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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 ]& @7 [# g' k$ E& |7 R
哪位厨师最早带来高水准浮夸的美食
" o; }! O4 L) K s& K9 R7 ^/ GAAntonin Carême 人名 安东尼·卡罗美) i2 q( `- g8 |
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ ?3 ^; m% A" i0 n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* K5 T4 U N6 R2 b+ D
A:Cast-iron stoves 壁炉% x3 E" X& Z. L- }$ n
http://www.usstove.com/products.php?id=6. k' `, S" j# V; z
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28.The French term used to describe the roundsman, or swing cook, is:
2 S: G: ]0 D/ q: S( A5 E法国术语,用来描述roundsman,或摇摆厨师是:3 Q3 b C- c& K8 X( x
A:Tournant 图尔南/ M* G: k$ V5 f E
( r( _* P; w$ m" |29.Another term for the wine steward is:
9 d3 m2 x* x* r7 J$ H' _, M8 s" \葡萄酒侍酒师的另一个术语是:! {; l( h# l, V
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
; x3 k: k5 E8 e& b8 K8 ]霉菌,酵母菌和真菌是一个神马例子
B2 C% w) _9 {' O, m$ t* }, O0 _A:Biological hazard 生物危害8 o3 d' `( M3 \. e' A+ O# H' a/ B7 _
6 ]1 o' r$ e. u: G; g2 Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 K! _6 g: u% r) a) V根据加拿大食品检验局,食品的危险温度区在多少之间:
$ U8 s) V; G; K1 tA:40° and 140°F (4–60°C) 4-60度3 x u1 c* z1 Y- G
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32.All bacteria need the following for survival:
9 [1 O0 {1 T) N% L0 I1 ?4 }所有细菌生存需要以下哪些内容:' Z8 ?! R& j1 _6 n1 Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' p8 M; c+ c- u: X7 C33.Which of the following correctly represent critical control points in a HACCP system?
& v1 x. T8 T U: Y* h b以下哪项正确表示了HACCP体系的关键控制点?
! ^$ |5 o4 u- O+ jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / |/ j8 ^' v: b3 h' P! B8 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: ~. v8 l/ }0 D, R3 D
, X: Q" _0 Y6 u5 j- e" [0 l34.Which of the following is not an example of a carbohydrate?
$ R8 }) H" ^+ V7 Y7 V" X下列哪一个不是碳水化合物的例子?" {7 N5 t; i+ K1 ?1 U6 P& _
A:Essential nutrients 必需的营养物质# A9 \: X0 ?+ A& `5 N
: M2 T R. T& p4 s6 g4 T4 ^7 f: j35.The process by which a liquid fat is made solid is called:
. w' K9 X3 i+ g# n液体脂肪做成固体这个过程叫什么8 R6 a* P$ x* n4 T& l
A:Hydrogenation 氢化) q B0 |7 A! V: x# |% `
' k. S. a+ c4 _" |. D36.Which of the following is not an example of a fat substitute?1 a3 h: S8 ]. h$ p' M+ }
下列哪项不是脂肪替代品的一个例子
# e6 a- U! l/ b8 q% Q' z4 kA:Acesulfame K 安赛蜜K表
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6 J+ Y' [2 W/ l" j3 s7 K" T37.Health Canada requires that a product labelled "fat free" contain:& W; u, b+ N& M/ m; z8 w% V' U
加拿大卫生部要求的产品标有“不含脂肪“包括:+ l% I$ H; S8 Q' ^0 ?/ E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 y, h3 @1 z! N0 Q2 V- [" n
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38.Which of the following is not a problem associated with converting recipes?
- j! f/ G8 m2 u' g/ \# _% }下列哪项是不相关联的转换配方问题?
2 q3 i- a! `* f) k/ T8 i7 @ sA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
1 E7 G' P& S5 ^, c/ }$ c8 w" S从供应商采购的物品的品质或成本叫什么
* d+ f' I0 S& C3 \5 m/ rA:As-purchased cost 购买的费用
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8 _1 f3 b9 K- Q* O2 p40.The amount of stock necessary to cover operating needs between deliveries is known as:$ X. u9 @# \7 t! f' i, Y7 r% y
在新货到来之前用于日常所求的必要库存量叫什么
1 Y: g" w* k4 y- w: [A: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?. L; [+ E; n0 d9 e* T
下面那个缩写是用来表明正常库存流程?
, X" ^0 N5 ~$ O, j% h! ]2 EA:FIFO=FIRST IN FIRST OUT 先进先出
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: P# t0 @1 w6 S, E0 c8 b3 t3 \! b42.Which of the following knives is used to turn vegetables?& R' |/ y% `0 J- h6 \. Q5 v
下面的那把刀是用来打开蔬菜吗?
