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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 T3 C; n1 x' p- _& X% R. @+ N
哪位厨师最早带来高水准浮夸的美食) G& H/ L" w+ V. d
AAntonin 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:& B- M. S4 {( K' R2 C' b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) Y/ p( v, m' C8 x, i+ LA:Cast-iron stoves 壁炉9 B, @/ M' B I
http://www.usstove.com/products.php?id=6' J; e8 n, C" J2 x$ {+ o& y8 V
o7 m X4 B0 }$ s6 N28.The French term used to describe the roundsman, or swing cook, is:. l/ R: x5 V3 F& ]: E; R; ^
法国术语,用来描述roundsman,或摇摆厨师是:
! M2 h1 V1 p0 tA:Tournant 图尔南6 j# ^4 P) a! P6 Z7 O
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29.Another term for the wine steward is:
5 v0 u, m6 j9 N5 z葡萄酒侍酒师的另一个术语是:. q, N, g8 @1 X
A: Sommelier 侍酒师
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6 O, K9 {) d" s30.Molds, yeasts and fungi are examples of a:
3 V. e F7 u. M% m! C7 Q霉菌,酵母菌和真菌是一个神马例子# E$ n/ J9 O. a$ S, f7 m
A:Biological hazard 生物危害% x4 O1 i) M" x/ o
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 }$ P3 \/ |' }/ u
根据加拿大食品检验局,食品的危险温度区在多少之间:; A; r. G1 v5 T# v% p& u$ ~
A:40° and 140°F (4–60°C) 4-60度
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* z# Z( w, l/ V7 X( B32.All bacteria need the following for survival:
3 @; h! V+ V1 J q7 P8 K( b所有细菌生存需要以下哪些内容:
) Z. t% j$ q# D$ vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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0 K; v1 R) [- [* v: i33.Which of the following correctly represent critical control points in a HACCP system?
! D. z- L ~" h0 ?$ @以下哪项正确表示了HACCP体系的关键控制点?3 w& W; e3 z4 ` q- A- ?3 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! B# L( h! O2 w, S$ \. I食谱,接收,储存,准备,烹饪,保温,冷却,再加热' [! |6 n9 p% ?: d; j' f
2 A+ J& e g" C5 s Q34.Which of the following is not an example of a carbohydrate?. s! ]5 S$ T( W8 @: C& ^4 }* n
下列哪一个不是碳水化合物的例子?
! Z" }( r: E4 i. d% k. @# S9 FA:Essential nutrients 必需的营养物质3 H* B% H3 ]' |; a7 V& t
E. C1 i+ R" X5 Q4 L+ L8 I; l% F2 [35.The process by which a liquid fat is made solid is called:' m/ \! y: ^: e
液体脂肪做成固体这个过程叫什么
7 R3 v8 v( U" wA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
* e2 t% G7 h3 f' y# A- y( o下列哪项不是脂肪替代品的一个例子
; L& a5 ?' z3 P1 wA:Acesulfame K 安赛蜜K表# |1 L3 ~( j. _
; P6 i! t: [. z0 k- g F37.Health Canada requires that a product labelled "fat free" contain:8 K! B* O1 H7 X9 a& r
加拿大卫生部要求的产品标有“不含脂肪“包括:4 k3 ^ U ^/ u% c/ g; i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 b* Y6 c$ U4 M
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38.Which of the following is not a problem associated with converting recipes?
7 ^2 s' q9 I" L7 @2 U0 t下列哪项是不相关联的转换配方问题?
- Q0 _& b/ H x! D, m! z# MA:Unit cost 单位成本
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$ s0 ]( b" \2 a0 l# ^) m; X1 |39.The condition or cost of an item as it is purchased from the supplier is called:+ c* F( @5 w9 p# Z i8 B; O
从供应商采购的物品的品质或成本叫什么
' o6 ?) b0 k7 l6 D6 kA: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:
, a- C' T1 `3 Y在新货到来之前用于日常所求的必要库存量叫什么
' f! c1 T$ k$ a+ P: \7 ^8 bA: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?, O+ }$ ]5 M2 G% }6 x8 s
下面那个缩写是用来表明正常库存流程?
; K- c8 n6 r' w) |4 c* zA:FIFO=FIRST IN FIRST OUT 先进先出: ?4 E' `1 |* F1 I h& } K
2 ~6 F6 S% x! A3 Y$ `" }42.Which of the following knives is used to turn vegetables?8 b! x9 Y; R" J6 ?& y
下面的那把刀是用来打开蔬菜吗?0 t+ ]4 [1 |8 A4 k( u- r u1 H
A:Bird's beak knife 鸟嘴刀
( R" M! F) C6 L" h2 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. ~* V+ B7 W6 B* K43.What is an instant-read thermometer best used for?% J/ B3 ]$ ?' w3 Q
即时读温度计最好用于那方面?% A6 r1 X1 [* B, _
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 X# X# Y! ^ r% t% X( S
. u. j5 X* x! D+ a0 H. g% T% f2 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ ^$ ~- G2 {; @/ b) E. c1 Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 F! e3 G% ?: A9 w0 ?% p
A:Cast iron 铸铁
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! i& T/ b2 ?* p* o* a3 s4 O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ m% ?: S0 V5 ]1 O6 E哪件装备下面有一个可移动的碗和一个S形叶片?
