 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:! {4 `! b$ _& l. B) h8 o7 |5 k! U
哪位厨师最早带来高水准浮夸的美食8 Y. Z1 M- M7 M; Q
AAntonin Carême 人名 安东尼·卡罗美9 Q' W# t& Z3 _6 e$ n' k
T: e* e5 ?, L; j
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 q) U) J) b: z) {3 N# v2 T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ y7 P* |& g1 x/ G" P- TA:Cast-iron stoves 壁炉9 j4 Q+ s2 \! z, k7 B
http://www.usstove.com/products.php?id=6
( b0 \1 C) U' z; F! ^: ^. P& |" B2 k
28.The French term used to describe the roundsman, or swing cook, is:
3 y0 m8 i) J8 |, Q法国术语,用来描述roundsman,或摇摆厨师是:1 o/ ~$ L8 r: Q Y, z
A:Tournant 图尔南5 I/ R) _" |1 B: F! N' h& O
& T( a7 ?. \6 `$ _. V29.Another term for the wine steward is:
& H8 P8 E# U% I7 W4 ]葡萄酒侍酒师的另一个术语是:
6 H1 P5 v6 x, w1 ~A: Sommelier 侍酒师
4 I+ L5 y/ M( ^, v- L2 @( A; [! j& d" y9 F5 i
30.Molds, yeasts and fungi are examples of a:
$ X. ?3 P8 _# P5 |! y霉菌,酵母菌和真菌是一个神马例子) h; E- d# ^6 T0 b3 B2 @$ Z
A:Biological hazard 生物危害% k* f$ J+ h2 `9 ?# L- T
5 c9 v3 m& @% s; a8 R( o
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& c1 S1 Y6 h P& S2 o7 u
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ b0 A7 L: p& Z T4 ^0 \. l4 v2 MA:40° and 140°F (4–60°C) 4-60度
$ f( N$ P6 z4 |5 J/ {9 }3 ^# f5 |
! q8 c" w2 f( p/ Y9 ~7 \. y32.All bacteria need the following for survival:# k5 h" s( P# M ]- g
所有细菌生存需要以下哪些内容:& y9 t6 w& F4 X5 I. |
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 O$ V, x$ {. _+ ~( L8 E5 [
3 ?9 H% W# p" g" X+ d33.Which of the following correctly represent critical control points in a HACCP system?
9 Q3 L" j& R9 D9 x( Y) i以下哪项正确表示了HACCP体系的关键控制点?
7 f5 v' P/ _9 L8 w2 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# G) X9 R* N' R% Q8 c- b& B) Q5 a食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 `/ B5 Q0 d6 s$ X8 {) N4 Z: O- D. H+ |& ]+ p/ F
34.Which of the following is not an example of a carbohydrate?' }- _8 V! {) H" e- ~! J
下列哪一个不是碳水化合物的例子?' K# V, J' X8 ?4 N" P4 X; `
A:Essential nutrients 必需的营养物质
" k! w- g8 O; D! E$ e" Y9 G; |* v* c/ H6 y
35.The process by which a liquid fat is made solid is called:
5 c! w0 L( Q3 g0 |1 P$ U9 u液体脂肪做成固体这个过程叫什么
. t7 k- Q! C- TA:Hydrogenation 氢化& I' d5 S: }4 k$ N
3 ^9 g0 ]" r4 J7 G9 N36.Which of the following is not an example of a fat substitute?
