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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:+ Q: e9 v0 f' N+ s5 D6 M/ P
哪位厨师最早带来高水准浮夸的美食( Q |# z, y! K- Z* h
AAntonin Carême 人名 安东尼·卡罗美
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& y u# O6 f( f b) g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& ]) G5 R) i6 P4 m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 x+ Y( A/ k3 H9 U: SA:Cast-iron stoves 壁炉
# B% o9 o' _0 a& `http://www.usstove.com/products.php?id=6 F" K) v0 j; J8 Y- b3 P
* [, U! u' W! h0 X$ [28.The French term used to describe the roundsman, or swing cook, is:. A. c4 }: D4 Y/ ?3 x7 p2 M
法国术语,用来描述roundsman,或摇摆厨师是:
$ K4 u: }1 T8 y0 d- Q6 c- lA:Tournant 图尔南6 U6 z; ^1 _) s3 r5 l) V
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29.Another term for the wine steward is:! x( ^3 a+ D5 X: H9 r* Q! ]
葡萄酒侍酒师的另一个术语是:
1 }# b+ ?5 v+ b& N4 n" }A: Sommelier 侍酒师' Q) v. e7 X1 S) R- W/ z/ }4 h5 B$ L, L& m
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30.Molds, yeasts and fungi are examples of a:
5 b+ A0 J* b/ K" @; b2 n$ ]霉菌,酵母菌和真菌是一个神马例子) j* z9 A" g3 M" l1 T7 }9 x! ?
A:Biological hazard 生物危害
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" ^; L8 G) z$ s+ @5 P8 H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: E& S$ ]; z3 p8 R根据加拿大食品检验局,食品的危险温度区在多少之间:" g% _% H. h/ I
A:40° and 140°F (4–60°C) 4-60度
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* D4 t1 D0 q# ] G/ H) Q" i32.All bacteria need the following for survival:9 h. G% w3 X; u: l5 L) W
所有细菌生存需要以下哪些内容:7 }* O; G0 E' U& @9 _
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 I/ h9 E3 |( Q/ [6 w
* O) ^+ K; z1 m( T0 x. ?; n: D33.Which of the following correctly represent critical control points in a HACCP system?
* j; r+ l' P* A4 M# R9 A以下哪项正确表示了HACCP体系的关键控制点?, x/ @) ~7 e* Q7 L/ `: j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : i f8 i: {, V( W" n. g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 b2 l2 s8 a6 ?/ p7 V9 }( x
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34.Which of the following is not an example of a carbohydrate?# P* @2 L0 g/ T, w1 \; e
下列哪一个不是碳水化合物的例子?
: D S! _% W& o- C/ B% l3 UA:Essential nutrients 必需的营养物质6 m" b$ j; L0 ^+ E9 `0 z* ?+ m
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35.The process by which a liquid fat is made solid is called:
^4 c! l* f6 M( e* [$ }' \8 N液体脂肪做成固体这个过程叫什么0 |; Z& L( Y0 _4 Y: U+ u9 {' C
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
w3 E. u/ Y D下列哪项不是脂肪替代品的一个例子
1 q6 n( x r) ^/ F- uA:Acesulfame K 安赛蜜K表$ d: J" I2 z& `$ X
+ D7 ~5 r3 {7 W/ Z w7 p! f/ w- L; I37.Health Canada requires that a product labelled "fat free" contain:
v; k; \3 H, O8 |- ]. u# U9 j% r加拿大卫生部要求的产品标有“不含脂肪“包括:
, r0 ^5 h' ]% ?5 M! E) VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?" N3 b1 f$ t- V Y1 C+ y! A9 i
下列哪项是不相关联的转换配方问题?
0 ^8 x& _. I, V* nA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
) T0 l9 M# L! Q从供应商采购的物品的品质或成本叫什么
3 t( b) n5 T1 CA:As-purchased cost 购买的费用* ]9 }. Z0 X m# t1 u
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ A; d8 q9 {& j# }7 K- @/ o7 I在新货到来之前用于日常所求的必要库存量叫什么! m) D3 X8 O' U* s6 F
A: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?
9 c8 n+ F i( M+ k; e$ @" |& I下面那个缩写是用来表明正常库存流程?
% ^" d9 [& T! s F8 LA:FIFO=FIRST IN FIRST OUT 先进先出" N) p- V$ p5 Y3 z
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42.Which of the following knives is used to turn vegetables?
6 Y2 [. s5 ]9 C% X* j) d6 M' _下面的那把刀是用来打开蔬菜吗?
+ c7 d$ H5 A: I( x$ }A:Bird's beak knife 鸟嘴刀
* T G& F3 T6 k |( ~& c5 xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, B8 R3 `8 ?/ }0 t; X43.What is an instant-read thermometer best used for?% Y t8 a' |4 z% \
即时读温度计最好用于那方面?4 i- ^4 T7 U0 n+ d8 s0 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度; O) \6 f( o+ @* l @7 [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ @, @, d9 {4 |6 ~+ L+ x2 g
下列哪些金属材料受热均匀,通常用在铁板而且非常重) N$ Q! \5 O- N9 i! Q1 u; n3 x
A:Cast iron 铸铁- F- w! X$ [0 W5 G7 b { A1 h
5 F/ x9 i9 k% q0 z: x; K+ j0 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; `; A( v. j6 j7 y哪件装备下面有一个可移动的碗和一个S形叶片?) A. j4 {! K7 o$ x% E# `+ z
A:Food processor 食品加工机: W* X, Q1 z6 H1 i9 p
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 ]% V& k$ j$ L c. b" q46.Which of the following is not a rule for knife safety?( S) g& L/ E o7 h9 r- m- p) P
下列哪项不是用刀的安全规则?
