 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
, Y8 ^ [2 f5 ]6 ~: [$ n% `哪位厨师最早带来高水准浮夸的美食/ B6 O1 m5 z" c5 k; Q( q
AAntonin Carême 人名 安东尼·卡罗美; T7 E) G3 i4 b( v2 P! c! ?
7 p# S" z& L! k; E9 z- P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" Y; ^2 @6 h. a# a3 v2 r" a$ R( I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& }2 b/ Y5 n4 `& ]4 V. X0 yA:Cast-iron stoves 壁炉% D! y" D% s9 ~1 }* X! C! h5 t
http://www.usstove.com/products.php?id=6
0 j7 f7 [% z2 C* D, [, {3 m$ B1 U
7 b. U* q8 r6 q" h8 A28.The French term used to describe the roundsman, or swing cook, is:2 b/ r5 a' d) H7 _
法国术语,用来描述roundsman,或摇摆厨师是:3 q& A1 A5 a) x( r3 r4 w1 z3 J
A:Tournant 图尔南
$ m+ R9 A6 G- ^; t7 K+ g7 s$ V+ b: W+ ^. |3 S
29.Another term for the wine steward is:
1 D! |+ \4 Z& [% P& q' V1 S, h葡萄酒侍酒师的另一个术语是:
) m- u$ j; k- `/ c8 O( mA: Sommelier 侍酒师
8 ?1 \9 {' w$ ?8 M/ p9 [: a( h$ d: z- d- _- _) q
30.Molds, yeasts and fungi are examples of a:1 f8 u( `' Y: h7 E7 J
霉菌,酵母菌和真菌是一个神马例子
/ g* e5 y& Z1 S- L& s- CA:Biological hazard 生物危害
7 h: @* d. a$ p( ]! V0 e' m' s
A5 V( q5 J0 e. y2 S1 b& A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 ^- y8 a9 Q5 {6 t/ t根据加拿大食品检验局,食品的危险温度区在多少之间:
/ k i4 u/ j1 DA:40° and 140°F (4–60°C) 4-60度$ h' g' k* _' \% c: c y+ o2 w
( j2 d' C- I9 ?9 F; `7 o32.All bacteria need the following for survival:2 h/ J; M6 f J( T" d Q
所有细菌生存需要以下哪些内容:
: r/ s4 P ?/ A% S+ JA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
/ v& [" C/ {, Q1 x& ~) l3 q5 m* C/ b; b' I5 b: l
33.Which of the following correctly represent critical control points in a HACCP system?
+ b$ b& i9 m2 {2 r7 {以下哪项正确表示了HACCP体系的关键控制点?
+ A$ `% c4 R6 I1 h+ kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , B6 ^* z" T( v: s+ g. U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# {9 s5 D' v6 w( B( c
4 w% h. }' T0 a' V6 X34.Which of the following is not an example of a carbohydrate?' p8 I: {: G( l; J
下列哪一个不是碳水化合物的例子?3 I, r1 I6 D% c, o: |
A:Essential nutrients 必需的营养物质# P3 a5 M3 _% e* ?* w! W' y7 J! Z; T
& S: _3 f6 O6 G( s35.The process by which a liquid fat is made solid is called:
3 m7 p, g4 h( m5 O% O液体脂肪做成固体这个过程叫什么
9 W* H& @# F( B& _- o# X( OA:Hydrogenation 氢化- _. c. {1 W* _0 R8 g; D
! Y* c6 M4 J1 q( |36.Which of the following is not an example of a fat substitute?7 u# }& X. d1 ~$ H |/ ~# p& w+ a
下列哪项不是脂肪替代品的一个例子7 a$ R* c3 i" l
A:Acesulfame K 安赛蜜K表
; y# v3 _) s* Y6 R3 B: a8 _+ ~# J! x
1 X0 j/ f4 `7 I8 `37.Health Canada requires that a product labelled "fat free" contain:1 c4 L) J2 ~9 Y# ^
加拿大卫生部要求的产品标有“不含脂肪“包括:, M$ x/ W% J* T b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 r0 n$ F. z& a; J
5 @# F( `/ x8 k% {/ u
38.Which of the following is not a problem associated with converting recipes?8 Q. j. \5 G3 _8 r4 m' W$ ]
下列哪项是不相关联的转换配方问题?/ V, p( E2 C( [6 z
A:Unit cost 单位成本$ G1 x3 K9 u, `8 L* s7 z. |, i
# ^3 t: } N, J9 e" q6 N% c9 S/ _) F$ s
39.The condition or cost of an item as it is purchased from the supplier is called:+ L" T7 m7 o0 {
从供应商采购的物品的品质或成本叫什么
: C; I8 V6 v3 w) g2 n+ P) u9 uA:As-purchased cost 购买的费用5 T$ `5 z4 b! c" Y
' |2 {/ f) u' v7 o2 T40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 J5 f$ {# V$ j1 ]2 u在新货到来之前用于日常所求的必要库存量叫什么* ]' a9 z; C' \( q+ Z- m: Z
A:Parstock 基本日常最低库存
" s: c5 A3 k' M& ?, ^0 X* W3 E7 u1 `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ i. Q' ~$ d: `8 k1 V下面那个缩写是用来表明正常库存流程?
