 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:
" ~/ | R+ ^+ y" G" S4 U3 H5 o哪位厨师最早带来高水准浮夸的美食1 C- ~& f( E5 i2 K a
AAntonin Carême 人名 安东尼·卡罗美4 z% ~, W) v t) W6 E6 n
" H3 k8 [2 q u2 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. B. b' y" f0 Q( t$ I2 s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, v' R8 ^3 [( W2 x
A:Cast-iron stoves 壁炉
! R1 T( ?7 u% l, T5 Chttp://www.usstove.com/products.php?id=6
. ^1 G+ e: _' g3 X; @$ K7 ?1 T
' k; \" ?1 g% j$ D28.The French term used to describe the roundsman, or swing cook, is:
: f! H0 X3 B" r8 o1 y6 g法国术语,用来描述roundsman,或摇摆厨师是:
+ x& `4 w5 K1 G) s4 X4 JA:Tournant 图尔南
3 k9 q& ?6 t( o. E, u7 ~( X( [; i: X$ E b4 D
29.Another term for the wine steward is:9 B" g* d+ Y8 `7 i! y: b$ B o9 s
葡萄酒侍酒师的另一个术语是:
+ V$ C# D7 Y. X5 K8 g- oA: Sommelier 侍酒师9 g& N1 j3 p. K" O
9 E1 j$ o/ z. R4 a30.Molds, yeasts and fungi are examples of a:& o6 Y7 T4 K# \0 w# a" P
霉菌,酵母菌和真菌是一个神马例子
4 g3 J: ]) f, [' u1 [A:Biological hazard 生物危害
( u% R+ g. O. F) `8 D: i* c( n, S+ k d9 a. A1 r& c& P8 Y( A0 Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' Z& L) B) Y& ]: F" L. e6 _
根据加拿大食品检验局,食品的危险温度区在多少之间:
) {: Q# z. V8 _0 C6 g9 p2 v. EA:40° and 140°F (4–60°C) 4-60度! w8 ^2 j; ]) O. _( u+ i
- ]& U/ f3 j* }& ]32.All bacteria need the following for survival:1 Q( G6 q! Z/ t/ t8 N9 S2 b: ^
所有细菌生存需要以下哪些内容:
2 U* e: A( B0 ~2 H7 x5 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* L& ?8 a, L v Y6 v
; c0 S: l7 v4 R# Y
33.Which of the following correctly represent critical control points in a HACCP system?
' m, D, Y& \% x2 R" ^8 H( h以下哪项正确表示了HACCP体系的关键控制点?$ h) C' o8 p N$ N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 x: ^2 n+ ~3 @& ]2 Y! J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 |- S% J" f& x! Z8 t7 O
7 ] C* _% `# I F; C8 s' @
34.Which of the following is not an example of a carbohydrate?) s: o5 ~5 i/ S! }7 s3 c
下列哪一个不是碳水化合物的例子?3 Z2 Q. V6 s; d6 w' F
A:Essential nutrients 必需的营养物质0 E& ?1 {' H# V! o
! |' l: v8 `* _; Y) Q z9 J35.The process by which a liquid fat is made solid is called:( X9 o. _& M+ u8 z* G- j
液体脂肪做成固体这个过程叫什么1 T2 P. [7 X! i; F
A:Hydrogenation 氢化
0 R) m; T1 e v8 {, ^1 q; Y. J: W1 l, g2 E c5 h" [
36.Which of the following is not an example of a fat substitute?
