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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:+ y) g+ y0 K; k i$ e
哪位厨师最早带来高水准浮夸的美食- r7 R; ^% j% A* i
AAntonin Carême 人名 安东尼·卡罗美$ |9 U& A3 P4 e, k
; r, Q) [: ~( |7 Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# P9 F3 P: `+ k c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( U4 H! |* u. [ H' j% V& i
A:Cast-iron stoves 壁炉* y3 U4 O" B7 n V
http://www.usstove.com/products.php?id=60 S: ^8 e7 r# I! j/ H4 e9 G ]
3 n# A7 g! D% H3 K28.The French term used to describe the roundsman, or swing cook, is:: w+ \% y' o( O9 z
法国术语,用来描述roundsman,或摇摆厨师是:4 y, R! Y( I! T( [9 G
A:Tournant 图尔南 a( j' l# B0 f) s% j" g8 f7 o
0 S2 j+ w4 r( c6 |1 L29.Another term for the wine steward is: c. S& w$ J" M& m! [8 @
葡萄酒侍酒师的另一个术语是:4 d. e2 p" {, L
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
" s5 ^! J4 \3 a$ U( x T! G霉菌,酵母菌和真菌是一个神马例子
$ s/ q" s1 j. ^A:Biological hazard 生物危害$ p( j2 o; _9 A7 G7 M3 n- {! }0 y
$ B% [4 N y0 ^# Q- m: O) |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 M2 [7 c( G s8 Q4 c9 }5 {根据加拿大食品检验局,食品的危险温度区在多少之间:
3 R2 @" a5 X l3 v0 W2 Z3 y, OA:40° and 140°F (4–60°C) 4-60度$ c' k3 u) ^. \& ~* @7 L$ ^
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32.All bacteria need the following for survival:
. d/ Y+ g. f+ w# ?5 A$ y) _0 \1 C所有细菌生存需要以下哪些内容:( ?* A+ w0 S: Z5 s) A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 o- R, K8 M7 j$ D1 M7 d
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33.Which of the following correctly represent critical control points in a HACCP system?( M( ]8 V0 \) D% H
以下哪项正确表示了HACCP体系的关键控制点?
! I8 x1 ]* n4 sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) ]5 v7 H3 X6 W. r/ U食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ q. f& L1 M& f3 l) {
/ `+ {$ z* m1 f. [+ t& W* ~5 }) C& b34.Which of the following is not an example of a carbohydrate?' P E( I# Y& @* N0 Z- @: t( s
下列哪一个不是碳水化合物的例子?
- y4 V4 f7 E! g, G/ j. Y* CA: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:+ u/ a2 S3 r0 \! }( O- E) p
液体脂肪做成固体这个过程叫什么' _: e% w, ~0 c% y0 U2 ]2 @
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?6 ?7 b8 O# ^! T2 c
下列哪项不是脂肪替代品的一个例子
2 l5 {' D6 Q4 k/ M* l* zA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 [7 m. F1 w9 L
加拿大卫生部要求的产品标有“不含脂肪“包括:3 o8 r4 G K5 C4 Z) r0 V1 E2 d
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?+ \& r- P5 _- ^: q
下列哪项是不相关联的转换配方问题?, X c0 b1 |( K* _( ?9 K' n) T
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:. w. x4 r# A: }
从供应商采购的物品的品质或成本叫什么: X6 N, M; O f6 @
A:As-purchased cost 购买的费用1 T' j2 d& U! s8 Y1 K( T
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 R% @3 h4 X1 X! |0 t4 k- Y, e
在新货到来之前用于日常所求的必要库存量叫什么6 r# r9 o" t6 @+ w
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?4 w3 c1 M- b9 t- Q+ D* W
下面那个缩写是用来表明正常库存流程?
" \ B- u- f: c+ rA:FIFO=FIRST IN FIRST OUT 先进先出
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: Q1 N& l. I- D g42.Which of the following knives is used to turn vegetables?/ k; `) d( T5 V( o
下面的那把刀是用来打开蔬菜吗?
' n% k# Y- J: Y+ {A:Bird's beak knife 鸟嘴刀2 |' w8 r- s% I/ r- A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 v* O8 b( Z1 O3 M: V43.What is an instant-read thermometer best used for?
, o6 c' c8 c$ E& V7 n5 j即时读温度计最好用于那方面?2 R& D1 k$ Y9 j+ C* r$ Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度- w' W: K- p* T$ {$ f1 Y& n6 Z$ D9 D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 T( X- f* u2 j- K5 k: t. `
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 c' j a3 m/ c; P% Y9 wA: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?8 _5 \' i2 k' N' Z; i* x' J
哪件装备下面有一个可移动的碗和一个S形叶片?
/ u+ R" z( M2 ?1 t3 N, u& sA:Food processor 食品加工机: @. d- I. J7 p5 T0 k( Y5 F. Y
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?
