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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:& u# e" l# `8 l2 g& V q2 e
哪位厨师最早带来高水准浮夸的美食0 |) `% G2 l% Z( w/ L: r! |
AAntonin Carême 人名 安东尼·卡罗美: I- Z5 l+ ^1 i- C" M4 X* J3 ~, d
" v% E; k- m9 X* q$ X# ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% }$ H+ b" U1 S! t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! v) [0 _0 |. S+ A2 C3 ?A:Cast-iron stoves 壁炉
' o" T- C3 {6 ~6 Dhttp://www.usstove.com/products.php?id=6" G4 Y! q. c) {, Y" R! x
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28.The French term used to describe the roundsman, or swing cook, is:
# w2 K$ Y# v# \6 R6 b法国术语,用来描述roundsman,或摇摆厨师是:# c c$ Q- R8 c9 s. J' I& f
A:Tournant 图尔南* N( [7 w7 r4 |4 m
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29.Another term for the wine steward is:
" n, V# a9 p/ D% e: }- G葡萄酒侍酒师的另一个术语是:$ }% \- }% e3 y/ Z
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
2 O: r9 k7 p* R" X. C霉菌,酵母菌和真菌是一个神马例子
9 X0 R7 u( c" g- q8 X5 JA:Biological hazard 生物危害1 H F' Z8 v, Y9 u
/ w7 D2 U* n8 l! ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) T4 P" P( R3 X% l# ?
根据加拿大食品检验局,食品的危险温度区在多少之间:3 E) p, m' m: c( w# i
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:- X) h( O' w* i" ^8 l3 k
所有细菌生存需要以下哪些内容:: ~4 d, n8 p- s( V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ N: N: X1 T" `8 D2 g0 N5 A% w$ b I33.Which of the following correctly represent critical control points in a HACCP system?( r! t8 N# N8 F9 o
以下哪项正确表示了HACCP体系的关键控制点?
) b! q* ?' A2 K' u- XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ J1 \! [8 i K1 h8 i, X) r5 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 c! g& w6 Z& g- H$ d# x2 s34.Which of the following is not an example of a carbohydrate?
7 U# c. R2 A8 V& L$ g$ w下列哪一个不是碳水化合物的例子?
& m0 }3 x0 n0 |: h$ N# F( K6 u" EA:Essential nutrients 必需的营养物质
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7 ^7 Y: m. h5 X: {6 p f35.The process by which a liquid fat is made solid is called:, P3 B# G& Z8 |
液体脂肪做成固体这个过程叫什么
+ s* d9 A6 a' OA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! d) j' }/ q% \/ A
下列哪项不是脂肪替代品的一个例子+ D5 f$ h" Y7 k+ {# `/ ~
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- E& E4 x6 t2 }% y" X加拿大卫生部要求的产品标有“不含脂肪“包括:
' H {6 _3 Z' R$ x c" T6 C3 yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" Y. u2 G* b$ V6 ]/ k38.Which of the following is not a problem associated with converting recipes?
8 t9 n/ i" O- N4 ^下列哪项是不相关联的转换配方问题?- p0 C4 W/ a& n3 o9 |
A:Unit cost 单位成本, O% k* K* _) a2 \$ y+ W0 I$ \( D
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39.The condition or cost of an item as it is purchased from the supplier is called:
" W" _" m; R( ~# p5 R: R+ T( N从供应商采购的物品的品质或成本叫什么. [$ n6 W5 \4 @" r8 c1 z
A:As-purchased cost 购买的费用6 Q2 t1 Z4 p' f# M: Q: G
+ U; X d8 l2 |& u40.The amount of stock necessary to cover operating needs between deliveries is known as:- j2 W. R5 l" f) X- I# a; @
在新货到来之前用于日常所求的必要库存量叫什么6 Z: n( B4 ~1 T; `7 x& t% `
A:Parstock 基本日常最低库存& p' L, J1 \9 }# s, d+ e2 n9 z9 A
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; _# ~' L( c7 f l% ?0 n下面那个缩写是用来表明正常库存流程?
7 G3 H+ J n) K4 b; D& BA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
9 `) W# |( Z$ z下面的那把刀是用来打开蔬菜吗?
( }% D+ z9 ~' g; j; _6 {0 L( M# QA:Bird's beak knife 鸟嘴刀
; P8 @ R/ N+ z0 d+ {; [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" d3 m8 q- a8 k6 N
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43.What is an instant-read thermometer best used for?
! j3 \% f: T; q5 r8 |即时读温度计最好用于那方面?1 X9 T" ~% T1 E/ ^$ n
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?
