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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 N4 M; M% E: e, b哪位厨师最早带来高水准浮夸的美食
+ c) d- @; Q" y* f- b# V$ W& VAAntonin Carême 人名 安东尼·卡罗美! K* a+ ~ l: F" P/ |' S
# x$ _. H# w5 x6 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: {. P; I: p% T. m: K5 o% i0 z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ S. G8 e4 h( c9 [A:Cast-iron stoves 壁炉
6 p% B8 p" P" Ghttp://www.usstove.com/products.php?id=6- I# r& V+ f: Z$ `$ o
) h# [$ b7 b* a28.The French term used to describe the roundsman, or swing cook, is:3 ^, w7 v, x1 o8 ~$ w
法国术语,用来描述roundsman,或摇摆厨师是:) M6 [8 b+ b) A. s
A:Tournant 图尔南
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E' G2 ~5 [1 Y. R1 \29.Another term for the wine steward is:
5 S: Z8 R& q& b( j, K- X: U& L葡萄酒侍酒师的另一个术语是:
. p* ?& B" r5 n8 M% I- G6 b; R; jA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
h7 |# ~7 j: b% w+ i7 ]# u霉菌,酵母菌和真菌是一个神马例子, s Z# z: c: ]6 R$ o. J/ b
A:Biological hazard 生物危害2 |0 y5 D$ `* K$ E; g8 E1 E
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 L( a8 K' [" }9 c3 Y: H) r+ w
根据加拿大食品检验局,食品的危险温度区在多少之间:/ v0 c$ L! \4 p5 c9 U
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:, v) F6 f2 m8 i8 a5 c
所有细菌生存需要以下哪些内容:
6 S5 Z% L% |! }) M" @4 s7 CA: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?0 e2 J7 c a9 _8 ?
以下哪项正确表示了HACCP体系的关键控制点?
2 l2 u8 A( C# W* C" M: {4 m/ NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ C: s7 f, g* L$ |; e/ n- G$ D食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 E4 C3 j" O8 a! v# c0 o* W$ \' p
0 N, I. O* t: \; V$ x; |: ^( [, f4 H34.Which of the following is not an example of a carbohydrate?
y2 P( \0 G# l1 R6 D6 M. T$ y下列哪一个不是碳水化合物的例子?
$ \( B5 s$ T8 R3 D" t. MA:Essential nutrients 必需的营养物质* d& H) z; s# l6 \- L% F0 L' ]" ]
* ]% J/ D, [' F) o6 m35.The process by which a liquid fat is made solid is called:
( v% ~2 Z" K2 [1 Z5 {. v液体脂肪做成固体这个过程叫什么: d- m. s, }; J, \- P4 D h. l R" E
A:Hydrogenation 氢化' P- V. E. c2 L# r
m" z6 z7 z- c- g( G; d36.Which of the following is not an example of a fat substitute?
. N' B3 B: t& u9 Q' s8 z; X下列哪项不是脂肪替代品的一个例子. ^: A0 o. v' j, K# N
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:2 x& E' ^. C, K2 _' F
加拿大卫生部要求的产品标有“不含脂肪“包括:( O$ H8 z& B6 M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 O: @9 ]4 {; W$ Z1 G7 |& W9 n! [! E38.Which of the following is not a problem associated with converting recipes?
6 ^) C% M* S4 V) t% d: B4 |下列哪项是不相关联的转换配方问题?
& n: V3 c0 X K* f2 F5 LA:Unit cost 单位成本( \% i j; g0 y! q( \8 g
6 _6 e9 N/ p) Y) _39.The condition or cost of an item as it is purchased from the supplier is called:5 O4 j7 ^7 [7 } `. D2 [
从供应商采购的物品的品质或成本叫什么( a8 f% D6 p! e5 X3 |% V
A:As-purchased cost 购买的费用
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' e; ^- d! d5 [- U+ U6 q40.The amount of stock necessary to cover operating needs between deliveries is known as:
' n; |8 \" z! y- h在新货到来之前用于日常所求的必要库存量叫什么
; n, H3 a% x. j5 UA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" W3 j$ \! j7 |
下面那个缩写是用来表明正常库存流程?+ O, ]. J6 m$ @3 d" |0 w
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" x. Z7 S: a1 i6 S" q
下面的那把刀是用来打开蔬菜吗?" @: n8 H$ z. n5 i$ f9 Z) Q, S" d) A
A:Bird's beak knife 鸟嘴刀
7 r% v; }9 K# g7 l2 _' B9 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. W( z; x' `; ^" ]( V# f# C& q
2 Z( [* T. R) X7 e* V' ~# @( K; x: r43.What is an instant-read thermometer best used for?' d* m0 b) x H, _
即时读温度计最好用于那方面?
: H* |9 Z' r8 e1 {4 p' qA:Checking the internal temperature of a roast 检查被考物品的内部温度
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' a7 k5 S) R1 W* v9 {3 f" U4 H/ V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 T9 V- g) j" o6 w; [4 C下列哪些金属材料受热均匀,通常用在铁板而且非常重; C& o* ]5 P" ~0 ]& e
A:Cast iron 铸铁5 _$ V+ x. o4 a8 s7 b2 \
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) D. c* C2 r2 n" O( O哪件装备下面有一个可移动的碗和一个S形叶片?
t% I+ f0 ?" ^. R: `1 yA:Food processor 食品加工机+ }4 C# |8 C- K* X
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?
