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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:) z B% f6 Z* o- d, E; }
哪位厨师最早带来高水准浮夸的美食) {: U& {$ l$ l; k
AAntonin Carême 人名 安东尼·卡罗美
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" S$ J2 h1 s7 ^. |/ S+ Z ?: }3 H$ d- R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
m8 p% M% q5 P* `- @ {# x/ D2 }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% p8 H. ~' E: x/ CA:Cast-iron stoves 壁炉" W5 e; E4 l% q7 d. ?# o
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
2 C8 s7 L9 T% i7 H& N3 p* f法国术语,用来描述roundsman,或摇摆厨师是:
9 Z7 B4 F+ q$ r* @" OA:Tournant 图尔南) M0 ^) c& z3 w, Q
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29.Another term for the wine steward is:
. q1 D N1 L; n& S g葡萄酒侍酒师的另一个术语是:
9 |+ W7 w+ N9 k2 I& F4 KA: Sommelier 侍酒师+ T8 r; F& n; |) {! P, U8 g
j, W5 ]1 l0 p l30.Molds, yeasts and fungi are examples of a:9 G; ~# c, S+ ^4 a& h; N
霉菌,酵母菌和真菌是一个神马例子
' z/ l3 h/ ?, Y4 FA:Biological hazard 生物危害
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' i9 r# F/ W' |; u6 C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ ?$ k4 ? U- U6 B9 _/ \根据加拿大食品检验局,食品的危险温度区在多少之间:: l$ G* Y9 S) w% [. R* ~, j! j
A:40° and 140°F (4–60°C) 4-60度. ]2 L& V, c1 r, v8 }
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32.All bacteria need the following for survival:0 ^# \8 B) e9 Q
所有细菌生存需要以下哪些内容:4 @4 G5 v, Q7 d/ K0 l
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 W/ o: {; @7 I# |; G' u
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33.Which of the following correctly represent critical control points in a HACCP system?
3 L4 _3 w" }7 z1 y以下哪项正确表示了HACCP体系的关键控制点?3 {6 g0 o. V. I9 c7 ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' L0 A( S! l2 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 G0 Q6 f0 B8 U# t! k
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34.Which of the following is not an example of a carbohydrate?
* A1 P: q _: c, u: d+ k% L& W下列哪一个不是碳水化合物的例子? g0 i$ Q% O: t% G
A:Essential nutrients 必需的营养物质- b# G) ~$ V* N$ N1 u# p2 _: p1 N" Y
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35.The process by which a liquid fat is made solid is called:- p1 G `: | r( R9 } Q1 y0 S
液体脂肪做成固体这个过程叫什么
9 u5 n$ x( R7 B! B4 \A:Hydrogenation 氢化0 }( f% @# n/ f5 L
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36.Which of the following is not an example of a fat substitute?# w5 X) B( Y( }7 d- U- m& F) \
下列哪项不是脂肪替代品的一个例子
! M) Y* P( M9 r5 Z' uA:Acesulfame K 安赛蜜K表
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3 a' ~8 T& {+ h) S/ B37.Health Canada requires that a product labelled "fat free" contain:
/ K9 g9 w* Q' D( q加拿大卫生部要求的产品标有“不含脂肪“包括:
, l. c7 U8 C# x5 IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( ^" ^9 Y6 `, P
5 h' e: Q2 T' u9 w6 e38.Which of the following is not a problem associated with converting recipes?5 J) m* d& z; j& I- J
下列哪项是不相关联的转换配方问题?1 }& N. T& {3 w# ^8 D
A:Unit cost 单位成本
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; y" a* d+ R. S5 b& L8 @& a% F( |39.The condition or cost of an item as it is purchased from the supplier is called:
# W6 V. Q" A, {0 l从供应商采购的物品的品质或成本叫什么
- n# e0 A+ ]8 | r. {9 MA:As-purchased cost 购买的费用 Y; V! {* f+ a/ I3 E) H3 I4 v
1 g$ E; v1 A# E40.The amount of stock necessary to cover operating needs between deliveries is known as:, a2 z/ b+ W: ?
在新货到来之前用于日常所求的必要库存量叫什么 n4 P6 D' U. L' S6 ]* a/ F
A:Parstock 基本日常最低库存
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% E( G* h# x& |5 N' I41.Which of the following abbreviations is used to describe the proper rotation of stock?
' Y" u4 r7 P w* [7 t下面那个缩写是用来表明正常库存流程?/ P# w. q$ c L; k
A:FIFO=FIRST IN FIRST OUT 先进先出+ h7 S2 A. ~4 m6 R* h1 M9 P- N) l6 f
7 f% K* J5 z7 I# X, }3 e42.Which of the following knives is used to turn vegetables?
