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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:
! j& ^' `' a+ [; O8 j哪位厨师最早带来高水准浮夸的美食
- H, z$ ~/ H' \9 c1 `, I% 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:
% }" \3 W* O% J/ j( w$ W) i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ W! @6 r6 k6 D1 D" p
A:Cast-iron stoves 壁炉
' i; Z+ I8 W9 L8 S2 chttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& N: p: q, @- K; d0 T* d
法国术语,用来描述roundsman,或摇摆厨师是:
& c/ g6 h; L# z3 C6 RA:Tournant 图尔南7 L, E1 L" k. \. ?2 V/ n6 U! A
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29.Another term for the wine steward is:! R4 f9 L( m3 C
葡萄酒侍酒师的另一个术语是:0 `2 L( ?1 ?9 C8 \
A: Sommelier 侍酒师
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3 J# t. n9 ^# K9 T30.Molds, yeasts and fungi are examples of a:
" G4 @9 N' F% Q2 J+ o* V霉菌,酵母菌和真菌是一个神马例子
( Y. w% R, F' Q7 W' {& ^A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 i0 P; y p( U0 {% ]7 P4 O
根据加拿大食品检验局,食品的危险温度区在多少之间:
- u A' W4 a2 `: \1 I GA:40° and 140°F (4–60°C) 4-60度 p5 E0 Z7 D& l
# _0 l7 g: c# c! k& {32.All bacteria need the following for survival:- b7 c$ b( q2 C! q* e: b3 D
所有细菌生存需要以下哪些内容:
& a- L: j& I# ^3 O. E; EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 F2 H+ ] o2 W' ~1 x33.Which of the following correctly represent critical control points in a HACCP system?- q# E l0 R( ~( r! o4 H ?
以下哪项正确表示了HACCP体系的关键控制点?
* c! q. ^8 F" K8 u6 s4 ]$ vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 @$ N; X) q! E1 ?* M9 y0 H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* W7 A% d" g& u7 z* s$ ~
; ~; }" Z @" d# Y+ w34.Which of the following is not an example of a carbohydrate?1 ?! s8 a9 J# \+ ^$ E
下列哪一个不是碳水化合物的例子?7 l# s$ E( C5 f* d W( Q
A: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:
1 V9 |, k1 {) [' G# q8 t8 z) F液体脂肪做成固体这个过程叫什么
% Z T$ J+ P: U9 BA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
5 C; i/ [: v& Z. T, M% W- m下列哪项不是脂肪替代品的一个例子, I$ T7 a: m2 j2 J
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:7 j* n4 P4 C" Q0 V9 v
加拿大卫生部要求的产品标有“不含脂肪“包括:
; P }% Y- L. M$ X5 |# {- PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
y/ }/ c( c% i) q; q3 d下列哪项是不相关联的转换配方问题?
7 `: j, K5 n4 k) l1 yA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:2 C. n0 V" h7 O' t8 m
从供应商采购的物品的品质或成本叫什么" p0 m/ b. X. H+ t
A:As-purchased cost 购买的费用4 _+ a1 D, g4 j
# l1 Z, {8 H O0 Q40.The amount of stock necessary to cover operating needs between deliveries is known as:/ I( d6 m9 z2 A1 C% C3 |
在新货到来之前用于日常所求的必要库存量叫什么2 }7 e) j" \$ ?, H5 t! Z7 ?
A:Parstock 基本日常最低库存; t: M7 ]2 e2 f: t8 ^( i& R
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41.Which of the following abbreviations is used to describe the proper rotation of stock?7 h, r8 T& q7 i# W7 X# x( g
下面那个缩写是用来表明正常库存流程?
q7 ?6 R) S e8 m5 {A:FIFO=FIRST IN FIRST OUT 先进先出: `# x8 n) s/ B$ _
! f% V! _ k* }1 |42.Which of the following knives is used to turn vegetables?
! u, G r/ D4 [& M3 C5 Z下面的那把刀是用来打开蔬菜吗?" a" m" m: }: d. x! i4 x$ O8 j
A:Bird's beak knife 鸟嘴刀
+ s% i4 y4 H' [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 e/ i2 m- B) q
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43.What is an instant-read thermometer best used for?0 \! b7 a K0 K, U6 ?
即时读温度计最好用于那方面?7 s' J! r4 t2 ^$ e* R7 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度, q4 c% H' i9 l
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 T3 d3 t1 C& F9 i3 ` }3 e下列哪些金属材料受热均匀,通常用在铁板而且非常重
, x! K; z5 U4 S: lA:Cast iron 铸铁) p- N- L( _8 O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. ?( u$ h/ D2 x: J! @4 U哪件装备下面有一个可移动的碗和一个S形叶片?
