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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:( O! v- |0 |# S- [% }( a. f
哪位厨师最早带来高水准浮夸的美食
0 p2 F/ w6 M8 L+ t+ tAAntonin Carême 人名 安东尼·卡罗美8 L3 ] Z/ I0 j% \" g2 v* S- p
$ Q. E$ B4 V; I+ F' M& T- {4 v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 g3 r9 T" S, A* [+ m( q+ d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" N% u) H: K) v# g- j7 \A:Cast-iron stoves 壁炉 k8 f0 b. L- Z5 M) q: o
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
. k: B. i9 [. x- F8 m e法国术语,用来描述roundsman,或摇摆厨师是:/ O1 a4 i, @1 [' x7 h# {- m
A:Tournant 图尔南
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8 j! o0 J" x: n8 K' Q4 F% q* S29.Another term for the wine steward is:- G5 ^% D( I: d; w
葡萄酒侍酒师的另一个术语是:
7 d" _0 ^ i4 DA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:2 w0 n4 A) j5 s& c P. p2 q
霉菌,酵母菌和真菌是一个神马例子
0 k0 ?/ q+ T" e8 @A:Biological hazard 生物危害
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\ ^+ d5 t3 D0 s: `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& R/ S8 L. w9 h8 w' s9 u6 ^& v3 s
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 k1 b7 m4 Q z" }7 V; F9 WA:40° and 140°F (4–60°C) 4-60度+ i# f1 i, z* | t
; Y. z3 y6 W( o+ d+ X( m1 W" P32.All bacteria need the following for survival:
" B: d/ v" r2 R. d; M/ F" w& G所有细菌生存需要以下哪些内容:- A, k+ G( m2 Q6 }9 T$ \4 R$ J/ @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& X- `! t1 L% N2 M1 X# v% ^33.Which of the following correctly represent critical control points in a HACCP system?
& Q* D0 u. a+ `: A以下哪项正确表示了HACCP体系的关键控制点?3 g E1 r4 X3 @# {5 o$ m" [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ P; D F2 h0 U! W# ^6 `, N& j& t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; u- B1 n; f1 p" S" O! n8 m: U
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34.Which of the following is not an example of a carbohydrate?
+ i7 `! s* N+ U下列哪一个不是碳水化合物的例子?& m) h0 r7 p- ]/ e% h3 `
A:Essential nutrients 必需的营养物质0 p9 R" v9 }! ~9 c% a
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35.The process by which a liquid fat is made solid is called:
$ D+ p8 j9 I! N' W: f6 J液体脂肪做成固体这个过程叫什么
( W( t0 | }6 aA:Hydrogenation 氢化. t1 ]5 {) n& {8 O3 A) e( K- o4 `
( D6 ]" q+ Q" j! y; q7 a36.Which of the following is not an example of a fat substitute?/ W$ c5 i# z8 s( ?$ Z
下列哪项不是脂肪替代品的一个例子
! Q8 ~! C' P3 c- m: bA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
8 g6 G1 P. A8 W) s加拿大卫生部要求的产品标有“不含脂肪“包括:( X3 X* ]4 H3 B. j! j
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?
2 o5 d4 G9 r1 v下列哪项是不相关联的转换配方问题?
: p( h6 Q0 E# ~9 N% IA:Unit cost 单位成本- V, X9 e' T* ~" o
* V$ H- b$ l$ P) Z6 [ t39.The condition or cost of an item as it is purchased from the supplier is called:
1 G) @( g& ~0 t2 E从供应商采购的物品的品质或成本叫什么3 _3 d: I B1 n9 B5 h: C9 F) @
A: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:
" V" N4 N4 a4 K" o( c在新货到来之前用于日常所求的必要库存量叫什么9 j# m2 q. h: i& U0 q
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?
; [* u6 m2 a( V0 ?下面那个缩写是用来表明正常库存流程?9 [$ d& O4 T% `
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 U6 w- k& L3 z+ p1 T42.Which of the following knives is used to turn vegetables?
9 M; O8 |$ O8 d, r: R' {! F下面的那把刀是用来打开蔬菜吗?1 j% n. N8 B+ z9 J0 a" w8 w& j8 i
A:Bird's beak knife 鸟嘴刀5 L. L% A9 y* u% f1 s1 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 I% r0 r l# x3 T" _
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43.What is an instant-read thermometer best used for?7 E" c+ H# ?& U4 m. K+ P' v( I
即时读温度计最好用于那方面?5 H' O) E# }8 X* }
A:Checking the internal temperature of a roast 检查被考物品的内部温度- V; r4 l- M' E% e
) ]1 ?4 A/ O. q& o' g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( f3 @/ B7 h+ R# h0 ?0 S- d
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 e" q" r! W5 d9 [+ C3 Y) |9 x
A:Cast iron 铸铁
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6 c& s+ R. i: S @6 t/ h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
m5 i2 L; \1 l哪件装备下面有一个可移动的碗和一个S形叶片?9 W9 i# e1 G3 [4 n$ N
A:Food processor 食品加工机2 W2 R- d: I6 n3 H( v% j) H
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?
