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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:
+ h3 O1 B$ V* c8 F& U& W G! c/ L哪位厨师最早带来高水准浮夸的美食7 L2 D5 d; O0 k" T$ @& {
AAntonin Carême 人名 安东尼·卡罗美 s" c* |4 y0 u& j
* F% }( F. i4 s# g4 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 j, K7 Y6 O! O2 Z X1 `' C5 z$ [1 u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" s) e0 J/ H0 i/ FA:Cast-iron stoves 壁炉' h2 P, f. u }% D8 z9 d1 s9 p
http://www.usstove.com/products.php?id=6) X8 S$ U( I6 ?% @
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28.The French term used to describe the roundsman, or swing cook, is:
. K8 ]' C1 H8 \3 M3 i0 u法国术语,用来描述roundsman,或摇摆厨师是:
" z0 a7 m) z! R# {' nA:Tournant 图尔南
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29.Another term for the wine steward is:
7 p' ^2 k1 F6 M! G! k6 a, \5 Z葡萄酒侍酒师的另一个术语是:
$ N& X/ Z& g6 k" t1 gA: Sommelier 侍酒师
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' p& y5 J, o% s6 z1 Y2 B& I30.Molds, yeasts and fungi are examples of a:/ F, d, j9 o8 U A6 D- D) p
霉菌,酵母菌和真菌是一个神马例子
7 _0 X: h- x, ~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:
1 G. {% q) G2 `/ X& A8 C7 M6 e根据加拿大食品检验局,食品的危险温度区在多少之间:
' F( X. n" P( } zA:40° and 140°F (4–60°C) 4-60度0 u5 e0 l! H$ R+ b: q1 i# O# }
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32.All bacteria need the following for survival:
; ]1 H( |0 r0 F$ K' F5 Y) @所有细菌生存需要以下哪些内容:
6 }$ R! W' U- W* C, TA: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?, L: N5 S! T7 k0 x
以下哪项正确表示了HACCP体系的关键控制点?
% m: Q" P7 o/ b0 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; q7 T; t5 Y9 q" i( L( x4 L! A# F食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 O# c, x/ [& Q( W
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34.Which of the following is not an example of a carbohydrate?# W) F4 p8 b7 V( F3 v1 ^; ]
下列哪一个不是碳水化合物的例子?/ e0 k- X- G8 ^
A:Essential nutrients 必需的营养物质
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( [4 V, V m8 ^35.The process by which a liquid fat is made solid is called:
/ O/ r* _+ t. Q% H2 H. D液体脂肪做成固体这个过程叫什么
. i- y. [+ c% j- O/ A2 m7 QA:Hydrogenation 氢化* S9 A9 }! s/ ?4 C% F
' d% [1 J4 _' ]& b* L3 T36.Which of the following is not an example of a fat substitute?7 {+ l6 R5 a, Z# M$ z
下列哪项不是脂肪替代品的一个例子6 D* U* {: x" s
A:Acesulfame K 安赛蜜K表+ @" t5 F; ?7 ^, R
4 ]0 n$ _( B% _% V8 B37.Health Canada requires that a product labelled "fat free" contain:1 P" L; c9 c$ n2 o8 l# }
加拿大卫生部要求的产品标有“不含脂肪“包括:
* K$ W) O4 R" E! Y% \# H( YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* \, o- A1 p x: C
/ K: b; n3 ]! z7 `6 l. p+ Z38.Which of the following is not a problem associated with converting recipes?5 l% {8 [/ C5 B
下列哪项是不相关联的转换配方问题?4 H" y2 ]& H1 u' O) ?
A:Unit cost 单位成本
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, B7 h. N- X: D- O \' m7 G39.The condition or cost of an item as it is purchased from the supplier is called:
) `+ K$ C: Z0 I, w! l从供应商采购的物品的品质或成本叫什么
4 U$ V4 s5 F) M( z4 bA:As-purchased cost 购买的费用
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, h F$ H! Z& ?3 m40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ r: y* W, j" j; b2 A# Z( R在新货到来之前用于日常所求的必要库存量叫什么
3 J/ H8 V; N9 W/ I0 F' E% ~ wA:Parstock 基本日常最低库存
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' W& g* x3 O7 |3 b% A M41.Which of the following abbreviations is used to describe the proper rotation of stock?
! _: j6 a6 p( t/ F5 Z$ x# q7 {; [0 r下面那个缩写是用来表明正常库存流程? H, b/ C/ @! ~6 Z% a) v7 T R
A:FIFO=FIRST IN FIRST OUT 先进先出& B9 y$ g! z# Q8 M" U+ u
8 a( C/ L0 i* H# |$ {: l42.Which of the following knives is used to turn vegetables?
. Z0 C' A r0 t( |3 `5 k* |下面的那把刀是用来打开蔬菜吗?
$ o1 O. v2 V. }+ F4 e# ^! ^A:Bird's beak knife 鸟嘴刀
: p) j; v. Z# a' N$ ]5 Q- ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' E) }0 R. j: T' c# f0 a% I
) o+ c7 }1 f P6 U" L, H43.What is an instant-read thermometer best used for?
