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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:2 H) c' n& P, j9 ~) G7 O$ |
哪位厨师最早带来高水准浮夸的美食0 a2 @& ~- Z0 P1 }# Y. U% y
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:- X% `) S5 Z3 P" v9 x* s0 b% f. @. _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 }% a. ~- d0 H/ iA:Cast-iron stoves 壁炉
; q" {7 d2 |9 b1 uhttp://www.usstove.com/products.php?id=65 S5 i/ f. \" D. u; k
8 v0 H4 l, D* i0 g- }) r7 b5 X28.The French term used to describe the roundsman, or swing cook, is:; U0 G" Q2 k2 U X
法国术语,用来描述roundsman,或摇摆厨师是:
# m! [/ t* V/ F. x& q' KA:Tournant 图尔南
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29.Another term for the wine steward is:
2 l# E, p6 z$ U4 |' s葡萄酒侍酒师的另一个术语是:
. W" C0 y" H1 ?4 w# AA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
( G( }# d7 |6 I! C& C+ W霉菌,酵母菌和真菌是一个神马例子
! P7 D! p) F; [) SA:Biological hazard 生物危害# _! N9 f! h) h5 v) n
! V# Z% U; F4 P7 ^- V8 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ W$ c9 s d' g根据加拿大食品检验局,食品的危险温度区在多少之间:
* Y& n/ M- ?" [A:40° and 140°F (4–60°C) 4-60度
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7 S4 p9 B! u( F! F& r; Y32.All bacteria need the following for survival:
4 z3 R/ C$ W& c4 T1 l( q所有细菌生存需要以下哪些内容:& D5 r: e& r8 I* q/ n- S( N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' I- s4 b% U& e4 s7 m' N
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33.Which of the following correctly represent critical control points in a HACCP system?: ~+ [* T5 d# @2 h2 ]5 k) {
以下哪项正确表示了HACCP体系的关键控制点?: E! ~7 x* T7 T: k3 `1 S) t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: f! h4 `* b* ?: O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ r8 E8 s& w3 i! w5 A5 Z34.Which of the following is not an example of a carbohydrate?
$ z* ]+ ^% V" g. [( k8 N; ]6 ~下列哪一个不是碳水化合物的例子?% T. Y9 Z$ l: t, ~
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:. Z* w# X a9 G0 Q$ B: o
液体脂肪做成固体这个过程叫什么
8 U7 d! t" r. }! W' D W0 ~A:Hydrogenation 氢化, z9 r8 G1 d) h$ K% `. w. d
) f% ]0 g$ J2 p' w# g36.Which of the following is not an example of a fat substitute?
9 w- ?: m$ T( y. s# H. S# Z下列哪项不是脂肪替代品的一个例子6 d1 M& R# m9 C( P: i# A6 V& `5 R' T. A% |
A:Acesulfame K 安赛蜜K表% m, O3 E$ o( G) E- V; z
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37.Health Canada requires that a product labelled "fat free" contain:
) J4 \! s% i3 T! E% J5 X加拿大卫生部要求的产品标有“不含脂肪“包括:$ N2 L2 p6 e" b: @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& U1 I5 \7 @% F9 S
- @7 A( K% O( d$ Y: z, a38.Which of the following is not a problem associated with converting recipes?, u9 s/ _0 A, o8 a- Z! e
下列哪项是不相关联的转换配方问题?
" B( w5 n c2 b0 J6 |* F, mA: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:- ?9 d' X* Q" K! m
从供应商采购的物品的品质或成本叫什么
9 v: r2 h0 v9 w. a3 }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: X' }. H w2 x. m
在新货到来之前用于日常所求的必要库存量叫什么' ^3 e7 z1 q1 Z- u( ]8 Z
A:Parstock 基本日常最低库存& k0 R2 h/ L- |
' B$ s. z% d/ }; a2 _41.Which of the following abbreviations is used to describe the proper rotation of stock?
, o7 n7 T8 v0 E0 H) x4 v' y下面那个缩写是用来表明正常库存流程?
! M" u6 l; l5 J" bA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?7 a+ M3 Z' w( a+ z9 ] z9 ?
下面的那把刀是用来打开蔬菜吗?0 |; V" Y, M/ `8 H, r; w
A:Bird's beak knife 鸟嘴刀
. H/ B+ P5 b6 b' t6 N: m" b! ^/ shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) K% t! f) c! ]. {; u( R
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43.What is an instant-read thermometer best used for?4 |- L! b& U' l9 m
即时读温度计最好用于那方面?/ x! v2 v, ?( U0 l0 o. X4 E" E
A:Checking the internal temperature of a roast 检查被考物品的内部温度- `+ N; C+ G( a, E. L
+ o R, N7 [' V" D( F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ R' h4 }7 y k7 p2 i3 U下列哪些金属材料受热均匀,通常用在铁板而且非常重
. m" n" \# j( L1 JA: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?
