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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 r6 {, ]# m% e/ [5 ]: w哪位厨师最早带来高水准浮夸的美食9 [) M+ O) l: b, \
AAntonin 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:
7 B" _$ z; v$ v2 | {6 |* 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 。3 H* `( n9 E9 N7 v* f: x8 X
A:Cast-iron stoves 壁炉
" W" I) r* T; D* w& ]http://www.usstove.com/products.php?id=6
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; m- O1 H% M3 l" @' |2 e! n2 ^28.The French term used to describe the roundsman, or swing cook, is:) U- |, s+ C5 h
法国术语,用来描述roundsman,或摇摆厨师是:' Q, ~- h3 G" q4 W
A:Tournant 图尔南
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( o, }9 T9 ~: A" P9 @29.Another term for the wine steward is:
! `+ ^: e) ~4 H# G0 L, L葡萄酒侍酒师的另一个术语是:+ {5 Q- I$ O3 ` ?
A: Sommelier 侍酒师
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) o3 g! T% R% x u4 T N30.Molds, yeasts and fungi are examples of a:! T0 {3 F; G: L. F a" S
霉菌,酵母菌和真菌是一个神马例子
) [% _! X8 i/ F. QA:Biological hazard 生物危害6 y6 q6 a) u* o+ t/ B$ v) u* M
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( l: x" w/ d. L" u# J( K0 \
根据加拿大食品检验局,食品的危险温度区在多少之间:- t0 D0 B4 q# e- @# G& K
A:40° and 140°F (4–60°C) 4-60度6 h; e1 r! [& c! H
- }* Z7 L; V0 ~; ]5 \. U. J3 \- Z: _32.All bacteria need the following for survival:* ?2 P. p: {- r( f4 P' i- h& N
所有细菌生存需要以下哪些内容:
; N9 L5 O9 V6 S MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
9 n+ I3 s! c, b以下哪项正确表示了HACCP体系的关键控制点?5 w( T8 y" [3 i3 `5 d7 {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! O8 t* g9 {, v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% R% y$ ?. E1 W5 V; z" B" v34.Which of the following is not an example of a carbohydrate?# n6 v/ l8 {+ ~, q' ] x9 B
下列哪一个不是碳水化合物的例子?
" ~: n' K) O2 x0 R3 o, x2 NA:Essential nutrients 必需的营养物质$ m$ f$ c) ?, k. G( k+ Q$ i W
0 N; b" D( u# m4 c; |35.The process by which a liquid fat is made solid is called:0 x5 W U: [% J8 E4 {
液体脂肪做成固体这个过程叫什么6 U. d: a# q" s: h$ p5 w; H
A:Hydrogenation 氢化
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7 }4 ^5 E7 _# f# s. L5 B" A36.Which of the following is not an example of a fat substitute?
2 U9 o; l8 j2 b1 z9 ?下列哪项不是脂肪替代品的一个例子
# }* p8 ^5 Z# C* ?A:Acesulfame K 安赛蜜K表+ W- n( T: D7 n: O) e0 i2 A) T
( S% |& L. c5 g1 ^: B. g* P37.Health Canada requires that a product labelled "fat free" contain:2 d0 Q8 [# ]' [; G2 n5 ~
加拿大卫生部要求的产品标有“不含脂肪“包括:
. o# Y% F- M7 f" BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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U( H* A" h+ o5 W. X" |6 `38.Which of the following is not a problem associated with converting recipes?9 f0 @9 ~& T7 I, j( H9 m( y
下列哪项是不相关联的转换配方问题?4 w6 D& v9 V9 |; A: @9 o k; a
A:Unit cost 单位成本4 V& |# ^6 r5 N0 X! {+ [& [
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39.The condition or cost of an item as it is purchased from the supplier is called:2 _8 D- i4 q% N1 Y
从供应商采购的物品的品质或成本叫什么
5 n% D; a9 R7 S+ R! F( J* hA: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:- h$ x- S* }2 R# ^4 X r
在新货到来之前用于日常所求的必要库存量叫什么6 y) h6 l- b2 p e2 v
A:Parstock 基本日常最低库存$ u( `7 N# Q0 C6 U7 U7 i
7 K! ]5 c, X5 k! {8 z41.Which of the following abbreviations is used to describe the proper rotation of stock?+ d. _1 J) W; E4 y
下面那个缩写是用来表明正常库存流程?
' z f* d) i: {! A9 ZA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?, b0 q" G* t. t/ D: m
下面的那把刀是用来打开蔬菜吗?
' o5 l K) R9 n$ e1 ^" r% eA:Bird's beak knife 鸟嘴刀
* P) ~7 h9 u% Z& J3 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 J) J% l3 E; M43.What is an instant-read thermometer best used for?
( E1 c$ } G6 A2 B* q9 g即时读温度计最好用于那方面? J* }' [. M* j$ X1 o. P6 y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 P- _" t0 ~3 P1 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- w! z4 `' s" k0 N# f2 A下列哪些金属材料受热均匀,通常用在铁板而且非常重
" y/ m3 v% i5 t$ I! vA:Cast iron 铸铁
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$ O; E) r7 g4 E! B H4 w6 q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 X# d% b( i& v7 A) m哪件装备下面有一个可移动的碗和一个S形叶片?
