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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:
3 T" e) \" X% J哪位厨师最早带来高水准浮夸的美食
/ \8 R3 ]3 d. Q* k4 n4 c( `AAntonin Carême 人名 安东尼·卡罗美) n; E \( D) N% o2 k5 k4 c
0 O4 c4 d, R" O2 R- Q' f5 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! K1 p) j$ p. Y' \5 s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 [+ }" d0 T3 p3 B. P# C/ [9 Q0 o
A:Cast-iron stoves 壁炉
0 T4 f$ v8 ?/ {% _/ Y, u$ A2 _7 `http://www.usstove.com/products.php?id=6
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! A, {6 G+ m$ F8 m1 e/ |& L28.The French term used to describe the roundsman, or swing cook, is:( F, T3 q, x2 r% k% t7 O1 ~
法国术语,用来描述roundsman,或摇摆厨师是:
2 a- U$ L2 v3 o0 G/ XA:Tournant 图尔南
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! |8 ]+ [. x# ?2 v+ I. v: Y* [29.Another term for the wine steward is:
/ q* C# Z B. h6 C) K葡萄酒侍酒师的另一个术语是:4 ]6 i/ w. o+ C* |( U
A: Sommelier 侍酒师7 [9 d* i! Z9 J6 e; M. A1 Z
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30.Molds, yeasts and fungi are examples of a:
/ w7 L: d3 w" K' _. J8 w霉菌,酵母菌和真菌是一个神马例子
$ S) k' O, s6 m/ P" p/ @A:Biological hazard 生物危害
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: d( ^* m" Z# r8 n& ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ X. K/ k3 C- k根据加拿大食品检验局,食品的危险温度区在多少之间:5 N6 N9 S4 ~; d" @& l+ V2 x7 H
A:40° and 140°F (4–60°C) 4-60度2 Y- i# S: P6 E6 [, K5 P( H; k
7 X2 r$ w- y+ ~5 ]7 U32.All bacteria need the following for survival:
0 R/ ]& X9 J% u* U所有细菌生存需要以下哪些内容:
6 N) t9 W% k" D: `( ?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?9 W$ X4 Z" b$ h- N+ V5 _
以下哪项正确表示了HACCP体系的关键控制点?( E% e5 F8 g# p3 G, f! f$ w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 f) m j) Y# W( l2 g, v3 b' y& A食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 |2 F# [; d6 v1 u: P7 }
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34.Which of the following is not an example of a carbohydrate?
5 p) F2 E) t% _下列哪一个不是碳水化合物的例子?
* j4 V: w* K8 A# p& p7 \ YA:Essential nutrients 必需的营养物质- t4 }# j' `7 q0 M2 r4 d& K* x
3 O! v% `: j& A8 O' ]( r- A35.The process by which a liquid fat is made solid is called:
& n2 ~$ b" n( \! x# n3 @/ ^液体脂肪做成固体这个过程叫什么+ A( x9 F" t J
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ n5 o% ]2 `' f下列哪项不是脂肪替代品的一个例子 O7 O/ J( t( T i
A:Acesulfame K 安赛蜜K表0 q: x$ h# j* j- A& O
7 o& {* P1 _/ S, n9 w37.Health Canada requires that a product labelled "fat free" contain:9 s: F! e9 b6 v0 s5 h5 a8 ^4 N
加拿大卫生部要求的产品标有“不含脂肪“包括:& h: Z E8 h: ?' B/ q
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?
( b, ]8 y0 v% o) v5 Y {; Z* J下列哪项是不相关联的转换配方问题?* f# q+ l' }! } @8 Z
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:6 l) |5 }/ O3 e a
从供应商采购的物品的品质或成本叫什么( c F3 H! @" M& f) k# w
A:As-purchased cost 购买的费用) I+ y. c9 `. w$ L# x
" _) @0 B9 q% k6 M/ p40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ g! Z, q7 B& _0 I在新货到来之前用于日常所求的必要库存量叫什么6 r' e7 [/ b8 Q- R/ w s
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?- o P M+ x$ x" _' M) [% t
下面那个缩写是用来表明正常库存流程?5 L8 t; _7 L9 C9 R
A:FIFO=FIRST IN FIRST OUT 先进先出
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: y3 y" v( d7 K. C# C6 a0 _42.Which of the following knives is used to turn vegetables?
& F6 L/ y3 B* b$ a: X. s: H下面的那把刀是用来打开蔬菜吗?+ i5 f: v: m6 R) i- W
A:Bird's beak knife 鸟嘴刀
+ A# L3 D! G, v' @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 s7 \* y1 ~# y! k8 H) |
0 H* [5 D7 I$ n6 c0 Y43.What is an instant-read thermometer best used for?
# s: z7 L9 h; d6 L6 H- Q5 X/ a/ L8 ?即时读温度计最好用于那方面?
a3 ]1 _: B' b* w/ ~4 i# i" bA:Checking the internal temperature of a roast 检查被考物品的内部温度
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- H/ D2 g" L- ~4 e. A9 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- @# a1 P6 J. v6 ~6 {" v# Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ D0 W# }; d$ @: `5 F4 I* N
A:Cast iron 铸铁( i, I! \7 E1 H, |
. K2 C/ m5 Q1 u5 \6 T- W- I9 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- ]( k6 D# K- L+ I1 h! f哪件装备下面有一个可移动的碗和一个S形叶片?" `9 a `6 ?# v6 L/ z- J" g4 d+ q
A:Food processor 食品加工机" t y: y# H# o- Z6 A0 V3 _& R7 O
http://www.google.com.hk/search? ... iw=1263&bih=5724 E3 p1 h6 z0 {& t- v/ x! F
, O9 d3 c/ q2 T46.Which of the following is not a rule for knife safety?
