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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:# ^1 ~5 i, K4 p3 U. j, b3 }0 \
哪位厨师最早带来高水准浮夸的美食: b$ E. q% v+ z( z) x" ]5 t' L
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:
M; o% |- i# e* T, M A2 _# g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' ^1 U( a4 D. N
A:Cast-iron stoves 壁炉
3 g# C: v$ k+ Bhttp://www.usstove.com/products.php?id=68 e3 O5 z& U! ~/ U2 p3 @1 f, L
% W6 }" v8 x) n28.The French term used to describe the roundsman, or swing cook, is:
6 s. g7 {0 l5 S4 G* T法国术语,用来描述roundsman,或摇摆厨师是:2 y' f1 W6 J ?9 S& T9 ]
A:Tournant 图尔南5 H5 k' E& m N Q- ^9 Y1 J4 a
/ E5 |$ L5 ?' R29.Another term for the wine steward is:% h' x$ u, W& e9 p+ y$ b% D. O, Z
葡萄酒侍酒师的另一个术语是:
8 ~1 P; G" F, S+ i8 Y$ wA: Sommelier 侍酒师5 s6 z0 C3 C9 s4 t5 Z7 t+ J
; |1 ]( k( E) ?) _4 y30.Molds, yeasts and fungi are examples of a:& \& G$ H( i9 U" Z1 W
霉菌,酵母菌和真菌是一个神马例子; s3 u9 [: x7 l$ c5 Z2 m" N
A:Biological hazard 生物危害
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6 \. d2 G" e! G5 u" L" n2 w2 v/ d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ [ X8 Z' t! ~8 k# f# d7 W; 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:# j) Z: L0 w' }6 E& s9 N% A
A:40° and 140°F (4–60°C) 4-60度" z; u2 q0 Y6 y' ?6 A$ F9 e
: |9 k. s; ^1 {( k9 ?32.All bacteria need the following for survival:
( z m m* P. t* [; X- \* j所有细菌生存需要以下哪些内容:6 n) t, r# A: ]( H9 f) A' Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 v4 {0 d/ T: q" B8 M- ]2 v
8 L7 c! `+ O3 F7 k8 m- A: g3 V33.Which of the following correctly represent critical control points in a HACCP system?
7 q( v4 Z1 Z/ d1 R以下哪项正确表示了HACCP体系的关键控制点?8 b! b" m( }! J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ]* Q. B1 Z- y4 T; w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 \* h% l1 X2 g x8 Y34.Which of the following is not an example of a carbohydrate?* h& ?7 Y, i: o. e
下列哪一个不是碳水化合物的例子?
& s o4 Y# n% `% ?! a3 Q* ~A:Essential nutrients 必需的营养物质& Q5 G1 J) S2 {( E- \+ v+ ]8 t+ ]
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35.The process by which a liquid fat is made solid is called:
+ E# P, M B( L! G: w液体脂肪做成固体这个过程叫什么2 Y, i% E+ i! s9 n% k, ^2 Z2 j
A:Hydrogenation 氢化# `6 [' f W; C
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36.Which of the following is not an example of a fat substitute?6 ~& `4 A& ]# ]5 q# {$ W
下列哪项不是脂肪替代品的一个例子1 p: F# f9 z7 P! p( u" ]4 l- e
A:Acesulfame K 安赛蜜K表7 B, a* S5 {$ ~3 H# l
8 e1 U# ]' O8 a% H0 [+ A37.Health Canada requires that a product labelled "fat free" contain:
; M6 s( s# r1 Z, U8 S0 e加拿大卫生部要求的产品标有“不含脂肪“包括:
+ B% O5 }3 E+ a: H% U+ N* ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 H3 s# o# T. y, H! n, t
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38.Which of the following is not a problem associated with converting recipes?
: F% E3 B7 Q- J6 K& t下列哪项是不相关联的转换配方问题?
1 y5 ~$ k m# J( ~6 ^ _A:Unit cost 单位成本. ?5 W1 H7 M' b8 c& z
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 m- @! l7 W' H' a& l* i% r( X' s从供应商采购的物品的品质或成本叫什么
$ [ n/ \) d4 Z0 k' l% e# gA:As-purchased cost 购买的费用
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7 j$ }3 ?3 i7 |3 x4 N40.The amount of stock necessary to cover operating needs between deliveries is known as:
; p9 X& J3 K9 d$ i: O9 M在新货到来之前用于日常所求的必要库存量叫什么
$ a$ h1 |/ |8 L) q" SA: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?1 s5 c# ]& G7 m, n
下面那个缩写是用来表明正常库存流程?
+ I+ D& q& s5 k AA:FIFO=FIRST IN FIRST OUT 先进先出
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- E2 {1 J {! y1 I5 b; E" ^( g6 O42.Which of the following knives is used to turn vegetables?
; G; S5 X4 U: e) e2 G' U, f下面的那把刀是用来打开蔬菜吗?
4 n- |' r, L7 eA:Bird's beak knife 鸟嘴刀3 ]; P o" F \( o0 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 @: u2 p) X& L [: B
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43.What is an instant-read thermometer best used for?0 t5 e; W; G* |" [
即时读温度计最好用于那方面?9 B. C, g! `, ?8 T
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?