" ?* X! h' A5 s$ ?- yA:FIFO=FIRST IN FIRST OUT 先进先出& u7 ~2 @9 ~0 C) u0 W$ {' }2 O
6 v/ z9 U. H2 B5 J9 x* ]. x
42.Which of the following knives is used to turn vegetables?9 r( L- }7 J* ^5 Z
下面的那把刀是用来打开蔬菜吗?
8 d* v2 t1 a; y$ D& |/ `A:Bird's beak knife 鸟嘴刀
$ o g. g* {6 g) Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* W5 ?4 h' B+ m- N+ `( p' L1 C7 s, g& M% u& m
43.What is an instant-read thermometer best used for?0 Z `: r5 }5 P) K- N
即时读温度计最好用于那方面?+ E6 {) \5 O6 d; S% V; p
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- y" }/ p$ P/ {% @
1 W, l& E: } j( N. q% ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) K0 u1 o; _- Y9 a6 q3 M
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 ^ h* ?- w8 ?* kA:Cast iron 铸铁+ c) s Q% V9 h0 V& J
. Z# y: _% u7 @2 U+ q2 `7 Y5 Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 k. R9 n' P' E/ h3 S0 T哪件装备下面有一个可移动的碗和一个S形叶片?
+ r7 j% z( u3 U0 E/ o' IA:Food processor 食品加工机
: b; y/ e( x. }& {- ohttp://www.google.com.hk/search? ... iw=1263&bih=5726 I, w5 j5 l& t/ {- |0 B( q/ V
+ i2 Y) t6 F9 V46.Which of the following is not a rule for knife safety?
5 p4 r8 j# ]2 R! \1 n! d下列哪项不是用刀的安全规则?
/ p/ B0 d0 Y" B- ^. p: _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% u" P6 ?" b* q% D: E8 g7 z6 |
9 J3 E) N# {. s; G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# r8 n. u9 C6 \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. ?6 g# D6 M6 a# L: O
A:RondellES Q- H2 y$ U: c, \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 l. N: N; t0 d1 W
: u1 X/ F1 u% g, }/ ]# U9 _( g48.Which of the following is a diced cut used to garnish soups?
- p* A: A$ p! @, Z0 k/ k下列哪项是切成小方块用于汤的装饰?
) L% M8 ~1 W4 zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 L! o, W o+ i7 n% F: i! Q* e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" d. X7 v+ G+ z+ D8 C
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!!——
% V) I4 G/ t) ~/ w; {" z* [A:Gaufrette % x; r* H1 u8 C- c+ {; k; K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 z. v; I' i0 j% Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ l+ W6 W. z1 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( k/ E0 S* `: }- |
3 O/ I8 I3 \! o3 k4 o
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! A' ?4 [1 w- X7 v% _ m7 a# 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)
1 I; y3 E+ b0 h$ o8 E2 b- TA:Cilantro 胡荽叶 香菜
5 z" ?/ R. g0 T6 n8 X1 } n: mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% h a- _ m( |6 ^$ G
0 u% D, e8 w, I d) [8 H8 _+ Z60.Allspice is made from:
" R* k" @/ Q2 v6 q7 z9 a0 |, n 多香果, 多香果香料是什么, h$ k9 R) ?) a6 ?0 |2 {4 o+ Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 U2 ]: w+ Y, H2 A, k4 P8 K0 iA:A dried berry 干浆果' h7 R3 g9 G' w1 h
; [$ |# i9 | O; v O2 i( J3 m8 a! j9 Z
61.Which of the following are used to make a sachet d'épices?
