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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:
4 ?; G/ r1 A6 n9 w( J: |哪位厨师最早带来高水准浮夸的美食
: \. V5 M9 z; w" r2 \. [+ v- d# iAAntonin Carême 人名 安东尼·卡罗美# a1 M9 S2 B1 `0 r( S" g
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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' x! i; d- f9 x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 G! y2 \$ | P/ a M
A:Cast-iron stoves 壁炉5 }& X& _ D h! ^5 [9 J. _
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:$ m, L# z$ C! ^% X
法国术语,用来描述roundsman,或摇摆厨师是:
+ V5 v. D3 Y; p( d+ cA:Tournant 图尔南5 s" H1 z) X0 Z$ r8 w9 }. P2 r
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29.Another term for the wine steward is:5 I4 A& B5 A; v0 `
葡萄酒侍酒师的另一个术语是:
n' q6 y# Z6 j+ jA: Sommelier 侍酒师+ i0 O/ Z3 K( E7 y8 k& Z
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30.Molds, yeasts and fungi are examples of a:
0 X/ n% { m0 P霉菌,酵母菌和真菌是一个神马例子
7 S+ h5 e( O$ B MA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 l; V7 P! D) @ O- N根据加拿大食品检验局,食品的危险温度区在多少之间:$ T2 C8 c: t+ H8 m
A:40° and 140°F (4–60°C) 4-60度3 T6 z, i, K7 b G
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32.All bacteria need the following for survival:
2 Y+ s0 v( n; K& F- I; L" F" p2 z所有细菌生存需要以下哪些内容:
# |$ W, ^5 C; S$ k. z$ jA: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?
6 ` g0 @ M1 \/ x4 Z' A9 j* b以下哪项正确表示了HACCP体系的关键控制点?
/ `: W6 ?+ O1 h' RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 u$ N! h2 e% \食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 O& f- y' q g; U
7 B$ y# s" a5 h3 p; @34.Which of the following is not an example of a carbohydrate?( n; k* i2 a# d; J' @% n0 s
下列哪一个不是碳水化合物的例子?: E' y, e" K% p4 w/ _( u: u! _
A:Essential nutrients 必需的营养物质3 o+ t( ?# F+ ]) f* S
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35.The process by which a liquid fat is made solid is called:
0 D' g7 B) c7 r! H, H5 G液体脂肪做成固体这个过程叫什么
5 w6 L; z1 y8 L' C AA:Hydrogenation 氢化
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/ K1 b( A% y4 U2 a5 U36.Which of the following is not an example of a fat substitute?
! k0 L' P) O! B$ p$ K% ?; H下列哪项不是脂肪替代品的一个例子
- X0 n/ A: ?3 C- c/ a M% qA:Acesulfame K 安赛蜜K表* U0 u1 Z- M7 k
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37.Health Canada requires that a product labelled "fat free" contain:% j( y4 L3 G5 e8 i$ R
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 R, A: T6 O( B q! y* I6 e% LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& u, q) S* o* O% u. i0 x
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38.Which of the following is not a problem associated with converting recipes?6 M4 ?( _1 Z; J6 a$ @9 [5 X
下列哪项是不相关联的转换配方问题?
. t4 |. {! T6 j& d2 f/ u) mA:Unit cost 单位成本
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* j: B3 i2 l- b% P3 L8 l/ A& u39.The condition or cost of an item as it is purchased from the supplier is called:) e+ c: x, Q) U! w* \
从供应商采购的物品的品质或成本叫什么9 M3 Y C( E) j( z
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:" T; m$ }$ a, [7 b# p: ]
在新货到来之前用于日常所求的必要库存量叫什么! O0 z* T5 t- t" o0 o+ L- E6 c4 }
A:Parstock 基本日常最低库存
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- O8 j' `- O) ?8 ]5 U4 }$ y41.Which of the following abbreviations is used to describe the proper rotation of stock?2 I" B! {' H( r; ~% ^. W0 k
下面那个缩写是用来表明正常库存流程?
) |9 m/ j5 O+ j+ LA:FIFO=FIRST IN FIRST OUT 先进先出4 f& w7 X* H, Z9 N& p# v" z7 ]8 m
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42.Which of the following knives is used to turn vegetables?4 j$ I a/ }# ]. ]6 w; Q
下面的那把刀是用来打开蔬菜吗?
' H2 \0 Z; b& k3 h, f* qA:Bird's beak knife 鸟嘴刀. M( b. b& v9 {" s+ W3 |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' u: {' R5 h" k P43.What is an instant-read thermometer best used for?- S- O; z X9 O* d) [' C
即时读温度计最好用于那方面?
