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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:4 u& x% b- K/ X- I
哪位厨师最早带来高水准浮夸的美食# P* L3 W' l, Y% D0 D& s
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 k# y& C3 a' E- h$ x8 L! \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 K# L& |% n0 R$ |3 U) U/ V9 X: L
A:Cast-iron stoves 壁炉( R7 [% K9 S" V
http://www.usstove.com/products.php?id=6* l) c8 Y- A" u" O. d' A9 R# N7 H: o
6 [8 \, E/ Q" L4 C9 T$ r" D& V9 n28.The French term used to describe the roundsman, or swing cook, is:6 U4 X# N8 T e3 f/ \6 z
法国术语,用来描述roundsman,或摇摆厨师是:
, k ~9 p5 X) Y5 V9 _A:Tournant 图尔南
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& U5 y; n2 b; w29.Another term for the wine steward is:" C- J- p1 Y4 [3 l6 N Q- |
葡萄酒侍酒师的另一个术语是:
( X! x! a; w% o3 jA: Sommelier 侍酒师. t! u5 n. W6 b" V
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30.Molds, yeasts and fungi are examples of a:
' _* I# f* C0 F( Q! H3 W霉菌,酵母菌和真菌是一个神马例子
8 R. A. I4 a0 M$ ^ `A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" J" y5 z) U; T+ Q4 F5 m根据加拿大食品检验局,食品的危险温度区在多少之间:
+ Z6 \3 x, O$ R K: Y! u0 JA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
8 P* V* ?' C- v0 S所有细菌生存需要以下哪些内容:- M' s( m" q$ I7 r4 f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 X- u' o- w3 `: p- A
+ p/ g4 \3 z4 P: L& ?! s+ |1 n33.Which of the following correctly represent critical control points in a HACCP system?% o/ H# u( i% ]* e
以下哪项正确表示了HACCP体系的关键控制点?
/ G/ d" H0 [- fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' E8 t/ d- b. [8 r8 v9 `5 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热" v0 ]0 e0 V9 X& u3 B, z/ y
& y5 c( t! c4 S$ F' p+ V; v34.Which of the following is not an example of a carbohydrate?4 B( ^: [: z% a
下列哪一个不是碳水化合物的例子?
9 O* ~$ B+ g1 @- O' O) TA:Essential nutrients 必需的营养物质
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- N' [) V* ?& B! e/ K" e4 }35.The process by which a liquid fat is made solid is called:
5 Q, x3 W+ D/ Z( p液体脂肪做成固体这个过程叫什么! x! U- T0 w+ w$ s
A:Hydrogenation 氢化% J T, v6 G( D# Y5 J
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36.Which of the following is not an example of a fat substitute?
' z; s X& h+ V3 L6 j# \下列哪项不是脂肪替代品的一个例子# [+ E) F7 n3 O$ R6 k- Q" N
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( _/ c R; p4 f加拿大卫生部要求的产品标有“不含脂肪“包括:
1 u$ n# I V5 p8 GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 j! @3 T2 N' N: L: F1 j. s( C38.Which of the following is not a problem associated with converting recipes?
2 V/ ?0 L0 j" w7 G下列哪项是不相关联的转换配方问题?" a( @; E7 J- O( n" F
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:% O$ `. I+ t2 w. D
从供应商采购的物品的品质或成本叫什么) c4 K' ~9 Z# L1 V% p- d- y
A:As-purchased cost 购买的费用5 e W5 k, Y9 j) x% i
2 T3 s) s9 a' i8 y9 `40.The amount of stock necessary to cover operating needs between deliveries is known as:
U: }: N& U8 G9 g; ^; X在新货到来之前用于日常所求的必要库存量叫什么
: p: a7 I1 k, W" r& R- v/ s3 SA:Parstock 基本日常最低库存 n7 Q. {- j, {
% @( x6 M" R/ z; f7 {41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ \+ c0 _6 I0 X: S0 m: f/ H3 b下面那个缩写是用来表明正常库存流程?( \. `# |' E/ A8 s9 Y+ f
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
$ j" H2 S2 K$ z: C: O下面的那把刀是用来打开蔬菜吗?& [' y3 n- _1 d6 N8 F
A:Bird's beak knife 鸟嘴刀( W0 h5 P9 M5 I7 f/ [+ C9 y
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?
4 ]3 f# Q2 q7 r; \. o9 F即时读温度计最好用于那方面?. v- F' t$ J( A8 L
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ u9 ?$ h) ~/ \' }/ x) L
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* d0 O+ `9 t; ~/ a4 ~- z下列哪些金属材料受热均匀,通常用在铁板而且非常重
! p6 ~1 p3 s1 [4 t6 C2 B" uA:Cast iron 铸铁3 @: l. B9 E3 ^
8 C" w5 C8 s. R6 H! ^5 s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 B3 A$ w1 e1 e# R
哪件装备下面有一个可移动的碗和一个S形叶片?
