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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:% X/ J' G0 X. l: x
哪位厨师最早带来高水准浮夸的美食
, c. d% E6 C% Q' N* ?% {AAntonin Carême 人名 安东尼·卡罗美 w2 h: |: e7 P
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ q' H% M# w2 r
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# S# @, E& U2 Q% C+ K9 G2 y
A:Cast-iron stoves 壁炉" [2 Y6 e4 I; i3 q6 T- [
http://www.usstove.com/products.php?id=6
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9 M. S+ A7 Y' f% u) }/ s' m28.The French term used to describe the roundsman, or swing cook, is:
* t* P$ x' P. X$ o法国术语,用来描述roundsman,或摇摆厨师是:
2 L6 p- E- m; d' i9 l" PA:Tournant 图尔南
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% D7 h; \" S% F M* X9 w+ Q z29.Another term for the wine steward is: B% B1 X$ w9 } ~
葡萄酒侍酒师的另一个术语是:
/ e- m7 s0 v& _0 ]: e) oA: Sommelier 侍酒师9 |& [, s! o$ B9 j2 O7 L* Z& i
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30.Molds, yeasts and fungi are examples of a:0 u0 _ b* w% b- T/ v3 e, ^0 h
霉菌,酵母菌和真菌是一个神马例子
" n( R4 z$ p0 i( d) W8 qA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 n" _, b4 H# |根据加拿大食品检验局,食品的危险温度区在多少之间:3 y" D6 i4 g3 g5 K$ v
A:40° and 140°F (4–60°C) 4-60度 m3 [; ]. `( [/ y* L- M% E# K9 F
2 U4 h9 |( X6 A: i( h; o% Q% `32.All bacteria need the following for survival:
5 x& q4 F9 S2 `( c) M所有细菌生存需要以下哪些内容:
d2 @5 L0 d6 D2 @A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ R! ]. T$ C% {
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33.Which of the following correctly represent critical control points in a HACCP system?
- G# D& P/ N& {以下哪项正确表示了HACCP体系的关键控制点?8 e) j V* g# e3 k- X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ J- A; a6 m% y0 g8 @8 `- r) A4 n3 R食谱,接收,储存,准备,烹饪,保温,冷却,再加热% n3 R' a2 s* {2 ^$ s) X
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34.Which of the following is not an example of a carbohydrate?% y9 z: y+ f. I2 T" u3 ~( e
下列哪一个不是碳水化合物的例子?# i5 d$ I J/ q4 C5 h$ X- T7 a# C
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: }. O L6 A. J* x8 l5 A' v# g
液体脂肪做成固体这个过程叫什么" R; {: [9 @- k0 `8 w
A:Hydrogenation 氢化+ Y1 D3 S$ E3 I+ n: f8 t8 s9 F, \
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36.Which of the following is not an example of a fat substitute?. a* H3 Y. i; M
下列哪项不是脂肪替代品的一个例子
9 `& ^1 a4 ^4 w, B0 |A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# d7 r! u/ ^$ n* R \. L: m加拿大卫生部要求的产品标有“不含脂肪“包括:
$ _( ^$ B8 r& X% c- SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?$ i! I0 r7 [' ^/ D- k. [
下列哪项是不相关联的转换配方问题?
! z9 Z1 G8 A2 F0 sA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
. _6 E- {) ]/ r5 P2 @从供应商采购的物品的品质或成本叫什么
5 j- U/ ]* ^2 o7 LA:As-purchased cost 购买的费用4 n7 j3 S+ e: n7 P; |
" @' b, N9 z- C" [7 I& E/ @40.The amount of stock necessary to cover operating needs between deliveries is known as:- M! V D: g3 t+ d& }) {
在新货到来之前用于日常所求的必要库存量叫什么
, W& s+ G, _. S* x, N( o- eA:Parstock 基本日常最低库存
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7 a. \: s2 x; I7 J+ ?+ R" a41.Which of the following abbreviations is used to describe the proper rotation of stock?* f4 G7 L) G4 U! h G# D. e+ Y- n% U/ j
下面那个缩写是用来表明正常库存流程?, d( J0 |" e4 M( K
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ Q+ j+ X. w/ s) S. ] b2 C+ s! y% N42.Which of the following knives is used to turn vegetables?6 _5 i, p6 {( Y# S
下面的那把刀是用来打开蔬菜吗?
* |& S5 s4 i) {4 X( iA:Bird's beak knife 鸟嘴刀$ X' ?4 ^& B! }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- o [% `# u/ S3 N. E0 H
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43.What is an instant-read thermometer best used for?. f7 }3 `/ `- Q, z; _
即时读温度计最好用于那方面?3 l: V1 P" T3 a3 W# D" `) X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# W! `9 q' x- \下列哪些金属材料受热均匀,通常用在铁板而且非常重: w _ m; W7 e4 P; Q, s3 O
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?
