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26.The chef who is credited with bringing grande cuisine to the forefront is:# ]# B. H1 j2 n; G5 E
哪位厨师最早带来高水准浮夸的美食& v7 L8 J- c, g3 Y ^
AAntonin Carême 人名 安东尼·卡罗美+ ~! X* y; x5 |
! k( s1 o: {1 o+ k8 i* f& g! A6 P$ c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ t; Q! |3 O9 |2 C: c* I( g G8 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( H7 Y! [. I" j4 b* J( h& K
A:Cast-iron stoves 壁炉
# W" U; x7 I3 I0 ^' r+ Vhttp://www.usstove.com/products.php?id=6
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- o0 x& s2 z0 l) y- x28.The French term used to describe the roundsman, or swing cook, is:
0 D1 N& p& F3 L法国术语,用来描述roundsman,或摇摆厨师是:9 C7 q6 P u, Q8 L B8 h: \
A:Tournant 图尔南4 ?* r' I. j6 y7 R( I- }
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29.Another term for the wine steward is:
6 R" ?7 P( W+ r% T8 q7 _葡萄酒侍酒师的另一个术语是:
, ]" ? U. d7 y1 ~ I) }A: Sommelier 侍酒师! |2 w! f: Q r
S5 i4 g/ s+ q, v8 W- _/ K30.Molds, yeasts and fungi are examples of a:: O" v. d! a, L- w
霉菌,酵母菌和真菌是一个神马例子+ I1 r5 B, _; a
A:Biological hazard 生物危害
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' a8 q: J" G- {& r& z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ M: R, P3 o7 y" F
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 {; p7 C t9 |% C6 lA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:2 s# w; _& l4 s7 [; F
所有细菌生存需要以下哪些内容:
9 ~( @7 b% }- TA: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?0 o2 x" q. K* z" h7 H
以下哪项正确表示了HACCP体系的关键控制点?( G4 D' C. z, T, C: Q& h: t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # p, W$ I9 l: E5 K. z, X6 A, a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ A; M$ Z& F, ^34.Which of the following is not an example of a carbohydrate?
/ x: b9 K! ~" a+ J) V) D- B0 p' C% P下列哪一个不是碳水化合物的例子?1 _. A0 u9 o8 P
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:2 R* p# \' Z6 V& V
液体脂肪做成固体这个过程叫什么3 ^# b% H) M6 i( k6 Z
A:Hydrogenation 氢化
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, w7 ]& T- g1 L/ y36.Which of the following is not an example of a fat substitute?! ?% ?* G# k" F+ ]# k {
下列哪项不是脂肪替代品的一个例子
( v$ _1 J9 Q9 Y2 e# \# sA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:' k$ y& X2 Q) v! C6 a. P& u9 c, Y
加拿大卫生部要求的产品标有“不含脂肪“包括:5 b0 |) [# P5 h+ M8 @, u ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 f1 f7 N% U0 f0 z7 M5 @* q) J
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38.Which of the following is not a problem associated with converting recipes?
4 s1 U% }$ t+ C! r; E下列哪项是不相关联的转换配方问题?1 l8 q# u4 h% j; Q U
A:Unit cost 单位成本
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# A( Z' R: k( z- f, t39.The condition or cost of an item as it is purchased from the supplier is called:
) J. o& c/ q1 h3 R `从供应商采购的物品的品质或成本叫什么
" G0 _" ]+ z* M; F6 jA:As-purchased cost 购买的费用
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: H6 ]! x$ @* O5 D40.The amount of stock necessary to cover operating needs between deliveries is known as:
! e* f, h2 Q; m8 @在新货到来之前用于日常所求的必要库存量叫什么
* K( I; T0 g' X0 RA:Parstock 基本日常最低库存/ Z4 {1 `, v+ h" y# v
8 U7 e% F7 S$ i41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 u( c% E, w9 f) V( J# P8 F8 s8 k! G* X下面那个缩写是用来表明正常库存流程?
7 ?( r% M. z4 z+ b$ g0 v3 hA:FIFO=FIRST IN FIRST OUT 先进先出
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' q ]% e D6 v42.Which of the following knives is used to turn vegetables?' N q7 O, B- }0 [
下面的那把刀是用来打开蔬菜吗?, R: Y9 g7 g) _# t$ } I
A:Bird's beak knife 鸟嘴刀) g n2 ?3 x* u/ D# E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 _/ c8 @3 f) O {( ~6 R
2 a1 {4 g, V) _7 b43.What is an instant-read thermometer best used for?& V7 F# j( [/ T
即时读温度计最好用于那方面?
