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26.The chef who is credited with bringing grande cuisine to the forefront is:" s8 ^( x' Y) u$ |: ]
哪位厨师最早带来高水准浮夸的美食' I2 j4 p# T% z, n& u2 G: s1 x
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 g. z _/ ]) e" K" B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 b B7 E+ `$ F' Y- U. S6 w, RA:Cast-iron stoves 壁炉; K3 p+ B. l1 K- C P7 v. y- |# D g
http://www.usstove.com/products.php?id=68 N: N1 s6 _4 b
9 a' F5 Y0 P* w6 ]28.The French term used to describe the roundsman, or swing cook, is:
' d) t4 x' \& r; ?. F法国术语,用来描述roundsman,或摇摆厨师是:
8 f* Y- l/ T* x5 U! u( LA:Tournant 图尔南2 s, x" R( e, K& v0 U
, d% K1 F' c( x29.Another term for the wine steward is:
! q5 E k; g% C4 }葡萄酒侍酒师的另一个术语是:
! `2 G# s9 V' C( ]" W& [0 FA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
) D: O$ ~; R' |. S; H& X霉菌,酵母菌和真菌是一个神马例子% O0 ~8 k* X) L( a+ y
A:Biological hazard 生物危害 {0 G% d, l* Q7 H+ u
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# c4 A# i/ ]1 H0 y2 E
根据加拿大食品检验局,食品的危险温度区在多少之间:9 H; X. ?! N$ q2 Z7 ^# C8 J
A:40° and 140°F (4–60°C) 4-60度# W6 n* r& m$ f2 F7 r/ |. e# X
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32.All bacteria need the following for survival:1 q, }/ O, `4 x" l
所有细菌生存需要以下哪些内容:
7 Q3 j. J$ J% q$ kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ V+ k+ k1 m: q, Q5 f" R33.Which of the following correctly represent critical control points in a HACCP system?0 T# R2 z0 p+ K3 ?
以下哪项正确表示了HACCP体系的关键控制点?
7 ]0 i) e1 X8 n) l$ K# U3 P% zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# N, p" T. f3 S: E7 M0 ~2 n食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ F0 x P6 i( a
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34.Which of the following is not an example of a carbohydrate?( J! Z5 G: D/ y* x) H# E
下列哪一个不是碳水化合物的例子?6 t: ~2 N- E% ?) r
A:Essential nutrients 必需的营养物质; X$ }+ {) y3 Z% Z
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35.The process by which a liquid fat is made solid is called:- \0 I$ G3 E( J# t1 q3 C3 V4 d! [* {
液体脂肪做成固体这个过程叫什么: | `1 D$ B/ s5 ]
A:Hydrogenation 氢化
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: J6 l2 l. ~/ C% c6 i. a36.Which of the following is not an example of a fat substitute?
6 t/ H* R! w1 k |下列哪项不是脂肪替代品的一个例子
$ D# g0 C) i( x% v' K* xA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
" Z g6 k- p+ L/ T5 E加拿大卫生部要求的产品标有“不含脂肪“包括:
% ^! U6 h+ o' w5 p: X8 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?+ }/ K/ H3 i" x6 K
下列哪项是不相关联的转换配方问题?
9 Y0 E- q* |9 j* ~. L- GA:Unit cost 单位成本
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4 k! B& y9 G# ~- z2 ]( T9 I/ p39.The condition or cost of an item as it is purchased from the supplier is called:# M0 ^7 ?& H* j$ D
从供应商采购的物品的品质或成本叫什么
- s0 X: L3 e3 ` p# dA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
; N: }9 b! N+ T1 l9 R" F在新货到来之前用于日常所求的必要库存量叫什么! \. @, i3 u9 s# H6 n ^3 j- S
A:Parstock 基本日常最低库存0 |( _. b1 ?; d1 K3 A1 ]& b. B2 l$ V4 b
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41.Which of the following abbreviations is used to describe the proper rotation of stock? u1 ]( {& O7 q! W! G) R. P- [! x" O: `
下面那个缩写是用来表明正常库存流程?
' ~- L- W" G$ [* k; f8 m, gA:FIFO=FIRST IN FIRST OUT 先进先出
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: {! X! p! i! d! t1 c! N42.Which of the following knives is used to turn vegetables?
! D+ \# c! p% y$ }下面的那把刀是用来打开蔬菜吗?. G, L7 v; S/ f/ i2 Y& d' Y' A
A:Bird's beak knife 鸟嘴刀
8 Y$ t$ r, O( z8 N- ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" b8 w) o7 j) v% V: Q
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43.What is an instant-read thermometer best used for?5 E% k3 s6 N) t
即时读温度计最好用于那方面?
