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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:% y) C) E! ?4 Q+ o1 V9 l4 |! H
哪位厨师最早带来高水准浮夸的美食2 f* X \ w1 b
AAntonin Carême 人名 安东尼·卡罗美5 X" y4 x4 T# }6 N) f- {
. p" w/ S3 t8 s! V: G; X3 @' {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" W% r9 G8 t5 T# I# g$ p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 [9 s! X! Q" |) l( h& iA:Cast-iron stoves 壁炉
+ t3 e1 z0 `. t2 P% Ohttp://www.usstove.com/products.php?id=6/ ?- j& l* N0 o: i% C
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28.The French term used to describe the roundsman, or swing cook, is:- J2 |7 z: b/ p$ ^9 K" p
法国术语,用来描述roundsman,或摇摆厨师是:
) {0 ^2 ]0 l+ O4 T7 n2 V( w" M- hA:Tournant 图尔南
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- K9 i1 U3 s$ h9 {* i C29.Another term for the wine steward is:
g9 Z2 [8 I+ }$ q3 s; j2 _葡萄酒侍酒师的另一个术语是:
1 b$ P2 ^; ~) H4 ^A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:8 n( l O+ C6 C1 R) @3 A* {
霉菌,酵母菌和真菌是一个神马例子
9 o; Q- g; j* o* p5 W3 ?8 vA:Biological hazard 生物危害. I, @$ V: b; Y2 t: V. y! C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 i. t( M4 Q: C, r- m" U' M: V( u根据加拿大食品检验局,食品的危险温度区在多少之间:
6 G+ q7 X* }' l4 I& T$ D' sA:40° and 140°F (4–60°C) 4-60度
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/ |8 H7 u; s ~1 j' R, l5 k! t32.All bacteria need the following for survival:
1 T8 @1 R% E7 T所有细菌生存需要以下哪些内容:
+ U4 Y9 i- e$ K3 T8 uA: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?4 G: i2 O! w4 u: c0 _
以下哪项正确表示了HACCP体系的关键控制点?
% D. ?# m% e7 k1 fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 v" _6 x8 g' w* Q& ~0 n- J8 l% W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- v: u! }3 R F- _6 p7 c
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34.Which of the following is not an example of a carbohydrate?
. k& G% g3 s/ l+ l下列哪一个不是碳水化合物的例子?
% J1 C7 G; C* p* N% ?1 k/ D, ~A:Essential nutrients 必需的营养物质2 N* P8 X& |- `8 {2 j1 V7 K
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35.The process by which a liquid fat is made solid is called:
+ x! w! Q; l/ I& Y. d) b液体脂肪做成固体这个过程叫什么
% [4 b/ k7 `9 Q6 U) W+ u9 g0 iA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
/ O6 j- A# c" Q g6 v' F下列哪项不是脂肪替代品的一个例子% y! N- E; L" g+ {
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# [6 y* n4 c, E- p; L3 W4 f( j# p加拿大卫生部要求的产品标有“不含脂肪“包括:3 z" r# q* S2 V6 c: v) T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 y# t5 z' O/ t6 d( ]
4 E& M# Y2 l0 E3 M38.Which of the following is not a problem associated with converting recipes?/ U, s3 D% o* f7 l
下列哪项是不相关联的转换配方问题?& J* |1 j7 b- j: k
A:Unit cost 单位成本
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* u- \2 w2 N. j) U% D. L39.The condition or cost of an item as it is purchased from the supplier is called:
* A+ E: E0 C j7 h从供应商采购的物品的品质或成本叫什么
/ @/ }" {7 j, Y& b8 O! JA:As-purchased cost 购买的费用" @8 F/ w# o3 l5 `+ w; r
$ ?6 Y: L; }. t/ f40.The amount of stock necessary to cover operating needs between deliveries is known as:
. B1 l$ h1 q( |; _8 L4 ^在新货到来之前用于日常所求的必要库存量叫什么
9 W9 L0 e) g- j+ H% U; @7 mA:Parstock 基本日常最低库存; r( V% ], |* w: U+ @
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# [' A: F* M0 D7 F
下面那个缩写是用来表明正常库存流程?
- z3 h+ H) Y5 W# RA:FIFO=FIRST IN FIRST OUT 先进先出; q( @2 O! \9 s& Z# B2 j
) ^8 U( ]- h( e$ f% e- T0 X4 A' \42.Which of the following knives is used to turn vegetables?0 b+ \5 g4 I% k* J2 Q
下面的那把刀是用来打开蔬菜吗?
" ~5 G. {# S: c% A) cA:Bird's beak knife 鸟嘴刀
# y1 A. E; r0 m* g, s' lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% [/ r. P i i) b0 F6 v
; E2 y) D5 o" @' e5 ~, @% t5 I) m43.What is an instant-read thermometer best used for?