% g2 [& b: Z) K0 j; K( C* LA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' i6 P t/ S. q, ~; C# }下列哪些金属材料受热均匀,通常用在铁板而且非常重
: b% _! } k6 O0 L8 R WA:Cast iron 铸铁* L# b0 c% p, Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 K% u6 I6 p, x
哪件装备下面有一个可移动的碗和一个S形叶片?
+ h+ O3 g* N' t# n- ~A:Food processor 食品加工机5 k( A! T F' R. P: ~; X
http://www.google.com.hk/search? ... iw=1263&bih=572
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7 q. e1 t7 t2 M' ]0 l; |' j+ v46.Which of the following is not a rule for knife safety?
. y9 h4 F/ G! C; a下列哪项不是用刀的安全规则?
5 _( ]" X+ N) b- `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) `( L/ `! b9 W2 [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 I% H& E/ w: F2 e( @+ ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 C& v2 f# r4 _& |# C# o
A:RondellES % Y, o- G' }" s5 U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" j" f2 U( ^4 [3 p
; z' W; v9 {! W; q5 z7 s48.Which of the following is a diced cut used to garnish soups?$ }1 K* R, p% ~2 x2 t
下列哪项是切成小方块用于汤的装饰?
' L9 a+ ]7 d: `3 g5 QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 u# w) ]+ p( t2 H5 C# Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 F0 T. D. w( d8 s, h" b1 j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!!——
& n( E# ^1 {$ h) vA:Gaufrette
9 z8 M ^6 o A+ uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 T+ l% R# K, g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 {1 n: ~2 @3 p8 ?6 W( I0 YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: P! w9 V- \- P6 M" _3 _; z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& ~! {8 I. m0 \4 d+ Z$ a( e6 t# U
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)% K; ~0 P# i9 ]3 \
A:Cilantro 胡荽叶 香菜
2 d! K/ L/ X( _# {) Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 l4 ?: K; E" x6 `
, S) t m+ v2 ~( F* m2 @5 s: d' d- G60.Allspice is made from:5 g: ?9 P( u3 Y/ A" x+ K
多香果, 多香果香料是什么% e, N* U' h) I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 |" Q7 p# W+ h0 H3 xA:A dried berry 干浆果
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" Z) V9 e" x: V: @% S6 W61.Which of the following are used to make a sachet d'épices?" f/ d$ _! V- X4 H7 v
下列哪些是用来做香包德épices?) O* }3 e' e: K, ^
http://www.sachetcatering.com/8 j$ G) h( J( b: c- e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
/ A6 O, I2 V q下列哪项不是酱油调味品的?9 v1 m) g2 C. I0 G; b# |
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:& D/ j/ X7 \: U0 f! f4 T
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:+ o- s+ ]2 R8 @6 _
A:Pasteurization 巴氏杀菌( e+ d9 q# {/ U8 w* X* B- R
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 j2 s+ Y: ]3 w4 N0 f) G下列哪个步骤是不是正确的蛋清搅打程序?( D' w! O2 g( a$ i; l- r
A:Allow to rest before use. 允许休息后方可使用。' _3 I3 z( u Z# J1 D; j1 J
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 y( A6 |' u! `" ?A:56g and 63g 56克和63克( M, C5 z5 w+ P3 {! q! |0 t
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66.Evaporated milk is a concentrated milk that is produced by removing
' ~" E5 C, T% f$ H6 r3 C炼乳是一种浓缩牛奶 是去除什么做的
4 a% p G9 c% Z$ |5 _A:60% of the water 60%的水1 I: B' o8 E; _
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67.A method of cooking that transfers heat through a liquid or gas is:
0 k g) w+ M/ p一种烹饪方法,通过转移液体或气体是:
! B$ n& \" I: X. q1 ~A:Convection 对流
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8 R7 N6 p% I- R, f l; U3 O7 W- J68.The cooking of starches is known as 烹调的淀粉被称为
5 s0 Q2 g9 P, ? I3 r. ]! cA: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?' f& |- l, k7 u0 S, u5 \
A:Braising 烤
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! F9 o5 s& S. c8 ~# ^% C70.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:
l- g+ h5 l$ c8 O/ j4 _' lA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 H: _% n7 H( ]# L
2 g! P2 K9 [5 X3 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
. j: y/ P3 J" W& RA:Fumet 原汁8 G8 _6 c+ d L4 B! V
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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9 B* t/ U# D9 o3 L8 u
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?
; C4 C" I" M8 x5 z* [1 o' t下列哪一项不是用于制造高汤(低汤)的原则?
0 `$ w) i `# d' F0 gA:Start the stock in hot water.开始在热水中操作
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Y$ F9 A' o, n: g/ j: l74.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8 y H! I2 C( g6 b# R7 l7 e. x
A:Remouillage 法语熬汤
+ A& o" ]% K" j a3 s. U5 u$ _http://www.haibao.cn/blog/post/176242.htm |
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