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26.The chef who is credited with bringing grande cuisine to the forefront is:1 K H8 V3 C' \& S6 h, J) g/ P$ E
哪位厨师最早带来高水准浮夸的美食/ K/ X) D0 n+ J* K9 j7 I( N
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:
; ~, `9 U4 t# |- f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# o, U; _ w+ a3 vA:Cast-iron stoves 壁炉* q, E& ?" E5 A; {, v
http://www.usstove.com/products.php?id=6
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: u) f, A" G( C" C+ h28.The French term used to describe the roundsman, or swing cook, is:
% z! }- K" \9 \9 s2 u2 e法国术语,用来描述roundsman,或摇摆厨师是:9 s9 j4 o! Z& k* M! E. W
A:Tournant 图尔南
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29.Another term for the wine steward is:
* t3 ~# U0 @: Q- ]! z4 j) U葡萄酒侍酒师的另一个术语是:
, Q. ^: y' i7 v6 c; ZA: Sommelier 侍酒师9 r7 i0 g; A9 l I. `1 ]( `9 k# n
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30.Molds, yeasts and fungi are examples of a:1 C5 G4 N, K8 R1 l+ e6 i
霉菌,酵母菌和真菌是一个神马例子. K; I8 _- B& q1 j9 s6 x7 b
A:Biological hazard 生物危害
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9 e2 R1 V4 ?! P* d! Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 E5 U3 N5 k& l: ]' B3 w8 G# I3 j根据加拿大食品检验局,食品的危险温度区在多少之间:# M* l& d, S1 Z; k# s
A:40° and 140°F (4–60°C) 4-60度) n6 l1 E1 o, z( H! |! q$ P5 a# S- y2 i
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32.All bacteria need the following for survival:; C+ b, j9 c+ a( m
所有细菌生存需要以下哪些内容:
7 L( Z, L; O5 d% ^4 CA: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?3 m& l$ B! L9 m6 K m
以下哪项正确表示了HACCP体系的关键控制点?+ v5 O* b4 C8 `$ _% k0 d, ^; t0 |: Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 l# U1 a5 M3 _) T+ B& H) W" D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?/ [ C/ K+ u3 x" @6 ]3 S e3 j G
下列哪一个不是碳水化合物的例子?
% ]5 V% e; ~ w; ]( kA:Essential nutrients 必需的营养物质
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/ q) u, l: A+ t, X35.The process by which a liquid fat is made solid is called:4 G% v; h" H/ k/ D% g
液体脂肪做成固体这个过程叫什么! ?5 o9 P; d h5 Y
A:Hydrogenation 氢化
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4 P/ I% A0 d% Y- t0 c% b& c36.Which of the following is not an example of a fat substitute?
" N3 T% \1 v5 t下列哪项不是脂肪替代品的一个例子
. S7 Y" X Y1 g8 HA:Acesulfame K 安赛蜜K表: d* T4 R; N6 {
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37.Health Canada requires that a product labelled "fat free" contain:5 N% E( g/ \" a% z% C
加拿大卫生部要求的产品标有“不含脂肪“包括:
; p4 }* S \* @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?
6 J" y) j5 C* w* ~下列哪项是不相关联的转换配方问题?2 ^# D2 v- o- `8 b6 \6 t
A:Unit cost 单位成本
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( H/ d6 d. {7 D39.The condition or cost of an item as it is purchased from the supplier is called:
1 ?/ J+ x' Z: L$ o从供应商采购的物品的品质或成本叫什么+ i9 C- K0 I5 C
A:As-purchased cost 购买的费用
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3 k& q. q) ]( J7 A40.The amount of stock necessary to cover operating needs between deliveries is known as:% L3 M6 l' T7 ?5 `
在新货到来之前用于日常所求的必要库存量叫什么% _$ r: F% F- s) ]
A:Parstock 基本日常最低库存 ?# z' v7 Y6 v& J% F& D
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# k4 q; x; m8 M8 ?3 G/ p
下面那个缩写是用来表明正常库存流程?
+ U' A; {0 h# b- @3 gA:FIFO=FIRST IN FIRST OUT 先进先出: s- e( }& U$ x; [0 K t
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42.Which of the following knives is used to turn vegetables?
@: ?8 l5 n$ q& n" V; h( e5 @下面的那把刀是用来打开蔬菜吗?
9 e# Q1 r7 m. Z: F, n# cA:Bird's beak knife 鸟嘴刀
; {# j; t6 \/ Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 D5 r. Y0 O# A$ z! j0 m- q4 e
即时读温度计最好用于那方面?( i6 n& Y, n& O" n( d& P9 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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; m$ b3 Z! g+ H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, M0 u% X* ?, `* L下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 N$ A" [6 ^2 ~' o/ ]A:Cast iron 铸铁, K% h- w& x" \2 T
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 @, y7 E5 M0 F, s1 E
哪件装备下面有一个可移动的碗和一个S形叶片?
