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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:
9 |) P3 x. ?. d1 M+ {' B( M7 S哪位厨师最早带来高水准浮夸的美食+ ]; l- D7 ]0 s, i3 |
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:
! i: }8 B" e+ c9 c; w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ X% ^& |- Z/ |0 o* D' ^# _
A:Cast-iron stoves 壁炉
' D8 {7 U$ Y; U/ f7 Q W G* ahttp://www.usstove.com/products.php?id=6
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; f: B9 j) K, x28.The French term used to describe the roundsman, or swing cook, is:
3 \1 |, `0 U0 {) c, U0 A) R) N法国术语,用来描述roundsman,或摇摆厨师是:' A( F5 L- r4 X$ a( p/ t
A:Tournant 图尔南
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29.Another term for the wine steward is:) @) M8 k/ K s0 A/ Z/ k
葡萄酒侍酒师的另一个术语是:" r$ ]6 S( [9 K9 p
A: Sommelier 侍酒师3 H5 @& |; Q9 L; s
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30.Molds, yeasts and fungi are examples of a:
' y6 L, [. l/ [霉菌,酵母菌和真菌是一个神马例子, t# V+ k" t; W B/ t" u, @1 U, L
A:Biological hazard 生物危害 L4 W6 w$ y$ s) }0 Q4 H& [
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# Z8 ?+ p& G8 q" i, y# R3 s$ j
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ \1 N. `6 l. V3 q" u3 a; Y) jA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
% r3 `+ Z6 _$ l1 b3 w所有细菌生存需要以下哪些内容:7 \3 @: Z+ o# U# }
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?" t) `# y0 M' o8 e& @& E
以下哪项正确表示了HACCP体系的关键控制点?
2 W, w" M2 G; u3 A9 l; t* LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % t8 Q" g. ~1 a* W5 g( r0 \# D; D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! h6 A" l1 e# @9 s
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34.Which of the following is not an example of a carbohydrate?; @# {8 Q) B7 h6 j6 Q
下列哪一个不是碳水化合物的例子?! `/ T5 F; s! c) B
A:Essential nutrients 必需的营养物质! B2 k9 o4 u9 e# Z+ q& i
' y/ C! A3 a q6 k35.The process by which a liquid fat is made solid is called:' U {$ @3 g' ]- f3 l9 t1 i
液体脂肪做成固体这个过程叫什么 U+ s: r @" l6 L% {/ T9 ?) S
A:Hydrogenation 氢化
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- ]: R9 ?8 Y) E" c36.Which of the following is not an example of a fat substitute?
D G" C; s2 i: b2 [下列哪项不是脂肪替代品的一个例子+ j6 P9 K/ j5 a) m+ @4 a
A:Acesulfame K 安赛蜜K表$ E8 H; @8 d0 z# U
$ x2 [9 S' Z {5 D- I37.Health Canada requires that a product labelled "fat free" contain:
$ R$ Y' @" n% I加拿大卫生部要求的产品标有“不含脂肪“包括:
' l9 Q8 _9 q1 F6 S) lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; s' n. `0 m, b( B% A. v
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38.Which of the following is not a problem associated with converting recipes?# F+ Z. _( Z r0 b
下列哪项是不相关联的转换配方问题?# ]. O9 R& p( F% T* {4 I1 j
A:Unit cost 单位成本3 g* P) |6 q$ Z- |8 P7 D! C
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39.The condition or cost of an item as it is purchased from the supplier is called:+ q. H2 d' [7 r
从供应商采购的物品的品质或成本叫什么: y) ? O0 A8 v& _& D$ y3 ?
A:As-purchased cost 购买的费用1 N5 H1 {% P* T. s5 L7 ~5 u
" K" d! _. Y) ?- M40.The amount of stock necessary to cover operating needs between deliveries is known as:
- [( k; e$ ]8 K2 v, [在新货到来之前用于日常所求的必要库存量叫什么
. P2 w/ l/ b6 P# j3 X: iA:Parstock 基本日常最低库存) ]6 F) p c' {9 l$ Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( d* ^7 ^5 w( @, \4 i
下面那个缩写是用来表明正常库存流程?/ G+ S* Q8 h1 ?9 ^7 D
A:FIFO=FIRST IN FIRST OUT 先进先出# b* ?1 b K! z" T D' n0 {+ b
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42.Which of the following knives is used to turn vegetables?% O- j0 T2 \0 _# g! E
下面的那把刀是用来打开蔬菜吗?
