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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:& T$ Y8 G; Q( Q4 P# |" B3 T$ w
哪位厨师最早带来高水准浮夸的美食$ Y4 n' I+ ?" ?4 m* K$ m9 F
AAntonin Carême 人名 安东尼·卡罗美+ p! d3 k4 e5 s$ _; 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:
; a- a6 u. r/ j, l; L' g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) D, D0 E* d4 h- M( Z
A:Cast-iron stoves 壁炉7 j- X2 }( D& I" ~1 _
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:7 s: w, K3 \$ f* e/ A1 n' U
法国术语,用来描述roundsman,或摇摆厨师是:8 S9 m( g* [/ E1 L
A:Tournant 图尔南# b" g9 b# K5 b! o
& c0 f k a% {4 v) |! R- U29.Another term for the wine steward is:, L# P3 {% D0 T7 B5 S* w
葡萄酒侍酒师的另一个术语是:
1 K2 m7 T/ G# tA: Sommelier 侍酒师& U# u* o& \( P( b) m
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30.Molds, yeasts and fungi are examples of a: o! W w" F7 T
霉菌,酵母菌和真菌是一个神马例子
8 t& ^- g% S) P& UA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* H" _6 S' }9 X6 X7 ^根据加拿大食品检验局,食品的危险温度区在多少之间:
# I: T! @1 j' OA:40° and 140°F (4–60°C) 4-60度; r* b0 _! W7 N% a4 n( N. O
5 H% }- ^) w# a& b32.All bacteria need the following for survival:
. D% I1 x4 g. O所有细菌生存需要以下哪些内容:
9 R; j1 M& w0 k2 w' ]2 WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* D* O- B& l8 I3 Z
$ X. ?- f( ~9 f% U7 J- D33.Which of the following correctly represent critical control points in a HACCP system?$ J+ E: l8 t6 C: y
以下哪项正确表示了HACCP体系的关键控制点?
l% J* v; F# h$ L1 w# |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 `! @) r( R) ]( [. n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?
8 G1 S! {/ i% M$ L7 c下列哪一个不是碳水化合物的例子?* m( k2 A3 H4 H1 H/ s }
A:Essential nutrients 必需的营养物质" p) q+ J* ~6 W/ _4 f& V
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35.The process by which a liquid fat is made solid is called:
6 f2 r& m# c% N" F9 Z4 i/ M液体脂肪做成固体这个过程叫什么
. [2 L+ `; R# S% r8 BA:Hydrogenation 氢化
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- q$ \, ~. M, ~7 n$ g36.Which of the following is not an example of a fat substitute?7 P6 b7 O+ g; V8 l: l! b
下列哪项不是脂肪替代品的一个例子
5 M" ^' a2 [& f* {. F- tA:Acesulfame K 安赛蜜K表" `# d o" d1 ]# l: S8 I
4 Z5 m4 X! p- ~( \37.Health Canada requires that a product labelled "fat free" contain:
. z( A' `- L2 s0 d$ G加拿大卫生部要求的产品标有“不含脂肪“包括:
+ t3 y) b" i8 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?7 y' \+ U' b5 m* x; ^2 G0 \# |
下列哪项是不相关联的转换配方问题?
8 v p3 a( i! Y' V' f/ o: q1 Y/ ^$ MA:Unit cost 单位成本4 G; u9 ]0 L+ m# ?
( E" Q9 }2 M/ I* L39.The condition or cost of an item as it is purchased from the supplier is called:" }/ O" v' y* |
从供应商采购的物品的品质或成本叫什么2 B' x) c, W h |
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 k# L0 E& W8 r( i* x5 X. X/ n/ W4 i
在新货到来之前用于日常所求的必要库存量叫什么) x6 r, f- H; q g) a
A:Parstock 基本日常最低库存; L8 L3 s) y: c6 m/ M0 O
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41.Which of the following abbreviations is used to describe the proper rotation of stock?9 m7 j9 m3 o8 G* @! O
下面那个缩写是用来表明正常库存流程?( i. _6 a* j8 n, p
A:FIFO=FIRST IN FIRST OUT 先进先出# y2 ^4 H' G, p5 z1 O" J
; Y8 s6 v3 m+ `- b% g b42.Which of the following knives is used to turn vegetables?) Q3 N }8 r- X6 c* I8 L
下面的那把刀是用来打开蔬菜吗?: k( a! \2 d6 _8 d
A:Bird's beak knife 鸟嘴刀
: y/ e o/ I+ N& A) Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 V, \$ F1 M: Y- y8 l- F4 I2 r
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43.What is an instant-read thermometer best used for?- Z0 ^ l6 h5 S7 n
即时读温度计最好用于那方面?; [4 u, D9 X; f% E% x" c0 N
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?+ R) d9 U- g9 v4 l/ `9 o
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% Y+ n, `7 p# \! Q下列哪些金属材料受热均匀,通常用在铁板而且非常重
, g9 U2 X. w" w5 q8 v4 TA:Cast iron 铸铁7 o+ ]- p7 ]* I" o, z4 @
% I! r5 N: F+ X, g& g( v1 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' W* |* A! d0 f) z4 m, U哪件装备下面有一个可移动的碗和一个S形叶片?7 P' Y" ]! ^+ q* |; y( q, Y' k0 x
A:Food processor 食品加工机: v/ W' y, x% `2 L
http://www.google.com.hk/search? ... iw=1263&bih=572, ]% ?% \" K: G, ^5 O
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46.Which of the following is not a rule for knife safety?" \0 b" |% t/ N5 w
下列哪项不是用刀的安全规则?" U% f) n$ {# S4 h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; o2 P5 d- z* c3 n: \8 ]
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 b$ [. H* }* O! ?0 I' M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 S* ^2 ^: y) N% s/ _2 ^- Y: FA:RondellES . d$ C5 { }$ |! D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 f+ s" u, v: Q, C! h" |48.Which of the following is a diced cut used to garnish soups?
