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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:$ i% i& w; a/ ^1 @% }! ?
哪位厨师最早带来高水准浮夸的美食1 r, U7 }" f+ @ A
AAntonin Carême 人名 安东尼·卡罗美* x) ^ N% k& T1 N, x+ i
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 I; y" f. d# Q0 W" g& e: {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! |" Z6 E2 g9 d2 r7 nA:Cast-iron stoves 壁炉
& l% T* F6 C% d- [8 @: mhttp://www.usstove.com/products.php?id=6; k* D* h3 U! S4 L9 B, S
' T. O2 p" H" c0 Z" m/ F28.The French term used to describe the roundsman, or swing cook, is:, q- Z5 y& {5 p; U
法国术语,用来描述roundsman,或摇摆厨师是:
+ p% u. q4 I/ X& UA:Tournant 图尔南/ }/ |$ a0 {- q, B
/ t' L, Y2 U5 S+ H* ^% M29.Another term for the wine steward is:
4 l! A! \0 q d7 x5 Z葡萄酒侍酒师的另一个术语是:
, v: U* [# Y+ G) g5 AA: Sommelier 侍酒师2 W5 z7 s( t8 f. E; @
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30.Molds, yeasts and fungi are examples of a:
% I! ^" Z0 ]! b6 \$ B, i霉菌,酵母菌和真菌是一个神马例子" T( {4 Q6 P1 i8 G: n# Y
A:Biological hazard 生物危害# y6 n7 m8 Q! r7 w# R& D( r
5 {8 ~% w% Y0 L0 u6 v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ [3 t# J* S; Q. j* C9 C1 C根据加拿大食品检验局,食品的危险温度区在多少之间:
3 G4 G4 E9 X0 n) y0 ?A:40° and 140°F (4–60°C) 4-60度- C& @4 w% e5 O9 E9 ~* N
& ~% @. }5 J9 b& G- ?32.All bacteria need the following for survival: G# {* e* ^/ y+ L/ C. ~
所有细菌生存需要以下哪些内容:
7 Y8 w; m# C2 P# N* dA: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?
$ W& `$ r" @8 n, R+ c以下哪项正确表示了HACCP体系的关键控制点?
4 V3 |5 c0 k# J1 F: v! MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ~' D5 z1 r6 A6 Q. R食谱,接收,储存,准备,烹饪,保温,冷却,再加热 p9 y: L0 i+ ?6 d8 Z$ j
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34.Which of the following is not an example of a carbohydrate?0 o0 c% A' o# y8 d/ Q S# S
下列哪一个不是碳水化合物的例子?
L* v! b8 m' b$ u- Z& H8 y& {: sA: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:
8 c9 v7 z6 ?3 P; @2 T' z3 \液体脂肪做成固体这个过程叫什么
- I/ n/ ]+ ?- JA:Hydrogenation 氢化
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F2 Q. d' R9 c8 U/ n; d) E* _8 m36.Which of the following is not an example of a fat substitute?
3 [8 x! Z! j% j k7 X下列哪项不是脂肪替代品的一个例子
3 s& a6 a* L! o6 e3 v7 i# pA:Acesulfame K 安赛蜜K表9 m; q7 E) F9 W O( S4 t3 b
( J6 g- e1 m) d) Q4 y0 V* l& }: r37.Health Canada requires that a product labelled "fat free" contain:
8 r: W: F% a/ x. b B S加拿大卫生部要求的产品标有“不含脂肪“包括:& o0 i; y3 |( @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# v) U% n8 b5 A) n, t, w
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38.Which of the following is not a problem associated with converting recipes?1 K, w; _0 b8 N. ]3 @
下列哪项是不相关联的转换配方问题?
4 t0 ~, H. q0 K; ~% Q0 CA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:' \/ {* o4 R4 ] A* I: F$ u* C
从供应商采购的物品的品质或成本叫什么8 u' r/ u+ N7 x9 Q) x; @5 G# I# X: v
A:As-purchased cost 购买的费用+ \, b6 c' v9 R$ e
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( U7 s3 b- Y1 f% ^
在新货到来之前用于日常所求的必要库存量叫什么
) p- q; E2 a9 L( D) t) k9 rA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 J% J# C( `( a o下面那个缩写是用来表明正常库存流程?
8 e7 o3 H5 d- t* K- S4 i0 CA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?+ _5 A* M3 O7 s1 a6 B2 ^# Y
下面的那把刀是用来打开蔬菜吗?" x2 `$ i* c% _5 k% a
A:Bird's beak knife 鸟嘴刀$ z$ V, n8 T6 I$ Z3 _4 v) z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& z3 b) P1 x3 Q1 g3 {43.What is an instant-read thermometer best used for?0 D: N. p/ ~" i
即时读温度计最好用于那方面?/ O+ r I0 F; d7 f9 v& b
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?
