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26.The chef who is credited with bringing grande cuisine to the forefront is:- l. E7 {+ ^- V& k F
哪位厨师最早带来高水准浮夸的美食
/ R {) h# h1 N( e1 E0 KAAntonin Carême 人名 安东尼·卡罗美4 O0 _; Z: ^8 b, d/ q% V
* S# o. b: T2 o$ h+ K9 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 T* e8 [% [" K6 ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- z3 E$ ]( T6 R5 k& ?9 ?2 LA:Cast-iron stoves 壁炉
+ w/ W, x- d- n0 k& G: w- Chttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:! B) Y. b6 S+ Z6 V6 R1 B
法国术语,用来描述roundsman,或摇摆厨师是:
0 T# R( H! M0 D! q" W; q) @9 @9 m0 PA:Tournant 图尔南! @9 {7 Y+ ~( d
$ M. m; F7 J7 R u6 F) k1 H29.Another term for the wine steward is:4 V% x- F- d8 m2 |" e, M* D
葡萄酒侍酒师的另一个术语是:
# ~+ ?! k% q, kA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
1 B( \/ X6 t* A1 V霉菌,酵母菌和真菌是一个神马例子
2 z1 J6 A3 a6 V4 _1 ~ m( p( \3 pA:Biological hazard 生物危害
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6 b' I5 I; N3 p/ o/ \: {1 o( [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! o/ Z' H! D. v, n) N* x根据加拿大食品检验局,食品的危险温度区在多少之间:! g1 t2 U' P8 J
A:40° and 140°F (4–60°C) 4-60度+ j$ h* R, O g. T
: ^7 {& P1 F0 h' e, V* y# a32.All bacteria need the following for survival:5 ?- y; z0 W) d" z# [: |
所有细菌生存需要以下哪些内容:
# a. a4 {4 [( \* H* ?3 cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( L4 K0 D, d' c" G
, K. I% ~; q5 D33.Which of the following correctly represent critical control points in a HACCP system?6 V+ U$ o; C/ V. N l' @
以下哪项正确表示了HACCP体系的关键控制点?
$ {" W; s9 ~0 u9 \' w1 P- ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, I" D: Y$ h* J% L& u食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?9 O e8 L5 k6 @" R) q& X/ x( M
下列哪一个不是碳水化合物的例子?" y; {8 @4 M; r* @- t& d
A: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:
6 Y& s. e8 ]& w9 |" p+ E. f液体脂肪做成固体这个过程叫什么+ a) {8 x2 ` u) I8 {. F. b$ g
A:Hydrogenation 氢化
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$ U% g/ c9 ^4 I3 f9 |; T36.Which of the following is not an example of a fat substitute?9 U: X D x4 \& a
下列哪项不是脂肪替代品的一个例子( |8 D$ k( J D& N+ }; \1 ^
A:Acesulfame K 安赛蜜K表
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# P. F! ]! J3 n9 S, P5 U% Y& y37.Health Canada requires that a product labelled "fat free" contain:; h8 X9 b- w: V x
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 [- I R4 H+ @. q& I) uA: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?
; \, G/ W- z" D! p6 E3 [3 f下列哪项是不相关联的转换配方问题?$ ~' ]- T1 b4 I( ^- S8 y3 P" Z
A:Unit cost 单位成本
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# Z$ S, F5 }3 r& C; n9 H39.The condition or cost of an item as it is purchased from the supplier is called:
, x7 y; C. {4 D$ q- B从供应商采购的物品的品质或成本叫什么6 g& r3 \' e6 s% p- V6 s! ^
A:As-purchased cost 购买的费用
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@" L9 d" Y+ m! s40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 Y( d/ c8 _* t/ o' M在新货到来之前用于日常所求的必要库存量叫什么0 F% g9 u& C( p
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?
E5 n9 m4 K8 k: F& K, X8 j( P下面那个缩写是用来表明正常库存流程?2 \3 ^/ @+ Q8 D1 M
A:FIFO=FIRST IN FIRST OUT 先进先出/ _: j. r# `* V6 l
. \0 T$ W0 p+ i2 h, ]: |42.Which of the following knives is used to turn vegetables?
' B* A9 M2 X) T0 G下面的那把刀是用来打开蔬菜吗?( X. V* t! o* h
A:Bird's beak knife 鸟嘴刀
M3 O! M' b g7 shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; Z4 A) u/ ^) | @0 a' w% T9 u
: U+ @2 B: P) z' _43.What is an instant-read thermometer best used for?) }9 A$ T6 z; T7 k! j7 ?
即时读温度计最好用于那方面?0 H+ x8 N1 _3 N
A:Checking the internal temperature of a roast 检查被考物品的内部温度( K: c) S9 |" N6 {( [6 [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- j1 _- o; I$ k1 \, b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 j8 U, S6 s$ J1 AA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 x4 J( W& R+ l. g1 E: Z$ }4 q哪件装备下面有一个可移动的碗和一个S形叶片?
