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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 M; D9 V$ k; j& H1 X* @ L! |# L哪位厨师最早带来高水准浮夸的美食: x, f. z7 x' J6 x5 ^; S/ n+ a4 e+ P
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:
! B* P6 U: F& d$ S8 i$ U! J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
P) N6 V9 w% W* Z- DA:Cast-iron stoves 壁炉, |& b8 Y; P5 Q+ Z7 y; W" K
http://www.usstove.com/products.php?id=6+ i- m$ S* ~- [4 Z# u
+ I i& r e9 m/ D! j) O2 J28.The French term used to describe the roundsman, or swing cook, is:8 g/ \! Q: z( l7 `5 Q+ q
法国术语,用来描述roundsman,或摇摆厨师是:
6 q+ ^0 N: R" D8 D3 @- }; {A:Tournant 图尔南
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& P2 m- e0 x0 A# U! d29.Another term for the wine steward is:
- h- Y8 O9 z; [葡萄酒侍酒师的另一个术语是:
# M0 q6 n; U. }. T1 |. H6 p RA: Sommelier 侍酒师8 j u# \% [7 [. h9 C1 [6 |9 l8 b
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30.Molds, yeasts and fungi are examples of a:# I& U# [( c6 Z2 o0 ~1 e
霉菌,酵母菌和真菌是一个神马例子
0 w5 S. H" {9 q9 a% Q! w: sA:Biological hazard 生物危害
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3 ~ L8 {% d5 Q5 `) Q: j% i0 L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, H* F. k) j! z4 Y4 X1 C A8 j根据加拿大食品检验局,食品的危险温度区在多少之间:9 \; e+ G" c0 h/ J
A:40° and 140°F (4–60°C) 4-60度9 _3 c5 ?+ f# ]0 y$ A1 u' t
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32.All bacteria need the following for survival:, l& | P1 e& K+ }6 G3 H
所有细菌生存需要以下哪些内容:1 x3 ]" n$ v- K5 y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- G- H; @* [) X9 u5 p33.Which of the following correctly represent critical control points in a HACCP system?
- L' E: }2 w1 w& Y+ q; v0 _0 F以下哪项正确表示了HACCP体系的关键控制点?
. I5 q+ L* \6 A3 ^: d; eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* z* Y" T# g' Q# t食谱,接收,储存,准备,烹饪,保温,冷却,再加热- H$ ^7 x8 ]0 @ ?
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34.Which of the following is not an example of a carbohydrate?
. u& z4 d7 D& j$ {5 e5 @下列哪一个不是碳水化合物的例子? |! k( p' F2 k9 u4 a W, m
A:Essential nutrients 必需的营养物质
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7 k3 D7 D5 L' K; h6 s7 o35.The process by which a liquid fat is made solid is called:
) X+ U0 ^# h( h液体脂肪做成固体这个过程叫什么
$ o. _. x2 p% UA:Hydrogenation 氢化 i, G7 }; y2 M" u$ h, k
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36.Which of the following is not an example of a fat substitute?! O# [: v6 `8 w
下列哪项不是脂肪替代品的一个例子/ v* @+ u+ c" C d9 z7 Q
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
8 v' k" H+ R! z( q加拿大卫生部要求的产品标有“不含脂肪“包括:
# h/ S3 \9 a! Y, e2 g( h5 qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" ~$ ?2 R+ f% t4 |6 V* D38.Which of the following is not a problem associated with converting recipes?- N' P$ ?$ U" U) B
下列哪项是不相关联的转换配方问题?; f# t5 ^, A1 i
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:& f# l& d* d( I( {3 a% r
从供应商采购的物品的品质或成本叫什么% r2 g3 p- r0 J
A:As-purchased cost 购买的费用
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m. g5 N( e& y T `) X" n6 j6 u2 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
% A% z u7 G! d2 D5 Z* H在新货到来之前用于日常所求的必要库存量叫什么
& [: _6 ^" y" W5 `A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ V2 \6 l: _; _4 a下面那个缩写是用来表明正常库存流程?; [/ s8 H, v8 @$ ~7 K( [( c7 Z
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?+ ^' ^1 k3 j, Q: N+ d- T
下面的那把刀是用来打开蔬菜吗?! k5 g, y$ \ u# g7 n
A:Bird's beak knife 鸟嘴刀
" s D1 ]+ F* B+ zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; t8 |, Q7 P- C) e43.What is an instant-read thermometer best used for?
6 {& z: V- a/ f, o3 ^" r! T即时读温度计最好用于那方面?; v8 V- |. o- @" D
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?/ I+ ?& P1 M; Y/ r' p6 ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ f5 ?! n( R! E; x2 w+ ?
