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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:
& s& ^" D$ Y$ V: I- L8 _哪位厨师最早带来高水准浮夸的美食
" h! y' W4 V' {# ?8 P: BAAntonin Carême 人名 安东尼·卡罗美& E5 G1 A! y* D! e* K$ ]
; y6 G V' R2 \1 H& x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) ~" L, l3 Y' Z) O" ?% o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) W9 E. B9 _3 ]A:Cast-iron stoves 壁炉- g' B& s& l+ u c P
http://www.usstove.com/products.php?id=6 t! K0 y3 Y7 _8 u- G3 R( e. m- ?1 ]
6 I7 F3 o& Y; z- _, A0 n28.The French term used to describe the roundsman, or swing cook, is:
8 `( @' Z0 ?* C/ x" @法国术语,用来描述roundsman,或摇摆厨师是:
0 S0 Q2 t" ]2 \; b$ PA:Tournant 图尔南
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29.Another term for the wine steward is:
, t$ |# A; D- t3 z/ ^葡萄酒侍酒师的另一个术语是:
* c; R! B1 W$ u3 H+ HA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- |9 o8 a- h* _
霉菌,酵母菌和真菌是一个神马例子* O4 g! R/ H0 L' L% F% |
A:Biological hazard 生物危害- W* J C1 ]' `
* X8 E. _9 ~9 Y% s6 C+ a5 d! n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" Y s3 t0 u- h2 k4 u$ o2 \8 @7 Y根据加拿大食品检验局,食品的危险温度区在多少之间:* J: q* W$ Z/ g3 _( ?0 i
A:40° and 140°F (4–60°C) 4-60度- x9 `9 b2 @& d8 l
8 f$ x- X: j! h0 f32.All bacteria need the following for survival:
1 M7 p. X) e7 H( R; M+ Y所有细菌生存需要以下哪些内容:7 L% B* \0 p9 B/ l
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?
6 D0 Z( G* I- W7 F/ E以下哪项正确表示了HACCP体系的关键控制点?
, r9 D" q1 B' J% i' Z" C3 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : w" {6 @3 r" T9 y. F( ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) ~( j1 z0 N. v8 C+ l4 g* }1 ?
! {% Y8 w2 L/ s6 V- m* G. b* c9 {34.Which of the following is not an example of a carbohydrate?
+ ~, O: P3 L1 G. L/ S9 m4 C下列哪一个不是碳水化合物的例子?
$ @! P6 ]0 J/ i8 M4 HA:Essential nutrients 必需的营养物质- _; F: D# e1 D+ M( Z. P
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35.The process by which a liquid fat is made solid is called:
7 P1 S9 G4 q/ f液体脂肪做成固体这个过程叫什么7 s- F9 P F& \$ [1 K- v# e
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
1 v3 w' M% m( u0 `9 D5 G! J: Q下列哪项不是脂肪替代品的一个例子2 k6 e9 w6 u8 ~# U; J3 p* S
A:Acesulfame K 安赛蜜K表
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W8 i+ Q$ O2 |- p# @37.Health Canada requires that a product labelled "fat free" contain:
' h3 Y# D* T' y" W( C$ U1 z7 G f2 U加拿大卫生部要求的产品标有“不含脂肪“包括:7 i! f* L$ B7 H x4 ^6 [3 a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* X# J0 E+ V2 |0 [0 E7 ?( H/ H* r$ g$ F38.Which of the following is not a problem associated with converting recipes?
, U+ Q) B }5 d- i2 K下列哪项是不相关联的转换配方问题?* n3 `8 M P4 c( a
A:Unit cost 单位成本7 P: G/ i# e; P1 }- `$ d. @! [) s
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39.The condition or cost of an item as it is purchased from the supplier is called:) T' q/ ]" Q. w; K8 P
从供应商采购的物品的品质或成本叫什么 X) C$ H5 p/ e+ A
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# D7 _+ p/ E% \在新货到来之前用于日常所求的必要库存量叫什么
" T7 U; a6 `$ YA:Parstock 基本日常最低库存/ ?2 t- n! B1 x
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41.Which of the following abbreviations is used to describe the proper rotation of stock?, U+ C: W# C7 Q0 u1 \1 F+ x
下面那个缩写是用来表明正常库存流程?
3 P/ K8 X6 U% A9 l* zA:FIFO=FIRST IN FIRST OUT 先进先出
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; @( d$ i& U7 `5 y6 c( u* R1 m9 M42.Which of the following knives is used to turn vegetables?
