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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:
* T* `9 Z$ b* r" O& o; l哪位厨师最早带来高水准浮夸的美食' d& P2 s/ u- O3 P
AAntonin Carême 人名 安东尼·卡罗美6 `/ g# }# M, F6 L
' x K0 l; t$ P; X A7 X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 v' G0 J" p4 C0 X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. D2 M# y2 u$ H% i' F
A:Cast-iron stoves 壁炉1 {6 M: e2 |: ^# F
http://www.usstove.com/products.php?id=6: Z4 h! D7 C# m; W
l. F2 S7 x) D* o28.The French term used to describe the roundsman, or swing cook, is:
' e1 m7 w( T/ ?( z5 u6 d/ B D法国术语,用来描述roundsman,或摇摆厨师是:
! h9 M) H1 \) O3 bA:Tournant 图尔南; {# {2 \, J0 [. ]
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29.Another term for the wine steward is:
9 X& H6 s2 z8 K$ c3 @葡萄酒侍酒师的另一个术语是:
, z7 M0 x4 z* C' p& fA: Sommelier 侍酒师; ]$ t- ?1 Y# S$ m
& D4 _& z9 s8 v30.Molds, yeasts and fungi are examples of a:
& ]" K I2 c' b6 P2 Z! q. K) l" O霉菌,酵母菌和真菌是一个神马例子
7 _ H& p1 C9 N3 tA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! n7 X1 q: ?1 C& K& _根据加拿大食品检验局,食品的危险温度区在多少之间:
" O G m+ M5 h% aA:40° and 140°F (4–60°C) 4-60度0 [! o) |9 I: \% I8 r3 N+ ]4 y
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32.All bacteria need the following for survival:
. l, i9 h; k' q所有细菌生存需要以下哪些内容: o, L4 j( V3 `$ Z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# e; r/ l2 A$ [+ m
* ^6 X2 J, _; J7 a, Z5 G3 O5 M2 b33.Which of the following correctly represent critical control points in a HACCP system?
- O! |! ?6 }( u* \' I' }以下哪项正确表示了HACCP体系的关键控制点?
r2 ~% g/ c) y. ^" uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; X1 @" @3 G' a5 u- F. U食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
% N! q& B, E2 c. t6 J$ l! j下列哪一个不是碳水化合物的例子?
4 W1 {( ~* T% x) v1 M* eA:Essential nutrients 必需的营养物质
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, z( ~' r: I2 t2 p5 d35.The process by which a liquid fat is made solid is called:
. m) d6 b" H8 E液体脂肪做成固体这个过程叫什么
9 ]& s7 n: j8 Y: p% mA:Hydrogenation 氢化3 ~9 [+ b1 a( V
9 U/ u: C5 h. n3 i) Z1 l36.Which of the following is not an example of a fat substitute?+ ^# F! s1 [4 n- f" D
下列哪项不是脂肪替代品的一个例子
1 {. `' ?, X* C- I# VA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
$ u0 E$ S7 s0 _+ u" m/ u9 H- r加拿大卫生部要求的产品标有“不含脂肪“包括:+ Q6 q* ^( r" d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?2 P! S( l' z" I4 V. p, y, _
下列哪项是不相关联的转换配方问题?, H# T5 B0 m" s% O
A:Unit cost 单位成本& g$ n3 B4 s* R: q8 @; X$ _4 u
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ O4 G: c+ u+ {" s; s' }& J从供应商采购的物品的品质或成本叫什么1 K/ p: A1 ~1 w% }: K
A:As-purchased cost 购买的费用7 ^* L& e1 b1 J' A: t, m" i
1 a1 H9 l5 e( A; d" J40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ } y; R2 O. X6 \在新货到来之前用于日常所求的必要库存量叫什么$ D+ q& i7 S5 |( s/ V9 S: A& b, M4 \) j
A:Parstock 基本日常最低库存
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; y$ h+ ]( X0 l4 D+ Z* j41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 x3 d3 A- |9 W D) X下面那个缩写是用来表明正常库存流程?$ h) s+ B7 W% X5 z! r! Y2 o
A:FIFO=FIRST IN FIRST OUT 先进先出+ I0 y+ j) ?6 U0 v! D" z% @+ i% \
$ {- S" [% {5 y4 H5 ~# V) ?# U42.Which of the following knives is used to turn vegetables?
. d8 K$ ] G% N- }% [/ z下面的那把刀是用来打开蔬菜吗?
; h0 B) H# ^0 {A:Bird's beak knife 鸟嘴刀) b+ R- o1 B( |: }( g9 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
; ?& M7 c7 Y F0 C8 k7 |即时读温度计最好用于那方面?
8 M$ U) X( K/ q3 P7 [$ o# }3 fA:Checking the internal temperature of a roast 检查被考物品的内部温度+ Z) P0 G1 e2 B2 i# |, e
1 K% t( [2 v1 u6 V) D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ H) Y5 F, M7 @下列哪些金属材料受热均匀,通常用在铁板而且非常重- o$ }: \6 e1 w
A:Cast iron 铸铁- i" v4 [. ~3 {8 b
% q5 ^1 A x D2 F1 T) h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 x7 E- S+ c6 `- j* U
哪件装备下面有一个可移动的碗和一个S形叶片?
