 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:3 H* K2 D+ d! Y: Y: L% }+ j
哪位厨师最早带来高水准浮夸的美食
6 Y' A8 z/ h; N8 sAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 H- C. f! @4 w& v+ n3 s. 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 。' z9 v) S. r4 _8 ~ p( M# L/ k, D( _; C
A:Cast-iron stoves 壁炉: R X' i7 z2 b
http://www.usstove.com/products.php?id=6
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6 t' {% r0 C6 m! J- V& d& Q28.The French term used to describe the roundsman, or swing cook, is:
. @4 k) z* T; J法国术语,用来描述roundsman,或摇摆厨师是:8 u/ a+ q8 Z# }* g) _4 {
A:Tournant 图尔南- J& z% Q8 {& S% J/ K
* w! X5 @ L/ M2 s29.Another term for the wine steward is:
/ W" y: H* D7 z/ ^. j葡萄酒侍酒师的另一个术语是:2 q4 V9 O/ i6 C- \; n; }! f! x
A: Sommelier 侍酒师( M1 d7 P% a, m" [2 p L
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30.Molds, yeasts and fungi are examples of a:( u* g0 Z2 O, _9 i# G
霉菌,酵母菌和真菌是一个神马例子: C: }% V# h* \0 i* G
A:Biological hazard 生物危害" E4 x& X! ^2 r: _# w3 v4 U* L, ]5 R
& I: z+ I+ k9 C4 M1 W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* u# `7 D( L- H9 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 g1 u2 _8 A; s* G) z( Q( tA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:' v. m# D5 W; w& L1 S/ e! C
所有细菌生存需要以下哪些内容:
. i+ Y0 g0 E! T8 _* `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?! X# r* k4 t% `4 N; t2 d7 A0 G
以下哪项正确表示了HACCP体系的关键控制点?
% o. r6 ^4 q% N7 T7 k) {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( {. F, s( I+ I, V4 y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?
, L* v/ l j( I; }5 @+ Q9 ?下列哪一个不是碳水化合物的例子?3 J3 P) e/ u. D0 H# X
A:Essential nutrients 必需的营养物质
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1 V4 t1 Y1 j2 h$ z35.The process by which a liquid fat is made solid is called:
; v# t2 S8 t( P" X2 q液体脂肪做成固体这个过程叫什么
' T, _* \0 V6 cA:Hydrogenation 氢化# q5 N* @& s2 G1 j
! s8 P3 g: P, q& M9 J' i- T36.Which of the following is not an example of a fat substitute?
9 j/ r: R! j$ @# |下列哪项不是脂肪替代品的一个例子4 L1 @. x3 w- U; j! X# _9 [* v
A:Acesulfame K 安赛蜜K表
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+ u5 f. G& B: Q2 ^7 t37.Health Canada requires that a product labelled "fat free" contain:2 t- ^& _! z9 ^4 D
加拿大卫生部要求的产品标有“不含脂肪“包括:! L' @9 V6 z1 j" t* E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( [: ~$ f5 I. r38.Which of the following is not a problem associated with converting recipes?3 i" U9 `; U9 _
下列哪项是不相关联的转换配方问题?' K, J. D1 R0 _/ I$ N. b1 K7 L
A:Unit cost 单位成本$ |. k" {. A* t5 a+ Q/ C' c; R1 \
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39.The condition or cost of an item as it is purchased from the supplier is called:
- {& ^- D5 E7 `1 _/ w) H' \4 d从供应商采购的物品的品质或成本叫什么
6 m- }. X, o: TA:As-purchased cost 购买的费用! ^; g* O/ t, I
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* U+ h$ D$ T9 w. a% K# U, k在新货到来之前用于日常所求的必要库存量叫什么0 w0 _( f* K @, L7 a' N4 I0 ]
A:Parstock 基本日常最低库存( e3 u( e! C$ u$ l& k# a
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. K8 x+ J% _; Q
下面那个缩写是用来表明正常库存流程?: r; e$ ? X% N$ S! i
A:FIFO=FIRST IN FIRST OUT 先进先出/ u2 h- j5 i" \
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42.Which of the following knives is used to turn vegetables?$ o) j# W8 {+ A7 S" V( C
下面的那把刀是用来打开蔬菜吗?
4 L) s# b( L* b' V' y: tA:Bird's beak knife 鸟嘴刀
, `. v- `7 B8 uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
% d7 U! G/ b2 w4 E即时读温度计最好用于那方面?
: G' b2 _# ~3 ^% x* DA:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 S8 }+ s* R" q0 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 i9 `3 W/ ?" b/ o' R* C, W' W% w
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ j* @1 m. n7 F8 Q( P0 `
A:Cast iron 铸铁% U6 p. S) N+ x4 Q0 q) o
6 U$ i3 d% j1 T5 g( _1 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" Z3 M" [- f! J: ~
哪件装备下面有一个可移动的碗和一个S形叶片?
