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26.The chef who is credited with bringing grande cuisine to the forefront is:4 j5 [ O5 K7 \4 \9 B7 r, k i
哪位厨师最早带来高水准浮夸的美食1 ]/ V1 E- I" M
AAntonin Carême 人名 安东尼·卡罗美9 p: v: N, n& y# q8 R- M
; w; S( M1 E* n" [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ O$ `3 P+ ?! E6 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; N8 [3 [9 x" U: @* D
A:Cast-iron stoves 壁炉$ x1 z+ ^8 \0 j' s
http://www.usstove.com/products.php?id=6
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* E; ~" d4 n8 l1 g28.The French term used to describe the roundsman, or swing cook, is:
4 W+ t* |2 b, k. k% S法国术语,用来描述roundsman,或摇摆厨师是:6 Z+ U4 N0 @1 r9 e) ?; ?! g
A:Tournant 图尔南
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( M* N I U$ T9 F29.Another term for the wine steward is:
% l4 A2 [# B. S1 |( r6 Y葡萄酒侍酒师的另一个术语是:$ V- m) k4 M1 o2 R( A- d- H
A: Sommelier 侍酒师
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3 c y& c& m3 X f# Q& O! E1 B! y% G30.Molds, yeasts and fungi are examples of a:7 i# k5 P8 \+ B; m5 z' l% O
霉菌,酵母菌和真菌是一个神马例子$ t8 O# n; N* W
A:Biological hazard 生物危害
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% p8 o) U/ ~3 Q$ c+ O( G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; g% n- O- y$ h. z$ E: f
根据加拿大食品检验局,食品的危险温度区在多少之间:+ ~: k6 M! d( @6 C8 g
A:40° and 140°F (4–60°C) 4-60度& y) H6 p, Z! i5 ]
: X; Q$ a3 z1 @8 [2 b) {32.All bacteria need the following for survival:+ C+ i8 ]8 @/ v
所有细菌生存需要以下哪些内容:0 r; C, H8 ^. x* {( Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 l, ?% B" q, ]" `3 `) G* t33.Which of the following correctly represent critical control points in a HACCP system?5 D% N: `# n; h# a5 l: p, z
以下哪项正确表示了HACCP体系的关键控制点?
( u; O0 y/ l8 i7 O9 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" ^5 m; I* h. n r1 X7 W食谱,接收,储存,准备,烹饪,保温,冷却,再加热; }5 C+ v r; L2 ]4 K, ~
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34.Which of the following is not an example of a carbohydrate?1 I' i' I% p; i' Q( N6 k2 ^
下列哪一个不是碳水化合物的例子?
- l* R7 H, [3 ?7 QA:Essential nutrients 必需的营养物质
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; W1 q* q% i" h# L) x- c- E35.The process by which a liquid fat is made solid is called:% w: s. R1 X8 o# h1 z) d
液体脂肪做成固体这个过程叫什么7 \+ A' T$ R1 R# G
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?5 c# l& h& w4 {' ~ F Z2 M3 {
下列哪项不是脂肪替代品的一个例子
4 ~: _ ^3 b7 d1 P% N* Y6 n& tA:Acesulfame K 安赛蜜K表, ~& W5 e9 e4 ]- X+ B% \
: K! a: O# d" X$ ] l2 i37.Health Canada requires that a product labelled "fat free" contain:7 \, b+ f/ v2 a
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 U4 A, D8 e) L2 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?% y" v9 x8 Q2 ~* |6 G- Z O p6 |
下列哪项是不相关联的转换配方问题?
& S0 G, ]1 s4 w; } y+ P/ z; VA:Unit cost 单位成本' t/ ^! _5 D! A
. y( |0 ^+ a: z5 u$ @' a39.The condition or cost of an item as it is purchased from the supplier is called:
. n9 z4 r1 m9 L1 {& f从供应商采购的物品的品质或成本叫什么4 P8 t {1 q" Q9 Q$ t
A:As-purchased cost 购买的费用1 Z5 D6 \7 K+ D+ Q2 p0 q7 o4 S
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
: K Z+ W+ }5 O; r% P) X( H在新货到来之前用于日常所求的必要库存量叫什么6 L# Z4 V; h- \! z; K
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: W% G* D# X' U9 Z& ]- f- }! Y下面那个缩写是用来表明正常库存流程?9 N5 L( N7 `+ L9 n
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ [& X9 m4 y$ Z% o42.Which of the following knives is used to turn vegetables?
' z6 P( H. s$ G/ ?$ o下面的那把刀是用来打开蔬菜吗?5 n. [* J4 p3 _: S
A:Bird's beak knife 鸟嘴刀* I2 o4 t0 s6 C, S) T" N/ }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 X+ k- g. I C4 n @3 @% b43.What is an instant-read thermometer best used for?
