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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:6 }# H1 V D5 ?& E* `0 J4 k3 b& A
哪位厨师最早带来高水准浮夸的美食% ]. P' H- w7 D; o- E- O
AAntonin Carême 人名 安东尼·卡罗美/ p1 `/ n7 |1 ]" {4 q6 S% Y
& Q5 I' i3 d# ?: c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
L) ~% E$ F: [6 D1 v6 t5 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 。& x/ W& H6 j I
A:Cast-iron stoves 壁炉7 S/ S7 C( k: I8 f
http://www.usstove.com/products.php?id=6
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0 S3 u" F( P8 \- R28.The French term used to describe the roundsman, or swing cook, is:
' G: Y2 w/ [% t3 p: _ \" D法国术语,用来描述roundsman,或摇摆厨师是:
# S# `& i% g& k2 S0 B6 U, CA:Tournant 图尔南8 E+ w5 a) ?7 M
- X# E f$ `! ~+ K# t! S+ X29.Another term for the wine steward is:9 w" u; C; {. Q$ u* c
葡萄酒侍酒师的另一个术语是:9 v/ N1 E" S# z# y9 G' Q6 \
A: Sommelier 侍酒师% h# h2 z! @& y6 R+ G
1 [3 A7 C. j! O: l% r( V30.Molds, yeasts and fungi are examples of a:
) B( S, O) } }/ y6 [; H+ K霉菌,酵母菌和真菌是一个神马例子( m- @9 ]3 z/ o/ ?, r1 |
A:Biological hazard 生物危害/ I4 ]+ K) t3 Z% |; q, a" L' v" c
7 |. d1 `1 c, a: e, r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 G1 j% T" ~9 O1 U根据加拿大食品检验局,食品的危险温度区在多少之间:0 ?. ~# z& j5 v) H% I
A:40° and 140°F (4–60°C) 4-60度! k7 ?: U; k; I/ }& G- L1 I
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32.All bacteria need the following for survival:
4 y+ W6 K M6 K' U+ f: O所有细菌生存需要以下哪些内容:* q7 s: p- y$ `) I
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 w. K0 k6 T" I% S
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33.Which of the following correctly represent critical control points in a HACCP system?: @2 y* D5 Z2 W; P. B* X. ^, w5 m- ]
以下哪项正确表示了HACCP体系的关键控制点?; p" s3 Z+ D- e R3 H4 T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 ]- u W" r! l" Q( J$ s( B食谱,接收,储存,准备,烹饪,保温,冷却,再加热! U% L( z- g% I! D% u+ _0 u
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34.Which of the following is not an example of a carbohydrate?
% \/ r1 G6 n( g4 p! z下列哪一个不是碳水化合物的例子?
2 J1 M. i6 Z- k2 H; `4 BA:Essential nutrients 必需的营养物质
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* n2 a7 I6 F6 @( s& u0 y35.The process by which a liquid fat is made solid is called:; |3 L) I `/ E( L; }
液体脂肪做成固体这个过程叫什么; s+ U: w" V; I7 B7 w6 z
A:Hydrogenation 氢化
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( \! y% u }( |/ ^* Y; \36.Which of the following is not an example of a fat substitute?1 x4 ?. z3 @ A) L$ B
下列哪项不是脂肪替代品的一个例子
' l8 _. P ]4 z: l+ `! w! D4 tA:Acesulfame K 安赛蜜K表' I3 S" w% J" b3 a
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37.Health Canada requires that a product labelled "fat free" contain:2 C& y" k5 V; T3 d) P' w( S
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 a: z! m: s! \8 Y6 a( q0 ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( M! \' j! X: Y, w# y38.Which of the following is not a problem associated with converting recipes?
3 R; a, T3 B8 {5 y% z下列哪项是不相关联的转换配方问题?
7 A- K+ y8 V$ S S$ MA:Unit cost 单位成本8 E* g' }& r% {3 C6 L* q
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39.The condition or cost of an item as it is purchased from the supplier is called:, k1 {8 c0 s5 _1 E4 @0 K& X' c5 T
从供应商采购的物品的品质或成本叫什么
6 `. f4 d" v5 v+ L, U% _& F( aA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as: O- C5 P6 Q. n3 B9 s
在新货到来之前用于日常所求的必要库存量叫什么
0 C" f; _/ ? ^A:Parstock 基本日常最低库存7 n i5 _$ c% ~- B0 z9 u4 Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: u, n* |4 g+ n3 f" S- c
下面那个缩写是用来表明正常库存流程?
$ M+ A7 s {$ y/ z6 cA:FIFO=FIRST IN FIRST OUT 先进先出; \( Y* R; n: y7 k
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42.Which of the following knives is used to turn vegetables?2 z9 a0 h# b. ~: q( D- m6 F
下面的那把刀是用来打开蔬菜吗?, d( s# K1 b0 d# ?1 M) Q
A:Bird's beak knife 鸟嘴刀* L+ M0 v; G7 E* t5 X& p W# ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?+ L. }) W# g, r$ t6 _( g
即时读温度计最好用于那方面?
