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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: W# A) ` e# e# |2 S) M
哪位厨师最早带来高水准浮夸的美食
# `3 F1 f9 K) L# L7 tAAntonin Carême 人名 安东尼·卡罗美
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! r4 C- l' V8 q; s1 [* w* P2 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* T3 F! l' t; w" 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 。
' p+ x+ x3 C3 U) A/ NA:Cast-iron stoves 壁炉
) X d! q7 e1 e: a, d! X; b$ w' _http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:6 Y6 N# n, w$ v4 N6 O ]
法国术语,用来描述roundsman,或摇摆厨师是: N9 i, I9 ]/ y6 x
A:Tournant 图尔南7 K* L3 ^7 ~3 w& t1 P3 f2 Z* G
1 |8 z4 E Z$ }# t; a0 z29.Another term for the wine steward is:
' c2 W4 }6 c4 U2 C' N葡萄酒侍酒师的另一个术语是:' }" p+ x" T% J, {: R# Z
A: Sommelier 侍酒师) u( {8 |5 \$ u7 s$ h& g
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30.Molds, yeasts and fungi are examples of a:& X! Q* ?4 _' C) w- y
霉菌,酵母菌和真菌是一个神马例子
# @, R) {5 I8 A* U0 U) gA:Biological hazard 生物危害. M k/ h. Z* `7 U% C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 h2 ?* L6 k8 D O* G5 {. {4 J根据加拿大食品检验局,食品的危险温度区在多少之间:1 b) e# W% \ q5 [2 p
A:40° and 140°F (4–60°C) 4-60度; w7 n1 I# k. Z
* g& R1 r# B& W, b1 }# M+ U32.All bacteria need the following for survival:
: b0 o/ _! O. k% a8 G: J$ F所有细菌生存需要以下哪些内容:( Q% |3 f6 }' K5 E. {
A: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?
; Z4 p( ]3 ~# c, K以下哪项正确表示了HACCP体系的关键控制点?3 D$ [0 G, G: p. T3 B, u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 t9 _1 ~: b& K$ o Q M食谱,接收,储存,准备,烹饪,保温,冷却,再加热% U) c D' M% z5 j& Q* W7 J
, }/ V& Y$ s8 ~( ?- P, Q34.Which of the following is not an example of a carbohydrate?
2 r9 m" z1 E% e$ B# `下列哪一个不是碳水化合物的例子?
7 M1 P i- H, y- d* B& P$ B0 n" `# o/ dA:Essential nutrients 必需的营养物质( ^9 B' }6 r, i, n! j( [$ f
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35.The process by which a liquid fat is made solid is called:
" x0 u& l$ W. e' v6 U2 J; a液体脂肪做成固体这个过程叫什么$ b7 k( U4 d5 z
A:Hydrogenation 氢化 { J* a4 L9 Y9 o" j
7 d. r$ G& h" `& q# W. a! N; \36.Which of the following is not an example of a fat substitute?, c8 b1 V+ D/ J" J# ?7 x
下列哪项不是脂肪替代品的一个例子
/ T4 k. t$ E$ ^& b- N6 mA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
O$ k) O; Q# u: w' m加拿大卫生部要求的产品标有“不含脂肪“包括:
v* G3 n5 L2 ?8 U( {7 G* e. {7 VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ x5 g; h* `0 N# x38.Which of the following is not a problem associated with converting recipes?( B. k( q- F4 h0 a
下列哪项是不相关联的转换配方问题?
( Y) _' r, M" c3 H) o# K* pA:Unit cost 单位成本
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& z3 B( m7 H8 U# K39.The condition or cost of an item as it is purchased from the supplier is called:
+ `* b0 a# \0 I* o' M$ k从供应商采购的物品的品质或成本叫什么- y% O1 A% Y U8 V& }2 S
A:As-purchased cost 购买的费用
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, r" _( ~( A& ^5 ~, _+ [40.The amount of stock necessary to cover operating needs between deliveries is known as:4 F' a6 v+ U# I6 y H' ?
在新货到来之前用于日常所求的必要库存量叫什么
% k( X4 Y# l3 |; `) F+ ]* } |A:Parstock 基本日常最低库存* N. v, f5 `1 g0 S
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ e9 f* T, _. w. f( L* X) E
下面那个缩写是用来表明正常库存流程?
- n% W% {1 e' @& d7 f LA:FIFO=FIRST IN FIRST OUT 先进先出% e) |- p, j1 [4 L! E% ?3 G# A
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42.Which of the following knives is used to turn vegetables?
