 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
; G" ~ P' o. y5 a* }" i哪位厨师最早带来高水准浮夸的美食! g* }: H9 D$ F: h
AAntonin Carême 人名 安东尼·卡罗美
1 x3 o6 J8 L' L7 J0 H, k, w) }% T9 |( m, @9 [. A: D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, C0 W& m3 S( N N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* ?3 i, m/ m% L5 l) EA:Cast-iron stoves 壁炉 Z1 b$ K9 @/ W& j) S
http://www.usstove.com/products.php?id=6
[$ J% h) t4 g6 J% |8 r- W7 W$ g6 l8 n8 s4 I
28.The French term used to describe the roundsman, or swing cook, is:
. e8 i) b) {% H法国术语,用来描述roundsman,或摇摆厨师是:! d# D& u+ L9 P3 K) _, Z9 ^
A:Tournant 图尔南
) n. c8 i3 @0 ]4 }: s9 O
/ P& |0 r" f' k* E! g7 `4 E29.Another term for the wine steward is:
; c i2 W4 o% T/ P+ h' ]葡萄酒侍酒师的另一个术语是:
) w* i8 @/ K- XA: Sommelier 侍酒师$ v8 r9 c0 y- y" y9 ?
# c6 W4 }4 k7 x! l* ^30.Molds, yeasts and fungi are examples of a:
$ k2 z3 y# B. Q; H/ ^* e+ s霉菌,酵母菌和真菌是一个神马例子
% u# W3 X" }9 i" c6 o1 fA:Biological hazard 生物危害
# Q0 U+ P8 m* k: D5 t( F+ l5 S) o% U* M
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 M% {" u4 h% D" ~. T2 B根据加拿大食品检验局,食品的危险温度区在多少之间:
9 Z) R% U, D2 T0 L% [6 B8 TA:40° and 140°F (4–60°C) 4-60度0 T$ |8 _) ^$ A
! b$ o* [0 a5 J7 Z' _8 n
32.All bacteria need the following for survival:# l9 n- c, O* `- ^1 z
所有细菌生存需要以下哪些内容:
* v# m! n1 L0 y& q) ZA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
5 B6 C, k L, R% w: ~( r8 Q- e$ I* }1 E/ F
33.Which of the following correctly represent critical control points in a HACCP system?
. H4 `; ]" l9 S/ Z以下哪项正确表示了HACCP体系的关键控制点?
/ V8 A1 ^8 m x0 v6 O, TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( ? f0 I! I8 O" _) w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 g% @+ a! H# m+ h$ m
1 u" ~0 _& f3 y! L. ^8 a8 b% q34.Which of the following is not an example of a carbohydrate?
5 O$ Q/ |7 n( ^& [下列哪一个不是碳水化合物的例子?
" d# g; @; G! F% k7 oA:Essential nutrients 必需的营养物质% P2 I. f/ A9 d( K2 j
; U$ Z Q+ u; r0 d35.The process by which a liquid fat is made solid is called:+ f: w& P) r; c" [
液体脂肪做成固体这个过程叫什么4 m2 Q7 c& E4 w6 g4 X
A:Hydrogenation 氢化0 H! h( }% q) ~2 ~# ?: I
8 h: L: v6 g4 O4 ~9 X% P36.Which of the following is not an example of a fat substitute? O7 U8 s ?5 H3 L, r% H
下列哪项不是脂肪替代品的一个例子! G; t' E+ u+ z3 V- m/ Q
A:Acesulfame K 安赛蜜K表
$ Y: o& e1 j& i3 j% q" J4 X5 L- Q7 I$ P" Q& z J
37.Health Canada requires that a product labelled "fat free" contain:- x9 w0 v0 U# k7 ?) F& X$ J
加拿大卫生部要求的产品标有“不含脂肪“包括:' q# _) R; A1 A0 @4 @- D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! ]' N/ b5 c0 x5 }( m. {
$ m }; k" e4 M1 Z' B- x38.Which of the following is not a problem associated with converting recipes?
