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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:% L( y# C& \8 j1 f/ F3 k/ t8 O
哪位厨师最早带来高水准浮夸的美食" Z; y7 ^# m0 @" A+ z
AAntonin Carême 人名 安东尼·卡罗美
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( ]. l; E4 q3 D, `/ j& r. r0 r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, D/ p. d+ p( K, K4 L+ W" p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* r7 j- a+ ?0 ]* F' d- d' F8 S
A:Cast-iron stoves 壁炉
' E, U) x) H" ^9 c; F7 xhttp://www.usstove.com/products.php?id=6
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: v4 l3 r: r9 L. q9 ~. T% E28.The French term used to describe the roundsman, or swing cook, is:
" E4 @8 d( c7 M法国术语,用来描述roundsman,或摇摆厨师是:
9 ^& S8 X. n; Y* D5 ZA:Tournant 图尔南* u9 Z* A, E: H! y. |
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29.Another term for the wine steward is:
; K6 N( {. g& O; `. B' X/ B葡萄酒侍酒师的另一个术语是:
5 X! H9 Y5 U2 ~8 IA: Sommelier 侍酒师. h" L7 @ U) b& h7 ~
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30.Molds, yeasts and fungi are examples of a:
. H( R( w, z9 _5 o; C- q霉菌,酵母菌和真菌是一个神马例子
; @% @, G! M: CA:Biological hazard 生物危害4 r4 k% W1 J( f
/ h$ W: C; U; C8 `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ [+ ]' z0 H+ n9 ?: a6 {6 M
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 W3 `9 j- Z/ g4 \' v LA:40° and 140°F (4–60°C) 4-60度8 n$ v. N1 ?9 ^( S3 A
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32.All bacteria need the following for survival:
% h, k6 M1 [+ I- A& q所有细菌生存需要以下哪些内容:
$ k, x8 S* H0 G6 CA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 R/ e" B/ U( a5 N* u/ J9 G# [
& s+ X3 k5 c! F2 f33.Which of the following correctly represent critical control points in a HACCP system?
u8 ~: L% P, x6 q以下哪项正确表示了HACCP体系的关键控制点?% b3 F5 _& h* q/ A+ j; y% ~5 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 P" _4 t+ O) y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?
5 i r) g; Z/ F) b下列哪一个不是碳水化合物的例子?
2 p* O2 {) K5 k% zA:Essential nutrients 必需的营养物质& m& T/ h, E0 A: Y/ h$ S1 R
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35.The process by which a liquid fat is made solid is called:6 V/ `/ [+ Q* @& H6 P7 _$ ]* i
液体脂肪做成固体这个过程叫什么
# o1 D$ S0 A' _# ]4 jA:Hydrogenation 氢化
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, Y. y% E0 Y0 i- m1 l36.Which of the following is not an example of a fat substitute?
, b& z# D+ o. T2 [下列哪项不是脂肪替代品的一个例子$ W! z, R' l0 m( h( A- `' l
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- a7 C$ Y4 ?* u3 L
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 n4 x& X6 e/ C7 }6 e9 e* A ?$ VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 v: c. p" D% q: K1 @38.Which of the following is not a problem associated with converting recipes?
3 K+ K/ O7 S |. d4 d下列哪项是不相关联的转换配方问题?" C; N, V, p+ Y; k( T$ @0 T! V
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:8 c; E& H7 S( n2 h" \7 `+ H( G
从供应商采购的物品的品质或成本叫什么, l# O9 |$ I4 y6 `6 ^/ Y' N) `
A:As-purchased cost 购买的费用
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; D' G! F& ^7 }40.The amount of stock necessary to cover operating needs between deliveries is known as:" y; k; l+ r9 |( V
在新货到来之前用于日常所求的必要库存量叫什么
! e2 |. w8 s/ W2 ?# {$ U1 UA:Parstock 基本日常最低库存
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& l, p9 }9 y# n& {8 ~1 g( z& q& I! l41.Which of the following abbreviations is used to describe the proper rotation of stock?
# ~, @9 \4 [. W8 U4 L$ F下面那个缩写是用来表明正常库存流程?
+ j& d1 _* R% TA:FIFO=FIRST IN FIRST OUT 先进先出: S% |6 D! Q; j" J* `9 c7 Y
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42.Which of the following knives is used to turn vegetables?
. l! V6 O& W" u; f3 @* d下面的那把刀是用来打开蔬菜吗?' N4 X0 G6 s4 M
A:Bird's beak knife 鸟嘴刀# s( q# ~3 ?) p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?& Z8 P9 ~% ~7 y) N! G: q/ y
即时读温度计最好用于那方面?
