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26.The chef who is credited with bringing grande cuisine to the forefront is:: i+ E3 s/ H: O/ ~* B- f
哪位厨师最早带来高水准浮夸的美食$ s e9 v. p+ p/ f
AAntonin Carême 人名 安东尼·卡罗美
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6 w7 O+ {8 C+ `1 K8 P$ k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( L( ~' ~' U: z+ H. f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 u/ [6 C" P, I- gA:Cast-iron stoves 壁炉
5 j4 g' ]7 f! h: l# h- p" W% Whttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" I/ v% h! c8 x( X0 G0 X+ n: F
法国术语,用来描述roundsman,或摇摆厨师是:
; _; P, J0 H5 S3 g8 Y0 s' yA:Tournant 图尔南
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3 J6 Y( A. S' c" P" ?+ H3 z+ [+ G29.Another term for the wine steward is:' S2 F" W2 I% P% G% k( @. V `; d
葡萄酒侍酒师的另一个术语是:" H$ Y! |2 L- K9 T" P
A: Sommelier 侍酒师
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' y5 L& y, T- O4 o7 H# B0 n( c1 c30.Molds, yeasts and fungi are examples of a:
+ T' w. J0 q3 f, w4 N% l. Q霉菌,酵母菌和真菌是一个神马例子
. d# g7 _6 n8 T: K4 W2 U- S, I: ]0 SA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
L$ k7 J) {5 V, r0 n& O8 M* R根据加拿大食品检验局,食品的危险温度区在多少之间:
, A( w: }, J0 T+ D2 q! H" O4 rA:40° and 140°F (4–60°C) 4-60度5 ]9 w5 j7 s' o
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32.All bacteria need the following for survival:+ k+ K4 l/ N! g9 m4 i; |
所有细菌生存需要以下哪些内容:
! L# a6 k* p; GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) i# D3 R, w: @* H9 x) y
: i* n) ?3 Z7 [! V: n- v2 y33.Which of the following correctly represent critical control points in a HACCP system?
6 C% Y- M& M1 e. ^' D3 `以下哪项正确表示了HACCP体系的关键控制点?
- J* `9 x$ r7 a; k9 P8 `" LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
N8 A. m7 R/ s; s1 U; h食谱,接收,储存,准备,烹饪,保温,冷却,再加热% |+ a& I% a# z1 d
8 M1 W- s; a# m: n4 l34.Which of the following is not an example of a carbohydrate?; M1 U/ T1 y0 Y
下列哪一个不是碳水化合物的例子?
0 V# m0 D; U" c0 C9 N5 mA:Essential nutrients 必需的营养物质$ H7 E" ^# S0 _6 D0 g
% q2 s0 {! \% W. n. i35.The process by which a liquid fat is made solid is called:) S: z# w) l2 i* y, J) G
液体脂肪做成固体这个过程叫什么
1 a0 R1 H i- B3 m* u! L3 NA:Hydrogenation 氢化
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8 z/ d# k; r% c8 `36.Which of the following is not an example of a fat substitute?
" a: b8 O) m# A, x- r: w下列哪项不是脂肪替代品的一个例子* h' c o6 d& g; ^( |* k: A
A:Acesulfame K 安赛蜜K表7 i$ Z4 R6 ^" d' y
$ A+ i& d" Z" X37.Health Canada requires that a product labelled "fat free" contain:
7 C7 ?5 f0 X$ Y! } P- _加拿大卫生部要求的产品标有“不含脂肪“包括:
. S" O( }8 j1 E" P, ^+ lA: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?2 w. ]5 _# q8 s+ K
下列哪项是不相关联的转换配方问题?
5 I; c/ [. A; P2 r ^6 u1 cA:Unit cost 单位成本2 c7 M. O% Y" s! e8 Y8 b* _' g
& w* ~3 a0 m2 Q1 B39.The condition or cost of an item as it is purchased from the supplier is called:
3 A/ V d: n1 f3 a从供应商采购的物品的品质或成本叫什么- w+ ~' ]- `2 U$ n, c( A* \1 _$ x& D
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:
$ ]- [( D4 L1 V/ R在新货到来之前用于日常所求的必要库存量叫什么- [; d8 Q6 x6 G- [ m5 J
A:Parstock 基本日常最低库存
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9 Z4 q" D! u& F5 W4 R L) j41.Which of the following abbreviations is used to describe the proper rotation of stock?
# w( t. o9 f- d- T8 T+ t5 K' s9 E) K下面那个缩写是用来表明正常库存流程?7 T) V% H J8 s+ R! I
A:FIFO=FIRST IN FIRST OUT 先进先出1 P+ [5 o1 H5 X ?7 q: a- ?* K/ t
; |$ q9 I& Z7 N& q7 r42.Which of the following knives is used to turn vegetables?
) Q1 v1 r# M! `* u下面的那把刀是用来打开蔬菜吗?+ d1 [* e2 o# O( h
A:Bird's beak knife 鸟嘴刀% ?, K( t9 ?! p! c2 z' {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 c0 X1 k, v: ~. k
, A3 W0 T# W& L43.What is an instant-read thermometer best used for?
d* N* g/ q, w即时读温度计最好用于那方面?0 x" `' S: R& Y' b. j# `5 u6 W
A: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?% c, R" ]1 k% q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 B3 O( g. S6 d+ x' n- @A:Cast iron 铸铁2 ~3 U; i. M# k H$ D
4 W- n/ j/ r7 g: Q) |7 _, \0 p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 f. j/ b4 D/ d% z+ x# P
哪件装备下面有一个可移动的碗和一个S形叶片?