3 q7 i) l% ]- ?+ ?0 |; U$ x下列哪项不是脂肪替代品的一个例子
' p) o8 n9 G. e% S( j5 p+ u2 @A:Acesulfame K 安赛蜜K表
5 j! s( O, V% ~4 ~4 _0 a3 c1 H- x5 }9 L$ _4 s5 z$ M: p8 {) |
37.Health Canada requires that a product labelled "fat free" contain:" _$ {, S# p, q. h7 R: L4 D/ y
加拿大卫生部要求的产品标有“不含脂肪“包括:
' v: j0 F, W- m- u. h/ v) |' pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& i2 m* ~4 N4 A: |. {* w
! w- f5 b% X6 H. [! q* {% f" [38.Which of the following is not a problem associated with converting recipes?2 Q! D) U8 l9 s7 L4 W
下列哪项是不相关联的转换配方问题?. H4 Y/ J- _8 C, x6 Q( A
A:Unit cost 单位成本0 C7 U9 h+ V5 x; J4 H' H
2 q/ ]) t2 V& D) t+ H2 S* s39.The condition or cost of an item as it is purchased from the supplier is called:* E- B+ s) x8 M
从供应商采购的物品的品质或成本叫什么! x! s2 s# q6 K9 r7 P
A:As-purchased cost 购买的费用: n2 Y/ e* |$ R9 o# m) q
; n* s# A, d, v
40.The amount of stock necessary to cover operating needs between deliveries is known as:1 f }/ W5 T6 r% S! ?! c
在新货到来之前用于日常所求的必要库存量叫什么) n$ \) W- N% h% d3 E: L2 _2 i
A:Parstock 基本日常最低库存
; x2 I+ N% w1 Z$ o* u0 N' O0 y: S) t
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 B+ I, {7 A( ]; c
下面那个缩写是用来表明正常库存流程?* Q& d3 g3 x/ u: R' M% ^8 G* m& l
A:FIFO=FIRST IN FIRST OUT 先进先出
; D6 G$ F) W B7 k- m. s5 z9 @+ U. l$ U/ K( D) K
42.Which of the following knives is used to turn vegetables?# j& a8 _- }: ? M9 _6 m8 g
下面的那把刀是用来打开蔬菜吗?
6 P) o7 \* ?* W+ hA:Bird's beak knife 鸟嘴刀
/ v/ {$ R. p5 Y$ A; Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 A: X0 ]4 p3 e7 @ m& `0 O2 U
' E; x9 b6 h, L* r+ X43.What is an instant-read thermometer best used for?
! A! t1 }0 ], @; ?* K9 u即时读温度计最好用于那方面?) a" \1 W9 v9 Z, P1 J1 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ L4 C5 \3 s& e1 g
" v% r- |: }5 m7 |* q6 ^% D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 K1 h% B; i# B+ v/ ]% x. ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
* R' L9 F$ u1 V6 ?3 h9 JA:Cast iron 铸铁
+ U. T# D4 q0 @
^" f) p8 r' ^4 B4 j- ~. i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 F8 ?7 Z3 v# }0 b$ o哪件装备下面有一个可移动的碗和一个S形叶片?
7 l4 J, x% R" A# T" lA:Food processor 食品加工机
. Z9 _8 ?4 z& Y" [http://www.google.com.hk/search? ... iw=1263&bih=572
! h) N$ }2 V$ H$ M, Y, ^$ y" `% e% V/ I2 v1 b
46.Which of the following is not a rule for knife safety?; Y$ B" e9 d4 ]; c0 {# ^+ D
下列哪项不是用刀的安全规则?9 s3 f- \4 B8 {7 @8 h1 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! z- S W% C2 k4 Y5 M5 l# S# H3 W- T& d$ r% E5 a& c5 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# A" H! i/ I, {# a: N. y5 `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 Y! v) d" F$ I& z5 c4 ~
A:RondellES
' D0 n" M% l' S* L9 t8 Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ @3 h3 c- O8 \, F6 p: j
7 e8 V' Z! l: b X48.Which of the following is a diced cut used to garnish soups?; _' b; ~' y% B1 S P( E5 u# w
下列哪项是切成小方块用于汤的装饰?
# @9 E* x, E* @0 jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, P: c$ D8 `4 s. ]6 |& U5 T. x7 e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% U$ O2 L6 V# S1 M4 V9 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!!——' z5 k" r! [; |/ [# x8 o
A:Gaufrette
2 o8 h$ H8 P% p' s) o6 {' Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: F$ X# k9 ` q8 M2 v0 c- `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- m! @' k: q' _6 {5 ?% d$ u! d; pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% Q0 g. t) h4 z! F" u# O$ p
0 C/ K9 `0 h" X) Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) ^; E* x4 F* X) n5 H( S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)( w* }5 B! Y' a5 ], r
A:Cilantro 胡荽叶 香菜% k. f" u6 w+ C8 P) b3 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ ~! e& Y4 N. e$ {
. d9 l/ L' f' S+ P0 E1 |
60.Allspice is made from:4 E. a% A8 A; v# s$ M
多香果, 多香果香料是什么/ \/ B1 l m5 Q4 e7 T* L8 L) U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, W( a* |* n+ L" c8 ^A:A dried berry 干浆果' w9 H$ @8 i4 U* O# ]# y' p
/ B$ L: u0 T) L3 D8 ]1 x
61.Which of the following are used to make a sachet d'épices?
