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26.The chef who is credited with bringing grande cuisine to the forefront is:
; h3 R' H" o. w哪位厨师最早带来高水准浮夸的美食$ [; d6 X% d1 J' c. l9 F: m
AAntonin Carême 人名 安东尼·卡罗美
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4 x( c( u' ]* ~9 }6 q+ m6 H$ W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: n) i5 K4 J: ]/ X, w4 R, O7 V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 F: F* e, ?$ h1 q4 ^2 E3 r7 Q7 B' w
A:Cast-iron stoves 壁炉
% `& j6 H% P' w+ f, s F% Shttp://www.usstove.com/products.php?id=6
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: M8 O- ^( {$ T/ q7 c28.The French term used to describe the roundsman, or swing cook, is:
' c" e# L( l# v- k! G5 N法国术语,用来描述roundsman,或摇摆厨师是:6 R) a) c' n2 ?# Z3 q8 U
A:Tournant 图尔南+ h. V# O# ^. H0 p
1 ]3 C9 d; B- T5 {29.Another term for the wine steward is:
; l- n8 k% Z: Y! g. t葡萄酒侍酒师的另一个术语是:
, |/ p1 ]+ E/ jA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% w( g t1 x5 l5 u' E) P W9 W) G霉菌,酵母菌和真菌是一个神马例子
, X. F1 r4 d' T; L! ]A:Biological hazard 生物危害. M# y! v' ]1 n# i6 \# |
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" X$ E9 Y$ i5 d1 s: N9 d2 k8 D5 ~根据加拿大食品检验局,食品的危险温度区在多少之间:* v- a9 c( c: R7 T! ~+ i
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
9 N7 y0 u2 P& b! D所有细菌生存需要以下哪些内容:
" D i/ T7 U. N7 F' UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( y( Z; c- J6 Z* Z5 j
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33.Which of the following correctly represent critical control points in a HACCP system?8 f" K; G' F! l3 I
以下哪项正确表示了HACCP体系的关键控制点?; N" @4 j$ X9 J c' l4 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 m+ r, \$ \3 B% q* e食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 f/ n5 G0 e$ s$ d; R) }
3 T+ Q* {' S3 s- U34.Which of the following is not an example of a carbohydrate?( r- j0 e9 c# m/ K# g
下列哪一个不是碳水化合物的例子?. l' F) ^8 W" d0 h, b9 D
A:Essential nutrients 必需的营养物质1 ] j& b& [1 h* a
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35.The process by which a liquid fat is made solid is called:4 f! r Y" J8 Q& f p
液体脂肪做成固体这个过程叫什么2 w1 _( G! J$ o( T
A:Hydrogenation 氢化
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/ L7 `6 D1 T7 Y- |7 d36.Which of the following is not an example of a fat substitute?
' |# i& ?9 T; F- C5 k下列哪项不是脂肪替代品的一个例子
' H5 R7 g8 O8 {$ ~A:Acesulfame K 安赛蜜K表+ a* z9 y6 b$ [5 W& D) `
j5 F& m, [) t37.Health Canada requires that a product labelled "fat free" contain:
0 B0 e8 g" s. m& f0 K" j0 b加拿大卫生部要求的产品标有“不含脂肪“包括:
- G5 p& W- Y5 i) mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: o3 |9 e. D; X& ]' m9 K0 ]7 J
+ {) n2 D3 d; v/ H! i# F& ?38.Which of the following is not a problem associated with converting recipes?% ]* a2 |# w* m4 X/ q$ W2 J9 I
下列哪项是不相关联的转换配方问题?1 `: R; y) f; A5 E! M: u. C" y
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ Y: H( U# l( `2 r: A从供应商采购的物品的品质或成本叫什么
; X0 M# w1 [! J' r A& Q4 qA:As-purchased cost 购买的费用2 h' {8 z" f# {* S c. ~5 ~
" ], E6 u6 p7 K% V% b% {- w% Q40.The amount of stock necessary to cover operating needs between deliveries is known as:2 Y# W; o! h2 i- X7 }
在新货到来之前用于日常所求的必要库存量叫什么
7 ^- Z# u0 J: u! c4 [! X% u# aA:Parstock 基本日常最低库存
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( z/ q9 \, v% W" k41.Which of the following abbreviations is used to describe the proper rotation of stock?3 U0 K! h% `* N X) U8 H
下面那个缩写是用来表明正常库存流程?8 v! ~" S! A4 {* q e! F) U& p P5 Q
A:FIFO=FIRST IN FIRST OUT 先进先出
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! V! o! U! T/ R/ M6 c42.Which of the following knives is used to turn vegetables?
6 F3 T, Z+ T4 S, y- v D) @下面的那把刀是用来打开蔬菜吗?
' t2 O3 ^# h! M- s: c5 DA:Bird's beak knife 鸟嘴刀
* R/ l& N8 S: H/ X% O* lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird c1 d" A3 o5 Y
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43.What is an instant-read thermometer best used for?) p# P* ~9 v }6 T
即时读温度计最好用于那方面? M; v1 m+ v' w9 W
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?6 {: E0 `7 w4 }4 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重 v6 @6 ?2 W/ r: _6 U y# t. @
A:Cast iron 铸铁$ L, n. h, i; A6 N6 h0 F+ [
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 N$ P1 M$ [! n6 [哪件装备下面有一个可移动的碗和一个S形叶片?
