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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:
8 K- }/ m5 `7 F$ n- V6 X哪位厨师最早带来高水准浮夸的美食6 u1 y: c' V( i' w) F) F' [7 E
AAntonin Carême 人名 安东尼·卡罗美( W6 u8 I3 _ _4 u a$ O
2 {* H* m O p9 q* @3 Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ \" d, l( g( P9 [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ N4 D2 O" o. g8 o$ tA:Cast-iron stoves 壁炉1 [% J( ]3 ^7 X6 L3 K
http://www.usstove.com/products.php?id=6
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8 D/ e! Z: O, C/ y, ?28.The French term used to describe the roundsman, or swing cook, is:: P) Q' e6 P1 |0 b# e- b
法国术语,用来描述roundsman,或摇摆厨师是:* B6 `, i7 }+ p
A:Tournant 图尔南8 f& }% v5 M0 d
: d: b |6 g, L: Z5 q7 d0 t1 }8 ~29.Another term for the wine steward is:% Y" D5 v R5 h: d1 y
葡萄酒侍酒师的另一个术语是:2 ^1 c) k3 H" o9 T# a, m
A: Sommelier 侍酒师
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5 W7 Y1 H# }) z30.Molds, yeasts and fungi are examples of a:! ~3 m$ n4 d# u* t& }6 e
霉菌,酵母菌和真菌是一个神马例子2 ^4 U! E# l D
A:Biological hazard 生物危害" J% ]* A# Z/ k6 U
$ ?$ ~( Y* m" b1 S3 O" M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' e+ m" O( |" f% @" d4 Q" m根据加拿大食品检验局,食品的危险温度区在多少之间:
5 N9 A* K% T" h |8 IA:40° and 140°F (4–60°C) 4-60度
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E6 J1 G, h! P) |+ B2 h32.All bacteria need the following for survival:. O0 Z( o: {2 L
所有细菌生存需要以下哪些内容:# K3 Z3 o( e# J/ g, s) `4 f8 o) }
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?0 }1 y& |+ x& C7 ]5 k. _# n ]
以下哪项正确表示了HACCP体系的关键控制点?/ K: H h3 E) e: G" u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) \4 l8 u3 [. M! a A) m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- q* G. F; |2 L8 O
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34.Which of the following is not an example of a carbohydrate?
3 S, r( m7 I t1 H( Q下列哪一个不是碳水化合物的例子?
) c! [4 v1 s7 |& M/ {5 `" w& C* N& ^A:Essential nutrients 必需的营养物质& t) u# k0 {& [0 w' T. M/ Q
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35.The process by which a liquid fat is made solid is called:: ?6 s/ h% G/ D5 @0 Z3 ~
液体脂肪做成固体这个过程叫什么" B. }- _' s8 X
A:Hydrogenation 氢化5 y( n! M$ \6 {
V* `$ u* y' S36.Which of the following is not an example of a fat substitute?! r5 V, |( {! V L) ~ n3 j
下列哪项不是脂肪替代品的一个例子1 t$ x9 t& z% A; b" S3 M
A:Acesulfame K 安赛蜜K表+ a' j% S1 X& i$ r! E
- }" x, H( @6 H6 w3 f* e37.Health Canada requires that a product labelled "fat free" contain:' L' V- {( Y5 u1 W3 F# G, a+ B4 u
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ a) T4 p6 f7 VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 [: J* B! ]9 l2 t7 }# b7 c38.Which of the following is not a problem associated with converting recipes?
# {2 U+ o9 N2 u% X; h下列哪项是不相关联的转换配方问题?. u0 l( I* V; ~# U
A:Unit cost 单位成本, C5 y, m, t. g" h2 p
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39.The condition or cost of an item as it is purchased from the supplier is called:
, K V+ X4 b3 b' D# n P" ?从供应商采购的物品的品质或成本叫什么
( K$ _# V( `' E! B% K# j( N6 n3 A# nA:As-purchased cost 购买的费用- Z2 O5 Z% }8 S
9 l) I+ I5 G& D0 }40.The amount of stock necessary to cover operating needs between deliveries is known as:9 i, M4 `2 u$ D/ g/ U
在新货到来之前用于日常所求的必要库存量叫什么
, E" {) X# a4 h% X: f- T3 [$ jA:Parstock 基本日常最低库存
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% j0 P& g6 X# Q: f( p. B6 w41.Which of the following abbreviations is used to describe the proper rotation of stock?4 s* t* Y/ v' j2 d! j9 `; N @
下面那个缩写是用来表明正常库存流程?$ ^2 l' K! o! l4 w, j
A:FIFO=FIRST IN FIRST OUT 先进先出" c8 ^% O. e4 o8 W" r
% E1 \7 {/ Z9 f( T42.Which of the following knives is used to turn vegetables?& }& L6 r7 w2 p& O7 Q7 H2 m
下面的那把刀是用来打开蔬菜吗?0 @8 t! b& _! \, A
A:Bird's beak knife 鸟嘴刀7 s. _- P9 U7 G- @( }
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?
