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26.The chef who is credited with bringing grande cuisine to the forefront is:. F5 a0 B( L7 q* S
哪位厨师最早带来高水准浮夸的美食, V4 }3 y( t9 [! X) l. E
AAntonin Carême 人名 安东尼·卡罗美0 b; |& g& \& k& v; |/ J; @
) {3 u5 h& K' U+ E' I! Z, S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( W( i; ?8 S/ e# N% N, B! G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 h2 A! i8 @# k5 ^9 uA:Cast-iron stoves 壁炉% P) F7 i6 n1 t m# ^
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ t$ R: F0 R3 A+ }5 N4 k& Q4 i
法国术语,用来描述roundsman,或摇摆厨师是:) K3 W2 @0 h D* s6 k
A:Tournant 图尔南, U. X) n* G& n
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29.Another term for the wine steward is: [6 S4 q7 I1 z3 J
葡萄酒侍酒师的另一个术语是:" k1 e* i; k& G1 [
A: Sommelier 侍酒师
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' n/ C! l9 |4 _3 S& Y30.Molds, yeasts and fungi are examples of a:. ?& F, z5 L K" z
霉菌,酵母菌和真菌是一个神马例子
. k. b5 X4 q- l" ?A:Biological hazard 生物危害
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4 x: ?, |% X* e: N5 r$ h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ z4 r5 _5 v D/ C4 h根据加拿大食品检验局,食品的危险温度区在多少之间:4 T: v" Z. ^- b8 z/ A8 e0 B
A:40° and 140°F (4–60°C) 4-60度0 e4 V2 A" S, r' w) w
, R- s9 r1 l, t& S32.All bacteria need the following for survival:
( n) S$ W- K5 i# ^所有细菌生存需要以下哪些内容:) K0 ?" X5 q$ v: x
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ g: E: {3 l7 M6 d
9 [6 n) Y3 R- i' _5 @8 u6 Z. I33.Which of the following correctly represent critical control points in a HACCP system?
: `% a& _& ^: B5 D: @0 E! {9 q以下哪项正确表示了HACCP体系的关键控制点? s9 j# T6 f' O1 K* K% |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- p6 z+ V: d( J; W0 c2 u; |- Q0 q, ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热. P0 n( \' s* u
0 D. \" g/ r, Q$ Y34.Which of the following is not an example of a carbohydrate?
" D5 s) A: D; R- }! f$ \下列哪一个不是碳水化合物的例子?. c x5 A5 z$ ]3 k
A: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:% g! r5 D+ G8 A0 i* q
液体脂肪做成固体这个过程叫什么5 j$ z7 _3 j! g9 I( v7 A( ~
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 ]% n- B/ D' T0 k6 o9 D下列哪项不是脂肪替代品的一个例子
: x' |! b( T, G" F3 t* q4 a" KA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
% o( Q% }1 ~, p( B9 i$ b加拿大卫生部要求的产品标有“不含脂肪“包括:
7 h/ } Z; W4 S$ H' MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 Q [; |0 o: n+ w
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38.Which of the following is not a problem associated with converting recipes?: t0 T) v, ]# {. \
下列哪项是不相关联的转换配方问题?
) m6 d/ p9 [$ c7 J, lA:Unit cost 单位成本2 H# L7 ~4 z" @) v
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39.The condition or cost of an item as it is purchased from the supplier is called:
. V t, T2 v; Y. {( Z* v$ E从供应商采购的物品的品质或成本叫什么
y D$ R4 v R& ~A:As-purchased cost 购买的费用* M% D: ?0 F5 F; g. u$ ?9 ?
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ x+ N+ }1 r8 i) a6 _: p) C; u% _* k
在新货到来之前用于日常所求的必要库存量叫什么
' u$ w) G2 w* [: T6 m& ^& GA:Parstock 基本日常最低库存
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; Y$ i) }: n( U% ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ]* d' ^: d! |& ^/ Y0 c" l+ c下面那个缩写是用来表明正常库存流程?
: Z! V: b9 P4 Y! e* u$ n% W; y( l: Y vA:FIFO=FIRST IN FIRST OUT 先进先出
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! e! j( L$ f1 E8 {2 C& N- A42.Which of the following knives is used to turn vegetables?
, W; L- l8 @* Y6 }下面的那把刀是用来打开蔬菜吗?
4 g7 N$ l% F) {! t; I& h( m2 x) lA:Bird's beak knife 鸟嘴刀
* h9 Q/ {' Q- n- U2 U+ z8 n# g& Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 A: K3 B+ _) u. w; B" i9 w% j
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43.What is an instant-read thermometer best used for?
: _3 x6 }2 g" C# k5 N+ [即时读温度计最好用于那方面?
