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26.The chef who is credited with bringing grande cuisine to the forefront is:$ m, W4 M8 S" m" g2 Z1 F' I& k0 Q
哪位厨师最早带来高水准浮夸的美食
( ?# q9 P1 e. M4 h4 GAAntonin Carême 人名 安东尼·卡罗美7 t, ?5 Y2 P7 w- _
0 Y8 n0 F7 T' g+ w, h9 \' \6 `& }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 K. K- v) t9 [# z1 P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ a7 w/ n- K* w" {# GA:Cast-iron stoves 壁炉. r E5 U0 x; @" X9 |9 t
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:
! R! m" _: U& v5 E( W9 D/ I法国术语,用来描述roundsman,或摇摆厨师是:- j3 o. t* N6 @1 A
A:Tournant 图尔南$ m e! D0 A* C- E
- e0 O- B8 }2 Q) V29.Another term for the wine steward is:
; W* _7 K9 ~7 I* A( t0 q( M; r3 o' d4 ^葡萄酒侍酒师的另一个术语是:
0 o* H5 Z8 [) c9 O; h) bA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
# f# \& Q9 l/ x- Z6 I# B7 J霉菌,酵母菌和真菌是一个神马例子6 S* z, Q) \$ A
A:Biological hazard 生物危害
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5 X v2 ]1 ]) ]7 @- O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
w/ M$ A7 J$ O2 h根据加拿大食品检验局,食品的危险温度区在多少之间:
$ ?/ c0 i; D. l+ vA:40° and 140°F (4–60°C) 4-60度. r# q- T+ o, u4 z3 y
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32.All bacteria need the following for survival:
' h. w( s( S! k$ i5 e0 B( x所有细菌生存需要以下哪些内容:
+ h3 I h4 f3 E4 AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ e; @$ T) k @( ]33.Which of the following correctly represent critical control points in a HACCP system?
. T) D1 j& ^. k. m% l/ e以下哪项正确表示了HACCP体系的关键控制点?$ `6 ?& C/ f( D% R9 w0 v! {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 l7 M$ j: S9 G' }0 V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 T/ j. r: P, q1 n8 Z- m34.Which of the following is not an example of a carbohydrate?
. a8 C% y" o- n1 b) d$ _/ J6 z下列哪一个不是碳水化合物的例子?2 J3 Y: V9 n# Y" o- }
A:Essential nutrients 必需的营养物质6 |) t& A+ [! x* I
* O* w" \) h& r; I# b- n! T% f- @5 X35.The process by which a liquid fat is made solid is called:0 j% Z% \7 {3 v! c: ]7 W, {
液体脂肪做成固体这个过程叫什么
# M( s: c5 K1 Z2 J1 p7 c# o% y. q$ jA:Hydrogenation 氢化: w0 l, ~$ ^7 M1 u8 r
7 G4 E$ i2 y$ E7 [$ e: C9 U36.Which of the following is not an example of a fat substitute?, j3 k3 v5 o; q& W
下列哪项不是脂肪替代品的一个例子
# j$ r' h& C+ LA:Acesulfame K 安赛蜜K表, o* P# J! P* p% t6 K
' D4 a# s! X2 X8 l# W37.Health Canada requires that a product labelled "fat free" contain:
3 Z: S- q' P! e+ r加拿大卫生部要求的产品标有“不含脂肪“包括:5 l |' ~. h) }" x# g
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?( \0 c. U* I& l# B* D" l: ^5 m8 ?! ?
下列哪项是不相关联的转换配方问题?
2 a1 Z- |# q3 YA:Unit cost 单位成本" W% W% ^- f' o8 a! x1 ~5 o8 Y
8 q, D3 t% |" H" \; e2 r39.The condition or cost of an item as it is purchased from the supplier is called:
' T& X/ U* \4 K: C2 ?从供应商采购的物品的品质或成本叫什么' K6 r, y: e2 |( V: z* Q
A: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:
& E: @! e/ ~8 w在新货到来之前用于日常所求的必要库存量叫什么
0 k9 m( W' J# @/ o& w9 LA:Parstock 基本日常最低库存# c, A; h+ D( @% E
) g! X t& R. A \: X/ f41.Which of the following abbreviations is used to describe the proper rotation of stock?
* x9 m" N. e% R7 t下面那个缩写是用来表明正常库存流程?
, s$ F8 d- E3 S9 O/ h7 N3 n Y, FA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?) n. `# L2 N' S- w
下面的那把刀是用来打开蔬菜吗?
