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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:) v( o/ k5 ` k& b
哪位厨师最早带来高水准浮夸的美食! L) @1 O, J, o
AAntonin Carême 人名 安东尼·卡罗美1 g) k. N6 A0 B4 T
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 f) t" e2 b- _1 W# 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 。- a) \3 w0 ~3 h8 o6 z: z
A:Cast-iron stoves 壁炉
2 |/ J/ ` s0 H$ M, X2 v' j: z# thttp://www.usstove.com/products.php?id=6+ k2 O- ?6 H0 _4 n$ s# }( B/ k
2 B- P1 D3 K+ m1 T, W+ d28.The French term used to describe the roundsman, or swing cook, is:8 q8 b# d0 \7 p# w4 Q0 x3 S+ E4 ?$ V
法国术语,用来描述roundsman,或摇摆厨师是:
% I% X+ [8 D+ c# a3 j, F, |+ o) QA:Tournant 图尔南
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29.Another term for the wine steward is:# L. x5 o5 A5 Z) x6 A% O, }
葡萄酒侍酒师的另一个术语是:- T4 P- G: g1 \2 \1 p2 q
A: Sommelier 侍酒师! H% `* d. B7 M" f' s
; }& k' i$ q. s a30.Molds, yeasts and fungi are examples of a:8 q2 G; u! i) j5 V3 m6 L
霉菌,酵母菌和真菌是一个神马例子2 M: x9 Q( \+ [' E) N
A:Biological hazard 生物危害- \5 R( @. @% b7 R3 r" w J
. O. q9 k* O, R% ~* _ f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 D8 }" {7 ?1 k' K0 C! r
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 s( Q/ L: p% b7 h, }A:40° and 140°F (4–60°C) 4-60度
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* E+ ]5 U) }7 x/ m! k3 C1 x32.All bacteria need the following for survival:% t" F0 g: v) f0 [7 L7 C! ]
所有细菌生存需要以下哪些内容:' G: b4 x8 @* a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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0 i2 f9 W1 e2 u# R _6 }33.Which of the following correctly represent critical control points in a HACCP system?
$ b7 B: S1 y( g/ q/ w9 N3 p6 }以下哪项正确表示了HACCP体系的关键控制点?
. y6 @% }2 C9 ^3 @0 j N( K6 QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- H. N. m! ?' A! a5 g O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?8 g- f* W C; ^: w. U3 `" p
下列哪一个不是碳水化合物的例子?1 G0 M: X. y& ?2 X! x; j1 b' ^
A:Essential nutrients 必需的营养物质
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! ^) f# T: I f35.The process by which a liquid fat is made solid is called:
3 }; m1 _. L4 n液体脂肪做成固体这个过程叫什么" e* w3 V0 O( z. Y2 G
A:Hydrogenation 氢化
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6 n0 H7 E% o! Y5 h5 J36.Which of the following is not an example of a fat substitute?+ m% z `+ B$ A4 ?. N5 x
下列哪项不是脂肪替代品的一个例子2 n8 g3 e, ~- T, \$ }/ P: _. `
A:Acesulfame K 安赛蜜K表2 a( F' t9 P& C
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37.Health Canada requires that a product labelled "fat free" contain:
! y, r6 z- O% a' N加拿大卫生部要求的产品标有“不含脂肪“包括:
; {" e7 V7 P, ]. Q; X, L7 S, Y/ b! jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?: d' K: @, N- ]" O$ q/ X0 Z$ I: w0 v9 z
下列哪项是不相关联的转换配方问题?) N, Z- ?9 B5 c# X
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
' x0 N! s, y/ {4 S# ^从供应商采购的物品的品质或成本叫什么+ V0 d3 S8 i T; h% j
A:As-purchased cost 购买的费用; F4 u8 V6 a. z3 C t
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% ^3 k+ o& J3 t. |6 j
在新货到来之前用于日常所求的必要库存量叫什么
5 ~8 v) [2 n: J/ b, t# GA:Parstock 基本日常最低库存
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) D+ z% c. a0 a6 M. _( @9 w2 y41.Which of the following abbreviations is used to describe the proper rotation of stock?- O3 A' a! d9 m* K- u
下面那个缩写是用来表明正常库存流程?( C7 [! E8 M2 m4 L
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 Y4 e6 U3 Z6 Q \5 ^* S3 E42.Which of the following knives is used to turn vegetables?
