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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:
% r$ H4 I% g! C/ G5 N0 z哪位厨师最早带来高水准浮夸的美食
9 ]6 Q) C" i v1 \/ a0 k7 YAAntonin Carême 人名 安东尼·卡罗美; L" Y% S' N) w" {9 _ i- q* U
: v7 P0 I( H, l$ p6 a& Q; T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 ^1 w3 ]3 R6 g( m1 Y8 H, D
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 a! \5 T, j" G5 D4 T! Y( q
A:Cast-iron stoves 壁炉# j d) r4 v/ V7 b: H1 b0 _: k
http://www.usstove.com/products.php?id=6( n$ K! E2 M$ b) x7 _
0 T1 k6 k4 k' A1 D8 j28.The French term used to describe the roundsman, or swing cook, is:
7 O& B$ X# m) M5 {1 Z1 L1 l0 S法国术语,用来描述roundsman,或摇摆厨师是:- p+ [+ }1 z$ b- i [8 J1 ?& A
A:Tournant 图尔南
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29.Another term for the wine steward is:
( M, ~. k2 N' G葡萄酒侍酒师的另一个术语是:
( w6 ~2 {: ~8 Y3 eA: Sommelier 侍酒师$ S& A7 ]! M% C' d+ m' k9 l, R! U: k
& T4 f1 H5 q( H4 h9 H+ i30.Molds, yeasts and fungi are examples of a:* Y! M# G, f _' U# C* n
霉菌,酵母菌和真菌是一个神马例子: Q0 w% \8 K: a( ^2 m
A:Biological hazard 生物危害
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( w& {% u( Z7 {* a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! }4 s ]9 _. x+ c {1 G0 w8 j根据加拿大食品检验局,食品的危险温度区在多少之间:; i1 \7 a( ~' e* |
A:40° and 140°F (4–60°C) 4-60度
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6 o) z- R+ e8 o' Y& N- _3 b4 c4 l32.All bacteria need the following for survival:
; N2 n, K3 H! i" M, h2 F- {所有细菌生存需要以下哪些内容:
: B$ S1 |8 D# z- K5 O- f/ I5 _/ cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; g; T2 t" Z' V! C$ U33.Which of the following correctly represent critical control points in a HACCP system?
/ }6 Y6 ^8 \2 A! s以下哪项正确表示了HACCP体系的关键控制点?: y, m$ ~) Y9 z9 i$ N; @# p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) O" `5 c. l+ o1 [食谱,接收,储存,准备,烹饪,保温,冷却,再加热: ?1 c" ]3 ?1 B! w/ {
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34.Which of the following is not an example of a carbohydrate?" V/ d, k1 P! a V; _) e
下列哪一个不是碳水化合物的例子?) @+ w1 b3 w! M- u) P6 Z, f8 }
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
2 u% x( d6 H; W m0 X, N0 Y+ i液体脂肪做成固体这个过程叫什么- h( d4 |( U3 A6 @$ V0 F, o! |9 U
A:Hydrogenation 氢化
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) P2 A+ j) m9 a/ ?! P- W; T36.Which of the following is not an example of a fat substitute?
. D* \/ t( p) r; d下列哪项不是脂肪替代品的一个例子' C# k4 w* r* j7 P8 N2 S7 }
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# W' Z/ T8 Q& m) d* V$ t加拿大卫生部要求的产品标有“不含脂肪“包括:% _7 M m0 J# A% G' ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ X- s/ P& N7 M
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38.Which of the following is not a problem associated with converting recipes?( @$ M4 `7 @( L7 @
下列哪项是不相关联的转换配方问题?
0 x" ~$ W: p# T( m* ~A:Unit cost 单位成本0 q7 E1 j# E" b* v. ^9 U+ X. V. w
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ C0 s* g7 `5 n2 Z$ m从供应商采购的物品的品质或成本叫什么* N* K( w8 L( W: F& _5 v
A:As-purchased cost 购买的费用
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, j' P. k" @) s8 f7 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 l( j3 V E) ]* U, l在新货到来之前用于日常所求的必要库存量叫什么 h# b( b/ c0 j& x5 {8 l' @+ r5 x
A:Parstock 基本日常最低库存( I- o" l6 H& N. @5 _& A4 K
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
l f9 c& p* T" A/ C/ w9 {下面那个缩写是用来表明正常库存流程?# S: _! F6 Z% M" B8 w/ }
A:FIFO=FIRST IN FIRST OUT 先进先出4 |( O9 ~% I- j; `* _
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42.Which of the following knives is used to turn vegetables? Q- [, d6 J( ^; J
下面的那把刀是用来打开蔬菜吗?
* t( r- ^1 K- ?% k- u& i tA:Bird's beak knife 鸟嘴刀8 b7 z7 I% V& C7 \5 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ x0 {0 U! P2 B/ [, r p43.What is an instant-read thermometer best used for?
+ D% t4 l A( n- V! i5 J' O( Z即时读温度计最好用于那方面?
" a. N& d# `, qA:Checking the internal temperature of a roast 检查被考物品的内部温度
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# Z4 A! r" t$ O+ T/ j: v+ D7 J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 H6 j+ ~; N2 z V* N下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 e* X; B& L& x+ `/ z) c" m& K1 G1 jA: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?( p9 {% o) U3 R. t& O
哪件装备下面有一个可移动的碗和一个S形叶片?
