 鲜花( 33)  鸡蛋( 0)
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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:
2 _% b8 C7 Y# b' A6 l哪位厨师最早带来高水准浮夸的美食0 a: A0 x& [% j2 Y, x d
AAntonin Carême 人名 安东尼·卡罗美0 v% R% B& E4 u1 X
: I1 L# S. n, j4 J* R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& y3 G! v5 |, c5 E7 ]7 G6 l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( P. F% H* q% H2 N& t( c
A:Cast-iron stoves 壁炉
: }* N# w0 O) x4 ]0 `6 Chttp://www.usstove.com/products.php?id=60 N# ?2 {9 `0 M# ?+ ~ C' v1 h
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28.The French term used to describe the roundsman, or swing cook, is:
* F5 ?9 _ h; v" r) e7 u法国术语,用来描述roundsman,或摇摆厨师是:' f1 r8 B& ~( F# A U) q% R) }! w* h
A:Tournant 图尔南
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/ N8 L$ ]1 B5 ]/ k: f29.Another term for the wine steward is:4 q$ A: x5 S' ^. t
葡萄酒侍酒师的另一个术语是:
; g) \! k6 f* L- A8 i9 aA: Sommelier 侍酒师, x9 m# ?3 } j6 y- ~/ H% x
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30.Molds, yeasts and fungi are examples of a:' F; k: H2 |( D! U
霉菌,酵母菌和真菌是一个神马例子
& W& e( X7 l4 d' P0 {6 lA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" s& r. ?/ q; j1 H4 m根据加拿大食品检验局,食品的危险温度区在多少之间:
4 p& H8 p0 N& K2 P7 `* G6 eA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
6 R) t0 p% x$ U) f' w+ L所有细菌生存需要以下哪些内容:0 W# T! y8 b. ?6 g' K0 d, k
A: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?
; e' p& E3 }1 ~& U0 I7 `' f以下哪项正确表示了HACCP体系的关键控制点?
" F* n/ U8 q; l6 _1 T5 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# F, ^# d1 ?: ]2 W+ |$ ~$ {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?7 e5 ]0 X' v p9 L% N& Y3 e( d) I3 [7 M/ e8 M
下列哪一个不是碳水化合物的例子?* Q; j/ `/ g: c0 L
A: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:
6 z% M/ s2 `3 X4 b" k4 q9 [液体脂肪做成固体这个过程叫什么0 W, ^/ B+ z1 b h6 z6 W" v
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
9 h9 X( L* {" I下列哪项不是脂肪替代品的一个例子
) r! v2 y% O gA:Acesulfame K 安赛蜜K表9 E- E( i c( y* ?5 m9 ^6 l
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37.Health Canada requires that a product labelled "fat free" contain:
# N( b& c! q+ u$ A" ~9 e7 _加拿大卫生部要求的产品标有“不含脂肪“包括:) t5 X: A' x, e6 J Q q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 V" x* t/ _& T, X1 x38.Which of the following is not a problem associated with converting recipes?
+ g/ U4 c; p' h% G下列哪项是不相关联的转换配方问题?2 [. R) p# H; ^* t3 P4 W
A:Unit cost 单位成本( F. W4 a! R: y; A
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 x; t$ i8 M9 x5 ]从供应商采购的物品的品质或成本叫什么' i: n# [) y: |9 w0 H8 t& u
A:As-purchased cost 购买的费用
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, R, }( B9 Z$ u4 P6 a0 \; ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
" E+ H: }4 |" @1 F6 x- _2 p) u% G在新货到来之前用于日常所求的必要库存量叫什么
. l/ v' D0 ?' c! w: u8 E" W" }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?' ^2 S7 C( z3 T1 M% S0 {
下面那个缩写是用来表明正常库存流程?- D4 n/ A4 q$ Q. t6 b' V
A:FIFO=FIRST IN FIRST OUT 先进先出: a8 A$ e2 r( F* _4 X! t
. y2 b Y: ]8 P. H* B f0 K42.Which of the following knives is used to turn vegetables?
4 t/ E2 A- r, |9 ]- L5 _9 t下面的那把刀是用来打开蔬菜吗?
& U4 w* J5 h) Q* ~5 d7 C( iA:Bird's beak knife 鸟嘴刀$ U ]6 U2 n0 A0 z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, S' K! P4 f* ]1 S# H3 k43.What is an instant-read thermometer best used for?# e8 J A X: r/ D
即时读温度计最好用于那方面?5 A! A/ |) L+ S
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 r' x) Q5 Q; q9 i1 g/ y- }
. r0 Q) e; B; l, V- L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* F+ R& w1 V7 p! z! s下列哪些金属材料受热均匀,通常用在铁板而且非常重
( q, i) i G9 O% V/ ]A:Cast iron 铸铁- P' Q: u2 w2 U" b
* J: G# Q: h# n# b9 C, H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 r# D; I1 T' Q% h" k9 C% r$ ]
哪件装备下面有一个可移动的碗和一个S形叶片?
