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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 q* N } [: s$ Q: X Q3 ^
哪位厨师最早带来高水准浮夸的美食2 j9 }/ q6 b9 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 A9 }6 N' n) j9 b2 ?- I6 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 c$ `9 a8 n' e# F# _# dA:Cast-iron stoves 壁炉- _7 X& b& a! [$ J7 Y
http://www.usstove.com/products.php?id=6
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& X# c2 q( J$ c4 W28.The French term used to describe the roundsman, or swing cook, is:3 I( e5 N" e$ T" {/ u# \2 T: Q- f
法国术语,用来描述roundsman,或摇摆厨师是:
7 W3 a& C4 ]1 t( u" s+ |A:Tournant 图尔南% c8 O* `( S3 v* l( i# v
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29.Another term for the wine steward is:
; y" }; ~3 k q0 X8 n/ h& g. c葡萄酒侍酒师的另一个术语是:& K/ `' Y# m" L8 e
A: Sommelier 侍酒师
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/ }5 x( { ~ K30.Molds, yeasts and fungi are examples of a:
: t( o, r* _: a霉菌,酵母菌和真菌是一个神马例子
7 G( k# Y: M* n. N- b) @, TA:Biological hazard 生物危害* x2 J: v; U7 Z# p- B
. W% O8 b1 `8 S" ~1 U: K9 h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& A# ]* t9 O7 j+ y4 B
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 N; b. h# R3 H" O& Z+ j1 J5 `A:40° and 140°F (4–60°C) 4-60度
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- k, ~$ b- N6 c32.All bacteria need the following for survival:
0 R9 Y% h: g( O所有细菌生存需要以下哪些内容:/ g5 O/ \/ J! O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: y$ V8 B! [) G; ^9 _3 g33.Which of the following correctly represent critical control points in a HACCP system?
6 W/ @3 h* ^' ~- y' @以下哪项正确表示了HACCP体系的关键控制点?
% `3 A7 E& b% Q1 }% z% u7 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' ?4 \+ V4 U$ s, U1 o9 d: I2 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# M3 n D6 T- W+ f& ]: n+ Z7 H
) f" G& G2 @/ H2 b. f/ K) b34.Which of the following is not an example of a carbohydrate?# F9 p* S: F8 F* l! O
下列哪一个不是碳水化合物的例子?4 |) I* S- O9 g. E8 l
A:Essential nutrients 必需的营养物质7 c3 E2 I' y0 ?4 U
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35.The process by which a liquid fat is made solid is called:
1 C* s/ I5 j! F5 H" d! [* n$ j2 i液体脂肪做成固体这个过程叫什么
; n) g: _6 {6 \) l+ L# q: l# `A:Hydrogenation 氢化4 j- q3 ~; a; [; b8 d
* k+ f, h% c3 P+ a: m* ~+ N36.Which of the following is not an example of a fat substitute?
8 E0 F# I- ]+ N" [8 R z2 c& r下列哪项不是脂肪替代品的一个例子
2 ~7 |% \+ \1 T! g; TA:Acesulfame K 安赛蜜K表
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( f9 @1 M$ T8 z! K0 V37.Health Canada requires that a product labelled "fat free" contain:. j5 ?+ M# H/ ^- w- d
加拿大卫生部要求的产品标有“不含脂肪“包括:
: D' H2 ?$ N5 }( L5 u0 t, XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. l/ A# F: v+ y) B; w0 h6 M38.Which of the following is not a problem associated with converting recipes?
) ]1 ?5 @# h9 Q. ^* R# ?下列哪项是不相关联的转换配方问题?
; W/ h. k0 s( @+ x& G& @A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
. j7 X: T" C; y6 w! F6 }4 P/ Q从供应商采购的物品的品质或成本叫什么$ f) @9 g9 j. f; ?% d+ ] i7 V
A:As-purchased cost 购买的费用
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2 @5 l0 e' D* ]40.The amount of stock necessary to cover operating needs between deliveries is known as:7 E) O% m1 A- p* ?, r' z. I- {
在新货到来之前用于日常所求的必要库存量叫什么
, n& [$ Y; w) Z$ C' [A:Parstock 基本日常最低库存1 Y) s# k. K/ u0 p( Y8 e3 ?6 Y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 U$ h3 b+ h# r9 N* [下面那个缩写是用来表明正常库存流程?
, z& T8 u+ l2 Y, A, uA:FIFO=FIRST IN FIRST OUT 先进先出
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n/ U. Y6 Q4 w' z) p( b4 R2 |42.Which of the following knives is used to turn vegetables?0 w- u) G2 |3 m3 S8 [0 W/ M
下面的那把刀是用来打开蔬菜吗?
* Y, {: \* m5 LA:Bird's beak knife 鸟嘴刀
4 ^; l( t3 V u8 l8 }! phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?8 E9 i& N0 N, E2 W1 u
即时读温度计最好用于那方面?
