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26.The chef who is credited with bringing grande cuisine to the forefront is:- `* _$ w' \, \8 o
哪位厨师最早带来高水准浮夸的美食, ^+ b0 b' Y! [4 G8 l
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 L* D) h3 c4 D/ s& l: q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: B9 c6 ?* l; {* |( L- b
A:Cast-iron stoves 壁炉
/ R# ~' _6 X: q' }! o; z# thttp://www.usstove.com/products.php?id=6
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% l1 a" `" J7 q. p28.The French term used to describe the roundsman, or swing cook, is:) Y( v: @' e2 j# m
法国术语,用来描述roundsman,或摇摆厨师是:+ y& T1 J6 w9 |/ d
A:Tournant 图尔南, J0 c6 T/ s6 Z5 ~
$ p7 U0 y% U$ G! x2 g29.Another term for the wine steward is:
: m( n* h9 o9 Q2 ]0 q葡萄酒侍酒师的另一个术语是:, z( G8 W% G: Z( _4 I- a: g3 j5 v
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:. L) f' h" X3 k8 a. w ^7 B
霉菌,酵母菌和真菌是一个神马例子- [3 h) V6 K2 }% H2 T3 a
A:Biological hazard 生物危害* w; A2 ?+ g! C# V: Q
5 S& F" a0 F0 A6 Q; P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 B' f! j" {' N2 E$ V根据加拿大食品检验局,食品的危险温度区在多少之间:
4 W v& Y% ^5 D. zA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
w6 P- ]. u' f; F% @! S所有细菌生存需要以下哪些内容:
, J7 M* x0 w/ D+ w2 y* \# @; _% [5 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 n* M1 n# y, f" _# @
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33.Which of the following correctly represent critical control points in a HACCP system?
' V$ u* r% R) z' |# N4 N以下哪项正确表示了HACCP体系的关键控制点?0 J9 W+ l. W5 P5 [% O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * b. T+ n1 n/ A: y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 l: T, S, a! Y4 ^. x
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34.Which of the following is not an example of a carbohydrate?9 Q) _3 }/ Z9 ]6 x0 N
下列哪一个不是碳水化合物的例子?% _2 E" Q. R8 X3 a! @1 u
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:
2 R, d* Q( b3 `) Q7 F; J液体脂肪做成固体这个过程叫什么1 G3 G7 ?2 S0 O+ h
A:Hydrogenation 氢化8 g; n# K3 H! V: Z9 ?0 n4 i/ s& P7 F0 e
6 T( C4 R- i4 F% J! s* Q5 Z+ Z36.Which of the following is not an example of a fat substitute?7 z: V1 C( t: W; e% y3 i E& Y" K
下列哪项不是脂肪替代品的一个例子0 G% |6 m$ ^! ~* Q; V) l% S4 ?9 V
A:Acesulfame K 安赛蜜K表* }8 I/ J9 k2 S
* i6 q |& |, J8 Z3 K37.Health Canada requires that a product labelled "fat free" contain:
* l$ x8 t( B7 g" v! n Y加拿大卫生部要求的产品标有“不含脂肪“包括: T( V1 J' z, {# C; P1 H# r/ x7 [1 ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% q; V! L7 m) G# }& n v
* c/ |2 x* D- j! h5 b! ]38.Which of the following is not a problem associated with converting recipes?; E0 T1 ?1 B0 r' v
下列哪项是不相关联的转换配方问题?' Z2 _5 N0 ^. H: d( I4 K; ^: L3 { T' V
A:Unit cost 单位成本; Y- C: Z# t1 P$ g
4 {( T+ h7 d) i' K. G7 o% @39.The condition or cost of an item as it is purchased from the supplier is called:
! p# R) c8 h0 T; f! {从供应商采购的物品的品质或成本叫什么
, n, E* e/ g- ?& {A:As-purchased cost 购买的费用, v; T; @5 v$ W0 g% n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, q2 O, N; ?5 a2 C+ h7 z$ D. k3 [2 l在新货到来之前用于日常所求的必要库存量叫什么& _( S0 F9 ]( L+ |& N+ o5 y' l
A:Parstock 基本日常最低库存
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! b" P* b8 d8 \! r$ o: Y9 [% q5 p9 ?5 p41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 d) {' E: g0 b/ M下面那个缩写是用来表明正常库存流程?9 C6 S3 F p/ A
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?7 J' h; j* I, x4 Z
下面的那把刀是用来打开蔬菜吗?+ r! g1 e. }/ D1 H5 a
A:Bird's beak knife 鸟嘴刀, A! v* P2 ]0 W8 O9 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, e8 p2 q& }; h* f43.What is an instant-read thermometer best used for?8 S2 F& m `4 L. \
即时读温度计最好用于那方面?
