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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 w5 z- s- |5 `" P' z4 V哪位厨师最早带来高水准浮夸的美食
8 }4 ?0 D5 i4 h+ h V! VAAntonin Carême 人名 安东尼·卡罗美! n2 d$ N( J- T [. N- I; |' A5 }
( b; x& |0 i$ n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# [1 k: R( @9 M8 N1 N8 R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% R) S: L! g4 F
A:Cast-iron stoves 壁炉1 L5 }, E y( x# E
http://www.usstove.com/products.php?id=6
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/ S k) R! p4 ?% K28.The French term used to describe the roundsman, or swing cook, is:
, K5 l. R! _! i# q法国术语,用来描述roundsman,或摇摆厨师是:
' p6 N. V% ]) Q1 G3 M( n3 Y7 [A:Tournant 图尔南
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) s0 r3 }: B; a; L8 A' T& m29.Another term for the wine steward is:
, \' ~/ N+ P+ L! r3 {4 E# U葡萄酒侍酒师的另一个术语是:% [9 d& S' N+ A5 R7 \' m
A: Sommelier 侍酒师
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# Z1 i0 z7 J- d* p; M30.Molds, yeasts and fungi are examples of a:
! x+ d6 Y$ w1 ~+ O- T* b' q霉菌,酵母菌和真菌是一个神马例子9 m" O% r/ _9 U( D* o$ |& j
A:Biological hazard 生物危害
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7 i, t4 t" I, f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ X" \# N/ A! u: r根据加拿大食品检验局,食品的危险温度区在多少之间:: U2 j \% v7 U* W7 ~ b
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
% b5 L5 [" A1 x1 Y u+ S9 B所有细菌生存需要以下哪些内容:6 Z* {+ K" ^. L6 z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ \: g' _5 Y) @, a. X! d, R5 Q
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33.Which of the following correctly represent critical control points in a HACCP system?" H1 w# u' C3 u' h
以下哪项正确表示了HACCP体系的关键控制点?
* }/ e- B5 O- J7 v# R9 O: EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / m4 v3 N4 Z8 u+ H0 G& y( u: g3 D( F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) n' a5 t: J B3 r- ]8 ]) D6 t5 x! o
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34.Which of the following is not an example of a carbohydrate?
' v3 M9 H3 w9 }+ b6 m9 |; g5 v下列哪一个不是碳水化合物的例子?9 \1 |) U5 ^" Z9 n! j: ]! s+ v
A:Essential nutrients 必需的营养物质+ V( J1 j4 V5 m; V9 c7 I9 `
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35.The process by which a liquid fat is made solid is called:' \1 F! v8 ], ?1 i& Z" I% @
液体脂肪做成固体这个过程叫什么' q) d" [! B' o9 N4 l0 i% a4 q" i
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
( b4 c0 `9 a9 Z# }( \& I下列哪项不是脂肪替代品的一个例子! Q9 S% w, b4 Z s9 ^$ [
A:Acesulfame K 安赛蜜K表
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2 y; p) u. _/ M$ W3 B37.Health Canada requires that a product labelled "fat free" contain:+ j% q3 T8 ?3 P( ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
& T- @6 I X' mA: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?
2 a9 @8 S8 e2 E5 u下列哪项是不相关联的转换配方问题?( Y2 X# _) C, i4 p; f9 T6 N# J
A:Unit cost 单位成本
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5 G8 l4 ?' b; U- T7 s; h5 z" r39.The condition or cost of an item as it is purchased from the supplier is called:! y$ h9 D# V" E2 p
从供应商采购的物品的品质或成本叫什么* k5 G8 Z' ~) J9 X
A:As-purchased cost 购买的费用
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6 @0 Z& o ^. g. D. a, u40.The amount of stock necessary to cover operating needs between deliveries is known as:
) ]6 f. a; T: O8 m5 ?在新货到来之前用于日常所求的必要库存量叫什么
: o4 T Z* K) ~8 E7 u7 S6 ZA: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?
# H. P: J9 O! _9 ?- j5 B下面那个缩写是用来表明正常库存流程?# |2 }8 _ w. i/ x5 ^0 }
A:FIFO=FIRST IN FIRST OUT 先进先出6 l' Y' D6 g6 p
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42.Which of the following knives is used to turn vegetables?
8 K M# C; l Y* a1 u下面的那把刀是用来打开蔬菜吗?
& q A F. {( q/ Z2 hA:Bird's beak knife 鸟嘴刀
; P+ M: R& v% \4 a9 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ d1 \' P, v# A/ t, x0 F& u* t- v
! r/ Z! B* C4 T* k( K( d* T43.What is an instant-read thermometer best used for?# |6 d- s" H$ M! U+ ?4 K* V
即时读温度计最好用于那方面?
