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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:+ a7 _: z( Q6 A& o6 j& A
哪位厨师最早带来高水准浮夸的美食( D( \0 Z# R& l/ m* x% @4 ?6 n+ e
AAntonin Carême 人名 安东尼·卡罗美
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5 f! h3 K3 M3 b2 k2 D/ v3 R& _ ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% k, b, b' o& X0 ~3 V' [0 A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 F; |7 d; j( A- A6 a0 n9 NA:Cast-iron stoves 壁炉
0 T7 k7 S1 f1 A: q* u, w, ^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:; E4 M4 p( Y& o
法国术语,用来描述roundsman,或摇摆厨师是:5 N9 U2 o/ s4 ~
A:Tournant 图尔南" o( J/ K# F" f8 u, a9 z% p% j
* H$ \ w* D; y$ n% [29.Another term for the wine steward is:% S6 n! P3 G- w
葡萄酒侍酒师的另一个术语是:
/ b/ G2 D0 \5 d! pA: Sommelier 侍酒师7 L6 s& |$ i1 V+ I) o1 x
9 f% g+ p0 c1 g+ J) C( T8 h, X- H0 x30.Molds, yeasts and fungi are examples of a:
* ^6 d& ]+ D7 x7 u1 Z% O霉菌,酵母菌和真菌是一个神马例子- N: _5 w1 A. `3 Z# Q2 U9 z( F+ o- L
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 s' X: H0 n. V2 E; n0 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
% D" }5 p# m1 b9 n7 ~( l. @3 \A:40° and 140°F (4–60°C) 4-60度+ U* F1 I: y7 b$ Q
$ i: _1 {$ y8 Q& Y9 K, k# V32.All bacteria need the following for survival:) i2 P7 P8 p) Z7 L
所有细菌生存需要以下哪些内容:3 R4 [& K9 C6 T( A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ N# |7 J# }, [) i9 ^ j33.Which of the following correctly represent critical control points in a HACCP system?+ B \$ \7 w# D1 T2 i- g
以下哪项正确表示了HACCP体系的关键控制点?% P) l c) _* G3 o: _& d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 O1 B- \: G# m# m* a' l# q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" b; F6 ]# [! c# ]6 ]5 I) i
/ K" D- f, y" J+ `- r34.Which of the following is not an example of a carbohydrate?
- u$ z* M* r( b6 ?7 Q$ B下列哪一个不是碳水化合物的例子?
4 z1 u* P* j% Q* LA:Essential nutrients 必需的营养物质2 O4 T/ l# ]: j: o* i
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35.The process by which a liquid fat is made solid is called:) J! D! ~4 D3 `0 O
液体脂肪做成固体这个过程叫什么4 K7 y5 Y9 R4 \- V8 B
A:Hydrogenation 氢化" E4 _/ J& |& Q- i+ i0 d
) K7 \$ E1 `2 c5 S# D/ L" e36.Which of the following is not an example of a fat substitute?
3 W$ j* j2 K" F5 r下列哪项不是脂肪替代品的一个例子$ i# C# I# d8 h& D9 m! a G
A:Acesulfame K 安赛蜜K表/ p3 e( p( Q% D/ e+ @9 `
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37.Health Canada requires that a product labelled "fat free" contain:
d2 N* g' o8 A* w1 z加拿大卫生部要求的产品标有“不含脂肪“包括:. ~4 B$ O) }$ [) M! s! t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 b: C' {: N4 j, L38.Which of the following is not a problem associated with converting recipes?
: |3 k& t( X! J下列哪项是不相关联的转换配方问题?, W( O# ]0 M3 q M5 m
A:Unit cost 单位成本
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1 {! B( i5 r- S# F W39.The condition or cost of an item as it is purchased from the supplier is called:* m; D1 L+ r% U; J6 |7 U
从供应商采购的物品的品质或成本叫什么2 I, j2 Z5 t$ _! m Y
A:As-purchased cost 购买的费用) Y' j; @, ]' ~* Y$ T$ s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% |+ q) h ^9 U s/ R0 n6 s" ^
在新货到来之前用于日常所求的必要库存量叫什么
; h) a8 e% g. ^A:Parstock 基本日常最低库存' z5 B, ]# c' R4 Y8 z8 Z
' U* e, M2 `( p0 D41.Which of the following abbreviations is used to describe the proper rotation of stock? d, O- }' z4 P- W
下面那个缩写是用来表明正常库存流程?: Z+ [/ s. ?- r# i% j* u2 F
A:FIFO=FIRST IN FIRST OUT 先进先出3 a. O* ?1 S- t% ?( n" o1 |* |' u' c& y
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42.Which of the following knives is used to turn vegetables?3 i6 |9 e3 H0 t% E
下面的那把刀是用来打开蔬菜吗?& \$ c. i \& R3 g) A9 M
A:Bird's beak knife 鸟嘴刀- o3 u0 ]" [: ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 ?$ ] w& K/ ^- Y% a
$ d$ g, R( P7 ?' x* ?43.What is an instant-read thermometer best used for?
