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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:1 F' i8 ]$ g/ E. R; q* X1 {
哪位厨师最早带来高水准浮夸的美食& b* _- v' Z1 B$ W9 j
AAntonin Carême 人名 安东尼·卡罗美% k( V) G/ q* {! h
) Z: I7 w, v- R& x. i- g2 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 k0 Z& ?% F( G) u9 n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 @7 [! S8 X$ i) H q3 k# W) u3 C+ e
A:Cast-iron stoves 壁炉* v( b; A) w% R6 `
http://www.usstove.com/products.php?id=6
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6 G: D# N% B4 W' d' w$ V Z28.The French term used to describe the roundsman, or swing cook, is:& k! g/ Z% B7 y; q/ C- e
法国术语,用来描述roundsman,或摇摆厨师是:4 l! e5 j% k! j* b( g+ w( l$ s- g
A:Tournant 图尔南
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29.Another term for the wine steward is:
: L! x: a1 [+ [* k葡萄酒侍酒师的另一个术语是:
* w, p& l, m/ q' dA: Sommelier 侍酒师
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$ Q+ e" x9 t' j# d30.Molds, yeasts and fungi are examples of a:
, e l% K9 I8 e7 i+ A霉菌,酵母菌和真菌是一个神马例子
* ~ c5 D; }: H+ i) z4 m& cA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 g3 v9 f- M/ A5 }- a3 B
根据加拿大食品检验局,食品的危险温度区在多少之间:; g! _& W9 V5 w$ g+ O; o% X
A:40° and 140°F (4–60°C) 4-60度* d1 q; E6 [1 O2 K
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32.All bacteria need the following for survival: k2 j9 e9 i# J
所有细菌生存需要以下哪些内容:' `" ` b* u1 i k/ c$ {% C# g
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?
% g1 Q7 f4 T, z$ U1 i以下哪项正确表示了HACCP体系的关键控制点?
! j s3 o: A, I0 B- dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 V6 n6 e; d, v* f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 G* k; _" `" z }下列哪一个不是碳水化合物的例子?
6 W1 D0 q; b- ?A:Essential nutrients 必需的营养物质0 D. o) h) s! }% Q0 {- q( u" u
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35.The process by which a liquid fat is made solid is called:6 i4 I8 b6 W% k5 n) P. s
液体脂肪做成固体这个过程叫什么* ^8 ?1 I$ N7 {
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?. e5 l y- H4 D& J
下列哪项不是脂肪替代品的一个例子
4 u/ x! Z1 V+ {/ jA:Acesulfame K 安赛蜜K表! q& B- s' o$ c8 C
1 C- [& n4 C! M' H$ d- E% Z37.Health Canada requires that a product labelled "fat free" contain:
) d4 ^2 w% s# j9 d! i1 a+ s+ N加拿大卫生部要求的产品标有“不含脂肪“包括:
( L. o7 d, P3 [1 g% [& DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) F2 }0 t7 Q# H6 ^5 x
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38.Which of the following is not a problem associated with converting recipes?
8 _+ u$ U, V7 w0 |0 |9 v+ P# O下列哪项是不相关联的转换配方问题?5 p. v) X3 E( Z+ B+ E9 ^7 y
A:Unit cost 单位成本/ Z! e' Q% V) |& Z) s
) v% D( r W$ b( R! j39.The condition or cost of an item as it is purchased from the supplier is called:- ^# U' {( \. O9 {+ b
从供应商采购的物品的品质或成本叫什么
" {: X# f8 v* N8 RA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# U# D$ f+ [7 @在新货到来之前用于日常所求的必要库存量叫什么' ?. ^: K( u- @( X* i
A:Parstock 基本日常最低库存7 b! a+ X9 E) }/ N& a1 z+ [5 V# d7 }0 s$ T
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41.Which of the following abbreviations is used to describe the proper rotation of stock?$ F/ t7 c* |8 K) p( d
下面那个缩写是用来表明正常库存流程?+ W* V a' D) e5 z( P
A:FIFO=FIRST IN FIRST OUT 先进先出% t# G8 F9 V/ k- V' o$ z
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42.Which of the following knives is used to turn vegetables?6 ?% v% S- p" [& \( R
下面的那把刀是用来打开蔬菜吗?
5 Q7 G2 T- H; _! \8 m0 b% O. _A:Bird's beak knife 鸟嘴刀
5 z8 g% c* i9 N& q& X8 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% m! a) ^1 t. A6 h0 V- T
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43.What is an instant-read thermometer best used for?
6 m3 J5 g e& K- p$ T* m即时读温度计最好用于那方面?
3 e' h' x! L9 I1 \: N( cA:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 d9 }- [0 n7 N" q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) ]* H* b7 d7 y下列哪些金属材料受热均匀,通常用在铁板而且非常重
! Y; @; {* o* L: W7 Q8 @A:Cast iron 铸铁; n& @0 ^! @2 `( N$ Z9 u, i9 t
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ Q. k0 Z3 L9 P
哪件装备下面有一个可移动的碗和一个S形叶片?