" o D0 f& b( q! ^+ ~$ ^$ J下列哪些金属材料受热均匀,通常用在铁板而且非常重
. c5 a( J1 ~. w2 `" i7 q* U* v' L) q2 h2 dA:Cast iron 铸铁, P; S2 l. e! U3 i2 n
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) j T8 v+ F$ o `6 ?, X( }
哪件装备下面有一个可移动的碗和一个S形叶片?
; p- H* ^. M4 {. r1 t6 vA:Food processor 食品加工机+ k% o1 [+ c) s V
http://www.google.com.hk/search? ... iw=1263&bih=572
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$ A O/ y0 i, A46.Which of the following is not a rule for knife safety?- K# q! ]* |0 ~6 {+ I
下列哪项不是用刀的安全规则?
: Y0 z: ^5 F' I" k. d/ M" lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. z* c5 l& I- P' o3 K# A, i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) |# ^8 y- k- d2 K
A:RondellES
: B( P9 w. Q' Z+ R. }- Q) I8 chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?8 O9 Y* R% J1 N# M' E- r% h% t
下列哪项是切成小方块用于汤的装饰?
- o/ ~8 R, w' }1 |8 t. EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 G$ t" E1 Q# s+ @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# b9 w0 i, x+ O5 z# b/ \9 y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!!——
' A6 r8 x' s5 S8 l" c0 cA:Gaufrette / ~! Q& C1 v" w' l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 @+ c7 H4 Y, d3 o5 ?1 s6 x' } Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; [6 q5 y4 N( q; b4 j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, y" [2 F2 B5 o3 G
- H% `+ K, G- v( Y9 v# L5 U4 T# U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% t! E! ?9 D i \6 @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)( G+ W; E4 X! n. I/ O
A:Cilantro 胡荽叶 香菜
; \" Y. q; {0 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 B5 l, O# \7 X. X& I8 e) R
1 H6 T( _- N. [/ D7 A+ @60.Allspice is made from:
- i* J& d3 i" ~ 多香果, 多香果香料是什么
) j) D8 P) a+ S. @. ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) ? D1 V' g! [, x7 {* S
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
! z/ |* V( ^! N* f, N* x下列哪些是用来做香包德épices?2 C4 }/ x# V, @5 _
http://www.sachetcatering.com// y7 _& F& s9 ^7 U- u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 z4 K/ ]2 ~! T4 S" U/ q/ w
7 O* L; k! b4 ~- D% i62.Which of the following condiments are not soy based?& Q( D# `0 V' y C1 V
下列哪项不是酱油调味品的?9 T% o( t* A1 H6 A1 m7 g, Y ^
A: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:, g. i m2 t8 n# \ ~! z7 C
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:+ ]2 `# c+ `7 c, c7 A
A:Pasteurization 巴氏杀菌
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0 h/ W, I$ U7 h2 z5 g4 m64.Which of the following steps is not the correct procedure for whipping egg whites?6 {3 c3 @. ?- h% L7 ]7 y, U
下列哪个步骤是不是正确的蛋清搅打程序? F) T9 i5 f0 n' U; Y1 E* k
A:Allow to rest before use. 允许休息后方可使用。# ^3 n& c6 Y! V9 }; q
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 w- Z2 ^ T/ C8 X iA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing6 K6 S, @6 `2 H8 h& r" W4 i/ o6 i
炼乳是一种浓缩牛奶 是去除什么做的
_8 x6 P5 w' j5 p' S( `* _0 f& \A:60% of the water 60%的水3 \0 h9 X2 X9 u+ o! }
* R: }# n/ v V' k3 N' ~67.A method of cooking that transfers heat through a liquid or gas is:
2 P4 K9 m4 ]: r' Y一种烹饪方法,通过转移液体或气体是:
$ E) b: Z1 Q9 z# b' u6 GA:Convection 对流( X0 C& z$ H! l M
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68.The cooking of starches is known as 烹调的淀粉被称为
" [! A) `6 [: Q6 O6 ^A:Gelatinization 糊化; |; J* X# o( o, ~, ]
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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?
, |% B; b0 l5 m; `$ `A:Braising 烤
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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:! @) G Z& b1 u7 N' f# R. [0 O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' @0 `- [$ e) f; p+ H: p& t71.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
( U E2 ^- u" N& p ^+ s) F' {A:Fumet 原汁
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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
& C% C& ?9 Q" S' Y/ [ kA: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?) p+ ~9 S* ^6 F* V; h
下列哪一项不是用于制造高汤(低汤)的原则?
- g' j. H* y7 J" pA:Start the stock in hot water.开始在热水中操作
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( [5 D2 r; T& h. i4 G2 E7 D74.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# i5 i; s8 s- R* ~( J8 w6 }3 w
A:Remouillage 法语熬汤
l& }5 N/ W4 Z; ^! bhttp://www.haibao.cn/blog/post/176242.htm |
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