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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:
* H& [3 f- c9 g- ?1 L4 n, i哪位厨师最早带来高水准浮夸的美食( E! Q0 N, a3 L
AAntonin Carême 人名 安东尼·卡罗美- p1 D# E8 ]+ K2 c1 \
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, Y, h9 H4 T8 t! e& o. k% K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, p- }; q& `' L n
A:Cast-iron stoves 壁炉
A J9 ^1 X# B* Y4 t" M; Ohttp://www.usstove.com/products.php?id=6' g4 ]4 j }( K4 Z6 x# Y
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28.The French term used to describe the roundsman, or swing cook, is:
* F% O3 e( ]6 G* k法国术语,用来描述roundsman,或摇摆厨师是:
, T8 m w. X3 ^A:Tournant 图尔南% I' w/ S) |2 c# K5 _/ f
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29.Another term for the wine steward is:
* e* F' X' Z: v+ \葡萄酒侍酒师的另一个术语是:
8 o3 g5 u9 E/ m# h3 A: OA: Sommelier 侍酒师( P( d9 J5 m0 |$ r+ T+ M* s
2 E7 x+ f4 o! a1 q4 l/ C, _30.Molds, yeasts and fungi are examples of a:) n* g- p" `! Q1 V0 [: @, a3 A
霉菌,酵母菌和真菌是一个神马例子
7 C4 U9 J. D" W) x. HA:Biological hazard 生物危害" \2 |3 S5 e# z) n, H/ v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ g2 k9 K7 v" R+ e" G根据加拿大食品检验局,食品的危险温度区在多少之间:7 b. z; |! \, n, s
A:40° and 140°F (4–60°C) 4-60度
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Q) T0 x1 q( k! J! d: w32.All bacteria need the following for survival:: a4 q- l) [0 F
所有细菌生存需要以下哪些内容:2 s; | j& e4 {, p6 n3 @+ ]) H, X6 _0 }
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# N+ n" E; l K7 {7 l5 n
* ]9 v- ~' g, r; h7 w) P- V33.Which of the following correctly represent critical control points in a HACCP system?$ [6 c6 m/ t7 K
以下哪项正确表示了HACCP体系的关键控制点?4 e# w. U/ o! W$ H1 @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! K+ l6 ^( t. W/ }* U3 X食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ F$ a: v; v- f) t( t" f5 X3 r
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34.Which of the following is not an example of a carbohydrate?8 ~ Y% ^; U# x2 X
下列哪一个不是碳水化合物的例子?
- [+ |' J* m0 D2 l1 LA:Essential nutrients 必需的营养物质6 o2 O- P C" p8 N0 t4 B
: m1 F. Z$ b0 E {35.The process by which a liquid fat is made solid is called:
1 u. I4 G0 E5 y' l液体脂肪做成固体这个过程叫什么
) b: v& P9 x7 W: d% r `- ~A:Hydrogenation 氢化
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( ^) q' [4 y5 w0 i, w4 f/ S) {6 [36.Which of the following is not an example of a fat substitute?
5 x9 s: L& a+ G5 f下列哪项不是脂肪替代品的一个例子+ o( m# g5 b& T* d$ ^& R' w$ W
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- S& W$ O" [! w# u. u4 U( X
加拿大卫生部要求的产品标有“不含脂肪“包括:2 P# E7 H6 w# q1 T. u1 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 z) V/ D& R- ]5 u; @5 j* p2 c* U
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38.Which of the following is not a problem associated with converting recipes?
9 a- L* |+ w( l0 [* g& N& t下列哪项是不相关联的转换配方问题?7 N6 p2 U1 W& c6 Y: H2 o
A:Unit cost 单位成本2 `- {7 \# X; t
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39.The condition or cost of an item as it is purchased from the supplier is called:1 s; r) I" ^: h6 X
从供应商采购的物品的品质或成本叫什么
, m) g- T( I0 S; d3 Y1 W& @( ?4 W) oA:As-purchased cost 购买的费用
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_+ S/ T' g; C. N r40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 {1 W8 D9 L* H, m2 p5 S- ~( X' C0 D在新货到来之前用于日常所求的必要库存量叫什么
2 P+ J8 q! @! j# Q4 H4 J) `: ~A:Parstock 基本日常最低库存
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% T2 ?: A% ?- j+ r41.Which of the following abbreviations is used to describe the proper rotation of stock?* F7 W. [3 @& P3 f
下面那个缩写是用来表明正常库存流程?
3 f* g& o& {; H6 E( H! I. bA:FIFO=FIRST IN FIRST OUT 先进先出
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) s2 w4 L6 {$ D* \# Z4 u+ `42.Which of the following knives is used to turn vegetables?- U" }8 D( K! v
下面的那把刀是用来打开蔬菜吗?. G2 j1 ?$ ]' h6 t1 }7 F
A:Bird's beak knife 鸟嘴刀: c C9 U9 b: T4 k6 V& s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, z. U- ]7 {& \7 S% T: A b- S
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43.What is an instant-read thermometer best used for?
