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26.The chef who is credited with bringing grande cuisine to the forefront is:
t6 @1 v" M0 F' E7 E5 K2 h哪位厨师最早带来高水准浮夸的美食1 b* p+ r5 U" {( G5 B, c N
AAntonin Carême 人名 安东尼·卡罗美7 z# L2 h) d/ _/ {2 }8 G( I/ q
; j I4 Q: k0 E3 O `9 w6 L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 ~- Q# q2 n4 s# m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 T! H; h# O8 Y1 o& W$ xA:Cast-iron stoves 壁炉: c' L! Y6 G/ h, h& l A3 g1 F
http://www.usstove.com/products.php?id=66 r# f. X+ s# k( A
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28.The French term used to describe the roundsman, or swing cook, is:
6 D4 f# H! a3 q法国术语,用来描述roundsman,或摇摆厨师是:
6 D0 n8 s4 y% v9 s: ? @A:Tournant 图尔南
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" H" K9 m3 j/ @+ c: u! T- ~29.Another term for the wine steward is:: l0 f# T) _- J
葡萄酒侍酒师的另一个术语是:
, t: X# k4 {+ S! K0 q7 fA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:% K" S& f4 g' s/ A6 `& X* }- l
霉菌,酵母菌和真菌是一个神马例子
7 I3 I& Q/ K3 }. gA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ ^- a% A0 H. b! @; T' f) H
根据加拿大食品检验局,食品的危险温度区在多少之间:
; `, e$ U5 b) f# EA:40° and 140°F (4–60°C) 4-60度
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3 q9 v# n1 a. S9 K, [$ {# j32.All bacteria need the following for survival:3 ]: J4 I+ t" e9 j! p
所有细菌生存需要以下哪些内容:+ i( k( w; F2 P' q, x: Q: Z( R# d. A: }
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" F5 R1 i: M! i1 _8 W( P33.Which of the following correctly represent critical control points in a HACCP system?3 y T/ ^9 q" K' ~
以下哪项正确表示了HACCP体系的关键控制点?
: l, V9 ?" `0 \4 G; WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 j3 |- x0 M. T( ^! |1 T# d, C- P食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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& @/ O: ?- M/ J: L0 K& ^$ c$ E34.Which of the following is not an example of a carbohydrate?
7 H5 T& r0 K7 N* `3 H下列哪一个不是碳水化合物的例子?6 e4 N$ Z7 m/ O' G
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:
, g. P0 f1 i/ @3 A$ h; P液体脂肪做成固体这个过程叫什么2 c- T/ W/ S3 t0 \! z% S
A:Hydrogenation 氢化) H# ~' J ]: w1 j! U- y) k& b6 j6 n
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36.Which of the following is not an example of a fat substitute?
9 |4 D: d, b. ^8 ?下列哪项不是脂肪替代品的一个例子
, ]# ^. y2 R. Y u; E# L$ vA:Acesulfame K 安赛蜜K表3 c% c+ t' |& P- X/ ~7 |
6 v$ X; C0 G# h# k7 f37.Health Canada requires that a product labelled "fat free" contain:
% b, G& C$ s$ ~# `$ s; Y# E" Z加拿大卫生部要求的产品标有“不含脂肪“包括:
1 n7 ]0 w/ i7 v" F% D: pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 J% t7 V1 Q( f; e( {! P: M; O7 ^/ z
/ E z) k- f* R) b0 G- y [38.Which of the following is not a problem associated with converting recipes?
- P2 l2 N) l a& U! z: A下列哪项是不相关联的转换配方问题?
w" B* F4 M1 kA:Unit cost 单位成本+ A0 K1 a6 h% V3 {
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39.The condition or cost of an item as it is purchased from the supplier is called:
% G! I M. [3 n从供应商采购的物品的品质或成本叫什么
/ \( Y; m4 u$ e7 s% AA:As-purchased cost 购买的费用, n6 r/ `+ C' A0 N A4 C
e- K5 C( Z$ ~, T40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 `1 w' d. _5 B9 Z3 k在新货到来之前用于日常所求的必要库存量叫什么5 E$ a% f" ?% O; w8 S. e
A:Parstock 基本日常最低库存
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) P2 U/ Y$ c0 l3 l& T' y: i41.Which of the following abbreviations is used to describe the proper rotation of stock?
, d! ?7 W& Q1 y h! c下面那个缩写是用来表明正常库存流程?
4 |7 Z! G! ], EA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?7 ^" [7 u' ]* x! `2 b0 _2 y4 O4 v
下面的那把刀是用来打开蔬菜吗?# e4 v. } f) r5 R) m# ?. h4 o1 L# k
A:Bird's beak knife 鸟嘴刀8 d) h p S2 Z( ?% t# j- w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 ?% G" R' G2 G! p9 u7 ^
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43.What is an instant-read thermometer best used for?
