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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:
: k, K& k- r. J哪位厨师最早带来高水准浮夸的美食
, P( t& b* S) b! u" S& f/ ~AAntonin Carême 人名 安东尼·卡罗美; M6 I+ `; X5 ?, Q [; Q
' [" Y0 D6 \. x: r T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 Z9 E" ^! T$ N, G G! v! d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 R, D* w6 z* [8 @
A:Cast-iron stoves 壁炉
5 B: g& j4 S8 j: Vhttp://www.usstove.com/products.php?id=6
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, h6 v! E$ V7 k/ Q! D# d28.The French term used to describe the roundsman, or swing cook, is:
0 q2 T/ f, O% k4 u; m9 M, ]2 h法国术语,用来描述roundsman,或摇摆厨师是:
& g5 `% `/ Y2 E9 v3 ?% e9 ~A:Tournant 图尔南
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5 O k0 M* f7 B; U1 d! ?29.Another term for the wine steward is:
) t, n7 @6 l* H0 g& b- z6 @葡萄酒侍酒师的另一个术语是:: ]* Z9 u: E0 _# D. T! v
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! g2 p1 L8 @: x0 k# n! L4 r霉菌,酵母菌和真菌是一个神马例子
, k+ u3 a0 i! C" KA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 u) [, P9 ?; ^
根据加拿大食品检验局,食品的危险温度区在多少之间:
& t- {1 J" w- P& t( K2 Z( MA:40° and 140°F (4–60°C) 4-60度
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. P" g1 C' i% J! c32.All bacteria need the following for survival: Z7 z! ~. Z0 ^! |- \- _5 a+ h
所有细菌生存需要以下哪些内容:( w/ [: a. a% t) b8 `5 L+ j( x
A: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?; \- A" A9 z/ _
以下哪项正确表示了HACCP体系的关键控制点?
3 @2 J* s7 F' q8 ]2 g* K& MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / J3 a( L Q; H5 t! H. a& n$ V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ q$ {# G# x w. A5 r3 b2 c5 y34.Which of the following is not an example of a carbohydrate?5 k, `0 g. h7 K4 t% z+ }
下列哪一个不是碳水化合物的例子?
% t% Z0 x" D. k: oA:Essential nutrients 必需的营养物质8 y! I% a4 O) v( a
' w2 H& v6 Q4 H% e# v# S7 d% v$ c35.The process by which a liquid fat is made solid is called:
$ A. ^4 S7 {3 j5 @9 E8 a液体脂肪做成固体这个过程叫什么
7 G. v g% C) q j D7 C U1 V, hA:Hydrogenation 氢化- U" R+ n0 V& K; g5 o% `6 A
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36.Which of the following is not an example of a fat substitute?3 E$ J, Z8 ]5 X) _& A* K. h2 U
下列哪项不是脂肪替代品的一个例子. p" U" V: W, m4 a) |) S; C
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
+ V8 l7 @! P( Z& o Y& m# Q% ] g加拿大卫生部要求的产品标有“不含脂肪“包括:- X. `/ ^- f7 v- ^; _# K
A: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?: f& s3 Z. q! ]* J) _, |
下列哪项是不相关联的转换配方问题?
2 `) d$ W+ u5 wA:Unit cost 单位成本
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5 L( i0 H+ C O8 v" E1 `% @! y: ?39.The condition or cost of an item as it is purchased from the supplier is called:
9 Q. d. S+ B2 t/ y7 `% S从供应商采购的物品的品质或成本叫什么
; U0 H5 @1 Q. HA:As-purchased cost 购买的费用( \5 {) f- D% Z0 z7 p3 j: |) A$ @+ t
4 K0 l- X1 M: ?& z40.The amount of stock necessary to cover operating needs between deliveries is known as:4 f) V; M( y3 Q2 R9 D7 t
在新货到来之前用于日常所求的必要库存量叫什么% _( o$ z& B6 H. D& p8 C6 J7 x
A:Parstock 基本日常最低库存. o3 E# B5 {) h4 e2 V
5 U" J1 |' L2 ]1 v0 }3 U41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 r5 ]* v% n( O下面那个缩写是用来表明正常库存流程?8 m" u, v/ ?' B2 H! f+ t6 n& V6 q
A:FIFO=FIRST IN FIRST OUT 先进先出
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& v% x1 @+ }/ T; M42.Which of the following knives is used to turn vegetables?
* b' f7 L$ g4 x; @9 X1 F下面的那把刀是用来打开蔬菜吗?0 M4 j; N2 h% \1 u: X5 ?
A:Bird's beak knife 鸟嘴刀
- R9 W0 a* F1 d: ? mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 `5 X8 c7 c0 \/ L3 T" R& E43.What is an instant-read thermometer best used for?' Q0 T; O; R8 M* ] f
即时读温度计最好用于那方面?
