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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:6 x: F |9 C K3 C3 [
哪位厨师最早带来高水准浮夸的美食
. o T7 ^" l* G, g; S, dAAntonin 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:
2 [3 j% _6 B* C- `) p% 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 。- O) e6 D) ?& O2 [
A:Cast-iron stoves 壁炉: O- v; \- A! y, i
http://www.usstove.com/products.php?id=6
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$ {% X! g5 h) o3 E4 [28.The French term used to describe the roundsman, or swing cook, is:' \3 v( h. v2 ] F7 _9 E
法国术语,用来描述roundsman,或摇摆厨师是:
$ [* X( t: W# Q) m3 oA:Tournant 图尔南( A* [$ ?/ V8 p& f
! H* F, V7 `" o9 K8 y* m1 b j2 v29.Another term for the wine steward is:( i3 T: o9 u1 Q6 o! E; c$ Q
葡萄酒侍酒师的另一个术语是:" J p! E1 Q" d9 R! ^2 j( S
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:4 V. z4 |" O$ k! n: ?
霉菌,酵母菌和真菌是一个神马例子 M5 X4 p" n- f! r
A:Biological hazard 生物危害
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1 U/ b, C: E/ `/ g2 ~5 x, L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- ^' v* q5 C7 @: b9 s: O
根据加拿大食品检验局,食品的危险温度区在多少之间:1 W) i {1 l) _
A:40° and 140°F (4–60°C) 4-60度1 ^' B% j- z) O3 m+ f9 o( h& f
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32.All bacteria need the following for survival:
' n- ?. \! Y0 G9 ?) Y* h& y" q所有细菌生存需要以下哪些内容:
! E1 b* Q( u9 P9 I5 t3 ?3 d& RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& h' S4 C$ [* v33.Which of the following correctly represent critical control points in a HACCP system?
- \0 N( J' T" T5 {! Y }, C以下哪项正确表示了HACCP体系的关键控制点?, D& ~- `* K" x9 j, W. ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 w6 `0 p) V+ V, S0 s# F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 A: ]2 p! U s+ j
2 a2 S* y1 v+ s) r& o; K34.Which of the following is not an example of a carbohydrate?
) T) g6 \% d; D: R, M7 I6 D下列哪一个不是碳水化合物的例子?
* w9 ~" g( L3 V" Y9 s1 jA: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:
* t6 C; G$ f3 R4 k2 g$ K. H& X0 I液体脂肪做成固体这个过程叫什么
0 M* f# Q7 e$ } I9 B4 O- lA:Hydrogenation 氢化/ B" I2 V" }% {2 f9 x" a
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36.Which of the following is not an example of a fat substitute?/ M, {1 ?# o3 U# m
下列哪项不是脂肪替代品的一个例子
% s, `8 ~( V0 a2 }; k) dA:Acesulfame K 安赛蜜K表8 t3 e$ K( @0 Q2 r, _
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37.Health Canada requires that a product labelled "fat free" contain:
) q3 n. M7 x2 u- D( L加拿大卫生部要求的产品标有“不含脂肪“包括:% ^+ Q- I4 w' D7 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; \. o) I9 c# s) T7 f38.Which of the following is not a problem associated with converting recipes?
/ n7 V! w. S2 X! Y下列哪项是不相关联的转换配方问题?7 V+ U9 q4 Y* B$ f2 M0 k3 f5 H
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:
: V, P* ~4 J$ {! M从供应商采购的物品的品质或成本叫什么, I% }& F- X! H p
A:As-purchased cost 购买的费用
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4 s2 _+ r) x+ b$ o3 Y7 u6 N2 T40.The amount of stock necessary to cover operating needs between deliveries is known as:
" N' ]5 w0 Q% u @在新货到来之前用于日常所求的必要库存量叫什么/ k) O: `+ C4 Z+ n( F( e1 ^9 I2 Y
A:Parstock 基本日常最低库存
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3 m, }4 b( L9 v. ^) l41.Which of the following abbreviations is used to describe the proper rotation of stock?& G0 I9 C! {8 A( l( c5 j+ {
下面那个缩写是用来表明正常库存流程?
5 b% X2 M( H% p m" Q+ v$ c- jA:FIFO=FIRST IN FIRST OUT 先进先出( n; o7 Y$ `/ m
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42.Which of the following knives is used to turn vegetables?
: K* H5 r/ l3 N5 E下面的那把刀是用来打开蔬菜吗?
& L7 j& j5 C7 h: {A:Bird's beak knife 鸟嘴刀' O& X) X4 c: B3 m) Y- \- n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 V+ E6 o' {6 ?
