 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
/ Q5 Z# ?. Q, {- C哪位厨师最早带来高水准浮夸的美食
9 M. y% C4 H/ F% NAAntonin Carême 人名 安东尼·卡罗美8 s: f0 c% B& _2 N' d( P0 k
6 p! j. n7 d2 g# ?" ^7 K8 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 P9 U2 }" M8 J! v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 V3 M$ \1 n) s, G$ L" HA:Cast-iron stoves 壁炉
! a8 T% ]3 k; S) I/ j+ Ehttp://www.usstove.com/products.php?id=63 K* o! W: K6 }# Y" {- \, F$ p8 a! m
4 Q# }! w/ a; ]. J28.The French term used to describe the roundsman, or swing cook, is:
) S9 w9 `1 I6 |1 H# g1 Y4 n n法国术语,用来描述roundsman,或摇摆厨师是:
) F& e- P$ Z1 {9 O. ZA:Tournant 图尔南5 s$ }8 c, l3 l3 y
: X& F+ N+ P, C1 H% Z) X- X$ D29.Another term for the wine steward is:
3 R9 Y" |, o7 M v' M葡萄酒侍酒师的另一个术语是:
2 w1 |, v! v% o; T0 A8 V9 QA: Sommelier 侍酒师
8 S! T( A4 Q r' f; J0 s
" z3 h9 P% ?8 C, _30.Molds, yeasts and fungi are examples of a:. G* }% }. S5 T& o' ^6 ?
霉菌,酵母菌和真菌是一个神马例子7 g; i* o$ t5 I/ X
A:Biological hazard 生物危害
0 V3 Q, d8 r2 M# q1 q# i
* X& j U6 ~3 M, Y; f7 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ ~" ]! D( |! j- O2 `4 ?
根据加拿大食品检验局,食品的危险温度区在多少之间:$ {. U3 z% @+ d
A:40° and 140°F (4–60°C) 4-60度; e! U! o' w: g- d4 e( w
8 M# w( G$ B$ M. f32.All bacteria need the following for survival:
9 d& y7 U1 D& `* N0 ] k5 g所有细菌生存需要以下哪些内容:
8 k8 I$ L+ d9 D2 Y$ cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
/ |7 ~' G# ^8 m& V- d! Y
$ A% x* P& l$ ]* H' l, A; e9 y! S& b5 E1 f33.Which of the following correctly represent critical control points in a HACCP system?
% W$ ^4 P, {* l6 ] e以下哪项正确表示了HACCP体系的关键控制点?' o6 ^. l7 k4 W! C6 w. A. C$ q+ h# w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 K1 x5 P( K8 s# a7 o* q) _6 @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; I- S* U4 R9 A5 Z; k4 H+ R! z- {0 S( f' h7 x
34.Which of the following is not an example of a carbohydrate?2 w' c- I& I8 k' Z0 u; k& E
下列哪一个不是碳水化合物的例子?/ w d* ?% R6 Z }
A:Essential nutrients 必需的营养物质- W' D* O5 F: ^3 T& l1 t& D0 s
; J/ O# x0 B7 K2 R
35.The process by which a liquid fat is made solid is called:
: z) X& n& L2 J液体脂肪做成固体这个过程叫什么9 X4 k8 v; Z8 j& W8 f5 X% R7 ^
A:Hydrogenation 氢化
& A9 F3 U; N3 s* }5 T/ y
2 ~3 j. j# j6 c* m2 |. n' M36.Which of the following is not an example of a fat substitute?8 R# ^, J5 y& C2 J5 n
下列哪项不是脂肪替代品的一个例子# a+ s, S& ?3 w/ w
A:Acesulfame K 安赛蜜K表
4 l R D0 p9 |# J/ f6 T8 L6 ?
& W# [; f; `. K3 U. ?4 s6 @ b37.Health Canada requires that a product labelled "fat free" contain:5 X! @1 I2 d2 D; R- R( O
加拿大卫生部要求的产品标有“不含脂肪“包括:# h/ m4 \7 y( b! V. r2 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 C) J# o2 Q! l' [) v6 p$ J* a$ q g2 l. p2 V
38.Which of the following is not a problem associated with converting recipes?
