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26.The chef who is credited with bringing grande cuisine to the forefront is:0 Q4 Y ~) @! W1 h8 g. @
哪位厨师最早带来高水准浮夸的美食& }5 `" w2 T. p$ E
AAntonin Carême 人名 安东尼·卡罗美" n7 s3 I8 l; p3 L8 o" k5 g" P' {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, M* v/ t; h. S* V$ X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 W0 p# M) w5 x* X" ^, A
A:Cast-iron stoves 壁炉9 j- s, [; |7 m3 p
http://www.usstove.com/products.php?id=6, k8 N7 |& d, ^) a6 r/ [3 y
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28.The French term used to describe the roundsman, or swing cook, is:/ @/ s! q7 [3 P. `1 j: w- q% r1 E$ k0 F
法国术语,用来描述roundsman,或摇摆厨师是:
5 y N) v% v: J4 ]. D: NA:Tournant 图尔南
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) B& P3 i, I/ N. a6 M0 l4 D29.Another term for the wine steward is:% E9 x7 F% a" Q
葡萄酒侍酒师的另一个术语是:8 p1 e F* f* O+ O6 e
A: Sommelier 侍酒师( i6 ~! D( H8 J# \3 v/ {7 F( H0 X& G# ?, y
) U0 S2 f. A9 c6 h7 Q$ S30.Molds, yeasts and fungi are examples of a:
% ^1 E7 X E4 @- Q; D$ P( Q霉菌,酵母菌和真菌是一个神马例子- {4 ?7 Z/ i* T! F3 G+ i* d9 Q
A:Biological hazard 生物危害
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8 b8 A, ^5 d5 I) S* ^( a+ X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 \& u. K. e! _6 G+ W+ y! a
根据加拿大食品检验局,食品的危险温度区在多少之间:
: T4 T, _! |6 m/ m; o; l9 ~- ^A:40° and 140°F (4–60°C) 4-60度
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8 j- ]: M! m! M32.All bacteria need the following for survival:2 I! p. [/ ^/ b) n
所有细菌生存需要以下哪些内容:
* j2 A7 |* s' wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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0 j( i% y4 P4 ^33.Which of the following correctly represent critical control points in a HACCP system?
" \: w |- }/ W6 t3 A' h以下哪项正确表示了HACCP体系的关键控制点?- \7 O' O: |% b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 r7 q/ G" ^- A; C: X) P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 g7 s- ~* o" H2 V" b& l, b! ~34.Which of the following is not an example of a carbohydrate?
6 E* Y) _# @" K; }. H& M' N2 p0 U! h下列哪一个不是碳水化合物的例子?
+ w2 D6 x* ?! A0 `. s* aA:Essential nutrients 必需的营养物质" z* i( p, p3 h0 f& r
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35.The process by which a liquid fat is made solid is called:7 y# `: ?5 Y/ [% l5 Q
液体脂肪做成固体这个过程叫什么, K- J) O+ }$ d4 s/ P2 P$ i0 M
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
; \- W1 x* O8 f% P4 @下列哪项不是脂肪替代品的一个例子
* o3 w4 M! l% WA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
! o x# [3 G5 u* G" ^0 i8 X加拿大卫生部要求的产品标有“不含脂肪“包括:
4 _9 b8 C R+ x" y. ~1 }1 A5 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
9 S& G0 r5 M. K6 e4 x下列哪项是不相关联的转换配方问题? h8 ~% J& o A! J+ Z! G( N/ e
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:/ B8 y- X _: B, L/ q
从供应商采购的物品的品质或成本叫什么
! G! a( a$ U, D' A9 mA:As-purchased cost 购买的费用) ]4 N6 o2 P7 _2 I- e8 h5 g
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
) f2 ]3 C" S) [. c7 o在新货到来之前用于日常所求的必要库存量叫什么" _/ ~/ X# [ c
A:Parstock 基本日常最低库存/ H4 U1 x p9 M' x. z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
( Z" N! B, q' a: f下面那个缩写是用来表明正常库存流程?$ E( s3 [" ^" u7 E
A:FIFO=FIRST IN FIRST OUT 先进先出& S5 M; k- K: H2 H" a
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42.Which of the following knives is used to turn vegetables?- f1 W' _5 p9 j- U/ I& ^
下面的那把刀是用来打开蔬菜吗?) d% p- }( L7 ~9 l/ X
A:Bird's beak knife 鸟嘴刀5 M+ G2 P& _ p2 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 u/ L+ E, z( S4 |
即时读温度计最好用于那方面?( W7 o% b- T6 r: s" s3 ~ 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?! l. @2 U2 l) W/ K8 F- W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* ?4 y0 s, Z+ x( |$ xA:Cast iron 铸铁( l; l2 c# L3 N" D. C; v
" {: L) x q& W# v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ m% u. T2 R5 t$ A( }
哪件装备下面有一个可移动的碗和一个S形叶片?* a6 B, o! ?* m5 k) ]
A:Food processor 食品加工机
8 s+ [1 y0 W( D# ~5 fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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8 O7 b: @5 F3 Y46.Which of the following is not a rule for knife safety?$ r) H7 R4 G/ y# m! H1 x6 i* G7 T1 \
下列哪项不是用刀的安全规则?
