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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ k, E9 g a0 Y: `# @4 J8 {哪位厨师最早带来高水准浮夸的美食6 ~. ~4 \: u4 p: ^" |: j
AAntonin Carême 人名 安东尼·卡罗美1 Y5 s+ l6 K0 p. @. d
& ^. z9 D7 E1 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
I" u$ ^3 S- M0 x' ~" V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 o2 W7 d9 v: e1 y4 P' N! ^+ e/ P- h" t
A:Cast-iron stoves 壁炉% w" n" [2 V" T; q+ p/ L
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:# p1 Z+ F% E9 `4 @ l. `. [) @
法国术语,用来描述roundsman,或摇摆厨师是:
; [2 D) W! }$ pA:Tournant 图尔南
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29.Another term for the wine steward is:
+ a" y7 H$ V u8 I# r# Q' S G葡萄酒侍酒师的另一个术语是:
2 v# p% }0 G5 a4 S. W2 b2 lA: Sommelier 侍酒师, U2 p H$ b9 r; G
; n+ L2 b4 U6 c/ A7 h30.Molds, yeasts and fungi are examples of a:$ }2 v0 r$ P9 U1 x ~
霉菌,酵母菌和真菌是一个神马例子
^. b/ h/ Y$ f% V. `A:Biological hazard 生物危害
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" l- H& R: a/ p7 j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 h/ Q/ Z5 X% {' ^
根据加拿大食品检验局,食品的危险温度区在多少之间:7 h+ z- t/ m3 ]# R7 i
A:40° and 140°F (4–60°C) 4-60度& L# b U0 M2 G( w1 E8 Y, }; d0 Z0 T) A. O
! ]0 p5 C, M' W: C) s" ?32.All bacteria need the following for survival:
* b2 O. E I4 }所有细菌生存需要以下哪些内容:
- a3 ^/ C! T% i/ E" U! YA: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?
7 A5 V _3 B7 A# ? D以下哪项正确表示了HACCP体系的关键控制点?# z0 ?* m/ G8 \1 P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & K: L5 g5 Q1 G/ _$ Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 R, Z$ a7 \$ Z% S' z# U4 ~
- Y- t! @; j7 v% G" d* ~- Q% l34.Which of the following is not an example of a carbohydrate?
5 o( e# |2 ]9 n; ~下列哪一个不是碳水化合物的例子?
. ]4 k0 C# u( A) v3 ]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:
3 S5 D/ C3 T$ B液体脂肪做成固体这个过程叫什么
/ W6 d* Q2 u& O% QA:Hydrogenation 氢化
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: k8 e" ?( f6 ]36.Which of the following is not an example of a fat substitute?
5 C! W' R7 d: s m6 M下列哪项不是脂肪替代品的一个例子. D: Q& g# `3 h
A:Acesulfame K 安赛蜜K表7 y$ L' k8 ]# Q8 k5 V- I, V, P
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37.Health Canada requires that a product labelled "fat free" contain:' W Q. C; j$ }6 M$ Z% Z) l
加拿大卫生部要求的产品标有“不含脂肪“包括:; G) C8 ?$ C5 a2 b4 L/ \" `
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?
+ L" Q5 X* U+ G( Q. z6 ^下列哪项是不相关联的转换配方问题?
9 x& U$ Y5 V7 K HA:Unit cost 单位成本
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0 N; @) B2 n' b8 P39.The condition or cost of an item as it is purchased from the supplier is called:
# K1 U% j$ a/ E$ d% J从供应商采购的物品的品质或成本叫什么
9 x& z+ S6 Y oA: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:4 m1 O: T# d7 C6 M! ^9 {; x
在新货到来之前用于日常所求的必要库存量叫什么7 \+ a' @! k# v3 Q: {% J
A:Parstock 基本日常最低库存! Z' V& L9 t+ l# K+ E) g2 P
1 P/ N. z; p8 z- o6 C3 e" f41.Which of the following abbreviations is used to describe the proper rotation of stock?8 i/ r4 g' j7 H6 E9 ]! P! i
下面那个缩写是用来表明正常库存流程?) f2 L$ ^& k6 ~5 O3 ]& F/ w' J
A:FIFO=FIRST IN FIRST OUT 先进先出* K9 _& c* |. c3 I. t h
; C7 F6 z; r B6 v42.Which of the following knives is used to turn vegetables? x+ ~/ [0 p& Z4 `. s! `
下面的那把刀是用来打开蔬菜吗?
, A; d5 d! _0 v+ D2 t1 QA:Bird's beak knife 鸟嘴刀0 v0 v7 F+ W3 w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- u: K8 Z6 |! g2 i
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43.What is an instant-read thermometer best used for?
6 f" p2 p- ]+ R; A即时读温度计最好用于那方面?
N# s& Z, V: T8 F% ]1 l- ?, NA: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?7 l- i; c3 A0 ` M) i( r! Y; m
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 O2 F$ z3 B7 T$ N
A:Cast iron 铸铁* W4 c' W: I) j* H
9 Z7 e5 i2 ?8 o' e! e- m( L" b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# [& P4 R# |; A$ @3 _* H# d' L
哪件装备下面有一个可移动的碗和一个S形叶片?
