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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:8 j$ Y% T, y/ V3 Q8 f# M% E" M
哪位厨师最早带来高水准浮夸的美食/ @- ]" E1 ~' |3 |" }4 e( i6 J
AAntonin Carême 人名 安东尼·卡罗美
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; e2 s6 ^7 w& h u+ \: Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ r- D: U5 G: _) r2 [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 B, T: Z& N' I) g" L1 M* |4 m% A
A:Cast-iron stoves 壁炉
$ o ]( {. U4 g+ O2 C* Z* S/ Phttp://www.usstove.com/products.php?id=6
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) s) ]# A2 e- [! g( X/ {28.The French term used to describe the roundsman, or swing cook, is:2 K b& ?8 j- n( N
法国术语,用来描述roundsman,或摇摆厨师是:* X" h& {+ j& M Q$ R* n
A:Tournant 图尔南( W. b( L7 ?6 s$ K3 E9 r! c
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29.Another term for the wine steward is:
5 e3 J) u) z0 Z; r5 t: ?+ t葡萄酒侍酒师的另一个术语是:
* x% B3 d D% [A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:0 ^9 ~+ K- _/ U
霉菌,酵母菌和真菌是一个神马例子
$ Z/ f2 W' G& Q) j% }A:Biological hazard 生物危害2 |! [- W5 n; L! ]' A2 W
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) j a' x: n# t; a6 P5 D$ V8 ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
# l0 X, ^$ E b/ N) T" CA:40° and 140°F (4–60°C) 4-60度
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1 b8 S3 e& J9 x# h" H5 R: ?! D32.All bacteria need the following for survival:$ e# T9 z, E& N; g' N3 x/ A
所有细菌生存需要以下哪些内容:; g' M1 ^6 L$ ?& R' i* A% Q9 G
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, [$ j$ y" k/ `& ]8 l$ ^: M3 i3 L, G
5 j/ y- a& q% ?33.Which of the following correctly represent critical control points in a HACCP system?/ ~3 \4 s8 o7 d
以下哪项正确表示了HACCP体系的关键控制点?
) F; N2 {( N0 y9 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , d# Y9 H' B7 F6 n& e$ W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 F0 E1 W, {/ r# ^, P3 F& u# [0 }
6 n, n: h# y5 Y* n8 Z( A# @9 y34.Which of the following is not an example of a carbohydrate?& L* I8 t& k/ B5 d$ J
下列哪一个不是碳水化合物的例子?
% ~# K% O: b, e2 Q3 l8 G; W+ OA:Essential nutrients 必需的营养物质
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+ H" B, Z- d+ k$ o3 Q: ?# [% B$ s$ C35.The process by which a liquid fat is made solid is called:
1 P( V6 |8 D, k/ g" Q* |液体脂肪做成固体这个过程叫什么5 Q) j( U9 P) R* ^4 G1 v
A:Hydrogenation 氢化6 G/ _7 {4 d! \4 C5 U, d
3 w! R6 x9 n5 B2 L4 p# q+ {36.Which of the following is not an example of a fat substitute?
" |& U3 @' N' ^) w下列哪项不是脂肪替代品的一个例子0 i, V8 F3 D& r. C6 _) r6 }
A:Acesulfame K 安赛蜜K表
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/ b% H" x5 u( L/ [: N5 F37.Health Canada requires that a product labelled "fat free" contain:
. t9 @" K4 Z/ W1 j a+ v8 r加拿大卫生部要求的产品标有“不含脂肪“包括:8 `( S9 J* i+ U* Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. `6 I" h* s, }& m; C7 a
$ `7 K/ a9 e8 U38.Which of the following is not a problem associated with converting recipes?3 m5 [' W( z" N m
下列哪项是不相关联的转换配方问题?
$ r' X' Y3 R, S( @/ F4 @" {; vA:Unit cost 单位成本7 Z2 ]# {6 k6 P' O6 C- N, ^% U
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39.The condition or cost of an item as it is purchased from the supplier is called:4 j7 _* n. ~2 q$ d2 y' H- _
从供应商采购的物品的品质或成本叫什么
" I) J7 X }: T& [3 {' BA: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:
1 {8 }1 G) F3 ]0 a在新货到来之前用于日常所求的必要库存量叫什么 m. F# y2 Q9 m) |! |6 Y
A:Parstock 基本日常最低库存 W' Q5 ^ ~: a9 }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?7 B2 G4 U+ J1 ~
下面那个缩写是用来表明正常库存流程?9 x D8 Z% z1 ]8 W6 h
A:FIFO=FIRST IN FIRST OUT 先进先出0 f& B9 W0 J0 c' p, c
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42.Which of the following knives is used to turn vegetables?
5 e% K% ]! |0 k) }7 n# i y下面的那把刀是用来打开蔬菜吗?
0 `/ u0 K! B) g v `0 s- xA:Bird's beak knife 鸟嘴刀
5 I: _7 ~0 } Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. J* B! U u# _/ V43.What is an instant-read thermometer best used for?" }# `, f9 ^+ n2 c9 R6 {
即时读温度计最好用于那方面?
