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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:# c) ?5 Q$ q; Y3 O$ D0 y
哪位厨师最早带来高水准浮夸的美食
, H7 N* H/ A+ m4 qAAntonin Carême 人名 安东尼·卡罗美3 G) F6 C- T% U# O$ y! B
, w2 o8 x" }* v8 T; i0 c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 w/ Z6 S6 k3 M4 [" T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" R1 @& ^8 B" OA:Cast-iron stoves 壁炉
5 V: X) ?( c: M: s: Ihttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
8 q- t0 w6 a! L2 `- v法国术语,用来描述roundsman,或摇摆厨师是:. y* K% a& {( }# c; k% P
A:Tournant 图尔南
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# [& A3 W: c- g% f2 K, h+ ?) C29.Another term for the wine steward is:
% w/ g. R7 I" @5 [葡萄酒侍酒师的另一个术语是:
* |( C# |% z6 }/ [3 V/ H3 `A: Sommelier 侍酒师
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- N `+ R9 ~# d2 M* }30.Molds, yeasts and fungi are examples of a:
. R5 D* I& R4 C$ m* d霉菌,酵母菌和真菌是一个神马例子
" m- D% \8 \! m9 t$ ~- \A:Biological hazard 生物危害4 h' T* p6 `. K( {# \0 G& L
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 C' D0 U% m- W. a6 m' o2 D6 Y1 I
根据加拿大食品检验局,食品的危险温度区在多少之间:4 @0 o7 N! S0 @1 r9 i# [: B2 }# a
A:40° and 140°F (4–60°C) 4-60度6 E& [4 J q0 e" |
5 L) _0 Q( T G4 z) ]7 P! [1 {32.All bacteria need the following for survival:
& S! f& L5 g0 W- i所有细菌生存需要以下哪些内容:
" E' Y0 U% h* q* {# }2 xA: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?& t7 O: L7 u1 c
以下哪项正确表示了HACCP体系的关键控制点?! p: K4 u0 [/ T' S& z7 u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' G" N0 y+ A* n9 C* K9 w7 I食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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: ]5 s& o7 }. B% Z; ^34.Which of the following is not an example of a carbohydrate?
2 x& x1 p( z* y( Y下列哪一个不是碳水化合物的例子?
$ F& w9 x* V8 _) A4 AA: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:
3 s' M! r' g+ ]3 N0 l4 X q9 H液体脂肪做成固体这个过程叫什么
0 F( h7 P% z2 g' Z; SA:Hydrogenation 氢化
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1 ]7 p: j- |! f5 v _9 Q# g8 x& S- s36.Which of the following is not an example of a fat substitute?! y7 v* K6 b f+ c
下列哪项不是脂肪替代品的一个例子
/ l6 y( h+ u% M1 w( ?- OA:Acesulfame K 安赛蜜K表
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- H8 V4 ?: R) ~ }5 z3 M37.Health Canada requires that a product labelled "fat free" contain:
1 R$ j9 `, g' D o F加拿大卫生部要求的产品标有“不含脂肪“包括:
# n( V% D( S7 e1 g9 uA: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?
- q4 ~& Y8 O% ^$ O; T/ r; |9 E% Y# @4 S5 x下列哪项是不相关联的转换配方问题?+ ?& v1 Q5 k& K. q7 h% V9 f8 n
A:Unit cost 单位成本# [( u' Y4 _- C6 \8 O0 E/ _6 u0 D
3 A y4 l* a G6 d! m39.The condition or cost of an item as it is purchased from the supplier is called:
$ E F( @+ \7 Q# C( o8 J1 x. }, m从供应商采购的物品的品质或成本叫什么
& B4 q- M V* sA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 O0 p( |4 Z1 j. r7 O在新货到来之前用于日常所求的必要库存量叫什么% l! V8 l4 A4 k3 ]9 c ]- K z2 j. ^
A:Parstock 基本日常最低库存7 V- U) Q1 K: P2 ]1 ?, N1 i
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 e* Q# |8 D! c# E
下面那个缩写是用来表明正常库存流程?
! F) l( n7 ^% j, BA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 F, m# W3 Z) ?+ A
下面的那把刀是用来打开蔬菜吗?, L4 k7 {) T+ t# Y) E7 I; |9 i
A:Bird's beak knife 鸟嘴刀& u( ]3 S- w* M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; T6 U1 k; C( x( I" f9 B2 n' W8 }
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43.What is an instant-read thermometer best used for?
5 W) m4 ?4 a' y6 d( Y0 y! I即时读温度计最好用于那方面?
" n7 v' x! t% c. F1 D0 {1 FA:Checking the internal temperature of a roast 检查被考物品的内部温度 j* ^ ?- ^+ t! y% n1 S2 L
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 N( c6 B3 f4 h# W, A% o下列哪些金属材料受热均匀,通常用在铁板而且非常重, _! C2 r$ h6 t( D5 n, Z# J
A:Cast iron 铸铁
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7 ~) {6 W* S/ |" t( {$ G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 ]0 f6 G% c. `" J: d3 c, f哪件装备下面有一个可移动的碗和一个S形叶片?
