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26.The chef who is credited with bringing grande cuisine to the forefront is:% v2 ^. A( I# L0 u$ L& ]2 W( d* H* r
哪位厨师最早带来高水准浮夸的美食 `/ g8 r5 _. k j* O( `, h
AAntonin Carême 人名 安东尼·卡罗美$ x0 k3 {4 R& P# o
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. S6 G6 M4 w. A8 K [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! {3 v1 j3 W' E7 k& {
A:Cast-iron stoves 壁炉
& h1 P4 }4 A5 }- w5 X6 z. Q* K+ Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:! ~1 R4 Q0 I7 E2 _* c
法国术语,用来描述roundsman,或摇摆厨师是:: k0 F8 Y3 d+ v( s
A:Tournant 图尔南7 a+ u! ^" J- X! ?/ f+ x
/ D! |7 g& s9 Q29.Another term for the wine steward is:
7 [, ^6 s3 t9 R: c% I2 A葡萄酒侍酒师的另一个术语是:
) @# [+ x1 p# w; u4 c& SA: Sommelier 侍酒师, a& B$ C9 p& |% |
4 s" n5 p4 T5 |30.Molds, yeasts and fungi are examples of a:
* r6 e O3 U- E& A" ?6 i% @; j- b9 _霉菌,酵母菌和真菌是一个神马例子3 `/ s% K- i- s1 \: c; S6 q4 g/ B
A:Biological hazard 生物危害5 }- o9 U4 c' a" }' b* W' X
/ Y; Z7 l2 K% u5 t U/ a( [1 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% R8 n. V$ h( |5 j根据加拿大食品检验局,食品的危险温度区在多少之间:% z1 k" w2 Z1 E" M
A:40° and 140°F (4–60°C) 4-60度
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; B' {, X* W$ ]/ f8 ~32.All bacteria need the following for survival:& O$ T$ ~1 g) s& Q! {
所有细菌生存需要以下哪些内容:
$ I, ~# R6 P: ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 I( z: y/ E& k' A33.Which of the following correctly represent critical control points in a HACCP system?; S7 y1 H1 |; ?/ H* O8 _
以下哪项正确表示了HACCP体系的关键控制点?+ M. s) a0 `) p1 E! M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: L9 D2 T" [. c5 u食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! ? S2 i) S& x! G& l34.Which of the following is not an example of a carbohydrate?
6 n' P8 a4 o1 D* |下列哪一个不是碳水化合物的例子?
8 n7 T& ~, R( z7 {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:
1 f4 M. e4 T1 x3 Z液体脂肪做成固体这个过程叫什么+ E/ x$ K% g( S$ h3 t! k: ]/ ^
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
) r( V; h/ P" `: Q! n& K: k. D下列哪项不是脂肪替代品的一个例子* V0 `( R9 R: s' d% k
A:Acesulfame K 安赛蜜K表* z7 B. \6 w* z( ]% K2 v! d( e! c
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37.Health Canada requires that a product labelled "fat free" contain:! O9 h- J' V6 x _
加拿大卫生部要求的产品标有“不含脂肪“包括:( r6 V+ X% s/ o/ Q( [3 i7 N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% [' s9 N9 O# G! _0 ^% `
: ]( P4 I7 y, \6 q+ U38.Which of the following is not a problem associated with converting recipes?
1 ~/ H; k7 `4 n2 t* U0 ~下列哪项是不相关联的转换配方问题?( g4 j" p- O) z2 \3 [
A:Unit cost 单位成本
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' Q2 D4 z9 E: e) g39.The condition or cost of an item as it is purchased from the supplier is called:
1 T/ M' O5 C M$ f7 c; s8 G1 c从供应商采购的物品的品质或成本叫什么% a% L2 z& w$ r
A:As-purchased cost 购买的费用
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) u3 Y) V4 b' M) u! H40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 I: j, J, N/ p) W0 h8 V) J在新货到来之前用于日常所求的必要库存量叫什么: ^1 Z$ [. |% _
A:Parstock 基本日常最低库存) q0 N9 N" O7 W- x8 K
; o, [3 i4 H: @41.Which of the following abbreviations is used to describe the proper rotation of stock?
) t% _/ m0 B9 G g下面那个缩写是用来表明正常库存流程?
N# f. ?% w' S, H4 l+ X- s6 `A:FIFO=FIRST IN FIRST OUT 先进先出
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7 e, I: I7 a: ^42.Which of the following knives is used to turn vegetables?5 Z! A) _4 V$ `, q B# ?4 Y, n- K& q9 V
下面的那把刀是用来打开蔬菜吗?. [% Q2 V8 t& M& N' k6 |' ~
A:Bird's beak knife 鸟嘴刀$ _9 b5 Q% @" O1 V2 [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. W+ D/ Y. o- L s/ J43.What is an instant-read thermometer best used for?
