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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:2 `, j2 G& O$ }/ R) R
哪位厨师最早带来高水准浮夸的美食
# w C4 w. j$ x9 F v0 M, UAAntonin Carême 人名 安东尼·卡罗美
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- }- H; L9 X1 V6 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" \5 n3 a# a# M% C9 _+ p7 w X4 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 h1 O8 `# V5 N+ M9 `! {A:Cast-iron stoves 壁炉( M) Q5 `) X0 a2 I0 `
http://www.usstove.com/products.php?id=6 z, E8 A6 [3 f# ]# |- y* x5 W
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28.The French term used to describe the roundsman, or swing cook, is:
( E' A4 H* L, ~& V, G法国术语,用来描述roundsman,或摇摆厨师是:6 O8 ]& D/ ?- T
A:Tournant 图尔南
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& m! g* h% x( E0 M; O8 `5 e29.Another term for the wine steward is:
A( t/ V" {8 Z) v7 T) s葡萄酒侍酒师的另一个术语是:! p d+ A" y1 p& |8 |( P* _
A: Sommelier 侍酒师/ p/ [& B1 y7 j2 j# K! n6 P- _
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30.Molds, yeasts and fungi are examples of a:: ]' f4 V& i* u) T$ K5 b
霉菌,酵母菌和真菌是一个神马例子7 a2 G* W- ]/ v* ~) U# g
A:Biological hazard 生物危害
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+ N% [# P0 o- X' U* F+ Q3 H) f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; `4 v" k) N, z' F" B
根据加拿大食品检验局,食品的危险温度区在多少之间:$ Z- {1 u) h% J6 e% f
A:40° and 140°F (4–60°C) 4-60度
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0 M, L- ?2 H8 K4 y/ C" D" C32.All bacteria need the following for survival:: a( I5 y9 I$ L% W6 P5 w
所有细菌生存需要以下哪些内容:
, w' g- ^( q9 N* wA: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?
# j/ w- W, G# g3 U- j5 s以下哪项正确表示了HACCP体系的关键控制点?% j4 a2 V: B S: A# Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 {, g3 h3 k9 W, ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 f @; P2 x1 \" N2 V- }( p: ~
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34.Which of the following is not an example of a carbohydrate?0 S3 D0 \( k: J D0 d! O, N" @
下列哪一个不是碳水化合物的例子?
! c1 l! v( y, S4 s c* e" h% oA:Essential nutrients 必需的营养物质
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: y6 @2 m6 T. y1 p% p; }6 Z35.The process by which a liquid fat is made solid is called:
1 Q* R2 c3 T2 i7 F液体脂肪做成固体这个过程叫什么
9 p7 ] \( }6 O- W- ^+ \1 jA:Hydrogenation 氢化& k0 H; h0 W9 O- |' |# Q7 e
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36.Which of the following is not an example of a fat substitute?
2 t7 J6 V" G) [" t1 J3 [6 k: h下列哪项不是脂肪替代品的一个例子
* J9 W% m2 ]: [! J; `A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- C! s4 s8 |2 e4 C M
加拿大卫生部要求的产品标有“不含脂肪“包括:
" s6 [7 @) k$ X) OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ Z- n* Z2 g/ `/ x: }
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38.Which of the following is not a problem associated with converting recipes?
! r) o; d2 h0 g/ M `9 \下列哪项是不相关联的转换配方问题?
! a4 V! f/ m L p" SA:Unit cost 单位成本
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( M' M3 z5 b' Q5 v& I) O39.The condition or cost of an item as it is purchased from the supplier is called:
: g+ @! K7 P8 W0 R从供应商采购的物品的品质或成本叫什么
6 ]6 z% c9 T- e8 B: l# OA:As-purchased cost 购买的费用
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5 O/ z1 j) p+ M% c40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ Z. p, ]4 D9 {5 H3 ]5 p在新货到来之前用于日常所求的必要库存量叫什么
" H7 C4 ]1 m& H( b( g" M) P/ gA:Parstock 基本日常最低库存 c9 l/ Q% V F$ b# \! f7 m
( w! c H5 D) i: ` j) F! }41.Which of the following abbreviations is used to describe the proper rotation of stock?* J _ x Y2 G8 @0 ~3 J
下面那个缩写是用来表明正常库存流程?
) M% m0 p9 ?0 Q' oA:FIFO=FIRST IN FIRST OUT 先进先出) _$ \# b9 [; U% l! z' }
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42.Which of the following knives is used to turn vegetables?- c9 X- y G% U% X$ s: Q1 K
下面的那把刀是用来打开蔬菜吗?
4 z+ i7 J" U" }& EA:Bird's beak knife 鸟嘴刀
& C8 o* \* r2 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, q3 F# h3 g9 H, I7 U
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43.What is an instant-read thermometer best used for?7 t. h2 n6 Y4 b. D+ U! e
即时读温度计最好用于那方面?
* W7 Q/ O' Q k. F3 ]! A5 x: vA: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?" T2 r9 M' p, l5 ^1 B0 G
下列哪些金属材料受热均匀,通常用在铁板而且非常重. J' H2 X& e7 l/ d; ?
