 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
' k: Z$ C' x: o. U R" O哪位厨师最早带来高水准浮夸的美食
: M# Y7 Y1 z& L, uAAntonin Carême 人名 安东尼·卡罗美
# q; C' f& @5 _0 S1 [" u
) g7 e0 {" Z7 O" C& k `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 d5 X8 i: j- P7 \& a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 x) f. V$ j z
A:Cast-iron stoves 壁炉
* \4 I9 M5 B" E/ G0 hhttp://www.usstove.com/products.php?id=6
1 K+ n0 V4 F, R' E- l
4 ~& S& b: o% [: [) X28.The French term used to describe the roundsman, or swing cook, is:6 X2 C/ B# V& o2 c$ a
法国术语,用来描述roundsman,或摇摆厨师是:( Z' V3 I" j: t8 `) s# n- B1 e7 B
A:Tournant 图尔南& I! X$ M% V! m0 L
8 t4 `4 Y, J' k/ ~
29.Another term for the wine steward is:/ _' H. W( Y# ?0 x3 c
葡萄酒侍酒师的另一个术语是:
1 g: p; T0 p, D9 X% C6 A6 AA: Sommelier 侍酒师$ v% f1 s' I% X+ N. O- s
& |5 s0 P, p) c: x$ Q& N9 t
30.Molds, yeasts and fungi are examples of a:
9 K: T& {2 u2 {0 M霉菌,酵母菌和真菌是一个神马例子( ]) s* Q; k% Z0 ]$ b+ q) m4 p
A:Biological hazard 生物危害. C1 Q8 ^2 d- L3 P: ^
- u8 ~# D8 E% g% B& c, N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 ~: X+ G5 j2 ]$ f
根据加拿大食品检验局,食品的危险温度区在多少之间:1 `, g. E- Q! K, U
A:40° and 140°F (4–60°C) 4-60度' e4 b. H+ G$ P
; k! M# ]- d& |2 ]9 B4 z32.All bacteria need the following for survival:
* ~5 M/ N" b6 A% _. D3 A- H) r# |& |所有细菌生存需要以下哪些内容:
m2 g1 A: j6 P2 E% FA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- F: v+ L& Y- N( {$ Y
4 J) P( Y( L6 h9 _3 b
33.Which of the following correctly represent critical control points in a HACCP system?
4 P% `* s0 P+ U8 U2 S. ?) X- m( l以下哪项正确表示了HACCP体系的关键控制点?
+ u! c% a2 `) s6 U# qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( S8 h" f* h9 O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, S. F. ?( g" Q4 A2 N6 v
* }/ M: a3 J+ h1 P% ~2 N/ _2 Y; w34.Which of the following is not an example of a carbohydrate?" F( W% Q6 r3 ]+ H
下列哪一个不是碳水化合物的例子?* ?7 x3 C* p) E9 a. z. f
A:Essential nutrients 必需的营养物质
& \+ L4 F+ z$ f, T$ y. {; |
5 f5 w4 \3 ?# N7 S# _: ~% R6 s35.The process by which a liquid fat is made solid is called:
7 e6 r p2 m4 U% I' A液体脂肪做成固体这个过程叫什么
# A5 k* ?1 b# K) n; h6 F2 K7 tA:Hydrogenation 氢化
( r7 c2 `5 W$ x1 z9 S, C& J, S
Z" A& |; e' T& {36.Which of the following is not an example of a fat substitute?- J- |# Q5 L: C- y) k- l4 i/ Y
下列哪项不是脂肪替代品的一个例子/ k5 e) c" ^% B5 n/ X) B
A:Acesulfame K 安赛蜜K表2 Y5 o4 w; K/ e' p' T" z8 n
: U' A+ }/ l5 _
37.Health Canada requires that a product labelled "fat free" contain:
R' L* p# r8 Y加拿大卫生部要求的产品标有“不含脂肪“包括:; {) C2 Z' h( H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- p: p! ?) ^1 w' G1 {/ C0 j: q8 J
, M+ S$ ]; {- W2 B38.Which of the following is not a problem associated with converting recipes?
( Z6 ~1 O& z" ?& N% h* H% v下列哪项是不相关联的转换配方问题?