3 J5 V6 g6 L5 ~2 OA:Checking the internal temperature of a roast 检查被考物品的内部温度6 o: a9 @% L0 R: ], w2 ?0 N
( N- @4 g# P* i, Y- U3 [* I8 w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 \0 R( Z: D2 R/ u- q) e下列哪些金属材料受热均匀,通常用在铁板而且非常重
. k) y" A* m1 C% B- t. S% PA:Cast iron 铸铁: @1 C3 t% g3 i" b& ^. q( \8 v' V
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 G, F2 ]+ d8 s7 q- X0 m; E: J哪件装备下面有一个可移动的碗和一个S形叶片?
+ J+ p' H. o: |4 WA:Food processor 食品加工机
( v4 `- p' i, f6 mhttp://www.google.com.hk/search? ... iw=1263&bih=572: a: t" `$ \- t9 V' C- q
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46.Which of the following is not a rule for knife safety?
# d* z! y* K* d6 O( s. y4 u下列哪项不是用刀的安全规则?
7 ^2 L6 L' h6 A0 I2 ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# l. e6 t* c+ n' b3 F
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( Z6 R+ r* w* a' o% @: k+ D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( |: y9 v% Y! _; M% o% Z
A:RondellES
8 o+ X/ G& G% A$ vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- k4 U8 F. a, s! C, O# H8 a48.Which of the following is a diced cut used to garnish soups?
* u# \' u M9 \# Q! G+ o/ G下列哪项是切成小方块用于汤的装饰?
' W e) @) t3 v/ y; J# K2 O/ sA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) X4 ]' H' x$ H& Z7 ]1 R+ x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) k5 e) e) ^6 }
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!!——9 w, R. S/ v9 O- r/ j
A:Gaufrette
7 `8 S ^& q& k% }- Y- C$ Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' z9 F! H$ ?4 b) P: [+ x, I( _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 s6 g: r+ q/ Q. z4 }. y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 V+ s/ t; }9 |2 v" r/ j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 i8 v4 V0 v" Z, B! x6 i+ Y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)' j7 o/ m; Q d
A:Cilantro 胡荽叶 香菜
0 v- e, f! H/ [% n$ t& vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* W( n' Z* `2 M
# q; J% G/ r i' }60.Allspice is made from:& ~ F# l3 o% [" }8 ^
多香果, 多香果香料是什么7 X+ J- k( u* P7 C2 k- c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ H& I* T2 y; j; ^0 d
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
" J! |( b5 ]) e# E& c/ E. m下列哪些是用来做香包德épices?
5 [% [* ?& G: {# \% q. [( {http://www.sachetcatering.com/4 c9 s8 u1 T* @+ t, Z2 l$ T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" O* }7 K/ X* K5 o8 U
& I/ N- s# U2 |3 n. t62.Which of the following condiments are not soy based?
% m8 u5 R j' d5 ~1 L" @, v4 {下列哪项不是酱油调味品的?4 ]6 J- f) R2 B$ K ~5 K6 u9 ^
A:Wasabi 日本辣根1 d) T: g% o0 B2 Y. k' @7 P; ?4 F" p
* t0 i N5 K1 w6 R x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' O; g+ B( [3 S+ P* U
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:5 R$ \0 K* F; D( m ?1 M
A:Pasteurization 巴氏杀菌
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' p8 N5 z( `% k' B64.Which of the following steps is not the correct procedure for whipping egg whites?' O; t- u; y/ i0 ~' E
下列哪个步骤是不是正确的蛋清搅打程序?
( S9 n" V% D- k6 R" _2 L* CA:Allow to rest before use. 允许休息后方可使用。
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9 Q# h( Z$ e: z" f. ^/ n, E6 r65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 c+ X4 w# c# ^/ ^! E* DA:56g and 63g 56克和63克) K, a4 N: y6 S& s
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66.Evaporated milk is a concentrated milk that is produced by removing+ {6 E _* t! w6 z, ]5 \
炼乳是一种浓缩牛奶 是去除什么做的, J5 Z9 A% }& y0 W5 b8 L
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:
6 Z; v+ V, [4 `) |一种烹饪方法,通过转移液体或气体是:& n0 l! F" `! e ]' i7 b7 d
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为* H4 B S% P5 f$ F2 [+ v% ^) ^+ N
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?
- X1 E: h+ C& V3 r- o7 lA:Braising 烤7 h7 E5 M. w- H, G" H; V! D+ k
$ a& `- N! w6 u& Z, V2 l! W70.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:
, s; D. e/ G1 ] _6 iA: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: J" Y) v2 ]# @% _
A:Fumet 原汁1 ]! q2 T# ?4 g8 _! o; M6 T" t
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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( u# U" [, g/ O# n3 M+ Y! I* t' Y& v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 Q+ Q' {2 w/ V- b6 Q+ [
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73.Which of the following is a principle not used in stock making?
7 p% C( g* d+ a0 P. q+ N. S, B下列哪一项不是用于制造高汤(低汤)的原则?9 j* W, a* G* @$ p' M
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+ j6 O- { H* y4 M5 o! X
A:Remouillage 法语熬汤
+ r8 [ Y3 Q4 b8 B5 h: }! [6 Hhttp://www.haibao.cn/blog/post/176242.htm |
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