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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:
, _% x/ c6 S4 s* z哪位厨师最早带来高水准浮夸的美食
9 e" D Y$ r& M, q) i0 ~6 r) GAAntonin Carême 人名 安东尼·卡罗美; h8 P. G/ S1 g% E3 q8 h
( Z5 n3 i5 A+ a+ J1 _0 S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' L; w* \: m/ V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# N! x; F- q9 ?5 L! \: B' C7 n' `A:Cast-iron stoves 壁炉+ ~! F9 C6 Z2 m/ o+ `, ]
http://www.usstove.com/products.php?id=6
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\& |5 j! ~7 V% p2 G* N& q28.The French term used to describe the roundsman, or swing cook, is:
8 M5 G. N" J6 h( y2 j! \ ~% \法国术语,用来描述roundsman,或摇摆厨师是:" }8 X9 h+ i6 I
A:Tournant 图尔南
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29.Another term for the wine steward is:
% p# B6 v9 L( r2 Z7 K8 w+ `. W* w1 K葡萄酒侍酒师的另一个术语是:
9 y4 h3 `& \2 H( x) i, I+ FA: Sommelier 侍酒师; u) F& Z. h3 t1 e% c
v/ f0 S3 c. o; z/ Y& T+ h30.Molds, yeasts and fungi are examples of a:
" X* |7 K- A, I# ]4 N/ o) u霉菌,酵母菌和真菌是一个神马例子
( l+ s% x: `+ R8 y& ?A:Biological hazard 生物危害3 ]& X7 Q9 N+ H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ w" Z4 b+ j8 M
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 x: t9 x- m$ Y) J+ u* n1 tA:40° and 140°F (4–60°C) 4-60度
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# S* S& [5 O/ i5 M$ N7 J' E32.All bacteria need the following for survival:
* D) H5 r& [2 J W. w7 _ z- W( r$ h所有细菌生存需要以下哪些内容:* h+ ?( x( o. B" @ i: i
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 ~4 A q, c& R: \+ S( H5 N0 v
% U) i9 J# ~2 [! U1 W7 b0 W+ O, j- R5 U33.Which of the following correctly represent critical control points in a HACCP system?3 S1 C9 w* x5 }8 p* L6 g
以下哪项正确表示了HACCP体系的关键控制点?* G* f* v% M. n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ U9 q1 I. ^$ v, {8 K" J' r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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, k5 b/ f7 f! E* d) [; A1 P4 i9 @34.Which of the following is not an example of a carbohydrate?
2 S/ U& R! C0 p- E2 z; w4 w5 V下列哪一个不是碳水化合物的例子?
6 k. g2 w. _- D! q* Y) `A:Essential nutrients 必需的营养物质" p& F3 j2 x, o8 q
0 g8 P. p6 F3 @6 D+ _; B9 e35.The process by which a liquid fat is made solid is called:
6 J f0 @/ q& h液体脂肪做成固体这个过程叫什么# A G7 J: P& `
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 \" ^$ Y& m5 y1 l, `) c下列哪项不是脂肪替代品的一个例子' Y8 p$ B5 q' e% R* @- A
A:Acesulfame K 安赛蜜K表$ a0 }( C3 k5 A8 I5 a# k1 M# `
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37.Health Canada requires that a product labelled "fat free" contain:: l( [& H- r" Y; T( h
加拿大卫生部要求的产品标有“不含脂肪“包括:+ l* H" b% I& Q, n, Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% }! s0 L' m" D38.Which of the following is not a problem associated with converting recipes?* g! J- d0 U, Q p
下列哪项是不相关联的转换配方问题?
L; G; o) b6 X gA:Unit cost 单位成本4 [) u$ @) i# O, t+ H
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39.The condition or cost of an item as it is purchased from the supplier is called:; b2 r+ E' C2 g9 o' Q2 m
从供应商采购的物品的品质或成本叫什么; X: y( N- u4 g `' u: X* e
A:As-purchased cost 购买的费用
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# l, q3 f$ u: p9 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
s0 }: a. Y8 |. y9 w- N在新货到来之前用于日常所求的必要库存量叫什么
" w+ Y- U$ H6 ~5 L% a$ N: dA:Parstock 基本日常最低库存0 f! Y) N3 ~6 i- {
2 e, B" B# j- |- ]" P41.Which of the following abbreviations is used to describe the proper rotation of stock?1 d( N) y2 z! c! r% I# G7 Q
下面那个缩写是用来表明正常库存流程?
) T$ P( m# x8 i: N7 CA:FIFO=FIRST IN FIRST OUT 先进先出3 k" Z6 t/ J4 v3 j1 b5 k+ [% ]6 Q
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42.Which of the following knives is used to turn vegetables?
) J9 j& F; m* C6 [' \& @ ?& B下面的那把刀是用来打开蔬菜吗?- k3 f$ R( v* @! q0 k& Q9 v& ~& S
A:Bird's beak knife 鸟嘴刀
! _4 e* | J5 R6 G. g; B; x9 o: thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) G) R3 D- I9 w8 |) R
$ l K" h$ `+ S* g: k43.What is an instant-read thermometer best used for?