; y$ _( q' U* f, P6 e下面的那把刀是用来打开蔬菜吗?: }$ z" t2 c) E9 k: C! s
A:Bird's beak knife 鸟嘴刀; [9 k: d! T4 \, D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& }. w* u) }! j# L& X" L) G
5 o6 O7 _9 j' ]/ A, P43.What is an instant-read thermometer best used for?* N+ k) ]& X3 |. o
即时读温度计最好用于那方面?2 l; O1 y! E3 U5 F/ U- T
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 X1 G- ]# l1 x2 S
$ h: w G6 b. e" p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" Y6 C6 o; p! S8 k+ o2 o' ^$ ~- Z- b下列哪些金属材料受热均匀,通常用在铁板而且非常重
( n1 J% J: R& a: uA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ X! B) W' t9 q# R6 w哪件装备下面有一个可移动的碗和一个S形叶片?# z" A3 [5 x. z* r- }6 r
A:Food processor 食品加工机
% f6 {3 U o6 U" X, [% Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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& a- S8 i9 J2 z* W; m1 `8 T3 C+ T3 {46.Which of the following is not a rule for knife safety?& `" P+ I3 e g3 }: ] m
下列哪项不是用刀的安全规则?
+ n- @1 H E8 B. E, WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. J2 f w" } f% t2 C( G: j
& p8 L( k0 \2 V+ d1 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ D2 |" w: G6 d9 m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, }8 o* Q& ~0 z
A:RondellES
4 D5 |$ f! z$ j4 s* p& xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
9 r I! F. E. d, I下列哪项是切成小方块用于汤的装饰?
2 N- I, e. j! D# BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 J8 r0 Q4 c f" r; T0 O( Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 G$ ~) C* r8 C) F+ z+ m
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!!——
* Y- L& O k) Z/ kA:Gaufrette 8 J7 S$ f2 @3 W3 n: ^/ @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! l: j3 u, a6 Z3 Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( I( s. v) s) I+ A G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* \& \; R+ n+ }1 F
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! |4 _+ ?" W3 g1 P+ 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)
; [- H: x: q# AA:Cilantro 胡荽叶 香菜
T9 @/ L( k- L/ Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ C# Z; L& D# A- s/ ~
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60.Allspice is made from:
5 ]# n k1 ?8 \" j9 b9 @ 多香果, 多香果香料是什么: W) S+ ~ R2 A! o3 \4 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- C6 S& c! b) z, e
A:A dried berry 干浆果( |4 R; Z4 e$ v: H/ S. s) J/ c% |
9 M- d Z( O8 P61.Which of the following are used to make a sachet d'épices?/ _: C9 U0 M6 T4 Z
下列哪些是用来做香包德épices?) \8 O3 Y# u5 E( Z
http://www.sachetcatering.com/
7 p# e, d; @% P0 \( m1 [/ _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 m# @5 l5 E! e% _# y2 S8 y
/ ?) b9 y7 G: K62.Which of the following condiments are not soy based?" |" Z4 a d; {% n' c
下列哪项不是酱油调味品的?
, N" b. \( b' [6 B. K2 ~0 s! c- DA:Wasabi 日本辣根) n" x( R% P0 p& F
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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:
5 v+ D& o9 v- p; ?3 t2 F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:; A6 I$ g4 [& `1 J- y
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. c6 C/ L) v# \+ G( P4 v
下列哪个步骤是不是正确的蛋清搅打程序?
$ U( y3 V, \ _, dA:Allow to rest before use. 允许休息后方可使用。$ O T6 O) H7 T. d1 q/ d0 W4 T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ w* {! a8 d% PA:56g and 63g 56克和63克/ N' X$ {5 P3 K" Z3 ]9 k! V2 j
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66.Evaporated milk is a concentrated milk that is produced by removing
' ?2 e* e* i& W2 @0 {炼乳是一种浓缩牛奶 是去除什么做的 l' c" ` S" S. P
A:60% of the water 60%的水. q+ c+ x% M; U% O
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67.A method of cooking that transfers heat through a liquid or gas is:0 _. d7 w: h. y$ Q- @
一种烹饪方法,通过转移液体或气体是:
. [5 r" ^0 ]" M' B$ FA:Convection 对流; A2 a' Y/ G3 L/ Y
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68.The cooking of starches is known as 烹调的淀粉被称为
% V" J8 x! a. i9 [$ X+ H( B. t& CA:Gelatinization 糊化# P. o4 i; ]! s2 L0 m" i& o+ L. g; R
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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?
6 F% p+ `5 |! S; Z3 _8 JA:Braising 烤0 ~4 j0 X7 ?" {3 {& ]3 n1 t0 B
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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:5 j- L! `5 {/ g* T+ T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 n0 R6 G7 v* m$ c+ R71.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
5 [4 j4 i0 c4 x9 P7 m* bA: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; h. z- R' h7 T: q+ \; |; A' L" v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ O s& p: K6 l$ `, v1 p
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73.Which of the following is a principle not used in stock making?) p# e* d, D9 \' f
下列哪一项不是用于制造高汤(低汤)的原则?5 z( T- x) t7 _, x/ F+ h( |; _
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# Q5 s: | [* ~4 ]. b
A:Remouillage 法语熬汤- y/ Y' ]/ m2 V+ ]; t
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