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26.The chef who is credited with bringing grande cuisine to the forefront is:8 B8 T3 @' ~7 C) O
哪位厨师最早带来高水准浮夸的美食! p& W3 E6 t9 j
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ r7 Z* G" Z& Q3 b$ Y5 i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 s1 G- c+ \3 M" A" t0 TA:Cast-iron stoves 壁炉
" t) E! T- [, @( D& Ehttp://www.usstove.com/products.php?id=6) ]+ \! }6 f2 t8 E& @, d& E
% t' G. E! Y/ F. Z28.The French term used to describe the roundsman, or swing cook, is:
& M8 Y7 q+ n5 y+ G- r; Y- Z8 i4 b法国术语,用来描述roundsman,或摇摆厨师是:% u. k) {% X. @
A:Tournant 图尔南
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6 y; V7 i( ]- y1 s7 R4 V5 R29.Another term for the wine steward is:" Q9 D" b H0 x1 S0 u& H
葡萄酒侍酒师的另一个术语是:- y1 u- q# i: H! ], x9 G9 |
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:5 V9 k5 q7 }$ s7 S
霉菌,酵母菌和真菌是一个神马例子! r Q$ m* W1 f- ~; O! r0 b. a5 h
A:Biological hazard 生物危害$ x) L* z$ b" @) |2 H0 h# ~3 l
`8 R; b# _1 q7 l: o1 P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& u3 F% S& v9 u5 J5 x) f根据加拿大食品检验局,食品的危险温度区在多少之间:+ E; |' h6 k2 b9 A, s3 a( }/ U) l8 j4 j
A:40° and 140°F (4–60°C) 4-60度
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& m& ]' r8 Q& P. N8 N- j32.All bacteria need the following for survival:
+ {. b( n! y1 f# O! v" ~8 @3 I5 V所有细菌生存需要以下哪些内容:
1 b" b0 u9 p$ F5 W& i0 s/ U1 b$ ]A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& K+ R7 j1 s( r7 O. |* w
+ B6 ]9 ~- G* t7 o33.Which of the following correctly represent critical control points in a HACCP system?
3 o5 G: D# Q. ^" m以下哪项正确表示了HACCP体系的关键控制点?( H" G9 |/ g4 J) n6 ]4 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ i7 N- p& V9 m6 w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 g, X& O% @- M34.Which of the following is not an example of a carbohydrate?
+ w6 @2 z' B, z6 S下列哪一个不是碳水化合物的例子?9 a$ s4 r( s) W, [/ D' A- @3 ]
A:Essential nutrients 必需的营养物质( v5 ]. p# W3 W1 F* q( G
* [; B! Q: [; n P! r35.The process by which a liquid fat is made solid is called:' G- u: t8 B) g
液体脂肪做成固体这个过程叫什么
* g: Q5 w8 _3 ~3 h8 V5 s8 aA:Hydrogenation 氢化# ^; Q) s9 _! O) K
" _% |, @; Z1 L0 P7 }4 ]36.Which of the following is not an example of a fat substitute?: H* h' a4 z( H& F, S: |* I
下列哪项不是脂肪替代品的一个例子5 v2 o3 z. f3 H/ t8 C
A:Acesulfame K 安赛蜜K表% ~/ ^; X! Q! F$ g) D
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37.Health Canada requires that a product labelled "fat free" contain:3 e2 o4 P* B( d1 D6 P8 A
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 I0 v# e" P6 e" SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ h5 i+ a! l2 b$ [2 Y2 A9 }
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38.Which of the following is not a problem associated with converting recipes?
# @$ W# n! E" K4 M4 o1 p4 @下列哪项是不相关联的转换配方问题?
6 U5 g$ {$ T2 v+ \( |/ hA: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:& ]% Q7 p0 K+ I9 X* D* \1 U+ l
从供应商采购的物品的品质或成本叫什么) [1 ]) d; |* v5 I: B
A:As-purchased cost 购买的费用6 `2 X2 {. u4 X! H! l+ t; l `- n
( q8 D8 w) v) y, Y( A40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ o8 Q4 e0 [4 m# \6 Z; A6 i在新货到来之前用于日常所求的必要库存量叫什么
% Q, F" _" x- q5 @4 OA:Parstock 基本日常最低库存
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' X- d! {$ e- [- D' ^41.Which of the following abbreviations is used to describe the proper rotation of stock?' t8 R# Q _" Q
下面那个缩写是用来表明正常库存流程?5 o! B' c/ A# S4 T, K& s
A:FIFO=FIRST IN FIRST OUT 先进先出" Q3 L( Q" D8 e4 d. B* ?2 {
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42.Which of the following knives is used to turn vegetables?
