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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:; p; c ~( r& u
哪位厨师最早带来高水准浮夸的美食
$ ~/ B# D J w E$ q. z. ~( GAAntonin Carême 人名 安东尼·卡罗美
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" T w3 w. t' C; O4 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 R2 v* D* y% \/ [+ e A: f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 m: p/ p+ }9 v, A/ s( c$ U Q
A:Cast-iron stoves 壁炉! l P" F4 F. _ u' {8 A8 t
http://www.usstove.com/products.php?id=6
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& [- h) Q; I. Z9 f- ?8 P28.The French term used to describe the roundsman, or swing cook, is:* I& Q0 p9 V3 \! D
法国术语,用来描述roundsman,或摇摆厨师是:; Z) n% G& h0 d) I" X1 C( b. x9 [* @; `
A:Tournant 图尔南
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29.Another term for the wine steward is:0 u/ T+ |1 z, y+ E" T
葡萄酒侍酒师的另一个术语是:9 i; N2 y5 G0 w; z0 T
A: Sommelier 侍酒师! x& u2 ^& ]4 t J; ^
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30.Molds, yeasts and fungi are examples of a:
L$ N/ r* T6 K霉菌,酵母菌和真菌是一个神马例子
4 @# Q5 a. _( EA:Biological hazard 生物危害' \- N) M" c) O; _' p$ k
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 `/ Z' X) O7 J! {" q( K
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 q W& i+ M" w2 @! g+ jA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
1 g! l7 c! S+ x! s3 z6 [2 @4 H所有细菌生存需要以下哪些内容:9 K q# T5 F t. M6 ~
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?5 Q0 H( L$ H; G5 ]; f
以下哪项正确表示了HACCP体系的关键控制点?7 N# l2 Y- X/ Y' ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 T7 V) S4 D: ]
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?5 g1 H) P; o' I% A
下列哪一个不是碳水化合物的例子?
H. Q0 q0 j& }$ o" x1 w/ n4 aA:Essential nutrients 必需的营养物质- {8 s; w$ i+ K, M' |: F
# m7 w" ^/ t, P3 m+ B ?2 Z4 `35.The process by which a liquid fat is made solid is called:) h1 c5 C/ F' J9 ?5 `, B
液体脂肪做成固体这个过程叫什么% Z" s: [0 f q3 t2 a8 q
A:Hydrogenation 氢化
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5 b1 I' L0 V1 [1 ^6 k5 e" }36.Which of the following is not an example of a fat substitute?
1 v4 v6 c0 y' }& i8 U, X- U下列哪项不是脂肪替代品的一个例子
4 O9 O0 \1 X, d( b8 SA:Acesulfame K 安赛蜜K表/ M# \& A- o- w! \
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37.Health Canada requires that a product labelled "fat free" contain:
5 w/ W+ R! X9 I, A( p加拿大卫生部要求的产品标有“不含脂肪“包括:2 d4 r* k! |2 g) U h. h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 h0 x" z6 { M( x) f, ]9 }( y
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38.Which of the following is not a problem associated with converting recipes?+ i. n+ Q# Y* R9 P2 i4 a* Y
下列哪项是不相关联的转换配方问题?
: f/ Q# ?* h+ f! r5 {A:Unit cost 单位成本
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. {3 {$ g& a$ d9 L$ d39.The condition or cost of an item as it is purchased from the supplier is called:1 I5 O4 }3 P. F" @+ S& K
从供应商采购的物品的品质或成本叫什么
R4 o# Q0 Q' B! IA:As-purchased cost 购买的费用2 {( P4 ? [9 K, M) x
+ K. m8 s+ N& p5 }) f40.The amount of stock necessary to cover operating needs between deliveries is known as:8 a. @( G2 w% Y* M$ G3 ~ l4 @4 v. |3 M
在新货到来之前用于日常所求的必要库存量叫什么
+ W9 y Y: m9 x0 J& ZA:Parstock 基本日常最低库存0 [1 S( x9 D0 e# n; v5 |
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# \3 Q6 u+ H0 v1 m" m$ v+ g
下面那个缩写是用来表明正常库存流程?; y c7 Z* z( V* Q& ^$ }
A:FIFO=FIRST IN FIRST OUT 先进先出
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* V6 V6 y$ K3 e. \3 {42.Which of the following knives is used to turn vegetables?
. B, C( C$ V" L下面的那把刀是用来打开蔬菜吗?! b* z/ J# t$ v, }( R w# Y
A:Bird's beak knife 鸟嘴刀
' I, B7 p4 e' @$ {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 L, N; V/ G5 t, k# Q/ r
! a! b1 G! q8 Q$ X43.What is an instant-read thermometer best used for?( F7 p: X. t9 x- u7 v
即时读温度计最好用于那方面?