' m l" t1 b4 o0 x下列哪项不是用刀的安全规则?
1 M. S; @+ b) ]8 HA: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:
# Q4 Z0 z: f# s+ z% U3 g8 {) @3 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 W! |- Y4 u' Q. H
A:RondellES + j, E3 Q4 Z5 }# O G0 x/ C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& m1 h( l( }6 K! a
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48.Which of the following is a diced cut used to garnish soups?
5 d/ e+ n, @8 K: ~# Y下列哪项是切成小方块用于汤的装饰?9 b: X" ~3 S- d- m9 A" E9 s: _# P7 f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' I9 V$ G) H+ a! d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ e# d1 _! B7 H+ _) d I
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!!——9 {- f h' a6 D
A:Gaufrette 0 r: U1 q; ?& l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& e2 x& H% D+ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 Q- ^# f) [- C& T O9 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 `# T6 H4 B) j2 F6 H
6 \: W- B& W8 q% U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 |8 H9 n3 E: Q1 d+ e) ~
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)
1 ^/ I/ [9 o3 P7 [A:Cilantro 胡荽叶 香菜6 \" h! P& d8 w0 ^' K6 j) [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" I/ }# k* F& S0 V
3 Q4 e* `9 Z5 e ?; c m: {4 r60.Allspice is made from:
$ r/ d8 C8 Y$ n' V8 L0 G 多香果, 多香果香料是什么2 p9 N5 r/ I( X9 X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- V i1 X5 H' n2 W2 t2 j7 o
A:A dried berry 干浆果* |( |! V, [% b
1 x% g$ s; p3 A9 M0 o' X" D, u. M61.Which of the following are used to make a sachet d'épices?
7 n4 q$ R7 G+ ^0 x$ g下列哪些是用来做香包德épices?
$ u3 o* ]& W4 U+ u# Thttp://www.sachetcatering.com/
: M2 l& u8 d! k, [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 l, B, m2 k$ g. V6 o" I/ C; Z
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62.Which of the following condiments are not soy based?
/ }* T! t- e# P下列哪项不是酱油调味品的?
* B) \% O- z1 F E, u) ?# mA:Wasabi 日本辣根
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" ~& b9 f$ E( g8 \, x( r, _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 w3 p4 o4 d& G; 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:# v) x# e ], K5 D/ g
A:Pasteurization 巴氏杀菌- }1 \' [7 W, \6 {- P) u5 j
?0 D- ]' k2 x! C) h( z64.Which of the following steps is not the correct procedure for whipping egg whites?
- Z) M3 @ t9 W6 t# G5 R下列哪个步骤是不是正确的蛋清搅打程序?6 p" z) s9 J! _& l
A:Allow to rest before use. 允许休息后方可使用。4 k% G9 n, h. K$ k
1 ]4 T$ Y1 _! E1 Z! J( J( j2 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:2 q3 Y5 Q& E- K0 a4 v; x( {5 [
A:56g and 63g 56克和63克' d8 T; Q9 r0 J
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66.Evaporated milk is a concentrated milk that is produced by removing
' q P5 i* v: |. j1 j. B& d炼乳是一种浓缩牛奶 是去除什么做的
. @( ]9 t7 C% N" V% ^! j$ B% c8 `$ K, qA:60% of the water 60%的水8 t @% I9 e+ Y- C3 ~2 M7 N) |
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67.A method of cooking that transfers heat through a liquid or gas is:
0 n1 U. ?% f7 p3 _7 S) A* c0 M一种烹饪方法,通过转移液体或气体是:
4 n/ o) G* _" N* L3 h" sA:Convection 对流( ^- s3 @0 V( G/ Z" t7 Q* h! n
4 _2 g9 K3 U3 Z; |' m68.The cooking of starches is known as 烹调的淀粉被称为
% s& m- c4 J+ o2 ZA:Gelatinization 糊化
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0 V% m7 R7 K% x; |( y0 D1 ]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 E# M( d7 a5 J0 ?1 c; N0 pA:Braising 烤
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; [ b# } U7 T2 K1 x70.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:
/ c, g9 ]9 e, {2 D/ f; ~7 aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 U4 r1 D$ D$ L7 R* ^# I& w1 T9 i
+ ~) C' L! _6 w$ f; h" ]! F71.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
- w6 }+ C, X, [A:Fumet 原汁9 v) e7 z, `) ?( s# g
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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
5 Z( ^# o7 Y: |3 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 k1 Q7 B0 b, d! l8 _6 N
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73.Which of the following is a principle not used in stock making?
9 d# g7 x* K: r8 P2 Y下列哪一项不是用于制造高汤(低汤)的原则?
; E) w. ]$ D" {( Z. K8 ]9 ~" v, uA:Start the stock in hot water.开始在热水中操作( X" \/ q4 }, g. Q7 h
. _* I1 p: R2 o+ v7 v# C. Z8 `8 M74.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+ b. [6 z! s) b ?5 H; A$ `
A:Remouillage 法语熬汤) d" h% t- c3 |2 [& u; [) w
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