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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:+ f& A( y. \' f J4 X
哪位厨师最早带来高水准浮夸的美食: ? K4 @9 o/ Y, B3 W4 R
AAntonin Carême 人名 安东尼·卡罗美( [/ I: q6 `3 n1 g9 c
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' Q) v) }2 y- U, i/ L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 m: s4 L4 Y7 @) \- [8 ?5 m
A:Cast-iron stoves 壁炉. @! n1 C) M2 |; G4 m0 m
http://www.usstove.com/products.php?id=6( z' j* Z* E( v! I* h$ R: N. D
9 `4 T! \0 x0 c \" L3 s+ W28.The French term used to describe the roundsman, or swing cook, is:1 B! ~9 f( ~9 ^
法国术语,用来描述roundsman,或摇摆厨师是:
* ^' ` r0 o4 z* V6 z4 f oA:Tournant 图尔南
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, j0 X' Q' n% C# O29.Another term for the wine steward is:. _1 I4 J3 I# |* i6 X8 R0 U1 d
葡萄酒侍酒师的另一个术语是:' ^) d4 ?/ v6 m9 A Y" f
A: Sommelier 侍酒师6 L7 |! T6 d ]/ T
F' y: N! C! u* v6 T: j {30.Molds, yeasts and fungi are examples of a:0 I' l: E0 h) I0 a% V
霉菌,酵母菌和真菌是一个神马例子2 Y g0 A' U4 @1 g" y5 ]
A:Biological hazard 生物危害3 `( V; v" `0 {# N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: Z+ h9 X0 b* m. m# p# J& ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ a: r1 x' @& F5 c7 S8 MA:40° and 140°F (4–60°C) 4-60度& {7 N& |" {1 Q; r
0 r, B: E% Q' j6 @" p' d2 d; D. K32.All bacteria need the following for survival:8 x, i. p* {, ]/ N: O# f3 {- Q
所有细菌生存需要以下哪些内容:
" O* W8 J* p* O3 O9 nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# W6 g6 g- {, S/ y6 M33.Which of the following correctly represent critical control points in a HACCP system?
% A# B7 v1 K: V% s" F7 x% u ^以下哪项正确表示了HACCP体系的关键控制点?' `$ h9 Z! Z! K" O& V/ M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 Y. [# S+ Q' j1 _, d A2 k% p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 k0 W) u6 O: ^$ j0 [9 I) d S34.Which of the following is not an example of a carbohydrate?
" E0 Y. y5 T( g I! @下列哪一个不是碳水化合物的例子?
" Q, c% F- {' s* W c1 MA:Essential nutrients 必需的营养物质, U, E5 F. ^! l1 Q8 ]9 F
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35.The process by which a liquid fat is made solid is called:+ ?: F Z4 T, ?/ x8 y) q# K0 y, D
液体脂肪做成固体这个过程叫什么
; f: \# q) K! c7 m2 iA:Hydrogenation 氢化: h' @6 j y' _+ i
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36.Which of the following is not an example of a fat substitute?
) _& q) }& \' [8 \1 g' S下列哪项不是脂肪替代品的一个例子
8 n4 n0 X; X m* m; d e6 s, OA:Acesulfame K 安赛蜜K表
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, f2 l9 Z! a0 D37.Health Canada requires that a product labelled "fat free" contain:& o0 r* v: L. T/ p* s0 p' p
加拿大卫生部要求的产品标有“不含脂肪“包括:# p9 j, {& @' q9 t3 Q/ w- m; G* f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 c3 D0 H, Z$ n7 Y- v0 g6 c" b
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38.Which of the following is not a problem associated with converting recipes?
! Z) }* P. A9 T3 p下列哪项是不相关联的转换配方问题?
/ W/ m: n" E2 F) X, ]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:
% M. j' o! ?3 j3 W! E$ d* r从供应商采购的物品的品质或成本叫什么$ D! [8 C% ?$ D6 u1 H9 C" n# M
A:As-purchased cost 购买的费用5 H% u( m/ U5 e2 L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 @* ~1 v8 U+ Y6 E6 }% N* ]在新货到来之前用于日常所求的必要库存量叫什么
! h j+ T3 Q( O$ f. Z' BA:Parstock 基本日常最低库存
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8 A- u1 g0 J6 D9 L41.Which of the following abbreviations is used to describe the proper rotation of stock?6 Y0 k0 f! r4 J7 [& [* k
下面那个缩写是用来表明正常库存流程? z) R, t& ^/ ?# h$ o& Q- g
A:FIFO=FIRST IN FIRST OUT 先进先出6 H- H: i v3 |( a* N
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42.Which of the following knives is used to turn vegetables?
" D# B; b, k- t- `下面的那把刀是用来打开蔬菜吗?. `: `9 S0 J; l, \2 Z- D
A:Bird's beak knife 鸟嘴刀
( s/ G; Z2 i# m0 {. a# khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% a8 q! z# h& v6 w% L
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43.What is an instant-read thermometer best used for?
& i+ q$ Q/ _5 ]" _5 F即时读温度计最好用于那方面?