& F6 z: l6 g, ^/ \9 s哪件装备下面有一个可移动的碗和一个S形叶片?
* x7 D! \% W3 j- T1 zA:Food processor 食品加工机- Z) \5 ^, `! A% o3 n" g
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?
& V3 J5 }" c8 I5 O下列哪项不是用刀的安全规则?" P, ^" H5 Q+ ~2 I' O( }: w+ i5 R. c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 t& q. h' e% R+ [/ P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 z8 X' X0 w: g! [' t, W5 N' {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% q* E, t" h0 }+ H6 l9 ]3 J
A:RondellES 5 S/ h- Q, l( ~! t7 w& ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
9 C& W+ A+ r3 X8 F3 F6 ?下列哪项是切成小方块用于汤的装饰?
: @& \/ |! b: m; n& N, `! K; U% vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- S" x$ a0 T) l8 }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 p2 ?( @* 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!!——" Z7 @8 R- c9 e1 K5 [
A:Gaufrette
- `. R0 P) @7 [) m5 othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 V- }7 b0 p! B# {5 a5 i; V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 w5 U: X K. J; C$ k3 ^1 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; a6 a2 I5 \ s8 D1 E: {& `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 _# v* d$ j: i7 a4 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)$ R6 A3 c8 _7 Y n- b% r
A:Cilantro 胡荽叶 香菜4 [5 B h9 l4 @' t* W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: X' D" M( B* L0 V: X60.Allspice is made from:
! l h/ C7 X. M. t9 ?% q! I 多香果, 多香果香料是什么+ t% g) {7 x5 J8 d9 A. H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& B$ q# n4 f+ b/ j, W) M
A:A dried berry 干浆果% f% R4 ~+ R. W, F2 }8 I( W6 [- u
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61.Which of the following are used to make a sachet d'épices?
1 g5 D$ N+ q" ~, L5 w2 C, }下列哪些是用来做香包德épices?3 e0 I8 U) \1 O' y% ?4 r+ m+ v
http://www.sachetcatering.com/
4 X! ^3 j, `; OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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0 L# |# i* }0 C62.Which of the following condiments are not soy based?% ~" N+ s! t: I. G. H+ i. d- f
下列哪项不是酱油调味品的?
: e" L$ U. Q' }! _6 K" y, m2 @( ZA:Wasabi 日本辣根5 g$ E( d& F$ \ \2 W2 d$ e
% ?! B% Z- k3 {. l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
b- H* c+ d3 g5 X2 n5 U' D' c) ]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:' C# \8 \7 `$ \' G% L8 v
A:Pasteurization 巴氏杀菌8 l: I! N) Q0 H
a- C4 ^# b* x) m s64.Which of the following steps is not the correct procedure for whipping egg whites?
/ j( l9 _$ B, ]. Q& @下列哪个步骤是不是正确的蛋清搅打程序?+ S0 s" H8 g% t# ^7 n+ w( K; ~
A:Allow to rest before use. 允许休息后方可使用。
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# t, b3 W# ?5 x5 |' v6 K0 P$ s% p& a65.The weight of a large egg is between:一个大鸡蛋重量介于:" n- o- W" Q. e& |8 x9 t1 L
A:56g and 63g 56克和63克, v9 n; m0 r% M6 Z! ~
% ^: J. U! B0 x7 Q66.Evaporated milk is a concentrated milk that is produced by removing( {3 M+ `# r' B0 h3 ~3 }
炼乳是一种浓缩牛奶 是去除什么做的1 C1 Q. j! N- z3 \
A:60% of the water 60%的水 I1 S. e5 D6 I1 b
/ U; F7 v! e7 _" y! y1 }% g8 S9 s67.A method of cooking that transfers heat through a liquid or gas is:
5 Q6 e; v- O2 N. M% X L一种烹饪方法,通过转移液体或气体是:
F E3 l! E" D9 E! ?; NA:Convection 对流" K; ~+ a. f0 i# ]# v& q% [2 I0 R
% b5 ]; i- l. T4 [# j( C68.The cooking of starches is known as 烹调的淀粉被称为
- o2 O9 h* U/ X* l/ f9 n! AA:Gelatinization 糊化' |4 O' h/ N( o$ R4 Y% E$ F
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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?+ Q4 q! ~. U4 ]9 y( o. i3 U
A:Braising 烤1 S7 X4 f1 o1 O% g. Q7 F$ H
" f7 N j# [2 G) X6 O* y70.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:# p5 e) i- j: s: I# i
A: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
7 @8 B- Q) R: C( C1 Y. aA:Fumet 原汁4 L6 \* j5 Y3 p$ o, j2 G
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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# L& j& R3 @4 z- J: F$ _. Q
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?8 w# t& V! U5 q) J" Y5 b- P
下列哪一项不是用于制造高汤(低汤)的原则?" A7 L& ^$ x* u0 r( J- O" `4 ?
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+ j% R8 @1 |: I
A:Remouillage 法语熬汤
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