8 ?4 ~: S, D' ^即时读温度计最好用于那方面?
" O; A$ G O$ ?$ {4 d2 `% Z/ d+ |% yA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
T5 D3 ?, @) k; O' t* U( @' l+ s下列哪些金属材料受热均匀,通常用在铁板而且非常重- `5 ?. r- [6 y3 W
A:Cast iron 铸铁 w/ ]2 e1 @3 B/ P) j
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ l( j7 ~+ p4 `* h
哪件装备下面有一个可移动的碗和一个S形叶片?
2 ? s; M c" Q5 @6 ~! P& ^A:Food processor 食品加工机$ q! h2 F, G* ?8 V2 u
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 x- ]- z' P, F6 _- s- l0 O46.Which of the following is not a rule for knife safety?
! u; Y) y6 H/ o$ K2 }下列哪项不是用刀的安全规则?
0 ~! b8 X$ B. ~7 h2 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: I. y h- d0 v3 ?% Y% s8 u& M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: C" z1 o& c, N# R. ]A:RondellES
" O2 _5 Z% w; Q, R9 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" V4 A; r' g8 F0 p下列哪项是切成小方块用于汤的装饰?7 U7 C# P& W. f3 ]9 d+ P. H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, I) G A' Q9 |/ P4 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 Y, @, S! `$ N; [( x4 a6 K2 @! V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!!——4 |6 O/ @; G. F/ a9 E c
A:Gaufrette
8 K7 Z* w* L$ I9 }8 x! nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* x2 G$ t2 ~! b+ ?: l- N. ^& ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 c2 c) {$ A5 D) e8 v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 T6 ~# c, Y2 M* z' u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" ^1 D4 n4 j Z# W* k
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)+ X0 S9 N# f0 D4 N" k
A:Cilantro 胡荽叶 香菜' ]0 H$ \9 s8 d1 @( U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& J S+ r3 i* r6 l9 h
2 X i( P2 p9 f+ m60.Allspice is made from:' m' \( t) ]" `* m0 q
多香果, 多香果香料是什么
6 V& m$ g( T7 _( [# D' `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 g1 q) g4 P% e, V/ b [
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?$ J# D4 i8 \* u( g4 I
下列哪些是用来做香包德épices?- \9 ]: @0 P) W) X8 ]/ q
http://www.sachetcatering.com/9 o5 z- c0 n1 G0 j5 H$ ~0 ^
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?
2 k! t' \8 e* V. w8 i9 g下列哪项不是酱油调味品的?( f" l# v( }: N! ]* q! P
A:Wasabi 日本辣根! @) Y. M2 f0 ^* `' t. y, S
! w; \/ k' d6 J u0 O4 |4 o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& a, D# u2 E0 L+ k/ H5 D1 j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:: }, N) q4 N& x* K6 T' M
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 f4 X3 N/ o4 f/ i
下列哪个步骤是不是正确的蛋清搅打程序?
9 `1 G3 g( T# X; s! DA:Allow to rest before use. 允许休息后方可使用。4 D( i) d. S }; L. @- h7 ^/ A* F
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 b$ i3 W; O4 a' p7 y0 m
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' p6 q* x% `1 q6 O) C% @0 T& c
炼乳是一种浓缩牛奶 是去除什么做的+ ^/ j( Q4 b( v8 T
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
% Q+ k! i- T( \. I* o3 i$ ?* D% v一种烹饪方法,通过转移液体或气体是:
, O9 g4 Z7 b2 GA:Convection 对流0 o3 h4 y) M- W
; z1 L y# [" |68.The cooking of starches is known as 烹调的淀粉被称为# D+ V1 x- W2 D3 A& \
A:Gelatinization 糊化8 S7 z: z. g/ {" v
7 D. z" j H* t* M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 a' s4 T0 H; ?# D$ q7 w( H
A:Braising 烤
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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:, J. l1 W; H u: S9 L1 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
5 z6 _2 e( o& p+ h% t% bA:Fumet 原汁
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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
! o/ C9 f7 {( `( |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- B# Q1 [5 T% X( O t/ v$ K* I73.Which of the following is a principle not used in stock making?
# E9 @3 P! y# }. p5 J5 |1 G1 N下列哪一项不是用于制造高汤(低汤)的原则?! i4 w. y0 Q: N- V+ ?$ Q+ S7 k0 f
A:Start the stock in hot water.开始在热水中操作
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- [1 k6 B# |0 X: Q8 |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
$ q O/ O6 g2 y8 F. a8 LA:Remouillage 法语熬汤
4 b. R+ k* F$ ehttp://www.haibao.cn/blog/post/176242.htm |
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