 鲜花( 33)  鸡蛋( 0)
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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:" ?& z# S' h+ A- k% r! [
哪位厨师最早带来高水准浮夸的美食+ V8 \& f4 _9 H. y
AAntonin Carême 人名 安东尼·卡罗美/ J- a/ Y1 t$ h; x, u$ R- ~ E
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- }. P5 s; q0 a- Z+ S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 F" E: f6 H% J$ x4 L* t TA:Cast-iron stoves 壁炉
! s$ W( |: ]# n# t/ @http://www.usstove.com/products.php?id=6
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6 N3 [$ w8 l4 X: h8 h28.The French term used to describe the roundsman, or swing cook, is:
+ g* n. |: @: Z8 \4 n5 `5 Y# h法国术语,用来描述roundsman,或摇摆厨师是:. C- \; ]/ Q0 W; e% L
A:Tournant 图尔南9 w! ^( [$ t2 J6 q+ ?
1 [. c0 }6 I6 Q29.Another term for the wine steward is:' F2 |9 G5 W, ?% O1 F$ w( ~ Z4 A2 u
葡萄酒侍酒师的另一个术语是:
( C+ A) B7 v& s6 P4 R8 [A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
7 E& Y# K. k" a) K' e" v) z霉菌,酵母菌和真菌是一个神马例子
& t; r6 _" \9 T% j9 `3 ?- Z0 xA:Biological hazard 生物危害/ j) N) a$ z# ]
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& k8 f8 s. `# ] o! y/ ^根据加拿大食品检验局,食品的危险温度区在多少之间:
8 u+ O9 `/ x* B9 q) ^% t8 c( lA:40° and 140°F (4–60°C) 4-60度8 d& N; l; {$ M7 z
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32.All bacteria need the following for survival:
T2 O5 x Z' O- h+ r7 i* G/ i所有细菌生存需要以下哪些内容:9 ^, X o; B" a3 Q( x( B( w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* u: R0 V2 S8 ] {! h% N33.Which of the following correctly represent critical control points in a HACCP system?
. [" w' l$ {! ?3 ~! X+ r+ U以下哪项正确表示了HACCP体系的关键控制点?
; I1 L* k3 ^. f* @$ nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * A! R# w% `. X2 u0 h& _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% j% H" f6 a8 a* P6 X2 t
' m( S7 A/ R1 ]8 J* a3 m34.Which of the following is not an example of a carbohydrate?+ |3 V$ Z2 S, n5 u2 y7 h
下列哪一个不是碳水化合物的例子?
( E6 Z* I$ o/ ~/ w# M5 d# VA: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:
3 q0 p) v& S d- x液体脂肪做成固体这个过程叫什么
6 B4 G* K& q- b/ ZA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
& X. Y+ P8 G. d. L7 i6 h* }1 Y下列哪项不是脂肪替代品的一个例子! s; @4 v z+ G* r" f6 P
A:Acesulfame K 安赛蜜K表
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3 I: d( Q$ K8 r6 \37.Health Canada requires that a product labelled "fat free" contain:: K4 |! A! c3 L1 D/ Y
加拿大卫生部要求的产品标有“不含脂肪“包括:5 [3 F7 |4 h, B4 h2 A$ [/ h2 g. A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
. s# z5 x' C" B% Z) d6 r下列哪项是不相关联的转换配方问题?; S# ^4 G9 g/ Y0 S4 K1 w. b/ T
A:Unit cost 单位成本
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% }" \2 h$ G+ M/ C39.The condition or cost of an item as it is purchased from the supplier is called:
( e9 t; o5 P/ c) C: k; o. ?% w从供应商采购的物品的品质或成本叫什么
0 S0 p1 I) t/ |3 b: O, qA:As-purchased cost 购买的费用: l c% _' s8 n$ s$ K" N
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
: m7 F' `$ w) X1 Z9 j在新货到来之前用于日常所求的必要库存量叫什么
, X+ g5 ?% D; L' z: H8 s- t/ c' CA:Parstock 基本日常最低库存: T( a& D" x$ d9 h: n4 g# J# x
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' E1 B; _' n. y$ [7 F下面那个缩写是用来表明正常库存流程?% [ K! i/ h& z) Q7 w
A:FIFO=FIRST IN FIRST OUT 先进先出% \& p4 F' ?. ] r
7 B* y% d" R5 w+ J. P3 F$ U! v42.Which of the following knives is used to turn vegetables?" u" d1 T" J: a3 B a8 ]' V2 n8 P
下面的那把刀是用来打开蔬菜吗? n, r9 `+ T& J2 ^* @( r2 T
A:Bird's beak knife 鸟嘴刀
6 D% u Q: p1 j3 m: Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. [& V2 D7 m5 E1 f
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43.What is an instant-read thermometer best used for?
+ C5 |6 f) U, C7 x4 B即时读温度计最好用于那方面?