4 ]3 L& V+ Y! v. xA:Food processor 食品加工机
* x( o# e U2 P9 }http://www.google.com.hk/search? ... iw=1263&bih=572) d* `$ k$ |! d3 C$ d- G) A
* v! Z0 ~( \. n" `5 U% N" ]46.Which of the following is not a rule for knife safety?5 a* E! J+ c; F" x; j) u
下列哪项不是用刀的安全规则?4 |; g4 q: m& X$ J, s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) Q: K3 ?: E4 }$ `4 u) g) R$ P0 Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" u0 G Y5 \; ]4 H0 g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
m; p/ O+ X; }& N0 K1 x- I7 LA:RondellES ' E. v0 b% M* x) }) p
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?
; O d) R5 T% N# p2 y! L下列哪项是切成小方块用于汤的装饰?
' v6 @( ]6 V# YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' m! _4 f( u- r5 V) j! `; X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 ]& k7 c: K6 e& e8 i" j- U
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 C, A3 ]- ~" d7 z- T# qA:Gaufrette
" m' ^8 [1 O/ K2 e ~, c8 v4 m; V3 Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 t# H# l$ F0 H f# ~3 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) _, u1 t2 X4 h) u& x! A6 nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ [3 g2 H7 K g
+ [3 Y1 _# ^3 F2 x/ ^* |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% C- ~2 y3 F! {; m) g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)- u( f/ Z3 S4 @* Y; |) b$ g7 c
A:Cilantro 胡荽叶 香菜5 P% f! c! ?: J+ Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! Q7 \. E6 W2 T2 {/ X X60.Allspice is made from:1 B9 y- _4 b. X! @* Y# h
多香果, 多香果香料是什么& y3 x o5 n! u2 Z# G7 p, W) {! e9 L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% V; U: q7 S; Y; k; S% F- T& ]. iA:A dried berry 干浆果 }0 k7 q9 \& ^6 F( B
3 t2 c m4 @2 p! ~! K5 K$ X( ~61.Which of the following are used to make a sachet d'épices?
& H7 T9 d, Q V( d- Q7 z下列哪些是用来做香包德épices?
& \1 V( l2 N' n# W! R$ N3 hhttp://www.sachetcatering.com/& N& O# w' Q' E n9 C; k7 @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# o0 g6 k3 f. B% i
" g$ U. c2 K, ~! P62.Which of the following condiments are not soy based?( M) Z' n* x5 n$ a c! ^2 C
下列哪项不是酱油调味品的?/ g" G3 V( X) ~7 U0 c6 d
A:Wasabi 日本辣根: H5 o& b! E6 P" h( A0 ~/ H
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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:
- s2 m8 ]& q4 O2 V( R) \9 h7 M0 K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:
3 T( q2 ^( ` c5 I! C) c# R0 nA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 t6 r1 M7 Y% g% `) f下列哪个步骤是不是正确的蛋清搅打程序?: x, ]1 f# ~( P* W; ]* d
A:Allow to rest before use. 允许休息后方可使用。1 A( n# W; {2 x6 J1 s
" f% O9 w3 _+ r/ Q) ]2 L" f6 H65.The weight of a large egg is between:一个大鸡蛋重量介于:) C, @* ~& R( |$ |4 [" k
A:56g and 63g 56克和63克4 U( [' E' t' {7 [* d
% s Y* ^: t- X' A( E) Z% I$ w66.Evaporated milk is a concentrated milk that is produced by removing! D1 u9 L: z. m6 G
炼乳是一种浓缩牛奶 是去除什么做的( `& M6 N- b- } ^# y/ y, s' C( V
A:60% of the water 60%的水' Q6 p& g, `8 `# H
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67.A method of cooking that transfers heat through a liquid or gas is:& W/ o" v8 I, ]* g
一种烹饪方法,通过转移液体或气体是:% y: C2 L2 I$ B# Z1 C
A:Convection 对流0 g; g& l5 \; R: h/ V. g) ?4 D
0 R% Z5 H7 q9 y4 @9 F# a6 ~68.The cooking of starches is known as 烹调的淀粉被称为/ y0 p2 Z; g: | N
A:Gelatinization 糊化8 U9 d; J9 A3 K! _+ m1 ?' c- ~* O, ^! X2 r
% ~) m; W9 J1 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( Q, g c: Z! X O2 m( M' q
A:Braising 烤
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- h) u) w3 O$ j8 P70.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:
( m" C2 k k! {A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 Y3 F' u2 G; c+ B( U, t. p$ m71.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+ F- {/ O1 a4 t% L
A:Fumet 原汁- u, K7 V! {; f" t1 t
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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
4 x' Y }# f8 I9 h1 N6 C2 NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 n" t! J a1 r7 l8 j/ D! l
/ a: T+ A! z- A% W73.Which of the following is a principle not used in stock making?
, R% H! G$ P. a8 O, b& Q- n下列哪一项不是用于制造高汤(低汤)的原则?. Y% Q6 |) C% ^6 x
A:Start the stock in hot water.开始在热水中操作
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( `3 q- \( K( k- [! ^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
8 w! Y$ r2 b5 ?' q, w c: J' uA:Remouillage 法语熬汤 M5 z4 b' F5 }8 a
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