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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:
. z% x9 F: \: _, ~' N哪位厨师最早带来高水准浮夸的美食
# I& p2 y8 z, cAAntonin 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:0 m1 U9 i5 @' q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. p( J0 W3 r8 }- G+ v% h P$ M
A:Cast-iron stoves 壁炉
' m: y& _, ^2 ~: u+ k0 |http://www.usstove.com/products.php?id=60 {' W7 X% q* g! g0 {, ?' N
, j+ U3 w9 t# t5 Z% d28.The French term used to describe the roundsman, or swing cook, is:$ i* y& i) u/ o6 X6 I
法国术语,用来描述roundsman,或摇摆厨师是:# {; H2 n" h% U+ q% K$ G. M; F
A:Tournant 图尔南
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29.Another term for the wine steward is:0 x0 z/ @: A5 F
葡萄酒侍酒师的另一个术语是:$ b6 T- q$ c" a1 b" O
A: Sommelier 侍酒师* D! u) \$ B3 x, f/ n
6 \! k; P% Y8 {( Y: j7 J30.Molds, yeasts and fungi are examples of a:3 N% o! F: }* K+ n
霉菌,酵母菌和真菌是一个神马例子3 U6 I3 w: v/ ]- w4 T; W7 F% |* ^! u
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:
$ K9 f: l' n& ~5 `8 Q. f根据加拿大食品检验局,食品的危险温度区在多少之间:3 Q& i! } ^7 S
A:40° and 140°F (4–60°C) 4-60度
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& u/ b" V o9 \6 j4 E* X( e32.All bacteria need the following for survival:
) D+ l! \* x. q, E所有细菌生存需要以下哪些内容:+ v1 m" z* d8 e- m& Y$ D1 f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?- m0 B; U" J6 G% ~
以下哪项正确表示了HACCP体系的关键控制点?: o A. V6 X( A. |9 N8 k; y" i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " F2 @, L5 Q: U- A. V; E$ r n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 o. B9 R7 ]/ A3 _5 n' F
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34.Which of the following is not an example of a carbohydrate?0 C) U+ N4 H& R$ ? s
下列哪一个不是碳水化合物的例子?& n( A0 K3 a/ u) h
A:Essential nutrients 必需的营养物质4 s. g/ y3 }+ t
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35.The process by which a liquid fat is made solid is called:- I5 o3 X9 W. H' p- C' k* B7 c
液体脂肪做成固体这个过程叫什么% \2 ]6 m. ?6 Y
A:Hydrogenation 氢化) Z9 D: `# Q; J4 I M4 {
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36.Which of the following is not an example of a fat substitute?' F' `% i6 z+ }4 m" y0 S
下列哪项不是脂肪替代品的一个例子0 S9 e: W) N1 M6 C) ?6 `! r
A:Acesulfame K 安赛蜜K表5 ^% \# N. ~3 z. ~& U$ |: M
; G) i5 |9 x4 H, O; H3 _37.Health Canada requires that a product labelled "fat free" contain:
3 d" ^- Z5 m' x$ `& C加拿大卫生部要求的产品标有“不含脂肪“包括:
- g7 Y2 j: a. z! W7 b( h/ K2 QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! |/ z# K2 h: Q/ ]- V: R) c4 p38.Which of the following is not a problem associated with converting recipes?- {3 B' x9 i2 c% a0 g
下列哪项是不相关联的转换配方问题?, f: E+ T, C( l: K: i* y; e2 q
A:Unit cost 单位成本& g" d! X R% A+ C
+ n8 b) J1 g/ W% ]5 E, k39.The condition or cost of an item as it is purchased from the supplier is called:
) D2 J; d! f* U& N- \从供应商采购的物品的品质或成本叫什么& V# C! O# z. \9 `% A/ r
A:As-purchased cost 购买的费用
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3 `8 _6 R" \; e40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 E. T; r% ^3 t m9 |) m在新货到来之前用于日常所求的必要库存量叫什么0 c" h! l ?6 _# F
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?
/ V' D! J; w0 Y) R2 s* `下面那个缩写是用来表明正常库存流程?6 Z2 G+ ^5 Y% T' a; s" R& |
A:FIFO=FIRST IN FIRST OUT 先进先出6 o; G8 @) ?! E3 V% g: ~
2 Q* Z0 K7 x& X42.Which of the following knives is used to turn vegetables?
" ~- Q7 h! [( e下面的那把刀是用来打开蔬菜吗?
. d, p C4 [: [) Q+ }A:Bird's beak knife 鸟嘴刀& ]4 e0 x, ?- {- J1 ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 h* ?! M7 g9 f7 @# ~, B, a+ W, Z; K% n
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43.What is an instant-read thermometer best used for?
3 s0 e3 s3 M M4 g. i即时读温度计最好用于那方面?1 Q4 C, {9 Z1 D' c7 M& h+ d
A:Checking the internal temperature of a roast 检查被考物品的内部温度% m+ f: c7 {8 V
- q! x4 k0 w& O2 D+ \5 P V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! e: k8 P; T6 r+ ~- Q. |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& d+ h1 `+ n* s8 a1 `$ F oA:Cast iron 铸铁0 Q* o5 t7 u3 g, t4 R* h# R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* e- _: Z$ k8 I% J3 g+ ]4 _
哪件装备下面有一个可移动的碗和一个S形叶片?