- L9 x, g( i+ ^) E/ u3 R哪件装备下面有一个可移动的碗和一个S形叶片?
6 _* \4 G/ h ^! N/ z9 @- |4 n8 uA:Food processor 食品加工机
* ^0 V, |% E. T( m* N$ V- Nhttp://www.google.com.hk/search? ... iw=1263&bih=572. ~3 c$ j. f$ \3 `! A, F) r$ E
]6 E# a! Y. Q3 s8 p46.Which of the following is not a rule for knife safety?
( s% _' {5 ^9 C0 m下列哪项不是用刀的安全规则?6 E e1 j- t4 Z+ t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( J- ]! a5 B! B* e+ j Y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 ?+ p" O1 ]" Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% c3 C6 z8 t( ]9 HA:RondellES
# R( e- P: }; ^- [+ n" {2 n& v9 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 R$ i( @: G: r3 q M$ C4 g
+ l3 D) L9 y* V) X9 q2 I48.Which of the following is a diced cut used to garnish soups?
4 s5 M4 G9 W; O' U% I下列哪项是切成小方块用于汤的装饰?
* g; c; ^" @0 t2 g5 lA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: s) Q9 L! e/ q) d! j) A% t/ M0 R2 S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: P) ?( G6 r7 Q) G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!!——
& H. g6 A! i3 v1 K- T& I) @A:Gaufrette
7 |. q$ B$ n ?6 N$ Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; c) ~# U# j' V! m7 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* a7 n. |& x* t: T( F" C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( n( L1 I3 w5 t
L2 L$ l/ ? Y2 S9 i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 q) x7 [/ L( d) o, ?- d C
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)$ c# ]" Q% P7 P/ v
A:Cilantro 胡荽叶 香菜
i' M, h! Y+ q( C( Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ {3 ^# n$ ~4 l+ d3 K$ |
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60.Allspice is made from:# M' M; M6 s G* p2 {: M0 r+ V
多香果, 多香果香料是什么
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A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices? p' u- j3 K: C' @* K
下列哪些是用来做香包德épices?9 L/ x, B4 O% V( B- i+ E0 o
http://www.sachetcatering.com/& o( D: i2 s4 e% N; t% z9 w# y5 l) o1 H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! F/ m5 J3 y4 W& _62.Which of the following condiments are not soy based?
0 n. T: R( d7 b5 N下列哪项不是酱油调味品的?
9 G9 Z9 N6 N* B, f: Q9 UA:Wasabi 日本辣根
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: n$ r/ f0 j/ U' w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, }5 M4 |7 W: g' u/ a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:. B2 a0 z3 n$ R
A:Pasteurization 巴氏杀菌# g) v1 E5 p- g# i* T
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 E; v! A, ?" I$ e% N- {) k下列哪个步骤是不是正确的蛋清搅打程序?
! S8 {" L' f, m% J) {2 B1 a- r0 YA:Allow to rest before use. 允许休息后方可使用。# k5 b* h G, U3 ~! s) v
: G- n; p8 V9 T65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 s! {; D0 Z' i- Y: CA:56g and 63g 56克和63克$ K; K# z+ ~+ J* F! Z
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66.Evaporated milk is a concentrated milk that is produced by removing
) J. ~! W, x6 x/ B炼乳是一种浓缩牛奶 是去除什么做的1 C/ w& t* L' P6 K
A:60% of the water 60%的水2 L* M9 }1 @9 m @% d
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67.A method of cooking that transfers heat through a liquid or gas is:& ?, o9 P6 _% G r+ Y
一种烹饪方法,通过转移液体或气体是:
4 ?* w! K0 r* i& E! d0 ~% a% qA:Convection 对流9 b' s6 d& y1 X0 e6 N5 s1 y
2 |0 x& H- H8 l) p: V6 x/ U! C& F: z68.The cooking of starches is known as 烹调的淀粉被称为
' ~, u2 q% S6 cA: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?
; `, A5 @8 M1 i a/ LA:Braising 烤$ r9 A% K& ^( T/ @
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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:
# u& p; X* ?2 t% ~. wA: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! Z9 C. c" ]3 I% }6 `
A:Fumet 原汁
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3 L7 g( ^3 i5 [. b/ m72.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
2 h# V7 G0 _6 n& _& q% ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ I. K* z- T- o' y. s
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73.Which of the following is a principle not used in stock making?
( j8 A* u' ^7 z1 S下列哪一项不是用于制造高汤(低汤)的原则?
( A( i: T: y/ c, T$ C7 W8 b; F; ~9 R% kA:Start the stock in hot water.开始在热水中操作2 A, @- G& e Q
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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
7 }: o8 ]0 U6 _, r1 NA:Remouillage 法语熬汤
% F) f# C7 X+ }7 d6 ehttp://www.haibao.cn/blog/post/176242.htm |
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