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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:) M4 N; {9 h! ^/ c$ D8 \
哪位厨师最早带来高水准浮夸的美食
K% F; W" ]& @. V- W# B6 w( |AAntonin Carême 人名 安东尼·卡罗美: g4 A! L8 }! T( G V
5 r3 E5 b1 T9 W# |( x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) r4 t+ w& o; `5 M$ 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 。5 n; ^3 z- J' s: ^9 p1 E: i- c
A:Cast-iron stoves 壁炉
% G3 h* J1 d' n' x* \- X3 V" ghttp://www.usstove.com/products.php?id=6
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( ]. P/ x g( L# [- e8 F28.The French term used to describe the roundsman, or swing cook, is:
& z. x- C( w: E6 j, Z. L M# ~法国术语,用来描述roundsman,或摇摆厨师是:
. {9 E$ C* ^+ `2 F# NA:Tournant 图尔南& h% p" [. {" U. C# E. a
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29.Another term for the wine steward is:
9 R7 c- E. x( d* }6 H葡萄酒侍酒师的另一个术语是:3 V2 C1 ?" Z- m/ F" x
A: Sommelier 侍酒师( J+ {% A, G3 J5 R: m
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30.Molds, yeasts and fungi are examples of a:7 U- w K" W% A
霉菌,酵母菌和真菌是一个神马例子5 _4 q7 K) B) n
A:Biological hazard 生物危害* A. W% g1 i \; l
4 r$ r* N' d6 Q9 r8 S4 l, c9 x& {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
o/ L) |0 ^1 o/ s/ w+ b6 ~根据加拿大食品检验局,食品的危险温度区在多少之间:$ |' c/ c) h/ ~/ k" L5 v9 H# N' l
A:40° and 140°F (4–60°C) 4-60度
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8 k8 c* _# p( d32.All bacteria need the following for survival:7 G) R6 I7 v5 j. H! d* {1 |0 W
所有细菌生存需要以下哪些内容:
1 M9 m% f1 P3 ?) I0 u0 [8 v- VA: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?
# e% R8 n" {0 D1 ^以下哪项正确表示了HACCP体系的关键控制点?" r" M/ w/ x z, [& [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' l/ g/ r2 M+ t( P0 k' }& p食谱,接收,储存,准备,烹饪,保温,冷却,再加热- p' _9 s& e( B/ f. K
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34.Which of the following is not an example of a carbohydrate?
2 @ S! t9 ?1 ]下列哪一个不是碳水化合物的例子?! o( K* t2 P$ Y0 G h
A:Essential nutrients 必需的营养物质
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' Q2 e0 _* s% @' F* C35.The process by which a liquid fat is made solid is called:
/ T! O' z1 }1 _2 G. l. z9 W: s液体脂肪做成固体这个过程叫什么
4 N" A3 d9 N' H3 }9 b; RA:Hydrogenation 氢化6 A5 P- O* s4 J" i+ ], t& ~2 \
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36.Which of the following is not an example of a fat substitute?, J% m4 ]3 g3 n# Z: G+ t
下列哪项不是脂肪替代品的一个例子
/ x: U; i' ?0 B$ i& S R VA:Acesulfame K 安赛蜜K表' T9 j0 }, d" |4 n' U7 \4 }2 L' Z( g
9 Q) D+ j9 s9 {" H7 ?6 ?+ n1 C- Y37.Health Canada requires that a product labelled "fat free" contain:* ~% _7 e* r- H/ Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
" L& L( q ]( GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 U+ C7 t. U1 n. ?
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38.Which of the following is not a problem associated with converting recipes?
7 r2 }5 `0 }: U9 [7 B下列哪项是不相关联的转换配方问题?8 L; b3 V+ F' U" l# I+ p: u2 h
A:Unit cost 单位成本# s1 T. o$ w" k7 N) r* \, }7 O
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39.The condition or cost of an item as it is purchased from the supplier is called:
! n3 d% s8 O H2 u6 O从供应商采购的物品的品质或成本叫什么8 a8 A4 S/ I q! m( S; X5 a) p g4 [$ o
A:As-purchased cost 购买的费用, H" I. l1 U4 J9 X4 c
& v) U) I S' ~( D; b5 ?% D40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 t. e8 ^6 a* e; B# g6 P2 J* L; E z在新货到来之前用于日常所求的必要库存量叫什么. |' C! D* t0 f8 ~ |+ U
A:Parstock 基本日常最低库存
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$ X: v; c$ Q1 V" s+ a41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 Z, S6 O7 g, ~1 `; G! s下面那个缩写是用来表明正常库存流程?: u6 H2 S1 n7 j
A:FIFO=FIRST IN FIRST OUT 先进先出
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( V* F3 u2 E% z- e42.Which of the following knives is used to turn vegetables?
* j( S# [0 [% R' Y/ F8 B下面的那把刀是用来打开蔬菜吗?% h% D& L: ]7 h6 D3 P& z5 L" d
A:Bird's beak knife 鸟嘴刀
5 s. R9 J1 l0 c# e7 C' @& ?& L0 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; l/ T, a, z) i8 U9 e) [; [
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43.What is an instant-read thermometer best used for?/ G" F4 i1 C m; h6 ?
