 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:! r% ?) K4 g6 T1 Z
哪位厨师最早带来高水准浮夸的美食
]( m( ^: O) \, b' }AAntonin Carême 人名 安东尼·卡罗美' g& O. ` S. O C2 k
4 F) |! A1 H. a1 z, w1 D% P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: V' R3 {' X v6 U4 V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; }/ H" K: m1 V0 F; {; k' e
A:Cast-iron stoves 壁炉- u/ |% I8 P) H. k( I/ `4 @
http://www.usstove.com/products.php?id=6
: N, ]+ x1 o4 L( T, H+ K* J% p# d( L
28.The French term used to describe the roundsman, or swing cook, is:
' {4 [5 d- y& B; N" y! ~法国术语,用来描述roundsman,或摇摆厨师是:
. ]. z4 C) U6 ` w9 U, l: MA:Tournant 图尔南" U' W7 d5 J4 v0 M5 [, k
: K9 B3 l }" g% \29.Another term for the wine steward is:$ d4 j9 ^4 u2 R" x0 p
葡萄酒侍酒师的另一个术语是:; D( r6 H8 X8 c3 R$ c6 U3 O5 j% j
A: Sommelier 侍酒师
+ {6 V2 q9 ~6 Y3 z- E% Z
3 _4 Y5 K/ L# `, U1 R5 F30.Molds, yeasts and fungi are examples of a:# }2 m: s) ?3 [* j+ `. F
霉菌,酵母菌和真菌是一个神马例子! V7 S5 j! D/ o
A:Biological hazard 生物危害
- X/ W+ R# s3 e( L
9 R# e3 K9 r$ S2 J4 ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ c9 t8 U$ a H4 t7 ~9 z0 U: F
根据加拿大食品检验局,食品的危险温度区在多少之间:
( k% l8 {* o- {, R1 W6 r4 w; NA:40° and 140°F (4–60°C) 4-60度 [* T) V9 V$ U! U9 Y
* O: ~8 P6 X- z2 H( F$ ]3 X32.All bacteria need the following for survival:
5 K" u) A8 P4 q1 V f" ^, q所有细菌生存需要以下哪些内容:
* K5 o1 g* I1 Y- P0 p# qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 Y: I/ T, y1 {$ w$ e% x, i, u5 }
5 q/ G% H* q$ ^6 E& n t
33.Which of the following correctly represent critical control points in a HACCP system?
6 {0 k+ e2 J2 V0 ]以下哪项正确表示了HACCP体系的关键控制点?
; F: P6 O2 c/ T7 I+ \4 _$ cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " F% U& U" U, }) F1 x1 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, L7 O9 Y7 u) r/ f! y* g. I
$ e( W f+ S+ ~; p34.Which of the following is not an example of a carbohydrate?
$ S* R) Y8 k5 f0 f下列哪一个不是碳水化合物的例子?
& p$ u9 q' }/ dA:Essential nutrients 必需的营养物质& `$ L: h0 K* S
$ D' B% w% |1 M F4 j% Y( h1 d
35.The process by which a liquid fat is made solid is called:0 g% J* g3 ?9 r' I* v1 i
液体脂肪做成固体这个过程叫什么
5 z* C( |0 t3 M8 [1 t uA:Hydrogenation 氢化3 R( b2 I: ~7 {; @' C- f: _
; h) o$ c7 J6 G- ~% T& y
36.Which of the following is not an example of a fat substitute?/ A- H8 A. ?. ^0 \9 p) Q
下列哪项不是脂肪替代品的一个例子
2 Y; ]5 c9 S X/ I/ bA:Acesulfame K 安赛蜜K表
" X9 ?9 x/ \! M9 T6 X$ X/ E6 C# `" }3 M$ r( q
37.Health Canada requires that a product labelled "fat free" contain:
4 A' n* o6 l0 E$ Q加拿大卫生部要求的产品标有“不含脂肪“包括:
& ^7 n* Q- M) Z& WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 U" o/ w% T. r
0 G6 O$ H F' q, l38.Which of the following is not a problem associated with converting recipes?6 t7 b6 _ K' a0 I% w9 s
下列哪项是不相关联的转换配方问题?
