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26.The chef who is credited with bringing grande cuisine to the forefront is:
- Q+ c; r/ W# E6 q. C0 B: ^+ U哪位厨师最早带来高水准浮夸的美食
% Z% s; ~" j4 _6 K# P% F) w9 C% J3 tAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: }( J }+ `* ^: U7 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 `( m7 U5 Z0 `9 y8 u
A:Cast-iron stoves 壁炉/ M' @7 b; c7 U/ `% \% K! ]
http://www.usstove.com/products.php?id=6! s0 H- y8 u, f* [% w, ], x
- j2 W& j& q% a: I; N28.The French term used to describe the roundsman, or swing cook, is:
3 C3 O0 ^! W2 C% |法国术语,用来描述roundsman,或摇摆厨师是:
3 V3 H: R/ @8 o u/ ?( K8 KA:Tournant 图尔南: L; q7 o7 m T; s! w. O
3 A6 G9 R* n! M+ x) q0 g. l29.Another term for the wine steward is:
3 B- _7 h( A* B& `- u# p3 S葡萄酒侍酒师的另一个术语是:
H8 s1 g. ~+ ~ i6 Q! }, N5 IA: Sommelier 侍酒师4 e1 M/ j9 k4 P
: Z* F# V1 P, i8 f30.Molds, yeasts and fungi are examples of a:
i/ G; H0 Y, F5 |9 O霉菌,酵母菌和真菌是一个神马例子
# C) b/ @* L6 a+ A" k% _- AA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: r, E7 m9 X; `1 A7 V
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ M h6 f) e! e- ~7 G; p* NA:40° and 140°F (4–60°C) 4-60度. f; Y- H: J- q% t3 H* `
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32.All bacteria need the following for survival:
3 f! p, @) p. n+ d6 y所有细菌生存需要以下哪些内容:
B* J* F+ G/ gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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( a! k8 I0 _2 C6 d6 u33.Which of the following correctly represent critical control points in a HACCP system?9 P% _7 n; l+ V2 D8 }* r
以下哪项正确表示了HACCP体系的关键控制点? z% e% }3 y8 r1 c8 m- E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 P+ [) W" T* m( r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 U. t$ |9 e) F$ Y$ g0 k
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34.Which of the following is not an example of a carbohydrate?$ }4 I0 U1 c3 [( ?
下列哪一个不是碳水化合物的例子?
: e8 Q M# N! E9 K/ s3 ?, o' RA:Essential nutrients 必需的营养物质
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" l& W/ @4 z0 z, }* T# V1 L; t' u5 n35.The process by which a liquid fat is made solid is called:# i2 n0 c: W* T+ c$ W- A
液体脂肪做成固体这个过程叫什么; {, _+ f+ a2 _% @ S. Z. ]9 p1 T
A:Hydrogenation 氢化
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5 w% o+ v5 [ W t. b$ ?36.Which of the following is not an example of a fat substitute?
1 B N/ d' T: k" s$ @; Y( x, Z下列哪项不是脂肪替代品的一个例子
1 e: n" F, t! E+ [A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
' G& g6 }) [2 Z2 u加拿大卫生部要求的产品标有“不含脂肪“包括:
. J1 ~$ ?7 t1 t& g _( n. L" vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" f) W4 m4 n V8 h- C# e6 y38.Which of the following is not a problem associated with converting recipes?
! Q1 \- c. D7 L2 N下列哪项是不相关联的转换配方问题?
' x8 Q2 H& M9 u3 v% T+ }% V. J" M( iA:Unit cost 单位成本
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( X( d" B. w% f8 x, ]39.The condition or cost of an item as it is purchased from the supplier is called:
( V' J" Q3 c* j& O1 b从供应商采购的物品的品质或成本叫什么
: G, Z8 @) w7 t& pA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. V. z, r$ U1 o" u; c# I$ t6 J: s
在新货到来之前用于日常所求的必要库存量叫什么) E9 q# P- M. N$ a! W& J
A:Parstock 基本日常最低库存$ D9 R# ^ A4 i- W9 O. r
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: E A0 E" P$ m; B4 [1 g. F下面那个缩写是用来表明正常库存流程?& s; q4 m* M4 X9 v5 V# c
A:FIFO=FIRST IN FIRST OUT 先进先出
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+ ^( {8 H T0 W2 j9 V5 N3 R: x' }% \42.Which of the following knives is used to turn vegetables?
4 a. O' D; E, r: y# w下面的那把刀是用来打开蔬菜吗?
1 f9 ^( H }! f5 W3 V% J; ZA:Bird's beak knife 鸟嘴刀
Z( S( {: [7 [$ S4 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 d! x' ]% a# r# L; g4 e o
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43.What is an instant-read thermometer best used for?
5 i1 z& W U# ]; ^) D6 C/ A即时读温度计最好用于那方面?
