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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:* r/ }4 N. X, P3 R
哪位厨师最早带来高水准浮夸的美食9 V/ e9 Y% l! ~5 V
AAntonin Carême 人名 安东尼·卡罗美! e+ t! @* D( A3 F% ]5 {
7 S6 L# H* F- w) J, S# f$ T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! i$ I( Z; z7 @4 o! _$ h/ Q: m F; ~
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 r2 Y9 H- F" y I Q0 t' FA:Cast-iron stoves 壁炉
: S/ b3 C6 a f [9 \$ Phttp://www.usstove.com/products.php?id=6
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: Z: U7 P" N5 R8 j$ I9 y9 E28.The French term used to describe the roundsman, or swing cook, is:
/ p* d. P7 U ]1 f7 T法国术语,用来描述roundsman,或摇摆厨师是:
4 Z* T( k5 y6 t6 q! @" RA:Tournant 图尔南8 L! U2 W4 Q5 O5 c8 g
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29.Another term for the wine steward is:4 B5 f" T. _- b6 k- {
葡萄酒侍酒师的另一个术语是:
/ m! [. X; g# \. i; g" PA: Sommelier 侍酒师
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3 V7 h% W" d! x4 X: E3 F30.Molds, yeasts and fungi are examples of a:& ]5 d+ q, {* ^
霉菌,酵母菌和真菌是一个神马例子
7 E; K9 O- M; V! q+ J, ~A:Biological hazard 生物危害
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6 M6 I& @' ~4 Q& i# \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 f, t5 x& y- Q ^* v0 F0 u根据加拿大食品检验局,食品的危险温度区在多少之间:
3 w' ^ N1 e/ ~0 I [, }4 \* Y2 WA:40° and 140°F (4–60°C) 4-60度7 J" k1 W- B+ ]
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32.All bacteria need the following for survival:) d Q: [5 G7 R2 k7 F/ t
所有细菌生存需要以下哪些内容:/ V" \+ J) p) s) k8 D
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?: j2 y8 R/ Z O( M
以下哪项正确表示了HACCP体系的关键控制点?, E4 J0 W7 Z" C/ J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 b+ P o. C# r$ H" m+ a3 ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热& }2 s4 i& g. B, O) T
- _$ P) |. |, t# K$ Y34.Which of the following is not an example of a carbohydrate?$ N: u% W1 X/ T" M$ u
下列哪一个不是碳水化合物的例子?, j7 ^( R! w9 T4 W, H. C1 x, u: l
A:Essential nutrients 必需的营养物质2 Q6 }8 z' U/ Z
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35.The process by which a liquid fat is made solid is called:0 y r! s! \8 _8 K3 x( S* a/ V
液体脂肪做成固体这个过程叫什么
+ V* ?- y7 z/ c% e0 N" D' b3 oA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 P$ R' [* i5 f6 l4 N. J6 M7 _% p
下列哪项不是脂肪替代品的一个例子
2 d5 I3 w# E) g4 Q! M- HA:Acesulfame K 安赛蜜K表& Q: q; {/ f9 b; ^/ P9 O
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37.Health Canada requires that a product labelled "fat free" contain:' s n1 A- Y- s% {, \7 y/ B7 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:) m) }* g- k) [& I: V3 ^! q9 g+ k, @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 v W# l4 N9 ?
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38.Which of the following is not a problem associated with converting recipes?0 `( a) K, g0 V1 v1 `
下列哪项是不相关联的转换配方问题?" R( W- f- s& _- \% I% _
A:Unit cost 单位成本
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# H' f/ A( [4 t9 p39.The condition or cost of an item as it is purchased from the supplier is called:7 @( u( x; J, J: f+ q
从供应商采购的物品的品质或成本叫什么
+ M, t* y- u, s3 `0 `. _A:As-purchased cost 购买的费用8 R+ d, v. g& S9 t% M' [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 U4 N: s6 W; P5 _" `
在新货到来之前用于日常所求的必要库存量叫什么
( W! k+ l/ z k9 F- \( Z& ?A: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?
" Y" G' _( M+ k# y+ X下面那个缩写是用来表明正常库存流程?. Z/ \. Z3 C) L- I5 t
A:FIFO=FIRST IN FIRST OUT 先进先出" C: ]8 t# l9 `0 J
0 _1 h6 Z0 _- g. Y42.Which of the following knives is used to turn vegetables?
' S3 R) Z9 P6 {4 b6 p下面的那把刀是用来打开蔬菜吗?
2 l, x. S0 Y9 z! gA:Bird's beak knife 鸟嘴刀
0 I* t1 F# O8 b8 _* jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ w9 B& p( N2 ^& U# k
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43.What is an instant-read thermometer best used for?' G' \3 K0 C3 V5 d
即时读温度计最好用于那方面?+ } d6 B2 w: I% q; [' a
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 c# I0 O/ Y4 P$ D: a/ W0 o2 L: p
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? B9 c. u5 g" a/ L( F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& {2 i6 g, a! g! c& ?# ]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?
; h" Z% v: V' \+ y7 P7 M哪件装备下面有一个可移动的碗和一个S形叶片?
