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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:- e) C7 r' n, \4 j4 E0 x
哪位厨师最早带来高水准浮夸的美食6 o7 h7 \ _+ j6 t0 F
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:( y3 i& Z* `; F5 M* j# N6 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 。! G4 g1 |0 z! `2 U& Y- ^) n9 q
A:Cast-iron stoves 壁炉
. o& Z6 V% |' m/ j: w. b% T$ [http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ s# _- i+ Z4 t5 `! w5 x- Z法国术语,用来描述roundsman,或摇摆厨师是:
3 B$ ^$ ]# P( W% ]A:Tournant 图尔南
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' r. n* u' F( A4 { x+ b29.Another term for the wine steward is:
9 Z: T6 z6 A. [1 n. ~, _/ |$ Z葡萄酒侍酒师的另一个术语是:, Q, s+ m `* T& }
A: Sommelier 侍酒师
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* [& D; A" u8 T: B1 C30.Molds, yeasts and fungi are examples of a:# f. h* h- I6 a
霉菌,酵母菌和真菌是一个神马例子- d5 A6 W/ j/ e' ?$ J. ~- {7 L
A:Biological hazard 生物危害6 ` Q% }, y9 U) j+ q
: S9 w) @& D2 m5 c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 Y+ h8 Z6 ~3 v: I/ T
根据加拿大食品检验局,食品的危险温度区在多少之间:; \0 w6 |6 _# H! ~
A:40° and 140°F (4–60°C) 4-60度1 ?+ `9 G. g5 [
% z! I5 I/ P& `32.All bacteria need the following for survival:; C" M7 K& O7 I$ K1 |
所有细菌生存需要以下哪些内容:
5 Z2 ~. X% s, GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# t F! p1 d- t9 R% @6 H+ o33.Which of the following correctly represent critical control points in a HACCP system?7 a: m+ R2 }' |& L0 ?6 |) d: f- V
以下哪项正确表示了HACCP体系的关键控制点?
; w2 q& U2 Z4 m3 c4 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & a. G( f' H+ m4 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 x V" K. i M$ D0 o34.Which of the following is not an example of a carbohydrate?
- ]" y }% I# R9 K" Z4 o% D下列哪一个不是碳水化合物的例子?
% w- R2 {+ q7 OA: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:! k2 {5 S4 d( y, b3 i$ _1 l
液体脂肪做成固体这个过程叫什么
2 o0 C" S% v8 j6 p5 F8 J) h8 yA:Hydrogenation 氢化
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. M% q, F7 d3 j8 O( j$ b9 a; s36.Which of the following is not an example of a fat substitute?
* n- B# }" r0 D- m下列哪项不是脂肪替代品的一个例子
1 z) G, g: W! B9 ?/ VA:Acesulfame K 安赛蜜K表 k& f1 f. X* \6 a6 b6 f# t
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37.Health Canada requires that a product labelled "fat free" contain:+ |; V5 [. @5 f, t- z3 r& m5 a
加拿大卫生部要求的产品标有“不含脂肪“包括:5 a# J! Z) s' { R; r: p
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?
' S7 J9 f! n" a) Y下列哪项是不相关联的转换配方问题?2 P. H5 y% S4 ]. J) A9 n* C9 G
A:Unit cost 单位成本
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. @; q! l* _4 p. I; A39.The condition or cost of an item as it is purchased from the supplier is called:1 t' b" x0 \, k: A( i% a
从供应商采购的物品的品质或成本叫什么
% w' ?( ]* J6 X# dA:As-purchased cost 购买的费用/ a2 m! S/ ^' ?* H4 J; H4 N
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 d' u* e+ K- y* E$ M' j
在新货到来之前用于日常所求的必要库存量叫什么5 A0 ~8 G Y, H! Q$ _3 F! }( B
A:Parstock 基本日常最低库存( I8 U1 ^; L/ m# d4 K
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% ~& r) i2 r5 v |) D
下面那个缩写是用来表明正常库存流程?
! n! ~8 J$ \# T3 a4 T) |A:FIFO=FIRST IN FIRST OUT 先进先出
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; W8 E; L/ g8 ~1 d42.Which of the following knives is used to turn vegetables?: r- y) S* q# X' E0 G @
下面的那把刀是用来打开蔬菜吗?
; P$ }3 o: \+ C; wA:Bird's beak knife 鸟嘴刀
0 x# e3 Q6 v. H* N. Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 H. k9 i: b4 S; n
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43.What is an instant-read thermometer best used for?, Q/ D* r, C: a0 C/ E
即时读温度计最好用于那方面?- X) T8 Y6 G1 D5 V, 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?) L+ U- G; C5 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重* H$ N$ r5 h1 b
A:Cast iron 铸铁
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; m- Q+ ~* U: R0 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ E, u' G; [5 l4 C
哪件装备下面有一个可移动的碗和一个S形叶片?/ L7 v# U3 |( `; O- e
A:Food processor 食品加工机
) i# r4 Q, `' [( ^0 thttp://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?$ }/ z e O8 \. Y! P! ?- B. W9 A6 Q
下列哪项不是用刀的安全规则?
