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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:
* _% _' Y) J4 V6 G1 @5 J哪位厨师最早带来高水准浮夸的美食( ?8 S R3 n7 g7 B+ J6 b7 H/ s }, [" g
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:
8 ^% h* t: Q0 R9 ` B4 d6 r7 S( g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ c! d9 B1 G# y% l- [8 ]; @( p
A:Cast-iron stoves 壁炉
7 h+ H1 G, Z" u3 @) A! shttp://www.usstove.com/products.php?id=66 E7 n8 x& i6 `/ i2 `) F2 p2 I
, b0 ~4 W. H7 C28.The French term used to describe the roundsman, or swing cook, is:" m! R) Y' U8 {& c2 V
法国术语,用来描述roundsman,或摇摆厨师是:
- X4 a; ?( ^* W y( _* ?7 EA:Tournant 图尔南
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; D M- q1 C% |1 K29.Another term for the wine steward is:
" v( O( V. r% X2 ~+ c1 r3 s葡萄酒侍酒师的另一个术语是:
+ m7 f, {6 `# r+ LA: Sommelier 侍酒师# }' d' N1 s4 j2 x6 q* J' z
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30.Molds, yeasts and fungi are examples of a:
- a0 P! d+ b8 l9 r- g: D5 a$ y* L, @霉菌,酵母菌和真菌是一个神马例子
; l6 O9 Z6 e9 O% Q% O1 }A:Biological hazard 生物危害
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. k, M2 x0 |; X6 @! \$ f" K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 `, v5 r8 j9 t6 Y# p* o# V C) ^
根据加拿大食品检验局,食品的危险温度区在多少之间:/ ]4 O& w1 ^: V
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( u2 f/ i1 F) P1 @1 R
所有细菌生存需要以下哪些内容:4 T$ j% b" W6 j/ j; Q& A% p
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: [/ a# g" V& Z. s+ R! U" a+ a
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33.Which of the following correctly represent critical control points in a HACCP system?
/ @1 J, k9 [$ X1 l. J9 k以下哪项正确表示了HACCP体系的关键控制点?6 E& }) g/ O5 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + N1 y& G, X4 I+ E6 O1 S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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& P e- i* E/ K( B1 u9 ~34.Which of the following is not an example of a carbohydrate?" G* L! B' w! T0 \2 A# f' u
下列哪一个不是碳水化合物的例子?
o, v! N( ]& u7 |A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:( y. v/ `+ G3 @$ c+ v1 R! Y8 _$ o
液体脂肪做成固体这个过程叫什么5 m" Y/ E( }: _
A:Hydrogenation 氢化' u+ ~: M! c" m7 G
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36.Which of the following is not an example of a fat substitute?
7 c# y: i* z: G% j! U下列哪项不是脂肪替代品的一个例子
5 K/ v2 v0 r2 o9 y( O+ U/ _A:Acesulfame K 安赛蜜K表0 c2 b' L9 y' ]8 M
) w2 f# [: K( ^; `" [37.Health Canada requires that a product labelled "fat free" contain:
2 }, G. J/ G' C' h加拿大卫生部要求的产品标有“不含脂肪“包括:
+ _& U2 W" P* i+ k$ G: c5 DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
; e$ j5 d+ `; z+ p下列哪项是不相关联的转换配方问题?' a* J) Z4 e& w2 G, w
A:Unit cost 单位成本) A, `% T: H% b% R8 g Y6 A8 W. |
5 B9 N) C4 _# }) l* d39.The condition or cost of an item as it is purchased from the supplier is called:
- p6 }, |7 H9 X" }* @9 O从供应商采购的物品的品质或成本叫什么% @9 i! J! i& n2 s+ A
A:As-purchased cost 购买的费用2 p* @, `# n0 y( E" @- K- _9 c
- s& \( @7 k, [% Q, y& D' Q40.The amount of stock necessary to cover operating needs between deliveries is known as:: u- F, u. g( e: {! W" t% l! n
在新货到来之前用于日常所求的必要库存量叫什么1 N5 T3 t* f! a, v( t
A:Parstock 基本日常最低库存9 o8 d* B/ o$ v4 @+ C0 i, s
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: Z. f: ~/ a+ f+ {# U7 o3 t
下面那个缩写是用来表明正常库存流程?3 Z5 j' c! E+ q$ [
A:FIFO=FIRST IN FIRST OUT 先进先出
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% A* d1 g) A- h$ }# S, U42.Which of the following knives is used to turn vegetables?
