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26.The chef who is credited with bringing grande cuisine to the forefront is:
! S9 { e* |. z. \( D/ ?2 D哪位厨师最早带来高水准浮夸的美食
& ?9 [0 p, W+ e- JAAntonin Carême 人名 安东尼·卡罗美# w) i8 j$ Z: a' b
1 j' W* V6 b" [7 n0 z% V m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 q, b3 {% o5 J) 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 。1 M# R/ H1 j3 \& E4 o8 g' l9 M7 E
A:Cast-iron stoves 壁炉
% P, y" o& n+ h; M! x6 ?http://www.usstove.com/products.php?id=6
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- B; j2 g3 @% N: \28.The French term used to describe the roundsman, or swing cook, is:0 U( e: A( A5 m) P0 u* ?. l! a
法国术语,用来描述roundsman,或摇摆厨师是:
- o( G* e, V* N( m/ _A:Tournant 图尔南
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% h9 u) \# a. g! g) n# F# Z29.Another term for the wine steward is:
* O) s- y6 d+ I6 N葡萄酒侍酒师的另一个术语是:" w! m! B. D- \6 s A1 o
A: Sommelier 侍酒师$ @, p+ s/ P E# d
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30.Molds, yeasts and fungi are examples of a:" ]8 c7 ~' j* g+ C4 ?, t) F
霉菌,酵母菌和真菌是一个神马例子
, m: U- v. u$ \& CA:Biological hazard 生物危害- \9 v8 r3 o" ]' m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ P: K N2 f0 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
( | a* [' s5 R5 W% LA:40° and 140°F (4–60°C) 4-60度4 B0 V/ R6 e- e( _5 B0 A b
) R; O# i* ?4 o& d+ B32.All bacteria need the following for survival:: j0 G* ]/ X1 y
所有细菌生存需要以下哪些内容:
/ e/ f) ? A, Y7 E9 ]A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. X2 i" J% i4 |, c; k
0 Y, ^7 l* C @0 ]% ]33.Which of the following correctly represent critical control points in a HACCP system? Y. T$ b7 Z4 W
以下哪项正确表示了HACCP体系的关键控制点?. D5 e: K3 E4 Q: T2 s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . ]: ~0 ?; W/ Z8 k$ X& q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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Z/ M' M4 U4 c4 t) Z) n/ q. w; m4 i34.Which of the following is not an example of a carbohydrate?
/ s- I# i* I; u2 ~! c4 i. d$ E下列哪一个不是碳水化合物的例子?& A/ i: ^) d' `8 z2 O! d* y
A: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:
$ p0 g( g, Z9 V9 L, _液体脂肪做成固体这个过程叫什么
2 r* _& d+ k) t# q* f% @$ qA:Hydrogenation 氢化7 c7 L, U: [+ m+ K* J
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36.Which of the following is not an example of a fat substitute?( R" H" [+ M" ]0 S% U2 X9 K
下列哪项不是脂肪替代品的一个例子
4 L4 b6 [; M1 Y# ]A:Acesulfame K 安赛蜜K表
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8 _7 N1 x' L1 y% M+ p$ u. l37.Health Canada requires that a product labelled "fat free" contain:
; E/ G* ^* W/ a" f# @6 o加拿大卫生部要求的产品标有“不含脂肪“包括:. c4 W7 B$ N+ j: [8 @2 Z$ L+ [' X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! [# Z# P, w1 a; d1 k' i
% E( g: u8 m, M) z0 J- x, F* ~2 A38.Which of the following is not a problem associated with converting recipes?
$ x8 E e. ~! ^; ?9 n2 O下列哪项是不相关联的转换配方问题?: D- B$ m4 O L, f9 d( `9 ^5 O7 G8 b$ Y
A:Unit cost 单位成本1 Z9 Q7 \/ d3 z$ f- b
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 V) h% N; x7 r2 X从供应商采购的物品的品质或成本叫什么4 m9 U. M" d# T# O3 k4 a
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% E+ z' g/ X' x) o8 f
在新货到来之前用于日常所求的必要库存量叫什么
, G* ?+ Q B$ E1 O" B- R( B/ |3 Z GA:Parstock 基本日常最低库存8 B0 L9 A# q% Q- \8 y$ K1 Q2 h8 M$ ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 `* X6 q" Q7 b# S: _, S
下面那个缩写是用来表明正常库存流程?
+ G2 s T4 A2 }3 H& x# a2 TA:FIFO=FIRST IN FIRST OUT 先进先出8 z; B4 r/ {; P+ X" s9 B2 }
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42.Which of the following knives is used to turn vegetables?5 s/ w2 ~* ]3 R u
下面的那把刀是用来打开蔬菜吗?
; ~6 U( g" J/ R; s4 l; F1 q. QA:Bird's beak knife 鸟嘴刀
: h+ v! t# o- g `; q p# r7 C2 Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 k% }2 q( O% V+ ?1 ^$ D; r
/ ]( X# O U- ?1 q: a; O43.What is an instant-read thermometer best used for?
! v$ }& |1 E" P4 z即时读温度计最好用于那方面?
