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26.The chef who is credited with bringing grande cuisine to the forefront is:
( C. `8 o4 w) M% M9 z哪位厨师最早带来高水准浮夸的美食+ q& X& D2 ^0 f2 _/ I* @& C
AAntonin Carême 人名 安东尼·卡罗美
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; l9 k g6 Q9 `' R; q X% ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 m) }$ J; L% E. i& y" p* J8 R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 J- ]6 y' @3 ~' q+ x7 N2 F% C
A:Cast-iron stoves 壁炉$ G) S7 |1 c& H- P- Z6 ^3 r9 U1 G
http://www.usstove.com/products.php?id=67 g1 H2 L( P Q" K8 O+ x
; R/ r1 Y9 s" L( u. J28.The French term used to describe the roundsman, or swing cook, is:3 a; M" {# k. h
法国术语,用来描述roundsman,或摇摆厨师是:
5 x: K1 d' p% AA:Tournant 图尔南
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29.Another term for the wine steward is:3 ~2 `) J# ~0 I1 _7 q
葡萄酒侍酒师的另一个术语是:
/ i( @: @1 l( K* ^3 L$ oA: Sommelier 侍酒师1 h6 q$ M: O2 b
6 K2 K7 v/ s* V30.Molds, yeasts and fungi are examples of a: X7 K, L' `+ O( N
霉菌,酵母菌和真菌是一个神马例子
' v% k$ j( e; J8 V0 R9 d% jA:Biological hazard 生物危害$ q8 y# V. ]; P" G+ |2 h' G
- p; B. r. y! K9 }/ L& w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 z! H/ j. i, L% c/ r/ R
根据加拿大食品检验局,食品的危险温度区在多少之间:3 Y2 b& a! \' b- {7 M- i
A:40° and 140°F (4–60°C) 4-60度: h0 M' [/ V3 u' w& Z$ T( g
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32.All bacteria need the following for survival:
5 |, Q- U/ i2 s; d6 i' V所有细菌生存需要以下哪些内容:# z5 ?7 X& {# P2 t/ w* f4 O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( [. l [' O- g7 `% I$ s- Z
7 _& p: e+ a3 ^- I" `& {33.Which of the following correctly represent critical control points in a HACCP system?' l, ?. V. @8 W$ q
以下哪项正确表示了HACCP体系的关键控制点?% F: q$ V; ~$ H, J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 ]% \5 K& F4 U食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ W3 \1 z3 _ a+ Y5 \) D r
# X) [! A- J+ P- X34.Which of the following is not an example of a carbohydrate?1 h8 i( ]2 [2 k& V6 C8 M1 J, X2 k7 ]
下列哪一个不是碳水化合物的例子?
6 l/ A* r: c5 c6 ~" kA: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:( | o- a G: i6 E9 h. g
液体脂肪做成固体这个过程叫什么' m0 I& y# |6 y9 W; q) {
A:Hydrogenation 氢化" Y9 w" o3 N/ [. ^% E' J" A% V
+ }" ~& `1 G: I, B% _, o) i36.Which of the following is not an example of a fat substitute?
1 d9 S) b: m4 V下列哪项不是脂肪替代品的一个例子
" M1 y& R: ?6 \3 EA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
8 [: i. M6 D& O/ u9 [! Z加拿大卫生部要求的产品标有“不含脂肪“包括:
. T8 f& c0 r7 v; h, o0 U/ O; ^3 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ Y/ T2 Q. e) ^2 {* p
. h; _' O+ K8 p! ~: `38.Which of the following is not a problem associated with converting recipes?6 ^4 X) G3 m2 d. w
下列哪项是不相关联的转换配方问题?
9 |* s) k7 X% e& }1 AA:Unit cost 单位成本- u R- e% v/ V/ U
$ W8 P9 u( Y: j- X) J7 K' f39.The condition or cost of an item as it is purchased from the supplier is called:, V0 R# ~% L7 n& z
从供应商采购的物品的品质或成本叫什么0 N+ e# n1 a# j- x1 V8 _3 {
A:As-purchased cost 购买的费用
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) T8 y4 y3 [+ v, c/ J* p m' G40.The amount of stock necessary to cover operating needs between deliveries is known as:
" r6 R# B* H O在新货到来之前用于日常所求的必要库存量叫什么' _' J& s, e" E
A:Parstock 基本日常最低库存; l2 E8 \& @7 o
7 F% t% P, S" E: A41.Which of the following abbreviations is used to describe the proper rotation of stock?# A( J: f2 K3 D7 `% t. @
下面那个缩写是用来表明正常库存流程?
1 H. l/ [% K! {9 h) v& HA:FIFO=FIRST IN FIRST OUT 先进先出
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( M9 ?* c @ x' ?" r$ e42.Which of the following knives is used to turn vegetables?
. j0 f" Z' ?' Q% m- n. S: a下面的那把刀是用来打开蔬菜吗?
