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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:& O8 O3 w0 d1 {% I& W
哪位厨师最早带来高水准浮夸的美食, ^; f1 _1 m% ]
AAntonin Carême 人名 安东尼·卡罗美; C) |& b' i0 N) @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# R: M. J" F# a8 O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! h" |' ^0 ~% \$ {
A:Cast-iron stoves 壁炉
# G" _3 H" S! x$ [! q7 z* h! j. rhttp://www.usstove.com/products.php?id=6 i' V# a& z g' N
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28.The French term used to describe the roundsman, or swing cook, is:& y) F/ }, @' A
法国术语,用来描述roundsman,或摇摆厨师是:
* k3 O- E3 s* L# n. T+ dA:Tournant 图尔南 u* h* b( ?" f( X- Q6 E4 P
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29.Another term for the wine steward is:
* m: N- I5 k& _. l# U X葡萄酒侍酒师的另一个术语是:, E6 |$ a x2 S0 G4 P, x' m) k5 R
A: Sommelier 侍酒师* V' e7 _% V l0 R4 v% z
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30.Molds, yeasts and fungi are examples of a:
|+ ^4 l G0 |! a: s; |霉菌,酵母菌和真菌是一个神马例子
" Q2 W" L/ Z5 }% Q' w$ p$ c O* ZA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* V. S* q) _$ g5 g" |" F( x
根据加拿大食品检验局,食品的危险温度区在多少之间:; R! i) ?" L5 `) ]
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:$ T0 e3 s% L& n; h" a& w
所有细菌生存需要以下哪些内容:0 W p# n, B$ M C2 U; I' ]8 r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. }$ T, I7 d& W; D6 O* m- K
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33.Which of the following correctly represent critical control points in a HACCP system?
/ m) K# g0 d5 s$ x& a# |' N以下哪项正确表示了HACCP体系的关键控制点?, P' y b) ^ I* o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! I8 l, ^1 j" ?/ E食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 \( W7 I" L* h/ O0 x
* }/ [1 T' W7 f u. d34.Which of the following is not an example of a carbohydrate?
g* K& D `6 |: }! I5 q$ J& G下列哪一个不是碳水化合物的例子?
$ l4 b9 X# H( Z7 `5 K" Q8 fA: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:
; c$ p2 L- [ C/ Z; a% W) u液体脂肪做成固体这个过程叫什么
: W |& q" r: \A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?1 D& A) T' R/ V! N
下列哪项不是脂肪替代品的一个例子3 u7 X3 d* o/ N$ Z
A:Acesulfame K 安赛蜜K表: Y" F: y/ a+ \' Z* Y
6 r, A2 d* Z% Q1 Y3 o j37.Health Canada requires that a product labelled "fat free" contain:
* l0 }6 S4 f8 ~5 ^7 S加拿大卫生部要求的产品标有“不含脂肪“包括:' W \% l; Y- v5 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 k& }% {# p% A4 ]+ z j38.Which of the following is not a problem associated with converting recipes?
% b( i- G( A9 W, Q! [下列哪项是不相关联的转换配方问题?
6 t4 H. u: F. H& M1 d! m6 ?A:Unit cost 单位成本( l: b* q% ` d/ ], j0 g+ B5 E
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39.The condition or cost of an item as it is purchased from the supplier is called:, t- _+ x% ~* ^$ O8 p1 W/ C9 p
从供应商采购的物品的品质或成本叫什么/ o1 s5 V0 w* ~* p* F, n: U
A:As-purchased cost 购买的费用
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+ X. d8 Z [ o( Y, @ _40.The amount of stock necessary to cover operating needs between deliveries is known as:
% X3 n. F3 v- w% i/ C( B在新货到来之前用于日常所求的必要库存量叫什么1 N4 C2 _6 p/ L
A: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?
, V9 k0 ?$ D8 l: m/ H- _下面那个缩写是用来表明正常库存流程?
0 T9 d0 m' y4 @( ~( r, m9 Y$ y8 CA:FIFO=FIRST IN FIRST OUT 先进先出& ], O5 w, P, Z2 q" a2 N: Q
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42.Which of the following knives is used to turn vegetables?4 G' ~: D; r9 K1 P: N3 t& g$ X# H
下面的那把刀是用来打开蔬菜吗?
$ y' l8 Q& {% j |8 u2 iA:Bird's beak knife 鸟嘴刀
# ^- G7 C* \/ d% Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% _) [/ s" w! S# W9 Z: l
% P/ M! i+ }7 X( l v$ D# q43.What is an instant-read thermometer best used for?7 _( |9 L, h$ b; Z4 U; o2 A- f
即时读温度计最好用于那方面?, ~' W; U8 |" @/ K
A:Checking the internal temperature of a roast 检查被考物品的内部温度, F- I- {% N7 N
6 u7 U8 M6 l6 F' X& R, i8 {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ P' y5 p' b& g: J, \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: D% L6 o2 l/ w6 rA:Cast iron 铸铁, U5 E ~- O; ^
* f# D/ ^3 ?1 C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 d2 s( r1 A5 c: o. o& s哪件装备下面有一个可移动的碗和一个S形叶片?5 t1 J9 B5 p" N
A:Food processor 食品加工机* O3 B; \ K, k6 K$ o# ^- {
http://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?
