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26.The chef who is credited with bringing grande cuisine to the forefront is:- D& x' O" m. O3 t5 j' x
哪位厨师最早带来高水准浮夸的美食5 g; [' e( J" }5 Z' x
AAntonin Carême 人名 安东尼·卡罗美
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. p+ r |. @2 F# u% b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 O$ a: I5 H5 \4 r3 l0 u) v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ o. x I2 p( V2 `5 \. M
A:Cast-iron stoves 壁炉3 V0 a% g( A& H; e( T
http://www.usstove.com/products.php?id=6
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6 _ i- P0 }! Q28.The French term used to describe the roundsman, or swing cook, is:+ v9 v/ }& k H X3 G. U
法国术语,用来描述roundsman,或摇摆厨师是:
! A) p- r7 v, l- Y4 T! tA:Tournant 图尔南
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' \, {' c* v7 C+ k# l' C0 g5 r29.Another term for the wine steward is:; p, i# _ H6 C5 ~
葡萄酒侍酒师的另一个术语是:- S6 a7 y# q0 z: }7 o4 R
A: Sommelier 侍酒师
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/ u& D- T& D3 T% [1 A x30.Molds, yeasts and fungi are examples of a:' n/ O0 ]9 J; L K% F" D* R
霉菌,酵母菌和真菌是一个神马例子: a+ D. x' B% A
A:Biological hazard 生物危害; J9 i$ }3 G+ \/ K
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: o# P: A) D$ C& J5 j7 f
根据加拿大食品检验局,食品的危险温度区在多少之间:4 e3 f* w+ |* S7 H- d& W X
A:40° and 140°F (4–60°C) 4-60度
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% @2 T8 u4 I" Q0 a3 h7 \* d32.All bacteria need the following for survival:9 ~1 J5 d" l7 E, K/ L
所有细菌生存需要以下哪些内容:& l! u9 |0 {- Z; N* N4 M& ?- d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 |; `6 \2 D# h3 V! h' E
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33.Which of the following correctly represent critical control points in a HACCP system?
% y! k ]. e% _0 v0 F7 r以下哪项正确表示了HACCP体系的关键控制点?1 m+ f5 j+ G2 O% b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# a* e; y4 [4 B& F' G& J, f, f食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 q, C# S9 ]# f# O
# M: |6 b) p7 a& V34.Which of the following is not an example of a carbohydrate?
* E7 O2 B1 s& l4 \( f* d) y8 g下列哪一个不是碳水化合物的例子?
' j7 N8 U, T& r' D$ J2 w/ yA: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:
4 P5 N' c3 k: o$ k7 R g4 @1 \% [$ O液体脂肪做成固体这个过程叫什么3 i& i3 v/ S7 o# P
A:Hydrogenation 氢化, i, r. g/ G |& R; R
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36.Which of the following is not an example of a fat substitute?
5 p! Y; ]+ G( i6 P' g) H下列哪项不是脂肪替代品的一个例子
. h0 c" A& p) f3 z& aA:Acesulfame K 安赛蜜K表
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" l# @+ X8 N& S; f. }37.Health Canada requires that a product labelled "fat free" contain:7 A1 g0 e' Q/ |" E
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 g6 D1 P6 t- oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" D7 j' @! J& D; a1 K
3 \1 B6 J. `7 b F0 P- k) ^( d6 f38.Which of the following is not a problem associated with converting recipes?
" f8 e- Q% J! y! ~下列哪项是不相关联的转换配方问题?: l9 Q) t& P- ~; Y; ?0 N3 ^
A:Unit cost 单位成本( t6 z8 H2 |2 x5 c K% I
) _; | K# d; @" a; F8 z0 z8 P39.The condition or cost of an item as it is purchased from the supplier is called:5 X' `2 Y, @& a; @; ^
从供应商采购的物品的品质或成本叫什么 s+ F) `8 m9 G! u+ j& a1 B+ I
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
) ~, q3 u6 x+ n& K; J2 S在新货到来之前用于日常所求的必要库存量叫什么- ?+ W* u; a& f! F
A:Parstock 基本日常最低库存0 T1 |0 j; d5 h$ N" S' s/ F3 k
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 p& J9 F3 y7 Z; ^
下面那个缩写是用来表明正常库存流程?
" P- F, S4 u5 s5 N& l- `9 GA:FIFO=FIRST IN FIRST OUT 先进先出
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! R) C. L1 S% B' C9 w42.Which of the following knives is used to turn vegetables?9 x% e- G/ c# X* V1 ~9 l
下面的那把刀是用来打开蔬菜吗?/ `( H( \5 w' x
A:Bird's beak knife 鸟嘴刀
$ l4 A0 j. O* A8 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: w% ^, J1 J& `5 \0 x7 R! B0 @; i8 }43.What is an instant-read thermometer best used for?% G; o$ o! s( T* Z) {+ m
即时读温度计最好用于那方面?
" l; w2 k) F2 {# V: E/ u! p5 QA:Checking the internal temperature of a roast 检查被考物品的内部温度; B5 j- L6 A' x% E( g; d# j
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. k, N9 `6 G' w8 x4 O# L# x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, ? p+ J8 }/ ^' j: \6 kA:Cast iron 铸铁
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# Z o3 k2 m% \6 \8 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 }" Y/ q, }% I
哪件装备下面有一个可移动的碗和一个S形叶片?
