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26.The chef who is credited with bringing grande cuisine to the forefront is:* v) i/ Y0 f+ `# r2 P9 Y5 m8 C
哪位厨师最早带来高水准浮夸的美食# T: Y6 o1 |" J! _( w- f0 t
AAntonin Carême 人名 安东尼·卡罗美# a) L( B T0 x
) X7 H! v/ X5 T4 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 F4 G0 K9 F2 v4 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 。
# y! k7 F* o* l3 p1 ZA:Cast-iron stoves 壁炉
2 r: n6 c) R/ T9 A/ a" a0 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 c5 A, |9 k2 E/ H6 w$ i: X8 h法国术语,用来描述roundsman,或摇摆厨师是:7 m) ] o$ G( t
A:Tournant 图尔南
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29.Another term for the wine steward is:
5 g/ j8 A, x r: S7 L8 Y葡萄酒侍酒师的另一个术语是:
! o2 ?! }! N& T" i7 `A: Sommelier 侍酒师& v6 `: V& n* F( b# W( J5 I. a
4 g5 Y/ R. u+ |% o' ?30.Molds, yeasts and fungi are examples of a:
' U9 \- y% u3 e" b霉菌,酵母菌和真菌是一个神马例子
, C2 e6 L: Q* [+ iA:Biological hazard 生物危害8 X$ t3 L7 n. J, I- T0 z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, D T: e) e* c2 L
根据加拿大食品检验局,食品的危险温度区在多少之间:1 Y4 {+ u7 S: B0 a
A:40° and 140°F (4–60°C) 4-60度; E, t2 u3 W4 X/ `4 i+ F
% {, g8 B9 g: Y+ L" j32.All bacteria need the following for survival:" p6 N' Y' B) `7 x
所有细菌生存需要以下哪些内容:
2 u1 i4 Q& W9 H. y+ X" fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 h0 e* a# T! F8 @
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33.Which of the following correctly represent critical control points in a HACCP system?
9 M. K1 S1 i2 u- G以下哪项正确表示了HACCP体系的关键控制点?
1 W: D# W& c1 i& d5 Q! I# ]/ r7 _: FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / a) u" `0 ?" Y3 W! K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( Y* }/ e; @8 C3 m2 Y' B
; S( V' J$ N7 y% Y# o34.Which of the following is not an example of a carbohydrate?
2 { {. ]' q5 s( i: [4 t2 N下列哪一个不是碳水化合物的例子?
/ E/ q4 i4 N/ _/ BA:Essential nutrients 必需的营养物质' |1 }% D+ i+ D) k) p$ F4 ?- o
6 J6 q- T8 t# y. B# V35.The process by which a liquid fat is made solid is called:4 k7 x/ R X# f1 [1 m( s# S
液体脂肪做成固体这个过程叫什么
. |3 \: R; \ n& T+ ^A:Hydrogenation 氢化
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J1 t- G6 U) s$ z `36.Which of the following is not an example of a fat substitute?2 h0 d! f! K) A
下列哪项不是脂肪替代品的一个例子 X8 a2 _+ H( B& e; \
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:7 O! x/ m" v. \# j
加拿大卫生部要求的产品标有“不含脂肪“包括:5 o: t, }2 q4 ?2 u3 G; i1 l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 v" j' z9 G, d; @
5 \, \. w, y `1 i38.Which of the following is not a problem associated with converting recipes?
/ q. {! ^( \. g- z7 S; A/ P下列哪项是不相关联的转换配方问题?7 ]* E. I; H. E
A:Unit cost 单位成本9 T+ i k* G: b+ x8 I
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39.The condition or cost of an item as it is purchased from the supplier is called:8 O9 E' q \/ z& ^( G9 ^" _
从供应商采购的物品的品质或成本叫什么
8 G8 f: ^7 V$ i1 |& e% V( gA: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:- h, F5 i+ e9 Z
在新货到来之前用于日常所求的必要库存量叫什么/ C+ O* W, i4 h; b9 @
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?: a* L) R, l4 p5 R( L
下面那个缩写是用来表明正常库存流程?
$ ]- k3 c$ M7 r% ?8 i; lA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 ^" o$ O! R/ J. [5 ~: _下面的那把刀是用来打开蔬菜吗?9 z! M9 b* z5 r3 V" j
A:Bird's beak knife 鸟嘴刀0 J/ A: |, e" t2 Q9 Q& p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 j' `$ l4 J: L43.What is an instant-read thermometer best used for?
