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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:7 X0 q# b% e+ |! L
哪位厨师最早带来高水准浮夸的美食
; h6 O7 T) D0 K+ g' n/ @AAntonin Carême 人名 安东尼·卡罗美: E: g" \; u+ q4 m
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. x. c3 h7 P: f: f/ R" A* t9 X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 k) S7 W8 M; ~
A:Cast-iron stoves 壁炉
' x* l5 s) C6 E( r# E$ |http://www.usstove.com/products.php?id=6
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: N! i/ \6 b; K7 H C5 x/ v28.The French term used to describe the roundsman, or swing cook, is:
# {9 J- {) J. |! l( S8 n+ m法国术语,用来描述roundsman,或摇摆厨师是:$ N8 z2 v1 l+ E: k, Y% g0 D
A:Tournant 图尔南* @! r0 t- { M8 r. y0 f
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29.Another term for the wine steward is:3 X3 ~& u* B3 A- M9 o# F( y) H
葡萄酒侍酒师的另一个术语是:
+ |/ |: r- {' \& B' ^6 a* yA: Sommelier 侍酒师
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1 J7 [, u+ D8 V/ m30.Molds, yeasts and fungi are examples of a: W% f& x+ L- _" _( m+ S8 @! J
霉菌,酵母菌和真菌是一个神马例子9 M- @2 D6 r1 s" p' y. g% f0 u
A:Biological hazard 生物危害5 P5 t% q. H/ _- h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 P B: g" i$ @4 q" k根据加拿大食品检验局,食品的危险温度区在多少之间:
* ]' u- |4 Y, p: F, FA:40° and 140°F (4–60°C) 4-60度# f5 x( n( A D$ V
4 K8 I/ Z" C& g- e, z6 b& |# B32.All bacteria need the following for survival:
( p5 B8 o! Q1 c" o( D所有细菌生存需要以下哪些内容:" K6 l& `2 k$ |. W& q9 ?
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" V/ c2 h! v, Y- g3 H B5 J8 F) a) k# ?33.Which of the following correctly represent critical control points in a HACCP system?' b8 {5 [0 D: [" W3 [. n
以下哪项正确表示了HACCP体系的关键控制点?
3 o1 m5 x2 J' ^; Z& t3 g9 tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 l5 n5 m6 w' }7 d. R& \) D) ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 N- T/ R9 v" B+ [( L* A0 v1 f
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34.Which of the following is not an example of a carbohydrate?
! i8 G; j7 G3 O! }) `, r% O下列哪一个不是碳水化合物的例子?& ^2 m3 e& c- Q- I
A:Essential nutrients 必需的营养物质3 ?1 u$ L9 S# U5 L( I
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35.The process by which a liquid fat is made solid is called:
9 c6 Z* p" T4 [# o+ Q# n液体脂肪做成固体这个过程叫什么0 Q9 {# m* h4 N5 B3 r" Q6 H- ]
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
5 A. b. E& |3 q2 y2 G& ^ p# X4 ^下列哪项不是脂肪替代品的一个例子7 e0 H+ f# U0 k+ i- D) i" W; k
A:Acesulfame K 安赛蜜K表9 J* @5 t# q+ s6 m, b
; \# O" Q% l! |+ u37.Health Canada requires that a product labelled "fat free" contain:
1 w, Z# r" {& J* y# R加拿大卫生部要求的产品标有“不含脂肪“包括:2 g1 e2 X: r( K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 }, u9 A& t' b1 c- U6 m2 O
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38.Which of the following is not a problem associated with converting recipes?7 l+ ?, o) x3 h9 F, x8 A
下列哪项是不相关联的转换配方问题?: ?8 Q D5 v, T6 W0 A
A:Unit cost 单位成本$ x8 i6 k* X9 @7 t5 p
* b' f" t0 a7 u, l+ n39.The condition or cost of an item as it is purchased from the supplier is called:
% V8 ~) q) @$ K6 ]" u5 g从供应商采购的物品的品质或成本叫什么
' ?0 ?# P; w/ v' QA:As-purchased cost 购买的费用; }; E) I5 N9 n- _. @+ T
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# {/ a; X$ f; O在新货到来之前用于日常所求的必要库存量叫什么
6 K1 t( ?% B. ]; d! yA: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?- u$ r% k$ Y/ M! V3 ?' Q
下面那个缩写是用来表明正常库存流程?- z$ r& S ?3 [) d7 L( z) c
A:FIFO=FIRST IN FIRST OUT 先进先出
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+ I' c9 W7 w, U. Q5 n2 J* k* G42.Which of the following knives is used to turn vegetables?
