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26.The chef who is credited with bringing grande cuisine to the forefront is:, M; G$ ~$ g8 ^% d6 `
哪位厨师最早带来高水准浮夸的美食
0 F5 T7 G+ V$ E. z& }( JAAntonin Carême 人名 安东尼·卡罗美; f2 {+ R7 G3 J4 a8 J$ ~0 {9 u
% b3 t- G [6 } U) A* G' G9 j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 x l, Q( M2 T2 A7 n" ^
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! L3 Q" X2 L2 D* ~! i
A:Cast-iron stoves 壁炉$ L5 s. B- k$ q7 M2 e8 j( V1 [) u3 f
http://www.usstove.com/products.php?id=6/ Z" }2 M! o7 E# f' q1 q
& C( o2 [$ H7 Y; d4 g28.The French term used to describe the roundsman, or swing cook, is:: w- \& f2 [# I# P4 M
法国术语,用来描述roundsman,或摇摆厨师是:
5 y U/ K. d: i; ~* v" C; pA:Tournant 图尔南# `& a# Z% ~4 ]* i
2 f4 ~* R) }9 W. Q" d: a! u29.Another term for the wine steward is: M& t+ A' _8 i- X% v: d/ G2 e
葡萄酒侍酒师的另一个术语是:$ y) ?; k. r( d( A
A: Sommelier 侍酒师
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* T. ~/ O( a9 D- g( r: ~1 T& s" a$ q30.Molds, yeasts and fungi are examples of a:
7 }2 }& u0 ^: j n7 Y) H' |霉菌,酵母菌和真菌是一个神马例子
/ h) K6 u% e6 ~, x" ` \: t7 rA:Biological hazard 生物危害- k0 a8 C* o& h1 h! G! n4 d! T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 u& A# E* h: |( \- Q7 e
根据加拿大食品检验局,食品的危险温度区在多少之间:( Y' a8 X( e2 ^/ S) B
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
! O2 a8 U$ i5 t$ v' \所有细菌生存需要以下哪些内容:7 k0 G7 k+ x1 k; u
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 u9 J% z' X( H! z2 S
7 P$ L. J3 `6 B! `* Z$ ~; {33.Which of the following correctly represent critical control points in a HACCP system?
, a: N9 a% N; E以下哪项正确表示了HACCP体系的关键控制点?5 ?/ l+ Y1 I( @; D `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 T5 k. R( }+ X6 Q) G+ T食谱,接收,储存,准备,烹饪,保温,冷却,再加热 d! \: F! ^+ y6 a) R
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34.Which of the following is not an example of a carbohydrate?8 q* o9 M7 G+ x; G
下列哪一个不是碳水化合物的例子?8 V) j; M" b+ m3 Z& j3 {+ D
A:Essential nutrients 必需的营养物质1 c; m% f6 B# k; I, ^* J
" |- B# ~, r5 {35.The process by which a liquid fat is made solid is called:
# {9 I- z0 |7 v液体脂肪做成固体这个过程叫什么% ^( T5 X. f2 m7 e- x1 O
A:Hydrogenation 氢化9 }/ `5 M* Q9 x' {6 V# u% _
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36.Which of the following is not an example of a fat substitute?
! G+ Q8 y+ ^- V9 _1 H下列哪项不是脂肪替代品的一个例子
2 |4 z8 c9 H' P& ~" j" TA:Acesulfame K 安赛蜜K表
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|7 T7 U9 M7 w, `37.Health Canada requires that a product labelled "fat free" contain:4 @3 Q4 i; }/ {! K' ?& }- w k5 S) C
加拿大卫生部要求的产品标有“不含脂肪“包括:
( t* }# o/ r* }4 a* h6 sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 o1 p- n5 _9 L38.Which of the following is not a problem associated with converting recipes?
, u: x$ g; u* }4 z下列哪项是不相关联的转换配方问题?2 x2 t m. [8 f5 ~3 x# G
A:Unit cost 单位成本& C: x6 G& f) ^/ S! t( y I2 C
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39.The condition or cost of an item as it is purchased from the supplier is called:6 ~& W: V& T/ f* h* N% o5 Q
从供应商采购的物品的品质或成本叫什么
7 r# l+ b4 k8 P9 IA:As-purchased cost 购买的费用5 q9 T8 @* x6 G! D- }/ a m
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 Y0 w x& k/ p7 b在新货到来之前用于日常所求的必要库存量叫什么3 r5 S& ~: s- I8 d) `: z
A:Parstock 基本日常最低库存6 F: ^0 M& U/ p0 I4 ]
$ x, n' l% P$ W# Y; F* S; u41.Which of the following abbreviations is used to describe the proper rotation of stock?
) ~' x0 D; k: r: D$ T1 _/ w下面那个缩写是用来表明正常库存流程?8 d1 @7 u+ f5 B/ W5 L+ V: M3 R6 d
A:FIFO=FIRST IN FIRST OUT 先进先出% c# n+ }4 I0 E& h. T( n
! T3 w+ ?: t: F$ U: q- |42.Which of the following knives is used to turn vegetables?
, |( D2 u0 \2 o I下面的那把刀是用来打开蔬菜吗?
: Y9 V/ m9 F- M, `( V6 GA:Bird's beak knife 鸟嘴刀& f1 Z+ ? H( \; x
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?
1 ^: j! Z, T7 Y+ C; s即时读温度计最好用于那方面?