即时读温度计最好用于那方面?# T2 Z. l) v9 \5 X3 D5 V6 J/ ?8 S
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 B5 U, `6 i. n! N9 C) }4 E4 b: I
: ]4 D& g) c" m8 [ ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! T$ B5 A' R5 T8 z# i下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 v7 d J* L& X/ T* H9 i6 c" {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?( x& a" k+ Y C) a2 W1 S
哪件装备下面有一个可移动的碗和一个S形叶片?6 y6 ~7 u7 H4 F9 e3 e, n4 t
A:Food processor 食品加工机* o* a2 V9 L& x Q# r% q
http://www.google.com.hk/search? ... iw=1263&bih=572
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- M' \" W, H% j; `" n: B46.Which of the following is not a rule for knife safety?
4 w# n2 E& V+ W* ]下列哪项不是用刀的安全规则?
% Q# k9 d! l6 B1 v. O8 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 Z$ m9 O! a+ ?& }( _- f M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 o* H/ D' v4 K: c
A:RondellES
8 G) ]! j! @! N8 Y. H% Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& B, j. h- w. ]. R E2 `48.Which of the following is a diced cut used to garnish soups?
- I% S; v( c6 D1 f5 U V. v下列哪项是切成小方块用于汤的装饰?) ~2 b1 A4 ^: d* ~7 h9 u V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( b9 t( T8 `+ @$ i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% n- P( H5 v* H9 C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!!——
3 i- u+ I) R! |. s% r0 _( \A:Gaufrette - a& k0 G9 R; x/ x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 ]) ^" A! m! R0 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 S* C4 i- j$ Y# Z! z4 u; \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?( M6 k, @1 @) e
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)
9 H+ R7 b2 N" R% }A:Cilantro 胡荽叶 香菜
' ?/ r0 C- n0 ]. A/ E8 x6 E3 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 H1 S2 X( v( }
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60.Allspice is made from:
, H! {% D0 K1 i) w; n- @- a 多香果, 多香果香料是什么( k. `1 Y/ R; [9 E2 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* L% _# P7 E7 B/ V$ x+ z' EA:A dried berry 干浆果, Y6 B7 J3 E ?) x; l& x
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61.Which of the following are used to make a sachet d'épices?( q) b" @8 e1 q0 q t
下列哪些是用来做香包德épices?- q* G. y2 E, V& {
http://www.sachetcatering.com/5 D3 k% F. \1 I
A: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?
5 H3 h6 G1 Q! L9 @, B+ w' |- ~下列哪项不是酱油调味品的?
3 p0 ]1 p2 L" V9 y4 t; EA:Wasabi 日本辣根
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) s+ r/ B) Q1 Q$ r- X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 L" V8 a3 s2 \( P6 S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:( K1 ^- u# U- Y
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 ]/ q) i# r2 O- q6 v( g- Z
下列哪个步骤是不是正确的蛋清搅打程序? W- T& A! z4 i( w! S" N$ h) O6 b
A:Allow to rest before use. 允许休息后方可使用。# O) D+ U( _1 R+ o% j) u
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65.The weight of a large egg is between:一个大鸡蛋重量介于:2 q/ T; z8 p$ C8 L) R/ M
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing. O: ?1 x# B9 E: e; N' R' x3 v
炼乳是一种浓缩牛奶 是去除什么做的
. i- U2 E4 O% A/ [% n, K6 y& u, mA:60% of the water 60%的水. K+ ?5 S, K4 p3 }1 y! W
; c8 m0 X) @) U67.A method of cooking that transfers heat through a liquid or gas is:+ M7 ?6 V. L! y* x
一种烹饪方法,通过转移液体或气体是:
- c }: C, |. }* p; ?6 B( AA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
5 E: D: }( h5 N; \6 MA:Gelatinization 糊化& l6 W& P. q1 }; A/ f/ r) [9 }+ K
5 \6 B! g' B: a( _* }& s# ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. |5 ^( |0 [% l9 W( b( |A:Braising 烤
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' Q8 s9 L) o% j. i/ e4 s1 s70.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:/ O2 h8 O+ M+ N8 K* G4 `, @
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 u8 u, C) x* o" Z) E7 ]* c( W7 R
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
3 O7 i( ?; x' b- k) c: h" k7 [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?
/ A2 p0 \, p. ]6 Q$ Y7 g" ^下列哪一项不是用于制造高汤(低汤)的原则?
9 F4 |) x& D$ ~1 D6 [/ p" S* DA:Start the stock in hot water.开始在热水中操作/ @8 h* q, |" L! X0 O
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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
. ?% i) Y3 X5 \( l& `, T$ N& N$ N* DA:Remouillage 法语熬汤
6 x& E# C# ^' j+ [http://www.haibao.cn/blog/post/176242.htm |
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