- W) g* H% L7 H) ]A:Checking the internal temperature of a roast 检查被考物品的内部温度" J/ R; x* z( @! P9 g4 B
$ `0 i, F/ i' T. u( I j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( G' g* o$ U6 C' G, R& E: K" V# Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 H9 I( l- r0 [4 _
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& I. L3 L: o& O% f
哪件装备下面有一个可移动的碗和一个S形叶片?
G9 u7 M% j/ @* s& ]) xA:Food processor 食品加工机
' h5 [1 T' c1 q- Q; [http://www.google.com.hk/search? ... iw=1263&bih=572
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1 H3 D% n* N, s) `% j, O46.Which of the following is not a rule for knife safety?; X6 P( W! T0 ]- N; ~8 {. S
下列哪项不是用刀的安全规则?
1 q7 O% q5 w5 b; }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 T2 W2 S3 E, f" H+ U
7 A$ @- D. X9 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' \/ W+ `' X( Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* B+ e- f6 B3 A) IA:RondellES / f. l [) _7 O( W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( @& G# p1 A+ D" i" U5 a
: ? k1 M8 L7 |3 ~% O$ z$ z48.Which of the following is a diced cut used to garnish soups?7 u! A E; C) D( V6 e
下列哪项是切成小方块用于汤的装饰?& Q# |0 B* w8 R0 f' V$ i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 A2 I6 F' g' k T1 ], N; V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 v9 R1 Q7 }+ D& I ?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 w3 f/ V; Y9 D [3 E
A:Gaufrette + ^$ o+ F: [# j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; `4 q9 C' J, u$ U- i' S5 t, l& {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ I1 M! O0 h2 z& o7 b: `
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?
' \% n1 }/ p5 m% z8 Q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)5 H/ _7 [# S2 \6 V/ }- K- m
A:Cilantro 胡荽叶 香菜
2 t8 j X# P' D# B& x# e4 m5 O0 Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 E3 J% y% ?; X; @& W
% @( d0 }1 h. D8 S( e60.Allspice is made from:
, X% B3 E' f$ e2 K# X4 t3 ~5 I 多香果, 多香果香料是什么' D+ `! e1 X% O8 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( g: o! L$ g3 L2 l- {
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
" h; _ a, |! ?! a8 M9 D, A. R下列哪些是用来做香包德épices?3 J5 ?: D7 I1 o6 @
http://www.sachetcatering.com/, d- t4 z' T' U/ G9 p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' R6 L9 p/ H0 w
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62.Which of the following condiments are not soy based?. E' G# X P3 D g, F9 b
下列哪项不是酱油调味品的?
8 P% z9 Z5 [! t3 X QA:Wasabi 日本辣根
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1 n9 [0 ]- h7 V* c7 }6 n0 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 b# z: X: E/ D# Q6 M, L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:. g9 G3 Y0 N( n8 B
A:Pasteurization 巴氏杀菌( Z* F$ P. R- ~8 }, C" q+ M
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" D2 s, [/ |# A( K下列哪个步骤是不是正确的蛋清搅打程序?
! j) W) L5 ~# ~! Z$ yA:Allow to rest before use. 允许休息后方可使用。
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) B% M/ @* z' h+ J65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 _# c$ Z3 @0 }( }) y" m( NA:56g and 63g 56克和63克6 f- o1 d' B% K) f* y
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66.Evaporated milk is a concentrated milk that is produced by removing, D j; \9 I0 m/ i' D
炼乳是一种浓缩牛奶 是去除什么做的# a6 S) F2 Z+ [
A:60% of the water 60%的水
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; G. `" R6 I6 O, V67.A method of cooking that transfers heat through a liquid or gas is:& q! z5 b; s0 d: b7 f
一种烹饪方法,通过转移液体或气体是:
9 J/ U, T* b. P! |A:Convection 对流7 G: r8 h. c5 c9 c+ p8 M
# d$ M! i9 X, E' }9 ?3 e; [' ?. {68.The cooking of starches is known as 烹调的淀粉被称为# q. H: _$ b- Y% L% T' h! A5 J' Y* v% L
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?
, X( a3 _/ a; d# q4 L& vA: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:
1 G' V5 M: j7 w4 a% s4 d+ Y0 h# @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# r( f6 k7 V4 |8 ~- T
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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4 Y5 Q6 ^( k/ }$ W2 o- U$ {3 O% [3 p
A:Fumet 原汁( x3 W& R; p' X& `+ G# l
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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5 H/ F" q$ F7 [9 E+ K. H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# r. V" q6 N( u' p
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73.Which of the following is a principle not used in stock making?$ I. ^& X2 C# X, j/ [1 N% i8 s
下列哪一项不是用于制造高汤(低汤)的原则?
2 k& {- Y9 B+ N7 \A:Start the stock in hot water.开始在热水中操作: S/ f8 s# \1 k. ?- E" b( T% P
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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
; S! ~' m/ Y3 o% d: Q7 iA:Remouillage 法语熬汤
, b0 V" d3 `. L* L) L; m1 s B0 Rhttp://www.haibao.cn/blog/post/176242.htm |
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