 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is: [8 `: w' @; u% c4 C% L+ \* w
哪位厨师最早带来高水准浮夸的美食6 [& t- o( Z5 M' ]% Q
AAntonin Carême 人名 安东尼·卡罗美
1 X7 F" J+ r' l: w; n5 D @+ U
( I3 P$ {: ~5 `( v6 Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 |6 u1 t3 G, w9 U. B% t3 A/ d: i+ S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* j) p8 `. c% k! ~9 s% aA:Cast-iron stoves 壁炉1 b$ P, K3 H$ t( _# s7 r; l
http://www.usstove.com/products.php?id=61 ^) c- `# x; d: ?6 }! _5 b
; _! W/ s1 ^* {; t2 D0 }28.The French term used to describe the roundsman, or swing cook, is:
6 H/ E; Z1 g& D6 t法国术语,用来描述roundsman,或摇摆厨师是:
6 L* k- B5 D/ C6 L) |A:Tournant 图尔南
+ U# J: l& D0 |/ c l
4 ~6 J1 I2 G; K) Y3 H29.Another term for the wine steward is:; Z' P$ x T( }6 \0 A$ `
葡萄酒侍酒师的另一个术语是:! @2 B) W- D. ?
A: Sommelier 侍酒师# S( [3 a8 a J/ x% v7 B7 X& M- C( f* V
' S5 i4 |) c3 K# X% I+ s& _- s
30.Molds, yeasts and fungi are examples of a:7 b# M S4 Z0 K' \7 m8 D0 {/ ]
霉菌,酵母菌和真菌是一个神马例子, |2 K4 z l3 `2 ~- u" v- _) O
A:Biological hazard 生物危害
\1 M- M9 q* o" y Q' v' w; T6 B
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ X0 @& g8 P c- u0 F* `3 }( R T
根据加拿大食品检验局,食品的危险温度区在多少之间:, t. K/ t; k4 n
A:40° and 140°F (4–60°C) 4-60度0 O( W& [8 ^- n
5 A! S |. v. q9 x32.All bacteria need the following for survival:" S4 v: K6 @: F9 \
所有细菌生存需要以下哪些内容:
+ E8 H& Q+ @4 GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
0 n' \: ^& a; b7 q1 h% v3 |$ ?1 f# [1 j4 J# r* D& g
33.Which of the following correctly represent critical control points in a HACCP system?6 C- a" p4 w5 w3 R+ j$ j- Q
以下哪项正确表示了HACCP体系的关键控制点?5 v8 v2 ^) d$ |5 Z* r' }3 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! b; Y4 U; Q( n8 {2 c9 S2 Y' N7 R+ ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; H& p2 A# e+ l3 W$ x% q* m
" A" L3 X+ r1 [4 u$ y7 |
34.Which of the following is not an example of a carbohydrate?
* r8 f) L. ^3 g, z: p- x( v下列哪一个不是碳水化合物的例子?
6 @$ Y! |; O: v+ RA:Essential nutrients 必需的营养物质
* L# ?) n. O; N
/ e7 N6 {2 a. {% T. i/ f35.The process by which a liquid fat is made solid is called:5 E# C3 Q2 b7 N3 n5 Y' [( x
液体脂肪做成固体这个过程叫什么
# n% N9 N6 m3 n5 nA:Hydrogenation 氢化
1 ]$ @; ?- C5 Q9 u" b' J1 q+ O0 _ c( V$ W m* d
36.Which of the following is not an example of a fat substitute?
