 鲜花( 33)  鸡蛋( 0)
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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:
% m* B" ~0 R5 D5 ?/ w8 y* V哪位厨师最早带来高水准浮夸的美食5 K9 D5 ~/ N# ]( y* z& T5 L5 ^, ]# D
AAntonin Carême 人名 安东尼·卡罗美; w: S% B' J% k9 R; ^
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: ^" P. h# e6 v& f' J: P: m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; q U s8 O7 p5 ]. q/ ^
A:Cast-iron stoves 壁炉
. G' v. v( |& [/ k2 xhttp://www.usstove.com/products.php?id=61 s$ {3 d- \- t; G
' r3 d% \ u& e o28.The French term used to describe the roundsman, or swing cook, is:
" O6 z R; I& P* ]' b3 S法国术语,用来描述roundsman,或摇摆厨师是:% h: M/ s! q" q" ]$ e
A:Tournant 图尔南4 t J& M( G! q0 h) {& X
5 J* o/ ?4 V: y' o% l29.Another term for the wine steward is:/ p: B9 x5 v7 ?& f1 A' K( U( k# v
葡萄酒侍酒师的另一个术语是:1 Y8 y0 R+ z4 w# z# Q
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
7 A5 C8 ?8 H# d9 x霉菌,酵母菌和真菌是一个神马例子+ Z0 D2 x' A' u9 j# O
A:Biological hazard 生物危害 o7 S/ K2 F# j, W, C/ Z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! T$ p9 j9 Z; O0 Q根据加拿大食品检验局,食品的危险温度区在多少之间:
* s5 e) W, W, y8 [4 ]9 dA:40° and 140°F (4–60°C) 4-60度# q I! o! a2 Y! x2 ]3 s( H8 C
: r; J7 b3 y E* W: U' o b32.All bacteria need the following for survival:6 h' L+ _! e8 w1 ^$ r8 H! I
所有细菌生存需要以下哪些内容:" x/ n7 P1 l# [; \) |% a% N3 c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?1 ]. W& T9 c8 @& I$ a
以下哪项正确表示了HACCP体系的关键控制点?
7 g7 Z" O6 ~" ^( [" g( eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! y( |# e2 e( E$ F# E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ X: D2 Z @' w: h34.Which of the following is not an example of a carbohydrate?$ P* M4 ~0 k* M0 y
下列哪一个不是碳水化合物的例子? n* c& ?6 l t3 f
A:Essential nutrients 必需的营养物质" n; E, `3 s* e( g Z
, J5 R9 h/ ]( f6 ^4 J35.The process by which a liquid fat is made solid is called:0 H- ?' A4 s! p* F
液体脂肪做成固体这个过程叫什么) c( P8 @4 e" I
A:Hydrogenation 氢化! F0 t; j/ j0 X0 U; o4 S. `
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36.Which of the following is not an example of a fat substitute?
8 M" w' L0 |6 i& k7 u下列哪项不是脂肪替代品的一个例子+ S, U7 E" `9 i) {$ _
A:Acesulfame K 安赛蜜K表3 |! M$ [+ V9 H$ ^
3 u; ^4 g4 o5 e) \$ z9 H: V37.Health Canada requires that a product labelled "fat free" contain:4 r; _" J8 `3 r- P6 s
加拿大卫生部要求的产品标有“不含脂肪“包括:
' D4 Z9 T8 c7 `5 A9 ]& w3 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ C s# q/ }) n4 T4 e
9 s: x7 B) [9 W0 t2 o W38.Which of the following is not a problem associated with converting recipes?
# s& Z1 `$ s# q: w$ _下列哪项是不相关联的转换配方问题?0 |+ P F) N0 X0 j5 o- z- R
A:Unit cost 单位成本% j: O1 y. P- U
) R& l" B' G& S, p6 B39.The condition or cost of an item as it is purchased from the supplier is called:0 ?2 H2 X# k2 s5 v
从供应商采购的物品的品质或成本叫什么
5 ^. I+ N$ Q* l. C/ }% }A:As-purchased cost 购买的费用8 a6 c1 k' p* D+ p2 V" _
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40.The amount of stock necessary to cover operating needs between deliveries is known as: C5 X9 H3 O$ `1 g1 ]1 h
在新货到来之前用于日常所求的必要库存量叫什么
! w8 e( u) d% t" P) yA:Parstock 基本日常最低库存# ^7 V. |1 E( @
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 L! z6 Y! w5 c下面那个缩写是用来表明正常库存流程?
. ]" {' L2 G# W5 G& X1 S: aA:FIFO=FIRST IN FIRST OUT 先进先出
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P7 m- h; ^1 T& [8 u42.Which of the following knives is used to turn vegetables?' H+ q4 E9 \* u
下面的那把刀是用来打开蔬菜吗?1 M6 s4 N. g! Y8 W( x9 l) q/ j; k
A:Bird's beak knife 鸟嘴刀
# f1 w; P7 M r4 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# B& w' L4 @! r9 B& k: v3 p% o
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43.What is an instant-read thermometer best used for?
