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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:
4 g a" Z7 ?9 W; r' p8 b哪位厨师最早带来高水准浮夸的美食7 O3 ^! |# N% @4 d9 d
AAntonin Carême 人名 安东尼·卡罗美8 L9 n: s! K& z* \/ ?
' W3 Z0 g4 t6 l6 E, G. ]6 W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* ~, g( d" Q0 G& j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% M5 Y6 V- @3 J: ^
A:Cast-iron stoves 壁炉
# H7 @' M( `; B9 s# \! J+ l7 _http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
) W2 j! N$ @5 q: d) s( U法国术语,用来描述roundsman,或摇摆厨师是:: y% J0 w5 s% Z% |! n2 ~9 [
A:Tournant 图尔南3 F7 g- ]; l% [& |( I( ~
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29.Another term for the wine steward is:: X* h: O) G; @5 }4 R* f
葡萄酒侍酒师的另一个术语是:
7 k9 E7 R$ u2 ~! Y7 `( `2 uA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% j) }( {" T9 Z$ [4 g霉菌,酵母菌和真菌是一个神马例子6 d' M- t* q& F. }
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 n3 P1 a0 Y; j( K+ y7 J根据加拿大食品检验局,食品的危险温度区在多少之间:
5 }0 T9 C1 {5 N+ T7 K2 nA:40° and 140°F (4–60°C) 4-60度
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' |! A6 S' E( |" N. Y5 K5 I3 K32.All bacteria need the following for survival:
/ q: G+ ?) t2 V4 { w* H所有细菌生存需要以下哪些内容:
7 Y1 Q+ d- B. [0 O, iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# l3 b# v) c9 ]# {* D: U
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33.Which of the following correctly represent critical control points in a HACCP system?
' k; ]1 q2 Z" ~& t5 l以下哪项正确表示了HACCP体系的关键控制点?
. I2 C' X1 A$ A+ B5 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 B: H! q+ v4 ?8 @5 @
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?' T, W4 G: `$ w5 Q
下列哪一个不是碳水化合物的例子?- G5 U4 g( r7 R" f0 e( F
A:Essential nutrients 必需的营养物质
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( X3 M2 u. [. I8 T2 a( s6 s35.The process by which a liquid fat is made solid is called:7 |+ V* a* O8 w4 g
液体脂肪做成固体这个过程叫什么6 f/ C( u0 m/ D) h) t7 P6 p
A:Hydrogenation 氢化- l- K' g1 E/ p/ g( q
3 G$ ?" g4 K- V% v1 A) Z36.Which of the following is not an example of a fat substitute?
+ }) S7 ~- B0 h5 M* p0 i! R下列哪项不是脂肪替代品的一个例子: A1 b' \) Q7 t
A:Acesulfame K 安赛蜜K表: @& k* m" O1 q/ E; P
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37.Health Canada requires that a product labelled "fat free" contain:$ C7 i: D( P) g/ X1 |1 s
加拿大卫生部要求的产品标有“不含脂肪“包括:) H4 A5 ]% i8 a [% r
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 m% {0 d5 c$ d' r! i' M
$ X5 D6 S6 r. D4 a8 I1 c38.Which of the following is not a problem associated with converting recipes?
4 m- j. \/ w# s2 X7 h8 J1 d下列哪项是不相关联的转换配方问题?# g& P% O" Z$ t1 ] m" ]/ F7 b
A:Unit cost 单位成本$ j; _) |9 v j$ _
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39.The condition or cost of an item as it is purchased from the supplier is called: v/ x7 \/ M4 c' K* [- m& o
从供应商采购的物品的品质或成本叫什么( I5 I: i' [2 ^: t% u# e" ^
A:As-purchased cost 购买的费用4 N% Y' V/ J5 t" t1 D6 q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 k \6 ~ v$ w1 d; y, Z7 U: Z6 w在新货到来之前用于日常所求的必要库存量叫什么
8 _& x$ L/ w* d4 n& f- z/ YA: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?
' w0 V6 r: l, M7 C3 C下面那个缩写是用来表明正常库存流程?
9 ?0 H3 z2 ]- W0 ?A:FIFO=FIRST IN FIRST OUT 先进先出; Z* w9 f& A0 `
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42.Which of the following knives is used to turn vegetables?
3 U1 R, ~" [5 H& p) h5 y; F H下面的那把刀是用来打开蔬菜吗?
9 j! Q/ S4 ]. R" }! o: g: ?0 CA:Bird's beak knife 鸟嘴刀
0 c) I& @2 U s5 d% `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 N" P, C2 h5 f* A3 f
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43.What is an instant-read thermometer best used for?
