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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:
5 |1 l# u' L- v. c# R8 ]3 ~哪位厨师最早带来高水准浮夸的美食 L) w2 |' {: M
AAntonin Carême 人名 安东尼·卡罗美0 Z" f8 _1 u0 R4 T) f
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* U O0 _) h6 S: \2 G9 Z) p& 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 。6 Y' P4 P( c- @7 S# x) y' k- f
A:Cast-iron stoves 壁炉
' b4 p5 Y6 d2 t* n" }* `9 D! @http://www.usstove.com/products.php?id=6$ y2 B; t6 S( Z+ {! A4 d+ K, S
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28.The French term used to describe the roundsman, or swing cook, is:+ e5 i t+ f" {, X/ ^* H( y
法国术语,用来描述roundsman,或摇摆厨师是:9 Y4 \" V& \- H: Z- x: w
A:Tournant 图尔南
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29.Another term for the wine steward is: o; M. k9 U. H" `3 C
葡萄酒侍酒师的另一个术语是:9 ?0 n# E7 g& T
A: Sommelier 侍酒师7 Z- p% d/ c( Z* Y" F
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30.Molds, yeasts and fungi are examples of a:
' N& q7 y# O& {: X. O! v$ f& h( X霉菌,酵母菌和真菌是一个神马例子
$ P/ E. K2 r/ h- c8 }, hA:Biological hazard 生物危害
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+ M; d i3 F, U* ^: g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' R( @4 F9 @* M
根据加拿大食品检验局,食品的危险温度区在多少之间:' X0 \- c" t! Z
A:40° and 140°F (4–60°C) 4-60度( c& L: _4 ]/ ?. {" \8 Y2 v
# ^( T0 }( x5 o32.All bacteria need the following for survival:: B/ n- r1 a) n
所有细菌生存需要以下哪些内容:
$ m* U d+ k1 _" aA: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?
/ w$ C% m1 O; B; _8 S6 U以下哪项正确表示了HACCP体系的关键控制点?
' X( h! k7 E# Y7 ?% pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ j- W. W+ W# d3 W$ l3 v7 O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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, u ^1 m6 Y: q1 D0 V9 u34.Which of the following is not an example of a carbohydrate?
C3 p% F0 i% [' p y8 P8 K* h, N下列哪一个不是碳水化合物的例子?" g9 P+ [: s. Y& a, j" d
A: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:
- i5 J! R' m3 v" O3 [液体脂肪做成固体这个过程叫什么8 W; U/ C+ T* a. h) p1 p! c5 G( Q
A:Hydrogenation 氢化
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6 B4 l' n2 ]9 u6 J. v( Y36.Which of the following is not an example of a fat substitute?# J; n6 u( C! Y+ B+ T2 p j
下列哪项不是脂肪替代品的一个例子0 S8 o' C. f8 ]8 p# w3 `) }6 x
A:Acesulfame K 安赛蜜K表% J; v8 F! \; L3 m
7 ]4 Q W( d/ C% `1 R3 ~7 k. l37.Health Canada requires that a product labelled "fat free" contain:
+ I4 T. Q7 e% L+ f4 m ]加拿大卫生部要求的产品标有“不含脂肪“包括:
5 \! |# {( i( XA: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?9 W( @9 [5 R1 L3 w( }! A/ g, P
下列哪项是不相关联的转换配方问题?# W, t% i) n) Y/ X- }7 Y% l
A:Unit cost 单位成本
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" d" j$ s: c$ _5 j s, Y0 y/ ]39.The condition or cost of an item as it is purchased from the supplier is called:" H$ _4 h. l7 G+ S
从供应商采购的物品的品质或成本叫什么
" F* @2 ]. m: F" o+ x! ^A:As-purchased cost 购买的费用# U8 [/ k; `2 I# P, e3 A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
" q- s o! @ M& {8 H在新货到来之前用于日常所求的必要库存量叫什么$ v, V3 N9 t, Q: [. u6 v
A:Parstock 基本日常最低库存
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; Z+ L' t* t. u9 y; X/ W" Q41.Which of the following abbreviations is used to describe the proper rotation of stock?0 Q4 g( h- b! S' r4 ]
下面那个缩写是用来表明正常库存流程?1 V& _! [' t8 v5 J
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 p% u" v% @& ~, { K2 ]2 T' X下面的那把刀是用来打开蔬菜吗?! C* C8 i3 t+ F
A:Bird's beak knife 鸟嘴刀
6 h! ~! w" K9 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?
& A4 {3 C) X: u9 m# Q即时读温度计最好用于那方面?8 y5 A6 T# ^ L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ P4 m+ v x$ p; c1 X2 m) }; C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& c d# E8 W I" F4 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( i7 m3 ^. x, j& G( ^5 X0 fA:Cast iron 铸铁 b- Q2 H8 I0 c7 w E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ O" P- w6 `5 Q5 ]; [: l3 D哪件装备下面有一个可移动的碗和一个S形叶片? @9 g. v$ g: _( @
A:Food processor 食品加工机4 Z% \5 i% X* B8 p6 U. X
http://www.google.com.hk/search? ... iw=1263&bih=572/ n% ~" `' d' }2 ~% W% Z, F" A
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46.Which of the following is not a rule for knife safety?
