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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:
% c% Y/ M0 S1 }$ {哪位厨师最早带来高水准浮夸的美食
5 f, Y& |7 ~" j) h$ F: \9 o) Q, WAAntonin Carême 人名 安东尼·卡罗美1 C7 \- T$ m w2 F
/ ]; b2 {7 Y/ h% n1 A9 D4 {7 D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, i* b9 p0 F. L% t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 z0 d. ]" q r2 U9 Y1 U+ Y
A:Cast-iron stoves 壁炉% E- j1 K% B- T
http://www.usstove.com/products.php?id=6* Y# B; G2 \; V* Q$ _
" R3 j$ Z {( e7 q! H* F; {$ b6 V28.The French term used to describe the roundsman, or swing cook, is:
5 {0 S5 y0 t; ~3 m法国术语,用来描述roundsman,或摇摆厨师是:5 [7 T- t7 J+ H6 |2 t8 v+ H0 @
A:Tournant 图尔南7 g; m- {6 R# q, t- a
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29.Another term for the wine steward is:
3 ^; m; U8 X0 U5 z6 b( t7 C葡萄酒侍酒师的另一个术语是:8 n1 m& |! S& |
A: Sommelier 侍酒师
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, H: r Z& B2 q |6 b1 t" f30.Molds, yeasts and fungi are examples of a:
7 F: `' \8 z; g x9 |: g8 q$ d; K霉菌,酵母菌和真菌是一个神马例子
" A* c# D% G4 B rA:Biological hazard 生物危害; G5 ?2 m, `3 s0 j
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- u/ ?7 v! H, O1 s( U根据加拿大食品检验局,食品的危险温度区在多少之间:. I; q: {. M) E* Z+ G
A:40° and 140°F (4–60°C) 4-60度
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& V+ B3 V3 |; f( d4 C* O6 z4 S32.All bacteria need the following for survival:# Q; M5 M' j: O9 W' `
所有细菌生存需要以下哪些内容:5 X1 U$ M8 J* @# e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* a( ]* d3 L7 i& T5 m5 S8 ]
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33.Which of the following correctly represent critical control points in a HACCP system?
8 }7 \4 Q% V; Q- L以下哪项正确表示了HACCP体系的关键控制点?/ s3 }1 G4 V4 P& O( u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 v& W- o8 f0 L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 u) `' v: K* ?# n. O! F8 U34.Which of the following is not an example of a carbohydrate?
! g4 r; {& b r3 a下列哪一个不是碳水化合物的例子?
1 A' @; z! s! Z$ V+ _/ cA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:2 I) v, J: @) j9 y4 W
液体脂肪做成固体这个过程叫什么
$ k( A' Z) a7 F3 UA:Hydrogenation 氢化
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# K1 D `. u! a1 L36.Which of the following is not an example of a fat substitute?
6 l# [, y; B, K6 Z$ [$ e下列哪项不是脂肪替代品的一个例子8 n5 w, T- M3 ]0 b& g& O/ u
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:& J0 m5 g/ k* J, l/ c( G q
加拿大卫生部要求的产品标有“不含脂肪“包括:
% a4 K6 y4 t4 p' x+ cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* R# k; k8 M% T; j& {, F. l/ e
) Q7 {- F3 l4 I7 ^5 z38.Which of the following is not a problem associated with converting recipes? Z. V% q# m- q' X1 L
下列哪项是不相关联的转换配方问题?
! d7 m; u' H3 `; {8 B+ X" @4 |4 Q; r/ mA: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:
0 F6 k4 \4 C) S1 z% `从供应商采购的物品的品质或成本叫什么
# h5 c/ s. E. g/ q0 Q% R; }. TA:As-purchased cost 购买的费用& n$ G7 S) V" p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! J, m5 D5 w. I+ f# [8 k: q在新货到来之前用于日常所求的必要库存量叫什么
! [" k% L# I+ O- g- `" zA:Parstock 基本日常最低库存3 W7 }$ u: j. b% {5 G: u5 k. V' `) }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?& A: ]' I X( G- w" W( |& B
下面那个缩写是用来表明正常库存流程?1 L8 m- s; e) f6 y5 w# \# g l
A:FIFO=FIRST IN FIRST OUT 先进先出
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0 E0 ^7 b1 Z6 E. h; {& p$ K42.Which of the following knives is used to turn vegetables?
/ R$ l$ e3 f6 z3 \9 [& C$ G# k0 ^下面的那把刀是用来打开蔬菜吗?- t% u& I* I$ d2 B1 B% G
A:Bird's beak knife 鸟嘴刀: b3 y# C* b2 z2 H. p# g F J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 Y6 @6 _1 y3 i+ ]0 x43.What is an instant-read thermometer best used for?