7 [# X2 [0 \! {2 G9 |3 v" v: Y XA:Bird's beak knife 鸟嘴刀
! H( {, n X/ n1 B M; c6 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 W" i1 L( _1 Z1 `, x1 D即时读温度计最好用于那方面?3 W/ x; a7 [, q3 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 M; ~8 J% a4 I9 v1 ~; }
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? q, W; a5 Y* W6 Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重; l2 _2 T1 Z; l+ a
A:Cast iron 铸铁0 o" m: d1 v5 ~5 w) w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 G- S% c& w4 q3 N哪件装备下面有一个可移动的碗和一个S形叶片?7 G1 v# }! D* X( N# I2 z& {+ A3 H
A:Food processor 食品加工机% C* }, T& Y* L1 G) E( d" u2 n+ [
http://www.google.com.hk/search? ... iw=1263&bih=5726 E, [ m @5 L1 w
5 N5 ^9 _5 q1 h1 c! G5 V46.Which of the following is not a rule for knife safety?* R& W" Q- |# { M+ ~
下列哪项不是用刀的安全规则?' E+ T% f8 o3 q' E+ u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! |3 j6 P/ }1 y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: o8 W- V+ \, E# j9 s% C5 T1 U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( ?; n1 O6 Y8 U0 J
A:RondellES $ [9 h; i+ q( j' ]- b, ~2 ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
# x% X- l! n9 r5 z下列哪项是切成小方块用于汤的装饰?
' M, P7 |# V4 e0 T2 S, |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# B0 p8 I0 ^/ C3 \% @5 J- o$ L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) U, [; e( K9 x1 v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* I; F( f5 Q1 T$ v5 BA:Gaufrette
6 @0 z8 k1 Y( |( sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! I/ L7 N0 \! N2 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 L% ^6 ?( u. n2 m& N1 p" s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# R5 z2 K+ l% F/ T6 j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# k* g. {# ] s9 g1 Y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)8 g; e4 p2 k. w9 }" K. B
A:Cilantro 胡荽叶 香菜+ T% c/ ^4 S* ~- D1 ?, N8 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 n8 V2 z" \* k+ V
7 {+ r0 j( z3 B60.Allspice is made from:& t- ^* i1 S8 ^2 d) H$ p) p
多香果, 多香果香料是什么2 D* D7 j$ b/ a ]% v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- D8 c# ?& T' Z$ p$ o7 NA:A dried berry 干浆果
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k/ J' u& e9 @" r$ @. R: P& Q9 d! y61.Which of the following are used to make a sachet d'épices?
; j- l4 \0 z8 V& ^9 O! L下列哪些是用来做香包德épices?9 D1 L( d1 \* U# e1 N/ V( W% x
http://www.sachetcatering.com/
& C8 p, o; S; V b7 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
; K. q7 ^! u5 c, c下列哪项不是酱油调味品的?
A b$ c3 o* w m5 pA:Wasabi 日本辣根1 T ^1 U ^$ n3 j5 h/ R" F
+ P/ D2 ~( n/ W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- v3 c& B1 d: I) Z, x* ^5 k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:
. ?1 a6 x, Y0 G2 P9 WA:Pasteurization 巴氏杀菌, ?/ i7 j4 R: C7 b
( A* E, e; c. Z* k4 f2 |! c64.Which of the following steps is not the correct procedure for whipping egg whites?+ X7 \! A0 r5 S% t2 _/ s
下列哪个步骤是不是正确的蛋清搅打程序?4 t7 w0 b5 D4 C1 X( a9 M5 Z3 E8 r& I$ |
A:Allow to rest before use. 允许休息后方可使用。, ^# T) B7 g8 J K9 j. N/ ~5 @1 ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 B' E* h: y* eA:56g and 63g 56克和63克9 E w' a0 n2 [. B9 \
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66.Evaporated milk is a concentrated milk that is produced by removing6 d$ {4 ^7 M/ m- L/ e% S
炼乳是一种浓缩牛奶 是去除什么做的 r) X: W, T; R% U: n& h* }# V9 U
A:60% of the water 60%的水8 g) C' O6 b$ s* I" `
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67.A method of cooking that transfers heat through a liquid or gas is:- Y, i( k, e5 K3 l/ ^! B5 C" O
一种烹饪方法,通过转移液体或气体是:1 G& s" G. a8 |% N% ]
A:Convection 对流
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! b U' M, u! U1 S( E9 s68.The cooking of starches is known as 烹调的淀粉被称为
! a! @% A2 n4 L: bA:Gelatinization 糊化4 G6 G9 g1 H7 g/ \! Z
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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?% `- f. y* Z/ g
A:Braising 烤
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& f# W6 r, I1 D+ ]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:
% f h S5 c* k$ x1 o0 I; U8 MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 j. P! s2 q7 P( B) ]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
" Z8 ~* k% j% {2 dA:Fumet 原汁( s' k a9 n/ {' O* G) v; Q
9 A( U* j' b) e# `. k- G2 ?' N5 [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
( X& d& Y9 @ P. RA: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?
7 H2 f3 T1 d& V+ u+ Z% j3 [; `; c下列哪一项不是用于制造高汤(低汤)的原则?. O; l/ I8 e* }! \9 y$ i. @
A:Start the stock in hot water.开始在热水中操作
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+ X( P% v; Z2 x# e' w# M4 } G( ]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 ?- B, `7 G: H" TA:Remouillage 法语熬汤0 O. P+ ~# T* z& P, Q) z
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