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26.The chef who is credited with bringing grande cuisine to the forefront is:" V* o- p2 o9 b. O4 m7 A
哪位厨师最早带来高水准浮夸的美食! M- X" ?0 T8 y2 x" j
AAntonin Carême 人名 安东尼·卡罗美
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3 B, ?6 |+ u) {9 o: }7 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- r- j& H6 u8 b8 B g1 s; y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ L5 M' n% d! Z$ U4 U7 \6 FA:Cast-iron stoves 壁炉7 r' T1 `5 e$ m5 x, M6 \- [ H
http://www.usstove.com/products.php?id=6/ T1 }; _$ I& P% `
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28.The French term used to describe the roundsman, or swing cook, is:
5 m5 R: R. P; {. f法国术语,用来描述roundsman,或摇摆厨师是:. z0 h* _1 L# Y+ ]- m" X: l
A:Tournant 图尔南
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29.Another term for the wine steward is:
3 V9 V. }$ G+ I c葡萄酒侍酒师的另一个术语是:0 L/ n- I* _* E7 v8 k: N& `' E
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
# L: B- I6 `$ g7 o; F. g霉菌,酵母菌和真菌是一个神马例子- N/ ^0 ~& A' K/ ^4 r4 X
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! m4 b, N- Y( j根据加拿大食品检验局,食品的危险温度区在多少之间:
* g8 G ?& U' q! S1 R! t/ lA:40° and 140°F (4–60°C) 4-60度
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. [* `( a3 ]/ u" t" Q- e32.All bacteria need the following for survival:
$ L6 d7 L5 w" q! {! h. `5 t+ W( _所有细菌生存需要以下哪些内容:( B( B) W8 `. ~% }
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- F/ d4 ?5 ^3 m4 d: v8 _0 s* o33.Which of the following correctly represent critical control points in a HACCP system?
5 L! }% r6 g7 `3 x: m5 }( x7 F以下哪项正确表示了HACCP体系的关键控制点?
* x) Z4 z& W$ U8 F& {( jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 O$ g+ T1 L f. r6 ~) R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 Q: m$ P! c# J) n3 @7 v" }5 B- L
, _5 F. f5 O$ t9 {9 ~/ ^34.Which of the following is not an example of a carbohydrate?' ~9 g/ {( b. Y2 u: ?
下列哪一个不是碳水化合物的例子?
5 S4 G/ S) C* n7 k: |9 a+ w& Y8 ?$ @A:Essential nutrients 必需的营养物质/ F# u/ j7 N d6 o
, [5 f) o( ]2 O. u- [35.The process by which a liquid fat is made solid is called:
7 L7 x: ^( k) r6 s# A* K液体脂肪做成固体这个过程叫什么
$ ^7 V* v6 w. x& J; O2 iA:Hydrogenation 氢化: k& f( a0 o- _+ H0 W
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36.Which of the following is not an example of a fat substitute?
! f0 b; U$ P* Y9 k2 U" V下列哪项不是脂肪替代品的一个例子! P. P y$ P y- @1 y% D
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
! I7 y/ i1 H: {' _$ L加拿大卫生部要求的产品标有“不含脂肪“包括:
6 Y* W* A0 T+ B) A% ~% `+ H6 w3 O8 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 d7 o5 S; F+ p
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38.Which of the following is not a problem associated with converting recipes?% j& C( n! |7 d% K# }; k# e7 Y
下列哪项是不相关联的转换配方问题?3 m9 k5 Z3 ^7 v4 A
A:Unit cost 单位成本" M' z: e7 s! f5 C9 P
+ C) [8 c# }+ _+ O, j) u1 S8 N39.The condition or cost of an item as it is purchased from the supplier is called:6 `$ l5 M4 k" m5 Q. j9 X& P+ G. L
从供应商采购的物品的品质或成本叫什么
8 t* P1 _1 h3 `* ^8 a0 P& G- CA:As-purchased cost 购买的费用
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. l# ^1 ]0 n- w1 d# k4 H40.The amount of stock necessary to cover operating needs between deliveries is known as:' @, L; w/ G/ ` ^& x5 ^; M- [
在新货到来之前用于日常所求的必要库存量叫什么
5 ]& ~8 B- O3 A8 G, bA: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?# v" ^2 o7 r& |. ]
下面那个缩写是用来表明正常库存流程?. f' b( S: r$ U
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?
& J* D$ H. {( c& s1 ^下面的那把刀是用来打开蔬菜吗?
: f1 P) { E# c( C: bA:Bird's beak knife 鸟嘴刀
1 J! L l# H. V5 q$ y$ `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( r8 t0 U+ i& v
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43.What is an instant-read thermometer best used for?) h+ Y* ]6 K8 k A9 N1 }6 H* |
即时读温度计最好用于那方面?( i, w0 g2 R% B, z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 X K; @; w, A, t0 R* N+ ?下列哪些金属材料受热均匀,通常用在铁板而且非常重% @3 o+ E. N S
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?/ _7 Q: r1 V1 v9 K
哪件装备下面有一个可移动的碗和一个S形叶片?
