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26.The chef who is credited with bringing grande cuisine to the forefront is:
9 _ T) {0 P0 Z; H哪位厨师最早带来高水准浮夸的美食2 s- B4 s7 P/ h6 o
AAntonin Carême 人名 安东尼·卡罗美
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0 n" y6 c% C$ `9 c- r m z" i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. L* K+ p1 P) c; B6 Y' ^* i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; y; h3 ` X8 o5 Y3 U+ C- `A:Cast-iron stoves 壁炉7 L4 J2 o3 N( y
http://www.usstove.com/products.php?id=6
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/ A! L- l& H& t/ P* o6 P/ g3 _28.The French term used to describe the roundsman, or swing cook, is:' `# J. I+ f6 o( J" O5 _6 g
法国术语,用来描述roundsman,或摇摆厨师是:
& L: Q* }: B3 t% j) D9 _& }/ mA:Tournant 图尔南 x% S3 Z7 L2 ]( U& W1 ?' K8 @; t
* w% A8 N* |" B# C6 ?29.Another term for the wine steward is:& W6 o5 V, S8 [* Z9 G2 @; F
葡萄酒侍酒师的另一个术语是:6 U& A, ]: d0 K' K3 E
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:( h E/ ~6 O) b4 l, b" X8 S
霉菌,酵母菌和真菌是一个神马例子
; V! z4 `* C& f2 n5 S3 C) _, g' GA:Biological hazard 生物危害
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! o i2 v2 w8 @# O1 L1 Y9 S# g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: A! D2 x" c/ B. x4 O% V1 g
根据加拿大食品检验局,食品的危险温度区在多少之间:( c# q! p, d: @4 }
A:40° and 140°F (4–60°C) 4-60度) O: w4 Z' N. A7 _* I% R" y5 [
; Q- Q1 y2 r$ F z e# d5 }32.All bacteria need the following for survival:
+ O2 q3 M! p8 s. R+ |6 y( z所有细菌生存需要以下哪些内容:; Y5 Q* K c q. X) x
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 Q: S& {( f2 w8 w8 Y* m
; W; K2 Q3 y0 C2 W33.Which of the following correctly represent critical control points in a HACCP system?
/ D' R1 @1 @* D1 K' n以下哪项正确表示了HACCP体系的关键控制点?
# r/ l& j3 Z( H* r7 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! D" m$ o1 ?- N7 C( D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 ?1 J) y: U$ ~" [7 z# C
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34.Which of the following is not an example of a carbohydrate?
7 z) }+ S4 b ~9 `% m下列哪一个不是碳水化合物的例子?: @( q4 @. H$ T2 F- z
A:Essential nutrients 必需的营养物质; u. i$ x) J- g8 B0 ?
$ y/ a8 T- J9 a9 e35.The process by which a liquid fat is made solid is called:
! R$ M; a; i9 [: f5 Y1 ^$ U液体脂肪做成固体这个过程叫什么 f# H, I' A6 e& B! h4 Y* _8 Q/ Q
A:Hydrogenation 氢化' F ?0 T2 y8 l) ]' @
* ], \7 s# R- t' e36.Which of the following is not an example of a fat substitute?0 @$ V+ m3 f! R6 h
下列哪项不是脂肪替代品的一个例子) W% B/ t: v. Y$ n8 f! K
A:Acesulfame K 安赛蜜K表- m5 t. H. F: a3 B8 g3 f, w7 O v
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37.Health Canada requires that a product labelled "fat free" contain: d0 A- k2 G+ D, a" P, S* g
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 D4 o+ ?6 l) N9 r e' Q/ zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 m6 f* d; C3 p e) s4 B
# F$ _+ S0 r7 u6 M1 O. B0 `) ^38.Which of the following is not a problem associated with converting recipes? p. h/ _* d1 @- S: m" ^% r
下列哪项是不相关联的转换配方问题?, @7 ~) K9 m4 V$ g
A:Unit cost 单位成本
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( d8 o+ J. p, O39.The condition or cost of an item as it is purchased from the supplier is called:
}( h; T! p: x. c. r从供应商采购的物品的品质或成本叫什么5 I4 r# N- S9 V m0 T) m0 I4 c
A: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:
$ w! i$ W. h& ?在新货到来之前用于日常所求的必要库存量叫什么9 i" _% a1 a8 z8 L* H- Y: S) Z
A:Parstock 基本日常最低库存( H% i+ V, j3 _" i2 @
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: w/ k6 p; n# \7 \: `9 J下面那个缩写是用来表明正常库存流程?
: W3 P) g" C9 cA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?6 ]3 Q$ _' E; `
下面的那把刀是用来打开蔬菜吗?% q8 _- P7 k8 `5 @0 e/ l
A:Bird's beak knife 鸟嘴刀, G& t$ S+ L9 Z/ _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 D- O. l+ S% s5 R' q43.What is an instant-read thermometer best used for?
