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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:
* H* V1 }* V+ @' t" [哪位厨师最早带来高水准浮夸的美食
2 G6 D2 c2 u3 ?: R( I" x( VAAntonin Carême 人名 安东尼·卡罗美' [. |$ Q5 H! Y& l( n* L- g- |$ t
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) `! J7 S) v1 Q1 P
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- @+ o+ O# I9 }% D) [A:Cast-iron stoves 壁炉2 h2 K8 c s7 \( h" x
http://www.usstove.com/products.php?id=6
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; j5 o8 J9 s9 _ v( _. H3 ?- H# P28.The French term used to describe the roundsman, or swing cook, is:
! O. M4 J4 I( P" L9 s法国术语,用来描述roundsman,或摇摆厨师是:
+ h8 E7 ]5 m3 r" ]5 l2 w W- ~; LA:Tournant 图尔南
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% c/ G1 @2 c7 l- o2 _29.Another term for the wine steward is:
0 I, f* I8 P) ^; W8 C' ?/ a葡萄酒侍酒师的另一个术语是:
3 I7 V5 y: p' v2 s1 qA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
0 |! w5 O7 |1 t4 x4 _) S霉菌,酵母菌和真菌是一个神马例子; Y& x1 ~$ z; K7 h" U4 _/ S
A:Biological hazard 生物危害7 _1 s: h1 ?. g$ B% C. `# U
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 Z% T' ]; U V( \9 h根据加拿大食品检验局,食品的危险温度区在多少之间:6 P6 R8 L7 e9 S- E, o
A:40° and 140°F (4–60°C) 4-60度
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" |6 E6 o6 `, Y( }1 x32.All bacteria need the following for survival:* \0 v' [# j9 J
所有细菌生存需要以下哪些内容:* o! ?6 G t7 C% X9 a- U
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) t! P; h; P& O
% X8 F/ }7 [0 P! m% w) x33.Which of the following correctly represent critical control points in a HACCP system?0 ?8 {2 |/ `; r/ n
以下哪项正确表示了HACCP体系的关键控制点?! B" q3 w6 O7 j. f" }' b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: U7 i; f/ z; ~; d* ?; a* w2 x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?+ y. Q7 V3 N: r1 i; O
下列哪一个不是碳水化合物的例子?9 X5 q% ?. Q1 g6 A! v8 q* d( P# a
A:Essential nutrients 必需的营养物质. T8 V) {, H8 H6 [. J" Z& Y' X$ ~
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35.The process by which a liquid fat is made solid is called:
9 \" L; I+ Z0 O* {" b7 p9 Q% X液体脂肪做成固体这个过程叫什么
* C$ D' C. P1 @0 A! D! E- h3 K( OA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
4 X$ u; G. {$ ~% W$ x& _8 B下列哪项不是脂肪替代品的一个例子! Y( h2 w. w: z9 q$ Z8 c% L
A:Acesulfame K 安赛蜜K表/ q4 e) x3 l3 S8 ]3 E7 X2 v
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37.Health Canada requires that a product labelled "fat free" contain:' A' u: R! l- b) o
加拿大卫生部要求的产品标有“不含脂肪“包括:; V6 J) R' b U1 z$ R2 p, Q8 O+ A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 S* O. n4 V, M* D38.Which of the following is not a problem associated with converting recipes?
' r- X) Z8 Q8 X9 S. ~下列哪项是不相关联的转换配方问题?
2 M6 m, M7 a- S- @" s# C: qA:Unit cost 单位成本
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) ~7 K, p; @ U/ q39.The condition or cost of an item as it is purchased from the supplier is called:
`/ |0 q- [% ]3 G# ~从供应商采购的物品的品质或成本叫什么
! X( W6 s6 g! z! s8 R2 Q0 MA:As-purchased cost 购买的费用) c% t$ m( }; e) [& w7 y7 T1 K X
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ F4 S0 v( v/ B% Q7 l; _: \ Q# {
在新货到来之前用于日常所求的必要库存量叫什么# G, s, Z+ k& C: P" m! v& X/ s
A:Parstock 基本日常最低库存; k R! I) {! I9 F; W
: ]1 G/ R( b( ^9 Z R" C41.Which of the following abbreviations is used to describe the proper rotation of stock?
\" Q) v6 y9 [+ Y2 l% @7 Y6 Y下面那个缩写是用来表明正常库存流程?
^3 _' f% U5 W' zA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
" b4 F$ E0 g( ~9 E下面的那把刀是用来打开蔬菜吗?
" }1 D5 s0 Y t' n) JA:Bird's beak knife 鸟嘴刀" `$ Q: ]9 Z' ^! |0 _$ k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& L. _, M1 C& L: J' U* C
0 W$ d$ X9 T$ e43.What is an instant-read thermometer best used for?
) W; y5 u( q: H4 w7 s! P即时读温度计最好用于那方面?
0 N7 k2 `3 X1 F6 y! ~A:Checking the internal temperature of a roast 检查被考物品的内部温度8 g: y3 e: s, x/ [% i+ B1 T
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* d: P) v: y* `# D+ w) I
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 b, w# f+ ~0 \% p
A:Cast iron 铸铁: K! G# ]0 Q" X* Z( R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% n3 b, X2 V8 \
哪件装备下面有一个可移动的碗和一个S形叶片?
