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26.The chef who is credited with bringing grande cuisine to the forefront is:
: A( |4 F" a/ j5 P3 l9 U# h哪位厨师最早带来高水准浮夸的美食
) b. D: e" m1 b/ A4 C( MAAntonin Carême 人名 安东尼·卡罗美, ]& {! X: _) r; Q
+ h0 C0 ?. t' ^1 n. M, R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; q) b. s; _0 ?6 N' W0 b- ?& z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
y$ Z# @% T. E9 y6 }A:Cast-iron stoves 壁炉
9 g6 l2 u" z6 S& y- [3 | ^http://www.usstove.com/products.php?id=65 T5 ~% b* [# [6 y0 k
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28.The French term used to describe the roundsman, or swing cook, is:
6 {. \4 T! C- t7 ?3 A法国术语,用来描述roundsman,或摇摆厨师是:* p: r! W, z; T' U6 R! U
A:Tournant 图尔南
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) U1 P8 `6 r. a' _5 T29.Another term for the wine steward is:
$ n7 n# S6 t- g% u. f9 e葡萄酒侍酒师的另一个术语是:, l7 {3 H0 ?/ `: R
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:3 `$ b. d( d U. r l7 i3 [
霉菌,酵母菌和真菌是一个神马例子5 w& B [# v; B5 S4 f ?) w' c
A:Biological hazard 生物危害$ ?9 `" e5 Z* [* I) Z' ~
, F; r/ U2 ^$ t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& o3 v) L0 k2 B# g9 m9 ~8 A
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ K, t( l2 l5 s6 Z3 e& e+ `, dA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ r$ D# U5 D. c! n# p0 Q* K所有细菌生存需要以下哪些内容:
* u& P6 l2 h \3 F9 Z0 x" `3 cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 y; u7 z @- t' o- T
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33.Which of the following correctly represent critical control points in a HACCP system?
5 ` J8 [ ^8 M5 ]以下哪项正确表示了HACCP体系的关键控制点?0 h! h5 r0 y4 S+ V* X8 n- d, C5 P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 r& H4 @$ s5 r7 e) [% c$ m
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?( e( @. f+ V( r! s
下列哪一个不是碳水化合物的例子?( G" e- L. f9 G
A:Essential nutrients 必需的营养物质
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% O. K3 J+ K: ?# g' ^' P* e3 K35.The process by which a liquid fat is made solid is called:
! B4 H1 C1 I0 r. l5 j- ]液体脂肪做成固体这个过程叫什么2 N' M7 e% {; F2 c, b7 m; ~
A:Hydrogenation 氢化
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( E* W1 {6 x3 q& ]; X36.Which of the following is not an example of a fat substitute?
' q: S, G$ h6 ?* }* n& D2 K6 k下列哪项不是脂肪替代品的一个例子2 M/ W! u% h6 _& T
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
! K/ v" f4 X/ b) [% ~7 |. B加拿大卫生部要求的产品标有“不含脂肪“包括:
( M, E7 a# ?( }+ ^' b CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 O& B6 w2 }) L p% L+ R
4 U. W3 b2 u/ o/ d38.Which of the following is not a problem associated with converting recipes?
2 J% J" K2 q0 G2 \+ W' P: H3 `下列哪项是不相关联的转换配方问题?
0 V! T7 ]" t+ [ zA:Unit cost 单位成本" |. _/ Q2 F. [7 [6 S2 T5 e
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39.The condition or cost of an item as it is purchased from the supplier is called:
, L- \. t% L# v3 Z& n8 x# N从供应商采购的物品的品质或成本叫什么; W$ m: m5 _+ ]; u( l4 p5 n
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:6 ]; x# k/ Z% Z- B y p' g2 @
在新货到来之前用于日常所求的必要库存量叫什么7 l: t, b3 K6 ~0 |
A:Parstock 基本日常最低库存1 w- p, [5 L" G$ x
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
. U5 L0 r5 w5 C' X下面那个缩写是用来表明正常库存流程?& o% C7 w' p% N) n& q- o# h' r( @
A:FIFO=FIRST IN FIRST OUT 先进先出2 |! p. _( |4 }3 C9 E. R! g( ^
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42.Which of the following knives is used to turn vegetables?
. V4 w, y2 U* i下面的那把刀是用来打开蔬菜吗?
2 {4 B* ] r$ T" K8 C0 P+ jA:Bird's beak knife 鸟嘴刀
; q+ o! e* ~& n$ ^: p# shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* D6 _5 o e$ O# a; R+ G. h( X
! S$ n4 j+ f, P7 h* }( V: ?4 O43.What is an instant-read thermometer best used for?6 X) ~% {& y/ i* x# y. w" S$ H9 _( z
即时读温度计最好用于那方面?# w# A3 ~# e: H3 g" h' t9 u F+ ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ G* L/ _6 K1 h# ~- o/ Y7 y5 s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 D2 p2 g# L# b( T* c) `# a, y下列哪些金属材料受热均匀,通常用在铁板而且非常重
& Y' R) G9 e+ s; `+ e- d. _/ A' C( i+ gA:Cast iron 铸铁
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5 `0 V# M. f0 }/ q5 a7 a/ u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; ^0 O( `+ b1 w. O3 U哪件装备下面有一个可移动的碗和一个S形叶片?
