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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 ?: Z- c5 [; q* d% C" |, W哪位厨师最早带来高水准浮夸的美食
: W2 \/ G4 i: g7 E3 s2 R/ hAAntonin Carême 人名 安东尼·卡罗美( X1 u. K" u, W: \ p( o: q
( t; y: b, O) O" \ v# b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. W: y( Y2 _- l! A- c) A" {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 G+ A' ~) y2 u" h: o3 ~% ?
A:Cast-iron stoves 壁炉
! k! `+ Q+ q' {5 s- T; }1 bhttp://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 Q& o- E; m" |" x; h0 {, M! R法国术语,用来描述roundsman,或摇摆厨师是:
3 K& B) @& A# R8 U# {) L6 RA:Tournant 图尔南
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4 \, n0 R5 [& a3 [' I4 l2 F* i5 b2 g29.Another term for the wine steward is:5 @6 Y" q% X8 @9 c0 T# |1 y
葡萄酒侍酒师的另一个术语是:
; K' ~3 V: H8 _0 z3 t BA: Sommelier 侍酒师
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& R# g. S) M8 e# |8 q4 F30.Molds, yeasts and fungi are examples of a:
2 V% ]( }/ i u霉菌,酵母菌和真菌是一个神马例子, k1 {7 n: S$ s9 k
A:Biological hazard 生物危害& j8 O- V* \7 `0 i
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* C P1 L& s$ T+ q+ x根据加拿大食品检验局,食品的危险温度区在多少之间:) q! I$ Q- V, C- u
A:40° and 140°F (4–60°C) 4-60度4 b* l6 u# w L9 q! Y+ p
: W8 c4 d: Q% W1 e7 {; M' `. g/ p32.All bacteria need the following for survival:+ ]/ F* J% u3 |& {
所有细菌生存需要以下哪些内容:' n5 q: w4 p& s9 [- s3 C
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 X7 E0 x _9 D9 K' a3 V4 A33.Which of the following correctly represent critical control points in a HACCP system?( ?8 ~' i j. E3 G) u1 d
以下哪项正确表示了HACCP体系的关键控制点?
; h2 ~# C( B+ r. i8 T1 u! U& AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
a9 s/ ], H0 R2 J2 o3 w" V# A1 |食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 E- j$ }/ @! V
: U8 _/ [1 t. [34.Which of the following is not an example of a carbohydrate?
3 K% U; B' f5 _! n下列哪一个不是碳水化合物的例子?
& ]3 e% e7 s. B3 s T, S6 A4 }A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:: r/ E5 h% F5 t& B6 O) e* Q8 I) Z
液体脂肪做成固体这个过程叫什么. H+ S7 k( x( V$ p! p
A:Hydrogenation 氢化
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3 s; w. Y- z3 N2 p7 F% @36.Which of the following is not an example of a fat substitute?8 P9 ~% N, v0 g& a, B* [
下列哪项不是脂肪替代品的一个例子
( p# i7 l% @5 Z# Y( f: ]7 i4 h0 bA:Acesulfame K 安赛蜜K表
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1 h8 W+ a# g2 F' u37.Health Canada requires that a product labelled "fat free" contain:* g0 L& A8 C( u& W4 w6 f3 U7 B: O
加拿大卫生部要求的产品标有“不含脂肪“包括:) ?6 \; M- x* S- B8 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ \& x; Z3 m' M8 H0 i# {( D
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38.Which of the following is not a problem associated with converting recipes?$ E& F3 |: G7 V5 s+ r- R# v$ @
下列哪项是不相关联的转换配方问题?
; F5 c1 c$ B; G! C+ nA:Unit cost 单位成本
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' t* F/ Z/ ?, K- ]+ K( `, o39.The condition or cost of an item as it is purchased from the supplier is called:! B+ Y- I, A: T" t, V
从供应商采购的物品的品质或成本叫什么
& H& h- u+ ? R3 G. h. z8 kA:As-purchased cost 购买的费用
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6 d% A! y1 Z8 e& Z% O' l8 i$ ~40.The amount of stock necessary to cover operating needs between deliveries is known as:
* |" y2 `0 s8 d5 H/ v; t Y! y" K在新货到来之前用于日常所求的必要库存量叫什么. p# F! o9 g, c
A:Parstock 基本日常最低库存" v' o: d, W7 z, E8 N5 c- B r
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% G. ^1 u$ o. P3 k4 g5 M
下面那个缩写是用来表明正常库存流程?
" q# L2 r) q1 e7 D5 j9 F! ^* HA:FIFO=FIRST IN FIRST OUT 先进先出9 X) o0 Z. u! s
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42.Which of the following knives is used to turn vegetables?
* h/ G& q9 p3 e) }5 x! k0 U5 ~下面的那把刀是用来打开蔬菜吗?6 T1 ^# o& y/ ]6 ~
A:Bird's beak knife 鸟嘴刀
5 l; x* ^! P4 X) q: y4 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?: y7 E; s& n. J P% u
即时读温度计最好用于那方面?