/ r8 Y' _+ V0 a) [A:Unit cost 单位成本
/ s/ C/ }+ Z! w0 m: U& s/ ~! Y z" y
39.The condition or cost of an item as it is purchased from the supplier is called:
, a, h+ f* ?1 I6 ], K3 c从供应商采购的物品的品质或成本叫什么
: H9 ?' j& N) s3 KA:As-purchased cost 购买的费用4 ~9 k2 {4 ^0 a' p- y
7 b9 v7 @! A( Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 F7 |6 F8 d7 L, x, m' `( f在新货到来之前用于日常所求的必要库存量叫什么- X$ u* A F, g9 @& J
A:Parstock 基本日常最低库存1 J) [# h5 i! D
, t( v1 u# C; B) g9 G41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 ]1 D2 m, |% N+ C$ n下面那个缩写是用来表明正常库存流程?4 C( C( W& `- k! P5 H" v
A:FIFO=FIRST IN FIRST OUT 先进先出2 L& ^/ W! s6 N
8 K6 U" |5 ?5 P( O
42.Which of the following knives is used to turn vegetables?3 u$ ]- A* j& v, e) U; c" ^& K
下面的那把刀是用来打开蔬菜吗?
* m: t5 o7 ~4 n) H& rA:Bird's beak knife 鸟嘴刀
% i/ b, s$ E5 W$ d# ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 F- g' j3 t7 C) |5 M" A
, U6 n# N5 r) u: a% G M
43.What is an instant-read thermometer best used for?+ Y$ l' t) [2 {7 d9 V
即时读温度计最好用于那方面?6 F+ z" |: d9 U: K4 D. ~, d/ S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 B' z4 u% M$ G6 G$ d. H9 @9 s4 l. ]# m; }
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" X/ {2 @' i, S% V M1 e# X
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. s4 ^8 A1 l7 Z4 u( IA:Cast iron 铸铁
- S7 J% w- Q$ n* W* g, L
( y. k7 t7 Q1 ?$ k$ p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ t9 Y$ ~; y0 ^: ^( ~% w' {
哪件装备下面有一个可移动的碗和一个S形叶片?
* q c. Y/ L; ~: Q& R. uA:Food processor 食品加工机
" m$ F! }" h$ d5 E9 qhttp://www.google.com.hk/search? ... iw=1263&bih=572
; i; x# e& g6 G" g+ u( I. y8 | W! W1 u+ Q: ?7 B
46.Which of the following is not a rule for knife safety?4 ~7 F0 z! m/ u; z
下列哪项不是用刀的安全规则?) X0 n9 L2 ^0 o5 }! S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% H4 c+ v3 ?5 i0 Q/ n
4 t2 L) @ [* j8 p+ \3 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 E0 B% [6 m- a- b4 B* D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, G6 P9 z4 }+ |" pA:RondellES
- x4 R8 I; L5 c# U' b8 E* m5 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 p, h: [4 W/ o) O- i: `/ v
. @/ N( u0 K! {0 v" ]48.Which of the following is a diced cut used to garnish soups?0 `5 o: ~: j y" B; i9 |
下列哪项是切成小方块用于汤的装饰?' ]& o; ^% `6 }( t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 i1 ^: `5 s) f( M8 A$ b* C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; Y" E! y+ \( R; V& D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!!——
0 i! C( X- ]: ZA:Gaufrette
; k7 U: ?0 ?: a9 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 ?* q# L2 ]/ J7 K8 A2 \, P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- {) i' F9 J9 S: \+ w8 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& _+ K, ^# j; V( _0 ^
& i9 J* L# h4 ]% r' p' @& @$ ~
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) P" I; b0 T7 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)$ e: s$ T8 ~$ {+ I
A:Cilantro 胡荽叶 香菜! U c6 a e7 Q8 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* J, h; \8 ^) G- C. t2 }
) @7 V4 H5 e9 ~; w7 p- X2 S, F60.Allspice is made from:- v9 w8 i: ?# f. N% B* I I+ i4 T
多香果, 多香果香料是什么
; B% p, X1 B" ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 ?6 E! O( [& S- Q' j0 X# O3 OA:A dried berry 干浆果
# l8 i; A- F! x7 G0 X" U& I& B8 T
4 P6 U2 E; P" L5 z$ v9 y4 Q" ]61.Which of the following are used to make a sachet d'épices?1 }6 |7 S0 H1 s- d5 i9 E
下列哪些是用来做香包德épices?/ ~# I8 R5 a8 [
http://www.sachetcatering.com/
2 n0 |: {; F2 j$ D# z: {0 W5 BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 @# J5 D' }7 T
6 e! I* ?; T e; i7 R62.Which of the following condiments are not soy based?/ ?: z* M1 [' {+ C5 E! a) d! @
下列哪项不是酱油调味品的?