9 h4 A8 `+ Y4 D: U9 kA:Food processor 食品加工机* n w" ?5 o) U" u
http://www.google.com.hk/search? ... iw=1263&bih=5722 A% X0 g; a8 n0 s! _( O1 x6 G, w( X
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46.Which of the following is not a rule for knife safety?
( F/ I9 s) T6 k% b, x# M0 `下列哪项不是用刀的安全规则?7 F1 L- [2 L. t9 n0 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 X3 n% {. f) F" V7 z3 m
( d5 W" k. v' p; ]# n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 j1 V& Y% g1 t3 e- Y3 k! j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 L Z! @! H3 g- g& {( J' [: A% W
A:RondellES
5 S' j. a( c! k* \3 I) E& r3 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 D: }9 J4 w! e* I7 i6 R2 Y' }
" n- f9 Y3 k, P- @48.Which of the following is a diced cut used to garnish soups?
2 a* Q( _; c1 g4 r! k2 o下列哪项是切成小方块用于汤的装饰?
* i& x$ _) z9 O3 D/ hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, A; a" i/ H& M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( g5 Y1 B/ i# t% u0 I* b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!!——
: s( t. g! ] |/ @. M) ^A:Gaufrette / ]# `, P6 E9 @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
k. q5 u4 z. y- Z' f- K1 _+ n. p% tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
t" N, I8 F' A' T F4 |& e+ d2 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! B- T6 W" o$ Z2 |4 u8 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. L; X' H: W7 y9 x3 A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); c$ l5 ]- A& W, m' {5 P
A:Cilantro 胡荽叶 香菜( q- F' R5 i5 |/ N+ o# Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 q! N; A' }. v8 k7 ]) L
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60.Allspice is made from:9 ?9 f( e' X! Y1 q$ T. r
多香果, 多香果香料是什么 S# m# T9 J: I3 ]+ O, w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, `# V7 m- |: h" m2 Z k
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ w/ x* e }& ?9 T9 C下列哪些是用来做香包德épices?
7 L) ] |' o$ ]& r. u4 r7 T, ~http://www.sachetcatering.com/
" w' N, y/ Q6 Y7 b' e4 `A: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; ~; d) R: g
下列哪项不是酱油调味品的?
7 [. L7 w7 M/ J. W3 `. p9 F. TA:Wasabi 日本辣根
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* ~5 B P- @; X) `2 E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" G! l4 A9 o0 ?1 x! ]6 b, C
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:
6 m. F! J; X" M* g2 ZA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 B5 E$ y" G# j' S
下列哪个步骤是不是正确的蛋清搅打程序?
6 r3 } x/ b. l) }3 CA: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:
$ h5 l" C- P6 O9 ^A:56g and 63g 56克和63克
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- u( Z9 l! F; ]66.Evaporated milk is a concentrated milk that is produced by removing
/ |3 B% H# M* Y$ b% J& }炼乳是一种浓缩牛奶 是去除什么做的
1 ~- G- a! D* QA:60% of the water 60%的水1 y& n2 }% @3 y, ]# c- F
" \8 Y9 T# A* c67.A method of cooking that transfers heat through a liquid or gas is:
- l7 I9 l f$ |一种烹饪方法,通过转移液体或气体是:
& s u- @, c3 F, r& ?6 pA:Convection 对流& i# E6 z& W1 V# O/ x' y' s
0 ~9 N+ {1 T9 C5 \0 S68.The cooking of starches is known as 烹调的淀粉被称为! p' H3 A5 }+ D
A:Gelatinization 糊化
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3 `2 F# j y/ m6 B! V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& @ X2 T" t- s) G5 ~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:
1 G1 f' h/ {+ j6 k8 I( ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) Z+ M! p( h7 P4 E4 J1 b* D
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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$ |" b1 a2 E% j8 i- i6 Y
A:Fumet 原汁
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2 R) T" Z' m- A; i5 h: F72.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2 e9 J2 G' ?0 o( w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ t- E$ ?) S# h Z7 C! D73.Which of the following is a principle not used in stock making?' x' d m) o$ I4 V6 M7 f
下列哪一项不是用于制造高汤(低汤)的原则?) ~5 z2 |: }: j. a$ C; Y' g p
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9 x+ z c; j4 A' u! h2 [
A:Remouillage 法语熬汤
. A+ c4 I% h; y6 Shttp://www.haibao.cn/blog/post/176242.htm |
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