) g: O- O, K% r; T6 g即时读温度计最好用于那方面?: o: M1 e0 ~9 e8 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度, \! u1 o( b% w( B
2 `, D o/ M. n% t) r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, j. A' A) C8 J& F5 Q8 _- h下列哪些金属材料受热均匀,通常用在铁板而且非常重
# A! r/ T. u9 B9 h/ OA:Cast iron 铸铁) _# s ^( s, u0 v" J
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# L, _( w# g% q+ F! p0 d' n' f/ r& x哪件装备下面有一个可移动的碗和一个S形叶片?
7 h1 Z8 p( ~5 Z0 OA:Food processor 食品加工机
; b/ z4 v4 T b& @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?
0 d+ I1 V' I0 C G下列哪项不是用刀的安全规则?' i+ r" Q& @ e) h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, J" V9 O+ t9 v5 n) r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" X0 Z" p: ^4 f8 i& `1 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( i! A% K( v( f! K8 @- \
A:RondellES
" j9 \) ? A% [, N+ ]' [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, }( @; ^' m; M" L! x1 `2 k
3 ]2 U1 y! C9 y# N2 D6 Z48.Which of the following is a diced cut used to garnish soups?
h3 L' c8 p% {, E+ c$ a下列哪项是切成小方块用于汤的装饰? O2 T1 h; h3 m5 x! _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% C& r) U, l: Q2 w% d6 l3 B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ Q+ J& p. z( g4 [
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!!——
, M4 M5 [; G& H1 K: s5 c, Q- S) a, AA:Gaufrette
; z f; t6 b! h# W$ i! P* C6 }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 ^+ n! D6 z" n2 a, p: J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- |) H7 b+ w) s* u3 fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' x/ [7 t% s+ ?/ I
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: c9 p& ?( U8 b) c0 u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)6 A. v4 L" H4 H/ _! r: C5 j
A:Cilantro 胡荽叶 香菜
$ ^' N( w7 ?$ @$ b* Z2 J4 l0 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% }, o% C) C/ k* v# F6 }
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60.Allspice is made from:
9 K# m: r- R: m) d7 R9 p6 p6 z4 a1 U 多香果, 多香果香料是什么! E Q9 A& Q' H& l5 m' `0 ^: f5 ~6 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( x+ [; Q4 {" s" `, m0 n* R# {8 |% @* f ZA:A dried berry 干浆果: U4 b; c( b( l9 M' T# j
( a. S$ U) A8 ] \# w# Y' G61.Which of the following are used to make a sachet d'épices?9 o8 ]1 h1 ?' J1 c4 `$ y
下列哪些是用来做香包德épices?
" G4 E6 }# l7 \. M }2 @0 ihttp://www.sachetcatering.com/
* B* _. f9 j2 c3 `; t" G: lA: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?- E5 W$ D! K3 Q* T, B- O
下列哪项不是酱油调味品的?4 d6 I5 _+ S# D. u) ^
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- r! V1 n3 A, d) u' i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:
- a! m! I; N$ ]; m9 c: f4 G- Y' e' }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?* e- [% P8 f' B, s5 e: E
下列哪个步骤是不是正确的蛋清搅打程序?
" f9 C0 S& n& n0 K3 Z" TA:Allow to rest before use. 允许休息后方可使用。! | e: T- F8 W2 c5 @% N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) @- |* U2 M, X, t, x i/ SA:56g and 63g 56克和63克+ ]6 x. D5 m2 P0 [9 a8 _& p
1 t: x$ p Q ]1 J66.Evaporated milk is a concentrated milk that is produced by removing4 O6 w8 d0 E ^5 p+ z8 I
炼乳是一种浓缩牛奶 是去除什么做的
/ J- P+ @* u) r+ v- \3 k8 q* wA: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:$ e0 k0 }( a3 p/ H7 w
一种烹饪方法,通过转移液体或气体是:$ x$ b: r. y/ K' n
A:Convection 对流
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& A+ [* }$ g1 b, J1 o8 r) d$ k5 z$ j68.The cooking of starches is known as 烹调的淀粉被称为* V, @) p- R2 M+ Y c
A:Gelatinization 糊化; F+ x: k: W: ]
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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?6 ?9 o) c2 u7 U0 ~
A:Braising 烤
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- ~5 J- c4 @: M3 A/ i70.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:
- r% B/ I6 p/ X9 F! k; B4 eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ G( l8 o, v# }
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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: i# V/ W, Q* G5 F( [* I: w3 o
A:Fumet 原汁9 M: }) w2 j2 t G6 I& F1 D+ V
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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 T+ L4 U$ g0 j" W4 d, e: O7 UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. \$ _5 g5 W! S% p: p! @1 C* N73.Which of the following is a principle not used in stock making?* P d: C9 h' o4 V1 [6 O, }
下列哪一项不是用于制造高汤(低汤)的原则?
' z$ c9 e3 C- M$ _5 KA: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) W" J$ d D6 L/ b) ]! Z
A:Remouillage 法语熬汤 L, x$ C/ C* w6 W- ]
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