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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:
. g2 P0 H' U( S& L0 r, F) N; I6 U哪位厨师最早带来高水准浮夸的美食5 B! e7 N' x' P
AAntonin Carême 人名 安东尼·卡罗美/ b, F# V, W0 u: x: ~1 ~
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, b6 O" k' R4 j Q2 p8 P# `4 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; N% c. H/ S2 I( u
A:Cast-iron stoves 壁炉
( C& V* Z5 g0 u$ _, `9 rhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
* x0 X0 N# v/ W& F: Q法国术语,用来描述roundsman,或摇摆厨师是:
! {, l% n5 J1 K% e; Y1 s7 uA:Tournant 图尔南
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29.Another term for the wine steward is:' v: b$ k4 ?& }
葡萄酒侍酒师的另一个术语是:
& N: M G9 K- c$ ?* QA: Sommelier 侍酒师3 B+ r4 G1 ^! m9 I, A
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30.Molds, yeasts and fungi are examples of a:+ r) E% S* j* x# ~
霉菌,酵母菌和真菌是一个神马例子* Q o0 `: O3 C
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 @- F7 \& j7 E1 G% I根据加拿大食品检验局,食品的危险温度区在多少之间:0 [# t6 d% |* c. _4 c3 W
A:40° and 140°F (4–60°C) 4-60度
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( n1 S1 }: a6 p6 s0 B% ?32.All bacteria need the following for survival:- j3 a5 ]/ h& Z( Y- w
所有细菌生存需要以下哪些内容:
( R( D- O0 @, R; T) ]; BA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ b+ X7 N0 x* }* q
& u! \+ u, b7 q) E$ v r8 D6 g% o33.Which of the following correctly represent critical control points in a HACCP system?
) J) C. t3 W/ q) E j$ k以下哪项正确表示了HACCP体系的关键控制点?
: D) l# G2 S: e' t% K: `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . d7 q: l* J" d! Z7 s) m5 B4 t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% N/ O$ i H! z! S! N% {, c
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34.Which of the following is not an example of a carbohydrate?
% i/ h% Y+ Y5 ?2 M& O下列哪一个不是碳水化合物的例子?; O4 [$ f& Z: _1 o4 [$ K* o4 p
A:Essential nutrients 必需的营养物质6 f! N& v' X; N- V5 T. Y
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35.The process by which a liquid fat is made solid is called:: {" D* x, _% N$ v' F" K( ^+ b8 H9 K
液体脂肪做成固体这个过程叫什么
7 w5 K& L) G$ i$ VA:Hydrogenation 氢化- R1 M9 l1 c" X0 ?
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36.Which of the following is not an example of a fat substitute?8 s2 l3 K( T) F( A$ y6 I
下列哪项不是脂肪替代品的一个例子( y. \/ M# J1 u' @
A:Acesulfame K 安赛蜜K表
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% U6 }& I2 \7 }' A" |! W37.Health Canada requires that a product labelled "fat free" contain:; F, T/ i K a7 U& S
加拿大卫生部要求的产品标有“不含脂肪“包括:! C2 |# T; r' c- O" M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 `* u) Z" r* f* |38.Which of the following is not a problem associated with converting recipes?
9 ]- S+ r5 d( b# u* \6 Q) H. M$ z下列哪项是不相关联的转换配方问题?- [& I% ~4 j$ W" H# H2 z
A:Unit cost 单位成本+ K( |3 G2 t/ g/ T' |1 c$ D
: o. W6 Z8 u, G0 R, U0 |, \39.The condition or cost of an item as it is purchased from the supplier is called:5 q: o7 Y) A& ?
从供应商采购的物品的品质或成本叫什么
0 e* [0 h3 U' w6 r1 P9 G, JA:As-purchased cost 购买的费用
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* Z, {; z) q/ `5 e+ h9 C; [40.The amount of stock necessary to cover operating needs between deliveries is known as:: K7 V" v0 F9 M
在新货到来之前用于日常所求的必要库存量叫什么
* Y* X I5 I- p2 y: u, YA:Parstock 基本日常最低库存4 b' E$ F; H1 N0 X9 `5 s
# e: X! R# B0 N( g5 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?0 N1 g; Q1 {. ^* `( b
下面那个缩写是用来表明正常库存流程?
3 I; n* z* R& c- B) u1 ~3 S" ~A:FIFO=FIRST IN FIRST OUT 先进先出
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! o# |. n' P0 n" d/ Y42.Which of the following knives is used to turn vegetables?
$ b5 I* o0 C4 y. }; o2 ]/ f( K下面的那把刀是用来打开蔬菜吗?/ k1 x0 Q8 b/ W5 [. I! K
A:Bird's beak knife 鸟嘴刀
- f# B9 S- Y2 J: j' {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
( ]8 p2 B6 _$ d k6 k8 S即时读温度计最好用于那方面?6 I) x5 O+ R1 z8 I* F$ O1 s
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?
