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26.The chef who is credited with bringing grande cuisine to the forefront is:. m# I5 L9 S: z" g+ C# c5 F
哪位厨师最早带来高水准浮夸的美食
8 q- }2 H% D @2 B1 DAAntonin Carême 人名 安东尼·卡罗美
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- D. n0 U1 q9 N1 P4 G9 O+ ^4 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* z# [; ~" R/ d3 I# y9 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* B) O) C8 o# u5 u0 k3 Z3 nA:Cast-iron stoves 壁炉+ N* ?* j, |, D2 _3 \# C2 ~
http://www.usstove.com/products.php?id=67 I0 y3 V, O2 c
2 E. t1 U9 |; Y; {5 e1 [) w; v28.The French term used to describe the roundsman, or swing cook, is: w' {& O' b' N& b; k
法国术语,用来描述roundsman,或摇摆厨师是:
+ A) R3 g8 w! T+ m6 P1 y: t' oA:Tournant 图尔南 [, N7 R$ ]" V: i) c0 w
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29.Another term for the wine steward is:
4 s9 o7 \. d: y& r葡萄酒侍酒师的另一个术语是:
4 D+ B' [& g( k2 RA: Sommelier 侍酒师/ [- Y6 D7 [# ~, X% m$ H6 |
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30.Molds, yeasts and fungi are examples of a:
* X# ~: y" u1 X霉菌,酵母菌和真菌是一个神马例子6 [! H: B- ^4 H* W4 \
A:Biological hazard 生物危害: S! w2 d" S z. s- f' N! ?+ Z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 A- r# p7 N" d U根据加拿大食品检验局,食品的危险温度区在多少之间:; v t* x/ R% I0 t8 J: m) @& v
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
! C3 n% k6 m X) I5 h所有细菌生存需要以下哪些内容:$ T& {' L0 p! x; P1 y5 |
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( v) c* ?% X6 ^/ i& f
$ Z! d% q( H5 f7 }9 `- L: J33.Which of the following correctly represent critical control points in a HACCP system?# S( B! z2 V+ H! S) R
以下哪项正确表示了HACCP体系的关键控制点?
' {; S7 o' T$ ^; A/ A" JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- w+ z6 c5 _: I5 W食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 E0 p. a1 T6 O. w8 p3 H. s% Z* X
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34.Which of the following is not an example of a carbohydrate?0 L, j* t% B) D' x
下列哪一个不是碳水化合物的例子?- i; ^8 B/ [# A# d
A:Essential nutrients 必需的营养物质
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) L/ \' {* y& w( \5 }: c3 O' [35.The process by which a liquid fat is made solid is called: ]1 I1 p: @1 P5 W/ R- R' h V& d/ N) e+ W
液体脂肪做成固体这个过程叫什么 s8 k' k; O: r! q5 l1 Y: F0 I
A:Hydrogenation 氢化
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( A# S* F6 Y$ A9 E* G4 M3 K5 t: M36.Which of the following is not an example of a fat substitute?
B l, @& y3 Y下列哪项不是脂肪替代品的一个例子
& P V8 K5 {7 G4 U- jA:Acesulfame K 安赛蜜K表
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* B7 \3 |. k" g2 K8 Q% \37.Health Canada requires that a product labelled "fat free" contain:
j" Q" \$ O5 o" L9 s( f加拿大卫生部要求的产品标有“不含脂肪“包括:
: t) ]: ^4 \/ N* u! _" v! LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?2 O2 Q7 `' F, p- ~* U
下列哪项是不相关联的转换配方问题?6 _7 L! O1 C; f
A:Unit cost 单位成本
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6 `: b! B' Y1 b' D2 A1 b; l" j39.The condition or cost of an item as it is purchased from the supplier is called:
X- v& j( M( D2 G! x从供应商采购的物品的品质或成本叫什么
* L6 t6 {" m; P; e7 F: JA: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:
/ \/ a, j3 O9 X8 V6 R2 Y; b- R在新货到来之前用于日常所求的必要库存量叫什么
. E, |$ e+ L, C0 l( N: `! {A:Parstock 基本日常最低库存! y. Y9 b# V" {1 a1 B4 Z! x2 e% T
9 {7 w' E; h+ M" D3 q41.Which of the following abbreviations is used to describe the proper rotation of stock?
; ~+ U* v0 L1 w% h* e! a/ K下面那个缩写是用来表明正常库存流程?
% W) i, C2 r0 IA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?6 B% K. O. ^; |5 i% K+ f/ K: T$ ~7 h2 O2 O
下面的那把刀是用来打开蔬菜吗?
" \$ n. j F! ^% ?# W9 DA:Bird's beak knife 鸟嘴刀/ J* G; M I$ Z4 v/ z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
' ^! b4 N1 L9 T7 w: g/ }! C. j即时读温度计最好用于那方面?3 ]# d6 j4 K R+ k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& c8 m* _. U p, v: j
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! k P- Y. ~ I/ t$ c& s6 MA:Cast iron 铸铁
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" M, }1 a+ \( S6 _2 w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 Z+ ~+ ?- ~- ~! g( u2 X {3 P哪件装备下面有一个可移动的碗和一个S形叶片?8 j* g' w z3 s {; d% P. `1 F
A:Food processor 食品加工机9 g* o* ~: o9 a3 U
http://www.google.com.hk/search? ... iw=1263&bih=5725 \- k7 s2 K& b+ w, D8 w. H
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46.Which of the following is not a rule for knife safety?( O% A9 U* Q- I8 F$ Y
下列哪项不是用刀的安全规则?
