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26.The chef who is credited with bringing grande cuisine to the forefront is:- P+ h4 b; j- D& R- ~4 y" J
哪位厨师最早带来高水准浮夸的美食+ Q; s9 e! _6 i6 f) |' z
AAntonin Carême 人名 安东尼·卡罗美
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. p! t/ u1 M$ H6 i2 ^$ d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, c" V4 G9 Q& J& o$ 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 。
& Z8 C+ I0 f6 g0 }$ w; g) GA:Cast-iron stoves 壁炉) `) e3 i: y' E! O% Y
http://www.usstove.com/products.php?id=6! N9 U8 V' {0 F: _2 Y
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28.The French term used to describe the roundsman, or swing cook, is:
7 K! Y1 G4 L0 F2 |3 B法国术语,用来描述roundsman,或摇摆厨师是:+ L* D9 P/ }: F t& w
A:Tournant 图尔南
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+ c3 a! W2 |% B$ l$ Y; Y29.Another term for the wine steward is:
( J# E! l' y- o葡萄酒侍酒师的另一个术语是:9 g6 c. e& R, t/ M
A: Sommelier 侍酒师% p$ }3 ]( c# h | ` n. J# S
* v8 Q5 T* k z2 h' z2 @30.Molds, yeasts and fungi are examples of a:7 Y. A; x9 F7 ]% z! @. y
霉菌,酵母菌和真菌是一个神马例子% _+ v1 K5 F( a+ W: l5 _
A:Biological hazard 生物危害
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4 C: O& r8 A9 v4 R# L9 C2 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 ]; n7 `$ ?/ t! |根据加拿大食品检验局,食品的危险温度区在多少之间:% l& m* {0 S9 F2 \: N M1 S
A:40° and 140°F (4–60°C) 4-60度 b/ W7 V* s4 G) F$ q+ a
$ M; {: {0 ], r& @32.All bacteria need the following for survival:
% Z: ]- V# s3 X; H1 X所有细菌生存需要以下哪些内容:/ T6 T8 T9 P5 G) `
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: X0 |6 e( x' _" U' V9 ^8 Z33.Which of the following correctly represent critical control points in a HACCP system?" {6 J! j2 q) Q8 p s4 ]
以下哪项正确表示了HACCP体系的关键控制点?
$ }3 p j) Y) H4 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 S' a; o' N: t8 U( ~( W5 o) {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- D5 Z# o6 O n& n" T
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34.Which of the following is not an example of a carbohydrate?! K# A- ^5 e( n: C8 l" ]" e
下列哪一个不是碳水化合物的例子?
; t4 e Z7 q! S7 j7 mA: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:
) [2 }4 |, E$ z7 y, `: t液体脂肪做成固体这个过程叫什么2 O0 V3 x" ?& y/ v1 F: P+ }( ] l. t8 K
A:Hydrogenation 氢化( f. D8 _8 p4 P4 o) Y
q. s/ a& y. e' g36.Which of the following is not an example of a fat substitute?5 k3 H, v9 M* r$ D# d) M
下列哪项不是脂肪替代品的一个例子; g$ h0 X) a2 Q3 w
A:Acesulfame K 安赛蜜K表$ P" e1 h. U7 \4 A, Z
* ]8 Z* L' K, U6 _# ?; b37.Health Canada requires that a product labelled "fat free" contain:
5 |7 p0 x& d [: q5 A- [加拿大卫生部要求的产品标有“不含脂肪“包括:9 I0 U: t9 i m0 T2 ^6 V& i
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 c9 B' f6 U" O Z
下列哪项是不相关联的转换配方问题?* a; E4 U9 Y5 k# H% Y
A:Unit cost 单位成本1 Q6 u* n, N- ~
# Y' b+ K, V- k: f: t39.The condition or cost of an item as it is purchased from the supplier is called:2 Z4 }1 N) \% ?8 l \2 }' g
从供应商采购的物品的品质或成本叫什么" @7 K! E! V3 @' g3 b
A:As-purchased cost 购买的费用6 b4 r8 d+ t- K2 }! E
. Z$ f6 @5 F# r& l1 N40.The amount of stock necessary to cover operating needs between deliveries is known as:1 ~/ `) r' i& R ?1 A+ o
在新货到来之前用于日常所求的必要库存量叫什么
5 g8 Q3 T% Q$ V. k2 o1 m5 |; cA: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?( u1 L# M: E2 E# D7 d' P$ k# B
下面那个缩写是用来表明正常库存流程?( }0 @8 a. }" h0 n& o
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?% Q3 M! g/ D1 q, Z/ z z
下面的那把刀是用来打开蔬菜吗?9 Q2 b( {8 w9 A- N s! p
A:Bird's beak knife 鸟嘴刀2 l7 w" X5 d( J! R; h- a7 S
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?
