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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 z$ B7 _/ ^+ k- z
哪位厨师最早带来高水准浮夸的美食! w4 k5 \/ q: S' F
AAntonin Carême 人名 安东尼·卡罗美
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9 ], g% J# K9 m$ \% K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# _- y& o( n7 H6 d n8 A% V
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 j2 O8 `/ D! |8 {2 @A:Cast-iron stoves 壁炉6 C' z6 q% E, P4 Z0 |1 c2 h2 X+ v
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:" [- \' t2 M, K* S. {3 j4 C
法国术语,用来描述roundsman,或摇摆厨师是:9 i/ f$ X* n% _$ w
A:Tournant 图尔南6 ]5 X6 j' P: v$ B1 E9 [5 u
M- y( |) ?4 @+ X) ~) V7 ]29.Another term for the wine steward is:; k" y( M3 r$ a' Y# r" a$ d" E
葡萄酒侍酒师的另一个术语是:: n g- j# A T3 Z$ R2 _5 d
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:3 }1 b, \7 ~% ]9 R: N
霉菌,酵母菌和真菌是一个神马例子" C% \; R" m |0 \" _9 L; F4 V% C
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:
( V, m( v" E& x+ s根据加拿大食品检验局,食品的危险温度区在多少之间:
- J6 [: t f+ `, D2 ~% LA:40° and 140°F (4–60°C) 4-60度1 R( C# [" ?8 h% O
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32.All bacteria need the following for survival:! |/ m7 }" Z# i0 R2 c- d: \. y
所有细菌生存需要以下哪些内容:
' s3 n+ |8 Y; u* b5 QA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 p3 t: u2 Q/ ?3 q8 }
* n9 D2 a- W8 @- `33.Which of the following correctly represent critical control points in a HACCP system?( u6 a5 M& v# S' @" s
以下哪项正确表示了HACCP体系的关键控制点?1 m4 M7 i- p6 x: S0 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ W. }/ D, X8 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# ^/ G8 a& \) L! K7 R' [, d34.Which of the following is not an example of a carbohydrate? h' j3 m1 |' m" y+ y% X+ g+ Q
下列哪一个不是碳水化合物的例子?. ?) U! q7 [6 j) k3 y
A:Essential nutrients 必需的营养物质; D$ k* ~; d. t9 |
* r8 k6 ]1 ?" v35.The process by which a liquid fat is made solid is called:
4 ?" n1 V; ^0 W液体脂肪做成固体这个过程叫什么
% X/ c" E8 O$ `) p' dA:Hydrogenation 氢化8 j: U- P3 a9 W4 L7 q
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36.Which of the following is not an example of a fat substitute?
0 @# w/ Y! D! g/ |3 V+ G下列哪项不是脂肪替代品的一个例子1 ~- J' u8 s4 t
A:Acesulfame K 安赛蜜K表6 o, F+ f; Z1 m& D6 ~0 G, _
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37.Health Canada requires that a product labelled "fat free" contain:
7 ^2 o4 z0 N* ]+ A加拿大卫生部要求的产品标有“不含脂肪“包括:
, b" B: p, |' z% xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( N+ }2 q' h2 w* `* m! S0 _# I3 I6 c
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38.Which of the following is not a problem associated with converting recipes?
. [' b$ @! W) M1 h下列哪项是不相关联的转换配方问题?, ?( L D3 ~* S0 A; b5 d
A:Unit cost 单位成本 U+ W( q' ^ U ]0 G3 C0 b
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39.The condition or cost of an item as it is purchased from the supplier is called:
! b* l6 ~' L5 F# c: n/ E从供应商采购的物品的品质或成本叫什么3 Y. b' O! w' K r3 t
A: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:
6 C8 T p/ F& K在新货到来之前用于日常所求的必要库存量叫什么& \8 z& y5 g7 b& x4 L8 V |
A:Parstock 基本日常最低库存& X/ W# w- B- X9 _0 G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 V, T# L3 b( n6 {, P& u
下面那个缩写是用来表明正常库存流程?
0 E# `' \# M5 \' V$ c. k4 |, lA:FIFO=FIRST IN FIRST OUT 先进先出9 l8 H) ]9 u6 y6 |
+ g- v4 o# ]: k# b$ c, b42.Which of the following knives is used to turn vegetables?
# o' ~3 b( V) d# r4 l( h" v2 \下面的那把刀是用来打开蔬菜吗?9 V4 D; T( n& b T# T- Q$ O$ F4 M
A:Bird's beak knife 鸟嘴刀+ H0 h' T1 s" ^8 q: t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
2 ?& \/ x. d$ G, i: g即时读温度计最好用于那方面?
