 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:9 x- y5 T% c7 \' g& b# V
哪位厨师最早带来高水准浮夸的美食$ b3 D8 s4 i0 P
AAntonin Carême 人名 安东尼·卡罗美( L' n' a5 L! O9 x
- n" ?; X' Y+ N, {6 b2 I( G0 O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# n& q2 c9 }, k. _3 @" n H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" n6 Z3 Z2 P4 Q0 u! N, j$ b( t
A:Cast-iron stoves 壁炉
/ h) t5 X6 I+ Dhttp://www.usstove.com/products.php?id=6
! q% l7 f# V$ }& L" d5 [/ l: u5 d0 j$ R* W( v, k: M
28.The French term used to describe the roundsman, or swing cook, is:7 v H5 s Q: R# V% ^% h0 q
法国术语,用来描述roundsman,或摇摆厨师是:, }# A. K" C, B$ p. A7 j6 n7 `
A:Tournant 图尔南
' U7 r, y" d* S1 X$ b& Y }
5 S6 A9 k( @3 _ z/ \( z, W29.Another term for the wine steward is:$ b% L2 y" G* o$ C, V
葡萄酒侍酒师的另一个术语是:' ?: A' u3 m+ q% [. S9 d
A: Sommelier 侍酒师
, ]% q- m G) W4 W/ t1 C& y7 ^$ P) e* q4 X
30.Molds, yeasts and fungi are examples of a:
5 S+ H& ~, S. K2 u* \霉菌,酵母菌和真菌是一个神马例子
1 d0 [, j& Z& Q& o; TA:Biological hazard 生物危害
1 h. v$ q! l/ {+ B; u1 s7 F9 h$ [; n" g+ o B+ R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ d+ f, v% w! C% B; T+ l. k根据加拿大食品检验局,食品的危险温度区在多少之间:
: W6 r- M1 K0 a( R, w) B* d: o0 gA:40° and 140°F (4–60°C) 4-60度
& w: Y- Q; m$ U* X$ {3 O; O- f* x- h* ^* R4 U7 d* i8 g
32.All bacteria need the following for survival:4 C' F: M1 S; q/ p, ]1 k
所有细菌生存需要以下哪些内容:& q( D! n% c, V& ?4 T) G/ @: Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
$ X) [4 a \8 G/ F' E3 e i a9 g% P# n' ` `9 E4 B- n, m+ _- g
33.Which of the following correctly represent critical control points in a HACCP system?
! N- G A. a* e- [. d以下哪项正确表示了HACCP体系的关键控制点?4 s& m5 ^% s! B, n, s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : l- \- x/ X* u& V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 y$ a6 G. H/ r! L/ X* S5 Z2 v! [) [ Q
34.Which of the following is not an example of a carbohydrate?
4 u) U6 }8 w3 ]( t9 \, X下列哪一个不是碳水化合物的例子?
9 t. E2 _& t ~3 u0 S3 B" S# ?! F" gA:Essential nutrients 必需的营养物质2 @5 N3 o) s7 u" H: S; H3 B
; I' U. Y# J; Q& ^& e& @35.The process by which a liquid fat is made solid is called:
O: i- I- t; g液体脂肪做成固体这个过程叫什么' r* n0 y+ |1 y0 ]; ?8 l7 Y! I
A:Hydrogenation 氢化
) w( x# d& F, p
7 A$ e' ?2 R: f h W5 W5 j36.Which of the following is not an example of a fat substitute?; b7 F1 O2 h7 ~$ ~
下列哪项不是脂肪替代品的一个例子
$ d9 L4 i8 m2 J! c, Q* j- B& ?* xA:Acesulfame K 安赛蜜K表
+ f, Z/ P0 _* }1 z5 T% z' _8 V
6 k3 T% C) b7 M, k2 y/ V' H37.Health Canada requires that a product labelled "fat free" contain:" Z% t1 t' U0 U: h; @) V6 u9 j
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 _: u) d# S3 J) r( EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 \8 B+ O8 F' Q
6 h4 u! |( d/ |38.Which of the following is not a problem associated with converting recipes?