0 G3 j+ ]. X8 ~- {6 ^下列哪项是切成小方块用于汤的装饰?
. @0 s/ G# D5 B/ ]) N3 K A9 tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) @# W( L$ ]2 E8 O e' R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' e4 h( r9 E5 d3 ^5 ^) 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!!——
9 K, v) }% _ ~ p! b) m0 VA:Gaufrette 3 D/ F9 i# r' L2 U# N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 m! Q# T9 c& d, o# @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# J- w: C8 _* w9 G, f! x/ z/ s1 e
Gaufrette :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?' X* F) r6 \+ u; D1 h
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)0 O$ _0 ]. X+ W8 q: Z5 u$ J
A:Cilantro 胡荽叶 香菜 G% R. n( I% k3 l" \9 Y) j6 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ {) K) G! h" S7 }5 r) V* C0 ?
多香果, 多香果香料是什么: M- y; u0 c% S# o% ]% h0 D8 O7 }4 e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ F n9 t9 O4 @2 O
A:A dried berry 干浆果
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' B8 D0 }5 j4 v61.Which of the following are used to make a sachet d'épices?
9 q1 L( m T$ Y- B4 p8 ~( C下列哪些是用来做香包德épices?
6 W8 }8 ^' ?4 f0 _, Y+ c6 w6 fhttp://www.sachetcatering.com/
( d# a$ x- d3 @8 x5 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! q7 n0 z) I4 h& Q, p7 u; Y0 f
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62.Which of the following condiments are not soy based?
0 v4 i! f, B x% u下列哪项不是酱油调味品的?
/ l4 k% m- `# aA:Wasabi 日本辣根3 b; R# {5 \ [7 N4 h; u
; Y3 {8 o3 C* J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, Z( V4 J0 J. {5 _$ n
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:
# t- m+ V- Y% e9 V1 |" f. W. v# FA:Pasteurization 巴氏杀菌 a- ^% h4 O$ m+ y4 ?4 ^; M, D0 w
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64.Which of the following steps is not the correct procedure for whipping egg whites?. k; F6 t- t4 s% |) U: z8 M8 R2 V
下列哪个步骤是不是正确的蛋清搅打程序?
6 D, L" D& b% F! S6 PA:Allow to rest before use. 允许休息后方可使用。0 `. s9 `3 l# W: h7 M- ^
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( ~7 U) {3 N! I" X7 R& ^A:56g and 63g 56克和63克' `$ n. _7 C3 S; G6 n) i
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66.Evaporated milk is a concentrated milk that is produced by removing7 C" ~, z) ^4 z6 y! v
炼乳是一种浓缩牛奶 是去除什么做的
8 ?* @+ |0 W: V' g0 MA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:" L) c6 @+ J9 s" Y
一种烹饪方法,通过转移液体或气体是:
7 H3 a, e9 l& E8 P4 l3 QA:Convection 对流 l0 U1 z; R4 P9 A
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68.The cooking of starches is known as 烹调的淀粉被称为
+ }( b8 p0 i; w: w" e% xA:Gelatinization 糊化* b$ F1 ~8 P. Y2 G; ?8 ]
/ w1 z9 ?0 Q( ~2 D& i% ^9 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 ~/ P q- k& K7 b
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:
8 \0 F" G" I0 U2 O* m& H: fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& e6 [, Z$ [ c; Q0 z6 y
/ l& m$ E: r9 N; g& _. ~5 q; K; v71.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
1 U v P- p4 j9 f U' l3 TA:Fumet 原汁3 |7 K! b; Q3 s4 s" l! Y
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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: q# I4 R1 N+ s- J' r' ~' C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& N7 H% f4 D# g3 l1 n
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73.Which of the following is a principle not used in stock making?# J6 ~' ?& G% {9 ?' f6 H
下列哪一项不是用于制造高汤(低汤)的原则?
, u1 X0 ?) c! n1 K0 n* ^# V- r5 rA:Start the stock in hot water.开始在热水中操作5 Z: j" S/ c' O9 m( f, ]$ N
& m' z; z7 ]/ e: |& {* \+ D, c74.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
+ }) R9 g# J& `- @* n& W! ^A:Remouillage 法语熬汤
+ e! F* j: K1 R4 \0 ^9 c) |# Q2 @8 hhttp://www.haibao.cn/blog/post/176242.htm |
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