; X+ E$ n4 I& }5 \. k" d0 P/ i5 s/ U下列哪项不是脂肪替代品的一个例子' } `4 l' }2 a# v: n8 y9 s' n5 |
A:Acesulfame K 安赛蜜K表. [! H; h2 f6 C4 }
: N6 H6 N3 E2 `7 e' {5 { d37.Health Canada requires that a product labelled "fat free" contain:4 o9 K$ U3 W: ^
加拿大卫生部要求的产品标有“不含脂肪“包括:1 L9 |2 t1 [0 M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ f0 _/ O+ R& E
. G# Y5 I) g# m. s
38.Which of the following is not a problem associated with converting recipes?0 a, B% K1 v- _$ ?3 x' Y3 S& }
下列哪项是不相关联的转换配方问题?+ [% b* Z: M; ^; T7 E0 K$ U
A:Unit cost 单位成本
% ^( q* ~2 i R& q8 j" p
6 W: H5 q& A+ h" ^, v! w39.The condition or cost of an item as it is purchased from the supplier is called:
5 q j' P# I7 s6 F: Q- f' J9 P从供应商采购的物品的品质或成本叫什么$ ?0 \4 A/ L. E* Q+ g! P7 a
A:As-purchased cost 购买的费用1 L- Q1 f- @* e
7 ^8 B1 S; C0 W: u
40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 b% ^4 Q! t! S$ e# X4 u在新货到来之前用于日常所求的必要库存量叫什么
! a- @& l' |2 c% [& VA:Parstock 基本日常最低库存% \9 C/ ~: P0 w5 E" d5 y. Z* s$ F
: S8 U- K" I0 i, ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ ?* E* _' j8 \6 Y; A4 c下面那个缩写是用来表明正常库存流程?) ]8 B: J: A \& E" E/ f0 W
A:FIFO=FIRST IN FIRST OUT 先进先出
# K' Q" a$ y5 N; n9 \2 v
# X$ C+ [5 v6 i! @" l) U42.Which of the following knives is used to turn vegetables?
{5 n& h) O g( f) w) j+ G9 Q" Q- K下面的那把刀是用来打开蔬菜吗?
0 q; S1 \! j4 \% a% q7 n0 ]- |2 n$ TA:Bird's beak knife 鸟嘴刀* i, F8 h3 g- S/ q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& D: ?8 u$ J+ J4 `! ^0 g4 }1 n$ u
) V, a. w9 r) f* P& l& Z& A* q% R43.What is an instant-read thermometer best used for?
. c& p2 c) x8 V7 z0 }6 _8 R即时读温度计最好用于那方面?6 F# ~) D R! E8 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 V9 m Y" @! R, j: Q$ m9 ?4 o+ t
9 A) N6 T7 K- @! b+ T" d
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- Z( t1 R1 L. Q; y) G
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 B; ]( V9 M0 K, g6 `3 Z, s: k5 m4 W
A:Cast iron 铸铁
- ~5 y" x& b/ U) ~" A$ k8 e) X9 p$ x# V; x+ E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ h# M C9 Y' N2 m5 O哪件装备下面有一个可移动的碗和一个S形叶片?3 P" c! H' Y0 X8 q: C7 _
A:Food processor 食品加工机5 n6 w1 P/ C9 O7 @% t# `
http://www.google.com.hk/search? ... iw=1263&bih=572% J5 {8 O/ |' s0 s9 H
" e2 }" k+ B+ z# S46.Which of the following is not a rule for knife safety?
* G% v. V. t& A. p" M2 [2 Z, r5 h下列哪项不是用刀的安全规则?' ~2 P2 [. |+ Y. u4 S1 C% y* d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 ]: S8 w( L) q2 c
% k" z6 \4 M9 O5 A- }1 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& @9 e+ F7 o( h0 n7 \' q" I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- J9 g$ h9 ]1 gA:RondellES 8 M, b U: @3 h6 y- J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) C+ I6 h7 t3 N/ j" J
6 r" m/ S. r! r% n% O" } z48.Which of the following is a diced cut used to garnish soups?
/ }. D" ^- A2 H9 \# L下列哪项是切成小方块用于汤的装饰?7 p9 F% E6 r/ g! t& ^' N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; y) K$ c6 B: J$ U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" Q, f2 R/ B/ z& W' i" 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!!——
, i8 V- ?5 z: B5 LA:Gaufrette
, U/ y& X5 G8 y x' p& b& Z. kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 D# r" R& u( y* F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 S( y- X5 v7 e1 j+ Z2 m2 @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 d3 I% i5 {# ?# w" `
' e& p9 M# i+ f* I* c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 H' a7 h- F$ Q, R5 b7 e
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)" S8 | S) q. T& [4 T! H
A:Cilantro 胡荽叶 香菜/ H/ y; P4 @2 d0 f2 n9 T& f0 k) B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) R3 n9 H+ h4 T. E: X7 K
0 c& V. |( R l* k3 d0 x# `$ V60.Allspice is made from:9 F4 e6 ]5 \2 I& _" h: f/ A5 q
多香果, 多香果香料是什么3 x" |3 j8 W, u- H" M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" u0 k$ i! K8 P3 E
A:A dried berry 干浆果
8 K8 x4 I0 Y7 z) V' Y, U4 F k+ V
4 f$ M- a$ L# N, v# H" m0 Q61.Which of the following are used to make a sachet d'épices?
