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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:4 v X5 ]9 O- [3 }1 P
哪位厨师最早带来高水准浮夸的美食$ X# ^1 E" `4 J# Y8 v
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: k; V: W3 ^9 Q9 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 。0 @% [) ]3 U% u
A:Cast-iron stoves 壁炉* C, f- Q$ O w+ t( `! [
http://www.usstove.com/products.php?id=6
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4 C, l+ i- r" _6 l* Q( y( g7 K28.The French term used to describe the roundsman, or swing cook, is:) C; ^4 d$ q* _1 T3 A' q. V
法国术语,用来描述roundsman,或摇摆厨师是:+ b$ q4 c5 M; a0 u: f' Y3 u Q0 a+ F
A:Tournant 图尔南
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29.Another term for the wine steward is: [2 M1 y4 }# ?. U6 N/ }0 N' |: G
葡萄酒侍酒师的另一个术语是:+ D3 D: w) t3 K& v
A: Sommelier 侍酒师0 p* `) E4 h, P) M+ z" o. ^, q
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霉菌,酵母菌和真菌是一个神马例子
- t1 J2 t; e. h K( L4 Z/ rA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 h/ L/ T& k& ^& r8 Z% M根据加拿大食品检验局,食品的危险温度区在多少之间: \/ D6 ^0 C1 R' p, e
A:40° and 140°F (4–60°C) 4-60度1 W Q' \0 b. p( J
: F8 A( Z% k3 `; D32.All bacteria need the following for survival:
& s8 ^3 b: R8 |' G) u$ K9 W所有细菌生存需要以下哪些内容:" V$ j" ]: y8 Z ^6 l$ U6 Y% M( H
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?( m$ e0 Q% E& W$ \ e8 t! t
以下哪项正确表示了HACCP体系的关键控制点?; A) I+ i: [1 W# `: Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 a; V, F; l/ u3 z5 M! u6 _1 N# g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 ]3 {) }" S$ W; r
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34.Which of the following is not an example of a carbohydrate?, P+ i$ p4 }& P( r& U# ]
下列哪一个不是碳水化合物的例子?6 l4 l* n6 t$ E' c* H' Z
A:Essential nutrients 必需的营养物质
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F+ m' X3 n2 r+ s3 y1 C3 r35.The process by which a liquid fat is made solid is called:
. ?5 O% F& { i: M2 a5 t# `+ D0 W液体脂肪做成固体这个过程叫什么" H! G8 ^% P' v* w8 z% y; v/ q
A:Hydrogenation 氢化( q. V& W o$ s
+ e4 V/ x% e6 j V5 e m# G36.Which of the following is not an example of a fat substitute?1 i y7 j* h& B7 Q
下列哪项不是脂肪替代品的一个例子$ d2 \/ {2 n" T/ ]. ^
A:Acesulfame K 安赛蜜K表: M, u: |( R1 M" e& l8 W3 d" @
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37.Health Canada requires that a product labelled "fat free" contain:1 k3 c2 @ O: K. i# `( x
加拿大卫生部要求的产品标有“不含脂肪“包括:4 l. @( _9 ^+ I: Z( j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 g' K5 X' x- x) _5 ^
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38.Which of the following is not a problem associated with converting recipes?8 s6 v1 L6 [( {. e( w
下列哪项是不相关联的转换配方问题?! R O+ h0 e9 w( P x. p8 W, B3 ]
A:Unit cost 单位成本' D" v* V* m# a9 W
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39.The condition or cost of an item as it is purchased from the supplier is called:
L7 G1 B$ s, U' q$ O" |2 ?( z从供应商采购的物品的品质或成本叫什么) \3 @+ n" E8 I. N2 A, p' v" n& c
A:As-purchased cost 购买的费用
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+ g1 n9 X* [% X( q2 f! k$ h; R8 _40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 x5 f4 }4 w3 m在新货到来之前用于日常所求的必要库存量叫什么8 O4 D g3 A! @6 C* v( J1 |
A:Parstock 基本日常最低库存
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+ [ M' P5 T) X$ ~, E& {& E& ^41.Which of the following abbreviations is used to describe the proper rotation of stock?) I% l' T2 L& a- H, K
下面那个缩写是用来表明正常库存流程?
1 z0 V6 m! p' m/ D$ gA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
/ j6 q" I' O. y3 K5 H _ Q下面的那把刀是用来打开蔬菜吗?
! y2 f1 p% b6 h# X2 lA:Bird's beak knife 鸟嘴刀
8 y; l r: H# u5 q8 ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?+ y5 \5 i) B) U8 @3 I! E
即时读温度计最好用于那方面?