8 N5 F) e3 ^( S5 ~$ A即时读温度计最好用于那方面?& p' @- p- R% I8 x: Z. j" e
A:Checking the internal temperature of a roast 检查被考物品的内部温度: r2 Q7 |4 @5 `0 ]! F4 a7 Y
/ j4 }1 ]; V# Q* @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# w2 [& P" [3 R& O/ ]下列哪些金属材料受热均匀,通常用在铁板而且非常重) `+ \: N6 @2 Q( M. a
A:Cast iron 铸铁 f& a: ~! A, b* m8 Q0 B
( q( S9 |; S/ i6 x# Z u- N% V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; @( f3 d E: I' h; ^哪件装备下面有一个可移动的碗和一个S形叶片?
+ \5 L2 U8 c! W9 T+ r0 ]A:Food processor 食品加工机9 r) Q3 U/ \# x. n. c" k$ T9 y% F
http://www.google.com.hk/search? ... iw=1263&bih=572/ s8 c# N2 A' t$ C$ ?" f4 e9 V
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46.Which of the following is not a rule for knife safety?* M0 I0 p6 n1 I! F2 }! v0 U
下列哪项不是用刀的安全规则?
# g1 h0 D: x; j5 P+ S* A1 eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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4 K8 t* }+ |4 L f9 Q9 m+ P& J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" u1 B' C+ Z: \* y2 b. |# T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: n k+ n5 W* t$ m7 G3 W. q
A:RondellES 2 \, n4 d' N X, p# w) c6 Z5 T
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?2 y) k* e" g; l, ]" v9 o
下列哪项是切成小方块用于汤的装饰?+ E: F. Z! }3 |& z; |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" z* F o" O( s6 @* K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. P. ?8 `" d; Y0 V
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 _ w7 I0 X: ?* ^: ~/ J5 n8 {A:Gaufrette
7 m/ a: q% v& q" |) Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 m- Y8 b7 B4 r% hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 y2 s M2 ^6 ~# B M3 |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 f2 ~- i4 L# j r
& m; _, [3 C. \) s; E; D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 {* J2 T, k3 @) [9 p% B% y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)
5 Y( d1 b: e) L2 W4 d, GA:Cilantro 胡荽叶 香菜
. d9 I6 v0 P$ ~8 i7 x6 z, ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% f/ R. {9 d' U# `# o* v
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60.Allspice is made from:) [) z. z _% g6 b5 U0 i
多香果, 多香果香料是什么
/ M7 U. ~7 @# K; y( Q: Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 O9 A' [8 R# D- ?
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 O" k. j# ]) w* ]1 M下列哪些是用来做香包德épices?, M7 X& ^/ s' X8 S# @
http://www.sachetcatering.com/
% x* s. S* A* J) Y, w! LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
" p [$ J0 r1 L% S9 `) N下列哪项不是酱油调味品的?; B, F5 z( }$ r/ D9 x
A:Wasabi 日本辣根
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: ?2 ]5 s A. G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 @9 U8 [2 A: F# {2 q
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:
8 u l, L8 l" b) [# BA:Pasteurization 巴氏杀菌
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9 O' K9 @$ n, ~, Z/ G9 u64.Which of the following steps is not the correct procedure for whipping egg whites?
9 S0 ]' \8 x. f( q* ?9 D下列哪个步骤是不是正确的蛋清搅打程序?. p9 S' D+ t5 \+ L. {6 @
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:* @ F5 ~$ }4 D! Z4 [5 ]
A:56g and 63g 56克和63克
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0 [0 U5 k1 J- g66.Evaporated milk is a concentrated milk that is produced by removing
% n' ^; W$ b; _4 k; Y3 [% L炼乳是一种浓缩牛奶 是去除什么做的
o4 P9 a6 y. @( SA:60% of the water 60%的水
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2 \" x8 s8 r/ w& V/ L3 w67.A method of cooking that transfers heat through a liquid or gas is:
; \8 T" |0 k; |" J+ W一种烹饪方法,通过转移液体或气体是:
) G3 ~0 L8 @* QA:Convection 对流5 O+ ^. r& K/ h9 F0 U% I
% \) R; G# i: t- k68.The cooking of starches is known as 烹调的淀粉被称为2 {- I9 Q4 L* H2 R+ j
A:Gelatinization 糊化
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% J. [. B% Y7 L. C4 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# _$ ?! D8 O" ]3 l9 o A
A:Braising 烤
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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:: ~! C8 r3 L' t5 l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 ]& {. [: \2 Y0 }- t& {$ d71.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
- c8 Q7 o, x V7 nA: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
6 A& G* u1 B |& p# S" eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" O- a# o, K( c' v0 O- E
$ D& w9 V+ A% p7 L73.Which of the following is a principle not used in stock making?8 P+ C d1 }, S+ y+ u2 Z6 y) F
下列哪一项不是用于制造高汤(低汤)的原则?* C" b! `4 n/ l$ t1 J
A:Start the stock in hot water.开始在热水中操作8 ^/ R6 x& e, X
2 u. m) S: E' t9 N( 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" o; }' n ?+ i, p5 A9 l
A:Remouillage 法语熬汤/ T( K K6 I6 A( L$ P9 G' ^* M
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