9 N; R, r1 [; u. [, AA:Bird's beak knife 鸟嘴刀
+ G) ~5 m4 V( Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 e: b8 K+ Q4 X6 o
8 k, {& P3 i& F. F9 f43.What is an instant-read thermometer best used for?( I7 E4 W( r" s- ]
即时读温度计最好用于那方面?( j) f) m0 o( k9 B2 X( z
A:Checking the internal temperature of a roast 检查被考物品的内部温度- L& t& y( ~1 S9 p
: w+ a' z- S9 B( _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" n& A+ v' f% g, h( _. R5 C% C下列哪些金属材料受热均匀,通常用在铁板而且非常重& l5 |" d: C9 e* R2 v
A:Cast iron 铸铁1 B# J# x4 {" b1 | i0 Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ J5 j6 Y! j2 T/ i$ [4 F哪件装备下面有一个可移动的碗和一个S形叶片?& C/ H. B: |7 ~6 i
A:Food processor 食品加工机+ R6 ]5 W" u- \6 R/ j$ U
http://www.google.com.hk/search? ... iw=1263&bih=572
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; v) a9 u$ n2 L% T6 m46.Which of the following is not a rule for knife safety?- x1 A8 B y+ \1 A# L$ h8 @! e
下列哪项不是用刀的安全规则?
. Y) `0 [0 K, c* v/ K0 cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 w+ h7 H) Y8 T4 m5 C
2 @; x$ H9 }6 ]* B9 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 W( ?9 }: v. G0 z$ g) A3 ^+ v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: j0 }/ y" d8 y# S% h$ p5 y- r7 JA:RondellES
# [: Q n( y5 \4 P3 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
: Z7 z6 C: `, `" H下列哪项是切成小方块用于汤的装饰?
$ X4 x' `& k7 H/ XA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 Z9 V3 a( f5 y: H2 }4 R3 M3 k9 A. g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; ?( y9 C0 w1 T1 N/ L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!!——+ B) _- \. i: \
A:Gaufrette 8 Q E' y3 F" _) y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ ?/ b5 u! m2 s1 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" @" u3 P( |9 D7 M' o+ D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: b* u8 i7 ~; i# O3 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ |$ @3 X7 x6 K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)# p( h, b/ l/ o0 k1 P! B
A:Cilantro 胡荽叶 香菜
# C$ {1 J! ?' Z# K% \: v6 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
& f# Z4 v5 O9 Q4 D, l 多香果, 多香果香料是什么8 F3 c" Q% A4 M: [. T& U; r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 B! y( U) X/ O# c3 O, j; m
A:A dried berry 干浆果% j+ K' Z6 x* K- O( U
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61.Which of the following are used to make a sachet d'épices?8 G/ n' e; @. W: l/ T1 G/ A: G
下列哪些是用来做香包德épices?
! D! r5 ]! C) I6 X8 {6 K' whttp://www.sachetcatering.com/: I! _9 a5 P' V) t4 Y$ v$ `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 |, }* M9 ^+ n% p' V
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62.Which of the following condiments are not soy based?/ B1 k: T% c' f4 _
下列哪项不是酱油调味品的?3 `0 i) \5 A& v* m
A:Wasabi 日本辣根
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) ~* t3 p; {; b5 { f3 q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( p/ n: \% j$ Z! \7 Q7 [6 P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:7 |, p. B# @5 H) Q
A:Pasteurization 巴氏杀菌( d; z8 L+ O) g( {! H/ t& w
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 ~/ s1 N" i. s, ?8 x: i3 n1 D9 Z/ }
下列哪个步骤是不是正确的蛋清搅打程序?
- }' J$ L) ]) J# ]A:Allow to rest before use. 允许休息后方可使用。
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n: ~: D) t" `5 U" J2 b65.The weight of a large egg is between:一个大鸡蛋重量介于:+ d& D( a9 _: v& z" q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing) \+ H2 d) @8 p5 ~1 [1 t# J/ {
炼乳是一种浓缩牛奶 是去除什么做的
. ?/ P3 Q5 [0 k0 t; L% uA:60% of the water 60%的水
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: K( V4 A k- }- Q& ^0 E# m67.A method of cooking that transfers heat through a liquid or gas is:$ b, r6 ~' _. p
一种烹饪方法,通过转移液体或气体是:
4 t6 _3 t) R$ Y# pA:Convection 对流
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3 E$ b- S+ D, [: U68.The cooking of starches is known as 烹调的淀粉被称为5 h7 f$ X. r# Y5 @% g
A:Gelatinization 糊化+ i: Q$ }0 d7 E
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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?
: s& u5 @1 D: ` i4 e6 V' CA:Braising 烤4 |$ s6 x2 r! p [
2 O, g: `& C2 v) D/ }$ B" r/ [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:' e2 W. T, K/ ]- ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 D+ t8 v1 x6 [! U71.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8 y' L( C+ G8 D3 I1 \4 N- M1 w5 @
A:Fumet 原汁: R! p, n: y. K1 n% n9 p% w
, l9 [+ m" A/ B" @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
/ T- x1 T. [6 t- g& `1 P( LA: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?
9 l" r j" ^6 O5 z4 p下列哪一项不是用于制造高汤(低汤)的原则?
( e7 `; L& ~9 gA: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
! _+ C% i& c& a3 I8 bA:Remouillage 法语熬汤
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