! m, |; c6 k( {+ |) jA:Checking the internal temperature of a roast 检查被考物品的内部温度5 [+ b# K9 u }8 ?6 {
7 u( l/ @: W, ^) T' Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! S5 M. V) S' Z9 g# S: _+ F
下列哪些金属材料受热均匀,通常用在铁板而且非常重 m, _* r% e# p% J# d- `
A:Cast iron 铸铁7 h# [$ s# V! T
- M" Q+ l; R: u/ d' B9 X q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ Y) n9 C& A/ t' X- B( Q i( i
哪件装备下面有一个可移动的碗和一个S形叶片?9 M P+ o, }# C# {
A:Food processor 食品加工机: |& Z" q. p8 `9 f$ d9 d2 A
http://www.google.com.hk/search? ... iw=1263&bih=5722 q) x" u, y0 \; ~' w, L
# k) c8 b3 ~' S7 u, a1 t46.Which of the following is not a rule for knife safety?/ K5 z/ ]: T6 d4 H
下列哪项不是用刀的安全规则?
4 ` O" c3 Z# _3 {& s: u3 N5 nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 n. A; I6 a/ J1 o" ]1 U3 U) l, m
- t7 ^5 O8 y$ m" K( p* X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ z& x0 O3 i+ [7 v% a9 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- N/ j& W9 }0 z: H4 P6 ~: X( v' k
A:RondellES
3 v3 L2 ^9 H+ }% v5 V% Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?, T" b; R0 R M/ C m
下列哪项是切成小方块用于汤的装饰?
' H3 n9 M* q8 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 ~$ a9 e' k! J* a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 U3 Y% \# d; b' z
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!!——
- S. W+ r3 z& f1 p) Z7 _A:Gaufrette
: r4 D! @. K* |! C' U0 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 p' q# b/ E( W- _; G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 N9 f! d4 @: ^/ h9 Z
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? X' d- f: l0 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)
: _/ S9 [: U. z% n0 e/ OA:Cilantro 胡荽叶 香菜7 f1 |. j8 l- C, G8 ?. B9 X/ d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% d* F4 ]2 t3 }* R; O% R
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60.Allspice is made from:
! E) s' u$ ?; t3 n7 I" q+ s2 S 多香果, 多香果香料是什么% }( N, D3 E# P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 Q1 J1 \0 i1 e* H7 ^! HA:A dried berry 干浆果
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/ h& W' s2 K) d7 |- L61.Which of the following are used to make a sachet d'épices?) u! W8 H5 r7 l- E2 a( |
下列哪些是用来做香包德épices?4 M d+ e+ n; R
http://www.sachetcatering.com/5 W6 r% S+ g+ n, T* Z. s3 K" k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 P# {. P u. _
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62.Which of the following condiments are not soy based?
6 [8 W2 p: w/ I( o8 u6 G下列哪项不是酱油调味品的?
& k5 v" i4 U+ k* m2 Y2 N2 aA:Wasabi 日本辣根/ q- l- ?% F+ j- X4 {3 Q# O6 G1 p
3 j; H0 H. c) Z9 ]6 V" {& }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; i1 u8 v, V, ]! H0 D' y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 E$ w; `$ `+ ?+ s: K
A:Pasteurization 巴氏杀菌
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! |! P7 x2 J. {4 c" }1 U6 g64.Which of the following steps is not the correct procedure for whipping egg whites?# M( L- ~2 O8 G
下列哪个步骤是不是正确的蛋清搅打程序?
* a7 \& N* C$ L: fA:Allow to rest before use. 允许休息后方可使用。. F" o8 L$ Z" s' N$ i9 a5 w2 y- A" [
: T/ J1 W0 Q; J; D. ~& |65.The weight of a large egg is between:一个大鸡蛋重量介于:/ E0 `: K1 P0 a2 p+ V0 N7 _
A:56g and 63g 56克和63克
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% L+ V0 s9 x( J66.Evaporated milk is a concentrated milk that is produced by removing9 g: l2 f f8 c9 I. Z! P
炼乳是一种浓缩牛奶 是去除什么做的" x4 j$ \2 t# J1 g- V# O6 t, e
A:60% of the water 60%的水
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. o" ]) S+ J, [" C: u3 M/ u2 _# L. O67.A method of cooking that transfers heat through a liquid or gas is:
" z# e- \1 H( {, M: T3 o2 L/ c6 ~4 Z一种烹饪方法,通过转移液体或气体是:
8 u" d! z9 E/ `9 eA:Convection 对流' @( u$ X( C! X' i1 N9 y" \
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68.The cooking of starches is known as 烹调的淀粉被称为& ~, }# \7 ^2 Z' w! w
A:Gelatinization 糊化
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, L; P& z \8 z3 C& [69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) m1 q V R+ X( a) b4 f+ V
A:Braising 烤
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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:
( n$ k; P- ~5 g' V1 ?- ?+ oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! X% T @* w9 }% _6 w
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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' Z+ M; Q( q1 Z
A:Fumet 原汁
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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
$ `! J K: b1 ^3 D( PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! o0 ?2 Y m0 e. C! d6 N, g8 r
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73.Which of the following is a principle not used in stock making?
8 o! ]5 g" ` l下列哪一项不是用于制造高汤(低汤)的原则?
# k! D) d3 u* b5 I3 a- N/ f$ aA: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
6 W$ z E" R6 V6 ^5 l6 ~, G0 H; BA:Remouillage 法语熬汤
/ q- |# _/ |$ m6 W1 c9 u3 g( Qhttp://www.haibao.cn/blog/post/176242.htm |
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