+ u/ n; @6 h8 I4 {, E2 ~- x; V* B下面的那把刀是用来打开蔬菜吗?! t% z9 {* _+ Z- N- N2 V. Y
A:Bird's beak knife 鸟嘴刀
" g7 J# Z+ V, J A( E( p6 _7 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 P5 a6 J! F) h/ Y Z0 E43.What is an instant-read thermometer best used for?8 J3 [% {' u, ~1 N v
即时读温度计最好用于那方面?2 Z! y6 C8 l# H* _! z& i- H2 b4 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度, I) N% M$ A' D' F' ~
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 P7 e' i4 M9 z0 B5 d% t下列哪些金属材料受热均匀,通常用在铁板而且非常重4 q' |6 e! w' U1 ?
A:Cast iron 铸铁; E# _1 g$ \' S! P" n# H/ V
9 }9 H5 e% _* j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, u; O6 E' k' f1 F: D
哪件装备下面有一个可移动的碗和一个S形叶片?
! W* ^3 B, V; R! X' r. ~- W( \A:Food processor 食品加工机
* ~5 j5 F* w( d- j; u2 p) 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?& n. Q7 x! i# \' i3 H
下列哪项不是用刀的安全规则?
$ W* X. K8 J' a! g) LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 i- Y( h/ M% m) c% E0 f
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" c" @* }' O+ E* v5 g1 }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 E3 L: ~; L5 J1 ~. B6 \A:RondellES 2 N' N( D6 a, l5 G# Y2 i" a+ t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ @1 Q; \2 i; S1 [$ z, j
4 N( z- `* ?% }48.Which of the following is a diced cut used to garnish soups?( Q9 K$ J! @" i1 r+ F0 {& z
下列哪项是切成小方块用于汤的装饰?
7 p& S0 J$ ^. u: d4 o9 M7 K6 l7 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: p$ B1 k! F' y0 H$ X2 I9 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 F' Y7 l0 Z! y
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!!——
5 T& k- j. n6 r9 V q" @A:Gaufrette . x6 M* F7 o% K: q2 W4 K, A1 u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" x/ `' d/ P1 Q, x" O9 i& n7 _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! F% G$ Y' P! ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ e! ]0 Y9 P5 ?- l+ n+ S
- E# N7 l. A5 Y4 z2 D9 {6 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# A. ]8 L( \* ^/ G& `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)4 h6 Z/ K$ Z/ W( ~; N
A:Cilantro 胡荽叶 香菜5 T8 t4 P3 W9 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
5 A5 @) v/ s- E( Y- g- z! _ 多香果, 多香果香料是什么
1 e( g6 v' L/ phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" Y: |2 [. [6 k, c KA:A dried berry 干浆果
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/ V, ?9 b8 r" ~61.Which of the following are used to make a sachet d'épices?* ^! ~( K- \- R2 F
下列哪些是用来做香包德épices?) S& F( ^& ?, c6 t, ~4 ?; V
http://www.sachetcatering.com/
- B" z7 l' J7 |4 `( a3 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
- V' e/ l- Q4 P! Q下列哪项不是酱油调味品的?5 |( n2 z, [$ u# n4 L
A: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:* k# V) _" a3 f0 Q+ U/ ]" I
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:0 q" a6 k& a( z/ e3 ~' ]
A:Pasteurization 巴氏杀菌7 w5 {6 O8 `- v+ d5 q
0 L' z( E/ I- \7 f0 U+ p64.Which of the following steps is not the correct procedure for whipping egg whites?& ~2 ?9 c8 @* h1 p5 R
下列哪个步骤是不是正确的蛋清搅打程序?$ @' t" |4 h9 e$ e3 G" x) g
A:Allow to rest before use. 允许休息后方可使用。! j1 S% ]/ Q# t- g) N4 a% j$ \7 |
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ h% k5 q* \/ M2 eA:56g and 63g 56克和63克
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. V2 T2 V# R0 B* Q( b66.Evaporated milk is a concentrated milk that is produced by removing8 X& ~2 O" c) D% j& O
炼乳是一种浓缩牛奶 是去除什么做的
4 P L1 s1 a c N g5 W8 ^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:9 p2 d' j5 T. Q1 J
一种烹饪方法,通过转移液体或气体是:
. M2 |# W& k! }9 o5 [- XA:Convection 对流+ @0 y1 P* v+ K1 ^
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68.The cooking of starches is known as 烹调的淀粉被称为% A. q; a2 W4 ^: L. ~" j
A:Gelatinization 糊化
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. N, ^1 Z/ M( ^+ P( P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) Y6 Z" f7 ^2 I, t
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:4 t3 n1 c8 O/ @( v( g4 ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' ^. ?# W7 b. c) f3 \+ I6 V, l
P, E# n" P: n0 Q71.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$ K/ ~* b) }1 C% C2 E
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
" [' n0 H2 }1 Y) m: V& j& kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, o; n$ N; H/ p+ ?6 K* O73.Which of the following is a principle not used in stock making?
; y; D5 H( e: r' ~( Z下列哪一项不是用于制造高汤(低汤)的原则?3 P% B; h* R& E& K
A: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7 X+ l9 k0 q8 Q+ }
A:Remouillage 法语熬汤8 }% E( p1 F1 [0 W
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