; J h p0 k# G; d5 RA:Food processor 食品加工机
$ p8 a" \6 K. ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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, }9 }3 N0 g. b! c; ^/ o46.Which of the following is not a rule for knife safety?9 D3 N" U- v2 m, s+ Y3 z# H. q
下列哪项不是用刀的安全规则?
8 C. G; {0 d! K% l" zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 z/ e: ^ [: Y/ [" E" Q
6 t$ ~3 B* H1 t/ }. H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 `7 R# b1 L; a3 l* i6 {4 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% m5 {! v8 p- O; o! u& ?! s: ~
A:RondellES ' U2 ?1 a: D% E- z7 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" j9 g8 l+ V( o: R, T. h
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48.Which of the following is a diced cut used to garnish soups?; B0 F6 z4 [; R# T$ D, }% N1 U
下列哪项是切成小方块用于汤的装饰?
- u$ E7 m1 V0 p* NA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( p y6 ^3 M. r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! Q3 L" c; ?* u Z. q, l6 l# 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!!——- a2 @6 `% U8 e8 f6 D
A:Gaufrette
& Y% V' y6 o4 E; A, O/ Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! a: w* p* o+ [) c! b" Y5 X( M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; Z2 A# A( p/ F1 z/ z M4 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 a' k& L2 [7 U4 B
1 ^6 X8 F1 O2 q# z# T: ]- i0 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& w7 @* J* l- q' I9 W/ d2 f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)& @9 x8 h$ w$ P) U( e; o) i$ R
A:Cilantro 胡荽叶 香菜! |2 B: i4 h- C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 A0 |1 c8 K* ~6 T" d60.Allspice is made from:7 \' u; A: A, p& ]
多香果, 多香果香料是什么, _ i! W4 F& y f" F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; c9 a3 q' f" @- h. _
A:A dried berry 干浆果
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: C1 H+ M5 |: O% `5 M( a61.Which of the following are used to make a sachet d'épices?$ b8 j+ t7 b% x3 A
下列哪些是用来做香包德épices?
0 X) I% { j- ]' o2 `http://www.sachetcatering.com/
4 Q8 M& G+ V& b4 m {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& s2 R9 k$ I% ~; L& @- E+ s! I
- P7 J" `7 B+ |& R! B62.Which of the following condiments are not soy based?
4 _; G8 N0 A3 u% c下列哪项不是酱油调味品的?* H: x( k/ Q7 r' p
A:Wasabi 日本辣根
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- {0 f0 o2 P! B2 @- K4 W! j4 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: p3 i; P0 B7 x8 @9 M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 L- f( M* ^. N$ \ ]8 T
A:Pasteurization 巴氏杀菌1 p( ?/ I* e& j# O
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 |* D3 Z; b) @0 v% Q. R" C下列哪个步骤是不是正确的蛋清搅打程序?* _) K3 ? r/ ^
A:Allow to rest before use. 允许休息后方可使用。
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& K, X( U* q, j3 g H9 y3 Y0 O65.The weight of a large egg is between:一个大鸡蛋重量介于:
& i" a/ J! w4 d( V0 sA:56g and 63g 56克和63克( Z8 ]6 o# w' s6 \7 Y/ G; b8 v
9 S8 ~$ i7 v! x' g4 O3 i66.Evaporated milk is a concentrated milk that is produced by removing
, L) F+ S8 i. ?# U8 m炼乳是一种浓缩牛奶 是去除什么做的
% q: V! r$ n) x% Y$ c, n d8 MA:60% of the water 60%的水2 t P G. S( \6 x( a- E$ D; y. |
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67.A method of cooking that transfers heat through a liquid or gas is:2 u/ v. `+ U* }0 f
一种烹饪方法,通过转移液体或气体是:
8 |. d& _; e6 W+ h1 j. N+ JA:Convection 对流
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3 O9 ^0 x- m# A N8 ^68.The cooking of starches is known as 烹调的淀粉被称为2 T1 S9 T( e0 s! u
A:Gelatinization 糊化; z5 t. q. e! V: d: O/ F
, X$ u; ]+ a* v- r X: Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 M O( e! Q) R( |
A:Braising 烤6 |0 e# ]0 z( X: f1 |6 Q
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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:0 a# B" t7 c, z0 y4 I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! d' G* X% G6 c7 Z
4 j: Q/ |/ y) T1 ^% X# 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
! W, l* g% j8 }9 R/ E4 YA:Fumet 原汁
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! E, {; L" k5 k% q72.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! p5 r) h, s4 r7 {' G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ~. p* B$ g7 }5 {, u9 W
$ V: v0 d1 L: a4 Z$ m) L$ O d73.Which of the following is a principle not used in stock making?
. N/ Z! g2 n [, c! ^1 K' j$ b, z下列哪一项不是用于制造高汤(低汤)的原则?, A3 g4 I2 o4 t3 X# _. ~/ q" c
A:Start the stock in hot water.开始在热水中操作, m |5 f; U W0 o( l
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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
9 \. ~, e' I* \9 _& G# g$ P1 H! T7 MA:Remouillage 法语熬汤0 _" u. ]$ I3 w2 S1 I- @( G
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