 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:0 N6 Q W( W# Q! j/ @/ u
哪位厨师最早带来高水准浮夸的美食
9 ]1 @; n' d" \AAntonin Carême 人名 安东尼·卡罗美
# P. g; p; v5 \; ^* }0 ]+ `9 G& K# U+ x5 e7 t4 f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ O; C! @3 i3 y2 X% z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( G3 A# f: [ @2 U
A:Cast-iron stoves 壁炉
8 \$ Z4 z* g4 p9 y _7 S* h, {' Ghttp://www.usstove.com/products.php?id=6
- U) y# y3 Q7 v" H" z
+ E% j7 S% p# X& `( J- Z28.The French term used to describe the roundsman, or swing cook, is:. t- h; Q. u* I; d k
法国术语,用来描述roundsman,或摇摆厨师是:* m8 K6 y/ v7 @* C
A:Tournant 图尔南
+ S3 ^9 P$ F* t" R' ?2 n+ v9 F2 Z9 w
29.Another term for the wine steward is:6 A/ _$ N! q5 G7 K v3 t3 ?/ T
葡萄酒侍酒师的另一个术语是:! M$ K2 H' H+ {& G* Y& f3 w+ }
A: Sommelier 侍酒师
2 B8 F/ z6 Y b% y6 x& T/ x% N: s! Y! E c* e
30.Molds, yeasts and fungi are examples of a:3 |) h; O( {( s
霉菌,酵母菌和真菌是一个神马例子
0 e8 d+ [ k! p1 B( b- GA:Biological hazard 生物危害* p+ N& X& H) P
3 o8 I; N5 E% h" @4 z+ q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! \* W8 w U! Q- t c) l; c6 N# Z根据加拿大食品检验局,食品的危险温度区在多少之间:7 C9 E1 l! G3 u+ A7 R! X
A:40° and 140°F (4–60°C) 4-60度
% n* N6 M7 f" D( Q1 \4 S% E' {, ?9 [$ Z
32.All bacteria need the following for survival:
- t: R6 U! P& N6 t所有细菌生存需要以下哪些内容:
/ p9 q I. a& u# W6 c6 OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
2 P+ {7 h, e2 j8 r S# v+ A" P1 }) ?
33.Which of the following correctly represent critical control points in a HACCP system?3 V' }7 W0 v9 G6 I. K: G. z A
以下哪项正确表示了HACCP体系的关键控制点?
9 q* C4 y7 K* l+ ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating m& k$ k5 q' r6 s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: x1 G6 y: E# Y8 \
3 q, D0 q6 [, K34.Which of the following is not an example of a carbohydrate?
. v' J! E4 j8 X9 z: a! a下列哪一个不是碳水化合物的例子?
( o8 u! b& ]/ T7 `7 M* cA:Essential nutrients 必需的营养物质
, G: a4 j9 h5 g' W) h) r6 c) h7 A- q, Y3 s: R
35.The process by which a liquid fat is made solid is called:
) z$ g; f6 u7 S; J' z液体脂肪做成固体这个过程叫什么% C3 A' W. a! X
A:Hydrogenation 氢化; B: M9 p9 u4 G! C
# p! s" ^* m0 t9 b; J& c) L& ]5 L
36.Which of the following is not an example of a fat substitute?
* Y7 l. a, U# i$ a5 s. P. z下列哪项不是脂肪替代品的一个例子6 l' ]* ^+ B$ d, D5 D6 r
A:Acesulfame K 安赛蜜K表
2 Z6 B2 M) @: D% M4 Q6 S7 o8 [
# A# {' S) X% {3 [* O4 Y! Q37.Health Canada requires that a product labelled "fat free" contain:
% j8 Q S, |/ r: T; L) M加拿大卫生部要求的产品标有“不含脂肪“包括:
4 S7 p- s5 m" K) N, k: s7 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* A4 M: h# Z& J" d0 I' r
3 U/ y V* e0 G1 v0 M5 P5 T- X& E; B
38.Which of the following is not a problem associated with converting recipes?
