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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 A9 H9 ?* H0 r f: n哪位厨师最早带来高水准浮夸的美食- O, p" M1 z9 e- ~! Q, c5 F3 W
AAntonin Carême 人名 安东尼·卡罗美/ E8 Y. M: O* u5 J5 q8 w% U
, O5 V& A; E, ]) o& M: w; N3 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 V6 r( V/ m" J6 y! q# 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 。
/ D# \( p1 T' x, J( C" s, e4 Q3 O: g8 ]A:Cast-iron stoves 壁炉3 C: d& Y+ g* u& `4 r/ _- @
http://www.usstove.com/products.php?id=6, U- l$ N2 Z8 h
' x2 w" l/ l* A! f8 ^. d28.The French term used to describe the roundsman, or swing cook, is:
% k2 V, Q$ ]* Y: W法国术语,用来描述roundsman,或摇摆厨师是:9 h q1 h3 |" T, F1 }& j
A:Tournant 图尔南
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29.Another term for the wine steward is:
; U5 r) F: Y) {# P7 J( n& y葡萄酒侍酒师的另一个术语是:; D; {7 h8 G; J2 h4 f' y% z% D0 u
A: Sommelier 侍酒师: O' _3 d: d; F6 i. Q% x
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30.Molds, yeasts and fungi are examples of a:
- P" ?2 n/ \& G2 P8 r( Y( Q" u霉菌,酵母菌和真菌是一个神马例子# E s' A9 L7 K; n# s, {
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! o. W3 e) m4 X q6 o
根据加拿大食品检验局,食品的危险温度区在多少之间:
# f( W: W0 s0 s' I8 B7 ]A:40° and 140°F (4–60°C) 4-60度0 C7 h6 J: Z8 U8 t1 g( z2 J
* j! I4 I( q& q7 J3 ?3 A8 D32.All bacteria need the following for survival:" y5 ^9 }. ` \" Y& F/ ]2 w N# s3 A
所有细菌生存需要以下哪些内容:
1 w0 Y. p; [& a* nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 Z( e g1 i8 p2 s( e7 D
f8 A" V% A( X* C33.Which of the following correctly represent critical control points in a HACCP system?3 r' }$ k' C3 U; f% u
以下哪项正确表示了HACCP体系的关键控制点?$ s8 h2 w/ W: q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( c7 m$ V7 n; |- ]3 Q6 B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ O: Y! L, J$ @! B5 g! {7 w# c' c
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34.Which of the following is not an example of a carbohydrate?
' a6 D$ P1 p2 b2 b下列哪一个不是碳水化合物的例子?
- a/ j. W, a' y! ZA:Essential nutrients 必需的营养物质; n" Z$ U) I* C2 i/ z
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35.The process by which a liquid fat is made solid is called:
4 [5 l% L$ n% r% j: l液体脂肪做成固体这个过程叫什么) O9 J7 M6 l# ~. b; N+ C* B
A:Hydrogenation 氢化* H" l1 d9 N% r+ D" @& c. N3 y' |
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36.Which of the following is not an example of a fat substitute?$ d* Y. g( b( d
下列哪项不是脂肪替代品的一个例子
2 n& Q- V2 }0 _/ x. G" eA:Acesulfame K 安赛蜜K表& s: D5 z" U' O
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37.Health Canada requires that a product labelled "fat free" contain:
/ L3 l4 ]+ I4 ^8 j# J- g& Q, t加拿大卫生部要求的产品标有“不含脂肪“包括:4 {6 L3 \5 V; _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: |6 h% c. R( g* t0 P
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38.Which of the following is not a problem associated with converting recipes?
$ ~2 i3 s. E: l9 B5 g9 U( L下列哪项是不相关联的转换配方问题?5 d/ }! b5 l1 q) A
A:Unit cost 单位成本( f' I+ _6 N3 w4 ~
* I* d" N% U+ c8 C39.The condition or cost of an item as it is purchased from the supplier is called:$ o* o1 ?1 Y& T
从供应商采购的物品的品质或成本叫什么
% b0 y4 ~" ]1 E7 nA: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:$ M8 [! Q8 V7 H+ p; n
在新货到来之前用于日常所求的必要库存量叫什么
5 o2 X5 W; J- N3 p2 YA:Parstock 基本日常最低库存
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& l) }% J1 M- v; _: h41.Which of the following abbreviations is used to describe the proper rotation of stock?. L& V1 Y' O: a5 X8 b) ~
下面那个缩写是用来表明正常库存流程?$ b- B2 L. P6 j M. I i7 e" i
A:FIFO=FIRST IN FIRST OUT 先进先出: b x2 H# i" i g+ X/ l3 u0 S: d6 v
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42.Which of the following knives is used to turn vegetables?
2 ]' j0 r* ~& s( H7 T8 m下面的那把刀是用来打开蔬菜吗?
' P4 p2 b! m }% J' {2 J: |/ a$ zA:Bird's beak knife 鸟嘴刀
( B q5 o# L0 A, D4 m$ b" \* ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& e- B3 l2 k" v6 a4 H" d3 s
5 j- A/ m0 y0 J, g0 c' Y43.What is an instant-read thermometer best used for?
Q7 S& a3 B5 K. o+ a* N1 s' n: {即时读温度计最好用于那方面?
