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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:! Y& H& F* t! J8 ]( w
哪位厨师最早带来高水准浮夸的美食
, H$ x1 X2 t% w: N# LAAntonin 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:
0 ?6 s: B( N# h- G( _5 L# S* [) 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 。
5 j# c3 u$ R% i, I+ p; hA:Cast-iron stoves 壁炉: K3 J' U, a: L
http://www.usstove.com/products.php?id=6) ^( ?0 x) w9 q) h8 Z
" N: t6 L7 }' S& }4 m7 i: N0 W( A28.The French term used to describe the roundsman, or swing cook, is:3 `* V& o. y- g* C
法国术语,用来描述roundsman,或摇摆厨师是:: h$ r& h& ~; P6 L
A:Tournant 图尔南
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29.Another term for the wine steward is:1 u3 @& V( [9 R- V
葡萄酒侍酒师的另一个术语是:# D: e U# \8 w# X5 M
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
8 R3 z1 Q( G; F, W6 J$ [' W3 M霉菌,酵母菌和真菌是一个神马例子1 c' T4 Y6 I- X
A:Biological hazard 生物危害5 G- P. ]/ L$ j4 F2 L
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: y+ z' v0 P, [; ? S& ]/ q0 A( B
根据加拿大食品检验局,食品的危险温度区在多少之间:7 a! \4 c( O/ t; i$ `% y
A:40° and 140°F (4–60°C) 4-60度+ o! E0 g6 T8 C5 V4 r) I# O. {
6 {% ~: ~1 {9 j1 P( a5 }32.All bacteria need the following for survival:
" ^! h- r: o: D0 G4 _所有细菌生存需要以下哪些内容:+ B; X( z4 i) b: f0 ~( z; K
A: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?
& }# r5 L. W7 L以下哪项正确表示了HACCP体系的关键控制点?' l* g$ N7 g5 [$ x) s! Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; }& I2 }9 v2 e食谱,接收,储存,准备,烹饪,保温,冷却,再加热# F) p; u; H% c9 C) t1 m# n
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34.Which of the following is not an example of a carbohydrate?
* m P7 c. _) {$ x: z下列哪一个不是碳水化合物的例子?
. M1 |3 Z& C8 i0 CA:Essential nutrients 必需的营养物质
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$ W) Z A# V& F" A35.The process by which a liquid fat is made solid is called:. U- [+ ?& J7 [; O$ t6 |( c
液体脂肪做成固体这个过程叫什么1 n" f. c4 C9 I* T
A:Hydrogenation 氢化, y9 \7 C7 L I7 F& }
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36.Which of the following is not an example of a fat substitute?7 Z+ N7 d1 ^% I0 R/ ]6 h5 O- g+ c
下列哪项不是脂肪替代品的一个例子2 \8 D6 }2 V) i1 e
A:Acesulfame K 安赛蜜K表8 V. y1 U# b4 U- C
! w& _6 ^+ d* J" S37.Health Canada requires that a product labelled "fat free" contain:6 G" B) h' u, U
加拿大卫生部要求的产品标有“不含脂肪“包括:: r- L/ ~* u! A
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?& S s' r( X2 Y, F* d2 o
下列哪项是不相关联的转换配方问题?# _7 m5 Y- T4 M* l6 q1 a8 |
A:Unit cost 单位成本
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% C5 }- L1 y; P39.The condition or cost of an item as it is purchased from the supplier is called:
3 o |/ g: g4 `. ?# k: w从供应商采购的物品的品质或成本叫什么
3 s2 T u( R/ V) B) p9 zA:As-purchased cost 购买的费用
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- A% Z3 b" c4 p4 W8 i# c$ X40.The amount of stock necessary to cover operating needs between deliveries is known as:" |' w7 d( O- w7 O' E- V
在新货到来之前用于日常所求的必要库存量叫什么. g- g% L2 ^) o- J2 C
A:Parstock 基本日常最低库存7 p. }, H8 S4 h9 a) P7 L4 Q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
, p, s" }. \, @6 U5 U下面那个缩写是用来表明正常库存流程?