6 ~& I$ x0 h# j7 N# DA:Food processor 食品加工机( p% c2 U5 H, [6 [) J" r
http://www.google.com.hk/search? ... iw=1263&bih=572" j D0 Q" m2 X, a! i8 o% y
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46.Which of the following is not a rule for knife safety?$ h; Z# |: T% Y" z% ?7 d
下列哪项不是用刀的安全规则?8 F. A% K5 }2 j1 c5 l: w; p9 w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 \4 m. u6 ~9 T+ P! O5 \
' ^7 b) V0 F/ r4 q5 E W+ G( @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 T" { N% M* H/ Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! E' z# ~, r. R! EA:RondellES & z: M P2 P% J: H+ D! ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ q* {" Y- t. R( |$ U! }3 Y48.Which of the following is a diced cut used to garnish soups?
3 l% X& i I& [# q3 F0 [. S* u下列哪项是切成小方块用于汤的装饰?6 U; C8 |: s7 q5 [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ @# h0 [1 t8 u, ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ N" _9 l1 ^7 c( u/ b# Y6 R) 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!!——. d% a2 k) Y# e& x; i/ K2 f
A:Gaufrette
! `, a! M9 I- qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 Q- Y+ I4 J# G! n: @( amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 ^# f4 o: y# y: K W: _
Gaufrette :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 `4 a1 J. \$ o% Y' S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). M1 ^' ~& h' f. Q) p6 e
A:Cilantro 胡荽叶 香菜! u9 ]( T% {' r- V7 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. f2 A4 v1 Q% u! C/ A
* p8 c: C T4 n3 u9 W. ?% d60.Allspice is made from:
/ W- y( ?8 }7 ^2 s9 r2 @7 ? 多香果, 多香果香料是什么2 ^1 R b6 c6 _3 X+ _2 s6 l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' T+ `/ c( V9 j0 KA:A dried berry 干浆果1 r. Q+ i2 D+ }6 {: C
" T. w! M8 x$ M, D- E4 v61.Which of the following are used to make a sachet d'épices?* H& I9 C9 T$ p+ R3 d$ L
下列哪些是用来做香包德épices?# w$ F! u# [. e7 H' O. J
http://www.sachetcatering.com/
; ^% t" C: \! c. o3 o8 s; vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& l, \, Y# U9 o$ T) M0 Q+ H
- O* y+ Z% J9 `# U, H% Z62.Which of the following condiments are not soy based?
; }+ n+ K2 u. S# w$ \/ a: L& @下列哪项不是酱油调味品的?
% R3 F8 R L& r1 J' aA: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:
; J) z# @( ]% D! N" Y. G4 E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:
( ]% R1 @* L3 ?6 ]$ {A:Pasteurization 巴氏杀菌/ {% _. r$ |7 i3 I2 v& }8 m+ Y/ L
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64.Which of the following steps is not the correct procedure for whipping egg whites?% X# j( F# w- [3 e
下列哪个步骤是不是正确的蛋清搅打程序?% l) g5 g) g, _5 X% o+ F
A:Allow to rest before use. 允许休息后方可使用。3 i) @. }* c2 j0 m& r6 K6 r8 q# d
( c [# d. L5 [8 |& G65.The weight of a large egg is between:一个大鸡蛋重量介于:' p" p5 ^6 H7 [
A:56g and 63g 56克和63克! D5 i0 d0 ]- u& B3 }8 W$ X! z
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66.Evaporated milk is a concentrated milk that is produced by removing( X8 H( s- g1 A+ `5 b& `' i
炼乳是一种浓缩牛奶 是去除什么做的 n% P( J! I$ _% B8 I
A:60% of the water 60%的水0 z. K# W" U# {+ u& @% ]- s
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67.A method of cooking that transfers heat through a liquid or gas is:
* u' U- n3 v/ V& h9 {一种烹饪方法,通过转移液体或气体是:
. l* ~6 `) ^% b7 d1 o3 hA:Convection 对流
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3 o( c& G' ~3 E/ w7 o# M68.The cooking of starches is known as 烹调的淀粉被称为
+ q8 x$ ?7 J' U7 }4 |* SA:Gelatinization 糊化0 o6 q7 D' m' y. B; b
- \# ~& w7 O) K2 d7 T6 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; _! q" {% b* `3 o
A:Braising 烤9 x$ B" s4 r- E; R( o( r5 U9 B
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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:; n( S) ~, D) j" E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% z+ v; }% y0 ?7 l, {! Y4 m
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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$ a% R) g8 F \. F7 `
A:Fumet 原汁
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; N1 v! C9 D% `4 J8 @" Z4 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! B+ H5 X* n- B# G6 p
A: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?
% g- y- T. @# g7 ~3 L# @下列哪一项不是用于制造高汤(低汤)的原则?$ k$ L9 h$ F" n# D( x
A:Start the stock in hot water.开始在热水中操作
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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% E$ ` S# ~. S' C- _
A:Remouillage 法语熬汤7 @( T! h& H+ _1 J
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