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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: x2 a0 g& A; p1 `6 C6 j
哪位厨师最早带来高水准浮夸的美食
7 ?: r( A5 `; U G6 ]AAntonin Carême 人名 安东尼·卡罗美$ C X7 T$ |" L( R$ t
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 {3 ?! M" X, D- A9 y+ x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- r1 A5 B0 ~/ @$ M0 ]A:Cast-iron stoves 壁炉
4 N t. Q6 T) x$ U- O' N: e( w vhttp://www.usstove.com/products.php?id=6
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& y/ x( D: M7 A# h28.The French term used to describe the roundsman, or swing cook, is:
) P7 @& w1 D- g7 n法国术语,用来描述roundsman,或摇摆厨师是:
' I* k- Y9 ?% [$ F3 qA:Tournant 图尔南
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, U9 o# \" u1 a- _29.Another term for the wine steward is:) w& g7 K' [$ I4 X. L$ K% d, s
葡萄酒侍酒师的另一个术语是:& X1 p6 Q8 u5 Q9 V7 T* K2 N
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
9 A. p+ p* N4 l$ Z8 t) }8 t霉菌,酵母菌和真菌是一个神马例子
$ t& l l4 q8 L. X$ z7 l* nA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 e0 F1 R. s' p
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 \3 h, Y& a0 r& k2 X4 u/ YA:40° and 140°F (4–60°C) 4-60度" O; X" ?" u* D; l% r1 w) O+ q" N
" z; y; T i+ {. ~' Y1 t32.All bacteria need the following for survival:" O: T# ^& g6 d4 Q& [1 X
所有细菌生存需要以下哪些内容:% I. ~9 |$ ^4 y d9 _+ m8 K
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?
) a1 E& y! B/ O- _ q以下哪项正确表示了HACCP体系的关键控制点?$ T! e) E9 T$ o3 o$ T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; r& g+ ~3 e) \5 N食谱,接收,储存,准备,烹饪,保温,冷却,再加热( R8 T6 U0 Q% j+ N# h. v- [
' F% k( o+ M K34.Which of the following is not an example of a carbohydrate?
7 o \4 P/ b# W8 b下列哪一个不是碳水化合物的例子?
, @% o- y: e4 \* V. @% a0 C! VA:Essential nutrients 必需的营养物质) {% I; j$ r% u4 P+ l! d
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35.The process by which a liquid fat is made solid is called:. T+ @' G' S4 p) D
液体脂肪做成固体这个过程叫什么9 R F9 @+ y9 }7 `9 f
A:Hydrogenation 氢化) U5 }$ w" ~3 O: B3 P
& i: g; J+ U7 w5 n( t; _36.Which of the following is not an example of a fat substitute?
7 E7 \+ X2 X8 x" Z( L0 _& F下列哪项不是脂肪替代品的一个例子
5 P" C7 _9 C( V0 q, K9 hA:Acesulfame K 安赛蜜K表6 T. W F, s3 L
. `+ X8 W& |! ?2 }# z37.Health Canada requires that a product labelled "fat free" contain:
+ x5 n5 A# |! r; s加拿大卫生部要求的产品标有“不含脂肪“包括:
% ]8 v& r% B8 ^1 r4 y3 |& dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! I" Z( p# Y& X, i% D0 `. {38.Which of the following is not a problem associated with converting recipes?' b; m' Q Z! {5 M) B
下列哪项是不相关联的转换配方问题?
% w' a0 d V2 s* P6 TA:Unit cost 单位成本8 F8 x2 C1 J% d+ Z; I0 g4 _
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ m9 z# o. m$ q* P$ \0 g从供应商采购的物品的品质或成本叫什么
' n: b x* u/ oA:As-purchased cost 购买的费用7 C9 H0 G. @! L& v
0 ^3 v) B3 h/ y3 c+ j( a40.The amount of stock necessary to cover operating needs between deliveries is known as:
' I* W, D: C+ h. ]在新货到来之前用于日常所求的必要库存量叫什么" u' D6 w8 d$ t/ V8 l: M0 p
A:Parstock 基本日常最低库存7 R( l$ A) o2 m6 J0 Q: i
& u. J" J7 `( ?9 }9 F41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 \4 ]. ~: b. F# o7 _6 Z$ j( M下面那个缩写是用来表明正常库存流程?
0 E: x$ v% ?; r) EA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?! J( u- u+ D7 |5 _% n7 `5 Y. E4 P
下面的那把刀是用来打开蔬菜吗?' m) U/ T$ s2 l1 }( w
A:Bird's beak knife 鸟嘴刀
& q4 f+ J, Y+ i) W/ |: R. o' ~: l6 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ H6 b& W( a' V7 F" [9 K& B
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43.What is an instant-read thermometer best used for?
3 H' h( C) L5 \( M0 j; a. G即时读温度计最好用于那方面?
: l2 C4 }/ p) J9 l; G" Z9 dA:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ _& Z5 v1 m8 Y6 E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" w8 m8 y, F; R' {! a. m2 |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. H3 n5 P6 m2 Z H$ ~' T- D1 YA:Cast iron 铸铁
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( |% l3 U+ {7 y7 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# {( B* c3 ~! p9 _2 l4 b; ]% z
哪件装备下面有一个可移动的碗和一个S形叶片?
