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26.The chef who is credited with bringing grande cuisine to the forefront is:) ]' D2 P! V9 M) s1 K- F
哪位厨师最早带来高水准浮夸的美食% J) F; L5 f8 ^
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:
8 Q/ e# a; e2 o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 h U: k: R9 }A:Cast-iron stoves 壁炉
. @1 j' [6 l/ m' ] x2 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:
$ u" T& @" \" y& n- R法国术语,用来描述roundsman,或摇摆厨师是:- K! l& M5 t2 b( B, X
A:Tournant 图尔南. h. x% M3 T, }1 j" v* }
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29.Another term for the wine steward is:+ F: U6 ]' Z) Q; o% s6 ]
葡萄酒侍酒师的另一个术语是:9 ]. Z" U8 G" { X6 h( a7 B' a8 s8 Y
A: Sommelier 侍酒师 S% A! _5 S! C) ~9 L! d5 ?! v" G9 k
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30.Molds, yeasts and fungi are examples of a:
/ N( Z g) u# O* |霉菌,酵母菌和真菌是一个神马例子7 K* z: s V- t
A:Biological hazard 生物危害1 G; J2 n6 Z- T" r$ J7 K
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- w. l6 G6 _; k根据加拿大食品检验局,食品的危险温度区在多少之间:
) G+ u. L9 o: I; |A:40° and 140°F (4–60°C) 4-60度
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' X4 V$ ]7 x8 q4 Z) s, F32.All bacteria need the following for survival:, z, s5 e" ~, I" l5 Y) F2 Q5 O
所有细菌生存需要以下哪些内容:
; l7 V* }* w: T+ wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 t/ W% V- v. ~7 `6 M& `$ E" c
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33.Which of the following correctly represent critical control points in a HACCP system?$ L, ]! O0 V0 D0 V& H# ^
以下哪项正确表示了HACCP体系的关键控制点?- D0 C0 [: J* ^: k- i& G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , {4 f' ]' R& D3 i' H& ?$ U+ c: g% p* p9 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: L1 p+ L5 r% b! ?/ O
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34.Which of the following is not an example of a carbohydrate?; h4 b: t, X/ {% B2 @
下列哪一个不是碳水化合物的例子?6 g+ f: z1 N% g, b) w. k
A:Essential nutrients 必需的营养物质( W5 T8 g( C6 P/ e- r- N
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35.The process by which a liquid fat is made solid is called:$ _/ r" C6 r* U
液体脂肪做成固体这个过程叫什么
/ [% I# u3 G7 {& |3 X6 f. `' oA:Hydrogenation 氢化
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" {9 E. {7 S/ o36.Which of the following is not an example of a fat substitute?
" D+ S t A2 ]$ M, J/ q6 O/ w3 F$ S下列哪项不是脂肪替代品的一个例子
: i; I0 O1 {$ u+ m' O* `' qA:Acesulfame K 安赛蜜K表* C+ R" u: ?- D4 K h4 [: e
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37.Health Canada requires that a product labelled "fat free" contain:& r; n; w4 r' m
加拿大卫生部要求的产品标有“不含脂肪“包括:
* F8 @0 m$ k5 A9 rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ q0 ~0 M# A+ w+ c38.Which of the following is not a problem associated with converting recipes?
# A( A( ?" d# Y$ W1 d/ F下列哪项是不相关联的转换配方问题?- F8 v$ i- d' E+ n# V
A:Unit cost 单位成本$ P6 L/ {: a2 H4 c' W8 j
) {1 j/ D+ f7 h% f% J39.The condition or cost of an item as it is purchased from the supplier is called:! z- n' n ?) F5 c9 s
从供应商采购的物品的品质或成本叫什么( k& W0 Y3 P4 j' s# r
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:
8 R" p; H* D8 @在新货到来之前用于日常所求的必要库存量叫什么
- Q% l$ F2 j) J" I: rA:Parstock 基本日常最低库存/ Y6 P0 b! Y) |, ^
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ P$ n4 t' w1 @! W0 U; f下面那个缩写是用来表明正常库存流程?
* c3 R/ v' O1 D# H# x4 o' e9 LA:FIFO=FIRST IN FIRST OUT 先进先出
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+ ]7 N( c, b6 S7 Y4 o42.Which of the following knives is used to turn vegetables?2 Z% P/ N9 p9 n) h
下面的那把刀是用来打开蔬菜吗?
# P/ D( t% k8 z% S2 Z: \A:Bird's beak knife 鸟嘴刀! @/ g8 G6 f9 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* \8 @$ @7 }0 g* y+ G4 T43.What is an instant-read thermometer best used for?
$ b" ]+ u) L( y; }& \3 J即时读温度计最好用于那方面?
0 |/ Q; U( k" d! o! M/ }6 fA:Checking the internal temperature of a roast 检查被考物品的内部温度5 L( l. m/ w' T% T/ ?