" a; L! e( [: d3 g; qA:Food processor 食品加工机: D! h1 G7 ?8 F( {) }( t0 [
http://www.google.com.hk/search? ... iw=1263&bih=572, w5 G, L2 t& D$ x1 {9 M
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46.Which of the following is not a rule for knife safety?1 g. }0 r a5 K" U2 ~3 J# H* ]
下列哪项不是用刀的安全规则?8 E) J; G/ m3 d( ]0 n& f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ m# F2 \# A7 ?! N) E
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ C6 R( M# |0 v3 b* m9 W- n$ z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( x+ n# k5 @3 a* {5 }6 Y$ M' b/ x4 k
A:RondellES
9 D% o! Y+ ^2 H5 thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 R% P5 \3 l* }
: p+ J' w" \4 O( F48.Which of the following is a diced cut used to garnish soups?
4 q) [5 k3 r9 x6 ^: q. D下列哪项是切成小方块用于汤的装饰?
, Y' j% U7 S' e* E1 k* _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( _" K/ c* G8 |* W) H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 ]& ?; w$ r& l- e4 z5 [$ l6 _8 S
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!!——8 \! z0 O! [ O0 Z* k1 ?
A:Gaufrette
/ L& w# E4 O' k% Z6 V( l: nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 g3 r) o4 M2 o" {" U. c) v8 f7 M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- W# `# T0 s6 r* b) C/ E+ H' hGaufrette :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?0 b* U& }; a3 R! b9 `& I% `* `$ 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): Y6 e. m, K$ |( O6 S7 p
A:Cilantro 胡荽叶 香菜
% ]- O% B% D8 B0 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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) N0 c/ s& l. B0 o$ e60.Allspice is made from:
' ^, b' s! O" G$ q 多香果, 多香果香料是什么
, O" I: w6 t6 T" [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 y% Z( O! d6 p8 _8 }) E( [- F
A:A dried berry 干浆果0 E0 u( t: |2 t3 s) u
. b% Q8 ?' J! z# j61.Which of the following are used to make a sachet d'épices?# I) a9 c7 q7 g2 d( T, M- m" ?
下列哪些是用来做香包德épices?
% N% X8 X3 J/ M6 o; _6 I qhttp://www.sachetcatering.com/; J. _- P2 x# `+ A: @+ S8 |3 ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# j8 Q5 r" l+ X! R1 Y, ]
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62.Which of the following condiments are not soy based?
; f3 Z, ]! F' K) y/ Z下列哪项不是酱油调味品的?- L( P& `+ H0 n H2 Y
A:Wasabi 日本辣根6 S r2 `+ M$ H
- _2 I* h5 i; {$ P9 W" Z: t% p+ H) ^5 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 i: N9 f: m- w5 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:
& W; r# O7 C% S4 j9 H7 fA:Pasteurization 巴氏杀菌
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) a6 Q1 X1 o. ~64.Which of the following steps is not the correct procedure for whipping egg whites?
# o" P1 g7 C8 h: G2 l下列哪个步骤是不是正确的蛋清搅打程序?- N' ^# f7 n @6 [
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 V" O) H# P, d/ rA:56g and 63g 56克和63克2 q; k8 N, y6 @! ~4 Q
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66.Evaporated milk is a concentrated milk that is produced by removing! b8 \0 V! F6 w' M5 {
炼乳是一种浓缩牛奶 是去除什么做的
1 a) r' F; A- kA:60% of the water 60%的水
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" b: K1 x; j! c( C/ B67.A method of cooking that transfers heat through a liquid or gas is:
' ?: k, \! {: \/ Q, f一种烹饪方法,通过转移液体或气体是:( b: w/ G8 F; g+ G/ R j) C- V- ~
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
" o. t3 n/ a$ yA:Gelatinization 糊化1 U) @7 R- A: s7 U
- z: l' M) X7 k- C2 `/ [0 L4 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. `9 A L; @; r* C' t
A:Braising 烤
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7 f! [2 e6 g7 z8 y. O/ A! 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:& P! h5 }1 [2 e- j/ [2 J( D
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
$ c. c3 ~# I) L5 y+ CA: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
4 ] N6 U, |+ m5 U& J; x7 l ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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B$ i$ _( n3 Y0 t! s0 Z73.Which of the following is a principle not used in stock making?
: P& n) g$ d2 A. v9 }6 g下列哪一项不是用于制造高汤(低汤)的原则?
# E; a& v% {& ~9 T. jA:Start the stock in hot water.开始在热水中操作7 B' V- ^% [1 _9 N5 ^
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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
- y0 T: s2 Q! g; Q& {A:Remouillage 法语熬汤: v) p+ i8 k6 W# ~
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