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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:
) Z; h3 J- W5 P7 L& E/ \) M哪位厨师最早带来高水准浮夸的美食
. ~$ g8 K# k2 c& o. G4 y; UAAntonin Carême 人名 安东尼·卡罗美$ ]# E/ H5 o+ k/ n8 w2 \" y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: ?* {/ c. u$ `7 a0 s: o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 r( ]$ ^. L8 \A:Cast-iron stoves 壁炉4 {+ ~4 G0 r# \; G8 h
http://www.usstove.com/products.php?id=6
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+ s4 r* i8 P* R% s! ^# P28.The French term used to describe the roundsman, or swing cook, is:
* H1 x+ z3 A+ r' o9 G$ R- J法国术语,用来描述roundsman,或摇摆厨师是:! m( d0 a& z, r! q; c$ o
A:Tournant 图尔南
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29.Another term for the wine steward is:
' c$ f7 ~. Y9 m6 D+ u* `' K! z葡萄酒侍酒师的另一个术语是:9 W; S6 ]9 C% Z$ Z
A: Sommelier 侍酒师; Q- k; F; @7 E% ~. I% A. H8 M) \
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30.Molds, yeasts and fungi are examples of a:% |. h; p3 H! D
霉菌,酵母菌和真菌是一个神马例子
/ {4 S/ C, Z. aA:Biological hazard 生物危害
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5 Z) M a# p. V$ J' d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: ?6 R a# J$ \. n& E
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 l. F0 H0 {, SA:40° and 140°F (4–60°C) 4-60度; n+ |1 B* {% q3 Y5 Z$ B
; M: _0 [' [% G2 O$ H6 o32.All bacteria need the following for survival:( ]3 I8 B; m0 f
所有细菌生存需要以下哪些内容:0 m5 L* r5 q& W4 o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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( H- }$ M2 E1 Y6 J' g j33.Which of the following correctly represent critical control points in a HACCP system?3 d3 F9 F' S' y& ~
以下哪项正确表示了HACCP体系的关键控制点?; r6 B' H! r% U2 l/ X: _: M U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! n# {( @1 K$ G0 P食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 u. u& E; ^1 G: V7 ^" Z2 t1 w
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34.Which of the following is not an example of a carbohydrate?
9 S# e- ^. s* m4 d" T* z# u下列哪一个不是碳水化合物的例子? U* @- A6 N( o3 n' e2 k
A:Essential nutrients 必需的营养物质
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5 h/ q) r8 w& f. l& x+ h. H5 H* c35.The process by which a liquid fat is made solid is called:% y$ Y- { p) j8 `" U" s$ W* c
液体脂肪做成固体这个过程叫什么" `# V( A3 F7 f5 b% Y/ G4 `" q
A:Hydrogenation 氢化/ k3 Q5 T& k# L
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36.Which of the following is not an example of a fat substitute?/ j; @: M, ?1 }
下列哪项不是脂肪替代品的一个例子
, m8 T- {' s+ ]9 P" H9 IA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:. s; V: x, L. m$ h- ^; a8 k
加拿大卫生部要求的产品标有“不含脂肪“包括:
: P$ ]' F% Q$ h5 p G% g9 ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 n0 W9 V& G+ U* ]1 K& X38.Which of the following is not a problem associated with converting recipes?
H9 ~& n8 J* _& d6 Q下列哪项是不相关联的转换配方问题?2 @" ^+ N- O" { I
A:Unit cost 单位成本
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! ?1 D& Y7 w: q2 o4 N2 V5 |. F39.The condition or cost of an item as it is purchased from the supplier is called:- R# S; w! |, U
从供应商采购的物品的品质或成本叫什么+ L+ l8 G1 s% a4 [$ x
A:As-purchased cost 购买的费用/ ~4 v8 f0 a3 n$ X* d$ W+ e
c) s) L& Z) I8 _% a$ V40.The amount of stock necessary to cover operating needs between deliveries is known as:% o" f3 L! V4 E g; F& `' O
在新货到来之前用于日常所求的必要库存量叫什么: I1 q# |- j+ V) k2 Z' `1 s7 F
A:Parstock 基本日常最低库存( [. T5 {# O0 F2 M0 X
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 g3 N4 r+ ]7 x D
下面那个缩写是用来表明正常库存流程?3 n. Q8 J: N: F! o& s: b
A:FIFO=FIRST IN FIRST OUT 先进先出
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& ]7 ~$ B/ O7 s9 Q7 L% q$ I42.Which of the following knives is used to turn vegetables?
9 f0 Y6 n: i& R- y7 z# j2 E- ]下面的那把刀是用来打开蔬菜吗?
2 F- S3 \5 J, q) D/ B3 xA:Bird's beak knife 鸟嘴刀
! B" f: P( ?5 g) v0 l0 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 B0 J; u, Z- R- q
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43.What is an instant-read thermometer best used for?
# O+ H) h0 p1 [- i; K7 k# }: u) d, h即时读温度计最好用于那方面?
8 r# b" v( x7 W& L: x" [5 g2 G6 Y. o$ sA:Checking the internal temperature of a roast 检查被考物品的内部温度# g8 y F K* _6 e
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% a; z8 j0 ~& t% Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
?2 Z, m+ t4 j8 EA:Cast iron 铸铁4 G1 n3 @' Y- R2 s
3 N7 S5 K4 c* _6 q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, u; \- Z9 Q5 Z) W1 @4 j" e
哪件装备下面有一个可移动的碗和一个S形叶片?
