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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:$ n- k6 A4 o8 p. \* F; K R5 k! S
哪位厨师最早带来高水准浮夸的美食
. j- R( J, m7 A2 |. O7 p. ^AAntonin Carême 人名 安东尼·卡罗美& x$ R" P, J& h) @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: G) _+ l* G7 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 。
, d( u: Z+ p6 HA:Cast-iron stoves 壁炉. |. y" @0 M% ]# f' z- t. X
http://www.usstove.com/products.php?id=6+ [$ H3 u, c' S& ^: P
6 b5 r# V4 u' F; V28.The French term used to describe the roundsman, or swing cook, is:
5 L+ A& {' K9 W+ f# o法国术语,用来描述roundsman,或摇摆厨师是:
% w4 y4 w0 s* A/ e4 B+ N% L/ n: ?A:Tournant 图尔南/ J' t! f% d9 |. Z; g$ ]
, |3 Y P; y' H; F0 O29.Another term for the wine steward is:
- k5 D: P. n6 Y& `) O: i4 X葡萄酒侍酒师的另一个术语是:8 K* I j2 t3 u" E* [6 m! t5 P
A: Sommelier 侍酒师
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6 P8 M ]$ s8 `8 s& P* c30.Molds, yeasts and fungi are examples of a:
2 V. {1 v; f) L. D/ r6 M% A* X9 @霉菌,酵母菌和真菌是一个神马例子
$ a5 ~" r- o4 aA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
x% F" ~. N6 y6 [3 {; d根据加拿大食品检验局,食品的危险温度区在多少之间:
+ ?8 t' ~4 V: \+ i) |A:40° and 140°F (4–60°C) 4-60度! p6 K3 c2 W8 t$ z/ w6 U
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32.All bacteria need the following for survival:
& \' f2 ]1 F Q1 I c所有细菌生存需要以下哪些内容:
7 x L8 Z( ] c# ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& U3 D, o" x& c" u
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33.Which of the following correctly represent critical control points in a HACCP system?* i" a: s) v! T8 m
以下哪项正确表示了HACCP体系的关键控制点?7 l+ m0 h# X" k8 ?5 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 S! p, |8 t0 s. z. Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 y2 d& N+ U* c7 O
. k, s) K; Q$ ?4 \+ S6 i34.Which of the following is not an example of a carbohydrate?' y1 \+ `- K8 z7 w% R. N
下列哪一个不是碳水化合物的例子?
7 B3 C* W8 ? W$ J: N5 nA:Essential nutrients 必需的营养物质5 G9 H9 y) c1 J9 W2 X) H: \; j
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35.The process by which a liquid fat is made solid is called:
9 O- b# F' g5 Y+ K" v* O: ]+ u液体脂肪做成固体这个过程叫什么3 q, d" J0 } V' |. U0 F: ?9 n+ V
A:Hydrogenation 氢化
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' T* D5 r2 M1 e) C/ A36.Which of the following is not an example of a fat substitute?
" { F! J- k- `( @. O, J下列哪项不是脂肪替代品的一个例子7 K3 P$ X0 @. C
A:Acesulfame K 安赛蜜K表! U3 N( f j& e5 v5 {
# O6 Y3 O' r# U! O& \& G37.Health Canada requires that a product labelled "fat free" contain:1 \& X; T7 |$ T5 O1 d( o& V
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 f# w& U$ F. o% n% c/ iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 ~) W* S7 N9 x" ~+ z; y2 \( J
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38.Which of the following is not a problem associated with converting recipes?6 ?. t3 o3 t8 t, I) u: _$ ?
下列哪项是不相关联的转换配方问题?% R# P0 a# i; N: \0 C
A:Unit cost 单位成本
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3 E/ b, t% C, x" Q39.The condition or cost of an item as it is purchased from the supplier is called:0 w4 D& M: X4 [# j6 [2 I
从供应商采购的物品的品质或成本叫什么& y0 F9 K# I5 q8 B" J
A:As-purchased cost 购买的费用
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' y+ D& p6 B4 K) ]& [40.The amount of stock necessary to cover operating needs between deliveries is known as:
- k& t( @6 J6 R9 |: T2 U4 T9 u在新货到来之前用于日常所求的必要库存量叫什么5 N2 z6 i2 [1 T4 h/ E9 y
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?2 O K h6 ?0 v8 o2 v# c
下面那个缩写是用来表明正常库存流程? E, _1 h6 k% e: ? g
A:FIFO=FIRST IN FIRST OUT 先进先出0 X1 a- l7 y4 B! m! ?
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42.Which of the following knives is used to turn vegetables?0 j& @0 t+ ?* y* N r- Q* L3 z
下面的那把刀是用来打开蔬菜吗?6 G* {: \+ e) l# w
A:Bird's beak knife 鸟嘴刀3 ?9 {8 C* W6 r" z* n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird c, F5 O: c3 Z4 _' I. Y
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43.What is an instant-read thermometer best used for?
