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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* V, S+ G' l/ W
哪位厨师最早带来高水准浮夸的美食8 X/ L0 j, C- K# B1 Q9 e* D
AAntonin Carême 人名 安东尼·卡罗美' y* ~: O, B, |% R% A+ g$ h* K
6 v4 L+ C5 W/ Z* Q' k# D% ^8 [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: w, ]. P7 \/ }" ] e4 r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: J7 z S ?9 X! f
A:Cast-iron stoves 壁炉! T. J% \3 w3 V. C4 v. R# f
http://www.usstove.com/products.php?id=6
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5 `4 j# ?/ F2 I& y) O/ n28.The French term used to describe the roundsman, or swing cook, is:4 L2 h" O4 m$ s g$ X! w4 Z
法国术语,用来描述roundsman,或摇摆厨师是:" G m5 J N% T
A:Tournant 图尔南5 E! {4 F9 @: }6 F
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29.Another term for the wine steward is: ]) }0 }; |0 [+ R- ~9 K( }
葡萄酒侍酒师的另一个术语是:
+ q2 A( B1 w; d g4 EA: Sommelier 侍酒师/ v6 c8 H e) v' V. q: a" R
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30.Molds, yeasts and fungi are examples of a:5 d8 d. X% D& F9 ?
霉菌,酵母菌和真菌是一个神马例子
X# V6 q x. F" tA:Biological hazard 生物危害5 W* m3 S( _; Q( u4 i3 ^+ A) Y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ F9 ]1 r; t: \. C& }
根据加拿大食品检验局,食品的危险温度区在多少之间:# A' x: h2 }+ X" ?% P# D
A:40° and 140°F (4–60°C) 4-60度
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: C8 x. r7 Y# {9 a1 t32.All bacteria need the following for survival:- g5 s* ]; _7 |, e1 L5 ?( ~3 i
所有细菌生存需要以下哪些内容:- q" d) M0 Y$ b' \( i6 X- m
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, _$ U/ Q1 x2 e5 U! d. T6 @, I
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33.Which of the following correctly represent critical control points in a HACCP system?1 J% T- h5 y; d {& g" h% Z
以下哪项正确表示了HACCP体系的关键控制点?4 R' n5 @8 B0 T# Q0 d5 V1 T# z* |- g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 [1 g% l6 {' [, z
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?, T$ m: g1 v! R) w
下列哪一个不是碳水化合物的例子?
4 j) s: A' d+ s4 t' k9 d* NA: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:; B% m! i) r* Y3 j
液体脂肪做成固体这个过程叫什么 W# @: w$ }' Z
A:Hydrogenation 氢化2 V- g' j# z' E/ B; ` d
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36.Which of the following is not an example of a fat substitute?5 q3 T6 q( L2 m/ e- u( j
下列哪项不是脂肪替代品的一个例子; S/ p& h; T; p$ ]) G8 q: _, T- V. E7 q
A:Acesulfame K 安赛蜜K表
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$ L5 e$ p% S' Y; \$ b) d37.Health Canada requires that a product labelled "fat free" contain:% J* e! J( e# z1 J! F
加拿大卫生部要求的产品标有“不含脂肪“包括:
: u) I' K( K% |8 W# r5 IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. D+ ^- I, F6 `! w
3 c/ X8 _9 S; O# y; @% l1 g8 O38.Which of the following is not a problem associated with converting recipes?; q# y: Z$ P; i* W. Q5 _
下列哪项是不相关联的转换配方问题?
7 }1 A6 ^( z3 u- c! I* rA:Unit cost 单位成本. _: c1 x# D3 T3 |7 i L G* C
, [' _- ~, Z' C7 o39.The condition or cost of an item as it is purchased from the supplier is called:
8 S5 U& B* ]5 F从供应商采购的物品的品质或成本叫什么
* n! G9 q9 v3 Z! k# [1 GA:As-purchased cost 购买的费用
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) \8 @! s- G* Z: Z0 P. K40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 [7 Z# q3 {: u" ]. V) X在新货到来之前用于日常所求的必要库存量叫什么
9 c4 v `0 c q7 XA:Parstock 基本日常最低库存
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& \ w& s5 U) F1 B7 S; v/ K41.Which of the following abbreviations is used to describe the proper rotation of stock?3 J/ G5 x8 T8 _2 G4 X- [
下面那个缩写是用来表明正常库存流程?
& u& l9 e+ `0 hA:FIFO=FIRST IN FIRST OUT 先进先出; }9 h9 j% L5 Y* y# h; W9 c5 Q
/ \0 U- Y5 r9 U1 U7 V& Y42.Which of the following knives is used to turn vegetables?3 W) V: p# n" P% K u. B
下面的那把刀是用来打开蔬菜吗?