! W4 x8 U* N: S/ |8 TA:Food processor 食品加工机
9 Z7 E2 I Y% Y- a# g/ g& b8 Q5 G7 rhttp://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?: Z6 n- P0 E* k0 d* ]7 r% B# N5 {
下列哪项不是用刀的安全规则?
x! A# i( ~8 dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) S; l6 M$ L* @, `5 c) f( e# a
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% D6 S& o% {0 i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! y0 X* C; O, f( P: O% i8 P6 dA:RondellES 8 k; S6 S5 T$ v! H& ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 u5 Q0 ]( v) f, ]& Y r) i' G48.Which of the following is a diced cut used to garnish soups?
0 t% x! i& z; |7 t1 F下列哪项是切成小方块用于汤的装饰?
' S# C3 n/ m# |, ?7 k& u1 I- gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; v: g5 H7 i) f2 \7 U4 j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. }; d- ?9 U5 c* q( H( 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!!——2 A' \$ I9 g/ z: _ o
A:Gaufrette & O8 M0 l2 P3 E, M! @' R8 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 N; \: B8 m. H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% T& L+ K5 c. nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- X' Y6 q6 ?- A) S" m" `1 C5 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! l4 }5 l8 I! M1 Z4 W4 S. i! v$ _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)7 h/ }' L2 @7 x( g( _# U+ ~- c7 p
A:Cilantro 胡荽叶 香菜, ?1 z) g& }# c% H7 u' }2 g) u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 q! B, y7 j& L: K! Z
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60.Allspice is made from:: q i, V* m# v
多香果, 多香果香料是什么! Q6 P6 O4 G% }- _5 M7 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" {7 g1 u6 m# `9 `A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices? C p4 g; W2 u& I! O# w$ X
下列哪些是用来做香包德épices?
& Q/ L" Y2 ^4 ]6 Whttp://www.sachetcatering.com/* z/ S) n- ^; _2 F: Q t4 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% P3 q1 \: L0 p" ` n* c A4 X
0 c0 k$ P# Z6 z' D0 O62.Which of the following condiments are not soy based?
0 n) c I# N+ K, l h下列哪项不是酱油调味品的?
3 g8 @( K7 y+ [A:Wasabi 日本辣根
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* |4 P$ |- D( ~) M1 F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ ~0 L$ Q, j1 p. `: F0 u, l% q5 S+ s
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:9 n% o) k+ r3 c- |6 j8 N
A:Pasteurization 巴氏杀菌: J) |+ f, X9 U8 P$ k& t! A- D
: W: Y. e! Y2 ?64.Which of the following steps is not the correct procedure for whipping egg whites?( w/ |! K" T* i& }2 y9 g* K
下列哪个步骤是不是正确的蛋清搅打程序?- A# s2 V- ?+ U* Y( l5 G: z
A:Allow to rest before use. 允许休息后方可使用。 ]4 D2 v+ [( a( t4 k$ U
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65.The weight of a large egg is between:一个大鸡蛋重量介于:; Z! {5 o9 A; l% E L
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( h7 P! {; r. f: W7 [9 H* E/ G# t, D
炼乳是一种浓缩牛奶 是去除什么做的
2 E2 V1 u/ L6 IA:60% of the water 60%的水
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% h$ V; U: t) d& ?7 j6 o8 S+ I67.A method of cooking that transfers heat through a liquid or gas is:; w, r4 P0 {" x+ v" m
一种烹饪方法,通过转移液体或气体是:. N2 D( u/ `' H( [8 k% @" }
A:Convection 对流9 \6 C: o) ~* m' v: x
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68.The cooking of starches is known as 烹调的淀粉被称为
) D. w x/ x7 w: d6 i1 w U9 WA: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?
% y( |) t* c1 f9 E# C- W. DA:Braising 烤+ b0 B3 ?8 }( [2 Z; w$ }( L4 D; e
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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:
5 P( j; Y9 a1 a0 {8 A. RA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 @# u/ A5 X: [" p1 s
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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4 l; _4 m8 l: X: a% S. v
A:Fumet 原汁9 e6 K" l* U( X8 x `2 Q" X
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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 {* W" i# |' m# R; j
A: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? J7 w/ [- }9 E
下列哪一项不是用于制造高汤(低汤)的原则?0 |' z% s: I j2 A0 E' |2 i' E
A:Start the stock in hot water.开始在热水中操作* D7 i$ x/ H# u% H0 T
7 ]3 P4 ]! b, N) s+ \/ R74.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1 E8 S N7 L/ s7 }& k) u5 V
A:Remouillage 法语熬汤
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