! w8 _: `) I' E. C% p. Y下列哪项不是用刀的安全规则?$ h3 m0 z, B% J, J
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:$ f% n! J+ c. ?) F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 C# I" e b: O1 Z
A:RondellES 9 G2 U, N$ k6 c+ |+ U2 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' ~$ `+ C0 k1 d8 }48.Which of the following is a diced cut used to garnish soups?2 I2 V1 I1 i' t# @9 @
下列哪项是切成小方块用于汤的装饰?1 E0 h9 D: ~1 f5 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ r/ l5 P& Q! P) {2 d" F& N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% ?1 A l6 s) m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!!——
. a; R' h1 ^; q+ C; `# P% CA:Gaufrette
0 k4 Q3 z) r5 ?: A0 Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 n/ u C' l8 ? [4 p# f. }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 d1 F. O8 I ?5 {, M) [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, o6 h, \9 H' T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* p3 V( N; O$ O2 E) n$ `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)# Z% ]" T2 ?# `$ x- o
A:Cilantro 胡荽叶 香菜2 w; R7 {/ s/ y- _' o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, ` f# X9 U1 L! q0 Q+ k* O7 r$ }, e
* B" b$ U- \2 m60.Allspice is made from:* Y0 ?5 `) v0 T
多香果, 多香果香料是什么3 b- e) r/ ?! _/ I4 \; `% B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# T ^- c8 L6 U; z) o9 q
A:A dried berry 干浆果7 m# k* D' e3 X, T4 w" t/ g/ Z8 Q
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61.Which of the following are used to make a sachet d'épices?
2 h* v0 d! _2 ~2 _. h3 L* \下列哪些是用来做香包德épices?
, H! F$ F. R* R5 V0 L4 }http://www.sachetcatering.com/* Y, z5 j$ i- Z: w, s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. k, @" M6 F' \) `9 R! @62.Which of the following condiments are not soy based?! q3 L; t: ^9 x7 z0 H
下列哪项不是酱油调味品的?
0 L8 R0 g9 q( T, ~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:5 ?; F! H4 x l! S* Z& V
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:! I. V, }2 E4 d) n I
A:Pasteurization 巴氏杀菌
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% Y! ^+ b: P: i6 ^64.Which of the following steps is not the correct procedure for whipping egg whites?
6 H& O( c$ m4 e H( C. N下列哪个步骤是不是正确的蛋清搅打程序?
9 m9 E( O7 f2 l) d/ D& ] d0 I! DA:Allow to rest before use. 允许休息后方可使用。4 ^3 L* Z5 h" t8 t
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65.The weight of a large egg is between:一个大鸡蛋重量介于:2 d- Z# T" {1 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% A- t8 L2 E- u- T( t/ L7 G* M
炼乳是一种浓缩牛奶 是去除什么做的# T8 Z& S' i0 \6 p0 K8 X; n
A:60% of the water 60%的水% D* Z y3 }6 f" ~# ?
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67.A method of cooking that transfers heat through a liquid or gas is:
, N h9 _8 A. S* ?& Q) T5 d一种烹饪方法,通过转移液体或气体是:
7 d# y- J! g+ A, i7 UA:Convection 对流( M6 B9 V0 e1 {3 ~5 J2 G; v( Z$ ~
; K4 M3 \0 K5 Y& `: \68.The cooking of starches is known as 烹调的淀粉被称为
/ l# x( t- K3 X5 H$ j* rA:Gelatinization 糊化
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# v- k' |+ Y$ }% H0 z6 N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% ?& X4 G, G w( q6 q' LA:Braising 烤1 J, @; A% S$ ~8 a4 D
K- G1 D/ k) L# v) L+ K/ N70.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:) O! T+ r' y" v2 B o
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 |8 c ~* _& Q+ w& a) K% _8 V2 \, s& ]
4 {* T( M$ F% b% s+ _1 A71.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! n8 L4 D6 O- J+ x( ~
A:Fumet 原汁3 {$ @7 G* h0 g3 P8 V' x2 r
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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! q7 ?! ~( O0 i Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
* `# o" Y: j2 T* x% K下列哪一项不是用于制造高汤(低汤)的原则?- G1 H. l- b$ I8 s/ w1 C
A:Start the stock in hot water.开始在热水中操作! O% z, }% J; q* x% \
) _, i- J" y! [0 s/ b9 ^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( {+ |! B& u5 v& B% A9 hA:Remouillage 法语熬汤0 H d6 _0 u: E
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