8 D" S3 _ Z b% k; J) U8 M; sA:Food processor 食品加工机
; Q# K9 D4 o/ p% I0 e! ]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?6 T ^# o3 A# l& v! y
下列哪项不是用刀的安全规则?
1 H T* {. H8 S! v5 v; EA: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:6 e4 M7 m' \* @! G7 Y7 U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. ]$ E2 i2 k2 C$ L% N
A:RondellES
- P% O' f/ p v+ Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 P1 T; T9 w; v. a) Z
- V- I) Q3 o- Y$ G( f% s% A4 \48.Which of the following is a diced cut used to garnish soups?
# A/ ^, X' L( S下列哪项是切成小方块用于汤的装饰?
# e. f; ~" \, d% @0 ?+ q6 RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 t" x) A& w; h1 y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! v+ l' r8 B3 F8 C6 F
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!!——
1 U; l5 j3 }$ Q# {* A5 w. AA:Gaufrette
% u. v- z @- q8 R' o* ~7 K8 hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; S1 s- u2 o8 w, f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 \6 G. |8 y3 d1 @# M/ {/ sGaufrette :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?$ C; m- _: _2 A- O8 `* o, p" w$ S
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)
9 x( t: T$ U7 vA:Cilantro 胡荽叶 香菜6 e1 I1 a0 b% Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 x( S; @% }; o. D3 E) _# V, d& |- i
* `/ i$ D& M1 Q- P60.Allspice is made from:' |/ n% t7 Y2 T
多香果, 多香果香料是什么
& `+ F: _3 W( u7 R5 P( y' Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 {2 i# O! H; u0 c9 q0 S# H
A:A dried berry 干浆果+ X! e1 C6 X4 ^
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61.Which of the following are used to make a sachet d'épices?
/ I; A `; C' X7 [2 G. Z下列哪些是用来做香包德épices?" Z& V# s/ b u2 ^, r. K. i
http://www.sachetcatering.com/
% K% S1 d r+ O3 E& ]1 t* GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' H/ @& ~3 Z8 E4 Y9 B5 \& |2 c9 w
1 F* h4 G1 i8 W, p6 c! h3 W62.Which of the following condiments are not soy based?& ^; x: O2 E- O% g1 N' q
下列哪项不是酱油调味品的?: I' f$ T a8 q7 M) l/ ~0 T, M
A:Wasabi 日本辣根6 ~! K( d: N9 m6 _, ]3 V3 R7 m# p' U
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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:
4 E( z' k4 Q+ e4 J5 \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 Y; N& g% e' g& O3 n9 c
A:Pasteurization 巴氏杀菌7 F. H/ y0 _3 ?2 |7 N
) d( e& m. G" \0 l64.Which of the following steps is not the correct procedure for whipping egg whites?% ?8 [) ^% w1 B' X5 ^
下列哪个步骤是不是正确的蛋清搅打程序?: R; g A2 D5 X* ~+ i2 ^
A:Allow to rest before use. 允许休息后方可使用。) Z4 F/ j. x" s0 d. f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 D) v: z x, x8 \% C6 {1 O8 z
A:56g and 63g 56克和63克2 G- p8 n+ c" B; L- j
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66.Evaporated milk is a concentrated milk that is produced by removing7 |5 z; z' H# `3 ?# O
炼乳是一种浓缩牛奶 是去除什么做的
' U" ^( ]3 }7 N; yA:60% of the water 60%的水; F- G) A% U- P- |3 H8 u
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67.A method of cooking that transfers heat through a liquid or gas is:1 s" G; r: z+ }8 e5 J
一种烹饪方法,通过转移液体或气体是:
; c0 K3 _3 ], q4 C& x5 AA:Convection 对流
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/ M1 h9 X# U) b& f68.The cooking of starches is known as 烹调的淀粉被称为
7 I) {6 e' K; _, _A:Gelatinization 糊化3 A8 W3 r. P1 J4 M' i
! i& C4 ]1 g( c) w5 @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 s0 g' \: y. v: d# B U
A:Braising 烤+ c/ U+ H |: j8 B; Z. D7 L
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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:" M6 [ Q5 \) ?( x% z( h
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8 R& o- v1 G8 t/ r5 D
A:Fumet 原汁3 H/ B" C9 T f" _) j
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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3 h2 W" n( l3 R6 Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ N1 c9 K# v& L5 o
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73.Which of the following is a principle not used in stock making?
. N5 N) f& k) H% o下列哪一项不是用于制造高汤(低汤)的原则?% F# \$ L- Y! y- O6 g+ k" c
A:Start the stock in hot water.开始在热水中操作( Y" \- e+ _2 ?% w% f5 U( h7 c
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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
# S% b5 Y% ^+ Q3 X: y( P2 L* ZA:Remouillage 法语熬汤+ O0 [1 @! O0 q0 J1 m( a* t7 |
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