8 p% B( L( C C. y1 u5 E+ fA:Checking the internal temperature of a roast 检查被考物品的内部温度( q$ ]6 [* i3 [; w v5 m, s% p
5 m; ^ i& C" S g* Z) ?+ ]: D* l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- v' C j/ c7 T1 Q6 G下列哪些金属材料受热均匀,通常用在铁板而且非常重
& K5 z3 ^8 K+ c/ ?) sA: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?' |# J2 c: \. E
哪件装备下面有一个可移动的碗和一个S形叶片?
5 t+ M. s9 Z$ M; H1 |4 GA:Food processor 食品加工机
+ g; F+ \$ _" [& ?7 e" c0 zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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% g/ @; c3 C' K# L46.Which of the following is not a rule for knife safety?3 z" ~- g# u5 Y8 u
下列哪项不是用刀的安全规则?
; z+ F6 |! ~7 K9 V( d4 QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 b/ i/ M/ e' C \& v: x6 Z9 k
/ w r- ~, I* t0 l/ D3 C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ \+ z% S* M1 g! o) k5 O! G5 _% r0 o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, [, j v, q4 m* }" A) b1 A
A:RondellES
2 o% } ]" ^: D0 ^% Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ H) Y$ F3 W( s# [5 M& a- i48.Which of the following is a diced cut used to garnish soups?- I/ B7 z8 @. m. X0 @* J3 \
下列哪项是切成小方块用于汤的装饰?
/ R0 Z2 A& s- K! t# B7 SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
a3 e( n) F! f F3 z" H; ~3 E, r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 O, b( a& [6 p& m ?
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!!——( x, A- \) R2 v6 @/ v
A:Gaufrette 0 L w0 j) Q* ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) K' V8 l) ]9 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 N$ Z) l" @! d, e1 r/ j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ C0 M* ?4 i% [% R: O
0 a/ s. k" m& B9 A6 \, G4 C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. r3 }$ v; f( P# V
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)0 c! Q$ x1 q* |& |
A:Cilantro 胡荽叶 香菜
" ~1 f- A; r) g2 v( ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 n/ `9 P: q0 S: V60.Allspice is made from:
6 o) R* z0 H2 K 多香果, 多香果香料是什么
; ^: l. U: U6 m0 y+ K( y3 F$ i" \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ ?5 r; N+ F& B2 R" B' g- |A:A dried berry 干浆果' ?6 V* ^3 [0 X3 T, M; V8 v/ d
. s! B7 o2 d3 g0 p61.Which of the following are used to make a sachet d'épices?
/ E& _- @/ s4 i2 P# A1 u. Y下列哪些是用来做香包德épices?
' c# h. O* |$ a `http://www.sachetcatering.com/9 y* Z% q$ c$ _* T0 M( N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% o8 o3 r! b" ~- b62.Which of the following condiments are not soy based?
+ N- t% t& u) q下列哪项不是酱油调味品的?
# G5 Y( O/ e6 _, V! u4 S: g) A% e* j( H9 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:, {# P) `5 ^# b- f7 y" d6 z& ~" p+ A
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:0 g2 p" ^0 J. c# t1 ?
A:Pasteurization 巴氏杀菌 [; y% N9 F2 e9 ~" E$ l- h3 R
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 K6 u5 b1 R9 S- s下列哪个步骤是不是正确的蛋清搅打程序?
, ^6 a; a' d2 l3 o- F; `+ O) SA: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:
0 P4 o4 k! _' C1 R6 C5 WA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
, K2 Z. S& u5 I! U6 I炼乳是一种浓缩牛奶 是去除什么做的" ]; {: V; k i, z5 x! S' ~; i
A:60% of the water 60%的水
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2 O7 T. H* ?( a @7 k' P67.A method of cooking that transfers heat through a liquid or gas is:6 |: w; M$ W; ^4 _/ [ a
一种烹饪方法,通过转移液体或气体是:6 T6 d8 e( z# A5 y1 I$ T
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
9 R' U" a" d8 r/ q! x% n TA:Gelatinization 糊化4 y( t4 N4 q4 E" A2 ~
- k A( @# w8 k1 X4 ^1 C& l& a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" }3 _4 o9 `! U* K9 P1 [A:Braising 烤
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1 f) u. T- _0 j. t; a; g, A ^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:
- |; F; Q! j1 p% A( Q4 ^) w7 uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 V, i4 R5 h' h2 N, h, {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 O: V- |4 M3 j1 M, `A:Fumet 原汁5 X' m0 h* O2 g6 V$ c
) B6 h1 p4 i$ J! ~) N3 x" [3 B72.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! t3 p% O, b5 A- @! e! T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( N2 T- V U$ s/ j' | C73.Which of the following is a principle not used in stock making?, R& O: f& F$ G* k$ z( ~
下列哪一项不是用于制造高汤(低汤)的原则?
! M# Q$ E' V2 q' X! g( zA: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
/ r+ z0 c6 W$ N# U' [A:Remouillage 法语熬汤
0 R ?9 k; k. j$ Lhttp://www.haibao.cn/blog/post/176242.htm |
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