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26.The chef who is credited with bringing grande cuisine to the forefront is:1 f1 Y( c# m6 i, r
哪位厨师最早带来高水准浮夸的美食/ {, J' |- {# k. D
AAntonin Carême 人名 安东尼·卡罗美1 i; [$ b$ y' w; S; ?
4 n2 t' Y( |7 q) ~: M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 J; t' [5 g6 E. l7 v2 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( C) r! _ B* v+ [A:Cast-iron stoves 壁炉
. G5 Q+ i M( j+ g1 W8 C$ Chttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
5 P! ~- W9 O j; X9 g. I/ ~法国术语,用来描述roundsman,或摇摆厨师是:
+ S1 i0 M, J, o% @4 ?# t) ^+ }A:Tournant 图尔南1 U9 s+ V9 a3 ?- f5 t( H# i; w
- S7 z# i3 o2 K- l x29.Another term for the wine steward is:
4 `$ l! L+ p& i* b3 n) o3 ]. r葡萄酒侍酒师的另一个术语是:
+ o: M( ^! r+ CA: Sommelier 侍酒师4 E2 s- {3 R v& t, _1 |
; T x) L; p* n30.Molds, yeasts and fungi are examples of a:
) L# d. x. c. Z' ^9 E霉菌,酵母菌和真菌是一个神马例子: ?4 {4 v8 J# D- d
A:Biological hazard 生物危害 [$ a9 v8 z. U0 F+ ]
, t+ W3 D* B5 b6 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" }. e$ }) s5 e# D& a( t根据加拿大食品检验局,食品的危险温度区在多少之间:4 @" U+ }. e# e: k! E' _
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( x0 t0 ~* q" T3 r3 G
所有细菌生存需要以下哪些内容:! X5 [4 C: f' P, C1 T
A: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?
' s5 d2 C- k1 q- ~) U) ^9 Y" V以下哪项正确表示了HACCP体系的关键控制点?
5 \+ {5 ]: O' T! HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 w: X$ X. ~$ C3 o4 s5 W: ~7 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% E' t8 x7 u9 e& y* C( _5 t2 F; U
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34.Which of the following is not an example of a carbohydrate?* s! ^3 Y1 r6 ?& f0 A
下列哪一个不是碳水化合物的例子?
" c) B3 e" E5 m* j. K6 M# ZA:Essential nutrients 必需的营养物质2 m' Z/ ]: W4 {2 {5 @: }, w
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35.The process by which a liquid fat is made solid is called:
4 i7 H/ F* `6 e液体脂肪做成固体这个过程叫什么
1 a3 l4 ^# f {4 U( zA:Hydrogenation 氢化
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( S. T8 r( O- _' ^/ n' e36.Which of the following is not an example of a fat substitute?
9 c. m- g. \5 }5 n下列哪项不是脂肪替代品的一个例子
( p3 n" J' H- z; ]+ }A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
" a# J0 L, w5 [' N2 j加拿大卫生部要求的产品标有“不含脂肪“包括:
) V9 f' `, i. J0 V3 g* {A: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?
5 D* G! ~* W6 v$ l3 \; L下列哪项是不相关联的转换配方问题?$ T( H, x$ N% _, P& q
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:' r8 h. C1 v9 ]$ u8 e0 I& O
从供应商采购的物品的品质或成本叫什么
! _6 l1 f' W( f. q& _) ?: kA: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:
J$ h4 |+ V6 f在新货到来之前用于日常所求的必要库存量叫什么
# E( @' ]% ~ l+ bA:Parstock 基本日常最低库存) c; L8 L1 p* a! s7 W* m- H* X
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 X3 X9 y5 x2 J下面那个缩写是用来表明正常库存流程?
+ _& i2 y/ }3 P* e' i8 t& tA:FIFO=FIRST IN FIRST OUT 先进先出0 p, f: j! i' X7 G
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42.Which of the following knives is used to turn vegetables?
% ^% G1 u' a8 `7 t7 l下面的那把刀是用来打开蔬菜吗?
F! |0 l0 D O' f" Q# vA:Bird's beak knife 鸟嘴刀* U/ y; E2 z3 ?1 U8 A& d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! v8 J/ N& s7 r43.What is an instant-read thermometer best used for?
; _2 m9 ]1 _, |" }即时读温度计最好用于那方面?
" z5 I& W. j; i4 kA: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?2 g$ c6 Y# t8 R( {) n$ _' q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- H% \' T" _- i- Y! S9 bA: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?% U% U% ?9 Z* h
哪件装备下面有一个可移动的碗和一个S形叶片?
