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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:/ n! P. J! u% Y) o3 K
哪位厨师最早带来高水准浮夸的美食; Z# p' P( k9 a
AAntonin 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:: y8 d2 Y) v1 z5 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 。2 N6 S$ Y7 v; A p4 @4 Y9 t
A:Cast-iron stoves 壁炉
, @9 u5 K% |# v- i1 l khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
; P2 l; S% e: R8 t; b法国术语,用来描述roundsman,或摇摆厨师是:! g& |7 I1 h: C
A:Tournant 图尔南% G% R n- t! o, x# L0 K) U7 E
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29.Another term for the wine steward is:
# e5 y' a* P1 r" n! k& C; B葡萄酒侍酒师的另一个术语是:
* l1 F( `* h' Y8 @0 U- A6 @" PA: Sommelier 侍酒师 R* p3 e1 @/ M' U5 |. t
9 {+ V6 E" p4 E( _: ]( L30.Molds, yeasts and fungi are examples of a:; W) D& f% P y! u/ m6 I! ]
霉菌,酵母菌和真菌是一个神马例子 ^6 P3 N3 b% y$ n0 ~1 [% P/ [
A:Biological hazard 生物危害7 K. j; ]) U6 ~# D+ N+ o0 |
- x9 }% W- }8 ^2 j' V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( v& a# ~) N2 Q! t根据加拿大食品检验局,食品的危险温度区在多少之间:
3 k# J" Y6 L. NA:40° and 140°F (4–60°C) 4-60度) N# x% }/ m3 g% Q4 G2 g y
: m* u7 t) ~' a: ~8 I32.All bacteria need the following for survival:* ^ {% `% R9 p$ A- D& b u
所有细菌生存需要以下哪些内容:' q4 }* _& I0 R0 Y# o
A: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?
7 i9 I R6 C2 j9 g; G以下哪项正确表示了HACCP体系的关键控制点?( `; n( k# k( m4 e( b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# T" U# [ }" P6 N( D/ w, u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?! b" A* f; T- n. H+ m
下列哪一个不是碳水化合物的例子?
: q& c$ K$ ~' Z: n1 t1 CA:Essential nutrients 必需的营养物质" H; h. t" c( B) O, ~
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35.The process by which a liquid fat is made solid is called:8 x( b5 V2 ~4 Q6 }! N% C
液体脂肪做成固体这个过程叫什么
! |/ a& U5 M7 L1 B4 A0 I! bA:Hydrogenation 氢化8 e: E, \% G5 y, Y0 |/ z# K
& C9 u2 W/ Z- Y: Y$ E$ \36.Which of the following is not an example of a fat substitute?
2 y! c3 R4 j& [% U) ?/ G下列哪项不是脂肪替代品的一个例子
+ ^4 H z* d% w$ O) a; TA:Acesulfame K 安赛蜜K表4 g$ n$ x5 _( _% r
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37.Health Canada requires that a product labelled "fat free" contain:
; t$ G; o% j8 e$ D; K4 p1 l: r; l加拿大卫生部要求的产品标有“不含脂肪“包括:* E5 T. B8 R& f# Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- p- ~2 O: p- v
2 w* b$ Q2 b @4 C38.Which of the following is not a problem associated with converting recipes?
7 G% m: f( t, w3 `下列哪项是不相关联的转换配方问题?7 }9 `* C7 v8 K- x! Y
A:Unit cost 单位成本 ?7 p; F0 Q' H) V7 c: U
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 V: C+ t( G" Q* w D6 K从供应商采购的物品的品质或成本叫什么0 D8 t7 @; J& q% X9 B2 [, r
A:As-purchased cost 购买的费用
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+ g# \0 ]3 @+ r$ M+ G r; a40.The amount of stock necessary to cover operating needs between deliveries is known as:
( e$ M* D+ Y1 F# S% Z$ D# L% z在新货到来之前用于日常所求的必要库存量叫什么! O2 \7 |. K' t/ n8 V
A:Parstock 基本日常最低库存
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& P- t$ H4 f. X) Y3 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 p; u g ~6 U1 L/ d2 P下面那个缩写是用来表明正常库存流程?
+ F7 C, {9 e8 {A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?7 ?, p; P+ [7 A4 B! u- F
下面的那把刀是用来打开蔬菜吗?
; i, b/ t2 _+ g$ F3 T) `3 QA:Bird's beak knife 鸟嘴刀
( a7 b. O: I7 T' {- _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird ?. `+ Z g, s# Z
4 f' x: R) X' f% J5 ]% g% U6 v- P4 x43.What is an instant-read thermometer best used for?
3 ^2 l7 g7 u' S% C M% I/ I即时读温度计最好用于那方面?. a8 Y5 q% G# _; C2 C" I$ Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 M. Y- p, N s: y: X- \: H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 a* E- ^( o! z# v( k# c% t下列哪些金属材料受热均匀,通常用在铁板而且非常重
( R% c/ _8 c' m1 O% C9 Z# m- ~A:Cast iron 铸铁* o# P/ l4 z Z- p7 r+ _! Z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, I) P& g/ K' ~1 b }. F
哪件装备下面有一个可移动的碗和一个S形叶片?
