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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:
$ K# y( z. W" ~7 A哪位厨师最早带来高水准浮夸的美食
: p' j- N+ [9 h& p3 |3 G$ o1 Z9 RAAntonin Carême 人名 安东尼·卡罗美. N2 N. Q! a2 Z( s% V7 J# l& H
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% l1 I5 V: r( F ~* r9 [- u7 Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ E' h2 O% v8 h+ vA:Cast-iron stoves 壁炉# Q# H) u- m6 G$ C: f5 v
http://www.usstove.com/products.php?id=6
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/ C9 Q' l9 E% p28.The French term used to describe the roundsman, or swing cook, is:6 R8 i- [! b0 ]6 N- p: \
法国术语,用来描述roundsman,或摇摆厨师是:
, Q" h7 z9 k% @$ v Y1 RA:Tournant 图尔南
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29.Another term for the wine steward is:7 R" D. ]# {0 M/ b7 i5 w
葡萄酒侍酒师的另一个术语是:- p, Q6 E" u4 h2 c& I
A: Sommelier 侍酒师
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4 e" c# J: f( \+ z30.Molds, yeasts and fungi are examples of a:, ^& l+ }; y$ q. [% t- G1 X
霉菌,酵母菌和真菌是一个神马例子
, U/ R+ F- e3 }, d+ B: x. V3 y# QA:Biological hazard 生物危害8 d/ V y0 M& N5 ^0 a
5 V6 D4 U) S5 }2 F# e5 V" {- o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' m: {# X! U2 H
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ V7 F9 Z+ @8 i7 ?5 z- H7 SA:40° and 140°F (4–60°C) 4-60度 Y1 I q2 s1 H
! r1 [3 T# e# c+ e, w6 S32.All bacteria need the following for survival:
8 i1 v" \! i$ H; z6 m1 ?, R所有细菌生存需要以下哪些内容:- A. s! J" q$ L% b
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?
( C5 y0 O- C$ I+ q以下哪项正确表示了HACCP体系的关键控制点?) M) z* H. E# C! x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, n P9 F" J( y. P: k& ?4 ~1 c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?3 B5 R6 H7 l/ p9 @! L" Z* L
下列哪一个不是碳水化合物的例子?7 a1 U7 o# ?: y) M1 N' v+ f. } t- w, c
A:Essential nutrients 必需的营养物质' g$ W$ }; r$ [: n; V5 K3 v0 h
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35.The process by which a liquid fat is made solid is called:
' j) A$ o$ j G- B4 I/ E液体脂肪做成固体这个过程叫什么" Z- v' g! L1 q- {8 G. w$ B5 }$ K, E
A:Hydrogenation 氢化: X: O3 O# M3 s. C6 g1 Z8 E6 w
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36.Which of the following is not an example of a fat substitute?
7 \( k8 C% a( i @; c5 U- T下列哪项不是脂肪替代品的一个例子
, E' i1 A! F3 b) m1 yA:Acesulfame K 安赛蜜K表0 Z/ e0 X" h7 |) c( R/ p0 d. V
* N! ?0 l! ~+ ^/ O2 x. Q37.Health Canada requires that a product labelled "fat free" contain:, o( x( g& y# _( m9 \; ?
加拿大卫生部要求的产品标有“不含脂肪“包括:0 U" @% B" @) j; @% J) @7 L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 ?* h# f; O( ~* h+ O38.Which of the following is not a problem associated with converting recipes?. D, h" L" ?1 v2 C0 n$ l8 ~
下列哪项是不相关联的转换配方问题?$ E- `5 H: ~# `
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:+ ?' u( V$ }6 v" S& V
从供应商采购的物品的品质或成本叫什么' }7 Q# c1 X2 q ~
A:As-purchased cost 购买的费用 R1 m1 C9 D4 n/ M- d
3 J8 U4 e1 G9 H0 B40.The amount of stock necessary to cover operating needs between deliveries is known as:( G* Q4 v- W1 Q; t7 I
在新货到来之前用于日常所求的必要库存量叫什么
* ^, J. S% O8 Y2 ]- q/ I1 \: N6 mA:Parstock 基本日常最低库存
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' B0 H. h; Y0 Z" z9 m0 {41.Which of the following abbreviations is used to describe the proper rotation of stock? e/ Y _0 u B0 B A ^
下面那个缩写是用来表明正常库存流程?
2 \% N6 J3 ^: v d) m/ O6 p' [A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
# F% f1 {0 X; s$ J1 `- B6 o下面的那把刀是用来打开蔬菜吗?
6 v" a V" A4 eA:Bird's beak knife 鸟嘴刀6 d6 Z8 S2 v4 K4 w0 E! r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( ]5 s+ ?6 ~ `43.What is an instant-read thermometer best used for?' u1 A1 g& N% ^: |2 Q
即时读温度计最好用于那方面?
% l7 g/ H$ _* y5 O% JA: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?
