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26.The chef who is credited with bringing grande cuisine to the forefront is:* f8 ]9 \0 M J. C% h
哪位厨师最早带来高水准浮夸的美食
4 Q4 U- ]8 I. w# aAAntonin 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:
0 J0 b6 g. Y* w+ r S* g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! q' O. `1 g2 j) X- B" FA:Cast-iron stoves 壁炉. B; A i; `0 M( Z
http://www.usstove.com/products.php?id=6
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. b+ A9 ?& @5 m P& [28.The French term used to describe the roundsman, or swing cook, is:
' _5 D8 `2 X9 A法国术语,用来描述roundsman,或摇摆厨师是:6 j7 l& }; q1 A+ g, B0 S
A:Tournant 图尔南+ a+ ]9 |! s2 M" \
4 y% U1 p3 k1 D29.Another term for the wine steward is:
1 l7 J- [5 z* U4 s葡萄酒侍酒师的另一个术语是:
5 I& G, v. k; f4 AA: Sommelier 侍酒师5 f/ [* q( [9 s( E$ H, P
' [" }; Z/ ]0 U% ~+ p) f# B30.Molds, yeasts and fungi are examples of a:
9 ]4 {- K2 w8 T" X$ O+ a霉菌,酵母菌和真菌是一个神马例子
' @7 u0 E, ]& R/ P6 l0 eA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 N' u+ F3 a6 x; c; G
根据加拿大食品检验局,食品的危险温度区在多少之间:- j$ H+ l, v {4 @
A:40° and 140°F (4–60°C) 4-60度+ r9 ]3 A' p, T* m
1 `1 n& {! K% E g32.All bacteria need the following for survival:
$ g' @8 s0 F: s7 u' X所有细菌生存需要以下哪些内容: Z; J8 w' T9 q! M' d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' Q1 ]( k: D! }, c$ d. k6 r# `) @
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33.Which of the following correctly represent critical control points in a HACCP system? B4 h1 y9 i p" ~4 ?6 u
以下哪项正确表示了HACCP体系的关键控制点?
) [9 R- v! x% q. v7 E3 wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) e9 M* d6 M6 W! O3 O c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" B; u0 V% c5 I6 W0 y$ O
, r9 N; D( ~! G) w% A1 B34.Which of the following is not an example of a carbohydrate?
1 \- x- ~- `8 _下列哪一个不是碳水化合物的例子?. F) m$ n* M/ t* g
A:Essential nutrients 必需的营养物质) l5 D. x/ Z4 M# w' T
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35.The process by which a liquid fat is made solid is called:! ?/ m8 h( R/ n7 \% m
液体脂肪做成固体这个过程叫什么
% h: Y; W& H' Z7 Y* O# I7 P" s0 }A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 T) c, O1 T2 n( h0 Z1 ]下列哪项不是脂肪替代品的一个例子* ]9 r& Z2 r) B9 I, H+ h
A:Acesulfame K 安赛蜜K表2 w. v# e j3 V
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37.Health Canada requires that a product labelled "fat free" contain:" W1 e6 A: L9 B9 U6 f: S5 g3 E" N
加拿大卫生部要求的产品标有“不含脂肪“包括:- ^! H4 l( j5 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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[5 \4 X9 X) s7 F- X) E% k3 j* ~38.Which of the following is not a problem associated with converting recipes?! F" [+ \) \8 {. e
下列哪项是不相关联的转换配方问题?
( s& \8 i; [5 V) q- N# g6 eA:Unit cost 单位成本* q2 P. l; j) t4 r& a
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39.The condition or cost of an item as it is purchased from the supplier is called:
0 d, M2 Q8 Z, L6 ?7 ?从供应商采购的物品的品质或成本叫什么
8 q8 w" ^$ }7 w! q$ ~$ i& M% X- vA:As-purchased cost 购买的费用
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7 n8 v; V2 r1 {4 ], X0 e! O) ~/ W) r, S: e40.The amount of stock necessary to cover operating needs between deliveries is known as:6 E1 D6 z2 p2 t1 X& }
在新货到来之前用于日常所求的必要库存量叫什么) `" h/ V% o j# U. ^6 e& P
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?4 Q, }. u* B! q" r7 R5 x
下面那个缩写是用来表明正常库存流程?
7 R/ [- J/ M6 L% V7 ]A:FIFO=FIRST IN FIRST OUT 先进先出& h( }% Y# K( M0 T) \
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42.Which of the following knives is used to turn vegetables?
1 u, L* W# t$ B w) ? j. a, I下面的那把刀是用来打开蔬菜吗?1 e k; `7 U, J
A:Bird's beak knife 鸟嘴刀0 F6 V; s% E- H/ _7 s' M, }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 w0 i) S/ \5 U& X8 l
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43.What is an instant-read thermometer best used for?. o Y1 ^. r3 w0 l9 t2 f
即时读温度计最好用于那方面?
+ @+ \) V2 v& Z; R/ I- gA: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?
