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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:! x9 j1 x2 j3 ?- Z+ d& b
哪位厨师最早带来高水准浮夸的美食$ c Q+ H* N5 F Y+ V! O! h
AAntonin Carême 人名 安东尼·卡罗美
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7 X4 {" j7 u" w( c5 P: D3 ]4 o% t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 h/ ^( i5 s: h% q* F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ z8 y+ X4 H1 A' F% V- \5 t" l& [
A:Cast-iron stoves 壁炉
: _/ F% ~" V+ y5 Z m7 c: [6 \; Ahttp://www.usstove.com/products.php?id=6/ ?& O0 C" ]/ l r4 v$ ^
2 H* I- _( a9 F7 u8 M28.The French term used to describe the roundsman, or swing cook, is:
) P8 D3 r, M, K' ]; r8 c法国术语,用来描述roundsman,或摇摆厨师是:
3 Y. s, c! |3 qA:Tournant 图尔南# b: ~( E* b4 c4 T* k- J' e
$ W* ^. K: q U' \29.Another term for the wine steward is:5 T% ?' W3 i$ N: n Q2 y) R7 L" Y
葡萄酒侍酒师的另一个术语是:: }* ~% ?; h) M! }3 E/ j
A: Sommelier 侍酒师- f! K1 z& K6 B; r2 i
" i6 T0 i$ Z$ c+ N30.Molds, yeasts and fungi are examples of a:7 E# n/ t9 O& q; e: N
霉菌,酵母菌和真菌是一个神马例子: L( H w6 ~4 T% k3 d) \/ ^
A:Biological hazard 生物危害* s+ x4 z- Z' i. k" A
' g% M- f; S3 A6 K2 S& W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 ^& D3 ]0 L% _
根据加拿大食品检验局,食品的危险温度区在多少之间:
% q: E) l3 \$ j7 OA:40° and 140°F (4–60°C) 4-60度* V" N5 m, h* g# s+ I# @
+ V0 G7 e5 x$ m. f32.All bacteria need the following for survival:
2 C6 G7 K. R( d. @0 H! c所有细菌生存需要以下哪些内容:# K- R4 {/ [9 N1 }3 `3 Z6 y' k
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' z. n7 _ k1 m33.Which of the following correctly represent critical control points in a HACCP system? o! G4 u8 l/ r2 `' b6 m( P
以下哪项正确表示了HACCP体系的关键控制点?
+ o$ i5 b" g8 h1 J- lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " c! c3 i& K$ R' L I, l8 o( ~9 G1 p# ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 [0 n0 M3 `8 {2 @! |
4 v6 \7 V U0 M+ ^8 i34.Which of the following is not an example of a carbohydrate?+ T5 }& } b: j* F. E/ S- O
下列哪一个不是碳水化合物的例子?2 y6 U/ A3 n/ |3 S) T3 O2 {$ W
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
1 n2 B7 e. r4 s/ X液体脂肪做成固体这个过程叫什么, o* p O% U9 L5 }9 J3 S% q% l
A:Hydrogenation 氢化
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x5 h4 B' v7 a; v9 U36.Which of the following is not an example of a fat substitute?; j6 Q- d$ A6 {$ x; e8 M( f
下列哪项不是脂肪替代品的一个例子4 @0 m6 y* G- n& j
A:Acesulfame K 安赛蜜K表* \" E9 @; Q. i3 l8 A4 I9 z
5 V( |" |% }) N n' m p37.Health Canada requires that a product labelled "fat free" contain:
+ T% o6 x, D4 w- y2 [/ a加拿大卫生部要求的产品标有“不含脂肪“包括:5 y! r5 y' X* e- E' e- M5 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 B9 D( m" ~; ?9 w, T7 [
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38.Which of the following is not a problem associated with converting recipes?4 G; V( f, h3 f
下列哪项是不相关联的转换配方问题?
+ {0 K4 i9 h; O- bA:Unit cost 单位成本5 o( Y8 s+ ?3 n
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39.The condition or cost of an item as it is purchased from the supplier is called:
8 C) \* J$ m4 G从供应商采购的物品的品质或成本叫什么1 P8 i1 B( e7 q6 y; I* Q$ |0 i
A:As-purchased cost 购买的费用& r' M+ n: i4 o6 S& Y
" q6 s F# J# V, K: o, D; C40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 P8 Y9 `7 Y3 S5 y( W在新货到来之前用于日常所求的必要库存量叫什么9 c6 ^0 j& L9 _* W8 @
A:Parstock 基本日常最低库存
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9 b" h* Z n5 K3 K) L41.Which of the following abbreviations is used to describe the proper rotation of stock?3 `# [, O2 W* W
下面那个缩写是用来表明正常库存流程?: [+ Z! W1 K1 @# |: E# @
A:FIFO=FIRST IN FIRST OUT 先进先出
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7 H4 c; l. V! {1 {& z42.Which of the following knives is used to turn vegetables?
z8 e- F9 P$ c6 e下面的那把刀是用来打开蔬菜吗?& P8 J4 Y) M/ D* I$ ~
A:Bird's beak knife 鸟嘴刀: s0 k0 m4 T' V6 j; O) ?5 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& M% U2 x* z' a' `
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43.What is an instant-read thermometer best used for?5 I4 d6 O9 v9 N# c6 V. X
即时读温度计最好用于那方面?- s4 f8 ~. u9 g0 T6 W
A: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?