# [" u+ t$ }7 y0 ?8 E d即时读温度计最好用于那方面?
" J2 Y8 D4 M; R; MA:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 X" `, j9 ?; H6 k3 `- a# @1 K1 r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ o9 N' F5 T* l( x/ b% K下列哪些金属材料受热均匀,通常用在铁板而且非常重0 n \3 G3 I- C. |& _2 V; K* H- t
A:Cast iron 铸铁
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. a! g; x9 O/ U9 R7 B# R6 k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 [& `! i8 x/ R! u; t
哪件装备下面有一个可移动的碗和一个S形叶片?0 [. }4 G7 U) Z+ j( Z* s' X
A:Food processor 食品加工机9 Z; W! z& X6 G4 B% ?, l
http://www.google.com.hk/search? ... iw=1263&bih=572
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" O2 j" _3 d5 b8 S, d2 F3 @3 V9 H46.Which of the following is not a rule for knife safety?
: `- R) A6 a" T4 O6 [下列哪项不是用刀的安全规则?% w. J4 ?! G9 f" [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 Z* i, u* g$ x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& Q! I! I$ o0 t4 H1 c% e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 J, h+ p% `: P% F& M; M# G
A:RondellES
; z( v) C) Q+ S' Z, {4 I) K& Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' R4 Q( V; {" T. L9 R2 F
$ E$ T* c" i$ {6 K# B3 B1 O48.Which of the following is a diced cut used to garnish soups?
8 M$ M( d3 W1 L }- _0 e* Y$ t下列哪项是切成小方块用于汤的装饰?. G% \' c6 l# b/ J' X7 @( a- H! W \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 v/ h: d# Y7 e9 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 W5 U/ \* N( e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!!——
; H2 ?# @2 e5 z$ RA:Gaufrette
8 W' m$ E0 `4 W6 A6 X8 H3 xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 j% K/ R+ _7 G* L8 b4 a5 C. hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 {' L2 P# u# KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ O H2 V+ w) V9 }! g
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 g0 ~' S8 O) d& R+ [# M
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 T$ u' f0 Y" u. sA:Cilantro 胡荽叶 香菜
4 K5 v$ f8 Q' f8 y9 e9 Y0 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% `6 J. l7 U( \& p0 g5 m 多香果, 多香果香料是什么: O) F7 Q# P* Z- Z8 \. l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 E' X/ Z3 E5 ]% }* X' LA:A dried berry 干浆果: K& C5 N$ I3 i0 n% x& l
1 x0 ~5 u. z S0 J$ H* U61.Which of the following are used to make a sachet d'épices?, n7 r1 M8 H( Q: ~
下列哪些是用来做香包德épices?
2 p I5 J5 k4 p$ e* ehttp://www.sachetcatering.com/
# y$ J1 Y8 u1 s, q' A) J; sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 f, z5 b+ \0 B5 N
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62.Which of the following condiments are not soy based?
# b/ E8 t D: K下列哪项不是酱油调味品的?
& s4 V/ ]; H3 [$ J7 D1 kA:Wasabi 日本辣根
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8 s R8 Q4 X: B- ]" ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# N, r4 ?8 G& _% [5 x
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:
6 o8 `2 U# U( v, _! xA:Pasteurization 巴氏杀菌# d; [; i' X) D/ ?3 f6 x
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64.Which of the following steps is not the correct procedure for whipping egg whites?* `- b. C' f4 w! B6 t' t L( I
下列哪个步骤是不是正确的蛋清搅打程序?0 L& {! |6 ~+ ~2 K, i
A:Allow to rest before use. 允许休息后方可使用。( d" {! U7 A- K! ]0 c: f
) h, g3 R, z# \5 @! c9 n3 g0 t65.The weight of a large egg is between:一个大鸡蛋重量介于:# D% k+ r! v' d: b# [, i4 [: _' H
A:56g and 63g 56克和63克
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S' j1 N9 ?& a/ S+ Q2 j66.Evaporated milk is a concentrated milk that is produced by removing+ C& b( m. T! P: w0 m) _$ ~
炼乳是一种浓缩牛奶 是去除什么做的
+ s0 g9 n# ]1 T2 G* UA: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:3 g" f8 P- Y5 D
一种烹饪方法,通过转移液体或气体是:
/ \$ e8 q7 h+ f; 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3 c1 p+ h( e1 S
A:Gelatinization 糊化8 P, `+ R0 r/ G& ]8 G
0 o+ n0 H ]8 Y7 @, ?5 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ j5 y3 j! {. | T, g& _2 l
A:Braising 烤
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8 ~1 Y+ K2 P0 D7 f; `: n* u70.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:
% ?2 w$ T2 m6 z- {# U9 FA: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
* K# X2 v: D* i v* {" Y0 f, aA: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
! }3 @" s- |/ w+ sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( W# C$ d& e" ?' k5 N, T: _73.Which of the following is a principle not used in stock making?* O$ d% A# ?/ C
下列哪一项不是用于制造高汤(低汤)的原则?- C ^. K8 {1 A; i F
A:Start the stock in hot water.开始在热水中操作% O5 ]3 V& t6 X( O T
5 |. J* Q9 {5 e X4 n6 k6 v7 O74.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
. w4 Z* v$ j# ?2 O# I. u. u3 G: hA:Remouillage 法语熬汤
3 k% F! ]& J; i% ]0 e) nhttp://www.haibao.cn/blog/post/176242.htm |
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