5 N' j! J2 J2 Y9 ^! j( T, `$ Y即时读温度计最好用于那方面?/ @' ~8 O! h3 R, I/ [9 ^' I' \& o$ x
A:Checking the internal temperature of a roast 检查被考物品的内部温度( _ w9 g& o& x9 M
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. l ~4 ^- W' Q" O( v: S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, U5 a4 I7 M- I4 j/ p2 UA:Cast iron 铸铁0 ~7 a7 ?6 Q' F
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' R" Y B: L, f3 e7 F哪件装备下面有一个可移动的碗和一个S形叶片?: i8 e% Q( v6 ]" y; x+ S* A/ z
A:Food processor 食品加工机
, V1 H" v/ |' x- [* J7 f2 @http://www.google.com.hk/search? ... iw=1263&bih=572
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3 v% e& U' S9 X$ R46.Which of the following is not a rule for knife safety?
: _7 @$ |. \/ C& x8 i下列哪项不是用刀的安全规则? }1 K% A" a8 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 P9 y6 t6 ^9 e3 A4 m0 a
) w* D5 o# G v$ t! x X9 O/ K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" \' I* F7 Y3 X% [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% n0 R% a" C6 z: l$ H% WA:RondellES
. f" w1 ^( E$ d- t1 a/ J% u7 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ }+ c9 `5 m! t) b48.Which of the following is a diced cut used to garnish soups? g; N) W B+ E5 q7 a6 l& x
下列哪项是切成小方块用于汤的装饰?
. o% \! L* q8 c( j" d1 SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" H/ h# K1 A; F% a7 t" i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ S$ l) d# T! l, L1 ~! X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 R! b# {0 E Z% M; A
A:Gaufrette
# T. f4 a; ^: s1 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& r0 N7 ~0 g5 H6 P0 Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 D+ X) ]% L$ T/ V% {- k+ NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% L: s+ u: \ @- e# S% M
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ W0 d% C/ a2 T/ b* 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)
; D( T3 O0 j9 Q# X7 ^A:Cilantro 胡荽叶 香菜
0 o6 @8 t% N5 |( f3 Q, |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ C& H) |5 k6 g
多香果, 多香果香料是什么
, ^2 s/ q8 n. H2 F6 N$ c; Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& B5 c2 F1 S2 a$ W! a7 F
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& N7 N9 }* I1 z9 J" S下列哪些是用来做香包德épices?2 {' Q: ?' G1 P* Y/ _: D0 H
http://www.sachetcatering.com/
5 q7 p" E8 k' o2 {. r$ SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ i0 e: h3 o( n' V/ [6 L62.Which of the following condiments are not soy based?1 ^; M/ k3 [; l3 B: W
下列哪项不是酱油调味品的?! U+ u! e1 n; @( y2 k% _" _3 C
A:Wasabi 日本辣根# n7 r0 E9 l$ i; }/ s9 d# b9 a
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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:
7 K, `/ s3 J' [ p* @. X3 J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:# Q9 l9 y0 }( g3 `
A:Pasteurization 巴氏杀菌- g$ E7 q9 F' G5 r3 y: c
2 w9 ]6 M! J0 c* ]; V64.Which of the following steps is not the correct procedure for whipping egg whites?
8 c, E) B( O, S# D Y下列哪个步骤是不是正确的蛋清搅打程序?! F* P6 w& a0 m: M }6 I
A:Allow to rest before use. 允许休息后方可使用。
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6 G Y3 l+ m2 F65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 F4 t6 k9 x5 `% Z) pA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
& z7 T4 x' h: Q7 n炼乳是一种浓缩牛奶 是去除什么做的# [6 v+ p7 T/ `
A:60% of the water 60%的水5 s; m$ C# ^8 L. U {# Q
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67.A method of cooking that transfers heat through a liquid or gas is:) q5 V8 q2 v7 I3 M) `" K
一种烹饪方法,通过转移液体或气体是:
8 n; x$ V! r4 f/ r1 I0 _A:Convection 对流
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9 I4 ~7 O! ~. O H- W2 A6 o2 o% H [68.The cooking of starches is known as 烹调的淀粉被称为& ?4 k7 ?5 q2 ^3 |9 t
A:Gelatinization 糊化
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0 S3 R3 i' Z; O5 `# a: G5 {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ Z. K/ k; i% t5 lA: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:6 c+ b- K/ `- d1 |9 Q) A, z9 g
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/ L3 _& P1 D( u; Y s% M
A:Fumet 原汁& h( C' c. m% S( n& G1 y
+ J, k' A ~1 }, f$ o [; S72.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3 X g- ^7 ]- L l9 J7 c2 t) O# _+ c+ `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 d6 p( [! L; Q4 z" ^
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73.Which of the following is a principle not used in stock making?
( K# Z7 l4 v V8 } h: e下列哪一项不是用于制造高汤(低汤)的原则?" N& A+ l& {- A' I' C9 O) D# P
A:Start the stock in hot water.开始在热水中操作+ }! x' F- V' ?) G6 N1 D# D( ?
) G4 M2 u2 ^2 K7 g+ a74.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
7 ~( R3 G. D. e% J% r: WA:Remouillage 法语熬汤 k% U6 W. u: {9 f k4 k
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