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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 |6 {2 V, K) Q% E/ _4 f. E哪位厨师最早带来高水准浮夸的美食
9 J7 l7 p: d4 D$ X/ `! k" \6 ~! PAAntonin 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:- s3 ], N% r3 G! O& y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: o9 c# v P0 e, W1 `" `' ~
A:Cast-iron stoves 壁炉% w" ~5 Z' h+ p: t1 `; e. v
http://www.usstove.com/products.php?id=6/ x8 A8 H( M* U6 m
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28.The French term used to describe the roundsman, or swing cook, is:
Q1 W0 P1 d# g1 D7 n5 }6 b2 M法国术语,用来描述roundsman,或摇摆厨师是:
+ k: y) p1 H+ ?% DA:Tournant 图尔南3 o% f5 v7 ?0 R
/ X" G1 E/ } `- V29.Another term for the wine steward is:
* h" j& z+ u B6 d' F3 S" [6 ~/ r葡萄酒侍酒师的另一个术语是:
1 d( U8 J7 t9 X& }+ u+ X6 G% @% JA: Sommelier 侍酒师. N8 V# B# C, U% {$ |& }# x4 M
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30.Molds, yeasts and fungi are examples of a:
5 p: A* J& c/ Z霉菌,酵母菌和真菌是一个神马例子
( v8 Q$ r4 p3 o& b: Z$ q6 QA:Biological hazard 生物危害
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% Y1 w7 K" f: ^* q/ N6 P* Y6 n0 H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
_2 ]' u" z- `2 J6 Y$ r根据加拿大食品检验局,食品的危险温度区在多少之间:9 G b: `$ e1 X" V( h. `
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
3 R+ u+ n% N6 T/ J' Y" e所有细菌生存需要以下哪些内容:, Z4 g2 t4 N: S4 e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 T' S, U' l4 F3 B# R9 g
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33.Which of the following correctly represent critical control points in a HACCP system?/ K7 K0 Y4 }0 @2 a8 r# D0 x
以下哪项正确表示了HACCP体系的关键控制点?
" e9 E. b6 B( tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, U" E/ B1 ^9 z9 J! S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?' T% R7 X0 W( j
下列哪一个不是碳水化合物的例子?! m% G! X8 M( M3 R. r3 g( L
A:Essential nutrients 必需的营养物质
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" S( J6 L. V# `% Y# R35.The process by which a liquid fat is made solid is called:' J; K8 P( ]* u, ?, C0 D3 H6 ~1 f
液体脂肪做成固体这个过程叫什么- V$ `6 \2 J( V9 e
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?- z- K6 L7 f" c
下列哪项不是脂肪替代品的一个例子
: d( Q: v+ J9 J0 `$ t8 G# V* e" Y6 VA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% ?6 T5 Q( r" B/ M% Z b7 V
加拿大卫生部要求的产品标有“不含脂肪“包括:
* C0 o0 c# @: X% mA: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?
e' ] f9 k7 S% m( I* r下列哪项是不相关联的转换配方问题?' `, ~: `* _7 T' i" v6 J2 ~! ]2 K
A:Unit cost 单位成本( Y3 P4 Y5 ?' {) p$ i; M4 T; p
; y; W% [" S- g: m: |( U39.The condition or cost of an item as it is purchased from the supplier is called:
3 j& D! e. S4 T; O Y从供应商采购的物品的品质或成本叫什么
5 q' X7 G- S4 y* YA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% g$ @6 D% a8 N6 m0 B* h, U
在新货到来之前用于日常所求的必要库存量叫什么9 q J/ H; I: X* e% e# X
A:Parstock 基本日常最低库存
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# j( F& _: ^2 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?! y/ p) d' u) b/ P% F4 P5 V% Y1 x! O
下面那个缩写是用来表明正常库存流程?
i7 N3 C# X* U$ c$ H1 v0 g- {A:FIFO=FIRST IN FIRST OUT 先进先出/ ]- c& w: X# @8 o) h/ n- f( `: }* v
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42.Which of the following knives is used to turn vegetables?4 \, S% f @# c2 {$ I/ N5 \
下面的那把刀是用来打开蔬菜吗?