: }7 A/ i2 {; { NA:Wasabi 日本辣根
4 K4 c7 x0 [% A) p3 o) g
& g6 }# D) x! N, ]" k% ]- F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. \5 S# `: L8 W' J& _9 X% E
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:
1 b- A% B5 T; M/ I* K7 R2 NA:Pasteurization 巴氏杀菌
& ]" z0 ^! z/ }8 C6 S, W8 Y* k0 u) y; Q3 N0 P. v2 {: e! L
64.Which of the following steps is not the correct procedure for whipping egg whites?- F1 k& q8 k! B( P' E. F- j2 B
下列哪个步骤是不是正确的蛋清搅打程序?
% i7 h$ D2 q5 |1 R9 c" ?* M5 kA:Allow to rest before use. 允许休息后方可使用。' o5 J- S6 Z) V% ]$ Z
/ z; h; c* W* Z3 `; l
65.The weight of a large egg is between:一个大鸡蛋重量介于:) n+ B9 K$ K2 }7 d4 M2 ~; f
A:56g and 63g 56克和63克3 k: h: M% G3 e1 G, O# H4 a, s$ ]
! ^, f! ~; \5 i% {% y, q66.Evaporated milk is a concentrated milk that is produced by removing8 G2 ]- I0 P' [9 d4 O ^
炼乳是一种浓缩牛奶 是去除什么做的
( C, ?5 h$ f9 a5 R" f9 J0 WA:60% of the water 60%的水
g1 {% ~8 ^, U7 o8 C; Z$ @$ W- G3 \! @5 \
67.A method of cooking that transfers heat through a liquid or gas is:% t) b$ u1 _) g
一种烹饪方法,通过转移液体或气体是:/ d- ] l) k r6 i! I' m
A:Convection 对流# O' n0 z/ v0 _0 }' A
. N: O6 w- @0 E( Y
68.The cooking of starches is known as 烹调的淀粉被称为
_3 ^& b' G0 j: Y; E4 UA:Gelatinization 糊化3 J9 @$ S4 t+ `/ r$ p, h8 T
- ]" c2 o: H4 N; i1 D, F' L2 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 A- z# \5 ^( O8 m& s- c! h
A:Braising 烤
+ Z) _" ~0 ]1 ?" C3 ]. J+ _& t& }. E1 L* ^) p
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:
7 C! k) M! k n+ I9 xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
. L# C! j0 B! D6 r2 p" x. r5 t9 D, t, F( I' d
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
* R6 a) m, |: X3 ]- a7 NA:Fumet 原汁& _6 H$ C9 v% ~" j! O) O4 F
& i- B9 r% w& g) ]& G9 c$ L% v72.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% w6 ]6 H9 ]" U" O! g, J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 S' s5 k. X! S) y) L
( {: P, z5 ] c+ S
73.Which of the following is a principle not used in stock making?
4 D6 L E+ Z* w2 l' E# h3 g) H" P下列哪一项不是用于制造高汤(低汤)的原则?
1 p4 J5 q4 s5 BA:Start the stock in hot water.开始在热水中操作
+ Z* J0 D5 J/ N; Y8 n- G
$ g- w3 v) d! I74.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* [# V; Z. o+ B3 R) M8 p8 P$ i w' n
A:Remouillage 法语熬汤. @) m& P9 Q; g9 y
http://www.haibao.cn/blog/post/176242.htm |
|