 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:8 q. D, `+ B% W9 d+ m% J) d& p
哪位厨师最早带来高水准浮夸的美食
$ A- g8 E+ O& HAAntonin Carême 人名 安东尼·卡罗美4 ^/ r' `" L3 W7 g
6 |: q8 V% o1 h0 M4 T2 S6 ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 R, @% ~+ f! g0 J3 d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- B `$ r* R x4 }/ @A:Cast-iron stoves 壁炉
- K( c$ e7 c; ~7 @8 Dhttp://www.usstove.com/products.php?id=6
6 Y) L9 S" S$ b# x
$ C/ C/ `+ k# b+ P! |" h' g28.The French term used to describe the roundsman, or swing cook, is:
( _, g$ I2 g B( q法国术语,用来描述roundsman,或摇摆厨师是: `2 ]) w% C7 z( Z$ A
A:Tournant 图尔南
+ c6 n" @( o6 B' G: T4 h/ [" M2 D) R5 s/ l7 a5 Q4 N
29.Another term for the wine steward is:( Q8 a" @ z* r0 b
葡萄酒侍酒师的另一个术语是:
0 j _' J( X) W% GA: Sommelier 侍酒师
% _& P1 v8 W K& A
[# M/ ?0 R* h30.Molds, yeasts and fungi are examples of a:
" u" } n t& U0 b霉菌,酵母菌和真菌是一个神马例子8 V% w& }- f2 U. j) C& B9 | s
A:Biological hazard 生物危害, r0 L& s4 ~3 b5 \
8 Y/ `% z0 ?: |# ~, x+ R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% K% W2 i0 X+ C, T0 U2 B) N% O根据加拿大食品检验局,食品的危险温度区在多少之间:: p8 f: z8 M1 ^
A:40° and 140°F (4–60°C) 4-60度
; P# u' ]9 T- U) v
8 M6 a% T+ e. h$ [# Q7 Q4 j32.All bacteria need the following for survival:, P6 a$ E8 b/ O
所有细菌生存需要以下哪些内容:8 S) M$ b# d0 x4 Q5 F
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 ~4 G( s5 \( k5 h- G% a- A
( y( u8 y2 X0 ^8 i& ~3 q33.Which of the following correctly represent critical control points in a HACCP system? b% B8 A9 p" I! C( y' b
以下哪项正确表示了HACCP体系的关键控制点?
% i+ N4 T' J* O: \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) K: p3 `; `7 c5 C1 [- a7 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# Y7 @0 k' r) u1 m6 k9 C8 l# |8 `* h; p
34.Which of the following is not an example of a carbohydrate?
6 m/ V! c: s: v7 _8 m1 q下列哪一个不是碳水化合物的例子?9 r3 j5 i5 M( ~% T6 U! o0 O# ]
A:Essential nutrients 必需的营养物质
0 P& g# y7 n" {: H8 U
7 X; d" X; _8 @35.The process by which a liquid fat is made solid is called:" y2 F; M/ }0 x& a! {/ D
液体脂肪做成固体这个过程叫什么/ C" f, q1 P, S9 A
A:Hydrogenation 氢化+ o6 M' G$ n) t6 K$ Z, K+ U1 f
$ k4 Y4 k% F) E1 ]1 q0 R- s
36.Which of the following is not an example of a fat substitute?
' ?/ w1 B3 y) Q8 o9 l f下列哪项不是脂肪替代品的一个例子8 L7 q$ o# H; Q8 e
A:Acesulfame K 安赛蜜K表! o# @5 O1 ?5 ]- i
: ^$ _8 S# C& i37.Health Canada requires that a product labelled "fat free" contain:2 I5 y* _" Y& o- p3 W# b$ L2 V
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ R( C! @5 x M6 u) YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 S) ~/ p: G; W
; Q# v# c2 Y. f3 \38.Which of the following is not a problem associated with converting recipes?
: X) k$ w, o6 N: d" M6 C& H$ e6 ]6 g下列哪项是不相关联的转换配方问题?
o" v( \- v5 z0 F" n2 s% D+ OA:Unit cost 单位成本: \# E0 G: p; {9 n4 U) ?