+ O2 _8 C/ @3 D* G3 O. L! V4 Z即时读温度计最好用于那方面? O" {$ n0 M# ~- R0 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 E& \. }9 s i3 v& B) Y1 O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 z" j; @% W. c1 {) g2 W' x" S
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 }4 x/ `* F+ J: C2 O
A:Cast iron 铸铁9 V" `' r2 \3 @1 P
3 Y1 R8 I: E1 J: h% K" E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 I1 j* o' z/ l- i0 ?8 `5 p% h哪件装备下面有一个可移动的碗和一个S形叶片? Q1 |0 u& d3 j8 P) R0 B
A:Food processor 食品加工机
* X0 T" ]) z; a2 l- y3 d( O% Vhttp://www.google.com.hk/search? ... iw=1263&bih=572$ ~* [9 ?: b/ N0 g$ S( S% X2 F
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46.Which of the following is not a rule for knife safety?- h# D( i: u+ _
下列哪项不是用刀的安全规则?
; O3 D7 n9 X J$ }& HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; J4 y/ B- E) P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' \& U% X7 P3 Q* I) H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 y( ^: m. e: W# RA:RondellES 3 F5 r5 O! J) L6 s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ G- S5 q+ M9 A3 I
: c! A# u/ z6 D9 z1 J4 T6 l2 u48.Which of the following is a diced cut used to garnish soups?) k# }+ s) Y/ D
下列哪项是切成小方块用于汤的装饰?3 F6 x( Y2 J+ s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 l1 `, j7 f: I, e2 @3 x6 X. f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* h/ u" d5 x4 C7 `5 T
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!!——
5 L: ]! ]: ^9 v0 ~1 ]A:Gaufrette 1 z, h- p2 x+ F4 m, m7 B4 }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. S! _& m, |6 D3 e' J% F; Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; q; H. r) C) q- }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* G2 b$ ?9 M' Z5 B+ c
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)
a w6 @0 @% u& Z5 y* CA:Cilantro 胡荽叶 香菜
4 ?, _! r$ ]* W8 ?" J; vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; z, F: r+ t: T+ d U
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60.Allspice is made from:1 |; K* P4 A5 i0 E2 k
多香果, 多香果香料是什么
& I/ B4 I2 @, F ^" f( ~ Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! V* [% x; H# S8 O
A:A dried berry 干浆果6 Q1 `- G$ ^. w7 s: F$ q
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61.Which of the following are used to make a sachet d'épices?; ?. t! r& u; r) `
下列哪些是用来做香包德épices?% Z, v% Z5 y4 F, S) {% t
http://www.sachetcatering.com/
% Z p) L- x G% l; B6 k# mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. v# D# {4 v& ?" m d1 t1 E* j) p62.Which of the following condiments are not soy based?$ @: Y7 n: q8 v' y2 z
下列哪项不是酱油调味品的?7 Q+ F; T: h$ [/ H! R
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:
3 A2 [: }. D) f8 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:
4 n( o/ t/ w* D- aA:Pasteurization 巴氏杀菌5 U+ o, I! u& y& n8 n; Q
/ r! l+ v& t4 G4 k {64.Which of the following steps is not the correct procedure for whipping egg whites?
- w( u+ q3 y/ ?4 ]5 c" D# [下列哪个步骤是不是正确的蛋清搅打程序?. x/ s0 U9 T4 y" k. H" g
A:Allow to rest before use. 允许休息后方可使用。
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1 A' e; W# A+ ?4 p65.The weight of a large egg is between:一个大鸡蛋重量介于:
: Q, Q0 t. t% ]2 w: FA:56g and 63g 56克和63克
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( U D4 e; ^1 g$ h. ]% ~66.Evaporated milk is a concentrated milk that is produced by removing
5 Y! o9 X* k# q% n炼乳是一种浓缩牛奶 是去除什么做的
6 Q) z, [1 I0 k7 EA:60% of the water 60%的水8 B$ ]7 ~, V) t# B, H0 ^0 w
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67.A method of cooking that transfers heat through a liquid or gas is:
2 @5 [! t* u u/ P一种烹饪方法,通过转移液体或气体是:0 a* e- r8 a7 `' a( C# v/ e
A:Convection 对流. p' ^1 D3 f7 P
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68.The cooking of starches is known as 烹调的淀粉被称为
, z7 a$ M/ \2 }A:Gelatinization 糊化+ l3 j" Z2 y8 c
$ K5 C) j' T1 ^1 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 w$ R2 Q" G r2 ^
A:Braising 烤( X; Q% e" H) h4 G; i+ }
, r" ~$ E- g# o70.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:
& S: S0 Q0 b! C: w; y, BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 H( S- p. c& T! C/ Z2 h2 H71.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
6 G, Z1 W# r2 OA:Fumet 原汁
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& \" O# R) i9 {7 G- w2 b72.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+ z/ o t& N" l0 i6 ]# g9 v, H
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?" z5 T) `' Z4 t6 M4 c6 A0 I7 e
下列哪一项不是用于制造高汤(低汤)的原则?
# J* o* d& w( A9 S- W* c) HA:Start the stock in hot water.开始在热水中操作* ~+ [5 |% q1 L; J% d& e
9 O( x+ H7 x. s$ j& d74.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, `4 U8 p, W( A) H7 {: J; z8 ?
A:Remouillage 法语熬汤9 n0 t6 N) } j. a! c
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