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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:
6 Y% R& C" C( V' D4 V% e哪位厨师最早带来高水准浮夸的美食
) d4 h4 e4 X' E. DAAntonin Carême 人名 安东尼·卡罗美: G2 B1 `7 @3 A' x7 {
# q/ W7 v! n* W, w4 g( V" V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 c* v. a' d5 e4 S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) s) x& T* ?. b K$ M+ GA:Cast-iron stoves 壁炉& B* T, n7 p3 ~- j' f4 }( p& R1 K
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
; |: Z9 V/ L0 a/ s8 p法国术语,用来描述roundsman,或摇摆厨师是:" z3 M# o( p: |9 w1 G8 S% \
A:Tournant 图尔南
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29.Another term for the wine steward is:
* T6 Y* j0 T" G3 Z葡萄酒侍酒师的另一个术语是:
, I' E n1 U/ T( u- ? l6 kA: Sommelier 侍酒师4 A, I y l% N1 j- [" _. n
9 L t7 h) Y, F9 j$ \6 F30.Molds, yeasts and fungi are examples of a:: Y$ G# V4 X2 n
霉菌,酵母菌和真菌是一个神马例子& f5 \: @; M. y% f# h1 O* z
A:Biological hazard 生物危害5 ~& t3 E% E9 a3 {$ h
" v+ e$ v) b: Z5 ^! e! X" W# k3 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 c @, N4 |. N: A7 m& h0 w根据加拿大食品检验局,食品的危险温度区在多少之间:4 m' O* o0 p# k
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:1 k- q. J7 P5 i
所有细菌生存需要以下哪些内容:
1 {; H& K9 q. ~+ c s* AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?9 m n3 h i7 ^9 `6 P, g" J! l
以下哪项正确表示了HACCP体系的关键控制点?0 H. h3 [( B2 T1 O& ?6 h+ U) M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & }) l) b& G- U; w4 u7 `; b# y& ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 p ], I) \! u: @
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34.Which of the following is not an example of a carbohydrate?
+ E1 L# L4 S% Z下列哪一个不是碳水化合物的例子?
/ D$ a, [4 T/ [3 w2 A" AA:Essential nutrients 必需的营养物质
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$ h8 g. G$ o; z. ~! l7 R7 ^5 A2 p1 z35.The process by which a liquid fat is made solid is called:# }- A; ^0 d* r8 z4 n
液体脂肪做成固体这个过程叫什么8 q. s) f9 a1 |0 P+ R K
A:Hydrogenation 氢化; x+ U5 X5 f4 g" I
1 v. [4 E9 Y' J- f e2 b3 `36.Which of the following is not an example of a fat substitute?
0 U# g0 z L/ j& D% g" v2 a下列哪项不是脂肪替代品的一个例子
5 Y f# r# z+ o( ]; k$ [A:Acesulfame K 安赛蜜K表' m% I& ?7 N- [4 g+ }
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37.Health Canada requires that a product labelled "fat free" contain:9 h G! I! @8 L# g% g. h
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 G7 h m9 _: A& f) y8 S: L/ pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 W: c5 X. w5 Z2 Q
# m$ h5 C6 i' S" \! u8 [38.Which of the following is not a problem associated with converting recipes?1 T# L' E4 O( G" _7 D
下列哪项是不相关联的转换配方问题?! u/ H( p( V$ q( z2 {" }
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:0 i4 \; `7 `9 O. ]" r
从供应商采购的物品的品质或成本叫什么/ N$ B9 n9 C' V" {$ A
A:As-purchased cost 购买的费用) N1 A! O7 D: {
P; A- l1 `4 w' l; ]/ _40.The amount of stock necessary to cover operating needs between deliveries is known as:6 a$ J: o- A- ~9 u) d- G
在新货到来之前用于日常所求的必要库存量叫什么
) n1 p3 J) \ x( }A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ c6 p7 N2 I5 f* B下面那个缩写是用来表明正常库存流程?
' S8 g- D* W: H* AA:FIFO=FIRST IN FIRST OUT 先进先出
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) k0 s% W' G% H3 X1 `) e42.Which of the following knives is used to turn vegetables?
2 J7 S' V" E) `' d2 I下面的那把刀是用来打开蔬菜吗?! V2 H/ P" Y& ^
A:Bird's beak knife 鸟嘴刀# i; x6 ^/ `1 p4 t: a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% Z( A9 i; b" j. k# c- K% Y" u9 i3 i
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43.What is an instant-read thermometer best used for?
) \/ {6 u- W3 q9 `) q即时读温度计最好用于那方面?6 z, o0 C- H' O
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?
: \! {4 N' `' u- H+ ]6 u下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 Z# f' u# T! L+ p- jA:Cast iron 铸铁: V1 N! x" g( i1 G
P6 P/ X5 e# ]. G. y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 R) r2 N4 J# l3 L
哪件装备下面有一个可移动的碗和一个S形叶片?
