 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:% T5 [: u; p2 z6 d. \
哪位厨师最早带来高水准浮夸的美食4 ^+ _' K- t) F2 j
AAntonin Carême 人名 安东尼·卡罗美
, U3 |4 x: P$ s; x8 Q! j
# Z, w0 E; W; ~9 a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 ]! h2 @6 H& r" h& K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( d. w: o8 C% |/ F+ `* b
A:Cast-iron stoves 壁炉
5 g9 J8 O$ c5 Dhttp://www.usstove.com/products.php?id=6* h! N5 O! B! y8 A5 f0 P6 M
& R; m. O( e0 r) E
28.The French term used to describe the roundsman, or swing cook, is:
# P6 ^. Q$ a/ I法国术语,用来描述roundsman,或摇摆厨师是:1 [3 d H% ^9 e
A:Tournant 图尔南' B5 j& l7 W; T* H0 s/ z# z
0 j& d' R* ^0 j* G& W
29.Another term for the wine steward is:
2 W* O/ T7 U9 }+ t* Y葡萄酒侍酒师的另一个术语是:
: U+ ?! `. s/ T+ V6 E% P8 a/ V! OA: Sommelier 侍酒师
- U: h& n. K- r/ K/ i2 f" V" I. y: o% ^8 o7 X3 |& |4 O$ S( t1 k" o' p
30.Molds, yeasts and fungi are examples of a:
6 q% D, V: o" y1 ?3 W/ y N q, b" o霉菌,酵母菌和真菌是一个神马例子7 ~( ?1 ]9 y, O! a
A:Biological hazard 生物危害
% y: Z8 s0 z T9 ^$ Y0 U7 f0 E% P6 @% i5 }" t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 Q$ b9 c4 A3 F) H( ^. K7 w
根据加拿大食品检验局,食品的危险温度区在多少之间:7 Y- p* o. M. O' w; H
A:40° and 140°F (4–60°C) 4-60度" d+ t; I+ B$ C! J
o5 [0 C' W9 W0 ?3 Z32.All bacteria need the following for survival:
6 e; k; u; k3 H$ u: T& P2 E! B所有细菌生存需要以下哪些内容:
6 E% n; k3 w9 |. j* PA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( F3 X- p5 y+ k$ \6 R
@9 z2 O6 E% r5 x5 U# }
33.Which of the following correctly represent critical control points in a HACCP system?- R$ d' Z0 J- R) U1 P
以下哪项正确表示了HACCP体系的关键控制点?' c0 @) i# |: q; U) W ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 O3 V9 S. Y/ f/ D) F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' e9 ]9 ^: k8 a, K: i
6 Y7 F$ w- w" W- L. I34.Which of the following is not an example of a carbohydrate?
$ M8 {" m3 N% E C0 }3 \& L下列哪一个不是碳水化合物的例子?
3 Z8 \' [9 b. l# OA:Essential nutrients 必需的营养物质
! C1 h0 i& c4 k: n9 ^6 r" r4 u) Z/ ~% l: C3 H
35.The process by which a liquid fat is made solid is called:0 v6 {2 d0 M" [8 @
液体脂肪做成固体这个过程叫什么
( `$ @5 p# Q. _; u% A/ |6 }A:Hydrogenation 氢化
2 ]0 y7 f# Q2 N- q6 j6 W N* W( x0 W7 u* M. }
36.Which of the following is not an example of a fat substitute?4 J; A l2 ]8 t
下列哪项不是脂肪替代品的一个例子
: c; K! G' p# r+ t6 V1 WA:Acesulfame K 安赛蜜K表, O; `" x1 \$ U: I. p: M2 F
, U$ z7 ?3 {/ x5 F+ a37.Health Canada requires that a product labelled "fat free" contain: U* R$ R4 S& Z3 I: y
加拿大卫生部要求的产品标有“不含脂肪“包括:
! ?* D7 j8 i, F E' ~4 a5 TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 T, l1 ?8 k- Z. F5 n: `7 ^6 {5 ]7 Q6 p: r9 Z3 Z1 e* [
38.Which of the following is not a problem associated with converting recipes? e/ p' z& `9 a9 O- b, B
下列哪项是不相关联的转换配方问题?3 S1 K6 c; m4 k6 j' Y3 Q
A:Unit cost 单位成本
0 D/ r( q3 e7 Z9 R1 @6 x& H6 g
+ Q3 F) E- u' c) ~39.The condition or cost of an item as it is purchased from the supplier is called:
4 S8 f- T5 l7 T; N z# a% ]) K从供应商采购的物品的品质或成本叫什么! z5 Q+ M" P/ U( {
A:As-purchased cost 购买的费用& y7 T. n) A% `) c% Z. k+ I