, C3 P) X5 q. f/ wA:Food processor 食品加工机
2 v' P: g. r! T$ u$ t& L% Nhttp://www.google.com.hk/search? ... iw=1263&bih=572) L2 l' t5 t8 ]$ l+ U, D1 s: r
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46.Which of the following is not a rule for knife safety?$ M9 p) U' ~. Q. X
下列哪项不是用刀的安全规则?% c7 B6 \5 S, r) b( e. I+ ]+ E7 x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* y" s8 |- F2 s- A- c- S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* K: ?! X9 S2 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& O2 x2 I6 v6 C+ a% J/ `- P8 QA:RondellES
{, K! W' K* S* [( B. r* Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?6 ^- s2 ^/ M' I, s
下列哪项是切成小方块用于汤的装饰?' V) s" ]- `; C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 F% a( t$ |6 w6 ~" r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 _) h; h, w% K$ S/ S; x0 r$ W# ^! d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!!——8 p1 m+ q( R2 J* T9 g! ]% V) C" A
A:Gaufrette
, ]1 K& b$ d/ k1 G. Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( ~7 r- K/ ^8 t; ?* U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ j3 Z$ }0 P' K; V* |) }% U. V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 k1 w& M0 {" u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* X, t/ A2 u& 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)
- |/ g/ P3 S0 S7 t$ x4 K9 IA:Cilantro 胡荽叶 香菜
3 e; f5 z1 R; n- q4 \- Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 \, l% K! `9 z* L( W
6 r) S# r5 V0 K# b9 N/ X60.Allspice is made from:
. ^* w. s" i1 ]1 S+ u 多香果, 多香果香料是什么 a& A) d3 U: A# M2 t1 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# j* Z: e9 _% X6 q# s
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?' d T1 T) M0 n0 j% ?3 k- {
下列哪些是用来做香包德épices?
: s( Q3 X9 U8 Y8 e" K* ohttp://www.sachetcatering.com/7 k% Z" B8 q4 z1 u9 R) F* d: ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 D( `" S& B: D+ E
# V. S& t- n+ r Q4 d62.Which of the following condiments are not soy based?
, ?% e8 H: \" y; I2 Z下列哪项不是酱油调味品的?
5 `' Y# R: |8 k# Q/ uA: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:9 I9 {0 S4 R# }& C
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:
) n/ S$ A6 V' Q4 c" R' |A:Pasteurization 巴氏杀菌, w1 h. {, l, F; _$ s
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 y( o9 b [, |, d下列哪个步骤是不是正确的蛋清搅打程序?
6 r# q1 w( @; R1 |: Y0 n: jA:Allow to rest before use. 允许休息后方可使用。
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5 s4 K& k# s! W! r9 X65.The weight of a large egg is between:一个大鸡蛋重量介于:! N% t: l6 k6 h9 \" n
A:56g and 63g 56克和63克+ n5 ]! M- o% ^6 o# Z
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66.Evaporated milk is a concentrated milk that is produced by removing7 Q: i4 M6 t0 [8 h6 v1 O, b" l
炼乳是一种浓缩牛奶 是去除什么做的
. U7 I3 ~9 S5 Z7 ^9 ^! V6 jA:60% of the water 60%的水
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. G# J9 _9 F; H! r67.A method of cooking that transfers heat through a liquid or gas is:% ^& |, F* n4 y9 \1 `
一种烹饪方法,通过转移液体或气体是:0 Z2 i; t4 N3 y+ j% k" g( `" b& _
A:Convection 对流/ }2 q8 p' ~6 M" @* d+ @% P
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68.The cooking of starches is known as 烹调的淀粉被称为
0 y/ x- X8 l" `. N: o4 lA: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?
b: i, M& ?1 V3 UA: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:8 z3 {' {6 J- z4 M* o
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) x5 L, E$ F) S% p
8 z# u8 N$ L' t/ Y( }5 U- J9 ?. {- N71.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
! y' W6 C) H( E* i7 m. m oA: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
0 Z! [* R! `5 D Q/ fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& s2 U h, Q5 T' ^: ]; c1 D* Z, z. F
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73.Which of the following is a principle not used in stock making?
( J; o! I! Z2 t) I( }, c下列哪一项不是用于制造高汤(低汤)的原则?, j# |5 j- V, X& X
A:Start the stock in hot water.开始在热水中操作$ ^& K8 d/ @7 p8 \* C& b
. R& n5 b0 O+ A7 \8 ~" p `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& f3 h1 F Q& v" _
A:Remouillage 法语熬汤0 s/ }% n/ R" z* `8 E( c y0 q
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