 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:" ? G% z; u0 M# c# Z
哪位厨师最早带来高水准浮夸的美食( U4 o: O" n& t1 y" S4 E0 J5 }
AAntonin Carême 人名 安东尼·卡罗美4 o5 d) J. e/ r5 W- G0 F; J
% V _+ F" U0 d5 R. J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: m0 F0 i; e% E K9 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 。 g- P- X' y, r& [. o, }# o
A:Cast-iron stoves 壁炉
! {/ ~# P3 H0 T! {5 h+ a- vhttp://www.usstove.com/products.php?id=6
8 F( v B1 p7 D' M4 o* v, |; v
5 a/ Z6 @+ ]9 a- U, i28.The French term used to describe the roundsman, or swing cook, is:, l$ u# L& y& C0 x. ]9 Y
法国术语,用来描述roundsman,或摇摆厨师是:
( T( y A+ B3 N9 JA:Tournant 图尔南. D4 Y7 o3 g% }9 E9 J+ j/ A4 g. O
, }8 ]1 b4 W4 x' e29.Another term for the wine steward is:/ |& g/ L7 r% _
葡萄酒侍酒师的另一个术语是:
, e: @4 f: J" y7 P" O* LA: Sommelier 侍酒师5 J, `8 x6 c) `1 w
4 O3 U p& u3 l c3 s
30.Molds, yeasts and fungi are examples of a:8 R, y# X3 B6 e+ j- l( Y
霉菌,酵母菌和真菌是一个神马例子# j# f" Y; v* k! W1 I! m* p
A:Biological hazard 生物危害
: q0 Z* v: I1 Y; t/ o4 p3 E7 F* k2 `6 {$ x. L( R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( m+ s. J4 {& g/ J
根据加拿大食品检验局,食品的危险温度区在多少之间:2 U, B& J u' h1 T
A:40° and 140°F (4–60°C) 4-60度+ w) W+ s& {6 p: [! N
' ^# q# t* C6 o; D1 @% `
32.All bacteria need the following for survival:+ c6 Y# H2 A" T/ c
所有细菌生存需要以下哪些内容:* z$ y* r7 Z0 c" t9 j7 G: T1 E' Q( S3 D
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" B b# U9 u7 I1 {. T& z
4 ?9 _* p8 q+ a# n0 V' v! |
33.Which of the following correctly represent critical control points in a HACCP system?7 b% P! i# R1 B6 g! E) K
以下哪项正确表示了HACCP体系的关键控制点?- u3 h+ K. l& O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " Q5 o9 L3 a, V$ ]5 m' p3 D9 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. I* f$ _" o$ w4 T$ y& B
% Z2 }0 Y- w, ]/ `5 S34.Which of the following is not an example of a carbohydrate?
o2 ~# f+ {1 h下列哪一个不是碳水化合物的例子?+ K5 u' }, m# r" K0 T: [' S
A:Essential nutrients 必需的营养物质
0 b) h+ R j. y7 K" M9 R( f8 D
- h& _, p( d" D+ m35.The process by which a liquid fat is made solid is called:" M( s/ r6 M5 W5 _& ?
液体脂肪做成固体这个过程叫什么
`8 U( T* p% \2 BA:Hydrogenation 氢化
% [2 j5 j7 m( \4 ]
A2 F' \1 [$ n8 X36.Which of the following is not an example of a fat substitute?
