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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:* _% }# `# ~0 S/ N* ?+ {
哪位厨师最早带来高水准浮夸的美食
+ c3 e- H' g4 u: o7 M7 q: @0 uAAntonin 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:
2 V% s$ b- d$ e' N# [0 h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! {6 e+ s5 Z8 E' K- d2 N9 }" qA:Cast-iron stoves 壁炉
; M! h6 x g! E. [$ Ahttp://www.usstove.com/products.php?id=66 Q: `! q8 D( f+ o9 i
2 `& b7 {# Z) h* R( j8 c28.The French term used to describe the roundsman, or swing cook, is:
7 V8 I! }% y6 }) u# X7 i法国术语,用来描述roundsman,或摇摆厨师是:- v4 n# ^- b/ w
A:Tournant 图尔南- J# K0 c3 W @7 H) t1 c' z
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29.Another term for the wine steward is:$ B' m. ^. y2 k0 Q( m0 A7 a
葡萄酒侍酒师的另一个术语是:
' }- V0 h' p- D; F: u- y" b' ]" @A: Sommelier 侍酒师
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# a4 W+ f# h) o* a( n9 O30.Molds, yeasts and fungi are examples of a:
$ m7 N9 o5 p& f4 z霉菌,酵母菌和真菌是一个神马例子6 H% {5 u( e( n$ y$ U: d2 v
A:Biological hazard 生物危害
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1 w& c* c2 u& W: ^" _" J1 `' W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ ^) D: |( x: {" l根据加拿大食品检验局,食品的危险温度区在多少之间:$ F5 }7 ?0 l7 k+ i7 M0 N
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" ?7 ?: s" O4 i8 @所有细菌生存需要以下哪些内容:
* W( u) X7 _4 ?: [' _* gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 M9 P t( D+ S, s
7 @0 A7 k% f3 T) M33.Which of the following correctly represent critical control points in a HACCP system?9 t1 T8 L2 ~3 H% ]+ {9 N7 j2 O6 x
以下哪项正确表示了HACCP体系的关键控制点?
0 f' c/ u6 ?: L# CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : z, i% c) F' O, _: Y1 M! \) p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?7 o* I4 A- r, R# b
下列哪一个不是碳水化合物的例子?: l$ E. D* G" F
A:Essential nutrients 必需的营养物质
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- G2 V0 @% f: M! a3 `5 n2 f8 m35.The process by which a liquid fat is made solid is called:/ L. W( @" }* ?+ G4 `* Z9 F$ l
液体脂肪做成固体这个过程叫什么
, ~% s6 q, \/ r5 n! }" qA:Hydrogenation 氢化* P* n1 N$ d( ^. X
3 N% R0 {2 f3 n% t: x) k: A36.Which of the following is not an example of a fat substitute?
, H( Z) z/ o9 _8 U% ]下列哪项不是脂肪替代品的一个例子; a0 A, b- t/ s5 ~9 s4 J# W5 @5 C
A:Acesulfame K 安赛蜜K表
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7 {6 K/ e) Y+ O5 y1 j: `6 X; d( \37.Health Canada requires that a product labelled "fat free" contain:
2 q5 w& a+ e( Z( v% r加拿大卫生部要求的产品标有“不含脂肪“包括:& o Y( Y2 N6 q7 i
A: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?% z v/ P, O7 e. P; E! P' t
下列哪项是不相关联的转换配方问题?. |; E3 P6 _1 ?& b+ U2 n/ r! z1 }
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:1 O/ V* K2 h' G/ P3 h
从供应商采购的物品的品质或成本叫什么- i" R2 Y- d* g7 [6 A+ N, \
A:As-purchased cost 购买的费用
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8 S8 g$ ~( N4 W40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 p2 G' h+ ~/ ~% [在新货到来之前用于日常所求的必要库存量叫什么$ m' _/ B" n% e" n% E1 f% ^# B
A:Parstock 基本日常最低库存! \( Q3 O5 F. l; k7 J( h
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* p$ W6 f# C1 z$ a6 I2 [( k下面那个缩写是用来表明正常库存流程?
5 m8 v2 x7 e7 \8 M2 wA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?9 \; E5 b, d& n" B5 A2 ~7 g
下面的那把刀是用来打开蔬菜吗?
7 d- t6 Q0 M) e; b. Q: s5 Q. FA:Bird's beak knife 鸟嘴刀
6 Q. t1 |. T! o, e; s& Q- ~' M' chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# z: i9 l3 K7 N+ Y% R43.What is an instant-read thermometer best used for?+ T* B" w( `" A' W/ e5 F$ ?- [0 q
即时读温度计最好用于那方面?7 d" k9 s T/ l! @: Z0 i
A:Checking the internal temperature of a roast 检查被考物品的内部温度' l% q. ?" s( a' u& A2 h
$ Z1 b+ X" j! }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ]/ n& J! [3 k' W9 i下列哪些金属材料受热均匀,通常用在铁板而且非常重2 a1 G; N8 A$ _
A:Cast iron 铸铁/ ] f U# Q, V9 y. O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# @, B! T @1 Q3 n( z2 ]; M
哪件装备下面有一个可移动的碗和一个S形叶片?
