 鲜花( 33)  鸡蛋( 0)
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26.The chef who is credited with bringing grande cuisine to the forefront is:
+ _" T1 w! A- f* r哪位厨师最早带来高水准浮夸的美食* o2 C. f3 S z! [0 M' C: a) s7 j
AAntonin Carême 人名 安东尼·卡罗美 E ]# K: {+ {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" x) w- w; }+ {) Z- ~# i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; X$ ?+ }% F% F9 ~* u% H, ^A:Cast-iron stoves 壁炉! b. b9 q! b, h* \
http://www.usstove.com/products.php?id=6
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" M+ ^) D5 t3 P2 L1 f$ h9 M: P28.The French term used to describe the roundsman, or swing cook, is:
+ q$ i; Q# c- t: X3 z, p法国术语,用来描述roundsman,或摇摆厨师是:4 s" R& S/ A+ R6 P1 [. V; F, I+ M
A:Tournant 图尔南" Y1 y; @9 a: |3 n
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29.Another term for the wine steward is:
: _* l. X) i9 ?, R& J5 q+ H! ?9 _葡萄酒侍酒师的另一个术语是:
1 g& }. x( g! IA: Sommelier 侍酒师, i) c! q I" q. Z; O; o% w
& y; k9 L" Y3 u: f+ S30.Molds, yeasts and fungi are examples of a:
* Q$ w7 Z( k7 u' h H" ]. d& F8 z霉菌,酵母菌和真菌是一个神马例子
4 I$ R2 |1 D" g. Q7 pA:Biological hazard 生物危害
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+ Z4 f% \' C4 q2 L! @- ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. `! N4 ^: [" j! q9 d( g6 R根据加拿大食品检验局,食品的危险温度区在多少之间:
u$ ?, p' j( q2 U4 Y3 |A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
( X* `9 P+ ^: l9 d# E2 ^所有细菌生存需要以下哪些内容:
; p- U7 h, y. e6 t! T3 SA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?( o$ w7 c5 _" K4 Q5 c& Y0 N
以下哪项正确表示了HACCP体系的关键控制点?
+ @0 M3 Z" }" pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 l9 H" S6 g- N8 T- I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 i3 V% v: r. q- [" Q* J" d9 l34.Which of the following is not an example of a carbohydrate?
) J5 N4 g: h$ J# u2 a" a下列哪一个不是碳水化合物的例子?
! n) n9 X4 C* n+ i0 TA:Essential nutrients 必需的营养物质
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. }: G0 D. x# H2 @35.The process by which a liquid fat is made solid is called:
7 N2 c& r B; C8 J3 I7 |$ Z液体脂肪做成固体这个过程叫什么
5 X$ G q. t9 @3 F1 DA:Hydrogenation 氢化
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# l7 Y9 t- g: n9 h+ i# r9 p& s$ t( h7 v Y36.Which of the following is not an example of a fat substitute?
; i8 t; @/ O B下列哪项不是脂肪替代品的一个例子
3 R' v& d6 n& A( H8 _A:Acesulfame K 安赛蜜K表" p! x5 o6 U! s6 R3 o
3 v8 y6 [, O8 i3 `37.Health Canada requires that a product labelled "fat free" contain:( H' A8 N! p+ c: ~. _
加拿大卫生部要求的产品标有“不含脂肪“包括:1 f: r. m7 b u- {8 S8 v' M
A: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?7 r1 R: P+ F1 ]( x" \7 E9 E( e2 M
下列哪项是不相关联的转换配方问题?0 ^' D( M: b" j$ l
A:Unit cost 单位成本# W g( ~6 e# p& v) K# b1 w: o+ S6 }% u7 w
* _0 e; x+ j6 p, l w39.The condition or cost of an item as it is purchased from the supplier is called:
) l" q5 ]' S% ]/ p0 i- c8 D1 P从供应商采购的物品的品质或成本叫什么. f& k$ S6 |& ?# `' h: j0 G0 \* K
A:As-purchased cost 购买的费用 d& n3 p# x/ r, b) e
) J7 ?2 O0 I( l0 @40.The amount of stock necessary to cover operating needs between deliveries is known as:! _' d6 s# r N( m
在新货到来之前用于日常所求的必要库存量叫什么
: D& m0 V! y! a6 S, o4 VA:Parstock 基本日常最低库存
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* h0 A4 Y: m9 \7 b7 \; j41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ ~& b( r! _- r0 [- W6 g) P下面那个缩写是用来表明正常库存流程?6 _# ?/ P0 }4 j! B- L" [; G
A:FIFO=FIRST IN FIRST OUT 先进先出& E- I& I) S) |5 G
) _0 H" G8 ^) o& N" U0 q42.Which of the following knives is used to turn vegetables?4 c, j& f! j# R F, u4 ^6 n2 Q
下面的那把刀是用来打开蔬菜吗?5 c3 r1 V1 v0 k* o5 f0 K& }
A:Bird's beak knife 鸟嘴刀
4 y5 T' L: b0 @0 o$ d& Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! k. i" w; D' A% L5 k# @
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43.What is an instant-read thermometer best used for?
) V; t8 F- x, O2 p) ~ O4 m即时读温度计最好用于那方面?
