 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
7 H7 `% ^9 A% M( Q) D8 P" J哪位厨师最早带来高水准浮夸的美食. [' ?2 Y8 B$ f! N
AAntonin Carême 人名 安东尼·卡罗美
; I H s& q5 o! U4 a( [3 e& m$ G2 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% L. R7 r& S8 M+ `; l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- e$ u; x# H. \. l( ]
A:Cast-iron stoves 壁炉" W r# D* ]5 N. e" n* i
http://www.usstove.com/products.php?id=61 S. q; B- ^# u! c3 O; p# v* w6 D
8 ?7 y. h, M2 ^
28.The French term used to describe the roundsman, or swing cook, is:" @7 A! X# l" U" U2 J' S3 [7 g
法国术语,用来描述roundsman,或摇摆厨师是:
, R! W4 ^1 p7 p* E4 w! PA:Tournant 图尔南, q1 A+ z F5 k/ M" C! L1 g
L6 A# T5 t8 H% T. L29.Another term for the wine steward is:& m# B9 G, _% \/ g5 z
葡萄酒侍酒师的另一个术语是:4 V! l# [1 U0 \9 `
A: Sommelier 侍酒师) Q& e( ?# S, R! R3 T
# _: U& e- i& m) _+ u* C! t
30.Molds, yeasts and fungi are examples of a:
" V& b1 H# A1 c' @3 ^" D霉菌,酵母菌和真菌是一个神马例子# N S) j" R/ ~5 X: G2 d% N
A:Biological hazard 生物危害4 t+ X0 j; ^! j; C& \
7 B/ s. S- {% e+ Z1 Y* z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ p) X. }* E# W/ e S$ w, l
根据加拿大食品检验局,食品的危险温度区在多少之间:
( N- v1 @' c/ W! d( E i2 ~2 uA:40° and 140°F (4–60°C) 4-60度
6 S) H& M9 r4 H
\6 o2 w; N; E# d32.All bacteria need the following for survival:/ Z3 Y' X* c ~& j" Y
所有细菌生存需要以下哪些内容:
" c V) o/ t4 r ]# _4 [A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 m" G& _) L. ?. z- U7 P# _
" }) _3 r$ x, W% c8 D3 Y9 m5 [
33.Which of the following correctly represent critical control points in a HACCP system?
# s/ \/ O8 K: T! m0 Z以下哪项正确表示了HACCP体系的关键控制点?
9 K g% N" D9 D( Z. _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # J) |# r5 j0 a! s6 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 ~: t$ Q; a, N$ P n: r$ r! l" C) A" w! I: j1 w7 t# E$ g
34.Which of the following is not an example of a carbohydrate?1 S- @/ h" y) [4 d4 y K
下列哪一个不是碳水化合物的例子?
% Z% I% {. k6 W* l; bA:Essential nutrients 必需的营养物质6 ^* c4 X1 q6 S# U ]8 S
5 h" l2 }0 j( f8 M: t# }+ X
35.The process by which a liquid fat is made solid is called:% x- M8 K& ~- b+ D, e, h
液体脂肪做成固体这个过程叫什么( P: G0 C. ]# L& V& [9 T
A:Hydrogenation 氢化9 A) }1 I+ Q8 a0 c1 i- D
3 M( \7 O* ]2 F4 K/ E/ r9 ?36.Which of the following is not an example of a fat substitute?
; t$ L! m( b3 b. r8 m/ B下列哪项不是脂肪替代品的一个例子' q0 f8 @- f, I# l8 ]& b F, h
A:Acesulfame K 安赛蜜K表) W' \3 F3 R' L5 ]8 s
% P1 b7 r6 S5 l/ b+ H: C2 A; O
37.Health Canada requires that a product labelled "fat free" contain:0 _: ?$ N/ ^+ H& A# N. U; B
加拿大卫生部要求的产品标有“不含脂肪“包括: v: j! O2 ]4 l% v2 I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 A8 F l7 x+ a
" t7 m! [8 c% l6 f/ A
38.Which of the following is not a problem associated with converting recipes?