* Y I- v% ]% o& l. [7 LA:Food processor 食品加工机( ^% h3 e" W" i" M+ X
http://www.google.com.hk/search? ... iw=1263&bih=572. Q6 a N- q) A/ E- X0 J5 B: ^
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46.Which of the following is not a rule for knife safety?8 T1 @ a: j! _
下列哪项不是用刀的安全规则?- \# }5 k, P9 d) a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ k9 K! W- v/ Y7 t2 [4 n
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) p7 H2 C# M# k. a# m1 C* J+ A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 D+ w) O! f5 Q9 w' _ C$ ^! C4 q
A:RondellES 3 P( |) {8 \" j( E; Z, t% T" {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ Z2 k& p- ^, }& } _& Z8 y
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48.Which of the following is a diced cut used to garnish soups?
) `1 S- v% l, Y* }下列哪项是切成小方块用于汤的装饰?
3 ?/ e" p- b3 SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' v2 @ C4 `+ k& q- L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 m/ v* j& {# f# p! h( I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 Y5 N5 ^: G1 ]4 r1 J
A:Gaufrette
! q& `! r4 ~! s7 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 T3 C4 l+ Z7 Z7 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 J0 A; P$ `8 {2 ^3 T6 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' Q0 d6 \1 }2 B O6 f; j9 n. {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; ?9 g$ E H8 ?" o/ b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)
! v% R* R( c; R" @8 j- C* R1 CA:Cilantro 胡荽叶 香菜( `7 ^, P9 Y) y1 A8 y) {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ B/ d( x- h4 L, y/ Y L, P* X
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60.Allspice is made from:
* g' P' v/ s/ Y+ s( M 多香果, 多香果香料是什么
2 m# i; Y" t9 H7 thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
B( \) K; \) p' n+ w* x UA:A dried berry 干浆果
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( A0 K5 h) s- ^: @1 z; R H& g. @61.Which of the following are used to make a sachet d'épices?
2 C/ G2 a# R- E9 o下列哪些是用来做香包德épices?
% L7 W! ~# f" v* o, \) }http://www.sachetcatering.com/: q2 V# {: H' G" ?! D- Z7 A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ R8 l8 _/ d& ^8 N
; O1 m$ K: U, Q2 t! B62.Which of the following condiments are not soy based?( k" w/ F: Y+ K
下列哪项不是酱油调味品的?# G! G* V8 L) z: X
A:Wasabi 日本辣根! v! z( A, S, @/ B7 d( V# B' s
. x( U; w& ^- s- y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 j; h7 T7 N( n5 K0 u
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:
" @% M9 L; d1 M, G1 }' {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?
% d* t6 d% S2 t8 y3 J下列哪个步骤是不是正确的蛋清搅打程序?3 ]2 v% a. n) b! E& z" `
A:Allow to rest before use. 允许休息后方可使用。
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0 L8 u( [! ~9 P4 \: L65.The weight of a large egg is between:一个大鸡蛋重量介于:$ v/ X' ^* W8 Z$ _% M
A:56g and 63g 56克和63克- j: R: `1 h r6 N
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66.Evaporated milk is a concentrated milk that is produced by removing
Q6 Y5 M, a( C$ H, G/ C炼乳是一种浓缩牛奶 是去除什么做的. ?, Y* u5 Q3 W; X9 x3 ]: l
A:60% of the water 60%的水
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2 n( N( T3 K8 m: G+ P9 Y7 C+ T# s( w67.A method of cooking that transfers heat through a liquid or gas is:
# ~6 b0 V$ K. }2 Q$ u一种烹饪方法,通过转移液体或气体是:
0 U- ^" c4 f: i$ H: DA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
& C: `, ?0 j$ u2 i/ SA:Gelatinization 糊化
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: w A% ~5 K3 H$ F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ }1 }. o9 [3 G: Z9 J$ @5 \ M4 z
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:
: G! x9 s3 u1 E1 GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 z; x- O- d# r' O# t" E4 ^
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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- Q5 z5 \- ^9 [. a& @+ d5 q1 y; u
A:Fumet 原汁8 {4 P# K3 h/ d L- _
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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7 C& L( z1 S' H F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) {0 g: r9 h9 B1 j# o/ A) U7 S N' \73.Which of the following is a principle not used in stock making?; x V5 B* e. [0 g, S# Y# {
下列哪一项不是用于制造高汤(低汤)的原则?8 F m& a! @% b; T8 R6 Z& `
A:Start the stock in hot water.开始在热水中操作
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2 O- [# G* ] t. D, W' ^4 |5 u74.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
+ @+ X/ D; Q* m B1 X' eA:Remouillage 法语熬汤' Y+ O9 F1 \* @( f+ ]! A- |
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