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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:
5 r% ~+ V, x/ `( G& i哪位厨师最早带来高水准浮夸的美食+ o7 O% m" H' [* c
AAntonin Carême 人名 安东尼·卡罗美; \* P8 j9 Z) C% M& v% V2 }' e U
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 a( x2 }7 u" E! n: _ k4 ^, 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 。0 I9 g2 o+ t6 c; V- s J- Z. ?2 R
A:Cast-iron stoves 壁炉
2 k, X' f! {6 _) X; f ]http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- U1 Y: i" d+ q法国术语,用来描述roundsman,或摇摆厨师是:
x5 A' t* G3 F2 c. M) N- O8 wA:Tournant 图尔南
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29.Another term for the wine steward is:
5 ?( H8 X1 K: Z$ c$ ]3 [葡萄酒侍酒师的另一个术语是:
- q3 p, a' z" b! h6 OA: Sommelier 侍酒师
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7 C+ D, s4 Z3 x$ o9 a# |30.Molds, yeasts and fungi are examples of a:
; d7 g1 b* ~' w9 u& z3 o; y4 e霉菌,酵母菌和真菌是一个神马例子: x5 w; F# W* r& X* M
A:Biological hazard 生物危害
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5 d, Q$ S7 H) b! F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) u+ S/ K2 U) x* O& Z$ k
根据加拿大食品检验局,食品的危险温度区在多少之间:
) E0 y" n0 T: r% ^% G$ Z$ U; UA:40° and 140°F (4–60°C) 4-60度/ B" M, U# \8 u1 i6 f7 ]
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32.All bacteria need the following for survival: [) n: o2 _, w# n6 F
所有细菌生存需要以下哪些内容:
2 ?9 L( F2 l: r' KA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 [* q, N1 {' [" |33.Which of the following correctly represent critical control points in a HACCP system?7 t q9 y/ f0 U
以下哪项正确表示了HACCP体系的关键控制点?
9 L8 f3 F* k! n$ BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ]. h \" l# I# m9 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 E( v9 I6 [0 S: d. U' E8 j; u2 D" E34.Which of the following is not an example of a carbohydrate?% q/ J2 Y2 B* E h5 F
下列哪一个不是碳水化合物的例子?: q7 N) J/ x- y
A:Essential nutrients 必需的营养物质- Z8 g5 z3 f8 F0 r5 A# L4 s
5 `0 ?# I" z9 e2 w9 m5 b# k35.The process by which a liquid fat is made solid is called:7 H! R9 y9 g6 q
液体脂肪做成固体这个过程叫什么: u' A% Q, {: m G0 d
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?) ?0 G8 p. `9 d2 }+ F
下列哪项不是脂肪替代品的一个例子
, A' Q! F+ e6 R6 o. W) HA:Acesulfame K 安赛蜜K表$ Y' ?6 q! V" M5 o" W' o/ `0 l* T
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37.Health Canada requires that a product labelled "fat free" contain:% V- |5 m, u' y
加拿大卫生部要求的产品标有“不含脂肪“包括:
( o' p, U6 u! |( KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, U3 ^$ @' o- Y9 t' _3 I. E
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38.Which of the following is not a problem associated with converting recipes?' g- Y/ \4 D' C4 I- t$ t
下列哪项是不相关联的转换配方问题?
/ k3 R& E+ X/ m6 }1 a6 `A:Unit cost 单位成本2 a( I, j4 a+ z* e
7 v: ~2 x" x3 n39.The condition or cost of an item as it is purchased from the supplier is called:
5 c* N, @8 d$ k7 T8 q" ]从供应商采购的物品的品质或成本叫什么* B& R, O& ^" F5 K/ g" f& h# R
A:As-purchased cost 购买的费用; n( M! E7 c+ L F1 h7 i
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 \8 V: C/ Q& P+ B: C在新货到来之前用于日常所求的必要库存量叫什么: ]0 l% i% b/ u# B0 ~5 @
A:Parstock 基本日常最低库存& }, ]# V/ r; f: D) G+ d+ s+ \
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- v- u# ?2 M& x$ ]$ U下面那个缩写是用来表明正常库存流程?
& \- L5 N2 B" _) f- r, jA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
& t k! l; i. r' m" @. K下面的那把刀是用来打开蔬菜吗?
