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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:( u/ P0 h$ u# S. s
哪位厨师最早带来高水准浮夸的美食( W( K9 v u$ ^* ~' W$ f
AAntonin Carême 人名 安东尼·卡罗美: p& X# _) i# [+ L( W
8 Z! c& M" H+ `0 l# f8 ]; Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% Q- C$ L, _- E6 j" v* Y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 p! D0 X; Z4 ~2 e3 Q( W' A
A:Cast-iron stoves 壁炉
" g! W5 C# q! }8 J$ e5 `' I6 nhttp://www.usstove.com/products.php?id=67 y) W& }/ G- j
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28.The French term used to describe the roundsman, or swing cook, is:
0 }' Y0 o$ d6 I& T4 ~+ I% D5 b法国术语,用来描述roundsman,或摇摆厨师是:
; y2 o% [* `/ uA:Tournant 图尔南
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, }, j0 K. c+ U/ c: b1 B29.Another term for the wine steward is:, p9 R/ G1 P' y& i6 w
葡萄酒侍酒师的另一个术语是:1 s8 [* t0 [+ K5 v! v7 H
A: Sommelier 侍酒师
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$ b7 g. o& ]% `3 v6 ~: ~6 A% g) L4 R5 i30.Molds, yeasts and fungi are examples of a:
[, m/ d0 T; n% ?2 E: r2 K* b霉菌,酵母菌和真菌是一个神马例子
' w: I3 k7 R. pA:Biological hazard 生物危害( W: L0 L8 f7 a
" o1 d7 P2 h0 n- u! F7 r7 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ N! d0 ~ [+ h5 k7 P/ j* g根据加拿大食品检验局,食品的危险温度区在多少之间:
& x" W' a0 P. TA:40° and 140°F (4–60°C) 4-60度7 E- B' M e, [3 v# E: ^
/ B. Y' Q% N( }6 x8 I4 j32.All bacteria need the following for survival:) L) p8 ?6 V) A+ K
所有细菌生存需要以下哪些内容:% B- C, {0 h! |; A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 B' H: C5 ?3 y5 D f+ i
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33.Which of the following correctly represent critical control points in a HACCP system?+ s; M$ @2 X7 h5 H- P
以下哪项正确表示了HACCP体系的关键控制点?
: G' @% n0 g. p+ L2 bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& f7 j% m u$ W8 B食谱,接收,储存,准备,烹饪,保温,冷却,再加热& l$ g/ p+ b$ z6 W& I7 G. H9 q- W3 F5 C
& p$ R Z3 z4 j34.Which of the following is not an example of a carbohydrate?/ O9 V* [ k- S0 }5 I
下列哪一个不是碳水化合物的例子?
# o' w* P* ^6 T8 e, D2 m6 YA:Essential nutrients 必需的营养物质, t* Y; H# Q# k% [! G- P
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35.The process by which a liquid fat is made solid is called:5 g- |5 e5 e- N2 A) ?
液体脂肪做成固体这个过程叫什么* d( P! U, v o+ `& m
A:Hydrogenation 氢化
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L+ }, A q3 v. V$ s36.Which of the following is not an example of a fat substitute?
, {6 u* Z; P& I N" d; L% M/ }下列哪项不是脂肪替代品的一个例子4 h9 ^$ A9 p: e0 z5 U8 I" P. S) n
A:Acesulfame K 安赛蜜K表& v- c/ ^; P8 U% n
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37.Health Canada requires that a product labelled "fat free" contain:! A" w8 W% B4 h+ y( m, y* j
加拿大卫生部要求的产品标有“不含脂肪“包括:
* `. y6 L5 T# g& x! i2 O2 VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ p& g' P- r' }' A1 b3 d- h
+ Q* L4 h+ y+ S( k38.Which of the following is not a problem associated with converting recipes?# x. Q1 r& P+ U. Z5 A0 N5 v# D
下列哪项是不相关联的转换配方问题?; |2 y, x( J* e' m. L& J
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:
4 @6 ?1 }, i$ S6 ?. o从供应商采购的物品的品质或成本叫什么. ^/ {- D% G) G% ]7 W
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:- s1 H, ]; x0 Y% j' H6 s `* c
在新货到来之前用于日常所求的必要库存量叫什么- i0 }2 W% l2 R( p, F
A:Parstock 基本日常最低库存5 c( G/ [6 f0 v, w ]
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% Q+ x. T/ X( L7 Y% W2 \' W下面那个缩写是用来表明正常库存流程?7 ~. _$ T8 c( o) n. s
A:FIFO=FIRST IN FIRST OUT 先进先出% W! ?& E3 h( y+ Y& E
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42.Which of the following knives is used to turn vegetables?" Q6 R2 ` ], N6 M) N; i
下面的那把刀是用来打开蔬菜吗?
