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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 O; \7 w# |! c1 c5 l9 p O哪位厨师最早带来高水准浮夸的美食1 p( t3 o& t9 q; V$ b, ^
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:2 s2 H7 M; u U% \0 V/ _ {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; i, `' r+ p9 a9 A$ M
A:Cast-iron stoves 壁炉
9 g! |5 Z2 o5 l- ohttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is: @5 x- F2 J* b6 f
法国术语,用来描述roundsman,或摇摆厨师是:5 K7 p0 I& R# ~! R3 B. o( `
A:Tournant 图尔南
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29.Another term for the wine steward is:
a4 ~; L5 `; Q葡萄酒侍酒师的另一个术语是:
8 G1 x% S8 T2 |7 S7 eA: Sommelier 侍酒师0 ^, U/ ^$ |1 E$ l
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30.Molds, yeasts and fungi are examples of a:
! V! S/ J7 t) ?" B霉菌,酵母菌和真菌是一个神马例子+ D' V* S/ l, o) E' W9 a
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! `5 u& B) b- d& Q+ h根据加拿大食品检验局,食品的危险温度区在多少之间:
$ d( l# q* ~, G# z/ OA:40° and 140°F (4–60°C) 4-60度) R# j1 z: {7 t6 @9 ]+ W K3 Q
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32.All bacteria need the following for survival:3 }+ q2 y' I$ S: |5 I$ \! Y
所有细菌生存需要以下哪些内容:2 K! l% O( K) k8 N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; L8 j8 S, R6 f3 G6 l7 J% g
7 T& _4 ^0 }* z, o1 w5 B/ ~33.Which of the following correctly represent critical control points in a HACCP system?
$ N& A0 E& ~3 G2 K/ i( g, l以下哪项正确表示了HACCP体系的关键控制点?
: o8 u' X* o; u/ uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 y/ s7 D7 _9 S0 F, T9 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热) ?7 i0 D) G( j
/ p5 j4 |9 R4 j34.Which of the following is not an example of a carbohydrate?' B# [0 A0 w$ o: Q
下列哪一个不是碳水化合物的例子?
* y9 i) ~: @' w( ]/ yA: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:
~( g# ?2 @5 X& [1 _5 q- {液体脂肪做成固体这个过程叫什么) g' V! F' n# Y) R% W
A:Hydrogenation 氢化) a/ C. q9 o4 f7 T
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36.Which of the following is not an example of a fat substitute?
" G6 \1 M+ ^, `) ?) T下列哪项不是脂肪替代品的一个例子/ \7 o4 L5 X0 ]9 x& t4 C& [
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- n4 m* w1 P4 g, ]4 t# h7 C
加拿大卫生部要求的产品标有“不含脂肪“包括:' a: r( _2 d8 M" S7 W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# k1 o- Z5 x- z- w& S7 |
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38.Which of the following is not a problem associated with converting recipes?) y1 d' G1 W$ F# {( Z& S
下列哪项是不相关联的转换配方问题?1 }2 d6 ^6 p1 r# i$ B+ v1 Y2 R
A:Unit cost 单位成本
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( ~9 u; ?0 m4 H39.The condition or cost of an item as it is purchased from the supplier is called:
8 ?& M4 a' H$ |% O2 u1 _# U从供应商采购的物品的品质或成本叫什么
7 l4 K* ]4 C1 J* e$ vA:As-purchased cost 购买的费用' l! e+ K" Q) N; l' N, H5 U
$ X' }# L1 Z! J8 O* g40.The amount of stock necessary to cover operating needs between deliveries is known as:5 T# ^6 m3 M% X$ |
在新货到来之前用于日常所求的必要库存量叫什么
! y* _5 n; R. n+ Z& p6 H. b+ S# @A:Parstock 基本日常最低库存- g- e0 _+ y+ O4 ]' @$ b, F
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41.Which of the following abbreviations is used to describe the proper rotation of stock?+ [: ]2 u" u8 T$ e
下面那个缩写是用来表明正常库存流程?
& R" F9 f; [& G# v X0 fA:FIFO=FIRST IN FIRST OUT 先进先出" D( n+ D7 L3 [0 k& `1 ]* u
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42.Which of the following knives is used to turn vegetables?" U: `4 V+ S2 x; q& S
下面的那把刀是用来打开蔬菜吗?
5 @% Q" ~+ s: _$ s9 b! rA:Bird's beak knife 鸟嘴刀( s* |0 b( A: N. t' ^4 U+ T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 {8 S; a& F* P/ t) Y43.What is an instant-read thermometer best used for?, j0 Y5 P4 G. s+ a( n' j
即时读温度计最好用于那方面?: _( M: x B- C
A:Checking the internal temperature of a roast 检查被考物品的内部温度% E0 p2 o: D( t2 N# Q0 p9 ]4 `, T1 P
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 E& ]2 C* C# G" T! a
下列哪些金属材料受热均匀,通常用在铁板而且非常重% d& z3 Z! Q& d" C
A:Cast iron 铸铁8 M$ K2 h( G9 O6 h, o
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* m3 U0 H& S/ a2 _" \/ M7 r4 s
哪件装备下面有一个可移动的碗和一个S形叶片?