# h8 W; V8 F+ X$ X, u% HA:Food processor 食品加工机
! c2 t0 K+ v! A- Z# G; }( d+ mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
R* W' I+ N9 a5 ~+ ^下列哪项不是用刀的安全规则?) N9 n# s9 t, `! c' e2 t' M0 V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% o4 d% s( v) C
5 x4 |, m# F# g/ Q' C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% w. R; q; W7 e2 |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. c! k/ c, h0 N& v. ~A:RondellES & B9 V8 e! r1 X+ w( h
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?. B4 p7 N H' i1 K
下列哪项是切成小方块用于汤的装饰?
8 T* ]+ Q0 R' @: V# l; w! f! Z) z y9 \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( U- L+ y* H. Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. w! t* ?4 v0 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!!——' g+ r% M6 G4 R+ X
A:Gaufrette
# T5 ]: H% u$ m0 w6 S* c# n+ fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 l8 i: z+ x6 _$ N, H" g; [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ z* o9 i. C. Q4 @% ]1 I3 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 t+ ~- u- u) u" I
3 z$ Z" l7 W7 l, M9 h! S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ P n$ \8 Y4 K) _7 \5 N4 l
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)
. ~+ A4 W, P3 D3 M2 d0 \8 cA:Cilantro 胡荽叶 香菜
$ `+ e5 G% w( Q8 |2 B% h) zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 a$ m9 H# q0 v! x' @2 o. U2 @
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60.Allspice is made from:
& F3 d" C0 @2 y# B$ Y- O X! |; k 多香果, 多香果香料是什么
+ C+ m6 k& l+ D* w6 @/ v& lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) T* d W0 K& i! F1 R/ x7 cA:A dried berry 干浆果9 d0 Z L, N7 O: \6 ^$ Y X
6 W i! P2 E& j! j& u$ ?/ t61.Which of the following are used to make a sachet d'épices?
, E; R% `8 n7 j% _; x) O! m7 [下列哪些是用来做香包德épices?
7 ?$ m( B6 f$ Y6 K. Z7 uhttp://www.sachetcatering.com/1 e0 U; u* _# O2 D) O' k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) ^2 Q$ V3 d3 g: I. `# D62.Which of the following condiments are not soy based? k$ g& ]$ `1 J& m7 y) |
下列哪项不是酱油调味品的?
9 |; B. D. O8 n: O9 ]; kA:Wasabi 日本辣根% v( ~. S: w7 x2 G7 c
: J) P) Q7 D9 ~8 k, L$ f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: x" f3 { n3 k9 y: 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:
$ S+ s! S, C- h$ K+ S5 e# i2 O. hA:Pasteurization 巴氏杀菌8 Q! R- Y+ y3 L8 }) Z+ I
( \ h8 U' p5 |64.Which of the following steps is not the correct procedure for whipping egg whites?6 n5 G8 W- r, z8 V i
下列哪个步骤是不是正确的蛋清搅打程序?
d8 x9 e( P r; t* q% `7 BA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:6 E8 `/ F( C# l
A:56g and 63g 56克和63克6 k; l; |* K! {5 U5 R3 L% z: r
4 u( s, x2 \6 p- W/ C66.Evaporated milk is a concentrated milk that is produced by removing2 J& F, p9 x. c& V& q. V
炼乳是一种浓缩牛奶 是去除什么做的, |0 J" H/ u9 i& A4 {5 S! X& f
A:60% of the water 60%的水, _& S. ]8 T* U: v: }% d
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67.A method of cooking that transfers heat through a liquid or gas is:# w8 Y; s# y3 [6 X1 a" X
一种烹饪方法,通过转移液体或气体是:
8 e6 d9 N( s( h% s3 }) IA:Convection 对流) M! l% Q+ A8 {2 R% u- v
1 d& \7 ^- c% ], S' x, u68.The cooking of starches is known as 烹调的淀粉被称为
/ M3 B' i* c5 j. t6 r+ y! dA:Gelatinization 糊化3 s$ `- r( L) J+ o
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" k7 e& ]. d8 \. A& f! z3 R& f% nA:Braising 烤7 c( w2 i$ y8 M, J
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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 G% c, `& Y f5 y0 G
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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- B F9 _: y3 k7 p( m- a
A:Fumet 原汁9 A! m- ]- D7 B* J- ]
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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
! Z' g2 L$ E. iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 i/ I6 a$ {6 A2 B. o( M( F73.Which of the following is a principle not used in stock making?
" w- v5 J$ c+ j: v: `) }下列哪一项不是用于制造高汤(低汤)的原则?
. l _6 i$ t$ a# I2 l+ W' {A:Start the stock in hot water.开始在热水中操作/ G* w* W1 V6 ~4 L o
' i, R! q5 n, s% j6 R74.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
# T$ t |6 M1 TA:Remouillage 法语熬汤
$ A' u8 C; B. s* g- O( B( @& fhttp://www.haibao.cn/blog/post/176242.htm |
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