+ ~( T6 w L: L2 W0 t& y下面的那把刀是用来打开蔬菜吗?7 B/ K4 W. K% `0 l; `9 r2 M
A:Bird's beak knife 鸟嘴刀3 u! Q" g* v5 Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?- F9 T4 m c; h/ U+ y: c6 q) y/ F. [
即时读温度计最好用于那方面?" `( l/ a9 A, c8 v3 ^- }
A:Checking the internal temperature of a roast 检查被考物品的内部温度# `- Q8 O; v( z# G3 k" j: s
6 H4 C2 h& {) w( a7 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! A4 t0 c3 V9 p$ h9 K0 X8 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: J$ ?* [/ C8 F; zA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( N3 U2 i7 M. l+ `. V! H) Q
哪件装备下面有一个可移动的碗和一个S形叶片?) y3 j1 i' P( C- Y3 I
A:Food processor 食品加工机
8 h) K& z; Y G1 G& c: i& thttp://www.google.com.hk/search? ... iw=1263&bih=572* O' [# e/ V8 `/ o2 O) T
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46.Which of the following is not a rule for knife safety?
- w8 z5 D3 V0 K' O9 k下列哪项不是用刀的安全规则?% A4 U" a- r- j! I" k6 ]" v
A: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:
: o& r# C( W# i( G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 Q! a$ d4 Z; |/ {
A:RondellES
% y; |0 s: E2 I( d% L C# v9 Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
( D' L6 r( r, Y下列哪项是切成小方块用于汤的装饰?. _. N) n1 e6 Q. d' ]- z. A
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% B% t- y) [ } [0 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 u3 Y* M5 ^% y7 m: K0 u; Q
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!!——
7 y% U& C5 k. a4 D! eA:Gaufrette
( c2 l5 e. S2 z, [5 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ F( D7 y4 o, s: M8 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 T$ L% d0 r+ E8 o- k; i3 {% O# k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# e/ u' e$ c. @& m" {+ `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 I' j, B& a u8 }* O; ~7 }0 R8 J2 |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% A* L. G. t' a4 q
A:Cilantro 胡荽叶 香菜
( _+ c# A* s( J$ k' `0 j8 \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. u ?" x o \: h! u- v% Y
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60.Allspice is made from:
2 f# ?7 ~& D+ b' y3 i 多香果, 多香果香料是什么% J' A' Y! K$ n+ l1 ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% G7 \ h+ _2 Q* K' M. x% H
A:A dried berry 干浆果
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$ {. Y- R& U4 `2 o( ~61.Which of the following are used to make a sachet d'épices?
. w W6 p! d5 R( u9 R下列哪些是用来做香包德épices?3 H5 O( }+ l! ?& c9 j* P
http://www.sachetcatering.com/
# \; N( F' R: P0 G4 sA: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?5 D; P2 @" W1 ], i% U
下列哪项不是酱油调味品的?
# { B' o* p# @' F% O( SA:Wasabi 日本辣根
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1 q8 Z1 Z2 f( L; G# W0 R7 N0 T4 b( j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 c- `; z, G/ H, X9 \
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:4 j9 G) ~1 q1 J3 V! ~
A:Pasteurization 巴氏杀菌6 I3 K x1 I8 B! k+ V& @ b0 p
$ b5 s ?8 _( D64.Which of the following steps is not the correct procedure for whipping egg whites?
1 s! p8 a% v. E) o) `7 r' Z. c$ h4 \下列哪个步骤是不是正确的蛋清搅打程序?
5 o, G0 b7 ^7 o# N7 N' BA:Allow to rest before use. 允许休息后方可使用。4 D( r3 M( @3 w9 I0 n, e
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; {0 @" Y, `! C" N+ C( D- GA:56g and 63g 56克和63克( e5 ~3 V# y1 \' I! m# r
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66.Evaporated milk is a concentrated milk that is produced by removing W: E/ N- p; ~
炼乳是一种浓缩牛奶 是去除什么做的3 x4 b9 l! \; w' v. q9 s+ Y
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:) I9 x: ~1 f" \* S8 t, T
一种烹饪方法,通过转移液体或气体是:# H7 s5 N* g6 u2 Y2 u
A:Convection 对流
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|( g: l: B4 ^2 f& ?68.The cooking of starches is known as 烹调的淀粉被称为
0 E1 ~1 Z9 S* s6 M1 V, @A:Gelatinization 糊化
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9 c& f" A% m* B- G3 k6 u0 ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. m6 f" K% U) F9 x& eA:Braising 烤" T8 n4 L4 b' f& h' C. j
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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:% e3 O) U4 U- j& O7 X. E- j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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- A$ ^& t& u4 C, U$ w" d5 ]
A: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
# V5 L) [; p; S; V& l. M; ?/ TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 n9 ?3 s9 y$ {. n- H. b3 |
: [& M( e! o$ o- I1 P73.Which of the following is a principle not used in stock making?
8 [# w# x) D+ E$ |下列哪一项不是用于制造高汤(低汤)的原则?9 A; _5 I4 u9 j+ e e: y
A:Start the stock in hot water.开始在热水中操作. Z+ G3 E# A+ A8 M" a% q0 S. v$ E' w
/ R5 X( u" D. V0 V" @9 r4 _, P74.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4 }5 A' U m% s
A:Remouillage 法语熬汤' O( F1 n/ ^) j! Y3 A2 X. [0 i
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