, ^1 M0 b6 r# J( g" Q即时读温度计最好用于那方面?; r D$ s: H, z( a8 t
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?$ X! v7 O% h' x% [$ u2 L
下列哪些金属材料受热均匀,通常用在铁板而且非常重* e. _4 b: e# w( a5 m
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?
; R1 P% ^ f9 T8 x哪件装备下面有一个可移动的碗和一个S形叶片?0 d0 f& G, c2 U2 z
A:Food processor 食品加工机
) _/ D% d- D- S ~) T% Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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2 }& N" O. U0 E& X& M, ~46.Which of the following is not a rule for knife safety?
; K$ V6 [3 J, ~ O下列哪项不是用刀的安全规则?: ~3 h1 r2 g/ @( S
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:" }8 |7 G: v! A4 g3 b) h: V2 o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! O* E" J4 n/ J% u
A:RondellES
7 L) O7 |. o F7 | ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
) [7 g3 u9 n) t6 D! B- O$ j, h- Q下列哪项是切成小方块用于汤的装饰?# P6 G! ?% P* q: l% C* B- x3 h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 C$ D; ]0 o4 ?- Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 Y6 _8 f% n/ S" A( y( @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!!——
& K6 l" J; h& f# t- }5 j% KA:Gaufrette
: A3 m4 q2 R$ H& x" S( ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. C& l' T& [4 @4 _% m& O/ `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! Z$ {' Z& F6 j* T. v" n; vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 F3 F& D" ~* j% Y2 M6 p# K; ]
1 h8 ]( V" z3 K9 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 n. z; Q3 @1 Y2 o; l9 m& {+ n
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 U5 T( |: |2 @5 \9 vA:Cilantro 胡荽叶 香菜& z0 C# R! R; m: [- l- F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) T: ~* y* S* S, \
5 }9 T" r& p- C F) a) Y, F60.Allspice is made from:+ T* Y, Z. `% j
多香果, 多香果香料是什么
9 v* t4 T; K, D7 u. c3 ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. v2 B& d& a7 a( H; X- ~8 l4 ~8 f
A:A dried berry 干浆果6 U' A6 @: ]( u/ C
' i L3 @' m$ K61.Which of the following are used to make a sachet d'épices?
1 i% H/ F' Y% k2 |下列哪些是用来做香包德épices?. u+ J' j8 E6 Z* I
http://www.sachetcatering.com/: V8 N& E* ]& \* o' c+ q+ O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 h& z0 l; X5 V/ b8 t$ F5 Y3 j
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62.Which of the following condiments are not soy based?" x6 l* Q4 S1 q0 d; J7 E
下列哪项不是酱油调味品的?) l+ z2 `& E) a' e
A:Wasabi 日本辣根
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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:/ ~. W4 ~! s) c# W% ^; H9 w& C
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:) K' Z6 M% \4 }- @. ^8 g* G0 ^
A:Pasteurization 巴氏杀菌, u. P" @" w7 e2 B& z) n2 @
# |& M6 j9 \" [ W64.Which of the following steps is not the correct procedure for whipping egg whites?5 a5 T+ U* g3 A# S+ U
下列哪个步骤是不是正确的蛋清搅打程序?
4 b* `+ v- P' Y, f( EA:Allow to rest before use. 允许休息后方可使用。
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- ]4 d- y1 j- T/ j7 | w7 d, g65.The weight of a large egg is between:一个大鸡蛋重量介于:! s5 y4 u2 M1 x$ p. N0 X; {
A:56g and 63g 56克和63克
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& h! e$ Q' h5 t: `6 N5 I7 T66.Evaporated milk is a concentrated milk that is produced by removing
I! p3 h9 ]5 I炼乳是一种浓缩牛奶 是去除什么做的
4 u1 A9 ?# O; T4 {A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
3 I8 X& u6 I. n q$ _一种烹饪方法,通过转移液体或气体是:
) M7 v4 c7 e1 i, z9 C) KA:Convection 对流* g2 K2 q0 j1 H% u! ?9 ]3 q/ h
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68.The cooking of starches is known as 烹调的淀粉被称为
/ a9 K4 g, Q9 |A:Gelatinization 糊化# z% V* d4 B/ Y( ?/ V2 M
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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?
6 r2 R6 L0 [+ v3 |A:Braising 烤
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4 g5 y% L" F4 n70.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:
0 O7 p( I; q) B/ y% v JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' E; g3 t) Y7 r
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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
3 n$ A) R2 p* }: DA:Fumet 原汁
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7 g) d% S) K; ]& z72.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 G- W1 J" x6 {% d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: _3 D, E6 p& a. V: l4 _/ @. |73.Which of the following is a principle not used in stock making?) ]8 r$ F9 b2 I; M% J
下列哪一项不是用于制造高汤(低汤)的原则?1 j/ e) S. H0 N# a
A:Start the stock in hot water.开始在热水中操作
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# S" p8 H2 i) ~0 K C74.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 Y/ }8 L* l. d# n+ B
A:Remouillage 法语熬汤, @% a, d ?. F- Y4 i9 j
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