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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: Y$ p+ Y# i6 L
哪位厨师最早带来高水准浮夸的美食
7 v3 v, ~" K% Y5 c5 d4 lAAntonin Carême 人名 安东尼·卡罗美
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3 j1 O- q8 X7 f m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ L0 j, V8 e5 i) H! u I3 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 S$ s, B0 Q3 L
A:Cast-iron stoves 壁炉
! R1 @9 O1 l( ~/ {! D q' uhttp://www.usstove.com/products.php?id=6
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+ l! h8 B+ s; d/ i1 E% M8 v28.The French term used to describe the roundsman, or swing cook, is:
6 H: G$ j& V# `4 @. U& s( X2 l法国术语,用来描述roundsman,或摇摆厨师是:
9 D6 `2 Y, @8 b' L0 P6 y; ^A:Tournant 图尔南* X# z& o9 ?# J8 x5 ^5 ~
4 A! c. ~' e3 v! |% d$ f/ n( D29.Another term for the wine steward is:
8 ]4 a- u9 n& O5 C葡萄酒侍酒师的另一个术语是:
! U! u8 t- p0 D" U. r b4 u5 zA: Sommelier 侍酒师$ `6 G" @% U5 e5 \8 S) P0 i/ ]
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30.Molds, yeasts and fungi are examples of a:
9 n* Y* Z( P8 I M0 P4 a霉菌,酵母菌和真菌是一个神马例子
3 d2 t- i ]" R. uA:Biological hazard 生物危害# I9 l+ A2 R8 F' q8 n
. q* x' e2 ?. P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 O+ h3 [. K! I! y" y% }8 W
根据加拿大食品检验局,食品的危险温度区在多少之间:
( { y) h# L* }A:40° and 140°F (4–60°C) 4-60度
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0 x9 J% h3 g2 m% R32.All bacteria need the following for survival:0 ~ I: l. a% Z( d& J$ n' ^# W
所有细菌生存需要以下哪些内容:
3 B6 w4 [& Z/ a2 ]1 L0 k6 MA: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?9 j, `3 p$ Z9 q) B7 P- _& Y8 W
以下哪项正确表示了HACCP体系的关键控制点?
6 c4 z6 A% ^8 K5 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , q0 h& v5 p1 V! \3 ^1 W; x
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?
* U. _8 t. ^2 s. a: o下列哪一个不是碳水化合物的例子?' \) e6 K7 V) E
A:Essential nutrients 必需的营养物质# z6 t5 ~. f. a! v# _0 ?* j
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35.The process by which a liquid fat is made solid is called:
: O6 h) j% n! F/ @0 p液体脂肪做成固体这个过程叫什么) a$ ]- b' M& I" Z
A:Hydrogenation 氢化% \2 ?7 }& K7 H6 t% f1 z
. p! Q- l/ [2 _3 V36.Which of the following is not an example of a fat substitute?
- |7 C0 X8 ~) |% j# R" V, E下列哪项不是脂肪替代品的一个例子; _" l, \7 S- F( ]- n
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 q0 z& m( h1 j9 q. Z' N
加拿大卫生部要求的产品标有“不含脂肪“包括:. g7 y0 p& a3 j0 L1 F! K! G, S
A: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?
" N- Z1 N; _& N& w9 n" [6 ?/ S下列哪项是不相关联的转换配方问题?
8 o$ x" q7 J9 X- \/ S0 s6 V2 i! OA:Unit cost 单位成本, y9 q; a& L7 |6 U# t
. t$ L' {9 q0 A39.The condition or cost of an item as it is purchased from the supplier is called:
) X! g G3 A) ?7 f从供应商采购的物品的品质或成本叫什么
% t) J2 Y7 C6 ^/ JA: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:
% ~0 Q0 s) K7 `8 Y8 e a, S/ B在新货到来之前用于日常所求的必要库存量叫什么' Z% @4 t" w& f/ N
A:Parstock 基本日常最低库存
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1 H1 u! f2 t9 e0 E4 K- \ F* O& k41.Which of the following abbreviations is used to describe the proper rotation of stock?0 v1 h' ?/ o) M& w! ?- ]; v
下面那个缩写是用来表明正常库存流程?
^# N$ [( e Z% h$ T$ J) dA:FIFO=FIRST IN FIRST OUT 先进先出" A. b7 d8 n4 Q% R- w2 K
3 z. @" W+ e# ?( y: N42.Which of the following knives is used to turn vegetables?
2 s7 b5 k4 o" ` S( ^3 ~% C下面的那把刀是用来打开蔬菜吗?
0 A6 X9 l# r# X2 zA:Bird's beak knife 鸟嘴刀( G$ E! a1 Q8 C! @/ E$ _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird d# I( g$ {2 ?
, }( ^" A2 }* K) d5 G! Q43.What is an instant-read thermometer best used for?# Q B1 t; g; [! M6 u) y% g
即时读温度计最好用于那方面?
