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26.The chef who is credited with bringing grande cuisine to the forefront is:
+ h2 z- B. d" _' F$ x+ Z& b( p8 {哪位厨师最早带来高水准浮夸的美食
- Y. M r `3 xAAntonin Carême 人名 安东尼·卡罗美5 K* I8 |4 u5 G: _& I0 l
1 D4 H5 y- G, q& ]! ?* e, ]! ~4 X$ _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" v& R2 Z# o, u6 ^/ B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( g& i9 G0 B4 p
A:Cast-iron stoves 壁炉8 [* j$ O$ C5 f: b' S3 d+ b
http://www.usstove.com/products.php?id=65 g. F3 M' Y9 y- |( J
6 s9 s5 j1 P0 E' ]9 Y; s28.The French term used to describe the roundsman, or swing cook, is:
" ~1 E8 ], X; W, j, _; G# @法国术语,用来描述roundsman,或摇摆厨师是:
( J9 w1 Q. u4 S" K- h0 _A:Tournant 图尔南, `. q: h. X, d, N
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29.Another term for the wine steward is:! E- O" q' J6 j4 r8 B
葡萄酒侍酒师的另一个术语是:3 D0 ~ r1 W0 w( f2 |7 i" b2 ^0 z$ _
A: Sommelier 侍酒师* {! V& M* u* y" {- }; t% I6 R
4 y& b9 \5 Z5 F" Q5 T, c; o30.Molds, yeasts and fungi are examples of a:
" U j9 `7 g7 s$ j! W; j0 l霉菌,酵母菌和真菌是一个神马例子 j W5 P+ E# L4 @$ Q0 ?9 R
A:Biological hazard 生物危害3 i, J D' I9 S+ H! J1 o/ }& F
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ k6 _: B' I0 h) M" o$ J0 ~$ W# E根据加拿大食品检验局,食品的危险温度区在多少之间:# p( @$ H" Q4 I$ {+ X
A:40° and 140°F (4–60°C) 4-60度
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6 V0 Z3 Y4 ]( j, t0 i& t* e) H32.All bacteria need the following for survival:
2 t* h7 V) c# w' R2 ^. v, w所有细菌生存需要以下哪些内容:1 a C- W' g8 z2 J
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" b. ?+ E3 V" E/ ~2 \* X
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33.Which of the following correctly represent critical control points in a HACCP system?! [: C0 `, L! P
以下哪项正确表示了HACCP体系的关键控制点?5 L1 J9 h- ~/ P3 Z. E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 M, @7 T, p7 C1 p- G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 @4 u: Z* Z- D, V9 C34.Which of the following is not an example of a carbohydrate?
2 E/ R7 n/ a, m/ q3 z9 A! w a下列哪一个不是碳水化合物的例子?
# e5 u; R7 P K% ?- F# M- MA:Essential nutrients 必需的营养物质
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( e" P3 o7 x0 t( P) l35.The process by which a liquid fat is made solid is called:3 E5 s# f$ n, ]! Q" I6 Z
液体脂肪做成固体这个过程叫什么. c1 C$ V# w. ^+ O9 Y ^
A:Hydrogenation 氢化
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! w+ h' q6 t2 g$ r# R36.Which of the following is not an example of a fat substitute?
+ [; T9 l: l' i5 c. _下列哪项不是脂肪替代品的一个例子
0 x. i" {$ j3 [2 K' }A:Acesulfame K 安赛蜜K表8 S* ~2 X. q7 K; Z8 C
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37.Health Canada requires that a product labelled "fat free" contain:4 h2 k: S, |7 z" _9 h, u4 v
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 @; o- _1 k6 aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 j5 k/ \( Z W
- D7 ~& u( ^$ h: `38.Which of the following is not a problem associated with converting recipes?9 y% t2 c$ c4 }6 U
下列哪项是不相关联的转换配方问题?% g, T- x- f$ c E" g Q
A:Unit cost 单位成本- E' z/ ^$ h+ s& E+ {- Z1 m, c
3 Y+ }6 e/ n6 @7 r1 y39.The condition or cost of an item as it is purchased from the supplier is called:
4 x" }/ \7 O; l- _" [! y从供应商采购的物品的品质或成本叫什么
( ~* H# c6 T# A1 IA:As-purchased cost 购买的费用
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! C8 Q2 H' F, I( u40.The amount of stock necessary to cover operating needs between deliveries is known as:8 e0 o0 F" y. S! }, g2 o5 a# `
在新货到来之前用于日常所求的必要库存量叫什么% Z- d- Z0 x4 k& n
A:Parstock 基本日常最低库存% z, d: L, r+ u) ~1 i7 C
4 W# {8 E" t5 f& b$ f" N% t# E- h! v41.Which of the following abbreviations is used to describe the proper rotation of stock?' P! ~0 F$ ?$ {8 w
下面那个缩写是用来表明正常库存流程?
5 ]# P6 w2 o) n8 ?# s, Y ?7 l9 iA:FIFO=FIRST IN FIRST OUT 先进先出. x- P$ q9 U& c7 ?* f, u
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42.Which of the following knives is used to turn vegetables?
; ^( v+ _. O1 |; ]下面的那把刀是用来打开蔬菜吗?
