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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:9 y# i3 \% n( H9 y+ R. G& \5 Q$ L6 Z
哪位厨师最早带来高水准浮夸的美食
1 I: }, J8 F( y! L O" R' H9 q1 sAAntonin 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:& R; [" D) ~* ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 d- D7 P' l: w6 g$ {% Q
A:Cast-iron stoves 壁炉/ B, b! k! o- L2 W2 d& K
http://www.usstove.com/products.php?id=6
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7 A$ d( u/ C4 N: a/ I# F5 O; ^ {& [28.The French term used to describe the roundsman, or swing cook, is:% H. A" C/ W! Q8 C; @- r% u/ W
法国术语,用来描述roundsman,或摇摆厨师是:
/ q$ K2 H$ W( L) b. U0 h% ~A:Tournant 图尔南4 O- _' k1 s( S, k& X
8 z; }- M; d% d4 @) \* r29.Another term for the wine steward is:
Q0 J( o% |& ^) J" o. z; z+ z葡萄酒侍酒师的另一个术语是:3 p; i+ P6 k/ j5 r7 a1 v
A: Sommelier 侍酒师+ `0 j" u( K; P( m
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30.Molds, yeasts and fungi are examples of a:
4 o( l* Q- R! j5 L: |, j霉菌,酵母菌和真菌是一个神马例子5 g% V4 Z0 V. h- ^8 [
A:Biological hazard 生物危害$ }* `1 u$ D; `# \, A R( r9 r4 C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 D6 I1 `2 K& M( }6 F6 i
根据加拿大食品检验局,食品的危险温度区在多少之间:
% ]2 k" y; d1 R, J4 YA:40° and 140°F (4–60°C) 4-60度7 J4 h" Z" \. c9 x8 a% y: D
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32.All bacteria need the following for survival:9 \: a" @' u7 s4 y! J O
所有细菌生存需要以下哪些内容:
V$ g, F5 y3 d0 d% x9 Y; I0 |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? k2 V( b& u$ u$ Z9 ^! w
以下哪项正确表示了HACCP体系的关键控制点?
. L$ X. S' l I, p! M/ q& cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 n$ z0 A4 q) j, a, F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ N% R y! L3 \5 p5 O% a
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34.Which of the following is not an example of a carbohydrate?
Q# d6 a( q p$ _; D0 j" A) A下列哪一个不是碳水化合物的例子?9 x7 S5 P% x7 K8 {5 V* U
A:Essential nutrients 必需的营养物质- n, K* v! y }' t7 ?
5 M7 k, Z9 K* T2 k( R2 E* r( @35.The process by which a liquid fat is made solid is called: S! ]0 F; w, v$ S
液体脂肪做成固体这个过程叫什么( m8 g3 w3 u2 m5 ?
A:Hydrogenation 氢化# B$ H7 i- v' P$ \" s
+ S9 G9 L* X0 l; S36.Which of the following is not an example of a fat substitute?
* L* j6 o6 G% Y5 a下列哪项不是脂肪替代品的一个例子
, A" m2 l- U! \/ X3 AA:Acesulfame K 安赛蜜K表
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7 `4 C& D. G6 g% i5 m37.Health Canada requires that a product labelled "fat free" contain:
/ R7 ^3 b% H* C0 M" h2 h; w加拿大卫生部要求的产品标有“不含脂肪“包括:
+ I' t0 e/ z& X3 ]5 h5 J- E: q: GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" `( q$ {: b/ {+ d2 {+ ^
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38.Which of the following is not a problem associated with converting recipes?
4 w- q! ?* D6 D0 Q0 {下列哪项是不相关联的转换配方问题?7 i2 |' V9 y" x& b
A:Unit cost 单位成本& H( ~6 E. {7 |2 F
5 ]5 l5 b' ~8 Q+ f, L8 G5 C' a. D39.The condition or cost of an item as it is purchased from the supplier is called:: m4 ~- ?+ p. D
从供应商采购的物品的品质或成本叫什么 @, A4 @7 Y; A
A:As-purchased cost 购买的费用
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0 L: ]3 o, [/ z1 l; f& X3 \40.The amount of stock necessary to cover operating needs between deliveries is known as:' f1 c# A0 x8 O6 g
在新货到来之前用于日常所求的必要库存量叫什么
7 u: s0 I+ v2 ~2 XA: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? {# a3 x* t: \3 \- d7 }. |
下面那个缩写是用来表明正常库存流程?
% O$ ]+ M: o9 u- L, F5 o8 t; _; LA:FIFO=FIRST IN FIRST OUT 先进先出5 T! e _; [2 J
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42.Which of the following knives is used to turn vegetables? T. F" K* g8 T9 M, A0 p% j
下面的那把刀是用来打开蔬菜吗?* ]; {) c+ u/ |: s' D: U
A:Bird's beak knife 鸟嘴刀
! e$ v. a- t( dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 m& ^ {/ H' Q: h e43.What is an instant-read thermometer best used for?
, B z* V9 M6 V8 V Z9 @即时读温度计最好用于那方面?1 H# m, p( W: b) t, e
A:Checking the internal temperature of a roast 检查被考物品的内部温度' H8 d* G% R$ [0 Q2 G# K
+ T+ v, @% C4 C1 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" Q: {( P+ j8 y$ `( M9 J下列哪些金属材料受热均匀,通常用在铁板而且非常重
% x$ I: x& m, B, T6 m9 z; ~A:Cast iron 铸铁
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1 V; |( o* L: y+ R; I5 w2 c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 _ d6 _0 W) U/ I* l. s" z哪件装备下面有一个可移动的碗和一个S形叶片?