& |6 w: {$ G0 G. f! A* g2 s: g, wA:Checking the internal temperature of a roast 检查被考物品的内部温度; i2 T: M7 F6 V6 r/ |) y; Q; W
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 {2 g7 A, a7 @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 B, N" E4 e! K9 ~! d. NA:Cast iron 铸铁; g! i$ V f8 R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 I$ s; h& W% b
哪件装备下面有一个可移动的碗和一个S形叶片?7 N; R/ i* `7 _5 o
A:Food processor 食品加工机
1 K. b9 T% C! Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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: c& e% j# e# `4 U: U46.Which of the following is not a rule for knife safety?
1 e# n) x4 `; g* A- v9 k- P下列哪项不是用刀的安全规则?
4 V* R+ t5 E4 t. _( zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ q, y B! h$ l4 D/ q
A3 X* N" Z% A; C& |" N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, H7 ?* n8 s/ I9 A" v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 [8 m% _* G- s5 [( j
A:RondellES
Z0 M, n. j6 s3 f# n0 s, Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
% X7 U) e- @0 V2 b- V下列哪项是切成小方块用于汤的装饰?
, r1 p; u3 b3 v) ~, K" j+ J1 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, w- ?. u$ m, W* p6 ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% N& g% `: |3 C1 A8 D2 Q
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!!——% |& V9 V5 x9 J6 V
A:Gaufrette 8 H% z8 |; N+ l, A' X6 ]& W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 C; c5 n* X9 t& }9 S3 l/ l, V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- e: [& Y5 U; b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 c# B" t. m* e+ |" |4 O9 R- e
; M* D0 N# h# O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
\1 B; M0 K5 d" c! D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), X/ ^( ~: Y J# W: j- v
A:Cilantro 胡荽叶 香菜
# E3 |" Q" r' D2 x A9 ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 t( L1 r* [& `1 k' x& L 多香果, 多香果香料是什么9 D& D3 P; N/ C, ?" \7 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 o2 t# K& |. |/ o5 Z% h
A:A dried berry 干浆果& X8 N- T" B4 z' U; [
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61.Which of the following are used to make a sachet d'épices?& L ^+ F: _) j/ h# ^6 i( n0 C
下列哪些是用来做香包德épices?
, M; E* o- x) C8 n- x9 rhttp://www.sachetcatering.com/( {* o( N1 N. t* A# _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; M9 b3 J2 K' G62.Which of the following condiments are not soy based?! d- f9 w7 ?- K8 d' b1 D2 r& j
下列哪项不是酱油调味品的?
" Z F7 N' f, j5 G1 vA:Wasabi 日本辣根9 k0 x2 H/ `# R# H+ N' B' |
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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:8 W4 T- Q2 f9 c$ Y0 z( 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:7 q2 H2 Q2 N$ c* ]0 b' r; d# h
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?+ s+ K4 G0 e8 p. ?
下列哪个步骤是不是正确的蛋清搅打程序?! N- u R4 e1 Y' j; I: O( H
A: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! P i- m3 u& l% z4 {A:56g and 63g 56克和63克' }5 Y# T H: [" ~% ]/ J
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66.Evaporated milk is a concentrated milk that is produced by removing
3 C+ b4 s0 J" s. @) `* p+ q炼乳是一种浓缩牛奶 是去除什么做的9 j. m* d7 M+ u( D& ~; D( q1 G
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:: V1 l1 p' e+ c0 v2 @! A1 [
一种烹饪方法,通过转移液体或气体是:5 u/ b) }3 K' l2 R5 A
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为& F' x6 j8 Q! L( P. x& n
A:Gelatinization 糊化8 \6 [9 l' u/ J/ x$ b. A7 {
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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?
& e/ z6 H0 H. K! E" `' |* }$ _* XA:Braising 烤
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- t; s4 H8 w4 j& i) q- a5 m j7 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:
, A1 t; ]8 {" Q9 ^2 jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 k. @1 L+ z0 l7 v# g
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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$ }: I) N2 C5 W2 [* P3 h
A:Fumet 原汁9 t* ~2 }* F2 h) m6 \* X
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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! B4 L/ X0 S) O rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 |8 a# [9 A# M$ ?3 J- K
5 D! W2 `; d, `1 g J7 a; N( Q6 Z73.Which of the following is a principle not used in stock making?
& m. T* U( r4 }, o+ a下列哪一项不是用于制造高汤(低汤)的原则?
* u4 Q- @. e3 I( \6 R: YA:Start the stock in hot water.开始在热水中操作5 Z/ S4 |0 ?/ j4 ]. W! a
) y4 T* L- _* W3 ?" i0 f3 {1 a" U74.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7 m. x3 X; \% l
A:Remouillage 法语熬汤; l; g% N) q5 D! W
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