& z7 @) G' r* o( c1 bA:Food processor 食品加工机
$ n* @1 P7 i- Ahttp://www.google.com.hk/search? ... iw=1263&bih=572) Y- N C. `% S" \$ k0 D
8 a1 c5 X. q8 A46.Which of the following is not a rule for knife safety?: _1 R5 z2 a }
下列哪项不是用刀的安全规则?5 W/ T2 `5 Z) S8 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 X" R' y, [1 O# F! r
' Q' ?$ |8 d6 p: r6 A0 F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" i- G+ w4 f4 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是? w; ^0 C8 [5 b% Q8 M& G
A:RondellES % u9 H" i8 z. q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ I& R" M! g# Y' M. g
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48.Which of the following is a diced cut used to garnish soups?
$ x5 K. L, V3 }$ u下列哪项是切成小方块用于汤的装饰?
% b3 c0 L5 D6 \5 d% k: h6 V- v# L- eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ Z& |) Y. F1 x* c. q' R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* i/ U! Q# l+ ^6 d' [0 N) M& 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!!——
5 e/ F$ I/ K! ^0 o% _A:Gaufrette 6 U9 @+ D2 R s& f1 Y& F! y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ O3 H- x) ~% @) Z- g, q2 L; x& n5 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 N9 v9 X! [! p$ N9 h4 _( ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 f* t% r! J s; N4 Z S7 l
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)% f9 P2 s& K7 `* R* T& o9 I
A:Cilantro 胡荽叶 香菜" ^3 S* w4 m2 t% A) Z% d. ] z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ ^* b2 {) \! p1 v; z
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60.Allspice is made from:% _' K0 w# N$ ^& C
多香果, 多香果香料是什么
5 N' V, O. Z# S% Y) b$ x9 M7 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 r/ J" b# p* Y! a* u ZA:A dried berry 干浆果7 X1 U1 a6 L/ k# g+ j$ Y% \# _) H
) A" `6 K [; J2 R! b61.Which of the following are used to make a sachet d'épices?1 B# V% T, n6 X
下列哪些是用来做香包德épices?
W5 T; _. e* V+ r+ }% I8 lhttp://www.sachetcatering.com/
' U8 A. v. ~+ i( K% Z# NA: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?& M% W: Q1 f' q: o: V2 V
下列哪项不是酱油调味品的?
9 ~% A4 f. K$ h" Q9 r. C- y3 O8 `A:Wasabi 日本辣根, b6 t+ N* _7 r0 i/ D d
a: p2 u R- W! a% E0 N, T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ y* U7 F6 _! K# r, S- 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:
) y+ K- H* Y, D1 eA:Pasteurization 巴氏杀菌
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- V) V5 l7 g- A# }1 c2 Q64.Which of the following steps is not the correct procedure for whipping egg whites?$ P+ A( E8 `5 B' d( R
下列哪个步骤是不是正确的蛋清搅打程序?
+ p% ^! [# W% ~A:Allow to rest before use. 允许休息后方可使用。; L4 R8 y i# f, C. O* F
& w9 y: i, C! f4 l: s/ ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 F% e, e1 ]9 x, ]) |# |$ z, YA:56g and 63g 56克和63克2 a7 I0 E, q, X/ c) F
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66.Evaporated milk is a concentrated milk that is produced by removing0 `8 d8 B1 |9 U2 e: y3 B: Q$ c1 N
炼乳是一种浓缩牛奶 是去除什么做的
+ i( d4 r8 _; C( RA:60% of the water 60%的水" N- ~3 B3 U, R# v5 f7 Q U
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67.A method of cooking that transfers heat through a liquid or gas is:
; A; l- [( b' K7 `4 g% k, w一种烹饪方法,通过转移液体或气体是:! G( Z* s1 D4 u7 \4 O2 z! c
A:Convection 对流# E( z1 W7 q- K; Q0 L
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68.The cooking of starches is known as 烹调的淀粉被称为
8 a. d' O7 g/ iA:Gelatinization 糊化# H8 o1 d( K" x, O& O6 {: Y/ n
2 m' Q4 e2 Q2 f( m$ x# m* ?0 s/ i; \; [8 Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 E- |* c9 Z& V* x$ w z, c3 V+ @
A:Braising 烤
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c7 b4 S# V0 V! ]" ?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 |8 q: N7 d: c) X/ mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( k* I+ H; z( N' P6 }
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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 k3 |: k9 r4 {( T- gA:Fumet 原汁
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+ x2 \! C8 Z; z# O# L7 S72.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
. G8 j% E! x6 W: [ K; r- QA: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?
* x3 d. r E" D: w下列哪一项不是用于制造高汤(低汤)的原则?: r' b/ n' U9 \
A:Start the stock in hot water.开始在热水中操作# J: u! o% Z" v/ b$ E- E
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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& y; d# w4 s4 V3 b
A:Remouillage 法语熬汤
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