# G7 ~+ y& S1 S* K0 o# ?2 _A:Food processor 食品加工机
, u5 w% `1 E: c3 \9 E7 ghttp://www.google.com.hk/search? ... iw=1263&bih=572: u. [( Y) I. h" j1 e% ^; |5 ~, g1 x$ i
; n+ `1 X0 e q5 M( U0 w& X6 Q46.Which of the following is not a rule for knife safety?
3 F7 s% o) W2 s1 @$ [3 k( u下列哪项不是用刀的安全规则?3 G) z5 d' Z. |' y: B( u# M7 @" J0 H
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:3 I9 K0 A: p+ R$ j+ @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( A, Z4 ?$ V, bA:RondellES
9 ?2 D7 I0 b& |0 Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ K, e% C! G5 L8 `# D1 i
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48.Which of the following is a diced cut used to garnish soups?) n1 U: z c/ ]$ Y; x* g" |9 p
下列哪项是切成小方块用于汤的装饰?
# y2 j6 s& C% C3 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ y3 B* ]- L; H$ h/ x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( K; `9 j. q! }5 O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!!——. t4 g9 l* ]5 S. r5 \5 N
A:Gaufrette
Z+ e7 z# Y& l; Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 P r$ p" t9 Z" vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: M# {3 t2 b& P( F8 E1 D6 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 I& h0 O* D( Z, C/ U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ S0 ^, B. V0 l* T
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)- S9 H( }+ I3 e! J0 R
A:Cilantro 胡荽叶 香菜1 x, H ~' [! x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 o% S! B# R3 s8 A5 b5 F
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60.Allspice is made from:8 @: W' a4 Y- ^9 b R5 K8 I
多香果, 多香果香料是什么
9 c0 K7 ~1 h! k5 m; ~( ]5 Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& U5 ~) ~4 z+ V) a, a5 f7 q6 RA:A dried berry 干浆果( B7 i2 d: M5 o. L0 c$ W$ f
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61.Which of the following are used to make a sachet d'épices?; w3 ^/ q4 Q6 @8 G( p
下列哪些是用来做香包德épices?
8 R$ `% b U! ?1 c# f% uhttp://www.sachetcatering.com/
9 g: g% ^/ X; S) x3 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 O: t! {. T5 a. b, u' F+ X# z8 U
$ S) R8 _$ G) v62.Which of the following condiments are not soy based?
- T& p7 {5 h8 P, u4 O u下列哪项不是酱油调味品的?$ g" v1 k; ~7 [, K* g. \2 w
A:Wasabi 日本辣根9 k" M j+ Z: A( @6 T* a+ S
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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:6 _$ O2 L4 Z& D: Q
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:8 |$ e+ z) v- ~) u
A:Pasteurization 巴氏杀菌
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a: i6 M& l6 o4 U4 Y3 ~6 M7 h. J64.Which of the following steps is not the correct procedure for whipping egg whites?4 y t; I! u! a
下列哪个步骤是不是正确的蛋清搅打程序?
. g" i$ ~" r2 c3 o% R+ f( NA:Allow to rest before use. 允许休息后方可使用。
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. }; \4 S9 v5 k' z8 K; @65.The weight of a large egg is between:一个大鸡蛋重量介于:
! ~5 q) w% n3 U; o8 CA:56g and 63g 56克和63克' o& W6 S7 \) b8 ]' T, y5 @
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66.Evaporated milk is a concentrated milk that is produced by removing! W$ C# Y. ]. \4 L3 j# N B
炼乳是一种浓缩牛奶 是去除什么做的
( c) ]/ f% b- ^& \, iA:60% of the water 60%的水
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- }" M) Q4 I7 A* W& @ b, f+ x# S+ P67.A method of cooking that transfers heat through a liquid or gas is:
* x1 O4 |& N1 a3 f( m一种烹饪方法,通过转移液体或气体是:
) |, T3 Y$ V0 o- b! \A:Convection 对流
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! o: L% Y. r# J6 r/ F6 M68.The cooking of starches is known as 烹调的淀粉被称为1 [6 {6 G, ^5 i- @7 I+ Z+ g( z
A:Gelatinization 糊化, r7 F. W0 |3 F7 o& e# y
) R$ q; f8 W' u& t6 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! j, e! J/ X9 K
A:Braising 烤
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" P& o3 R! K l3 N70.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 {( D1 R! C# W$ CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 p. B e: B8 O6 w8 U: M2 S& g71.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0 w' N, x5 K0 d% {7 T6 P9 X
A:Fumet 原汁1 X3 _2 F8 Y* y& e2 x
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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. n/ e# o2 O) s4 w: m& E
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?
" R% x6 N$ o( R: l, t9 k G1 S( c下列哪一项不是用于制造高汤(低汤)的原则?. R4 {; S/ n* w$ y& \
A:Start the stock in hot water.开始在热水中操作
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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
8 y- Z' G% A1 M1 R6 OA:Remouillage 法语熬汤
) u3 I6 _2 f. ^: o% K" e" E2 Jhttp://www.haibao.cn/blog/post/176242.htm |
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