0 D3 p$ @% U/ i5 ~6 SA:Food processor 食品加工机
* ?; \# I X- ]! ~: D# P4 whttp://www.google.com.hk/search? ... iw=1263&bih=572# g3 R7 A. L) J+ d, k' Q
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46.Which of the following is not a rule for knife safety?7 y. ]& J, K. l8 l; \
下列哪项不是用刀的安全规则?
; N$ w; ]. o; d7 ^. k6 K& qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ J8 h# i) ]- g3 h; a
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 p9 Z% T- v0 `+ R* x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) } ]2 w# T8 o" l' hA:RondellES
, i2 @5 s- N8 ?* J$ e1 z1 S' x4 Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! U/ _$ N" |0 Q5 z7 J
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48.Which of the following is a diced cut used to garnish soups?# S. V- n8 V! W4 G. [! S, R F
下列哪项是切成小方块用于汤的装饰?1 ]$ ? P$ }9 D+ Z- }; P) X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 Z3 s8 o) }* m# z* q0 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 G. q' T" R, @8 h8 N7 b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!!——
( M- z5 Y9 F! ^& `6 B6 I* L" qA:Gaufrette 6 u; e9 B" Z; ?& b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) S9 b7 p; C+ C4 {" |( ?8 \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; p7 Q' T- K/ m) M, u: eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& t- V2 j3 U) x* {" O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 E5 q( i* o" L
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)
# q5 I2 k. S& X! W8 L8 l3 E, E5 ~A:Cilantro 胡荽叶 香菜
" |1 D+ l# I6 k( X( f' ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 | E4 S. I4 |9 d2 s+ Q6 C& K
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60.Allspice is made from:
4 l) _4 b: e4 s/ w 多香果, 多香果香料是什么
& G2 p3 R4 v- \) J* T! K j5 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) Q: q: m/ M% k: ?A:A dried berry 干浆果
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9 h3 @: q! {/ G) e* H( @( A61.Which of the following are used to make a sachet d'épices?
" W2 h; d& C/ {0 F' @+ X下列哪些是用来做香包德épices?1 I/ w# k R" O4 j4 c
http://www.sachetcatering.com/
' m3 \% T+ e2 m; E. Y, f; m% l: E, pA: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?
' w& h; _' s! X- p- V( d! J下列哪项不是酱油调味品的?: {+ H( P8 [+ D7 h+ f3 N" ~! T
A:Wasabi 日本辣根2 J- C; D) R7 Z r
( J* U% N5 c( D, Z3 Y1 u8 w6 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ |( K- x- ?- Y& u0 S/ m/ `6 E5 U3 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:
5 |+ G- K3 l/ {, k1 cA:Pasteurization 巴氏杀菌. z: S5 f- N8 D2 x+ K
+ Q1 X: H/ `* E, n7 f64.Which of the following steps is not the correct procedure for whipping egg whites?: i3 s5 u3 @; @
下列哪个步骤是不是正确的蛋清搅打程序?
$ [: X" W0 ~" _* a" m- ~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:
. z, R9 C) C1 {2 i' ~A:56g and 63g 56克和63克# [( B2 I% E% s* _) e8 `
1 I; s# L9 @' `2 d# u, @66.Evaporated milk is a concentrated milk that is produced by removing2 d8 }0 _. N H+ {3 f
炼乳是一种浓缩牛奶 是去除什么做的
+ C( ?8 C/ B! l" g) K( bA:60% of the water 60%的水" t6 x" p) q( f- o/ q; z
* h1 Q# Z/ Q6 U' j67.A method of cooking that transfers heat through a liquid or gas is:
2 _6 g( c- U2 O& ~* P# B0 r8 }一种烹饪方法,通过转移液体或气体是:, b- X7 T# P4 c% |
A:Convection 对流
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9 k8 r$ L% K% Y4 m1 S9 B1 {68.The cooking of starches is known as 烹调的淀粉被称为
) ^+ o' I, a; D4 KA:Gelatinization 糊化
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# S9 z. @/ c' J% V1 N7 ~3 S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 `2 n6 G0 D" Z6 MA: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:
1 ^; ?- l- I/ f+ h3 Z& nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
5 b& _1 y5 i. I( l8 aA:Fumet 原汁" u E. @) ~0 U/ I% 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
, K& n( {5 \ \4 h9 F0 S7 \/ ^" B$ oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) | ?$ h: A# k6 D( c: @/ D
! K' i# s3 H( \# u) ~73.Which of the following is a principle not used in stock making?
! P$ |3 ^0 W8 x5 w) n1 O. r ?下列哪一项不是用于制造高汤(低汤)的原则?) q9 i) L1 O2 X* h- b3 \
A:Start the stock in hot water.开始在热水中操作4 x* P7 z. r2 p' q- H
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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
. [' _; |$ S- Y3 ~. w6 {A:Remouillage 法语熬汤
% L5 y3 q# l8 Phttp://www.haibao.cn/blog/post/176242.htm |
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