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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:
( E4 f9 ]7 `$ T% h7 M7 j( S哪位厨师最早带来高水准浮夸的美食
) V9 j5 y- S7 VAAntonin Carême 人名 安东尼·卡罗美
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8 b( f, L1 v1 z- k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( M# ?2 Y. g9 u2 S5 w) |
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 t3 b# w" I3 h* h" }A:Cast-iron stoves 壁炉
7 P$ E: g" v) D* E) y1 i' C9 n/ Rhttp://www.usstove.com/products.php?id=6
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# Z( Y' ]6 D0 B$ C4 K" l8 T; ~* D28.The French term used to describe the roundsman, or swing cook, is:
6 z7 M/ K( o( H) z8 M* L法国术语,用来描述roundsman,或摇摆厨师是:- c, i& c* o! T' p6 l7 p
A:Tournant 图尔南" q7 `9 N1 K. A' a4 v! [
0 ]2 A" _+ q0 j0 a29.Another term for the wine steward is:4 m$ @, B' D) J; H& L9 m- ~# v
葡萄酒侍酒师的另一个术语是:+ t# w, C8 M' d$ R& A- O
A: Sommelier 侍酒师6 A8 ~$ N! L7 g' C# D1 r, t& U
* b* [2 I( a+ x/ G+ v0 }30.Molds, yeasts and fungi are examples of a:3 w& l4 i7 Y4 o7 m- D7 H6 @
霉菌,酵母菌和真菌是一个神马例子
. k, ~9 j0 Q" j; a# s* K# i& JA:Biological hazard 生物危害" Y% q7 W! u8 s$ V
8 A" h; K. @5 `, y) w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 O! N: T9 u' W" u6 j2 T$ o
根据加拿大食品检验局,食品的危险温度区在多少之间:
" L/ ^/ x0 U6 `& C! v/ SA:40° and 140°F (4–60°C) 4-60度1 [% S7 a9 H% e$ [* B l5 C
" d k+ k* _+ C7 u% `/ a" Z! j32.All bacteria need the following for survival:
! m7 U3 n. T% [& A3 L/ @所有细菌生存需要以下哪些内容:& ?+ R0 L7 ^ i2 G5 ~$ W
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 J, O, [ c `& V+ o( d
' n8 B- A& |7 r- Z3 u33.Which of the following correctly represent critical control points in a HACCP system?& f4 X) _5 _! O: r
以下哪项正确表示了HACCP体系的关键控制点?
5 U$ _! }+ ?8 H ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 I5 m+ ]5 t- U1 d7 q& L. L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
' u6 P2 ^2 U/ b* @/ c: G+ f, \- H+ E下列哪一个不是碳水化合物的例子?. U5 V. `1 R) P! z* n" X
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
% g" Q {9 [' @) y3 j& J: T液体脂肪做成固体这个过程叫什么$ v9 X" L$ ^7 T) _, o- P
A:Hydrogenation 氢化1 M' h v! n* A2 F( {; k0 s9 o
N# q6 x/ f' ]: O/ j$ f3 c36.Which of the following is not an example of a fat substitute?
5 M4 k3 c5 o' O( N. P4 Q下列哪项不是脂肪替代品的一个例子
2 b* w: a+ i; N8 r2 AA:Acesulfame K 安赛蜜K表
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6 t s3 B7 G& o$ s) j" w _ q37.Health Canada requires that a product labelled "fat free" contain:
6 c( S% S6 |* @0 p5 K" D# U. g/ \加拿大卫生部要求的产品标有“不含脂肪“包括:0 C% y' |$ ?2 T7 L8 E; v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# k8 k9 ?4 W. M$ W6 U3 D
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38.Which of the following is not a problem associated with converting recipes?: g: r$ r! f7 ?
下列哪项是不相关联的转换配方问题?
3 Z. J7 q; E% N' U& `A: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:
" w8 x+ H2 H Z8 p3 C从供应商采购的物品的品质或成本叫什么; J* a5 W1 s3 y( V+ u
A:As-purchased cost 购买的费用/ ?$ ^: m+ V7 ]- v7 V$ M2 q9 s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
O+ k. r9 h5 [1 C; w. T# l在新货到来之前用于日常所求的必要库存量叫什么
! f( L- C" |" ?' ]' }5 z3 K8 AA:Parstock 基本日常最低库存4 G& [1 H" [' `3 u
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 b# L, b+ p* P' }下面那个缩写是用来表明正常库存流程? E; ]) ]. b6 e# C: l
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?
1 p8 v7 o2 [; J( g5 c. I0 l下面的那把刀是用来打开蔬菜吗?. D9 O- Y% w ]2 c x) @5 ]8 j
A:Bird's beak knife 鸟嘴刀: w- B* n# ?6 h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* x+ X+ b" l' E% N- ~1 s# i
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43.What is an instant-read thermometer best used for?+ h4 |7 N9 n0 g' p k( z, Q5 J
即时读温度计最好用于那方面?