* y1 l" m9 } g4 ^: A% z z+ oA:Food processor 食品加工机
7 t! k2 E/ h" ^4 o. @6 w' |( Mhttp://www.google.com.hk/search? ... iw=1263&bih=572" x) r: @# S0 a% T N
# Q7 }% F" t$ ]: Q46.Which of the following is not a rule for knife safety?
9 p) Q" f) P, L$ E. l下列哪项不是用刀的安全规则?5 @, j- Q) w) Z. ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ Z7 }* M' k: {
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ c! K0 u, A$ O" |# N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 \- ]9 v: f$ U" T# C/ [& L
A:RondellES
: V/ G1 ]' n, b) `8 `& Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 |9 O# {. p, E) w5 }; k. f+ k
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48.Which of the following is a diced cut used to garnish soups?
& B! v6 h9 i7 V# n- U下列哪项是切成小方块用于汤的装饰?
' Y2 S8 K# Y+ A# U/ mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 J* c8 R* i2 E8 \. _+ \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& r) z# `* V" G/ h& \
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!!——/ F* n1 D9 {( h/ s4 g/ n, ?9 `+ s
A:Gaufrette
4 D- W# u$ u* F9 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 L7 z2 g. _! O1 K6 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, v6 ^6 C; ~+ a3 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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r8 u: H( B& Z/ ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ k3 _ a) u' N. _8 e# `( m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)
/ W" A& v. H3 G! sA:Cilantro 胡荽叶 香菜. {" q: Z0 J4 d) o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% c1 a/ S. s; W$ F. @9 G/ |
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60.Allspice is made from:
. E$ a# P& A4 S- I8 ?2 k& g 多香果, 多香果香料是什么
* c2 X; R f$ O" y+ K. D5 {+ Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' Q/ j3 m# C7 B/ LA:A dried berry 干浆果+ x7 {2 d- H/ Z
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61.Which of the following are used to make a sachet d'épices?0 D; ?4 @# T2 q1 u0 B; R. ]. z
下列哪些是用来做香包德épices?
" ]+ C1 C# S. i- I I' W( u4 dhttp://www.sachetcatering.com/
' m! v- A0 y# y4 A8 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 D7 y, C# t- n# A) ^& D7 N
9 K: {! v2 d: |3 t1 x62.Which of the following condiments are not soy based?2 C9 h" }7 f; w
下列哪项不是酱油调味品的?
5 A; Y) X2 `' q7 _6 pA: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:- J& X8 W" W9 ]6 F
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:, |% t/ I0 Q) v3 _- A+ D. a* h' V
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?
" h, e* i+ _. h1 A# {. Y下列哪个步骤是不是正确的蛋清搅打程序?, t% a$ ~: a5 M; H
A:Allow to rest before use. 允许休息后方可使用。, q* C. M6 Z5 z2 X
/ X& V1 [3 h6 V9 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:4 C6 W: O* _! c/ F" P
A:56g and 63g 56克和63克8 i/ _5 s# h7 B" T9 B# {: E0 C1 F
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66.Evaporated milk is a concentrated milk that is produced by removing1 P" R0 i' g& [3 a7 ]1 R
炼乳是一种浓缩牛奶 是去除什么做的4 C4 ]- ~) j: z; s0 \; Z0 ]3 H
A:60% of the water 60%的水$ ]9 {, H# [# Y& E7 k$ r1 Y
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67.A method of cooking that transfers heat through a liquid or gas is:
5 T( L# Y# g( s$ y/ u+ b f# e一种烹饪方法,通过转移液体或气体是:& n1 ] u b$ O
A:Convection 对流
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. ?/ |/ S7 _0 E( k( [- j' Z3 P, R68.The cooking of starches is known as 烹调的淀粉被称为
/ V; T% X/ ^0 y& O8 m2 k6 EA:Gelatinization 糊化$ r+ U, b7 O$ _* Y4 K2 O) d
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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?
0 q5 B, G0 @# t+ }, ?& Q" T2 Z: hA:Braising 烤; e( m9 G: s4 m4 h' F$ ~9 z6 a, 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:) `5 n; t% o$ M2 h) [1 E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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" Y8 }+ ~" }% ?" v8 J71.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2 Y, q2 g7 Z$ t0 X+ S+ F( R
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
$ r7 k; I+ P5 t2 ]# c2 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' U: p# g+ h% J73.Which of the following is a principle not used in stock making?; t; w* h3 j$ r$ F, I1 O
下列哪一项不是用于制造高汤(低汤)的原则?/ y" n8 ^/ L4 s; d7 ^
A:Start the stock in hot water.开始在热水中操作
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O' S4 B" H' X' p6 ~3 K0 j) k74.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/ P7 L5 p& D; Z3 m- \$ |
A:Remouillage 法语熬汤& s$ z3 v7 S* L4 N# S) [; t
http://www.haibao.cn/blog/post/176242.htm |
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