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26.The chef who is credited with bringing grande cuisine to the forefront is:
' t( [" S; o6 E2 |5 p/ l( D哪位厨师最早带来高水准浮夸的美食 o) A& T5 E7 K: L& l4 e
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:
( S. t2 L% Y1 i6 d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ n) W( g; d, E8 m. x1 j; e
A:Cast-iron stoves 壁炉
" Z$ A8 K7 \7 I3 V+ M1 lhttp://www.usstove.com/products.php?id=6 b' Y% r/ O0 |1 o) K- @
/ L. x7 c ~# n8 _! i$ y7 F8 k* j28.The French term used to describe the roundsman, or swing cook, is:( K' t* o& u1 v6 Z0 v
法国术语,用来描述roundsman,或摇摆厨师是:
9 K; o+ H; N( I# Y WA:Tournant 图尔南& i) L0 V( ^6 s$ ?1 [1 ?
* Y' P& t8 T0 ]: ~, X0 @29.Another term for the wine steward is:
) |4 A* @! H3 h8 G8 }6 V葡萄酒侍酒师的另一个术语是:7 a+ {. l# z( V' o R% U: B2 P {
A: Sommelier 侍酒师7 Q: R5 l8 G1 _! i- o
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30.Molds, yeasts and fungi are examples of a:
. _+ l& x" v r# [& T' m霉菌,酵母菌和真菌是一个神马例子
4 O; I) O2 B' x; [0 B' Q# |! _A:Biological hazard 生物危害/ ?; B- U H! V% u# `1 t% O0 U( j
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, z6 ^' u. [* f根据加拿大食品检验局,食品的危险温度区在多少之间:
( M" v6 N( o/ l) J& n/ z) L9 ?2 qA:40° and 140°F (4–60°C) 4-60度) E& O. a0 ^9 W( y) P, w- `
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32.All bacteria need the following for survival:
5 f+ Y/ O9 Q4 Q; U7 e7 F所有细菌生存需要以下哪些内容:
y, ]+ T& ~2 _9 I- Y9 O1 f& DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 Q/ W9 g7 J9 `! a. ~
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33.Which of the following correctly represent critical control points in a HACCP system?* {6 @& U) k% |2 y# R
以下哪项正确表示了HACCP体系的关键控制点?
]4 g. w0 C& @7 YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 u2 s9 v4 d& R0 F4 a2 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) s) a! }( {4 \$ _1 \
& H$ a2 u& M7 x/ O. z _' ]34.Which of the following is not an example of a carbohydrate?
2 `4 I' `1 {! p# Q. V下列哪一个不是碳水化合物的例子?. |" \5 {( h- z# l# e
A:Essential nutrients 必需的营养物质
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: x* g% x' h a$ u35.The process by which a liquid fat is made solid is called:
( M; {+ ^1 ?( I* H' ?, ^- z液体脂肪做成固体这个过程叫什么2 k1 @! o0 N+ s* L5 R
A:Hydrogenation 氢化
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0 Z3 }/ M1 W* p ]' {" R36.Which of the following is not an example of a fat substitute?
# Z- x5 Y) e/ N' [下列哪项不是脂肪替代品的一个例子
9 F3 W9 w) a1 T$ y! t G) CA:Acesulfame K 安赛蜜K表9 x/ l* ^% C/ V4 O
/ D" _9 C& M" H37.Health Canada requires that a product labelled "fat free" contain:
0 ?. t# ^' J! A/ M; E( R加拿大卫生部要求的产品标有“不含脂肪“包括:- l* W; b+ ~: K' r
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% I" y: [2 l. @ s5 I
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38.Which of the following is not a problem associated with converting recipes?- R2 ?" m0 z5 F3 W
下列哪项是不相关联的转换配方问题?+ H& }' t: p8 A* u
A:Unit cost 单位成本
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6 c% Q k+ _' h2 k7 p8 |5 W% ?4 `39.The condition or cost of an item as it is purchased from the supplier is called:" `. q3 o, z3 i1 p
从供应商采购的物品的品质或成本叫什么5 _$ ~3 p% i9 Q7 q
A:As-purchased cost 购买的费用
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* i7 a7 U$ h1 P% y [ P+ B40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 a# i. y0 B' j1 _, E在新货到来之前用于日常所求的必要库存量叫什么/ ]* [0 D p/ @% ]
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? K/ {5 W! g& z; G" x7 L* Z
下面那个缩写是用来表明正常库存流程?3 {; |# E& C4 d% w* H; v8 I# h
A:FIFO=FIRST IN FIRST OUT 先进先出9 p4 l2 V0 {" |; s
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42.Which of the following knives is used to turn vegetables?% C( ?' S, M& A' s
下面的那把刀是用来打开蔬菜吗?( E1 O0 f) p, b# h# O n3 P6 q
A:Bird's beak knife 鸟嘴刀) ?4 [. D1 X+ v i7 e9 @6 i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 Y& N; S5 Q: y3 y: l
: o7 L4 \5 \1 {2 E/ g. P+ ?$ y43.What is an instant-read thermometer best used for?
/ c0 Q' `3 O+ [) R即时读温度计最好用于那方面?
