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26.The chef who is credited with bringing grande cuisine to the forefront is:6 w/ {+ }; g! j0 U0 B* v+ R0 n; Q
哪位厨师最早带来高水准浮夸的美食+ ^9 _4 m4 {4 m, R4 f
AAntonin Carême 人名 安东尼·卡罗美4 j! S0 a$ H& N+ U, t7 E7 T
6 I; u. |6 G5 j9 F q8 J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! a3 i5 }, u7 i q, v: ^( B" i5 \ ~" Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 E$ m& a, L5 O
A:Cast-iron stoves 壁炉
+ X; p1 K2 R' T0 L/ ?http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:7 c9 N. f2 _% j* `
法国术语,用来描述roundsman,或摇摆厨师是:. C( Y) ?4 I# d3 |" z
A:Tournant 图尔南
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29.Another term for the wine steward is:! H- f' K! d8 F5 M2 _ D# n3 |; m
葡萄酒侍酒师的另一个术语是:$ v8 ?6 u) T: w; _+ ?8 p% F$ s7 ]
A: Sommelier 侍酒师
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) i; O, i( Q- X4 D30.Molds, yeasts and fungi are examples of a:) Q" {/ T) V( k, x, ], g' ?
霉菌,酵母菌和真菌是一个神马例子& y7 H& ~9 V: Q/ T
A:Biological hazard 生物危害6 ?( X, \+ `5 i2 p- T+ N& `
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 e/ H, o/ ?8 j9 S+ a
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ t+ e/ M3 H0 H4 F" VA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! |6 z. Q4 m& |7 K
所有细菌生存需要以下哪些内容:0 l- E6 I+ r, w, {' J% |4 W \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) h% y1 G( G; E* n4 `33.Which of the following correctly represent critical control points in a HACCP system?
9 _& j- O& r# v# ^+ ~以下哪项正确表示了HACCP体系的关键控制点?& g: ?2 V& X! [& l3 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ s6 e3 q' u: F: T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 T) u. k, J F1 @! P34.Which of the following is not an example of a carbohydrate?
3 h5 s5 k7 Z9 |- u( V: _下列哪一个不是碳水化合物的例子?* T8 I0 `" N0 J. t# j' O
A:Essential nutrients 必需的营养物质
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5 h# I* |3 t) a- h3 M35.The process by which a liquid fat is made solid is called:* w5 j4 g* R9 g) U/ F
液体脂肪做成固体这个过程叫什么/ B- h% o8 Q' s! G' L
A:Hydrogenation 氢化
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& V$ \# l& E5 O# f& O2 @36.Which of the following is not an example of a fat substitute?
; O, l6 U$ w* i下列哪项不是脂肪替代品的一个例子
/ {$ v5 ?# S) E: f4 |& uA:Acesulfame K 安赛蜜K表
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3 r( V5 b1 s( i37.Health Canada requires that a product labelled "fat free" contain:1 P2 f- T. P# f; N' O
加拿大卫生部要求的产品标有“不含脂肪“包括:( i, E& C" F* b% w: j) D" O8 j; E
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?& q* J) F2 \2 Z) y) I
下列哪项是不相关联的转换配方问题?" C6 S) ~, z# Y5 Z$ R, j M
A: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:4 `4 G* e& x4 n4 F+ }
从供应商采购的物品的品质或成本叫什么
, J% |3 v7 G$ [ x- T2 ~6 fA:As-purchased cost 购买的费用
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0 @7 w( W8 J U$ c4 [& _40.The amount of stock necessary to cover operating needs between deliveries is known as:& c0 q. V1 G" N( J& W6 f4 G
在新货到来之前用于日常所求的必要库存量叫什么
3 T: _8 h" x+ _+ A! c3 q' a. iA:Parstock 基本日常最低库存* K9 E! @/ H6 S8 I! \0 Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: L' G. Y3 C. w( G; K下面那个缩写是用来表明正常库存流程?
% N2 X0 G7 k3 ?0 JA:FIFO=FIRST IN FIRST OUT 先进先出6 K4 b7 j' n( S4 H7 W; v
; I! z1 B+ h* Q A! @, j# x42.Which of the following knives is used to turn vegetables?
: j) J+ l _8 d0 N下面的那把刀是用来打开蔬菜吗?- @4 P- c4 j" O- _) o6 s& J
A:Bird's beak knife 鸟嘴刀
' ?" u2 d+ P0 V. ~3 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' M& V5 T1 X/ S) ^2 F( S8 `8 z5 p
4 N$ I1 H% m) y8 H$ d43.What is an instant-read thermometer best used for?' B5 B C) @2 g/ s
即时读温度计最好用于那方面?
