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26.The chef who is credited with bringing grande cuisine to the forefront is:
( t+ F: C {" o1 D2 Q( R哪位厨师最早带来高水准浮夸的美食
- S- o: P3 q/ TAAntonin Carême 人名 安东尼·卡罗美+ k; P7 C! @+ S: Y. V! z; o
8 }; z' P1 f- i( R, p7 [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 P4 o, g2 q5 d' `! F( {( \3 w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 D s l% R# H; Q- JA:Cast-iron stoves 壁炉
; }( b8 v! s* a! I4 Ehttp://www.usstove.com/products.php?id=62 ]/ i8 C! l# T0 z" j
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28.The French term used to describe the roundsman, or swing cook, is:
1 |! _: ^7 o$ I, J% k法国术语,用来描述roundsman,或摇摆厨师是:& o( R8 `' z t7 A
A:Tournant 图尔南
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/ s H7 i6 }4 S; g' k% \' H( c29.Another term for the wine steward is:9 h5 d; M8 ~0 t- V1 D4 E- X
葡萄酒侍酒师的另一个术语是:: {; a6 D# [; g( h9 |
A: Sommelier 侍酒师
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9 f! U5 q3 C( q& }2 u! O) W( r' X30.Molds, yeasts and fungi are examples of a:
6 c# G5 n+ B5 P- u- u' h4 i霉菌,酵母菌和真菌是一个神马例子
& X0 |) d% [& M9 y* [5 s0 LA:Biological hazard 生物危害; b; h) o" n1 ^8 h, m+ E
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 X0 P1 Z0 v0 p: }' a
根据加拿大食品检验局,食品的危险温度区在多少之间:
, H6 T: u9 w" Y5 T+ p! t7 `A:40° and 140°F (4–60°C) 4-60度
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$ w( P2 E( x, u/ A( M& |32.All bacteria need the following for survival:
; E) e! }& r0 m4 k$ N所有细菌生存需要以下哪些内容: T- k7 u9 X/ L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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7 R* I* K4 |- @; R k$ Z3 f; d33.Which of the following correctly represent critical control points in a HACCP system?
9 Z0 c4 i3 i% d, k以下哪项正确表示了HACCP体系的关键控制点?9 y- c+ h+ o3 \4 H- Y% E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ X# i. ^( B1 G" l/ o食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 d2 i; x. I# @+ I/ F' w0 q. V( D34.Which of the following is not an example of a carbohydrate?
3 O- I4 Q( U2 Z5 U y$ Q. s4 O下列哪一个不是碳水化合物的例子? S/ W9 J$ v& v' `( x/ c0 J& E
A:Essential nutrients 必需的营养物质
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( q* m! G3 G$ M% [7 a- q35.The process by which a liquid fat is made solid is called:
. Z. T X r5 z' I d液体脂肪做成固体这个过程叫什么" O5 ]! }) P: F1 f0 a' [+ U
A:Hydrogenation 氢化
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0 o8 @7 M0 g1 A: p0 [4 }36.Which of the following is not an example of a fat substitute?# V3 b" K" N2 `2 ]
下列哪项不是脂肪替代品的一个例子
3 o3 w4 w S- |8 \+ J) ]A:Acesulfame K 安赛蜜K表
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4 t L$ D ?# m37.Health Canada requires that a product labelled "fat free" contain:
. x4 o3 h" k" a' o' e加拿大卫生部要求的产品标有“不含脂肪“包括:- w" \& d5 }$ f" d2 i# t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% ?% \; }# ?( h% v
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38.Which of the following is not a problem associated with converting recipes?
$ S' {. c4 ]& n% \# R" n' B下列哪项是不相关联的转换配方问题?5 M! X6 E V. k& ~
A:Unit cost 单位成本6 k Y8 ~" o/ @: }: v$ \9 _4 d
) S. r/ @! n, ]39.The condition or cost of an item as it is purchased from the supplier is called:7 r k" }1 d. o$ ^
从供应商采购的物品的品质或成本叫什么
9 t7 W* i2 U' qA:As-purchased cost 购买的费用; x* @ n7 L4 d5 s6 D
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ ~% b; A8 r8 L* s在新货到来之前用于日常所求的必要库存量叫什么- Z1 |7 r% o) X
A:Parstock 基本日常最低库存
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: `( c1 G0 `5 ~) j& B, A2 v41.Which of the following abbreviations is used to describe the proper rotation of stock?3 m3 H U$ j$ c% N: e- N- U
下面那个缩写是用来表明正常库存流程?
6 J/ p; l+ H- A4 OA:FIFO=FIRST IN FIRST OUT 先进先出% u" W' V' @: B% T: X% p
; X% X% \; y4 m3 B42.Which of the following knives is used to turn vegetables?
* [& T% h; o$ R- l* ?; O9 `下面的那把刀是用来打开蔬菜吗?- q5 p s2 r) d( R6 L
A:Bird's beak knife 鸟嘴刀
" I( u0 h* @! c5 ^5 m Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 c9 Y/ r) D4 U. U* k9 O
( B- \ d$ ^6 }. U3 u: m/ O0 v& M4 K43.What is an instant-read thermometer best used for?