U' w6 L# k/ C6 \* C% p B下列哪项是不相关联的转换配方问题?+ {# _% Z1 g" x5 v+ j2 \4 o
A:Unit cost 单位成本
: k* H. J2 e) A
- H. f' M# M+ V; W! o& {: x0 _39.The condition or cost of an item as it is purchased from the supplier is called:
5 G' \, C0 r, ^& o从供应商采购的物品的品质或成本叫什么" J: ?) w+ \! N# w; i- C
A:As-purchased cost 购买的费用
' V- D: c2 h" p8 s( \# B3 q1 _2 S! q U4 G2 t2 ~- k
40.The amount of stock necessary to cover operating needs between deliveries is known as:# w2 t2 }7 e+ T+ f- x) e( E8 P+ `
在新货到来之前用于日常所求的必要库存量叫什么
+ C. g' ]# l; B0 P" KA:Parstock 基本日常最低库存0 C4 D) Z9 f" u9 p; G
; S( ]4 G/ w1 S: @
41.Which of the following abbreviations is used to describe the proper rotation of stock?; v' H: ?' `' q
下面那个缩写是用来表明正常库存流程?
1 I6 ?, P& q5 Y! Z5 s3 v. t5 z) d3 uA:FIFO=FIRST IN FIRST OUT 先进先出
( {0 S- v" |$ T' d; Z4 y3 V6 g! C1 X, R* t
42.Which of the following knives is used to turn vegetables?
. R0 e) h& R- p, Z0 S% w! _ X下面的那把刀是用来打开蔬菜吗?4 O/ U* t' F# M3 V
A:Bird's beak knife 鸟嘴刀
- O$ Z! J; G9 i. h1 u( c" Y, rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 t- Y1 J- Y" y6 M, F) ^
3 p+ n O/ T* w$ l43.What is an instant-read thermometer best used for?* e/ D# N8 l U8 V3 c
即时读温度计最好用于那方面?( Z t& ?) @- t( s& y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- P1 A$ U6 ~$ \
7 @) B9 g) l6 N, c, h2 d. {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* `! b8 n; @/ r2 U6 U下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 W' p+ ?1 q* e+ J% Z8 gA:Cast iron 铸铁
* l* a# b! w" H7 B: T J# c# \/ c1 Q
/ y4 ~ J* ?' v( c& w) [7 O, e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ h+ z o( A ]* D4 [4 t e哪件装备下面有一个可移动的碗和一个S形叶片?# } N3 t) {3 Q9 i, M# q) Y
A:Food processor 食品加工机
+ _- X4 d J3 M1 @. s7 ihttp://www.google.com.hk/search? ... iw=1263&bih=572
6 w( G$ W" c9 x. {' J9 W& E2 D1 r$ Z. d R8 J
46.Which of the following is not a rule for knife safety?
( B3 F' J, [) E# Y1 D下列哪项不是用刀的安全规则?/ \0 U q$ Z8 R4 [* R! t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" ?7 z( B$ H+ W: l. c- h
0 P. r! y/ L. A' C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 f: H+ N3 l" x* q! F5 U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# ?: E* F3 c. ~8 y7 }8 B; g
A:RondellES
5 a( `% @1 [' h2 \4 y: p% \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: q( Y# ]7 ^: }
$ N- r M; M7 K( Z; Y& |1 ~9 L48.Which of the following is a diced cut used to garnish soups?/ C$ _( E4 |& b. m" {- }: d
下列哪项是切成小方块用于汤的装饰?
- B0 @! ?. i4 U$ O. hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ E6 O, w! l! p9 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 k" f& _% y3 \# P. g% D `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!!——# d k* u0 _9 c6 e1 u! K
A:Gaufrette
$ q+ E. S: }7 n: Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ x6 u2 F! I. o, U/ }- p. C {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ E2 a0 l2 \6 j0 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- M3 N4 M2 p! j3 o( S! i5 t% H4 _, g. c7 |0 ?; p4 y' \( `
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ I5 |& @, l4 E: W下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)# ^- f& V' ?7 M5 _
A:Cilantro 胡荽叶 香菜6 @( K) ^1 B5 F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* I$ b3 l/ C" L" H% l+ M$ X! o0 F# ]) k; U
60.Allspice is made from:; ^# j5 ~4 g: ]
多香果, 多香果香料是什么* w7 _# |3 Q9 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 v" ~5 ?; a: \& `0 h' v8 W _
