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26.The chef who is credited with bringing grande cuisine to the forefront is:. {* N/ N$ A9 I3 o! d- N; v m
哪位厨师最早带来高水准浮夸的美食- f$ d6 A1 j4 j/ t
AAntonin Carême 人名 安东尼·卡罗美% q6 d( C0 I$ K8 f, `+ E1 d. M7 F! V
: W4 }5 U: @* z9 F* a! o6 r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 @9 u9 l* z3 X" P7 J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ m, w% _5 S& v3 I- k$ gA:Cast-iron stoves 壁炉
2 T- A$ }# u* q9 whttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# V* L8 C2 }5 G9 G* d
法国术语,用来描述roundsman,或摇摆厨师是:0 T R; S! w# d, [- V
A:Tournant 图尔南
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0 A' \1 Q" T+ z29.Another term for the wine steward is:
# X2 m& Y: j% m% R4 E0 ^葡萄酒侍酒师的另一个术语是:8 }6 M2 N4 Y0 U) {0 C
A: Sommelier 侍酒师
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" [5 z8 z! D7 M* Q30.Molds, yeasts and fungi are examples of a:
' W# `8 P! H% u1 B+ D+ l" o霉菌,酵母菌和真菌是一个神马例子* @4 I& N1 P6 ?! B$ d
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 K: Y7 j3 G3 T# |, x' \. ]根据加拿大食品检验局,食品的危险温度区在多少之间:
6 X4 H A' O3 c# R/ kA:40° and 140°F (4–60°C) 4-60度 C8 N" I d, i4 x' L v
$ F% B8 g6 |# i5 _- G- n32.All bacteria need the following for survival:* }9 Y" D- h, G$ q
所有细菌生存需要以下哪些内容:" F: w1 v( } F1 S- A' o' I
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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}7 _3 [) O" e/ F33.Which of the following correctly represent critical control points in a HACCP system?( ]2 i! o9 Y$ t9 y2 ]
以下哪项正确表示了HACCP体系的关键控制点?9 l4 K* x: e( j. L! T' U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 L+ l h& z5 q& A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 c8 G: j1 e# x, p/ j# c; u
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34.Which of the following is not an example of a carbohydrate?
0 ^$ v9 V! z B下列哪一个不是碳水化合物的例子?
* e5 z8 J' C KA: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:0 H. b0 k' t) ]- j1 r+ r
液体脂肪做成固体这个过程叫什么
& s4 }, [+ y% U" Q" G9 M+ a4 Y1 I' mA:Hydrogenation 氢化! ?6 D# r W2 y5 T! Y* j
. J' U& ]7 w$ N7 t$ Q- O2 R0 N3 M/ \36.Which of the following is not an example of a fat substitute?
. C. E; P, m- R7 }5 T下列哪项不是脂肪替代品的一个例子
0 v8 L7 n8 y' qA:Acesulfame K 安赛蜜K表5 k! m. j/ t8 v5 S1 B+ f
9 ~$ i3 {2 q" C+ H& `+ \# J$ g. O37.Health Canada requires that a product labelled "fat free" contain:
$ t" r; c9 M& u; \/ @$ s加拿大卫生部要求的产品标有“不含脂肪“包括:6 j; U* S* {! ]) {' U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 \( m" G3 w/ D2 [1 K
: C' c. }# t, k: h O0 m4 n8 b. |38.Which of the following is not a problem associated with converting recipes?
* o+ |( u* D* Q: a下列哪项是不相关联的转换配方问题?
, I- v$ |+ P6 J: N2 PA:Unit cost 单位成本# o* L# T. w/ m# m3 X0 r& g
) G- J; Q2 l7 Y1 _, |) N& {39.The condition or cost of an item as it is purchased from the supplier is called:
4 H) q4 r& Y: t3 [' [) ?/ e7 q从供应商采购的物品的品质或成本叫什么
' ~4 {2 B7 R( P2 WA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
% F5 @# U; m6 y E, V. f8 V在新货到来之前用于日常所求的必要库存量叫什么0 @- g4 _# m0 j# H
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: E- ]' E( ~% w& q# j4 d6 w% B
下面那个缩写是用来表明正常库存流程?
* E. g# a" R9 {- MA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
5 A" v2 j }- f- c( l下面的那把刀是用来打开蔬菜吗?
# P! g Q" V6 H- c# DA:Bird's beak knife 鸟嘴刀
) E( `- I7 v# Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
* U3 j( e: q4 I7 ~) \4 D即时读温度计最好用于那方面?
/ W: Q; I8 y/ f7 jA:Checking the internal temperature of a roast 检查被考物品的内部温度! U4 M7 }% L- z
: H2 [( C; E4 w5 c4 b4 R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ ~0 {. e- A& @7 Y% x0 w5 X" T
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) E% x9 e) hA:Cast iron 铸铁9 S _, C- k5 A6 V! L
* T" ?" j0 G9 e0 T0 o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 H0 J; {% b$ Q' a9 E- H
哪件装备下面有一个可移动的碗和一个S形叶片?& Q! R0 |/ F6 d
A:Food processor 食品加工机
7 P: o) y$ O( w1 A$ m/ ^2 Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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* }& l8 O& S9 w; O46.Which of the following is not a rule for knife safety?