( G; W" f G# {4 b' |A:Food processor 食品加工机; e" q9 Z+ U% a3 G" w7 c
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?
* O; s. @2 J7 b V1 b; e) b下列哪项不是用刀的安全规则?8 v( W: P* N4 d# c$ [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( \( M+ x6 c1 d- [- ?3 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: D7 t* V/ S. ^, n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 x! o! ]* U2 m! x) R7 S9 a
A:RondellES
9 E1 ~: E0 K7 W. C5 w7 n" qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?( b c& W% G, I3 D" v: f
下列哪项是切成小方块用于汤的装饰?5 Y9 m7 c( a$ L+ W. W' r0 A) W/ V1 }- h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- z1 P# A$ A- D; D1 K9 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' A$ ~/ C4 n$ g% U9 i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!!——4 L8 k- R5 y4 r# x, Q/ x$ O
A:Gaufrette : b& C ~4 G! ~6 s; |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 l2 i! }/ X2 x( k9 Q! Q {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ O5 B6 {+ H- }* x5 D b) w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 K2 V! N3 h, g2 B* j; `* [
1 U* g1 @! H+ l" c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! d" r! i/ ?' w, D( w( R
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)
2 s$ v3 G8 d S! c5 y" ~% q$ z7 l- dA:Cilantro 胡荽叶 香菜
& ^8 W) A' I! W0 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# x y& a/ `+ j0 e+ e& l8 x60.Allspice is made from:. k# p/ }& m6 K
多香果, 多香果香料是什么& _6 G \9 o! i; F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& ^& y* ~2 E0 y$ c0 m9 {6 UA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# O- B) ]7 \4 ?/ o2 Z& a3 Q9 d
下列哪些是用来做香包德épices?
/ R3 d) e9 N& m: Ghttp://www.sachetcatering.com/
: O7 p3 ?) P; A% jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" F* z6 T9 G `2 E4 F8 h
. S8 E( X9 \5 s62.Which of the following condiments are not soy based?% S3 H0 Z0 S# y) ? S/ Z. |
下列哪项不是酱油调味品的?1 }: Z! e8 Q3 v) P3 m& H
A:Wasabi 日本辣根
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, {5 R* {8 e+ o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ w2 m0 z2 t5 l* s3 h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:% V5 `9 h7 A6 k8 @1 L
A:Pasteurization 巴氏杀菌
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# c. r ^9 W5 u7 K; E: e6 X64.Which of the following steps is not the correct procedure for whipping egg whites?
- m# h1 s- z; @" L$ A下列哪个步骤是不是正确的蛋清搅打程序?9 Q# X! b! |1 y4 n0 L
A:Allow to rest before use. 允许休息后方可使用。
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! e0 q& ]0 h9 I6 M4 v0 ]65.The weight of a large egg is between:一个大鸡蛋重量介于:
) U" l+ B- ^; z v k" m CA:56g and 63g 56克和63克
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8 ]: G. Z" F( q' g# J66.Evaporated milk is a concentrated milk that is produced by removing
0 v1 L& k2 Q4 r3 M" q" G炼乳是一种浓缩牛奶 是去除什么做的; _, r- C) v/ T. Z3 d1 U; e
A: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:
+ `/ d" f4 w6 v* c9 T一种烹饪方法,通过转移液体或气体是:
6 f5 C0 g4 d V6 jA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
' E' d- A$ u4 }% H' B% ?1 U$ C( L! lA:Gelatinization 糊化
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( Z' T% ]- Z3 }# p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# C$ }% g; X( q% I8 g4 Z
A:Braising 烤
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+ ~ o7 i* P* P70.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:9 j8 q% f9 v3 O, }" t7 X" l3 I4 B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% R- \) E5 d' w# j
) F0 v1 O$ d" f5 j- {( m# M71.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2 X" Q ]- p8 l: h8 [
A:Fumet 原汁
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# q' ]* W" t5 v7 a x72.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
6 F# x0 @% D6 r1 \8 _6 pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ x2 [5 @5 m! J$ J; ]73.Which of the following is a principle not used in stock making?, K1 A. y5 |/ N6 H0 m' S2 p
下列哪一项不是用于制造高汤(低汤)的原则?3 y1 h8 m& C$ f7 r$ K* l1 h
A:Start the stock in hot water.开始在热水中操作* U9 P: f: x% W0 k2 I
, M- R* Z) {1 I74.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+ X5 @( l. Y5 T1 b, U
A:Remouillage 法语熬汤
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