A:A dried berry 干浆果) ]$ d9 _% C) v8 A
1 U% h) [. @1 n& Q# P! d' O61.Which of the following are used to make a sachet d'épices?
1 S7 U% V( [1 \6 P9 X' Y下列哪些是用来做香包德épices?; ^) @, {9 f* n. b' ?2 k# ?
http://www.sachetcatering.com/- C0 [" d! o" R' p6 M7 n" d! I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! J4 n H3 t4 o9 [1 O9 W3 }- q% U- B. ^/ v1 H# b; }7 L
62.Which of the following condiments are not soy based?
- r/ s' F0 x. I; f8 F下列哪项不是酱油调味品的?
; g! f% r+ r8 ^! dA:Wasabi 日本辣根
/ N3 R% F+ O# y) [. S1 U8 B# r. q& I( k& v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 T7 i/ b1 O: b4 ~3 j
在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
3 }3 H; D) Y6 z3 F) }3 C, PA:Pasteurization 巴氏杀菌" Y1 R' }4 j, y
4 {; Y$ r0 U% r7 o d* r0 L64.Which of the following steps is not the correct procedure for whipping egg whites?
1 L& b) R3 g/ b8 p7 M. `& z' _9 S下列哪个步骤是不是正确的蛋清搅打程序?8 ~# o+ c+ t l1 b' `% U7 h7 j( Y+ W" A; j
A:Allow to rest before use. 允许休息后方可使用。
/ d, a s+ z( _
+ c# t" N3 }( G w. T6 T65.The weight of a large egg is between:一个大鸡蛋重量介于:
% V# o C, p$ g9 z. CA:56g and 63g 56克和63克0 H7 W# K6 k) q; ?' z
0 y1 S, }( N0 t, } U66.Evaporated milk is a concentrated milk that is produced by removing+ T" |) O0 a! X( F4 b, P
炼乳是一种浓缩牛奶 是去除什么做的+ D% n; g1 `6 m2 f: g' w
A:60% of the water 60%的水
0 {, P7 x; r. _' ?$ g
?9 \) @8 F/ u2 ]67.A method of cooking that transfers heat through a liquid or gas is:
6 _) y& }3 [( k5 n/ I一种烹饪方法,通过转移液体或气体是:
5 C0 {2 Y# q1 v- zA:Convection 对流( I$ J# [* j; r! ?, ^ |$ F
3 y1 B( o) t7 W* i& I& c8 y; w68.The cooking of starches is known as 烹调的淀粉被称为6 o/ R& D7 t5 j& c# z! O
A:Gelatinization 糊化
; z2 H* h) m7 v- ~' I+ _; U; R9 R) A, `- [* f, i1 ^# z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 i5 f" A( i$ T' i* g9 `8 WA:Braising 烤' y H y1 c8 W0 q. I
, v& B& m9 v' `" z4 y& q70.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:2 S) v& I9 a9 R% v) r7 I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 W2 p! l n4 U* J3 t/ W1 R
' u8 j( ]; Q4 t6 K$ ]5 W71.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$ M v* ~; Q& R8 n! [% p
A:Fumet 原汁% u! M3 r2 I0 o; Z
- X+ v+ a0 P7 |2 w! L0 J3 J
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+ Y8 A' ~5 I9 O/ q% V$ Z3 O" x6 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! j+ t1 P9 M( L' ?: n& _8 N# E
4 H. d) k% E) o3 r/ |! [4 {$ Z
73.Which of the following is a principle not used in stock making?
4 q, r& t8 a+ s& Z下列哪一项不是用于制造高汤(低汤)的原则?$ R' m v7 n6 c: ]+ u8 k! A0 x
A:Start the stock in hot water.开始在热水中操作
! a: t3 K9 b8 |$ l4 x- [) H# O7 d: ^0 T/ k
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) m. e" Q! {7 F
A:Remouillage 法语熬汤
2 K6 V! l' G+ khttp://www.haibao.cn/blog/post/176242.htm |
|