8 P# C' Y" ]& w* V4 n6 c. ?下面的那把刀是用来打开蔬菜吗?
) }! a+ ?% o! N) h/ f. WA:Bird's beak knife 鸟嘴刀
# n+ t8 Z8 Q5 [! Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
- U7 o6 V1 J2 j7 P% J- A/ }9 C即时读温度计最好用于那方面?( b7 X% j+ L7 L# ?% K9 y; |
A:Checking the internal temperature of a roast 检查被考物品的内部温度 J* l6 @, I7 ?* r( N% F! [* e
" c7 G0 q1 H% H. Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& u$ a4 m$ P/ e K; n下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ j/ f* o+ ]8 z0 b% H r8 yA:Cast iron 铸铁, d7 ?5 l) Y: u, k: B) N
7 o4 x3 K- U! y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 X: N' t2 ~8 _* e# C) w* H
哪件装备下面有一个可移动的碗和一个S形叶片?; `; U# [/ t; e W! w. \
A:Food processor 食品加工机
) g& p6 Y% f! k/ Jhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?8 }8 J' W" G" [8 m2 s) v( z, s. Z9 L
下列哪项不是用刀的安全规则?
6 F- G1 k. c6 U& aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* l8 E6 @- f9 G* i+ e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 }" R* o3 T& L3 W
A:RondellES $ \7 j. v: K- h/ X- |3 i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, A# Q; J3 G8 m3 X8 T
; a* f9 [! J: L48.Which of the following is a diced cut used to garnish soups?
u; P8 J# Z: F2 ^; k下列哪项是切成小方块用于汤的装饰?8 T* S3 Y5 g3 {, \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 E3 E7 Y2 y$ z% ?& g+ ]8 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 i( v }1 X! q% F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!!——- i: j' m" g1 g- Y/ y
A:Gaufrette
7 ~, p; q0 K z, h9 ~8 U- D6 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 P# g) @, f7 z! O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, }% I" y! O9 r! y6 rGaufrette :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?
, l) x& X7 P, d- M1 u1 t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)8 f& X/ W% T( |/ R" e. f
A:Cilantro 胡荽叶 香菜
3 P7 Y/ F" s: E6 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
& ?1 L/ N- p4 U 多香果, 多香果香料是什么
# H" |, N$ ~3 y+ _+ j, H4 V2 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 T. J! G5 m o$ b7 w0 IA:A dried berry 干浆果
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2 {+ S: r% m+ m P3 ^61.Which of the following are used to make a sachet d'épices? x: U2 }: u0 D! y9 {1 k5 J
下列哪些是用来做香包德épices?
2 h% \2 f$ v4 p( o6 g% [# dhttp://www.sachetcatering.com/
) e6 M! ^* `- F* A2 bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. C4 k$ @" h0 q2 f/ C- ?
- G7 J3 P; ]+ E9 R62.Which of the following condiments are not soy based?% f5 m- K4 \, a: @" G- F1 _
下列哪项不是酱油调味品的?
0 t7 w" a' j% ZA: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 }6 \% n6 m. x* O! 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:9 s# |' H @, T# G6 _: q1 R7 @2 D
A:Pasteurization 巴氏杀菌- g7 T# M+ f- K$ ?, ]
: z2 b1 U0 B ?9 }) E64.Which of the following steps is not the correct procedure for whipping egg whites?
; u2 k0 u0 H2 F5 s/ R, g2 e8 S下列哪个步骤是不是正确的蛋清搅打程序?1 E* N! C6 u/ \4 l
A:Allow to rest before use. 允许休息后方可使用。
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( n0 l( L/ i0 o+ }; e$ i9 n, A1 u65.The weight of a large egg is between:一个大鸡蛋重量介于:0 N- Q& h- J d4 i0 J7 g
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* V& h" x+ T l2 _
炼乳是一种浓缩牛奶 是去除什么做的
8 p0 A# l3 y. v! cA:60% of the water 60%的水2 R. c$ z, l) a
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67.A method of cooking that transfers heat through a liquid or gas is:
3 |7 O2 c/ U) n' a: E# Z一种烹饪方法,通过转移液体或气体是:
2 l0 V. K' A4 c" P9 _- J' ]A:Convection 对流+ E& C; v7 |/ X/ K/ N
9 _. P( t; ~( Z) _68.The cooking of starches is known as 烹调的淀粉被称为# U6 m4 B9 G: w2 A5 M
A:Gelatinization 糊化4 c) I& ~9 p8 Y6 p& s- w6 n
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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? Z/ n- G, D) e7 c; M6 o) _
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:
/ V' g$ i& G* N6 FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- O* o$ `# a. @
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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
- C) u8 r& H% N3 N. Y+ bA:Fumet 原汁: t' z1 J1 q z$ L
z) y" Q h8 T: V1 X72.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
& \9 X" x; I9 B4 u. B/ JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( s' J; ~& o% N* F0 Q" I4 m) Y% f
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73.Which of the following is a principle not used in stock making?
! E8 Q& D6 B( A. K下列哪一项不是用于制造高汤(低汤)的原则? k0 `. ^: R' i2 r
A: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
& e- @" M8 a6 v$ {! gA:Remouillage 法语熬汤0 `6 P, x/ ^- r w( n7 U0 o
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