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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: [% K5 @0 r1 |- Y0 }
哪位厨师最早带来高水准浮夸的美食6 y, \# E" d* `, n" p3 {9 q1 l
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:1 A8 {+ ^9 Z+ f( j6 L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) T" I- n2 z1 B5 g' c0 h. V4 ~
A:Cast-iron stoves 壁炉0 ^! r; v( Q- e E1 R7 q% L
http://www.usstove.com/products.php?id=6) b. l* y3 e- T
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28.The French term used to describe the roundsman, or swing cook, is:9 }- L* q5 X0 _8 B, k% W& |
法国术语,用来描述roundsman,或摇摆厨师是:9 H8 G/ g8 G v6 t( J
A:Tournant 图尔南
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6 U0 g- l0 r- P0 e, D+ G29.Another term for the wine steward is:
# H: g. q. s0 u( x0 y葡萄酒侍酒师的另一个术语是:
8 j5 A* }( B; S# s( r0 \, HA: Sommelier 侍酒师; o* p* O# ~: ]2 s4 Y
* l9 L7 @3 D2 f, B7 ~30.Molds, yeasts and fungi are examples of a:7 X( o0 E! j! o8 A7 u+ [/ t: S
霉菌,酵母菌和真菌是一个神马例子$ S* C% p R- `6 s G3 s. X
A:Biological hazard 生物危害; v w& @& I1 f$ v0 M
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ @3 U# v5 Z5 I4 a& ^根据加拿大食品检验局,食品的危险温度区在多少之间:
- N3 J$ G% B# GA:40° and 140°F (4–60°C) 4-60度$ q( @& l/ W( ^0 ?8 q
# E( ~/ C+ ^1 M3 p; f$ m( V! e9 d32.All bacteria need the following for survival:4 ]9 D: z7 S* z, L. y" t
所有细菌生存需要以下哪些内容:
5 D' s2 J' [+ q* S: f8 BA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 f0 i" J: E3 p3 J33.Which of the following correctly represent critical control points in a HACCP system?: w/ X$ P3 h8 j, g0 p) Z1 ?
以下哪项正确表示了HACCP体系的关键控制点?
# h5 H0 _' q. a, F) NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * c7 c9 j! I2 Q2 ?+ _; I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% p6 r) W+ i: s
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34.Which of the following is not an example of a carbohydrate?
t+ F$ }% }+ m$ f下列哪一个不是碳水化合物的例子?1 H+ S% m5 S7 p1 }9 C
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:; A( f# q1 R( I$ d) [4 ]6 w6 i( q
液体脂肪做成固体这个过程叫什么( l/ n- ]8 i3 ~) w
A:Hydrogenation 氢化- U' ~* L+ A9 A9 a
8 t7 D, }; B1 @7 L36.Which of the following is not an example of a fat substitute?
$ p. ^" C: m/ ~4 d7 p8 S下列哪项不是脂肪替代品的一个例子
) Z4 e# u" P. l' j+ X$ R8 I! @A:Acesulfame K 安赛蜜K表7 P: H4 ^1 r9 H' j% A
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37.Health Canada requires that a product labelled "fat free" contain:
# z1 P1 D; x% f# s% D! G0 E加拿大卫生部要求的产品标有“不含脂肪“包括:& O; P5 t. z7 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 i9 e# b' d2 m38.Which of the following is not a problem associated with converting recipes?
2 n! C) t2 \5 y8 l下列哪项是不相关联的转换配方问题?
' n: f/ a6 ^" ^7 qA:Unit cost 单位成本 t. }7 Z9 W! h; O* \
1 }8 A1 r; p7 Z5 o39.The condition or cost of an item as it is purchased from the supplier is called:
7 M3 z; o3 [7 Q/ ~% E) M! Z$ e从供应商采购的物品的品质或成本叫什么
/ ]2 g& t; O& l/ @A:As-purchased cost 购买的费用
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& I" u1 a$ v- C I40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 N2 {0 Q( Q& d- Z在新货到来之前用于日常所求的必要库存量叫什么" C2 F0 u: V6 Z7 M. O7 C \8 u
A:Parstock 基本日常最低库存
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; N2 ]. W8 q+ F- w0 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 X" I( K& k" R- ~$ @, z6 ^# ?/ v下面那个缩写是用来表明正常库存流程?
" W* J1 P- G; hA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
5 D8 P' L L3 a$ P下面的那把刀是用来打开蔬菜吗?' d2 m n# A& H6 G# [
A:Bird's beak knife 鸟嘴刀+ S$ r% m5 C" |0 n0 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 {. h4 w* Q; g. m6 S
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43.What is an instant-read thermometer best used for?- K6 ?' Q+ N9 D9 n; {0 {$ v" u& j
即时读温度计最好用于那方面? h+ m2 R* o1 d. Q# x( c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. w* y( T. e- \) C; a' M下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 Q, x$ O) Y5 I* G. R/ sA:Cast iron 铸铁% I+ {8 d9 |5 V7 x) M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" N: ~( Y- Q3 C3 U: Z; U哪件装备下面有一个可移动的碗和一个S形叶片?
