 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:
7 A7 t" h6 A( c$ _# w& R5 l哪位厨师最早带来高水准浮夸的美食
5 t& G6 L) b+ L3 H! I7 R# RAAntonin Carême 人名 安东尼·卡罗美
_& |' D5 c- l/ N2 y1 h
/ m9 |4 j7 p2 o: T" t' M4 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# A5 Q7 p. R j5 v6 B' M% ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 S/ i: u! y# X3 c
A:Cast-iron stoves 壁炉 L9 j% b5 c- S1 L; H0 ~
http://www.usstove.com/products.php?id=6( ^+ b) b; ?; m( g6 x0 [3 z: X5 c
6 r* {; s1 `$ {: `) }8 ?
28.The French term used to describe the roundsman, or swing cook, is:
( x$ M8 D( s ^9 O8 a/ u) s法国术语,用来描述roundsman,或摇摆厨师是:( v6 c* d/ W: o- }! z6 B T, e/ _
A:Tournant 图尔南& n; d# s; J: m1 I1 P8 n# b
$ a* v: }- W9 ~# z. a/ H# L
29.Another term for the wine steward is:5 l$ B5 `& i: ]. {) Q% Z
葡萄酒侍酒师的另一个术语是:
) u3 ]( d8 T; P5 W& n/ L l" IA: Sommelier 侍酒师7 r( k: N g$ ~( m
2 |3 f7 \1 `( B; p' Y# q, z2 O30.Molds, yeasts and fungi are examples of a:, m' [; j7 F# v1 v
霉菌,酵母菌和真菌是一个神马例子
# M: X( ~& z9 @4 @& o. \" KA:Biological hazard 生物危害( M' h6 `8 r4 C
- s4 g# v- t G6 o! c
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. `. p1 S. _" z/ [! m根据加拿大食品检验局,食品的危险温度区在多少之间:8 s& J' h, M3 A! y8 n9 X: w5 f2 C; s
A:40° and 140°F (4–60°C) 4-60度
: q1 W K; N/ ~% b: X' C& X" b5 ?& j, V( j3 C2 Z
32.All bacteria need the following for survival:
, L3 O$ e# A8 P/ T0 ?所有细菌生存需要以下哪些内容:$ y- `4 t; L5 `4 q$ d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
/ ?* i4 c2 w- f) u# r$ T3 O' D) E" X! P3 D
33.Which of the following correctly represent critical control points in a HACCP system?
2 n% }# c8 L/ J& A: i- t1 B3 O0 X, e/ y以下哪项正确表示了HACCP体系的关键控制点?
{. a3 u3 O" m) ]' ]3 b6 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 V7 M/ A$ n, |8 e% M食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 o1 ~5 S& K& E+ ]
b4 `2 b; C/ W, ]34.Which of the following is not an example of a carbohydrate?9 ?. S0 `' [& t( N+ z
下列哪一个不是碳水化合物的例子?& Z8 [0 Q5 e- y9 W" S
A:Essential nutrients 必需的营养物质, P% q/ m. M; `4 H2 h- O5 k
0 u3 F1 i: m' o5 I2 Y3 r/ P35.The process by which a liquid fat is made solid is called:# u0 v6 M8 L. e& ^6 @
液体脂肪做成固体这个过程叫什么0 a: E+ w" o+ Z
A:Hydrogenation 氢化* O6 E3 a- P. i+ ^* ~3 ]
( |( T8 y0 i9 }. O
36.Which of the following is not an example of a fat substitute?% G1 D( i( a8 P( a' C0 J
下列哪项不是脂肪替代品的一个例子0 }. a' ^0 t- [5 H/ G+ p ^1 i
A:Acesulfame K 安赛蜜K表$ I. w5 N$ d2 ]
* } U' C5 @$ C( M
37.Health Canada requires that a product labelled "fat free" contain:% ~' n! }5 Q% N$ r- S6 p. x& P
加拿大卫生部要求的产品标有“不含脂肪“包括:; {) p6 K3 h; K" d& N7 z$ f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. s! F `) c' [' ] Q. m% ^
, R4 O/ G* s- X4 V$ Q. }. v0 m' |38.Which of the following is not a problem associated with converting recipes?! K+ I) x% g& X' V+ A* k. a6 e
下列哪项是不相关联的转换配方问题?