. U# ]( [9 m4 l6 h& x即时读温度计最好用于那方面?: y( I; x: f. C" u" s; g5 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 [) d! F1 L; I* ^9 p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 j. g" S. _1 g% f8 K( ]2 a$ t下列哪些金属材料受热均匀,通常用在铁板而且非常重
( e5 Z, t3 Q" \9 j4 }# [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?- F+ R+ j" y- g0 y2 \) z
哪件装备下面有一个可移动的碗和一个S形叶片?
- k4 @( J9 G5 pA:Food processor 食品加工机
0 l6 b* ]* M# Phttp://www.google.com.hk/search? ... iw=1263&bih=5725 s: D8 v: N! M8 m V+ `
% P+ S x' g3 L4 @. m Q+ b46.Which of the following is not a rule for knife safety?
3 f' h! h7 @9 w( T9 }: Q下列哪项不是用刀的安全规则?% l) R2 f' j, ?' c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 x+ L0 j* H, t3 P# S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ D+ h: E/ \( e" k
A:RondellES , d* x! v' `! H- D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 F4 m V& e0 V; J6 L
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48.Which of the following is a diced cut used to garnish soups?1 M# v6 c5 |5 E- I1 l h- W
下列哪项是切成小方块用于汤的装饰?
0 P5 c5 b6 u0 y5 E" N9 K: UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ O- p4 F6 M% r5 T9 }, H% x& D) h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: r i0 k) e* A 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!!——2 K" ]/ O9 s# ^* M
A:Gaufrette
- ?; s; `, j( l% `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 C' r5 [" S+ B# P6 {& {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 g7 f' }* W7 w9 P8 }; i& XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ k e+ R4 K1 u; D
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ W6 w, s- c/ |
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)
6 S/ A0 z) c; P+ d+ C7 ]. f7 t8 IA:Cilantro 胡荽叶 香菜
. d* m" L6 d& i& hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:: x# I/ t( |1 k8 n4 {
多香果, 多香果香料是什么
) N" H/ R- ~) x; H7 a6 u- U: I. h* v* Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 Z2 s) X# x* A b! c/ I* F( ?
A:A dried berry 干浆果; y3 w1 |/ T+ r u' h
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61.Which of the following are used to make a sachet d'épices?0 G; ?9 ^* C' _4 A$ O# f
下列哪些是用来做香包德épices?) C% a+ n! X1 o! ]; z { \
http://www.sachetcatering.com/ d y. m! _: m6 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: t8 {5 {8 t6 G5 R8 H9 q7 d3 `3 x
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62.Which of the following condiments are not soy based?
1 P5 V! c9 P6 n' V V- B下列哪项不是酱油调味品的?
: l, l+ ?$ i3 G7 w. X" {6 }: AA:Wasabi 日本辣根
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+ |5 s; W' W6 @4 [/ H/ {& [: C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 Q! [9 |3 _$ d4 T% t" 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:! _* R( q( l0 h( v3 V
A:Pasteurization 巴氏杀菌
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2 r- s0 D3 j+ S* U0 s) T+ }* K" D64.Which of the following steps is not the correct procedure for whipping egg whites?7 }" m. q/ v- V% k4 X# m T) D
下列哪个步骤是不是正确的蛋清搅打程序?$ H& l) B& v) m( k$ v1 P
A:Allow to rest before use. 允许休息后方可使用。
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! @1 @0 F/ e' Z7 i |% s65.The weight of a large egg is between:一个大鸡蛋重量介于:: j% t9 P1 R2 y
A:56g and 63g 56克和63克, @8 b6 b, v3 ^7 y$ W
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66.Evaporated milk is a concentrated milk that is produced by removing+ Y n& D& P$ S
炼乳是一种浓缩牛奶 是去除什么做的
: C# M1 f$ Z8 c1 G! ?8 C" wA: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:
- U- b' N/ g6 U2 M S: Y* u一种烹饪方法,通过转移液体或气体是:. M( T) q9 n2 R
A:Convection 对流
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+ V+ K' {$ m. i1 l7 U68.The cooking of starches is known as 烹调的淀粉被称为
, r& M7 _2 z3 t3 U& I' C3 uA:Gelatinization 糊化& l; I" p+ u5 l$ W
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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?" D+ O- [* ~& V5 e- I
A:Braising 烤3 a+ v, ?2 y4 f, R
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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:
2 Q4 X/ z: e- [* ZA: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
6 M! g; d, f1 h8 }* |7 iA:Fumet 原汁
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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
1 n$ `) X" c8 K" r7 C1 m7 [5 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) u& N7 }5 n. s4 t# k. X73.Which of the following is a principle not used in stock making?
: M- G) L: g+ u& p4 X, v Y下列哪一项不是用于制造高汤(低汤)的原则?+ q O* d) `. \
A:Start the stock in hot water.开始在热水中操作+ y! x1 u4 I/ c* j
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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6 c& B$ q$ I: T% ?- {
A:Remouillage 法语熬汤
; K$ e' d& ]2 H% h% C% X' k' }http://www.haibao.cn/blog/post/176242.htm |
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