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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:1 Y: |) h: K5 j/ L% z
哪位厨师最早带来高水准浮夸的美食2 x; h2 `* X( a
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:3 ]& j2 i( j6 U5 l. }% f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 E% h2 X2 M& [* Y; [A:Cast-iron stoves 壁炉& L( E; m* V' c
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
) L6 k5 n' q% b( n {* a法国术语,用来描述roundsman,或摇摆厨师是:
# o! L6 s4 H& }0 t4 A% l( rA:Tournant 图尔南
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7 K$ }7 m% x4 @5 t' d29.Another term for the wine steward is:% _2 \) A; w3 Y# K
葡萄酒侍酒师的另一个术语是:
( g9 H' n' T6 ~% ?8 mA: Sommelier 侍酒师
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8 j: j& l9 p2 m6 Z+ v30.Molds, yeasts and fungi are examples of a:$ m% [% P- y u4 F$ @' j
霉菌,酵母菌和真菌是一个神马例子1 \8 C+ R% I4 z* v( `* \
A:Biological hazard 生物危害' F/ a- K+ r; o# V0 P* Y- k# Y
+ \/ v5 F9 J: W: B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: M2 c0 W6 y5 a. G. y
根据加拿大食品检验局,食品的危险温度区在多少之间:8 p3 O$ Q6 z/ d: ?( d2 a
A:40° and 140°F (4–60°C) 4-60度
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; V n# F2 E5 n& I+ h+ g( u. F4 U% t32.All bacteria need the following for survival:
/ r7 R, L- J) C所有细菌生存需要以下哪些内容:. c( N1 h5 q K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) `; v% C8 X8 t) B7 [2 ?33.Which of the following correctly represent critical control points in a HACCP system?+ b- Y. g0 Q: ^! d5 v& [5 n0 c
以下哪项正确表示了HACCP体系的关键控制点?* _7 d2 D; `6 x( g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 S4 D" ?0 x0 W8 y3 h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?' O7 V) d5 E( ~ j* a
下列哪一个不是碳水化合物的例子?/ s0 T$ m7 u5 K0 G/ E& z) \
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:+ r, E( |# _% C8 I6 Z/ _
液体脂肪做成固体这个过程叫什么3 \7 _0 H' I. {
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?* D! R. f; O( T
下列哪项不是脂肪替代品的一个例子% F7 v& S) S* {8 p5 I
A:Acesulfame K 安赛蜜K表9 a" B/ i( K" C+ \/ t$ B7 B8 S) I6 l
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37.Health Canada requires that a product labelled "fat free" contain:
) ]6 U- B2 M" E+ p4 b加拿大卫生部要求的产品标有“不含脂肪“包括:
( Y# V. \, M! I4 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 c+ X& c* a- s# |2 B8 b2 {38.Which of the following is not a problem associated with converting recipes?
$ h" J: U/ C% J# d+ E下列哪项是不相关联的转换配方问题?
2 W, i2 j0 s N! y7 iA:Unit cost 单位成本( x( o# p) l- X9 W) X' A+ {, {& b; M
. y: I# o) h. e39.The condition or cost of an item as it is purchased from the supplier is called:
/ X3 ?) ~' V! h& ?' p% U从供应商采购的物品的品质或成本叫什么
7 D' K& ? O% iA:As-purchased cost 购买的费用5 E9 Q% Y# i- P% f
& p6 b) Z" D+ O40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ ]; O \/ T: b/ F. n( K, W$ ~在新货到来之前用于日常所求的必要库存量叫什么+ A' R1 o9 [* F5 r
A:Parstock 基本日常最低库存- X# r! o! P9 E9 f
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 a4 z3 E& _3 l8 O; x' o下面那个缩写是用来表明正常库存流程?
% z8 U; {) ?! L# z! T+ TA:FIFO=FIRST IN FIRST OUT 先进先出: [; }8 G% m: t2 I
" J# `% v( H& J# H# p8 T" K/ E42.Which of the following knives is used to turn vegetables?
% ]8 V( z9 }5 E/ R+ ^/ z- o下面的那把刀是用来打开蔬菜吗?
+ u. r4 a, L$ V& \. }" QA:Bird's beak knife 鸟嘴刀& r( r, J: k# D0 P) {' H3 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
) `, v; F/ ]4 D5 M' E/ ~1 m即时读温度计最好用于那方面?" g/ F# R G' y- l
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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% o4 i0 ?3 {; U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 N. r X: l% v: v* ~: C! |下列哪些金属材料受热均匀,通常用在铁板而且非常重: p. t% i0 E, }3 A! h
A:Cast iron 铸铁/ D4 o+ ]# i+ }, U: j4 F' d
1 w: _# q( n% h% q d8 u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& S3 w/ g0 F. A哪件装备下面有一个可移动的碗和一个S形叶片?: Y8 s' d" j- R0 [( r
A:Food processor 食品加工机
' ~2 u8 b3 O! D/ W9 bhttp://www.google.com.hk/search? ... iw=1263&bih=572. l+ s1 }) P& L. x5 m1 @0 Q" H
" P, M3 r6 K4 Q y9 t% }8 H46.Which of the following is not a rule for knife safety?
