鲜花( 33) 鸡蛋( 0)
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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:0 Z& M* E2 [! V$ }5 D! K9 s
哪位厨师最早带来高水准浮夸的美食/ N" A- s# H8 R/ T8 b" |* `, M+ c; ]
AAntonin Carême 人名 安东尼·卡罗美( e( S2 r4 I. h7 E5 @! u: Q8 X: Q
" d$ a. M% G# M% J% ? h9 b U1 @8 _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; o) W0 S: w8 V* E7 l3 T: D
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. R# Z2 P! F. E% A) x8 t0 s1 PA:Cast-iron stoves 壁炉 }2 `+ u0 T* C/ |
http://www.usstove.com/products.php?id=6
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! ?) V8 J+ H7 t" x. ]. o- i28.The French term used to describe the roundsman, or swing cook, is:% Y; @, `8 n) Q( \' B
法国术语,用来描述roundsman,或摇摆厨师是:
1 }" N9 i: k3 t1 xA:Tournant 图尔南
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29.Another term for the wine steward is:2 o) C, p# a" F1 i4 Z
葡萄酒侍酒师的另一个术语是:; c$ j1 L5 `, z# l) u
A: Sommelier 侍酒师/ t' s `( ?. h* F& ^3 Q$ K
3 `* E% h& {) c30.Molds, yeasts and fungi are examples of a:! q5 I$ f/ {1 d! @: r9 `
霉菌,酵母菌和真菌是一个神马例子& Y6 m1 q$ H! o" g g0 n( B; j
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 y: Y! x/ W. j- C
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 c# ] D; H- r) ZA:40° and 140°F (4–60°C) 4-60度4 T' p! @6 F$ i! C* s
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32.All bacteria need the following for survival:
4 n$ r% P) z) C0 u; s' j$ [所有细菌生存需要以下哪些内容:
* H3 r$ i, {6 o9 {( j0 U# m3 b& bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?0 t, r( o( L3 I1 j. E6 z
以下哪项正确表示了HACCP体系的关键控制点?
% Q/ w! \6 W$ i1 eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 h; ^- E0 l$ c6 [3 g5 ~) U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: L; n2 G" \9 {4 d0 f
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34.Which of the following is not an example of a carbohydrate?
{( m+ V0 h* X% [% c% c下列哪一个不是碳水化合物的例子?) U% r/ Y r r) n* ]- {
A:Essential nutrients 必需的营养物质$ G3 v9 B# ]' f6 [3 o$ t+ R
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35.The process by which a liquid fat is made solid is called:
: g8 |% U3 D2 U液体脂肪做成固体这个过程叫什么+ Y, U! _" n# Z7 x+ @8 Y6 s' e' I% `
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?( U/ }$ `2 r8 `1 F
下列哪项不是脂肪替代品的一个例子
. V6 A4 R5 `! K6 Z/ T/ qA:Acesulfame K 安赛蜜K表
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0 I9 v2 |- a' k8 L' o9 c4 C1 J4 X37.Health Canada requires that a product labelled "fat free" contain:
, D' H- j5 ~( C( r0 D/ B加拿大卫生部要求的产品标有“不含脂肪“包括:% R, }, b& r4 l; q8 g" g# o' H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ N/ ]& V: \- X
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38.Which of the following is not a problem associated with converting recipes?& D2 @% H, H7 ?
下列哪项是不相关联的转换配方问题?& J& B5 l& Z$ O3 v2 x
A:Unit cost 单位成本7 P$ c' e6 }4 E' ]( X. P' W2 I5 c: y
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39.The condition or cost of an item as it is purchased from the supplier is called: U/ R1 _! C$ v& M& z
从供应商采购的物品的品质或成本叫什么3 X1 ?6 I9 ~# ^: u2 `
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) ~) y! H" ^7 @8 @, F
在新货到来之前用于日常所求的必要库存量叫什么
/ {% Q1 u. e- B" M' n/ AA:Parstock 基本日常最低库存" O1 t' T1 K/ h3 U! |
' ]1 j$ V* j% L) V. v/ m1 U u41.Which of the following abbreviations is used to describe the proper rotation of stock?
) X3 a4 h& K/ b下面那个缩写是用来表明正常库存流程? v8 U, t R: s, x
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?) p6 z9 K, v! n" f
下面的那把刀是用来打开蔬菜吗?
% g! N# i# c& R" [/ ]A:Bird's beak knife 鸟嘴刀4 G, B4 N3 _$ t ?& A4 V% P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' s9 ^( m8 Y" g% s! f1 X43.What is an instant-read thermometer best used for?3 D4 ?+ @! N2 e, l2 {
即时读温度计最好用于那方面?8 U& ]8 X( m; ]5 _. c; l
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?' ]7 V- p/ s' T! X4 h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 }- D5 G7 r5 n0 {4 F$ f! NA:Cast iron 铸铁 m5 ~3 t& @8 h3 y ?3 G/ J9 a
6 i8 J5 Q: r/ v* H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 p( l8 W( X6 b8 @( O- x
哪件装备下面有一个可移动的碗和一个S形叶片?