( V) b* e" |9 ]$ j: l下列哪项是不相关联的转换配方问题?; j% m( I( v* P3 K+ l" T
A:Unit cost 单位成本+ U- r& p* b# w
; Y0 T' l1 f6 U
39.The condition or cost of an item as it is purchased from the supplier is called:
8 w) o% D2 A: Q- f2 a& g1 G9 E从供应商采购的物品的品质或成本叫什么0 k% ^# k i: G6 y
A:As-purchased cost 购买的费用* [3 c a& n' S X/ G+ D
% L$ l3 ^5 n8 x3 e+ k40.The amount of stock necessary to cover operating needs between deliveries is known as:
% L5 N9 r& K+ i; F5 f在新货到来之前用于日常所求的必要库存量叫什么
: N8 c$ I% a* E3 c5 f$ ^$ J8 PA:Parstock 基本日常最低库存: r- E( @8 z& L5 m4 P9 u
& L1 s% b: c! b& K
41.Which of the following abbreviations is used to describe the proper rotation of stock?' J+ V: E, U; O
下面那个缩写是用来表明正常库存流程?
" H# d2 }7 `. O, n% d) N. ZA:FIFO=FIRST IN FIRST OUT 先进先出3 a+ ^+ A- q7 |) G" D
5 }7 B2 f% [7 n9 O
42.Which of the following knives is used to turn vegetables?
/ S. A* A/ C" G# \2 q下面的那把刀是用来打开蔬菜吗?
( [2 g7 O4 E `. \# N. zA:Bird's beak knife 鸟嘴刀
) Y+ z$ O9 w" Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 q% I- p+ f) \0 _3 W! o e: i% g9 _3 l \
43.What is an instant-read thermometer best used for?9 K8 K9 X2 ^& x7 q d; E2 ^6 V
即时读温度计最好用于那方面?
- A2 E) U/ ~- Q5 z1 O, e) iA:Checking the internal temperature of a roast 检查被考物品的内部温度3 g0 ~& o/ b& L1 N5 { d' X
" R: p; O7 ]. {3 G. U B" f2 v$ K8 g2 Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# [: H8 q n b下列哪些金属材料受热均匀,通常用在铁板而且非常重
- a- C% m0 b$ C$ P) }A:Cast iron 铸铁5 r, `8 o& M# ], W6 {) N' m
; C2 L# T$ v8 i8 G
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, Z6 R9 V2 l# n4 Y8 G/ x+ Q
哪件装备下面有一个可移动的碗和一个S形叶片?$ o# G7 r0 C' a6 q
A:Food processor 食品加工机" L# s: n/ J/ z* m
http://www.google.com.hk/search? ... iw=1263&bih=572
4 G; z7 ^9 W7 Y4 B% e5 w) x; C# j+ r' n1 b
46.Which of the following is not a rule for knife safety?" {+ h4 N! v, x5 V
下列哪项不是用刀的安全规则?5 g, x' F" ?' K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# } Q1 _& \; ^1 \6 V4 T- C3 y
8 ~: v# v7 F _+ s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# D6 O+ i! s4 `& U' _% k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& R" z2 k6 H% d1 [7 U
A:RondellES 5 n$ i J5 x$ [7 v- }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 B, _/ ]3 y6 v! }8 g& V
! {( v/ W) {5 e0 D48.Which of the following is a diced cut used to garnish soups?
7 q7 }3 I9 h( G$ }下列哪项是切成小方块用于汤的装饰?
: M M( n! y ~( o# v8 cA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: ~" }4 J0 h ]; R& K2 o9 `! K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! e9 J7 `. M6 q6 m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!!——
: J% G3 T5 [& HA:Gaufrette : u, d A4 _8 D8 G' j$ S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ }5 b8 c. T/ D! d' g% imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 p N- A4 w; |4 j0 N O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* K; M! M2 p! o( \& P+ C( R) I2 B: ?) {; V) Y M! k8 C0 ]9 {% x4 R! |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 n: C6 A9 Z9 n/ J, p3 L v8 b/ E+ 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)
- e+ X% K3 _+ [! tA:Cilantro 胡荽叶 香菜
" k) K7 Z5 ?! u( Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# C: f( g2 I1 n& [
" @8 ^+ w: `/ U% @6 s5 Y1 `( J60.Allspice is made from:) E3 J3 `0 H' U/ e
多香果, 多香果香料是什么
& ~1 @3 I4 H# d$ F! W h. hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" v2 e7 ^; G, n/ ]8 N9 @