+ ?6 N$ P( X# X, dA:Checking the internal temperature of a roast 检查被考物品的内部温度 H% P- o' m& B9 N* W$ r/ l
6 F+ z/ C5 N* \1 w+ n6 M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" ]/ U$ }6 H& t& H; s. o6 K9 p
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 s2 c. ? k4 ]0 \ c9 j
A:Cast iron 铸铁3 u. e- j4 u; n' x0 |
q' X+ H, O8 u& H8 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 t! g: E2 S1 E0 K
哪件装备下面有一个可移动的碗和一个S形叶片?
B9 ^1 Z3 K9 W9 L) xA:Food processor 食品加工机
& z' O* b' O$ J6 K. B6 Phttp://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?
7 L8 d' e% B6 |/ ^下列哪项不是用刀的安全规则?
+ u0 d6 l* f* ~( L. GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 Q1 L; N( C! Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, y1 V0 {. B2 |$ {A:RondellES
0 {0 r) z! ?# j5 q* O# A- uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 b. Y0 Y8 K: n( K% R3 c
# t3 m5 ]& p( x3 Y; Y48.Which of the following is a diced cut used to garnish soups?- D- S5 e4 D4 ^9 J$ ]
下列哪项是切成小方块用于汤的装饰?
1 N9 Z6 A8 Q0 G+ @6 V Q( v. D( k) dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: d; j% s% f+ P7 ?! T: Z* Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' ]: h1 R: |) s; e
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!!——
: m7 L9 q% Z) {$ C( w( M/ qA:Gaufrette
: c, w6 |1 B! W8 k, Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& h# _ l- W: g" m2 C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" d. C. v, ~% R" FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) |" Z+ J5 G" C; K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 @% Z7 g) f# W+ Q5 N D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)
" d) f6 Y a3 a2 E7 SA:Cilantro 胡荽叶 香菜
+ _) F2 {% `4 b6 t2 v. ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( A8 X; }! h( Y$ q, N
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60.Allspice is made from:* k% M- R" ^: c* ?
多香果, 多香果香料是什么9 x: Y F6 Z* s8 @8 d. L6 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ I7 M1 s/ Y" V- B" dA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 c8 K9 p9 P! H# Z下列哪些是用来做香包德épices?
' }0 I6 \" f$ `. ]- d% E, U# L3 ~http://www.sachetcatering.com/
6 J/ c7 u& {% z7 T6 y: IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; z, C6 h- a# S2 Y4 [62.Which of the following condiments are not soy based?
9 `/ N- h7 _) a. c7 @下列哪项不是酱油调味品的?
0 k2 J3 c9 x/ l1 U+ Y0 `A:Wasabi 日本辣根
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& U1 i' ?: R+ x; q$ G2 D1 ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 P, q k' M, X+ e; i) v* a7 ^0 _
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:
$ v4 g$ x6 \8 N2 {2 @& ^# @" fA:Pasteurization 巴氏杀菌
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9 O" g6 t2 t5 m6 q5 |64.Which of the following steps is not the correct procedure for whipping egg whites?
- d3 `: c1 E F下列哪个步骤是不是正确的蛋清搅打程序?, k& ~' Q2 I* [: _9 K7 l7 G9 e
A:Allow to rest before use. 允许休息后方可使用。/ M+ Z8 S7 Z2 Y5 j' U( c; X( G" f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* X) m T6 t5 V: o0 m$ L: @
A:56g and 63g 56克和63克) p/ F5 z g: `: { b! D$ \) \1 L4 |
" z. n/ y* }8 j0 f$ A% H66.Evaporated milk is a concentrated milk that is produced by removing5 x9 l3 {+ I% D4 n/ }1 i
炼乳是一种浓缩牛奶 是去除什么做的
) Q' {) V+ G- G( R7 E) bA:60% of the water 60%的水. F2 D* o$ E: ], X) f9 G( e
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67.A method of cooking that transfers heat through a liquid or gas is:
, U5 K: N! q7 t( r一种烹饪方法,通过转移液体或气体是:, e( Z( `6 {9 u5 W
A:Convection 对流
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; T* ^" e8 V. [9 z) ~4 O68.The cooking of starches is known as 烹调的淀粉被称为
) }1 V" \ {% i* c: p7 f5 zA:Gelatinization 糊化9 v* B8 l- H9 W% K& T/ T
& X0 O: |: R: t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 w- d4 t1 ~! C0 ]( P3 j/ D7 R/ Z
A:Braising 烤, a _9 M8 U( G$ H. O$ V
" a* b$ A( J+ J9 Y$ F" H70.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:
* y4 v" Q* A& Q3 V; ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ K. o; x4 }$ t8 @3 \- t& A5 \( \
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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 T% v: y$ Q. J4 m( O! p+ G
A:Fumet 原汁4 o" D+ A/ Q; ]
( u' f* r2 Q2 g" J72.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
X$ @: B/ D S" C5 ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( I/ [6 H% [9 D: X! _5 M6 ?/ P
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73.Which of the following is a principle not used in stock making?& `$ T9 q7 b- l4 k$ D( o
下列哪一项不是用于制造高汤(低汤)的原则?) r* q3 }! R1 Q, U9 o& j
A:Start the stock in hot water.开始在热水中操作
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: k% X, C( x1 A74.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- `' F2 M* z% Y9 c! |4 t5 _
A:Remouillage 法语熬汤" m) ?/ ]* @$ c
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