7 w. R+ I* k' k& r0 w! nA:Food processor 食品加工机
- }3 j: I: Z( m) b+ ~4 G/ ohttp://www.google.com.hk/search? ... iw=1263&bih=5729 }+ ~* J" g. H/ _* x! B
# J# A2 R. u3 H7 ^: Y46.Which of the following is not a rule for knife safety?
3 _; V' [7 p1 n# g. d& J! D% I下列哪项不是用刀的安全规则?
0 K2 b/ p6 c. N6 w7 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; e! P% L6 m5 z, |
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ K7 _; p. E8 {2 s" ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: U6 y2 @+ ?5 r3 V3 `( n
A:RondellES / W& m/ w, z- n2 l; ^& a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ E$ E' s, K% [ C6 ^4 x( F- x4 b48.Which of the following is a diced cut used to garnish soups?
) N k/ q" `5 e& ^0 t4 x下列哪项是切成小方块用于汤的装饰?
' |% Z9 Q& B" O* B& s; m" B5 H6 W) CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 p7 w( k& o8 V& W* y5 P; l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: w8 n+ N0 X 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!!——2 P9 E0 B! V) _, G
A:Gaufrette
* ~; v f" W" s0 ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 o1 s( O$ ~6 k4 b% `' \$ Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. s$ h9 _. i% O g1 J, W$ B' I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- j O) Z, V. {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* P& M- ~0 A9 M7 d: G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)
0 [ F; C! |' O1 ]6 R1 ?7 ~8 UA:Cilantro 胡荽叶 香菜
4 J2 S. k2 e5 n/ G% \9 l; Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" O4 i- w' ^( r1 \8 W4 A" I60.Allspice is made from:7 h- ~4 G3 j+ h' Q
多香果, 多香果香料是什么5 U: y2 s+ G4 }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! M1 a# l4 w; e& q
A:A dried berry 干浆果" D& f" i- u2 U X2 N
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61.Which of the following are used to make a sachet d'épices?$ R5 t! U! C: E
下列哪些是用来做香包德épices?
, F/ a, o9 W D: D$ \4 F4 mhttp://www.sachetcatering.com/- \' P9 B$ N& V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- e! i- R! p4 f7 e) ~7 E" h+ m
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62.Which of the following condiments are not soy based?5 G3 I; A: `4 M
下列哪项不是酱油调味品的?* U! b/ b# h1 |0 [
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:
, @$ C x: i. {( x1 `+ r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:
* G" ^6 r: \5 a8 v' I. xA:Pasteurization 巴氏杀菌
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" |8 H) K- W$ M' z8 s1 ^9 s64.Which of the following steps is not the correct procedure for whipping egg whites?
! J6 @9 j- C$ Z7 B8 k& W G2 D' S下列哪个步骤是不是正确的蛋清搅打程序?
" w4 H* F/ H: {4 d" {% T1 [2 _A:Allow to rest before use. 允许休息后方可使用。0 o3 A2 g; e4 {5 [1 U# P' g
$ K" M7 g. w) x; l& u$ r65.The weight of a large egg is between:一个大鸡蛋重量介于:
- g8 X+ E% q( q2 wA:56g and 63g 56克和63克+ y5 w7 T. _5 I! j& D2 D
8 k7 |1 ?: e' P. H66.Evaporated milk is a concentrated milk that is produced by removing" Y0 L$ Y. K: h$ k( x" O0 O
炼乳是一种浓缩牛奶 是去除什么做的* y2 V$ Q- b6 D+ ]4 ?
A:60% of the water 60%的水" z- V# g- ~# u" {; y4 v: b
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67.A method of cooking that transfers heat through a liquid or gas is:
; _( K' s6 i0 r- N4 ?4 U一种烹饪方法,通过转移液体或气体是:! M M$ r% j8 E+ o! h
A:Convection 对流% r9 l* M& O" s+ b% @
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68.The cooking of starches is known as 烹调的淀粉被称为
8 M$ n- H: u' {3 R6 R. \A:Gelatinization 糊化
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* ]0 O' D! V5 k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, H' K! G5 k: c5 WA: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:
" F( z/ k8 y' q9 \2 l5 O2 V! sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) o1 [% N, {4 z
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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
% T4 I. C9 T! bA:Fumet 原汁
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9 t: [7 I. f1 d, j3 F72.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
. [; T% i8 }9 tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 T7 |- F/ J8 z9 i4 t* a2 r1 ?73.Which of the following is a principle not used in stock making?6 z+ [; {0 ~( L# U+ G
下列哪一项不是用于制造高汤(低汤)的原则?
+ ^) E8 x% t6 \2 R4 N; {3 ]( \A: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$ U0 f' a9 ~" a& P" S5 t+ F
A:Remouillage 法语熬汤/ A' b& t5 A, J# W2 s8 W8 s( V& l) M
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