S+ S$ S- z: h5 x4 X* aA:Bird's beak knife 鸟嘴刀
) U! q' h- N- L: whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' |# j: L; X$ n! a
* k6 Q% V# I; y$ G1 `9 f* f43.What is an instant-read thermometer best used for?. F2 |8 D/ ?6 I( y5 \
即时读温度计最好用于那方面?( D# q3 w8 W: o+ b) H3 G! b
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ P7 g4 h- n I( Y: W7 ^
1 c* Y( u- l/ {/ Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ \' F, B, R3 [
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ b$ q( Y" O% x" j4 E. W
A:Cast iron 铸铁 `; _$ y1 I9 ?, c
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) B3 T7 w: C9 _' ]! q+ S哪件装备下面有一个可移动的碗和一个S形叶片?/ z4 U* U, B; B) _
A:Food processor 食品加工机! ?* j' j8 \' O( l' E% m
http://www.google.com.hk/search? ... iw=1263&bih=572- i! {' t) s- Z G; K9 r. m
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46.Which of the following is not a rule for knife safety?
m! l+ b0 G/ p3 P2 a( q下列哪项不是用刀的安全规则?+ g1 R! S2 v: x) S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 C4 ^7 }& v# C! K' b* O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( g) |7 w n, Y: v4 }! I6 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. z) u1 {5 v! E5 [; ^: a
A:RondellES
$ F2 m& B5 i, ~2 Q* s* h7 Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting |$ R4 W* g( O2 |0 w, b" |
6 U1 k! r7 @+ K* O7 u, Q- m48.Which of the following is a diced cut used to garnish soups?
4 s! B. M; J4 Q# `" }下列哪项是切成小方块用于汤的装饰?
' ^; J& p, V/ tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! c' A) b& m- P- @7 w3 r+ U4 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' L$ A" w2 ~" M9 u& _2 ]! M
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- m/ |; u; h# t' k4 FA:Gaufrette 3 M9 X' f# e' k7 z% F3 \6 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& O$ w$ z7 h' J) K0 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 q4 R$ M% \: B0 l* x* q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 n3 f3 N: K4 K% d2 T: C6 ^& P
# f* O+ o' ^# H$ b( X7 P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 o/ i1 e5 L- L$ j B
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)
! ], }1 x3 I3 F# Q% Z" ]A:Cilantro 胡荽叶 香菜
. p. }; y: M$ a; Z; [" ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" F+ @! p: E1 n
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60.Allspice is made from:6 O% o% Q* a1 a- m/ p
多香果, 多香果香料是什么' S. X: ]* ^8 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" x4 n5 b8 y0 j; m6 u+ n
A:A dried berry 干浆果$ j% x, f$ ^ y" B' _
7 O' { F8 V$ {3 U: J/ C61.Which of the following are used to make a sachet d'épices?
9 R' N2 ?. l' P9 ^: C" @下列哪些是用来做香包德épices?% W$ b, ~. a! ?% b
http://www.sachetcatering.com/
9 ?: ^1 R6 X# U% GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- V$ M$ ]" x! B1 \% i+ e
- z# z' Y" m0 w+ ?, q4 ^/ _, ~- q$ ~62.Which of the following condiments are not soy based?
# d# `+ D Z5 |% k& w下列哪项不是酱油调味品的?
/ d) n2 o+ l4 ZA:Wasabi 日本辣根/ m8 V9 x. r: O' L# |
. ^. ^/ L: s- ?5 e$ ?/ t( X @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: J: j7 I! J6 Q8 i0 o3 w2 `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:
5 C/ V: P& X6 y+ a: Y& LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 l& f& W* `2 W* p, O
下列哪个步骤是不是正确的蛋清搅打程序?
, L5 [- J; c5 R2 w. {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:
! |) O* h8 T0 U& k( R5 |% KA:56g and 63g 56克和63克. \9 v8 @- [6 f- C9 b, m
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66.Evaporated milk is a concentrated milk that is produced by removing+ ~. U8 i _& d
炼乳是一种浓缩牛奶 是去除什么做的
( T# U: y( `# N) q8 e" ]A:60% of the water 60%的水( P e; h' J4 A; J- X. G) F6 u
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67.A method of cooking that transfers heat through a liquid or gas is:
( Z# K% ]" i( z0 w一种烹饪方法,通过转移液体或气体是:5 d4 A: b- ^' n3 F+ W2 H
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
* t" S ?! J# }A:Gelatinization 糊化
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& B, e! Z7 M# T8 N* ?/ b ]0 G) J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 a' d9 P1 ?0 g0 lA:Braising 烤' a6 K8 p8 I9 r4 ]. K
: i( n0 ^6 k; P, t70.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:' c3 G, o/ \; j
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
/ q, s# x7 c$ m; \* N! \* qA: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
. g! G4 m: G5 x4 Q, [. MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 O# L$ }' ^$ t W$ T8 A
4 I7 I5 X7 n+ r, |73.Which of the following is a principle not used in stock making? I/ F2 G1 o4 v+ N
下列哪一项不是用于制造高汤(低汤)的原则?5 `9 f: K9 t' p. M- }/ `: m
A:Start the stock in hot water.开始在热水中操作
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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
0 `" {/ S8 C3 u, ~2 qA:Remouillage 法语熬汤/ ?1 H6 s- d$ n7 H; s4 }
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