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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:, V; V2 D$ a/ i6 \* W
哪位厨师最早带来高水准浮夸的美食
# M, z. u+ u& u2 p# `* Z7 m( H) LAAntonin Carême 人名 安东尼·卡罗美
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+ x* m4 m$ G2 n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 c0 A. J8 S# E- M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; M! C! ~/ T$ Z4 k) e# E
A:Cast-iron stoves 壁炉+ g3 X3 t0 @. n2 l- z
http://www.usstove.com/products.php?id=6( e4 f2 V! H+ Y8 x( B# x. P
* ~: a( C4 ~: M28.The French term used to describe the roundsman, or swing cook, is:+ S- E, p, K+ f% J5 W# J2 `0 N5 e
法国术语,用来描述roundsman,或摇摆厨师是:
5 r {. j" s+ Y1 k6 X5 eA:Tournant 图尔南
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! z& b* h' S3 G% {& I. u29.Another term for the wine steward is:
+ K7 w1 u) J- l" [( P9 f葡萄酒侍酒师的另一个术语是:: k+ ?+ d1 ^" ?0 g3 w# O8 Q
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% C$ W$ n8 ^! n J( ^: t0 \& O霉菌,酵母菌和真菌是一个神马例子
) l5 X0 J t& c- e0 S# i# ?A:Biological hazard 生物危害$ p+ Z7 y0 y& t) Z1 M( \/ o) f
5 r" }9 D8 Y, X1 D" D0 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 Y4 F5 K3 a" A' @* o3 F( _
根据加拿大食品检验局,食品的危险温度区在多少之间:5 i. f+ g: s* U. a( v
A:40° and 140°F (4–60°C) 4-60度( p, e- d" v9 B* V) D
3 ~2 B1 z1 H' f, g% C32.All bacteria need the following for survival:9 O% A1 C' Y- Q
所有细菌生存需要以下哪些内容:
0 Q4 y/ u4 ^6 v* Z9 GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 d5 G* n6 p7 q4 q8 M& ~
1 a9 u5 l7 h; V) B2 w33.Which of the following correctly represent critical control points in a HACCP system?
5 B! ?1 v) ]% z# [9 U; M以下哪项正确表示了HACCP体系的关键控制点?
! ^8 c8 z% E; _) p6 a: J( DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; k( B9 \+ G6 K, ^/ q) `- j, @食谱,接收,储存,准备,烹饪,保温,冷却,再加热) w Y5 y2 q ^# m' z
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34.Which of the following is not an example of a carbohydrate?
- Z2 R. d& K7 A; { x, _0 L下列哪一个不是碳水化合物的例子?* v+ v2 O' b# t: u
A:Essential nutrients 必需的营养物质0 ^% N' ^3 `$ e& T1 X5 H- W
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35.The process by which a liquid fat is made solid is called:! y% {& @2 g; P% n' D7 n1 Z
液体脂肪做成固体这个过程叫什么' [$ W& ~% M) O" ^' `/ E. a2 ^
A:Hydrogenation 氢化' E1 n" I0 C: J' [) C
' i* Y' @ m- K) G36.Which of the following is not an example of a fat substitute?
0 U- m& G& v% Z; J下列哪项不是脂肪替代品的一个例子
1 }2 }# ?# F1 y- }4 e5 @/ @$ iA:Acesulfame K 安赛蜜K表
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5 ?# t' p! w; Y( T" F37.Health Canada requires that a product labelled "fat free" contain:% W8 D5 n$ F" E8 X
加拿大卫生部要求的产品标有“不含脂肪“包括:
_! o( {$ P1 I" Z; E$ d( b& t. |A: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?
1 O& E% `2 O9 i3 @& J+ x下列哪项是不相关联的转换配方问题?
! C6 C- C4 n, H+ FA:Unit cost 单位成本$ Z, G1 F! j9 _6 e* M" L& t: t: b
- j$ {$ _+ T6 _39.The condition or cost of an item as it is purchased from the supplier is called:% C( @4 d' E6 E$ ~. b
从供应商采购的物品的品质或成本叫什么
% A' \; n. S( Q' Q' G' \A:As-purchased cost 购买的费用1 W1 T) s- g& t9 B$ A5 o2 R8 z
# L$ @4 L) H9 L/ Q- s0 \8 K40.The amount of stock necessary to cover operating needs between deliveries is known as:. }9 U; A8 y/ q
在新货到来之前用于日常所求的必要库存量叫什么7 f5 Z0 V$ N: ^5 ]& U# N' [
A:Parstock 基本日常最低库存$ c/ N6 X M5 L. q
% R8 C. K& t, ]6 z7 H& N% ?. f2 B4 h41.Which of the following abbreviations is used to describe the proper rotation of stock?1 Z' F& s# n* S* @. s- M
下面那个缩写是用来表明正常库存流程?9 [' W6 H/ W8 f, h. `/ h& D: Y
A:FIFO=FIRST IN FIRST OUT 先进先出
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4 k& O% Q: \* V5 B' s( E42.Which of the following knives is used to turn vegetables?
