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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:
( B, X4 G, y/ Z0 X' [! ~" K$ U哪位厨师最早带来高水准浮夸的美食
, Y) G" t8 \: X+ s' m2 Y3 S+ WAAntonin Carême 人名 安东尼·卡罗美" _7 B i ?0 e" d- X
/ G" X5 D. G" W! [" m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# ~% z( @* j V; h) H. ^, ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; w% n) Z' |, ]3 N2 U1 }7 GA:Cast-iron stoves 壁炉
) L( }( h" `. I, Q2 K; t3 Ghttp://www.usstove.com/products.php?id=6( P, S- c+ S; N1 X7 J
0 J% m) c1 @ X) C( C. I/ S28.The French term used to describe the roundsman, or swing cook, is:: s1 c" D6 ?; O8 z3 T
法国术语,用来描述roundsman,或摇摆厨师是:
; n4 J' U+ W) j' n; ^A:Tournant 图尔南
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: e" \7 S! p6 o% j% r* ^* X29.Another term for the wine steward is:
; B, \; g6 ^' [7 t' b葡萄酒侍酒师的另一个术语是:
1 K) G2 d! n) xA: Sommelier 侍酒师/ N7 n+ P% v1 a" F3 y; z$ {4 H2 c
) o3 a9 i3 h4 J2 w% p30.Molds, yeasts and fungi are examples of a:
2 J0 C l7 h& P* d霉菌,酵母菌和真菌是一个神马例子) U6 [2 d8 {& ?( G% Z
A:Biological hazard 生物危害
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5 f4 L- w) d, A. [% X' _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 K# ^2 p) E& w5 \1 u7 E根据加拿大食品检验局,食品的危险温度区在多少之间:; ^* z) `# _ B7 [4 e
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; y! N! f' T& }2 p6 y: b! U' N+ I
所有细菌生存需要以下哪些内容: d) E* X7 t# n' B
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 }% ~3 h& o W3 E
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33.Which of the following correctly represent critical control points in a HACCP system?
% a! [( j' q6 D以下哪项正确表示了HACCP体系的关键控制点?
, R1 M0 C) \! h0 r/ ~# P- YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 Q0 F: _2 O. l' E; X6 M/ b3 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" C4 D( F1 H' _% \6 l
3 @- E- g4 ?4 c34.Which of the following is not an example of a carbohydrate?
+ W1 ]8 }, w+ [5 r下列哪一个不是碳水化合物的例子?( p( z- {3 n1 R# _- K) @% |
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:
: ~- \8 d0 s# x9 q9 F, E( Q9 [液体脂肪做成固体这个过程叫什么
% F; {0 J: o" _# w5 y" QA:Hydrogenation 氢化3 C8 e4 {# d$ k# \
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36.Which of the following is not an example of a fat substitute?+ K7 x4 R y$ o+ G6 R4 U
下列哪项不是脂肪替代品的一个例子
, f' L7 a5 q' `1 A0 A$ Z: YA:Acesulfame K 安赛蜜K表
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/ q/ V3 T) H# m ^3 L5 D/ S7 W C37.Health Canada requires that a product labelled "fat free" contain:; c- b% J6 j. Z6 a
加拿大卫生部要求的产品标有“不含脂肪“包括:
' R% _2 {& R- @* u: ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; p2 K/ {+ @% h# i( ~/ x |
4 {9 @( B) a$ V6 f4 S38.Which of the following is not a problem associated with converting recipes?8 x; f) t/ z, }# d" {! i8 @) H
下列哪项是不相关联的转换配方问题?3 G; p/ {8 O6 N3 f4 v& d
A:Unit cost 单位成本- D' t/ E4 V! _! j- h
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39.The condition or cost of an item as it is purchased from the supplier is called:6 b$ S1 G) H" E) P U1 l
从供应商采购的物品的品质或成本叫什么& `( B( G: W' G: j5 ^" [8 H: B
A:As-purchased cost 购买的费用% M: N V- H$ n4 }" c% c: f
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40.The amount of stock necessary to cover operating needs between deliveries is known as:; w3 F4 A/ c: ]( Q2 C9 n( @, ?- o
在新货到来之前用于日常所求的必要库存量叫什么5 d3 {; Z/ M5 B8 I: j/ [( d( L
A:Parstock 基本日常最低库存
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" _; ?+ ?5 c9 P( A/ |. p( J41.Which of the following abbreviations is used to describe the proper rotation of stock?" ~# e) _- P8 q0 Y* R/ O
下面那个缩写是用来表明正常库存流程?) W. S" Q U- { _
A:FIFO=FIRST IN FIRST OUT 先进先出! P# ?+ z2 K. Q+ l$ p3 U( J
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42.Which of the following knives is used to turn vegetables?* z" ?/ W }* G3 }: @
下面的那把刀是用来打开蔬菜吗?% p3 Q6 ~& }/ y* R
A:Bird's beak knife 鸟嘴刀
) f a9 w. C) ?) \$ ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?3 j) ^7 P) v3 K. i
即时读温度计最好用于那方面?