: K- c6 l: q- W$ G' s+ n( u7 z: h
39.The condition or cost of an item as it is purchased from the supplier is called: O0 V" v, D4 u1 e5 J
从供应商采购的物品的品质或成本叫什么
( D" Y9 @- l2 l) ZA:As-purchased cost 购买的费用
. ~- O9 I* `9 d: b2 c- |: l% G2 ~! x% V
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 I$ \9 Q- W8 Z2 w0 I9 |& x在新货到来之前用于日常所求的必要库存量叫什么% U; a/ Z. n' {& A/ @! e: H' ?
A:Parstock 基本日常最低库存9 T% S& G( o- |7 }3 ~9 L& m/ |& o
% |! l1 B4 t0 S4 I$ o
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 y8 M. s8 a. ^; v3 A7 n6 H
下面那个缩写是用来表明正常库存流程?
7 [% W; {' N6 {( Z5 ~5 }A:FIFO=FIRST IN FIRST OUT 先进先出
9 l! R8 o4 D4 R; k+ O; E" A' y% ~! Z0 P, B' d
42.Which of the following knives is used to turn vegetables?
0 Z9 h$ V( Q! @# _下面的那把刀是用来打开蔬菜吗?
* D# I: ~2 M J$ y3 ~8 X' CA:Bird's beak knife 鸟嘴刀
2 _" Z$ I* [1 ~+ Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: Q9 H, ]+ X( J" w) F/ a( d
9 R Z) X; T; ^1 f' F2 e
43.What is an instant-read thermometer best used for?# i& M5 h; X( s: T& B- c, Z. N- Z
即时读温度计最好用于那方面?0 h6 |6 |8 a2 Z0 y) H u( x
A:Checking the internal temperature of a roast 检查被考物品的内部温度) ~" v4 p w0 ^" v
6 ]% p: u5 p& I' s0 _9 H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 a$ m3 Q5 g( X/ J# J, l
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 E* S* V Q2 eA:Cast iron 铸铁9 e0 b) G4 B/ |" F) E
2 g0 ]! n3 P: C& T- i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ w: @+ ^9 w* C
哪件装备下面有一个可移动的碗和一个S形叶片?
$ |7 D. R+ w7 j& N1 fA:Food processor 食品加工机' V4 s9 X( l% P
http://www.google.com.hk/search? ... iw=1263&bih=572
: ]( g9 D# B4 F3 I% }# _( @0 Y0 `" _) B7 |+ z2 q1 z3 h6 S
46.Which of the following is not a rule for knife safety?
9 T6 M- `9 e. l q2 f- q6 }* T下列哪项不是用刀的安全规则?
5 `6 K% Y0 n4 D5 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) F9 c2 R0 k5 B1 o) [- o5 X0 I5 e& D3 ~1 J5 z7 \- k0 A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
s* l/ P+ t7 e/ B7 w' j' m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" h( u; K8 {; l1 M# \A:RondellES 5 v8 t' l: u) D! I3 _: i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ t/ P, ]0 x: d5 z
: [- p% ]' n1 {9 t- U- q48.Which of the following is a diced cut used to garnish soups?
8 c, a1 T* G: \8 T+ R下列哪项是切成小方块用于汤的装饰?
6 P5 ^$ G" f4 Y* T6 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 ~( |! D3 o* U0 d/ S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; G( l$ l, |% ^% a. c6 r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!!——
d' ^* g5 z3 t4 D5 A) lA:Gaufrette
; k1 B$ E7 _/ B* N( Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 T0 [' k; N% G4 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- _5 j& y) L$ U8 N& i$ J `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! E1 ~' y2 u; m: k/ ], A z. s0 J; H. h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 g8 t9 z/ V. ~, p+ B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)" C. i. I: @- h- a
A:Cilantro 胡荽叶 香菜
5 J* |" o5 P/ [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 G7 s, Y! R$ [3 u8 F( r
) X) [& U- k' w' E+ P" F+ A- f, h60.Allspice is made from:0 Y; o8 C4 j7 Q- U1 ]; S
多香果, 多香果香料是什么
' [! @8 G: b+ d. T" B: Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! l- @7 H8 |- T6 h7 D
A:A dried berry 干浆果
( m7 E& Y7 M3 v, S
0 ?& _. d; {4 Q' ]61.Which of the following are used to make a sachet d'épices?2 L: I* q) O l0 n& h4 V! J3 o7 u
下列哪些是用来做香包德épices?: q" i2 h6 z' ?# h$ R$ p6 b
http://www.sachetcatering.com/
9 E' ~- u6 I/ b7 F' D2 L% EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 p9 D5 H7 W5 \+ h. @( ^) R
9 f0 o5 w+ A' P0 ^ @/ A62.Which of the following condiments are not soy based?