( @ \: H. O% q1 ?: X( ]& T; b下列哪项不是用刀的安全规则?) F3 b9 v5 F: q9 t; D. x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 X9 l6 i0 @2 Y, \
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 O: l3 V3 m s% u5 {2 ?# W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. W" I5 ^( d/ f5 c$ q+ R
A:RondellES
3 ?8 b; n4 t) \! H8 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ D( M( e, x1 w6 ?+ j: x48.Which of the following is a diced cut used to garnish soups?
( y; R( p; v% o {, D下列哪项是切成小方块用于汤的装饰?
: a2 S+ _+ J {, ^$ |6 wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 T; n3 j; s% x" X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% v3 s+ B9 y/ l, R% N; x; @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!!——
/ K) K0 B8 W$ SA:Gaufrette
3 q& i9 a1 j% Y0 @: cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 { e2 p" R/ h3 h2 E
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; B. `! v' n+ F7 @7 E. ~8 @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 k3 Q1 V2 t ^5 ?3 p5 B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& {+ v' I8 M! Y5 Z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; Q' E3 j: b6 ]' V8 h7 ~A:Cilantro 胡荽叶 香菜
9 w, E; \6 E2 E; t! m7 w. K: O' ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. U0 S2 Y" r: L; q, ?0 U( R60.Allspice is made from:1 y+ V& X1 G* ^# a
多香果, 多香果香料是什么; j x$ T8 f" N4 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 W( E! y1 g" G4 H' m% o
A:A dried berry 干浆果; {1 @, p! c+ f- I8 Z7 G z
. A k$ e* Q& q& f: o, y& p4 b R61.Which of the following are used to make a sachet d'épices?3 |) Z$ }' v2 A0 X; k
下列哪些是用来做香包德épices?* A- Q( g7 H$ A. O
http://www.sachetcatering.com/
4 X0 b3 p$ d; g; r3 \. @' p6 WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% V3 ?! o6 r! d: t% D
4 m7 @9 W$ S T( n& x/ W$ ~5 D7 R62.Which of the following condiments are not soy based?
" h2 C) f3 G8 s& Y下列哪项不是酱油调味品的?
0 X& {' `, N1 t7 c6 e( VA: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 m3 Z1 O b1 i# g) U( W: y+ m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 ^8 p) `* yA:Pasteurization 巴氏杀菌7 ]- n2 `$ X9 O
: ^$ h+ o1 b! u64.Which of the following steps is not the correct procedure for whipping egg whites?! W8 H6 ?& B" P/ \! m* `. p
下列哪个步骤是不是正确的蛋清搅打程序?
% j" N- P. y/ y( tA:Allow to rest before use. 允许休息后方可使用。
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! k( K( ]; x1 g7 l& n- K# X65.The weight of a large egg is between:一个大鸡蛋重量介于:
* A }! a8 y) hA:56g and 63g 56克和63克
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" A/ d0 S" Q0 m% C- c6 m66.Evaporated milk is a concentrated milk that is produced by removing( D' k+ Q' j9 e2 v2 o U! H
炼乳是一种浓缩牛奶 是去除什么做的) v" D' V ?. b! D
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:
5 I/ w M- X- m' n4 X9 V# | E一种烹饪方法,通过转移液体或气体是:
. p O9 [: B- c+ y7 B5 SA:Convection 对流7 a& D2 t! c, L* N8 ?
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68.The cooking of starches is known as 烹调的淀粉被称为) H6 j4 j: h& c8 @# V- j- Q
A:Gelatinization 糊化
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- t6 q/ \* r$ [9 ]5 p. o) m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 F9 U- N8 {! e% u, I `
A:Braising 烤
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z# j L- `0 r' T1 ^' g& f4 d70.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:
; v3 ~' A* j! T2 PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 h# H% s y' f6 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$ i1 X( i/ l1 ^1 s
A:Fumet 原汁6 t) L5 y9 |1 ?! f% [ f
8 n$ u4 l3 k4 F2 P: L Q) ?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+ Q5 |. P: y5 N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% I8 h3 w% O. \8 j g9 t
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73.Which of the following is a principle not used in stock making?9 K" j0 q2 [7 Z8 A: r
下列哪一项不是用于制造高汤(低汤)的原则?8 v8 z. t: t9 m! a0 s$ P+ I
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
" X' a' o( D: J) X+ F! e. cA:Remouillage 法语熬汤! h- _3 {0 y1 q" T6 U
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