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26.The chef who is credited with bringing grande cuisine to the forefront is:
3 b& E( N6 j1 g& p* B" z' N哪位厨师最早带来高水准浮夸的美食- q7 ?0 H# `$ F* B5 Q3 U
AAntonin Carême 人名 安东尼·卡罗美
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3 I. v. ?% J% m) j/ B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* h9 P0 S5 _, T4 S1 n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 ?' P# i- H# w$ sA:Cast-iron stoves 壁炉
# H! T% R8 b: @% q ohttp://www.usstove.com/products.php?id=6- X& n0 d6 ?+ F8 v) E
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28.The French term used to describe the roundsman, or swing cook, is:
% l9 b5 h/ v' v8 Q* m$ G7 V法国术语,用来描述roundsman,或摇摆厨师是:
) g1 _% ~ Q; y/ h# r9 Q1 HA:Tournant 图尔南8 c7 J& |$ z" Q) ]. b2 \& C, F
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29.Another term for the wine steward is:
- W* s# K# ^- D3 l3 t: p/ K葡萄酒侍酒师的另一个术语是:
* v% |) c9 W: a7 QA: Sommelier 侍酒师4 f1 t- z. L' a7 w) j
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30.Molds, yeasts and fungi are examples of a:
% \1 j6 N6 {4 O5 W3 D霉菌,酵母菌和真菌是一个神马例子
3 [0 I y b% `4 P' a& ^) JA:Biological hazard 生物危害8 h& Z0 s. A, b* ~* b# M+ v# A$ T
$ k. b+ ]5 r" n6 [6 G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& S) y( V. \! a' I b1 S- L
根据加拿大食品检验局,食品的危险温度区在多少之间:
% x1 O* y7 H d0 D& @3 b6 S& G- F7 GA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! ]& [& N7 @2 a" n
所有细菌生存需要以下哪些内容:" R8 f' v8 q- j/ N: T0 f- o. \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?/ U0 T1 @/ E# M0 J
以下哪项正确表示了HACCP体系的关键控制点?
+ T) w2 s/ [$ S, }9 I) |5 AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) y% D. N3 ?+ g' I x/ c$ }8 _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?, L3 b- a; @, m+ t& f6 w
下列哪一个不是碳水化合物的例子?
" {6 H6 c4 l4 o* }/ [A:Essential nutrients 必需的营养物质& \9 R ` v u! p$ r" U$ Y3 V1 s0 d
' D4 M7 X Y4 p$ ~* m) ]9 S$ ^" R35.The process by which a liquid fat is made solid is called:/ p: }& ^6 x# Q8 {5 _
液体脂肪做成固体这个过程叫什么
9 |7 K. D6 g% {5 LA:Hydrogenation 氢化; s; b8 X* H. g* V
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36.Which of the following is not an example of a fat substitute?1 _7 T8 e! _% `! D7 e
下列哪项不是脂肪替代品的一个例子
" Q7 X* \7 L9 b8 t9 xA:Acesulfame K 安赛蜜K表
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" o Z& y9 ]' g1 }9 X1 f/ B* k* g37.Health Canada requires that a product labelled "fat free" contain:
, n( _6 G0 V4 W$ e; e) D) Y- E/ ~加拿大卫生部要求的产品标有“不含脂肪“包括:& V8 o* ~, ^) s4 |4 L8 j4 ^
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?0 _( r# c( P ^
下列哪项是不相关联的转换配方问题?$ ?' d! D$ M$ r" [0 i/ ^- \
A:Unit cost 单位成本
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1 K% f) G. S# J* e39.The condition or cost of an item as it is purchased from the supplier is called:
: |$ ~- \( u' o从供应商采购的物品的品质或成本叫什么: v$ r( H+ b0 D, z$ {: `
A:As-purchased cost 购买的费用- G+ f+ [- h: ?9 {/ B
' w- o/ S' i F0 k) q40.The amount of stock necessary to cover operating needs between deliveries is known as:
( G* B Y$ w8 Q' b3 N( v在新货到来之前用于日常所求的必要库存量叫什么
+ {2 ]9 A- ], |A:Parstock 基本日常最低库存
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v4 g4 w M- Q' I& M41.Which of the following abbreviations is used to describe the proper rotation of stock?9 T- g. n2 H" M; i& @
下面那个缩写是用来表明正常库存流程?
- z$ f+ m% k" G$ dA:FIFO=FIRST IN FIRST OUT 先进先出! z+ [1 g. }$ E5 H: ]
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42.Which of the following knives is used to turn vegetables?: H1 ^: u8 W+ }& J
下面的那把刀是用来打开蔬菜吗?2 p: y1 o' Y: \' L5 C1 p
A:Bird's beak knife 鸟嘴刀: r0 H8 M. @ ~: i4 w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ d! j$ v; W' Y$ r43.What is an instant-read thermometer best used for?
% h, U, r2 G \' `6 {即时读温度计最好用于那方面?