; g/ ?# s/ D! c8 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 W$ T. e T; h* S: W g k
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* T4 r/ `! s" T% Q3 X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. Q0 [* t5 `: U4 f; p8 @A:RondellES
! r3 \) L0 u7 n. I6 o( |- ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- [8 ?; I6 ^2 b+ l4 ]0 N48.Which of the following is a diced cut used to garnish soups?
( o8 F+ _8 h0 {) D6 w下列哪项是切成小方块用于汤的装饰?
4 n' G! D- [* J6 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& m6 R9 v8 I" [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 O7 U" ~% a2 w* \4 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!!——
1 j, I/ ^5 `& ?$ ^8 S* mA:Gaufrette
# C2 Y" G& A2 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* C9 s3 @9 b, U: \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 I, c. b' B* B9 v
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?
+ n' b. G/ X# g: l* ?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). c5 R+ ]9 B( F! y/ x
A:Cilantro 胡荽叶 香菜. k# c* Y/ p+ r$ u: {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* A3 @ l* u5 j, l5 j9 s6 _. `0 p
多香果, 多香果香料是什么& C. s! G$ Y- }8 {- `9 X; r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ U# `1 ?+ s: I5 U
A:A dried berry 干浆果1 m) [/ R: c/ T: f% W$ A6 \8 S
6 R( A% f" V. n" ~61.Which of the following are used to make a sachet d'épices?
9 @4 q1 s2 O9 ]* Y4 D, j下列哪些是用来做香包德épices?
& V5 d4 I) @5 k' shttp://www.sachetcatering.com/
9 [" X7 H4 ~8 G' d4 ]9 a) MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 J0 |4 A4 F- q2 r
" E) r+ `) V1 o62.Which of the following condiments are not soy based?+ ^/ \, j8 u: q) u3 @0 E3 e0 I
下列哪项不是酱油调味品的?* u$ O- t* i& `4 v% G
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:
+ B& O! c6 g1 z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:6 T/ A8 n- d& N% [ h! y7 o
A:Pasteurization 巴氏杀菌, t2 ] r/ O) v- j
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64.Which of the following steps is not the correct procedure for whipping egg whites?
* P/ v3 P, ~; r6 Z5 c5 o" Z+ v& }下列哪个步骤是不是正确的蛋清搅打程序?: H/ {# O- E$ G; P
A:Allow to rest before use. 允许休息后方可使用。# W( {- R! U* O9 l/ |9 M& k! y
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65.The weight of a large egg is between:一个大鸡蛋重量介于: Z& z3 a; u# O8 |& r
A:56g and 63g 56克和63克$ N: r( b; r/ v6 `' f8 t. S
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66.Evaporated milk is a concentrated milk that is produced by removing' X" H6 _- u: @( u( {& R8 Q
炼乳是一种浓缩牛奶 是去除什么做的3 I4 l; Y4 ?8 I/ q: z
A:60% of the water 60%的水
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5 U7 G3 k/ J0 x! {3 l67.A method of cooking that transfers heat through a liquid or gas is:8 g) M% A* \0 y( T8 i8 M9 ~! f+ J
一种烹饪方法,通过转移液体或气体是:
4 j1 a S4 `. b2 O" \A:Convection 对流; S6 M' l0 b# M! }
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68.The cooking of starches is known as 烹调的淀粉被称为
# d5 Q8 z" A* w* d% T! |+ I1 NA:Gelatinization 糊化
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; I; [, y# b+ I$ o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* X1 U6 V" y% W- ~4 l9 T4 KA:Braising 烤
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/ b0 W, S& Y. h1 K5 Y- R70.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:9 ]0 R6 M) g0 N7 V- O8 _# @/ v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 | G- q& l N1 y7 I+ y K
7 k& c' I; Y6 a, J4 K i71.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& l6 q& {( v8 R7 g, O& T1 x
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. X1 y5 G# k# f. b Z7 X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 \9 o& U n; R" y* t* w
( s: T$ _$ q5 B. f- r R. j4 {- A73.Which of the following is a principle not used in stock making?
4 d$ k* m' n( x' I) o0 U下列哪一项不是用于制造高汤(低汤)的原则?
9 z: f2 y2 }3 [( {, m8 @2 d% b6 XA: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8 E+ b+ x1 N F
A:Remouillage 法语熬汤" y- Z3 b# ]% ]9 R5 @" l
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