$ J; n3 _7 y' o下列哪项不是酱油调味品的?
% [, v6 D; \& wA:Wasabi 日本辣根
; h6 ~4 s. `2 u) u. v9 b) a
" M, Q% `2 @$ n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 O8 v- v+ N0 Q1 D1 R7 Z. y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:6 z% J- \6 B. q& Q
A:Pasteurization 巴氏杀菌
M* P- @) X- k6 g$ i0 M0 B; }; m* e! B0 O
64.Which of the following steps is not the correct procedure for whipping egg whites?
; Y0 D: c4 B# g- v下列哪个步骤是不是正确的蛋清搅打程序?
' P/ Z' U n. e$ R# g9 VA:Allow to rest before use. 允许休息后方可使用。
. {2 R" C1 C7 J/ o! q# I( q0 O) X, v9 Q) {$ u# K( [* z8 r' E
65.The weight of a large egg is between:一个大鸡蛋重量介于:) a9 e' b! [3 n6 c) D0 v8 z, R
A:56g and 63g 56克和63克+ ~& @4 F8 a1 t! {4 q V# C( N/ [
" K$ W1 d4 y* j5 t- s1 F66.Evaporated milk is a concentrated milk that is produced by removing
5 ~1 a1 X+ H& k5 ?; W4 `, w炼乳是一种浓缩牛奶 是去除什么做的
1 O# o k0 L' z8 d _$ F% GA:60% of the water 60%的水2 D, h& ^2 V; Y
6 l/ K* P5 s0 h0 q* l
67.A method of cooking that transfers heat through a liquid or gas is:
* s. E4 d# `5 R |# g一种烹饪方法,通过转移液体或气体是:
1 I4 E$ L& e' @# v2 }A:Convection 对流5 w3 q" |7 q2 U# ^
0 Y& v+ i' W2 T/ E6 d1 w68.The cooking of starches is known as 烹调的淀粉被称为
m3 R9 w5 B/ Y7 L" W& {- r3 \0 eA:Gelatinization 糊化$ ?) P; w; G3 h% l0 o% Q) W P- I
6 u ^2 W2 y" W9 w( X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ ?( Z/ _ I7 L* _' L: pA:Braising 烤6 m& m4 i* ]6 p$ T+ j5 C6 W: y
' \* W; x- I3 Y( p, y0 q$ o h3 ^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:4 G9 m- U- u0 q! r6 Y: d9 t. C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
7 T+ H$ j0 X, \" a( z9 L! d! k _) F6 V8 \. k+ M
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/ Q) C* j: N# D5 a" ]: c- o& W
A:Fumet 原汁1 d( A/ o$ ^$ H- q
4 B. ?* Q! g" I2 o$ z" W
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
' l! Z P! r2 g) A9 [! F9 PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 w& v% t3 Z: N/ ]7 c. ^5 z+ O
( t& q: J3 @8 k; U& ~4 B73.Which of the following is a principle not used in stock making?
, |# p* h9 K7 O# E下列哪一项不是用于制造高汤(低汤)的原则?
B* G+ T0 {" |" cA:Start the stock in hot water.开始在热水中操作1 g4 I8 m0 n7 w) w. b8 G9 P
1 H* n+ F9 _& h: B& s: D/ L74.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
! v7 I. m3 W& F6 ~3 J/ v! KA:Remouillage 法语熬汤- X1 z$ T9 H' c3 Q0 |1 a1 G' P
http://www.haibao.cn/blog/post/176242.htm |
|