& P' E/ `8 M* J$ F' h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' x, B/ A* Z. q# }在新货到来之前用于日常所求的必要库存量叫什么9 C$ ?7 [2 S5 v w, @
A:Parstock 基本日常最低库存
% Z3 l' |& P! `; `7 b) f9 o
. y" L2 r4 |8 x# ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
& z5 H5 Y1 p* u; Z下面那个缩写是用来表明正常库存流程?2 O7 W+ j$ I6 I3 h$ ^ o
A:FIFO=FIRST IN FIRST OUT 先进先出% M& I2 M# w9 ], v0 \
) Q( v3 n( }7 G% v) X0 p
42.Which of the following knives is used to turn vegetables?
# I7 K( Q) T$ V; _' h下面的那把刀是用来打开蔬菜吗?7 U3 E' f) Z/ N
A:Bird's beak knife 鸟嘴刀
0 J H/ {1 e0 W2 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! \9 Q: @$ X* \' Q4 U0 _4 u! ]/ U! e: B# m w* I- w5 m- i# H
43.What is an instant-read thermometer best used for?
; r) J+ ]3 g9 n4 K: \& v9 ~即时读温度计最好用于那方面?& H9 }% C/ W7 a8 M
A:Checking the internal temperature of a roast 检查被考物品的内部温度, _3 U0 y- r! Y7 w4 ^+ g
. A9 Y$ D1 y8 P- Q' T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" Q; ~, d: q( a+ a+ W( D
下列哪些金属材料受热均匀,通常用在铁板而且非常重% l' u7 P5 b9 s8 a% z
A:Cast iron 铸铁$ v3 K5 }, A! j6 g# X
: @6 o! M4 {: i& \6 w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 b6 q6 A) Y+ I; f* j% a哪件装备下面有一个可移动的碗和一个S形叶片?
: M! Y7 {. q; u8 PA:Food processor 食品加工机! v7 M4 O% w* ?( X, F) R$ _- r% {4 @+ P
http://www.google.com.hk/search? ... iw=1263&bih=572$ D/ d- \! I$ Q' m+ B# K
/ b8 k" A! M2 \; t$ }9 b' B
46.Which of the following is not a rule for knife safety?: L* |: l" ^/ F/ c$ Z' g0 j* f9 S
下列哪项不是用刀的安全规则?
/ ^1 X# V# D1 ]2 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 t9 Z) X0 j7 B H) P$ [, e
6 H5 |2 P/ }. e( Q) e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# b: ]! }5 o* Z! K/ D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% y5 Z# c8 ~! L6 {A:RondellES ! |# F% c* a( k( G* x4 l/ f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 {: w* S6 {2 h8 i, l/ g
/ u. u0 S. v7 O8 d* D7 W48.Which of the following is a diced cut used to garnish soups?9 F9 U5 o3 ^5 ?9 T2 V
下列哪项是切成小方块用于汤的装饰?% q6 N3 r! h7 c# Y: Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- v& [* ?6 p" M) _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* R& t3 V# C+ N$ [% o# I7 F* Q. n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!!——
- K7 ^- E% r: r9 d4 }A:Gaufrette
4 E5 V0 G7 _( ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 ?$ e! e0 [8 [9 |: C! H3 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 p0 ~4 q% B! ~4 X) L, @' L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- l' k: C" r( n4 j2 \( t: T
( ?, q- t: a$ L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 h1 _1 e( L+ d: p$ o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)
8 n' s4 b; m9 J# F! n# Z. H( CA:Cilantro 胡荽叶 香菜2 T0 V- W6 V7 W7 H& m1 {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. y4 D- C; i% c: }& E" R
. _3 x3 {" Q6 ~7 S t# v; {60.Allspice is made from:' T4 h1 L6 a+ g' v9 G; t' B6 H
多香果, 多香果香料是什么
$ Z5 V# w& |1 V) uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 G: R2 z4 c/ w! }" T
A:A dried berry 干浆果2 }3 H6 A: ~5 q* |, J! }
0 d+ h6 s$ `7 }# O2 Z: D6 R d61.Which of the following are used to make a sachet d'épices?