' j8 Z- n' d( N0 K4 S8 B! FA:Unit cost 单位成本
; X7 f+ A0 t0 n8 e) N
A* l' `" C+ w/ E) j- Y39.The condition or cost of an item as it is purchased from the supplier is called:
" k3 b- l: b- @# d从供应商采购的物品的品质或成本叫什么. M( |8 `7 _# L9 x
A:As-purchased cost 购买的费用
& J. q$ L3 [1 t& O; o2 ~
* |4 \8 o* j/ x0 u, a40.The amount of stock necessary to cover operating needs between deliveries is known as:! z: [* T& ~/ C& k- \
在新货到来之前用于日常所求的必要库存量叫什么
1 H1 R* V {' L$ rA:Parstock 基本日常最低库存
) h6 z9 f8 m/ f. M( c" ?+ J. w2 t/ @; t, X& [" p+ k! t
41.Which of the following abbreviations is used to describe the proper rotation of stock?# v- l A3 F4 {% }
下面那个缩写是用来表明正常库存流程?
4 j9 s5 n4 l8 _) u2 }( `6 a. p, yA:FIFO=FIRST IN FIRST OUT 先进先出
3 P3 N! s, @( ?, M' {2 c y+ B3 B+ [
. B, Z- { N7 @3 p42.Which of the following knives is used to turn vegetables?
. t3 ?, B9 ^' J5 J8 r下面的那把刀是用来打开蔬菜吗?$ l& |3 u1 j8 }% w5 @
A:Bird's beak knife 鸟嘴刀
8 Q" h# n4 c8 q; ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) Q2 u! C2 x% E8 \4 l
; F9 \5 t8 M+ N3 p+ t, ?- h
43.What is an instant-read thermometer best used for?) t% g1 ^/ C$ L1 u
即时读温度计最好用于那方面?5 C- b; f6 f9 M0 }7 n* |& m! C
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 L5 S# d8 a$ J. w2 f, L
7 r" Y; ~8 t( e' n' t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 `# ~/ ~- C) K0 a2 N% s* k3 q$ M' H
下列哪些金属材料受热均匀,通常用在铁板而且非常重 |" y m* q" m1 E& ~" I% ^
A:Cast iron 铸铁+ i0 ^5 h8 h: k
r# C$ }& ~; ?# Q" A p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 x6 l7 @! y; c% R
哪件装备下面有一个可移动的碗和一个S形叶片?
4 x$ Y$ H) w; f* L4 u6 rA:Food processor 食品加工机
6 N6 T* @8 w/ y, r; y9 z% hhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ G$ s0 J: x* L3 S( ?# F9 b% `8 M( _, [8 ^; F, |* h+ F' c5 g
46.Which of the following is not a rule for knife safety?1 v. `! ]) G1 l W) Y" w# u. Y. Z
下列哪项不是用刀的安全规则?
T: ]) K' u% a' Z/ U+ AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 ?2 C0 ]4 i8 O
0 v! g+ Z- D$ E* v) {6 ^" I+ j8 \+ y! h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 w4 ^, |# Y& s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' T$ D8 h5 h9 O. A: i5 g" x$ A
A:RondellES + w3 E2 E0 P0 T+ N! L. @' W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- x$ m' i( \8 r; }3 K
! E9 J: l# H" H$ M2 G+ @6 d48.Which of the following is a diced cut used to garnish soups?
7 k! ~, [2 ?% @) Z9 r( u3 k下列哪项是切成小方块用于汤的装饰?9 O5 t3 Y( x/ M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 K, m! f8 G: }& q3 B8 m5 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! z& t8 {4 s: {7 R* }, x( P3 x& O. z9 X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!!——
( P9 b. `2 d$ H7 o+ hA:Gaufrette , }8 Q9 z, O* v5 H- v0 F: h2 h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: L! S5 o# l- y% i" Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! n, d6 x B! f. u V/ T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ e t* J+ F9 u) P U1 n. X$ Z4 r2 e* V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 f. O( O& D6 T# N: o6 W6 f% h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)
/ i( O f9 I5 b7 N, ~A:Cilantro 胡荽叶 香菜
) ~3 o) {, |, m" ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 _+ A. \: n- m2 t
* E: C4 h* Y! k: E7 @/ Y- |60.Allspice is made from:, M& }. ]& f0 N6 e; b0 k
多香果, 多香果香料是什么" g& \+ R) E1 |, n& Y7 C1 j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( k( D9 R4 T/ Y" p9 a, V
A:A dried berry 干浆果 J. V: ?: y9 T- V3 f( _) l
; X) a4 K3 H# J; |- z% A
61.Which of the following are used to make a sachet d'épices?