& ]: T0 L( X( |, i0 Y( h: ]A:Bird's beak knife 鸟嘴刀0 K. X+ M+ Z% k X2 |4 w1 @
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?
, \+ w0 o, _9 q) g# N$ j即时读温度计最好用于那方面? v6 P7 C# E9 l6 |& P8 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ B E. O1 I' m" }" p
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. \4 e) t9 i6 Y2 E* f/ t5 [下列哪些金属材料受热均匀,通常用在铁板而且非常重' U6 f* L) f' f% `9 W5 f% l
A:Cast iron 铸铁
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_* y: R) q% v% B$ n+ d$ E% m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' m, K6 \8 J- ^1 Z* O
哪件装备下面有一个可移动的碗和一个S形叶片?' x5 X o& T0 R
A:Food processor 食品加工机$ ?1 m6 J* B% I4 Y
http://www.google.com.hk/search? ... iw=1263&bih=572" u) X3 J, V7 N+ N- ^9 E
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46.Which of the following is not a rule for knife safety?
( Q- A7 q+ n. g3 w3 _" l9 w; {下列哪项不是用刀的安全规则?
) R4 J% K7 j. ?/ L+ \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* k1 v$ ?1 l3 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
P% d% J. v) m' {% P3 n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! W! w( x1 ?5 rA:RondellES 7 }& b, G" i1 a; \3 Y, W; g
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?
# Y M. b% y* j- _- d& X下列哪项是切成小方块用于汤的装饰?
4 m' O, y( N+ v0 L' BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 f; E3 o6 l& ~* P& S, `0 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 S& O+ j1 i, i+ [; _
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!!——
/ {& Q8 @8 o9 z& H# O: h% SA:Gaufrette ( f. m8 x) ?: U1 s9 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
w3 d( |5 Z1 Z: X: qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 I, }0 q" n. g3 o1 W- X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 q0 [/ d& J; t$ v& |$ x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) D6 |# H' U( g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)
- W i' |- i" }0 PA:Cilantro 胡荽叶 香菜
4 a1 e+ [: `% B5 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( A( |& e& ?4 v+ ~/ Z$ u
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60.Allspice is made from:
0 \- K# }: l- Q2 l2 t 多香果, 多香果香料是什么) v' m3 @9 r! C/ c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 x2 K# U8 Y9 x; _; b
A:A dried berry 干浆果
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& {( L; v7 ^$ h61.Which of the following are used to make a sachet d'épices?4 e6 z* q# m/ {5 y% v
下列哪些是用来做香包德épices?
( v8 h0 c) X# W5 Z% }6 [http://www.sachetcatering.com// t* o1 s$ g' V& T; I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# Q g; A* u2 {" }5 p62.Which of the following condiments are not soy based?
0 C" h8 B5 k. b" y8 c v下列哪项不是酱油调味品的?
* c% Z) S. d& GA:Wasabi 日本辣根) J2 S5 \) P) m3 t* z: j
& }, A# ^' j2 o0 }% ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ q' h* d2 f$ Y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:
/ e4 e5 {" {5 K% AA:Pasteurization 巴氏杀菌7 f g, {* P, Z, u
( V" w9 Z& P9 l; j$ [3 e/ g64.Which of the following steps is not the correct procedure for whipping egg whites?
% U! @1 q# V" i, n# y0 f% `下列哪个步骤是不是正确的蛋清搅打程序?# Z' e3 v' G9 B5 z
A:Allow to rest before use. 允许休息后方可使用。
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, y( T* O* ]3 U2 J65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 {2 _. p6 t% X/ y4 w+ Y, MA:56g and 63g 56克和63克
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$ y9 W7 v) J+ g6 q& x/ Z Y; `66.Evaporated milk is a concentrated milk that is produced by removing
4 I6 @4 Z- C p& {炼乳是一种浓缩牛奶 是去除什么做的
1 o, v `2 X e, V3 R; @A:60% of the water 60%的水
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1 F6 t& n9 Q/ k$ r: Y+ x" W7 J67.A method of cooking that transfers heat through a liquid or gas is:) U* N: P$ H+ V- z5 C' B P9 a2 }* G
一种烹饪方法,通过转移液体或气体是:
8 E8 O& J Y, j! Y7 s1 zA:Convection 对流: D( W6 ?! l y2 R
0 X5 N: R1 `# K0 x0 D& X5 \9 a68.The cooking of starches is known as 烹调的淀粉被称为
+ r# Y9 k/ F7 ?, Y% PA:Gelatinization 糊化! m. ~' T% N/ N. O8 b- [+ p3 p
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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?; U- F. C8 F* `! R T! s% u: |; {
A:Braising 烤, ^. _# r& Z( { V0 l2 x3 g
& c0 V5 N, n% r0 ]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:, o8 ^$ W+ |6 {1 U) S
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
5 t( k c. r/ QA:Fumet 原汁
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' s0 s, V" x" K" ]$ N1 ?3 X2 c72.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
4 Q" d s1 T ~6 C: iA: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?2 H# R5 W$ S5 F
下列哪一项不是用于制造高汤(低汤)的原则?
( B$ E) _1 R# p, P+ sA: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/ _$ Z4 s7 l2 E
A:Remouillage 法语熬汤1 Z9 y% z4 z# R
http://www.haibao.cn/blog/post/176242.htm |
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