$ L) h* H/ q- O下列哪些金属材料受热均匀,通常用在铁板而且非常重
( i4 s# }, H3 D! [2 {A:Cast iron 铸铁+ U" M5 t" h/ ^# v
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) M4 R2 X) @7 j% a哪件装备下面有一个可移动的碗和一个S形叶片?4 A/ U, ]! W) H- F+ m7 ^4 \
A:Food processor 食品加工机9 m- O# t$ T8 {
http://www.google.com.hk/search? ... iw=1263&bih=572! a6 ~1 \9 T& _9 ]8 q! X
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46.Which of the following is not a rule for knife safety?" P( @$ O; X: F+ u
下列哪项不是用刀的安全规则?. l' {# _) p9 B9 {
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:
' d( X# t8 e. I+ o6 s& b' H" a4 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 T) z( q- f/ G4 C" D( f9 rA:RondellES 0 d% g# S& U1 u3 s3 M# z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
* o# Y% ?: I& d0 N& u) z$ v3 [0 [9 b下列哪项是切成小方块用于汤的装饰?
* T" a' N: X% YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) k5 Z$ T* D- f8 C8 H* o! f( i7 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( ^0 [. G0 r g1 e1 z! Q: 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!!——
' y* k3 o& R+ ~- d# }A:Gaufrette
; K n, `8 y1 Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 M6 h7 F, L9 _- O2 O3 e, G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 A( P# A1 T7 m1 e+ WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; w* z+ P$ ~: X+ j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 Q3 O( \+ C/ D# e
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)
: O2 {! G# t2 b* z0 RA:Cilantro 胡荽叶 香菜
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' G% l& Y4 |' P) a4 j+ J60.Allspice is made from:
) [& X) S: `& O4 T/ m$ X6 u" q1 R 多香果, 多香果香料是什么
; y2 h5 e2 |* j( S2 s' _1 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ I) r$ Z- k) s; u. \( `A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) f3 d: {5 @9 t下列哪些是用来做香包德épices?
$ x! s# I. }9 ^7 fhttp://www.sachetcatering.com/
8 U! {6 r2 q9 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 f! O C. a, ~6 v3 W$ @( i5 y62.Which of the following condiments are not soy based?- {& j4 z: a/ d- {8 V( b2 j
下列哪项不是酱油调味品的?
3 y$ U& J- `% {2 Y: RA: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:
% M4 L/ x4 j. M+ H3 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:- d# t5 I5 `" O I0 u
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?) l& J! l3 o1 t& n; B% R* a
下列哪个步骤是不是正确的蛋清搅打程序?
! a1 z7 V8 t7 y4 Z1 x9 Y! Q3 U$ oA:Allow to rest before use. 允许休息后方可使用。 I2 M4 M; u3 W2 ?2 W9 d% t+ k
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 i8 Z4 e' D8 W# `$ @, YA:56g and 63g 56克和63克
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" A$ P, g, r- v. Q; I66.Evaporated milk is a concentrated milk that is produced by removing: \; M4 B& j8 b8 ~
炼乳是一种浓缩牛奶 是去除什么做的0 b2 x% o/ R3 T _ z( T
A:60% of the water 60%的水6 b7 U# \- r+ c' w* S6 W
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67.A method of cooking that transfers heat through a liquid or gas is:
e- H4 J" p, P一种烹饪方法,通过转移液体或气体是:
- w: t$ f" R, y- {- MA:Convection 对流4 x) L9 y+ X; v: f( Y; t4 B4 ^
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68.The cooking of starches is known as 烹调的淀粉被称为; P; M7 d/ {8 R
A:Gelatinization 糊化7 i5 J5 b7 n. ^5 L' W; }+ L( ~0 S
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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?% v" u" C* O( c6 [
A: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:
& Y! b5 x9 z- Q0 Q! VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! l. ?% v3 D- v0 v% V' Q) F
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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& H' f$ j* S G+ u8 c
A:Fumet 原汁- V& x$ Y* l, V, t
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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
2 U6 ^" h- Q: W* {: a" }# L0 aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ? i6 v+ I* n% N3 S6 R
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73.Which of the following is a principle not used in stock making?
, V( N9 L$ e% t* N下列哪一项不是用于制造高汤(低汤)的原则?* g2 M2 t6 d2 L9 {
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
! H) d9 L' |* n$ m: k }A:Remouillage 法语熬汤
: e5 K9 x& i* n5 P4 s( U, ~http://www.haibao.cn/blog/post/176242.htm |
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