 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:
5 I w/ |- V9 _9 A0 m- ] k: W/ L哪位厨师最早带来高水准浮夸的美食
: V s' e. I: m m. b& I3 cAAntonin Carême 人名 安东尼·卡罗美( R P* w; I. ?+ v \
- c* v9 B" G- O9 w/ P6 m! r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, s `# @# p; n6 t3 n6 L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# y1 f1 D' u$ n9 L( h
A:Cast-iron stoves 壁炉
" {4 F5 Q" H& y! ohttp://www.usstove.com/products.php?id=6
" L: @! j& b" p3 P+ `* R$ U% m) ]. q! g
28.The French term used to describe the roundsman, or swing cook, is:
1 D1 c& r6 g2 }' ~ x法国术语,用来描述roundsman,或摇摆厨师是:3 h7 l$ ]$ s6 ]) I8 ~8 B1 f D4 z
A:Tournant 图尔南
5 u( k* {" d- a$ ^+ E; v0 u$ ~& H1 q# i
29.Another term for the wine steward is:' E9 m7 ]9 T! v1 A* i( |2 x& X* \
葡萄酒侍酒师的另一个术语是:
3 p7 k0 {1 H1 D7 Z% i; y* FA: Sommelier 侍酒师8 ?9 ^( D# A$ Y3 Z# S
6 I' o0 O1 i& N" i1 t; R5 \30.Molds, yeasts and fungi are examples of a:
" I8 F; L% C/ I V. p霉菌,酵母菌和真菌是一个神马例子
! w9 w3 W5 {0 {, M1 X/ f+ WA:Biological hazard 生物危害
- }+ ^& w7 ^0 r9 l, T b
5 e/ {4 b) o6 U& y8 g4 y# K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ s5 ]% r3 J6 N D根据加拿大食品检验局,食品的危险温度区在多少之间:
) F. k) B* V* @4 Y7 CA:40° and 140°F (4–60°C) 4-60度5 y% R4 ?) s2 w- M @9 V- u9 h$ [
6 ~; w, n9 t1 z/ G; }2 d32.All bacteria need the following for survival:
, j i, |6 J: d: p9 S+ a所有细菌生存需要以下哪些内容:) }# E. T8 m. f' z1 v8 `) b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# K% ?/ r+ }4 h+ D% e( e9 w {& w
% l' o% a+ X5 F
33.Which of the following correctly represent critical control points in a HACCP system?
5 o( U8 g, K3 V( V以下哪项正确表示了HACCP体系的关键控制点?# L, V9 }- s7 _2 s' o% g- D* j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) [1 E/ {: `) U2 k5 I* {1 a3 X+ ]9 l食谱,接收,储存,准备,烹饪,保温,冷却,再加热! D/ c1 I9 w5 l, B
1 Z; [7 y" j# k6 z6 M# U34.Which of the following is not an example of a carbohydrate?
3 M! }; X2 }$ Y8 K& g% m% p+ W& p下列哪一个不是碳水化合物的例子?
* u& z* n4 `* E! H( ` sA:Essential nutrients 必需的营养物质
+ m6 d0 F; A( o9 T T5 c' v4 T/ V5 C: _. [( L& N6 J& {
35.The process by which a liquid fat is made solid is called:
9 Z1 |4 T$ N1 m+ Y液体脂肪做成固体这个过程叫什么# q! }5 Y2 |' v. H8 x; x
A:Hydrogenation 氢化& I* u/ q7 M( M+ S: [; d( m: X( d
7 S! U- W* y. u: W: G( ?36.Which of the following is not an example of a fat substitute?
4 z$ l I. f: _- u5 f: S, |下列哪项不是脂肪替代品的一个例子
) B) h+ w2 y6 D3 K9 Z. LA:Acesulfame K 安赛蜜K表& B5 R- M& o- p: p6 ]
; H, {' c* r/ C1 e1 ]: I
37.Health Canada requires that a product labelled "fat free" contain:' j1 B& {4 W9 ]2 }% A' w' F& T
加拿大卫生部要求的产品标有“不含脂肪“包括:" ~3 b. H8 K0 c( M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 f+ B- C R+ ^6 k. O
$ R+ U) V. N4 X0 y) C- z7 Y
38.Which of the following is not a problem associated with converting recipes?. \6 X3 G, l$ B# y' [# x
下列哪项是不相关联的转换配方问题?