. s+ J; L M3 |2 t, Z下面的那把刀是用来打开蔬菜吗?+ s9 _8 ]! u: T% [8 j+ R
A:Bird's beak knife 鸟嘴刀
0 A6 s4 s' f: G* N) b; A& Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: {# N6 h) R+ Y4 O5 r; L% ]1 k43.What is an instant-read thermometer best used for?2 q0 _# a* r! `7 [ p; K& h
即时读温度计最好用于那方面?7 W9 h' c; F% b1 g! O) I2 y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# x0 y) U! l9 e2 V下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 r3 @* B; K; f* v, x0 ]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?9 s8 `7 m3 j7 i+ i/ b, o& w! j' x
哪件装备下面有一个可移动的碗和一个S形叶片?
7 @- Q; M6 N0 n* X& w3 ?5 BA:Food processor 食品加工机% J! V' l& P5 D/ P: F) b
http://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?9 g: Q/ D* g, c" t! p
下列哪项不是用刀的安全规则?4 z; J% G( M5 i- @3 V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- f' B/ g1 _7 B! Y( h5 ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: O+ Z7 {7 t2 w$ e% X$ X1 r" O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) Y; ^' n1 o$ Y( b1 U7 H
A:RondellES . K0 x1 ~. m- j
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?4 _1 t6 W0 ]0 ~% l$ D
下列哪项是切成小方块用于汤的装饰?) R Y) h( {! C6 V$ z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ M3 O( [, ]& y3 i8 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( _# _! J$ h5 b5 B' C2 |9 E% Z4 ^
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!!——
: q, Y' U* b( W: w9 OA:Gaufrette ; H# {3 v; [/ J0 S, _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: D! x. l' I' Y- s) U" E% G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( ?4 S# s) D' HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; ?( H" G5 `( r9 F' o4 ?
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 a5 ]5 Q) I+ r# n, G
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)
" j, A5 g+ u3 _: P& yA:Cilantro 胡荽叶 香菜
, n6 j5 a+ W1 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. M1 k/ {- x" |! P
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60.Allspice is made from:
) g+ W2 g. `# E9 O- R* a 多香果, 多香果香料是什么- n& O0 x$ N3 Z) \- O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ L( r, F" `) O |7 m# ZA:A dried berry 干浆果5 Q3 w9 \. a$ f R5 i( p, w
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61.Which of the following are used to make a sachet d'épices?3 v0 B* p2 \0 y: E) H* i g
下列哪些是用来做香包德épices?
/ V: E" J5 v* Z0 d6 h3 Jhttp://www.sachetcatering.com/8 U h% d9 s% _2 W: J, N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 a8 z, u h+ l) u62.Which of the following condiments are not soy based?
) [3 C& Y0 ]; _# W& ], m下列哪项不是酱油调味品的?' b0 I* N9 K, P9 R- z
A:Wasabi 日本辣根, J' @6 F ], T, y! V9 l( B
6 K( `: U Z7 H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: W& C1 c6 K/ [0 x. g6 |! I9 Y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 o/ o. S& S# V' S6 X+ b
A:Pasteurization 巴氏杀菌
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9 t \% }0 J b1 A5 j$ ~64.Which of the following steps is not the correct procedure for whipping egg whites?
1 M2 p/ C: b! F下列哪个步骤是不是正确的蛋清搅打程序?" Y: E5 m) x' p0 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:2 L8 \$ B$ L; a' C8 }: H
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
1 a' o9 a5 h% z0 e1 r/ Y9 N炼乳是一种浓缩牛奶 是去除什么做的. c, p, U- v5 O: a
A:60% of the water 60%的水
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0 `3 t) J& F0 F/ ]" r67.A method of cooking that transfers heat through a liquid or gas is:
8 I% d+ p, p3 h一种烹饪方法,通过转移液体或气体是:+ R0 D4 ` w/ _# i# j `
A:Convection 对流 {1 x! l Q+ M6 {& O1 `+ D# w
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68.The cooking of starches is known as 烹调的淀粉被称为/ D$ m/ l# Z, O+ U+ s6 J
A:Gelatinization 糊化) g7 P4 R9 A0 g% F$ }( o
* r# p, K( ^4 u c6 `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 Q8 A }" y- W2 uA:Braising 烤+ r3 `- u, V" m" m" \
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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:
2 t6 b' G/ N: b* K$ bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 b( |! j$ h$ ]4 V7 \0 Y! \0 J! C) U71.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0 d$ Y9 f$ b6 n* w! F: r( Z$ B
A:Fumet 原汁' g/ y( w" ~2 \" }3 c) }+ ~4 Y
( n: ?6 f8 A: r" Z% o% ~! z* 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' g9 h& `7 O& V; N! n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 e" l* M( W6 N o$ m. G
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73.Which of the following is a principle not used in stock making?, c& q) Q/ p/ o! k
下列哪一项不是用于制造高汤(低汤)的原则?& ?$ W2 C8 m# A6 C
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
4 a( a1 `# N( C5 S" o: pA:Remouillage 法语熬汤
3 ^# }1 l" P0 G/ Rhttp://www.haibao.cn/blog/post/176242.htm |
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