& u) p% H7 \+ _; L4 d4 ~/ s2 t下列哪些金属材料受热均匀,通常用在铁板而且非常重
s9 c$ A. Z; L1 i% O3 PA: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?! f# o+ T' V! ~& U3 }
哪件装备下面有一个可移动的碗和一个S形叶片?! v; G, ]8 Y0 U3 \
A:Food processor 食品加工机 e. p: R& \; P+ ^
http://www.google.com.hk/search? ... iw=1263&bih=572- O& B. ~' [2 d8 a8 y
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46.Which of the following is not a rule for knife safety?$ \! e8 `# p# h0 a4 d
下列哪项不是用刀的安全规则?
8 l( H( m% \ e/ L0 K. W, _3 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% w/ y# ~0 r+ D2 E& F3 c
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. J, O! U8 r* `. F3 m2 W. s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 J+ Y) V$ g) [- ]% T
A:RondellES W" N3 m# q4 ~8 K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- X! I3 c" `+ [9 Z
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48.Which of the following is a diced cut used to garnish soups?
4 m- _$ d4 t7 D K2 W0 j下列哪项是切成小方块用于汤的装饰?
9 c$ R, ?8 {5 H# P# v1 q% KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ r9 S0 N2 _* T+ _$ M. e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 t; M9 m2 ?" [# v
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!!——
9 t3 Y X- f H8 ]8 IA:Gaufrette , U9 v+ I8 H+ O' F! Y, A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
u" n; N" B7 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ I- C8 a0 E" ]1 `' LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* h% O' {0 \' w" s5 s& `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" d3 m; W6 E; k. z8 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)# U% I% f4 Z0 k( N3 p; Y
A:Cilantro 胡荽叶 香菜
; U+ {! H7 [, u8 H- q4 ]# Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& V/ u0 g% ~# M9 g- y& s' L8 b1 D
4 i" r) h; `# d7 z! _- @: P60.Allspice is made from:' j" x7 ^. Y% T! F# }+ f, w/ }$ Q
多香果, 多香果香料是什么! n8 W* W5 H4 m5 D4 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) v0 h' V. o4 D4 }$ T/ ?2 Z5 B; b0 ]" x
A:A dried berry 干浆果( D# w4 z- x6 t( G( m
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61.Which of the following are used to make a sachet d'épices?$ K3 l. ~" p' B/ W$ k( V
下列哪些是用来做香包德épices?
' M9 ]" k! U& W* H5 K7 Q/ vhttp://www.sachetcatering.com/
5 o- U7 ]1 b; w5 H3 U* z4 g) vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& {8 E3 K% Q! a! s2 _( l62.Which of the following condiments are not soy based?
; u: y) ~+ [7 L" I# w下列哪项不是酱油调味品的?; G4 Q' U' j' K. X e
A:Wasabi 日本辣根5 h' g2 K# j2 T5 n R
2 @; `' [6 H- {" Z$ @( W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 \& o6 Z4 C( Z" y, H
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:2 @0 L5 r3 O j, D7 A
A:Pasteurization 巴氏杀菌. i+ n6 ` M2 R8 Y
- e/ V; [" ?! H) w' U( Q3 K64.Which of the following steps is not the correct procedure for whipping egg whites?
1 L2 z0 _: |: u6 w下列哪个步骤是不是正确的蛋清搅打程序?0 m3 S$ U4 U2 P- [
A:Allow to rest before use. 允许休息后方可使用。* V, J+ k1 A* S, f
5 L! B% {1 p; o& b# d* P& X65.The weight of a large egg is between:一个大鸡蛋重量介于:/ H0 d. C' i" B
A:56g and 63g 56克和63克1 h) h; a. Z8 P: M/ a
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66.Evaporated milk is a concentrated milk that is produced by removing. Z: K" w1 `- c& z* ^$ b( [0 B
炼乳是一种浓缩牛奶 是去除什么做的
. Q3 P, `* H( h. F* }' WA:60% of the water 60%的水/ C# a/ d) P* P2 U$ P
/ \) b' f5 Q) E5 C1 L" U2 Z67.A method of cooking that transfers heat through a liquid or gas is:# S+ a+ y6 X/ q5 `2 w
一种烹饪方法,通过转移液体或气体是:: @; i9 {/ M& a$ _" n/ c
A:Convection 对流
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1 |; U2 V' {, y68.The cooking of starches is known as 烹调的淀粉被称为0 F- H% G; E) X( Q
A:Gelatinization 糊化
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; a, c4 m1 j% _2 R0 D. o. O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ N2 _ l. W4 c6 M& U
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:
) }6 Y- L, V* o7 Z/ uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! A0 Z6 @+ e* B# y& G
- w2 j: j3 }8 w& j' o ~6 u \7 w71.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& H; S: a# C8 S7 L1 T$ F$ u
A:Fumet 原汁: U8 J' L% y& \" B- i m1 `* S5 D
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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
$ f* s9 v4 t4 [/ E- ]2 ^+ F5 `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ U1 t( U9 h3 c; r/ _2 X' |
6 e3 j; g/ e1 J0 n( l% X73.Which of the following is a principle not used in stock making?
1 t; B- W; ]8 b- N% V4 G下列哪一项不是用于制造高汤(低汤)的原则?0 l. F" t. A5 N. J
A:Start the stock in hot water.开始在热水中操作
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: x7 x }; F& }# c; ^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0 P, V4 h& Q5 Q
A:Remouillage 法语熬汤, x$ h) X7 l; c7 Z+ G/ }
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