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26.The chef who is credited with bringing grande cuisine to the forefront is:
7 |% F- S3 l) M% T; o哪位厨师最早带来高水准浮夸的美食
. |- d3 }6 W6 xAAntonin Carême 人名 安东尼·卡罗美
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! N5 Z! X5 f6 t' I0 Z, P% p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 I! c5 f) q4 D& w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* W- B" t. u0 c! _
A:Cast-iron stoves 壁炉: `: e: o6 {6 U/ v( K& A6 |
http://www.usstove.com/products.php?id=6
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. M& |, x, L. Y, e28.The French term used to describe the roundsman, or swing cook, is:& \+ {, K6 f! E: v4 U: y( C
法国术语,用来描述roundsman,或摇摆厨师是:
2 Q% o. v6 Y. A# v" X" q: iA:Tournant 图尔南
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29.Another term for the wine steward is:* b, M" i T1 l# e" o
葡萄酒侍酒师的另一个术语是:# V, g, v! I; X/ x! u
A: Sommelier 侍酒师2 O) n% |% g/ \4 e4 v) r7 y
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30.Molds, yeasts and fungi are examples of a:! X# t+ g6 p- n( n! z" ?5 P/ ?
霉菌,酵母菌和真菌是一个神马例子
+ @7 V7 g @! d3 ?/ n, z2 V4 YA:Biological hazard 生物危害
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# ~* o+ W% B2 K, C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: v, V' f7 l9 P {7 n, T5 d根据加拿大食品检验局,食品的危险温度区在多少之间:
3 ^# V7 G3 \; K1 H/ d [2 yA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
) R1 R7 ?+ k6 \# n4 t% F% h所有细菌生存需要以下哪些内容:$ [& `, q, `! ]$ Z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 R, U) J2 ?; K7 q0 z
u8 q+ {3 y# i9 g4 |& F' B33.Which of the following correctly represent critical control points in a HACCP system?; c* z' I9 ?- M1 |4 J
以下哪项正确表示了HACCP体系的关键控制点?
9 ?2 |( |# O' N( jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 Z1 ]0 y! l& G/ e$ S$ O0 J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 s# Q; A: Y9 K+ U! g5 Q T34.Which of the following is not an example of a carbohydrate?4 T, L5 ~7 n/ ?1 G- K' c
下列哪一个不是碳水化合物的例子?
, S* G5 ]" l# W8 g* i5 JA:Essential nutrients 必需的营养物质7 A2 t g# i. H( \* A7 D
, J& k: h: X1 h3 h35.The process by which a liquid fat is made solid is called:
1 B8 Z" Y6 M4 d液体脂肪做成固体这个过程叫什么 @1 G; D0 Q2 \4 i3 j
A:Hydrogenation 氢化3 C t9 X v' \$ a8 t+ u+ G* l
4 A% p r0 e. c36.Which of the following is not an example of a fat substitute?8 M+ W" T6 [ }7 ]. c
下列哪项不是脂肪替代品的一个例子9 d7 [; Y6 @# i4 x _- R
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
& N' j" A2 z7 r9 @8 A加拿大卫生部要求的产品标有“不含脂肪“包括:. g7 M4 X; V7 f$ [3 V
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?
. I8 e9 e) O, b# J$ ?7 n! @下列哪项是不相关联的转换配方问题?
5 h+ F# u4 j ]. k1 ~9 u$ s5 AA:Unit cost 单位成本6 x5 @% w2 v; ]1 z/ r
8 `/ q. y; [+ t( z) u4 U39.The condition or cost of an item as it is purchased from the supplier is called:
' I- ]# N- Z- v6 X. z从供应商采购的物品的品质或成本叫什么
& W& D* z$ N6 ?1 Z8 Z$ f( _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:% T9 P; \% z; L- n
在新货到来之前用于日常所求的必要库存量叫什么9 c- q: K' ^& f7 o* N% O
A:Parstock 基本日常最低库存
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; C2 d! E% [: c5 M& O0 W# ?: m41.Which of the following abbreviations is used to describe the proper rotation of stock?; D1 [; r1 M$ @. d$ V
下面那个缩写是用来表明正常库存流程?
( W2 c% K/ |6 @& PA:FIFO=FIRST IN FIRST OUT 先进先出2 c7 }4 I# f! K, B- f' C# g5 S! J
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42.Which of the following knives is used to turn vegetables? G% Y p8 W$ Y5 [3 @6 R @
下面的那把刀是用来打开蔬菜吗?
/ q3 G* h/ p" w( y! _A:Bird's beak knife 鸟嘴刀
# e- b6 I j5 J) W. Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ `' U4 }* W+ j43.What is an instant-read thermometer best used for?
/ N% G4 d, d4 n( S; O- f! P) ~" K4 D即时读温度计最好用于那方面?