# A. t6 n1 H+ n7 \$ s CA:Checking the internal temperature of a roast 检查被考物品的内部温度# C* _) l2 M# v3 i! K8 Z
. s- A, _) i0 J0 ?6 M/ k4 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& r3 b/ V( e7 r4 c下列哪些金属材料受热均匀,通常用在铁板而且非常重
" A4 B/ A: y0 }A:Cast iron 铸铁
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, H( `# K) d! G- F( v) U b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ l. j3 E' B7 @8 p1 d' {4 n& l/ {哪件装备下面有一个可移动的碗和一个S形叶片?5 z3 p6 |- ~% D1 d
A:Food processor 食品加工机3 S p! m6 c& d, u( n
http://www.google.com.hk/search? ... iw=1263&bih=5722 a$ e H5 C# I+ J1 q5 D
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46.Which of the following is not a rule for knife safety?
% H7 |7 {; ^# a$ ^& Z! U) _9 F' c下列哪项不是用刀的安全规则?
& w( K: b1 q& C. r. K$ D, a! L7 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! `3 _# Y7 j! x) G" U- I' E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) \! p2 h( j6 r4 J$ D+ S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* V& y- o( n( G5 {9 u: \A:RondellES ( w' s4 o; n: t; G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ E) o% S( s5 m48.Which of the following is a diced cut used to garnish soups?' t8 \0 U5 v4 R6 [% f3 d! }
下列哪项是切成小方块用于汤的装饰?
0 Q! I( k, a8 H6 V4 iA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 ?8 R2 B. M5 H/ U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ U* D) ?& P. y: [ K
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!!——
' b' r+ @, [, }2 R2 T/ fA:Gaufrette
4 f: P/ X! C* P- S ~( uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& t' G5 e3 }) b4 O3 _8 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 a+ c! }1 T. Q5 ~1 T* i# t) ^" I+ ^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?: ~' L+ I# o+ Q* N) c# B
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)" @( I9 p) u; |+ q; A0 ?: F
A:Cilantro 胡荽叶 香菜6 l+ ?2 {6 C0 J+ e; `1 p, _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 u& E q @! a; G3 r
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60.Allspice is made from:
/ \8 \ r! ?+ I 多香果, 多香果香料是什么1 q4 G$ t* y* c1 y) h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% c6 F: {1 \) Q1 I
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 Z# n% V! w2 P. l3 m- w5 n
下列哪些是用来做香包德épices?6 u& F2 J8 l o' I' O
http://www.sachetcatering.com/
9 m3 _5 P4 R8 @9 d6 T" uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 E2 ^& r/ T0 ]62.Which of the following condiments are not soy based?- }* O. A$ e5 M4 B' m
下列哪项不是酱油调味品的?
- V$ l8 v! D) z8 |9 NA: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:) g2 s) o+ s- j0 k: S" L
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:# Q: g! l6 |$ ~" Z
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ o" h4 @ O) e$ j$ N& e- h
下列哪个步骤是不是正确的蛋清搅打程序?
- g3 B7 q, m+ o2 f3 u' @6 j5 @; G8 lA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( K3 Y- s, y3 n3 fA:56g and 63g 56克和63克" r4 q S1 u( Z' P$ P! {- Q
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66.Evaporated milk is a concentrated milk that is produced by removing' J: {5 { H( x. `& A3 S+ R. I
炼乳是一种浓缩牛奶 是去除什么做的
" D% b* H2 h7 j2 G" e2 _( `) oA:60% of the water 60%的水0 k8 ^- Q6 I- k9 S; q, {
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67.A method of cooking that transfers heat through a liquid or gas is:5 v; y2 n& z# \
一种烹饪方法,通过转移液体或气体是:( `/ f7 Z" k$ L
A:Convection 对流, E8 l4 i" t2 v3 R0 g# K$ O7 a
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68.The cooking of starches is known as 烹调的淀粉被称为+ P5 {( {) O7 z2 l( C! i
A:Gelatinization 糊化! [. p( K9 a; \& o! u2 [) S$ `& w
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ f; \/ w) }$ ?3 |% A
A:Braising 烤
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9 Y! L9 s/ n) H s0 S2 d4 L70.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:6 M" G( N2 z+ S" x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* N; {5 h7 u- w9 m* h% n
# k$ C& i) j. m+ [. {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$ v; M; ^6 L6 @$ 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
3 C4 i3 S. K& D# u: e; TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 D9 I4 m M+ s7 ^; t73.Which of the following is a principle not used in stock making?
+ O5 o& o" K# z+ |8 K下列哪一项不是用于制造高汤(低汤)的原则?0 d1 W0 F1 n5 D5 D" F: ~
A:Start the stock in hot water.开始在热水中操作
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7 f9 l6 u5 {- _0 I0 [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4 T5 ^5 F' x3 Z" l% J# q Q
A:Remouillage 法语熬汤* A3 f0 B6 Y0 o# E
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