A:Cast iron 铸铁
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: {/ j' ?' ]) Z- e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ [0 K& M8 `) u0 U# u; O
哪件装备下面有一个可移动的碗和一个S形叶片?0 m6 R" y6 c' P6 C$ m
A:Food processor 食品加工机( B: F S5 s4 ?4 l3 W
http://www.google.com.hk/search? ... iw=1263&bih=572
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" L5 \/ i$ R& N" I' r46.Which of the following is not a rule for knife safety?0 b& u4 x* b& |+ V
下列哪项不是用刀的安全规则?# A5 v8 {( J/ [1 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" S1 h: R7 N8 H7 y( _9 x5 b! t+ u
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
?/ }, [$ S# @7 V0 [' ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 w6 r5 r" w+ _* _0 R% t+ r, \A:RondellES
) N3 T3 L2 H+ r; H5 x8 z. ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; e8 O6 z- f. e2 L* j* x48.Which of the following is a diced cut used to garnish soups?0 x3 G% `+ E4 c; o1 G
下列哪项是切成小方块用于汤的装饰?
3 ]5 n |/ w& qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 C! m: \6 o }3 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ E7 {5 v9 t2 R/ B% C7 [5 {3 ^4 N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!!——* G6 b) ?) ?. c4 w
A:Gaufrette
, a4 _5 m r7 J0 @) Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 o: V% G* k! T; P6 c( n1 D' R# m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ |- b0 U. P% g/ HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& L$ Y3 e2 Z7 e9 ]
6 |+ c+ @- S/ { z' W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! B0 A" {$ j( @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)
5 s5 ]5 ^6 [+ k2 R2 E" rA:Cilantro 胡荽叶 香菜
1 A) u6 u4 f2 q$ u( Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ `, N& C9 [2 F5 N) F4 N8 h
多香果, 多香果香料是什么0 [ I5 G8 w4 q( _& p% {5 E) H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, b; b4 K; h/ S* j
A:A dried berry 干浆果8 ?/ T: g5 E( ], q8 c; d0 N
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61.Which of the following are used to make a sachet d'épices?
4 \5 z$ d" h, u' p; |5 s下列哪些是用来做香包德épices?$ z3 A5 f+ ^: S" K/ Z
http://www.sachetcatering.com/
' }/ c" M" x1 h; y7 S4 ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ F2 m$ q, S/ G) b# Z+ b6 x
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62.Which of the following condiments are not soy based?
# } I5 v g. ~; r9 g y$ [$ ^下列哪项不是酱油调味品的?" [$ f5 z% ~/ [' i0 \
A:Wasabi 日本辣根% G" D& A+ Q! [ `9 G; M
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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:
2 j8 F5 s2 I( }1 ~( y* D# `& \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:- K% A1 m% i ^+ i
A:Pasteurization 巴氏杀菌1 ^! z) K4 x* k
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' \! Z" W6 m. V" n3 n+ Z下列哪个步骤是不是正确的蛋清搅打程序?
$ j5 J* A, ^5 Z4 F- z; OA:Allow to rest before use. 允许休息后方可使用。7 f) _; M% ^9 h6 R7 U$ A
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) R4 Q# @2 R% x; B$ \( NA:56g and 63g 56克和63克
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0 N+ r0 D. g+ ~66.Evaporated milk is a concentrated milk that is produced by removing1 s Z3 O3 T! H7 u8 z
炼乳是一种浓缩牛奶 是去除什么做的
N# R6 S% a/ C. D% O$ R8 C! HA:60% of the water 60%的水8 _- h G! k: d0 i D% _( C
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67.A method of cooking that transfers heat through a liquid or gas is:
5 S. U$ p8 `7 C一种烹饪方法,通过转移液体或气体是:" I. q9 c& m3 `* J! `" V
A:Convection 对流
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' L* i3 Y' C) L& b2 a4 s2 I68.The cooking of starches is known as 烹调的淀粉被称为
3 A2 A; c1 ~% A: a" GA:Gelatinization 糊化! J1 F/ z0 R0 z+ o& Q5 r
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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?
% J, m; D) K" Q! Z# j5 |% _" r0 XA:Braising 烤; w8 ^5 [/ H7 `$ N
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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:+ h' O6 l. m6 x) i, H# x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 L9 i# A0 z! `, ?8 \. Q) ?
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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* f. K$ v* @2 Q6 t7 ?* ^
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
% j3 A* A) h q4 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! C7 g+ I! c1 e4 ~
5 \" Y0 n% {* p0 m+ [73.Which of the following is a principle not used in stock making?
4 q4 O/ W0 ^0 ^; X l) V& k W. A下列哪一项不是用于制造高汤(低汤)的原则?
4 [2 E! Z; M; Z3 W% `A:Start the stock in hot water.开始在热水中操作
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: i5 a/ g- [6 \, g5 I74.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5 O% a" H" J3 p% V2 w: h
A:Remouillage 法语熬汤4 d- s ?! J- z$ v
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