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26.The chef who is credited with bringing grande cuisine to the forefront is:+ L8 E, ?; {" L# l/ m( B( [
哪位厨师最早带来高水准浮夸的美食8 X) L4 `& H5 R( Q( x
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 {! b4 o) v* k, T: g. `4 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( w3 e1 ?" c; R3 {
A:Cast-iron stoves 壁炉
3 a0 S) ^) a0 r% X( dhttp://www.usstove.com/products.php?id=66 a0 g- a6 b; j6 Z- O% V* K7 x
* S' ?/ J0 m V. |8 {28.The French term used to describe the roundsman, or swing cook, is:. c V, p7 v* i. d8 M" e2 z
法国术语,用来描述roundsman,或摇摆厨师是:( @ }3 P8 t' g2 a& k
A:Tournant 图尔南9 K, E0 t% ^" A* s ~
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29.Another term for the wine steward is:/ _/ Z: e- u8 s0 H+ l' k. Q4 V
葡萄酒侍酒师的另一个术语是:* Z: d0 @* Z" x% }* h! V: v* H: r; B
A: Sommelier 侍酒师. s0 A. r& R( P
' q6 u; S2 U. R4 ]" ~30.Molds, yeasts and fungi are examples of a:, W7 f- u) x9 S$ q2 r/ n" s
霉菌,酵母菌和真菌是一个神马例子
+ p* F; c9 Q7 \: m4 J* HA:Biological hazard 生物危害. T0 F# b8 F4 g$ k
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: k8 }" e; s" k# v5 I% E根据加拿大食品检验局,食品的危险温度区在多少之间:
) \: f+ g4 I' M/ v6 c: FA:40° and 140°F (4–60°C) 4-60度7 b4 o* p# u# |7 t
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32.All bacteria need the following for survival:
& V6 t7 o, l3 M; U: f X. Y0 L# G* @所有细菌生存需要以下哪些内容:; {! n( R7 \6 s+ s; \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 C1 z; B# [3 |6 g3 H; T; {; `" o
( M, J8 G; g" @, L" T" `& p% R4 ?33.Which of the following correctly represent critical control points in a HACCP system?
0 l- D( x$ L+ [! W以下哪项正确表示了HACCP体系的关键控制点?
8 w7 ?% d0 C' m2 c; BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 s8 v! p. P& P: I6 O, D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 L& ]3 F. k: G) u9 t+ c34.Which of the following is not an example of a carbohydrate?
2 Y {- |4 c4 a$ {下列哪一个不是碳水化合物的例子?5 K& n; x% q/ q, ^1 V
A:Essential nutrients 必需的营养物质1 [& R' i' m; F5 O" ~
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35.The process by which a liquid fat is made solid is called:
/ _$ V( ]/ F- {液体脂肪做成固体这个过程叫什么
3 p5 `. N0 A' o7 A8 ^! cA:Hydrogenation 氢化
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6 R7 `5 w: O: b6 J0 v36.Which of the following is not an example of a fat substitute?# A3 u6 o, \# c5 i8 I- m5 [8 j ?! @$ n
下列哪项不是脂肪替代品的一个例子
; h( B6 X" \6 u2 F- `1 zA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# N# {2 u" K1 m加拿大卫生部要求的产品标有“不含脂肪“包括:
: i* N6 q# X2 m' }* [' lA: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?
- U: Z' @: p; B' j& p, N下列哪项是不相关联的转换配方问题?
6 j' J' q7 j# E4 P+ P, ]/ xA:Unit cost 单位成本' u" K- e7 g8 p0 w" g
" s/ ~7 e0 z9 [3 G39.The condition or cost of an item as it is purchased from the supplier is called:
G# o! ?( @' S N从供应商采购的物品的品质或成本叫什么
6 ]0 z3 U3 s2 f4 a4 W$ r! JA:As-purchased cost 购买的费用' w' k! `+ _- ?" }5 r* {1 m* [
( p1 e# A6 e( G' v5 [40.The amount of stock necessary to cover operating needs between deliveries is known as:8 a0 e- W( h* p) h0 D
在新货到来之前用于日常所求的必要库存量叫什么+ ^/ k6 r6 v7 S9 H$ I/ d9 U
A:Parstock 基本日常最低库存$ o/ Y. U: \' s. v. l( _0 R
2 p4 O3 v6 ^" i2 u7 W- i41.Which of the following abbreviations is used to describe the proper rotation of stock?5 R( L2 c1 o- l/ h) i- x8 i) i3 j8 q
下面那个缩写是用来表明正常库存流程?
# o' o1 X, j9 q6 m6 w- x7 s! RA:FIFO=FIRST IN FIRST OUT 先进先出7 h! ^1 W7 n# V
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42.Which of the following knives is used to turn vegetables?, e& A6 q1 V& k$ l1 O! z9 V" B" R& c
下面的那把刀是用来打开蔬菜吗?
+ G3 M. V6 [- lA:Bird's beak knife 鸟嘴刀; K* q3 H5 c# e) e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* F9 t: K+ q- S" ]) h% {
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43.What is an instant-read thermometer best used for?
: j; P1 e& p& w0 Z- N5 V" P, G3 W即时读温度计最好用于那方面?: t( B: d L$ H$ d
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?, E$ h" y: A8 _; j! \1 X
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ o, [: B5 m+ k6 P
A:Cast iron 铸铁
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+ L% K2 F# w5 r9 G: V2 m2 H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- p( {; E& O: @' o$ R* U4 c$ i1 j! x
哪件装备下面有一个可移动的碗和一个S形叶片?
