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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:) _& b9 ^8 K% K2 V6 [/ T0 N
哪位厨师最早带来高水准浮夸的美食
% \ ]* T7 E8 T0 C f% zAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ b8 Y, \# ^/ F) c8 x4 `+ E
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 {5 n% |6 N" \A:Cast-iron stoves 壁炉
- w- P# I( C% w5 l! \http://www.usstove.com/products.php?id=6
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* u* A$ s; E- {28.The French term used to describe the roundsman, or swing cook, is:+ o# Z5 `, _, X
法国术语,用来描述roundsman,或摇摆厨师是:5 A, S2 b, t3 o$ F
A:Tournant 图尔南
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I: ]0 O/ C5 j2 |4 [29.Another term for the wine steward is:
: q1 x$ P4 S: B) q* ~葡萄酒侍酒师的另一个术语是:
+ k; K8 g% k0 @6 B& b: j% T- b4 W% gA: Sommelier 侍酒师5 x6 a) P9 J4 e& P$ }
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30.Molds, yeasts and fungi are examples of a:
7 ~5 p, s3 w$ C! F' L6 P1 r7 o) M霉菌,酵母菌和真菌是一个神马例子6 X+ k/ X' f3 z" Y7 \
A:Biological hazard 生物危害9 }7 b6 `6 ~7 h% g
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 p: r! g2 D( S2 u& U0 M/ _0 D
根据加拿大食品检验局,食品的危险温度区在多少之间:
% `3 i3 J3 A2 O+ j2 @% ?A:40° and 140°F (4–60°C) 4-60度
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6 J9 c2 k8 R3 f/ ] L32.All bacteria need the following for survival:
2 ]. d' A& A) P* { L! F所有细菌生存需要以下哪些内容:
6 F0 O0 w ?: l, DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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7 k5 r& [- R+ L$ W33.Which of the following correctly represent critical control points in a HACCP system?
6 n0 `: `. \% v( H r/ _( k g, K以下哪项正确表示了HACCP体系的关键控制点?
7 H5 d e7 u% \% } U/ u$ [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & s% C1 K" q7 `8 k% ?
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?4 `& a! }6 o+ f
下列哪一个不是碳水化合物的例子?
@/ B1 t5 `9 T2 W% Z p/ Z( AA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:$ j' s1 f/ ]- M$ ^& r
液体脂肪做成固体这个过程叫什么
K1 S. ~+ n- p% h+ D+ C3 n! PA:Hydrogenation 氢化
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; I4 ~: Z: \; S" m1 m3 c% i# p36.Which of the following is not an example of a fat substitute?
# S7 D3 h( G3 h4 I下列哪项不是脂肪替代品的一个例子8 x# e7 [4 F( ~/ ^ y [7 M* O
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# Y' u4 N. m. k" P F$ v* E. d+ M加拿大卫生部要求的产品标有“不含脂肪“包括:
: A$ p2 o/ K+ S0 L) [2 q" k4 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! K9 e# G7 i9 k7 W
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38.Which of the following is not a problem associated with converting recipes? k! g* J p" D1 v; o& Y- F' }
下列哪项是不相关联的转换配方问题?
3 n. B: E. k( ^2 }7 a0 ^5 jA:Unit cost 单位成本
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# e( `$ b' Y6 ?" E39.The condition or cost of an item as it is purchased from the supplier is called:" n$ o. q- u7 \. @5 |! d6 f# }
从供应商采购的物品的品质或成本叫什么, r, U! G0 `2 W. p
A:As-purchased cost 购买的费用4 |( C2 T# [" @% p) L# P3 H
7 G' l* b/ P0 d& b/ k40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 O/ v" }6 R+ X0 e2 ~在新货到来之前用于日常所求的必要库存量叫什么# k$ O- i+ {& K7 C8 b9 ~
A:Parstock 基本日常最低库存 r0 I6 n" p @/ K E% M. T0 b
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 ?: |7 W/ c7 m下面那个缩写是用来表明正常库存流程?
( D2 _4 Z- [' g5 i6 C e4 ?: tA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
4 `, b# u# p* [6 \, ^2 z$ @1 r. H下面的那把刀是用来打开蔬菜吗?
( x5 p3 d0 M. D; yA:Bird's beak knife 鸟嘴刀
: k' x& n& \$ Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' [* n0 A; M2 P+ ?) y
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43.What is an instant-read thermometer best used for?
. P5 k9 U1 C6 Q4 F, p9 Z$ i4 Q; ?9 B8 T即时读温度计最好用于那方面?! Z! w6 u2 R9 A; d" Y, C1 Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 Q/ g, W7 r# I9 o @" n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? ^9 ^3 |; O; {1 ?3 ~0 X% f
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 r( D4 y' y9 q& |. d
A: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?