# n- e& E2 |' ?- p: ?" O0 U6 w即时读温度计最好用于那方面?: d( J5 C) F' A
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?
2 s0 [0 a4 p x, N. R1 h下列哪些金属材料受热均匀,通常用在铁板而且非常重5 B3 S: J8 {' E6 U$ y
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 v: s4 n2 T3 O/ }
哪件装备下面有一个可移动的碗和一个S形叶片?7 g! q% {% o5 A) m% K* N
A:Food processor 食品加工机. q! |( T+ E3 y1 w. F! }, u: p% t
http://www.google.com.hk/search? ... iw=1263&bih=572
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! n! _- e9 m$ o" i4 \* w; S3 R" G46.Which of the following is not a rule for knife safety?3 X) B4 K I" F6 ~' ?0 e4 Q
下列哪项不是用刀的安全规则?
9 q/ A# V2 {" o0 A# DA: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:
' `! [7 Y$ D0 F, D8 {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" D6 G/ h; C t- L+ l; Y
A:RondellES
" m/ U0 M" x; F/ X. [- [" K: ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 n" ]+ ]& W. y- W' p
( z+ L8 B X! j5 o, k' v L+ L, a48.Which of the following is a diced cut used to garnish soups?7 [- b9 m* b. p$ m( k2 F( i4 \
下列哪项是切成小方块用于汤的装饰?
- G4 n+ ?# \) h5 g% x" Q' ], R& `1 aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 v! c9 M2 y4 U- i7 w% P; W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 V4 q' d& x7 F5 W8 o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!!——; I$ V2 l' Q6 ?* m6 @
A:Gaufrette , y p% R* y# E" C' a0 b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( h `+ k U# _. t# `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 z2 x) Z8 l' h0 y: J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 \' U0 U" e2 i2 y0 R0 U8 y
0 s# z9 L& Z. L e" Z+ g! e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, t ]& A. y& U8 N5 b
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 e* n% g# R2 O. m4 y- NA:Cilantro 胡荽叶 香菜4 T. T- S- B# D% d7 X! I) {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, w$ Y8 g& y q# a& z
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60.Allspice is made from:& y- |4 A* T ^7 D( Y3 Z% m h
多香果, 多香果香料是什么, [) E8 [2 z) N( h& Q8 L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 f, q' v P! A3 o- S* K* k0 l
A:A dried berry 干浆果
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2 {9 p" e. }2 K61.Which of the following are used to make a sachet d'épices?( J+ {0 h1 {/ ^; }0 _
下列哪些是用来做香包德épices?
3 @' A# |! T2 W- {3 I! hhttp://www.sachetcatering.com/
8 M0 [* _4 n; S, f# D3 K5 ^$ z7 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! L7 ]+ [2 ~5 G P0 z
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62.Which of the following condiments are not soy based?
" L% B+ p& D1 n$ r5 A, P' T下列哪项不是酱油调味品的?4 w! w \' j i, `8 m9 I
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:5 l7 G; J6 q' h
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:
) a% ]9 E/ F' z, ^A:Pasteurization 巴氏杀菌 |: F3 Z L. U, G6 \
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 ~: L1 `& U- p
下列哪个步骤是不是正确的蛋清搅打程序?
. A/ y5 z/ u1 D. ?3 p6 t) dA:Allow to rest before use. 允许休息后方可使用。4 L/ u; D3 Y& i! {
' j. d( k" A/ O- |. \5 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:' B+ h) p3 o+ q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: k3 m% _) q( |/ W6 s- [炼乳是一种浓缩牛奶 是去除什么做的, m, O) H- w5 K/ m1 U
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:6 y4 ?' R- v9 [6 S$ F9 d1 ~
一种烹饪方法,通过转移液体或气体是:! Q/ J( ]% K& @ u& |6 s1 P) y
A:Convection 对流
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! r" L, D; C! u1 ~' w* m9 p68.The cooking of starches is known as 烹调的淀粉被称为2 T7 u0 T+ C* j
A:Gelatinization 糊化
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0 A9 q9 T6 a# R$ X69.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$ ~- [6 n1 E! D: sA:Braising 烤6 {2 v- [/ g2 J: E# }# O
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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:
6 P7 Q# A/ k* Q9 c( d3 V; ]A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 Z' q8 q6 k0 n; _
# m# k+ t. z: l! S; y+ B) @: A71.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% ^" }4 U# Z* v4 h
A:Fumet 原汁5 e9 _/ f& @0 v7 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
" U! `, g$ \" K2 GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 i- a9 U" j7 m2 ?- g! d
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73.Which of the following is a principle not used in stock making?
! R( b6 s+ p. i下列哪一项不是用于制造高汤(低汤)的原则?$ i ]+ v! h8 E0 M- x/ ?
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8 y* t+ b# o F9 a
A:Remouillage 法语熬汤
3 h0 f' L* {$ Y3 x$ Mhttp://www.haibao.cn/blog/post/176242.htm |
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