8 n, f1 H6 M0 s; X% m b下列哪项是不相关联的转换配方问题? ]; ?2 m5 _3 s# R: F& b7 ~
A:Unit cost 单位成本- J8 I6 n6 D& T5 x" c& A, V
/ w2 O! x4 K5 e- @
39.The condition or cost of an item as it is purchased from the supplier is called:
( [7 M9 ]& P* C: F2 [8 M0 w; ~从供应商采购的物品的品质或成本叫什么/ k+ G# W B/ c# l/ b* H
A:As-purchased cost 购买的费用
1 N% s) N5 ^0 u k& n4 v
; A! L5 N8 r4 a' P40.The amount of stock necessary to cover operating needs between deliveries is known as:# g! b6 U5 k/ m) k r' I
在新货到来之前用于日常所求的必要库存量叫什么3 \6 n+ S+ H- x g/ C& O* n
A:Parstock 基本日常最低库存
# o. i# a2 H7 }0 c0 v4 {% [( f- B7 k; L7 z; r+ g# b
41.Which of the following abbreviations is used to describe the proper rotation of stock?! o+ [6 ^9 [" R9 d/ W
下面那个缩写是用来表明正常库存流程?7 O) M* k3 R, V! z) V
A:FIFO=FIRST IN FIRST OUT 先进先出
2 ~2 `7 B, |: D. }5 p" |
% N+ D" W* b& g6 A& a, s! O42.Which of the following knives is used to turn vegetables?
' f- [4 J8 y+ }7 B下面的那把刀是用来打开蔬菜吗?
( F g- f o+ S% P. _1 d: u4 ~9 y8 hA:Bird's beak knife 鸟嘴刀( n" @! ^! A$ a8 ~1 D, u8 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: V2 C3 Z1 Y) C: Y+ U
& [5 `8 I7 s& j43.What is an instant-read thermometer best used for?
. W5 r/ H6 D4 ^, B3 n4 g. T即时读温度计最好用于那方面?- S! H) F' D# J3 j( F+ b3 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 d+ A) j& n/ k; [8 G% p
, }* P. G- @& c/ R3 m" e1 h( t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. V5 f: F" w/ \7 b `$ n! \下列哪些金属材料受热均匀,通常用在铁板而且非常重3 D+ U: e; Q6 H2 F
A:Cast iron 铸铁
( b( v3 w1 G4 ^3 ^( h4 X( ?( l% O) y' [1 ?
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 e; O/ ?# E/ ]" K哪件装备下面有一个可移动的碗和一个S形叶片?
6 y/ B" V+ T H1 ~/ d1 g- KA:Food processor 食品加工机
: [- g; k3 i5 M+ zhttp://www.google.com.hk/search? ... iw=1263&bih=5723 \- @7 c, U4 _, Y+ B" i$ A* Y
$ |+ D7 N% @! ~' I46.Which of the following is not a rule for knife safety?
, s, k# k, V& M' C2 ^0 z. P下列哪项不是用刀的安全规则?$ m i$ i/ j) D4 I" f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" ~: B+ U# B( n# s2 ?6 D9 w; s
5 O1 ~3 Y+ l& f% l: }6 @( G/ G s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 k' e ]7 g4 o1 @0 d5 w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: M! E: n I* y; n0 e0 E- ]A:RondellES
W: D8 J: p$ W5 Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 O4 D2 |2 |+ a8 Q, D$ R1 u: V
, Q6 `% C( B( y) Q( {5 N
48.Which of the following is a diced cut used to garnish soups?
; a: D8 a* C* k& f. S下列哪项是切成小方块用于汤的装饰?
0 s$ i8 f1 a( W6 i0 YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& p! r: F/ S2 ]" g' @1 }, |8 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( w$ E+ q9 q) ^- Y1 S4 ^/ g
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!!——* ?& Z1 S- E& v/ F
A:Gaufrette
% }) h* s6 A0 L! s# X* U( [ xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; `1 V% n# R" Z* L+ i/ q4 D; zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 K' l" W) y9 K% ] ~. X( }- T4 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; r! l$ }! A$ \
7 W, ~7 Q" O- b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, r) F! i. S7 U7 P" J x) g. 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)
4 H" ]. P- ~: DA:Cilantro 胡荽叶 香菜! v0 |. }: y& R$ g& a% L* P2 |* e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 o9 p% j, t( b; ~' p9 Y
" Z. G0 M8 J: c$ D7 X6 W8 L- A+ Z7 u1 |60.Allspice is made from:
& Y9 ]. I7 z" q H3 m4 u 多香果, 多香果香料是什么
6 I L a' ~8 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# Y* c; p2 I, u* F, l. D/ {A:A dried berry 干浆果/ W5 f1 N! l9 b- c
) p) T0 F& }8 l( K0 i61.Which of the following are used to make a sachet d'épices?5 V+ B V& q3 g
下列哪些是用来做香包德épices?
