 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:" t' L( ? `4 E
哪位厨师最早带来高水准浮夸的美食+ Q6 P. ^7 c% o, n$ E
AAntonin Carême 人名 安东尼·卡罗美( w* Q* y2 y/ ] D
2 G, G) _6 n4 \/ y/ t1 V, C3 l0 }) l+ [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. Z. C u+ 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 。
! x0 ?, r/ T/ j, Z+ n' ~A:Cast-iron stoves 壁炉6 o" I: I) @9 f# x( Q. L
http://www.usstove.com/products.php?id=6# A4 E5 ] O9 t
5 j3 c1 }) `" W+ @9 t9 d6 Y" h3 G
28.The French term used to describe the roundsman, or swing cook, is:% f n, G: \: Z+ N
法国术语,用来描述roundsman,或摇摆厨师是:
s3 |" C8 [/ U! z; i& VA:Tournant 图尔南3 N9 w6 P+ i7 f- Z1 \' n2 o& M0 g
2 [$ a9 I( j0 C
29.Another term for the wine steward is:! W* K0 p8 q( v) M: @
葡萄酒侍酒师的另一个术语是:
- J+ n% l- u8 U0 u) [. VA: Sommelier 侍酒师) z8 @ b8 {( `6 h
9 Z" t3 F& x9 M) Z0 {
30.Molds, yeasts and fungi are examples of a:
0 L: H- x S4 ]: U* m' H( Y8 x霉菌,酵母菌和真菌是一个神马例子( B4 e' K* k" n- Q- Q/ a
A:Biological hazard 生物危害
; y' l. i1 ~" Z. X. S
8 A; D5 n- q2 `6 _ H4 V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 e5 l* l5 r' K& C
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 g, b% B7 X) mA:40° and 140°F (4–60°C) 4-60度
/ L* t8 ]) Z$ v: C% U( E
" G! Z) c6 e. w1 E6 \3 v/ A32.All bacteria need the following for survival: Z5 }. x6 ]& r" ~7 f: w) D
所有细菌生存需要以下哪些内容:
, L8 R/ f2 ^8 n4 g: m- r8 mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' x6 E! X* o5 X. d' b5 i
8 L+ O7 a" V# F9 U
33.Which of the following correctly represent critical control points in a HACCP system?1 a0 J1 C1 M) B7 V5 e
以下哪项正确表示了HACCP体系的关键控制点?
! }% f" \9 j* @* K" GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' n5 ]" j5 \2 U% C$ V* C# G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 ]/ a3 G2 O7 o- P* r& m# ~3 M. d7 ?, D$ \/ M
34.Which of the following is not an example of a carbohydrate?
6 }( |) \7 \" q下列哪一个不是碳水化合物的例子?
9 y- j5 j9 Z3 b" YA:Essential nutrients 必需的营养物质
1 @4 @& i! o3 F' K; O) K. b/ C6 T( N' n
35.The process by which a liquid fat is made solid is called:
+ ~3 z/ y i* [/ j; ^液体脂肪做成固体这个过程叫什么/ D- j) Z7 v2 ^6 F) R
A:Hydrogenation 氢化
% ^, V4 w, B' Q" a3 \3 J
7 l, c3 `7 Q6 K1 Z36.Which of the following is not an example of a fat substitute?
, W, D' l* C' L9 Y9 O下列哪项不是脂肪替代品的一个例子
5 H, ]9 r$ l+ w, H5 h. S+ AA:Acesulfame K 安赛蜜K表8 i5 w$ {% s# ]9 ? u9 E
* o3 c5 \# P/ P {37.Health Canada requires that a product labelled "fat free" contain:) s f$ r7 A5 d6 K: O% [
加拿大卫生部要求的产品标有“不含脂肪“包括:9 v/ s- Z: J$ R- |6 g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' ^1 h/ Q/ w+ o2 h9 T& f, U: j% d; Q4 j+ s* V8 {; T- l
38.Which of the following is not a problem associated with converting recipes?* N" U$ z, [0 S" F8 c
下列哪项是不相关联的转换配方问题?
! X( _5 C0 j4 X; vA:Unit cost 单位成本
2 } \& |/ G& q4 x5 ~. f$ ?
