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26.The chef who is credited with bringing grande cuisine to the forefront is:
0 R& E" @. w3 @8 F" {. v哪位厨师最早带来高水准浮夸的美食
- N" g* Q$ r2 f$ k# f* e UAAntonin Carême 人名 安东尼·卡罗美
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$ E; Q/ }% s& A+ v6 `) H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ U' f! b* f" F& w& j- {$ 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 。
7 Y* N% L- j2 }& Z0 lA:Cast-iron stoves 壁炉2 d, N: S) G; F
http://www.usstove.com/products.php?id=6+ C" H6 t8 |) I( _: P
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28.The French term used to describe the roundsman, or swing cook, is:
+ ]) @- s1 @2 d5 _, c3 m法国术语,用来描述roundsman,或摇摆厨师是:
9 d8 c7 u3 T0 eA:Tournant 图尔南
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29.Another term for the wine steward is:" Y# p! X! C! c) `2 b: b/ j
葡萄酒侍酒师的另一个术语是:
" Y/ O9 `, i$ zA: Sommelier 侍酒师9 o) }/ |, Q6 V1 Z
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30.Molds, yeasts and fungi are examples of a:9 c* m2 @9 J8 k) ]7 C; H# ]& L. z8 V
霉菌,酵母菌和真菌是一个神马例子 W& j; t! U) D& c0 p
A:Biological hazard 生物危害( f5 Z4 m* N( M5 L8 z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" U+ ?: j1 M/ ^/ w4 B! ^根据加拿大食品检验局,食品的危险温度区在多少之间:
% M3 o w1 @/ a) [A:40° and 140°F (4–60°C) 4-60度& c8 i" {9 }2 `7 |
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32.All bacteria need the following for survival:
) X, x W$ }; x所有细菌生存需要以下哪些内容:
# ~: k2 H( G; R: z, x D8 bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* {8 l6 w; x: S7 Q) D+ b
9 H0 C4 i" X$ [7 @& z33.Which of the following correctly represent critical control points in a HACCP system?- m# }4 D; l4 D: D4 k
以下哪项正确表示了HACCP体系的关键控制点?+ i: P8 a( {* c" i' }" m( k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 _& Q1 u- ]' e! E8 K( D3 H$ r食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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" A \2 g4 Y9 _5 H34.Which of the following is not an example of a carbohydrate?/ `2 b& h' v0 C M( v: k/ G
下列哪一个不是碳水化合物的例子?
2 e9 y( q' a# e( A' @A:Essential nutrients 必需的营养物质# p8 i8 ~- @0 C) X
# y+ U- P0 g1 _8 Y35.The process by which a liquid fat is made solid is called:0 W0 v) @, u* ?+ J
液体脂肪做成固体这个过程叫什么" y8 h. ^. Y3 W
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
$ c& D: {1 |7 @" t0 R下列哪项不是脂肪替代品的一个例子2 G% Y$ a7 [! Q9 P0 l3 I Q
A:Acesulfame K 安赛蜜K表
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0 p4 w% o3 Q( F. N! ]# b( f4 ]37.Health Canada requires that a product labelled "fat free" contain:: U+ @/ F# a# _3 Q& R
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 C) g# l1 S9 G* F. l1 @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
7 q- n9 [9 ~1 g) n! \ b下列哪项是不相关联的转换配方问题?
6 }0 G0 q& w; {A:Unit cost 单位成本
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# h5 j$ h1 W1 A+ h% G39.The condition or cost of an item as it is purchased from the supplier is called:+ N! |* L5 \; O; r
从供应商采购的物品的品质或成本叫什么
6 _" {) }- B) e* G W5 T% E2 iA: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:
5 m* _; L7 p) X2 k; t0 B在新货到来之前用于日常所求的必要库存量叫什么
+ T) E& @6 Y+ H6 Z$ uA:Parstock 基本日常最低库存9 c+ _7 J! _# m. O& M
6 n, J5 a6 m0 S4 {/ @% _ l, Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
" C. u$ H; i) p) G7 X下面那个缩写是用来表明正常库存流程?
& B9 ?/ B( h. o {: D; a6 n& N' UA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
) }# s9 W( E P6 @ W. `: i* D, W下面的那把刀是用来打开蔬菜吗?; _0 g* ~1 V6 ?2 c- @# u# ^
A:Bird's beak knife 鸟嘴刀& U( Q" g; a1 e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird X* n* n, w! o) }. O% L% g' D
1 P+ H4 C* Z! Y; B" M v" t43.What is an instant-read thermometer best used for?
- t8 Z! `, P. x# d0 P即时读温度计最好用于那方面?
1 z( w. F: p6 lA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. C; s' i& k/ Q( ^; _) t9 t0 d3 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 @ C0 j D6 H5 \A:Cast iron 铸铁& E& p# A+ k7 Y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 P; _$ m( w4 D/ S6 o7 i9 {
哪件装备下面有一个可移动的碗和一个S形叶片?