" I6 d8 i' |1 H, x& h即时读温度计最好用于那方面?3 T6 m* c* ]( x, ]4 Z0 o/ I9 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ q4 _ K: x2 h( e$ m6 ?
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& Q9 i+ S' Z3 R: e" J6 h+ j
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 t3 U/ q' g0 a6 F
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?
+ m6 h% x% I( U/ |+ G! N哪件装备下面有一个可移动的碗和一个S形叶片?: P/ |* Q* i8 t: J$ \/ |
A:Food processor 食品加工机; A* Y8 s6 J, A" T& W, A
http://www.google.com.hk/search? ... iw=1263&bih=5729 _4 P$ i& }0 @/ {) B
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46.Which of the following is not a rule for knife safety?8 q U. D. I6 ~* c) ~1 N
下列哪项不是用刀的安全规则?" E; U: ^1 I6 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 j s" `: \! B' n; k9 N
3 q: u0 T% z" j$ H |2 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ F: a& \% a, O9 R* ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( O0 \. z1 ~/ D0 b. }9 @A:RondellES
0 s# `+ }4 Z g3 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?6 Q" D% g+ O% b& Z3 j; `, T" O
下列哪项是切成小方块用于汤的装饰?
4 K5 R' Y/ ?8 WA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ z3 |; x9 o, [; \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ I, i' O+ Q1 L, ]* Z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!!——
2 F2 J3 r: u$ Z6 M) eA:Gaufrette 5 ~8 U1 O7 x$ i2 S6 N u* c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 G- N0 k( M' H$ k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; a, Z$ j. B- X( e; h5 m
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?
, ~: O/ a9 d# q( r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)
7 r. ^4 Q0 P3 s' u- M6 p9 FA:Cilantro 胡荽叶 香菜. J6 t' T2 T0 \, S& I5 W- F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; X3 ~' J$ C+ X% U" [( \+ I# Y
( p: ~7 B g3 ~4 m7 d8 T60.Allspice is made from:
S7 z* b( x* J3 h) [2 m 多香果, 多香果香料是什么8 V. M8 w& m; h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: x) X: ~& l6 r9 K* `, BA:A dried berry 干浆果
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- B) }9 S8 b- H+ b- M8 K61.Which of the following are used to make a sachet d'épices?
4 P1 ^. Q3 ` h) Y* q下列哪些是用来做香包德épices?
0 D0 Y E! K, Jhttp://www.sachetcatering.com/5 K7 U' q% k; E- d$ i: a' @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( S+ @' q [: w2 ?6 c/ {8 s* s7 M
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62.Which of the following condiments are not soy based?
0 ]" U; Q8 F8 k4 g. ^* S下列哪项不是酱油调味品的?
+ W1 d4 S: k( c& M4 k& R" MA:Wasabi 日本辣根! {( G W" U, A+ k, X
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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:
* A4 v" ?* e e/ Q2 G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* }+ x$ a$ j5 P' h' A& I/ lA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. |. s6 M1 Q) [$ y
下列哪个步骤是不是正确的蛋清搅打程序?
- B R4 f0 @. a6 YA:Allow to rest before use. 允许休息后方可使用。4 w8 h- O$ N4 _7 b# ]
- D- i; d) O$ Q- V6 R+ n65.The weight of a large egg is between:一个大鸡蛋重量介于:5 x, W7 r+ H4 A# g% A4 K+ W
A:56g and 63g 56克和63克
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5 q1 B+ p4 Y$ m F/ `66.Evaporated milk is a concentrated milk that is produced by removing# B; U- Y' X6 o% |1 h
炼乳是一种浓缩牛奶 是去除什么做的
( R' A! e( L# oA:60% of the water 60%的水, f! ^# C* G' i
. B; k) U4 Z+ [' N/ V5 A/ g67.A method of cooking that transfers heat through a liquid or gas is:
' c. H2 G ~( j. l- [8 t- k9 p一种烹饪方法,通过转移液体或气体是:, }$ g, @5 h) A' A+ B
A:Convection 对流
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3 }' D0 \* l! G3 S, f( A68.The cooking of starches is known as 烹调的淀粉被称为
, e" Y- s: ?" h$ w0 t6 j: XA:Gelatinization 糊化
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1 u$ b7 x) A7 _: i5 H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! f! W! |! p/ R3 Z1 J( b: y r+ a, _
A:Braising 烤* J) q3 E# r# _; p1 `
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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:
' D( @5 K7 Y7 s9 {1 p0 eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( p) k5 I+ W. l+ ]! t& x- C
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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
/ X/ R- H& P- N3 {) cA:Fumet 原汁# m3 m* }* p; f. N$ R4 j. B
" x, a: F+ J0 e3 A72.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
1 J0 a0 B0 Z* j) XA: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?
& V4 j. _& \9 a* q+ t5 n下列哪一项不是用于制造高汤(低汤)的原则?
, ^1 v! o! e0 w( F zA:Start the stock in hot water.开始在热水中操作0 D6 Z! C1 K5 O4 G) W: L1 V
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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
5 H# @/ o# ]* _/ J K# tA:Remouillage 法语熬汤
; ^- Y' ?; V% P: W! f+ [http://www.haibao.cn/blog/post/176242.htm |
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