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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:
- t1 n: J" Y$ V- C. v- z哪位厨师最早带来高水准浮夸的美食% X8 M+ [ K4 @0 Q3 e1 l
AAntonin Carême 人名 安东尼·卡罗美/ H; H" t) W" @( |" m; {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. G* H+ U# ?! ?$ r6 g% t" 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 。9 h3 b1 A0 F. |2 s: K
A:Cast-iron stoves 壁炉
" I9 `% j8 S% ^1 o: Y' r3 L! H Chttp://www.usstove.com/products.php?id=6
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8 z! U2 t9 G( v; D28.The French term used to describe the roundsman, or swing cook, is:' L% O% Q! [* i2 r
法国术语,用来描述roundsman,或摇摆厨师是:
" ~3 _2 y+ E/ J" }, rA:Tournant 图尔南, _) k3 O8 m, ?" N' B$ c S
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29.Another term for the wine steward is:' i% }% ~9 f B( `; u
葡萄酒侍酒师的另一个术语是:! n2 _; e" h: g( M. z M( h( c2 A
A: Sommelier 侍酒师 C5 o5 H. X/ @; X+ d! x- R. `+ i
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30.Molds, yeasts and fungi are examples of a:* o$ J% M1 G/ |% ~3 i' B
霉菌,酵母菌和真菌是一个神马例子
7 D- Y9 {# d" q9 H* g% `' z9 b2 fA: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, B1 W/ w9 f7 H" h
根据加拿大食品检验局,食品的危险温度区在多少之间:
' @/ i4 [/ P: r5 [+ @8 l: GA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
% b( N' V8 I' A& ~4 `所有细菌生存需要以下哪些内容:
' M& K! a0 ]' H5 I9 Y. }* [6 xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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9 X) u+ O4 o4 b' j4 ]' [7 j% l, t33.Which of the following correctly represent critical control points in a HACCP system?
( b4 ?7 ?! e$ m' l以下哪项正确表示了HACCP体系的关键控制点?
6 z8 v7 @, W* ]. }% SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , S# u" I. a! _% F3 E( Y1 b$ R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ m4 I% v& w0 g! {0 Y3 \0 `
/ e5 b& Y: d& x7 y0 y) T' g4 T5 Z34.Which of the following is not an example of a carbohydrate?
! c) j8 n. h/ n. c下列哪一个不是碳水化合物的例子?8 }! q' F8 y: m' `, {# {2 g/ m+ T
A:Essential nutrients 必需的营养物质0 K& _9 p- v$ m
, ?4 h4 u" t9 c; w9 [1 ~35.The process by which a liquid fat is made solid is called:
3 d: G7 c* P7 s+ i" C液体脂肪做成固体这个过程叫什么
& y* v/ K6 g& @/ E8 }$ XA:Hydrogenation 氢化8 p: X8 J9 q. w$ \- l
4 Q% Y" k, [' C/ p' @. T36.Which of the following is not an example of a fat substitute?: B- Q3 k) {) ?* _; d9 F9 y1 ]$ z
下列哪项不是脂肪替代品的一个例子
6 N1 |' x0 r2 V! h$ ^: rA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 T1 B _' f7 G0 ]
加拿大卫生部要求的产品标有“不含脂肪“包括:. b4 f9 g8 C4 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 G) r5 S( t1 q% H. ^; \1 O2 _
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38.Which of the following is not a problem associated with converting recipes?
# G( L% V% G" h/ ]3 c( [. _下列哪项是不相关联的转换配方问题?
, f+ X Z% _) J! x6 i- }5 i3 yA:Unit cost 单位成本
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( L# u4 x1 w$ R, T- ]4 `8 U7 {39.The condition or cost of an item as it is purchased from the supplier is called:
0 P; f0 ?8 e- T. \! S0 @$ X从供应商采购的物品的品质或成本叫什么
1 T. R0 m. o, ?% aA:As-purchased cost 购买的费用! o" q9 X4 l& t5 T U, @
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 U1 K; z$ }! k' L) \- Y
在新货到来之前用于日常所求的必要库存量叫什么 v% \% ~8 q) P% K
A:Parstock 基本日常最低库存
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* e" q- B$ S4 H" I H: F. N41.Which of the following abbreviations is used to describe the proper rotation of stock?
; O$ y6 R* L3 _8 b/ c) Z6 h3 B6 Q# ?下面那个缩写是用来表明正常库存流程?
/ f4 ?( K2 n% g, V1 |+ L, JA:FIFO=FIRST IN FIRST OUT 先进先出3 `! M, s/ g* Y' ~
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42.Which of the following knives is used to turn vegetables?
3 S }3 c" C0 g. v% g: a9 |: m下面的那把刀是用来打开蔬菜吗?& x% i0 C# h! n
A:Bird's beak knife 鸟嘴刀9 c2 {& [! L0 y, B! e! o: z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ g4 [ u" a7 o% N, T. ]43.What is an instant-read thermometer best used for?
/ u! q8 d3 x+ E4 Z" }3 m' y5 `5 v即时读温度计最好用于那方面?
