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26.The chef who is credited with bringing grande cuisine to the forefront is:
" i, S4 L" L4 ?+ a0 j( d! J& A哪位厨师最早带来高水准浮夸的美食: Y9 V8 L/ o1 G* ^* p
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& }) m' {% {4 h. x4 Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) {$ Y2 Y. l% c7 P! o) m
A:Cast-iron stoves 壁炉! S) f5 L% [ \" \3 U! J2 z% R" |9 v
http://www.usstove.com/products.php?id=68 t/ s7 b/ m* H/ n: c
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28.The French term used to describe the roundsman, or swing cook, is:: @8 b$ {. ]! z
法国术语,用来描述roundsman,或摇摆厨师是:: V6 K0 L* g! M4 o3 q1 [
A:Tournant 图尔南3 B! n8 v0 b. K) [5 `( ]. T
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29.Another term for the wine steward is:1 o' O: Y6 G; f! ?4 |% M
葡萄酒侍酒师的另一个术语是:
9 L# o# h7 x% t/ r# J" m5 LA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
; G( E. w0 a" F6 `( I# G霉菌,酵母菌和真菌是一个神马例子% ?; O$ t5 D5 g6 G# L. x
A:Biological hazard 生物危害' _- Z' }9 {1 C0 K6 ^2 E
a) s: h& d; f. S3 |' {( m; s) B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- D7 L; L2 w# c, ]1 S根据加拿大食品检验局,食品的危险温度区在多少之间:8 K- d1 r( \% R" H( h* w1 i4 k
A:40° and 140°F (4–60°C) 4-60度
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9 D( x% M: Y/ P! l5 N! ?( d2 n32.All bacteria need the following for survival:
& D: x3 q/ B( e6 k所有细菌生存需要以下哪些内容:
# W4 P- J" ]# }- {9 B0 ~A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- d3 z, r. k; X- ~
' M) [( x; Z5 B33.Which of the following correctly represent critical control points in a HACCP system?
3 z' O9 R! a6 k. ?以下哪项正确表示了HACCP体系的关键控制点?
q# o( o' ]( R& \& } r/ z" cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ f) g3 p! [+ {% K食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! ^. ~( z8 p: P! z' u0 H7 n: |: s& @34.Which of the following is not an example of a carbohydrate?
- E/ m5 C! q0 l8 H' g) V+ W! K$ s下列哪一个不是碳水化合物的例子?
. m5 h! p* }) U0 Y1 YA:Essential nutrients 必需的营养物质- u. d. v$ i* H1 @6 T F0 p$ c N
$ Z" R+ d5 U, U7 L3 O35.The process by which a liquid fat is made solid is called:4 _) ^- L \' `# Y! \/ ?
液体脂肪做成固体这个过程叫什么# ~3 S+ v; ]1 X- f! L
A:Hydrogenation 氢化
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3 ^( m% Y l, N36.Which of the following is not an example of a fat substitute? U4 W7 U# r; R( s
下列哪项不是脂肪替代品的一个例子
) M5 K+ m, @! ]; r+ L ?A:Acesulfame K 安赛蜜K表. X: j z0 U3 ?; i' t: {& [# N1 s J
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37.Health Canada requires that a product labelled "fat free" contain:
/ q* n, i0 N) D4 W7 ^0 u, z+ E加拿大卫生部要求的产品标有“不含脂肪“包括:6 O* r; J( j% I. ]) C. r2 g( `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# q' u2 V" H4 ~/ K
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38.Which of the following is not a problem associated with converting recipes?
; i7 a2 V8 ~. y# B b& @& h下列哪项是不相关联的转换配方问题?
5 R- Q2 ?. `6 i# H# }A:Unit cost 单位成本0 }$ P; s6 H( n
2 V! S) e$ j9 Y0 V2 ?39.The condition or cost of an item as it is purchased from the supplier is called:
" a, H I, I$ D9 `$ [5 x从供应商采购的物品的品质或成本叫什么
2 H$ a$ ^/ b" @* O% t: V0 W4 \4 xA:As-purchased cost 购买的费用
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* K" a( b) ]8 ^5 v. i8 @40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ d3 A4 P0 R5 X; H6 r在新货到来之前用于日常所求的必要库存量叫什么
8 c) k& S5 F$ Y. M2 V& VA:Parstock 基本日常最低库存
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$ `+ y) f& j1 Q( `" T* a2 ~- I41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 o; U D, [. U! z `) k下面那个缩写是用来表明正常库存流程?
# @& a1 K& D9 `A:FIFO=FIRST IN FIRST OUT 先进先出3 `1 T( a7 J: U+ p
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42.Which of the following knives is used to turn vegetables? F2 y% E8 b6 J* F2 v r
下面的那把刀是用来打开蔬菜吗?9 A B# L6 u( V
A:Bird's beak knife 鸟嘴刀
# [& t( n$ ~' Y; O/ q* c0 K* Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( m# ]. l$ m' @
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43.What is an instant-read thermometer best used for?2 Q' n4 {0 e5 L- Y/ Y. `$ L
即时读温度计最好用于那方面?9 R0 Q; V+ H+ r% C: O* J% [. g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( r' J" X& h- E C; n# Q% T" y( \下列哪些金属材料受热均匀,通常用在铁板而且非常重; J0 T3 H4 e1 H: x
A:Cast iron 铸铁
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/ Q, Q7 }" ^; `! ^& n6 {9 N4 U8 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& o, l2 r# r5 V4 A/ G
哪件装备下面有一个可移动的碗和一个S形叶片?* b! t$ N1 q* P* z/ ^1 {* h0 O$ H
A:Food processor 食品加工机
& ?1 h/ N# Z* [: V1 l/ w$ R/ ?: n( D; _http://www.google.com.hk/search? ... iw=1263&bih=572
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( Y) Y" c2 x1 ~" b46.Which of the following is not a rule for knife safety?. f( v( ?$ h* z
下列哪项不是用刀的安全规则?