; H* s3 X, ]- r0 a2 q! WA:Checking the internal temperature of a roast 检查被考物品的内部温度, p/ u" S8 L( _1 Q! i
& x7 S+ j# c$ _$ S6 {( i- b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; m/ N- X1 }/ Y& c; W7 M( s
下列哪些金属材料受热均匀,通常用在铁板而且非常重: t# E8 ]3 B% t! \
A:Cast iron 铸铁
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# R Y7 ?9 Q4 U5 n* j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" P/ C/ J: f Y7 K1 ~哪件装备下面有一个可移动的碗和一个S形叶片?' F, V4 M5 s K4 Y; w
A:Food processor 食品加工机9 n" Q Z( h, ^+ M- K# z8 d* K' c
http://www.google.com.hk/search? ... iw=1263&bih=572# A* V4 w) S* x( \5 c
: L+ Z2 `4 T% Q6 p/ b& j5 L9 h46.Which of the following is not a rule for knife safety?/ b* j+ B# w8 D1 k9 d
下列哪项不是用刀的安全规则?3 ^$ A' @5 H# f; w5 P0 c% X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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% y; _4 U! E. A% ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! E+ ]# F1 O+ q" x- g2 g0 z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 i, M1 K' p+ S o0 T2 B) {A:RondellES
# w3 m$ {$ J6 g$ _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; `7 B, `* n# y0 Z48.Which of the following is a diced cut used to garnish soups?
( k+ i, ]0 t+ L7 j* K下列哪项是切成小方块用于汤的装饰?) \$ ?( l( v, R# q: ^- ?- N$ i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 @$ [/ `) M9 Q8 g5 m' B/ B3 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* L( L: ^$ X3 Z$ O5 S: S4 N9 n; ?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!!——
- g$ R1 y, ^- O. p; w! k7 \A:Gaufrette
& l1 l/ S: S. Z0 Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. u& f; \3 d8 A1 E8 y$ \! X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; Z+ _' O3 ?# A3 c9 U: K9 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; \/ ~9 G {5 Y8 b' f5 k+ V
( L( F3 G# z' I& ?: {& `, [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 T/ V$ L% @) ]% u" ~* M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 i# J: R
A:Cilantro 胡荽叶 香菜
/ a2 j; a. ]% a5 X( l; w; ]4 Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& ]/ }; j! W! A' O! `, \+ O) a60.Allspice is made from:9 Y$ K/ p9 k0 F" V8 q4 O
多香果, 多香果香料是什么4 ^& V" c! v- g! m" ~& d2 K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 O" l* y! H# W+ \+ v( H: _( m
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
{( B# j* e4 q# _. H下列哪些是用来做香包德épices?
6 K! l3 o" J; h9 d5 E. B7 Qhttp://www.sachetcatering.com/
( H$ D8 U- N `4 {' ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ C# u+ B1 M% B62.Which of the following condiments are not soy based?
& Z% B2 C. r5 x6 M% j4 f3 V9 M下列哪项不是酱油调味品的?8 i' f$ _2 {& e/ b+ h- z
A:Wasabi 日本辣根
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" m0 @! l m* Z; Y8 K- D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" q. q5 u4 O( {; N2 k$ f; U$ Q
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 V- m9 n$ u; k9 x7 h
A:Pasteurization 巴氏杀菌" n: Y/ t# o$ ?* v3 c7 }7 A
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ }1 O* r; y, h5 q! b下列哪个步骤是不是正确的蛋清搅打程序?
! k' X# A/ w) \6 d: m) ?A:Allow to rest before use. 允许休息后方可使用。: n% B, N+ w+ s2 c
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- c7 G0 I q" x: q8 ~- c- x
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 x. k" P! i5 x" M; X
炼乳是一种浓缩牛奶 是去除什么做的
2 d) Y3 }: J' N( q: LA: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:
$ @6 T! i. w" Q# u一种烹饪方法,通过转移液体或气体是:
) ~5 }* l, w2 i7 E1 kA:Convection 对流1 A L( \( ^( i: H* U [
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68.The cooking of starches is known as 烹调的淀粉被称为
8 R0 r4 A+ q+ d: M( o) Q: KA:Gelatinization 糊化% W. Y9 ]& r5 `+ [3 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?6 N( } `$ ]$ _4 o7 ~
A:Braising 烤' M$ t) \2 t3 e5 n
# y8 d8 v9 v" b9 F) ?2 w70.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: L7 C# N7 Z0 [9 M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 z) L" K1 h; K5 \# f& {5 A v/ _
' F% T3 j. b. A& t71.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$ A: v: B" z5 W6 M
A:Fumet 原汁
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* s2 C2 _, S" k0 P( V! S* |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
: N0 O% X# _( C2 c* ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! h" r3 [& Q4 N/ R5 t
& @$ R8 x( j. P# S73.Which of the following is a principle not used in stock making?
, G. N; p2 O9 J# ~- Q下列哪一项不是用于制造高汤(低汤)的原则?! C4 j% r) Y8 i" R, X. u7 J) U
A:Start the stock in hot water.开始在热水中操作4 Z$ D# M3 Q+ v
% s2 H4 H7 x6 P; X" Y74.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
2 W3 a8 ~; Q4 pA:Remouillage 法语熬汤# x6 \* {' D' K; ?7 o: s
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