# X8 ^. q! K$ H8 L8 p# W1 A即时读温度计最好用于那方面?
( O0 C4 z' r+ t# J+ G, iA:Checking the internal temperature of a roast 检查被考物品的内部温度" ?3 j( n1 X/ e
. p: L9 u( b, D+ O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 I, b- ]% k. o8 d, F i
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 U6 B( W6 l4 ?4 j3 n
A:Cast iron 铸铁# w3 q3 w' A( K
# j) N n! x$ T# ?0 P0 x1 p2 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' u' u4 Y/ ^5 _2 K
哪件装备下面有一个可移动的碗和一个S形叶片?. e8 h: N$ e$ \: J4 h
A:Food processor 食品加工机
$ v3 a# L7 w* T2 a( r( L' `0 }1 ]http://www.google.com.hk/search? ... iw=1263&bih=572/ X" K7 ~2 E9 L
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46.Which of the following is not a rule for knife safety?
. A5 G( W: a2 g% O) S+ `下列哪项不是用刀的安全规则?) R8 U, y$ m3 l: m j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ K: b; Y/ @% S w2 U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 e9 ?2 B6 r3 @: W/ [2 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 P: N7 p: W0 vA:RondellES " P" R" X2 W* P6 B( f# P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 w6 A" D3 g0 D) s4 ~48.Which of the following is a diced cut used to garnish soups?
/ d) I- I$ d4 O; U/ A- Y下列哪项是切成小方块用于汤的装饰?
! {; ^ _9 d; F$ ?: iA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 i$ I( {1 @, Q/ P2 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 x$ r0 d1 b9 b/ R+ b" D 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!!——3 d- x# R. X5 h; b# ?+ k' T5 v& Y( S
A:Gaufrette
! F" q& c; X5 L0 k6 G+ r1 @, D( {' Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 _" x- z, G* N$ ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( G9 Y6 b6 d- m2 h! A% G c3 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 ?- K( T8 H1 i' r2 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 [: g) ~4 ^& [- N3 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)
% R! g( f \1 R4 z4 @+ PA:Cilantro 胡荽叶 香菜. ]7 c3 i! L, v+ l$ A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; g0 g$ Y6 z- b a! Y
5 m! ?7 y+ ^3 F9 w60.Allspice is made from:( @ c$ G: N! P( A6 _
多香果, 多香果香料是什么4 z- I: D0 W2 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' }& X# [0 Z9 u# SA:A dried berry 干浆果; j! G- f, b' w7 G9 B2 I# v
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61.Which of the following are used to make a sachet d'épices?! `0 p% w; V. a" [
下列哪些是用来做香包德épices?
* S5 @6 I3 P$ t B7 Phttp://www.sachetcatering.com/
& B8 I( f; s B+ X5 n9 Y7 IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! d0 x: t( k; h" v* f# `! R
1 G( _1 C- l7 c9 o. H: N h62.Which of the following condiments are not soy based?8 I, e* w5 x$ N0 G+ x6 L$ O4 z$ ~' Q
下列哪项不是酱油调味品的?% _ m. |1 r! b
A:Wasabi 日本辣根* T+ C8 S8 [; L/ B) T, r+ N
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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 G& c+ P/ Y3 l. K/ j: x/ p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:; {5 h3 ~2 B; c8 y* d; s7 ?% Z
A:Pasteurization 巴氏杀菌. l" t+ l. _* D
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ H) r2 N& t/ Y( v/ o2 ]% b: P3 w
下列哪个步骤是不是正确的蛋清搅打程序?0 @- T$ E4 M) ~* Y3 K
A:Allow to rest before use. 允许休息后方可使用。4 o8 d; ^" ~6 Y9 M4 D: J4 H. |
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
* H; u8 \/ i7 E! ]A:56g and 63g 56克和63克
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( v; r* e& Z' _( B. s& O0 G8 a66.Evaporated milk is a concentrated milk that is produced by removing. i# w9 w' w( s d, W, w5 s
炼乳是一种浓缩牛奶 是去除什么做的
) G* O- P0 W# P- Y7 s" } d! fA:60% of the water 60%的水' j4 \4 v* d) k4 b* \
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67.A method of cooking that transfers heat through a liquid or gas is:( ~" ^0 W# k+ M
一种烹饪方法,通过转移液体或气体是:
# s: _$ Y- ~% L( r/ a6 H: A% AA:Convection 对流. f# v; I1 \9 x+ c
) a1 p; n+ X2 O$ P. b) U68.The cooking of starches is known as 烹调的淀粉被称为
1 V4 t( G! [! l5 |8 `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?2 b& v/ K4 _3 C1 \3 a3 |* O
A:Braising 烤2 a; X* i/ I5 j3 a1 w3 E j
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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:
6 U* q5 F) {9 U' sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 c3 A5 d9 C, w: Y3 \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
( O( T; B3 e! `; Z% G' F% W* JA:Fumet 原汁
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" G4 m) w+ W/ X: v- ~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8 H0 D0 V4 C$ k' H7 `9 ?
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?
. l! T1 j& X/ f" Z下列哪一项不是用于制造高汤(低汤)的原则?3 T7 g" t) L2 _4 u. n9 @
A:Start the stock in hot water.开始在热水中操作. V. I+ _4 _9 [$ \9 k2 N) K: u% K
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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4 g4 ^! X" u; W4 i0 ?
A:Remouillage 法语熬汤' _7 b, B" a2 @' F" o
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