% P' C6 C6 M. v# zA:Food processor 食品加工机
( i; o4 | p6 L f7 t W) Yhttp://www.google.com.hk/search? ... iw=1263&bih=572 E# H' l0 `6 Z0 t: a. P
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46.Which of the following is not a rule for knife safety?
! `1 w& L2 X- P; _& s4 ]下列哪项不是用刀的安全规则?
' }) G4 q$ b9 @3 H* y; ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% e) G/ f! Y5 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& F+ d( m4 C9 J0 f: H1 jA:RondellES
U8 m7 I& ?# q8 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 \( j* h ^ k48.Which of the following is a diced cut used to garnish soups?
! m1 V9 W* {3 q) z下列哪项是切成小方块用于汤的装饰?! q% K- l u5 z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- @8 _% G, }9 Z9 D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; M+ N3 c3 `6 y7 g1 Y! y3 D& g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!!——; V0 L; }2 t( P7 X$ b+ `5 _
A:Gaufrette 9 P# X" ]3 ^; ?0 ]# H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' _4 |# s/ A# Y$ qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 e$ N) n4 B# g2 l( o/ ~- ~* p0 n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& o- P* r' O9 F+ I. a$ 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)
) q9 a# P: k3 g! U2 m$ ^ `; _A:Cilantro 胡荽叶 香菜
* V# W/ x0 L( v Y1 }4 Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ c! p7 y. ~ k' J/ Q- u
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60.Allspice is made from:
5 h" O8 \, s/ B! G- h 多香果, 多香果香料是什么
% E- W! j+ \$ f, n, `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 B; ?/ m9 f$ t
A:A dried berry 干浆果4 P' M. n3 e# C6 ]2 n# g
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61.Which of the following are used to make a sachet d'épices?
G6 x, b4 \% c l6 w& q# D下列哪些是用来做香包德épices?3 v5 |4 F2 ~/ ?- M, i- t9 \9 I
http://www.sachetcatering.com/
3 K! D |6 o" g) `2 L1 ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* D( ^. C* U5 R+ ?- _: Y; K* a1 |. u62.Which of the following condiments are not soy based?
& {" v# d! g, t4 T3 ?下列哪项不是酱油调味品的?
Q1 w G* u8 F, l# J8 K. u! @A:Wasabi 日本辣根! _& m( @9 ~9 [: P
: L8 z3 R5 m9 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 H5 n# U: h5 c4 Q$ x7 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:( ?* w4 z- u3 ~' t
A:Pasteurization 巴氏杀菌
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) j7 L0 |* X4 C# b8 X64.Which of the following steps is not the correct procedure for whipping egg whites?
" m' t" z j# R下列哪个步骤是不是正确的蛋清搅打程序?- z/ V* W1 f3 P
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:% l9 y. ~/ k1 I' c
A:56g and 63g 56克和63克$ ?% I" d1 w! m+ \ R D" n9 b
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66.Evaporated milk is a concentrated milk that is produced by removing
! ~: J- R5 s4 |# p6 U# q! z炼乳是一种浓缩牛奶 是去除什么做的, c3 V) @1 L* B+ w& r+ u
A:60% of the water 60%的水2 n) b; v$ I6 j7 e1 n: r
3 P6 P; p2 {9 N1 n& L67.A method of cooking that transfers heat through a liquid or gas is: H! B# u; o- d a, y! S* C
一种烹饪方法,通过转移液体或气体是:1 A9 p9 H3 f* V6 O6 ]
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为5 m4 f( q* U7 ]
A:Gelatinization 糊化
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& p7 L& K% I( H8 v6 k8 ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 G% L! M4 }# V& k+ }, aA: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:, z' a- w% H) v& m3 R# o# G4 \/ Y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, r/ W; U5 o# t2 r* b& h6 r2 t
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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
3 M' T9 q- N+ c. D4 GA: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. e' R# e# K+ o% a$ A% H% @2 [. u/ G/ J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% I Z. a- r$ U. g A
" N3 n% v- R3 i/ C- s! ]1 J73.Which of the following is a principle not used in stock making?" s$ h& J% L, N3 t8 j9 Z
下列哪一项不是用于制造高汤(低汤)的原则?" t9 ] Z6 j, C9 h7 G
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+ u4 q& q6 ?4 Y/ o' f
A:Remouillage 法语熬汤
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