( T l# v* A8 ^: e% s% i下列哪些金属材料受热均匀,通常用在铁板而且非常重4 N; O, E$ f5 I. Z7 ]
A:Cast iron 铸铁; B" B4 O6 k" {" }, Y& {6 Y; }
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 K$ ]' @. N% M; Z# B$ W哪件装备下面有一个可移动的碗和一个S形叶片?
: z+ Q' ~( F5 OA:Food processor 食品加工机' S! x# s. v) P' P+ [$ D# u; _6 _
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?. C4 {; a A. U6 j
下列哪项不是用刀的安全规则?- C% b4 {/ ]. @* t# T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ @& V1 v$ M7 ]$ m7 D$ y& d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" X* E! I+ h& F) z7 A& W) s- ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! \) ~% j* o5 c, E( d8 l
A:RondellES
0 |3 c5 C4 Y" V9 w- @7 h$ Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ m: v% B. P3 Z4 L5 F* b' g
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48.Which of the following is a diced cut used to garnish soups? w- U. {* O# u8 x; d# u2 O
下列哪项是切成小方块用于汤的装饰?$ q, e4 o2 B1 b q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, h0 ^5 Q+ x( V- ~5 j1 E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" ~# g% _) J. j7 ?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!!——
* w) I" F) a8 a# W; qA:Gaufrette
& R' F# M4 h* J% @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' S2 F. M7 |) O" Q2 v- X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& l7 H" |- t/ F& Y1 y0 j
Gaufrette :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?
4 ~ v& @) H1 H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)
5 p; g1 H# d. ~" j6 N0 }, LA:Cilantro 胡荽叶 香菜
1 [ O) a8 V/ f9 f5 `! T$ }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* L, a3 n" b) g7 @* I+ j* e
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60.Allspice is made from:
& H, M% t3 ~4 p% O0 A y/ K 多香果, 多香果香料是什么+ I2 T6 p# w- \: _8 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 D$ X( c, f6 |/ l* c# { R. k* |A:A dried berry 干浆果/ w5 c! _. M- a
& a0 f/ I: W; |8 i3 N$ [1 i, m6 }61.Which of the following are used to make a sachet d'épices?
/ x2 ~7 u8 \2 D7 H下列哪些是用来做香包德épices?
: K* c+ c6 D" x- mhttp://www.sachetcatering.com/
. P! M; |/ y- v# {: iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ z1 R' x# F/ D" m5 k. b2 p
' R7 f1 X* E6 p& j2 o1 A62.Which of the following condiments are not soy based?4 \5 V; d% O% w& U7 \" @6 o
下列哪项不是酱油调味品的?5 ~) H! A7 k4 J. n* [% L
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:
& f9 i% S: |# P% h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:
+ t" V: ]0 W. LA:Pasteurization 巴氏杀菌
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" e8 }) z' h- f: |0 O- u- ^64.Which of the following steps is not the correct procedure for whipping egg whites?
7 d, Q6 P1 i6 H B2 d! ]下列哪个步骤是不是正确的蛋清搅打程序?
6 T; ~4 r# L5 R& k6 L# kA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, J0 Y: @2 ]2 U8 o6 o# x4 Z& n& q
A:56g and 63g 56克和63克+ W5 M6 p( D$ B6 I
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66.Evaporated milk is a concentrated milk that is produced by removing
1 G3 f) m$ E( Q- G) k. b) g炼乳是一种浓缩牛奶 是去除什么做的0 d: C9 G8 b* {5 d- I$ E. p* A
A:60% of the water 60%的水" ~+ R% m% n4 \" o6 k
/ r0 O8 I3 {" B# v9 g# R67.A method of cooking that transfers heat through a liquid or gas is:
c/ X; M4 s5 h$ _: r- a一种烹饪方法,通过转移液体或气体是:
; Q6 s- g/ K4 I. ~A:Convection 对流 p* B ^7 l4 M8 u3 F' t$ \& l y
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68.The cooking of starches is known as 烹调的淀粉被称为2 l1 L; ?6 V) I5 ^7 s' W
A:Gelatinization 糊化
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2 _& X! _0 ~8 B! L; U, e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 I( T8 z- |; E5 v1 l1 @A:Braising 烤
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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:
( k0 v( S# L! X( I" ?# i8 I7 h& N" ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; z* j" k6 T% G* {, W1 z9 s
9 i; p$ v6 _4 M7 t( f" B: X71.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 r# M7 y+ E, ^9 [, P( R
A:Fumet 原汁
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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
2 `. Z* C C0 M5 BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 ?4 @+ S; g6 b5 ]: E2 s73.Which of the following is a principle not used in stock making?
( @) ?. `% z- c" T7 d0 r下列哪一项不是用于制造高汤(低汤)的原则?
, x, s- K, q$ `* U: tA:Start the stock in hot water.开始在热水中操作
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- V+ c5 f# f" D( {) ~6 G74.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
% D6 Q6 _, A! _. g7 E& \0 ?* dA:Remouillage 法语熬汤! d& e+ ?/ n0 f# k3 E/ m. V$ h
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