! ]9 o8 _$ k8 S& Z M39.The condition or cost of an item as it is purchased from the supplier is called:
4 ] c4 H) w. R8 n1 {从供应商采购的物品的品质或成本叫什么$ }! v( [4 P) k8 h9 {0 }
A:As-purchased cost 购买的费用" l: T( a! b# |8 A) L* V" q
" G1 x5 X2 R# D* k G3 R# b40.The amount of stock necessary to cover operating needs between deliveries is known as:! x2 e. f# S5 } v8 p; Q" y
在新货到来之前用于日常所求的必要库存量叫什么. [: O/ ^$ R3 Y
A:Parstock 基本日常最低库存
& \" A# K+ t0 {5 l" @2 b' f
) I- |% t' m! `8 ~5 K8 b41.Which of the following abbreviations is used to describe the proper rotation of stock? ~$ o6 I& k# U( b \
下面那个缩写是用来表明正常库存流程?' W0 v& ~. C- x$ g
A:FIFO=FIRST IN FIRST OUT 先进先出
, t* V2 E4 |' \9 c* E& L) H- s
5 d: T y$ r* l42.Which of the following knives is used to turn vegetables?
, N5 q) n$ u. ~) F9 H; j下面的那把刀是用来打开蔬菜吗?
* Q% s& i$ O# h e" c- N5 E6 MA:Bird's beak knife 鸟嘴刀! m8 p+ e: N9 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ r2 C' @. M4 j9 {6 y% G$ }# [
2 g ^2 ^' m) h* o
43.What is an instant-read thermometer best used for?
6 ?5 i: A/ i9 L$ u即时读温度计最好用于那方面?
, c$ R$ M7 J* U) T* g/ A- S) M1 tA:Checking the internal temperature of a roast 检查被考物品的内部温度
3 j2 B( X; ~' V. @# l+ N5 L
1 \( G5 X( f0 c8 M+ X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* u; U6 }. ~" B5 ]* m下列哪些金属材料受热均匀,通常用在铁板而且非常重
# f f6 m$ ~+ ?" w/ cA:Cast iron 铸铁: `9 O+ H) e+ T4 W5 [% B [8 S
! S9 o( Y) e5 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; s& G( z2 q8 U7 j* L! G+ e哪件装备下面有一个可移动的碗和一个S形叶片?: ]4 F! F8 C" G8 i3 m9 U
A:Food processor 食品加工机- w3 S0 Z3 E) X" F! }* h I
http://www.google.com.hk/search? ... iw=1263&bih=572( Z, \, M" _0 c+ L0 }& k" O
" k$ O- @6 _: o$ `: E46.Which of the following is not a rule for knife safety?
6 q$ d8 X A" w下列哪项不是用刀的安全规则?
4 p+ y. \% c; {) T7 U: AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 D7 }+ M! Z9 ]+ N8 J% I* V2 z4 P0 z8 L' Y, q/ N9 I
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 m% E3 T9 E6 ?/ d2 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# `4 A% L, X+ D4 C+ v
A:RondellES 1 ~5 P" Y9 @/ u: a' {1 V8 v% ?9 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ N8 x- g) @) A% D' Z, G" Q3 y
" o& y$ n3 l' v1 O
48.Which of the following is a diced cut used to garnish soups?; w( s n8 c, ~' U; m9 f
下列哪项是切成小方块用于汤的装饰?
$ {) w7 ?7 c; H9 r/ t9 Q5 lA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 t& Z7 u) D% A& @2 L V* Y9 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 u" R/ U* c' a9 }6 v) ^; @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!!——: s" O' o' ^1 Y
A:Gaufrette & R- ?7 X4 o2 z9 X" ]8 Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& H4 ~2 T: I# D4 u) N7 M! `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; r: Y: G0 D+ K! Q9 h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 P' [" h4 r6 I- G
# g& S7 b$ i5 C# K1 T" Y, J
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) `- b# _: U; l7 N4 X/ U( Z, {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)
( d* m/ Z. p6 jA:Cilantro 胡荽叶 香菜
# U" t! Z& m- G7 j- X6 Q5 Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( \( ~# Z+ D* `7 F
# S% w7 Y* ]( I( ~' N& V
60.Allspice is made from:# C" D7 g3 m3 }, ~
多香果, 多香果香料是什么
/ e0 z, K7 ?8 P0 y) |7 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( u4 q( d% m. |* b) k; F Q
A:A dried berry 干浆果
1 K7 I1 F6 N. x7 k. y; s7 D$ s$ L0 S" d7 J9 \) k, O/ Z
61.Which of the following are used to make a sachet d'épices?
