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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:0 s2 z7 P; d: e6 C
哪位厨师最早带来高水准浮夸的美食- F8 `# R# x5 \# W* I" H/ b* N
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 M/ C T4 q+ ?" J1 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 。
) S% v/ }, q! K1 [A:Cast-iron stoves 壁炉4 g7 @2 b& U" h( h+ B6 G) v# @, Y
http://www.usstove.com/products.php?id=6
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# M# R1 A6 y) e% E1 u5 W, g6 l28.The French term used to describe the roundsman, or swing cook, is:. R/ e1 a3 `" |2 v& I- Y
法国术语,用来描述roundsman,或摇摆厨师是:
% w3 ]' _/ |* E, M1 Y/ gA:Tournant 图尔南
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* u1 R' |4 U1 z @" {/ P$ ^- r29.Another term for the wine steward is:
# N) M: p6 Z. b3 t" T/ z( c葡萄酒侍酒师的另一个术语是:& b0 R8 y# V" V; T3 u
A: Sommelier 侍酒师+ d4 M& b9 A# r- D$ _# C2 b4 E1 m
: z* U" v! J5 b0 `" c* `+ K30.Molds, yeasts and fungi are examples of a:: D8 ?& p1 Q h# q$ }
霉菌,酵母菌和真菌是一个神马例子. C: P2 I7 u0 q& n
A:Biological hazard 生物危害
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* O5 l' [/ D! @% z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, w' ^2 {" W- Z% o8 t0 J根据加拿大食品检验局,食品的危险温度区在多少之间:
: C0 q z2 b' V/ T! T# J9 l3 ?A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival: R( b- x/ m( `' ]' x! w' g
所有细菌生存需要以下哪些内容:& C3 U# w- g" U( K h
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% q: Y' H# l, H% j
% E! O4 n6 F2 Z6 O8 g" h0 l33.Which of the following correctly represent critical control points in a HACCP system?+ h4 k( m0 w. ^+ V. V! x
以下哪项正确表示了HACCP体系的关键控制点?
/ t! W2 j C4 C! n( p3 GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 ~+ A# \: X& w, E食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 Q6 J$ {+ y4 ?, _! q5 ]9 Y5 i
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34.Which of the following is not an example of a carbohydrate?! a2 _9 | m$ M) g
下列哪一个不是碳水化合物的例子?3 ^, Z5 Q- s# e$ P8 t
A:Essential nutrients 必需的营养物质: F G; N1 g3 A" V1 ^; U: g6 E
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35.The process by which a liquid fat is made solid is called:6 Y# r5 e3 O& ]$ H1 g) o% E% z
液体脂肪做成固体这个过程叫什么4 U9 f5 M6 k8 e9 l6 \7 D' W' I3 |- G$ m
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?$ m$ ?4 _" _+ R a q. y" U, }, h
下列哪项不是脂肪替代品的一个例子
& i% H4 H" T* L" pA:Acesulfame K 安赛蜜K表4 Y* A/ [5 s9 V9 V$ U
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37.Health Canada requires that a product labelled "fat free" contain:" ~6 J/ o0 B$ j0 f) t; f
加拿大卫生部要求的产品标有“不含脂肪“包括:* ?1 o5 e# d5 m2 O
A: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?+ N7 R+ l4 q v9 M* N4 l2 P2 u
下列哪项是不相关联的转换配方问题?
0 c" Y* o; ]+ e3 j6 _1 qA:Unit cost 单位成本. D* [4 Y0 S* e* R* d& N
. e4 [8 a* j _% t! _% f( z9 N& D39.The condition or cost of an item as it is purchased from the supplier is called:
0 T: P3 i9 t1 E( y4 j7 G# Y从供应商采购的物品的品质或成本叫什么
3 Y0 ~" d( _ ~7 YA:As-purchased cost 购买的费用- Q2 D) ^& X! k, D0 r
( L) y& f- }$ A. J+ l# t40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ {. [) R& g) N6 E7 A4 q在新货到来之前用于日常所求的必要库存量叫什么! ?9 |' |& a3 a
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?2 B1 O4 S+ S+ z" t& X
下面那个缩写是用来表明正常库存流程?
1 ?3 b. j6 I& g1 |A:FIFO=FIRST IN FIRST OUT 先进先出! G# u0 ] Q) l
$ J0 y! @5 ] J8 m3 r% I42.Which of the following knives is used to turn vegetables?0 x: h" }& l. Y/ @' U
下面的那把刀是用来打开蔬菜吗?
6 x$ j4 I6 ?* O9 w$ GA:Bird's beak knife 鸟嘴刀. t# {5 ?; O7 q" X" Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) P0 C0 @1 t, G2 d% \' u43.What is an instant-read thermometer best used for?
+ `7 }' W/ o% L- c即时读温度计最好用于那方面?