7 q6 i$ [. ^, m5 |% _6 ~% eA:Food processor 食品加工机
0 v, a( d, W$ r; H8 [7 M1 I; a$ ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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$ ] C2 C! `/ j: w7 T, @46.Which of the following is not a rule for knife safety?
- g" S$ k9 X4 r: X% v/ U下列哪项不是用刀的安全规则?
. o' X" z* Q0 t+ J& ^% mA: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:
( |3 R( n9 i, w; x' h# M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( f: s% l8 @& ~" K2 ]8 _9 H/ X
A:RondellES $ i0 [* l8 ^5 X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 [# H( Q8 K) k: _0 G o
" {1 \( f9 v; U# `+ b48.Which of the following is a diced cut used to garnish soups?/ n5 [9 D- r! g+ H, C
下列哪项是切成小方块用于汤的装饰?
# r5 f3 X$ T; w& q& ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; J3 F4 R. z/ D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ D5 R' a3 F5 y* u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!!——
, D: L& m$ s* i* C1 oA:Gaufrette 1 h& O& T1 D, e5 d& L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) s: ]2 ]6 G7 n* L; Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% u( M' R: j& r' U3 R3 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 L7 A2 t. C8 o' S" }. Z, H) g) p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" a1 [2 k5 N5 _$ 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)- j5 }/ G" U0 D0 o C
A:Cilantro 胡荽叶 香菜
) @; Y/ _9 z9 t, y- }! xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 ~/ o1 E% F+ u" u: J4 L$ ~$ ^9 [6 b60.Allspice is made from:
# U$ z- B3 X/ j2 b Z 多香果, 多香果香料是什么
* @( v% U/ {/ Y# p: Q4 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& y& ^! U7 U! p2 J. r! g5 [
A:A dried berry 干浆果
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$ F- X: K6 _; q& N5 i" ^61.Which of the following are used to make a sachet d'épices?
" O9 Z+ ~" \' C$ o下列哪些是用来做香包德épices?
/ x# Q# Z, t5 e8 D" @http://www.sachetcatering.com/
K! Y* e, M# ~0 p7 f* R$ {& xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 A& V( s8 R7 e$ }$ I2 \6 \- t! _
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62.Which of the following condiments are not soy based?2 N& W/ g4 m9 p
下列哪项不是酱油调味品的?$ R' c- U" H" o3 c% J) F
A:Wasabi 日本辣根
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5 O x0 e. l! H3 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, C2 u9 C' L2 ^8 F7 c$ 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 P4 ^3 U& ^# [' ?
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?1 Q5 V) }1 s* k6 }
下列哪个步骤是不是正确的蛋清搅打程序?4 @0 Y7 q7 T$ i8 {- n6 f( H2 m
A:Allow to rest before use. 允许休息后方可使用。
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; o/ @7 X) w6 ~/ p$ n7 h65.The weight of a large egg is between:一个大鸡蛋重量介于:
, Z2 S0 ^5 B1 Z: g0 U5 [A:56g and 63g 56克和63克* Y3 H8 \" B6 s" T) w1 m
7 |' F; L+ k5 z% h3 i+ r+ M& q7 h5 _66.Evaporated milk is a concentrated milk that is produced by removing
: I, R L! Y' Y7 [* w4 x2 O炼乳是一种浓缩牛奶 是去除什么做的
1 s+ C' ]( C$ e/ gA: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:, C5 N3 m0 u, D t( T/ h
一种烹饪方法,通过转移液体或气体是:
1 u- F) i) A; S7 ]3 S6 Y, M4 hA:Convection 对流
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" j% i* h) O( D# K! {! w68.The cooking of starches is known as 烹调的淀粉被称为
7 P8 [& _0 a+ o/ P0 j5 `A:Gelatinization 糊化( @4 [1 g1 { F J1 A2 [' }! ]
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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?
8 h: l/ F# g8 w2 i2 V( E' hA:Braising 烤
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" ^* }( r1 E$ y0 X; y2 z8 t7 t; V70.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:
6 ~/ E) M' D1 L1 dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, r! l# O" b( P8 V1 S& n( W( H% D
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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
2 B5 G# O2 W8 @! b' uA:Fumet 原汁* \! ~ R5 G, C! e
( u; p$ w3 A$ 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: v8 I$ M. l+ P# [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% w' S$ a0 O8 J4 K; j* h
9 |% K* U) x) f" C, V$ C. |6 J73.Which of the following is a principle not used in stock making?
7 S% z- ~3 N( d* J K; m下列哪一项不是用于制造高汤(低汤)的原则?
& m* U- X Z2 {A:Start the stock in hot water.开始在热水中操作6 _( {9 B/ P# S2 p/ P( x$ l
, ]6 C7 `6 b. F2 s$ \ a, f6 W74.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/ G# x! u' U( z! h7 X
A:Remouillage 法语熬汤
$ V5 C% \ j! F" _( D. h, thttp://www.haibao.cn/blog/post/176242.htm |
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