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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% L/ Q; Q- m* W. Z5 K哪位厨师最早带来高水准浮夸的美食
; S, r4 C& f" \% [ c4 W% S. w( _0 w0 T- oAAntonin Carême 人名 安东尼·卡罗美3 f7 R2 `$ o$ r' g# ^5 Z: U
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! |9 b& f9 V L. t6 t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' W6 P/ p- x' j5 n! s
A:Cast-iron stoves 壁炉
- _* z& ]6 f* m( `http://www.usstove.com/products.php?id=6
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3 g" j e8 s9 c @& G28.The French term used to describe the roundsman, or swing cook, is:
' W; @( w$ w$ o6 {* x6 f ~8 A; Q* |/ D法国术语,用来描述roundsman,或摇摆厨师是:
% H& s' Z% x! D& w/ p8 PA:Tournant 图尔南) ]0 V; e+ X3 ]' l4 L
, O% K5 V3 O, H/ L0 s& \29.Another term for the wine steward is:
* m' b; f% K. z葡萄酒侍酒师的另一个术语是:
9 c- f5 H% S1 C6 GA: Sommelier 侍酒师 H3 ?7 q4 A) j A: w: r
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30.Molds, yeasts and fungi are examples of a:
4 }; K! m% }: G3 Q霉菌,酵母菌和真菌是一个神马例子
: l3 g! X% _% L+ UA:Biological hazard 生物危害4 [" E6 r6 x" a! o2 D B. k
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 [5 z8 O& c* _* @根据加拿大食品检验局,食品的危险温度区在多少之间: P; f- f9 f/ W6 C! R: Q# D, w
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:8 Q. z e+ n$ S- P/ a9 [/ W
所有细菌生存需要以下哪些内容:
" m: X5 `3 U1 [% P" @3 D( e( i5 eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- N! N. ~3 ^5 Q# L3 B% I& S33.Which of the following correctly represent critical control points in a HACCP system?# x4 K! T$ w, }- E' c0 I
以下哪项正确表示了HACCP体系的关键控制点?
9 a3 D0 b% ?" [ {8 WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # G* a: f7 B# K8 g5 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?( ]1 C, _7 F! @ Y
下列哪一个不是碳水化合物的例子?+ I. ^3 a6 g3 }. L+ ]5 W" L: s' y
A:Essential nutrients 必需的营养物质
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% ^" Q. \& }8 u& K" G+ S+ ~, `35.The process by which a liquid fat is made solid is called:- J* ]! P5 C6 l% f3 g
液体脂肪做成固体这个过程叫什么. p6 `. _( E' b% W& v$ m
A:Hydrogenation 氢化' K: K# U0 V4 [* D6 i
! U) T" j. W7 \. G( I: _$ E. F36.Which of the following is not an example of a fat substitute?
. K0 X& M% Y5 M下列哪项不是脂肪替代品的一个例子, b. D6 g7 F8 C5 K* I( w, j3 s
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
7 k- z- ], Y' w1 L加拿大卫生部要求的产品标有“不含脂肪“包括:4 y3 ~5 W- S! @0 q: @6 X' k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 N4 K, z. o, |8 k9 k6 d2 ]
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38.Which of the following is not a problem associated with converting recipes?5 {- R. z, b2 P4 P! y
下列哪项是不相关联的转换配方问题?0 H9 V0 C" W0 ^) L
A:Unit cost 单位成本
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4 K% ~+ H' G" k39.The condition or cost of an item as it is purchased from the supplier is called:
' r# R. T" D$ S2 i3 T从供应商采购的物品的品质或成本叫什么
, B6 Y$ m0 [% g9 NA:As-purchased cost 购买的费用# [# F. ]# I8 F5 m3 v Q# O6 h5 C
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# Y! k' y5 k& n4 k. H
在新货到来之前用于日常所求的必要库存量叫什么( }& t L" [- K# B6 d1 Q# d
A:Parstock 基本日常最低库存
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$ S" X r0 ~% s" d) G+ ?! ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 x5 h8 m0 R, H2 Q0 z! O4 t下面那个缩写是用来表明正常库存流程?
# T+ c& G6 {5 T0 X6 U* AA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
9 {$ _9 k% E3 T. g0 O* L下面的那把刀是用来打开蔬菜吗?
* N$ o2 Z4 d1 \" X3 Q% T/ fA:Bird's beak knife 鸟嘴刀9 ~7 ^+ }7 A- q% L- R- J; W! T# K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! a; [! V1 B+ x# j* H43.What is an instant-read thermometer best used for?& V, f9 |& D2 ^! P- R+ |
即时读温度计最好用于那方面?
! u7 v8 R$ \8 {$ b9 T7 ~A:Checking the internal temperature of a roast 检查被考物品的内部温度6 B( K: D' X0 v: o
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 Z/ i! Q, v7 H" M下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ ]+ L$ h6 ]) b0 g3 b# p" r- [A:Cast iron 铸铁5 c- N1 p: ^0 _# `
3 [% f4 n& h2 k) Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' B/ F/ K4 r# U+ p9 m. r8 O哪件装备下面有一个可移动的碗和一个S形叶片?