3 J. j/ E) L; J& K; b下列哪些是用来做香包德épices?
; h3 I0 M3 l7 T; w# @+ n* ~http://www.sachetcatering.com/
. ^; Y' c- i% o- k8 `( BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 z6 t* m$ |7 t: l; H/ c# }! l& d+ c% w% f# j. ~
62.Which of the following condiments are not soy based?4 t+ w; R! o( x* V. i
下列哪项不是酱油调味品的?; m- M$ G: E5 @! O6 a t7 L" P) u
A:Wasabi 日本辣根. ^! | ?* f: @
+ v- Y; g) g! w; A* n3 K6 k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 K2 Z3 C- p/ U- d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:; [) B: N; f% E2 u, x* G
A:Pasteurization 巴氏杀菌
& i4 T( [2 Q; R& w2 d7 n% u# o
( c; d7 c. {; K- h" d& r7 W! x64.Which of the following steps is not the correct procedure for whipping egg whites?
9 W; A1 q7 }4 y0 g7 m' x下列哪个步骤是不是正确的蛋清搅打程序?, u% s7 v. `9 R7 _9 d6 f0 B u% N
A:Allow to rest before use. 允许休息后方可使用。
! S. A- U& W2 O! v0 z& \2 {
1 {4 Q( h% H8 [+ e; J4 f65.The weight of a large egg is between:一个大鸡蛋重量介于:) f5 E+ I: X6 J
A:56g and 63g 56克和63克- I5 g7 z4 [8 g9 K& o$ F5 A% [
+ v) } X* B/ q" _( e66.Evaporated milk is a concentrated milk that is produced by removing# u7 [! ~7 e4 j A7 v* U* r" r3 ]
炼乳是一种浓缩牛奶 是去除什么做的
" o) a1 i0 G" ^; s' i; jA:60% of the water 60%的水) m! a- m5 C- I/ ~, u
" n- |* J) |% C2 {: a
67.A method of cooking that transfers heat through a liquid or gas is:
8 S: Q5 b- a+ ?一种烹饪方法,通过转移液体或气体是:
, k( N; ?4 o" H2 z5 pA:Convection 对流
! I$ }4 T2 F, E# [ R( \& d
. D/ m0 w# g6 G* ~0 |7 N68.The cooking of starches is known as 烹调的淀粉被称为9 u! |/ m# C( O
A:Gelatinization 糊化
# P7 U- T- D L% J% \$ j' \1 X) n- i
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 I- W6 `7 k- P$ H
A:Braising 烤3 X9 I' x3 A1 r7 M e# f% [: t( L% u
& X9 j/ W, `' _& x/ j4 u70.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 k8 i% z; l6 Z: \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
4 z; D Q) Z1 A0 h7 M! ?+ V+ N8 j5 Q: r! v' n
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
& S& A1 @: _0 a- n2 AA:Fumet 原汁
1 t' R& |' @" J, w, ~! Y* @
" B9 ^3 x2 w3 \8 b9 f. e6 o# @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
' W) x7 z' B, G* }, ]% uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 x6 W0 K4 _$ l% W6 L
5 s1 V4 u7 J- k- @) [6 m. @5 F# X, }# H73.Which of the following is a principle not used in stock making?) R, e7 y4 {8 y
下列哪一项不是用于制造高汤(低汤)的原则?
) x1 I6 E0 p( @( G% k# D. v' ^A:Start the stock in hot water.开始在热水中操作! W% F" |/ z4 L
8 K8 o: O- A- c74.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
$ a) z6 o2 m2 d1 \A:Remouillage 法语熬汤
/ `2 `' } e" P9 y _http://www.haibao.cn/blog/post/176242.htm |
|