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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:% Q7 c$ P4 H5 ~( e' q& n
哪位厨师最早带来高水准浮夸的美食
8 r+ M/ L. j0 Q/ E3 ~( ` L* QAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- V' }3 t" K: W* l" 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 。
( A+ P* Y. _3 L1 ^5 WA:Cast-iron stoves 壁炉5 J' n# p* ~* f# N
http://www.usstove.com/products.php?id=6
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v) m% B6 j M28.The French term used to describe the roundsman, or swing cook, is:
9 L$ b I2 B# N: V! C9 A8 K9 Z0 X法国术语,用来描述roundsman,或摇摆厨师是:
$ y# T' P/ K$ u Y' T3 U4 JA:Tournant 图尔南5 ]0 o) g. W9 ^* j: T
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29.Another term for the wine steward is:, {; T ^" B+ e J# R# x
葡萄酒侍酒师的另一个术语是:/ {' B- e" z% ~0 \
A: Sommelier 侍酒师
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U( q3 r! m5 @( ]1 C) z30.Molds, yeasts and fungi are examples of a:! k6 M6 u. J4 W# ]5 e/ x
霉菌,酵母菌和真菌是一个神马例子
& V# X2 F/ ~5 o6 l5 sA:Biological hazard 生物危害 [1 n7 i# E3 c( ~' B9 O: ?; w% T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) y) |# v8 f9 i3 Y0 p
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 m7 |* b, T0 F2 H6 e2 P# c/ vA:40° and 140°F (4–60°C) 4-60度5 ?& W2 i8 N8 O; S
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32.All bacteria need the following for survival:
$ | J& |1 V0 @( _所有细菌生存需要以下哪些内容:
+ B, Q7 {9 ~$ d( ~# FA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 i5 o l+ X) e( Z
. o. S3 g" _( N! A; n33.Which of the following correctly represent critical control points in a HACCP system?, J& r5 d; J, l+ F2 O; u4 ^
以下哪项正确表示了HACCP体系的关键控制点?) c: T. D( K0 @0 }# D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# L; _& y5 D! V: H# Y* }( \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! h! ^3 {% b$ Y34.Which of the following is not an example of a carbohydrate?
9 ]3 q) d a( F: i# v$ R下列哪一个不是碳水化合物的例子?! g- W" m* D8 a' v& y
A:Essential nutrients 必需的营养物质
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! i$ N$ Z* U2 A' E35.The process by which a liquid fat is made solid is called:8 j. `! A: B' a6 Q; y$ X6 u* ~
液体脂肪做成固体这个过程叫什么
( E# P. @- i$ A; h# A" yA:Hydrogenation 氢化2 x% m! z% d" `( D! [5 u" a
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36.Which of the following is not an example of a fat substitute?
6 D2 Z7 y' G1 |9 w0 m( W& x下列哪项不是脂肪替代品的一个例子
. v+ n5 f8 x2 g Y$ g* i7 zA:Acesulfame K 安赛蜜K表
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1 E. A' U- y- I+ Q2 X37.Health Canada requires that a product labelled "fat free" contain:7 |- U# z) ~" r
加拿大卫生部要求的产品标有“不含脂肪“包括:3 u5 N8 X, b4 @. }4 b- b8 @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' l7 L$ l: ~: J( X38.Which of the following is not a problem associated with converting recipes?
, h; d. F2 ~0 @下列哪项是不相关联的转换配方问题?6 O1 b- R; M# B" w h
A:Unit cost 单位成本/ j& c4 m# q3 `* r
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 e3 V2 [! ^5 x5 B- O& ~9 }! |从供应商采购的物品的品质或成本叫什么8 ?" o* Q" z6 E$ O7 Y' k
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:
- t0 F6 b S% L. Y9 d* Q6 A+ Y0 [在新货到来之前用于日常所求的必要库存量叫什么: X( W, n& p& @1 B1 S0 _' m/ _6 l
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?
, K& t: g* R5 L2 k下面那个缩写是用来表明正常库存流程?
% @' r3 T% t- i( ?8 ]. F' YA:FIFO=FIRST IN FIRST OUT 先进先出3 R, H4 K* w' z) X; `1 r! R
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42.Which of the following knives is used to turn vegetables?7 [- z8 |: @1 @
下面的那把刀是用来打开蔬菜吗?( h1 k2 V& v7 k. R# E# P) ^+ O
A:Bird's beak knife 鸟嘴刀
`) _2 S* ^" h+ A0 \: O0 D# }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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a9 q2 V, q% a# O" `# r* Q) e43.What is an instant-read thermometer best used for?/ P {1 b* A* y! v( m
即时读温度计最好用于那方面?
