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26.The chef who is credited with bringing grande cuisine to the forefront is:( s2 K! [( E2 E* T% x! W" W
哪位厨师最早带来高水准浮夸的美食* [( m3 i: q3 {9 J p, w
AAntonin Carême 人名 安东尼·卡罗美
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4 G) P, \4 p9 F4 G1 Y7 @& }; l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 Q7 e/ X; [* P, n' h0 p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 s9 H& L( z6 v2 G& q3 P! EA:Cast-iron stoves 壁炉7 M, \; O+ J( t0 }/ p1 `
http://www.usstove.com/products.php?id=6
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* n& D6 _4 |0 H" ~28.The French term used to describe the roundsman, or swing cook, is:, \) V3 U0 |7 i4 j# _; {0 s
法国术语,用来描述roundsman,或摇摆厨师是:% V' X/ p. Y/ {* a v6 s
A:Tournant 图尔南2 }4 Q3 ~0 t7 e9 X4 X; p: W
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29.Another term for the wine steward is:
! ]' v* Q& B5 B8 A$ l. K# v+ I葡萄酒侍酒师的另一个术语是:8 z' [' h2 b/ x, u+ J, a; i1 Q
A: Sommelier 侍酒师0 I* V4 E. `/ Y) n8 S2 M# ?
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30.Molds, yeasts and fungi are examples of a:
8 J6 v1 A+ K) Z$ v5 \霉菌,酵母菌和真菌是一个神马例子
* @" P% l5 Y- W# L- DA:Biological hazard 生物危害
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8 R# E) }( `" e) V: N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 y8 R6 [6 _& k( b0 g& C! v3 U根据加拿大食品检验局,食品的危险温度区在多少之间:6 W* z }4 b5 R7 K4 P
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
- ~% _; I* O! `& x' f4 P% h8 E所有细菌生存需要以下哪些内容:
. c5 R+ X w) ?: P5 F+ e2 PA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: e/ {# Y7 W4 k
) J' l, i+ @2 Y$ I4 k. S33.Which of the following correctly represent critical control points in a HACCP system?4 V2 F, k: `1 v5 S3 L
以下哪项正确表示了HACCP体系的关键控制点? S, D; T- e2 L0 ~' n u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" Q3 I J0 ~& ~* F5 P7 ^; v食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 e6 J4 z7 k- Q3 l
E6 j0 W* ]# \ Y2 P+ @34.Which of the following is not an example of a carbohydrate?
+ X3 m- h5 m* f' E下列哪一个不是碳水化合物的例子?! u, q8 S6 |+ d3 m9 p
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:
7 l/ B& I8 x, o/ l2 x8 S& G液体脂肪做成固体这个过程叫什么4 |' ?; _4 l* W( ]* k" g
A:Hydrogenation 氢化) k% [5 W8 L) Z7 A7 R e. o
4 g! X# ]6 |4 N36.Which of the following is not an example of a fat substitute?; P; R% `2 h8 p% F$ M3 L+ v/ ^! w" ~
下列哪项不是脂肪替代品的一个例子) D! t2 W) ~7 S% S' B! _
A:Acesulfame K 安赛蜜K表
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& a$ l0 K% @: r6 e8 u* [37.Health Canada requires that a product labelled "fat free" contain:1 N! e2 y! k' S$ `& v% m. V$ \
加拿大卫生部要求的产品标有“不含脂肪“包括:9 C, {4 d: }; k$ l# |. Q4 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 E5 Z1 e+ }# Y0 W Y+ U5 H3 P8 x1 R
5 G8 U# A6 Z$ Z* F- ^38.Which of the following is not a problem associated with converting recipes?1 N+ M4 X+ e( g- U# ]
下列哪项是不相关联的转换配方问题?) K; ~: h5 u: c$ N9 F: f
A:Unit cost 单位成本
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5 m3 q0 V& b9 q' e S39.The condition or cost of an item as it is purchased from the supplier is called:$ b$ i# N7 ?6 U& D+ K
从供应商采购的物品的品质或成本叫什么
0 d0 o8 W& c3 [+ Z. i bA:As-purchased cost 购买的费用0 ~- C# c) n. f: k1 J
" t" _, p4 [, Y2 N t+ g- Q( n6 f40.The amount of stock necessary to cover operating needs between deliveries is known as:+ I" k* { w) f1 S; g
在新货到来之前用于日常所求的必要库存量叫什么
0 Q' W6 y3 C8 n$ t0 m6 B# oA: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?( M* N( ^0 P+ }8 y# |
下面那个缩写是用来表明正常库存流程?5 V3 r& ~* p4 ?3 g# @
A:FIFO=FIRST IN FIRST OUT 先进先出
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* t: ~* A. R _& |% X$ E* h, W42.Which of the following knives is used to turn vegetables?; o F4 h' h: h: n+ g! o& f7 Z/ c
下面的那把刀是用来打开蔬菜吗?
1 t7 ~- v: n) Y; f8 M+ U: o& t+ ~; pA:Bird's beak knife 鸟嘴刀
( s2 T5 j0 ?; y& E4 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* {* }- e) K$ _. z
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43.What is an instant-read thermometer best used for?