1 G0 g9 I5 P3 K; f. H& s) Q6 gA:Checking the internal temperature of a roast 检查被考物品的内部温度6 Z6 x" I1 _6 Z5 Y) G+ v8 y
' v" e% G6 Y2 D4 m. R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 d( d: \8 c, L0 H8 S下列哪些金属材料受热均匀,通常用在铁板而且非常重- _ p& X7 O1 M% t# I: N" {! u3 t6 R
A:Cast iron 铸铁( z/ a9 U W" W& w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 g& U1 }) J- }" h4 y
哪件装备下面有一个可移动的碗和一个S形叶片?5 z' X2 \" ~8 q
A:Food processor 食品加工机+ r2 E$ J- a1 a) t8 H$ f4 b5 ~
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 K3 W! H$ f" X: {: t46.Which of the following is not a rule for knife safety?
3 z: y* V1 \1 h8 P0 x& S5 ^. U下列哪项不是用刀的安全规则?' K* N' H- {; U, b6 S# X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( V; F# G' i+ z3 e; m: A
# z3 k3 \( ^9 \. ]' E$ `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 i5 J5 L5 e* g+ x8 a' W; Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ S: ~7 m% ], T" M" g& f4 M8 ^
A:RondellES
& ^0 p" N. D( f, B. [4 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 a- {; C/ T) t0 w* N
- N! \0 @, m5 m$ n' n O% y4 @48.Which of the following is a diced cut used to garnish soups?
! e! q! q' l3 [下列哪项是切成小方块用于汤的装饰?
0 V4 a4 w1 d: O% O: D& I0 MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm A2 i$ i, r0 B9 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! z: V) q4 o( B4 Q' u8 v) @
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!!——
! E. y+ E2 k+ H, n* ` v7 D! ^A:Gaufrette
% m* t" ~: Z" [+ z. Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ ?1 g4 k5 w8 v7 k& tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 o# i/ o* t+ U& q! H1 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ Y6 h( S: {8 k% W j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ P; m6 m' `) L5 v% z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)$ u+ y+ X4 W2 N7 t
A:Cilantro 胡荽叶 香菜
: p2 H6 ~. R8 B0 L, o8 u' xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 F: {7 F3 G- I) @: l* P: n
P% ^. t0 c0 A2 S60.Allspice is made from:
- e+ Z$ C2 ^. w 多香果, 多香果香料是什么# i+ w/ T- q* w# C4 y1 q! B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) }6 H0 ^8 M& _% [3 A! M, X& U9 sA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
; ^. B: h! N6 W9 B+ j( v下列哪些是用来做香包德épices?. w' P9 _1 t/ j6 b
http://www.sachetcatering.com/* P4 _: b. G# H* i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- {0 u. m! [; _- i
4 i* Q0 D* |# f7 \62.Which of the following condiments are not soy based?
1 F7 e' i# Z/ ^' }+ U& Y* `( q下列哪项不是酱油调味品的?3 K1 d* r' k9 C9 f3 \0 Z1 q
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:" C( g6 r- u: k8 a# ^5 G+ q! b Z* I
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:
- f# ]7 }7 G7 [% l* q) dA:Pasteurization 巴氏杀菌
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" P6 n4 o4 X0 Q- s64.Which of the following steps is not the correct procedure for whipping egg whites?7 @. u) h( v) r) p1 H& l
下列哪个步骤是不是正确的蛋清搅打程序?
9 r5 u; I3 k" A7 WA:Allow to rest before use. 允许休息后方可使用。3 M6 w" W8 e2 Q( f% }! s; P
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! n! @: q0 p, i. B
A:56g and 63g 56克和63克% t$ E& S- p, {+ n- Q
! H9 H3 f' b: W! J% o" o, }2 l66.Evaporated milk is a concentrated milk that is produced by removing; t! J1 h" Z6 ]
炼乳是一种浓缩牛奶 是去除什么做的; C! {$ c) f7 f! A4 g# x8 w1 ]) I
A:60% of the water 60%的水" F8 ]! `9 w) ~7 S$ a0 y
6 t# F/ c7 C! q67.A method of cooking that transfers heat through a liquid or gas is:
; K, O# b$ B7 f- Q% h一种烹饪方法,通过转移液体或气体是:3 _1 \0 Q1 S/ q0 h) h2 \
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! E0 v+ c' z N m
A:Gelatinization 糊化
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' x, S4 H3 B+ P7 X3 K3 C) r, _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 A, L: q' a' ?* J& n
A:Braising 烤+ ^9 a5 Z* r1 \$ h
# ]; e6 T* O. d0 j. h70.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:9 O. K$ ?4 Z6 ^
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
9 l3 h9 [+ E$ o- l8 iA:Fumet 原汁
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% u" ~; `* h# y72.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
- J7 f K5 v0 pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' d6 _: w9 C& @* L
! {) A( v: j! e5 L' v& g73.Which of the following is a principle not used in stock making?
' X- D0 Q$ s! t下列哪一项不是用于制造高汤(低汤)的原则?
1 V7 B- W. J2 b2 H- T$ C6 M! WA: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/ h1 u2 z$ O& s" f+ R- I/ i8 v
A:Remouillage 法语熬汤
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