9 L- J) k2 ]% N+ C& o下列哪些是用来做香包德épices?, } H. ^4 f! H0 U- G' O: m0 b$ f7 f
http://www.sachetcatering.com/
# v* K4 e# }3 A) H- Z, e; qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* v( M- W# T$ l8 F) F. p: ]
6 A3 K- F- X+ l6 T: R( I8 G62.Which of the following condiments are not soy based?% j7 q# E4 J0 k: y) n
下列哪项不是酱油调味品的?
" @ P) r4 V+ ~* @ k6 mA:Wasabi 日本辣根0 U0 L6 `* n% M
; f: `" c$ @! E9 r
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ a% t7 W2 \$ j4 c/ }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:
# j9 n* n [+ r" i$ o- }6 sA:Pasteurization 巴氏杀菌" P/ N6 ]4 t$ D' I- A3 C! }% G4 w( a
- p0 H. d& c1 @! R. [
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 ?3 S3 W/ U- J0 }% r) ~下列哪个步骤是不是正确的蛋清搅打程序?# H. g: r# ?' G
A:Allow to rest before use. 允许休息后方可使用。# s a$ r1 x$ i& i0 R
( M' u$ f B* F% w- e2 k65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 R1 v) J- F" l9 z7 yA:56g and 63g 56克和63克
0 h9 g4 {4 x$ d- X* { ?: {
+ ?* n, b6 }$ `. q66.Evaporated milk is a concentrated milk that is produced by removing
3 Y2 x$ ^2 t. ?0 P+ V6 k炼乳是一种浓缩牛奶 是去除什么做的
' Q; H$ S( A- {9 E% B7 ^A:60% of the water 60%的水
: b1 u @8 `! E7 M7 E- c
8 [" r4 g2 J6 T67.A method of cooking that transfers heat through a liquid or gas is:
- ]- V2 X& y3 Z1 G; G. f一种烹饪方法,通过转移液体或气体是:
+ C& H) b9 p: }* E6 y% P# C) dA:Convection 对流4 c- n+ X7 C3 R
0 X4 |) O p4 g% y; B; ~68.The cooking of starches is known as 烹调的淀粉被称为 u/ x u. s0 H
A:Gelatinization 糊化
* U( c# N* O' e6 O4 H; S5 [& z' q- R. B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ |. q% |( A+ {7 X1 RA:Braising 烤
# _4 t+ X. v6 w# q( U I4 D
$ c8 I' n* y/ ~3 N6 F' @5 a/ x0 Q- x70.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: B u% A5 E6 _" V3 y: B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' L3 |$ l9 V0 Z; O$ J5 ~" Y
( V/ |7 V5 ?; W71.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) t4 R$ D' s. A5 ?0 x3 Y5 @8 ?
A:Fumet 原汁
4 q9 Z/ F% [. A* V5 m# `1 Z2 p3 B% i0 g& Z& Q* R
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
* s$ d, h' J% P; |# uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& o$ O6 D0 d+ M# w" o# |0 }" `# T( | w$ o$ \3 S' V- g
73.Which of the following is a principle not used in stock making?
0 W- F1 [ ]' y7 ^6 x下列哪一项不是用于制造高汤(低汤)的原则?
3 F% J0 c4 v5 U! U/ xA:Start the stock in hot water.开始在热水中操作
. Y" `5 g& ]0 f* d/ S" ?6 @/ H r: ?6 e: k8 d
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
' m8 U' f( w9 ~' Q0 P+ p# }9 bA:Remouillage 法语熬汤
\" f/ e n0 H5 e8 ?" khttp://www.haibao.cn/blog/post/176242.htm |
|