. I* i. j4 }4 H e) i下列哪些是用来做香包德épices?1 Z Y" n' W* T
http://www.sachetcatering.com/- Z, W. w, s- }+ H4 n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 I5 e f6 b- u0 ?" a* Y9 B
8 a6 j5 Y& c: z0 ^5 p. P$ G
62.Which of the following condiments are not soy based?
# G) K+ H- p+ I% M; A下列哪项不是酱油调味品的?; ?7 A" P4 C3 s. K2 [
A:Wasabi 日本辣根
/ [' z* ]/ h. Z' ^) u0 b) @! O6 F) A% I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ l% Z) _% \- O, T1 j
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:$ L/ C6 | w" h& q) [" @' o( O- C3 \
A:Pasteurization 巴氏杀菌+ }. z8 a- D. M5 R$ s+ N% v
9 E: ]4 S7 M! s- I1 e$ v/ G
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ U" a2 a# g4 F Q# T" s9 m3 u下列哪个步骤是不是正确的蛋清搅打程序?$ a+ V- J; S6 G( B4 B. Q# z
A:Allow to rest before use. 允许休息后方可使用。# c/ H) k- U! K7 N( h
) b. z! ^$ Q/ l65.The weight of a large egg is between:一个大鸡蛋重量介于:) t3 U; q+ O% `. w5 u& Y u4 o
A:56g and 63g 56克和63克
7 F, r( N& r# e: x: k
9 r5 @' P. T! J2 C- T/ c) r* J- _66.Evaporated milk is a concentrated milk that is produced by removing
( p& Z) T4 U, v) m: t. B- h炼乳是一种浓缩牛奶 是去除什么做的* s* E: F0 {( O% p7 ~2 d
A:60% of the water 60%的水" ^1 A$ c o# t: }; I& d
4 E2 w* D0 r8 ~+ _( n
67.A method of cooking that transfers heat through a liquid or gas is:) O7 m4 m, D' X# T
一种烹饪方法,通过转移液体或气体是:
& p; Q8 e2 I% V, J# e8 q5 Q3 f ZA:Convection 对流0 h" X' V; G6 ~$ k4 `
^1 q6 D9 w) N" [6 X68.The cooking of starches is known as 烹调的淀粉被称为
) L. `6 c. A: c' _" t/ a6 H6 M3 b* m- FA:Gelatinization 糊化
: d9 |' g8 b! B( X, e6 f8 p( W
u+ K, k) g) U7 a( J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) Y+ o1 M- t7 G" |* h4 I$ a
A:Braising 烤
2 c# M# r6 ~6 |9 _
+ B1 m: C G: D" j5 o70.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:
+ T, l s7 @' fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% R5 c8 o" R6 v1 [
3 X. u0 d9 I4 y1 ^/ L% E$ {; W; ~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
' o* L s3 x! R; TA:Fumet 原汁" C ]/ ~$ |8 F5 J% e. }* s! a
4 B8 h$ r `$ G! r( l72.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6 P7 |* m- v& ] z4 ~0 V% |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: o7 p. I7 Y% m' K" `+ N
. i) o: f$ O) K1 k3 {: R
73.Which of the following is a principle not used in stock making?
7 |2 w1 W# F' M6 D* k' K1 t: |! s下列哪一项不是用于制造高汤(低汤)的原则?
& x! Y4 W7 `- S" _0 D# @( [8 AA:Start the stock in hot water.开始在热水中操作
# r6 `6 I( \/ O! g1 q. u' r; }2 s( f) }0 L' G) s
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* X$ A1 }$ a. J$ m& g/ m% a. {
A:Remouillage 法语熬汤
" G+ Q& ^; c+ [. @7 l, shttp://www.haibao.cn/blog/post/176242.htm |
|