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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:3 o: q6 d7 W/ ^( f. M, E x0 V
哪位厨师最早带来高水准浮夸的美食
4 O2 ?0 K+ w7 T. F% iAAntonin Carême 人名 安东尼·卡罗美9 `2 Q9 E: H/ }) P4 O1 _
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. B4 q8 m8 H$ g: D" m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 p4 Z0 Y2 ]. Y: t
A:Cast-iron stoves 壁炉
7 G5 V$ o) [* ^http://www.usstove.com/products.php?id=6- n+ T) C, f) G. _- h
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28.The French term used to describe the roundsman, or swing cook, is:
8 Q5 }8 H2 c& N法国术语,用来描述roundsman,或摇摆厨师是:
* w$ z: @/ ~8 ~A:Tournant 图尔南
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29.Another term for the wine steward is:* i2 @1 U; |% ]) O) l
葡萄酒侍酒师的另一个术语是:
( d5 _5 b3 |6 s% e4 D8 eA: Sommelier 侍酒师
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# o( Q8 y0 w$ F% ^* T: F30.Molds, yeasts and fungi are examples of a:
( B( h+ M1 G4 B3 F! S霉菌,酵母菌和真菌是一个神马例子* D! |* g z( N, t$ m( }3 Q/ C
A:Biological hazard 生物危害/ |- B' b" |7 k3 i( N5 y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ {$ ]; f: {5 Q% H: J+ ^根据加拿大食品检验局,食品的危险温度区在多少之间:5 _& {& j8 l& n
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
9 X0 X/ ] p0 ^) L4 v" m, f所有细菌生存需要以下哪些内容:
1 T9 w) T3 M4 m8 ZA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( H a I! l7 V1 m! F9 d0 L
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33.Which of the following correctly represent critical control points in a HACCP system?2 J& O! S( y# G7 u J3 m
以下哪项正确表示了HACCP体系的关键控制点?* b# U1 o, n" j5 b! J' n8 g* [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 U8 c) }8 \, {# E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
+ g4 P Q& Z2 ], t# B# h; G下列哪一个不是碳水化合物的例子?
- M2 i1 R: }1 b; o/ dA:Essential nutrients 必需的营养物质
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+ I! L; Y. v4 ~; \35.The process by which a liquid fat is made solid is called:; ?# n5 ]% N6 O& l3 H2 f
液体脂肪做成固体这个过程叫什么
9 U" V `/ D" \3 W; N/ h4 q! OA:Hydrogenation 氢化
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! p: z2 I( h' c! `( p36.Which of the following is not an example of a fat substitute?5 o) I$ D! _5 w a* _
下列哪项不是脂肪替代品的一个例子9 p3 ?; C) @0 _, o6 M9 v- e
A:Acesulfame K 安赛蜜K表+ e3 h& e6 t7 n9 P* Z7 [8 `- r
" ~: [3 b+ ~4 k$ M m: L) J37.Health Canada requires that a product labelled "fat free" contain:
# N8 D" ^& a& h5 o! ~/ Q加拿大卫生部要求的产品标有“不含脂肪“包括:
& E- D% d% j( u* S: f# hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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- t' H" g% @9 a9 _38.Which of the following is not a problem associated with converting recipes?
/ Y( p6 _" C- J( @! Y% [下列哪项是不相关联的转换配方问题?
3 F' q( G! i; ~ QA:Unit cost 单位成本
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c6 N4 z4 E( R9 M4 f39.The condition or cost of an item as it is purchased from the supplier is called:
* c9 O2 R' [% H) w6 Y) o1 }$ N从供应商采购的物品的品质或成本叫什么
& o% h' u" S; N. D2 yA:As-purchased cost 购买的费用
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0 [ B" ^' V$ T+ _40.The amount of stock necessary to cover operating needs between deliveries is known as:7 V G0 r" f) ^( c3 y+ L; \6 K
在新货到来之前用于日常所求的必要库存量叫什么0 Y2 C& v/ G9 _( X/ R& A
A:Parstock 基本日常最低库存
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+ u* K9 Z" b, k) R. V) Q8 u41.Which of the following abbreviations is used to describe the proper rotation of stock?
" ?' s) b8 W: M8 w1 s9 }9 a下面那个缩写是用来表明正常库存流程?
0 [1 i: a; W& K9 C' AA:FIFO=FIRST IN FIRST OUT 先进先出( `7 h" ^4 F) m! Z4 J
1 |8 E" r6 l& q42.Which of the following knives is used to turn vegetables?
" c! f) T& r" E' a' ^+ [) c. y: u6 O下面的那把刀是用来打开蔬菜吗?
% H+ H* x, t& KA:Bird's beak knife 鸟嘴刀
/ n3 S( R9 e% m* B* Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# t( p: f1 S5 B; p/ w9 Q
, R5 x2 y `" f8 R4 m43.What is an instant-read thermometer best used for?