% F. J7 i9 |7 h! g: n XA:Checking the internal temperature of a roast 检查被考物品的内部温度
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; D* x6 J: u3 D* Y4 h( K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 a! Q4 a) A& G0 c
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 G. s) a( K) u( n: F
A:Cast iron 铸铁$ m" G2 H& i; X3 E) P% t
' v( H/ g& T, c0 @5 g/ k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- {7 {' O* D" y' @& D+ R" s哪件装备下面有一个可移动的碗和一个S形叶片?$ F$ M$ z `) ?: Y6 l& J/ y+ b
A:Food processor 食品加工机
9 Q/ T2 G( |" Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?( j* ]# [: M& a9 F+ P
下列哪项不是用刀的安全规则?
1 [: J& c8 o: {0 zA: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:/ R9 r+ w% F9 p' K0 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; w9 [3 n6 g- O! D% Q: h( U6 GA:RondellES / u0 Q. n0 G6 _0 d
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?1 m$ Q4 I2 O' @
下列哪项是切成小方块用于汤的装饰?
( E+ ?7 C$ K. h0 h, JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 h! y" _' h0 R' Y' B2 p& e1 d4 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ r, l9 T0 N3 `% }4 K+ {
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!!——# \1 W; J9 x0 o* e* ?
A:Gaufrette
6 K j" W* e* v' ^' B# ~( q, lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& k1 ?9 Z) L M# k+ I$ \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: R$ N. l- Z2 R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: Y; g7 u: C& p. t& @$ ~7 w X9 K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' j2 ^6 a8 K; y6 j* O5 V, 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)
1 S5 V {3 M# f$ O6 F# tA:Cilantro 胡荽叶 香菜* i% |) h$ t5 {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:8 X" W, S, Q! U& v9 j) r
多香果, 多香果香料是什么
8 v4 L a: d' W+ U" Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' e1 L8 ]! k: a! s
A:A dried berry 干浆果
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4 Q4 ~# E4 T! t8 o& R/ `# t7 u61.Which of the following are used to make a sachet d'épices?+ \$ I) X( Q: G! r5 p T
下列哪些是用来做香包德épices?
. u" }; M5 O$ i1 p/ `* s; i7 [http://www.sachetcatering.com/* P, L% D$ `3 U/ Y& ~; j7 Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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0 [$ {9 s8 U m: |) j% s( n62.Which of the following condiments are not soy based?# m! P0 ?% v) h$ S8 H4 w
下列哪项不是酱油调味品的?
. H( b; P( I5 w4 QA:Wasabi 日本辣根3 \* n8 r) x2 R0 t' G- ^
! Q m+ k, F3 f& J7 i: I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 ]+ q3 D& Z6 K& |% t; m) n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:
7 D) t4 X& e4 u) OA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* P) f' @9 f- B- Z
下列哪个步骤是不是正确的蛋清搅打程序?
. P- N. j3 \; p+ m( j3 rA: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:
: g2 K- F7 x) L$ q# y7 NA:56g and 63g 56克和63克% u2 ^" G; q( O8 n
5 F7 |$ K- k- ~9 z66.Evaporated milk is a concentrated milk that is produced by removing
1 c! {, F' m R) q5 g0 @炼乳是一种浓缩牛奶 是去除什么做的& y5 A! e0 ~; k$ F
A:60% of the water 60%的水
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! r: u. o. @4 X+ Q6 R67.A method of cooking that transfers heat through a liquid or gas is:
8 d2 [! b; e( a一种烹饪方法,通过转移液体或气体是:
+ n) ^. D8 T. \A:Convection 对流3 N) h- [" M. r+ b Q
0 J2 D0 m( p+ u" A/ ]' E68.The cooking of starches is known as 烹调的淀粉被称为/ n4 L; S# W& s) H- }
A:Gelatinization 糊化1 R- r8 q- ?% R8 v- V
; J0 v; R( T5 `: {, {: E, ]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 h8 _0 K3 ^
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:# `$ r+ P* X/ V# `$ ]# `% H3 Q+ S
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
( u6 p( z `" ^+ q+ v. ?+ jA:Fumet 原汁5 V/ w" K) g2 K, _- {4 Y
( Z( G; J+ s& D1 b, D! Z# m72.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1 S! n& Q: I G+ S
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?
7 Y' G3 Y8 r$ L9 S$ I下列哪一项不是用于制造高汤(低汤)的原则?) ^" \6 `; |" ]5 ?; X
A: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
0 q. |3 e# @! J J* C: ^. _) Z! mA:Remouillage 法语熬汤
2 J6 `& [2 n1 |5 I$ X' p) Ahttp://www.haibao.cn/blog/post/176242.htm |
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