4 l, s; `, l, P3 C4 oA:Checking the internal temperature of a roast 检查被考物品的内部温度6 u S- M# j* u8 B2 H/ ~
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 U& f s6 n/ [/ O: L9 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) |4 H. ^' J* U+ h$ K$ T" CA:Cast iron 铸铁5 ?" H8 A0 z% Z9 G, J
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! R9 T$ c' d# t' z1 ~/ K8 g( A哪件装备下面有一个可移动的碗和一个S形叶片?; G2 H8 e" k p0 B
A:Food processor 食品加工机# d: a6 @' Z k2 l8 r* c% g
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?! c; h C8 M" U P
下列哪项不是用刀的安全规则?
$ B3 |1 n0 o. {8 _. D" rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 m0 L( n. \! G% Y- _, ^9 K
Q. ]( Y# X9 c2 _& w8 l$ j5 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* b* _! A3 G# d5 [% t/ b把圆柱形蔬菜或者水果切成圆片状(光盘状)是? y6 d- p$ Q; f# P6 T
A:RondellES 2 N* |9 N, \ I) P% c8 G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" \, a* ^1 U4 d. V1 M48.Which of the following is a diced cut used to garnish soups?$ Z% G, f) B0 b3 x
下列哪项是切成小方块用于汤的装饰?1 d4 M& S# u9 ?6 `7 o7 R! J7 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# d9 `: P) D/ N8 d8 u4 a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& z, M, P: g1 }0 C6 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!!——8 D1 }/ C1 \" D4 P G3 i6 v
A:Gaufrette 6 G- W7 q; {' B5 q) }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 e3 g1 N2 _7 q6 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" z5 v+ S0 j4 K/ O7 L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ s+ M" {( k1 h Z! x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" D' k1 K: p$ z; U
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)- T0 o+ K9 [5 Y9 t* ]1 Q A
A:Cilantro 胡荽叶 香菜
8 F/ `6 W2 J3 l: @2 s0 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: Z5 {* K+ \- @* r8 Z ~60.Allspice is made from:
8 D8 p0 }+ {/ @# y9 I0 ^9 K) I 多香果, 多香果香料是什么1 v* U' y8 T+ g# O3 \! @( l1 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ Z1 r, s6 m- |8 s! t4 x% h/ G
A:A dried berry 干浆果
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% @$ T Z, x4 b( t! k0 f o61.Which of the following are used to make a sachet d'épices? |9 ?8 R5 {0 I" a4 m
下列哪些是用来做香包德épices?
* k6 H8 V. Z$ A# P5 _* ], \http://www.sachetcatering.com/
* \* m3 S8 p" s- Y: P+ w9 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, z* Y o4 g0 l0 L
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62.Which of the following condiments are not soy based?% |5 z0 r# w1 k1 U
下列哪项不是酱油调味品的?6 X# ]" ]6 W, x; j
A:Wasabi 日本辣根' R3 h& q; J" q! A, e" a
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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:
' B# `0 W; d: w7 U, h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:2 n6 k6 f( x! u- I+ _
A:Pasteurization 巴氏杀菌& h' ~% B" P: Q- [. O( @& K
' p0 W1 K- Q4 a# k* A- b7 `! L; q64.Which of the following steps is not the correct procedure for whipping egg whites?
* s- E! |7 w% T1 |, Q" v下列哪个步骤是不是正确的蛋清搅打程序?" @# [! G0 v, S, Y5 v$ m
A:Allow to rest before use. 允许休息后方可使用。
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& L6 ]2 ^8 o5 ^8 h# D- W: B* c6 U65.The weight of a large egg is between:一个大鸡蛋重量介于:' d: I; ~! V" c' p
A:56g and 63g 56克和63克
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2 u: N7 V$ N6 @; ~66.Evaporated milk is a concentrated milk that is produced by removing
% _" q. k9 H" J5 H/ b6 _炼乳是一种浓缩牛奶 是去除什么做的
3 W r2 o0 P! mA:60% of the water 60%的水( ^: x. J2 d! V2 K& D
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67.A method of cooking that transfers heat through a liquid or gas is:
) h3 m7 P' |- a# K \2 Z一种烹饪方法,通过转移液体或气体是:
6 `6 }4 y) c: U" I/ P7 d5 hA:Convection 对流% h; u) [, H, p+ _5 U0 P
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68.The cooking of starches is known as 烹调的淀粉被称为! l( c$ s5 _1 i' ?& `; n
A:Gelatinization 糊化8 @4 m" M& X& U. w: b% O4 z B1 N
3 }' B r4 A" y9 D; K$ ^2 @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 U) A; I" Y1 d- i+ h) `! X: H
A:Braising 烤5 y/ g g+ ^. t2 o' L. h
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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:
& X% U- s7 G! ?9 a3 KA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- K9 p. D# a* f' E( v! l$ d71.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
. V( t F4 a' O+ O0 B) yA:Fumet 原汁1 j: o4 A7 a7 ]
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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
$ p. c0 Q4 K8 L* x& Q' TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: d) v1 \- s. G8 O/ ^9 o: I' D
0 v0 A4 W+ E) s9 P) U, W73.Which of the following is a principle not used in stock making?& h: d* F6 s- M- w3 v/ N9 {
下列哪一项不是用于制造高汤(低汤)的原则?
3 V, U, l# V: d( M1 WA: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" o" ~# M$ z* A- g
A:Remouillage 法语熬汤
2 m- `9 I% C7 @1 ohttp://www.haibao.cn/blog/post/176242.htm |
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