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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:8 |6 v [4 u6 e& H3 \
哪位厨师最早带来高水准浮夸的美食1 Z$ }; b& `# s; a# V1 m
AAntonin Carême 人名 安东尼·卡罗美
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8 @. S; k+ `: P2 q. ?" _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: ?5 O: o, c& f. d4 c" B9 W& q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( i$ T" l9 | S! h! XA:Cast-iron stoves 壁炉
5 s! N- C5 V; Y s" q! t0 vhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
j+ s# K- o- U% j3 o法国术语,用来描述roundsman,或摇摆厨师是:" |6 S0 Y& _+ R! s/ _; ]
A:Tournant 图尔南8 o6 b3 Z- p" t, \2 ^0 O$ j4 i
/ k2 v0 c9 q5 b6 ~29.Another term for the wine steward is:% \, E+ I k! E4 d+ U' t) y
葡萄酒侍酒师的另一个术语是:1 |+ `2 I7 W5 C( d' r
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:7 r i, a9 ~4 l$ e$ z
霉菌,酵母菌和真菌是一个神马例子
: z# F6 u6 x2 TA: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 \+ }8 d& ^ k& m0 v, ?+ T. F7 s# a根据加拿大食品检验局,食品的危险温度区在多少之间:
+ k2 _; a, P' p1 f. K: w4 ^A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; e$ e1 @ a H5 s) F
所有细菌生存需要以下哪些内容:" L+ r& x; i7 H& X
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?
- n1 W' ?& u( w以下哪项正确表示了HACCP体系的关键控制点?! j3 V) c3 q% v2 k, }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" L7 A/ u& u5 Y! U5 j4 J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
' q' l2 M3 c* v9 g0 c' |" T5 P下列哪一个不是碳水化合物的例子?
( |. E$ @$ r" J/ G7 y. eA:Essential nutrients 必需的营养物质2 e* P. _* _" F4 S
: b: R2 H/ d" X35.The process by which a liquid fat is made solid is called:; g8 E0 b5 l- `# S" X. G: b; v5 s l
液体脂肪做成固体这个过程叫什么
2 n3 C$ q n4 \' c9 FA:Hydrogenation 氢化
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. b( ~% `. U. k3 c" x4 A36.Which of the following is not an example of a fat substitute?; F' j6 ]- l) N( n$ T U
下列哪项不是脂肪替代品的一个例子4 _. V' b; R) N
A:Acesulfame K 安赛蜜K表, X1 E" V3 M# a: w5 b
1 L9 d/ n, _/ ]7 P4 Q {37.Health Canada requires that a product labelled "fat free" contain:
! }: G' J$ b3 M2 ?/ [, r9 s: i加拿大卫生部要求的产品标有“不含脂肪“包括:
( N( H/ |1 l q1 qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
8 j3 ~2 _/ I5 l' F7 e下列哪项是不相关联的转换配方问题?
) z/ i- ^& L _7 eA:Unit cost 单位成本
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6 e2 Q7 V, v2 G' n: p39.The condition or cost of an item as it is purchased from the supplier is called:( H' `( w1 ^0 T j6 K
从供应商采购的物品的品质或成本叫什么
( H+ r3 ?: [7 X# u7 `7 d- Y' VA:As-purchased cost 购买的费用
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8 t& x& v2 a4 G& a) ?* {40.The amount of stock necessary to cover operating needs between deliveries is known as:/ k6 M; W# _4 W# d# j d
在新货到来之前用于日常所求的必要库存量叫什么! W0 ~3 l [: d4 X1 r" ?% P
A:Parstock 基本日常最低库存
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, b0 l# @! ]$ D& Z6 b# d41.Which of the following abbreviations is used to describe the proper rotation of stock?
% i% | j2 N& i+ ~: p! [下面那个缩写是用来表明正常库存流程?; |4 k# y! K& {# u! |
A:FIFO=FIRST IN FIRST OUT 先进先出
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+ ]. o& h1 f, Q9 I, F42.Which of the following knives is used to turn vegetables?" C$ ^3 [ `" c& H
下面的那把刀是用来打开蔬菜吗?
$ ~: v* C3 t. ]0 T0 QA:Bird's beak knife 鸟嘴刀
+ T( h$ Z- G# w1 U, y( Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* c9 L2 a5 @' w9 o% E0 Q% N. U
3 R* h7 W5 Q0 u" B43.What is an instant-read thermometer best used for?8 n+ A+ {" y) y
即时读温度计最好用于那方面?; J- d4 `+ x3 X$ t! L. I
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?
# V/ {' r, K0 m1 X5 M7 _下列哪些金属材料受热均匀,通常用在铁板而且非常重& J, j) y/ L0 ~$ P( O, ^
A:Cast iron 铸铁
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2 Y' \! A% N. N7 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 K) p- u$ A" f# W; w
哪件装备下面有一个可移动的碗和一个S形叶片?
w0 v( A4 r, L* l% _/ cA:Food processor 食品加工机
6 B- I7 P: X6 B) t& ], k& j4 phttp://www.google.com.hk/search? ... iw=1263&bih=572' g- E$ d" l2 `0 p
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46.Which of the following is not a rule for knife safety?