' s# N' L& Y- C3 `1 e下列哪些金属材料受热均匀,通常用在铁板而且非常重9 V6 V; a0 z. B6 w
A:Cast iron 铸铁$ N' l; N: ]" \& T. S2 X3 c/ R( W
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 @& Q) P1 w! Q0 v3 R- v3 j, v
哪件装备下面有一个可移动的碗和一个S形叶片?& s8 }9 Y- I) D$ f4 Z: r
A:Food processor 食品加工机
! w- D/ \7 p$ a; H8 y" Y0 l/ Jhttp://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?
+ e q& p! X+ ~/ s! ^6 Q5 F6 d下列哪项不是用刀的安全规则?
$ ]" `9 d! ^0 Z1 [' tA: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:
$ P, q% |0 W) W9 V) a7 q7 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ t' V' O: I1 j1 nA:RondellES 9 m* F% u( y) X( n3 J9 ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% E$ f' G+ z5 ^7 Q! Y Y2 a( n/ K
' K" e% [ z4 d48.Which of the following is a diced cut used to garnish soups?. V& U) |/ Q! f5 g
下列哪项是切成小方块用于汤的装饰?
! |4 k3 r8 S9 p9 R$ b1 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* u3 z# S( L% U. e- J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 A3 u0 I% H2 \3 m; ^, {9 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!!——+ ^/ Z6 O) ~( J& L1 P: {
A:Gaufrette
7 ~5 r. i/ U9 u- j6 M: n! Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ p' E3 v! D$ Q1 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 u5 e+ i+ Y5 h" ]: d O2 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# E; @( Z9 M9 A$ k* L' A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 \! M. h( ^# T% r" p" B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+ p8 O4 [. g* Q; F4 c3 @; N; ^A:Cilantro 胡荽叶 香菜5 K4 c# M6 K. h3 j% q8 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; f H ]. i1 ]3 r' F% b! [
0 ?0 b9 ?. b3 a: |! \; n U60.Allspice is made from:- }% m: A% ^" o. V7 i7 B D/ ]
多香果, 多香果香料是什么) h) L" T# p. S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! M7 P. l8 F0 b+ m) |4 ~. K7 F
A:A dried berry 干浆果* @ o2 i. @- j; W. j
, o4 P, B( O4 l/ k& w" `61.Which of the following are used to make a sachet d'épices?% d! i6 }0 x' B L: e" Q5 @
下列哪些是用来做香包德épices? f) {4 G8 I: ]8 C
http://www.sachetcatering.com/) W2 F; U$ [& C6 N3 e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) p |, i. {+ T) M; p
# F* n5 q1 t: g7 ]62.Which of the following condiments are not soy based?
' v5 m& {% e: g7 @下列哪项不是酱油调味品的?# D5 m$ L' i: Y, }$ C
A:Wasabi 日本辣根
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f2 g" b3 W+ m3 E2 ]5 ~$ w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 N0 X# D$ c3 W8 p5 f6 B& B- \' O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:
& w# O4 C: [, V! W D/ QA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 r& z5 V& q$ c% O y( X' m, w; j4 p
下列哪个步骤是不是正确的蛋清搅打程序?( L& o+ r, Y1 [( y, o9 B3 e# F7 [
A:Allow to rest before use. 允许休息后方可使用。
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3 C- q: ]* G7 y& }8 r5 L65.The weight of a large egg is between:一个大鸡蛋重量介于:# R/ G* \' W3 I L6 |
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 x2 n3 k5 x& s
炼乳是一种浓缩牛奶 是去除什么做的
) C: u" I* M: Z6 CA:60% of the water 60%的水+ s% _/ B( D* p: ?( Y6 y$ N; k
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67.A method of cooking that transfers heat through a liquid or gas is:/ E3 }0 A% A! \% J7 ~: j
一种烹饪方法,通过转移液体或气体是:6 z; ~3 U1 y3 i$ x% ~5 l3 e
A:Convection 对流7 z( Q2 v6 e3 G7 c
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68.The cooking of starches is known as 烹调的淀粉被称为6 d, |* l6 q$ 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?& x! R" d" J/ i a) m$ B O
A: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:2 d. g0 d+ d9 z1 x) ?" v6 ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- J! s& H/ d3 N( C# _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
. }: m" Z! X* Q$ }( p2 E- c* o& ?A:Fumet 原汁1 T0 @& U0 o, h# P. ` B
$ b4 F& K- S3 U0 \. r72.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
; ~* p2 `0 U8 T8 IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, f& M1 J5 M/ q& @
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73.Which of the following is a principle not used in stock making?2 c; z7 t# `/ i# S# O
下列哪一项不是用于制造高汤(低汤)的原则?) v7 A, F' x0 \( a
A:Start the stock in hot water.开始在热水中操作
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) g2 }4 v7 J9 C1 Q; l5 k6 |! I74.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3 A$ }$ b5 a, f; O& Q, y
A:Remouillage 法语熬汤2 R( G7 I+ [0 W6 M
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