1 j0 L# g* X: }. AA:Checking the internal temperature of a roast 检查被考物品的内部温度( _: E8 Q- ?% Y3 D% L2 Y
* y* ~5 \: X H U" @- Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 h4 W2 w- M+ w8 |$ B! t下列哪些金属材料受热均匀,通常用在铁板而且非常重7 @0 Y6 g, K3 ]$ n9 m* {
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?' W1 ^1 \& p2 v% K% G6 ^$ D% s
哪件装备下面有一个可移动的碗和一个S形叶片?
: V# B$ e0 a/ ]1 I6 {6 j6 kA:Food processor 食品加工机: g, ~; X0 Z, m. M* t
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?" M3 M' g, x2 w. [# r+ A
下列哪项不是用刀的安全规则?
6 ^6 K% d1 T, R! Y* z% a9 NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 A" U& _+ [8 m2 L7 y/ [- n
% ]5 B4 l; ?! ^) M$ s* E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ v l6 k- B3 m) K) L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? o& e* W: v' n) B
A:RondellES $ U2 n6 X% C& a) K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 i, P* Y c" h) e+ {
2 C F/ z5 s7 n% g" K+ ?48.Which of the following is a diced cut used to garnish soups?7 A, l |$ C& T) ^
下列哪项是切成小方块用于汤的装饰?, Q, y0 X0 Y9 B; _; j2 A2 S4 y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 r# [" ^' Q) C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( y2 H8 ?& n1 f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!!——& T E7 Y$ H! y/ ^/ D) J
A:Gaufrette
8 h1 v6 I8 J( v" T- f$ ^$ ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ Q9 k& V, K" N3 x. O' Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& b$ ^% w0 a2 A! o# nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: y5 V$ A. m2 T6 E
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ |# n9 T: m+ b3 [# i d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)
5 |4 S @+ D4 F* V* ^: d8 jA:Cilantro 胡荽叶 香菜1 }# n# \1 R( I/ K2 S1 ~7 |4 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 _6 F1 K$ W; Z# j" p4 Q, g60.Allspice is made from:
' E; Z: F4 f: Q9 B& T% k1 S3 {9 s 多香果, 多香果香料是什么
/ d" N5 b9 e* u. O7 qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* b, T2 D' h. dA:A dried berry 干浆果
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6 M( n9 T) v1 S6 U L! U61.Which of the following are used to make a sachet d'épices?
1 x- Z) |; r7 q8 }4 G下列哪些是用来做香包德épices?
6 X9 k$ J' z- Rhttp://www.sachetcatering.com/) c' P" `( n+ \: r% O* m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?, {) c2 M6 J& ^5 W
下列哪项不是酱油调味品的?
3 z* s7 ?! I! EA:Wasabi 日本辣根
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$ {; S) c3 K/ h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' b g& t, t4 T, X0 O
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:% m: o! _$ O4 g6 k
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?0 a1 W5 k4 f) m2 ~
下列哪个步骤是不是正确的蛋清搅打程序?. N0 b) Z8 t. B* l, ^: s
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:! H# d% r5 H2 b: U! L& g$ |
A:56g and 63g 56克和63克% h5 t# _% z6 a( f+ N# b! j
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66.Evaporated milk is a concentrated milk that is produced by removing
( s# m) z1 E3 ^! ]3 g' k炼乳是一种浓缩牛奶 是去除什么做的) b/ K/ b; ]! K3 X& D# G
A: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:
8 j4 p5 t5 T. w: [ @5 ?! p5 K一种烹饪方法,通过转移液体或气体是:
9 S! ?- H' G Q5 k) k% h& J1 F2 OA:Convection 对流- @2 w% Z/ B* `
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68.The cooking of starches is known as 烹调的淀粉被称为
1 L: L* U3 m+ v7 P8 V |- a2 ZA: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 A' t" n" ]7 F0 f, JA:Braising 烤) j- k! M% q/ F9 ]: }$ \1 c
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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:
- [$ E( Q% O/ e( U5 r) oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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L/ b; E* U& F( N1 z71.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
v- [4 O1 l& D7 EA:Fumet 原汁
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! L2 k& L, j3 P7 F+ p$ h! _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
. Z2 F$ k6 i" jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! {' g* Q) z( M73.Which of the following is a principle not used in stock making?
; J. S* K2 p9 c2 B% l; [; K下列哪一项不是用于制造高汤(低汤)的原则?
" o5 x( c8 _% W" gA: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
$ j! C; V% x$ ~) R# rA:Remouillage 法语熬汤7 N. j' F1 q p2 I$ f8 Z
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