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 u R, m! s+ W
哪件装备下面有一个可移动的碗和一个S形叶片?
/ w6 [- Y5 N. W' O7 `A:Food processor 食品加工机
6 B- R& `" `( V$ thttp://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?
) b% z; j, d8 W9 R7 ?下列哪项不是用刀的安全规则?" E0 M6 d8 ]# a. W( d' \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 g8 l* P& f4 U4 b5 s0 b: }+ G0 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' E+ S7 N. s" H/ q5 A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ r0 j; |+ i, N
A:RondellES
/ H$ f/ I! b# V2 q3 Y/ ]' Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( p1 m/ L% L V- n: ~& l
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48.Which of the following is a diced cut used to garnish soups?) C9 y. ]% ^) m* i0 _ d
下列哪项是切成小方块用于汤的装饰?
2 Q& W0 i* \$ L$ t6 m7 UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% v4 Y# Q1 }5 t; d. M( _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" E2 q. C0 D D# O4 M6 T
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!!——
{6 C- b; Y* F8 l5 X4 }) R2 HA:Gaufrette
8 p9 z, a- N9 a2 [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 j, | d1 s7 b& T* t2 v# Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! X7 v6 K; ? u% s+ w+ KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 y" o+ @2 g/ z7 ?4 T
X) I# k9 a- O6 w+ [8 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ X1 q. C6 G5 j0 n' K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)" ^% _: V$ o$ @* u( E7 @
A:Cilantro 胡荽叶 香菜) {$ z/ W0 a$ ~* F* @$ ^& p: k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ P; C' t" K' S. O) a
: X6 m5 h/ b; \" @; n60.Allspice is made from:
8 i0 i( `! X& h) l 多香果, 多香果香料是什么
" p6 h# E1 c: r9 y( m1 c' q9 b* jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 {/ l4 ?& \: Z0 z
A:A dried berry 干浆果0 `6 ^+ T% o9 O* K0 _
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61.Which of the following are used to make a sachet d'épices?
) ^6 z* z4 }0 B6 f8 X: E0 _下列哪些是用来做香包德épices?! C) G4 J: {0 w' c
http://www.sachetcatering.com/
2 \0 p/ u7 R6 A7 f: A. vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
5 f0 {& Q0 {; P6 y下列哪项不是酱油调味品的?. O& B4 g6 I+ F. L/ a' {
A:Wasabi 日本辣根4 @/ b2 X" y8 t+ f' U6 j7 O* d o
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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:1 }8 X) ]; \' F; p ]
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:
2 m5 p' u8 ?, oA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?, O. K1 ?' P8 n2 T$ P `
下列哪个步骤是不是正确的蛋清搅打程序?* ]! D& y/ N- |8 d- I
A:Allow to rest before use. 允许休息后方可使用。$ E# j: r& s) K N1 L, s! e
! P1 ^/ m' Z; [- E65.The weight of a large egg is between:一个大鸡蛋重量介于:# M% @8 W" c& c2 K/ t4 i( ?: W5 p
A:56g and 63g 56克和63克, {, ?% I* U i/ s4 i! I
f: x+ \* |! [66.Evaporated milk is a concentrated milk that is produced by removing
5 `& `- E0 l( M8 G* Q- ]; x炼乳是一种浓缩牛奶 是去除什么做的; p d3 Q- _0 |. w, m$ ~
A:60% of the water 60%的水
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3 l8 x! T7 D2 u& q; `- G( B% f67.A method of cooking that transfers heat through a liquid or gas is:
" _. q0 p) S' P( S# }' \一种烹饪方法,通过转移液体或气体是:
9 k, [: |, ~. d% x( H0 }& R6 oA:Convection 对流% L& C5 W7 p1 X3 T! F! G2 w
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68.The cooking of starches is known as 烹调的淀粉被称为1 A3 a& E' ^% s; l r
A: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?
' }9 r) x' ~, m3 K9 }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:* a% r$ |% t4 P. k" H) d) `* H' ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 F, @% P0 n* I4 y/ I
& |( M3 r6 `3 n/ W/ w71.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: |( f {0 v! G
A:Fumet 原汁
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* H1 R1 S! @; m2 u" h( q72.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6 c: Z1 y' m+ p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
1 U- ]8 O8 G* L' R- i下列哪一项不是用于制造高汤(低汤)的原则?: L' B8 z& c: ^4 B0 j
A:Start the stock in hot water.开始在热水中操作
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3 s' A+ q! n1 G& }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
4 P- ` K2 i$ u$ t Z% ?A:Remouillage 法语熬汤
) J D8 t* r: m0 Y- N& Uhttp://www.haibao.cn/blog/post/176242.htm |
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