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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:
! u6 l( B" j% W9 @5 @1 x8 ^' Z+ c哪位厨师最早带来高水准浮夸的美食6 ^" o( P! \' _& _3 X7 \
AAntonin Carême 人名 安东尼·卡罗美
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& f; W& B. J8 o! A% q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 k! t" _5 s6 k8 T" k9 f5 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 。
. D- U- m# {' ]! T7 a3 eA:Cast-iron stoves 壁炉
4 \& k* M7 I! S2 N1 x8 T) Ihttp://www.usstove.com/products.php?id=6
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, [3 x9 t& S( y% X1 M$ g4 o/ z* m28.The French term used to describe the roundsman, or swing cook, is:
$ X! E& y6 e0 J; l: W7 O法国术语,用来描述roundsman,或摇摆厨师是:9 d* i( \$ e7 M6 L/ _, d, c
A:Tournant 图尔南
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29.Another term for the wine steward is:
. d8 t& w) d: Y$ x G, _3 j) x* |* N葡萄酒侍酒师的另一个术语是:
" ^2 n! M" ~' k8 N- hA: Sommelier 侍酒师! n9 `4 s) n+ ^+ K2 d) I
( D8 v3 y2 S: Q$ j8 K" ]30.Molds, yeasts and fungi are examples of a:% A' m4 f0 T8 P9 w7 f
霉菌,酵母菌和真菌是一个神马例子8 f5 z& G7 m# B0 S+ q
A:Biological hazard 生物危害
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5 I1 X. }9 y" d; K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! b& |* G& [) _* M+ Z
根据加拿大食品检验局,食品的危险温度区在多少之间:& S" X" ?+ R" n2 {1 T' u& d- F
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
3 B3 M0 C$ H3 f- H所有细菌生存需要以下哪些内容:
- u0 h; C* r9 c! _A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% O+ Y# \5 O+ \" Z% W33.Which of the following correctly represent critical control points in a HACCP system?# Z; [: {5 i) ^+ U8 x- {2 W: d1 q
以下哪项正确表示了HACCP体系的关键控制点?
6 |. S# f$ `7 u( RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 W+ l+ h' n' `- k2 E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& b# e; N% j7 E: S) e
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34.Which of the following is not an example of a carbohydrate?
$ ^* k: T% M' [/ K0 V5 [& k下列哪一个不是碳水化合物的例子?
8 q) n$ n G: r& ^% V$ ZA:Essential nutrients 必需的营养物质+ V( V* h; B/ A' B* |; k5 ]
( m6 s7 j7 m" f4 P35.The process by which a liquid fat is made solid is called:
9 c' A5 j4 {) ^2 _. w( K/ H% `液体脂肪做成固体这个过程叫什么
& r$ z, [% O. U7 x- {0 qA:Hydrogenation 氢化 ~4 I' t* @4 m. L
. o) D" \! g0 x5 t6 {% F0 U36.Which of the following is not an example of a fat substitute?
7 u9 F. T6 K8 e0 X j# X+ U3 L; {下列哪项不是脂肪替代品的一个例子
5 _" @! z2 B* o5 G3 R% BA:Acesulfame K 安赛蜜K表
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1 [+ f. H* N5 _37.Health Canada requires that a product labelled "fat free" contain:! @6 V; J7 _- n7 J4 s9 R! q
加拿大卫生部要求的产品标有“不含脂肪“包括:
; c6 D: v1 ^' v% e' _$ c) o$ hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& d0 c4 r( p" R8 n8 j
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38.Which of the following is not a problem associated with converting recipes?
; L* F* E' G3 l6 S F& e9 A8 L下列哪项是不相关联的转换配方问题?4 Y( O4 L3 j8 U! T
A:Unit cost 单位成本3 k% j7 D, o9 ^& O
$ z2 L+ \) j! _' ^' m2 g39.The condition or cost of an item as it is purchased from the supplier is called:
& ?- r" Z, S8 Y( A! l* i从供应商采购的物品的品质或成本叫什么
; \" l5 g4 q F2 L4 t' eA: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:; J% C$ r# {) q" r4 B; a# U
在新货到来之前用于日常所求的必要库存量叫什么
y- k) C( O3 LA:Parstock 基本日常最低库存" S( q. `. a& ]* Z/ ]- p
9 J" O; a1 W+ t5 M41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 K9 A d$ K( U! s2 i8 o# W下面那个缩写是用来表明正常库存流程?* Y8 Q: M9 u2 b4 H A5 @7 R( N
A:FIFO=FIRST IN FIRST OUT 先进先出8 A& h9 a( x3 G# \: ~
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42.Which of the following knives is used to turn vegetables?+ Q' m5 {" g: C. W3 e* G' {# b3 W* g
下面的那把刀是用来打开蔬菜吗?
( ]+ _3 y7 n% _# n. QA:Bird's beak knife 鸟嘴刀1 V: U+ O+ `4 m' P2 q# Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 f- |) ]6 p$ Y5 t0 f9 i0 G! r0 n
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43.What is an instant-read thermometer best used for?
1 i! i1 k4 E l( \3 T; ^即时读温度计最好用于那方面?