Q* m, e1 l \6 {A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 e' ^7 B# d4 m( P; }6 P下列哪些金属材料受热均匀,通常用在铁板而且非常重- P A( r0 T& K, l/ F
A:Cast iron 铸铁( s0 N& A% U8 x
' K2 c$ p5 F" x- l6 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 T. W q9 F- K( {. q6 E2 n$ p8 ?哪件装备下面有一个可移动的碗和一个S形叶片?' v/ u: Q! p; s: @& N2 b. z" s
A:Food processor 食品加工机( A$ R1 F, P9 n6 ^0 [7 _
http://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?
K" r5 j7 E! t. U下列哪项不是用刀的安全规则?* Y" P0 Z# d' K3 S, m! l; q
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:/ q9 D# s8 ]. `5 B+ W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ^4 M# w: H, YA:RondellES
$ j2 r; f5 q* U, Z! ~/ e" X ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ c. k/ v- _. ~: w4 p
$ I+ n% P* r- A# }6 b# w$ t. f# t48.Which of the following is a diced cut used to garnish soups?
! W+ s0 ~/ c, z4 \1 h h' E下列哪项是切成小方块用于汤的装饰?
9 F& }! `; ~" x4 N3 H0 C* @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 @3 w& ^9 G& q" F9 v: n7 W9 F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% L* f9 Y* f9 H4 V9 K
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!!——1 \- j' }1 ~' x" n& T
A:Gaufrette " h) \( ?* i' z1 |3 [6 V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 J+ E; s- p; Q3 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 ]5 P( d/ ~: ?+ i# r- x S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 E* k( x7 R& ~, ~, f( U/ |) T" F4 V
! y+ f% b- t4 V! \ o$ b& I6 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ M4 p2 r! }; n) s- o5 _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)
3 _/ G$ b- m" o$ ]3 ?9 `( O& SA:Cilantro 胡荽叶 香菜 P( |0 l4 x: B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:1 K0 W7 \# S3 T! q7 Q
多香果, 多香果香料是什么
' s6 n. O4 ]6 x- f" hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# r. ?6 d i% ^& Q+ H3 B' c
A:A dried berry 干浆果, s _3 D& a# H$ ]* @$ ~, F0 G
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61.Which of the following are used to make a sachet d'épices?
3 q. v, \/ Y1 d) G! C( l2 P. ?( ?下列哪些是用来做香包德épices?
$ G6 m/ k/ F/ G1 b8 {http://www.sachetcatering.com/
+ V& \6 d" A/ T, wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: V6 Q3 X! D0 H4 v
" V4 J- A5 |1 a# V62.Which of the following condiments are not soy based?; H2 }" o& n; o1 _8 p
下列哪项不是酱油调味品的?" s3 l) b. o" a
A: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:' \. W2 }! ]6 o. U$ e! ?# G
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:
, T2 g3 p4 r) Y5 }; c/ RA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 y* z$ R, H5 ?3 v. r
下列哪个步骤是不是正确的蛋清搅打程序?
. W1 Y( `! n; M- K( |8 AA:Allow to rest before use. 允许休息后方可使用。8 ]) L& z+ H9 S8 J% h4 y
- j- c& C& r4 R$ T/ p, x65.The weight of a large egg is between:一个大鸡蛋重量介于:
, w1 |6 u3 h5 LA:56g and 63g 56克和63克
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6 c- ? T) I' ]( z: i4 g; X66.Evaporated milk is a concentrated milk that is produced by removing
1 g6 h" N0 O& V! J, B4 ?1 W炼乳是一种浓缩牛奶 是去除什么做的% s4 T$ x0 `1 S# _! ^; X
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:
; A7 F' K- j+ X) w7 W) c; ]一种烹饪方法,通过转移液体或气体是:. @1 w$ v' z3 b6 [. m$ s6 t0 T" J0 f
A:Convection 对流
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: T. V9 d" q0 s% v" x6 X" Q68.The cooking of starches is known as 烹调的淀粉被称为
4 R8 M0 Y: d. A JA:Gelatinization 糊化' D7 x! C- e. V/ D0 I
- H" M( w$ Q) k5 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ X0 o( K+ Q+ `5 Y$ I2 G J5 KA:Braising 烤
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0 q: q( s1 Y/ ?& a70.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: i, K& H- P; ~/ i7 e
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# G3 Z, M% J7 R" ]" ~
$ X+ r2 `9 v+ c' u) ^ `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
! k) d$ {& _0 n7 e1 S) P+ f# L8 SA:Fumet 原汁
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* B P! H; O# c" V72.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
. P, z2 E4 Y0 z- n; X3 M0 z0 }7 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% ~# m! S* e H$ |2 k" e& F
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73.Which of the following is a principle not used in stock making?) m0 d3 A$ e. A
下列哪一项不是用于制造高汤(低汤)的原则?, h' E& j4 a' D- B
A:Start the stock in hot water.开始在热水中操作: _1 T% [% d4 X; ^
' G8 i# ^7 k0 k% m$ T" g74.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' ]# j) O R/ Y* U( d
A:Remouillage 法语熬汤
0 K @$ D) ]! d2 S. E- O# k- ?& khttp://www.haibao.cn/blog/post/176242.htm |
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