5 o) I5 G/ O0 ?+ \0 T& |& H6 s下列哪些是用来做香包德épices?
9 r! ?! L3 A" ]5 K" [3 Whttp://www.sachetcatering.com/
; f2 _ J, ]7 P/ LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 m8 Q/ ^$ t2 t. v' f. U) }' V, |8 J4 H* U9 e
62.Which of the following condiments are not soy based?8 Z5 ^5 r" x; o' h, Z
下列哪项不是酱油调味品的?! P- T8 G. C. h, _; R5 U
A:Wasabi 日本辣根2 a' m6 |) i: q6 {/ T, _
8 l9 `( t/ a# D8 r7 `. F6 I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* e" f# p8 ^7 ]; E4 P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 e8 x q6 k. A! O$ r2 q
A:Pasteurization 巴氏杀菌
# {( g( U z: k, ?, z2 P) G+ `/ W0 ^1 {- ^) _, l& L
64.Which of the following steps is not the correct procedure for whipping egg whites?9 \; K5 F- ^$ w( x8 ^
下列哪个步骤是不是正确的蛋清搅打程序?
" b# s, @6 h3 F8 bA:Allow to rest before use. 允许休息后方可使用。3 V1 J/ d$ j5 ^- A9 m* M) Q8 m/ A
; O& S) A% y t1 m2 s; ~3 k( }65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ D6 I* [9 m6 M6 OA:56g and 63g 56克和63克$ ^- u8 X0 O8 G) n g* g
& h3 r8 ~+ P5 \# E
66.Evaporated milk is a concentrated milk that is produced by removing
1 l0 ]% p- B- L" H* K$ e! }炼乳是一种浓缩牛奶 是去除什么做的- S; I3 l+ r3 p2 v2 U
A:60% of the water 60%的水
9 v( z6 Z6 _5 f" G1 ~( }
% z9 @/ j3 H" M* ~3 N3 ]67.A method of cooking that transfers heat through a liquid or gas is:
( Q% X K6 Z, V; D# ]) ^8 Z一种烹饪方法,通过转移液体或气体是:
: E+ y! w7 b; qA:Convection 对流
6 u) y4 n1 T$ k- f9 ^( R2 r
5 N! r8 ~8 w' y1 }$ m- j68.The cooking of starches is known as 烹调的淀粉被称为
1 k% C( l) `. E0 P6 d3 w, vA:Gelatinization 糊化+ ~6 ^, q3 ~8 z$ q
' o. x% j3 p7 i1 ?# X4 J8 J. O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! C$ R! s) C& w; _4 c" G9 P1 ]
A:Braising 烤% J) _/ h% n$ B$ C1 u
. F/ H1 S z% V h0 P) P: ]
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:
: Q7 X3 O3 L( IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
/ K3 _5 v, u+ ]2 O& O8 ?; q2 o; U0 x! o- U; [+ D" }
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
3 _/ c0 q+ h: T6 M. D7 dA:Fumet 原汁( w1 I9 C& R/ f& s7 |: ~
* p& E/ e' u4 v9 N8 Y, s) @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
* E; W3 ?$ f# r, v0 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 `8 m* S, n, ]8 g" @( H$ t0 k8 G3 [; l$ Z, r( F* P! @6 z( o3 y
73.Which of the following is a principle not used in stock making?: b& H- g/ `/ D( c$ a
下列哪一项不是用于制造高汤(低汤)的原则?
. i. _! A5 m2 C( C: WA:Start the stock in hot water.开始在热水中操作
, X$ q' J y* A0 C7 P2 l2 {) n7 J7 F7 j+ \4 K, k# [# H
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
7 q3 H9 W$ J6 j; T* A% K3 N8 m' \A:Remouillage 法语熬汤! H. L0 I1 `. X( l# Y |
http://www.haibao.cn/blog/post/176242.htm |
|