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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:5 C! h: a1 F) Z; E) b* C, R
哪位厨师最早带来高水准浮夸的美食. u( S9 X: A2 M2 b1 T) L
AAntonin Carême 人名 安东尼·卡罗美2 p- b5 b. F4 y/ k, V5 Z& F2 O
6 f$ a1 _/ V! Y8 L9 a! o% L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 O7 n% N* W% d& V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# v9 |" o0 q! n" @* c0 _" m/ L
A:Cast-iron stoves 壁炉
' X9 @+ M; z" N2 q! g0 k3 Chttp://www.usstove.com/products.php?id=6
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, O4 |+ N& g' O% y28.The French term used to describe the roundsman, or swing cook, is:
& ?6 D ^1 G* {法国术语,用来描述roundsman,或摇摆厨师是:
$ \% J/ E" Q$ z8 `A:Tournant 图尔南
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29.Another term for the wine steward is:
8 e/ \9 S# L4 R7 B1 I0 w葡萄酒侍酒师的另一个术语是: U; J2 N$ w2 S
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
- R$ V% C- j6 m2 m0 ^霉菌,酵母菌和真菌是一个神马例子' U% H1 F* G& i$ z* m0 E0 Q
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:
/ X, D/ L- t- Z" y' @; Q根据加拿大食品检验局,食品的危险温度区在多少之间:
a& u; t' m2 jA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 ?" P" h4 G1 J' v2 F
所有细菌生存需要以下哪些内容:
: s0 }- l/ Q' K8 H0 K. dA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' @" _% }8 l9 ^* G5 P1 {. }% O; i33.Which of the following correctly represent critical control points in a HACCP system?
4 W& {2 ^7 u% Y( X. D0 v8 b以下哪项正确表示了HACCP体系的关键控制点?
% t3 J) f9 e: B, q4 I2 N7 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% T, g8 \" q6 [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?
2 N& [2 J: Q; C下列哪一个不是碳水化合物的例子?
- N; _" e! \4 d5 r* g8 RA:Essential nutrients 必需的营养物质( k: O, L# Q8 v9 R2 C- p% v/ @ b) B
! b! N3 |- B6 {( ]35.The process by which a liquid fat is made solid is called:
, \4 n+ L+ q5 M& H: [, i2 ]' R' y液体脂肪做成固体这个过程叫什么& S/ f' F# c U: C4 o
A:Hydrogenation 氢化
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" r, s; w: ^( Y: [36.Which of the following is not an example of a fat substitute?
+ g. h; `6 H% l* V* s4 l下列哪项不是脂肪替代品的一个例子# g6 e. t( ]9 C5 g) O7 B
A:Acesulfame K 安赛蜜K表
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9 N! i' v8 ]+ U* `" y+ q9 I/ \ v' M37.Health Canada requires that a product labelled "fat free" contain:2 W! f, d) G |$ c5 P0 }% _
加拿大卫生部要求的产品标有“不含脂肪“包括:
! }% E+ X) |, P. a/ x: u/ U, xA: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?- D. P( w& e0 @6 a+ f* \! S/ `0 K/ J( |
下列哪项是不相关联的转换配方问题?* `+ v# \2 |* d" k) g# h1 L
A:Unit cost 单位成本
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@3 \5 \; g3 Z& a39.The condition or cost of an item as it is purchased from the supplier is called:9 c: [ L4 W; a9 ], R
从供应商采购的物品的品质或成本叫什么* U2 _$ v2 y, ^4 N' X1 [* p
A:As-purchased cost 购买的费用
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' q' g9 U* A% e. I$ g3 p- m2 s40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 m7 I: [$ H Y在新货到来之前用于日常所求的必要库存量叫什么
# T0 g0 G6 E* C5 WA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# w& J3 ?2 s0 c% z+ ?6 C
下面那个缩写是用来表明正常库存流程?( o5 |9 C% t( z. W/ w
A:FIFO=FIRST IN FIRST OUT 先进先出# x6 u0 T) l) t7 K
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42.Which of the following knives is used to turn vegetables?& _, H% G, j5 {/ e, f4 i) @) b
下面的那把刀是用来打开蔬菜吗? u: y( q# z8 p# `; x. W
A:Bird's beak knife 鸟嘴刀# ~( A% l2 K( `+ J0 ?) |8 u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 l) y. q6 j5 v' I. D4 f$ [. |43.What is an instant-read thermometer best used for?7 r6 P) G, a9 e, u# B9 g" C
即时读温度计最好用于那方面?
5 k" \2 m$ n) a1 h t* hA:Checking the internal temperature of a roast 检查被考物品的内部温度& {, a4 J7 G7 }
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 Q7 t& s- r' E下列哪些金属材料受热均匀,通常用在铁板而且非常重& _+ Y: M5 Y6 b8 Y8 n* `
A:Cast iron 铸铁
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4 j( H8 \3 X+ J- L" f0 n+ B H& y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! I- ]+ w: h5 ^3 h哪件装备下面有一个可移动的碗和一个S形叶片?