1 S: Z8 ^( K8 H$ YA:Bird's beak knife 鸟嘴刀; f6 Y; X% P/ }5 R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% l- g- K" U( h) {/ C/ @: X
/ ?/ i3 T, o- }43.What is an instant-read thermometer best used for?! H* Z# w8 S3 I' v* f0 A1 S
即时读温度计最好用于那方面?
( D3 w' t1 t" c% n' Y# f. w VA:Checking the internal temperature of a roast 检查被考物品的内部温度' z4 F; ~3 |5 g% U- ^
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 w; P% a3 b$ ^3 x3 b$ g下列哪些金属材料受热均匀,通常用在铁板而且非常重+ S2 `! m: ?; o+ i, ?( n& ?( g
A:Cast iron 铸铁+ w6 T8 g$ U( n, O8 D, e7 R! M
9 k: T/ P2 P0 V3 u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# M$ O/ m Z/ ^5 d% N3 \' Q
哪件装备下面有一个可移动的碗和一个S形叶片?
, I. H9 g" a% o& X1 HA:Food processor 食品加工机9 u: I [2 r+ R0 o
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?
4 r1 t4 E- c2 m- p2 D下列哪项不是用刀的安全规则?6 I% l$ k0 e- G. C( b6 f2 U
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:# q! m/ b" {; f5 K: I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* B6 H( S( R; S. y( ^
A:RondellES
' I" ~2 d6 Y; \! \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* y; f9 ^' x4 {48.Which of the following is a diced cut used to garnish soups?* N# B4 N4 w1 r# \
下列哪项是切成小方块用于汤的装饰?1 B- R: y0 l" Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; E) m0 q4 b6 n* ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" b% V7 ^- y, |( V! P* v0 J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!!——
/ b! M* T P/ i& B: f3 uA:Gaufrette # T, i' k9 i) W& M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; G) L1 \; F0 y2 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 E# T6 d+ ?" F: l1 v0 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 x, o/ z3 U# V! l. ?$ b
6 n5 ?* s6 n. q3 E$ M( }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 C4 E# ` B# k- E! |8 u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)8 F8 N/ b; ?9 U. S, O! H5 n
A:Cilantro 胡荽叶 香菜
) G- a ~) |9 U# Y2 whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx \: v" a0 N/ L( p. j C) L7 \0 \. m
8 X# k& o, D7 U; J60.Allspice is made from:1 [ N- T/ l- E$ Q% V! i7 B, i
多香果, 多香果香料是什么
2 g5 t/ X$ Y1 Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ ?4 n) v" n( C
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
2 Z% p$ A& _$ Y( F, h下列哪些是用来做香包德épices?
0 w( ^2 h0 C7 X; v8 zhttp://www.sachetcatering.com/
2 c7 r. D( @' M6 ?+ XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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( X G6 c; _8 A) ]62.Which of the following condiments are not soy based?6 x9 m; N* ], ^1 L" f
下列哪项不是酱油调味品的?
. R0 B+ E3 V* a/ t0 rA:Wasabi 日本辣根9 ^+ x6 p! t0 p. v: A4 Q
7 y h' {5 l2 f' |6 {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# g# R8 A. w- a W3 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:4 F) w& y$ i% m' C
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 H6 [3 s, f$ {6 x% O下列哪个步骤是不是正确的蛋清搅打程序?+ X' j& c8 Y9 |* P+ _. v0 R
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:
! g: e: h7 s6 v2 uA:56g and 63g 56克和63克' P" K5 l5 ~' B: d
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66.Evaporated milk is a concentrated milk that is produced by removing2 I, n. V) w5 i3 T
炼乳是一种浓缩牛奶 是去除什么做的
6 H6 z9 F: N1 nA:60% of the water 60%的水7 C& }$ B' ~0 p7 e2 D
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67.A method of cooking that transfers heat through a liquid or gas is:
% u* r( M! U2 k+ I一种烹饪方法,通过转移液体或气体是:
3 y9 m* k" Q1 {6 Y) ] QA:Convection 对流, v4 `$ l! E. f, p7 W2 x" g
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68.The cooking of starches is known as 烹调的淀粉被称为& f4 b! G8 e8 |
A:Gelatinization 糊化 e0 y& o1 ~' H `% V
- I7 R8 y4 O7 A) u, k, C5 C/ ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 n) Z; _0 h: [, n' L6 A5 ]4 B IA: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:
8 |3 n7 m( j) n) ~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
6 O- G9 W/ K( M1 J! l8 h7 tA:Fumet 原汁
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7 F$ E' }9 u* Y* s; L72.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/ m s/ b- E- T' r o8 [% C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ G8 V: X! x" ]7 I5 s" d- W73.Which of the following is a principle not used in stock making?
4 o& m) Z1 \7 z" y2 c8 P0 R/ _下列哪一项不是用于制造高汤(低汤)的原则?
% A/ Y7 ^2 d# ~! L6 p( x5 vA:Start the stock in hot water.开始在热水中操作& F U5 V) `5 m/ @
+ ?$ r5 L8 R7 f; r3 i/ U9 [6 M, 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* ]! Q1 h% O. E3 C
A:Remouillage 法语熬汤! `( a6 i/ R( |( t7 n& _' z. T- K7 T
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