2 V1 U; P. V L4 L) S下列哪些是用来做香包德épices?! [ }8 Q3 V( {7 n! N+ K& c( o
http://www.sachetcatering.com/; Y4 C6 }0 s# r+ R2 r5 n: E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! E0 ~- b9 |! C# h* b
7 K2 _5 l0 Q/ V. I5 o
62.Which of the following condiments are not soy based?3 D, u6 U5 _ z5 ?( f f+ r
下列哪项不是酱油调味品的?* F) J t$ Q2 V0 R$ ?0 T8 K
A:Wasabi 日本辣根7 Z; P1 B* H* [4 w* O( K
" M4 {) d/ r, ]6 V' B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. }! _# q. K+ s# ?- ~$ g1 u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:
5 H: M# z+ `! B1 k3 |A:Pasteurization 巴氏杀菌4 n v6 E) M, X% b
6 J: l7 Y+ ^4 V w64.Which of the following steps is not the correct procedure for whipping egg whites?
% S- K0 v: z+ @' _/ d0 k下列哪个步骤是不是正确的蛋清搅打程序?
7 G( z( s: N4 d; @0 SA:Allow to rest before use. 允许休息后方可使用。
: | [+ W1 d8 Y! h& v( a! }, z8 z! O" ^7 V" [; W! m9 Z- c
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ \" @. f- H7 x
A:56g and 63g 56克和63克
( `1 Z/ [$ X- B' j6 ?2 _4 h- d' G0 \2 c
66.Evaporated milk is a concentrated milk that is produced by removing
" Y* H' R2 b9 `' m3 G* H炼乳是一种浓缩牛奶 是去除什么做的- j* X& w4 i& p7 n) g. y
A:60% of the water 60%的水5 \! l7 i# P- v8 W- ?4 y" c
& l8 y$ g: n/ `67.A method of cooking that transfers heat through a liquid or gas is:
# {* Q- w, h* w6 h, u一种烹饪方法,通过转移液体或气体是:, M' Z% }$ B: x' S8 F9 ^
A:Convection 对流; [% u# Z9 e/ x- C0 e8 D. s# A
s" L6 u6 R2 M6 B% I2 J- i( s5 P
68.The cooking of starches is known as 烹调的淀粉被称为" u& g0 m. e0 B" v
A:Gelatinization 糊化/ O( p5 Y y( U6 o8 K7 ^5 m) a
- u4 l, N( V4 h) N* Q9 q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' r/ O6 ~8 x |) {5 Q9 U
A:Braising 烤
3 R$ i8 u5 |$ L2 k7 l
+ }0 c2 [* v k% m/ o3 M70.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:6 p& |+ k. O; K+ |, M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& S8 B( C3 K7 I/ }
5 \5 c# x0 V+ Y' C; j; ?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, G+ _$ _2 w0 J4 r% U
A:Fumet 原汁
0 ^9 c h$ D2 M* o, ?- v' L6 Y
3 R4 s7 k7 I F5 E; s6 ^3 l) y72.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
% s! T! R5 x8 o& M6 ^' D7 m. s' w: z* LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: @ K. j: ~' [9 c
5 \5 `, k# ]! H3 Z5 [1 ?
73.Which of the following is a principle not used in stock making?
( O1 Z; N4 x" ~) s$ O; \' A下列哪一项不是用于制造高汤(低汤)的原则?
1 E r0 W: Y$ CA:Start the stock in hot water.开始在热水中操作3 C( K3 d) e0 j' H1 R
/ E. q8 h. Z- b( u2 j1 k8 K4 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! o* W7 D, k$ F
A:Remouillage 法语熬汤
' E, |8 P- m Ihttp://www.haibao.cn/blog/post/176242.htm |
|