- s2 C3 L2 n# [) l* X3 }2 ?A:Food processor 食品加工机% u: r/ Z1 W7 c$ u) w. l/ n) I
http://www.google.com.hk/search? ... iw=1263&bih=5723 z, L' j! L( Y2 Y& Y
& y7 ~. O: c$ v5 G' n1 V9 O* j46.Which of the following is not a rule for knife safety?
: X/ p) p' v& B0 ~下列哪项不是用刀的安全规则?, u- e# \3 B6 ?3 |0 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- B; a* V& p& E
5 e8 O; p; G9 A5 b4 \, B6 X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: p) e9 Y5 ^* r- g/ O9 ?& m. v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# ~/ Z2 S; A" W" X& W4 XA:RondellES ) x+ g( Z9 R0 H* l, G" b" B* C$ R! R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. s/ E$ c" p1 H# I
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48.Which of the following is a diced cut used to garnish soups?4 |2 s# R: a8 i1 y
下列哪项是切成小方块用于汤的装饰?* U3 {! t8 v3 w3 g' b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 {2 [& \7 ?) F# P; ~; [: [& |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 d5 k; q5 j' I9 A; q( r) ~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!!——. Y. f+ i$ i# m _' j
A:Gaufrette
9 @6 i, i- G4 [' \- Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& q# C! j( \; X7 t2 v; C% G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
s) C$ Z9 g- D0 Y" U0 b+ pGaufrette :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?
2 G. C: v O9 @5 p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)4 m+ `4 x4 f5 f6 N# _7 @& c! w
A:Cilantro 胡荽叶 香菜$ C! U7 F; `2 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& [; i5 S5 q+ Z6 v8 O( x! n0 N
# {/ O* I5 ^, ?: v# @% g3 o60.Allspice is made from:
( C& z2 t- r* o) @6 D4 n3 E 多香果, 多香果香料是什么8 Z8 g: b/ ?# t: R# i: p2 c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- Q0 H- X9 [' g& D1 kA:A dried berry 干浆果5 J( ?: w" _: Q0 d2 b
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61.Which of the following are used to make a sachet d'épices?
0 L! e, `3 a. ~9 L7 P下列哪些是用来做香包德épices?
& r/ t! t8 T6 e, o3 Y& ^http://www.sachetcatering.com/, N7 z3 ]/ Y) P& F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. R# S& u* Q/ i/ P6 E# \2 U8 T
. F5 j# P, \0 u5 _62.Which of the following condiments are not soy based?: `: v$ N* {: l+ O
下列哪项不是酱油调味品的?
; q9 {$ s4 M9 f3 J% ZA:Wasabi 日本辣根9 f* b7 C" }. b! C
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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:3 D/ s1 z! d/ r0 y2 ]! Q% 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:
& y( c. {# l- j4 @A:Pasteurization 巴氏杀菌! s! a) x9 X" ^3 G
) s" q- w( h- O* G64.Which of the following steps is not the correct procedure for whipping egg whites?$ I# Y4 H& n+ @3 S; b% a+ p; \
下列哪个步骤是不是正确的蛋清搅打程序?
( E2 e) L8 r- E/ eA:Allow to rest before use. 允许休息后方可使用。 ~7 g: ]) s' O
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
, k1 K) X, W( qA:56g and 63g 56克和63克) f; x$ Y) q: i6 y0 S
; C( R0 b: d" c66.Evaporated milk is a concentrated milk that is produced by removing. G. X# H3 f( z _# k
炼乳是一种浓缩牛奶 是去除什么做的
: Y( C! F7 [" H; T, a; f7 O) XA:60% of the water 60%的水2 B# [/ C3 d2 m; I
8 k# X3 X! [- P8 ?3 e$ P5 D9 V67.A method of cooking that transfers heat through a liquid or gas is:$ S: f4 `" b/ e
一种烹饪方法,通过转移液体或气体是:
9 s* o5 `+ M N" l" EA:Convection 对流# C6 @1 A0 T1 n8 ^, G5 X# }+ P/ f) O# Q
5 W$ `! N m; r. X* m" k, E68.The cooking of starches is known as 烹调的淀粉被称为! K8 v( m/ I, w: R. H
A:Gelatinization 糊化
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' l; ]* K( H4 ]* K# R3 U( ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- c1 Z* w# j; Q0 z$ e; I8 w
A:Braising 烤1 z9 I |2 N% s# t. v) O3 n
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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:
2 k3 }4 }+ D- s) K+ o1 \& mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* y1 l5 J' M5 T; `/ l$ z& o, y D0 S
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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
: B6 k$ J- m% n+ Y. s4 K1 cA:Fumet 原汁, T+ N# F* [. {) w; w5 a/ v1 F
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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
1 D& R/ X1 h1 } K2 c9 ^: U* j3 FA: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?
& Y! X' v' d% |下列哪一项不是用于制造高汤(低汤)的原则?
+ e0 {8 t; i, \3 \# h% r! \A:Start the stock in hot water.开始在热水中操作
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) o2 M8 W& T; Z" H/ M1 T( J74.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+ |2 S1 u8 V/ f3 u! ]6 ^7 D0 t( z
A:Remouillage 法语熬汤
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