! v
1 B0 g* G$ J4 b61.Which of the following are used to make a sachet d'épices?
- r* _- Z0 B2 d3 G7 @下列哪些是用来做香包德épices？5 A7 S: j6 \1 c
http://www.sachetcatering.com/
. O( G+ G$ O- m, Z7 K# vA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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. e! C9 k9 h1 S. V62.Which of the following condiments are not soy based?& P4 Z s) }" |' |6 _) K8 |# ]
下列哪项不是酱油调味品的？* z4 B9 l! r4 X9 U; N1 C6 V6 a8 Z( _* e
A:Wasabi 日本辣根
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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:% C; o% p b' ^& d
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：
3 L! A g9 O9 c/ H7 h6 R$ Q+ xA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) F1 U/ V" E( u. B; r( \' w4 a2 N下列哪个步骤是不是正确的蛋清搅打程序？
1 i& P: T3 {! H" 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：" l, \ \; @' R/ q- v+ `
A:56g and 63g 56克和63克: l& `( B4 B) M
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66.Evaporated milk is a concentrated milk that is produced by removing3 Y( j ]) G" Q9 ?6 {) Q! x
炼乳是一种浓缩牛奶 是去除什么做的4 p6 |+ w: x; P
A: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:
# F) s$ D. D' i7 i一种烹饪方法，通过转移液体或气体是：! F, Q3 B9 F# z% N! T
A:Convection 对流
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) u% ^% D+ \, C/ [) O+ q% p68.The cooking of starches is known as 烹调的淀粉被称为
$ |1 [" h6 x- r+ IA: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？
: N K5 g$ E' Y: l- Q1 WA:Braising 烤2 K5 w3 A& @4 a D+ s+ B
8 X* C+ W( u8 i5 |8 @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：! \' b# D6 C4 J5 j- m% h1 G5 W+ ~
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
5 f% ` ]) F( kA:Fumet 原汁) w P) G' e" G4 R$ h' Z; ~
% a, Z9 S0 ~5 h/ c7 E72.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2 \2 F; ~% [0 z/ P- q
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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7 Y: m1 t' `2 [73.Which of the following is a principle not used in stock making?
4 y. V; }, H7 J2 w下列哪一项不是用于制造高汤（低汤）的原则？+ m* N0 h, V+ E9 [+ Y) K
A:Start the stock in hot water.开始在热水中操作1 Z/ |, ]% I3 ]$ j% ^
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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( w, j3 k3 i0 N F
A:Remouillage 法语熬汤
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