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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:0 x4 G0 `! a/ B: M
哪位厨师最早带来高水准浮夸的美食
- i3 l8 t$ H0 p* k4 NAAntonin Carême 人名 安东尼·卡罗美* z4 V, e+ _2 w7 Q
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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 h- j/ e& |' D/ a* Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) q& `9 X( |5 a3 e) q; s+ C; J1 a
A:Cast-iron stoves 壁炉, y7 w' u% @3 n; @* k/ W! i; A0 V o }
http://www.usstove.com/products.php?id=6
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2 r$ X" G. `" E6 n28.The French term used to describe the roundsman, or swing cook, is:
; R) ]# V; m+ w法国术语,用来描述roundsman,或摇摆厨师是:4 u5 D$ q' k* V+ Q( d* ^* e1 O
A:Tournant 图尔南4 F2 t1 C) Q: ~2 o8 T# A1 _
0 A4 ?& G2 h0 j! N+ U& D- r29.Another term for the wine steward is:4 i" { k7 ]/ ~! I% {- E( p7 n
葡萄酒侍酒师的另一个术语是:: _5 A- G4 T+ ]* Z/ b* @
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:! C5 q. T T! H# n. m; b' r3 W
霉菌,酵母菌和真菌是一个神马例子
! j8 G4 \+ c1 P8 ]3 D8 r1 OA:Biological hazard 生物危害/ t, i+ {; p# q6 }
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! H6 _1 K' H8 e+ e3 Z根据加拿大食品检验局,食品的危险温度区在多少之间:: u% i( n& R" p
A:40° and 140°F (4–60°C) 4-60度' ?4 f+ h6 @ h. N: w. |, z
7 f% i) Z. ~3 N7 g1 g7 s/ A3 c32.All bacteria need the following for survival:
S ~' o# P, Z( H1 Z4 R$ \; O所有细菌生存需要以下哪些内容:% x5 R; R$ F! l5 x- g# R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ ?% G, O& G, P- C' P
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33.Which of the following correctly represent critical control points in a HACCP system?0 q* Q% |5 ^4 s+ ]; A% P2 i: g
以下哪项正确表示了HACCP体系的关键控制点?- I- `# C: @( U( |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 a1 ~* B# Z# E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
2 \# x# T+ F- U下列哪一个不是碳水化合物的例子?
2 y$ r! b5 h0 s; r- f& iA:Essential nutrients 必需的营养物质) ~: t8 M8 e- t8 R) u2 r
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35.The process by which a liquid fat is made solid is called:
& U* j, K, U8 W) T* U液体脂肪做成固体这个过程叫什么. ?5 O$ K+ ^% _
A:Hydrogenation 氢化
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7 [0 E& h3 L6 M7 u36.Which of the following is not an example of a fat substitute?
9 B' E c+ ?" f* R下列哪项不是脂肪替代品的一个例子- p5 D& Y* g( ^. Y8 L/ S/ h9 D
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ q+ L7 x* n! P4 w
加拿大卫生部要求的产品标有“不含脂肪“包括:8 z" P. z2 g: e1 C7 C. A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 M7 a' r& x8 y- _6 I1 h, G8 h/ k38.Which of the following is not a problem associated with converting recipes?3 L; w4 s* z- [- K% A
下列哪项是不相关联的转换配方问题?1 Z& r* b1 E! M) S) g
A:Unit cost 单位成本
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) v) B/ X, ?3 g! @39.The condition or cost of an item as it is purchased from the supplier is called:: D7 ?6 l J' E
从供应商采购的物品的品质或成本叫什么
- F2 ]7 w1 z" h* `A:As-purchased cost 购买的费用
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% i1 U5 \' s0 B40.The amount of stock necessary to cover operating needs between deliveries is known as:: C3 I) E* ?% Q6 N, ]) j
在新货到来之前用于日常所求的必要库存量叫什么
9 }9 E r4 k0 f0 ^+ s$ OA: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?$ X* i, [# H) F) J% u
下面那个缩写是用来表明正常库存流程?) \6 O8 e' I) O% g" C. W8 d
A:FIFO=FIRST IN FIRST OUT 先进先出, V& e2 r# G& X. b9 o
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42.Which of the following knives is used to turn vegetables?3 G' h6 E$ ?( N
下面的那把刀是用来打开蔬菜吗?9 l9 b& A# e7 ^ D
A:Bird's beak knife 鸟嘴刀7 |; [& O y6 ?: t! G* j: h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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" Y; w6 O, f- B: e( r8 s43.What is an instant-read thermometer best used for?
' y; L. R1 F# @# J7 h+ l5 x' i即时读温度计最好用于那方面?8 @. m& v" {% _4 w3 M
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 t: l4 s) J2 ]0 l. y$ A& M
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) r/ k' N( p. S6 j
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" u( ~' C2 O" ?# T0 r, nA:Cast iron 铸铁
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0 R1 O0 Z- R) v7 S4 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' m# R8 w% O7 D( P/ O- g# ?9 ^哪件装备下面有一个可移动的碗和一个S形叶片?