' X9 V" K1 R% vA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! J6 H& N* R* l* ~! B6 @9 O1 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 H" |) f3 J1 ~! G, |下列哪些金属材料受热均匀,通常用在铁板而且非常重8 W# Z$ T8 e7 N1 Z
A:Cast iron 铸铁2 l7 R, Y& V9 B0 [- B" g
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 o' I1 \! x! Z7 q
哪件装备下面有一个可移动的碗和一个S形叶片?
5 u3 q9 h# Z' E8 S. y' ^A:Food processor 食品加工机
( t( M5 D: K( ]! n# z8 @4 m4 l3 e2 g) Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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! B1 F) a0 a1 k# v46.Which of the following is not a rule for knife safety?
& A2 b- D' H" i; \) ~5 U) W1 a下列哪项不是用刀的安全规则?, ]1 d d/ H* d4 F* Z+ \" x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& X- {2 Q% S* D, _. P3 g
- ^* H- e" X, O4 l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; {' l) [: p7 W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* u# m" C$ x" {9 J) L) M d9 e
A:RondellES
0 Z3 [1 y/ i) j* Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( {9 N3 H8 V4 J9 Y x+ Y C
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48.Which of the following is a diced cut used to garnish soups?; u% O. @; H3 h7 P: j: n
下列哪项是切成小方块用于汤的装饰?/ D' c6 L5 Y2 k6 J/ D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ x* {* w- r. n. {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ Y; w7 N( I/ 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!!——9 l/ R+ \$ t$ {$ J
A:Gaufrette
) A% Y6 N8 I- nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 r! S( e* y6 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 o' G0 L- J9 t; i+ wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ q: b0 ~" Q/ B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 w3 l x1 Z, p' d5 d) v; T- ` }* ]& p
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)
/ p" I1 |. S2 c; D# TA:Cilantro 胡荽叶 香菜; O; c: ]/ S! Q- B2 M9 u0 T! o! f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 J& E" m; a& t& Y# m$ m- H- f7 L
0 B D/ V8 x- K j) @" W60.Allspice is made from:+ d9 X' t3 h9 |, g( H* O! W
多香果, 多香果香料是什么
) |; K1 S8 W0 L% K) D! shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 u1 R4 J6 l8 }" @& N9 W' t
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?$ c, b- {" l0 f: n' e1 D+ V" Z
下列哪些是用来做香包德épices?
7 T; i$ J- ^0 f* q- Thttp://www.sachetcatering.com/+ |& p5 i( }) j4 D1 G/ o7 i" j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* S C3 a- L+ E5 i0 S4 P! M# |
8 Y+ T d& X5 L. Z62.Which of the following condiments are not soy based?
: V6 A0 E y! @- _( S t+ H) @下列哪项不是酱油调味品的?
( Y+ w. [; x5 vA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( ?9 R6 C6 l- x, X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:. Q$ g, `. |' R1 V7 N! f/ F* Z
A:Pasteurization 巴氏杀菌3 V6 {9 ?& Z0 z
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& m8 b7 d z5 [1 ~下列哪个步骤是不是正确的蛋清搅打程序?
; ^" M: D" E% s6 d9 _3 v0 O8 yA:Allow to rest before use. 允许休息后方可使用。
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3 U( }/ c, f0 d! U* w9 N: ^: Q65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 ^+ ^# ]$ E5 L3 B+ I M6 N# tA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing R; r6 B* R( H# ]* o% C5 g4 g
炼乳是一种浓缩牛奶 是去除什么做的
. ]! c1 N" ~8 t' b; p+ r6 q" ~% b) cA:60% of the water 60%的水' q7 A: n% r8 g# t8 H, p
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67.A method of cooking that transfers heat through a liquid or gas is:# U5 z3 u8 b' E, R$ h
一种烹饪方法,通过转移液体或气体是:- K$ O/ G# N% i* f5 P6 I& g: g7 s
A:Convection 对流
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3 n8 i( t; A, q9 g68.The cooking of starches is known as 烹调的淀粉被称为# J9 z+ g# z2 d: t0 J
A:Gelatinization 糊化
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' q0 u7 G7 y( `: l$ W4 ~+ t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# }6 t+ S& p9 F: e+ }% F
A:Braising 烤
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5 D, g2 {& ~, x# [; F; e70.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:
% s" O0 z* i( yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. B0 U; D1 U8 {1 x2 e' [2 W9 z
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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
, x4 X# w0 G! ? s) Z0 y3 NA:Fumet 原汁( d2 y) {" x @' `8 G
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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3 F9 l8 X2 {4 ^5 p+ C& z, M7 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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& H, V9 |. X( y) I/ [73.Which of the following is a principle not used in stock making?
9 U2 _# z+ {) Y' G) A- [3 |下列哪一项不是用于制造高汤(低汤)的原则?
, P! K; a: `1 B7 U$ t; a; e( r6 KA:Start the stock in hot water.开始在热水中操作5 p% w6 X+ T( o2 E w) O. Y8 n; {
1 _( F# N8 d/ i) f, }% T74.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8 r" \0 o$ b1 t( W' b0 |% V
A:Remouillage 法语熬汤 G( C0 Z, O' n( Q- r6 Y& @
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