1 q) `- W/ h/ h4 l. |+ iA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 }( P0 w+ p5 Y- y下列哪些金属材料受热均匀,通常用在铁板而且非常重8 t& H% e- h" W" M* p
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 ?9 c$ b* f9 C, e& R哪件装备下面有一个可移动的碗和一个S形叶片?3 `5 L, @9 M$ Z
A:Food processor 食品加工机
8 W" [5 F. y- N7 G: |, @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?2 Q! O0 m5 X( c, I* J8 |! R
下列哪项不是用刀的安全规则?# S. f. A+ d4 Z& I) X2 o' t9 H, \* U
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:* x, N* e2 r' E: L) c2 o- N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: E% U2 T" W6 ?$ _/ sA:RondellES
' _8 N% s. E0 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! E! ]9 H0 @3 D
# j# L8 P! W3 Q M& o48.Which of the following is a diced cut used to garnish soups?, k' Q) F3 _2 B& ~
下列哪项是切成小方块用于汤的装饰?
7 U9 X4 `$ y0 {/ x7 @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, l' x3 u& {9 D4 v @1 N3 o: s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, k) Q% c( L, X D* S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!!——
( C' V' j: B3 w& a& P1 o+ EA:Gaufrette & u7 U9 B4 ~) f6 M; B/ b) L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; e% s. J9 R5 n1 mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" @5 o2 Q' Q! v) V& _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' v$ g4 e+ \3 O# l) q+ J3 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, S, J; f+ L& p5 x# 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)' T+ i5 l5 x# B; ^
A:Cilantro 胡荽叶 香菜6 j4 q/ ?3 G; J3 d. i1 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ K7 W, L0 o/ N8 ~
3 b9 M; K* u& E! H# U& \$ F: x60.Allspice is made from:- Q+ H, Q; @6 p
多香果, 多香果香料是什么
$ U! N3 c. D! J# Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- ^3 j+ J1 s# k- h
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
: g* S5 W! c0 G- L5 i2 S2 y下列哪些是用来做香包德épices?2 k! o! J, I* V" \7 W
http://www.sachetcatering.com/& {; S$ B* d/ x4 ^9 f/ _
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?
5 k9 I9 m2 s0 m8 U- i/ \0 X* m下列哪项不是酱油调味品的?: c; u( f9 n9 e( L$ R7 {8 {
A:Wasabi 日本辣根$ z. z9 ^* n. e' a& t0 y) q
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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:) e" p. k6 x4 F: ]) h/ T: @
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:; F' Y2 O; |3 }3 d. l
A:Pasteurization 巴氏杀菌( M7 f# l) j4 T) v1 _2 L: ^
, `" ]" T' H' |% W1 h7 x64.Which of the following steps is not the correct procedure for whipping egg whites?! q$ A6 g. k6 t. I. @
下列哪个步骤是不是正确的蛋清搅打程序?
' F* G0 {, Q% P2 m& GA:Allow to rest before use. 允许休息后方可使用。
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% o2 f W+ P$ f* M2 H6 i65.The weight of a large egg is between:一个大鸡蛋重量介于:! Q# {9 N2 h; H& V N$ g
A:56g and 63g 56克和63克
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# ]2 s$ l. ~9 n8 {: w/ R66.Evaporated milk is a concentrated milk that is produced by removing7 q: i8 u# y- h$ _) L
炼乳是一种浓缩牛奶 是去除什么做的! G, A* P; L2 W" r1 D4 p( U9 f* e
A:60% of the water 60%的水
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6 p) S1 Z; N; `4 f* \: ]67.A method of cooking that transfers heat through a liquid or gas is:
9 u( b" E; `# f3 o6 a- Z0 C一种烹饪方法,通过转移液体或气体是: S% D* ?$ b! n
A:Convection 对流
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7 i) _# f+ p0 g! [68.The cooking of starches is known as 烹调的淀粉被称为. d8 u; `# v8 M/ N& f
A:Gelatinization 糊化
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1 `+ E* L2 V# m& t6 G- }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 g" a( r/ C0 x$ Z/ \0 _/ \A:Braising 烤
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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:: k5 r h f5 R4 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 H- J# }9 h. m3 ?9 N, v
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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
0 v% }9 w3 o5 H9 Q; fA:Fumet 原汁
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- B# q4 r+ U9 Q* m7 v6 ^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- Q, t0 Z3 u8 j( y+ Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! u9 a+ v2 e9 ~& B+ b' Q, w
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73.Which of the following is a principle not used in stock making?+ H# h+ d7 ]% F) p+ Y! |/ f, H
下列哪一项不是用于制造高汤(低汤)的原则?/ O9 L4 A' S; J
A:Start the stock in hot water.开始在热水中操作5 H: Q2 a* i4 I$ y X V
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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
8 ?* o6 d, V3 ^2 c$ C. m ]A:Remouillage 法语熬汤+ U& S- A2 ]" O) g
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