% q6 t, }6 _4 j2 b) i1 _% JA:Food processor 食品加工机0 f/ M. f! s# a6 x
http://www.google.com.hk/search? ... iw=1263&bih=572
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; n4 x' b+ A8 O- Y) A/ ^46.Which of the following is not a rule for knife safety?
6 \) a; B: E% N" k下列哪项不是用刀的安全规则?
* j& K# Z- D& V G( ]% P6 {- KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" g: l! [. C: L5 L& a) `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 R: M3 }* j& L8 h g% O' DA:RondellES
- L" W! s; B/ P* L# Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* I$ r) K6 ?& [: p
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48.Which of the following is a diced cut used to garnish soups?
1 Q) T5 ^% y( s; Y8 h- ?7 l' u- t下列哪项是切成小方块用于汤的装饰? b) t! k5 W4 r7 S, C& H# O. J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 w' |1 H, E% `, }/ P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ k' j; C5 w% u. a- V0 C+ W8 |8 y1 E8 {
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!!——
: l; s5 W" ?, l& h( e& E4 [A:Gaufrette 7 D" @, O- s; K0 `7 a1 P: c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! ~4 Y# `' l# E! c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- N0 C* M3 D* Z7 t7 I0 g% d# @- x
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?
7 e: N: g7 C7 F6 y9 U2 D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 D: K: t: E! w; k5 n0 l+ w) y2 _
A:Cilantro 胡荽叶 香菜. p2 _9 ?# I1 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) T1 \+ T* {7 @! b# H6 W1 ?# Y+ D 多香果, 多香果香料是什么8 N) t% b* k7 s+ O1 ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- G7 l/ ^; \0 i8 i6 K. u# ^
A:A dried berry 干浆果9 H0 H Z% ^0 E% F. s
+ D: `6 Z- h9 I, Q1 K61.Which of the following are used to make a sachet d'épices?( S6 N' w; R% G1 v
下列哪些是用来做香包德épices?* c6 c, U. F" M
http://www.sachetcatering.com/
4 e7 D7 r4 r2 T# b+ _, Q+ b1 ?$ jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* A1 B7 r3 u q( v8 j
% y% o1 z! W$ g* ]62.Which of the following condiments are not soy based?
6 _# r7 g9 |: `6 k( o5 `; h下列哪项不是酱油调味品的?
2 e, w; V! @! Q1 q# G8 Q FA: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:. _* Q! e' n4 p+ O+ b$ z
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:
+ T$ [. o6 D5 W0 ZA:Pasteurization 巴氏杀菌1 O3 \" H2 s9 [$ ?8 m
3 \' d8 C! x9 V0 O# E! g64.Which of the following steps is not the correct procedure for whipping egg whites?+ K Z. f' Z" \6 W
下列哪个步骤是不是正确的蛋清搅打程序?* E q3 ?* }7 F: h+ W
A:Allow to rest before use. 允许休息后方可使用。$ C3 v z0 L: I- W: a5 |
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ \# f" a0 M6 R5 f8 y. _- S! ?A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing& v* p8 @6 z& v6 \
炼乳是一种浓缩牛奶 是去除什么做的. q: n- W1 Z, o/ h' m
A:60% of the water 60%的水2 B' r5 y9 r% y; V# W
0 u' G5 [9 \* A; Q, u% V67.A method of cooking that transfers heat through a liquid or gas is:0 B D3 T/ o5 c0 @8 u
一种烹饪方法,通过转移液体或气体是:
' {9 ]9 u( B$ z1 }( q2 v0 U& DA:Convection 对流! ]% l2 a6 d# G% v0 G
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68.The cooking of starches is known as 烹调的淀粉被称为/ t/ N) R% j- D, K2 _8 ^
A:Gelatinization 糊化
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' Q5 f9 ~4 Q- N3 D9 O" }7 A* Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 E* p) n J/ B! X
A:Braising 烤
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/ I" R- j1 \4 o7 d70.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:
4 b8 d) Y4 Z- w/ \' T# w4 c# [ EA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 f5 B: d/ A0 t% Q& ^( w) H
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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
0 U' ?2 J7 a4 @# S0 v/ Y* \; A( {& U* pA:Fumet 原汁! k5 [; I6 B; W( r3 `" ?" P
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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
+ H+ E* L" Y2 l' q; XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# L; v9 P" v7 N5 P1 x ]% E
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73.Which of the following is a principle not used in stock making?6 S' b: Z! W/ o0 a- i" |8 b
下列哪一项不是用于制造高汤(低汤)的原则?
x% h: `4 ]( w* c4 r nA:Start the stock in hot water.开始在热水中操作
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9 `% \, v/ h% x. v3 z0 H74.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
8 Z7 x1 g( M4 [) v( [A:Remouillage 法语熬汤
. T/ I+ t8 Q) e' Y% ^: w" fhttp://www.haibao.cn/blog/post/176242.htm |
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