4 e1 \1 }7 }3 l. H9 L8 O6 A8 ^A:Food processor 食品加工机( R2 r0 r. o& _, e& ~ ], S9 ^
http://www.google.com.hk/search? ... iw=1263&bih=572/ A! @* w" G! e" K$ R3 C; J
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46.Which of the following is not a rule for knife safety?
2 o/ W, n* `% f! u: k. q下列哪项不是用刀的安全规则?& t& V7 }# ~" i) f" ?- H9 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& t6 c) B6 }2 S6 h" c
; E. y- m( ^$ L5 B$ M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 N a* a7 c) U8 A3 u& A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 A& N& ^# k; u$ lA:RondellES
/ Z$ j8 M- F; Q( l' Y+ a- Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% Q7 i2 ]& f _5 N1 Y7 f( @' Y7 G& [% z48.Which of the following is a diced cut used to garnish soups?
5 v3 H+ @9 C6 M下列哪项是切成小方块用于汤的装饰?
% H' r$ j% [/ S1 U( f4 OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 H$ L5 F2 q) g* r0 }4 Y2 t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) V7 C6 q4 N4 k9 _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!!——
3 T' m. n* h# D! H' L `. p& oA:Gaufrette
" s9 T3 S0 a ]6 p* s" jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 f# |) k4 `: r' h2 h' \' [. [# {7 k8 Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 Q$ n( }) R2 ^4 l5 f8 \: j
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?, ?( x1 T) G* s. o7 [% Q- D1 \
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)+ I7 {. x- u" h/ m _: X
A:Cilantro 胡荽叶 香菜
; F/ \, F) a+ n- N. `8 b7 mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
. a, e3 _: I# F, m5 [( A' D q 多香果, 多香果香料是什么5 r! j+ ~) Z8 D) H4 K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 N" V: t8 l" n. m; T; D! r
A:A dried berry 干浆果$ x3 I& G. u2 @3 w& ]
& d5 h1 A% `3 G2 s4 `8 v61.Which of the following are used to make a sachet d'épices?, G2 K! m) u2 a5 Y2 h
下列哪些是用来做香包德épices?7 e7 o, ?1 v8 k( L |
http://www.sachetcatering.com/
8 X8 p0 E3 W; k& P3 @. V r4 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 @2 n* j1 @5 K& q
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62.Which of the following condiments are not soy based?6 ?. z- q7 ~- l; i
下列哪项不是酱油调味品的?
* M( Y4 r; i. Y( \9 ]( SA:Wasabi 日本辣根6 z1 r }+ y- R) ~. e: O1 b. \
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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:
" ?* M- T- j+ ^8 s$ g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:; `# r8 d- B4 l+ j
A:Pasteurization 巴氏杀菌+ l+ G) _4 e& V6 `& K5 I: I
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% F+ H; Q6 e2 u0 x# d下列哪个步骤是不是正确的蛋清搅打程序?- M( i* ?4 N2 m) J, [2 h+ s
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 o O) Q& r, H l
A:56g and 63g 56克和63克3 |; \! q7 B% R$ i
% A* F2 D5 n4 v' m1 F5 ]# R" u66.Evaporated milk is a concentrated milk that is produced by removing
$ L& R% b1 A" y7 t' V炼乳是一种浓缩牛奶 是去除什么做的
7 h) _2 h& W1 x4 N9 A) y# B: TA:60% of the water 60%的水$ K2 n; a" v( p4 n' p4 s c" s
1 h! A. Z. f+ t6 h1 [7 z2 \1 V6 j67.A method of cooking that transfers heat through a liquid or gas is:6 `& H1 `6 D0 P1 O- ^5 H& \
一种烹饪方法,通过转移液体或气体是:
( ?" w# t p5 G2 P* Y' M `A:Convection 对流
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/ `7 `$ Z& h0 `" W3 z C68.The cooking of starches is known as 烹调的淀粉被称为# D+ Z4 _. @( u
A:Gelatinization 糊化
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/ S8 N3 R; c |3 r1 Y8 c" G8 r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 h/ Q5 A* ]$ P- K9 F5 ~# V
A:Braising 烤3 T4 c; Y( {! H, e5 W: T
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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:" E7 I% t: X7 S, O9 f) ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 A0 @- H4 u1 \% b( a1 _' ]
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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
1 U1 x" m3 x$ [A:Fumet 原汁8 \) }- Q% e+ E; _5 c+ j
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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
2 g; p f5 v$ KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 P" w7 i4 n6 Q
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73.Which of the following is a principle not used in stock making?. u! I+ P' M* e a" y4 E
下列哪一项不是用于制造高汤(低汤)的原则?8 e7 ^: ]; q! a: v
A:Start the stock in hot water.开始在热水中操作9 j5 E9 L2 [, \$ {
( N. E. q' [# y0 r74.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' `3 b$ x; w' D% ]& G8 S# Y) t- n
A:Remouillage 法语熬汤5 Y6 [* ^( h g
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