 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 O1 s0 H4 \9 U! Z9 d哪位厨师最早带来高水准浮夸的美食
. r$ V; l) H. \AAntonin Carême 人名 安东尼·卡罗美
! G. f1 P& ?) {! b- O7 N; ?% s$ C+ e' |! X2 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
j$ Q+ e# o9 L/ x1 ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ r/ H/ ~* M! i- q0 ]5 h; l# z
A:Cast-iron stoves 壁炉
# P# Q% }: L5 F( H! @. }5 B* whttp://www.usstove.com/products.php?id=67 v& e; n" h, r, _& S
1 [+ o% X: Y/ Q& W3 W
28.The French term used to describe the roundsman, or swing cook, is:
: q: c; U( a3 g$ @法国术语,用来描述roundsman,或摇摆厨师是:4 @9 d: z. G3 f7 Y1 l _
A:Tournant 图尔南
/ C+ _( W. V: f' A: g8 E. {( u
2 K4 Q' n2 R2 _ l7 _29.Another term for the wine steward is:
* Y( Q6 I. k( ]6 f& {葡萄酒侍酒师的另一个术语是:/ R2 a8 N6 G# n) N
A: Sommelier 侍酒师& X/ x+ A' M' j& _/ Y* m
$ Q* K0 [ _- p$ ?0 ^. p8 d30.Molds, yeasts and fungi are examples of a:
, G: H/ {2 @; P6 F+ @) Z霉菌,酵母菌和真菌是一个神马例子
; g3 J, A: a* b9 F( TA:Biological hazard 生物危害# I# \% W) y. N* }6 F* m2 e1 a
7 c, K/ [7 f$ m8 P, V) ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 P- Z6 N7 G: @! r根据加拿大食品检验局,食品的危险温度区在多少之间:
+ }3 u( T% |+ W1 H' F& FA:40° and 140°F (4–60°C) 4-60度; W( _4 l4 z; \
; v# u( G- c+ r
32.All bacteria need the following for survival:
L2 q8 o) T! S$ B' r所有细菌生存需要以下哪些内容:
( n; K5 n- ?" Y9 ?. RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: d. `! t8 W5 C3 K! r
1 A$ Z3 K5 O4 J- C* S4 V! c+ a33.Which of the following correctly represent critical control points in a HACCP system?3 e1 {( o1 }6 I! }( C6 K m2 M% I9 p F
以下哪项正确表示了HACCP体系的关键控制点?
% q! W& z# p$ q$ ?8 u: B6 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 a$ [5 C6 C7 G! s9 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 ], {6 A0 L$ F- n
7 }+ R4 E i9 x2 [7 o
34.Which of the following is not an example of a carbohydrate?$ A7 R$ q$ o5 F9 F6 F1 t) z" H. h' F' n
下列哪一个不是碳水化合物的例子?
) P1 ^9 ?1 h" K6 w8 f: X2 Y- w+ J! KA:Essential nutrients 必需的营养物质1 E/ K- w9 G0 F, [2 C; s- o e
4 `0 }4 E; w1 }' G
35.The process by which a liquid fat is made solid is called:; O2 r$ X! o) ^0 L, m) F
液体脂肪做成固体这个过程叫什么
# k7 b, z6 Y! i8 V0 m6 FA:Hydrogenation 氢化# \% M4 B% h! J- t9 U
/ ?, K# j' g; g+ y9 u" O36.Which of the following is not an example of a fat substitute?; {/ d e* e8 s# o( O
下列哪项不是脂肪替代品的一个例子
7 m- m% ]$ \4 HA:Acesulfame K 安赛蜜K表
8 q& a8 I* k3 L1 H6 F# X- l* p1 c7 q4 m
37.Health Canada requires that a product labelled "fat free" contain:
8 g$ s. o. h, k# V1 y6 d2 U加拿大卫生部要求的产品标有“不含脂肪“包括:
' m- b- t! b& `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: `3 K; D6 C) D1 M/ [( d
+ u4 r. }7 U: C# u38.Which of the following is not a problem associated with converting recipes?) X8 S) U9 E' D1 |" z! { R2 l
下列哪项是不相关联的转换配方问题?