5 A) }* H; Z& g下列哪项不是用刀的安全规则?
^3 n) y& k) A) RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& f" a" J2 z, A9 @
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# }6 ~2 C- e# I- u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? Y9 j E' [0 D2 o x+ O
A:RondellES , \: a7 a# t& L1 a& Z2 T( Y O. g
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?
k: p' e3 T2 K1 a% ~下列哪项是切成小方块用于汤的装饰?
1 f6 V0 j# J+ L! u) i- CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 D6 t7 ~9 O. }$ r- B7 b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 X6 J( s5 B, z4 e
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!!——8 }( O( l- R: a1 S4 k+ r
A:Gaufrette " ^9 V4 M7 U5 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 M, M: F0 p+ Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 l3 |4 p g3 Q% x7 G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 x( X) |4 o! C2 j3 v) }9 w" p. K
; j# O2 S Q0 L+ b: Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# V4 U+ q. N* k0 U b4 k" M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)6 B* K G, }4 \8 s. Q' t
A:Cilantro 胡荽叶 香菜
+ f/ s7 \1 {6 J" H) Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 }6 p! K; x6 e/ j& F8 f
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60.Allspice is made from:& E: m' m" Z' V! v4 U: a+ v! o
多香果, 多香果香料是什么) Y2 v( u3 V# X0 T4 ^9 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 k, H: J1 |3 IA:A dried berry 干浆果5 }9 ^) W# u: n( P+ \1 ?
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61.Which of the following are used to make a sachet d'épices?: L' \0 h- @8 Y, B2 l5 d1 G9 z7 V
下列哪些是用来做香包德épices?
$ V: z; Q! H7 i4 [% f thttp://www.sachetcatering.com/
: n( m! `- K& iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# x+ C) {- w! X0 C9 ?* o62.Which of the following condiments are not soy based?0 [; o1 ~. Z. U! K* B' h
下列哪项不是酱油调味品的?
7 c* {/ ` H) l0 j3 C5 LA:Wasabi 日本辣根: _" P2 ?* p9 v# ?: P$ K( @
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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:
1 A l7 E* Q; L3 W0 M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:
7 }! |3 g! d, m- hA:Pasteurization 巴氏杀菌4 G' r8 u. _8 v Y! r
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; P. A" ?$ g( I下列哪个步骤是不是正确的蛋清搅打程序?
3 m2 Z! r5 `. y1 d+ T. sA: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:" d" R; _" q0 e+ k+ [% {3 W2 y
A:56g and 63g 56克和63克
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1 Z* X! s& }" o6 ^# ]$ Y3 x66.Evaporated milk is a concentrated milk that is produced by removing
" p) a/ y5 z. {( {0 B2 u炼乳是一种浓缩牛奶 是去除什么做的
4 h( Z7 i$ s9 \& DA:60% of the water 60%的水
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2 N7 h5 {" ?3 A% ]9 O' }7 q! e67.A method of cooking that transfers heat through a liquid or gas is:
0 \- b* s. Q" s% V" ]一种烹饪方法,通过转移液体或气体是:" {. O$ i. U2 [
A:Convection 对流% y/ S3 Z, n9 |5 |) u5 H( p- s# ]
: _9 u; y3 i% E& \1 g1 D/ q& F68.The cooking of starches is known as 烹调的淀粉被称为
( i# m1 a j' d& t: |% q# H- UA:Gelatinization 糊化
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0 \% V5 }* k7 m, L& S) b3 H8 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 w' Y5 }1 c) x2 j
A: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:
% M! R5 J7 N* uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. _* W% `8 l1 o
. Q( H# ?- i# 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
+ j' s- q( E; p* M9 Z- mA:Fumet 原汁
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! n( b; Z' f, P8 J3 m0 Q72.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( V f' V7 ]: A7 o' Q. L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ L" ]9 t3 X# c
8 P6 M; k/ T E, a' u" X73.Which of the following is a principle not used in stock making?7 r9 V- D( e2 l# F( ~0 o
下列哪一项不是用于制造高汤(低汤)的原则?- k% T0 o- e3 A8 G
A:Start the stock in hot water.开始在热水中操作/ r( z) E/ S4 l. ]6 F' A3 I. q
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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4 c2 U$ m' l7 ^% j# l. r1 F6 A9 e% Z
A:Remouillage 法语熬汤5 N3 v: L t4 b2 b1 {1 C6 g: y+ G, K$ k
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