% y8 N, h/ D6 X# m2 Q, q. zA:Bird's beak knife 鸟嘴刀
& v. L9 i y- ^; a' P5 Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 e6 K' U0 W. O! \0 p2 ~' U; E43.What is an instant-read thermometer best used for?' x$ V: e- D' }7 V* F
即时读温度计最好用于那方面?& t. e( M0 H: |- }/ F0 |5 _5 K
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?+ {7 v) q& n; a; c% |9 a
下列哪些金属材料受热均匀,通常用在铁板而且非常重& g7 I# T3 J6 v# W; w
A:Cast iron 铸铁
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/ u. q6 C! o! ~: d& w' t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 v+ t G1 s' w; t* i
哪件装备下面有一个可移动的碗和一个S形叶片?( k+ W6 I* t1 q- }0 P
A:Food processor 食品加工机
# s7 h7 a; U. t* Yhttp://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?
1 B) y0 F5 n. @2 t8 Y2 T! a) t下列哪项不是用刀的安全规则?
$ @0 z' v) E, w! O4 \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 F' K+ z: N- }! h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 J) d4 b- r0 _% Z& F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ h! O& `+ o3 x6 b' b" q8 k. g
A:RondellES / J) l% \# m9 q5 d: C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) T3 h* {; m: M) a2 U( i
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48.Which of the following is a diced cut used to garnish soups?2 a8 Y8 j1 y7 B
下列哪项是切成小方块用于汤的装饰?
* M0 K- u: ~, {% s! ZA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 x+ A% g9 o- a( L y) v1 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, k9 D4 k' M4 A a6 A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!!——
+ i6 Y# |' v8 A2 xA:Gaufrette % H) T+ L& G( I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; _& \$ X& {2 A3 I0 p& J) J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ Y7 x. a7 Y5 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: I( v# W) {- V& X9 z3 u5 n- J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 p7 B, l2 w% A/ s6 ]: J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)! m* f, j8 V% O' k- g
A:Cilantro 胡荽叶 香菜# p/ n9 a. b. G, G; g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; }/ k7 h0 C% X) `- p+ t6 G# q! N0 c
& r) e4 }4 G2 B; o60.Allspice is made from:" L/ f5 [6 p, T* C
多香果, 多香果香料是什么
1 Y( p4 L3 b" }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% V5 k7 }! }7 x, V9 z/ _9 S
A:A dried berry 干浆果
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. N2 _+ ?& K) c5 e61.Which of the following are used to make a sachet d'épices?
0 n- }6 u( [2 Y下列哪些是用来做香包德épices?
: N0 v: q" ~% G# [7 w# thttp://www.sachetcatering.com/# _% O/ W" u, G7 j3 n. u
A: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?) k- e7 i5 g9 h5 Q! q0 s. S7 O7 n6 w
下列哪项不是酱油调味品的?
# v J& x1 {. r' m dA: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:
& Y: ^& g! ^3 q: P: p3 B# [* i8 I3 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:
2 b8 ]: b: E T+ p/ wA:Pasteurization 巴氏杀菌$ u' F4 u, m) }( n1 w) @
' f* D8 I. V' T2 J64.Which of the following steps is not the correct procedure for whipping egg whites?: t$ [3 ?; E& c, K
下列哪个步骤是不是正确的蛋清搅打程序?! o2 [! l; ], ?0 N! o* }
A:Allow to rest before use. 允许休息后方可使用。. d }( F/ x- x' S2 z) w
' ?& _/ B- g5 S: j8 @% g65.The weight of a large egg is between:一个大鸡蛋重量介于:1 R ]* j1 o8 o
A:56g and 63g 56克和63克3 {. O* F6 j; J' ]* g" u3 [
# r h @: b& C! Z66.Evaporated milk is a concentrated milk that is produced by removing& D- _& {2 M- `% A2 ]
炼乳是一种浓缩牛奶 是去除什么做的
3 Y6 [, v+ B; VA:60% of the water 60%的水2 {9 m8 P# f. @9 l) _ R) Z6 E
3 N% a# S7 |; H4 N' F5 j7 }9 a# J67.A method of cooking that transfers heat through a liquid or gas is:0 q, ]& s0 M7 Z
一种烹饪方法,通过转移液体或气体是:
; C$ h b- c# Z8 Q- i+ w; vA:Convection 对流) u2 r M# [" j* a) i- A
, ^8 ~5 l! M. f5 @68.The cooking of starches is known as 烹调的淀粉被称为. ?0 }" G9 ?7 g* j6 K% A" y1 D) o
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?7 D4 o5 Y* h0 L3 ~
A:Braising 烤
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/ o, q) N, z. ~8 u70.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: Q( A7 _( a5 P8 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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; z9 U4 F9 H% y8 ]' t% ~# m9 s
A:Fumet 原汁
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0 |( L" p, W% F c/ P72.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% {/ R% H# e4 ^2 g( D e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& _2 L4 ]# n' D: ]0 m
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73.Which of the following is a principle not used in stock making?: L7 d2 C( l$ f: R
下列哪一项不是用于制造高汤(低汤)的原则?; Y: {9 d+ P! q. Y& ~2 d- \! p# ?8 h
A:Start the stock in hot water.开始在热水中操作
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+ K7 o8 G. }: V3 D& j74.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
; g9 h* a9 Z# v3 y j9 fA:Remouillage 法语熬汤+ w) I1 O* O0 Z' R2 }
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