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26.The chef who is credited with bringing grande cuisine to the forefront is:
9 [% t' Z6 Z" j) p# E哪位厨师最早带来高水准浮夸的美食
9 Q7 X+ E- t9 Y4 D TAAntonin Carême 人名 安东尼·卡罗美; p: p0 D- u! b: d: r
& M3 H3 K4 O% Y% Q- G, n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- S) t# |$ k! L# H k% v; d2 D' 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 。
8 r: Y) L8 q2 ~% O( IA:Cast-iron stoves 壁炉
: z: p8 H$ P. R* U$ w( Nhttp://www.usstove.com/products.php?id=6/ N h6 c8 @! n" [. I& |- p
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28.The French term used to describe the roundsman, or swing cook, is:
4 l. H9 X' s3 W法国术语,用来描述roundsman,或摇摆厨师是:
; K/ g# _4 O& g) [6 o2 n6 }5 C! _A:Tournant 图尔南
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0 e" R7 u' q$ n2 d1 u+ r. ~$ x29.Another term for the wine steward is:
' m1 m0 ]1 s/ [8 K- O葡萄酒侍酒师的另一个术语是:! B9 O! y; F q# b5 U( m
A: Sommelier 侍酒师4 O. q6 l, l5 d+ k4 M
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30.Molds, yeasts and fungi are examples of a:/ ^6 u! F# I4 q, @9 Q
霉菌,酵母菌和真菌是一个神马例子
: h8 _1 q; }- ~; l8 yA:Biological hazard 生物危害% y7 x2 O: L6 `7 _' g9 b" i
* q- H4 H! [7 E( A! b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; Z) ~4 i* ~# I! d( ]! c根据加拿大食品检验局,食品的危险温度区在多少之间:
+ A/ u W; n& P* E6 |A:40° and 140°F (4–60°C) 4-60度
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' ]+ x8 B8 e: _7 v# R6 \' O% v, F32.All bacteria need the following for survival:
" q5 V9 p0 V. |' N, a6 f" z! H所有细菌生存需要以下哪些内容:" a* W6 W- x d% B+ ~8 C
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 d' ^7 P) z& c
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33.Which of the following correctly represent critical control points in a HACCP system?
7 B3 W" A0 Y$ y5 `以下哪项正确表示了HACCP体系的关键控制点?
1 Q B( h d: }, u K- m6 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 x6 S5 H1 z/ N食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 x- Z8 M' A: E& y
4 S/ i! z- }4 ~& `% |2 {34.Which of the following is not an example of a carbohydrate? ^# H$ @ u) j* k8 S a. E. O
下列哪一个不是碳水化合物的例子? l F1 ~% j* a! h3 X
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:+ Z' h, X: I( R8 l) a/ X
液体脂肪做成固体这个过程叫什么: a$ s; r3 l3 _( E
A:Hydrogenation 氢化
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$ |( p" r! C7 a; l! T, {" j36.Which of the following is not an example of a fat substitute?2 l, T; R: Z; c) m [
下列哪项不是脂肪替代品的一个例子
7 o& \" d, O, H% d. M+ DA:Acesulfame K 安赛蜜K表
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8 y4 `# q" l ]8 k1 ~: X {, h) @( Z37.Health Canada requires that a product labelled "fat free" contain:- r/ l) i" C+ x# a2 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 T. s3 \+ j# i' N8 T1 |! X7 {# u8 h" QA: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?
1 F4 ]: O9 K/ Q2 \, f下列哪项是不相关联的转换配方问题?
/ k0 |" z* Z0 y" yA:Unit cost 单位成本+ R* `. P. n/ s. v; F- b
4 a7 W+ G, O# R, K( n- K h' H39.The condition or cost of an item as it is purchased from the supplier is called:
' O( g3 V7 q8 Q* v/ b6 ~从供应商采购的物品的品质或成本叫什么
3 R4 o! C. K) r: a4 r8 TA:As-purchased cost 购买的费用
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, q2 V9 o2 q& f2 \* D40.The amount of stock necessary to cover operating needs between deliveries is known as:
( k! X2 K0 U' _% x5 Z3 _: R7 x在新货到来之前用于日常所求的必要库存量叫什么
6 g9 Z; @4 w0 @: e/ @4 h* s6 P6 WA:Parstock 基本日常最低库存4 j$ Z, [. L! [ x( }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?- {+ ]" k* s: O9 ?, m+ R" i
下面那个缩写是用来表明正常库存流程?
' ?6 A" S9 C! ]2 fA:FIFO=FIRST IN FIRST OUT 先进先出. c4 E7 c& W" C- b; O' d* u4 P
0 ^3 u# o8 |; Y42.Which of the following knives is used to turn vegetables?
5 T8 y6 V$ e0 _' j8 H2 e. q% X下面的那把刀是用来打开蔬菜吗?1 ^. z. o, u1 m% X: j9 {
A:Bird's beak knife 鸟嘴刀
. c" r( D4 \; c5 I9 u1 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) D- y! G$ c8 v6 r1 L) c1 I# r
) ~9 b, j, C( `3 c% x0 b* o! o- n43.What is an instant-read thermometer best used for?) I& p: |. l- p: q* C, P
即时读温度计最好用于那方面?