' l- T# F+ h! Y) sA:Food processor 食品加工机
* u6 a* H/ v! |0 j% Dhttp://www.google.com.hk/search? ... iw=1263&bih=572% Z: l' j: {+ i" r. l; V- b
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46.Which of the following is not a rule for knife safety?* q6 v5 |5 O* U3 }$ ?6 u: U
下列哪项不是用刀的安全规则?, ]) @$ { i% q6 s- i" Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- a% J$ O& n7 j3 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% M: ~0 W' N! w9 O
A:RondellES
. x- j" N: I, O* zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 E0 |' c1 D8 q4 ?& C2 X9 y" g
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48.Which of the following is a diced cut used to garnish soups? e9 J0 k/ C7 a( y3 h3 l
下列哪项是切成小方块用于汤的装饰?
' c) O7 o- Z* y; TA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) ^! Y9 H k9 j' n4 w" S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& Y" t+ [$ h2 M, s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!!——# n; m* h! d6 K& M- u
A:Gaufrette 9 ? V1 v2 `% o6 Q: G5 z! d5 y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% C4 ]$ _0 x0 ]. e0 h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 V1 Q- {- }4 x( M% j# k# yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ w& H5 h( H- }. G3 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 Q; T5 z2 Z, |, j7 Z+ L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)
% K! G. k; F7 jA:Cilantro 胡荽叶 香菜
- M: K* Q8 q0 ?# Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. x4 D9 [8 z3 Q+ q
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60.Allspice is made from:
2 m7 U2 C, q# P" ~" S, a" D 多香果, 多香果香料是什么
# c# ~0 {; @ {2 T5 O/ j1 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. P+ e6 W( N9 V9 }
A:A dried berry 干浆果4 A: u8 C4 s2 R3 c' f, M. f
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61.Which of the following are used to make a sachet d'épices?% f4 A* x! Q' u. B' C% {% N
下列哪些是用来做香包德épices?
- W; a; T% m) ohttp://www.sachetcatering.com/" h6 f1 p* {4 i' x( ^9 L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! a+ O' q' @2 `6 S O+ F* i1 I
1 ^' _3 C% r9 s2 Z% J* U) Q62.Which of the following condiments are not soy based?
3 @/ ~) [8 X2 W( A1 R下列哪项不是酱油调味品的?; O# f- ~' Z5 o, N4 X
A:Wasabi 日本辣根$ {' t, r& i7 b- u0 m) H
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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:
" ~, a) Q' G; L 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:
3 q- ] z3 {5 J; KA:Pasteurization 巴氏杀菌* ]$ I/ C* ~$ D2 } E. P
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 e: e4 V/ }8 \% D; b/ s8 \- y
下列哪个步骤是不是正确的蛋清搅打程序?, R) A! N0 R( ^! R0 t9 ]
A: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:) @0 i( B4 P# B$ e9 ]8 h8 n
A:56g and 63g 56克和63克+ b; [3 r& o5 K
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66.Evaporated milk is a concentrated milk that is produced by removing* j& Z- c3 A) v4 O! H. K9 f
炼乳是一种浓缩牛奶 是去除什么做的, w' M% t1 m; b
A:60% of the water 60%的水
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( b8 p% r5 B t% J+ C' v8 c67.A method of cooking that transfers heat through a liquid or gas is:
0 k* c' ~' K- a$ ~/ Q5 O, ]2 W一种烹饪方法,通过转移液体或气体是:
% S8 P( m: h- ]7 K- ]: g# HA:Convection 对流, R6 j2 q. N* ]
4 u0 o ?5 r8 {$ q5 f+ P68.The cooking of starches is known as 烹调的淀粉被称为$ C2 d# e' }, b% h
A:Gelatinization 糊化
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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?
0 v$ U: e0 x; G$ k" Q2 w$ MA:Braising 烤
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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:
7 t3 D( Q" i; TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- \( U9 g* m$ C% m- N
! F. m+ i- q$ x71.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! v8 L+ w a. ?* M
A:Fumet 原汁: U3 |& l- D- S' D4 U
+ \8 C5 }, M( t) t/ x72.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
( b% b+ b% }/ S, a6 aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ _1 H3 g4 R5 l+ c73.Which of the following is a principle not used in stock making?0 D0 t% V) D% q0 F! ~* {# ?. r
下列哪一项不是用于制造高汤(低汤)的原则?
9 | }# U! U9 v2 x- s& YA:Start the stock in hot water.开始在热水中操作
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9 `9 g7 F0 V3 `- k4 [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& x7 C/ I0 A6 L
A:Remouillage 法语熬汤# j" j0 P) @% e# |
http://www.haibao.cn/blog/post/176242.htm |
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