8 h$ X1 D. \$ }! }1 N; s( eA:Checking the internal temperature of a roast 检查被考物品的内部温度+ l8 T2 c3 Y9 E' S. u
0 ^) _2 c7 K. O v! U" T4 R2 {) a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 w1 Z) x' w$ n0 G. c0 g: }下列哪些金属材料受热均匀,通常用在铁板而且非常重1 z9 k9 v- ?" |5 Q2 `
A:Cast iron 铸铁
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/ T- S" K7 V: y" c$ O% v) A) n3 _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! ^. n2 u3 V' C5 M; o) \: d7 I哪件装备下面有一个可移动的碗和一个S形叶片?# J8 j) I1 u" S/ ]$ a
A:Food processor 食品加工机: _. w$ K! ~' F0 l
http://www.google.com.hk/search? ... iw=1263&bih=572# _) B* ^) v. Q a
6 Q1 y5 g0 {- n. m46.Which of the following is not a rule for knife safety?: v4 @1 g( n% D ?, W, r
下列哪项不是用刀的安全规则?% j: T2 R6 U2 P$ w4 u9 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 \' T; ^! ~0 e! h$ D
8 D0 ^" m' k' \$ l3 d; B. ?! Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 O! f! R5 a% Z: a* s7 X3 U: {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ T M' J9 E( g r" ^# cA:RondellES
7 n. f8 @6 M4 ^* H# F+ Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?; V3 P7 A* T+ F& @2 D n( A
下列哪项是切成小方块用于汤的装饰?4 K1 Q3 [6 j& e: Z1 B6 e2 X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 m8 e6 P- z2 J% h* @ z4 N1 W7 y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) [% A8 V! C% b1 _7 ?0 y
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!!——0 d7 F$ G5 ~' Q# b
A:Gaufrette $ A- L; @! D( l; ~! R7 I1 G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ L+ I2 ^ g0 @! \3 P, a7 |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 E) i& E6 W v- k! s" I7 C2 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" W: j1 k2 E$ [
( f% u6 N9 e$ S1 N% c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 l. G; i, Q( W$ 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)
* s6 I) J2 @4 g- `7 X, GA:Cilantro 胡荽叶 香菜5 q# N; N; @0 C; S/ J6 |5 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 s! r9 i$ G" J% ]& R
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60.Allspice is made from:
1 [. r$ s5 ~* e1 c 多香果, 多香果香料是什么9 k+ u7 ]* S V- J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 r9 X B2 ]# C: ^
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
' @/ y" d) n! v2 R3 u) ]下列哪些是用来做香包德épices?9 b8 V/ f4 p. } K
http://www.sachetcatering.com/
. V$ Z* w4 z1 E; \- a: |3 e, _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 _3 L E1 r) M# Z8 H8 r
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62.Which of the following condiments are not soy based?
' W1 H" O4 h- i+ M' x! ]- |下列哪项不是酱油调味品的?' A. a) O" Z: [. n' C5 _4 s/ F
A:Wasabi 日本辣根
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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:
: {5 M( w: P! d5 z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:) k+ F* I* q4 b; {7 f v+ K
A:Pasteurization 巴氏杀菌7 e; |1 s4 E+ E! n+ [9 \7 X
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ ~! w7 `0 m- ]0 c+ A m8 q3 Q" Z下列哪个步骤是不是正确的蛋清搅打程序?# S2 u( ]' ]1 \# B
A:Allow to rest before use. 允许休息后方可使用。
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7 Z) s% L' V# E65.The weight of a large egg is between:一个大鸡蛋重量介于:( y5 ^8 v% q* A+ }
A:56g and 63g 56克和63克/ ^- b7 T6 a* E
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66.Evaporated milk is a concentrated milk that is produced by removing* L3 }$ r S- _0 a4 K, n7 `' \
炼乳是一种浓缩牛奶 是去除什么做的
' A y' R, A% l4 {3 I, Y/ hA:60% of the water 60%的水1 Q6 z- D! X" T3 y! M8 G) N1 B
# f, K% R3 g3 h, ?67.A method of cooking that transfers heat through a liquid or gas is:
( g" p1 n" @1 l2 O( Y' ]一种烹饪方法,通过转移液体或气体是:0 C" K/ w/ E; ?/ _) F5 D) O2 Z3 U
A:Convection 对流, h! m, U; B% u
$ T" p' d2 L2 H8 g; W$ y3 M68.The cooking of starches is known as 烹调的淀粉被称为0 Q! X0 R+ j0 |: n
A:Gelatinization 糊化8 v; ]! F+ a; V' n" U9 `
7 S* ^# Y. V0 f" z5 ?) j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" D: `+ i4 r& I K1 CA:Braising 烤
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( z4 ]3 n! h# x; O0 D# ?5 q: D6 t70.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:
. D9 _/ Q; m1 A9 l7 H PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 Y# l5 ^4 n1 `1 \$ |5 y( c# K- j
! i, e, S& r+ h8 X, K0 K9 `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' O7 `/ M p) |+ J
A:Fumet 原汁; K9 l( h* g1 h8 P: M
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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( m5 |$ Y4 D3 x- X0 a/ v# d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- e5 ^2 q$ K4 t- C; D+ Y d
3 u5 T; \8 ]. g1 t# `' K73.Which of the following is a principle not used in stock making?
+ Q7 ]# Z2 S2 @下列哪一项不是用于制造高汤(低汤)的原则?
1 E7 i+ w4 b7 b& }$ WA:Start the stock in hot water.开始在热水中操作+ @! `6 j. c3 m3 y
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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' c3 Y. s) e2 P
A:Remouillage 法语熬汤- U( Q' Y2 i; s8 Q9 V7 o
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