) @; U& m! F9 ]/ n. I& ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! c' G+ m) U8 J5 {, P! w: N7 q下列哪些金属材料受热均匀,通常用在铁板而且非常重! q' o! q* b! T ^& Q: k- n
A:Cast iron 铸铁
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) G |5 N, X; O; m U$ I% p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; m8 \1 O/ U* D, z哪件装备下面有一个可移动的碗和一个S形叶片?2 e- ]3 |1 ^3 b
A:Food processor 食品加工机
: w- a1 O ]4 H$ bhttp://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? P) r& R: Z [% i Q! F
下列哪项不是用刀的安全规则?* g) I1 P, Z. s! G/ P: F- f- K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 S$ g, f* ? c& H( `3 H: @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 b, F8 b6 \+ M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 x1 R; |+ s$ `. w3 G9 B( n
A:RondellES % C: z% Q$ y1 u1 E. O* O- ?) s4 _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 |: ?7 s8 Q7 d8 V0 v+ ^
% ~) {4 i$ N! V8 {. a' @& @48.Which of the following is a diced cut used to garnish soups?
! v5 O5 s8 {( o6 X下列哪项是切成小方块用于汤的装饰?
' L6 _5 {% p6 w0 R3 ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 s; E( t0 H7 x5 }" \4 {* h0 {6 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" Y5 u% p' V$ P5 U7 E
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# a' L2 ?0 W+ I. f* i& uA:Gaufrette 5 d: Z, I1 `- x/ E, r8 H" A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 M4 {/ U4 J3 ?6 n0 L7 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 I4 A) \7 O! g2 L" A& g! y# N
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?3 ]. M2 T% i3 z4 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)
2 b9 R. b. y6 ^' P% E/ LA:Cilantro 胡荽叶 香菜
" g3 f" A% G% I$ E$ `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx G7 d G R( G" E o, d# ^. [# l
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60.Allspice is made from:
* @, Z( E* ?% n" Z! c5 A1 P5 [ 多香果, 多香果香料是什么
1 R; q& V0 G2 Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 f9 ]0 l: l w5 v ^
A:A dried berry 干浆果" f1 ?, R; ?& |" F
9 D0 X6 @/ A' U; [6 V0 J8 u8 _61.Which of the following are used to make a sachet d'épices?5 r! H6 T1 M7 u1 c7 T
下列哪些是用来做香包德épices?
! u- K8 t4 Q% B9 j# ]http://www.sachetcatering.com/
4 S/ _1 q& L( U2 W* U7 j" yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% l G7 V k! q) w6 D62.Which of the following condiments are not soy based?
) d& o0 J3 r+ K6 G8 D0 y9 R" c3 A# [下列哪项不是酱油调味品的?9 Q) i+ K. M$ f, U5 ^3 Y3 s
A:Wasabi 日本辣根
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1 Z- [* r2 b0 l( g4 ]+ N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, t" T# {/ [$ D- O7 d2 {; K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:3 G) ^/ o' a& O9 u5 z0 Z f$ ^+ E
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
G. f9 F5 m+ z+ V下列哪个步骤是不是正确的蛋清搅打程序?
% r2 O4 U& {+ t0 v2 ]A:Allow to rest before use. 允许休息后方可使用。
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0 {2 h& [% o) @: t! q& e' g( _# `65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 s. n& e, [8 Z& x3 {9 Q' i# cA:56g and 63g 56克和63克) F2 ~& L9 h3 j- M2 F6 L. ^
" e) J4 B3 K3 ]+ C8 O, z66.Evaporated milk is a concentrated milk that is produced by removing
! g* A* ~+ ^* K, Q炼乳是一种浓缩牛奶 是去除什么做的$ Z4 f# f" U3 s9 a5 l& g9 C" P
A:60% of the water 60%的水 W2 i; B! J3 k' L; I8 U2 x X
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67.A method of cooking that transfers heat through a liquid or gas is:# Q. `6 z# J+ f8 w }& Q" P, |: p
一种烹饪方法,通过转移液体或气体是:
6 h5 r5 B/ i2 c7 lA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 Y# t5 L, q( OA:Gelatinization 糊化; A# l$ [; S) D3 @. H/ [/ P
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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?
4 v' K, Z/ Y4 E) f% g, v1 [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:' g2 w( s% R ?4 P: o- J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
' X" G1 N6 z' IA: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. J: B& Z. b7 U# \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! ~0 b4 S" ]* C$ e/ d1 K, D! L- D
7 K# n2 W& w% a% k2 y Q73.Which of the following is a principle not used in stock making?
+ T$ Q# k4 o% N, p9 W下列哪一项不是用于制造高汤(低汤)的原则?' C2 J7 z2 X) O5 P8 C9 J, u: Q
A:Start the stock in hot water.开始在热水中操作; ~+ Q! H# S7 J" x! }- V, w3 \$ z$ w6 B
2 I- t7 T: c A5 u8 N8 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
" I- W# C* Z4 n5 b' WA:Remouillage 法语熬汤
2 N9 q/ B& `# b. Nhttp://www.haibao.cn/blog/post/176242.htm |
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