* P, e d# q% m: `; |0 v即时读温度计最好用于那方面?2 w1 |8 D5 ]! c
A:Checking the internal temperature of a roast 检查被考物品的内部温度, D; V+ G5 B5 D! h
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ O) |& }9 ^- Z5 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ }3 B4 `' t0 l# r' l. \( o3 k' W: s, GA:Cast iron 铸铁! ]# q1 q1 e% l+ L+ h
0 B7 M1 z. V7 f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: b! M3 H( W: h哪件装备下面有一个可移动的碗和一个S形叶片?& w+ i7 A. M6 e9 h3 v
A:Food processor 食品加工机1 A4 R4 d3 z( J* m) b" u9 O
http://www.google.com.hk/search? ... iw=1263&bih=572* R# T2 u# @- E1 ]6 ?
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46.Which of the following is not a rule for knife safety?
* l/ R$ W0 a- s- M; E/ ~下列哪项不是用刀的安全规则?# x/ N( B9 _2 z: m5 C+ X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; G% n/ l" X9 q& Z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 n7 ~3 f% S- M+ K( \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, q7 r$ Y; e2 ]) [1 vA:RondellES : W; q1 k0 Q0 Q, v( J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?* ^% G8 F% V. u% o8 o: a& ^5 ]
下列哪项是切成小方块用于汤的装饰?
0 n) O( C: i# b+ a1 Z) [$ pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ w2 S k# A& j: g2 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# ^! a) e$ W9 ^5 }# j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!!——. e) s7 U8 M ~0 i" F
A:Gaufrette
+ v& l8 Y- m( ? l1 [: v z+ Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( x J9 U* \/ r% v# Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! Q3 r, m% Q+ R7 [7 z8 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?
2 M1 T# q: G" E. @8 C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)
1 [1 m8 p) Y- M! c( ]- x# eA:Cilantro 胡荽叶 香菜* {$ N. L7 c7 l% H) L8 X+ g; g8 x* D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- Z8 w# C( [3 H7 w7 d
2 j2 C" v% k; I* g( d3 R4 q7 j$ f60.Allspice is made from: z8 N7 X9 I, } C
多香果, 多香果香料是什么
, N3 x# q# l. i7 \5 w6 b6 j3 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 J( N# s- t A* i
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) S& i# d3 h" L o1 ]下列哪些是用来做香包德épices?
) ?' V9 F8 ~/ E; X e' uhttp://www.sachetcatering.com/# j1 p' ~$ E A7 |; u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, f( W, S: y4 {$ f2 @7 T& m- y/ r
' S b. l: [# V9 j) ?9 S6 E8 a% s* Y62.Which of the following condiments are not soy based?
8 p' l4 M6 B. Q3 A) D+ U8 Z下列哪项不是酱油调味品的?
- [2 x6 H: _- y) y) Q. H' ZA:Wasabi 日本辣根 l; v; I6 N5 m# p5 m
5 ~6 b. ?5 r5 d% ~" E) H& N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: \" P" x2 T' O" F, C; ?9 F" R" G1 B9 l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:
, E) _+ O5 j- d3 a6 @- e/ lA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ I" _# ^! ~% E( X& r e1 S( g下列哪个步骤是不是正确的蛋清搅打程序?
m8 a* t0 {* g2 B7 iA: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:, F3 v- h% C' F8 K3 P" O2 |
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing1 {# R4 l3 H: [
炼乳是一种浓缩牛奶 是去除什么做的6 {8 T! b. \) k
A:60% of the water 60%的水: {9 P* X" s5 u8 b! ^/ L8 `: j
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67.A method of cooking that transfers heat through a liquid or gas is:
* M' T/ m) ?0 R! K: ~2 v6 C' f一种烹饪方法,通过转移液体或气体是:* B$ D* O( E3 h. s( B
A:Convection 对流
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: y$ S8 f4 |; e. o% H68.The cooking of starches is known as 烹调的淀粉被称为
5 A! }" ~6 H: y- h9 tA:Gelatinization 糊化4 t9 r9 h4 N4 ~1 `$ g
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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?7 ]$ W$ s( l. ^- k
A:Braising 烤" i& F. S+ z o& e9 l* ]
1 M# U# l- P" k x$ _8 I70.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:+ g6 h6 C6 |- f+ b. s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ C+ |. ~) ]. o( `. ]7 s
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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
, h- x! W" T3 E( s( BA:Fumet 原汁
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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
# d$ I; m: h8 S6 }/ i: yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ J$ Q! F F0 e( X3 b" X
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73.Which of the following is a principle not used in stock making?
' E# M. v6 k8 p+ g6 T下列哪一项不是用于制造高汤(低汤)的原则? D: C4 @; b& R T- n, _ w
A:Start the stock in hot water.开始在热水中操作; H+ \* J8 _. ~+ Y$ i4 _
) l# X5 r2 \2 n" W74.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! A1 Q* p2 W, S, k) a
A:Remouillage 法语熬汤
8 d4 `# c3 R5 Ihttp://www.haibao.cn/blog/post/176242.htm |
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