& F- r/ c6 _; U* m2 R1 F0 Q. q. n下列哪项不是脂肪替代品的一个例子* P: ]& @$ c3 U; I0 S7 z- w
A:Acesulfame K 安赛蜜K表" {6 `+ y; U1 }4 ~& x
6 y$ q! T) A. a5 F+ c7 z, V37.Health Canada requires that a product labelled "fat free" contain:
K4 P) s" d+ J0 V% w加拿大卫生部要求的产品标有“不含脂肪“包括:
o6 P( K) Q. h1 j/ rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' | J8 R" O d$ w l: {$ @- N/ x# ^( _
38.Which of the following is not a problem associated with converting recipes?. n- d. Q- Q/ t
下列哪项是不相关联的转换配方问题?& q6 E0 M2 |% D' C1 p" Y8 A
A:Unit cost 单位成本
' ]7 \$ H$ [0 x& q
$ W8 `* ] S* A) h2 C39.The condition or cost of an item as it is purchased from the supplier is called:
% Y+ c+ x0 s; ?* H从供应商采购的物品的品质或成本叫什么
1 s7 a3 ~% A' Y: ]* ~A:As-purchased cost 购买的费用
0 r2 t( O6 a# M% Q& R0 x( p' t: }9 H1 f% c8 l% \/ @" h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- D8 ^& F0 g2 C @0 y在新货到来之前用于日常所求的必要库存量叫什么4 e! O% f: R9 N5 u) \4 p
A:Parstock 基本日常最低库存
8 b: |6 v$ W" N7 {2 _
* K8 q4 C: Z! J J' {* \( e41.Which of the following abbreviations is used to describe the proper rotation of stock?/ b3 o* I* D2 G, f2 J. ^5 N
下面那个缩写是用来表明正常库存流程?. u: R1 U g7 g& Q# h z
A:FIFO=FIRST IN FIRST OUT 先进先出" C5 v" H3 e5 j5 s/ T7 Y. f
4 Q0 h* x, \' p, {' B1 N42.Which of the following knives is used to turn vegetables?& ~2 e: G" g* T8 K' H! D& `% a7 X: K
下面的那把刀是用来打开蔬菜吗?8 H3 M( H. S4 m( ?! g; d! O
A:Bird's beak knife 鸟嘴刀
* ?& u$ x0 h# t, Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% s" ]( q( H8 ~7 l" [, }4 F8 n L
# A2 m! y/ l! J+ T43.What is an instant-read thermometer best used for?
, X' Z$ Z4 ~/ M+ }% ?; E即时读温度计最好用于那方面?3 g, B: H$ ?3 {0 p
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 N% ]$ V* q% l" D' o% X" ?
) V3 E9 O, p* e3 `+ o6 ^: I& _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# h) C3 }, H9 {' K9 u5 q+ k下列哪些金属材料受热均匀,通常用在铁板而且非常重/ d% I; F; \" ^# x) {9 [9 ~
A:Cast iron 铸铁
" I/ p. n0 I0 Y/ @/ q% l$ b1 q
, D, S' `, l" {$ g0 d7 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 M+ |( m) W8 R哪件装备下面有一个可移动的碗和一个S形叶片?) G+ [ F Z |
A:Food processor 食品加工机" d% q3 z& A/ s' }' l# R1 [% a* `
http://www.google.com.hk/search? ... iw=1263&bih=572
8 N: r j+ H/ ^$ ~/ ]9 w0 }4 [; a* y5 n% F! W
46.Which of the following is not a rule for knife safety?! b: M' e7 i1 @6 w4 _& A3 u! b' s i
下列哪项不是用刀的安全规则?: X1 l- S( D- `+ l' K0 R) ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: J& B0 c1 O( i. d
) `, ]( e- R/ r/ ?% @6 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. P% ~- I* _# `$ l# Q3 P8 K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 Q4 y$ u, ^" j0 hA:RondellES + c4 B0 Q/ B" y: ?/ U$ T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% J+ h3 R1 W$ K/ O! p$ k
" r1 @7 y8 o$ S* i, S48.Which of the following is a diced cut used to garnish soups?5 k& Y( A; T( }$ ^, j- T
下列哪项是切成小方块用于汤的装饰?
& Y: E0 j; T; sA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: n6 b. S- k4 V3 q. Y' L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 B/ v6 T+ a. d6 I6 U7 W9 n( h6 X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!!——; y8 ?# _9 G1 L. r8 T) P( F8 W4 v
A:Gaufrette 7 `% m/ |) g: W) Y; G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# g* J/ k4 N" ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" F3 i& D2 |4 _5 }. a" |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. L' b/ }6 U/ c& L
- J1 w$ P/ { e4 X& ^- }1 x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ j) z3 z' ~4 X, x2 J7 j( \ ]
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)* i- q, U* g( w3 y8 M, ?
