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26.The chef who is credited with bringing grande cuisine to the forefront is:% ?1 V6 O" F. ]: |2 [ s# D$ i3 G" k# R
哪位厨师最早带来高水准浮夸的美食 Y% [8 g: @4 b- @
AAntonin Carême 人名 安东尼·卡罗美/ Y7 U- Z* f3 o3 x: |! S; a& |
5 @. y( E0 @- a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 l- u3 N. @0 @1 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* W5 M; y @# [3 e) O+ IA:Cast-iron stoves 壁炉
/ Q5 E: S8 I8 I6 g. K: _/ x$ N( J% phttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# z+ k& k8 ^0 K- e2 N. v# [4 Q3 w
法国术语,用来描述roundsman,或摇摆厨师是:
2 G; l+ w* M# z3 Y; CA:Tournant 图尔南
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29.Another term for the wine steward is:, m% R6 X8 }6 }% @9 s$ n! A
葡萄酒侍酒师的另一个术语是:
' d5 l, V( s ^4 B' R2 ^! x6 sA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. B4 H0 U: E, U+ M* S- |霉菌,酵母菌和真菌是一个神马例子4 a) _8 K9 P' ^* z
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ y% v0 r+ Z- a8 K1 ~5 N- G根据加拿大食品检验局,食品的危险温度区在多少之间:' E4 M& U+ {: D& B, e
A:40° and 140°F (4–60°C) 4-60度& ^8 |1 M. O1 N3 @% h9 Q+ L
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32.All bacteria need the following for survival:
4 n$ f6 H+ l( X. {2 d0 t所有细菌生存需要以下哪些内容:1 f. z. r( c4 [. L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 V) J& B# q( M
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33.Which of the following correctly represent critical control points in a HACCP system?
$ }5 ]& }% k# f- q- i以下哪项正确表示了HACCP体系的关键控制点?0 K7 Q. C! L6 I% X5 Z& {9 u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) ~: ~- U2 Y! @3 p5 b, p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 W+ a& [; K0 C34.Which of the following is not an example of a carbohydrate?
5 W1 U5 n4 x7 W: I. H# I下列哪一个不是碳水化合物的例子?8 K) B2 N9 k& Y7 _( c2 h4 e
A:Essential nutrients 必需的营养物质
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, O' Y8 s- G8 c7 H35.The process by which a liquid fat is made solid is called:4 v) v9 _+ {4 |4 S+ B
液体脂肪做成固体这个过程叫什么# i" Y' B4 m) f4 R( x
A:Hydrogenation 氢化! }9 l, l( l6 ?: b7 a. K# P
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36.Which of the following is not an example of a fat substitute?
h1 T- W& R( ]6 G: ^2 I9 n下列哪项不是脂肪替代品的一个例子! w4 r$ m, d. Q l% e
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:3 |( X: {1 s- ?( C
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 `9 Z6 b& S2 u9 V# zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 T/ [. F* `: v38.Which of the following is not a problem associated with converting recipes?4 D1 p: \3 M5 T- O# Y+ T
下列哪项是不相关联的转换配方问题?
3 w% ? n& F" iA:Unit cost 单位成本# f! d0 w. e; G3 ]
$ G8 E( e* K0 ^; J39.The condition or cost of an item as it is purchased from the supplier is called:3 |/ @! c% H1 K) n9 }6 e
从供应商采购的物品的品质或成本叫什么2 s: Q# | L+ I6 g* w: O" x+ @8 A+ f# Z
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:
1 |( v. E! V7 V1 @0 D4 b& P# S; {) B在新货到来之前用于日常所求的必要库存量叫什么% V$ o& b5 f1 m* L3 e
A:Parstock 基本日常最低库存0 |) v% N( X( L5 S; s
8 y7 {/ z7 a7 n0 M1 A) _41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 V# ?5 \0 U& D/ p+ z( N6 Y- C下面那个缩写是用来表明正常库存流程? Q+ T! B" H0 y$ d$ P$ P, t( q
A:FIFO=FIRST IN FIRST OUT 先进先出8 ]+ ]7 I4 u- A2 D: l8 x2 I8 J
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42.Which of the following knives is used to turn vegetables?$ L9 M$ Z6 t6 y; H* l: ], ^
下面的那把刀是用来打开蔬菜吗?
' p- h& p N K" D2 j- M6 _; jA:Bird's beak knife 鸟嘴刀1 G# U/ y) I6 b9 N8 G( o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 B2 G0 x, B& Z e; B( z3 c43.What is an instant-read thermometer best used for?