& g0 J H ]% [6 a: `) W8 fA:Food processor 食品加工机
" h( J, V6 b9 A. L: ~) mhttp://www.google.com.hk/search? ... iw=1263&bih=5724 y/ Z6 p, U" n2 U, P# z+ E
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46.Which of the following is not a rule for knife safety?
& \# L# J+ k( S- H+ |0 S3 @* v1 o下列哪项不是用刀的安全规则?
# q, B; l2 }/ W9 N9 HA: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:
* N% K7 _0 U* K2 v. j A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 S! P6 Q" i9 a' R; {A:RondellES
$ s0 R% o3 @, E! nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 Y: Z: |. l" j0 B$ s8 |$ _下列哪项是切成小方块用于汤的装饰?7 K( p+ D: N N% z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, B' c5 o* G: g. R% C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! t* q2 A$ C7 Y% C& Y; l$ c: \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!!——
1 p. c) n1 ?% x7 `" \) N7 c4 r% \0 GA:Gaufrette # P- F2 y, c$ H/ f1 K' n; X& p: G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, z( I; Y U% W; I/ I" R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
`( P& A- |3 z2 q" a6 W8 SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 B% O j6 I7 z$ |) x6 O% J* L6 I+ O
. I* u; ^" O8 k( d: x8 c: l$ S- Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 }1 l; y7 u. P7 ?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) b5 z& ^* H1 r: E4 k
A:Cilantro 胡荽叶 香菜+ U0 c+ y* ?; b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* \2 l" V a3 R0 v3 W60.Allspice is made from:7 s# f, n8 p O1 ?! F" M! `; q# L
多香果, 多香果香料是什么
0 R* G+ V# z0 Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ U$ j% b* J- [* R Z- bA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 o- B c$ u! }) o; }下列哪些是用来做香包德épices?" I1 C- t$ i8 m
http://www.sachetcatering.com/
" i. |- q& ^# X" Z5 n/ R1 ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ L* r: Q6 }, O4 I) c9 m4 Q
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62.Which of the following condiments are not soy based?
4 T6 Q% L, H1 t5 Z- }* X0 w下列哪项不是酱油调味品的?
' p9 h" f1 {; o+ R3 L" TA: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:
' W4 d- L3 O" U7 A9 M% L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:
" F- @4 o5 M8 T% C5 Z# L- k9 s j: SA:Pasteurization 巴氏杀菌 _' v' Q' K; Y" D4 Q
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 B) U2 v" O% v. ~' \. i9 D下列哪个步骤是不是正确的蛋清搅打程序?- q7 t- e: q+ ?$ q& H( q
A:Allow to rest before use. 允许休息后方可使用。% D; T9 H. {! ]4 W
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" U/ X& \ b4 y" T @& @, ?0 Z
A:56g and 63g 56克和63克% V) M5 g; n9 \2 U7 Q4 _) K
9 w$ r; Z4 f5 R& z" ?/ b" q8 Z66.Evaporated milk is a concentrated milk that is produced by removing7 g! O/ Y7 h' B/ _; e
炼乳是一种浓缩牛奶 是去除什么做的3 f9 Q& j' A' S$ f2 g W( N
A:60% of the water 60%的水
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9 d! g: G, z4 m ~" L. H- j1 K. q67.A method of cooking that transfers heat through a liquid or gas is:
( f7 e3 K" V8 V0 K, |一种烹饪方法,通过转移液体或气体是:* h* y- Y% X; m( q3 k
A:Convection 对流+ w/ Y. W$ r8 E
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68.The cooking of starches is known as 烹调的淀粉被称为
' D8 e3 Q0 g- ], o3 IA:Gelatinization 糊化0 B, @! m& {0 ^) ^# o/ u1 I% F
2 V* o* B7 r5 X2 }6 s) e2 U# e6 d* x2 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% W: T( J. G8 _8 z+ lA:Braising 烤4 D' I7 B2 F" D6 j1 h3 K% x
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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:. O$ T0 q# R/ b4 Q# 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) Z( V3 w. Z0 x4 y3 q3 o
A:Fumet 原汁. s$ Q4 Z& x2 `4 V
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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
n5 e, ]1 A. w8 g! Q4 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( \" X2 L# G# ]3 o+ |5 \1 W2 y4 n
6 z4 M% q( G3 R) e73.Which of the following is a principle not used in stock making?
0 C2 p0 T }, |+ j* V7 u下列哪一项不是用于制造高汤(低汤)的原则?
* m- A6 t4 B* o+ ^7 RA: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
: A% d; w" ^2 ]; x# NA:Remouillage 法语熬汤; y' z% V7 j, X
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