9 S3 R% n' T1 v即时读温度计最好用于那方面?, B W" \2 X2 ^8 \ Y1 C
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?
9 A$ a0 j5 o* Z4 ^( r* h下列哪些金属材料受热均匀,通常用在铁板而且非常重0 s# q6 l5 V p4 P
A:Cast iron 铸铁
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" h) q9 l7 N- Z' P* d3 h5 N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ t$ `. }/ w ]' u! x8 ^' k" |哪件装备下面有一个可移动的碗和一个S形叶片?
% I+ p+ |4 j- NA:Food processor 食品加工机
) \+ k0 ?5 O, r& O. E6 ~http://www.google.com.hk/search? ... iw=1263&bih=572/ X P' R5 Z4 V' x
) k8 R5 r1 k; P( A+ S. O46.Which of the following is not a rule for knife safety?
# W: |8 f R+ g" l. i7 m7 z下列哪项不是用刀的安全规则?4 X$ l' `2 o' X0 |: r0 @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" V9 @) q3 T' i" h: b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ Z+ y( K% s, v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 D3 t4 l8 I' t! f7 xA:RondellES 8 q- C6 V! `$ P2 y3 p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- p3 w" i$ _5 U$ r; v s
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48.Which of the following is a diced cut used to garnish soups?
& V+ P* @) i& y6 e. ^6 o1 h下列哪项是切成小方块用于汤的装饰?5 k9 M+ E) D5 t1 Z* l* j, U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 e- c( z& C0 D9 Y! ]( R; U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. ~4 \8 I' i( e5 l% O- W m$ R9 Y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!!——
2 C- I$ E' i5 F; Y. cA:Gaufrette
' b# k9 e7 Q4 A8 u* a' |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 R. A7 b" j4 n$ P+ omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 n- N( g& [& E) }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 L9 j3 z7 B Y P5 \3 A2 t" J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)5 n- s# l' _4 P5 E
A:Cilantro 胡荽叶 香菜
5 V& d; h1 U/ f4 |/ Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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) K9 b5 b7 u4 c! ] s7 {# s9 {60.Allspice is made from:
; H8 }7 T$ O* ?6 G: x4 X 多香果, 多香果香料是什么
, V4 L9 x% Y+ U Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' R" i3 D2 B7 b; e; J8 gA:A dried berry 干浆果
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2 b$ |0 W8 u; W( A* c61.Which of the following are used to make a sachet d'épices?
' v: n+ ]: a+ ?' o1 |& C下列哪些是用来做香包德épices?
$ s4 i! L, m1 Z; shttp://www.sachetcatering.com/' p# L+ i4 u x2 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?8 g4 M. l* \* C0 w2 \& ?" G5 b
下列哪项不是酱油调味品的?
. Q7 Z; ~( Q& h' I! uA: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:
; b0 L6 m* u0 {0 E9 m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% P2 W& o6 L; YA:Pasteurization 巴氏杀菌' t }+ t+ K" V
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 M1 U4 X* x! N! Q& k
下列哪个步骤是不是正确的蛋清搅打程序?
- |, e* Y* x2 I- m3 Z; xA: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:. p* @& z7 R( {* y4 M6 Y3 X$ e0 J+ I
A:56g and 63g 56克和63克$ k/ o/ g9 W$ F8 s3 ~$ w
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66.Evaporated milk is a concentrated milk that is produced by removing
) @" ^% d% ]8 ^$ P5 `$ M2 O, I2 K$ {炼乳是一种浓缩牛奶 是去除什么做的
1 g4 H3 N' ?6 b4 h: rA: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:
) h2 [9 R7 X9 u/ L: a8 f" E一种烹饪方法,通过转移液体或气体是:# R- P2 o' v, P: l; w# c
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为$ r5 u7 Z% D, B( I7 R7 n
A:Gelatinization 糊化/ h$ x3 g5 I0 J' j6 E5 H j
6 q" K; V2 L) d, y, b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. D( H& G7 K; k: i3 m2 S! uA:Braising 烤
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% Q; C! B3 `* ]/ u& W: O70.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: H! x9 e B7 F1 o' Z
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
% f. N5 a& k2 zA:Fumet 原汁
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72.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
- S6 i% H* C N/ y) G- R+ bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ R* d, u+ g: q+ ]4 T) _/ h# u7 U
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73.Which of the following is a principle not used in stock making?
2 |+ W/ I4 F% [6 y$ ]下列哪一项不是用于制造高汤(低汤)的原则?4 V2 e" s& G/ [! z
A:Start the stock in hot water.开始在热水中操作7 j" A' c; {$ d) T; D, {1 q
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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$ {! B& U/ T, n/ U. J
A:Remouillage 法语熬汤' ?/ R) e0 a9 ^
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