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26.The chef who is credited with bringing grande cuisine to the forefront is:, @; s; ^) @2 H$ g. [, S( c
哪位厨师最早带来高水准浮夸的美食; t6 y' {2 l$ b
AAntonin Carême 人名 安东尼·卡罗美
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) p* ?6 `6 g/ x5 n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! r- H7 n8 Y3 |0 o% L0 p8 R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 e, O9 x5 L% j/ ^A:Cast-iron stoves 壁炉
) m! {9 y2 y9 B7 ^4 Q+ M0 @' |http://www.usstove.com/products.php?id=6 p, j5 z6 L7 y, P5 j. r
8 \* r8 Y* `2 B! S28.The French term used to describe the roundsman, or swing cook, is:
% K8 y9 d" |" c: p1 q" h1 G6 b法国术语,用来描述roundsman,或摇摆厨师是:3 s; \, j1 B: i. I, n3 F; r Y3 v+ Z @
A:Tournant 图尔南/ f' F& x, f( _- H# F, ~
- S% ~0 O! p: b' k3 U29.Another term for the wine steward is:
- P7 r2 x* G; C葡萄酒侍酒师的另一个术语是:4 H G( A" g6 p' d! M
A: Sommelier 侍酒师' \$ i+ p8 v2 R: o- u* F
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30.Molds, yeasts and fungi are examples of a:
: { \! n6 P4 m( P: |$ p霉菌,酵母菌和真菌是一个神马例子" C3 W' j7 u, a" t
A:Biological hazard 生物危害
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4 y9 S/ _/ J& c E1 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* A: Q. C! j+ b4 \. B% A4 D2 t
根据加拿大食品检验局,食品的危险温度区在多少之间:
- H u1 v" s6 ]A:40° and 140°F (4–60°C) 4-60度0 x- Q3 T, O, n* y" C8 i+ ?: ?. ~
9 W9 W N J0 R, {# z7 c/ p32.All bacteria need the following for survival:$ E6 {' p) a; N
所有细菌生存需要以下哪些内容:
) _, x. g, m" u8 r7 tA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ s7 n7 {" }# Q: ]7 ~) Q. b
9 V8 j6 i6 W& \% P4 Q6 O6 w/ ~/ b; Z33.Which of the following correctly represent critical control points in a HACCP system?! i* a B z+ G! F8 b8 |
以下哪项正确表示了HACCP体系的关键控制点?1 l6 g: v1 B4 U9 L0 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
w8 n+ H" z9 ?4 L$ N8 g" `; E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?
6 [1 {4 W: `6 l. h. Q( Q0 Z下列哪一个不是碳水化合物的例子?
9 D6 k, [7 S# l' ^! T- GA: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:' L, {- H5 B4 H. \
液体脂肪做成固体这个过程叫什么
- L5 ]6 ~$ x: X; y: V5 ZA:Hydrogenation 氢化8 P' ?! b0 s1 N3 ^ X6 K& i
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36.Which of the following is not an example of a fat substitute?9 J8 [) g! N, m" G- [
下列哪项不是脂肪替代品的一个例子* T9 Y" s) k& i T7 O, ~5 m! z
A:Acesulfame K 安赛蜜K表
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g5 l* I. S! g* E' h37.Health Canada requires that a product labelled "fat free" contain:4 \8 L5 H3 z) V6 w
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 z% I& F+ d6 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 u4 T3 \# C; X4 e R3 C
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38.Which of the following is not a problem associated with converting recipes?
* V( @+ Q. ? M+ a7 n6 D下列哪项是不相关联的转换配方问题?
1 ]/ _- O4 @, CA:Unit cost 单位成本5 z- C) c- f8 D9 i
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ |+ M0 y9 y: k8 u6 S$ j, c从供应商采购的物品的品质或成本叫什么
* `1 L1 {5 y' y* `4 s8 N+ nA:As-purchased cost 购买的费用; I- x' o# r; Z: T
0 Z L, G# F2 Z5 S( o40.The amount of stock necessary to cover operating needs between deliveries is known as:+ A+ m( l7 I. l
在新货到来之前用于日常所求的必要库存量叫什么
; ]9 @( ^+ S' @2 K7 H( ^A:Parstock 基本日常最低库存( `- G" X* X$ B- @/ W7 b5 m0 k$ G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?! `7 x2 `9 R+ ^ Z) }( P$ I
下面那个缩写是用来表明正常库存流程?
: U% _0 N. p1 v S( e. x0 NA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
# I$ A, F: N" E' f下面的那把刀是用来打开蔬菜吗?; q3 p+ e- A; H; w
A:Bird's beak knife 鸟嘴刀
8 z5 [7 o2 O6 W n3 w1 U; `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 b- g8 k( n5 A
& |1 Q' E' s/ m2 C43.What is an instant-read thermometer best used for?+ L, p4 g6 H; O: d% |# Z' D, u
即时读温度计最好用于那方面?