' e; A: o8 A: s% ^( W下列哪些金属材料受热均匀,通常用在铁板而且非常重' ]6 ~$ [8 {6 @# D# x; W7 R) A" X
A:Cast iron 铸铁; T# ^( q8 p) s$ ]( P
% a$ |, e! D: A* K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- T6 a- J0 p6 g4 i, d哪件装备下面有一个可移动的碗和一个S形叶片?1 z1 i& C2 o: O
A:Food processor 食品加工机
* H$ g( m# u( s! b C# T9 yhttp://www.google.com.hk/search? ... iw=1263&bih=572- a5 @3 I& m- U E* D
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46.Which of the following is not a rule for knife safety?' q) g, z0 p$ |! A7 p
下列哪项不是用刀的安全规则?
6 H0 T2 U/ g3 Z3 Z$ }A: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:/ S* R& }+ h4 N, s, H2 P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( H! b3 @9 J+ r$ ?4 ?- lA:RondellES
5 G# ^1 p& n' {+ }1 \! ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
) M; d5 U! H4 f) @下列哪项是切成小方块用于汤的装饰?
+ R0 H4 l& Z: B7 m8 l) H+ pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( E- g. Q' b6 J5 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& {$ @- @6 Y' l4 v- L: v% ~# X 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!!——
* S1 p) {8 q- }$ _6 P7 G/ WA:Gaufrette # r' ~- G$ p1 f/ D( T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 K. @: ~5 b9 R+ _0 S0 S- H+ }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 E2 q. k$ t! [. e$ }3 p% tGaufrette :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?
& P; }; k/ f( _3 ^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)
( x- Y+ ?/ k, r% yA:Cilantro 胡荽叶 香菜
6 t( z% l0 f7 N: D! W N( hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 e P; F& v9 @$ }4 S/ h# @- f! H5 p
& v+ p0 U2 h3 b \9 N60.Allspice is made from:
4 U! B9 e5 n; r6 a5 b. P 多香果, 多香果香料是什么
3 K9 T* c5 a; J& Z% i( j ?7 s: lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; ]6 e0 F7 J6 c
A:A dried berry 干浆果
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' X; A' F. V0 W% z' ]" }* Z8 D61.Which of the following are used to make a sachet d'épices?- t: ~8 S* H# J' b0 ^8 T: b5 M% b
下列哪些是用来做香包德épices?1 C n! g$ I! }9 V( {
http://www.sachetcatering.com/
3 ]7 X3 r6 c7 ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 x9 H7 a" p* i8 I
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62.Which of the following condiments are not soy based?
# q8 K! f+ T0 {) O' S% [: q下列哪项不是酱油调味品的?& r/ Q6 P' Y& Y' K: O/ @6 n
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:- v0 f& V+ X0 ] {% q' X) m' s
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:! A3 y6 v( {+ n3 q$ z2 Z$ e% s
A:Pasteurization 巴氏杀菌
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; U" \2 p7 @# U. w) A: G64.Which of the following steps is not the correct procedure for whipping egg whites?
! D8 z" M& ~# ^9 x% Q( J下列哪个步骤是不是正确的蛋清搅打程序?
) s: |$ ~9 Y, CA:Allow to rest before use. 允许休息后方可使用。: u W5 u$ K" f) E5 J' h2 g
p4 n H0 F- |! V" E, d% w65.The weight of a large egg is between:一个大鸡蛋重量介于:7 B. C- W; O9 }% o5 ?% g& B
A:56g and 63g 56克和63克6 @4 `1 H4 B. v2 p
0 i; e6 S2 N; _66.Evaporated milk is a concentrated milk that is produced by removing4 }" B& o& l& x- X0 p: D
炼乳是一种浓缩牛奶 是去除什么做的. c9 ]) ^* } O7 X+ `' |' `( p6 w
A:60% of the water 60%的水
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& a* K! u* O. n' e( j$ w67.A method of cooking that transfers heat through a liquid or gas is:
( S8 |# n ]7 W- f, t一种烹饪方法,通过转移液体或气体是: b! |# F$ W7 C! Q( f: x7 \# k
A:Convection 对流
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0 k) N* R* |: h68.The cooking of starches is known as 烹调的淀粉被称为3 Z6 W2 H* ?" n1 ^: {
A:Gelatinization 糊化' G& u) k3 _8 o9 U
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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?
+ ?! x/ @0 `+ s, j1 kA:Braising 烤: h4 P3 V1 J( k4 \( t9 y2 \
/ [- P5 G9 Q# H( t, ?* b8 I70.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:
) d3 l2 B6 n xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 ?- a: x% U6 Q9 x- z5 |% [
1 l; r* d2 o$ D5 P71.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+ [) q+ m2 g7 Z/ h
A:Fumet 原汁
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2 _' a! _& D. b! @8 A72.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
0 i6 F7 b7 s9 J: n+ a6 K, cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 Y9 S4 i$ R( u# @( `: Y
$ V4 d' W' G, x1 d1 Q6 H73.Which of the following is a principle not used in stock making?1 N4 F% ~9 h# c1 k9 l" b
下列哪一项不是用于制造高汤(低汤)的原则?, D- H1 k3 l5 F7 N
A:Start the stock in hot water.开始在热水中操作6 B5 h) _( z; A3 b" H D
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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$ K$ R& ]' U* X
A:Remouillage 法语熬汤0 Z) F; m( ?7 }7 d% `) \* x
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