3 `; K8 |8 o. R* O/ z+ A* g/ dA:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 ]0 q, [ a8 a8 i4 u% l5 `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! c: d$ G$ ?& Y0 I! e下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ L* L, R/ `8 I7 o4 ?% {! Q$ h0 iA:Cast iron 铸铁8 w( w# c) M3 m
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? s$ ^* _9 ]/ Y" M/ p: a
哪件装备下面有一个可移动的碗和一个S形叶片?! I; Q8 i/ I* }! p k4 q Z
A:Food processor 食品加工机
" K: s2 q; p2 j6 \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?, q, I: J& g! O# t
下列哪项不是用刀的安全规则?
1 V: D! j( H y$ A7 H5 u" VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( t/ A0 {5 a& w
+ v6 [; |& f; h( {5 }+ f4 Y$ W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. r+ r& t, I/ h+ N# L$ ^% l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 V) }1 e) W2 K% l9 M) k
A:RondellES ! C0 Y! n: `! p a8 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( [1 x5 w4 O8 l; t" p3 b48.Which of the following is a diced cut used to garnish soups?* ~" w/ h1 c# }9 w9 R6 N
下列哪项是切成小方块用于汤的装饰?
8 ~* \4 S+ C: {) SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 \, {) x. U6 j, j: A- \# B, [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 q+ O5 Q1 f; J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!!——
0 Y2 N4 H: |/ uA:Gaufrette 6 h& y; H9 w9 Q. h: J" V+ {; G1 K( |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! o2 M- N; A7 a# K# p3 _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! V h& t8 Z; Z- j( `9 o; z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 Z7 c6 G* E( ?' q9 x1 x
& I; O/ T3 W% l, H; }, `" k6 N/ h( L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, ~: c% W, V, o- d+ P+ `( h
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: ?8 x6 t. k# k) PA:Cilantro 胡荽叶 香菜6 W) L0 N/ D" H' ?( w7 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! J/ o3 i, U) x: l$ E! N# T% T) T$ k60.Allspice is made from:& X3 b8 p1 f* I0 _/ u
多香果, 多香果香料是什么2 i2 s- s/ T) f, R, ~0 g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 _. C7 {9 j2 w0 }% E- QA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 x7 }3 c$ g" E
下列哪些是用来做香包德épices?- @: [1 N9 E% n' D/ H
http://www.sachetcatering.com/
; p9 e) u, s5 q( g7 b$ wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# W5 D3 _5 |! n$ y+ [) F
- O* A. J" Z0 X0 X62.Which of the following condiments are not soy based?
5 |7 ?. p- t% a; V/ l7 c* b' h下列哪项不是酱油调味品的?
* P. [6 i5 S; i7 ]/ B' F- rA:Wasabi 日本辣根
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! Y5 Z' M1 V( }! R+ B4 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; C* R% F4 o6 G: f; F; 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$ m0 [- y. H1 kA:Pasteurization 巴氏杀菌9 G5 p1 ]) G" O* J: }. u4 z7 H# M
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ ]3 }0 [+ k2 W+ V) ?下列哪个步骤是不是正确的蛋清搅打程序?+ X; Y0 z) |2 k( Q0 `0 g
A:Allow to rest before use. 允许休息后方可使用。: G3 `: _' y- _. L0 X
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 h: k3 o" C- U9 o$ P
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
# C7 V' t# C+ H- f t8 X7 L0 a. `炼乳是一种浓缩牛奶 是去除什么做的6 p- p% }) x. s# [% U* C
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
3 F: G$ [, A. K一种烹饪方法,通过转移液体或气体是:6 f. K6 ^- F% z, _
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
2 S. z( e# k5 e6 |% dA:Gelatinization 糊化
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. T& k7 Y: J6 k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' F# C6 `* T1 r, L8 W8 i3 Q
A:Braising 烤& D) H. k; P* }7 ^4 q. `; \; ~
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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:' D+ Z7 P7 r: P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 I7 H& m2 q2 Q' J71.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' C: |, ^$ H+ Z, \. M
A:Fumet 原汁
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. c0 x9 g, u4 Q* _6 B9 m9 j3 D' [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$ A+ T7 i1 x& c3 x0 l& K
A: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?; n$ A1 d# b( w# X( ^2 q! ?0 N
下列哪一项不是用于制造高汤(低汤)的原则?+ ]3 b% j- O2 g# {" M% M! @
A: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4 y5 L6 Z v7 D, ]0 o# L- k+ u
A:Remouillage 法语熬汤
: b# k0 |; E/ l. T0 I) {http://www.haibao.cn/blog/post/176242.htm |
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