' M; q: k: @. d ]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:0 v( {& Q. L6 o0 h6 E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 H. \) M! O1 c' ]* ?: z6 s. x
A:RondellES
: T1 d4 {8 T! i8 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" C) ~# A5 H) m2 y8 ]0 _
. g* G$ D$ t7 Y48.Which of the following is a diced cut used to garnish soups?# O6 x; n% J) j5 {0 J3 l
下列哪项是切成小方块用于汤的装饰?
9 ^% r2 U' e5 T* A5 j4 _) w! uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ b7 M/ ?0 p" n/ v/ L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ R* r0 m* n$ {9 |9 ?! 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!!——/ e" g, x" I- F" b) g
A:Gaufrette 9 D h6 S9 V! g/ z6 E# E4 X8 z# Z; r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 W4 R* B6 v8 `! A; k4 [7 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( U5 E" ]0 `% v g3 U0 R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: {6 S0 ]+ g, d& R9 z
! G' \9 t, n5 W# w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 b+ D7 |; I# _2 \4 h( y' a
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)6 c' `' |+ o# [' ]' ^
A:Cilantro 胡荽叶 香菜, X+ m7 C3 i! B, a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* V* f" X- Y ]7 C
. L9 M. E/ u; W0 x4 J) U8 X1 y- H60.Allspice is made from:1 n6 T7 L/ f4 |% ^% z; r0 q
多香果, 多香果香料是什么" v% y/ u/ J0 W3 ]1 `# X9 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ O: y$ O" U9 N9 ^A:A dried berry 干浆果% L8 q& C4 I! w
. U0 |, I) A1 G: T61.Which of the following are used to make a sachet d'épices?$ w" {* W' N8 R, t* `. j+ {
下列哪些是用来做香包德épices?
, I% R4 [* |$ N, v( d- Ahttp://www.sachetcatering.com/# B' ~, n6 C# r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, q* q% F6 P; S+ R
4 X6 Q. \' _ K, e- K6 f62.Which of the following condiments are not soy based?
" u: z' J: S% L+ n/ {1 L! ~下列哪项不是酱油调味品的?9 K4 d2 i, [& n; j
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:$ ]' q! j9 F6 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:
! k) z: _1 H3 V' GA:Pasteurization 巴氏杀菌
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W: p# p3 N% f+ D64.Which of the following steps is not the correct procedure for whipping egg whites?
: B8 x9 d V; c% \下列哪个步骤是不是正确的蛋清搅打程序?5 E% z3 c# P$ m. d, _# v9 @4 L
A:Allow to rest before use. 允许休息后方可使用。) C+ j4 e6 B6 V4 I5 f: G3 H
5 O- p/ n3 X8 [) z0 M0 _) Z65.The weight of a large egg is between:一个大鸡蛋重量介于:+ k2 b: s& I8 e6 t; q9 r" b- d
A:56g and 63g 56克和63克
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0 K- K! l' U' p66.Evaporated milk is a concentrated milk that is produced by removing
' `+ z; ?/ Y; ?2 |! [8 M4 C: d炼乳是一种浓缩牛奶 是去除什么做的
9 c) h+ f2 y# u. y& uA:60% of the water 60%的水9 r" g7 ^) M* _; V3 y0 O
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67.A method of cooking that transfers heat through a liquid or gas is:3 i( m o# r2 C, I# }2 H8 q
一种烹饪方法,通过转移液体或气体是:
5 ?! S; J. h. L! R& IA:Convection 对流2 w4 [3 J$ V0 z" |$ w1 D8 b$ K
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68.The cooking of starches is known as 烹调的淀粉被称为
+ T4 V* W* }2 C# z/ p4 {A:Gelatinization 糊化3 N" ~3 Z* g% v5 @3 `
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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?
9 c, h/ r' ~0 A: m+ ^A:Braising 烤
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% p6 b) _* l3 d6 d7 e70.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, N9 u* i; T) F& h6 c( ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- w9 T6 ?* A: g s& l( K" B' h71.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) Y1 z a! b# S
A:Fumet 原汁
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8 Z1 N5 P6 B( c1 O1 K. L0 Z2 \6 X72.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
# {% N' {! Z% Y \6 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! | {! P. F9 r: V; m, k
* C. B( q4 a. J) m3 d1 C& s) w73.Which of the following is a principle not used in stock making?
/ n; v9 P2 B7 a+ M: i下列哪一项不是用于制造高汤(低汤)的原则?3 x) v8 ?9 P7 z) E0 ~0 Z" ]
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
4 X/ f8 {- e* E9 f' u! a& tA:Remouillage 法语熬汤
: T; z6 ~( O! Thttp://www.haibao.cn/blog/post/176242.htm |
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