( c6 L, L- q8 \下列哪项不是用刀的安全规则?6 F1 ~+ \- \2 z( Y+ h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; q4 l, z) V) b: i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; e; S$ ]: X, K# G4 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* n1 K9 [, O9 p8 A' t
A:RondellES 5 P3 r7 A6 T# G
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?+ [4 \+ g5 Z" n& p. M" m1 t
下列哪项是切成小方块用于汤的装饰?
# J, R7 L/ T4 j1 Z- l' z5 zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, j. q" X5 L. A+ Q5 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ^" N3 S9 A$ \) R/ v; y) u A
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!!——
! n' p9 R& ?: U' P {6 GA:Gaufrette
) M9 ?6 F# A3 R. ~) Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* u8 X/ B( E l3 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; U7 g& p" F8 h3 B5 ?) Z! H( @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ D- V; W& R% `" e- h# Y% [
0 |% A$ I! ]3 T3 P6 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 z' {/ S. S/ ]3 ?
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)) u' n1 @$ J& ~
A:Cilantro 胡荽叶 香菜
8 Z# Y I; O; ?1 g% W- s( vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 T( o$ D/ k" q) H$ M
! e! s' ?) l# Q4 A2 S8 m, F9 m60.Allspice is made from:
( N. d' k1 s$ i! `, P 多香果, 多香果香料是什么
# A4 b* N" v# `, n0 x$ [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- k* e5 a1 g) |" n+ E- Z# T
A:A dried berry 干浆果9 d/ v8 C9 ~7 f2 v& K3 o
( R8 d( w9 T* Z& l4 B61.Which of the following are used to make a sachet d'épices?6 k, N" G, j9 U/ z, H
下列哪些是用来做香包德épices?
0 }* j$ q6 x* c8 J7 ohttp://www.sachetcatering.com/
& H) i P3 z) T9 `# v! l( zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ K! B# `3 T( n( r) o+ j" E; g, t) Q$ O
3 g: `( h" j/ M" ^4 |1 O62.Which of the following condiments are not soy based?
" b. N8 w7 j, m; B- k! u下列哪项不是酱油调味品的?
/ m9 L! r4 O7 ` vA: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:
/ z( \7 m& f6 k; C* c2 C( W5 B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:% @( X6 v/ X9 |1 X. G
A:Pasteurization 巴氏杀菌
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; |' T k6 T0 p- J3 k/ S64.Which of the following steps is not the correct procedure for whipping egg whites?6 N [$ d- A, m U- Z
下列哪个步骤是不是正确的蛋清搅打程序?
$ z6 _3 g9 v9 @/ eA:Allow to rest before use. 允许休息后方可使用。) Q. x5 F6 Q) Z8 X
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- f: Q- X+ i+ _/ C9 T
A:56g and 63g 56克和63克" q3 H$ G* T9 c' K( ]
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66.Evaporated milk is a concentrated milk that is produced by removing
% Y% z2 L& i, `) K; y5 U3 a" d炼乳是一种浓缩牛奶 是去除什么做的( t% E$ D6 m. ?& l) U- I: C
A:60% of the water 60%的水
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R% r6 Q& ^* n& `' Q67.A method of cooking that transfers heat through a liquid or gas is:
7 d5 Y" k7 S: t' }' z一种烹饪方法,通过转移液体或气体是:) q2 n! k, ~2 l0 [( P; J5 |
A:Convection 对流# J8 d9 `! T6 r5 x7 }, l
" g9 J7 e4 o p/ @68.The cooking of starches is known as 烹调的淀粉被称为, M2 M' P1 R2 l1 O5 V
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?
4 |6 ?7 @1 b' W8 s% VA:Braising 烤
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9 r/ K! w7 n& D5 a) U7 ~4 I7 b70.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:
, h4 S! h$ h( L8 hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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( Q" k8 G4 i$ o* z71.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5 Y& F% `; S/ l, |
A:Fumet 原汁
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: ~" l: v2 e Q- o0 X+ h72.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+ A: q1 b( a. X9 r
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?& o& M% R( f. x. h! H" r: A& G
下列哪一项不是用于制造高汤(低汤)的原则?
- z: k9 c' ^2 h' M. ~5 S" V3 Q4 JA:Start the stock in hot water.开始在热水中操作
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74.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. q+ |6 g, M8 {
A:Remouillage 法语熬汤
( Z/ K9 X! J2 l8 V, H% Mhttp://www.haibao.cn/blog/post/176242.htm |
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