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26.The chef who is credited with bringing grande cuisine to the forefront is:
' \9 s# c( u7 h0 y% C& p. A哪位厨师最早带来高水准浮夸的美食
0 N5 c* Q G: U/ v2 ?8 c- gAAntonin Carême 人名 安东尼·卡罗美. P) c( _) x1 k$ T) O* M
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% ~$ v4 y: x" w/ P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& p! [% V( q5 P7 U6 o
A:Cast-iron stoves 壁炉) O3 D: E8 L) |+ R0 Y
http://www.usstove.com/products.php?id=6, V5 W9 x- E) F
4 w; R8 p6 u, z: n/ T28.The French term used to describe the roundsman, or swing cook, is:
( e/ |- G0 L7 X% K法国术语,用来描述roundsman,或摇摆厨师是:$ i( D6 v0 Y- f) ~
A:Tournant 图尔南
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29.Another term for the wine steward is:
3 V" K# C; z1 n; E葡萄酒侍酒师的另一个术语是:8 @/ m, g% O$ |0 O( ^
A: Sommelier 侍酒师$ ^( F/ J6 b* T9 q- d; I" }
* ` l5 x# ~% V8 g9 B30.Molds, yeasts and fungi are examples of a:3 L& ^% |+ ]; d) m
霉菌,酵母菌和真菌是一个神马例子
' H5 L; p7 i4 w4 w+ I( Y+ S/ pA:Biological hazard 生物危害% a% x; O/ s3 w
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* ~# ?9 o9 S- {& M. E( m; A/ g
根据加拿大食品检验局,食品的危险温度区在多少之间:
( |* t% j. C. }$ B2 \9 S: E( ~" K4 wA:40° and 140°F (4–60°C) 4-60度
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. c. @' d1 f. e* R9 ~, g32.All bacteria need the following for survival:
6 V' e) ~/ n# M所有细菌生存需要以下哪些内容:# Z9 g9 C2 I! N7 L& r; }8 `
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ `- q" a, t3 l- D l, p3 o: W33.Which of the following correctly represent critical control points in a HACCP system?
+ x8 _) F' U: G) q% [以下哪项正确表示了HACCP体系的关键控制点?
$ Z- z7 Q. q1 z+ U/ h2 v+ Z5 T+ _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 L/ S8 e( q" M/ y7 F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! T7 x/ l" Y- U7 N34.Which of the following is not an example of a carbohydrate?
8 \6 N3 u" b" p' i1 Q! h& X下列哪一个不是碳水化合物的例子?- a6 G+ O0 `6 u
A:Essential nutrients 必需的营养物质
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, ]/ ]& v# b ~0 E. X1 x35.The process by which a liquid fat is made solid is called:9 p5 Y" L! }2 ?5 u) C
液体脂肪做成固体这个过程叫什么( U# t( E7 g2 h v4 @+ X: P
A:Hydrogenation 氢化* q# @+ c8 @) s: s+ S
( h0 l) [$ w P* T* b0 b36.Which of the following is not an example of a fat substitute?
' D+ L. B+ U, y+ L. [) K$ v! `& k下列哪项不是脂肪替代品的一个例子
4 `2 k0 a) e$ D6 j$ [# b& \A:Acesulfame K 安赛蜜K表
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1 M5 D. c6 A3 x) f$ R& J37.Health Canada requires that a product labelled "fat free" contain:4 ^- ?4 d5 T6 H+ W4 H7 L( U, l+ C4 u
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 ?1 j" Y8 F& U. T/ CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 V% k5 z2 Q; ?8 { X) L* Z
" `/ M3 [- U. B" k, |38.Which of the following is not a problem associated with converting recipes?
: L, _/ t- Q6 ~下列哪项是不相关联的转换配方问题?
- Q! ]3 k* k6 R9 t" \% ~$ @A:Unit cost 单位成本
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% T2 X, X7 K6 R5 P# e6 \. f( ?39.The condition or cost of an item as it is purchased from the supplier is called:; |" @9 R$ P+ h7 m, D7 X0 |5 H
从供应商采购的物品的品质或成本叫什么# }4 m* `4 G! g0 ]/ z, T
A:As-purchased cost 购买的费用5 w7 G0 b- a3 X$ g
* ]: c$ n7 g Y0 A40.The amount of stock necessary to cover operating needs between deliveries is known as:6 P1 I9 D- ]; t0 v
在新货到来之前用于日常所求的必要库存量叫什么! x; k$ c" k8 |( d# A% G) O
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?
/ E$ \5 ^8 N* B! [2 i; V2 J下面那个缩写是用来表明正常库存流程?1 k% C6 B3 p- Y6 G
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 e* `" w& ~: j: T' o5 {! S4 o42.Which of the following knives is used to turn vegetables?- I* B3 ~* l2 U' W" ~
下面的那把刀是用来打开蔬菜吗?$ h) H( X' ~) S! W
A:Bird's beak knife 鸟嘴刀
5 I6 I/ a! p. h+ b, S* W7 j9 }8 N ]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?
, C8 |, J4 _. h. R! Z/ K即时读温度计最好用于那方面?