+ `7 j( ]% ^5 ?0 \* q哪件装备下面有一个可移动的碗和一个S形叶片?
8 E) @# t+ X) ~# zA:Food processor 食品加工机# V/ P; Q: W6 x
http://www.google.com.hk/search? ... iw=1263&bih=572- x* i7 }4 I! T$ T2 D) x
& N% a5 L; g7 }46.Which of the following is not a rule for knife safety?- L! g6 Q) \+ \4 b0 O& w2 D
下列哪项不是用刀的安全规则?' k) w$ N3 ^8 z- X7 D2 ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! j8 f7 m- `6 G$ k
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 Z- l$ j9 E9 _' t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 L, w, j* c* t/ S: A6 {3 m' FA:RondellES 9 N J) X. D. w' ^3 e9 v: S6 H9 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% ?% o0 K5 t* f! G
% F) T* x: G6 `& U4 n' W48.Which of the following is a diced cut used to garnish soups?
y( l! q% U9 I# g& D下列哪项是切成小方块用于汤的装饰?
h& A4 J/ e, r/ E# A2 ]1 T) X; j* kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 V2 X! N9 c% l# _4 G! P. O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
_$ ?! d8 Q# ^ s; t, L- Q! a; G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!!——# y0 o- ^! z$ x& Y3 }: E! z
A:Gaufrette 3 u7 q9 z. W L* F/ n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 Q4 k6 `0 V9 f$ L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& R. G9 S6 _6 i8 X- W1 x
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?
- F9 \. P" k- p6 t, l( M1 h# A/ d0 e+ S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)" A/ [5 M7 c! c, I3 v! \% P$ Z# c
A:Cilantro 胡荽叶 香菜# E, I! N- V: ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- u* s6 }/ i$ w- i! Z7 J, z60.Allspice is made from:
; [% W2 e2 f6 q: T% b+ X 多香果, 多香果香料是什么7 ~) B7 j$ C: {" P& V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 o' m3 R; @' o b/ [# |7 vA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 e/ S1 N& \! O! f) m- _ Y下列哪些是用来做香包德épices?& H3 X6 ]: m( V) k% j5 @) \8 L
http://www.sachetcatering.com/2 I3 R# D; B; K w. h! S0 C( j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ b2 w: `" d V1 q
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62.Which of the following condiments are not soy based?
: t3 _' i8 q$ q+ s) Z8 ^下列哪项不是酱油调味品的?6 M2 a' E+ E0 m W8 G
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:8 `' O& G( u5 v
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:
# s* u# L/ [. q. M% g0 D0 jA:Pasteurization 巴氏杀菌
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1 ?- e' Z( i. t( x! I64.Which of the following steps is not the correct procedure for whipping egg whites?
4 P3 g( l' r( v4 \( \) ], Z下列哪个步骤是不是正确的蛋清搅打程序?) I+ |! w$ k7 V
A:Allow to rest before use. 允许休息后方可使用。4 Y) Y2 k6 B9 R
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- Q1 ?% }* ~- S, m+ ]* x; q0 K: |9 ^
A:56g and 63g 56克和63克# i( S- M" J/ n$ R
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66.Evaporated milk is a concentrated milk that is produced by removing2 i9 ]2 y2 G: k: _9 G- Q
炼乳是一种浓缩牛奶 是去除什么做的
# q' S$ b* b- P1 mA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
, q1 T. w, \# [1 L. q. `一种烹饪方法,通过转移液体或气体是:6 o6 u8 }! w( V& M
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
/ b" T v q4 Q$ I d5 p' FA:Gelatinization 糊化2 W- Z2 U' h2 S
. u* d" A2 U; K( v% @, e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ a. h& `- w$ T! E) SA:Braising 烤
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: A6 |7 R1 t e' D! c( `. o7 K, H% 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:
7 ?) d% J6 i5 q0 uA: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+ Z; Q/ o# ?% R
A:Fumet 原汁
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% y1 Q9 {4 v. ]. Z, S72.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
! { {9 ]; E0 n+ Y+ ^+ \/ oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. n- |- m& J9 r7 L" S73.Which of the following is a principle not used in stock making?( c' H$ a4 P/ v+ s3 V Z
下列哪一项不是用于制造高汤(低汤)的原则?
3 o6 E! z( S5 D% c/ U7 fA:Start the stock in hot water.开始在热水中操作; O; V: y, r; D. x4 G2 o! b) |
4 `; E c( ]) c% a9 P74.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
( s9 z3 U3 a7 k D- }; s. J% YA:Remouillage 法语熬汤 T1 [8 m# p o1 ?
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