2 o+ [4 W, r, d: K# _A:Checking the internal temperature of a roast 检查被考物品的内部温度
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X4 [0 r, l- I' h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 q6 }) ?; u! Y: M7 _下列哪些金属材料受热均匀,通常用在铁板而且非常重6 o3 P4 [4 u: w& C* i" i7 T$ V
A:Cast iron 铸铁
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/ ~ D' l. q; H/ [3 e. m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 r B, t4 J! P8 K" z9 F7 ?. m( D
哪件装备下面有一个可移动的碗和一个S形叶片?- ]. V: s2 g- X3 ?1 o6 E3 g) J1 m/ I
A:Food processor 食品加工机) t6 T$ @$ _+ Y2 s0 [& g L
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?
0 {; I0 Q. p+ I/ J* R下列哪项不是用刀的安全规则?
" l9 S8 g! d, Z, ~; C' {5 PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# X- b8 |0 P: P' x# C/ \3 W; Q- [: r0 R
" R/ z/ o& T' {! z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# @4 G2 F i/ ]! ]! P7 ?* u |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) e, E _" a# p8 b) V2 K* d; n
A:RondellES
& g# L3 e' `% |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ F8 A( K: O0 w4 E5 H48.Which of the following is a diced cut used to garnish soups?
: L, N9 m$ ?* J下列哪项是切成小方块用于汤的装饰?
% \6 {/ _" u7 K b t& hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. n' w" @) F/ S6 l% |! S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& w7 S. }4 w9 J$ L
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!!——) t J/ Q1 X) O# A
A:Gaufrette 2 _* A; s! q4 G( W+ m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 }4 W/ _' }% ~+ b% s7 K. y3 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 z! i' k1 ]9 i, R! tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ H- r& W5 U ~0 }2 x' _
- q7 B- M, Z' }& f6 I* h f6 i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) L- z2 Q! k0 O" j9 W+ 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)
: R, {( P6 Z/ e# ` V' n7 }A:Cilantro 胡荽叶 香菜
! ~# N5 _! a* thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- A/ @% J1 q! m+ z& M2 l7 C60.Allspice is made from:
' A% ^6 m+ G) _9 ? 多香果, 多香果香料是什么! t6 b0 B% f+ w# O1 F3 a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% @: U: r9 S/ [- R( B: N# a5 E
A:A dried berry 干浆果
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0 a9 u; q( v6 f2 O6 m61.Which of the following are used to make a sachet d'épices?
$ `0 y5 r# _$ \3 ~/ @! V/ b下列哪些是用来做香包德épices?
3 [0 n0 i) W! D; K" z( xhttp://www.sachetcatering.com/
- }3 }) Y" E; o! r* r% X9 ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?& c0 i! r" _2 ~1 J6 g8 V" H7 p6 P& J
下列哪项不是酱油调味品的?9 z6 d8 Z0 Y( `: Q, i
A:Wasabi 日本辣根
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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:
: X6 [0 U2 l% X6 O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:$ {3 v/ G* \" \+ n6 H: B A
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 X# w% `: H, N( C
下列哪个步骤是不是正确的蛋清搅打程序?
4 o- ?) @6 h: V2 f$ @A:Allow to rest before use. 允许休息后方可使用。: L" r+ q8 C2 O q( l5 S8 P
% R, K$ B9 m* f; v. v! b65.The weight of a large egg is between:一个大鸡蛋重量介于:( x8 o! B8 s. l( @8 {
A:56g and 63g 56克和63克
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+ z) B1 }+ B" G' Q66.Evaporated milk is a concentrated milk that is produced by removing
* q+ J c, g0 O6 |炼乳是一种浓缩牛奶 是去除什么做的
4 i4 E& h; u& e3 tA:60% of the water 60%的水) x# N. k$ k" `* J
1 I/ U* [+ w( w; v7 V67.A method of cooking that transfers heat through a liquid or gas is:
; D8 {2 u4 c# r7 f2 h: |: q0 ~一种烹饪方法,通过转移液体或气体是:, i- n" ` c& s
A:Convection 对流0 E5 Z5 C+ O! V: g
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68.The cooking of starches is known as 烹调的淀粉被称为
- K4 |8 Y1 q( T# TA:Gelatinization 糊化
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5 X; c& z& E" G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# U, H( k& T. k+ S5 ~/ k" [
A:Braising 烤
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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:2 ^# t; ]$ U, v2 b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! @5 Q& z' ^% t% s
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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
2 b9 g! i& \; V/ z1 I6 n+ iA:Fumet 原汁, |+ L* q; B1 U$ T3 m4 K
, w4 ^% E+ P% C0 Z' i6 ?) r72.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
+ a. Q2 c; v( s9 A' {. z: }& vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# x0 P9 R2 P, ]% Y9 H1 P! @% x73.Which of the following is a principle not used in stock making?$ I, x" | c4 c. Y4 G
下列哪一项不是用于制造高汤(低汤)的原则?
- o& G: ]) J$ C4 `A:Start the stock in hot water.开始在热水中操作 H9 c. T, h: K1 n' R9 C
/ h' R0 d" I% i9 V; L3 [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
5 y4 M, T3 t* t3 yA:Remouillage 法语熬汤
9 k+ S+ z1 ]( hhttp://www.haibao.cn/blog/post/176242.htm |
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