! F- z& X0 }# P下列哪项是不相关联的转换配方问题?- k/ e; q* @1 M% Z. v; A; L
A:Unit cost 单位成本
3 C, k* `9 h: t( z& \" ~1 q& `% [/ u9 K7 z I& X
39.The condition or cost of an item as it is purchased from the supplier is called:7 V- u" @6 c, g3 R# h) F' U
从供应商采购的物品的品质或成本叫什么8 }8 X; D9 Q! P( D% b/ Q
A:As-purchased cost 购买的费用& ]8 D) _$ Y/ E, C2 e! f& Z0 w
$ I. F6 r( z, i: {
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ `! P' n- ~% M8 S$ a+ A3 e在新货到来之前用于日常所求的必要库存量叫什么0 `! T! }# v' l4 C4 p& E
A:Parstock 基本日常最低库存1 N1 z' T3 v# v, f% H
' K. r$ K% p {* {& O6 I" l* j
41.Which of the following abbreviations is used to describe the proper rotation of stock?( ?4 B) K, P n" A8 |0 T
下面那个缩写是用来表明正常库存流程?
0 J1 |8 ]3 z. JA:FIFO=FIRST IN FIRST OUT 先进先出0 I' B' D/ D# |
/ [4 ~" T! i9 T; M; v9 n42.Which of the following knives is used to turn vegetables?
g9 m. `4 m0 G. e9 p8 {% v下面的那把刀是用来打开蔬菜吗?9 a0 t+ A" k1 N4 f, f
A:Bird's beak knife 鸟嘴刀" M D1 g+ r# b9 t& i( o- ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! x- e2 Y! l0 N5 P
* g, s3 K5 X" `7 U$ ]4 f0 Z) K) J43.What is an instant-read thermometer best used for?) G* O# y; G, y2 O+ }5 _
即时读温度计最好用于那方面?- ?' c1 |: g3 j/ K
A:Checking the internal temperature of a roast 检查被考物品的内部温度* p0 n; J( ?( e$ h8 Q3 _. c4 a
0 ^" f4 w/ H( N( n; b1 {4 [3 A/ H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 Q- @9 @( F- C4 q; S1 ?3 y
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 J# u& }0 {; X6 s" V
A:Cast iron 铸铁
+ ~+ H' Y& I, I7 n1 v) _0 i% r# p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ ?$ h& d9 `2 S. r9 Z5 `( E0 N2 p
哪件装备下面有一个可移动的碗和一个S形叶片?6 h5 ~5 @2 E- B1 N
A:Food processor 食品加工机
/ v! r# K: {) l- a& j4 _# khttp://www.google.com.hk/search? ... iw=1263&bih=572& M, z) r4 ]0 A% S+ n" }
& P! u( f8 P- S
46.Which of the following is not a rule for knife safety?8 M1 ]" J/ A/ B5 ^7 g
下列哪项不是用刀的安全规则?
. W3 v1 Q$ X& @- \7 V r- MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 U$ ]4 ~5 ?+ w6 k; P/ U# x
9 d5 k1 O# K3 q: ^0 V7 {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) C" @. Y# m# P) ]; L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 v0 M2 \; c F! |9 T6 |% L5 C
A:RondellES
; J$ V- B9 }* thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! W3 ~; i6 T+ j& |' S9 W% M$ T
4 a, R" S/ u( |7 T& g
48.Which of the following is a diced cut used to garnish soups?+ ? h2 l0 ~3 G% h) H
下列哪项是切成小方块用于汤的装饰?
! O) } D( S/ h( j/ {. y% `4 OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- c) S4 {) M: ^' ~6 z% K# M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* o9 N( N/ i r1 h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!!——. s) B( Q ^" H+ i) s; g
A:Gaufrette " F: e& N4 m0 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, f3 Z. L% d7 V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; a) _* L- w) r; }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 ~8 b! D) H& J; O- P- { y5 l0 Q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ ~7 o3 S6 s$ `. D+ ~7 p8 N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 G& Y/ Y" d/ ~! [3 r/ S
A:Cilantro 胡荽叶 香菜
. L: h @5 {" Q" y% L: P# Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ I- ]# z8 h" Y( C. [4 T
: O2 \1 \! B3 ^4 G {5 x1 S60.Allspice is made from:
& A& M% b+ T6 { 多香果, 多香果香料是什么! }5 b& O; j* Z" m$ d' w' T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 A' g o5 y3 b. C2 c! _A:A dried berry 干浆果# K' R& Z' s7 }0 d! c6 J6 i
( S3 ^0 ^# h- @3 r
61.Which of the following are used to make a sachet d'épices?, I) n: x! |9 H2 m p5 d
下列哪些是用来做香包德épices?