! H6 w: x6 {4 f3 z1 ^A:Checking the internal temperature of a roast 检查被考物品的内部温度& h; [. D# B* |
" Q/ W2 \& D1 w- j, V2 u1 M% }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 k* K3 c( {4 ?! h% i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 @( P& G( ?6 K* U4 `7 C( yA:Cast iron 铸铁6 w7 Z$ _% x. c! v- {& Y
+ z2 N! b& F1 }" V+ d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 O/ y2 S e1 K) F! `哪件装备下面有一个可移动的碗和一个S形叶片?! Y5 D% u. o0 v( R6 [: `6 K
A:Food processor 食品加工机
6 V$ q; g0 t0 N8 o7 r2 V1 }( Nhttp://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?$ G) e' s4 D' ]8 ]' C) W8 G8 W( q
下列哪项不是用刀的安全规则?
) M( |8 U' B& z: I1 i; k/ gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 u, N1 |. c. X# M$ ~
: K5 h# W* H* o# G47.Disk-shaped slices of cylindrical vegetables or fruits are known as: l' O5 A, d4 ]! |$ P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' y! ? h( H$ Q6 Z- v$ B8 E! a3 J
A:RondellES 2 }: I6 i5 e* [! b; f/ P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?: R. H% M+ x+ i, H" a
下列哪项是切成小方块用于汤的装饰?4 u) p' h# S, M9 h4 g8 x. e7 A' ~ L' }# ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% H! R |# K* Z' H8 f) d) {5 r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) [! h1 u! V: [8 {0 _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!!—— q/ F" |! T) b2 l" |1 x0 \ f e
A:Gaufrette
" C; A4 T: N. C2 w" athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 Z8 N5 C7 M/ S9 v+ B7 z7 T# w0 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ T+ p2 g7 H6 Y/ \+ `; y) J4 gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 K/ h* Z; Z+ G
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( h& E+ _( p, k# c7 ?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): a* l0 I B% ~& `) G+ d6 r) m
A:Cilantro 胡荽叶 香菜; C0 F+ Z: L" L. o# {* U) |4 ~0 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- P7 H' Q S7 U& A1 u/ j
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60.Allspice is made from:6 e K9 f$ Q% z/ K. k
多香果, 多香果香料是什么* H- g# O9 W* E" _. m, ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. o/ [* f7 U6 }* j
A:A dried berry 干浆果
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1 Z, N' z; _8 u6 N' f* L2 x61.Which of the following are used to make a sachet d'épices?
+ I7 Y2 N) D/ l6 y下列哪些是用来做香包德épices?
8 x# v2 k0 S1 x ], v0 B5 Xhttp://www.sachetcatering.com/
2 q- A6 k Q# mA: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?4 }2 I7 P' }4 f
下列哪项不是酱油调味品的?
* G0 |' u" V7 }1 M& J& `A:Wasabi 日本辣根; n: M S: M* _. I% x
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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:
+ k/ H) ~2 G" K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:
; I3 d1 S/ p2 Y* x( M+ S$ i- hA: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$ K$ w# u2 g ^6 B
下列哪个步骤是不是正确的蛋清搅打程序?0 S5 ~- {) v7 v
A:Allow to rest before use. 允许休息后方可使用。0 ~- E8 W) J9 a
; G% @, D L6 n9 z, Z* \65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ d( m7 S d- h0 q5 d& D" _( cA:56g and 63g 56克和63克
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( T5 |& m- c4 z. ]66.Evaporated milk is a concentrated milk that is produced by removing& l% L e0 O3 F0 W* P
炼乳是一种浓缩牛奶 是去除什么做的. x$ n$ A+ j, h! A) A7 Z/ j- o( c
A:60% of the water 60%的水& D7 b( n. h. A6 R8 p$ b% M6 e7 T
7 I7 ~. S2 J7 f) V67.A method of cooking that transfers heat through a liquid or gas is:8 B' {, z2 T* t; R9 `! L; p _
一种烹饪方法,通过转移液体或气体是:
1 g7 E: ?0 u7 E& R* k2 L6 t/ z9 IA:Convection 对流$ {, F# R9 g* x" [; ~
5 \+ Y2 U- F( e7 d68.The cooking of starches is known as 烹调的淀粉被称为4 c) T7 g( F5 o {; Z& b4 i3 I% v
A:Gelatinization 糊化
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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?
7 e2 O( L W3 l) ?A:Braising 烤: E! `( X' z/ x; {0 i
, l% f) o' O$ K7 r70.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:) S" d) x* R; v+ o N! [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 r5 M0 b9 z0 C% E) U$ ?$ c' A4 g
. n. ^ K! d# H. c2 i0 M71.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* A w6 p6 D# o5 W8 @) }5 ~; x" R
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5 S% k. S6 _5 K' j* d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) q4 z1 K" n, r$ S0 \
: B* q+ ]( u- x9 _73.Which of the following is a principle not used in stock making?
% l% p* Z( O- R. r$ ]下列哪一项不是用于制造高汤(低汤)的原则? ^9 |# x0 t# e+ \
A:Start the stock in hot water.开始在热水中操作8 `% G) W) y$ Q" Y3 P( H
% v, O8 |) o$ o- L74.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" K' G! j4 X9 C6 }, z! {" M' V
A:Remouillage 法语熬汤
( n, G0 F7 }, R# A& T, h: fhttp://www.haibao.cn/blog/post/176242.htm |
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