; M+ F$ c' Y- ? PA: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? Q& k# ~ [% H: O# c$ n1 E
下列哪些金属材料受热均匀,通常用在铁板而且非常重 K3 J4 z: i1 B# r
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( o& y- s- Q* F
哪件装备下面有一个可移动的碗和一个S形叶片?) ~+ f: a* P0 o0 ~( c# g" E
A:Food processor 食品加工机
3 n7 J6 T- r! e% S& q+ {http://www.google.com.hk/search? ... iw=1263&bih=572" l8 h U& h! W6 t7 ^
3 C8 z9 `+ V. R; d. H7 n: b46.Which of the following is not a rule for knife safety?
. ?2 n; ^8 L! c$ V e6 E( f' f下列哪项不是用刀的安全规则?
9 U% A( M( ]9 A+ E& c) N/ D+ oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 y! d2 [* |' [1 v1 [0 x) x. o
7 g- E) u# l+ O/ I4 H4 @4 O" x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
D3 l1 D$ h( {: k5 j& b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! {$ y9 B2 ^) p+ r5 e# lA:RondellES
% s: B2 R# n- l0 x& l, ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( I6 z1 J( j& \ [' t. \
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48.Which of the following is a diced cut used to garnish soups?# O- l3 ]$ y, q! S0 s# w" T
下列哪项是切成小方块用于汤的装饰?; V6 k; N3 Z2 ~: Q2 n
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 e# Z# p2 z; A: q( l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 I2 M3 C: W+ V
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!!——6 e! X2 F. J1 v8 c0 z) d
A:Gaufrette 9 r( ]) F7 j0 D x, \. z5 K) w- Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( K7 @) o1 m5 a% }7 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 a4 |: l7 l$ o: w% A" ?8 P1 k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% Y5 @: ^# o! E3 T. y% f) F
% y; v' ? y2 |9 x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# U0 i1 T5 o$ q0 U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)8 n1 h8 I7 Z3 A) n# N( @
A:Cilantro 胡荽叶 香菜3 T+ p( u3 z8 w, r) t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- J: E J7 E+ T/ l% F1 O60.Allspice is made from:0 }* T" G; Q& m; }' t) i
多香果, 多香果香料是什么
& Y( [6 y% w# X. Z& f3 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, H9 r* t3 a; {9 ?1 G1 wA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices? \1 }! Q) C; d( @. I/ X. N2 T
下列哪些是用来做香包德épices?7 u% s# Y5 e: L: c% w4 C3 n% y
http://www.sachetcatering.com/* ]3 d @9 C0 N$ d, ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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: [' u9 b6 b' N62.Which of the following condiments are not soy based?
/ d. G8 p" _( O/ k# X! l下列哪项不是酱油调味品的?% D* T( }8 S9 v" r4 e
A:Wasabi 日本辣根4 ]- f/ y8 `) H$ b; v+ i/ S
& Y$ v( O$ R2 P O W. K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 A1 j; ~/ b* `) x1 m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:
, K9 e) U7 ~' G# m. cA:Pasteurization 巴氏杀菌
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4 y5 ~7 T9 r5 y2 E( @' C1 N64.Which of the following steps is not the correct procedure for whipping egg whites?
/ P* e8 W! W$ m下列哪个步骤是不是正确的蛋清搅打程序?
! s2 M/ g, \0 A% |$ _A:Allow to rest before use. 允许休息后方可使用。
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1 [& D2 T0 E7 P8 m65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 O" H1 L9 W9 OA:56g and 63g 56克和63克. I7 X+ m9 a' N
y8 u0 B. I- p' W1 c7 R66.Evaporated milk is a concentrated milk that is produced by removing5 W; R f5 c9 I* x2 z, E
炼乳是一种浓缩牛奶 是去除什么做的
- t* O6 p( h4 Q( b2 U( xA:60% of the water 60%的水
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( m6 O- q, L/ l67.A method of cooking that transfers heat through a liquid or gas is:1 W1 ^, K0 P+ ^, s1 G% z9 H, n0 Y
一种烹饪方法,通过转移液体或气体是:
3 r; }2 D* ^' Y1 q8 M9 }( R( vA:Convection 对流
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2 b8 c) t4 O* [; X9 \: D68.The cooking of starches is known as 烹调的淀粉被称为
( y) J3 ^% v0 YA:Gelatinization 糊化3 c# p8 A; i& p" c( G7 ]" H1 g; [
& z) q' v* R' [, \: G" }+ v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: f' M7 p/ y$ p0 O) `+ W0 S
A:Braising 烤9 \; h3 U# _7 ^2 t1 \& M
( B$ Z) D$ [/ o7 k1 I1 m0 S( m70.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:
t/ Y/ Q5 G: kA: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; J4 Y; C2 z; u& y9 {1 a
A:Fumet 原汁 T8 T* @+ q4 e2 P
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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
' c5 B* m* ]6 Y6 r- JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# g! ^4 e5 w# }/ t73.Which of the following is a principle not used in stock making?9 v& P+ y/ R. S# `4 f$ l. P& P
下列哪一项不是用于制造高汤(低汤)的原则?
- M! t8 s0 C q+ IA: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+ H9 q6 Z) J; k( i! K
A:Remouillage 法语熬汤
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