' s. ~! \; u) K8 d* wA:Food processor 食品加工机
/ E+ J9 b* t6 r# @) ?http://www.google.com.hk/search? ... iw=1263&bih=572# R& ^' {0 @) }% K; Y- l# A% d
2 o- p1 }4 r8 I9 _$ s& i' r; S46.Which of the following is not a rule for knife safety?
8 ?3 M" T5 Y+ H5 L; ?7 h) k下列哪项不是用刀的安全规则?
5 Y0 c" d L+ k9 M: F. a# Y" yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 m' s6 j: q+ J: U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ {+ W! d/ [- F" m/ e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 o( Q4 u& c g ~( @6 G0 h9 dA:RondellES
& A4 l3 |2 q- Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
$ m3 _; e/ g3 D- R5 z: Y5 p下列哪项是切成小方块用于汤的装饰?/ U; ~4 v: n0 W, s8 H- ?
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 y P+ C4 i3 N3 J1 B$ G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" s1 G$ `* ^5 F% b# x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!!——" l8 d2 `$ O: v& O0 o( M
A:Gaufrette
c3 Z; g* H8 [( H8 M! |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! w/ b) |) V. J$ z8 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' w$ [1 s) v( H4 R; d! s4 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 I4 S+ o' D# E- M
+ i& h" h# C3 ]' r9 T% U. f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. H* r5 Y# a* @7 s) b4 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)# f. j; u3 v% L u$ R
A:Cilantro 胡荽叶 香菜
0 j& Z6 H- n6 @2 C2 I) Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 ~* l5 r& q J/ p! `* H
' ^: J! q" J$ l: P5 d# W60.Allspice is made from:
* W# W W% v# c, O. [ 多香果, 多香果香料是什么: v" H2 Y9 c/ ~! y, h# e7 n( l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: F6 r: U+ R$ G6 {8 X4 pA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
% d+ m6 _0 C8 `; X' y6 N( P8 K下列哪些是用来做香包德épices?
2 f. w( |. i" V7 whttp://www.sachetcatering.com/
7 G+ t5 w: a( bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 e5 G1 H; K6 O62.Which of the following condiments are not soy based?
K& C3 v4 o+ i下列哪项不是酱油调味品的?% R9 w0 h" |! g8 ~# Y$ K3 [( I9 \7 R& t
A:Wasabi 日本辣根
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! U: ]$ y5 |4 @9 F j# _; s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: W& L* a1 ^( |( ~$ P }) {
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:
$ [! v+ |) s" j3 M4 O) pA:Pasteurization 巴氏杀菌4 ^) M: e' _+ x- Q" d5 c
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 @* w' l4 J- O7 t& E- Q0 z5 C/ V/ p
下列哪个步骤是不是正确的蛋清搅打程序?
7 \: Q) X' U2 v6 B* W4 `! SA: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:5 ?/ ]4 B$ s* C& B6 o' t8 ^
A:56g and 63g 56克和63克! i U9 j: Z* D: W/ e( N
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66.Evaporated milk is a concentrated milk that is produced by removing$ G( U# \1 B+ J! t6 a
炼乳是一种浓缩牛奶 是去除什么做的$ G' w3 U0 m0 m. e( Q: _
A:60% of the water 60%的水
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2 y: d3 d1 N8 v2 z* r5 `67.A method of cooking that transfers heat through a liquid or gas is:
% T7 D" F, b! R, @0 ]一种烹饪方法,通过转移液体或气体是:
2 u5 h( A% f* L U6 ?$ ^A:Convection 对流
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4 \- ]2 Y% p* r5 D; U" k8 Z68.The cooking of starches is known as 烹调的淀粉被称为
3 r- d W4 h% F5 T7 e* E xA:Gelatinization 糊化
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7 E( `# d% i6 |" m, d' {0 |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* Y- J2 C8 A8 ]& f# ~6 t+ C' ^
A:Braising 烤- B) M: X ^9 `# S; f. f
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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:. g) M$ P4 L5 J" H
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ N5 y5 u7 B/ K% \ X8 I& j% n71.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9 G- \( `2 \1 v. P
A:Fumet 原汁' Z$ g* R. u6 a9 v+ M. E1 S
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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3 P/ a' T' t: J& |( \2 G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?7 L' o: O4 t! g. }; r5 L# j! \: L
下列哪一项不是用于制造高汤(低汤)的原则?" d5 w& J7 m: d4 o+ @+ A! M6 l! H7 s- ~
A:Start the stock in hot water.开始在热水中操作
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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9 `. W, ~( F+ J4 r0 @$ [
A:Remouillage 法语熬汤0 e; ?# r i6 R. S0 F% b
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