+ q1 i+ {7 R, o1 z6 W' h& D下列哪些金属材料受热均匀,通常用在铁板而且非常重
( p) j1 x6 b* K: Q$ v/ ]( |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?6 g+ Y' s8 u; D9 O
哪件装备下面有一个可移动的碗和一个S形叶片?
3 x; K& u4 ^% Q/ E6 B T. pA:Food processor 食品加工机( a3 t4 S1 h" g* ~! ^
http://www.google.com.hk/search? ... iw=1263&bih=572, z: y2 z! k4 }0 |. O7 [
' j3 w/ s E2 Y0 T: f46.Which of the following is not a rule for knife safety?
) F: A, W, S" u+ G/ E1 S2 A/ D下列哪项不是用刀的安全规则?1 `% p6 U5 o% ^% O. V# z
A: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:7 O1 Z" W) K b2 W" g' |+ P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* q% i& J- w( k
A:RondellES
! o6 \3 s' {: f! Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 ?7 q( N# ^7 K! A
. _9 h6 C9 `9 i2 V! I: g( D48.Which of the following is a diced cut used to garnish soups?% i2 F' ^* R$ w4 L+ b- a* q
下列哪项是切成小方块用于汤的装饰?4 Q( a# p" X$ F7 D. @; y: e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' d: ~; r% P, o6 { r$ i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" t: O0 ~, x4 Y5 V3 \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!!——
5 z _6 \# @/ ~6 \7 kA:Gaufrette . t: E4 [7 R+ t5 G' ?5 V0 {% H7 n S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 o& K+ M# U5 Y/ B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 g$ F/ S4 w* K" E( b D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# N: T4 S2 L5 E5 k; m8 p, {3 j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% U: } D: E1 [- [
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), F/ L+ c9 c, `# i2 V. c' K% ^
A:Cilantro 胡荽叶 香菜
. l! k1 h; M( B3 V. q/ m: Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ Z+ k, y l1 ]+ i! ]" c8 \
4 t: |) d, H. E a60.Allspice is made from:
( h- }% p2 I8 w- Z 多香果, 多香果香料是什么2 |) w( e) k8 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- B r( g: {9 Q/ |" C
A:A dried berry 干浆果' {5 k* L* w0 t$ ^- }, \4 ]
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61.Which of the following are used to make a sachet d'épices?- X! d# M( j9 O/ d- C/ q
下列哪些是用来做香包德épices?
: b, L% e1 y8 } q) Z9 @http://www.sachetcatering.com/
4 M% j& g C- F# oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* O0 B, _' Y: Z- Q
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62.Which of the following condiments are not soy based?
6 j' b- y( q: @1 x' T0 c1 n下列哪项不是酱油调味品的?3 q) z1 F% _6 f0 E6 B+ X& r7 p
A:Wasabi 日本辣根
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. R7 Y7 k5 R5 j5 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 D2 S8 f* r8 L. ?9 z5 S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:- @) ]- o1 X2 g
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 J' s, J% `) p) `( m1 s
下列哪个步骤是不是正确的蛋清搅打程序?& b+ ?& ~3 J3 ]/ L9 a' U
A:Allow to rest before use. 允许休息后方可使用。
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& ?+ B/ K4 F0 ?& d" ^) z0 f65.The weight of a large egg is between:一个大鸡蛋重量介于:# p, p9 P8 m9 C, H/ Q
A:56g and 63g 56克和63克! P# x1 Q |) b
4 u: v9 {; U# V: T: E- u9 o66.Evaporated milk is a concentrated milk that is produced by removing* \9 M% I8 F/ i& i" \
炼乳是一种浓缩牛奶 是去除什么做的
) W; W6 f# @9 cA:60% of the water 60%的水" @4 S! z9 o1 ]! Q
, n3 A) M$ r$ p8 K) `67.A method of cooking that transfers heat through a liquid or gas is:- p" N# B5 D, `" V' P
一种烹饪方法,通过转移液体或气体是:) z% D- e$ K) z$ d
A:Convection 对流
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" g6 |7 ~( M+ v! u68.The cooking of starches is known as 烹调的淀粉被称为
( J$ ]7 T+ j5 J& T! ]( G0 vA:Gelatinization 糊化
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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?0 Y3 c$ z2 b* t. g" ]1 @ 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:
: L% S1 _ P* GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. [& \8 G& D: f$ M( [4 O: o
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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
6 |7 A- T& \! c+ m" I ZA:Fumet 原汁! D: a( V |: T& m/ b% j6 r8 p
% y/ u& r( i% r7 r( B8 v) G- j1 R8 N72.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8 D5 R) u+ m- o' T# r8 o5 ^7 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 f5 n/ p1 M# ~9 s: R5 k5 ^! Q
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73.Which of the following is a principle not used in stock making?# b: Y4 E- j' Y& d* d6 A! e
下列哪一项不是用于制造高汤(低汤)的原则?
: [! @$ h: d8 @A:Start the stock in hot water.开始在热水中操作
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4 |2 R9 ^+ U" ^5 l7 r. p R% P+ D, i8 T74.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5 f, a" ~$ h( b" D
A:Remouillage 法语熬汤
% _2 ?5 t* B, qhttp://www.haibao.cn/blog/post/176242.htm |
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