1 B5 C# k+ Z% b# N* r7 JA:Food processor 食品加工机
# y' O- R4 }. x" P% P7 ]http://www.google.com.hk/search? ... iw=1263&bih=572' r4 ~+ q3 n2 K& X8 X. |$ p, a: [; j
M7 G" J3 L( e0 K2 Y6 Z; O46.Which of the following is not a rule for knife safety?
5 v( b' L, H& e7 w3 P3 _下列哪项不是用刀的安全规则?
6 s# g% W5 H7 \- YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& d! p* r: u+ x, z1 h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! b# I4 H$ b! |) D! o0 D) v, U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. P P4 H) |/ x F2 g. @A:RondellES
* X: g9 _7 |; E* [* shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
9 X% k7 V% Z- h下列哪项是切成小方块用于汤的装饰?
* W0 y0 q, ~' V9 F# r- DA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ R0 b. X! _4 L% F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ ]2 {' L3 V- \0 ^( _6 |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!!——
- j/ n( Q$ A0 N! ^# `: K- p( wA:Gaufrette
5 N8 _# ?/ ~) kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 v7 l$ _5 Q% ~: J: p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) x. t2 Y. C! qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ S4 Q- _9 B3 l/ _
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, M; v) D8 s1 }- [/ w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)& z4 b9 K' b; l; g: t' P( s+ g
A:Cilantro 胡荽叶 香菜" T( j( v+ x | v3 {7 a* g' S* Z3 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* P& F$ C1 E. a
8 ~' Z& G1 C4 B% h60.Allspice is made from:/ W- `, w7 `0 z& q' @- b; r
多香果, 多香果香料是什么
5 Q1 C: w8 E) i5 K" X+ chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& G5 e) e9 ^4 \# J7 R- [
A:A dried berry 干浆果+ @: ]) o9 u% r# X" i) S, }
4 @3 R7 _; ^/ }61.Which of the following are used to make a sachet d'épices?
7 `, q% N3 ^2 s7 Y% J下列哪些是用来做香包德épices? a6 w5 f6 N5 f" A1 K
http://www.sachetcatering.com/# ^6 E3 F/ X/ L6 A3 u# h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ H7 l( U$ l- |
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62.Which of the following condiments are not soy based?! n7 r; x2 \6 B: _7 t/ |- E! Z
下列哪项不是酱油调味品的?
?4 W1 O& Q( Q* S0 m. K: CA:Wasabi 日本辣根
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0 ~7 l+ T/ V0 F3 {# M. v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 b9 e" ~ r! ]1 E: p3 _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:
- ^$ _8 ^- P& f' F) ^A:Pasteurization 巴氏杀菌
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" ~. n- }; C0 n+ |7 r64.Which of the following steps is not the correct procedure for whipping egg whites?
Y/ e% F d# a" r下列哪个步骤是不是正确的蛋清搅打程序?( m6 Q: v9 L! H$ J4 f; @3 B. U6 u Q' C
A:Allow to rest before use. 允许休息后方可使用。$ G- {- a8 D8 A8 p
/ N ?' k/ b$ ]! Z& p# o65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 G1 z7 }# ]6 q; K p3 NA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 o V* W0 |$ [/ n& o/ [
炼乳是一种浓缩牛奶 是去除什么做的
' \ e$ W3 F& j+ _- L" WA:60% of the water 60%的水
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* \5 n* B. y& b! A) z4 M67.A method of cooking that transfers heat through a liquid or gas is:
) Q% D. Q# W" y. {- {一种烹饪方法,通过转移液体或气体是:, w! `2 `( g. v2 l: M5 W
A:Convection 对流$ R; G' t8 s( u8 L6 A2 j
4 R: H K+ F- C9 Y0 }68.The cooking of starches is known as 烹调的淀粉被称为% d" e" ~# Q, y1 q
A:Gelatinization 糊化 b' t6 d$ `! n2 Q- D ]5 F/ w* R
, Q- Q/ d% h& a/ N8 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" u( w9 C) [6 @: [A:Braising 烤
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, F7 J L( N% Z/ t, b70.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:
8 F- r: U3 @5 p0 W2 O1 V7 Q. JA: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 I- E5 {7 I o( K* |. J5 k0 ^
A:Fumet 原汁8 g( F+ k2 R0 G8 c0 \' H9 D0 S
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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# d: w( K$ w; ?* B9 ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 G! p4 O5 F0 U1 z( z6 X- O
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73.Which of the following is a principle not used in stock making?
( v0 V: S+ ~3 Y6 t下列哪一项不是用于制造高汤(低汤)的原则?& d! t/ y! b8 P# W
A:Start the stock in hot water.开始在热水中操作
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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8 x1 r! m. ? Q {
A:Remouillage 法语熬汤
- l/ r, f/ u& e4 _5 {7 C% Khttp://www.haibao.cn/blog/post/176242.htm |
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