6 G, n7 q! f$ q% L$ N9 N下面的那把刀是用来打开蔬菜吗?
; w) n% u8 K9 R' i* o4 g0 k# ?A:Bird's beak knife 鸟嘴刀8 o1 n# e/ U" a# k8 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' G: x- ~/ ~7 E( a& r
( ^$ Q8 R6 F8 }5 \/ ~' E* k43.What is an instant-read thermometer best used for?: J; I- j3 p6 p: m1 j y
即时读温度计最好用于那方面?2 L% O& @ s4 W4 X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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; ~. e- t3 T n5 y' v0 ]" m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 D& _$ `7 t! @& w+ Y- Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重; [% Q8 _/ H) R6 v0 k
A:Cast iron 铸铁
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8 u% _. m) p3 r4 e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* e& n, G4 m: ]5 k
哪件装备下面有一个可移动的碗和一个S形叶片?1 K+ @' {8 ^" e' l( ]% O
A:Food processor 食品加工机0 f& a- T% E0 d( l" g) b
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?, Y, Y5 ^5 e' h3 F+ e; N
下列哪项不是用刀的安全规则?. O9 C9 [# g) [1 V; s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 P y* V9 B- x) |) \: a _
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; }; S0 o1 u+ K' p& A1 P: o9 P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* M4 q) r" B( s9 W P* OA:RondellES 0 q( O: N: h1 F/ s( f: p& l# b6 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- y3 v" h5 C8 B+ Z8 o
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48.Which of the following is a diced cut used to garnish soups?( S2 \9 d ?+ a; q, @0 \8 k. A
下列哪项是切成小方块用于汤的装饰?) J! c( Z- ^- t) O2 V7 \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 D2 Q( g2 m2 Y# ^, }9 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 |/ ]0 H" k2 Q5 V% k* 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!!——
D, I- S& g2 B8 g, cA:Gaufrette 2 ^2 w, X, s& p: f5 ^! W' a4 Z9 G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 c1 Q( q" t+ m2 O8 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( R3 h; p5 G+ r( E g5 t( T* @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& W5 e8 t; M+ m/ h, n2 W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# B0 C+ R9 b7 h. u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)
2 ]0 y0 ?! s1 }A:Cilantro 胡荽叶 香菜
9 X0 V r% I# g! @; u; W6 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 @6 ~6 l# f1 U9 W, |7 q
% F: V/ A; S: P6 X! P60.Allspice is made from:
1 A5 r- R# M& e/ e) t 多香果, 多香果香料是什么
7 R# C9 P% k( K& l" p) q3 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ x. h: r7 A% M& rA:A dried berry 干浆果8 J8 A8 M S0 Y7 n1 E) k% t
; `! N9 s- @! P) i* n; O& `( `61.Which of the following are used to make a sachet d'épices?7 X3 H; v6 `9 b1 F/ ]' Q- U
下列哪些是用来做香包德épices?. n5 M: k# V: d7 E M8 W1 F2 B
http://www.sachetcatering.com/
9 d, w, ]# D0 r7 ]$ R% UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 k5 b' q6 H5 I4 u+ E. n! P) Q
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62.Which of the following condiments are not soy based?
5 k; F& U* R# v9 i3 z' H( i下列哪项不是酱油调味品的?
" V5 Q4 p5 |2 [ {# {' qA:Wasabi 日本辣根" g) R' I! _. _2 q* n- V
/ f2 U% \+ \& u" l8 c4 R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ n4 L) V9 D6 p! y: L# N& _- }
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:
, n3 h) L/ K9 ~3 }7 cA:Pasteurization 巴氏杀菌5 V- Q* o8 z: L; Q+ h P& t! F* w
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 D# `; R4 I; v* ^+ N% l/ Y2 ~下列哪个步骤是不是正确的蛋清搅打程序?! N% o# j5 B7 j& h8 {$ f9 F
A:Allow to rest before use. 允许休息后方可使用。3 V$ T. g, x; ^
( j! i" H1 b% Q) k; B% s; \65.The weight of a large egg is between:一个大鸡蛋重量介于:
( u0 U; M, [% a. F0 k2 x% WA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing) S' @& X3 ]: n% y6 `% S
炼乳是一种浓缩牛奶 是去除什么做的
* j' q a1 c3 }4 _, QA:60% of the water 60%的水
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6 E) _, t' @, `% a0 `67.A method of cooking that transfers heat through a liquid or gas is:7 u- r/ Y7 h5 H! m5 Q+ q: P& m, D
一种烹饪方法,通过转移液体或气体是:) p6 G; ^# W' V# s7 f0 A/ D
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! V+ D E6 p9 v
A:Gelatinization 糊化. p0 A. ^. [2 ^# T1 [% ?9 J4 @
! l4 R3 S9 R7 a8 o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' m% N7 X0 Z- ]5 s- W; C9 MA:Braising 烤2 c8 K9 y! d! l; p! I& P
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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:: C8 e# T- s0 p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 q3 d5 h! G& R$ D) `
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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
/ e* z% x- C# BA:Fumet 原汁
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( q9 [2 O" U- A. ]/ n$ T/ J72.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
: @, y& ^8 J" DA: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?
! D G9 A3 F9 D" P" b: X6 W下列哪一项不是用于制造高汤(低汤)的原则?% I5 W0 A1 m/ _- G& i9 a
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
, v0 u& R& J: P$ H6 G5 N' x/ oA:Remouillage 法语熬汤
* j3 Z: j, }- ]# z3 J+ s4 Qhttp://www.haibao.cn/blog/post/176242.htm |
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