! W: k+ x& K" r+ ]- E3 O, \A:Food processor 食品加工机" ^$ S6 Y3 q* y d! z5 P, c
http://www.google.com.hk/search? ... iw=1263&bih=572( B1 P& a, q" c& e: I
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46.Which of the following is not a rule for knife safety?/ C' z& l0 \2 Z( h. k" n" S
下列哪项不是用刀的安全规则?1 h Q- k' f% Z; a6 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# f4 Z% S+ W# b u1 u
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# Q8 z u/ Y; i; f& E4 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ A( \( z, z; i9 l( p/ L6 P1 L
A:RondellES
) c, y0 j; A- r! ?2 z' Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* b1 n' K, R! w$ q/ A5 X* h+ |
9 o: K* L1 a0 {% D5 Z s" @: L48.Which of the following is a diced cut used to garnish soups?
& M1 u& }8 m2 H2 t下列哪项是切成小方块用于汤的装饰?
* f: _. P4 P9 L& y' Z kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! v2 F; `" b2 `0 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" K% X2 m& y4 d5 r1 k
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!!——
8 H* U8 r# r* x0 Q- Y1 IA:Gaufrette
# v9 a" m6 @6 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 D# G0 W) u! c8 C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- q/ U6 m/ Y2 d: z, `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 W* A. K4 Z& @! Q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. k! I( r+ Y6 b* X" k3 U7 I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)4 o* `3 a2 j3 |# \* J
A:Cilantro 胡荽叶 香菜
0 X/ R4 k5 n# H. whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- O r( K) i/ Z0 i/ Y1 L
4 y: \' W3 k! T* G60.Allspice is made from:
, [- F2 m- {. J; P 多香果, 多香果香料是什么2 A1 r. a9 a! s+ Q/ C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% L: [5 P' y! N( ]+ y s( WA:A dried berry 干浆果
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9 Q( B$ Y9 a" t1 E, [61.Which of the following are used to make a sachet d'épices?( B: }8 O% g7 o# x
下列哪些是用来做香包德épices?) ]! r* e4 o' Y: {7 I! ]3 ^$ _
http://www.sachetcatering.com/- o5 p1 n0 h3 s' l- _9 N# @. H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- m& V4 z& Z2 N! E/ w62.Which of the following condiments are not soy based?
8 E; i! Y7 p6 F4 q; t% Y( g% [下列哪项不是酱油调味品的?4 `" d: ]# ^( z/ m& B ~# m5 Q' N
A:Wasabi 日本辣根) f5 g0 w. e# C+ y( v' |! D2 Q
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 H% f& R% g {( ~0 U: `' _
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:1 L2 u; M& q7 t% n3 w
A:Pasteurization 巴氏杀菌
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8 p6 o) O9 x# |64.Which of the following steps is not the correct procedure for whipping egg whites?! r# P j# G# T2 a8 w. ]; M
下列哪个步骤是不是正确的蛋清搅打程序?
4 m: W! d4 ?$ Y" y% hA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
- E3 u9 Y% V+ XA:56g and 63g 56克和63克
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1 o7 y" [ V& x' o$ y66.Evaporated milk is a concentrated milk that is produced by removing
$ Q- K' u1 V, \炼乳是一种浓缩牛奶 是去除什么做的
4 N2 f5 v# P( P) h# v( B7 GA:60% of the water 60%的水- M1 I& A) J& n! I$ @
9 e7 V7 S* L, y6 b67.A method of cooking that transfers heat through a liquid or gas is:
7 W9 a- U# G1 k% j/ ?1 v+ h一种烹饪方法,通过转移液体或气体是:# e# X8 F- E- b/ C% t
A:Convection 对流( T9 }% [& P# m! x' t O
4 |4 V3 d4 i% j3 M- m9 |6 f d68.The cooking of starches is known as 烹调的淀粉被称为" c$ o3 }( r" W' n( ?( L' \
A:Gelatinization 糊化 }7 p( L5 M) _4 m& \, X# T6 k
0 q7 W- _9 D, N. W/ Q- W5 z+ _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% _+ E& t3 I; v ?5 r+ jA:Braising 烤
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, K4 p+ P5 _; O, h; F* B2 @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:" p6 W# t9 d! f1 x# c* H* b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# g. h, j" d0 A7 o/ [7 j8 {, {: z
- p/ v4 e% a: }( \1 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
6 M; @0 v' K1 JA:Fumet 原汁
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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/ f8 z5 z. u: z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?* C- ?: d V/ y. F, P1 G7 Z
下列哪一项不是用于制造高汤(低汤)的原则?
. A" s# L4 Y, ~ hA:Start the stock in hot water.开始在热水中操作, D$ ]$ d, Z: f( ~' V. x7 G5 u
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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1 f( v! [. D! I% I' e
A:Remouillage 法语熬汤, n* Y: ]) L/ O5 V, L( Q
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