- I, H- s! O, z3 s7 AA:Food processor 食品加工机
8 p$ M2 H3 P6 t9 L! f: I/ ^; T$ i9 a2 jhttp://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?3 O& O! }6 G7 j3 x3 p0 ~
下列哪项不是用刀的安全规则?, F/ l- h5 Z; u# f& M: [0 N5 n; \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 x; v, [2 a% t6 C& {
5 K; ~# h! ~" x4 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% |( R% u$ {; Q" \$ m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 N" a6 P7 U# B+ `
A:RondellES 7 \& m: g: S* [0 C5 j8 M' Z; M4 X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 Z/ s3 s# P+ Z
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48.Which of the following is a diced cut used to garnish soups?: [; Q2 w: w V1 C# [2 S1 F# o
下列哪项是切成小方块用于汤的装饰?
8 P0 a/ V5 Q8 o0 K* y, \2 A% zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& i! q7 x5 u. y7 n: x: {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 ^7 i3 Z! c% u/ d% |& e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!!——8 H+ }- K/ z: Z. M& r' K4 n" Y8 f
A:Gaufrette
: o. q: ~+ O. z" [' @1 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 V# |6 t9 C3 Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* s! z" P: A4 w6 h/ sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& o4 F: Y% `' z# w& @$ f0 F
" m: ], q+ e& Q( B$ h8 a1 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ w: `1 z8 o0 p& ?4 h9 F' w% M. G' v7 [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): w; {, r8 B/ `8 ]6 B
A:Cilantro 胡荽叶 香菜2 [% q$ Q5 J3 Z, U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: }9 T* _7 N" t
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60.Allspice is made from:
0 z. k/ U- J+ s7 D5 Z R8 \6 Y/ X 多香果, 多香果香料是什么3 H/ w- S5 e3 G$ k7 K: x* u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ~; @: J' C. i
A:A dried berry 干浆果; I3 T1 \3 [3 `( }+ |5 a1 K
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61.Which of the following are used to make a sachet d'épices?
1 Q8 Z6 }, @. N下列哪些是用来做香包德épices?7 F5 m3 _: e0 m2 z4 O2 l: c
http://www.sachetcatering.com/! @" s; ~ g I- f6 l0 H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ ]7 z0 o$ e; o4 L
/ I: C7 V2 T2 z62.Which of the following condiments are not soy based?: i+ u- S4 A6 o' l/ S# y
下列哪项不是酱油调味品的?4 R J# c- [$ C+ ]
A:Wasabi 日本辣根
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# V* h: v% g' w4 ^4 V8 {( r, ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 z3 d: j# |1 b% ~; f" x; l1 Y& L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:
% r" f! ], \$ D' c6 c: i" fA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ }( h# }' h) h6 k4 H$ u$ }
下列哪个步骤是不是正确的蛋清搅打程序?
/ y/ G) i5 T, k! KA:Allow to rest before use. 允许休息后方可使用。 A2 _$ d' s; h0 P; A0 @" L
6 `9 G8 R9 @6 M65.The weight of a large egg is between:一个大鸡蛋重量介于:
- L. [9 Z) U4 g1 |& J8 vA:56g and 63g 56克和63克1 k+ s: c+ Z! l4 B2 I, f
1 I, l. C+ D2 j2 v6 [/ y66.Evaporated milk is a concentrated milk that is produced by removing( e: T/ V) H0 _6 `4 @4 L% T( Q$ P2 R8 I
炼乳是一种浓缩牛奶 是去除什么做的1 p# F0 B$ T3 Y# Y
A:60% of the water 60%的水
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5 J- s/ \2 V1 U2 E3 ^67.A method of cooking that transfers heat through a liquid or gas is:8 ^) U$ B& r I* |0 j- W4 H, X
一种烹饪方法,通过转移液体或气体是:
/ o8 e8 }4 s7 p3 w! y& UA:Convection 对流
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4 o8 F- z) B% @ \2 V68.The cooking of starches is known as 烹调的淀粉被称为% `1 }& k% t! @# m( P% H, L4 ^
A:Gelatinization 糊化
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0 K5 g+ o! O5 b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( X: G: ^+ ]% \+ i+ Y! v' {
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:
) E* ~4 ]! ^# W5 Y7 n$ E+ fA: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7 O X. `3 ?$ [
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
% X3 f: r' ] `: W- I% E( N: A" SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& n5 X% ?; q. M7 P; P
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73.Which of the following is a principle not used in stock making?, Y; v5 n- J& r! C- W0 m
下列哪一项不是用于制造高汤(低汤)的原则?. k- A; Z& U1 S6 y2 e+ F
A:Start the stock in hot water.开始在热水中操作2 E& g0 o: @4 \+ ]1 b+ _
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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6 N1 q H8 F" y0 \- [
A:Remouillage 法语熬汤, h: ?/ E- k1 |& D9 d
http://www.haibao.cn/blog/post/176242.htm |
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