" ]* d1 @6 b. w6 lA:Food processor 食品加工机/ o! U# B" C1 t
http://www.google.com.hk/search? ... iw=1263&bih=572
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# x$ k, Y1 E, m' P! F! A46.Which of the following is not a rule for knife safety?
9 b4 U5 G4 k5 l) y X# N/ X- p下列哪项不是用刀的安全规则?
. e7 g9 p( W: ^# }' f1 OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: w8 h- ~+ t0 N! x* A, r" O% n
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- V x/ e* I8 x5 v: ?7 a) D2 G$ O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 ~' F1 b/ F: J. \3 t+ o
A:RondellES / D$ A8 [- A+ H. q" G6 t4 B. U
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?' W5 [: X, p- h- g+ P, n
下列哪项是切成小方块用于汤的装饰?
/ k1 o; g$ L. \' f% T: nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 B4 n S* A5 u Y' T7 s Y4 T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& ~7 h2 y( ^$ _* t/ q) q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!!——
; `+ L9 l1 Y2 w! I" PA:Gaufrette 1 ?2 R3 h0 U. A7 n2 W R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ I9 r% {& M7 _' T3 u' h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, Z |" Q2 P) Q4 t" s! r7 I3 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
S; t+ e( V/ N7 i$ v; V. S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): g+ r, g% _* m9 B
A:Cilantro 胡荽叶 香菜
) v7 J8 t% j0 }0 I8 J5 d2 Z* phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 n* F) i4 Q/ i8 L' i# C$ _
; k7 a2 {1 z& ?4 m60.Allspice is made from:% ~1 N( Z5 Q& t7 G2 ^
多香果, 多香果香料是什么
4 d1 a& A8 e! i; ?) fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* j& p/ N4 w% e1 S" x. d/ ], QA:A dried berry 干浆果# p3 L( i# o. M) A2 u
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61.Which of the following are used to make a sachet d'épices?
% r. W8 O% T# L8 U% o% b下列哪些是用来做香包德épices?& X3 s0 U3 Y0 ~0 I
http://www.sachetcatering.com/! e. w1 G' f% A+ X$ @9 l1 {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' @; j; u) }8 ?& y" o. G" o S, a62.Which of the following condiments are not soy based?
1 |, k2 S9 d, I) R- V1 B下列哪项不是酱油调味品的?9 h5 W6 E4 m& F" S2 f4 Z: y7 U
A:Wasabi 日本辣根- s6 w2 o5 T# W! @% g# n
* A. u6 i n2 U! \' ~1 K" L9 s. ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 k! b+ Z% r, R! X7 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:! T. R A- [) q5 l
A:Pasteurization 巴氏杀菌+ \2 r9 _* `( [8 p4 c- n
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64.Which of the following steps is not the correct procedure for whipping egg whites?( e7 i" x" i3 ^/ e! E6 u5 _
下列哪个步骤是不是正确的蛋清搅打程序?
+ ~. p) M1 A( x. JA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 \& N) M6 ^9 Z, k
A:56g and 63g 56克和63克
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+ E: L a5 n% v. ]4 e66.Evaporated milk is a concentrated milk that is produced by removing
1 Y/ S; ?: q2 o* {炼乳是一种浓缩牛奶 是去除什么做的
! W/ \0 Y+ c& N1 x/ X, IA:60% of the water 60%的水5 h/ w1 C6 f( I/ Z& Y4 H
2 c, n$ G4 M n" \67.A method of cooking that transfers heat through a liquid or gas is:
# H4 ` N6 Q x/ ^; H+ V7 B一种烹饪方法,通过转移液体或气体是:
7 _( @" E* W" ^, w. S; sA:Convection 对流
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1 M6 V j( @4 U- V8 _68.The cooking of starches is known as 烹调的淀粉被称为" w- N s5 T" J, R/ g
A:Gelatinization 糊化9 e4 o. j) R% K1 Q- D
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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?6 H+ ]7 `8 Q( { a T; V7 J2 z
A:Braising 烤4 Q" A. b# X& k
' y: Y6 z% q0 Q* Y. w9 {# }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:% G* V' K( u# F* l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 [1 [0 p1 J/ L4 i5 D. x8 O0 }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
+ n; w ?% S/ `A:Fumet 原汁, G& P6 J$ ?6 i( Z& u% u. }9 r
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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" k! A9 z2 v2 h0 X3 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 y6 |: y; a6 W# x* X
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73.Which of the following is a principle not used in stock making?
2 |7 A3 p& I( u下列哪一项不是用于制造高汤(低汤)的原则?6 b2 w9 f: c5 v2 V3 R- J
A:Start the stock in hot water.开始在热水中操作9 C/ a# h2 a" u& U+ v; T' i0 Y
1 L& k7 w! j1 k. m% P74.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" F3 Y. S3 @. {% R" s
A:Remouillage 法语熬汤
" p5 {4 |5 K9 m% Q& [2 r. ghttp://www.haibao.cn/blog/post/176242.htm |
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