C/ N0 K1 s* I/ R$ |( I- }下列哪项是不相关联的转换配方问题?' F6 k* S9 ?1 @6 L$ }
A:Unit cost 单位成本& c. E3 \0 v( m
' \" A, o$ E$ m0 \3 @! `, N39.The condition or cost of an item as it is purchased from the supplier is called:& i* [) K4 ~3 _
从供应商采购的物品的品质或成本叫什么0 j" y/ Z6 X$ q
A:As-purchased cost 购买的费用
7 i3 b# _8 m) K( H+ m: Y+ m
3 w! l {( C" N8 I40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 ^" u0 B/ ]7 E) y/ C8 \0 Z/ D在新货到来之前用于日常所求的必要库存量叫什么
3 f* L9 C2 R. g1 m s" PA:Parstock 基本日常最低库存 O; _8 `% K' B9 _4 y6 G! S; W
" y0 Z5 R! C) h9 D41.Which of the following abbreviations is used to describe the proper rotation of stock? X8 k) ^5 p, W, d6 Y! e
下面那个缩写是用来表明正常库存流程?
1 J, m x! {5 g* l8 X+ z* P6 m; TA:FIFO=FIRST IN FIRST OUT 先进先出+ Z7 O, E2 l+ @* v
% s/ w$ f: j/ p2 I* u
42.Which of the following knives is used to turn vegetables?+ t* C4 {! a) w; c/ M; A
下面的那把刀是用来打开蔬菜吗?
3 h1 l; o- [' A- e! L) JA:Bird's beak knife 鸟嘴刀1 n( e0 t4 L8 d% t, d3 j2 G( S# Z) ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 Q+ w" z" R$ r
2 Y. R* }4 O1 B- p5 [/ ]
43.What is an instant-read thermometer best used for?
/ Y+ S0 b' j4 B1 w* L8 x% @* }即时读温度计最好用于那方面?+ w- {2 v% a, }& s' P9 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 o9 w! r7 u# F+ j0 k* y6 O- G E
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ c! f2 Q+ ~1 t; y0 S& m
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ I# o# {& U7 _8 H n' Q* }
A:Cast iron 铸铁
* O, v3 ?3 h. N
( f1 @6 v' K8 X$ d; j; j1 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 K% q9 d+ i$ @6 D$ s2 d8 F8 F
哪件装备下面有一个可移动的碗和一个S形叶片?
) {- Z h& E% k3 \2 b& i& JA:Food processor 食品加工机1 z$ }: {& E' I1 }
http://www.google.com.hk/search? ... iw=1263&bih=572$ A3 I' t6 B9 s }5 c
4 P8 V3 F- ~- {8 Q46.Which of the following is not a rule for knife safety?
) E7 V- F3 q: L9 U下列哪项不是用刀的安全规则?5 ^& S$ R/ i9 P# R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; K$ \- ^. ?% z/ c' a' _
9 O+ T+ _5 X% Y9 e2 T& n! K9 l( u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ _: b1 W4 M! ~% k- U1 e1 t, S* \; x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) A C0 [) ]" T% \: U' v. Q- |
A:RondellES
% E4 [" n% J# g0 v, Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& j+ p2 z1 m2 v( F
: \3 M3 y. n% u48.Which of the following is a diced cut used to garnish soups?
. M; O$ P5 W% A5 J- k3 I, T下列哪项是切成小方块用于汤的装饰?
6 P' i* J) Z" wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' r4 _# v6 V! {6 g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* ` H1 A6 ?4 \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!!——
1 q# v% _6 N* E8 J0 WA:Gaufrette 7 E4 U3 I t: D. P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% X/ y ^4 o0 N9 Y3 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) q; _+ d# C: u( o( K& Q( iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. S' X( x5 [' r+ l
, X- n1 b, P, ?9 e3 v
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% j( {) t' ^! q6 v0 {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)
! S$ r# ~9 V% l. P) oA:Cilantro 胡荽叶 香菜
9 W. s0 C8 O/ r+ d% X8 ~# h+ Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& m4 ?8 z9 ?" V8 f4 u% A! }& i
% w5 c1 E) _8 p5 F5 v- R& n0 P N3 ~60.Allspice is made from:
! ]2 j4 E6 m a% I& Z- e- ~- o 多香果, 多香果香料是什么
& Z. _7 g @# B4 Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; a1 |, Y* W& l8 v3 x9 I* X3 fA:A dried berry 干浆果
$ J6 H4 t) z! Y8 j# ~' w% N) v: R |4 ^+ B5 ], v" [
61.Which of the following are used to make a sachet d'épices?) I5 } @8 r3 t! q" ^( P, A& B
下列哪些是用来做香包德épices?3 J2 [/ u+ }. z' J
http://www.sachetcatering.com/# f2 |( i. v$ u& {: K3 s6 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 E Q: m3 A- s& N9 l+ l$ y7 f7 d
/ q# T6 B9 G! v; h7 r& h! X3 Z5 F3 i62.Which of the following condiments are not soy based?
