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26.The chef who is credited with bringing grande cuisine to the forefront is:3 w- B/ z- O7 r6 `0 x
哪位厨师最早带来高水准浮夸的美食
+ \5 K0 N7 G3 H" b4 PAAntonin Carême 人名 安东尼·卡罗美
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, e9 J: M5 b% B0 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, V3 b- ^" O: P8 C! r. B) L" g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- r- j3 i, A) N9 }1 D0 fA:Cast-iron stoves 壁炉
! y4 y9 m4 A7 N* {: E; }http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:' g& o' i$ ]4 @( H2 b$ V2 K9 v. a
法国术语,用来描述roundsman,或摇摆厨师是:
' l$ |6 C; F# ?$ I e: k( t) m4 kA:Tournant 图尔南4 L3 y: M n# h `7 j8 H
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29.Another term for the wine steward is:
( k! l, I0 S; I; G. V葡萄酒侍酒师的另一个术语是:5 P, i$ A* |+ X) r: C2 N, |* J# T4 w
A: Sommelier 侍酒师5 |2 D1 G( j9 `: t5 z, \
1 M3 E7 a, ]: x! l$ a# E30.Molds, yeasts and fungi are examples of a:
, }7 r+ k3 ?5 |! s8 E# W; h8 ^霉菌,酵母菌和真菌是一个神马例子
$ M; _' {3 L3 kA:Biological hazard 生物危害& T5 _5 M+ C5 h+ u
! n- e9 h q9 h$ s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& ~ `& X2 G) d% V, d9 C. C8 \根据加拿大食品检验局,食品的危险温度区在多少之间:) V: b- X" ?/ u
A:40° and 140°F (4–60°C) 4-60度7 N' v. h, Q; H; r2 m0 P+ T, ~
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32.All bacteria need the following for survival:
* q2 Y7 O \; ], l8 X所有细菌生存需要以下哪些内容:& ]% V. q+ y* S) L/ E8 A7 R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 k! \1 `( \. q. l# y33.Which of the following correctly represent critical control points in a HACCP system?
, o- d5 l4 ^% M' B$ ^( _/ h以下哪项正确表示了HACCP体系的关键控制点?, W# r, t) j' N3 T! { C3 E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 c5 i0 w* V0 |/ \3 G3 N5 l- j3 D8 v0 S$ x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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6 {* H6 i6 @! ?34.Which of the following is not an example of a carbohydrate?! P+ J! V/ p# K% f& s
下列哪一个不是碳水化合物的例子?% ~9 h8 X# Y) x0 P$ J4 G- [
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
4 Q3 r0 k1 r6 g; f! |0 i2 T液体脂肪做成固体这个过程叫什么' d# ~4 c2 G+ C. W7 A1 W- W
A:Hydrogenation 氢化4 D# ]1 f8 m+ }' }& ?$ t
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36.Which of the following is not an example of a fat substitute?
: E* F& k# E8 i: \下列哪项不是脂肪替代品的一个例子2 {4 T1 o Y# U# Y3 @
A:Acesulfame K 安赛蜜K表$ O+ b4 {! l: U: J* z4 ]' J) _7 }
5 s- E- X6 h) O4 G2 g B. o5 r) l1 o37.Health Canada requires that a product labelled "fat free" contain:
% T" A4 \6 z" @5 t& y1 j加拿大卫生部要求的产品标有“不含脂肪“包括:
6 ~9 X! S# J7 a/ G1 Z `! w7 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 w+ a W t: T8 c; D: b, b3 d
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38.Which of the following is not a problem associated with converting recipes?
$ A; X$ C/ B% `4 \6 x下列哪项是不相关联的转换配方问题?; q& L1 \* S: @& p0 d$ `$ m9 m
A:Unit cost 单位成本
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% @% B1 q" z) i6 f \39.The condition or cost of an item as it is purchased from the supplier is called:8 [! e1 C, B2 d8 a9 f1 g4 j
从供应商采购的物品的品质或成本叫什么
/ h( i n$ X# z0 O$ YA:As-purchased cost 购买的费用
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2 ]6 e b% [! i1 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
( }8 ^% h( N. Y在新货到来之前用于日常所求的必要库存量叫什么0 }( L; u% x$ N5 i: `; h
A:Parstock 基本日常最低库存
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# g" _! J% N! l9 }1 ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
, q: D! v. f* a/ d- z: T下面那个缩写是用来表明正常库存流程?( M4 @. }. D6 u5 g( `8 k
A:FIFO=FIRST IN FIRST OUT 先进先出& z# b8 U; E( [1 h
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42.Which of the following knives is used to turn vegetables?
3 }# v% q: B% j1 [0 r1 N6 g* L* P下面的那把刀是用来打开蔬菜吗?! w0 |3 T! U* @8 T5 D6 C
A:Bird's beak knife 鸟嘴刀
# }# @6 o$ r/ @4 } {( chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
, P0 I7 @4 L( I( U即时读温度计最好用于那方面?