9 c: t' ^7 P: g9 J下列哪项不是脂肪替代品的一个例子8 D! o( X+ m1 U0 j) K+ `* D
A:Acesulfame K 安赛蜜K表
4 ^ V6 j6 J! }
4 K) {) Q0 U; f6 A! R' ]1 Z- O+ e37.Health Canada requires that a product labelled "fat free" contain:# D! m8 U2 Y3 q( @
加拿大卫生部要求的产品标有“不含脂肪“包括:$ ?0 U. V5 g- I. d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 L: {: h, o! s2 r( T. O
4 z4 q' Q7 _4 O! H9 ~' v3 J38.Which of the following is not a problem associated with converting recipes?3 ?' o# z& [8 v3 _- t; t
下列哪项是不相关联的转换配方问题?# k6 w: Q& L+ s5 g
A:Unit cost 单位成本
( F& A0 p0 @& h, t, ?% p
" ]/ q1 B- p1 f39.The condition or cost of an item as it is purchased from the supplier is called:
& S- a4 r, u& r; E2 v从供应商采购的物品的品质或成本叫什么% S! H" B9 C* m8 B2 Z' j0 G/ w/ U
A:As-purchased cost 购买的费用6 O8 C3 E- O/ K9 c: O5 K) v! C
! C7 B7 k6 h; [: Y6 N" _6 ~0 t
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 u" C9 Q9 r9 n A: Z% [" D7 m
在新货到来之前用于日常所求的必要库存量叫什么
$ n/ f [+ R& i' oA:Parstock 基本日常最低库存2 p" E, M. y$ f8 _. V
. f5 q+ D5 R9 M( {+ M( c41.Which of the following abbreviations is used to describe the proper rotation of stock?
g, V, l1 d, b+ D7 [8 B下面那个缩写是用来表明正常库存流程?
* A% F# C' |. ]* U! j) _A:FIFO=FIRST IN FIRST OUT 先进先出 @6 |; a! o& m. A. J
/ u! a% H6 c* Y/ M
42.Which of the following knives is used to turn vegetables?
5 r4 M& f: `& b0 @" V, ~6 J下面的那把刀是用来打开蔬菜吗?
) E/ r) Z+ A! [! w$ H* eA:Bird's beak knife 鸟嘴刀
6 Q& y0 k( W3 K0 Y+ s3 |6 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 A8 `9 Q# X i3 D3 f
3 s% r' @' t: {. J$ ?* U43.What is an instant-read thermometer best used for?
+ O/ K: }0 H5 i' U即时读温度计最好用于那方面?
0 v8 ~5 R& f1 @1 LA:Checking the internal temperature of a roast 检查被考物品的内部温度* H3 g) c& \: B7 ]& V8 a
/ G) c# ]! ^4 E: ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. D3 t& U: d2 e( c$ h0 ?3 J/ I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. s' W( U' t' S. T" e/ MA:Cast iron 铸铁
- u# o. n1 G# E' p6 I, e) {2 s% n' t9 U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# G4 u$ H5 Z) f! U# H
哪件装备下面有一个可移动的碗和一个S形叶片?
; ` K0 A5 I, y' QA:Food processor 食品加工机
6 H1 [% W" X" j+ ]! Bhttp://www.google.com.hk/search? ... iw=1263&bih=572" u5 N* S/ G9 O9 d6 P8 T
6 f7 h0 V8 t: x% P5 A; {2 s5 q2 m
46.Which of the following is not a rule for knife safety?$ ^; y. A$ j5 b& N% n8 V) k
下列哪项不是用刀的安全规则?8 b, `. p" c; t8 _3 V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 }: f! a* \- V: `' O: H
; ~- o1 g- g# f1 c2 C$ I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. i0 i8 t9 m# I( t; j j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" g# E! X9 [4 s$ M' e7 @A:RondellES
3 I* ^/ ^/ o. b* S5 ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! H1 M. w7 q, C/ k. h3 {
4 ~5 g! L/ V8 J7 j- u
48.Which of the following is a diced cut used to garnish soups?% O( C( N" a, @' r: k0 G
下列哪项是切成小方块用于汤的装饰?0 M/ u% I6 b7 @; K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: s- S6 J$ p0 r0 V0 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 t8 m7 F" ]' p" K) h3 J
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!!——
, @% v" {% X; F, ?6 b9 Z9 `A:Gaufrette
& G1 L/ e" g: J1 B, _0 _6 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" _$ c" J9 k1 }- U3 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 U% G' y) B3 {9 Z* e7 \; ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 ~8 U7 q8 K0 E m8 V) d" O
+ a/ p% W: M5 y8 ?6 _( g: N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? f/ q/ k v$ Y' d" `
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)
0 P) R! Z3 o+ e% g7 I8 bA:Cilantro 胡荽叶 香菜5 O! m' T* S4 ]& @# T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! }0 @+ V! Z2 b3 F1 Q& h9 y# j. `4 ~& P4 F6 h4 ], H; J% Y
60.Allspice is made from:
8 f! _; X& u: @' V. |- i 多香果, 多香果香料是什么7 q8 o* l6 {* e, m7 \! m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ m% W% n" \4 X+ E1 s
A:A dried berry 干浆果
/ R8 |$ } H9 ]2 r
' {$ O3 ?! g- E& \$ }61.Which of the following are used to make a sachet d'épices?9 N% F$ K" ^3 }" ^, x
下列哪些是用来做香包德épices? j0 m" {2 f9 E/ }
http://www.sachetcatering.com/
" `) w; L; l+ y9 H' @; N5 m$ qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- L& ?/ q2 c( h' ]
, v1 x* o6 F3 A; B3 L1 _62.Which of the following condiments are not soy based?