+ h3 r# a- A, y, a v' B0 YA:Food processor 食品加工机0 o5 y- b' @3 \$ O: V) P
http://www.google.com.hk/search? ... iw=1263&bih=572( f% m7 y# N) z. T. V4 j
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46.Which of the following is not a rule for knife safety?
2 K% v& r, Q M! b下列哪项不是用刀的安全规则?
0 O+ t! ~0 v/ LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; B r1 [# V+ _
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) H. a6 v- M+ |9 \0 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. a5 o M, ^0 OA:RondellES
5 Z+ `: Q$ S q, Z% s4 ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
E! }% v: u" b% d3 s2 P下列哪项是切成小方块用于汤的装饰?
9 R8 y: y1 `1 mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, a J0 J4 G; h! A g( b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ l* Y+ J: |; e/ \9 Y. c; [
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 ?, f) M7 W2 H8 _, gA:Gaufrette
5 \) u. m+ P1 M( \+ Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! ]" a) X: s: V# b# U' }" g( u. P/ d tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, N. ^( G0 c% V; ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% @% b/ B* F6 K U! N( m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 u# K. E( H4 P+ q
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)
% {, K! `2 q: e3 XA:Cilantro 胡荽叶 香菜
9 D" ]% g+ E- H* U9 g+ D& M. ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. k4 \7 [6 t- Q, o! U! f' }
$ e6 A! ^0 t* p7 s( R7 e) L! O60.Allspice is made from:, H! m& i& w% C, x. b- P0 L! |. H$ x
多香果, 多香果香料是什么( F+ ^# H# w& w5 w! H3 }3 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 W1 ^7 Q+ A( r3 ?' y" Q
A:A dried berry 干浆果
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* ?; v4 O0 m8 f( b; Y61.Which of the following are used to make a sachet d'épices?8 n+ p. B& [: O' j2 H2 ?* Y
下列哪些是用来做香包德épices?
, x7 s/ U: g& o1 B5 Mhttp://www.sachetcatering.com/
' ^ g; z& w# U6 @( UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) j+ h$ \/ T. Q( ?# |; `
7 P- n% p0 A0 P62.Which of the following condiments are not soy based?. V5 R9 j+ ~" k+ y t
下列哪项不是酱油调味品的?
e8 P! }+ K3 l- [( f- J* dA:Wasabi 日本辣根! b; G3 i5 e# U3 x* |6 v
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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:2 t9 R6 T4 W4 v. R- A
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:
' @8 v8 d p$ {- `0 r XA:Pasteurization 巴氏杀菌+ N' L* I* z# o' o) h0 q
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: P5 ]6 c1 ^" J5 h下列哪个步骤是不是正确的蛋清搅打程序?1 @ Q* P% m% U3 y- E
A:Allow to rest before use. 允许休息后方可使用。/ m8 T5 h8 z4 Y/ C& o
) j4 @! e) D2 A. {! Y65.The weight of a large egg is between:一个大鸡蛋重量介于:- d& a7 @/ Y( N& \. a" E7 n
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" H3 u0 c) d3 `
炼乳是一种浓缩牛奶 是去除什么做的- _7 V. A9 }( _" k
A:60% of the water 60%的水
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, F. G3 B+ F7 S n( t9 o67.A method of cooking that transfers heat through a liquid or gas is:5 `# {( w; W5 _# P
一种烹饪方法,通过转移液体或气体是:# ^2 Z, p: g8 W) o4 W
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为$ O' Z9 T, n" d" b1 H( i) j: d
A: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?& p3 K4 c3 ]: K$ v$ @# l6 v3 \
A:Braising 烤7 B5 E/ ?. w. c# g; Y
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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:
R& n3 o6 @9 Y3 o; w n- k; JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ c D# }% P: U s2 S71.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( k& ]4 {6 p5 K+ {$ V L ^# l# n
A:Fumet 原汁" _4 G1 ?- d. |! k& 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* ^: D. g7 h# n3 ~1 A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ | g+ e- L# Z! D5 b. O F73.Which of the following is a principle not used in stock making?8 }5 Y2 C. C- V' ?$ @* x/ w
下列哪一项不是用于制造高汤(低汤)的原则?7 m7 r* M5 _, B
A:Start the stock in hot water.开始在热水中操作. K2 F) v9 H0 N! r
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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
0 c( d4 w5 L7 K- UA:Remouillage 法语熬汤
# `! _( a# i, q* g7 [http://www.haibao.cn/blog/post/176242.htm |
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