" R; f. T- [5 V7 k: FA:Food processor 食品加工机
. E% b, k8 c: P% z' k, ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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! P2 x5 G: U2 P/ ?: ~3 v+ @46.Which of the following is not a rule for knife safety?1 V- {- _# m/ n+ o! H
下列哪项不是用刀的安全规则?1 C) p8 X2 O0 e: `$ F9 i' B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 o$ m" j8 P9 `
. k; N+ F# i0 @0 x0 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" A" |! o+ f" o1 O+ t) k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 t% K2 u2 W" M, l0 I( UA:RondellES
- j, ^7 A$ f+ i; ?6 ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 f$ E, i+ N* {! o48.Which of the following is a diced cut used to garnish soups?) L: e9 [2 g8 H7 v5 G7 g
下列哪项是切成小方块用于汤的装饰?
7 o, O, Y4 [) g. m9 rA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: T& v+ V! D. B2 I2 N5 O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) C g8 b9 }7 d$ P+ a1 U( a# D
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!!——
( [0 q' ~" y! z j: ]3 LA:Gaufrette * x7 s% [0 ]6 z7 }- ]- B! @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* g& A' y' I' A5 d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ X) F" J. N: f* D! x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 p& D# [- c: A3 j, o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 K4 W0 W8 G- u- | B9 Z; M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)
7 g: ?; B+ ]4 |- g, wA:Cilantro 胡荽叶 香菜
% M+ L8 r8 k$ s1 d% R: b. Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! [2 Z: [! x* S7 z5 C# P60.Allspice is made from:
+ v$ l, U# e+ @3 E* y% s' a 多香果, 多香果香料是什么
7 z" s' r/ A2 T+ E: T Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; F0 F& }$ a! p
A:A dried berry 干浆果' @' o3 W" z( }5 W& {7 W _( w
6 |+ S8 D( n6 h# P% f61.Which of the following are used to make a sachet d'épices?
7 f+ F0 l! G3 I8 D, t& f下列哪些是用来做香包德épices?* V {: |5 E6 U$ z+ p4 @ J! p
http://www.sachetcatering.com/
( u |8 r* j8 W4 u4 C2 [ pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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]2 J5 b: ?1 o' M62.Which of the following condiments are not soy based?
{& L7 \$ n( @下列哪项不是酱油调味品的?- M( U& j4 _7 _0 D6 w
A:Wasabi 日本辣根
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9 V3 i% U M1 D) ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 d& P% |& Y# ~5 `+ p% V( G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:; J- U& |0 w. ]- W' D& A q
A:Pasteurization 巴氏杀菌
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$ {* `3 `1 p7 n( u2 t4 j9 ?64.Which of the following steps is not the correct procedure for whipping egg whites?
3 k! N+ N C) K! J! y) Q下列哪个步骤是不是正确的蛋清搅打程序?
1 d3 \. Q9 K) A }5 m: h" K4 p' c/ XA:Allow to rest before use. 允许休息后方可使用。. A5 Z9 X; m+ k6 B7 n: H5 c4 c. \
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
, e+ K# A* }- H q4 j+ D# qA:56g and 63g 56克和63克
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; ]& \/ q, D/ y: `66.Evaporated milk is a concentrated milk that is produced by removing+ ]+ T. t. k$ m! D R: m+ }1 O
炼乳是一种浓缩牛奶 是去除什么做的
: [1 f' ^: F& O' CA:60% of the water 60%的水6 k7 P% v0 L* |2 L! x
, {, B. B k! H3 V3 m/ Y$ V67.A method of cooking that transfers heat through a liquid or gas is:
& K: }7 y# a: i7 [一种烹饪方法,通过转移液体或气体是:
: \( o2 G1 R4 B' TA:Convection 对流; [1 p' w$ z& `& H
1 b$ f0 m) c. w9 p! l2 m' p68.The cooking of starches is known as 烹调的淀粉被称为# F4 O, ~1 s* R' `. B( n
A:Gelatinization 糊化 i8 A/ ]: z" h' p v8 E8 N! k
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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?8 G E. U) T! e( z( V& X( @; e
A:Braising 烤/ Z8 }0 r( \, u- B
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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:
, ?3 ?- ]; L2 F9 YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ L W! ^0 n% `
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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6 V0 b/ h) z0 p/ @. G
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% \+ w6 {9 O' o4 }, \, l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) b' K' h4 P j73.Which of the following is a principle not used in stock making?
7 I' x5 C& |( n) A2 O N下列哪一项不是用于制造高汤(低汤)的原则?) e8 X) k" I: x$ t, I ? r" m
A:Start the stock in hot water.开始在热水中操作8 P. C2 m5 v5 s" M( U5 P
$ o% C$ K; z1 [( |0 D74.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8 Y, U" r8 y% A ^2 H" C
A:Remouillage 法语熬汤# [& m& \2 Q, e" c, |9 u6 b ?
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