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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:
1 \9 r) e/ g; Z# Z" d哪位厨师最早带来高水准浮夸的美食8 j; K) g$ v3 v$ |0 P. g
AAntonin Carême 人名 安东尼·卡罗美2 D# r/ a9 m+ K2 ]+ k/ n* n( G
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. ~ U3 N/ `/ \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ _" X5 X2 H1 z4 s, l' {
A:Cast-iron stoves 壁炉
; Y2 u+ v) ]& x: ]0 C# {" khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- H3 P7 u3 S/ k9 S& p( e8 d5 ^法国术语,用来描述roundsman,或摇摆厨师是:
2 b3 Z4 M* ^; [( \4 L* hA:Tournant 图尔南
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4 g: m5 S2 t4 I- g0 T: l29.Another term for the wine steward is:
" H) y4 V5 h! v# ~; x3 v+ N6 ?8 c葡萄酒侍酒师的另一个术语是:0 H z2 G' a* n& R+ V$ B; e9 ?+ n+ Z
A: Sommelier 侍酒师, P$ R' ^; G4 t* v7 V
1 Q: k: f( U5 W4 N8 |, v. X30.Molds, yeasts and fungi are examples of a:" v6 b/ g, p2 m
霉菌,酵母菌和真菌是一个神马例子
4 e5 [7 t9 @5 |0 MA:Biological hazard 生物危害) T. D5 m! T. J' w7 T" l( R
/ k8 n, [* c5 _2 P# F8 j2 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 o. v- N/ ?& z
根据加拿大食品检验局,食品的危险温度区在多少之间:" D; A+ O9 m! l
A:40° and 140°F (4–60°C) 4-60度
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* j& s' O& {- K1 _3 V+ b32.All bacteria need the following for survival:
% y, b# c) `1 {/ S/ W, c9 w所有细菌生存需要以下哪些内容:5 B' J3 Y) I+ T
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- b C2 G8 x( w
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33.Which of the following correctly represent critical control points in a HACCP system?
! X6 Y) @3 W0 }- R+ c+ B以下哪项正确表示了HACCP体系的关键控制点?
8 `* \+ U- i% T1 X) sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ q0 h. @% I8 n3 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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4 v0 O7 h3 z* N, ?+ o34.Which of the following is not an example of a carbohydrate?
# \3 I2 R) w6 u' u {& J% ?+ B( Y下列哪一个不是碳水化合物的例子?
! J- h+ p5 g2 j, x; h$ h0 _A:Essential nutrients 必需的营养物质! T& P4 B( ]* u; }6 e) x
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35.The process by which a liquid fat is made solid is called: g( O. S! X5 {, @
液体脂肪做成固体这个过程叫什么
# y% ?9 A( G1 Y8 b! X" A/ ^+ BA:Hydrogenation 氢化- _+ ]. X+ M% h, g: h0 O
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36.Which of the following is not an example of a fat substitute?
5 Y4 y/ }! V! L/ J6 l* b& ~* }下列哪项不是脂肪替代品的一个例子
0 e7 j3 B1 E* h' sA:Acesulfame K 安赛蜜K表
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5 Y4 _# i& S3 ]& I* N+ N6 J37.Health Canada requires that a product labelled "fat free" contain:0 k0 j$ T, j& B: O) b5 Y" [. t# H
加拿大卫生部要求的产品标有“不含脂肪“包括:$ I4 l" \, I' Q$ k% S* T7 b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 y7 ], g7 f; f7 j4 S3 {
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38.Which of the following is not a problem associated with converting recipes?
- Q) k0 l7 d& d# E3 g: q& T下列哪项是不相关联的转换配方问题?
$ k- s& H. E# d3 ^1 m3 tA:Unit cost 单位成本/ v/ `) r4 S2 j/ d
: _1 c5 G0 e* h# b* E39.The condition or cost of an item as it is purchased from the supplier is called:
: J; _7 b' S& r: t V' Q9 T从供应商采购的物品的品质或成本叫什么
: t7 ?5 N' a5 W# {8 B9 j, sA:As-purchased cost 购买的费用! t8 X! Z6 z6 J, Y" u
: {, U; q% w0 }6 S& d! u3 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:& j( A% b* H; G* a) R. m
在新货到来之前用于日常所求的必要库存量叫什么 s8 H3 Y* ]7 k
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?. Q7 Y4 ^9 O4 U4 d
下面那个缩写是用来表明正常库存流程?1 R7 X* F& S: G6 s* Y8 a& W
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
/ q; {! t4 \/ W( u9 i. X; G. E5 @# @下面的那把刀是用来打开蔬菜吗?