* ?3 o+ E: M* O/ k3 I- X7 H0 c3 E: xA:Checking the internal temperature of a roast 检查被考物品的内部温度# t1 u) y3 k0 B) P
9 ~) }4 Y% p8 j0 l2 P* {. ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ v. O" w/ s) r0 l
下列哪些金属材料受热均匀,通常用在铁板而且非常重" \' z+ T* l2 h/ Q( y) T
A:Cast iron 铸铁
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3 J2 W$ [: u U( E( m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 X0 E5 _* B1 Q" {2 C0 N6 T( A- \- X
哪件装备下面有一个可移动的碗和一个S形叶片?/ y' d# c9 N/ `8 l! K; I# X' N! P
A:Food processor 食品加工机
6 ]" z3 A) a- `! H6 U5 `http://www.google.com.hk/search? ... iw=1263&bih=572
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+ y7 \6 j7 q) g3 D1 I$ S46.Which of the following is not a rule for knife safety?9 j Y8 d; S6 u: U7 }* M
下列哪项不是用刀的安全规则?
: l' q2 }/ e% G8 L& t7 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, S1 v+ p% u: M9 S( z# r7 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" [& W0 p& y/ B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 I U- w5 F# S0 v7 E6 m9 _A:RondellES & d5 G. B$ G' U7 I# W$ Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: h1 t* ^' u' z6 Y* K* `+ S0 g0 J/ y48.Which of the following is a diced cut used to garnish soups?: m; p0 U. l) c: j- c% q
下列哪项是切成小方块用于汤的装饰?
- H& K5 E+ X0 u/ ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& \8 C3 Q' ]! j0 D& }1 K# |8 v( \6 c; ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" R# `: N6 h5 @/ K8 c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!!——& x3 ^/ i) w+ b. _" v
A:Gaufrette
/ |$ a( s$ O4 B0 e/ K; vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( u. V- j; G Z; K) E3 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' s' R+ F1 p- r+ j: e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( r0 x# D- x; Y5 i. {( m
7 N# d: r) ?8 i: }6 E1 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# Z$ z, k5 w+ d$ h: X
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)$ Z; J9 N6 r4 E8 g
A:Cilantro 胡荽叶 香菜1 a5 U8 M' M# e6 B/ `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: T$ w: `- A9 {- l* d5 Q, F
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60.Allspice is made from:; A4 y! T# `9 _0 z" e) T, t2 f$ M
多香果, 多香果香料是什么
% ?/ y8 z+ ^* F" g5 _4 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' U. C$ |, j" `; F- q; x( K: F9 j$ ?A:A dried berry 干浆果: z- b* {' b4 I) C+ {0 n
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61.Which of the following are used to make a sachet d'épices?
; n( f+ ^' u6 Y+ W7 T9 O a5 U下列哪些是用来做香包德épices?( W6 ]2 V" Z, Z8 V# S- L0 K
http://www.sachetcatering.com/$ g K, {" O# n3 U' a! j0 E) |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 T' u( P8 e0 X
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62.Which of the following condiments are not soy based?
, l/ q. m0 R5 ]8 y. x下列哪项不是酱油调味品的? g: M6 L# |# a- |7 K. e B
A: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:
" I8 { |* d' S7 |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:* ]# V- \, c# Z) V
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?: ? z* p4 S' ~' C; v9 f G
下列哪个步骤是不是正确的蛋清搅打程序?7 m/ V% y: c7 b! @2 h8 h( K
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:1 z% H/ a ?# E* U- F8 t$ u6 C3 s! R* Z! x
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+ M1 y6 N* Y# j) o6 u7 ~
炼乳是一种浓缩牛奶 是去除什么做的. m) k. }% |: `1 ?1 P6 e
A:60% of the water 60%的水! n& C/ g: Q" X' A9 q- z0 b0 C0 M
$ P& X- _. S6 n0 {67.A method of cooking that transfers heat through a liquid or gas is:
; P7 k! ^& M6 `9 Z- F) O+ ~一种烹饪方法,通过转移液体或气体是:
3 l$ d1 D3 s; k0 g; A4 X& WA:Convection 对流+ _0 x7 V9 o: x1 b/ O" j
( K3 Z6 h3 _8 W: m* V68.The cooking of starches is known as 烹调的淀粉被称为4 \4 X; y9 O; v/ X
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' Z4 t) \. a, N6 C" kA:Braising 烤8 a2 M8 v7 B" c9 i
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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:
2 R% d8 D9 ]& l; J7 S: X( [9 [ EA: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2 {% o+ g& _8 }! J/ {; T
A:Fumet 原汁6 _' `2 b8 y& q% j' b# i
5 z: L+ C! r2 k; Y( o; H. V9 P72.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8 J( Z' Q- C5 E; e8 m. e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ k6 x5 _9 O, [6 |
" | q8 [7 r8 a& x. G7 Y73.Which of the following is a principle not used in stock making?
) F h2 Z& B5 i" P" |/ {8 i& z下列哪一项不是用于制造高汤(低汤)的原则?
9 w+ ?: m5 Q ^; o# W. [5 Y( b2 FA:Start the stock in hot water.开始在热水中操作
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' c t* \) J9 Z- r3 W7 y74.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# |' [. m+ V. y; _. a% R$ r! ^2 z
A:Remouillage 法语熬汤% f, _5 a% y. L$ p3 Q
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