- |' I7 i9 u. N3 c6 h% QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 Y+ o; k1 c. c/ Y, x" k( p5 ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ E% v& m1 W( R j/ O- {+ \- ?' s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% m. V: s/ e2 D q, A* F: \
A:RondellES $ R" A* x; [& i e/ G$ y( l, ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ `) X$ D0 P1 H0 M, h q1 S
# J6 Z& ^( I, p! U48.Which of the following is a diced cut used to garnish soups?$ e( ?1 Q- p. {1 _0 G( X
下列哪项是切成小方块用于汤的装饰?7 c% s: \" H% J' i$ d) J: O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; B# k' Y8 z$ i8 A/ V! Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% g/ G8 N; c0 c- ]! Z3 o1 a* c
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!!——
, |' l6 B3 O3 ]A:Gaufrette 8 [! |( X! R5 D+ A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 c- j8 v9 a$ o" L$ k% b8 n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- N7 e5 _; H' J' j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 w' R/ l- a* e' F, R
6 O1 C9 @% R* G1 b9 u' t7 ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 ^1 o1 S+ l; m) e% Z+ `/ l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)4 n, Z0 {- y G( g
A:Cilantro 胡荽叶 香菜
/ i3 n$ j6 u$ S( G" s6 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, Y+ w% x/ D! _% B! x; u3 G60.Allspice is made from:: F' h# ~6 s$ ]2 C
多香果, 多香果香料是什么* m9 r; e0 h" a2 w) C" F" \$ f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- c# A0 g" @& W
A:A dried berry 干浆果- o5 S7 R, k- z+ o; l
" z9 {& f/ @- {. C9 t. h( W61.Which of the following are used to make a sachet d'épices?% F( h J) a* z7 m
下列哪些是用来做香包德épices?7 ]0 ?2 S3 R: c0 t
http://www.sachetcatering.com/& E7 @1 F3 m& S0 Z. t2 t
A: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?
, z- `' J7 @: } B6 l下列哪项不是酱油调味品的?
+ M! @: s6 \0 f6 M' ~( M+ i. rA:Wasabi 日本辣根$ ?' P! j! o4 e _3 H
8 j+ F# u& K8 C- ~4 J- Z6 n9 P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# f& k% o# V9 e, J" [6 w# z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:& j1 d6 E# ]7 N3 U2 c
A:Pasteurization 巴氏杀菌0 H' @7 k9 a1 e6 `, n% X0 [
! V# X& a, ]- |* U; ^' d/ l, ~$ [64.Which of the following steps is not the correct procedure for whipping egg whites?
- L; O6 _" z V" x* Y0 l L# n* U下列哪个步骤是不是正确的蛋清搅打程序?
) N, c% a0 {& I# f. t. w( oA:Allow to rest before use. 允许休息后方可使用。
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$ Q" T O1 b6 y. T4 q. h9 K5 t. M6 h65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ u# g' H2 n# d; {3 a, P3 pA:56g and 63g 56克和63克
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6 g8 c s* e3 ?$ u) i/ Y1 h, k66.Evaporated milk is a concentrated milk that is produced by removing
) k* k$ X6 c' k( f0 y& }) C% K炼乳是一种浓缩牛奶 是去除什么做的+ r3 i: [3 K- j6 c3 d4 C
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:* {7 n1 @+ R* Y" D' b3 o9 M q
一种烹饪方法,通过转移液体或气体是:& k% g7 E. I3 y* a& F; k9 S, M
A:Convection 对流9 n7 W) y5 k( F2 R! q
8 [; W) J* v6 h/ t( _. L68.The cooking of starches is known as 烹调的淀粉被称为
8 B' g" I6 b# m* E+ J- uA: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?$ G8 z j5 ?# C0 ~
A:Braising 烤
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; E) F2 K) D+ B8 ~" Z70.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:
( h7 Y, \9 V# `) Z0 ZA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 f; s) _% x# ^& 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
P# s0 W; b/ M2 t# kA: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, o, Z ~4 y- ^7 |+ [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, h; B9 u4 V& J' G( N/ b
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73.Which of the following is a principle not used in stock making?4 e7 l0 S5 @- d/ ]
下列哪一项不是用于制造高汤(低汤)的原则?/ K$ L b4 m# i; k
A:Start the stock in hot water.开始在热水中操作* f* J. i2 V( X. |# \
9 [: d9 Y9 w. p) O. h+ k/ Z1 `8 ^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
. {! B# ` |( \* x3 b) q% Q% ~& xA:Remouillage 法语熬汤4 |/ v1 h) A' {9 S/ X1 _
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