7 p6 F# m: r1 S( u0 g' \A:Bird's beak knife 鸟嘴刀
! p" V1 Z1 i) d6 S- _4 B$ T; mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
% L! [( X, G. a即时读温度计最好用于那方面?
* X! B: f& M( e% _& I3 X% HA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! x. A% p! U) r( I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 _% {6 Y ?9 R3 z7 x下列哪些金属材料受热均匀,通常用在铁板而且非常重
" e$ z% q8 {0 fA:Cast iron 铸铁
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8 d6 c) \& T4 R- _4 F$ Q* F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' k3 O" b& r3 c' n7 ?( q. P哪件装备下面有一个可移动的碗和一个S形叶片?! p- n- A( n2 c" t {
A:Food processor 食品加工机
$ e& g1 n! S9 p+ X; d# ehttp://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 m: c5 c/ N7 S. |4 k下列哪项不是用刀的安全规则?8 g# I" J- Q7 j
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:6 h) b: Z* P3 M5 H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 k) G2 w6 \' T
A:RondellES 2 Q; J) p# x) @
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?0 _4 h3 ~3 r, T' j# e
下列哪项是切成小方块用于汤的装饰?- o2 u$ W: F) Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ O0 K6 N3 f2 a5 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 S& ], a0 W6 ~6 Y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!!——
) l: a6 W5 E S" E6 D5 m2 X1 eA:Gaufrette
" H& Q2 p' O4 X2 N/ L0 a5 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ p/ F9 z( X3 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ c& d R5 h9 S+ N% h3 C" q) zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 D/ R4 N* f/ N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 u+ g& a5 t& s/ S9 B* Z
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). }9 ]: K p& I4 b/ L% e
A:Cilantro 胡荽叶 香菜
& Y1 q# `# ^2 i: }- _( A: Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
' N& i( J W8 o+ R0 e1 j4 s: J 多香果, 多香果香料是什么& j9 E7 h+ T" Z/ E7 ?! N" r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) r3 W; ?! G3 r0 lA:A dried berry 干浆果
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& @) i1 A y2 J4 ^5 Y& d; I61.Which of the following are used to make a sachet d'épices?
7 a$ K2 W- g5 X下列哪些是用来做香包德épices?+ b/ d. e% e' k$ o; `. U' c
http://www.sachetcatering.com/
8 V; B% n% C6 Z8 G& bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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$ M8 `2 s6 N2 G7 m; q8 f7 p z, R6 \62.Which of the following condiments are not soy based? M) t7 e/ {5 H
下列哪项不是酱油调味品的?7 K) v6 w3 a$ G/ K- ?7 e1 \3 @
A:Wasabi 日本辣根' C9 B5 Y: t. X1 c+ U& R x
/ K6 H, P+ t& c4 r" W: v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ D5 o' B! Y6 |/ ?
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 y! i/ J6 @: c' ]- o# f
A:Pasteurization 巴氏杀菌4 D3 X# @7 p; T0 e3 v% z* A- ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?# {3 |4 @& M& d; ^
下列哪个步骤是不是正确的蛋清搅打程序?
& F" m, ?0 {+ V8 CA:Allow to rest before use. 允许休息后方可使用。+ @2 y* [0 O# `
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65.The weight of a large egg is between:一个大鸡蛋重量介于:4 H5 m0 X. ?: G2 u2 @& \2 a
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: ^( k2 ?6 p0 b
炼乳是一种浓缩牛奶 是去除什么做的
4 ~* w& k5 n/ ^9 o* NA:60% of the water 60%的水
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) z( {3 k7 ~! U6 H67.A method of cooking that transfers heat through a liquid or gas is:$ f3 g1 L$ n8 N" @) @8 ]+ c
一种烹饪方法,通过转移液体或气体是:
4 p5 ] R% \, {3 z0 [( CA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为& ?$ t+ j8 V8 b' |6 ?
A:Gelatinization 糊化) [0 p% E0 C7 M. h. T
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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?
0 T. H3 B: U2 H5 k9 h4 qA: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:2 Q6 _5 i; |+ u M% n9 F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% G/ L' L% j( `8 m0 }$ j71.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+ t( I; q+ P+ o1 g
A:Fumet 原汁! B4 U! w! v# u! q
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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
/ x' w/ S" D5 l* t* KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 }/ Y1 D' E, w: ]6 N% I/ A73.Which of the following is a principle not used in stock making?
' J8 k2 S( W# V, v下列哪一项不是用于制造高汤(低汤)的原则?
( [% U- ]0 N2 T/ K7 wA:Start the stock in hot water.开始在热水中操作
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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 p4 t' o) C! o1 q F0 D' c; F
A:Remouillage 法语熬汤
/ A; ?+ e1 Q6 h/ B( \9 `9 Bhttp://www.haibao.cn/blog/post/176242.htm |
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