& V6 V3 b5 q& `5 xhttp://www.sachetcatering.com/
3 n8 l2 K6 I( W0 L% eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 o& _# z! r0 [) X. Y+ X$ J) z! X: m t( K( Z Q0 O) v* I
62.Which of the following condiments are not soy based?4 u8 o: i5 [4 ~# q
下列哪项不是酱油调味品的?
^8 p# C. R# [. h$ b NA:Wasabi 日本辣根
1 }. L) K$ P, l( L6 O: N( Y4 f4 V4 V+ e5 K3 ^; G
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 Z( j! V. c x2 A0 I& x9 U
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:
0 U2 A4 O3 S% yA:Pasteurization 巴氏杀菌( p$ Y& q9 x9 t, {7 m
) P- P2 u& f9 d* t! V# i3 q
64.Which of the following steps is not the correct procedure for whipping egg whites?7 y- P! N0 m8 X5 a. F4 x' f
下列哪个步骤是不是正确的蛋清搅打程序?
9 o: J+ ~) x7 W. { _A:Allow to rest before use. 允许休息后方可使用。" `* C! o& }* H3 d$ ? x
. S% f# [6 ~1 c* w: }; Z' m7 g65.The weight of a large egg is between:一个大鸡蛋重量介于:7 Q; @/ ?- X7 z# l
A:56g and 63g 56克和63克, U( l/ C# B8 @: u' T: m5 {1 c7 Q
5 G. i3 N$ B+ A5 n+ L" u6 m66.Evaporated milk is a concentrated milk that is produced by removing. K7 T* R' }2 E2 ]$ R" S+ M3 p
炼乳是一种浓缩牛奶 是去除什么做的
3 z- J5 l) M3 N) zA:60% of the water 60%的水
8 q* a" F7 o& b" F4 V1 W
7 W: |0 g/ c/ O8 C: ^6 w! c2 g& E67.A method of cooking that transfers heat through a liquid or gas is:
4 _* G9 ] u6 y5 m G" F一种烹饪方法,通过转移液体或气体是:/ ]4 a, |/ O! D7 N+ S
A:Convection 对流
1 m9 H1 C$ A$ w4 `$ E8 e: p5 Y2 |) m' G% [8 A3 P! x! |& Q
68.The cooking of starches is known as 烹调的淀粉被称为
! |3 ]4 f) s" }. \/ d3 a1 w( OA:Gelatinization 糊化
6 J8 Y! L( j+ A. i( Q4 @5 Z( k7 Y1 s& [" k
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 p; S1 q3 L1 ]& QA:Braising 烤
' V# ~" w7 b" Z0 @
, _3 t7 R, j( f8 p% J4 ~! I70.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:
( O0 w4 Z; @. S" Z8 b! @$ @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: y$ r3 s' X; I3 ~( d1 o L
$ @7 A6 M3 k; ~8 Y* {7 o" O. n4 n
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
+ Q& f6 J" `, Q- z0 m# `2 l: u. mA:Fumet 原汁
' H9 O* r7 H/ _3 y
! _5 ` o- ]- m! I0 \, K72.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4 l8 a) P' f6 X# M2 D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 O. [# u" o5 t6 z9 Q$ E
* S( z' @3 m' e' n73.Which of the following is a principle not used in stock making?
/ J8 g: ?; x) _下列哪一项不是用于制造高汤(低汤)的原则?4 X5 @! R& G$ N% r) J( K* @1 w
A:Start the stock in hot water.开始在热水中操作
! f0 F9 O( r! L8 n5 ? y }+ |! G$ M: @ {# o' T" a" S' p
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# }1 j, p; ?. c, ?2 O* z" h
A:Remouillage 法语熬汤
1 k% Q8 z5 o# m0 H1 ]$ W- A& s) i0 Qhttp://www.haibao.cn/blog/post/176242.htm |
|