+ [* P' c* ^4 d5 e4 v- W0 \A:Checking the internal temperature of a roast 检查被考物品的内部温度* ?6 P0 _; H" w7 [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 M) N6 |- @, D- z& T# O
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# x% w% |2 L0 j, O. S& k* f& YA:Cast iron 铸铁3 }; u% ]: t0 `2 j! `
! ]' N/ ^1 @/ \5 r# m" C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- Q& M7 i T+ l: C1 e [: e: f哪件装备下面有一个可移动的碗和一个S形叶片?5 l: a! {: W5 G t: y* k: p, K5 N
A:Food processor 食品加工机
9 [9 F- u" C% l, B. \, K: Xhttp://www.google.com.hk/search? ... iw=1263&bih=5727 x9 Y/ s/ L* ~6 X0 W. F
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46.Which of the following is not a rule for knife safety?( F: ?. f: h* g6 K5 D0 b
下列哪项不是用刀的安全规则?
3 ^& K# S3 H) a EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 m, M7 ?9 a( I7 z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# A& S, ]7 @# a/ w# b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 Q6 w9 a( B/ x. z( uA:RondellES 3 q0 R+ t, p, g6 c; \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; r9 O! N" ^& s: Z* O. h
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48.Which of the following is a diced cut used to garnish soups?
5 J# P8 J1 V0 ^2 }! W" n/ W下列哪项是切成小方块用于汤的装饰?/ k+ [! B! w& T( T2 I7 Z* i3 p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, [6 A3 W9 o8 v- k2 _+ l) k5 n, J/ @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 u Z M) o) e. |; @- I
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!!—— T$ e) F* z( p: z" {& F$ B
A:Gaufrette 9 L6 Q% `5 f3 F, l+ A: }% b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: Q+ a! ^8 o0 p2 m$ ]/ C, _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' D- H( R( g1 }% x2 ]3 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 D' }* J- c) _$ y) L' K9 u/ v- ]
* z: ]5 ?6 k+ \; O& \: U- q j& Z4 F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ d C, F8 r4 N8 G7 q5 C1 D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)
$ b% G3 \- m! m4 ^A:Cilantro 胡荽叶 香菜
3 y/ a2 v/ O- S0 @+ [+ whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 {& r6 p( r# ?' j2 f60.Allspice is made from:
$ _ L6 T/ L5 Y8 R4 [0 r! V7 r# g 多香果, 多香果香料是什么' B+ s7 N/ R1 p1 ~' I0 L, P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 ?% L; d' [$ _4 H# d1 @0 ~- rA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 s2 \9 s6 O3 Q下列哪些是用来做香包德épices?# y# b3 C* |8 I) Q1 R* d& H( z/ W
http://www.sachetcatering.com/! [$ m( g9 u, v% I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% e v1 \ f% r7 |% U6 t1 [
5 d0 _* m; [, U: R62.Which of the following condiments are not soy based?$ N1 C& L! t/ ]/ L/ \! w# L
下列哪项不是酱油调味品的?
. V8 w! X2 {7 O @& U' j2 P& v5 ~A:Wasabi 日本辣根: t, I, w5 u2 r
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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:
, U+ j4 z: ~, s5 {! h/ m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:
$ v2 x/ u5 e8 F4 K# C4 G! R7 IA:Pasteurization 巴氏杀菌
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$ ^$ v, D# N7 r: Q9 K64.Which of the following steps is not the correct procedure for whipping egg whites?) |1 h) `/ ]7 {
下列哪个步骤是不是正确的蛋清搅打程序?/ F' Y# I) F8 g$ A
A:Allow to rest before use. 允许休息后方可使用。
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% C5 M5 z' D0 V+ V4 n65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 x$ P6 k: Y( B7 i8 m( L! _A:56g and 63g 56克和63克9 K7 { k% q4 \( s3 ]% e
, w! f; ]5 y. f6 Q66.Evaporated milk is a concentrated milk that is produced by removing; Y+ x& \! O8 C( \; K; K! G6 {; i
炼乳是一种浓缩牛奶 是去除什么做的
0 R% K, {2 [6 |2 h6 s4 ^; F$ ?A:60% of the water 60%的水, w' F# {' R6 m: l( f( c
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67.A method of cooking that transfers heat through a liquid or gas is:7 c+ `/ _: B9 X5 H* G
一种烹饪方法,通过转移液体或气体是:; S7 o$ q9 \# d0 W& N) J- I
A:Convection 对流, `7 H4 J2 |' W' W7 T' h% O
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68.The cooking of starches is known as 烹调的淀粉被称为
$ ~ U* e& {$ G7 AA:Gelatinization 糊化
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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?; c. r' P5 C' N) N3 A+ V7 o
A:Braising 烤
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" x& A4 A; p3 f2 _7 W70.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:
0 ]' X9 ] f9 ]$ A# ?) v( s8 hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 F! O, }6 p5 w; b& E71.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
) S* g1 u, E! G! i2 R, _$ F1 X# A8 KA:Fumet 原汁5 _; c" j. k! V2 E" I
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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
$ h+ o; D# c" jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 s* o) s9 W$ [0 S8 L73.Which of the following is a principle not used in stock making?
6 Y4 C' T, W. W6 F$ x4 F下列哪一项不是用于制造高汤(低汤)的原则?
) u3 K. F" ~, D9 C$ [7 C' h: e' F2 o$ TA:Start the stock in hot water.开始在热水中操作" m2 {3 `) q, `7 X: D
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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* r n; r- M; K5 A8 f9 U
A:Remouillage 法语熬汤
* s# I/ Z* N# r8 x3 W& u; h: K) Whttp://www.haibao.cn/blog/post/176242.htm |
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