5 B3 R) A2 z1 c* Y& C/ ^& K, d即时读温度计最好用于那方面?
/ m$ |, a" J w! [/ J" ^9 PA:Checking the internal temperature of a roast 检查被考物品的内部温度; e( g7 P& X) g) g8 U; Q9 Y1 h
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! y" v2 |" A {) ]. _9 X# _下列哪些金属材料受热均匀,通常用在铁板而且非常重+ K2 ~' |8 N% q! C5 W* v* h; y3 u
A:Cast iron 铸铁& e6 a* H2 E0 G$ `- r4 e+ b
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" t7 r* V+ F9 d/ x9 b# E
哪件装备下面有一个可移动的碗和一个S形叶片?6 O( F2 I3 w3 V# `
A:Food processor 食品加工机4 a i$ L: g/ }6 T; q9 Z
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?5 t0 V! ^8 K" N1 Q, S1 Z
下列哪项不是用刀的安全规则?: Z( n( p# ]$ k! p8 ~' ]9 ? A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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% A5 R4 e) X! E& s2 K; |; {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& e" }/ o; d4 K* L) p1 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? R% y5 ?5 j" E* s+ W: u$ p
A:RondellES # \# ^. Y& X7 S! v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
- ~8 o8 h7 ~, {; n, n下列哪项是切成小方块用于汤的装饰? M7 R/ t6 o5 u# C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 E; v$ S% }* w( e& R/ s0 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* _) c$ W( ?. }0 Q2 O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!!——& b2 } e2 G& G6 a; x
A:Gaufrette ) I% d: g( M( o, h+ Q/ n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 u$ L4 S: d7 Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ [6 A9 |3 J& @( o$ WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. F7 g0 ^5 p; P; H
9 ^7 ^1 U' m$ u* Q, r* X- q0 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 R# c: {# N }0 g# j# b
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) ?$ M" t# M% A+ |0 R
A:Cilantro 胡荽叶 香菜4 V- F% _* }/ b9 _4 ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 S- p) x; S/ a( x" K2 I 多香果, 多香果香料是什么# M* d% i2 B/ ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! @0 p) x, l; U* e' {+ {7 m3 a8 p
A:A dried berry 干浆果
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7 Y! y. ~ ]4 P& N$ b% L; v) \61.Which of the following are used to make a sachet d'épices?7 j& N# y+ g# P( E# H
下列哪些是用来做香包德épices?
, x8 |; B0 }/ G' N/ `http://www.sachetcatering.com/
, [2 q& B, k6 k4 [* e* I: OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! m, J; V" w8 S: ~8 e6 g
( _# \/ E) d; o: M' U# @% q62.Which of the following condiments are not soy based?
2 p8 L! M, q& `3 M! ~: v, p7 }下列哪项不是酱油调味品的?; E' d( u+ o" G! a: H
A:Wasabi 日本辣根) V$ w% S. T$ O* ]7 e3 f
1 x F5 T; F( V* d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ P# a+ f8 x) J# p% z( o7 I& x
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:, d- W1 n I* B* [' H1 L8 y1 ^
A:Pasteurization 巴氏杀菌4 [! L# {# ^' j4 ]8 c) W
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64.Which of the following steps is not the correct procedure for whipping egg whites?
1 ]0 o4 c3 {- n) ^ \3 s下列哪个步骤是不是正确的蛋清搅打程序?3 E" g% L; G3 \: ~: \
A:Allow to rest before use. 允许休息后方可使用。9 @5 A2 H* B8 j4 n% n# Q3 L9 N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:: e" _5 r. r5 X# |2 Y
A:56g and 63g 56克和63克$ j0 ?# j4 U0 s+ l. C) u9 E
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66.Evaporated milk is a concentrated milk that is produced by removing
+ t; D" r2 O. H8 k1 v( [; e炼乳是一种浓缩牛奶 是去除什么做的% g" r5 ~( V$ Q5 n% C
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
1 I) P* k2 A+ G& {7 y6 e) w* z" S- j* v一种烹饪方法,通过转移液体或气体是:3 T2 L, y( I x3 I6 R# [$ K. \7 s
A:Convection 对流. V0 M6 g5 ]& Z
- A' A, @/ `4 f9 p1 v9 t4 Z68.The cooking of starches is known as 烹调的淀粉被称为
. h; z+ T! o, f" ~A:Gelatinization 糊化
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! W2 s3 A# j$ p9 d6 |: v7 s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 J3 y/ Q3 e, G. w$ t. t
A:Braising 烤- X- V$ C2 ?9 n* L3 T2 }, y- ~# d
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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:
4 c3 X. l0 G/ A% l1 hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, ]2 U9 e* l u+ H
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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 ?( [: V. h' ]! R' _
A:Fumet 原汁, r9 }, R0 X6 r7 B
. @. j: E8 ]6 s! W3 ]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5 [; Z! ?3 Q; Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& [; w1 k# f7 A5 T" ]
& k0 @5 J% @; W2 t! G73.Which of the following is a principle not used in stock making?
?: D/ R: g2 S( @$ _下列哪一项不是用于制造高汤(低汤)的原则?6 W3 Y) O4 D C- _
A:Start the stock in hot water.开始在热水中操作# w. }( C6 q0 F) H3 t# I$ j; s
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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
* a9 Y$ I8 M& gA:Remouillage 法语熬汤
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