A:A dried berry 干浆果
& e/ [0 z# j( A* ]: g. f
8 Z* y7 X4 f( E8 {4 t61.Which of the following are used to make a sachet d'épices?
# |; z, t6 k8 K, `. ]! K/ r下列哪些是用来做香包德épices?; j% C9 u H, ~( ~( g0 l G
http://www.sachetcatering.com/3 s, e4 o/ i/ m- ]# ~% U" }) B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 g. t" B1 x) z! P: I
3 k3 ?- K6 j. {' {7 T8 m
62.Which of the following condiments are not soy based?6 d% Y3 E9 Q- u) m$ X J
下列哪项不是酱油调味品的?
4 \# {; n+ @" M& n( c7 \& BA:Wasabi 日本辣根
3 q, q" [, O9 }/ p3 s
/ l8 O Q3 Y% E3 ^1 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 ^& D4 k8 a, Z+ v8 j, `) [ F6 f& G+ ~3 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:
, |* d4 c1 j# B9 [7 A6 ^A:Pasteurization 巴氏杀菌" Z# s9 t8 `% ^" A9 W9 L) ~, c
+ ?: p: s& y3 V2 G
64.Which of the following steps is not the correct procedure for whipping egg whites?) v+ x- c3 Z/ x% S* W
下列哪个步骤是不是正确的蛋清搅打程序?
2 W8 G- S) w& t: x& HA:Allow to rest before use. 允许休息后方可使用。
2 s: g6 U, w9 M2 G( ?& Y; X9 S( f! j: [3 M
65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 v4 ?$ w% {. g: ?A:56g and 63g 56克和63克
3 O4 I, i/ O& U5 ~
# Z# e2 M: ?% @/ Q5 |! B6 R. A2 M66.Evaporated milk is a concentrated milk that is produced by removing6 y2 a: N& H6 n# [) ^# `
炼乳是一种浓缩牛奶 是去除什么做的
8 b7 a% W6 F$ p: X$ }% g- }: pA:60% of the water 60%的水
6 l4 X# t' \2 Z& [& o/ P$ E* d, P
! z! i7 B+ q8 G67.A method of cooking that transfers heat through a liquid or gas is:* Q6 w+ N5 s) r6 }
一种烹饪方法,通过转移液体或气体是:" A0 L# X0 [4 `6 {9 `' X
A:Convection 对流3 |2 G6 S1 { `* A" q7 d
" B! n* @; t0 o$ G68.The cooking of starches is known as 烹调的淀粉被称为: A4 ?5 A4 ?; J, a9 Y
A:Gelatinization 糊化" ~8 d0 j" F; _1 M
6 k {4 Y$ \0 N( J! }7 b; Z; b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 P/ W+ V, T- s( d( h! w F r
A:Braising 烤
9 G1 U: F/ V, f6 g' I, Z- h
7 u. U! D% b- U4 V2 i! W+ e W70.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:/ ^) c. y3 l; `4 S% M+ g- F0 l. Y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
; c) C( H# _* {3 ?- M \( q
" X2 S+ t3 n# ~: m. `* y3 }. t: z71.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 b" N* F- s! E; c' c8 K
A:Fumet 原汁
# I4 {* N, Q) r7 n8 \+ i$ N, a# i) K$ x; p
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
# t9 D& E) i" H4 ^7 h5 DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! ?. o' x k' G/ @
1 @: z8 `) [" s. S1 d) p: N m1 o
73.Which of the following is a principle not used in stock making?3 e' C; M( G' N2 D5 Q- M0 h" M4 K
下列哪一项不是用于制造高汤(低汤)的原则?$ o6 S4 H, {) k; n
A:Start the stock in hot water.开始在热水中操作2 M: X# z' V" B
6 T6 u4 P' d5 g% y* {/ H8 J
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
' l! N' l. s6 o" N2 A: x1 JA:Remouillage 法语熬汤( _# K3 g- V, |, \8 y
http://www.haibao.cn/blog/post/176242.htm |
|