" h+ W7 G) C: v2 ~0 H% U) V5 ^A:Food processor 食品加工机" i/ K }9 X) X6 |
http://www.google.com.hk/search? ... iw=1263&bih=5725 |, X/ c/ ^$ L. n
# |& v% r7 r8 L& E# Y3 ^" Q) h46.Which of the following is not a rule for knife safety?
+ p* M0 m* }3 d- B" H下列哪项不是用刀的安全规则?
% ]$ g9 o2 W! E' n6 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 s4 m$ _4 ]/ [5 I z7 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# V/ m' [3 y+ M$ A& g7 \, Z- P2 q$ `) g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* m$ F8 b% b7 d: O Z. DA:RondellES ( ?" Y0 Y+ T; y; Y* j+ y! A/ b- a7 ^8 E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 f) q- Q8 f% G) W# q3 Z
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48.Which of the following is a diced cut used to garnish soups? S) F: c* H# j6 Y
下列哪项是切成小方块用于汤的装饰?
p8 R$ \4 J3 g' C7 e0 g1 ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' s$ a t9 w7 U/ U6 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 R9 c0 O) a+ V: T
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!!——
" l4 R. s0 v# x7 o. J8 QA:Gaufrette
: s' i0 v0 K. }8 V0 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. \8 Z4 `0 ^& ]5 W8 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' d6 ^" f1 k4 o# D2 \, {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 |$ z' _. h, ~2 S8 ]5 s
4 M F8 O A' U; c9 q. c, I) n50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* v/ z8 [3 _$ N6 }; r x& _
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)+ z4 ?( p5 j5 b! o4 q% X+ O X
A:Cilantro 胡荽叶 香菜
- }0 r+ t( t) J$ U% s {8 {! Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:" b. P( [( J1 C6 e, t5 Y7 d8 J
多香果, 多香果香料是什么6 v5 b' O0 p" E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 K/ f( b- H; {: xA:A dried berry 干浆果
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7 c4 R! e7 o9 |$ j61.Which of the following are used to make a sachet d'épices?
2 x6 e* y. d" }下列哪些是用来做香包德épices?0 i* w; a; A# i* s' \8 i {! k
http://www.sachetcatering.com/+ M' G. Q5 `& ]* a% a7 w5 q! d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* M: J4 E9 E- N! A r
: U" x6 U% C; U# N5 z6 I62.Which of the following condiments are not soy based?
+ @9 l5 l& G; A, |3 f下列哪项不是酱油调味品的?+ l% w4 G# }4 y U1 R# b: ^
A:Wasabi 日本辣根
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4 L# m; n) O4 \! J4 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
K2 U- O6 i( p% ~- O7 w# [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:# I8 M0 g0 D" H, i% I: s4 d
A:Pasteurization 巴氏杀菌+ `4 V5 H" \3 M* T, }/ B
; ?/ q% b7 I9 a+ |3 J64.Which of the following steps is not the correct procedure for whipping egg whites?5 p. n2 R& v8 ] A# k% c5 d
下列哪个步骤是不是正确的蛋清搅打程序?
/ H4 e5 Q' u9 x0 T& w7 DA:Allow to rest before use. 允许休息后方可使用。
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; n# a; o5 {) W' w65.The weight of a large egg is between:一个大鸡蛋重量介于:
; t! _) X# w) Y. s7 yA:56g and 63g 56克和63克$ Q. p5 n" \4 V, g) }5 @; ]6 Y8 K2 }
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66.Evaporated milk is a concentrated milk that is produced by removing
+ R: L6 h4 h3 @/ V7 _% t, Z炼乳是一种浓缩牛奶 是去除什么做的
3 e) E H5 E- r, H: o) u7 z& v$ ]A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:) e$ ?3 G+ I0 P4 s3 ~
一种烹饪方法,通过转移液体或气体是:
1 P! A. L3 C) I& U5 ?A:Convection 对流# e. e. M0 h' g" r9 D- o! o
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68.The cooking of starches is known as 烹调的淀粉被称为9 R8 O) h6 Q8 B6 y. @, J# F
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?
4 ?" t. U. K$ }4 c# P: O5 R$ S3 b8 BA:Braising 烤0 g/ J5 R1 g7 n' N& j* p) I
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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:
7 e+ s0 G! i! O) c/ e/ LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 u+ D. Q& z, y
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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( N# T, D$ \8 ~1 R- O: l# p8 o$ z7 v
A:Fumet 原汁
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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
: V: ^7 p: t( R1 R7 |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 \' o2 y |% s7 H
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73.Which of the following is a principle not used in stock making?
% R3 k; I& P5 _) r) J. U3 H. r# r0 q, Q下列哪一项不是用于制造高汤(低汤)的原则?
( l& Z9 S S; Y& X& TA: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, u0 Q5 q/ t' n8 s5 l& c
A:Remouillage 法语熬汤
6 W, y$ v% h4 hhttp://www.haibao.cn/blog/post/176242.htm |
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