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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:
7 v ~9 _1 i# x9 h! Q: t4 w& s( C哪位厨师最早带来高水准浮夸的美食
& g( i/ d2 @/ N$ v: Z: b) XAAntonin Carême 人名 安东尼·卡罗美) @; j# ~; K# Y/ z$ d
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 U2 K9 ]' w9 [" N0 {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ Y5 h5 b8 S- y- u5 eA:Cast-iron stoves 壁炉% G O% W/ H }3 n0 \+ D* ~3 |
http://www.usstove.com/products.php?id=67 E0 K2 A$ L* u
, h- o7 L B3 }( ^1 T9 U28.The French term used to describe the roundsman, or swing cook, is:3 y Y, G/ r" n1 @% O
法国术语,用来描述roundsman,或摇摆厨师是:
( _& n" N8 P8 f. I* ZA:Tournant 图尔南0 S1 T; z; t3 p! y' f/ u1 H; H
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29.Another term for the wine steward is:) q8 u$ O" i4 }2 {# n2 p
葡萄酒侍酒师的另一个术语是:. p6 A* j6 f; [) s3 s8 I3 j% d- k
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
; c7 k1 {- j+ b$ M霉菌,酵母菌和真菌是一个神马例子
! h; ^! n9 ^2 j3 J' Q, x* q# wA:Biological hazard 生物危害
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+ _3 }. s; _. ~$ ?" W0 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. \9 I' _: I- Q4 e( i& Z
根据加拿大食品检验局,食品的危险温度区在多少之间:3 T1 O0 J7 F. z/ e" K, {8 @
A:40° and 140°F (4–60°C) 4-60度4 m' Y0 F. f- a# R& r
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32.All bacteria need the following for survival:$ J/ W! z5 E4 h% H3 a$ ?( ~- z; i& _( l
所有细菌生存需要以下哪些内容:# J2 N; r' K3 ]3 f/ I
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?4 h y# v, x$ r, T
以下哪项正确表示了HACCP体系的关键控制点? t1 M9 n: R1 l6 R( h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ y8 z# ]4 u- ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 X* J; ]8 b* F7 t( I
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34.Which of the following is not an example of a carbohydrate?/ S; B+ F, R! Z, m4 O
下列哪一个不是碳水化合物的例子?
- |1 h+ |. P" x7 VA:Essential nutrients 必需的营养物质
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5 K/ S( X/ a/ {) ^. q3 K35.The process by which a liquid fat is made solid is called:
6 w: g. j; P! v5 i* a0 i+ S液体脂肪做成固体这个过程叫什么
$ w+ K1 v# v' ], Y( c, }" h( tA:Hydrogenation 氢化& \/ e# K: f3 U( D7 T6 o8 R0 V
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36.Which of the following is not an example of a fat substitute?1 A1 m _. v" S
下列哪项不是脂肪替代品的一个例子' U* b' Q5 k( w2 h* y. K0 J8 Q
A:Acesulfame K 安赛蜜K表$ T* C Y( D$ V" R+ S
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37.Health Canada requires that a product labelled "fat free" contain:
6 p- Y3 X5 z) L% b/ d3 _) r, N加拿大卫生部要求的产品标有“不含脂肪“包括:
: I9 K% W4 w# Y L" [+ u6 X$ x' \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?
$ p5 t/ I$ N5 x, E# h {下列哪项是不相关联的转换配方问题?
5 ~5 L+ R$ N2 I) T8 V% i/ }; |8 qA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:( ]! s8 X! u* L! ]0 o
从供应商采购的物品的品质或成本叫什么
; D7 O; s& r/ A- O- vA:As-purchased cost 购买的费用
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/ A+ |8 ]# S2 R7 ^40.The amount of stock necessary to cover operating needs between deliveries is known as:& O ]7 K, m* ?" ?4 `8 V0 Y
在新货到来之前用于日常所求的必要库存量叫什么! T5 W& v$ ]. ^" y0 V9 T( [5 b
A:Parstock 基本日常最低库存
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( B+ r4 X; R" Z4 b* [& e7 O" T41.Which of the following abbreviations is used to describe the proper rotation of stock?3 E! C* g9 v8 E4 b* H) [# f# F/ \, |& x
下面那个缩写是用来表明正常库存流程?3 [7 O) `) F6 t+ k* `9 ]) w* D
A:FIFO=FIRST IN FIRST OUT 先进先出% V$ N+ _4 O" R' G4 Q5 d# J. [
1 d5 j% ?8 Y Y3 ^; I0 ?42.Which of the following knives is used to turn vegetables?; q! b6 T3 y4 ^6 H2 I- d
下面的那把刀是用来打开蔬菜吗?
0 ^% q; L2 o6 c- H! QA:Bird's beak knife 鸟嘴刀1 t8 l. k E/ i j/ @; x+ A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?8 A M4 D9 U/ Z5 y( N9 u
即时读温度计最好用于那方面?4 f: l+ | ]3 x5 \4 H' T
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 Q* L/ M& a/ d5 x: U$ |
5 m- f) _/ U; Q/ w: n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: A/ a% a& l* a! x下列哪些金属材料受热均匀,通常用在铁板而且非常重2 R" ?5 X' W- e4 s
A:Cast iron 铸铁, n5 f5 w1 ~0 k- j
& L/ \/ b8 J! L5 s) }! X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 I" H/ a/ b1 A哪件装备下面有一个可移动的碗和一个S形叶片?