3 q" j) U' n3 a% t+ JA:Unit cost 单位成本8 A- }3 q3 u7 ^0 A. d
" n' J. M) n. B ^9 l39.The condition or cost of an item as it is purchased from the supplier is called:% r. f7 K8 |: Y0 Y* \$ F
从供应商采购的物品的品质或成本叫什么
' z; Y( b" u5 w$ LA:As-purchased cost 购买的费用
N$ X# T+ }( u
; j3 H, S& T, P. L K' `40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 ?! i, ?: P0 I& q6 \在新货到来之前用于日常所求的必要库存量叫什么
& _2 h! |; g, v+ r1 ]) S/ eA:Parstock 基本日常最低库存
' A% M1 \ p# D$ t( o, O1 \ h
! [6 w# c6 S+ ^; w- \! S" X% {41.Which of the following abbreviations is used to describe the proper rotation of stock?
& l; V6 Y. z4 Z下面那个缩写是用来表明正常库存流程?
" `# _3 E! |# b9 AA:FIFO=FIRST IN FIRST OUT 先进先出% R% `5 j$ q/ G) y( k
/ h/ e/ y ?% m& W4 {- m, Y( [% x42.Which of the following knives is used to turn vegetables?
p) e. A# m" M3 }1 P0 q下面的那把刀是用来打开蔬菜吗?# R+ Z1 O8 s; Y/ T W5 U6 f
A:Bird's beak knife 鸟嘴刀' K% t( B! f# ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird \- j+ t* |; T: y) W: _ k E
7 F7 z+ e! W$ U
43.What is an instant-read thermometer best used for?# D/ x0 `* C+ r$ D: I' z' |# r
即时读温度计最好用于那方面?$ Y! l* |0 `1 \0 a
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 F/ V& I* O9 Z
& f. m) ~+ y( _6 B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. b L4 P( v3 {, [8 l# Z! a3 N. j
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. }7 R9 o. D, a0 }A:Cast iron 铸铁& z4 s1 E A! r D9 Z
% C, H9 P+ J: H. a8 x+ Y) s. l7 n+ M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" F' ~5 t. C5 R9 Y5 U7 n+ p5 g- B
哪件装备下面有一个可移动的碗和一个S形叶片?
& L' l" w v( T6 z1 [A:Food processor 食品加工机5 G; D; I2 s6 w" ]) p0 ]
http://www.google.com.hk/search? ... iw=1263&bih=572
# u* f0 w9 c4 C' ?+ O: g
A4 g0 Q& }; v1 x: M46.Which of the following is not a rule for knife safety? V0 @0 I" R! t
下列哪项不是用刀的安全规则?
% |) N* `8 H1 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" L' V* t7 H- l6 W4 A0 Q1 F4 B+ |: v1 ?# S2 r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! Q& `( E7 x8 z: H把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ v* i. Z6 l, x+ a: \+ S+ N
A:RondellES
, E& E# q8 C$ T3 U5 @! {+ V" khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting I7 \8 M0 Y$ @$ u* r
/ ^& j, {- j: @3 w9 y6 C48.Which of the following is a diced cut used to garnish soups?
2 M; i; k9 a- L/ j1 \; T* F下列哪项是切成小方块用于汤的装饰?
H. _) y- y9 W" l; BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: k( x! w# F; U$ J+ u1 P0 R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) P* S9 e( N1 Y. R" _
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!!——% S4 ]! s( S$ n, Y" {
A:Gaufrette
3 a/ M' w4 x3 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 C0 Q6 p+ y4 \8 Z( D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 ~! {( U, H% X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ I4 U; e# j1 J0 h
6 x8 \- q# a9 K8 i m. g+ R; p
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, L1 N5 e* m) a' x3 e. s4 V% 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)
' G3 s$ H, M) `7 H! @1 {$ D, E" MA:Cilantro 胡荽叶 香菜
# }) U9 s, N% B/ N# P) p: G! Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* n0 k6 @* ^" e5 e! ?
5 T" B0 e' _# Z- F Z' d
60.Allspice is made from:
' u% p! \* U+ O7 F( j+ \ 多香果, 多香果香料是什么- O5 G% D8 k- H, q" l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 l. u* w2 _# p5 }A:A dried berry 干浆果
$ d% M# X+ q) R2 f, H0 C6 `8 i; p2 S5 x+ V. J
61.Which of the following are used to make a sachet d'épices?