. H' m; k. F H1 t& G" i' |2 o: aA:Checking the internal temperature of a roast 检查被考物品的内部温度) k% |0 \, i/ _# q* Q- d
8 t8 q/ s# D9 A& ]4 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ L9 | N! ?- B2 q! c) X: a
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' [. i; o4 B2 N# w* mA:Cast iron 铸铁
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' R0 V- x; b1 u8 a" K$ i2 R5 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" H# j$ n3 v0 ?
哪件装备下面有一个可移动的碗和一个S形叶片?
~# S( w9 w7 z2 M, OA:Food processor 食品加工机
7 l: Z, V3 V2 }3 ~- X: Bhttp://www.google.com.hk/search? ... iw=1263&bih=572$ j+ o* L& I# d% \) p
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46.Which of the following is not a rule for knife safety?( l2 x6 V! y, T; _: w
下列哪项不是用刀的安全规则?5 L- y7 h5 b+ L
A: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:
8 M! s3 V* m7 o$ P x& B: P! X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' v0 S1 N: L/ m. @) i6 P
A:RondellES / ?) E" u8 G9 B9 y, z4 F+ ?2 d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 K2 J% C [- L' p0 h48.Which of the following is a diced cut used to garnish soups?
3 l3 E0 H' t: R5 x下列哪项是切成小方块用于汤的装饰?' y: Q+ x. U0 g o% v7 i9 G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 _$ X, }# Y r' J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' Z2 ^7 R5 y# d m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!!——' e5 ?" b0 Y: O: V5 f) I% @
A:Gaufrette . L: \% i4 r' {) Q( y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 ^3 z2 g( T3 [: e0 w, P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ {& L2 [. g- H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. U5 h% _: R7 d! E& L2 c7 H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! e) x0 ]' F h) w- 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)1 f1 ~9 E4 }5 P4 @. i) `
A:Cilantro 胡荽叶 香菜, I) x# x* T$ |3 g# l. b. t# c% h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 B! j1 f" {* Z m60.Allspice is made from:0 i% c8 q: m) d8 ]" {. y7 E2 T
多香果, 多香果香料是什么) k Q6 B' E. R- R# p3 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, O v5 l' z/ ~- k- P0 }8 A" KA:A dried berry 干浆果9 B6 @' ~* _( y: t
* H0 ^/ a( Y' u8 j6 f6 ]61.Which of the following are used to make a sachet d'épices?9 I5 D& G/ i2 g. p: m
下列哪些是用来做香包德épices?) c$ C0 m9 }. E W! S) w
http://www.sachetcatering.com/
7 N' f* y8 A. f8 |! m5 H" YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
9 X; _5 A5 S" a' @( S3 ]3 B下列哪项不是酱油调味品的?, L% `" I8 u2 i/ C7 J
A:Wasabi 日本辣根
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; E, C( A& P) z x9 v3 }& Y+ ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 p; j1 d" t6 U# V: Z7 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:
& p: P0 f0 b$ f- x7 tA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 y+ k% j+ P% r3 s- z6 e% {% R
下列哪个步骤是不是正确的蛋清搅打程序?9 h) c9 t& o: d; o" N
A: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:: i3 ^: f2 p& ~7 s) q
A:56g and 63g 56克和63克/ {' Q; ^- o4 F! N8 ^. w2 ~5 i# B
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66.Evaporated milk is a concentrated milk that is produced by removing
, h7 M) A7 R0 [5 e5 c1 H1 |炼乳是一种浓缩牛奶 是去除什么做的# `+ [4 Q8 `" n! ]
A:60% of the water 60%的水! m) }; y% W) g, D# L6 e8 K4 z
2 @/ D3 ^4 E# ~7 k67.A method of cooking that transfers heat through a liquid or gas is:
& f7 x1 F/ S) q$ d. F5 O一种烹饪方法,通过转移液体或气体是:- q- s& V* p$ l6 J* @
A:Convection 对流
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: w6 _# A+ Z' S* W% I% S' h4 P68.The cooking of starches is known as 烹调的淀粉被称为$ W2 {4 p* z# t
A:Gelatinization 糊化" y5 B9 R0 ~1 s
* {: e" B3 d" a9 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# M* N8 L0 O4 g3 q
A:Braising 烤1 p$ Q$ j" x1 u7 C! i
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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:% K$ Q# U( _" h- q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 R4 Q4 }7 K6 k: K9 a
2 P4 {4 @% O$ F7 W2 X8 ~: x71.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+ A! `# N7 K: k& k6 ?1 f; A
A:Fumet 原汁
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" F; v5 `! m9 `- L4 K% G% N72.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
: x% ?8 {3 E8 \' T. K" ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?) \; ?: P: b* X6 Z: ~- w9 g
下列哪一项不是用于制造高汤(低汤)的原则?& y( l- A. h. z; y6 e Q
A:Start the stock in hot water.开始在热水中操作3 o! o, |# I9 L$ R$ {3 \
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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
7 L' r6 k- i% e8 @: ?7 uA:Remouillage 法语熬汤
! u# u! ^* m* ^3 S& b/ w. k, Xhttp://www.haibao.cn/blog/post/176242.htm |
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