3 K/ N" d! p4 j3 LA:Unit cost 单位成本
7 X) N7 W& [, |) M- ]$ G( n
# o7 S2 ~; J, O* P1 w& k39.The condition or cost of an item as it is purchased from the supplier is called:
* P! H, M, q, G" b从供应商采购的物品的品质或成本叫什么
* o+ A; o. f4 Y: L$ gA:As-purchased cost 购买的费用
: g1 n4 g; I: M. h2 M( b* ~0 e- @
" F' u$ I5 |8 i' ]# G40.The amount of stock necessary to cover operating needs between deliveries is known as:1 L4 |6 e p/ g% O" u+ h
在新货到来之前用于日常所求的必要库存量叫什么3 N- q* Q" B% B9 X8 e
A:Parstock 基本日常最低库存2 O/ h; Y) r) X# U0 I1 |8 w# R- P
+ g; R* s/ J; f6 ]" g d( a' ~
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 d" _$ N6 X/ \( D2 Z下面那个缩写是用来表明正常库存流程?
1 E0 t% n1 ?8 Q- o9 @- h9 V: vA:FIFO=FIRST IN FIRST OUT 先进先出
* O" J/ V( L5 W1 H/ r: N0 Y4 o/ S. O$ q( a* X/ r8 f& l
42.Which of the following knives is used to turn vegetables?0 l* Y/ c2 ^8 l
下面的那把刀是用来打开蔬菜吗?4 }% |. F; Q6 f# r" s4 Q
A:Bird's beak knife 鸟嘴刀. o- ?: E: a/ e# c: O. x0 u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 p! W9 W+ o9 I3 ~2 F. z/ t2 Q' o6 p L a4 r- f
43.What is an instant-read thermometer best used for?
9 j3 ~$ C2 Z( L2 \; Z" F1 E r即时读温度计最好用于那方面?+ _: u2 i, O; Y! R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 Z) O1 [6 `8 R, t: {; s) u; X8 o3 E( Z7 O, \
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 A$ l5 |: u$ d N5 {' K2 C7 w下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 Z( ?0 j9 _: B+ EA:Cast iron 铸铁
, v) P. u8 n, o8 ~, V, ~" v" e7 e# _9 k) w( ^. l+ y0 ?$ X- ?, Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# p' o7 J* u7 @: o+ P0 x8 G# E哪件装备下面有一个可移动的碗和一个S形叶片?
, Q m8 c$ v% x8 IA:Food processor 食品加工机
7 Y; z+ [3 ~+ ^8 }: S: D# Thttp://www.google.com.hk/search? ... iw=1263&bih=572+ }3 O; @/ \2 \! N
# O* H5 x# _6 R$ X; y/ h46.Which of the following is not a rule for knife safety?& O3 v4 {5 J% V8 G; N: |
下列哪项不是用刀的安全规则?7 k$ g. \! B8 x3 b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: s9 d) e# P9 r
- l+ K5 V) M) ?" ^# R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ H. }$ d* q! w0 k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 s" h( g, o+ f. i4 A
A:RondellES 7 P7 N! S( I& F, @+ s5 g' E2 r5 H# p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- D% _) Y+ A) Q- K+ `! k0 c
5 P- `9 X1 Z) C48.Which of the following is a diced cut used to garnish soups?
8 |& X& \1 Z( o" t, r下列哪项是切成小方块用于汤的装饰?
( C2 N! W1 k( m7 q$ I3 vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% L5 P. [( \9 C4 m' {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 h% y- q; X) U; ~- q
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!!——3 v0 I* T6 _$ X% D8 M" m W# g
A:Gaufrette
: @1 d' m( N/ k* T5 d! s2 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 ?. `+ n. P0 F1 V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
m' g3 `5 R: d' V% uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. {5 ^/ w; D) g2 [# D1 q. W2 D
. A: ?6 P) g) O5 y/ u7 N% D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: D. Y7 {& [' g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)
0 O+ W2 Z3 C2 a) rA:Cilantro 胡荽叶 香菜: N1 S9 n' b& j$ s8 N: ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( }) M! Z( e/ m5 x
. \0 q( c I" q& P( [60.Allspice is made from:4 z, ?( Q" W' a1 {0 B
多香果, 多香果香料是什么, F5 Z& A2 m/ F: j( v+ E' z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 O7 Y6 R5 k+ N( J) \" p
A:A dried berry 干浆果8 l5 c5 y$ L+ V4 [6 L
. y; g6 ?0 ^, M' B: i
61.Which of the following are used to make a sachet d'épices?