$ y. g) D `" J: T* ]4 F/ w2 QA:Checking the internal temperature of a roast 检查被考物品的内部温度$ ^6 _ }6 r# h [& z! r
' Z) T- a3 S% ]' l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% r# l6 ~7 m- x1 a
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* N9 [- U& y7 O% ^+ oA:Cast iron 铸铁0 L1 t7 e" q# h& p0 O% O
1 P, j3 o! @; R' {+ r! I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 E, j/ p% ?: m+ \ v6 |哪件装备下面有一个可移动的碗和一个S形叶片?
: G% K \- H* Q. IA:Food processor 食品加工机8 d4 Y; K; N# Y* D
http://www.google.com.hk/search? ... iw=1263&bih=5726 u+ T! K4 b5 ~) O$ h8 @
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46.Which of the following is not a rule for knife safety?
4 e' U) Y" h9 e( d% U1 s下列哪项不是用刀的安全规则?; N. Q5 j! J; `# w0 N( N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ D4 J! g7 q: F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) W; t; L; Z3 S, g& |' G. G) V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 h, {; W; g9 k3 \. B
A:RondellES
8 A& k2 }* D5 i5 [1 i! `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?
o4 G# P; n; t: V$ R0 U2 F# q下列哪项是切成小方块用于汤的装饰?( E+ G# G* y1 {* t# B) b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ @) Z9 I+ [7 Y: j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? W2 l- N9 N4 O: D) J" q& V7 u
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!!——4 H$ O6 G% d/ K% `& s* q
A:Gaufrette
: b( | w3 [) c. r7 K0 n& uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ Z- o5 ], s- Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 P6 S9 y0 Q) F; GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; b, j6 I8 q! F( N& I7 q& D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& L7 A) a. ^& \1 o9 u
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)
# {& N0 t/ ^5 `" N+ W* rA:Cilantro 胡荽叶 香菜* i* t- ~, }6 v( T( W. S) H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; u H/ a8 x: d! b! M e$ J60.Allspice is made from:* R; R. W N. [' c
多香果, 多香果香料是什么
$ u( b9 P# ]/ m }' ^7 V9 phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; d: b+ l( K4 a) a! a
A:A dried berry 干浆果
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: l) M- c! E9 N/ X& B% {5 W+ W61.Which of the following are used to make a sachet d'épices?
. T# ]$ n& q! h, ?- A下列哪些是用来做香包德épices?
2 ~4 ~0 I4 ^( U7 c; Khttp://www.sachetcatering.com/9 |1 ]" _( ^( S3 _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ M: {6 ^& K. n! ~. m; ~" R
2 q- @4 Z* b( k7 T; F1 t62.Which of the following condiments are not soy based?
' U; g/ V. t) @. L. e, z# C* k8 W下列哪项不是酱油调味品的?
2 w1 F. i& K D5 Y) P+ `A: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:
: x- [! D' z8 ]+ m' c2 _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:) K Q& f, j8 f8 ~; _
A:Pasteurization 巴氏杀菌
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0 w$ W7 A) ~5 q$ T6 h( q64.Which of the following steps is not the correct procedure for whipping egg whites?$ q8 X, y: J1 w. Y3 X A
下列哪个步骤是不是正确的蛋清搅打程序?* l$ u0 ~# _ R3 g9 V5 F6 w4 M( T) i& ]
A:Allow to rest before use. 允许休息后方可使用。! t3 g& G0 m$ Q' `. |- g7 `
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65.The weight of a large egg is between:一个大鸡蛋重量介于:' X( j/ p1 @$ Q) h, C$ v
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
0 v! @! j6 c# h炼乳是一种浓缩牛奶 是去除什么做的) v) }& Q3 {! F% J' U) B
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
3 | r t7 q2 {8 U4 a& i" N一种烹饪方法,通过转移液体或气体是:
2 r9 f. j2 X/ NA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 ~9 l, ~2 V/ B5 T& Q
A:Gelatinization 糊化
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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?
. U& y- P5 s' j) }2 Q! lA:Braising 烤( h* w A* P; p# G! W6 x# E8 a
) _* s" T: G& P9 ?+ e2 P% }2 f J70.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:
! j9 T0 Z, c( [3 X. C/ JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ l0 ~2 Z O9 V4 p# u
1 c$ ?6 x$ x9 p, Z/ _# R) b3 d, S- k71.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3 b$ K* \3 v8 _2 _+ `! r' H
A:Fumet 原汁
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9 P9 s" K0 i1 B8 b+ e5 _4 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
0 F3 P& |8 O$ r, [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?
4 {1 }' s5 H) ^下列哪一项不是用于制造高汤(低汤)的原则?
- _* s+ `% P! [, Y8 qA: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
% P4 h) P/ j0 y p3 OA:Remouillage 法语熬汤
; \' F3 h& O! f3 x6 ~" N# {http://www.haibao.cn/blog/post/176242.htm |
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