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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:8 H$ y( w4 J1 ?" O" b
哪位厨师最早带来高水准浮夸的美食
0 L1 f& \+ H* kAAntonin Carême 人名 安东尼·卡罗美
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+ g9 l7 D8 X, Z; G$ C* K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 N4 ?1 n" a) N# S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; f; A9 C: y$ b% ^9 MA:Cast-iron stoves 壁炉9 _; O; d# o: X; V+ { | x1 r
http://www.usstove.com/products.php?id=6
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6 s) B9 ?% H- g! m) D8 m% Z28.The French term used to describe the roundsman, or swing cook, is:
7 v3 y1 u& S2 @法国术语,用来描述roundsman,或摇摆厨师是:5 w- V3 I+ S. w8 B& c
A:Tournant 图尔南* H7 {5 x; J: C; H" F$ M+ H
l, ]1 C/ q! d: E4 ^# ]/ M29.Another term for the wine steward is:
+ U* _4 x8 N1 D+ h1 s; ?葡萄酒侍酒师的另一个术语是:+ Z6 v$ _$ u' L$ t) P. t X
A: Sommelier 侍酒师
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3 R3 [+ y; J |- n) [30.Molds, yeasts and fungi are examples of a:
7 f! h F" S$ k7 b" h霉菌,酵母菌和真菌是一个神马例子
4 X O: p" U# ~6 K& v2 WA:Biological hazard 生物危害
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+ \2 ~2 s6 I8 V# p1 |) }3 `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% f7 }- e+ Q" [9 ^# Y* d. X
根据加拿大食品检验局,食品的危险温度区在多少之间:
: p" j9 b( C- }; ]# dA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
, h, r& _! r7 J* H# [所有细菌生存需要以下哪些内容:, H3 a/ s) m& a. d# n9 w$ d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- }5 Z$ L2 _' S# }1 G
% D" L) ^- V& ^ b33.Which of the following correctly represent critical control points in a HACCP system?6 O( O& a4 a4 W: Z1 ~ c
以下哪项正确表示了HACCP体系的关键控制点?& }0 N; i: j- M% V" V9 B" S T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 F5 L$ N) t, H$ m! c. b, w' r食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 O& q7 P, x6 W* }' Y. G( W1 f* x
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34.Which of the following is not an example of a carbohydrate?
# H& M% p+ w+ M9 D5 i下列哪一个不是碳水化合物的例子?% N+ W/ j( b5 Y4 Y9 Q
A:Essential nutrients 必需的营养物质/ O* N+ D2 j/ ?0 i7 D3 e( i6 `
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35.The process by which a liquid fat is made solid is called:
- Q1 A! j/ X- w6 Y8 U, S" A液体脂肪做成固体这个过程叫什么4 F$ N. y9 E* o
A:Hydrogenation 氢化, V7 ]0 D, M# t# k \
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36.Which of the following is not an example of a fat substitute?8 N/ q+ t0 k8 B# x
下列哪项不是脂肪替代品的一个例子
6 V& [8 x' k4 A2 c/ Q8 z3 v# uA:Acesulfame K 安赛蜜K表
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0 m5 R' o2 j; n$ \ T2 u. Q( S37.Health Canada requires that a product labelled "fat free" contain:1 J$ V0 d' y) Y9 J) s
加拿大卫生部要求的产品标有“不含脂肪“包括:
& L6 F8 }7 \- A! TA: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?
5 D3 Y. P; `, N6 v# J下列哪项是不相关联的转换配方问题?
0 u; Z" o: h+ G4 Z6 oA:Unit cost 单位成本: C! z+ s/ l3 {, T- s2 `
# M$ Q$ |- k0 D0 s) ?39.The condition or cost of an item as it is purchased from the supplier is called:
& D% o: t; k6 O6 \1 I. I3 W从供应商采购的物品的品质或成本叫什么% P# L1 X) O! r
A:As-purchased cost 购买的费用
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: P/ C( B5 i" r. r) o. n40.The amount of stock necessary to cover operating needs between deliveries is known as:
: M6 z7 t% V2 Y2 T, ]在新货到来之前用于日常所求的必要库存量叫什么
4 W' W! X* _* t2 S/ ?8 yA:Parstock 基本日常最低库存. O% Y/ M9 y0 s5 w- E
1 }3 X& A0 T$ y) r. o41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ?5 J. n) M* r2 @! Z. g下面那个缩写是用来表明正常库存流程?