7 b! y- {3 T F6 ?1 yA:Checking the internal temperature of a roast 检查被考物品的内部温度* ~; ]8 {5 A/ z0 L4 V4 l* V
( D- o: E% n. h$ z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 i) M3 W1 C5 d; ]. K3 `) m4 T k6 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 Z! o* W& ?+ L$ y* j
A: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?/ P, Z" D- a) p
哪件装备下面有一个可移动的碗和一个S形叶片?
- W5 b! z& x: H" w2 v/ d" d. QA:Food processor 食品加工机 l& F4 {* I! {2 ^0 u
http://www.google.com.hk/search? ... iw=1263&bih=5720 R0 f6 R' ]$ k2 d6 P. n9 P
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46.Which of the following is not a rule for knife safety?
2 u( y( \- f/ y1 H, W下列哪项不是用刀的安全规则?1 N& O5 x$ L8 w u9 v1 j$ m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) {/ h8 H5 f* P- a/ x" V/ E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 V' W9 c( V A9 i, ~6 a) M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" |5 @- [. x, a6 g
A:RondellES s! Q( [ U$ g+ p5 z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, ?1 Q' Z% c+ C h
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48.Which of the following is a diced cut used to garnish soups?2 J9 C* H; |, H/ F" M8 V
下列哪项是切成小方块用于汤的装饰?0 P, g1 A' [7 Q$ s3 u" N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! B6 M+ L) t h6 k5 [$ }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 J& E5 l0 o7 u/ V
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!!——; Z7 c" R ~( l+ B7 p. J. Q7 G5 O1 X
A:Gaufrette
) _0 v: Z7 l! x1 Q, e& tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% Z* m3 m* T, [( m( U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. R: A$ |- s; d+ L! ~: sGaufrette :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?
) R6 O, q, d& B. a6 r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)
% r7 ]$ d( \+ u _4 NA:Cilantro 胡荽叶 香菜# x4 _. a* F; Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, w7 ?: J) Y3 @/ M0 h3 s9 X
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60.Allspice is made from:
9 `) x2 X$ y6 D4 ?8 r# }1 Y/ R$ G 多香果, 多香果香料是什么' b) v2 U3 \( R" H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 C9 ~" o2 z' H% e- u
A:A dried berry 干浆果. M, V. Q' h7 J# u
$ G/ P8 S; V7 o5 h2 Z9 N$ s' x/ \61.Which of the following are used to make a sachet d'épices?; K9 V5 C% @: s% V2 F' ]5 P9 [( @% \
下列哪些是用来做香包德épices?, E( c- q3 `+ v# K
http://www.sachetcatering.com/! o8 r. g: K8 }7 W7 a6 m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 H& j$ I- ~# {7 _
8 ^3 I# J/ R7 ~2 R62.Which of the following condiments are not soy based?
- o/ S$ M: m; b( T% q/ Z4 r下列哪项不是酱油调味品的?9 i2 L( v; I4 C. J* e! [
A:Wasabi 日本辣根
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$ s# a' D1 P( P2 }2 p* A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 C8 g* q: F& l3 o9 D5 R; p
在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
3 M) D6 }3 f7 |A:Pasteurization 巴氏杀菌/ b6 \0 Z- K3 e; c
! v( }$ V) d- K0 S) Z64.Which of the following steps is not the correct procedure for whipping egg whites?3 |. n3 V/ Q# i! P, [
下列哪个步骤是不是正确的蛋清搅打程序?7 t& c0 D+ q+ l9 R+ T
A:Allow to rest before use. 允许休息后方可使用。
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0 P- L5 P7 Z U# w65.The weight of a large egg is between:一个大鸡蛋重量介于:$ R* ]2 g) q* d6 a% r( d* O% v4 d ]
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
9 {5 l$ g4 C2 x2 p) J炼乳是一种浓缩牛奶 是去除什么做的
4 m' {- G; w/ HA:60% of the water 60%的水9 y- n8 l. ^1 `- h
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67.A method of cooking that transfers heat through a liquid or gas is:; R4 ?- J7 e! E# w
一种烹饪方法,通过转移液体或气体是:6 c* J- _5 H) J/ ]
A:Convection 对流
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4 P* d; A9 V# V# P" d/ b6 N0 I! B- S68.The cooking of starches is known as 烹调的淀粉被称为
* C+ \) u$ s0 J" X, |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?
% \$ \3 N/ ~& n0 m. Z4 s3 J6 kA: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:$ u2 m; U1 Z: I' S7 ?1 R% f) X* R
A: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
; k1 y3 w, o8 y/ ?( kA:Fumet 原汁) h( V0 |( [5 @$ n
) _8 R8 V' U9 ]3 p% r+ W72.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
8 h9 k* Y, u' W+ L2 y8 E4 y" A. u8 n# UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
* p. R4 s, O' L& [" z下列哪一项不是用于制造高汤(低汤)的原则?
# g' g# _5 h( P7 NA:Start the stock in hot water.开始在热水中操作
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. w& H& I3 G( H" r7 g( H( W0 F% H74.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
& S& B* g* x/ B/ ?1 G6 Z& K& XA:Remouillage 法语熬汤9 E; }# G/ ~2 s/ Q5 h( n) l
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