( Y2 `' e+ \* C) ~8 b3 o9 bA:Checking the internal temperature of a roast 检查被考物品的内部温度0 i+ l( |# i* K1 \2 n& D
1 Q1 A6 c; x. q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 w" d* t+ Q2 k3 ?8 f, y' ?' C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 J: u) B- p) F8 i: a& n# PA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( ~ q2 B$ f$ ^, t哪件装备下面有一个可移动的碗和一个S形叶片?
, ?! F: ?9 a5 f$ RA:Food processor 食品加工机! `' C3 s9 I1 d. N3 i, E) {
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
/ V, V, E3 H+ c6 U: s" b ~1 p& e下列哪项不是用刀的安全规则?
, B1 `' w7 _- GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- k$ y; P! E, R; z% T( d8 \4 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# _( k u; I' j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* ]6 h5 T ?* ?( `5 Z0 qA:RondellES 3 T G7 L* u! y# v' f( {) ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 L/ v4 t5 q2 D* C5 j) K
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48.Which of the following is a diced cut used to garnish soups?
8 S- P2 D0 H S下列哪项是切成小方块用于汤的装饰?
( O6 L6 F5 m* MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 e& d9 l! T; Q8 O) d" F; A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; q/ i. y7 q1 s( f; } T6 |
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!!—— W0 ], S$ `/ x$ D6 g
A:Gaufrette - n6 C* _: ]7 g# r! L: A9 l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" w: A+ V5 l, ^9 |0 } f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" s/ J7 V0 \& Y* WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 t3 W/ v4 e- h) f
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ ^ `1 y6 x ]1 x" p/ s7 r$ J; Y+ 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)
/ x7 C1 ]5 D6 [* h0 a3 _A:Cilantro 胡荽叶 香菜
# s! g4 O9 k1 ^& Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
! Q y+ Z) g' `% N1 M8 C% Y 多香果, 多香果香料是什么
3 S" I3 g: B% C: b2 f- dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. }# ?4 y o: z/ K# k
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 T; ^1 a X$ F2 v2 ]
下列哪些是用来做香包德épices?
" s9 @) D7 S; e4 ihttp://www.sachetcatering.com/8 p8 ^7 B" c8 |4 R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- [* a3 E0 K* C. s2 g" A, f
4 a1 W1 f) u7 f62.Which of the following condiments are not soy based?2 k. d4 t3 Z: w2 d
下列哪项不是酱油调味品的?
7 b& @9 i/ w3 b3 b3 g! U0 KA:Wasabi 日本辣根$ }( p/ i' l6 r2 a5 z
! { u; Q p( i5 z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) G1 ~* f( a$ E! k# j" U* A
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:8 a% L; Q: x( ]2 E! E
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' w0 ~. a8 _8 E" b4 v* |4 ` y, ^下列哪个步骤是不是正确的蛋清搅打程序?
- _! _9 n- m" i5 T1 T% h5 PA:Allow to rest before use. 允许休息后方可使用。7 i' l$ |+ U8 A2 G
; a# v1 w5 `* ~/ \2 c65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 J% l$ U% g8 f% E, j5 v. jA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 `9 k" ~5 }' S炼乳是一种浓缩牛奶 是去除什么做的) n( ^1 H6 }; M+ r) k
A:60% of the water 60%的水* {+ k( ` q$ d8 o3 _9 E
1 m7 x; Q3 y% d: }67.A method of cooking that transfers heat through a liquid or gas is:
9 d* E. u, C. f3 O" {一种烹饪方法,通过转移液体或气体是:
- o# _; X* d- lA:Convection 对流
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4 s; W1 U s( K/ o, P8 Y x68.The cooking of starches is known as 烹调的淀粉被称为5 a4 p# Y- S( [
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) |1 Y/ v \6 t K2 |7 F2 N- {
A:Braising 烤 Q3 X: o: I* K1 w
9 z! V% w6 F+ c5 g1 k! Y+ b70.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:
! O7 j8 z* Q, b9 }- iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ u9 h+ ~$ v# H$ b5 M. f
: a' G& _. P' s X+ J: K71.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/ u7 |* q( {$ Q2 ~" [% J
A:Fumet 原汁. j+ w$ r3 v; M
5 V8 ?% M% f3 f. p72.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
5 a, V: d' a* s2 b' `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 {* ~# T4 W/ j73.Which of the following is a principle not used in stock making?
% e) a' ~/ b' `" }) A3 h1 m下列哪一项不是用于制造高汤(低汤)的原则?
$ o# c/ S) T/ N# t% gA:Start the stock in hot water.开始在热水中操作! ~8 G3 n0 ^( u- n+ u. @- {
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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0 C5 l% M* j; ]' I9 g7 p5 X6 u
A:Remouillage 法语熬汤
; |' N9 u) w* B, E8 l0 ~/ Rhttp://www.haibao.cn/blog/post/176242.htm |
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