: R' D1 }# m/ C1 f. q下列哪项不是酱油调味品的?
6 y2 f( L9 h: S9 Y. J9 i0 z# AA:Wasabi 日本辣根
/ A9 O+ @6 \8 d5 m4 [3 x5 b& q+ Y
8 b& V1 e% ]- }5 v% w! @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) O/ u) {* ], E& D7 {! V. `. r8 b
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:
% G/ q" Z, @! ~: Z- `& OA:Pasteurization 巴氏杀菌
% K& \8 q5 O+ c; Z/ A
* A0 x4 S& f" v" p9 Z9 W: R64.Which of the following steps is not the correct procedure for whipping egg whites?4 r' U% r6 W) e+ \7 T6 `
下列哪个步骤是不是正确的蛋清搅打程序?
% |2 {7 u4 \( m2 EA:Allow to rest before use. 允许休息后方可使用。
0 X* w9 f: C( A
) W: | {) T' g2 b, s( Y) |4 W8 J" t65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ h% U; {/ a( tA:56g and 63g 56克和63克5 x |, H% ]. u2 S- a/ d" t
/ a/ ]8 }7 J" y66.Evaporated milk is a concentrated milk that is produced by removing4 f1 R) ? a( Q) ], a
炼乳是一种浓缩牛奶 是去除什么做的
) V* [5 x- v" R/ eA:60% of the water 60%的水
4 R, Z7 I9 S) H4 V3 u: a
8 @" {5 v4 d+ @# m* q* Y67.A method of cooking that transfers heat through a liquid or gas is:4 T' ~8 L% l# Z+ k
一种烹饪方法,通过转移液体或气体是:6 o% u0 O3 h9 U, o2 M" {7 x8 o0 r
A:Convection 对流, J% ~7 \$ [) S1 S* W& O3 N0 j
- O1 n- v8 {$ T/ b* g68.The cooking of starches is known as 烹调的淀粉被称为 s* _9 h& d3 c" T% z+ e
A:Gelatinization 糊化
" U7 A* m; K; _" K; L7 S! L2 a# G8 h+ C7 z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! @2 a1 R" z- d8 W! dA:Braising 烤
+ J# R6 b5 E% \. |$ Q- d7 y
/ }& j# F- t; g70.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:
8 R4 R) W6 b9 f0 U+ {A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
% Z( O$ G/ X- v! Q7 I; Y& s6 w/ D; U2 g) t9 F0 Q3 h, H- x
71.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9 a1 V3 f" ?. U: O" i4 T" f
A:Fumet 原汁7 E: ]5 [9 t7 h5 I1 ?0 R
8 }; U) ?4 H* N
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
& `* h. @- _6 T; R' @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 |) N" T- P8 x* z* V% S( `
9 j) K2 m% m; B/ J0 G73.Which of the following is a principle not used in stock making?' p% {2 {$ e( x6 P, K, K
下列哪一项不是用于制造高汤(低汤)的原则?
7 U+ Q! {+ {# e* x% [; qA:Start the stock in hot water.开始在热水中操作$ f- [! s& D2 P
: Q! q; q) l) Y+ E; M" {/ ^- B74.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
) J" i2 b& @, b5 g$ kA:Remouillage 法语熬汤
' S x' Y, u% x6 c! yhttp://www.haibao.cn/blog/post/176242.htm |
|