/ `( v" A3 ]0 b& x下列哪项不是用刀的安全规则?
) @4 u7 g* u% O# |, rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 U: q2 r* w9 {1 O
. i j0 S* M9 Y5 R: H+ `- Q1 u# E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; N" }/ |! |# o' Y/ a' i" U& R3 i' K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 t' O3 u& l0 _6 |" z UA:RondellES
! ]/ S8 M2 f$ i chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" v4 l, K1 ^2 |6 J2 M; E48.Which of the following is a diced cut used to garnish soups?+ s f+ I$ s/ K8 [# a, f5 V
下列哪项是切成小方块用于汤的装饰?
0 P$ m2 Y7 i$ {" T8 ?( jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 Z7 L, e; z+ p t5 p' q+ L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 Y* q3 T+ b9 t0 B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!!——
( q: W$ a7 h0 _8 o2 p' b( `A:Gaufrette
5 x7 h; {1 Y; S% sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 {! f) ^. E/ @6 d/ l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- p: H9 p( K1 s* n7 j( \
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?" w8 a) J" w/ q) G3 W* s1 t8 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)
2 v1 B" M) `/ x( q2 V& G [A:Cilantro 胡荽叶 香菜
/ N3 k; _$ x/ J/ Q; @! Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- O4 c1 ?& b ?# a- q7 c60.Allspice is made from:
* O% Z% \2 j! U 多香果, 多香果香料是什么% [3 \5 A8 z" E, }! y/ s J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 Y: `; w$ \7 a' ~& V( |* n+ `A:A dried berry 干浆果% q/ m5 E: i4 C W$ k
. k: A8 M) u$ s8 C61.Which of the following are used to make a sachet d'épices?( I/ U/ a8 d" [& c _1 } d. j
下列哪些是用来做香包德épices?
6 |2 O- r- P0 M0 I! u9 C# `http://www.sachetcatering.com/$ l6 _% x8 J6 S( W9 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 G/ J, j5 E. i& x" Z) x
5 U, ^4 Y j0 Q3 O6 V) K62.Which of the following condiments are not soy based?
7 u# @: {4 X/ q. z r下列哪项不是酱油调味品的?
/ b# B& W b! |. W& x& XA:Wasabi 日本辣根" w, }( ]' \! ]% r S
- l% k, X$ e) p( T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# D! B8 m) C6 f. M& H. r3 G3 x5 H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:
+ X C0 B9 j: U8 J1 h6 X, @, B ?A:Pasteurization 巴氏杀菌
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" p0 Y- v5 z! G9 z, g! _# I J64.Which of the following steps is not the correct procedure for whipping egg whites?
7 S; T- i0 o: [* a- ]3 ?: }下列哪个步骤是不是正确的蛋清搅打程序?
2 H& r/ i1 V. P9 ZA:Allow to rest before use. 允许休息后方可使用。
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% Y3 R/ y) X0 R2 ?, x2 u% ?65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 F( n! I) s5 f$ u" a( [! R- I9 v3 pA:56g and 63g 56克和63克3 H9 e; |+ t5 F. {) {' w5 t
$ f. [: D+ b/ Z2 I6 K66.Evaporated milk is a concentrated milk that is produced by removing
{: G2 q) X" d/ W0 v炼乳是一种浓缩牛奶 是去除什么做的. G& Y. n2 S X( h, i
A:60% of the water 60%的水
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/ u! o1 w4 s, `, x67.A method of cooking that transfers heat through a liquid or gas is:
. z+ B. p3 N6 m一种烹饪方法,通过转移液体或气体是:; R5 m0 O. z% d
A:Convection 对流
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6 N( z' a, k% F5 x2 j& e68.The cooking of starches is known as 烹调的淀粉被称为
" I) d$ p1 A- C$ w* ~" dA:Gelatinization 糊化2 Y* {0 X4 K" A( |
' N9 n& y; K0 a3 B$ k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& C* Y* [1 t0 nA:Braising 烤
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1 V* ]. k8 ^3 z) o3 X70.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:
: |6 h. h8 i: F2 J& ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
' `0 J/ E3 e( Y) m- X) @A:Fumet 原汁6 x% J- p! p: y; J# F/ Q; u7 G: N7 C
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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& s2 C( @+ l! p4 L' q' Y
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?
; \ A) G$ W$ A下列哪一项不是用于制造高汤(低汤)的原则?* B' `8 f1 ^4 V0 v$ d
A:Start the stock in hot water.开始在热水中操作1 ~& W$ C+ H% ]0 r
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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 V4 l% L2 P R6 EA:Remouillage 法语熬汤
& q6 z3 _3 @( g- X) I. J+ chttp://www.haibao.cn/blog/post/176242.htm |
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