; O7 |, r# f. G0 D/ ]' G1 SA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?/ J9 S* q" ^, @6 x9 C5 r
下面的那把刀是用来打开蔬菜吗?2 g# [# K9 z: V; a R9 n; Q
A:Bird's beak knife 鸟嘴刀
! K' r/ A, X' j8 ~7 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 J3 H X5 Y$ S: O! i" d) S/ J! T43.What is an instant-read thermometer best used for?4 S0 p, K% u' p& `. E
即时读温度计最好用于那方面?3 w4 \1 [, x/ P' k1 }8 L/ E
A:Checking the internal temperature of a roast 检查被考物品的内部温度, z# k1 [& E+ E( T) a, g7 P
' V8 c: ~7 C0 k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ?# @5 Z5 {6 G& j) e下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 |# H4 ^% P0 gA:Cast iron 铸铁3 K+ r5 n# r( k% D1 H5 |
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. L' J# E, I" t2 F2 B哪件装备下面有一个可移动的碗和一个S形叶片?% b6 Q8 v. B C2 `+ f; P/ w
A:Food processor 食品加工机2 t" _/ @- w ~5 |+ 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?- F8 ~( F- Y. A0 m' \# B4 g& n& j/ M, [
下列哪项不是用刀的安全规则?3 p J; t/ z* Y6 v
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/ R; I& ]0 T& J7 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) {! U7 q/ `( n. I: C+ G6 QA:RondellES
' C" w% k- n4 r; s# K4 Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting }$ m! ~9 J- D( U# q; _
2 r. n, W# Z% l, p E48.Which of the following is a diced cut used to garnish soups?
! b8 T8 q3 K! A$ P9 }* A: I* R下列哪项是切成小方块用于汤的装饰?
# s% f- j2 h/ j6 BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! {) e1 A8 Z$ J/ t, c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 t/ U1 z' h' I& t; B
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!!——; k; H6 S8 e) o1 r: K3 @
A:Gaufrette / s! R6 k% F! s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 o. f6 c) N, e, g& h; vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 M0 y+ \7 x2 ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; v" S8 i% {, |) [- g$ m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 z, Q/ I: y! d4 |. E% {
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)
( @0 c# P! _) H- AA:Cilantro 胡荽叶 香菜
4 k4 Z% x& S. o+ N& [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 r+ v, s0 b$ m- A, U/ y
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60.Allspice is made from:3 J5 n1 t6 g8 z
多香果, 多香果香料是什么" X( x% g. E0 Y0 ~8 F9 x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 e/ [& `, N: C; `
A:A dried berry 干浆果
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) f/ d' \2 x7 A61.Which of the following are used to make a sachet d'épices?& }+ K7 _1 `+ q( q, ~
下列哪些是用来做香包德épices?
, U X" y0 q& a4 w0 X* thttp://www.sachetcatering.com/3 H3 w( K/ c$ b8 s/ [$ Z" y# \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" B1 ?1 [9 F4 `9 x$ b
, J+ ]6 i# B' ~ T3 l62.Which of the following condiments are not soy based?
( F4 _$ [6 u' F h下列哪项不是酱油调味品的?
. v9 J. a, F* I5 D2 TA:Wasabi 日本辣根$ i9 E( e& k( x" M$ 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:
3 t( I- i4 n8 z' n+ j5 H! r: j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:* Y1 P! o% {+ a
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ i. e5 \, g, L+ z
下列哪个步骤是不是正确的蛋清搅打程序?4 z) }+ a, w' ~/ j6 W2 f) }
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:3 `9 Z* x+ K( V. [8 x* n3 U
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
0 l1 n/ p P9 K6 m8 }炼乳是一种浓缩牛奶 是去除什么做的
) ^1 Q2 a* D1 U1 a/ @9 TA: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:2 K) m$ _3 o$ `+ B" j" R, m
一种烹饪方法,通过转移液体或气体是:
! h$ N2 |% r. S) F7 b1 q# X6 e' jA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
Q* S' }1 y" f0 l( CA: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?
% x9 O# k7 K% e/ ~9 A! kA:Braising 烤* [" f: P4 K2 _8 b" M+ l- A
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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:
3 `' s0 R7 P8 ^* k6 g1 FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" k+ `4 c( Y9 h% i
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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
9 j( c# `: B# x; c: NA:Fumet 原汁; j* r k2 E0 i
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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
3 Y. O* [1 L( l+ T- c* U; K8 O; f5 U, f/ }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?% x8 ]; p( |2 e3 f
下列哪一项不是用于制造高汤(低汤)的原则?; c# d( O/ i6 o& X3 E; L
A:Start the stock in hot water.开始在热水中操作* u4 j- M# H* m2 ]6 d6 f l% r$ l
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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
, v( P V% {2 @3 f6 y: ~% H. }- J) UA:Remouillage 法语熬汤% F s% O+ ], f! ~7 |, I
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