, z; ]7 ^ k+ \/ u" j下列哪些是用来做香包德épices?) h( e2 h# y2 q$ m' h. _: J
http://www.sachetcatering.com/2 g9 R7 m H% e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 N$ v; L2 ~, l9 X2 P, L* V n9 \$ F# h& a9 }5 h7 A
62.Which of the following condiments are not soy based?
/ ]+ [# q7 z; ?) t下列哪项不是酱油调味品的?6 j0 Q; X+ b7 r0 [8 U
A:Wasabi 日本辣根8 |& G* V% _$ F7 ^5 S" t* G2 Z
! T" D- |& W( h( |$ b }/ C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: H9 x6 S& X3 R7 @
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:' u; A. f( d+ v- A5 F6 C1 ]; y
A:Pasteurization 巴氏杀菌
- E. s$ F: w2 z2 d8 F! X9 O+ \
# Q; f9 A3 m- j. j$ l! B64.Which of the following steps is not the correct procedure for whipping egg whites?2 n# e$ H! L+ u2 |. a
下列哪个步骤是不是正确的蛋清搅打程序?: r' ^; `+ }" j" W1 o6 \+ b
A:Allow to rest before use. 允许休息后方可使用。
0 K2 X" K+ E$ W0 ]6 p y6 U4 R6 j6 j/ {
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 K& }# H0 J* T
A:56g and 63g 56克和63克. n; s4 U) @+ @+ s1 ^
" @( E; _" Z! \) _' i9 f$ n8 G
66.Evaporated milk is a concentrated milk that is produced by removing) h0 `* O" v' g" A$ K6 ^: I' E
炼乳是一种浓缩牛奶 是去除什么做的& j: {* R/ K( A+ u/ b
A:60% of the water 60%的水
6 h/ a4 t' R! N: Y( R4 T- ^' c- L* o$ Z# Q( r: z
67.A method of cooking that transfers heat through a liquid or gas is:% e$ }0 {* y$ u0 E B% {+ h1 L" M
一种烹饪方法,通过转移液体或气体是:
. |8 }0 U" K+ D% `8 Q9 IA:Convection 对流
+ C% X$ b* X1 h& ]* `( O) L B6 x" ^; ?9 P* B" P) q% O& G
68.The cooking of starches is known as 烹调的淀粉被称为
0 @4 `# `" h$ h" m1 I0 GA:Gelatinization 糊化/ a. }, `' n; h9 @$ Z* l( `
: ]+ s! ^' C% ?% h% g: I1 q% H
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 Y; c; d5 i w% r$ ^A:Braising 烤
7 O- Q6 ?8 E. W7 x# z
/ a+ p3 J# y' ], u0 |$ Z4 Y70.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:$ {2 \1 U( Q9 `. h0 Q# J5 Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; u8 X) a5 [- n$ Z+ t2 R, u+ a! u
# u R0 z( p T% X2 Q3 t/ O8 `6 S$ X
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4 K# w7 q% c4 o# R4 n
A:Fumet 原汁2 e; U' c; D- m
/ w! b2 V7 C# u9 M$ M9 X9 L* w
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
9 j3 l- e; K: b% aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- @+ N/ V5 J4 O
4 [) a6 P P$ {/ Q$ U, |73.Which of the following is a principle not used in stock making?
& r! w; Q2 N" ?' q# J5 o下列哪一项不是用于制造高汤(低汤)的原则?
& {9 N. C- ^, ]) oA:Start the stock in hot water.开始在热水中操作
* {, u |& K$ w) j
; Y# @4 \3 {5 ^" v( I74.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; S6 z5 p# p: e7 Q. i, h* l
A:Remouillage 法语熬汤
! `# g8 } R d5 r ahttp://www.haibao.cn/blog/post/176242.htm |
|