. a4 S1 ^) H4 {# a/ o. T$ bA:Checking the internal temperature of a roast 检查被考物品的内部温度
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) A m& \ Z8 Q5 f9 y1 O% C; |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. P" J. W. B! t2 [; \. X下列哪些金属材料受热均匀,通常用在铁板而且非常重
& O% H$ w! G1 V0 c7 PA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ D9 n6 s$ C' p" ]0 `* \
哪件装备下面有一个可移动的碗和一个S形叶片?
, ]7 [: I- S$ O( W: pA:Food processor 食品加工机& \- P* Q) c* Z( ]+ v" k
http://www.google.com.hk/search? ... iw=1263&bih=572
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8 f8 I1 j) q, p2 ]46.Which of the following is not a rule for knife safety?
3 E. c9 \5 B) d( M s下列哪项不是用刀的安全规则?
- I# p9 V/ R' c1 T& F/ x$ ~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:
! |8 a. M+ Y, a3 N% S& }( r/ P+ W5 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% |. T/ k( \! N6 ~$ f6 S
A:RondellES
' U/ E2 X3 P3 T) z6 R9 l; ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 |8 k6 E$ G3 B: `, J( @
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48.Which of the following is a diced cut used to garnish soups?
t1 H6 L" f7 U3 L2 N下列哪项是切成小方块用于汤的装饰?- _: x8 t( {9 l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 c7 A s% B& I" N! m0 K. m2 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ v8 h, k% K1 K! x0 a
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!!——
2 o, C' S7 s6 _& B8 gA:Gaufrette / C+ x: l7 n2 c8 Y- q5 C& T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 I+ A. b& F: l( N& Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 B2 `6 ]; \' o9 u5 tGaufrette :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?
4 S7 d# `+ W2 L' m# S' E" \7 |2 J4 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)# Y! U# {5 W% z8 Y& B
A:Cilantro 胡荽叶 香菜
8 f) \% }3 d, R5 n4 A5 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: l L' U% ]8 z) k# n# l60.Allspice is made from:
8 W0 z. O) ?! o+ }, R! M( f 多香果, 多香果香料是什么
3 n; k( \, N" p+ _9 Z J( Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 R( l" X9 H; A, y9 J |$ ?A:A dried berry 干浆果. K$ `+ e: ~/ u9 s& C5 z
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61.Which of the following are used to make a sachet d'épices?
o# G, g+ S9 ]下列哪些是用来做香包德épices?2 @3 V4 F; ~" V$ x
http://www.sachetcatering.com/" `2 V) H0 X' U% ]* O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, ^% F7 d( i' f( H$ z2 D62.Which of the following condiments are not soy based?- O( f* w4 h" J8 m& j
下列哪项不是酱油调味品的?/ P' {' y" Z# ]0 M& _7 ^
A:Wasabi 日本辣根' {3 A2 w# o% _, n# P. K
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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:
+ _2 {% U3 [3 t8 j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:
% r, L: r- Y2 R6 s% A0 I" OA:Pasteurization 巴氏杀菌. `' T, e& J- Q h+ ~: m
! B- G! }+ G! @6 i" ]% p; x64.Which of the following steps is not the correct procedure for whipping egg whites?- M* I. F) O( w8 j5 s5 M' Z @) [
下列哪个步骤是不是正确的蛋清搅打程序?/ j: |* o6 y5 Q$ J
A:Allow to rest before use. 允许休息后方可使用。: a l$ O- E! ~, E0 z
0 R# q8 I+ t! t65.The weight of a large egg is between:一个大鸡蛋重量介于:. Z. f8 h5 g1 E" ?% }
A:56g and 63g 56克和63克
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# `1 E3 f( {( J$ @* W66.Evaporated milk is a concentrated milk that is produced by removing U( R7 \7 l. Q$ a# v
炼乳是一种浓缩牛奶 是去除什么做的. W: h' T: `# w
A: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:& S1 |8 g, u; J8 _) J7 d: y" e
一种烹饪方法,通过转移液体或气体是:
7 i* ^6 k1 M) j+ dA:Convection 对流
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( f6 c4 S( ]! {68.The cooking of starches is known as 烹调的淀粉被称为: S5 J- t q/ B- D; j
A:Gelatinization 糊化1 }& o8 L- v+ b9 O
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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?2 R3 A$ ~& `7 g0 m; S* l8 e2 ?& H" r
A:Braising 烤' q1 U, }7 h! G. A
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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:# I# G& H8 X% `7 z; A( Z& M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' [. }/ A2 Q+ i; q+ Z
. v6 Q: [" B7 m/ ]" O7 [1 B71.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" x8 t% I z6 s" w/ ]7 i
A:Fumet 原汁* s- w0 F) W3 C4 Q- F% ^
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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/ \1 V t" t4 X! j, }5 s& l
A: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?0 ~ n; C. P f8 m9 _
下列哪一项不是用于制造高汤(低汤)的原则?7 D8 ]7 g' {; u. Z5 P
A:Start the stock in hot water.开始在热水中操作
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5 i; e( h" y; D 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
: S* Z0 |% Z( M5 [A:Remouillage 法语熬汤
6 e& M: W5 d. U% ~- K+ V3 Qhttp://www.haibao.cn/blog/post/176242.htm |
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