( j: y0 X d, B0 X! b下面的那把刀是用来打开蔬菜吗?+ n5 q: H+ S3 V* r; I
A:Bird's beak knife 鸟嘴刀* {3 L2 ?( y3 N7 e2 _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( X; N0 J) n4 d6 ~/ k9 J
Z. ?$ A+ @5 r+ y7 J$ t4 E43.What is an instant-read thermometer best used for?
, f8 H6 ~5 O; E. p7 c即时读温度计最好用于那方面?
6 P$ F Y) f0 n6 [7 j4 ~; ZA:Checking the internal temperature of a roast 检查被考物品的内部温度8 ~+ q5 k$ e! W% d
- T7 `7 g: \. W. O) i- N# ?* @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 _. ?6 J- T9 }* a1 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重# [3 F) h1 p& q
A:Cast iron 铸铁
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6 I1 |4 d5 P6 L/ D% p7 ~5 j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? P+ O* `# ~0 j. E
哪件装备下面有一个可移动的碗和一个S形叶片?. a( D4 l1 D! y+ l7 D* E0 B* y& I/ Z
A:Food processor 食品加工机$ D, ~% E3 x) h
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?
7 W: ?( T6 c! A- H z: O# N下列哪项不是用刀的安全规则?9 X. L, c' v+ F, d# h/ N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 z- m) \! i6 o
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ g7 ^: H. w0 q4 }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 G8 v6 m3 z7 ^% L( I1 t! q
A:RondellES - c5 k& \# r( v7 F1 X# J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: E) g* m( }; D& _% c
5 o. _4 l* a) [- m9 T) v, x48.Which of the following is a diced cut used to garnish soups?/ G% ~' Z8 s2 ]% _/ m
下列哪项是切成小方块用于汤的装饰?' f- p, r2 r7 U! J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 z# t+ A3 ? Y7 C$ G7 s3 L3 \/ b. s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# h; \1 O9 k+ 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!!——: V+ @6 }8 Z) c0 b
A:Gaufrette ( C- M6 F( H, u8 C! |% u6 y9 r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 n9 B" V- }+ P9 V6 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( B* h; a' Q$ T( N6 d% r& MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 Z( | b: B( `" U* u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) z" K2 s' z; Z9 d8 K7 L4 y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)
: ?6 P) g* y" M* Y/ c) i0 ?A:Cilantro 胡荽叶 香菜3 {/ Y- P! y) D6 f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 T* U* H# n/ h( z; f5 Q: x2 }60.Allspice is made from:' Y. I9 ] [1 l1 o* Z2 ~
多香果, 多香果香料是什么2 k# Y/ e9 A! j) w! P0 R$ [# w, V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
f+ a' ~8 v/ |7 R" z- K4 MA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# {3 b; j6 [& ]- d' R% R
下列哪些是用来做香包德épices?
5 K, v7 U _% F! v* k5 a- ?0 ` Mhttp://www.sachetcatering.com/
: a, w: Q- B7 TA: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?, u J' z1 E# t" T1 G0 l( a
下列哪项不是酱油调味品的?" b( t* q) h2 s) W
A:Wasabi 日本辣根. |$ k* }/ L. ]! p
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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:! e( c, J" f1 k8 [2 b4 X( e
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:
$ K9 L3 ]& _, S; ^: d4 pA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?% v7 {1 `: H+ e4 _/ i
下列哪个步骤是不是正确的蛋清搅打程序?
% K& W9 r& e/ t) d7 D. {- _A:Allow to rest before use. 允许休息后方可使用。" U4 s Z+ P& s2 x1 e- t
3 ~4 L" u! b0 V; B1 I) n65.The weight of a large egg is between:一个大鸡蛋重量介于:
) [/ Z" j i- x/ Q X) ZA:56g and 63g 56克和63克
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H$ f5 H& K# z# E5 I2 q. J+ _) X66.Evaporated milk is a concentrated milk that is produced by removing4 r( k% ] l [" A! n3 K; ^' m* E
炼乳是一种浓缩牛奶 是去除什么做的
8 x. J/ V! @; k) B T. u& I0 n rA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:2 S4 q2 ]0 j% w0 H+ g3 [7 Q
一种烹饪方法,通过转移液体或气体是:6 z3 m- B9 l3 s) n; R2 k
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( p/ C# {" N& M7 jA:Gelatinization 糊化! P0 w6 H: Y% O
( k1 e- v1 ]9 O6 N7 \& Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& p1 h2 v9 O( }5 X3 Y9 k5 r
A:Braising 烤( k- |# c/ K( m- n; g4 ^7 L4 ~2 S& h
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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:& M! O. M; a6 i; D9 k8 ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% w0 ^+ r) i& M C! X1 i71.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1 D8 P( b6 f! i; W3 |, @4 d
A: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" d9 ^+ Z# O' d2 R0 k4 J
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? B. Y X" d, m* S/ c
下列哪一项不是用于制造高汤(低汤)的原则?
5 S% @0 C- S* W* k- \: Z3 }A:Start the stock in hot water.开始在热水中操作% D2 G5 E2 d6 W. Q1 u
* i9 O( \2 C1 G0 R" T# m# J- x74.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
. s# l* ?; w5 u cA:Remouillage 法语熬汤6 s0 Z) L6 M! V% s9 e6 m
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