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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: i( y3 \" b' l% Q
哪位厨师最早带来高水准浮夸的美食
3 d4 j) W6 }; _AAntonin Carême 人名 安东尼·卡罗美$ b* q: f3 K" [; K/ T
/ P0 W! B9 W1 n/ C8 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 z _2 L) ^# l I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& [; u( }2 u3 j7 Y' z1 }& p& E
A:Cast-iron stoves 壁炉( s0 i& T0 P4 T# G$ n e6 M
http://www.usstove.com/products.php?id=60 z8 e3 ]4 N F$ w) G; F
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28.The French term used to describe the roundsman, or swing cook, is:4 G& x$ q2 r' ]8 z A2 C
法国术语,用来描述roundsman,或摇摆厨师是:
5 N0 W+ g; d) f9 H9 g( `$ Y1 F# XA:Tournant 图尔南8 M3 w8 P A( g
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29.Another term for the wine steward is:
4 X8 x# y( n: P" v/ c% r- r$ P9 J葡萄酒侍酒师的另一个术语是:
" t9 |/ X+ V4 F1 O; x% bA: Sommelier 侍酒师( t- y& c" `" w; x7 h. ^0 K
1 [- U$ V* ~# V' \7 V# `30.Molds, yeasts and fungi are examples of a:
: K2 m6 E1 o9 ]& r8 l霉菌,酵母菌和真菌是一个神马例子 W' f/ b1 b0 d' a+ s
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:* A6 U+ d) o0 @1 `5 k
根据加拿大食品检验局,食品的危险温度区在多少之间:3 B' M/ O- l6 A$ J8 Q- {' {" l
A:40° and 140°F (4–60°C) 4-60度4 T* ]0 R# m' Y
) h7 |' G i% G% L5 {# e/ @32.All bacteria need the following for survival:
) i8 c% E5 D# J7 S& m" ~所有细菌生存需要以下哪些内容:: I# n9 n: H7 q$ @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: a5 _) o- k; n* Z8 z% M33.Which of the following correctly represent critical control points in a HACCP system?/ {* J+ s+ c' k) M0 S7 @
以下哪项正确表示了HACCP体系的关键控制点?$ n4 K& ^) }. _5 @. Z$ R3 ~! S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 u% p: C) I8 I食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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, j. |& ^( O* O: d. W1 R, S& P/ l34.Which of the following is not an example of a carbohydrate?
! @8 ~# t; H) @/ X下列哪一个不是碳水化合物的例子?& Y- l+ x' t* M7 e5 h9 [( e
A:Essential nutrients 必需的营养物质4 f$ j1 T3 b+ m1 V j( G/ I* |
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35.The process by which a liquid fat is made solid is called:+ r) n- V& H1 X* M1 O- d
液体脂肪做成固体这个过程叫什么
4 e. P. t" m4 l' J- \A:Hydrogenation 氢化* R0 b; `! Z3 E* c
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36.Which of the following is not an example of a fat substitute?/ B8 J( U$ M: @& `' k6 z
下列哪项不是脂肪替代品的一个例子$ q. u! P- t" Y! a; P0 A' O- D
A:Acesulfame K 安赛蜜K表# I7 Y' t( w b8 C& `
1 X8 K! n, J& x& {4 l% ?: ^37.Health Canada requires that a product labelled "fat free" contain:/ l) p% L! P1 C% m
加拿大卫生部要求的产品标有“不含脂肪“包括:
( c& c% }& N% w" qA: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?0 @# @: ^$ `( I8 Z m" x0 q# ^
下列哪项是不相关联的转换配方问题?
8 x( ~+ U8 B* p' R e0 ?A:Unit cost 单位成本
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- E2 n! A U( Y( R# q39.The condition or cost of an item as it is purchased from the supplier is called:( W W$ r, x8 P/ W1 k
从供应商采购的物品的品质或成本叫什么
( `* i" S8 f' K$ k# i0 ~A:As-purchased cost 购买的费用7 ]& F9 a5 t0 d9 C" J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ ~* |, c* {0 A D9 m# L, x4 S
在新货到来之前用于日常所求的必要库存量叫什么
5 d. s- K( @8 @# rA:Parstock 基本日常最低库存! ^" a9 e1 N z# o& x, A/ D
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41.Which of the following abbreviations is used to describe the proper rotation of stock?- v4 {( C7 z; J9 @7 s% ]
下面那个缩写是用来表明正常库存流程?
" q2 ^" S. g, T" H; wA:FIFO=FIRST IN FIRST OUT 先进先出
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+ I4 S( y; p0 j- ~0 D% p5 ]( f+ U42.Which of the following knives is used to turn vegetables?1 p/ z5 N3 n; D5 P8 k
下面的那把刀是用来打开蔬菜吗?; k* ]8 x9 M% i. S# j4 N4 y
A:Bird's beak knife 鸟嘴刀1 O5 E# K' l0 _5 {' F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ c( J4 T1 o5 a( p$ n3 h43.What is an instant-read thermometer best used for?/ @/ w. Y' d( r7 U
即时读温度计最好用于那方面?
8 C/ O/ o. Z, _4 d; o$ V8 p [- qA:Checking the internal temperature of a roast 检查被考物品的内部温度7 D+ E/ Z' Y8 b/ O) [4 Y9 p) ~
" J9 m& \: n$ b+ ~) d: O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ F7 r! n( D/ B s5 ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重! K- E& Z8 c# R* s& B: n
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?