- y, q3 b% E. N6 r# z0 I3 i下列哪些是用来做香包德épices?
( C: k8 n* _* I3 y+ S2 z" }http://www.sachetcatering.com/% ~, }9 Z4 B9 Z: H" }8 \( k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 m, P$ A/ B, P9 N$ g* p6 X2 E' G V8 Z0 L Q1 ^. x" K- {
62.Which of the following condiments are not soy based?4 R; B3 k* P$ @+ Q, E. d) \
下列哪项不是酱油调味品的? D* _ R4 E; ^0 b
A:Wasabi 日本辣根1 v9 s5 `5 G5 l
6 f6 W6 q$ X2 k5 A& ?* K0 t: q! O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) }) n0 ?* F* N: T6 u' F0 ^
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:
: h9 w+ I. k, n0 M. w$ R3 U k2 C7 \A:Pasteurization 巴氏杀菌' [# F) [, Y( q6 K
, M% B# z/ P9 E1 B3 E5 W, M, N* ]
64.Which of the following steps is not the correct procedure for whipping egg whites?
, X5 Q+ T% ?; h下列哪个步骤是不是正确的蛋清搅打程序?
, x1 w- X" H2 xA:Allow to rest before use. 允许休息后方可使用。
+ ? @, B6 X, L, V/ L2 C. R8 Y2 N) r4 N1 I' |+ \8 Y7 w( o1 {
65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 J$ h- m9 B/ w' D; L, GA:56g and 63g 56克和63克2 y4 p8 U W; Y2 I# k2 Z
- P0 p) |( S+ S* r+ R66.Evaporated milk is a concentrated milk that is produced by removing
% q( k/ ?% k# b9 V7 c炼乳是一种浓缩牛奶 是去除什么做的
2 v- e/ V' |8 A9 H6 aA:60% of the water 60%的水
( m( Z, ]# |8 t* i m9 Y: p& l
6 d. Q, X T" A67.A method of cooking that transfers heat through a liquid or gas is:! o+ F5 P/ p/ j) v9 u: I
一种烹饪方法,通过转移液体或气体是:
+ V3 e% G/ V+ Q( J# I3 F ^A:Convection 对流+ e) _8 x) B) M4 G7 r' W
' Q7 X& T- a6 ^+ H: B68.The cooking of starches is known as 烹调的淀粉被称为
* `0 R7 W! o& f7 C6 y& P' HA:Gelatinization 糊化0 i5 z4 B- ]% w+ [$ ?; g' ~ D. C
6 {+ m# D4 C" e& I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 R9 |9 n) M( @2 ~0 ^- ^) t% X+ _A:Braising 烤6 u4 _" N2 v4 D9 Y
: [# R& M; X: j$ d' p
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:
5 [7 o7 F1 |- n6 e2 nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
+ E, L+ X8 S1 K6 x
" r" @; i! d* _: `' A- _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 y7 e6 I% V9 z" d9 w4 N& N
A:Fumet 原汁
8 }1 k4 J& a, C1 H, Y+ C( }# E; k4 M* q/ ~0 B/ _; i4 r' h
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1 F! x9 G% h% P, A$ K9 k: t" a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 @0 [, z j9 {# ?5 q
6 Z$ t4 E, T# e; J
73.Which of the following is a principle not used in stock making?3 v! u4 B# H0 x9 z+ _* l$ {6 U
下列哪一项不是用于制造高汤(低汤)的原则?
$ \5 C/ ~$ I& |5 oA:Start the stock in hot water.开始在热水中操作. w2 l) d. t2 F- Z
! S1 R7 N; c* m9 J9 u7 O( I
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
/ U! K* z: C$ K6 v+ YA:Remouillage 法语熬汤
$ F$ Q5 m) V# L. ]3 fhttp://www.haibao.cn/blog/post/176242.htm |
|