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26.The chef who is credited with bringing grande cuisine to the forefront is:' A6 ?! C9 Z: T! _6 E
哪位厨师最早带来高水准浮夸的美食
9 {8 Z+ j: D' y/ z9 F6 k' ZAAntonin Carême 人名 安东尼·卡罗美' N# s! U# X: N7 H
$ g8 Y |: v5 H+ Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ p. \/ f4 M! | [( p, x) n/ _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 X' \: e1 w" h' _A:Cast-iron stoves 壁炉& `! g6 B# G: `+ d) l' E
http://www.usstove.com/products.php?id=6
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. }" u& B) a8 D6 F/ v* S9 o28.The French term used to describe the roundsman, or swing cook, is:
+ i' \9 o0 ~% a1 }( K' `3 x5 k法国术语,用来描述roundsman,或摇摆厨师是:
- ^4 w) p J* ?2 w4 \: aA:Tournant 图尔南
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29.Another term for the wine steward is:9 y6 W* F, @ c5 T3 ]
葡萄酒侍酒师的另一个术语是:
9 \& `7 {- ]0 h- ^! aA: Sommelier 侍酒师
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, L; ^( J5 t! U+ `1 e( C30.Molds, yeasts and fungi are examples of a:
' ?4 v; x& w# _6 F: O( Z霉菌,酵母菌和真菌是一个神马例子
) ~" U$ Z. \( ]; V* E. F! q- tA:Biological hazard 生物危害5 Y# i" V1 @& q1 C
! G4 }1 f) T8 j5 K0 h& W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- M, G& [7 W- L7 L& U& X" U- w
根据加拿大食品检验局,食品的危险温度区在多少之间:) N8 z$ |& ^) `6 J" A% {# F
A:40° and 140°F (4–60°C) 4-60度$ e6 \# y6 c* [+ J: F7 ?
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32.All bacteria need the following for survival:
V+ G. G; r! o$ L3 ]所有细菌生存需要以下哪些内容:
4 L& L4 e: o- p3 T6 OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' C) J8 K6 n2 o; L6 A0 O8 m# s33.Which of the following correctly represent critical control points in a HACCP system?
( i% G- u% _3 V8 U' b; ~. {8 h6 `2 w& g以下哪项正确表示了HACCP体系的关键控制点?
. i7 z2 V0 e2 hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" n% q* y. ^2 l9 \7 b食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
# p2 ?6 u+ I- M0 P! @/ ]6 F下列哪一个不是碳水化合物的例子?
: K2 Q" W1 q8 H! oA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
' x1 E: C b6 n3 {液体脂肪做成固体这个过程叫什么
- X5 s/ z; I- W5 MA:Hydrogenation 氢化, F! X6 D6 J4 `) b0 U
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36.Which of the following is not an example of a fat substitute?+ m8 j/ z$ v1 x- G% B. L0 _
下列哪项不是脂肪替代品的一个例子3 U) K4 \6 B2 r7 B3 u* Q4 M
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:/ x3 U& k) l2 e1 `# ^0 g
加拿大卫生部要求的产品标有“不含脂肪“包括:$ ^+ n- o' Y: y9 t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* d3 D3 y6 G" q! x
8 m% ?: m2 J: X2 @" U7 f38.Which of the following is not a problem associated with converting recipes?+ e0 ], p }4 J# M4 ^
下列哪项是不相关联的转换配方问题?8 m) t8 V5 T# r
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:
( U7 u; n* e6 `: x从供应商采购的物品的品质或成本叫什么& ^, }- F+ @; G% C4 ]
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:
# b1 g# V' G" n" z在新货到来之前用于日常所求的必要库存量叫什么
# z: o7 n- ^4 cA:Parstock 基本日常最低库存9 S4 F9 \; ]' y. x- I1 P
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 g' B6 L. b9 b4 Q: X5 ?/ ^/ g
下面那个缩写是用来表明正常库存流程?7 H/ m0 @5 _2 @8 U0 e
A:FIFO=FIRST IN FIRST OUT 先进先出 D4 Q; B. H. \ H% O( U
# S1 z( Y: K( L+ }! F42.Which of the following knives is used to turn vegetables?7 L5 g! `8 J3 j. d
下面的那把刀是用来打开蔬菜吗?, \( Q4 B% `1 M
A:Bird's beak knife 鸟嘴刀
/ T0 Q& O( H" O- r& [. v$ L" N6 p6 }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 O$ _. t$ K, F; K% u! f2 l" z1 j
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43.What is an instant-read thermometer best used for?8 L% t1 E& W, o2 U4 `
即时读温度计最好用于那方面?; x: v' u% O) f ?& ~$ E2 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 [1 _; Q" m0 T6 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! _! y u# F5 z$ c m0 _下列哪些金属材料受热均匀,通常用在铁板而且非常重. t2 t7 a( p( Q/ h# j
A:Cast iron 铸铁5 f/ Z1 k& @. Q; _* U5 b+ L
+ _1 T$ A; b2 ]/ d4 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- j+ L c4 L D) X2 G$ G N哪件装备下面有一个可移动的碗和一个S形叶片?, `5 |. q0 \( y: X+ B
A:Food processor 食品加工机# }- I6 H( u4 N. ~& \0 P* N# q
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?