" f3 z; h5 L) l- z/ X9 p- N8 FA:Bird's beak knife 鸟嘴刀
3 k V0 ?% ^! U4 J u3 l( }6 Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 B8 A% I4 P; S& F4 N43.What is an instant-read thermometer best used for?
c. G1 y2 r6 C3 ]6 o4 g7 ^即时读温度计最好用于那方面?# k8 V S t( C7 `; S; y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 D7 v* Z% z ]* u) C) r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 c! }1 b6 e; r( L- z- ~: V6 C9 A下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 U- L2 j( r: b" LA:Cast iron 铸铁
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; G) s) k" Q! p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 D7 Y$ q' y1 n+ C! l
哪件装备下面有一个可移动的碗和一个S形叶片?
s% j- r/ a: f& J/ y9 o: g; {A:Food processor 食品加工机: h- z9 g5 B+ M5 ~0 l
http://www.google.com.hk/search? ... iw=1263&bih=572$ ^; X" ^8 v' D! Q0 \/ B
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46.Which of the following is not a rule for knife safety?7 {) E2 v) ?- z7 c5 g8 m! X: ^- t
下列哪项不是用刀的安全规则?: D. d' H4 x3 J1 G+ t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 F( a/ U$ _( \ R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ `8 w# @$ C9 {9 G+ \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- S* r7 B* c7 N8 I' z' VA:RondellES
# T0 i* h% v# j+ w# f' f \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 d$ H' I! `/ a
$ M4 F- K0 ?6 ?5 K0 M48.Which of the following is a diced cut used to garnish soups?
+ c/ F+ e6 o$ J Z. w下列哪项是切成小方块用于汤的装饰?
3 w: B l% v( Y, N1 m8 H# KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- |- B( W. [- N% I/ O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 s' |2 M* N4 p: 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!!——' q6 o% n8 q5 ^
A:Gaufrette
2 m. c+ x1 K- C: p/ ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 r7 n' r- R* W1 Y# Q e5 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- k+ E1 E- H& r$ h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 y6 M# K+ B! i0 P; T
1 g8 H1 t2 \- ~# X4 b5 ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 V% o' B% } o4 J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)
! n/ j) \5 H+ f' O4 i1 F) yA:Cilantro 胡荽叶 香菜/ |$ [+ O `4 N. M% W( K1 B) V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ |" V1 k1 ~5 s# Z
& C) N) I+ J) K8 E. p: |60.Allspice is made from: t# H3 `7 u4 ^
多香果, 多香果香料是什么
3 J. }: ^3 e h. v- z) J+ ]4 ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 ]6 |( Y: i \7 oA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?* P$ G% A$ ^: E+ _9 k' |* f/ B
下列哪些是用来做香包德épices?- c- V* _; x9 S( N& S' i4 t# y
http://www.sachetcatering.com/
$ k. A) L+ O1 u& O( Q- ~2 \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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G/ `) m0 }* C62.Which of the following condiments are not soy based?
0 M9 o/ P" Y7 |) U$ W0 I下列哪项不是酱油调味品的?
" ]: [# g6 S: M4 JA:Wasabi 日本辣根
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# O5 I4 u6 Z* R3 V& T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! o# i. l* Y7 ?( ]: E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:7 X- Z! O+ P7 K9 {
A:Pasteurization 巴氏杀菌3 d3 b4 ]' B, i0 \$ i" [' J) X2 t
$ b% V$ p! ^* _9 Q5 H64.Which of the following steps is not the correct procedure for whipping egg whites?$ P& z. b" h# q: S: e" l5 {
下列哪个步骤是不是正确的蛋清搅打程序?
" a% a4 m3 N! } }+ Q+ @# rA: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:* b- n2 q! ]6 ~. w h/ `
A:56g and 63g 56克和63克, e. x) v- N+ U$ w( c$ G8 G; e
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66.Evaporated milk is a concentrated milk that is produced by removing
% `6 t' ^% ]9 g [! _5 c炼乳是一种浓缩牛奶 是去除什么做的
. W7 f8 j- J5 bA:60% of the water 60%的水/ K3 n* ~# C# X7 X6 V
4 f/ M3 k. J4 b67.A method of cooking that transfers heat through a liquid or gas is:! S' H/ m2 ^, H3 K9 X. ]8 G
一种烹饪方法,通过转移液体或气体是:
* p* i- q3 P3 p @ y' S% @A:Convection 对流! \5 g% e; c+ G1 L$ D2 _
; P! @2 e8 n* ~& i) [: f68.The cooking of starches is known as 烹调的淀粉被称为
& R1 D S/ c# t5 l5 RA:Gelatinization 糊化
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4 X& J3 w& u6 A6 C: w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 {: O+ C# A0 h$ h
A:Braising 烤
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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:% d+ a& g1 d6 u" D/ k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) }( ?1 H, ^' F6 y71.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- F# ^( K1 _& z- w. r6 X
A: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0 S$ ~ h+ S8 S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?$ ~, T0 t+ v3 K' I* _( m
下列哪一项不是用于制造高汤(低汤)的原则?. M, z2 o. {/ M$ Z: l
A:Start the stock in hot water.开始在热水中操作5 [9 s2 T& y; y* g/ u" h3 q6 t
0 X1 v- p" R; `3 F" O74.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% f% w8 R/ l/ O( h
A:Remouillage 法语熬汤. c3 A! ?: e% a1 C$ ~
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