8 n3 O) l: Q2 p7 n$ }7 l. i1 uA:Food processor 食品加工机/ @9 s5 k7 T. i( k
http://www.google.com.hk/search? ... iw=1263&bih=572
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- U S6 j1 _5 I9 l46.Which of the following is not a rule for knife safety?
$ C" H3 B L; U# ^' I$ c下列哪项不是用刀的安全规则?
5 ~4 Z* h0 J9 N1 r. ?/ ^& `1 AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- o: n& W, L* B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 M* s: t& N4 I. b D9 H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 F1 F+ z2 w. l AA:RondellES
1 G: J, [* m* I6 A0 W3 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?# a* T1 C& v$ n, F
下列哪项是切成小方块用于汤的装饰?
c" O! b. P3 O& r8 @5 W+ ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: X% n( A* c+ w2 u( O0 w" p- t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 J0 z$ e1 S# h5 x8 e& ]( C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!!——
& I+ M. O1 E& `6 n/ Y; B$ f& u: Z. f% kA:Gaufrette * ^* y- a0 }( q% w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ w% Z5 `, D- b! ~' Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ H3 P8 U( p! ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: A8 H; k9 F0 B/ ]! V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 v1 j! x6 {* L$ H
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)1 M& I7 o2 M8 ^2 p. Y5 A# z
A:Cilantro 胡荽叶 香菜/ y4 G) X9 R; X' Q5 \) a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* J0 V5 ^8 t% o
多香果, 多香果香料是什么
# M; s: q" S4 @4 Q* zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ \, T' p1 y4 Y* Q( p" aA:A dried berry 干浆果2 X- x& j/ J& W8 T- n
! m" K# P' _5 p9 _" R61.Which of the following are used to make a sachet d'épices?
8 O) }6 a3 [) Q1 k下列哪些是用来做香包德épices?# M0 Z" t' u# O1 \3 D4 |7 T l
http://www.sachetcatering.com/
7 s5 M0 r! F6 X8 |' n0 ^! {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ X; E$ X3 U( l& O1 _- n% Y3 W, m1 M
( z* p7 { L8 {; X& L62.Which of the following condiments are not soy based?
5 O9 d% d% q6 L4 H6 l1 p2 L下列哪项不是酱油调味品的?
9 h1 F: [1 T* v5 A% l& y9 ~, KA:Wasabi 日本辣根
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" |! H1 y; Y/ k6 G/ f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* d* |' i4 d0 c' y s& 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:2 A3 i9 r. p# |6 Y8 S
A:Pasteurization 巴氏杀菌. Y; l( T& U' h! F( v
$ Z0 m! m) `; I! N& ? S# K9 t64.Which of the following steps is not the correct procedure for whipping egg whites?
; I* E( ^: K8 K0 p2 A' n下列哪个步骤是不是正确的蛋清搅打程序?8 g" ^; t0 c6 x; k% f1 q
A:Allow to rest before use. 允许休息后方可使用。
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- p: l9 e7 C; \65.The weight of a large egg is between:一个大鸡蛋重量介于:( q5 ?" {" D" `( {
A:56g and 63g 56克和63克- B7 x$ B3 a+ h4 n
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66.Evaporated milk is a concentrated milk that is produced by removing
; } M) e9 N0 f1 J7 o9 O炼乳是一种浓缩牛奶 是去除什么做的
6 b0 v) v7 [* A+ u: F- |: W! QA:60% of the water 60%的水2 l6 u# f, a2 U+ l T
8 e9 ?+ t; t+ t1 V! m1 H& I7 E67.A method of cooking that transfers heat through a liquid or gas is:- R( ^. z- y3 h6 a: E0 G
一种烹饪方法,通过转移液体或气体是:1 m" D; L2 F& g% j9 p/ `3 h3 H
A:Convection 对流 w# `* B+ F) a0 I$ k1 J: P
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68.The cooking of starches is known as 烹调的淀粉被称为- X; N9 j5 d$ J+ o* t& R0 E, h1 w
A:Gelatinization 糊化
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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?7 y8 k" V( v2 s4 E1 p; Z2 t6 U
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:. ~# N% U& A7 g5 k. h: f
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
; ^. ~/ g$ L* b( P1 X: qA:Fumet 原汁6 U( G: }5 O5 g5 }: K: T& G
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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
- e3 P3 C$ w) Z3 C$ J' d' ]5 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 }4 |0 t/ Q! k! z) O3 {8 l
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73.Which of the following is a principle not used in stock making?$ e! H& T, V' A* p
下列哪一项不是用于制造高汤(低汤)的原则?0 W( [# Q! w4 Z# ^; }% d* A9 |% f
A:Start the stock in hot water.开始在热水中操作/ Z f, n- ]5 m( a$ o* A* U
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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 z. h3 T' H5 R- C
A:Remouillage 法语熬汤3 w2 V- Y4 o" j! w, B
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