/ `- Y5 R$ t5 T/ v, S! nA:Food processor 食品加工机
! K, r: h$ e4 U2 Z$ S! ]& Jhttp://www.google.com.hk/search? ... iw=1263&bih=5726 \/ ~/ V; {, Q: M6 G6 w
# q l5 w& ? [! _" J46.Which of the following is not a rule for knife safety?
. ~- R: z8 N' I7 ? w7 V+ m下列哪项不是用刀的安全规则?
$ ^- s5 E3 ~/ @3 q/ @) \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( v) I* x8 G8 ?% {+ f* n4 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' ^$ I1 Z2 j# p# p. o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& u; h2 i6 |7 |; L& x, ~) E+ ^A:RondellES
/ B1 H7 V+ @$ v+ zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! \/ v9 z: x5 C" ^! ^) @5 A$ i48.Which of the following is a diced cut used to garnish soups?
$ l% C. H; K% p# {, C4 _下列哪项是切成小方块用于汤的装饰?* s( e& h+ P5 B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 e/ N$ | D. \( I7 o# G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 w! T+ \- G5 P+ Q6 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!!——/ F% W: W. l3 j7 O' h
A:Gaufrette 3 S7 C" U9 z5 y9 ~* r W! l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) f' E5 \( _1 ~$ B8 [! ]$ I) |4 `, k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& E) u3 `0 V$ M& r' R. nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, ?9 n" }- h% }' U% x& X
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! M$ w( I5 A' A下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)* O; ?. v4 H9 A/ x% A
A:Cilantro 胡荽叶 香菜
' k! X( i( l% @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 e' [! u4 z6 b' n) c- W3 z
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60.Allspice is made from:
S7 P; H3 `7 y: ?% |5 T! g4 _9 N 多香果, 多香果香料是什么
8 K2 H5 \9 b, z6 j9 G1 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 T% @+ h$ V- ^' \# lA:A dried berry 干浆果& S4 @' { D1 K" [; c' c
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61.Which of the following are used to make a sachet d'épices?
5 e; D h; c' L3 q3 _* N下列哪些是用来做香包德épices?
1 S1 L2 m5 q' }: o4 [http://www.sachetcatering.com// c; i' k7 |9 [. ]8 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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Y6 p8 W4 \) f# u$ ^# m, L7 m$ Z62.Which of the following condiments are not soy based?
4 |( o) ?# h0 Z& v G. d下列哪项不是酱油调味品的?4 f* | P" o2 P
A:Wasabi 日本辣根7 B. X* A& M; H$ `! M S
8 Q- ]2 c1 E) K/ {6 W1 _/ F1 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 N p% T- y. C# r$ 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:
C5 R$ A" N% H1 v( |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?, q+ h1 \9 {) m1 K8 p
下列哪个步骤是不是正确的蛋清搅打程序?* z* `* j! W: J0 E
A:Allow to rest before use. 允许休息后方可使用。1 z+ Z. r" d9 S3 k6 V' Y
# N3 ]1 N# N1 G# h65.The weight of a large egg is between:一个大鸡蛋重量介于:4 a# ]# f9 }# M# k; K
A:56g and 63g 56克和63克
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" W. U7 r7 U! K" H, i66.Evaporated milk is a concentrated milk that is produced by removing
* H! V% h! G% I9 }0 w: H炼乳是一种浓缩牛奶 是去除什么做的$ Q8 L/ t5 s1 M
A:60% of the water 60%的水
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) |, l3 d5 k: A) a( ?% K67.A method of cooking that transfers heat through a liquid or gas is:2 w8 [7 ?; S1 u8 F4 b9 N& Y
一种烹饪方法,通过转移液体或气体是:0 I4 v# K9 ~ T9 T" c$ \
A:Convection 对流
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2 E3 e4 h# J. s, H- p68.The cooking of starches is known as 烹调的淀粉被称为, o% Y) z/ G) d* O# z3 W% x
A: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?; S) J4 C/ b5 E3 E
A:Braising 烤/ d; v- K4 | k0 P% @
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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:% I$ ]- A8 \" l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
7 _2 X# C% f" NA:Fumet 原汁 \4 e6 X2 J5 j/ |& q/ m# T
6 e/ \7 o0 B; ]& M1 a9 r; X+ U72.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
, a' \) _4 F S9 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ t2 N0 m. v2 ~0 R- I1 f. c
) D. O# ^9 ~" `1 a$ u1 U$ ^73.Which of the following is a principle not used in stock making?
0 n6 [7 k* a9 m# m% h2 I下列哪一项不是用于制造高汤(低汤)的原则?
9 C `9 D: l6 B0 u f- xA: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4 l2 |) e5 r2 B- l6 A
A:Remouillage 法语熬汤' J9 w& ~* S+ X, U. K
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