' p6 o' j# E" M* _, n# i: fhttp://www.sachetcatering.com/, C( ], a; j5 D2 z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ b+ C6 E" U( J/ D
6 \5 L! e- P8 V! S, X62.Which of the following condiments are not soy based?
5 o5 S5 @ m0 O8 f下列哪项不是酱油调味品的?: H; @9 [! [7 e* m9 P( M, H
A:Wasabi 日本辣根
5 g3 m9 G7 b3 n" _8 M% b. ]" w/ Z* Y j6 o1 N4 K
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- ]! H1 T) d7 Q7 |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:
( o; e* o( _$ M/ U1 wA:Pasteurization 巴氏杀菌
4 V! J# P' N; |% g. F- [+ E0 b4 ] C7 s0 a% Y% @8 o) E& R9 P
64.Which of the following steps is not the correct procedure for whipping egg whites?! q _8 o, A; Z* ~
下列哪个步骤是不是正确的蛋清搅打程序?
1 u# A3 y/ ]4 ?5 Z( p! xA:Allow to rest before use. 允许休息后方可使用。$ _: T! S+ T& q' B9 P- d
6 F* r. j. s3 q' B4 ~/ X e
65.The weight of a large egg is between:一个大鸡蛋重量介于:- c2 d6 s% [: L0 j9 x: @/ t
A:56g and 63g 56克和63克
+ ?( G t4 g+ l4 ?+ M; k/ j/ M! w2 X% C7 T9 Y$ b5 I7 d
66.Evaporated milk is a concentrated milk that is produced by removing8 |$ S7 V7 {1 n) ]; a
炼乳是一种浓缩牛奶 是去除什么做的
2 E; H$ o u4 {, B) V; g% d Y6 BA:60% of the water 60%的水) G z( J! s$ ?) c) @0 g( x
1 N3 ?. L `& r8 L; k) a+ k67.A method of cooking that transfers heat through a liquid or gas is:% Q Z. I; P" e( _3 j( W5 @. r7 g
一种烹饪方法,通过转移液体或气体是:: d/ x! G4 Z/ h- t* ~
A:Convection 对流" u1 z& ~; |4 u1 F
$ c7 X$ ~" H7 W2 G8 E) m+ P; ~& }68.The cooking of starches is known as 烹调的淀粉被称为
5 _7 }8 }3 a! P8 |* O" I+ ^& BA:Gelatinization 糊化
& w. ^/ d6 y6 q% h( x* c( w
, o( S+ {6 ?9 g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% }2 x8 n+ b7 Z4 b8 Q- X* MA:Braising 烤
5 K& p( W' P8 l, f) l* D; _# ?$ h7 s8 n
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 _1 I3 G5 q g* a5 Y# fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
) j I* O3 o5 o# w
4 z1 z$ [4 F- U/ O/ b+ C$ Q71.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
5 k4 O1 U4 y( _9 ]# z, b9 i9 JA:Fumet 原汁
% r: q4 {, [% t/ i6 T- ]$ h8 s; p, I. K6 o/ \4 P+ T0 a4 V0 {
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
3 o2 ~3 K2 s6 z1 \4 ~% VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 |+ h: P- J6 Z5 r
% Z" g: i+ h* l F8 w$ o/ _
73.Which of the following is a principle not used in stock making?
- K* u, {. h4 T$ P4 f下列哪一项不是用于制造高汤(低汤)的原则?+ E0 J& ?6 M. W( s4 F4 g
A:Start the stock in hot water.开始在热水中操作
8 r, B8 n6 [6 ~: g# R+ R# P
; L8 |3 ?. e' W; x* D1 @74.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
/ i. z1 N$ H) m' u0 iA:Remouillage 法语熬汤
" }/ w# f4 S. q/ `* @. rhttp://www.haibao.cn/blog/post/176242.htm |
|