6 V2 N$ {, a5 y9 P0 [" R- o下列哪项不是用刀的安全规则?
) H9 T+ d/ p* O0 Y3 N8 o3 AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 z9 M* I9 H# b# |, i$ o, m
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ J9 Q8 C5 v% J- J$ n6 K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 V/ A$ h1 V3 w/ J; {: y k' `1 D$ A
A:RondellES
- S4 i2 K" L& Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ Q* s- E: }2 P2 H: p/ p5 H. ^
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48.Which of the following is a diced cut used to garnish soups?
/ ]1 a3 }' I& ~下列哪项是切成小方块用于汤的装饰?/ o; n8 N$ t2 o2 ?, M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 t8 m- ?* d/ e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 H# U" W5 t) g( e" R. Y) |# J
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!!——
/ O4 I' h" g% i* TA:Gaufrette
% z' E" h" t& M9 N2 Q$ {4 j, Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, |+ \$ c C" |, ^) R% N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" F( N) C4 s' n8 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ e/ ?) Q5 S9 Q# s9 w
; i& z3 ?3 K; [( F' V/ Z& m F! l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 y9 b. V! w2 i
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)
# U8 Q: ^8 }0 t+ H7 I% M8 D+ wA:Cilantro 胡荽叶 香菜
: j- @6 |3 _; T8 F$ |' O. Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ F% K6 H" ]' c; `60.Allspice is made from:
) D+ X& c2 W3 l) E/ f* h 多香果, 多香果香料是什么
7 g5 @0 G( K: f" _$ Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) g4 R7 F; t" p, o% |
A:A dried berry 干浆果% Z1 G# \, I9 t( n
" g: Z5 k2 l0 ^. N$ l; X61.Which of the following are used to make a sachet d'épices?- J7 v5 q. u5 R; w
下列哪些是用来做香包德épices?- B/ D3 J+ L: g5 V4 K
http://www.sachetcatering.com/" E+ L# |, U" w. L, y8 u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 e* o) a1 }/ _) _
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62.Which of the following condiments are not soy based?
i/ V: I9 e4 v. F0 M3 Y$ @& \" G下列哪项不是酱油调味品的?
6 Z' l8 L0 J0 C8 P* bA:Wasabi 日本辣根- P+ [- }. T$ y ^) @2 a( ?
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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:
. N: ?0 g. i2 a N1 Y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:1 N$ c) ~- D7 S
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?
, C) N& s( ?; Y- H/ z$ L9 w! }- |5 }, G下列哪个步骤是不是正确的蛋清搅打程序?
( y' S j9 S/ H/ ]/ HA:Allow to rest before use. 允许休息后方可使用。# n$ F+ {/ R7 j' v. f" H7 b& v
* v$ w& I1 L1 R7 ^3 {" B" r2 s/ s65.The weight of a large egg is between:一个大鸡蛋重量介于:3 ?+ O1 w$ ^: ?. F0 [5 i8 _. E5 @
A:56g and 63g 56克和63克" h+ L/ u! i4 |* z+ T
3 N0 J5 q: E) [9 z+ w) g S a66.Evaporated milk is a concentrated milk that is produced by removing
* Q9 n ^! k# _$ S* X炼乳是一种浓缩牛奶 是去除什么做的
: ~( Y! L9 z6 i. d5 bA:60% of the water 60%的水
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' `" `6 m y0 O2 O3 l& i67.A method of cooking that transfers heat through a liquid or gas is:8 C% r& I5 Y) K4 N
一种烹饪方法,通过转移液体或气体是:0 r% z* M* c+ ^) @" t, b
A:Convection 对流; P: U' k9 n4 a, X x
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68.The cooking of starches is known as 烹调的淀粉被称为
1 G7 {5 H; O( N) H9 s+ F; K; E4 f7 TA:Gelatinization 糊化
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H) l) _0 m7 @* m4 r. G" k+ r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ B2 l; N! u3 v9 ]2 X& |0 p: N
A:Braising 烤: [. N' a7 M7 y" e) N0 ^
$ N) W' c; }) O: 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: b: I! w6 M8 n$ M- \& Z! }/ |
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 K, E4 V) j; j$ T7 L
7 h& S2 D4 r+ A) b; ]4 v( k71.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
6 A2 k7 g2 I, x V& xA: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
, U' H3 x4 t* o. k% k* t# l, QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# H9 l @4 H: V9 l+ T: P
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73.Which of the following is a principle not used in stock making?
1 K. F/ o, {" n' S1 i, t下列哪一项不是用于制造高汤(低汤)的原则?. J! V5 X; @* h$ t
A:Start the stock in hot water.开始在热水中操作0 d4 s- f- f5 O% f& a1 w( k8 G: M
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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
, k1 L2 h2 x) v; P: L7 nA:Remouillage 法语熬汤
% Q+ x9 h& T! w: a0 N' R2 ihttp://www.haibao.cn/blog/post/176242.htm |
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