, O& ^' A; `3 C( t Z2 L% W+ ~5 E即时读温度计最好用于那方面?5 [3 o7 B7 e- s1 g+ s4 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 ?' e0 u; s" {4 l6 A/ ^2 [( v8 Y8 g
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) _. }$ y, s& H
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 c; k% Y" K8 B& j1 ^A:Cast iron 铸铁
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( W) R% R/ _# X) m5 X* L# u* Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 q( z5 }( ~7 w0 H
哪件装备下面有一个可移动的碗和一个S形叶片?
- o' B2 A7 J2 S! zA:Food processor 食品加工机
6 x1 h1 A/ f, \9 s6 t# ? |3 ahttp://www.google.com.hk/search? ... iw=1263&bih=572; S# u1 x1 q( o# P3 D+ }* o# |, m
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46.Which of the following is not a rule for knife safety?
1 V' ]0 ]8 B' A下列哪项不是用刀的安全规则?
+ Q% h# [2 } S; m" Z4 rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 l. N. h5 g0 p. g7 A
+ }. t c. L2 G3 T; P, y5 K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; m9 y6 z; e3 I7 U$ \! [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ O) N/ n9 n2 Q# I0 W& [( yA:RondellES + ^) t. U4 a: Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?% m+ L5 f% g! S8 e* n% j) I4 W
下列哪项是切成小方块用于汤的装饰?6 A0 v' l" l5 u1 O5 A, p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( f! I" X6 x# `' ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' N7 w& ?7 |& s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!!——
+ S; X+ h- D+ Y8 {A:Gaufrette " U% b& e& [2 o( {1 w( C# A3 {0 t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 j( n) l- k' o. C! i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, \. ~& v4 o* m+ P: L2 J, 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?
$ t4 T% V. `; V/ H! a4 s4 V. N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 s- C* h) h) ~/ f5 d: i4 C5 _A:Cilantro 胡荽叶 香菜
: t; y- B' ]5 W. K6 g5 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, y) |. h j- r9 ?/ q. q4 d% q 多香果, 多香果香料是什么/ [# X8 o( d' U. H$ J$ a! o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ |, ?' M7 D1 t4 tA:A dried berry 干浆果
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# |) e+ u6 _) Z( t0 w61.Which of the following are used to make a sachet d'épices?6 n4 H9 R; ~( e7 r: \
下列哪些是用来做香包德épices?
7 D0 U- _; P* S! Dhttp://www.sachetcatering.com/
( }6 I2 A# z( L9 W2 nA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ ~: V$ T+ x6 I$ U8 I
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62.Which of the following condiments are not soy based?
: B! {9 x E+ L7 E. L) v下列哪项不是酱油调味品的?1 f- i; W h1 h; [
A:Wasabi 日本辣根* j9 ^0 M+ @) s* C4 p9 C
. p- Q' m! `( e) ~6 z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. k* C! D( ~6 x1 m( w7 m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:
1 m, @ H/ V- IA:Pasteurization 巴氏杀菌9 G. u, K. O+ x4 |, n
/ Z3 E7 ? ^6 z6 G9 w+ f$ q64.Which of the following steps is not the correct procedure for whipping egg whites?
! I0 |0 j- D: H3 `: l1 u4 t/ L下列哪个步骤是不是正确的蛋清搅打程序?! Z5 u, A5 V1 j7 x U. ~: [
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) @' `9 {( j; _# y8 nA:56g and 63g 56克和63克6 {3 r( s6 N- V. R5 u$ U
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66.Evaporated milk is a concentrated milk that is produced by removing
" e7 e" u$ i5 h! g9 h9 L0 Z2 k炼乳是一种浓缩牛奶 是去除什么做的
; v4 d! O( z6 ]( x8 C/ P7 GA:60% of the water 60%的水
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( h0 ^1 B$ q. g3 z( l67.A method of cooking that transfers heat through a liquid or gas is:5 V% q# F# Z( T0 i0 U* z
一种烹饪方法,通过转移液体或气体是:& X4 [2 m8 F+ B6 I/ {) A3 A* W
A:Convection 对流) C& ] W- a1 D5 F5 N# P% p
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68.The cooking of starches is known as 烹调的淀粉被称为
3 t7 G: A% a5 uA:Gelatinization 糊化& O8 F% E( W0 V# { c
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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?
* s( _5 i1 }8 t2 K2 \A:Braising 烤
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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:
& J) \0 o1 g. Y% _ eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 Y" h3 H/ q* v" z( O* E& w71.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 o* `, o: G- hA:Fumet 原汁# [; Q; d3 \* n+ a: t+ s5 n% Z
8 J ?$ Q" N! L4 L$ H* C72.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
8 l( L9 W, F6 A) I7 f' Z0 kA: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?5 R" H# ]& t6 |+ Z
下列哪一项不是用于制造高汤(低汤)的原则?
6 E' ^% n8 y4 u C9 x2 K! P8 N4 j1 LA:Start the stock in hot water.开始在热水中操作% I0 r* n/ d9 N e
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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
+ q' F1 ~1 c, C. o) O' u7 }A:Remouillage 法语熬汤
0 x4 g) K, I( a- C6 A( Ehttp://www.haibao.cn/blog/post/176242.htm |
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