+ ^) E1 q# u2 O8 q下列哪项不是用刀的安全规则?. \, K$ k+ ]& z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' A* y+ P8 }; E4 o% R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( n7 s) B( `3 e+ O, _+ iA:RondellES
/ t$ ~% K6 Q7 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 C9 R1 m5 @+ |: g$ j1 |8 M
5 X! |4 t$ T! P0 e48.Which of the following is a diced cut used to garnish soups?4 K" E* y/ F4 `% P9 o
下列哪项是切成小方块用于汤的装饰?& u0 c3 F, V# ^9 I( v; j9 b( |; b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, z4 C# _) o3 N; ?/ \0 D7 V/ g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" b% e; H6 [" m _9 f6 m& t# J, r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!!——0 L- \" i& h; W* S1 d* I
A:Gaufrette
/ i! g. y8 ~1 w" c0 @) Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 p; t9 ]0 V1 w4 O# ?1 j# E: @& G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% k# h9 m' }4 E: P0 A4 |6 O& ?) wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 S+ u1 M q+ G- K+ q: H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 G( s Q) j0 [7 |
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: h0 W, F a" ~. kA:Cilantro 胡荽叶 香菜
2 g, E g; M8 B8 I1 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- \' @" l9 Q: R% ?- ^; V, ]
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60.Allspice is made from:
9 H+ I. ~( Z; [+ K% ] 多香果, 多香果香料是什么
# z" ~! @7 J9 b& r+ Z; D# P5 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) I! E9 q* k4 V' c1 H* e' I( X* h
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ P% q, R& R4 S8 C2 O: z下列哪些是用来做香包德épices?- A& O8 {# c; ]( H
http://www.sachetcatering.com/
" M, n; a6 @) B' h% {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?* J2 R) `* i& `1 O0 G p# C+ Q
下列哪项不是酱油调味品的?
* N- d6 z" H% nA: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:% C" D$ n. U' R& n$ Z6 E2 N
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:
4 E; t5 O: z/ _6 {A:Pasteurization 巴氏杀菌
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q1 {+ g9 M' ^4 K" I# n- E64.Which of the following steps is not the correct procedure for whipping egg whites?
8 \) S! i! j. C! R( {下列哪个步骤是不是正确的蛋清搅打程序?. P9 o1 d! X. X: U4 U: l: b$ w% \3 |
A:Allow to rest before use. 允许休息后方可使用。" |# h4 u) z2 \+ u' N, y
, U3 A8 y7 e. E4 w" y: H% ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 A4 s D4 B% P& J# O0 ^A:56g and 63g 56克和63克, V2 A. S; y9 }, j* f
) @* F! z L/ a- S66.Evaporated milk is a concentrated milk that is produced by removing
, |: B* w7 u- `) @炼乳是一种浓缩牛奶 是去除什么做的
8 B2 q \5 d, l- W4 fA:60% of the water 60%的水3 s1 c3 U) W6 d6 P, W' V
& ]' S3 R) g& Q' I4 L) ?67.A method of cooking that transfers heat through a liquid or gas is:
& I, i+ U I4 C* n$ p5 {' N6 Q0 b1 X一种烹饪方法,通过转移液体或气体是:
, ?9 x* F5 o0 P1 S1 g& H* bA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: Z; s$ @9 I0 ?5 V# q
A:Gelatinization 糊化( N: ^" @7 Z3 F- g3 `
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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?
1 z; u: @2 [ Y7 X& a1 tA: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:) K5 P7 g% [) w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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( n* c0 S, z6 H71.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- K& t; e; |2 ^
A:Fumet 原汁8 f% v, O0 D' [+ d, Y
" J( u( w/ I' V9 ^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
8 ~" v: s+ {: [0 ~* A R1 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- ?) D5 F* N, b* }: w73.Which of the following is a principle not used in stock making?+ t; k8 O6 U9 E
下列哪一项不是用于制造高汤(低汤)的原则?1 n8 q6 z3 Z- v3 b% L0 H+ L7 v5 A
A:Start the stock in hot water.开始在热水中操作
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% \" A7 K' k& B: q6 I! `4 e- C74.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7 a! q9 O! H2 V5 F5 g; H1 j
A:Remouillage 法语熬汤. a+ g# _; `* t3 r) g3 R$ l
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