& p" g' p' ? G8 U- s0 |A: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?
# @9 ^5 O8 |! K+ `- l8 G' j/ w下列哪些金属材料受热均匀,通常用在铁板而且非常重
( D- g4 a" w, S: ?3 T3 h% }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?
5 P9 Z$ }1 @; G哪件装备下面有一个可移动的碗和一个S形叶片?
( o0 P' P: s# @& ZA:Food processor 食品加工机
/ B. z9 x5 j$ t6 B; a1 v) Ohttp://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?! C& d: C Y+ D; T7 g; g$ h
下列哪项不是用刀的安全规则?& _* v# U$ X1 C: C- Y# A( q' Y5 o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 V4 v9 }/ l' w- _$ U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) ]7 j- w' G0 P+ U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 G) \3 N+ z$ f e
A:RondellES & e" N3 w! ]+ {0 V. e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?3 ~" j) i9 y5 S! P! X6 b
下列哪项是切成小方块用于汤的装饰?
% ~9 i- E, {! z- ]8 g* y1 a' R$ |/ AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, `- B1 v N( A% S: h0 ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 g1 l* F6 r# 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!!——
) S7 \7 W8 h' k, FA:Gaufrette
& P) E9 E) s8 m2 z( G3 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 d0 W1 a3 n9 {% m4 P7 k, }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 Z) v: `4 t' M' G& f M$ B9 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 V+ C' | L+ |& C* T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; d7 n# W6 |# h- b: e! _6 [8 r
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 B: Q( K {4 i+ F( N
A:Cilantro 胡荽叶 香菜: z! q$ h, l: c# G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- u/ k' r6 q/ X60.Allspice is made from:
- @$ i- q& X! O! k/ P 多香果, 多香果香料是什么
+ T$ ` v& x4 p; P% ~3 i8 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 W+ n% ?) d; k/ S6 u' H% r6 |
A:A dried berry 干浆果5 I8 E5 N" X, j
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61.Which of the following are used to make a sachet d'épices?: Z# c1 _( Q! G6 M
下列哪些是用来做香包德épices?5 J2 U. {! ?# \) @4 i6 ?
http://www.sachetcatering.com/
. B& n5 L" r: VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( y z) }$ Y8 o. `! p, E, S
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62.Which of the following condiments are not soy based?1 K5 I/ F: b( a0 W- } h: ?
下列哪项不是酱油调味品的?
# o+ S* e/ J8 a9 rA: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 V( b+ K$ j8 G! m; H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:
Q9 ~& D7 d( r1 d1 ]A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 W" v7 i7 I) I0 Z- s2 `
下列哪个步骤是不是正确的蛋清搅打程序?
- R& T$ I6 C8 U% W% {A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 i& c9 c$ ^5 Q* t. B
A:56g and 63g 56克和63克8 q2 A. h. l( ^/ _% ?; \7 Y
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66.Evaporated milk is a concentrated milk that is produced by removing
- R2 z7 U, l- ^炼乳是一种浓缩牛奶 是去除什么做的
: R0 s( d8 Q8 ^/ }2 O+ ^* z; Z6 xA:60% of the water 60%的水
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6 e. m5 e* J1 R" {* o) m6 J" B67.A method of cooking that transfers heat through a liquid or gas is:
2 x( E) F* ?+ L# {8 G一种烹饪方法,通过转移液体或气体是:
3 B8 \! V2 ?$ {1 W5 {A:Convection 对流
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% `# a2 I: F" Q7 K/ m d68.The cooking of starches is known as 烹调的淀粉被称为; f3 R/ ~1 R" p' L) Q9 u D
A:Gelatinization 糊化 N# I( M8 U$ C. ^# `
6 \8 g( |" R7 o: ] U; M" E0 [69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" f$ m: u" d7 m, @6 OA: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:
7 D) J/ a* N8 n6 iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 {4 P7 |, j, C$ ~/ t! e- B71.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
' {' [2 S8 {9 ^4 v u( F8 JA:Fumet 原汁; H9 M- A8 C3 y
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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! W( q' T$ P3 u+ h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ K6 S& w. k( ?7 @73.Which of the following is a principle not used in stock making?
" E' ^- C, w) l下列哪一项不是用于制造高汤(低汤)的原则?
7 k& N- R8 l' t5 ~$ EA:Start the stock in hot water.开始在热水中操作0 ^+ M- W) h6 M4 X0 z& u
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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3 E; N" {. a5 B& c/ n8 h/ {& J
A:Remouillage 法语熬汤' p, E$ R. _& n* t! B5 h1 k: h
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