9 U( s6 o, y8 ~( J7 |: z3 W下列哪些是用来做香包德épices?, d! b! e- p6 g& a
http://www.sachetcatering.com/
/ J! V! J1 ?# l& k& J0 t1 u& \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 {: F7 F# Q1 F$ M) R2 K: Q% h& @/ j
62.Which of the following condiments are not soy based?, g( m5 X2 }2 c) h4 `7 e
下列哪项不是酱油调味品的?
8 s2 ]) m* X$ t) F# vA:Wasabi 日本辣根- X) g2 s, ^* ~
" C. L, K b: D* [4 u6 [4 _
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 Z; j# l: ~. d1 Z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:# b0 u; V, e+ ^7 h+ a! j6 d+ Q
A:Pasteurization 巴氏杀菌
! B! S% l4 @' M/ V/ H6 g9 |& C- ]- X7 B
64.Which of the following steps is not the correct procedure for whipping egg whites?- H, w/ h8 _5 }/ V$ K
下列哪个步骤是不是正确的蛋清搅打程序?
: `% b$ k' {9 e3 h4 P2 ^+ g5 RA:Allow to rest before use. 允许休息后方可使用。! O) v% H! d( Z& A3 x
+ |* h2 G9 o. g
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ g; g7 D: L% C* eA:56g and 63g 56克和63克+ P7 w' @# v' x1 |0 O, C4 m* W0 P
" u+ D. K" X: x4 E2 Z/ O
66.Evaporated milk is a concentrated milk that is produced by removing% c g& [3 S. `+ B. Q; V
炼乳是一种浓缩牛奶 是去除什么做的
: _' v c( ?# c7 m4 W. AA:60% of the water 60%的水
4 A: N( P! a2 k$ A. l! V
% ~) m( K' `- J% N2 U& `$ B67.A method of cooking that transfers heat through a liquid or gas is:1 |5 L8 ^8 _) u8 [
一种烹饪方法,通过转移液体或气体是:% [* P/ K0 ]' O" ]
A:Convection 对流
. Z; q3 b; _. H/ e- N. t1 \9 a# g4 H
68.The cooking of starches is known as 烹调的淀粉被称为
" [1 m5 l; Y" \! X& w1 GA:Gelatinization 糊化: k) s' O; A" }7 r/ y8 T2 J4 K
. h9 ~% l/ H M+ N9 U E0 W
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% k- {4 d' k# r+ M8 ]9 f/ r/ h$ A
A:Braising 烤: n H" V( {, h. ], b0 l P
/ `! K+ h( c, e- r% c) `7 Y Q& O
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:
# u7 S/ u9 j9 j1 U& E/ Y9 q4 UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# h" s. m% T4 H7 l
. T: d) {/ F5 T4 A# A/ L71.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
2 C1 I$ M. [% RA:Fumet 原汁2 D9 ~0 {# j, j
0 K ]9 V7 b# a- e: |: @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
# j/ [- t- |* B U5 bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 v* k* U6 n$ g+ d% T% F( u- W+ K- d
: O: u+ y0 _9 Y# W$ ?73.Which of the following is a principle not used in stock making?. c9 s! e3 [; I( S6 Q6 ?2 ]! w* _
下列哪一项不是用于制造高汤(低汤)的原则?
9 s1 f, Y9 T& `7 G& DA:Start the stock in hot water.开始在热水中操作
) P) n+ n% j% v7 ]6 t+ I3 p% w Q0 T1 \% H1 I3 ]
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
6 \ v* j3 @$ ]5 O/ Y/ E3 zA:Remouillage 法语熬汤$ g/ _; q" t9 L" b9 o6 q
http://www.haibao.cn/blog/post/176242.htm |
|