. S2 x& R5 J6 J, d" t( P下列哪项不是用刀的安全规则?
$ z, ?9 Z/ T- \$ `& m1 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 u4 Y) y( V! [ i! q" l1 e n- D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! \4 Z+ A+ T: n2 o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 i2 a5 g2 k/ O) D- n/ o6 ~. \A:RondellES , |6 G2 w/ V; z" \0 R" f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?3 d! [% L* j, q% x! r( d+ A# b |
下列哪项是切成小方块用于汤的装饰?8 A h- l U2 o/ V1 `1 Z: n
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 `6 l) c& k/ a/ B& o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) K8 D( _( P) _1 q6 N$ L2 E$ U
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!!——
. N4 J* E7 w( P% X# dA:Gaufrette
6 @0 P5 M( k# Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 d' Q: Y* m' y5 B; s3 p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 n t( w6 v& [0 w8 ^2 sGaufrette :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' u9 ], ?% k7 y# k$ q7 |) }& C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)
" F4 B1 ?- c8 _1 eA:Cilantro 胡荽叶 香菜9 }1 G6 I! @/ a# b9 k+ \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 p/ E7 l0 J' Z/ |
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60.Allspice is made from:$ G9 S- G) i% [- K9 r. K
多香果, 多香果香料是什么$ e# d4 e. a* ~; k3 M& c' @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, U! C K, c: J0 p9 `1 U* t5 g
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?7 {+ W5 e7 A+ p0 _8 `( f5 B. F
下列哪些是用来做香包德épices?7 S- v! I1 y! I3 ^
http://www.sachetcatering.com/
' Z3 A4 P# |6 aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 o, M8 r! F! v& q8 u* [1 z2 U
o$ f$ H- P7 o8 L4 X62.Which of the following condiments are not soy based?
8 S" q5 R% z5 y下列哪项不是酱油调味品的?1 t3 \) Q; q) R2 c8 ~
A:Wasabi 日本辣根. w8 y3 E$ k1 J9 C8 T) a" r
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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:* i$ a( P P* s2 t5 V" w1 w
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:
- A, d6 I! u0 M4 j5 u$ @. WA:Pasteurization 巴氏杀菌4 @9 Y4 p8 s8 f P/ P1 V* I
5 ~3 X$ v/ g: U1 O% G64.Which of the following steps is not the correct procedure for whipping egg whites?
6 U6 A. R* d7 E2 m- A: v/ T S4 h下列哪个步骤是不是正确的蛋清搅打程序?
+ S4 f4 `: u" g9 xA:Allow to rest before use. 允许休息后方可使用。
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6 g. x1 n, H! e2 D- @% \( d, G4 A65.The weight of a large egg is between:一个大鸡蛋重量介于:% r% A/ C+ ~# V. I/ P4 P# ^8 I
A:56g and 63g 56克和63克
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% U) _6 r& k8 m. k \66.Evaporated milk is a concentrated milk that is produced by removing
; J* O2 K$ i. C* v炼乳是一种浓缩牛奶 是去除什么做的
1 V/ K) M8 |6 ZA:60% of the water 60%的水
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: K1 P( t- z4 _, Y67.A method of cooking that transfers heat through a liquid or gas is:/ ]5 ]. {- s0 u' X
一种烹饪方法,通过转移液体或气体是:" } d9 w. y! e- @0 Y5 Z- F
A:Convection 对流
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* e7 S# s2 x: A9 N- E+ X/ ~68.The cooking of starches is known as 烹调的淀粉被称为" X2 G0 w8 X8 H3 [* s: H% N
A:Gelatinization 糊化9 Q% S9 E5 w1 D8 _1 ?3 E. i
) v3 Y8 w- U( _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( w* y; S N9 X ]0 b! G+ N
A:Braising 烤
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, Q8 p; A- @$ a+ Z% n70.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:+ n% J; L( v! d* |$ G
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& @, B; ]; q* o- w. z; z6 l" z2 I71.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
0 I. ?+ H# P# F# F* u, E! yA: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
: q9 r1 y8 M2 |( G+ N. v# E' qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! B" q9 Y# t7 n9 F8 l
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73.Which of the following is a principle not used in stock making?
; l7 K& m- m* c' K' V0 i4 z' M* U6 `下列哪一项不是用于制造高汤(低汤)的原则?
6 S* e, }/ w' G; Y. uA:Start the stock in hot water.开始在热水中操作. V0 u+ s& K! G' G# _
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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8 i+ V2 v. f' z- T# x/ s
A:Remouillage 法语熬汤3 }, V, F. s/ F4 ]" |( }7 k2 j
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