& L$ Q# o% a( z' N6 dA:Checking the internal temperature of a roast 检查被考物品的内部温度3 _" g$ F; z5 K) H) `
* x* o- v/ l: ~' I- I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? ?9 g" j$ o E5 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 b0 S) p- t4 C1 {
A:Cast iron 铸铁* X# T) e( y" G+ {. X4 t' {) G
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 b& r2 U0 N: q% Z3 u1 F
哪件装备下面有一个可移动的碗和一个S形叶片?
, C+ G% S7 e- y7 R0 t G, nA:Food processor 食品加工机6 A2 m! \ d! c5 J2 w0 A6 _
http://www.google.com.hk/search? ... iw=1263&bih=572+ l" r6 P% \6 g. W' C
* Y6 K9 F7 f; m1 J: @46.Which of the following is not a rule for knife safety?# {% t c$ @+ K& H
下列哪项不是用刀的安全规则?, ?9 [5 v; q5 V3 v/ k6 ]: O
A: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:0 Q' s' E0 y' O& `% Z! m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
d8 L- M! h) z3 wA:RondellES
1 A& v! `/ ~8 ?9 W/ y/ }% fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
2 j5 l. H* e9 ]' Q$ ?下列哪项是切成小方块用于汤的装饰?+ |( o, a8 \: ^5 s) D3 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 ?/ o; c6 h8 J, `5 D" z* m6 p, A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% N0 ]- i; U7 \! |
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!!——0 y1 | u. R) Q; M; c; S
A:Gaufrette 6 R9 ~3 G; Y9 R/ q' ^ H( J# C9 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 {1 u- U6 S* kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- K3 U; Z5 C6 RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 ^1 ~% a Q& Q& c2 `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; f0 ~% y% [7 K8 }) Y3 a/ Z' J% r/ m
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( `# j+ d- A+ ZA:Cilantro 胡荽叶 香菜. B/ u5 g6 }: o# S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
. m5 L, w% M4 y! V$ S 多香果, 多香果香料是什么' Y8 ]: ^' U; A1 {3 ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 a4 W3 i! f8 }; T( ~% l3 _/ 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?& }& K* j8 q4 l2 [6 ], x
下列哪些是用来做香包德épices?5 {' ^; \' j- ?1 D! W
http://www.sachetcatering.com/
" z) m$ K, I! M1 }8 @$ MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 Y& R* M6 a9 Y: @62.Which of the following condiments are not soy based?
: z3 x7 u( f, R$ q& m& H+ x下列哪项不是酱油调味品的?
% J( u% b* y! [6 {% QA:Wasabi 日本辣根4 ^: H# ~1 I! D* Q
) @9 y: t2 e( K7 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ T/ f0 h: J9 t! y
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:/ `" @, K% ^6 W4 r; ^
A:Pasteurization 巴氏杀菌2 |) |4 O7 w9 _# [. ~" ] m% S
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64.Which of the following steps is not the correct procedure for whipping egg whites? w1 q1 m3 k, \5 l
下列哪个步骤是不是正确的蛋清搅打程序?1 S3 C- |/ x5 I
A:Allow to rest before use. 允许休息后方可使用。
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+ j: e, N6 d7 w% f: g65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 l; j3 Y5 `% I. C7 T8 oA:56g and 63g 56克和63克# Y" e8 G+ H' s4 Q8 b s) x) }
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66.Evaporated milk is a concentrated milk that is produced by removing+ V; v+ J+ j" E
炼乳是一种浓缩牛奶 是去除什么做的
! n$ ^% Y. d: d t0 PA:60% of the water 60%的水; z9 |5 f3 z% ~* {5 h6 L5 R! |
- V4 N3 `6 J! c% F67.A method of cooking that transfers heat through a liquid or gas is:
+ h$ U) `" Z5 Z8 n, T* E5 k一种烹饪方法,通过转移液体或气体是:3 w: X ?) L& m# t! ~! Z
A:Convection 对流
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8 H- Q( G- F1 |. d) |* A68.The cooking of starches is known as 烹调的淀粉被称为2 O6 Y) ~+ l' x6 B/ I
A:Gelatinization 糊化# N% T* X+ o2 I0 v2 ^+ T$ F f
@" ? Y8 b. U% d+ P3 u: X( n5 {9 r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; ]3 z0 @* w( m- P6 h% w: k2 H& S+ F
A:Braising 烤! V# e& e b1 Q8 @/ g8 M
. s: c" O, {$ S! p5 J' j70.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:
6 y: { {$ { o9 ^& GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 s4 y1 _: g5 d; T+ f( I
# o, {. n% x6 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
$ D m/ Q$ ~& }A:Fumet 原汁
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# S$ n0 ?2 T; z9 j7 d) U72.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 r6 Z! P9 N3 t9 C' S; [( C# z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 \3 g4 m O- d! ?# @) v
$ y# M8 C" b7 @& |73.Which of the following is a principle not used in stock making?; ?$ T3 o$ N2 ?9 @6 B% f& ]" w
下列哪一项不是用于制造高汤(低汤)的原则?6 [% U$ T. ~4 d" z2 |0 b
A:Start the stock in hot water.开始在热水中操作) D3 A- T$ M6 B4 D" T
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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, F9 ]; uA:Remouillage 法语熬汤
* g) j m" C9 ^( B nhttp://www.haibao.cn/blog/post/176242.htm |
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