0 k3 U: [2 c* BA:Checking the internal temperature of a roast 检查被考物品的内部温度$ R$ |3 L% Q7 T, g( z. e- I
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 ]% S& g8 ~ n9 e: X2 X
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. p( b/ s- \; B4 E& `0 b+ FA:Cast iron 铸铁$ K9 ^* S' x7 ~! A2 N
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. n' v% C6 V y3 I% Q+ k3 S
哪件装备下面有一个可移动的碗和一个S形叶片?% ^, D* X% D5 O& b/ y
A:Food processor 食品加工机
& X4 V2 H, a6 e% z: Xhttp://www.google.com.hk/search? ... iw=1263&bih=5726 n3 j) k, l# `8 v3 U8 A# [# Y
, ]* A+ `8 r, h2 K j' m. q46.Which of the following is not a rule for knife safety?( X O7 g* n) y' G/ J$ x; r
下列哪项不是用刀的安全规则?
2 V% A+ m' X, y; c/ t! j4 cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# E: s. N" ~, \$ r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 w- H& ]0 l. O8 g( M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* x/ A3 B6 n1 ~ m: QA:RondellES 8 E9 @1 r) X5 @1 b. O2 p X) e( ^" S
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?+ ^2 J9 }' `* D0 o, D2 A* D
下列哪项是切成小方块用于汤的装饰?
2 M& z1 s8 f" c: u* {7 f" lA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm ~ v$ d3 e# f6 Q6 ^ E% J9 ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 q6 S2 V9 Y, U4 N
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!!——
% I f, {1 C) `' l( q' b2 \) iA:Gaufrette 5 e8 ~6 {/ M8 w5 D0 d; P$ I! c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& ?7 g0 v" i5 ]) [. O8 L1 i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" t& o( o3 F9 ]2 y
Gaufrette :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?
) h1 a- [" V, s. v* M' _6 _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)/ J/ n# W5 t. d5 f7 t5 g. g0 O2 W' I0 R
A:Cilantro 胡荽叶 香菜
% K% ~6 v9 O- c+ }7 f' L u4 [$ `# V9 Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 Q! {7 O! S* \# ~6 `
0 [: S! i2 ?' r) J60.Allspice is made from:
2 E+ A9 A$ T3 s 多香果, 多香果香料是什么
/ X: N9 V6 Y5 s& _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, n; l; E+ q/ ^: p& I, I6 `
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?7 w" y: m# N& ]& p, h8 i$ R
下列哪些是用来做香包德épices?" {7 |7 O! g+ @) |
http://www.sachetcatering.com/
, a1 t b+ J2 ^1 g: [+ j- f$ YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; F k. w4 h! |8 @1 M% X3 S62.Which of the following condiments are not soy based?
/ C; E6 ~0 S0 ]2 @( `下列哪项不是酱油调味品的?
% {: t% N' p1 \$ \- p) {A:Wasabi 日本辣根8 Q+ i5 H7 i* j8 M* j
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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:. z/ E D. I6 X' G' v' R/ h; }& c
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:5 L* Q9 G1 E& G
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?0 z8 C3 F |/ N, q0 K( b
下列哪个步骤是不是正确的蛋清搅打程序?" G# S7 K4 r) s% b* I' I4 \5 A
A:Allow to rest before use. 允许休息后方可使用。
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8 f p! ~* E9 g, c65.The weight of a large egg is between:一个大鸡蛋重量介于:$ ?3 o8 M; K- `& Q9 \- @' P
A:56g and 63g 56克和63克
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7 @7 _2 w. t: Z+ C0 Y; T- r66.Evaporated milk is a concentrated milk that is produced by removing
/ d$ h8 k) [ a: r炼乳是一种浓缩牛奶 是去除什么做的
2 E7 k" q% `2 LA:60% of the water 60%的水! J, J( g% L! v8 d( V/ d
# Y3 J) m2 _4 z9 R67.A method of cooking that transfers heat through a liquid or gas is:
/ Y9 m/ a( @7 O9 P* j$ p一种烹饪方法,通过转移液体或气体是:
' A8 j3 g/ `/ u/ t; d6 _1 S" hA:Convection 对流: `# S" o5 M1 ?/ O* w
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68.The cooking of starches is known as 烹调的淀粉被称为
0 }5 i d8 k6 lA:Gelatinization 糊化! M& }% C" A. k. j2 W7 r
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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?, _; V! X" o+ j* h% l9 u' y3 r
A:Braising 烤( Z4 ^2 F" Y g
# R6 _) C. I7 g" \3 g" }& {( a70.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 X' X; l) B* Y8 i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( ]0 z' ^! k& Q% N* H+ _6 L( m
3 E( g: ?& x; H6 C& d- C71.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
( K+ F4 o1 B: d6 v# | \A:Fumet 原汁9 i6 |; o. X9 A. ]1 N6 B5 G) @
& [) K* S7 b- L- p& f72.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 Q: M- {! r$ F. |* `
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?
4 p; `( T$ l5 D9 C$ b& n2 A, @下列哪一项不是用于制造高汤(低汤)的原则?
4 q7 j* o/ s# ~! W3 w( V4 iA:Start the stock in hot water.开始在热水中操作
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4 `; q' F$ I( M6 A2 x74.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
* ]/ }& x' ^9 |9 X7 ]" uA:Remouillage 法语熬汤
# u4 e' D l+ c7 S O: B+ B: }http://www.haibao.cn/blog/post/176242.htm |
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