: K! K g* K8 q; ]; `( f7 K! |A:Food processor 食品加工机
) ?" c1 d0 T; P4 K) }http://www.google.com.hk/search? ... iw=1263&bih=572
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, d2 \* S% ?' \* I& h- e7 Z46.Which of the following is not a rule for knife safety?
$ j% T( S7 J$ W. R/ J/ @下列哪项不是用刀的安全规则?2 |0 h6 p" A+ ^7 m, ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 D8 A# B. f6 N, |7 e" Y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. y; L2 J3 P. E8 v, g4 X* ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ D# h3 e% \. G6 m' X2 j
A:RondellES
* n T* {, [- @1 w+ fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 S3 l1 h; y( z48.Which of the following is a diced cut used to garnish soups?" k! ^+ w9 P) r' x: H" f9 x
下列哪项是切成小方块用于汤的装饰?
5 b a* ~4 J a+ ~7 i3 u, yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( O ]+ K {8 k/ w$ q4 G: ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; u1 u* U4 e! G$ o3 u- K8 ~7 ? O3 p
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!!——
- C7 ?) e8 @9 r- A5 C' }9 oA:Gaufrette
B5 }) d( j0 K/ n; Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 P" X& S1 y; \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; q5 H8 A7 \6 \3 j: M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* y* b# f8 i( i, F. b! E
1 L( @- \5 x$ ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- y1 v3 N s( E* g+ H# y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)
2 q4 u- j+ S9 i( y1 j3 ^A:Cilantro 胡荽叶 香菜
0 [1 p4 ^( W4 i) q `; n2 ~, V8 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: I- S3 d. Z; n5 V. F% C
+ }4 Y+ [1 x- y; a60.Allspice is made from:
/ f/ Q8 @/ D: N. S) b x9 F& P4 ` 多香果, 多香果香料是什么5 Q# V' l( P$ j- o5 i) h" B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 @% n! R" c. j! e. V
A:A dried berry 干浆果" C+ ]( x7 z: h$ l
4 x8 h0 H+ E/ q* v9 l61.Which of the following are used to make a sachet d'épices?
' }6 a1 }, Y( }. ?) @下列哪些是用来做香包德épices?
2 H0 t2 R9 z. k% _& @, }$ Ehttp://www.sachetcatering.com/
* N4 s4 F$ c& K! o. Q* H% E1 G1 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- m/ [1 [2 F1 ^4 y
3 S8 ^$ c# r- f$ c8 e) Z# n: d2 F62.Which of the following condiments are not soy based?5 Q5 ~7 @- E: v e$ m6 G
下列哪项不是酱油调味品的?- h% n7 b/ j) q4 M$ b: R) ]" t
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:: r* x3 C3 a4 z- J$ g
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:; j9 r. X( S% {* {% v/ i+ `, j
A:Pasteurization 巴氏杀菌
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8 w' Y7 A+ v, P4 V; b0 Y$ T+ T5 ~64.Which of the following steps is not the correct procedure for whipping egg whites?. A3 @. V5 @( t. `' w% v/ n* ^5 M; Y& X
下列哪个步骤是不是正确的蛋清搅打程序?
+ V8 G$ Q# Y' X7 `0 vA:Allow to rest before use. 允许休息后方可使用。3 V X/ y p0 @3 R. U0 G
" Y) _" D: i$ b( @ w$ b65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 d) w/ B! |- a' `; e& p HA:56g and 63g 56克和63克& {5 s& k0 S7 r) [7 G2 x
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66.Evaporated milk is a concentrated milk that is produced by removing
) \( w' ~3 R: c% K- {. i) X炼乳是一种浓缩牛奶 是去除什么做的" k& L$ _* D l& Y5 [
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:1 A0 s! b. T+ ]; U6 s
一种烹饪方法,通过转移液体或气体是:4 w G9 g- h5 a& ?0 J; b
A:Convection 对流
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+ F& a0 o6 D& y/ @% _, X$ O68.The cooking of starches is known as 烹调的淀粉被称为7 Z8 {/ u( W4 G, w2 P
A:Gelatinization 糊化3 q: F, O5 H1 V
1 D, F- Z. i% X6 s" m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 ^7 O. Z) p( j3 Q1 @6 x
A:Braising 烤# T2 N4 `* l5 M4 A) ^. G2 O
& O; D/ s' G3 K# ^9 x/ 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:
7 C5 X. L+ E/ H# m! _0 S" b$ ?3 s& e4 [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 L7 Z9 e2 n% H+ Z; d1 \9 ^
0 ~/ |+ W2 r: @. X71.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
- M/ H! U2 \( j/ O. `% k& t0 ZA:Fumet 原汁9 g [8 C( h k# a: c9 W7 `
" ^9 M A, S4 M' O5 t72.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, E7 S; u! m9 c( g. o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 _ x |* c# W3 G73.Which of the following is a principle not used in stock making?
8 W, \" }* {/ ~1 C$ B, h6 j下列哪一项不是用于制造高汤(低汤)的原则?) }, u) o( M& q
A:Start the stock in hot water.开始在热水中操作& _& U) p( Y6 ]0 m3 {/ u" _+ k! 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
4 u" R" c' [+ |8 X/ M4 |4 PA:Remouillage 法语熬汤
( h( }. N/ X4 m5 V0 thttp://www.haibao.cn/blog/post/176242.htm |
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