5 o* y% k8 {& a0 [3 a& c `下列哪项不是用刀的安全规则?
5 U! k1 l- L9 K+ c1 m+ o: kA: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:. i( D5 g3 d- X1 r; N6 x( ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 W q$ J% _- F: E0 ]& _A:RondellES
; r+ X% q2 A6 z, x7 d3 s' hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 X- M T$ v* D; N48.Which of the following is a diced cut used to garnish soups?
: X9 m* y. N1 f; U下列哪项是切成小方块用于汤的装饰?
2 h) o2 {7 g0 k, _1 F- ?% ?6 RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 {: O4 ?* ]7 p7 Y* ~( }$ i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: h0 v+ q0 v+ P. l( ` Y1 l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!!——# ?& _% y* H' m. D3 G. [- {( j# }
A:Gaufrette
* y, O- F& ^+ _" ?# {; Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 ]& s9 p" y) Y, V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* _7 `6 K6 N! J% UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 h% \: ?! s6 w$ j) [1 W
% M, d% C: u, ?+ w* P: N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: n# N, Y. O# g1 d9 s4 q/ ~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)# }! g5 `1 b5 x- n9 J4 e! [
A:Cilantro 胡荽叶 香菜 i2 X& _) _: s; w7 \ |! Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ |( f+ C* p3 o; m* a
8 ~4 ]- D' C: W, L60.Allspice is made from:
% J1 { ^9 ?6 H4 M8 u" P 多香果, 多香果香料是什么! h7 O- G* \2 I1 u& ?3 ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* U& S P, w% M S, t9 T/ P+ H- D
A:A dried berry 干浆果7 q4 {7 w4 ]+ y* ?+ R
) d$ G& s4 l& z7 l% x3 {61.Which of the following are used to make a sachet d'épices?
# _4 ~& T* U s' I1 q8 w# Q& h下列哪些是用来做香包德épices?' @# \' w5 a8 X
http://www.sachetcatering.com/
7 m5 x4 `3 a" J' _7 J i7 g$ sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 i& P4 u+ V( v) L$ ]) a& k62.Which of the following condiments are not soy based?" V4 Z* q @, K; ?+ t% e
下列哪项不是酱油调味品的?: V- i' p) P6 F
A:Wasabi 日本辣根4 ~; O3 d0 u5 {5 T/ u, Z
: E$ N7 j B: u6 p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 t: d7 p: a& X7 u. y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 o9 f( N* a- a. M
A:Pasteurization 巴氏杀菌" a/ i x O% ^6 a, ^0 u. F
' o; V4 m2 \: M3 m! N& N0 W64.Which of the following steps is not the correct procedure for whipping egg whites?
6 W9 `6 F1 L+ w5 o下列哪个步骤是不是正确的蛋清搅打程序?6 }3 r6 e! k N2 _; C8 p
A:Allow to rest before use. 允许休息后方可使用。
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" S( W4 [5 Z9 o* i5 i$ |65.The weight of a large egg is between:一个大鸡蛋重量介于:# ^. b# Z" i' p/ d( ^- e
A:56g and 63g 56克和63克3 e- n3 @. W& ], R
; A( ?, c/ V$ v3 K. u7 w, ?66.Evaporated milk is a concentrated milk that is produced by removing
& O3 q" j+ A: ]" L( h炼乳是一种浓缩牛奶 是去除什么做的
2 n f: q" X+ h) h UA: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:0 x3 N' `* J( L0 C+ R, p" o6 O N
一种烹饪方法,通过转移液体或气体是:7 b" s% \2 y# q5 h* @) E o; x+ P# ]/ ]
A:Convection 对流9 D9 t! p5 L5 }! @
) {. J8 R1 q1 }; Y& l& Q68.The cooking of starches is known as 烹调的淀粉被称为- F$ l: t \5 H6 i) ~
A:Gelatinization 糊化8 \; d( O- D9 g8 ~& H0 ~* i
2 T, s4 k3 P% l( ^* G% T- @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ F$ n. P" I! e' O9 t$ N
A:Braising 烤
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' i0 c* L6 I5 B4 @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:' z F- @2 Z/ Q& K: L
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 f/ L% U+ b0 E6 ~' F+ m" W/ y8 i; M( P
. T! j" a+ o7 T* U71.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
& S5 L+ f7 W$ X* C5 wA:Fumet 原汁1 u, h+ c. z& C/ g
8 F+ F+ M! g" b3 V8 {8 L72.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
, I- Y" i; P3 n$ d/ P: wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% n Z7 h6 ?) N! ^' t% i9 u+ P0 \73.Which of the following is a principle not used in stock making?) J3 P E8 P4 I3 {& V$ S2 Z
下列哪一项不是用于制造高汤(低汤)的原则?
|0 Y% y6 i8 r, d! D% pA:Start the stock in hot water.开始在热水中操作
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: Z7 E, g# Q3 R% j! C3 ^% z5 k74.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, ~, z. Q- d, M3 ]
A:Remouillage 法语熬汤
! B( @% V& m8 u2 A/ w0 |http://www.haibao.cn/blog/post/176242.htm |
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