3 `! H( Z' {7 I0 H- ]A:Checking the internal temperature of a roast 检查被考物品的内部温度) W! B9 T M" J
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 D- `4 U; ]2 q5 `$ L Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 y; C+ _- v/ r: _6 \: S( a8 t: a
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. ?/ ^4 m4 G. N7 j' y: J哪件装备下面有一个可移动的碗和一个S形叶片?, g" C& R' q% t& F
A:Food processor 食品加工机; G& z# g" }: _3 l. Z; a8 Z
http://www.google.com.hk/search? ... iw=1263&bih=572
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9 l1 K9 _: D( [& N46.Which of the following is not a rule for knife safety?
4 A8 j* `& l- Y9 r下列哪项不是用刀的安全规则?8 n2 U; r; R3 n& J0 l8 e. o, M- B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& k) E% ~6 ^8 m, e$ C7 p$ Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ r" Y1 m0 v% ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 ^- R. `7 }' v6 p3 l# n
A:RondellES
3 K5 c# I' q5 j- F( F8 A2 B/ 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?0 J3 v, @! j5 L* c
下列哪项是切成小方块用于汤的装饰?* H! x! Q7 I/ `9 y) P) v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ a6 `8 b1 @2 Q4 z; E( k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 C5 x q; i7 ]0 E- T0 k) v' }
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!!——* q0 s8 I4 w3 [, I- Y- m8 X0 ~4 o
A:Gaufrette 1 V& l: B+ |9 [) f2 u" [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: C ]6 G" V5 {$ ]( x! lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ T* c2 H A6 q; A
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?2 ?8 G( b! W4 J2 s& X0 p7 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)
. P1 V' L2 I- v6 `$ w6 ^) YA:Cilantro 胡荽叶 香菜+ ]( X8 _3 j& W3 ?& R! _0 r7 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ Z& y. z1 w0 L, [% p, a
5 T: Q! t. Y) U( v$ ]8 V. I60.Allspice is made from:
5 s# J5 ~1 e7 m) j 多香果, 多香果香料是什么( [* l8 N0 D$ i& K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, {# O# |9 s, `2 D
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ @9 T. m' \, E& U: a/ A3 p下列哪些是用来做香包德épices?3 s" x' A# k. P+ S; w
http://www.sachetcatering.com/
$ ^4 v: z! `4 @# U1 R$ _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) H m' W4 O4 i' q* s
/ L# c4 y) M$ e- c62.Which of the following condiments are not soy based?
: t* G$ D v$ i& g$ k1 e3 z' ]下列哪项不是酱油调味品的?
* V \3 ^: ~* t( }: EA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' w$ n0 B: g z" ~. o$ _ p; o2 b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:* A) ]5 u1 A$ u# i* f0 t5 J
A:Pasteurization 巴氏杀菌( ]2 t$ U' W' D9 N4 |" C$ ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% Y; f, r, T! h下列哪个步骤是不是正确的蛋清搅打程序?
; F$ I4 s" w: d( jA: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:* ]* w3 U4 {( c/ R" W
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 W! X, I7 V* q5 m7 z炼乳是一种浓缩牛奶 是去除什么做的
" g2 }; K7 O: A7 c* ~A:60% of the water 60%的水
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% w! s6 U' E& z" i6 Q' F67.A method of cooking that transfers heat through a liquid or gas is:+ f1 d, b' Y; F5 w) w M
一种烹饪方法,通过转移液体或气体是:
. B1 y+ r4 E, R$ t# k4 rA:Convection 对流
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3 a( C5 R4 c" Y: U7 a68.The cooking of starches is known as 烹调的淀粉被称为/ P8 ~9 a( j6 r( D h- Z
A:Gelatinization 糊化6 `3 K, K. I% b" g4 d
! U5 ]2 x! r; ]) N' h0 _ H6 r& @# _5 P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ \# o" G2 n, h. S% {- |. dA:Braising 烤& Y! q/ T# y6 E4 H1 W3 B, n' J5 W
' u- s4 u6 l( ~( h6 d70.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& p" a; o' m9 q# ^) fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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* ?# Q% I L1 P% _7 ]5 i71.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, U; s, R) R! d
A:Fumet 原汁4 D0 v/ B, U, G! [# d
! ~, O. H- g2 K" h72.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
0 X6 _" {( T, CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* D0 o3 Z3 P3 I5 \; S73.Which of the following is a principle not used in stock making?% {+ \0 J1 u) ~! C# a+ k3 _9 x2 Z
下列哪一项不是用于制造高汤(低汤)的原则?) o; d4 @ l5 s* n% {- x
A:Start the stock in hot water.开始在热水中操作
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3 }; H* V4 Z! w9 Y# I74.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( v" K6 ~0 _9 N$ u( i2 D2 z
A:Remouillage 法语熬汤
5 ~7 g4 y, g8 L. i- p0 Qhttp://www.haibao.cn/blog/post/176242.htm |
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