7 R$ i( |. P# {A:Checking the internal temperature of a roast 检查被考物品的内部温度# k7 \. O4 ]3 S0 \& O2 h
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 q& e. x/ F7 M+ @
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 R6 I9 ~$ Z; L: I: @6 q# C
A:Cast iron 铸铁0 m% O0 }' |+ a1 O! |
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& `: H# v3 Z: E* P2 P哪件装备下面有一个可移动的碗和一个S形叶片?- U3 P$ N# s2 ~4 ?7 @; s: J, a
A:Food processor 食品加工机/ k J) X& \; |" O9 Q0 [
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?8 x8 K4 W9 V8 t+ E6 M
下列哪项不是用刀的安全规则?& k# s+ g: b& ]- B3 B; j+ J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 H |3 L% [, S: H) [2 h2 o
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 I& m' B. g: } Q1 a) t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 Q" H: n' R% \ `* g' y6 T) V
A:RondellES
3 b, U) V7 T: t! l4 E4 N( S( qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?( z/ h% V) d2 V/ A9 I
下列哪项是切成小方块用于汤的装饰?8 r' c L4 w8 ~% I# z# z$ Z0 D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ A1 {# g; y+ \' l8 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( Y% x/ d: E3 @& E5 g- F
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!!——
7 `) Y+ L% F% ]- ]; ^2 {1 cA:Gaufrette ( X% N( K4 P( d0 y5 _1 L2 w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 a7 _ ^( q) o1 p* jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( x- L1 ?9 k& p* M4 h' G5 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 w- q( D0 N5 p
0 ^3 u: K+ @, \! \$ i X5 d+ s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 B' K; K. |' z3 i3 l0 a' g
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)
8 A. W& V& e1 F6 E0 vA:Cilantro 胡荽叶 香菜# e( x- }' A6 \$ U5 d: F6 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& j8 `' g, \, d& ]$ W+ t
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60.Allspice is made from:
+ z4 D( ~" m) t2 f8 e3 q( Q 多香果, 多香果香料是什么8 i8 N) C2 [; K0 a/ o$ R! T9 Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 X7 l$ D8 p3 P: u# rA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?( V( B5 |3 A' {2 Z8 H9 t
下列哪些是用来做香包德épices?) H8 Y% n" K3 H$ w
http://www.sachetcatering.com/1 ]7 b% i4 O; v* u! ]' c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 y4 U. S; H( m/ a2 |" k3 {
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62.Which of the following condiments are not soy based?; g4 n6 ]; |9 }# a" H
下列哪项不是酱油调味品的?% ^- B- h2 `8 F$ j) W
A:Wasabi 日本辣根
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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:
) L- `( |$ L7 h+ d: \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! c7 h3 \6 @1 H$ H- y
A:Pasteurization 巴氏杀菌
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0 L8 O3 Q% D) t( N3 L; z8 o64.Which of the following steps is not the correct procedure for whipping egg whites?$ A2 n* b" n( O3 A7 Q' }
下列哪个步骤是不是正确的蛋清搅打程序?5 A1 r5 {, D! p+ e5 [9 g" I, t
A:Allow to rest before use. 允许休息后方可使用。4 v) K8 M2 J- \* |+ O! z f* w" ?/ c+ f
3 B5 d! r0 s& G3 p65.The weight of a large egg is between:一个大鸡蛋重量介于:
Z* w) u h8 K! rA:56g and 63g 56克和63克0 t* `! m" v1 x2 h2 i
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66.Evaporated milk is a concentrated milk that is produced by removing4 N6 h7 u& Z2 c z9 v, o- o
炼乳是一种浓缩牛奶 是去除什么做的3 f7 A" R5 N- O1 \8 Z6 |2 ^
A: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:
8 u2 m# I6 S0 @一种烹饪方法,通过转移液体或气体是:* S9 a% J8 ]) n9 B' P& P
A:Convection 对流& O# h0 X: N. \
( [' i( R$ H: X% W7 }8 N68.The cooking of starches is known as 烹调的淀粉被称为5 {5 B4 E$ }9 P# E% u1 k+ X
A:Gelatinization 糊化
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& e# ` M) l+ o3 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* K& ^' m% d4 @1 J4 D% N
A:Braising 烤4 x- W$ Q$ t( c2 A; m% G. u) F
$ x2 X( {6 a* W' M- `, U70.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:
6 u- J2 b! x" }A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# k t, H5 W0 ?' ?7 A( W71.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/ c' T/ B% r5 g& R9 g
A:Fumet 原汁+ p) a t4 ~! s# f2 ]' X
9 Z, W6 U! l- _5 R- d+ \' D+ K4 I72.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 y; ~; ]4 Z& ^8 @5 l- ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' [) x. I6 x! v4 d) S9 L: Z0 v+ [+ s
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73.Which of the following is a principle not used in stock making?. F3 y! a- O5 k0 E9 c
下列哪一项不是用于制造高汤(低汤)的原则?
* e. O( t( F7 ^" h" [7 aA: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
3 R6 G" N+ y" O# R& i& y4 xA:Remouillage 法语熬汤) G5 @2 z( A3 X5 n9 X. G( P
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