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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:9 U- |& J" ?0 R5 s) ~& @
哪位厨师最早带来高水准浮夸的美食5 L5 p6 D& C/ n$ u' y
AAntonin Carême 人名 安东尼·卡罗美; _ [' V# Z! {/ W( @3 L5 r {
" ~# l; E# L; N: [ v6 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, D4 z8 Z) K8 O) p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: c. L {- D# e$ h
A:Cast-iron stoves 壁炉) y: f6 ?( h$ k3 t- @
http://www.usstove.com/products.php?id=6
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8 {- K% ]; y! j: c" m. I7 B" ]28.The French term used to describe the roundsman, or swing cook, is:" E% c7 m/ C$ S- h
法国术语,用来描述roundsman,或摇摆厨师是:3 ~( u! [6 h) Z: a
A:Tournant 图尔南
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6 v( [7 E# \+ G( j29.Another term for the wine steward is:
" Z: s5 T$ r8 p葡萄酒侍酒师的另一个术语是:
' V( `- P* y& kA: Sommelier 侍酒师
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# t4 b1 F q2 o6 d. `1 ?: L30.Molds, yeasts and fungi are examples of a:7 Q/ p# t1 @- a) K" r5 F
霉菌,酵母菌和真菌是一个神马例子; ~9 V* ]6 t4 d2 c/ m4 U* }6 O
A:Biological hazard 生物危害2 @/ b3 T" U1 b# \3 \! _
* @$ p2 @3 h. F: [ t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# B5 V2 ?* J, g
根据加拿大食品检验局,食品的危险温度区在多少之间:
% u2 I5 r- r+ k' f% r' C; R" VA:40° and 140°F (4–60°C) 4-60度
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' i- w. J; {, r# c5 [5 y$ l32.All bacteria need the following for survival:
: T1 W9 P& Z2 q* Y3 f. O所有细菌生存需要以下哪些内容:
& \& N0 A2 S7 X+ {, j/ O' u5 \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 R \% y3 `) v' N( i5 Q& A33.Which of the following correctly represent critical control points in a HACCP system?, s* A5 K3 _) [5 F2 ]1 r2 s/ r
以下哪项正确表示了HACCP体系的关键控制点?
- ]$ v7 c* ] ]8 JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 s6 A' A0 q R0 s食谱,接收,储存,准备,烹饪,保温,冷却,再加热* u! R, u( ^2 D% V0 |
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34.Which of the following is not an example of a carbohydrate?
) q! l# h( U R) U0 A# S下列哪一个不是碳水化合物的例子?
: [% {% p+ K M9 xA:Essential nutrients 必需的营养物质& `5 ~( x8 b$ q& r% F
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35.The process by which a liquid fat is made solid is called:7 J8 W* T+ f' U" `! I
液体脂肪做成固体这个过程叫什么
7 M9 y# M0 k2 a' I( v! }* cA:Hydrogenation 氢化
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0 {, N& n5 Y8 V3 g. E" m1 i36.Which of the following is not an example of a fat substitute?
8 `0 F) N# n. p! n; e& k1 q下列哪项不是脂肪替代品的一个例子
" I9 o* H" G! Z3 BA:Acesulfame K 安赛蜜K表) K6 t; A4 J- x' {
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37.Health Canada requires that a product labelled "fat free" contain:
" ]+ d @4 X$ }. L3 n) |3 y |# |加拿大卫生部要求的产品标有“不含脂肪“包括:
( Y2 l9 f# J) }/ y: m2 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 Y M0 N+ y& l, |/ ?3 y6 @6 b% M
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38.Which of the following is not a problem associated with converting recipes?! F. R3 G# T0 L$ o* E K
下列哪项是不相关联的转换配方问题?6 S& B. Y( f2 {" P
A:Unit cost 单位成本
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/ g4 B# U% _6 p) Y7 j- B3 \( G39.The condition or cost of an item as it is purchased from the supplier is called:$ t" }) n3 N! o6 s, O" _' R
从供应商采购的物品的品质或成本叫什么! J, i2 V L% D7 y7 g7 V
A:As-purchased cost 购买的费用4 c, q% Z* c6 k% o
1 H+ l/ ~% F; }) X/ A$ o40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 s* b- V% w0 l& m# X" Q在新货到来之前用于日常所求的必要库存量叫什么
6 k* o: N7 V9 i6 M; n+ ~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?
( ?0 O+ O* u S* G, C下面那个缩写是用来表明正常库存流程?
3 i; J0 l( x2 r. V% l6 j+ h0 q) WA:FIFO=FIRST IN FIRST OUT 先进先出+ ]( b9 Z8 w6 Y/ D8 t
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42.Which of the following knives is used to turn vegetables?" N2 [2 Q* Y% I" t
下面的那把刀是用来打开蔬菜吗?" l8 v8 t# r/ T7 `0 k
A:Bird's beak knife 鸟嘴刀* y% U0 z4 }4 i: W- y. w' t& b& _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: r4 S4 q, ^) o# D% v1 Z2 l2 A
7 e& f4 C4 Q/ s* X43.What is an instant-read thermometer best used for?