$ d1 f5 V+ S6 ?" G0 i2 c1 b即时读温度计最好用于那方面? K" ?) U& P( o; W/ k( ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度) x S n7 N7 x U5 l8 j+ f
# ?! R, m, p4 l0 ? c0 M, o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 c w2 I2 `$ D* ` X4 _6 t. J& R6 \$ @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 y: q2 Y6 u* T$ q' fA:Cast iron 铸铁# ]* e; m' F4 |* y) _/ ?
: T" r2 @: X) `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ Y- G) M5 o# _- k
哪件装备下面有一个可移动的碗和一个S形叶片?
, A+ G$ R2 X: _8 W2 G. ]A:Food processor 食品加工机: ^/ H! z5 K0 W( G6 X
http://www.google.com.hk/search? ... iw=1263&bih=572* g& X$ A$ ~4 i) p
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46.Which of the following is not a rule for knife safety?
# n; B# G4 @) y2 w下列哪项不是用刀的安全规则?
0 r$ M5 u7 j1 M# M& N% K$ gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 e! X' {/ j0 g* z1 z6 e
0 _% u3 f3 o& U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; Z& U' D" G8 p/ m, r* L( X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' H( \4 a) T! {3 }
A:RondellES 3 y( Y' R( m6 ]% M0 C: F( p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?; H& v& a0 F$ q9 \
下列哪项是切成小方块用于汤的装饰?
" Y8 p: N# S; E3 a3 p ~0 \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. e: I, |$ H# I, Y: H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( P6 A0 \7 v( ]- n" m2 d6 a
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!!——, M4 o: T+ u; v: V; B+ h5 X- O
A:Gaufrette
- `% K' C( M/ G* \6 Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& ~1 z1 z c, `, f6 ]" k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
d" ?9 m# M a2 n1 ^Gaufrette :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?+ n- ~/ G# F( e, t2 }
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) ^7 S( h0 X; z) r& uA:Cilantro 胡荽叶 香菜
/ r. r5 @( o6 }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 ^1 x! @' z' S: a6 Z# F60.Allspice is made from:
; x3 M. O- a* V6 Q 多香果, 多香果香料是什么
: g8 H7 e5 J8 z( |& ?) q Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' L. j. j* D/ K' d$ C8 {7 l, A
A:A dried berry 干浆果& W0 B( Y7 b1 F2 m
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61.Which of the following are used to make a sachet d'épices?7 F1 ^8 {9 v) H
下列哪些是用来做香包德épices?6 \3 {; q, }# h7 E3 o/ A
http://www.sachetcatering.com/
2 n- E; j( n% `* Z! @ {6 d7 [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& U& A$ l! U& N e# c62.Which of the following condiments are not soy based?$ R: b; z* N; n0 B3 p8 h0 `
下列哪项不是酱油调味品的?
# @: d; {4 B5 ^% K. I* j$ |" V% bA:Wasabi 日本辣根5 t; S. ], e6 R# \0 C$ @
" H: u0 i9 r6 d W$ g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ b: Z) @! c) {7 E
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:
! n- X$ J- Z& s' y* x0 xA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?( l/ P/ l! f2 k0 O2 S( U
下列哪个步骤是不是正确的蛋清搅打程序?
% F+ N7 s; d# n+ K& HA:Allow to rest before use. 允许休息后方可使用。; Q4 m; M, D$ i
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" c# ?. ~% K' o& UA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing; L& Z0 d4 n% Q2 Z9 m3 D
炼乳是一种浓缩牛奶 是去除什么做的5 X6 q$ J# J# u$ q$ d( s
A:60% of the water 60%的水8 ^& S. d1 f& ]% b* F
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67.A method of cooking that transfers heat through a liquid or gas is:5 ^: j5 g) `, E1 n
一种烹饪方法,通过转移液体或气体是:
! P5 o% m6 \+ K7 x2 ~A:Convection 对流8 U- |6 n" M5 }0 l4 g
4 d. m6 u0 w% m- c/ I7 Q68.The cooking of starches is known as 烹调的淀粉被称为* k) n# L8 c0 k; k7 O# F
A:Gelatinization 糊化: R3 ]. a Q' h' C; d- 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?
, W* X$ G; l# p! ]A:Braising 烤
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" J8 z) L3 h; D) y70.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:
% c! {* y, g2 Q" X: oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* r" g L1 L g% V8 r/ k! q
! @0 q" H2 ^/ q/ o71.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
* \$ }5 L7 S6 A sA: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
& x* l% O) a2 t; t- O vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ E% ]# J4 J" ^$ E) c" K73.Which of the following is a principle not used in stock making?; Q7 q! F D; B2 n+ w$ a
下列哪一项不是用于制造高汤(低汤)的原则?
) Q, }. A# @1 u& ZA: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5 W: X G( e; D O
A:Remouillage 法语熬汤5 C: r v/ o1 _3 S- G* Z7 N$ S
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