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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:$ U4 B( x: p& d" ^
哪位厨师最早带来高水准浮夸的美食
7 W9 D! `2 P- L1 y! LAAntonin Carême 人名 安东尼·卡罗美# ~* r6 V% @# J( t& L/ `/ B& T
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ y* ^8 e$ i" v3 `. t1 k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% }: A. s2 S: z" f7 N+ q- ^A:Cast-iron stoves 壁炉
& s9 c0 N$ `' |: Ohttp://www.usstove.com/products.php?id=6+ C7 {0 K+ @% k
v# M4 m+ _: A' _; y28.The French term used to describe the roundsman, or swing cook, is:+ L4 W) ] h; Y% P( ?
法国术语,用来描述roundsman,或摇摆厨师是:
: M* l: [" z* h" e" X8 OA:Tournant 图尔南
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" k' \7 x6 s L) v. H29.Another term for the wine steward is:
4 z* s2 e* s7 V5 n$ x% M葡萄酒侍酒师的另一个术语是:1 V0 ^ V& D% `) w! Y
A: Sommelier 侍酒师% x( B, i+ b+ n( J# Y3 U5 Z- V
+ o. d% i0 q/ s5 B: ?6 D/ g6 t30.Molds, yeasts and fungi are examples of a:
6 S4 U# C3 m! H! W霉菌,酵母菌和真菌是一个神马例子
+ _2 ^1 K5 ` @4 M- ~2 F2 P; w) RA:Biological hazard 生物危害% r) C5 N1 O! f
7 V0 c) f! N! y" M+ O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" R( x( k- Z7 w
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 g+ B) C) F/ DA:40° and 140°F (4–60°C) 4-60度
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+ y# W, d$ X- x* U9 _/ O4 @8 y32.All bacteria need the following for survival:
6 J: G Z5 Q# h- f( T所有细菌生存需要以下哪些内容:
' Y) }- I( R( ^. v, c6 L7 m+ rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) e- F! v# D Q$ X& I+ d0 }
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33.Which of the following correctly represent critical control points in a HACCP system?( W7 [9 q. N9 y, c9 n) O* C
以下哪项正确表示了HACCP体系的关键控制点?) \8 o; q5 C ?2 R8 q0 x( D! A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : Z$ T' F. G/ t: W0 w+ D$ k+ q) I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! I4 v U) N" r x# I( M" E/ \34.Which of the following is not an example of a carbohydrate?1 d. ] i+ z2 S
下列哪一个不是碳水化合物的例子?
, i& V7 y' Q/ W9 cA:Essential nutrients 必需的营养物质
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6 G" v* w' k: H4 J4 G35.The process by which a liquid fat is made solid is called:
) Q; T/ P _' t8 T液体脂肪做成固体这个过程叫什么
. p9 b0 w3 a! n6 U8 k: J; d! GA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?, J1 H. b9 i# e3 {
下列哪项不是脂肪替代品的一个例子8 l: d0 L1 Q, \
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 C) C$ [6 y1 z; q1 b; s
加拿大卫生部要求的产品标有“不含脂肪“包括:5 U* q+ H. ?/ a5 Q9 c" p2 d. @1 n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 e% E) E) M) x5 o4 A38.Which of the following is not a problem associated with converting recipes?$ g$ b9 Z# t8 ^4 Q& k V9 ~! n" W5 H: P
下列哪项是不相关联的转换配方问题?4 q8 Z: {$ f, a1 I5 T' `/ \+ O+ x
A: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:& x3 Q3 V$ o8 m6 i% b0 W
从供应商采购的物品的品质或成本叫什么8 M5 k) }' @8 m8 Y* j4 x
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 O, X: U# ?1 F+ o在新货到来之前用于日常所求的必要库存量叫什么
# m( m1 H1 I) S+ x1 J1 OA:Parstock 基本日常最低库存
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% t& j6 y) `! }/ a( Q6 r. A& }41.Which of the following abbreviations is used to describe the proper rotation of stock?5 m+ e* B! u3 a5 {7 [
下面那个缩写是用来表明正常库存流程?
1 A5 Y; A3 ^( U6 G4 H# M( H6 NA:FIFO=FIRST IN FIRST OUT 先进先出6 ]2 e' h4 {( \
9 b2 j( i7 H h! n8 |5 @7 H42.Which of the following knives is used to turn vegetables?
' s$ q$ P( p& F2 z2 D下面的那把刀是用来打开蔬菜吗?1 ]( y. k Z+ }; n& A' T
A:Bird's beak knife 鸟嘴刀- C; a4 Z, ], w0 ^1 g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?% z5 g& ^# b6 {
即时读温度计最好用于那方面?/ `' P; @, u t* d8 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 ?7 B) [" |, a, K" T
" f; q- v8 r: V# T8 u& N% ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& X8 ~- ?! F: _ c* g/ q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ L1 i# L7 r6 ^; N Q0 TA:Cast iron 铸铁
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' L1 z! [9 M9 P, I5 b( Y; N& S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 ^' y+ X( d1 x6 z) E, X) M" P
哪件装备下面有一个可移动的碗和一个S形叶片?