0 _* Q5 `+ q G) t% v! f1 _0 I8 f4 dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 w/ g# d" ?0 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 Y" v* i9 v/ j7 o" w# b: p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* k) a( `3 W i# |, Q {, m1 KA:RondellES 1 a3 Z' k4 f- r+ u, A6 ~1 s+ I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( ~3 G( P4 c' Q L* B
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48.Which of the following is a diced cut used to garnish soups?
" N1 x$ E8 z3 v7 G* i5 Z9 e下列哪项是切成小方块用于汤的装饰?
+ a5 V, G5 H) K; M; Q8 x/ dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 I4 K- z4 b G3 L' s( J \3 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ o; z0 V+ T: d+ Q
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!!——
6 }6 G7 Y2 r% g J7 X1 b. IA:Gaufrette ! k3 C1 b% {; b7 D6 P! c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
^0 E; k) b& z# a, gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 a4 |: L7 K+ F0 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- J. [7 g2 A% J5 t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. f* ]' u. S) A1 V9 M+ N
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)
k# i% R4 O' [% k( ^A:Cilantro 胡荽叶 香菜
" S7 K2 E1 m4 p9 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 \3 i7 r0 s2 x3 |% D1 N$ ?" X60.Allspice is made from:) l6 W* r" t" P9 l2 Q7 ^
多香果, 多香果香料是什么
& j; r& J6 e' V8 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 B$ H" ]2 H5 p! X" I0 t4 D
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
! T c5 u1 x; }3 m下列哪些是用来做香包德épices?+ R7 }$ I3 \2 E' C; U1 f" k' q' a
http://www.sachetcatering.com/3 x+ \' r4 Q5 g1 f$ g, o- [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 W# \& ?" Q6 f
4 G9 ], d) f* C: S. i- ?62.Which of the following condiments are not soy based?
' C8 I4 C& r/ Y2 `6 v8 B L- a0 X下列哪项不是酱油调味品的?
5 n, F" K! r4 E _A:Wasabi 日本辣根: I/ D, s/ M& Z0 }/ g
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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:
5 S5 ~% B; s) h1 U1 ^% B7 p0 ]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: e O" n k* o: f6 ?$ W% e# e7 K# Y
A:Pasteurization 巴氏杀菌% O6 k; a4 s( ?1 |7 n. s9 d+ D0 T
; s! x8 b r: [% N- {64.Which of the following steps is not the correct procedure for whipping egg whites?. ?8 @1 W0 W& M" |5 c* S5 i. s8 i
下列哪个步骤是不是正确的蛋清搅打程序?( w6 Y- m0 Z6 G& ^( W( J4 _. i! H
A:Allow to rest before use. 允许休息后方可使用。" g* B% r" s; R; N. J$ a$ K- \
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ h6 s8 Y! d3 i: R+ a& t( `+ EA:56g and 63g 56克和63克! H$ s( v( j& |8 c W7 `
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66.Evaporated milk is a concentrated milk that is produced by removing
7 `$ s9 w9 j3 ]0 a/ T0 B! c炼乳是一种浓缩牛奶 是去除什么做的
! ^4 }+ ?9 x- G) v7 VA:60% of the water 60%的水7 L, l" l, { T) Q" \6 O
! ^' C3 S, ]: y4 s67.A method of cooking that transfers heat through a liquid or gas is:0 M/ Q5 C8 _7 v) [ R
一种烹饪方法,通过转移液体或气体是:/ P2 R7 d2 S8 r1 S7 n+ ]* t
A:Convection 对流4 T1 o- f5 y! U: l* ~' l
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68.The cooking of starches is known as 烹调的淀粉被称为
0 Q& k. ?8 b/ c' }A:Gelatinization 糊化# [" G4 ?) `5 y" U4 j. c
! \/ F2 e% a& T q+ H; k/ x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' t, n8 T+ E7 Z% O' n5 r
A:Braising 烤# x" ^) _, C+ l1 Q9 ]5 y1 L$ P
* h; Y+ W( G3 K) _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:
8 } `& T; ?( p- d* y, hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, z# b# U4 A, ?% r
" n# s" g0 W, U( r" q+ z71.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
?( n" @2 }' t( l2 e; l/ cA:Fumet 原汁4 N, w8 N$ t; Q$ @# A# }
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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 W) g# L$ R# y9 ^0 {/ Y7 t" N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 T: X& c+ @/ i3 f8 T
5 _7 @, t: c, ^% M# l73.Which of the following is a principle not used in stock making?; K* k. c# I0 ]6 g* ^
下列哪一项不是用于制造高汤(低汤)的原则?6 }+ q6 h4 y3 q6 N4 Z( Q
A: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( A. R0 _, L6 v4 _0 K! f( P
A:Remouillage 法语熬汤
# P l* Q" V- A1 E( n J' hhttp://www.haibao.cn/blog/post/176242.htm |
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