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43.What is an instant-read thermometer best used for?$ p. N' e6 y5 {1 n, h7 y$ V% R
即时读温度计最好用于那方面?8 G8 @! C4 _$ x( c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ O: B; B' X, X7 X! z6 h, S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 G+ l/ ^4 c, {6 c* V8 j% Z! K0 A下列哪些金属材料受热均匀,通常用在铁板而且非常重
) e9 R0 v8 O* O6 |: ?2 e( k; JA:Cast iron 铸铁
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" M. l3 ?3 j+ `4 w9 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 t% g# J0 U2 b4 A7 M! D+ {* B
哪件装备下面有一个可移动的碗和一个S形叶片?& o5 Z5 x/ \( G# @4 q
A:Food processor 食品加工机
' C: l6 C) y6 lhttp://www.google.com.hk/search? ... iw=1263&bih=572
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" g, {" c9 e' l: C46.Which of the following is not a rule for knife safety?; p" s- T& Q) I+ A, a8 v! G
下列哪项不是用刀的安全规则?
0 z9 ]9 M3 g: \, V# }! u5 WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( B; x9 R Z4 T v# v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 h9 ~! A3 o* ^% S, bA:RondellES
7 F! ] R$ h+ Y. n/ w, p; l( y" @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 L/ [, m% b! Q0 u4 ~* p
# g2 I, w1 m1 h9 Z( y) K5 {48.Which of the following is a diced cut used to garnish soups?
/ N- h4 d! u: x: M下列哪项是切成小方块用于汤的装饰?
+ I% U( K/ i. mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( r1 M$ z7 }& g: v! L. X+ V. D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' |4 b0 q; |) m
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!!——
/ {# R, ~$ {: [7 l. PA:Gaufrette
3 ~, j/ q6 U: O2 J, Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# \7 _" O5 K. e# m. p' ^0 ^9 P+ G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- ~ u! V0 s+ v' v% B3 V6 ]
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?$ X; _3 @* _* M. G
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)- E" R8 j7 L; G% i8 O1 S" i6 m
A:Cilantro 胡荽叶 香菜5 k) E; v& \' u0 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. X, \2 F' s+ u# Z( i1 P# B
0 U" S5 h9 m( O0 V: q8 x/ {60.Allspice is made from:
8 z6 t' I+ X4 F4 L0 P! N 多香果, 多香果香料是什么
! u) y- F, ?; Y; Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ D! x. o# _9 D F* X Y
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& u @3 k+ Q4 t* x/ _下列哪些是用来做香包德épices?
* O& C9 p1 ?. t/ Zhttp://www.sachetcatering.com/
% E# `$ X+ M) d, R8 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ \ [+ s7 d5 o A) }/ H62.Which of the following condiments are not soy based?: ^. V9 }! Z. T: `1 R
下列哪项不是酱油调味品的?% Q2 n5 C+ F' h* |
A:Wasabi 日本辣根2 Q5 G$ E2 [/ I, p* c
) \ t t0 g& M# \& }9 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& S6 t9 ?$ K' m. J4 r
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:$ @& B$ P, X; I( D1 k9 _% q" p
A:Pasteurization 巴氏杀菌( @/ {2 C; B1 g
; G7 [& L- k# R+ |; Y64.Which of the following steps is not the correct procedure for whipping egg whites?
- ^& w' @' f' g2 c' J下列哪个步骤是不是正确的蛋清搅打程序?+ H4 i7 a4 {9 O2 u, Y1 `3 _! |
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
}8 k. X( v) v/ u$ ?A:56g and 63g 56克和63克& f/ s* d8 l+ X6 y% x& c- g1 s
5 Q$ d; v3 \9 C1 p$ A% r& j5 U66.Evaporated milk is a concentrated milk that is produced by removing* J" |: _+ O- F$ W6 [0 P6 a1 Z2 E
炼乳是一种浓缩牛奶 是去除什么做的3 A3 N; n8 |8 l( ^1 W3 q
A:60% of the water 60%的水% _ x7 C8 D7 f1 d; f# u
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67.A method of cooking that transfers heat through a liquid or gas is:
8 O. k+ n$ R( y% x% z( v* G, W一种烹饪方法,通过转移液体或气体是:
- @2 u5 l6 Y& S2 x7 w9 R: IA:Convection 对流4 ]4 v, G+ A9 D7 x& R4 P
/ j8 d2 E6 A) C/ X) W/ t68.The cooking of starches is known as 烹调的淀粉被称为
5 W6 W: e3 A7 R6 r1 I9 k! E3 XA:Gelatinization 糊化; F/ ~. G( L" p; r: X
6 P4 b9 H0 J/ @5 |. D' N* ^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 c; u( _/ V% S7 [8 m
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:/ B- k7 o- H( i* R1 |2 G! h1 K" V; e
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1 s6 i% h5 g( Q* }, x
A: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7 q7 e; r0 ~9 b( ~% P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 K+ j- Z) G6 \# ?& E
: v! ?4 Q, {1 ^: L) Y73.Which of the following is a principle not used in stock making?
8 }( p% [8 O5 e) r' L+ c下列哪一项不是用于制造高汤(低汤)的原则?/ |% i# v! f4 N" n% `/ u
A:Start the stock in hot water.开始在热水中操作# p( B+ L _/ j. U. p% i
8 A; K# G, c6 Q5 q8 i4 E74.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
" A2 ~8 s+ A- Q' g% ?A:Remouillage 法语熬汤
* z# F5 I4 O0 @http://www.haibao.cn/blog/post/176242.htm |
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