4 J9 z9 V9 ]" y7 h, y即时读温度计最好用于那方面?
, n- r9 r- q3 L0 j t& e# r+ n' [6 _& }A: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?" H% `0 |+ t2 ^8 q
下列哪些金属材料受热均匀,通常用在铁板而且非常重; s2 J% l+ |; R$ w
A:Cast iron 铸铁) B ]' G% `8 p% ]6 i
( N" ?6 U3 z! G4 g! F/ v; i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 u9 C% u. p+ t哪件装备下面有一个可移动的碗和一个S形叶片?
( T+ l/ Q6 f U6 Q0 l1 w$ C, NA:Food processor 食品加工机% ~$ Y' w5 N- H# f
http://www.google.com.hk/search? ... iw=1263&bih=572. t" p1 `7 w6 Z/ C
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46.Which of the following is not a rule for knife safety?
$ D) S" [ ?# X下列哪项不是用刀的安全规则?6 T7 Z! T8 t& V3 F
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:# ~! G& y2 I% d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" ~" Y6 W/ {+ d3 \- S! }) R' p; V6 }A:RondellES
! u5 \% D8 ~: Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
( j+ Z% [5 e1 h6 r下列哪项是切成小方块用于汤的装饰?# S* O% b9 _* W0 O0 x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 o' I5 Y% f: F- Y2 x! E3 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 V4 U% Q7 b9 y1 u7 R* N7 r( i3 w
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!!——
0 y# `/ d4 v+ WA:Gaufrette 2 U6 z: | y @# G- z0 k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ f9 W4 h9 Z% P: b# I6 [# _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) I: V5 U6 ~* v: y, @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ Z8 k/ y* q" E. g
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? X' Z9 R4 D4 A* k+ R, n+ v" i0 K
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)* t. R3 E. Y! I2 ^3 I& M5 _( x
A:Cilantro 胡荽叶 香菜" V3 j8 T! C9 b* \1 {9 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ h: R1 A7 D$ e4 i60.Allspice is made from:) ]$ W4 \% Z2 `5 a+ b+ M
多香果, 多香果香料是什么
/ A Q! k r2 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, @# m$ k3 [9 o. z+ r+ U8 M
A:A dried berry 干浆果* D; j0 [- g/ L- y$ e2 ?
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61.Which of the following are used to make a sachet d'épices?
+ ~' O- Y/ `2 Z4 k( i下列哪些是用来做香包德épices?
0 k2 f8 q6 O9 qhttp://www.sachetcatering.com/) ]+ q9 }# u" [4 C: g- C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: y2 F5 W. J9 d$ e4 ^) t% ?
- `4 r0 [6 e& e$ a62.Which of the following condiments are not soy based?, i# @- T) W3 q9 P
下列哪项不是酱油调味品的?: M+ X' g% T6 D% X
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:
^. E' \6 t2 q- i: \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:# i0 g9 S, F7 `1 P
A:Pasteurization 巴氏杀菌
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7 u0 W. _8 W6 j64.Which of the following steps is not the correct procedure for whipping egg whites?
& {/ p( S2 E: S3 E! P下列哪个步骤是不是正确的蛋清搅打程序?
3 J! s! J' m# s' uA:Allow to rest before use. 允许休息后方可使用。
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/ t% g* [. d1 D8 J65.The weight of a large egg is between:一个大鸡蛋重量介于:
: D1 Y( g4 n. g( cA:56g and 63g 56克和63克4 Y/ d) N$ E+ r9 Q; c; u5 _
/ U9 R; K3 }1 e! O66.Evaporated milk is a concentrated milk that is produced by removing
8 P% H$ B, z$ E0 M) h炼乳是一种浓缩牛奶 是去除什么做的
. {+ \- f, J* W# z7 |A:60% of the water 60%的水
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- O ?0 v q; T9 |' q% U67.A method of cooking that transfers heat through a liquid or gas is:
. T! P5 _" z4 n5 p: u0 G一种烹饪方法,通过转移液体或气体是:
/ [9 R9 e r( \/ e7 ?- t/ ~+ uA:Convection 对流
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0 K) M1 Z1 _2 E+ I% E$ N8 g68.The cooking of starches is known as 烹调的淀粉被称为
- w, ?! P# N* t7 S( Q( [$ Q3 z ZA:Gelatinization 糊化+ l% A- t5 I: y6 p1 Y
9 P, g3 _ `8 O: k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 F; R& X8 b' DA:Braising 烤 J, Y5 g# i5 a% D6 c( P
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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:# U. K4 }# P% {' O- W% `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) u, H' P' F6 J71.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7 q2 I0 Q6 ?4 c B9 `2 ~
A:Fumet 原汁
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* e! o3 _) k6 j* e; W: ?72.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; \( g7 }$ O9 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 U* d/ s8 W% I5 }' W5 N
; ?. Q0 N* P, F73.Which of the following is a principle not used in stock making?
- b6 O! T: Q! B, z下列哪一项不是用于制造高汤(低汤)的原则?
+ {" z& N0 Q" q9 BA:Start the stock in hot water.开始在热水中操作
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) }1 Z/ I- ]6 w4 B2 l74.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. V6 {7 H- N3 b9 ~7 d& }
A:Remouillage 法语熬汤/ G, j( `. m) |
http://www.haibao.cn/blog/post/176242.htm |
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