% x8 e7 {" B; u( p, {0 { W下列哪项不是酱油调味品的?
- w u/ G0 `4 U: ~4 y9 x' _A:Wasabi 日本辣根
5 b1 S, H& ^3 m' |& E# j; n0 J# A, s# a3 J7 P6 W5 U/ o
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) y3 q; Z0 v" I! j, @9 V1 q
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:
! S, k7 m* B3 w8 i5 x- W( VA:Pasteurization 巴氏杀菌+ c3 d" g& ~, D1 ]% {' Q# W
' |% T' P1 C/ d1 J9 E3 B
64.Which of the following steps is not the correct procedure for whipping egg whites?: ?. |) w; t6 C( y; e: d) I- p
下列哪个步骤是不是正确的蛋清搅打程序?
0 ?) e; O! _. M5 KA:Allow to rest before use. 允许休息后方可使用。/ ]* m6 D' w/ a& @6 r8 k3 @/ f/ P
& E( `2 R8 I# P) z65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 P: g9 G: {0 w1 h/ _( n' e7 ?A:56g and 63g 56克和63克/ H* h- \8 j. y9 |& e# _
' n9 ^1 p2 {5 Q9 ^66.Evaporated milk is a concentrated milk that is produced by removing
. W& T: ]( n- A% Q7 r炼乳是一种浓缩牛奶 是去除什么做的
+ A( h$ Y; _* J" p9 NA:60% of the water 60%的水
, a. t4 b( Z$ u% V: f; x: t _9 [: V0 L3 W9 M2 n& l
67.A method of cooking that transfers heat through a liquid or gas is:: P$ `0 M! U3 X; L! s
一种烹饪方法,通过转移液体或气体是:, g0 @6 T$ G; x' W$ F
A:Convection 对流
2 I7 w; V5 H) z$ |4 e! B$ p
4 @$ E' @! Z' [' V! w5 Z. ?: J+ O68.The cooking of starches is known as 烹调的淀粉被称为* c" n6 R/ _7 S2 T+ W+ F2 p
A:Gelatinization 糊化
/ e" p9 r0 Q( B0 J2 }& `% t# H6 _( V' n4 F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ D2 D+ i3 H! jA:Braising 烤
7 B) u# z5 L4 {. J
D) G# S# Z- b$ F& W$ [4 i4 {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:
% T! W ~# {2 i5 A- w1 {8 T" XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
, u9 e+ i; E) M; X3 z7 R% R. \4 \# y
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
/ O, D% w @0 i2 Z, S* NA:Fumet 原汁. t! I1 z& O2 Q7 z7 L: x7 W
$ Z8 L& O; e5 u- M- ^! v" z* p5 z
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4 W$ O: B1 q) Y. `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: o% d$ w: j6 @3 H* z
: y6 ~) b6 W3 s( ]* A2 t
73.Which of the following is a principle not used in stock making?, T& Y& B( ^- e. P5 L1 v. z+ |7 t
下列哪一项不是用于制造高汤(低汤)的原则?5 ^! _9 r( \2 t! q. K: g
A:Start the stock in hot water.开始在热水中操作( b, ~5 j* t, u9 R4 z
) T# n7 {+ S) v9 W7 e# K
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
4 t/ ^8 n' x' \- u3 S2 I* DA:Remouillage 法语熬汤) W# f1 M/ S1 P! @) j3 O
http://www.haibao.cn/blog/post/176242.htm |
|