1 `3 s; H: t, a# z1 yA:FIFO=FIRST IN FIRST OUT 先进先出1 `' z C, \: b7 J3 F8 \
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42.Which of the following knives is used to turn vegetables?# w" W! E) |* f9 K- M4 N
下面的那把刀是用来打开蔬菜吗?! K3 u+ Q1 K' d4 [
A:Bird's beak knife 鸟嘴刀8 G9 m. ~0 J+ L8 M* s) y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& E: H$ @1 b/ J43.What is an instant-read thermometer best used for?- V/ q# b6 @6 u, G
即时读温度计最好用于那方面?& H" O8 m! G6 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?. E3 y- H0 l& r4 a
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 i' a: }! F3 K) M- A+ f4 W9 }
A:Cast iron 铸铁
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/ @8 o% k/ L( |5 A$ c/ t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 C" Y2 _6 p$ ~" E* l& z3 p
哪件装备下面有一个可移动的碗和一个S形叶片?' [% U( d4 f, `! p9 g
A:Food processor 食品加工机1 }- Y4 s! z$ Z' Y9 D- I
http://www.google.com.hk/search? ... iw=1263&bih=5724 Z7 L' q5 A0 ]% z2 Z5 S
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46.Which of the following is not a rule for knife safety?: S; G2 q1 Q* T" P% D& c
下列哪项不是用刀的安全规则?+ Y* z6 x+ | K. O7 J2 c0 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% B; @2 J0 F- ^0 {- L
; C r3 ], u; [4 G/ b, w3 w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; Y) m2 A( L; `1 k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" u6 L o/ c' l+ `
A:RondellES 1 P& I( p1 c8 g6 L, d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" U: e1 \/ E, w
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48.Which of the following is a diced cut used to garnish soups?
* y* \, k$ x3 c. {- P下列哪项是切成小方块用于汤的装饰?
/ u' E6 H1 u' j' S, v" k* a1 AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 F9 F5 c; k2 ]% }" n1 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 n7 m, m0 _7 W2 t- v" {; p" r& L H
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!!——( n' c& J S4 W3 K$ V
A:Gaufrette
+ F2 I* P. g1 j# X) cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 y! a) d. ^% @# S, H% b* n1 u" d8 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* k+ H! J9 c2 P2 a
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?$ x6 @; k1 p4 r- R( I1 x4 \
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). N" L9 q/ r( M; |3 f- b7 Q
A:Cilantro 胡荽叶 香菜
: y9 B4 K& g$ D- Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ R! j: h1 B1 l" S
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60.Allspice is made from:4 f3 u2 }4 v) t8 i) F& s" y' |
多香果, 多香果香料是什么
8 Z: h, C$ Q0 ?8 j% ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" s# x0 w2 _* l7 Z( l
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?, E, _( f" A5 N! X2 h2 f$ ?
下列哪些是用来做香包德épices?
+ U e* z! t! P9 fhttp://www.sachetcatering.com/7 u$ o; @4 N2 Z$ k, M& n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, V F( F7 c. \ e7 F2 D62.Which of the following condiments are not soy based?% ^, S2 `7 B4 ~- L) x
下列哪项不是酱油调味品的?
7 ]; [ a% r* sA: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:, m* ` L$ K( [$ F6 S2 b
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:& e |0 e: [; B' k, j# ~1 r% \
A:Pasteurization 巴氏杀菌8 k2 m8 X- n, Q! Q+ v2 i
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64.Which of the following steps is not the correct procedure for whipping egg whites?
* z8 J5 y- g9 ]6 O; R4 s/ N, \下列哪个步骤是不是正确的蛋清搅打程序?
n1 Q1 a" P" p. p" mA:Allow to rest before use. 允许休息后方可使用。* e2 A B" l! u1 R! y7 `8 l
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* t3 f- G! G0 ^' Z
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
6 |$ k& ~6 f7 [, Q2 W% _0 d% O4 i炼乳是一种浓缩牛奶 是去除什么做的
' s- o% g/ e/ Z( R- d2 b! BA:60% of the water 60%的水
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. X0 a/ Z! e$ E, `' | [67.A method of cooking that transfers heat through a liquid or gas is:' C- f j2 t2 a* L. M
一种烹饪方法,通过转移液体或气体是:
7 B# Q o$ w3 fA:Convection 对流& w/ U3 U: |2 G: c$ H
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68.The cooking of starches is known as 烹调的淀粉被称为' W, q" p/ o! b( U& [
A:Gelatinization 糊化; B5 N; M6 ]* ~4 [6 E
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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?
8 @5 L. ]6 r) `# AA: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:
+ I: I) O& `' m1 z2 J( ZA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 J- l. h2 `, ?2 N0 B0 g
: [" p& u; s; Y71.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
& ?! w: V3 S7 z! H8 iA:Fumet 原汁
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. v3 z# b0 c- A( i0 V72.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
* G. e! _, ]& F& o7 }6 p1 U* VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
# b* @+ [0 N& c下列哪一项不是用于制造高汤(低汤)的原则?* L8 ]5 m, o: R: {" b6 {8 W
A:Start the stock in hot water.开始在热水中操作. K* e a$ h( e ^" Z8 P( S' c
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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
: _/ x4 N' m0 [3 a- _9 a9 i+ v( [A:Remouillage 法语熬汤
% \1 z! z8 ?% M5 O5 ?! ihttp://www.haibao.cn/blog/post/176242.htm |
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