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26.The chef who is credited with bringing grande cuisine to the forefront is: Y/ N0 J* Y9 S! Q8 V
哪位厨师最早带来高水准浮夸的美食, }# n" U% G* `" A% a
AAntonin Carême 人名 安东尼·卡罗美# l: @! v' n, s$ {3 Q
4 |! A9 ?" Y& a, R% p* y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 A. c( W' M2 A) {& W0 c' d5 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 。
f. V% z- F. c- M/ lA:Cast-iron stoves 壁炉
0 Y6 L8 ]) {6 F$ n" O; ^http://www.usstove.com/products.php?id=65 w" Y6 U8 v `. K
! y+ O) K, M% V2 T0 p28.The French term used to describe the roundsman, or swing cook, is:
. I- `* m" Z4 F法国术语,用来描述roundsman,或摇摆厨师是:" a2 v `) D; \5 V' M
A:Tournant 图尔南
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! B1 l( ~- E+ X$ X6 d; }29.Another term for the wine steward is:* @8 E# \$ [4 m3 U
葡萄酒侍酒师的另一个术语是:
9 c6 g2 u7 Q8 m/ y: cA: Sommelier 侍酒师- ~; M& w4 F m0 a- w
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30.Molds, yeasts and fungi are examples of a:9 ?9 @0 |: G( L7 t1 ~! ^4 g5 f
霉菌,酵母菌和真菌是一个神马例子
& i* K0 J3 o+ v0 l8 P! BA:Biological hazard 生物危害& }) \( c2 h) c9 E4 D' n' @
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, E. t! e6 f6 s) s
根据加拿大食品检验局,食品的危险温度区在多少之间:- [4 ^4 d! K: y
A:40° and 140°F (4–60°C) 4-60度$ T$ z! R j& Q/ Z- s5 G
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32.All bacteria need the following for survival:3 s3 e: y3 l4 F
所有细菌生存需要以下哪些内容:
6 J" d0 J1 R* ^& U( qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) L# E" h d# c+ q; K/ L33.Which of the following correctly represent critical control points in a HACCP system?
8 n# o/ s4 y8 i( {* _以下哪项正确表示了HACCP体系的关键控制点?
) V* i- c2 O8 ? WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / m8 [, Y& w: e* J6 l7 @( ^/ h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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" R% T* `' Y9 C% p34.Which of the following is not an example of a carbohydrate?
8 U; d, G- N3 X" k3 r; d; ]4 j下列哪一个不是碳水化合物的例子?
4 c9 J' e- H6 m$ n3 `1 BA: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:6 t& V8 x: J* R7 o" G7 f- y! @. z
液体脂肪做成固体这个过程叫什么( ]+ y$ I) _1 i7 o) M- c
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?5 ^) u- T4 H" u5 h
下列哪项不是脂肪替代品的一个例子; t2 h/ J& R5 _6 y* o0 j% L7 F, z
A:Acesulfame K 安赛蜜K表+ g& w- N$ ^% Z5 n
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37.Health Canada requires that a product labelled "fat free" contain:8 U8 @$ C4 ^" m) U5 T3 m. W# N! f
加拿大卫生部要求的产品标有“不含脂肪“包括:0 b, [' @* _: l. M% w7 ]; A; x, v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: O) U9 V" s7 J; I
! Z% s) a. F% y) Y3 N; w( Q2 \38.Which of the following is not a problem associated with converting recipes?2 Y1 c; Z2 F5 p7 w. v m
下列哪项是不相关联的转换配方问题?
' F' e% `, T) ~& G8 L6 WA:Unit cost 单位成本- |) d) y2 |2 j
! N# |0 D1 W- y% u4 u* t8 X, `39.The condition or cost of an item as it is purchased from the supplier is called:
( Q! F3 a* H. ~从供应商采购的物品的品质或成本叫什么
- L* P% Q' ]8 x* DA:As-purchased cost 购买的费用+ o% P! ^: U- c1 L; f
5 U9 c# D) Z8 G6 W/ L40.The amount of stock necessary to cover operating needs between deliveries is known as:
! u( }0 S3 U6 P+ L h! Y在新货到来之前用于日常所求的必要库存量叫什么
; b' i; L# ^1 ^' F% [. ~4 oA:Parstock 基本日常最低库存
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% f% @+ `% h( W" o' Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
. f: R8 ]! C0 f: b# \3 [6 C2 Y下面那个缩写是用来表明正常库存流程?
3 \+ I: T& l5 k/ R7 W F( r( |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?
% ~! B' m2 r- d6 X, w( N下面的那把刀是用来打开蔬菜吗?
0 F; F6 o% P3 k2 n. ^4 _A:Bird's beak knife 鸟嘴刀- u s0 j$ f! q3 q
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?