( A% f' T8 o. U' C! D即时读温度计最好用于那方面?
; j# z/ ?, u9 }3 MA:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 D' a8 Y! ~% u9 c) W4 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 W7 G9 X2 h3 L. I
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 T" N" {; f E! H9 }% T
A:Cast iron 铸铁* r7 B, j% {! j' n7 Z3 K! C( ?
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
C7 p4 O* w7 D哪件装备下面有一个可移动的碗和一个S形叶片?/ Q* G5 `) M+ ]
A:Food processor 食品加工机
3 \( r; a& i* {( a! j& y* E8 f$ G' [http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
8 @$ T) s0 L" D, P4 _. i0 N) \8 A6 \5 D下列哪项不是用刀的安全规则?
/ {0 L" u; y, o' YA: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:
5 Q+ T! C' Y5 T/ {) H: G( V* h. b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% S8 ]( _+ N. \; @5 P- v3 bA:RondellES 7 e Z r6 r6 t9 a! p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 W8 {* u; X0 J) _/ S3 M( M# B: ^
6 _6 z7 Q/ U+ H48.Which of the following is a diced cut used to garnish soups?
# ]1 V ? ~+ v$ A3 \/ j下列哪项是切成小方块用于汤的装饰?
7 r! Y0 c: J. T& E5 K) ?% CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ i$ M2 n" k$ W" Q* i7 r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 `3 [. f* w- F# L0 C
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!!——
- t( O+ t+ e2 Q; V. b* yA:Gaufrette
# F M. w9 n$ Y* l7 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ Z" V/ K5 A, ]+ v" ?0 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- N7 V, ^& H# F+ g( n
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?
' A9 P8 Q- Y- v8 A, d* M5 [2 q$ {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); u& k! e2 O, k, f* f* a
A:Cilantro 胡荽叶 香菜' a1 @# H7 l( [$ W* h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 i3 U: Z, G% i1 S' f 多香果, 多香果香料是什么
+ b$ ?1 g, e$ x: X0 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 z. z/ |9 f6 l& a3 E: H! k. Z) _A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?, [- i2 ]+ |1 g0 y
下列哪些是用来做香包德épices?
! W" i! U: l! Jhttp://www.sachetcatering.com/
- O2 \+ X5 O% fA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 u, q5 k! O) v6 i% x$ |/ @
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62.Which of the following condiments are not soy based?
1 W l, Z4 r9 D- o下列哪项不是酱油调味品的?
( |! [& l( x; R& G% t* G* x# e2 XA:Wasabi 日本辣根) \+ k, N% C1 R7 Q+ J7 u
L# s+ ^$ n/ i6 a2 [& H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ E5 s( X0 m; e* O7 r- P
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 m f/ [3 o- B' qA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 T: y& R5 ?1 }3 i3 ~8 X
下列哪个步骤是不是正确的蛋清搅打程序?
4 J5 h j6 q2 p$ I5 l! u- JA:Allow to rest before use. 允许休息后方可使用。
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z& C0 g' _- I ~) J+ \8 ]65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 b! S6 i1 E# `1 p% W$ cA:56g and 63g 56克和63克) m/ o1 O, v i, e& C9 E
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66.Evaporated milk is a concentrated milk that is produced by removing; _: c; J4 X. R) n9 Z) V
炼乳是一种浓缩牛奶 是去除什么做的
, {# o: `4 l' U/ P1 P# OA:60% of the water 60%的水 W7 p. t+ p2 ]4 U% h W" R
# x) q0 q6 o! \! R' ^2 [67.A method of cooking that transfers heat through a liquid or gas is:: E4 B4 U& a3 s% k# `
一种烹饪方法,通过转移液体或气体是:
) f% u! U x+ n2 a( B3 Q& bA:Convection 对流
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8 G8 ~0 A d. S& f68.The cooking of starches is known as 烹调的淀粉被称为
( H. Q; p& T+ wA:Gelatinization 糊化# O, X, D4 `( }
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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?
' M/ Z+ Y3 g/ A* nA: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:( |" q# _* L, D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
$ ~0 F$ p: `, P; n) }A:Fumet 原汁$ e, E5 I- R1 i8 \) P
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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
6 e: l- I& W; R4 D" _A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ |5 ~# ?2 F7 U k) P, ?
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73.Which of the following is a principle not used in stock making?
+ l) c+ u6 {% x6 X6 I- W5 `1 K下列哪一项不是用于制造高汤(低汤)的原则?
0 I; n3 u4 x( P. w! r) KA:Start the stock in hot water.开始在热水中操作9 t" D9 G5 i: z& s8 v2 z* P/ ~0 B
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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2 n3 V$ R4 p" U; V: w1 ?5 K
A:Remouillage 法语熬汤4 T# ~/ ^3 Q9 K7 b) P% Q
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