( K. W! n: o+ Q* M8 J& D$ EA:Food processor 食品加工机& W+ ^% y; H" L: |/ q" j% h4 V
http://www.google.com.hk/search? ... iw=1263&bih=572+ m: ]0 ^0 g9 C! \4 ~
/ q u+ b4 {5 C) ?9 ]" y46.Which of the following is not a rule for knife safety?
$ |# m5 Z9 P8 e' j, ^下列哪项不是用刀的安全规则? F% E( Q2 a6 E- n* t' I5 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 X# ]3 b7 a% ^# c. }" f' H
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 {1 r- ?! K( l/ h5 Z5 B) G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, i/ o, E, O- I* v4 F2 V( SA:RondellES
5 e V' u2 P3 Q# o0 l$ \" B% T5 N& khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 i0 p$ R% n0 A: @& l$ N+ A
. H$ l# B% o# k4 G* @$ s48.Which of the following is a diced cut used to garnish soups?6 Q2 D" b1 S, @4 Q7 {. Q* c
下列哪项是切成小方块用于汤的装饰?. Q5 t2 b5 S" G) C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: D# g/ n# {4 y8 ]- }( f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 m9 F b1 s: D* v" y7 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!!——) W3 w5 e0 C7 V$ R# P9 y
A:Gaufrette
- H' w/ p/ R1 t7 P4 p+ ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 U( |9 ^# O! J( b2 w4 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 ]7 Y, {! N0 ^# M8 M rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 l/ O; c4 q! x- g- u& E+ I6 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 a3 g0 o9 `6 e5 p! V' y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)
# v6 M' g' m0 g+ dA:Cilantro 胡荽叶 香菜
: |4 I& k* O/ S2 m9 m: c2 K0 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: @) }' t/ G x. M
多香果, 多香果香料是什么. U; F0 T% a* `+ V/ Y2 @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ p! }- c& u! ]! L3 @* K7 m4 r2 Y6 a
A:A dried berry 干浆果" D; n$ A5 A* O! G2 y) G' @% ~
. i+ l* i X( C7 _4 p61.Which of the following are used to make a sachet d'épices?! M6 W- }; p: [" _6 r6 p* Q
下列哪些是用来做香包德épices?
& u, r4 Z7 `" J2 f& k# g6 k- F8 Hhttp://www.sachetcatering.com/
: ]$ z" h0 x( [2 x( p' O2 NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?. J1 s9 J3 L* e, r% Q
下列哪项不是酱油调味品的?
) i; h4 O( z+ J" w/ ^5 r# sA: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:0 n4 [4 Y0 e9 \7 P( H% V
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:
( E/ a9 F- h' c) _+ \ Y0 ?' @A:Pasteurization 巴氏杀菌' Z0 A5 j+ \/ q8 N7 W. ]! ~& M
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 w+ r% @; d* {/ U6 A下列哪个步骤是不是正确的蛋清搅打程序?/ ]" f6 D+ R! j. e
A:Allow to rest before use. 允许休息后方可使用。
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3 B# U8 K1 ^4 ^: y, W+ `7 a# C65.The weight of a large egg is between:一个大鸡蛋重量介于:# L+ p5 u0 p4 ^; c E! I5 ~
A:56g and 63g 56克和63克 J1 R7 i1 {9 q' U( ?
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66.Evaporated milk is a concentrated milk that is produced by removing
- t6 t' i& W0 j0 t7 E( k# a炼乳是一种浓缩牛奶 是去除什么做的
* T+ z7 I+ [9 O. l* ] C! e+ PA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:: C. s6 l: _$ R6 A' a+ G
一种烹饪方法,通过转移液体或气体是:
; C9 A/ f5 X D& QA:Convection 对流
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( ^5 K7 b% I, m: G M68.The cooking of starches is known as 烹调的淀粉被称为& u' Q t& l4 M+ i3 G" K
A:Gelatinization 糊化6 E3 A7 e$ C2 r
# ^) Y9 o! a5 B$ z8 {3 T$ _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 \* z; [# ]. _A:Braising 烤0 E6 q C! I9 v' |1 j5 H
4 p `+ _% o! s+ x2 m70.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% E$ _3 B: E# X. BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 D6 k ?8 P( h/ {
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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. Y3 ?. j9 i4 {: @
A:Fumet 原汁
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' C" p) t) f: g7 S72.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3 T) F7 C# D$ n* L3 v. q" V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" I5 o- V( ?3 z* [; \! A( n1 c73.Which of the following is a principle not used in stock making?
5 v3 a6 b0 _' Q2 S# \下列哪一项不是用于制造高汤(低汤)的原则?
4 R8 Z/ @; L, Z8 u1 D- i3 tA:Start the stock in hot water.开始在热水中操作
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( j6 S' f, k. Q3 Q0 g& 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3 g* l/ E# @" j0 r: d$ ]3 v7 t: k
A:Remouillage 法语熬汤# p7 F/ `0 }9 H6 n- M: N
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