7 t3 g- K' q& H, B3 a7 o% o即时读温度计最好用于那方面?+ g0 F, Q: r. e, l+ }6 k% V" M
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 {# f. x0 x$ x3 Z2 l+ {
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 X" r' a; O7 W/ _. Q下列哪些金属材料受热均匀,通常用在铁板而且非常重! S2 g/ G' r0 w
A:Cast iron 铸铁
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7 C4 J" o- H0 E4 G- J! r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ M9 t5 Y8 G, g6 j, q2 @哪件装备下面有一个可移动的碗和一个S形叶片?
4 m2 w/ l! j: C) l3 ?8 n6 W( XA:Food processor 食品加工机3 v, @& q0 P, T% ~0 n
http://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?
5 E% n6 O3 ?4 g) X! Y* @0 c下列哪项不是用刀的安全规则?
9 G+ ?) w1 v* T8 m- P/ hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% Z( O9 J% B: k& C" V H
& w% N* U# E7 }) J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- n" Z ^1 X; u' q; T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, f0 ^. f9 _3 `, P# ` M
A:RondellES
5 Q+ ?, B. a6 C' n/ Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) P- R" O* h/ o. [
4 ~ {: O" ~) `( ~4 l3 l5 |48.Which of the following is a diced cut used to garnish soups?, M) o0 ]( ]( ? m5 X( ~6 m
下列哪项是切成小方块用于汤的装饰?& Y* p9 ~& V3 F! l' R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 G$ ]4 z: o2 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ f3 Z H# M' {9 j' E, V7 W
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!!——
G! t2 k( M, y# C1 hA:Gaufrette 7 I/ @- e2 Z, h! P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 ]" v5 ]6 ^2 s" v2 `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 Q e9 Q8 f, R) zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- v! J6 h5 P% P, t" H; M4 I: r3 p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ K# s9 ]4 b7 V5 u5 |
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)9 i0 H2 e# y4 a
A:Cilantro 胡荽叶 香菜
3 z* R( e; D7 k h zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- i" H5 x8 u& r/ R% L1 b
1 `( d1 w; W7 f1 G! g! _/ g60.Allspice is made from:% p5 E& `$ w% t! n' N0 ~ @8 y7 E+ d
多香果, 多香果香料是什么
# q; c3 a+ C- g) G. L$ |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 x/ [- T8 S9 J. i7 K9 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?
) d( b( g& S: I2 |4 ^! x$ [下列哪些是用来做香包德épices?
4 U. u) s/ W& H1 q2 K: t6 y" q" Jhttp://www.sachetcatering.com/
4 {* M; [0 v% e* j/ X6 N( L2 E' OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 c& Z7 b- L2 f
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62.Which of the following condiments are not soy based?
, ~# L2 g* G" K b下列哪项不是酱油调味品的?7 D% e5 i/ u( J& D1 v+ m) i
A:Wasabi 日本辣根2 V& [! {% @$ o5 z: ^
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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:
! n0 V" x' q; }5 H8 h8 G, R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:" [+ d' r6 a+ J0 W
A:Pasteurization 巴氏杀菌+ I5 V3 m7 F& f( Y1 p
& p9 Q! G$ O6 o: m- K5 C' m64.Which of the following steps is not the correct procedure for whipping egg whites?7 }* P2 Y8 T; q5 N
下列哪个步骤是不是正确的蛋清搅打程序?, _. B! L; U7 C8 D
A:Allow to rest before use. 允许休息后方可使用。' e$ V5 u$ \6 a: ~( p
, s' X% G/ G3 o- b65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ Q4 ~0 e5 X I- S5 j bA:56g and 63g 56克和63克3 a7 i3 Z r, k6 o, ?5 H
: v8 ^# ^9 m4 l6 G/ |3 `) {0 R66.Evaporated milk is a concentrated milk that is produced by removing5 [: y2 ]/ ]# L. K F. ]
炼乳是一种浓缩牛奶 是去除什么做的7 Z) i; F+ }, i2 {! X
A:60% of the water 60%的水% S9 s) M- l. ]& O8 i- _/ V
. L; f+ R6 [! D; r4 a67.A method of cooking that transfers heat through a liquid or gas is:, h3 v! q5 j% u- }0 ]
一种烹饪方法,通过转移液体或气体是:9 Y+ Q' O C4 g
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
7 f3 D' i1 {2 J2 T: VA: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?: m' A* `& x1 }" R6 p' U4 l B4 X; q
A:Braising 烤' D; j$ a$ m# B" V9 M' I) \
2 j) ]4 q! F# n! Z70.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:
: ]! ~# ^# ^ t! C: gA: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 n7 Q; ?2 s' ~: [8 {
A:Fumet 原汁& q& m: B/ w/ f( f; V9 y0 s) z4 U
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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+ G. N6 m4 Y1 N) S; ^
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?# q# J7 L8 X- A
下列哪一项不是用于制造高汤(低汤)的原则?
- ?2 N) E g. e& }" NA:Start the stock in hot water.开始在热水中操作# e ^6 Q7 }4 z0 @* a# A' N
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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
; v' j7 G# l: G. C3 u$ B2 tA:Remouillage 法语熬汤
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