+ i1 B, L# r) v4 P( p下面的那把刀是用来打开蔬菜吗?" D1 F2 i; @! D/ P8 m3 o, J9 H
A:Bird's beak knife 鸟嘴刀
) M2 a) Q6 z- Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
+ z' n" g* B2 m' i9 @- b. Y) ?$ ?& W即时读温度计最好用于那方面?* H. Z8 T4 X$ n' t1 K o2 @
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?6 O/ Z1 g+ t/ b- o* j
下列哪些金属材料受热均匀,通常用在铁板而且非常重# U( w- ~2 S: o* [+ @1 }
A:Cast iron 铸铁, ?, _$ P+ ]& p: O7 `5 \( S; O! z! }' P
6 C7 f5 I# I% u3 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 v8 _) N1 L% K8 W+ {+ I( l哪件装备下面有一个可移动的碗和一个S形叶片?
' O, Z( t# H7 i7 x& L: Z- D* I" dA:Food processor 食品加工机$ b: c1 D5 L B2 v
http://www.google.com.hk/search? ... iw=1263&bih=572 X5 b7 x# o7 P t5 d- Y' C3 U9 g
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46.Which of the following is not a rule for knife safety?
9 j. S$ ?8 V) [! f, Q! K! i3 y下列哪项不是用刀的安全规则?, k+ r7 p' y. \9 R: b% p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- r Q" l8 h/ u9 g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- O% [/ E, Q, E$ U1 ]* D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 n. l6 h; }/ @
A:RondellES
" K2 a' ^/ N" _2 W Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 u2 E4 Z. p( I6 n
# \' F& D4 L+ W. C" |( b h' r48.Which of the following is a diced cut used to garnish soups?
0 y& p8 t" ]) j2 f! x4 G下列哪项是切成小方块用于汤的装饰?& z. z$ w2 r, J0 [3 A$ {* i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 a0 w3 B& X* S. A6 Q+ Z* j, N3 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" E" J5 T: z5 n$ h: N4 D2 q 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!!——
1 o7 q4 A) S# w$ {5 Z& {+ }, JA:Gaufrette 4 r) k; r2 g* B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 T( M1 K# R" @- \2 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 r- k: a- v$ X" f. Y. ~" o$ I* dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- u* j5 C$ J+ f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)
9 c/ }. z9 S# B5 o$ {A:Cilantro 胡荽叶 香菜
9 Z3 m: w- r/ \, @! {) Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: k5 l0 \1 i$ t: G9 Q4 [7 N
多香果, 多香果香料是什么
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A:A dried berry 干浆果5 s& |% i! P& u' O; \$ V
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61.Which of the following are used to make a sachet d'épices? |5 ~5 ?3 a2 u( ?. S
下列哪些是用来做香包德épices?1 m C5 W. i- {1 @. @: o
http://www.sachetcatering.com/, k, w$ A( Z1 }' c! ^9 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- v. T" \# F# g: Q0 ^: y
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62.Which of the following condiments are not soy based?) \5 U" X2 p' e, Q" U
下列哪项不是酱油调味品的?; `6 m" H m( U& Q" J
A:Wasabi 日本辣根
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9 U' M) @) N9 Y6 w a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 ?5 s( H/ n0 c! J7 A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:
) P' o u; I- a/ ~1 c( pA:Pasteurization 巴氏杀菌( I! N9 ]+ I9 u! t7 e
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, C8 e, j9 v$ T- u4 t下列哪个步骤是不是正确的蛋清搅打程序?
3 q$ P ~2 B; z. s$ |+ J+ PA:Allow to rest before use. 允许休息后方可使用。
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0 R' L. @3 D; }65.The weight of a large egg is between:一个大鸡蛋重量介于:+ m# y1 e% K8 u" n: E6 {
A:56g and 63g 56克和63克7 Q& D3 T) C8 t3 l, X
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66.Evaporated milk is a concentrated milk that is produced by removing
c' Z6 }3 H0 N0 C炼乳是一种浓缩牛奶 是去除什么做的3 K" a) r4 L8 ~$ i% X
A:60% of the water 60%的水) W" @2 d3 J) |. d9 J" J
- {3 u4 C. G) U: F67.A method of cooking that transfers heat through a liquid or gas is:
' E Q: X# `( }0 @一种烹饪方法,通过转移液体或气体是:. b' M# r6 d- c4 v$ ^
A:Convection 对流. r. x) Y5 U: K. h: _
: F8 |' O/ i3 [5 g68.The cooking of starches is known as 烹调的淀粉被称为2 A* Z: T; i) P& o: S4 c
A:Gelatinization 糊化
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7 C; a" f( J5 z6 o2 m0 v8 w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 @$ Z# D5 ], A1 n; j0 N( q) n- J- OA:Braising 烤, H/ ^. g& L& r- u* z# [1 }, c
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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:
3 q; _0 P" g7 e# M9 g8 _ }$ [A: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% [9 G& s H; G2 z, u" }
A:Fumet 原汁
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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) {( i4 F8 H- f- I/ b7 o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
' V$ S0 \7 j. ?8 L% q下列哪一项不是用于制造高汤(低汤)的原则?
( P4 ~4 ]; d! h( e* J# pA:Start the stock in hot water.开始在热水中操作
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: g" i# B0 c- E0 k$ f& n8 ]8 l74.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; _) O9 L" @4 C7 \/ D
A:Remouillage 法语熬汤
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