" V3 `+ l8 q3 A即时读温度计最好用于那方面?* `7 {: Z. T4 f2 Z, H+ l) {
A:Checking the internal temperature of a roast 检查被考物品的内部温度. o) X" N: U' Y/ f$ C# ^
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# I8 _ G S* g$ z1 {! K# U下列哪些金属材料受热均匀,通常用在铁板而且非常重8 x" K7 y, |* o
A:Cast iron 铸铁5 [3 I# V" c. @$ y& {
- Q4 e5 A8 b# M( P* D2 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 U- P( X: C9 H8 c3 j
哪件装备下面有一个可移动的碗和一个S形叶片?; |/ n8 Z" M! ^2 i3 @0 r/ v* b
A:Food processor 食品加工机% D2 t( O% a9 Z; T( F# G
http://www.google.com.hk/search? ... iw=1263&bih=572
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0 g6 [" {) G2 |9 ]% t! @46.Which of the following is not a rule for knife safety?
% R/ Z) a* W* n下列哪项不是用刀的安全规则?2 V1 [4 W* ^0 A, d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" x3 c/ S, Y% I6 @" Z8 t9 `5 @& {! l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: u' f1 N$ y0 @- w* ~4 _: q) m
A:RondellES 9 s$ ^2 E. y8 p/ q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" x: f$ v, W) a1 s48.Which of the following is a diced cut used to garnish soups?1 E/ w1 O$ P0 _! T/ Q" \8 x# e- U
下列哪项是切成小方块用于汤的装饰?4 [* Y5 m, r. v8 f) O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, @- C) ~$ Q" ]" O8 V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' M4 ^4 W. p) |2 }& H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!!——
' E/ g- s m% nA:Gaufrette
) @- Q' c: ?& q' l7 [7 H* T" M9 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 A8 }) r7 A6 d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 z4 K1 k! p) Y4 P- K6 D I$ m; I- wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) i1 W) c& E5 c9 N
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 H! f% K d, x5 r8 t' b
A:Cilantro 胡荽叶 香菜" v0 x) x: y0 n3 a' p+ J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; Z5 m+ [: y1 |+ C, R
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60.Allspice is made from:* l! M) j5 N. L: s. u& B; Y
多香果, 多香果香料是什么- `6 h& O; `# ^# u2 {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx E, B7 E$ h( o( g2 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?: S. }3 x4 l6 X1 ~( l7 _8 Q% I
下列哪些是用来做香包德épices?. V5 J! ~% A e
http://www.sachetcatering.com/& T: n4 i4 F' _9 l# h. j9 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?
" f- @4 } G7 Q' J) K% G* [3 T下列哪项不是酱油调味品的?! m& z/ j S, Q: _. l
A:Wasabi 日本辣根
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6 k2 O* y) f# ?) Z. p$ a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; h# q: L& c1 n1 B& k6 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:4 t1 l5 w0 T- c
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?
- |- t% x% a5 [: y下列哪个步骤是不是正确的蛋清搅打程序?
# \* t! w! E9 N- t. w) k. bA:Allow to rest before use. 允许休息后方可使用。5 H1 P7 U. ~4 X" ], @( g
: n: h F( H% y% g" z2 r4 a* B65.The weight of a large egg is between:一个大鸡蛋重量介于:( k& t4 U+ x5 H5 z% E( C% j! w
A:56g and 63g 56克和63克4 |6 ?4 N/ s! ]4 n9 @: J" b! y; N& e
7 P6 A; I. y, \0 |4 q5 J66.Evaporated milk is a concentrated milk that is produced by removing: C9 N) O# S. f
炼乳是一种浓缩牛奶 是去除什么做的9 z5 o+ N" l" f" J1 A
A:60% of the water 60%的水& A$ L' f' f) |3 O6 ? g9 D6 h3 |
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67.A method of cooking that transfers heat through a liquid or gas is:- t9 g- }5 b& Z6 ~* i( g
一种烹饪方法,通过转移液体或气体是:8 H9 }/ d. C/ D1 S- o$ l
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( U3 o) n: x' I4 R/ w4 O" D' O6 g9 ^0 HA:Gelatinization 糊化
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5 F% J# b* @# `+ N' A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ t3 F7 R/ ^/ ?
A:Braising 烤# I% A$ t- K( ^" x6 \# Y" b
: J! ?; F/ a8 c: O1 j: H70.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:4 |; Q- L2 ?! W1 g* a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 l) { O& k) h71.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* v$ M& F( J1 \: {) b* S9 @5 I* O" h
A: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3 Y% m. B" `! q0 M. b# n8 s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# S$ E# f8 N& E& P' |
" T8 m3 r x, A8 L$ a' g3 ~4 B73.Which of the following is a principle not used in stock making?
; b, @! j2 J h3 v! |2 c7 }# g下列哪一项不是用于制造高汤(低汤)的原则?5 w% _9 W' G1 X- w- \
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" i# C! ^3 ?) U) C. i
A:Remouillage 法语熬汤7 s. t, u1 V6 M4 o
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