( S4 m! ^8 c, o" o8 ]; i7 Z- j, XA:Food processor 食品加工机
) q" o! I' L" Q* |" f9 Lhttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 [8 z; ~1 i c- u+ L. F; Q46.Which of the following is not a rule for knife safety?0 ~6 t! f3 P* { m1 C& ~: | p4 M
下列哪项不是用刀的安全规则?$ U+ d: d4 Y8 C: C2 ^! N3 _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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4 b2 u& A4 d, t, ?* \6 `( d) r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 Y& D/ c9 p% w# ]) C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 d" g! b3 v& m; J; M% J/ Y& r/ ]& j1 fA:RondellES
# X0 B8 Y* [! H& `' s2 Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 [ k- }% h% h1 O
+ U1 ]( Z2 b0 h6 f48.Which of the following is a diced cut used to garnish soups?
9 ~# A- v; m; s6 [' o k下列哪项是切成小方块用于汤的装饰?/ n0 J$ K' p% s. D" N l$ a+ ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) [5 [1 u+ X _% D5 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! n& f" e0 ?* u+ N. w
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!!——
& ~7 N) i+ S' {1 s: S6 DA:Gaufrette
' m8 W5 i' w$ k+ R8 e& X2 Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
O k5 O" Y( [* Q8 J6 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ |# c9 G, t* _* b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, b2 f! g6 h0 v0 }! h
# `, { R; L" x- T( H4 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# L$ o* d) D+ D, y9 h- N5 c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)# S7 d+ Q3 _. W; K1 o
A:Cilantro 胡荽叶 香菜9 [' M1 f& G$ o T4 q1 U8 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) ?* s) [1 X" f" C
* | D" `' a2 D60.Allspice is made from:
4 O% q C) Y+ T( m, a4 O/ }' ~' z 多香果, 多香果香料是什么. v8 q5 o7 m& r) F; Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ B5 x/ ?3 J( p6 G" U; J1 V9 V. B
A:A dried berry 干浆果2 }$ X$ I D7 R
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61.Which of the following are used to make a sachet d'épices?" H& f% S; L# L7 v9 e. ^
下列哪些是用来做香包德épices?* Y7 _) H( y; C0 Y+ C7 K% Y1 ?
http://www.sachetcatering.com/
% X- N) Q$ x- o9 O8 r' oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
0 ?$ e1 M4 g* i# ]2 \下列哪项不是酱油调味品的?
3 D7 D1 B$ J; b/ bA:Wasabi 日本辣根
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+ |0 {9 D1 Q: ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 B+ y+ V. H( A1 d
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:& l$ k' g% {# R3 O& ?
A:Pasteurization 巴氏杀菌3 v* _4 `+ W7 u' L
" ]" b. ]" y3 i+ l64.Which of the following steps is not the correct procedure for whipping egg whites?
, A7 \- z' y4 d* x' i4 K! U/ U下列哪个步骤是不是正确的蛋清搅打程序?
7 f h g/ j2 X9 FA:Allow to rest before use. 允许休息后方可使用。
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6 `4 y2 X1 u8 {2 Q' v, k) c65.The weight of a large egg is between:一个大鸡蛋重量介于:
# o3 t( W5 p5 i$ nA:56g and 63g 56克和63克) B, y* ^$ t6 P
Q n# g! C5 L66.Evaporated milk is a concentrated milk that is produced by removing E4 u7 a& I. W4 O g5 q
炼乳是一种浓缩牛奶 是去除什么做的1 M8 F$ d% ], Y; a
A:60% of the water 60%的水
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& K# H0 \4 N- ^! {' W67.A method of cooking that transfers heat through a liquid or gas is:) D1 Q$ T- Z% ]& v0 B" C& u
一种烹饪方法,通过转移液体或气体是:
7 t4 p5 v- S1 O. z( R! \5 c( y9 ?A:Convection 对流
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, n: Y& }; q* S) r5 B# m- ^7 f68.The cooking of starches is known as 烹调的淀粉被称为% P1 y* Y# n+ M' E3 o8 P, Z( B
A:Gelatinization 糊化
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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?
, o4 d* _: T5 o, o) }5 M f* a& Z9 j' fA:Braising 烤: C- C0 x( Q! W5 {# c
" h( a/ D8 p5 `4 g& S70.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:
' N! l7 K% P$ i/ w/ m5 UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) j$ |( k4 @1 i, B+ u$ c71.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% N- O# z- w' c, [8 n) C _
A:Fumet 原汁+ o% q a& r: O$ ?4 ^; G1 A, D: M, c/ k
4 ~4 i$ `1 S3 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
% u* u, W, ?4 @; @: AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; [/ P2 H1 l8 z1 a# \
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73.Which of the following is a principle not used in stock making?. |8 B" s) _7 O
下列哪一项不是用于制造高汤(低汤)的原则?$ ^ | P" G& V5 H
A:Start the stock in hot water.开始在热水中操作
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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
& E: o8 w- l$ n! g5 HA:Remouillage 法语熬汤
$ L S1 C8 x5 {! w! ~http://www.haibao.cn/blog/post/176242.htm |
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