. X- j0 `( @0 J! R: QA:Checking the internal temperature of a roast 检查被考物品的内部温度5 b' @2 \1 F# G; @
! O1 M4 M1 e$ } C6 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( w) G5 ?. a2 B0 D0 r' S1 I" d3 f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; H9 `# E' \* F. aA:Cast iron 铸铁# C6 Z$ } Y/ _- ^' P( F: ~
% t( S1 n- v6 U3 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
V, h" B8 ^& z. }) u$ X# B哪件装备下面有一个可移动的碗和一个S形叶片?5 Z5 @" j7 A* E
A:Food processor 食品加工机$ E- O% v! [" b* r3 h% f. |
http://www.google.com.hk/search? ... iw=1263&bih=5726 ~4 T& j6 J( v. X3 z
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46.Which of the following is not a rule for knife safety?7 K/ W( p ?5 w2 t
下列哪项不是用刀的安全规则?
: P; A$ R7 ]0 f2 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 u6 i6 D9 {: |- R4 }
! v1 [' s5 T0 u3 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" _' I# \1 T& V) u2 I8 v1 e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" J6 o8 D+ T1 I4 V9 L% o# XA:RondellES
8 ]: A- c M$ b, N7 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! W! B$ B7 I4 `( Z
5 `% w; W$ Y2 ?( t! A48.Which of the following is a diced cut used to garnish soups?
. K) ` m8 Z# }7 Y. t1 `下列哪项是切成小方块用于汤的装饰?% |4 X' u# |/ C4 x- s9 j: H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ U: d- M& w$ b# h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 R# q% q4 }" I" J5 S1 S4 F
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!!——# ~( W- s8 i8 J0 i) z, f% s
A:Gaufrette
# j& W/ y5 o$ ~) U' d. a9 [! xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 q _( @* S4 P6 D n+ t5 j' c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. F3 K5 ^+ Y/ i/ z8 D* }( z' }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 K+ u, L" v' q( p# g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). _! ^# C1 A9 x9 O; a; m: c
A:Cilantro 胡荽叶 香菜
9 A2 U5 k0 A" [6 g4 {% Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 c7 V0 x2 Z+ ?- B! L: T2 d
& e8 Y8 e) [2 u6 b% Q" U( L8 p& l60.Allspice is made from:
8 i3 z! ?8 S9 G9 z0 c X# ^; ` 多香果, 多香果香料是什么
$ ?+ H, r- y/ W9 a! A# f1 Z6 e) Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. j: ], H4 V' n" A% OA:A dried berry 干浆果3 |( Q" e+ T+ J; t9 ^8 P3 r. D
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61.Which of the following are used to make a sachet d'épices?; K3 z" U K: Z2 x
下列哪些是用来做香包德épices?
# G8 K. J9 A4 b" [# W$ A( A. ?http://www.sachetcatering.com/
( U. W0 d' u# @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. ^* c/ r; Q3 ~1 a. u
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62.Which of the following condiments are not soy based?
+ H6 Q+ b! T3 w9 Z; a4 w下列哪项不是酱油调味品的?% M# v7 L! Z4 k/ K! s9 v' O
A:Wasabi 日本辣根) C o' c) s; ^) t
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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:
4 q( f5 B5 ^, m. f. ~. m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:3 ^3 O% {8 B* b; ^& h% g! n3 Z
A:Pasteurization 巴氏杀菌0 }3 l4 ^7 m6 @6 k* h S; B& n
. Y1 I! |* I' g64.Which of the following steps is not the correct procedure for whipping egg whites?
6 N$ Y' v5 R* _8 m, Q' }下列哪个步骤是不是正确的蛋清搅打程序?: B) Y n4 H% S/ h
A:Allow to rest before use. 允许休息后方可使用。0 P! `1 M* W& V/ Y, G8 |
' c. \$ p5 n( ?( b6 v9 S65.The weight of a large egg is between:一个大鸡蛋重量介于:4 G+ E( w! i( l: b5 S" l! M
A:56g and 63g 56克和63克& i- v4 t1 u/ J, L% w& {" F7 b
* n" J2 R! T# q) i66.Evaporated milk is a concentrated milk that is produced by removing
( |4 [/ }7 Q, [* u炼乳是一种浓缩牛奶 是去除什么做的6 i2 P- q9 i# I7 o
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:
4 E& h4 E% ^- b: @一种烹饪方法,通过转移液体或气体是:7 H4 x& b+ r' L$ l& q: p
A:Convection 对流
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]( G; L5 E S' O$ L68.The cooking of starches is known as 烹调的淀粉被称为
! Q% X3 k5 O+ ^5 l7 {4 X4 n) _A:Gelatinization 糊化) y1 K- b, `2 X! i/ r! I& I; Z
( \1 Z( z Z& ]( w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ H7 I9 K K5 r( ^( z) ^
A:Braising 烤% I7 Y1 j6 T- s- i( g! Y
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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:
7 v8 W( D4 R& _" d/ G3 @0 EA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ v; N# B ~4 ~, W! n) H71.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9 X, q) l+ V3 N, E+ P
A:Fumet 原汁
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9 w. B/ l- C/ Z0 e4 S: }& D5 {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5 _* o( x x( ^; w8 S' E( @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 M# h X; f% V" i! p7 L
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73.Which of the following is a principle not used in stock making?* P# O3 a2 M( w4 P
下列哪一项不是用于制造高汤(低汤)的原则?
/ K$ v5 t. I1 C( C* E' H$ U- }A:Start the stock in hot water.开始在热水中操作
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+ \/ K A% e8 Q* u, _; A74.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; X6 s' S' N6 e3 t
A:Remouillage 法语熬汤1 _% Y4 n" H" N9 d/ N
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