: ]4 _9 X7 V0 \哪件装备下面有一个可移动的碗和一个S形叶片?/ J2 J0 O% M* B" |. B9 C3 K! r5 b
A:Food processor 食品加工机' H. [+ G& ^) b$ A% y5 V6 p- p
http://www.google.com.hk/search? ... iw=1263&bih=5728 Q; t/ m/ C0 L& F+ o7 Q) o
! L/ u* i2 b! u46.Which of the following is not a rule for knife safety?) n! p g9 Q" `3 a, M# [7 u" ?" z
下列哪项不是用刀的安全规则?
~4 m$ y l: P5 A+ z/ L# xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( Y, v7 U, O4 u& N* I6 {
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 g' p4 O0 |, L W& w/ o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 C% e$ I9 {* F( n+ r5 _) @
A:RondellES + a& @" i- b8 T9 a5 u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; J( I, O9 a: z8 Z- b
$ m1 K% w( F3 h. e, r1 E# `48.Which of the following is a diced cut used to garnish soups?
; B& \8 U) q S$ b下列哪项是切成小方块用于汤的装饰?
' i: J( t3 B, x6 m FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, _, L3 J; J& n% G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 Y8 o8 U5 U9 ?% |; D4 W3 ~0 f
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!!——6 r6 ~) u1 o9 D8 A! I9 k
A:Gaufrette 2 b H* S8 E$ }/ D) R' [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: ]. a" c! ?# I# v0 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 ?( H; \+ D; |; s
Gaufrette :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?
6 }1 I; D. {7 ]( x5 \" g2 a' X2 H4 r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)
' V$ C$ q/ A# T0 g9 S- ]A:Cilantro 胡荽叶 香菜
) y% y0 X" y# T: A7 b$ \& rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ G9 e {5 r! [2 r
2 K1 e# ?9 g6 H+ l" V* t0 \# L60.Allspice is made from:. u3 v7 }( d; E6 V# B$ y0 t! {
多香果, 多香果香料是什么
7 q: _: X( R# R7 N" hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 `- \; f% ?6 |/ Q- d
A:A dried berry 干浆果) d! {+ h- H' N7 J. o
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61.Which of the following are used to make a sachet d'épices?
6 `: x) W0 t. F3 y下列哪些是用来做香包德épices?
7 m* t' w+ ]. q9 fhttp://www.sachetcatering.com/; Z8 c* C2 f8 k, N$ ~, X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% k! l; e3 p$ |7 \. M9 ~
% T I# }: b0 l* {- }0 k6 B# `* {62.Which of the following condiments are not soy based?
1 F j( q5 D7 P- A下列哪项不是酱油调味品的?: }' d1 S. i& W) y4 D" m
A:Wasabi 日本辣根% x: k: \6 |* w
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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:
0 k& w! }( y) c* e1 V6 Y. z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:5 g* H) s, o d' G# P9 ?2 L
A:Pasteurization 巴氏杀菌
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+ h8 C- K! }4 F5 U: D B" ~! D0 b64.Which of the following steps is not the correct procedure for whipping egg whites?: s( _/ a# E4 @+ ~
下列哪个步骤是不是正确的蛋清搅打程序?
6 G( I$ V% A5 {% i+ n5 Y) T, dA:Allow to rest before use. 允许休息后方可使用。6 x4 _' }/ B; f2 f0 X3 H
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 Q: Y8 |/ z2 \1 t
A:56g and 63g 56克和63克5 w' N5 n; w8 ?! d; X- B' z
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66.Evaporated milk is a concentrated milk that is produced by removing
: j# F9 l6 f' }6 Y q炼乳是一种浓缩牛奶 是去除什么做的, b1 ^: B9 @6 \7 x9 R
A:60% of the water 60%的水
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w/ T( E4 u7 A: t& P% ?4 M3 z67.A method of cooking that transfers heat through a liquid or gas is:
2 |/ X& A6 W5 d M% ^一种烹饪方法,通过转移液体或气体是:
5 R: r8 g' Z1 B- gA:Convection 对流0 K! B L8 y9 e% A h" R
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68.The cooking of starches is known as 烹调的淀粉被称为, u! e/ @8 |; S# I1 H
A:Gelatinization 糊化
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8 z8 [2 u, p+ Q! C z) m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法? g6 z' w2 q4 V7 B# N7 C
A:Braising 烤5 n! @7 Y" g; [; h) k, w
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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:
( U' q1 q+ T4 z( A0 U+ `" sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. L2 d( P4 P& A# g, ~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
2 T" H! ^# m+ x c+ ]A:Fumet 原汁
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+ d, T x8 n* j, V8 p6 m72.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
- `! W2 P6 a# J# V; v- `, L+ s# _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?6 Z4 P4 F; N. _( j: J& L: v9 v" o
下列哪一项不是用于制造高汤(低汤)的原则?
4 h' O' T$ ~4 t6 B$ S" }A:Start the stock in hot water.开始在热水中操作6 n8 f9 M+ j& R7 S% I7 l0 O% ^( d; q
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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" x0 D! i/ K9 J. A
A:Remouillage 法语熬汤* w7 \1 m7 J6 e* E
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