2 A7 w! A- h* U, R+ nA:Bird's beak knife 鸟嘴刀
7 p% |* E! f- c6 ?7 G: V& Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ Z! z, o% |4 a+ _# I
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43.What is an instant-read thermometer best used for? t5 w3 N) N; ?' h5 C1 b& J! M
即时读温度计最好用于那方面?- Y& |% F* j: R, d) W9 u- t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. ?. ]7 t+ P+ K+ c; M- m7 ?4 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ u( n/ {5 W* D7 ?, N下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ n6 e) l: G' v, t0 S. uA:Cast iron 铸铁
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: ?+ H' V$ S# G( l: r: j0 A5 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ t. u2 j3 O g N哪件装备下面有一个可移动的碗和一个S形叶片?% N2 ^6 I- a. n; B: |" B0 |* ^
A:Food processor 食品加工机
$ J2 F2 y6 g. D1 xhttp://www.google.com.hk/search? ... iw=1263&bih=5727 H! Z3 N2 @( \) Z$ a) L
3 E& b% q5 }, h46.Which of the following is not a rule for knife safety?
5 u! @. t; i' ~( G: d" M/ a2 J( M下列哪项不是用刀的安全规则?$ Q0 d0 j: U u0 V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 E. E; I# p3 w1 a
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- o# m8 J" U/ s. f3 V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 K& e$ {6 X) l% j7 r
A:RondellES
$ A: r ~3 X& K; Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 ~# c) q9 d7 Z0 N: a48.Which of the following is a diced cut used to garnish soups?
: J" [3 t% p8 Z @; k' _ Q7 Z下列哪项是切成小方块用于汤的装饰?
6 U- B+ {- [) o# U% EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* \8 x# B8 ]' S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ e7 e5 x5 j7 z" @- \: o1 i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!!——7 X$ [; [' Q2 m B
A:Gaufrette 2 J2 C1 N q" r4 q/ W4 @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. e5 V& h% c* C" h6 I9 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- j/ D0 U( b/ M* c e* |" f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) |4 O7 G& k9 E, y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- \. p8 I+ B, q7 T0 y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)
+ Z2 ~" f4 }7 J! a9 rA:Cilantro 胡荽叶 香菜
. W2 D/ s+ O4 N# H7 b9 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 w' Z1 {7 ?3 ]( J
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60.Allspice is made from:- o5 t2 B4 ]5 x* ?
多香果, 多香果香料是什么
# c& V {/ W4 q7 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ g9 a( n# j2 q
A:A dried berry 干浆果
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/ j) r- w$ `& p* r2 a9 O61.Which of the following are used to make a sachet d'épices?
- b' S/ M( T! Z% p) l' V5 ^下列哪些是用来做香包德épices?+ v% c0 Z4 B8 [! q6 u
http://www.sachetcatering.com/% W1 `* Q; R7 M4 T8 n! X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& q) u. Y4 L5 o3 H( r7 W6 J
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62.Which of the following condiments are not soy based?
3 ]8 _+ U8 j6 X# s) m下列哪项不是酱油调味品的?% S5 K7 ]4 I z2 s
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:/ K2 d9 x& \ k y* r; W9 G- z* G
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:
C% ~8 n3 D# `' U3 ?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?
/ O d" x, G9 r: E下列哪个步骤是不是正确的蛋清搅打程序?
, h9 z7 S8 Q* X# Z g6 oA:Allow to rest before use. 允许休息后方可使用。2 [, t8 |6 _2 N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 s7 X: s8 K6 g6 d8 k
A:56g and 63g 56克和63克( X/ ?: N; u9 ?9 R# w% f
/ T4 f% a9 J9 m66.Evaporated milk is a concentrated milk that is produced by removing. _% z: T+ c, t2 i
炼乳是一种浓缩牛奶 是去除什么做的; c+ t5 ~8 d+ H& g) m- R- S3 B
A:60% of the water 60%的水
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/ {0 K$ Y$ r6 I67.A method of cooking that transfers heat through a liquid or gas is:
# `# I0 y& r- n一种烹饪方法,通过转移液体或气体是:5 Q, X0 ?3 R% r" `# H
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为& N. H' \) v6 ?2 x. P2 p* e
A:Gelatinization 糊化 T5 |" s) Z2 x. Q4 m) [
9 i# p' @- |7 J# _: P: a+ |7 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# B: [3 k" y! Y! B& l9 p/ qA: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:
( D* n2 f6 p1 B/ C" R- d& [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 ?0 p0 J9 o) a! ]
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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
0 |1 }& G4 B& xA:Fumet 原汁
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5 H, l# ~ f+ G0 G72.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/ e9 X: Y: ~0 E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, l9 W# o. G! a5 z+ T A6 M: z' ?5 e
& p g, v5 L1 i! p8 X5 V: ]+ }7 t- y73.Which of the following is a principle not used in stock making?" j4 \# s1 H: @; P! b. i5 l
下列哪一项不是用于制造高汤(低汤)的原则?$ Q1 u3 l/ e; G) ^% y7 m
A:Start the stock in hot water.开始在热水中操作
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) h/ J C6 I( c9 v1 ^" o- d7 @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
i- c( n$ I# E9 j9 s# r) fA:Remouillage 法语熬汤
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