2 f0 Z6 ~' a9 @0 N# ]4 I) FA:Checking the internal temperature of a roast 检查被考物品的内部温度+ n! x7 x) V. S% s/ g* `3 c6 s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) f. @6 w5 A" e9 N4 [
下列哪些金属材料受热均匀,通常用在铁板而且非常重" ^7 p9 @/ `7 o. `3 Y
A:Cast iron 铸铁( ?. e2 L# t! m: R1 H
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- v {5 M3 L5 ~# u6 b: v5 P4 i哪件装备下面有一个可移动的碗和一个S形叶片?* K$ w2 a6 G, P- ` R
A:Food processor 食品加工机# F I- b( `7 S2 m7 I5 N" I8 |
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?/ V8 X- R7 ~7 O) F1 t0 X$ c
下列哪项不是用刀的安全规则?- t& s& F e! r; Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 h& T/ ^+ c0 J: f. U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% a# k% `' v5 F8 r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 J, T) g- a3 d3 m( T5 W, ~# \3 t: SA:RondellES
% ^/ y: h7 q( Y# I7 ?' N& a8 ^9 ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ p$ F- z- o+ f' n8 B. Q
" @. f5 p1 `9 s. \( F& |4 l48.Which of the following is a diced cut used to garnish soups?0 K% F7 O4 y- u; @
下列哪项是切成小方块用于汤的装饰?0 i7 B! L) o# U6 h& r [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! J1 t# w" [0 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, ?( Q: ^4 m) Z2 i. ^/ G
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!!——& ^1 y" @. s" J. o+ s
A:Gaufrette ' T p6 f- T; k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# E6 r$ F/ K v5 m/ r; o# m+ u B* W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 f0 c3 L* {0 `; ]$ QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! U2 T! T, @. I' G8 m8 ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' W* \4 g+ Z9 @4 g4 _! ~2 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)# ]: l. [% ~( L2 `) s
A:Cilantro 胡荽叶 香菜% o' a- _6 d( b* n, Y) H& X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% ]- A3 t7 g1 e
( n( P# F0 g/ E; [5 G# I60.Allspice is made from:, F$ w4 ?) d/ T! i9 n$ m2 B
多香果, 多香果香料是什么+ R A& J9 q/ o' t. k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( ?6 Z/ `& q8 E% a! \1 \3 g# r
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 _; u) L/ h/ W( E/ F5 Z) ?8 [/ t3 C
下列哪些是用来做香包德épices?- X% P) k, u k
http://www.sachetcatering.com/5 F5 `7 P) K1 I) o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ Y: h+ P5 s9 G7 Z$ J6 f3 I% ^6 [
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62.Which of the following condiments are not soy based?
2 Y) b" }+ t7 p8 S# z; F& Z9 N下列哪项不是酱油调味品的?
* c" V' ~, B* E- K( V& `+ iA:Wasabi 日本辣根, H) F8 c) @/ |# A4 X0 n7 t
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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:
- c& Z e5 F, b; m& D- }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:8 u @6 e4 r5 q1 d! Q
A:Pasteurization 巴氏杀菌 r" M9 ~4 b9 A: B3 ?1 L
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ ?* j( f* ^+ v: p
下列哪个步骤是不是正确的蛋清搅打程序?0 D {* q; q, B; x8 W
A:Allow to rest before use. 允许休息后方可使用。2 U! B# V3 c2 L( y2 Q3 C
& Y, o/ \( D6 b. y& w- V65.The weight of a large egg is between:一个大鸡蛋重量介于:$ @: h' G g( K7 B3 {9 K( c
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
8 ]. t+ q! m5 s3 W炼乳是一种浓缩牛奶 是去除什么做的
% n! G3 l! i: P- Q( G2 {. TA: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:
7 [1 V# p0 }1 m9 F( a) F! J一种烹饪方法,通过转移液体或气体是:0 q. V( {: D3 b# M- n& v E. R6 n
A:Convection 对流2 G, A4 U) c% t
9 |# p4 q. t/ h& Q68.The cooking of starches is known as 烹调的淀粉被称为8 \2 {. z2 i8 z7 h5 ~- W5 p4 ~5 Q
A:Gelatinization 糊化
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/ ~" ?$ P: E% Z1 g, e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* J3 M3 Z! `* T8 \4 k$ t& T
A:Braising 烤
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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:
8 d" P8 V. p$ xA: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
; S" N' P! q8 a2 h2 d- x: _: LA:Fumet 原汁2 S/ |$ Y) b" w) U3 A* u( L
; e& n3 b! A3 Z( L9 \. q72.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+ ?& `! x- Y6 y* g$ `: w" z5 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# E1 c- e# ^) e" }+ \* B. D* e
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73.Which of the following is a principle not used in stock making?
1 ]/ V- Y5 ~- u& w3 K! t' w下列哪一项不是用于制造高汤(低汤)的原则?1 m4 l z1 M9 T) A( H
A:Start the stock in hot water.开始在热水中操作9 C s$ g* L. K
/ c; N' X6 Z- ^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
( b0 F6 n. h( D: _3 _A:Remouillage 法语熬汤$ T& w& T. j4 x+ d f% Z
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