" l. F6 J( E+ i" xA:Bird's beak knife 鸟嘴刀: h H) |2 o- P. @) x
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?' Z- Q" J) d2 w% }& R' Y% W, [* A
即时读温度计最好用于那方面?( d3 M/ {" u H
A:Checking the internal temperature of a roast 检查被考物品的内部温度! E; v) N& C" T7 s
- Y" \# `5 Z6 L% I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( M0 B, x& E W- x- ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重) g0 [- N- |$ z% Z" H2 J
A:Cast iron 铸铁
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' V' l* u1 N7 k1 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 o" h* S: \! O) d$ Y哪件装备下面有一个可移动的碗和一个S形叶片?
, d1 n( d7 p% ^4 ]0 I$ @1 A) l2 ?9 fA:Food processor 食品加工机
; O# F! Q1 q8 bhttp://www.google.com.hk/search? ... iw=1263&bih=572/ K& j* G j, Z/ V- p
( F+ Y( D; M' j1 i# L/ i. L" |8 a46.Which of the following is not a rule for knife safety?
. @. h; r$ ~$ J' X; c. w下列哪项不是用刀的安全规则?
; k+ a2 i/ Z9 m0 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 m$ L v$ Y9 r; L% x
$ A! {& j) ^" }" y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 u6 _& g! M' T0 o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 e( x) D( q/ H# X; _- l8 a
A:RondellES
! X' \: `2 \9 B0 Z' Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 z4 o7 ~* F w- S
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48.Which of the following is a diced cut used to garnish soups?
2 u( y! Q8 T: S$ s& H下列哪项是切成小方块用于汤的装饰?
, u' P9 L7 L) D8 K- L; M* ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 E' Z' h+ b. }+ G& [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 X/ F. c- M- j- K- ~
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 V2 h* g# x: e. x- Q) z
A:Gaufrette . y6 E) E- x# `; Q) Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 g6 ^1 }6 H0 d* T; P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* r: v- ~1 _" t9 A. M" p9 g0 q* q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" H. U- Q4 r1 ]4 ~7 B9 x6 Q/ J
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 @( u4 Q8 O5 m/ c/ _7 u& S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)1 \: d. ^% h$ x Z3 v' i9 m9 G% }
A:Cilantro 胡荽叶 香菜) ~. v6 v3 c( u8 }8 y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ v$ ?. c0 w, V: r+ j$ S8 H
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60.Allspice is made from:
% Y( N6 b3 O2 f! X! Y( x4 m2 Y 多香果, 多香果香料是什么( x1 U; {1 J1 F( V& x1 a( n; M- R6 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' _# T0 T r" b. S8 [& @A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 y- p; S) N8 z" p; e下列哪些是用来做香包德épices?
- G' v% x; k8 t6 Z3 ~+ S2 a& Bhttp://www.sachetcatering.com/5 ~2 Z$ B0 T. V! M+ \3 S% W: ~+ \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
1 r: R2 D- I2 f1 h& K2 S7 D5 @下列哪项不是酱油调味品的?- m2 H5 n% H: T h& B* C' j9 O
A:Wasabi 日本辣根# V+ P* M. a' ]" h1 }4 R1 J& y
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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:! Q) h; f; n- j; M
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:
% Y! n- q' W$ p9 |3 OA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 s, G y/ K: J下列哪个步骤是不是正确的蛋清搅打程序?
" L2 E3 [# K r3 i5 k4 u; L* M# aA:Allow to rest before use. 允许休息后方可使用。
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7 g* r% ~) n8 `, C5 B65.The weight of a large egg is between:一个大鸡蛋重量介于:8 i4 {8 b2 d7 w9 }
A:56g and 63g 56克和63克
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( e4 j; o) i' I: G* C3 U66.Evaporated milk is a concentrated milk that is produced by removing
+ ]/ M. E, G0 u' A炼乳是一种浓缩牛奶 是去除什么做的
7 [* B, I9 x/ o$ m1 |A:60% of the water 60%的水7 ]3 E5 l2 g/ U' U0 P) ]9 w
, `# _! h/ Y' s) j/ v67.A method of cooking that transfers heat through a liquid or gas is:" T e* G# M9 K7 p8 @4 Q( B
一种烹饪方法,通过转移液体或气体是:
; J8 e, H1 M/ h2 NA:Convection 对流# F/ d0 O9 Z3 V
- }. P: ]' E: S68.The cooking of starches is known as 烹调的淀粉被称为, t. N) d) b/ @7 t
A:Gelatinization 糊化
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4 n7 Q, p5 v8 Y/ c2 N9 [: E0 k% A+ V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 k" r/ K; g* f; G: yA:Braising 烤
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1 c" a& y+ `5 a! C1 M" J) a70.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: P6 q6 ? Y. U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 U1 i$ T4 u6 e6 f2 f: o
+ n. c+ Z. z5 X. s/ z4 m: K71.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
. d, L/ N( B! J7 ^7 B6 ?A: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
* ?9 {' Q6 Q1 }2 R7 [3 b2 OA: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?
- n5 ?4 v5 e( { t( B' X/ k) C* [下列哪一项不是用于制造高汤(低汤)的原则?% P K% S/ I( V' v/ t! y9 w
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
, e$ b) \9 ^2 TA:Remouillage 法语熬汤/ L, L4 e! t5 m6 E
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