A:Cilantro 胡荽叶 香菜7 H5 j( y1 C3 }- W: U' a6 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: T$ }9 \2 ~0 o" C* m, b% g
( Y& y2 {- b0 W- k
60.Allspice is made from:
5 L% F0 u9 t) c: A; a( J | 多香果, 多香果香料是什么7 F }# d( c. U1 P4 L6 z- q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. F! y2 j0 G" o9 `/ MA:A dried berry 干浆果9 j: y3 _1 ~8 L: m
! f8 C9 r" L5 ^8 C* g$ _
61.Which of the following are used to make a sachet d'épices? T/ `) A# ?( T' t9 }2 v; j0 \0 s
下列哪些是用来做香包德épices?
( f/ u: }, W0 Chttp://www.sachetcatering.com/6 c$ W9 M5 ~( h s( r! j2 ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; f* [# ~4 J6 A6 {
% }2 L, R% {7 J2 z# Y9 j7 W
62.Which of the following condiments are not soy based?+ U# ~" l1 }' K, ^4 X
下列哪项不是酱油调味品的?
. V% M( O, r5 P( U d ^A:Wasabi 日本辣根6 }% S+ V3 |1 n6 C4 ]
( ]1 u7 q( N( |: D9 C! M `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( W D4 d, ^3 T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:
0 h9 n( x4 r( n, z) E1 @A:Pasteurization 巴氏杀菌
* ~0 s9 q1 D* M! K( b/ b1 C | l. ?
" a8 R' e3 g, m/ X. {/ V. `% d64.Which of the following steps is not the correct procedure for whipping egg whites?! E/ U+ t6 p9 i' W
下列哪个步骤是不是正确的蛋清搅打程序?! m8 W; {7 @- H! d
A:Allow to rest before use. 允许休息后方可使用。9 x# y" @8 e+ a0 m* C! p
4 q7 T6 S9 D6 w
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 ^' k+ N0 J6 Y
A:56g and 63g 56克和63克
$ ^; h0 A( I, W9 H
' {& ]- X# l) _5 ^" U2 ]; X& R66.Evaporated milk is a concentrated milk that is produced by removing
% u- o" ]; D& q炼乳是一种浓缩牛奶 是去除什么做的
1 J( }7 `& h% X# R& oA:60% of the water 60%的水
+ l1 z) w; x+ Z: M% w0 ^7 g
; d7 ~2 @+ L7 y! f x8 j67.A method of cooking that transfers heat through a liquid or gas is:/ d5 |3 d4 D# y! n) u6 R
一种烹饪方法,通过转移液体或气体是:
% j% e& |. m d8 D7 B% |A:Convection 对流
; j' P' S( U+ @1 c# i0 G" F; o( k; b0 Y$ T$ e
68.The cooking of starches is known as 烹调的淀粉被称为# ]$ O/ W5 ^; Z8 X6 B" Q
A:Gelatinization 糊化! |( v0 d! k5 o# o5 s. V( j) F
2 X' A" T _/ T) p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 l. |+ @0 b: O' l+ U/ HA:Braising 烤
" m" P; T1 P7 B3 ^$ q" g' E5 H/ W4 O& S
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:! \5 h$ x% B O! J$ ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 h0 y) {: K$ w' g# v, Z% Q2 m& Q
- R0 D5 f) L3 X6 |3 `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% m- n! }$ ?! R( s5 U1 l
A:Fumet 原汁
( A" M# |5 ^! i$ y* ]
) [6 w; h% @ c. V72.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
0 [# m& j5 t& `. m. eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 A( k1 ` B. R& I6 B
: r* Y9 u; {% p1 ]# Q2 W0 f73.Which of the following is a principle not used in stock making?
# }! B" e$ ?% h7 z5 [下列哪一项不是用于制造高汤(低汤)的原则?
9 u4 A. O: G, c1 wA:Start the stock in hot water.开始在热水中操作5 h- W+ [# T8 g, [! I" z
& k$ \ `* R! t* z) p2 t74.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
0 {% r& ~$ j9 x, ]& `" tA:Remouillage 法语熬汤6 k0 ]- V4 K( e3 ~) o$ W% o
http://www.haibao.cn/blog/post/176242.htm |
|