+ |6 c1 X8 f# o' F0 I7 uA:Food processor 食品加工机
9 {; @& C" S- P( \7 j6 shttp://www.google.com.hk/search? ... iw=1263&bih=572. u2 h. R/ Q* I2 j* h! o
% R( Y8 S, C7 ]3 N46.Which of the following is not a rule for knife safety?3 A- {! L4 V$ n8 v; x6 ?; j/ P, o
下列哪项不是用刀的安全规则?
" [* X& S5 ~. sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 y, N4 d& F C! [, p! E* `% ^& G: p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ v( T4 `" |! L2 z2 T* ~9 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! T. G, e6 D# BA:RondellES ' w% ~1 Q; l5 P5 k% O; Z5 F' O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 W$ O; V9 Y# }8 P; i- o1 S1 j' f4 V48.Which of the following is a diced cut used to garnish soups?5 Z( ~; I7 I( e' c, X
下列哪项是切成小方块用于汤的装饰?
5 }8 ]; u J5 E% p7 h) |' ~) @: }A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- r7 O' @* j& R2 M$ l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! e: g( [5 f1 d: h
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!!——2 T0 k0 Q' F, v; I& S
A:Gaufrette * p# \# v' ^0 _% Q4 R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 \" O5 z/ `, I/ Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( k, @# v0 w6 Q- M/ wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. q# Z! B! j: w% l9 p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)5 y+ x! F9 t) r) z
A:Cilantro 胡荽叶 香菜3 S4 X9 v/ H: K$ ]8 O+ o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' }9 U* V0 O [6 s
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60.Allspice is made from:
5 |' S- R' n! M/ z Z" n* E: \ 多香果, 多香果香料是什么
+ [; ~2 ^1 U2 x: J: Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ G" p J& H/ O. f$ y3 V+ b
A:A dried berry 干浆果
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. u% l/ r4 l0 z6 r61.Which of the following are used to make a sachet d'épices?* K1 u8 G. B- L& X N
下列哪些是用来做香包德épices?0 f0 N0 b q& H. p. J
http://www.sachetcatering.com/
* D: p( c+ P" T0 [6 ]6 H: AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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$ Q. f6 W+ C9 w1 {9 d( p62.Which of the following condiments are not soy based?
! M8 q4 k) I) I. f9 I下列哪项不是酱油调味品的?% Z6 f( c5 O8 N% s
A:Wasabi 日本辣根" V+ | Q. c5 w6 g" `; n
8 ?& d1 o0 o5 p# h& }, n' q: b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' Y( H Y2 s9 d# H7 |$ p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:
2 W; @' X# S5 n/ N& r* x) ?+ U- ^6 f, Z) \A:Pasteurization 巴氏杀菌* e, R2 ^' f/ R$ f% d9 Y
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 _* ~) |$ X" z6 w; G$ ?
下列哪个步骤是不是正确的蛋清搅打程序?; r& P) n0 W- i" H. i: v
A:Allow to rest before use. 允许休息后方可使用。5 @" U' e0 H" X# y4 y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# O, x* Z, E5 S6 Q4 P6 O6 G; l8 RA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing6 W/ f% O# |) P* J/ ^$ Z% I
炼乳是一种浓缩牛奶 是去除什么做的! R9 V; J; Y/ K% M+ [5 C: ` S& u
A:60% of the water 60%的水
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, B) u2 v( ]7 I# |9 T67.A method of cooking that transfers heat through a liquid or gas is:: b# ?2 w; P2 ?! b( i
一种烹饪方法,通过转移液体或气体是:
: c, J# Y( L: a4 ]+ \' NA:Convection 对流, j5 ^* Q' I/ J/ B7 Q! X5 w
& R9 T9 F& D6 u8 H68.The cooking of starches is known as 烹调的淀粉被称为
# o, Y) W* m; V4 L* h& `& W: AA:Gelatinization 糊化
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, z* Z4 `: o. o9 T/ q; w: M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ i& k! X5 l: g& T" D6 B xA:Braising 烤
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`; g9 X- y( ~, c$ B ^' t70.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 I8 X9 Z3 M0 ]) n# @ X) h- \7 OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 t* a; l l* D* r 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
" f$ s |1 q. _% e% hA:Fumet 原汁
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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
$ O7 Y: \/ Z" b s7 oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ M% T0 V& R% _" r3 P0 }2 D73.Which of the following is a principle not used in stock making?
( q2 D+ ~; q/ U7 `0 y7 p下列哪一项不是用于制造高汤(低汤)的原则?
; O2 \$ N- }' v' `* g2 x* ?: {- lA:Start the stock in hot water.开始在热水中操作
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9 A1 \- s h5 c) |$ R) Z74.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
1 z, N% |" R* U6 |" GA:Remouillage 法语熬汤4 K1 C/ b! W4 v* k
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