}* U9 Y& ^5 l# y; RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 m5 l7 W6 r8 i6 p
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 |* ?- @) t2 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: V7 F) p/ q% u; ^' [2 L1 N8 ~A:RondellES
) }3 Y5 ]2 k) Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 Q( `" }5 v# A7 v& ]1 }* @
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48.Which of the following is a diced cut used to garnish soups?
7 Y6 [3 h" T- G$ i下列哪项是切成小方块用于汤的装饰?
' V" r) g+ Z5 d7 W* QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( S4 o/ v5 J2 Z u' _3 q2 O0 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ ? e2 P1 a, D& R! ~
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!!——
( e! k! Y- |* x/ M, K, @# KA:Gaufrette 7 a, s$ e; c5 l* _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' ~' @1 W% F$ O1 ?6 R/ gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* X( |+ G! |- T8 _" f9 d9 Q- o& a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* b! Y+ `4 S+ z9 l1 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 K6 C4 d* B) w2 V# S& b8 e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 g' F3 W. l8 t/ g
A:Cilantro 胡荽叶 香菜
) @9 l7 ?" Q7 M, `8 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ {3 ]/ K3 u% l. c& F$ d( `
+ p% z6 ~8 \0 n60.Allspice is made from:' [9 t' P9 r# }, h* P& P0 b7 h0 ^
多香果, 多香果香料是什么1 \5 ]4 u; ^1 }8 e/ K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 p/ M+ {! E9 b5 `! z& |$ X; q
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 w- p) }$ s" E& m* c( z. @8 z
下列哪些是用来做香包德épices?
/ `: ~6 o ~2 {, Y1 i( phttp://www.sachetcatering.com/" _5 |9 h" G/ |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 u% X7 Y7 Z7 A4 h; _
2 x5 u: z0 j, g5 ?% z8 z62.Which of the following condiments are not soy based?' W8 \' d2 U9 Q0 A$ S
下列哪项不是酱油调味品的?. \5 T9 W- g" _( m+ u2 i
A:Wasabi 日本辣根" V5 W, Z% X7 Y! \- i( l7 H
d- r: g5 p& [0 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 p2 f: d6 c2 c/ X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:3 x9 R' b: Z: e b) W( ?. g
A:Pasteurization 巴氏杀菌0 F* J5 |! [2 r* P
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ K: p2 ]* A8 m" e
下列哪个步骤是不是正确的蛋清搅打程序?
* s; q1 S, H2 ~: J. z. G! gA:Allow to rest before use. 允许休息后方可使用。; H' I# \2 Y6 d& N. D. g, C
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 |, Q4 C! F$ I3 a5 G' Y9 e
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 U7 h& d, g$ V
炼乳是一种浓缩牛奶 是去除什么做的& x' y1 d+ x' Y2 X, u, L6 V
A:60% of the water 60%的水
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% n' Y1 N3 s% E. L67.A method of cooking that transfers heat through a liquid or gas is:) s1 T P4 }4 b0 w; _
一种烹饪方法,通过转移液体或气体是:! C: R$ G, ]4 B' y! t% |! H
A:Convection 对流
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( s- o9 M3 h% Q1 Q68.The cooking of starches is known as 烹调的淀粉被称为5 b% `+ b1 R- G# R
A:Gelatinization 糊化 v+ V( ~$ x# ^. z
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) U. [5 X1 |, L# p1 ~7 U! P6 c
A:Braising 烤' P6 h$ d& [7 a7 Y
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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:
' a, l5 A. Q# YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ H3 z$ r2 l: F9 N& @$ M
2 j6 O2 M5 M; O4 [+ V. F9 S5 ]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
! W. U0 g4 M6 I1 }" B5 B$ j. WA:Fumet 原汁( u Z8 O) \/ a6 d: \, Z
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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& s: W- [+ |- X, [4 ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- b+ }6 K( n4 I& m1 f, a) B' ^
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73.Which of the following is a principle not used in stock making?
- U$ I$ u* x' }4 T下列哪一项不是用于制造高汤(低汤)的原则?9 ^% Q9 N7 O6 @; B9 I
A:Start the stock in hot water.开始在热水中操作% \; l& l% Y8 w5 L
0 T( Y% T: j9 v3 |( t# W: H74.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
7 P" N& C( `) e6 I+ fA:Remouillage 法语熬汤
, E8 b0 V& T1 J* R! g5 r X* A. Jhttp://www.haibao.cn/blog/post/176242.htm |
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