2 z/ \0 Z- w1 _) `- aA:Unit cost 单位成本* T" H- s4 a! y3 i# B A
1 K0 m. b& W/ x! k( H' z1 s4 T; q39.The condition or cost of an item as it is purchased from the supplier is called:9 J) C* p L6 R0 t
从供应商采购的物品的品质或成本叫什么$ d! j2 v5 v- ^# m8 s8 l
A:As-purchased cost 购买的费用
; t$ Q$ s Q" V% B. F6 q$ Z5 l& m* R# A
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 C0 S8 K" k" N M% x在新货到来之前用于日常所求的必要库存量叫什么* t6 A! b, ?6 l+ T0 b; B$ E M
A:Parstock 基本日常最低库存7 K5 D2 q! v2 ]4 H) y4 ]% |
" h8 r J5 w; G41.Which of the following abbreviations is used to describe the proper rotation of stock?
z- R& m% {" R% K1 X# l下面那个缩写是用来表明正常库存流程?
& C. L2 C1 g7 c \2 Z; eA:FIFO=FIRST IN FIRST OUT 先进先出. s* y. a8 e* s9 L4 N3 D6 K
! S% X5 {9 v; F6 k7 w) e
42.Which of the following knives is used to turn vegetables?
: p/ i+ C% r$ l. {下面的那把刀是用来打开蔬菜吗?
0 m# Y' B- p9 Q! D: E8 I/ T* `$ W! [A:Bird's beak knife 鸟嘴刀7 {( q) {3 c; n1 S4 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- b" W$ E' g5 A# P& ~
9 y4 D" d* R( Y/ }3 ~9 ]: k43.What is an instant-read thermometer best used for?
- t) b2 k& I/ ^( ^% G即时读温度计最好用于那方面?
. b% @5 ~! x) T" k" ZA:Checking the internal temperature of a roast 检查被考物品的内部温度9 d' O( s' K3 W% r! M+ i/ b4 W6 u
3 ?% c8 `, a0 B: J9 }! W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ @5 s, h4 B) i- v$ z2 E; e下列哪些金属材料受热均匀,通常用在铁板而且非常重, Z$ W0 N: ]- K* @
A:Cast iron 铸铁) l4 w/ r: i5 w' b
7 u- A# ~4 b1 s; Z( M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; R9 o& t, @6 s+ `( a
哪件装备下面有一个可移动的碗和一个S形叶片?
, h/ q( u. d1 P9 c& S7 X3 vA:Food processor 食品加工机
5 _, t2 {# K0 D% U' Zhttp://www.google.com.hk/search? ... iw=1263&bih=572& i$ @9 `: ?% c
& E+ q9 Z+ |# R$ f/ F
46.Which of the following is not a rule for knife safety?
$ x3 k7 g) |3 e2 E' H下列哪项不是用刀的安全规则?) T& P8 Q. O# d2 _. q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' k- |5 A# N& a; S5 F6 E
/ D# ?7 A! B9 c$ [3 N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* @. ~; H/ m P: d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 |+ Y; \' p7 d. x* i# q4 P) c5 }! T
A:RondellES ; k& `7 \: o% c( y# E% V, ]8 K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 y9 X/ p- [6 n; o
& ^0 e' R+ C1 f% Z" i, n# e
48.Which of the following is a diced cut used to garnish soups?