3 P7 @" i( ^6 K, D I. N( o! d即时读温度计最好用于那方面?: P5 P- |8 m. _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ V" [ T4 u4 D2 r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 R0 r% ]6 b& c4 F$ O8 S# [# Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
; m) s& h% b0 H' j2 D! LA:Cast iron 铸铁' e" N, j/ |6 l, S# y
. X4 {$ L: n* [. q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* y' Y/ N% `3 ~5 L a' f0 x& [哪件装备下面有一个可移动的碗和一个S形叶片?% O1 |. E% I4 A0 v- F
A:Food processor 食品加工机: k2 q/ u4 ~7 {3 o
http://www.google.com.hk/search? ... iw=1263&bih=572$ u& R, k, a" G( B0 @
$ }& z: @1 k2 `9 l; k4 r46.Which of the following is not a rule for knife safety?
/ V# h( m. B/ q. a" y# @* b下列哪项不是用刀的安全规则?
3 w! s8 n/ m, Q, PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; O# S0 C' ~/ D9 N: h& O
, f- r; g: Q% [5 G2 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) x. L2 ^+ G- @" @8 c. ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( s6 `4 p& |8 r: K3 X& xA:RondellES 5 ]4 z. d5 U! e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) }, Y' W, I, }: Q* v& L4 y7 `% N
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48.Which of the following is a diced cut used to garnish soups?3 g& p8 G1 E# t
下列哪项是切成小方块用于汤的装饰?- T; j/ p( o5 i4 E8 x6 s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# y( I5 ]$ I* u5 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 V) w2 j9 A* |
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!!——+ D$ {, ~1 P3 `0 w" ?
A:Gaufrette
* R& d5 |9 S8 o4 V- e1 K4 gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) N7 R' f4 Q9 ^+ Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% K4 \7 Q; N' O# Z. }* R; iGaufrette :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?/ v* ^: G5 ~! L" P" g+ N# M
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)
6 W/ H- T' T- `$ g# |A:Cilantro 胡荽叶 香菜 @ i" ?. O7 F5 j: E; J% S) _/ G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ m' |, F7 p9 g* {( B0 `+ s5 q60.Allspice is made from:
3 }. ?+ X, \0 }! f v+ V) c 多香果, 多香果香料是什么2 t- [) P# S; _4 P% t8 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! @. N5 I1 x3 J$ E( ^3 x, w" ~A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?( p* l* q+ y2 V# Z, }* L9 v
下列哪些是用来做香包德épices?9 _0 ?, u# b2 K [/ \( U
http://www.sachetcatering.com/
/ w' S; j* `5 e9 T. o4 `' f: 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?
j1 m/ H! U) W7 M$ @下列哪项不是酱油调味品的? u7 B* K. y/ q( M" W7 |& r
A:Wasabi 日本辣根
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, H8 Z! m- z" k! Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" i# z/ X. Y! J) w$ A# U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:
( Z1 p1 k4 a/ `1 h/ UA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ l4 P8 O# j( E1 {4 z
下列哪个步骤是不是正确的蛋清搅打程序?
8 p* Z: ?3 E" h7 R. M. lA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. {; U: c( F/ x' Z, o/ n
A:56g and 63g 56克和63克
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4 Z3 @5 u0 V6 o* y6 ~: d1 |66.Evaporated milk is a concentrated milk that is produced by removing, J2 P8 {6 @5 A8 I( o1 w
炼乳是一种浓缩牛奶 是去除什么做的! K7 H' S. @+ m( h& c! _
A:60% of the water 60%的水 t5 {; h4 P0 R
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67.A method of cooking that transfers heat through a liquid or gas is:
; z: \- c9 F* n; r一种烹饪方法,通过转移液体或气体是:
6 ^' G i; D9 p! @ HA:Convection 对流
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! \' p' C' Z0 m( Y68.The cooking of starches is known as 烹调的淀粉被称为! J6 H# {7 x# _* X9 x+ B
A:Gelatinization 糊化/ w% ^7 j- z& ~9 a# n+ V
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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?8 D! h( X, q8 `/ C
A:Braising 烤+ K" l! d5 B: ^: v
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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:
" E5 m2 L# }) cA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 F6 w: V( @4 e( Z; c+ a71.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
, j- x$ `$ J6 f8 qA:Fumet 原汁
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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6 }& g7 r: z- G+ @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! \9 o, r6 `. R8 U+ ]0 t73.Which of the following is a principle not used in stock making?1 y+ ?3 c9 X* H- c. A+ G
下列哪一项不是用于制造高汤(低汤)的原则?
) A& R! V, L- V) iA:Start the stock in hot water.开始在热水中操作, G+ t- R& f' T0 ?" B$ k% Q V
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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# \3 H" [6 s% R% Q- ]2 |( Q
A:Remouillage 法语熬汤7 ^& b+ h, m; K; j. d( D
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