" ^3 q( Y6 h; N, n$ X. XA:Checking the internal temperature of a roast 检查被考物品的内部温度% U/ m) C9 y0 `4 O4 W- l, j
3 y g/ V: \- F& r4 a+ j' U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 C) R W2 _3 C' o( e J3 d
下列哪些金属材料受热均匀,通常用在铁板而且非常重; d1 k- |. P! W1 {/ e
A:Cast iron 铸铁" W& z6 X# }+ n! @; r+ z& H, M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ c) l' j2 z9 }+ u2 c8 z
哪件装备下面有一个可移动的碗和一个S形叶片?
/ S1 | `2 t/ c' V4 }. A/ u8 UA:Food processor 食品加工机
! _% ^4 j1 X6 T& Z9 Y% Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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% d: N- y8 z* I1 e! j1 H; g46.Which of the following is not a rule for knife safety?
h9 ?6 U% ]1 Y5 w0 V下列哪项不是用刀的安全规则?
L3 A0 [8 `7 W% `& X: J B0 O0 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! F: a3 r5 O/ N2 t. O8 b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# X; q/ @. U; e3 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( M" O8 w6 W) u/ E: l1 qA:RondellES - X7 `) t( }+ o& P: @9 Y9 J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& ~0 s( D0 p( I. `4 X, A48.Which of the following is a diced cut used to garnish soups? ]% q* S" b3 w# G7 `5 m- h
下列哪项是切成小方块用于汤的装饰?1 J3 z7 ~8 Z+ ^) K* w4 d4 k& m
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ v7 w5 k$ X& Y6 a, J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 V3 e j4 W2 i. R
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!!——6 L5 J- l$ D* I/ w% L0 w6 }
A:Gaufrette 2 l3 U0 T, I8 Y4 |' A2 O( v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; R2 [! B8 g& `6 B h8 h, V+ smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 m- R, J9 z; Q. sGaufrette :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?
: H) r& m/ r! v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)/ }- ?: k! f0 w$ {; {# s
A:Cilantro 胡荽叶 香菜5 |6 m' `/ Z8 Y9 T6 C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 J% @, P+ I; B 多香果, 多香果香料是什么
) \. |, z, V2 I4 j* j! w- t* e2 ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx h+ K: L* F! ?7 z: l1 n
A:A dried berry 干浆果
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5 j3 ~- Z- ]' `1 k5 P61.Which of the following are used to make a sachet d'épices?4 {% z0 u$ d: ]/ h, p# m0 v
下列哪些是用来做香包德épices?1 C) G; B. R* B- X: V) Q8 o
http://www.sachetcatering.com/$ \8 i' M2 C/ s5 A& L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 \; [( d$ J: k' j1 a0 L( p62.Which of the following condiments are not soy based?$ K- m, O% Q, S3 l) F% H7 T" B
下列哪项不是酱油调味品的?
) Z* Y$ [5 i/ \7 u3 _A:Wasabi 日本辣根
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. R; N9 r$ G' U5 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 Q7 Y" D) h* [+ 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:9 }5 r8 W0 G% ~; n) V4 H
A:Pasteurization 巴氏杀菌% [! Y/ a& T1 c+ w) { I5 ?8 g) J
/ z1 r: Y8 w5 f8 Z% q) M64.Which of the following steps is not the correct procedure for whipping egg whites?2 H( m6 j# z: V4 x- ~6 x9 J* M! ~
下列哪个步骤是不是正确的蛋清搅打程序?
1 w0 q2 |& x( h! e2 ^5 j8 A3 ^# lA:Allow to rest before use. 允许休息后方可使用。4 a- A# h6 l& X7 o
3 P9 E/ g/ H7 c- V9 l& U: Z4 a: W65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 w8 b' J- b9 ~* m( [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
. [4 p. o% p: o0 \炼乳是一种浓缩牛奶 是去除什么做的
' Z# r) D5 M }" I0 wA:60% of the water 60%的水! H( y7 Y5 T! Z" y" u
: l& c5 A/ f" f8 E6 J# E67.A method of cooking that transfers heat through a liquid or gas is:, D g ?/ G0 T5 Y" R1 ~8 }$ i
一种烹饪方法,通过转移液体或气体是:
% e: O4 G+ a! A& C" C( _A:Convection 对流, [% o l" ^6 ~& Q+ P
3 b H( B- W) g |/ x* X68.The cooking of starches is known as 烹调的淀粉被称为6 r$ A( o3 ^8 r# o+ K
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?
) a8 Q1 a. Q: ?5 S) k5 C/ [A:Braising 烤; G4 u/ l- S/ u1 ~6 p/ C
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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:
; I8 E1 W0 A+ c7 Z2 n+ mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 k; O/ X2 m0 y
. }5 K+ j+ P5 Y& `" p+ C) n+ {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! v1 l5 a( g# r4 u* U+ B
A:Fumet 原汁! J; g6 D0 ? B* w
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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+ B' v; M! e* J4 u9 S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
7 k, Q6 i, H' u1 c* [7 F W下列哪一项不是用于制造高汤(低汤)的原则?' T# \: Q: u6 k% V
A:Start the stock in hot water.开始在热水中操作# E2 l- A, j }4 i1 S
/ c7 e& \8 _ d74.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
% N8 S2 Q1 @& g& {A:Remouillage 法语熬汤
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