4 p) X% ^5 |: u6 O& o即时读温度计最好用于那方面?3 `. ^! z# q% Q8 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度) k1 n9 I1 \3 V! C. T
$ X, ^) e8 Q) S' {$ ?5 m& }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* o7 I/ s) ?" q8 t- i下列哪些金属材料受热均匀,通常用在铁板而且非常重( q) r& l7 y! n$ s; A3 j
A:Cast iron 铸铁
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0 X x- P) }/ Q. \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 N( C7 k9 M, Y4 \2 p; |
哪件装备下面有一个可移动的碗和一个S形叶片?- K) q/ `. s, q. x; f7 ?, p( f7 z
A:Food processor 食品加工机
9 i* G- `. \1 d$ j& ]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?6 g" i4 H9 x9 {% L6 e
下列哪项不是用刀的安全规则?
+ U/ i& r! F3 g4 O3 CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 W- C8 i0 A/ `% W( m% U1 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 t$ w* d. t+ R$ }& V& V. S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 O$ e2 w7 {5 l* a0 L7 e* GA:RondellES
- B$ `$ v' C) m* I6 |2 }3 Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 O: r4 S; N& t' ~" A+ M
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48.Which of the following is a diced cut used to garnish soups?0 W K* Y A" p$ b% _4 \# K9 P( s
下列哪项是切成小方块用于汤的装饰?
5 `1 A+ ^& E1 d' h" LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 r+ \3 R# t2 G5 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 _7 ^ q+ F- {, U/ M; T6 W: r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!!——
, C) K9 G5 C7 ^+ i, B8 eA:Gaufrette & D4 ^1 }' j0 ~. v- F. X$ C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 G2 s9 V" V7 h4 L7 m% ]6 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 @- L# ?$ x1 x% E- W, g6 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 r/ X J# [( z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 u1 P' c& j1 p8 ], u' f8 D: q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)
0 I+ n6 j8 a+ \, G# MA:Cilantro 胡荽叶 香菜 |/ R$ F; q3 r3 K: F% d; ?/ B! V0 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
- E1 {! h( ~: z& c 多香果, 多香果香料是什么) m$ @7 e. ?& ^) w9 ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ `4 o* h2 C+ ^9 N) J1 @4 ^! N
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ a) E0 F' [7 \' f下列哪些是用来做香包德épices?
1 ]$ Y; y6 v) J' w7 Rhttp://www.sachetcatering.com/! B# Q; Y; A! h9 }9 Q) _
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?
3 b6 ]6 F# V- \0 v下列哪项不是酱油调味品的?) z3 Q8 y, e. ~3 c* z
A:Wasabi 日本辣根
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4 Q# @% F" z A/ f) }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 m% G$ v j* S( ~- G4 A( A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:
0 n& I$ I" l3 \1 B2 j( b( j+ s! N/ RA:Pasteurization 巴氏杀菌
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* |) I, [1 N+ @( V4 G% b" |64.Which of the following steps is not the correct procedure for whipping egg whites?& f8 k/ z/ S0 _' Y5 _
下列哪个步骤是不是正确的蛋清搅打程序?
O7 x# J) ]$ `6 G" Q5 PA: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:' u$ p3 \0 j- A5 H1 l0 ~/ B8 }
A:56g and 63g 56克和63克2 w* B. R1 X: l, O( ]9 J7 i- j7 R
/ @# I! d0 n6 [! E; B6 d66.Evaporated milk is a concentrated milk that is produced by removing
) h) q- K. D9 u) D' g1 O炼乳是一种浓缩牛奶 是去除什么做的$ T5 u3 |' \+ Q4 n3 r
A:60% of the water 60%的水
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2 t! k( b+ x1 w: ~8 _67.A method of cooking that transfers heat through a liquid or gas is:
5 ^4 h$ F6 i) d7 h一种烹饪方法,通过转移液体或气体是:
$ j, }- n0 t: P' Z6 lA:Convection 对流+ R$ V% k$ R+ S4 E$ ~/ S. K( S, R
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68.The cooking of starches is known as 烹调的淀粉被称为( }" i" J& L9 O1 ~" h- K
A:Gelatinization 糊化9 Z5 h a6 `# Q/ ~. v# Q. \
2 ] K$ d( p8 p0 A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ c2 ^+ u' V; c9 a6 g, C9 u6 [A:Braising 烤7 k# ~1 |5 @6 \6 S. w
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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:! V8 M' g8 G- H0 }, L2 P! F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" G9 v2 w+ @: X
1 D( D$ T4 T8 y* o* e71.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 u0 D. X, P5 d+ Z; y% oA:Fumet 原汁6 u+ N% l6 U- D0 p4 I
0 ]8 u! j2 O# c- J7 A8 Y72.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 W/ W7 x& i* N3 |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; n6 I4 P7 O; G73.Which of the following is a principle not used in stock making?
+ d I0 F0 q8 n0 y, y下列哪一项不是用于制造高汤(低汤)的原则?, f$ P! c( [8 \4 y
A:Start the stock in hot water.开始在热水中操作' k9 `1 g, V; C# b0 p
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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
r& ? s5 X- k9 mA:Remouillage 法语熬汤! D. Q3 ^* Y5 u0 b6 j* n- h
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