# h( _5 Z" m$ a" S* x, e* F下列哪项是切成小方块用于汤的装饰?
4 T( C/ z2 H0 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% K- ^9 ~, c- b; d- Z8 W; t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ E1 T( } \: K9 ~: k
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' f7 v$ F6 y: g) dA:Gaufrette ; f/ b* `0 V( _( x+ N0 p$ ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# M; V4 L/ O; Z4 w8 H! P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" l$ q3 Z) s) _: e9 e; A- o1 lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- B) z% Y# ]: E: \5 g0 z$ T v& A8 {1 g) w0 A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ f/ [% }7 x# M5 m) [9 F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)! C' l6 P% O7 J9 A
A:Cilantro 胡荽叶 香菜
9 q& V" z% F: B7 J$ W0 U# Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: _0 R1 O, a& e
5 f$ p+ Z/ r3 g; G# l60.Allspice is made from:& y. ]5 l: C( b K7 e/ V
多香果, 多香果香料是什么
0 l2 N8 v* w- a6 Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, K! q4 ~% b# n: J. D4 {. QA:A dried berry 干浆果
$ |. F i5 G, r1 b* Y1 v& D* e/ E0 V! y- H" S! A. f
61.Which of the following are used to make a sachet d'épices?; d" y. b. p$ t( {! S3 z$ g
下列哪些是用来做香包德épices?; W$ N& l5 h! ]$ r: E3 p
http://www.sachetcatering.com/" P6 p' O- U* U7 g8 c1 c. r3 S2 C" S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 ^4 e& ^/ ]* \. g G( X: i' B2 \& o! N
62.Which of the following condiments are not soy based?# u ~) e8 t; \2 f% N. [3 J
下列哪项不是酱油调味品的?
% \5 z# E A( m) @) yA:Wasabi 日本辣根
. \8 Y1 ^) D+ ]# _' S/ k& U$ x5 N; P6 I2 v3 K* g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 G! I8 i1 G S- K9 p& s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:
0 d" j3 r7 o4 _: GA:Pasteurization 巴氏杀菌
6 d1 E% N4 B: C, ]6 e
( Z A% g- [' Q4 `1 u; O1 W64.Which of the following steps is not the correct procedure for whipping egg whites?9 C. l$ k' N6 T8 L* G f
下列哪个步骤是不是正确的蛋清搅打程序?
& Z1 d7 g! O" z) a+ i. H) i, ~3 CA:Allow to rest before use. 允许休息后方可使用。
, w5 D u M: a0 [+ Z/ M; V$ A+ g3 r+ l6 r$ W1 X
65.The weight of a large egg is between:一个大鸡蛋重量介于:
( u$ x5 \' ^3 y5 |% ]. R( qA:56g and 63g 56克和63克" }5 S! _% ?* K2 P
8 e! Q, h' W$ x: M8 p66.Evaporated milk is a concentrated milk that is produced by removing
: [% C5 B( r9 m, D# d炼乳是一种浓缩牛奶 是去除什么做的
2 Y/ s+ `2 N, H1 |A:60% of the water 60%的水& V+ z2 R0 K3 U. T/ z
$ P) t- k! |! u$ u$ `67.A method of cooking that transfers heat through a liquid or gas is:
& m, E1 Z+ a( b' y0 c+ ? |一种烹饪方法,通过转移液体或气体是:% S% \' b0 O# m, y: t
A:Convection 对流
5 \& _" c: q$ I4 b% E ~" U. Q
( A! f/ x' k o; I+ o P z' V68.The cooking of starches is known as 烹调的淀粉被称为
I1 w+ N, A4 |4 P, O5 C7 DA:Gelatinization 糊化0 C( M% b7 l3 V( M/ O0 t
( I8 |) P; J; ^' |* M/ Z6 j8 B5 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?) O0 C* P" [7 _$ i
A:Braising 烤 t' z0 m& N( Z3 u0 f% n; {7 j
y2 q' l- H5 z" b! T- X0 j+ j70.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:% _: V" L. {$ L8 H; D# P5 d
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
3 g1 K! e6 ^! o0 z6 l: I
, v5 n. k2 ` H, ^* c8 Q4 X% e71.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" L7 k( ]3 Q, O8 v6 ^
A:Fumet 原汁' g4 \4 B q- b9 X
) W) Q2 G( @- w8 {6 O72.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* i; Z& x! _- N0 k: A+ A( Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% Y6 _9 W( V' k0 s7 z6 }" ]- U; V* B' d& z) A5 L
73.Which of the following is a principle not used in stock making?6 H; i2 p3 B6 ^3 L5 r
下列哪一项不是用于制造高汤(低汤)的原则?
2 y0 j( q& ~, r- `& b: O+ v( i+ \3 J( rA:Start the stock in hot water.开始在热水中操作 J; }& Y2 S1 V- A
" D9 c1 o+ Y8 }7 H74.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, l2 T4 e0 N4 S
A:Remouillage 法语熬汤
. }( z) r/ U$ b6 khttp://www.haibao.cn/blog/post/176242.htm |
|