9 @' Y5 U" V/ w V. H2 IA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, b' o4 L( q; | {- A& R% F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 g, L6 V4 {4 V1 B2 q0 r1 g( i5 A+ \下列哪些金属材料受热均匀,通常用在铁板而且非常重
k' s, H- ^( r& d9 ZA:Cast iron 铸铁4 r4 t: j |5 ~: l+ E f# `# g: e
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! ]# D* G/ x4 e8 k+ a6 @7 ]+ e- X哪件装备下面有一个可移动的碗和一个S形叶片?
' Q) _6 L, n! F: H: bA:Food processor 食品加工机
/ Y' R6 Y2 Y2 T) N/ R5 Ahttp://www.google.com.hk/search? ... iw=1263&bih=5729 H% [6 G" R- W" S
4 D( K4 {6 ?( O1 ?' e! {+ v46.Which of the following is not a rule for knife safety?8 z4 B; A/ S6 ]( J3 g0 r5 m6 t
下列哪项不是用刀的安全规则?
9 @8 _6 }- K2 c0 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 r) K; D' p* \4 h5 {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) | Q2 P4 v) }" {/ P/ k2 Z1 d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ ]; P: l( c9 p0 y. i2 }' @A:RondellES
& D2 j9 H3 \+ Q6 J8 d% X' {" N7 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" j/ Q$ n: m8 |$ d& U6 Z下列哪项是切成小方块用于汤的装饰?* \: e6 f6 }2 d( p3 ~0 p' j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* G" H/ W( F3 ~; A$ G( p3 j8 E! X& y7 w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 `% l" L1 S# B' D1 Q. V. N
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!!——+ \: c! O4 g4 s7 Q" w9 m; Q
A:Gaufrette
- e' s% H) W% g5 |6 r' Y! C, Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ `9 v/ T' ?- X; R* B2 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 V$ G" Q. X; L" x" c3 m5 O/ `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; x) \3 ?3 p3 w/ g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* _% p9 ^* r, s6 _( P( |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)
% C1 Z7 n: M b7 FA:Cilantro 胡荽叶 香菜
9 C" l% [& O3 P2 b* C& Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, d% k% f$ T2 j: \/ J8 D
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60.Allspice is made from:' N+ @; J9 l) u+ `
多香果, 多香果香料是什么/ y' e) N/ x$ @2 {0 ?0 Q. R. l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' J4 v) f4 z+ w7 E! s
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
, _ B) a8 i! Y下列哪些是用来做香包德épices?! C. g# P; ?. Q$ T. c2 `' w
http://www.sachetcatering.com/* n# W5 N0 L' l- V& [( O
A: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?' S2 E: i- h) j/ j
下列哪项不是酱油调味品的?
+ S8 p4 _) z; a& Y) ~3 FA:Wasabi 日本辣根
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9 g7 Q4 k! D* ` R; l- H1 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 {2 G# A7 U2 {
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:' | w% A4 o% X6 p1 t
A:Pasteurization 巴氏杀菌& Y$ q. }) Y. i+ X0 E; p2 m* d; O
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( C/ `% O1 \- |$ @下列哪个步骤是不是正确的蛋清搅打程序?
/ q3 t% k1 f0 t6 J# j, }: @A:Allow to rest before use. 允许休息后方可使用。
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9 t" S5 l! j0 R65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ Q/ T1 D: I) a: E1 YA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
5 d. G& e0 v O9 g8 f炼乳是一种浓缩牛奶 是去除什么做的9 L- I9 T, v, W9 ]( @2 ]
A:60% of the water 60%的水. c6 L* f0 D; X# N1 R. q3 p% T
: v P! L. K+ `: ^; V* F+ w; X67.A method of cooking that transfers heat through a liquid or gas is:
# M1 ~; o( f9 V5 J' X一种烹饪方法,通过转移液体或气体是:- d; L6 W- a# |, x/ K
A:Convection 对流6 J0 W+ D, C# q+ Z8 ]; D6 Y
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68.The cooking of starches is known as 烹调的淀粉被称为* `. O7 H8 M$ T. e
A:Gelatinization 糊化
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% b) q% q. b+ n9 h" c! W9 f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 j, S0 O- D9 `( SA:Braising 烤
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4 y$ N& P( D- | S) k$ W* j/ [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:
: G3 j4 r& n. L' J- k" ?; ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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G3 W2 C/ _# b8 G+ n, O/ X71.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
* h V; _3 ]. c* _' K# B3 wA:Fumet 原汁
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; }: _$ G& x( x: o- |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
, q4 U* q0 D& k- I% y) ^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?
4 I8 D+ l7 h7 M( N* h下列哪一项不是用于制造高汤(低汤)的原则?/ o, [2 Y" w/ H3 v c
A:Start the stock in hot water.开始在热水中操作: m9 ^( D$ @+ G# D: ]" S
( S# S( g% t6 [0 d, P74.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 m7 c1 O# ?6 F3 G" K2 i' o
A:Remouillage 法语熬汤
. s5 F! e. ?: r+ z& chttp://www.haibao.cn/blog/post/176242.htm |
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