) o9 Q4 H6 ^1 _$ @/ w v3 x. P1 MA:Food processor 食品加工机
# o; v* G) L' M, ihttp://www.google.com.hk/search? ... iw=1263&bih=5724 e. h) X" o8 q: b, @/ V
0 |& q' m- F! S y9 }' X46.Which of the following is not a rule for knife safety?
& O) E3 t( H6 O8 A8 V. v下列哪项不是用刀的安全规则?# P( R% c: ~- Q% l! s9 ~2 ~0 u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 u& E2 D2 @( `: q7 J6 }1 s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* D& @% B% F" w& H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) e- H0 f# G; B4 c5 B1 i
A:RondellES
: R3 Y) W& w0 K: X4 O* vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ B4 ~! x0 z: l$ C
; }& _+ X6 `6 F' I W6 F48.Which of the following is a diced cut used to garnish soups?* L+ [$ I! A. V" d( b
下列哪项是切成小方块用于汤的装饰?
g. y) y1 i6 ]8 q6 P# h9 ~8 {- n3 pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ V- w1 b# `4 L) x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# ]% W' x! `0 [6 l3 t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& k+ ^) s/ g) @- _
A:Gaufrette % J( O( d) W1 K1 l3 e; p2 C$ y0 l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ v0 G- j5 G" k9 K2 Q9 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 u$ \: s& U: J9 d! D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( @! [6 C- B8 D2 q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)
& R, A* H* L. I+ C8 p" k; [A:Cilantro 胡荽叶 香菜6 A9 o5 W8 F6 l$ @( h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* o( h: i- W+ O& _+ q6 Q- l60.Allspice is made from:' ?. j, |. J' ^: g K ^) w
多香果, 多香果香料是什么
& ?8 D* g2 e& [. Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 z8 e! J* N {8 qA:A dried berry 干浆果
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9 y J- c$ E7 k7 n+ g3 U, l1 t: v8 t' W61.Which of the following are used to make a sachet d'épices?
' L, D# ^: q6 ^* u' N+ o. q下列哪些是用来做香包德épices?( J# \+ P! G! N9 w1 s
http://www.sachetcatering.com/
" b; K3 S, l6 ?: t8 K7 C+ G2 i$ sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
: O0 a7 L- @: s! l下列哪项不是酱油调味品的?! _" S, U. H [" R# ^9 N; V; d
A:Wasabi 日本辣根7 J3 t, _4 o/ ^- A |3 ?+ Y% _- b
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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:$ [( W' K4 I6 ^3 O- a' ^% G% 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:
, q- o% h: v7 H& G% C' I% wA:Pasteurization 巴氏杀菌6 Y5 {' w4 ~3 t! q
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 U1 k! K1 V1 A5 W* a
下列哪个步骤是不是正确的蛋清搅打程序?2 c, d: S# S' l2 z% j
A:Allow to rest before use. 允许休息后方可使用。+ e) x" E9 D3 Y$ ?/ \- p, Z& l
* |& N: z0 }" l" R! I3 O3 _65.The weight of a large egg is between:一个大鸡蛋重量介于:
! l$ T4 r$ Q& Y7 ^8 F3 y( q0 \6 sA:56g and 63g 56克和63克$ c/ F3 W" `8 w3 l" e
9 t7 t8 n1 y9 b7 f# a; W. N: H66.Evaporated milk is a concentrated milk that is produced by removing' n0 _7 q( F; I" t
炼乳是一种浓缩牛奶 是去除什么做的0 Z( q' s8 t, K! E x# R
A:60% of the water 60%的水: p; I, D4 g+ r, R% v7 U; @( E
! _' V: A) r/ m67.A method of cooking that transfers heat through a liquid or gas is:
~, l0 X6 H8 d% I- L一种烹饪方法,通过转移液体或气体是:: p7 X4 A& s" x
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为, O. N. m; O$ }0 B" p0 p6 x
A:Gelatinization 糊化7 v9 ?) n1 p' l. k: c% f7 d) a
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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?* P" @4 s. W" _5 I; {
A:Braising 烤4 `% @2 S2 O# a9 v9 I- A1 k" T
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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:# I& N* h4 s+ t8 \% z' Q& k
A: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# Z) b1 i" W' a' h
A:Fumet 原汁) F6 |6 F' Z, Y5 ]6 \0 r1 v l$ F
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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
p9 O/ y& e: Q7 Z" N U- oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: Y9 a/ p) f. [' T8 f
. K9 a& D1 d! V# }; z' B73.Which of the following is a principle not used in stock making?- \) L# i* M( c. ?* e3 \
下列哪一项不是用于制造高汤(低汤)的原则?
: b6 T+ y7 B: i7 B% A" yA:Start the stock in hot water.开始在热水中操作+ v6 r* H+ ^7 |- y
7 ~/ D* n* K* H$ Z2 y6 y74.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( Y( _* y$ i7 Q6 a4 ^
A:Remouillage 法语熬汤2 t5 M, i. C" ~( W
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