 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
) s* E9 n4 J8 C F. G哪位厨师最早带来高水准浮夸的美食
, T; z; u7 p! c8 Z, Q nAAntonin Carême 人名 安东尼·卡罗美
! Q" S4 c) O3 O+ n; h9 x9 W+ E2 w& p9 c4 l( ^) A
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! J; a5 s$ F+ O: e2 x" C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; m0 V8 i* W, K6 U+ z' W& r
A:Cast-iron stoves 壁炉
/ T9 R8 Q; c9 g/ N; b6 X0 h# khttp://www.usstove.com/products.php?id=6+ z4 S( a0 n8 i! \7 ^' A
0 N/ p' j% e) Y' N ^9 R
28.The French term used to describe the roundsman, or swing cook, is:
$ n1 ^+ a/ c: F$ P* b# {1 j5 i法国术语,用来描述roundsman,或摇摆厨师是:
& E6 r: M* G$ B f/ lA:Tournant 图尔南: [# J* q f8 L8 _0 p, f
; p f) P3 C* O: r/ S4 Y
29.Another term for the wine steward is:- C9 l3 I/ i4 x8 o( l
葡萄酒侍酒师的另一个术语是:
7 ^- G3 i" L, G9 i& f" BA: Sommelier 侍酒师
& r4 i: ^, i7 q" M4 l4 j) l: X( V! {7 h; }7 E+ c0 |
30.Molds, yeasts and fungi are examples of a:
3 b% s0 F) K* @6 E4 T! [霉菌,酵母菌和真菌是一个神马例子
" h& V( |9 L* k9 X3 |% J NA:Biological hazard 生物危害
6 V" @9 A6 J! c+ q/ i4 D. S0 [9 U* U4 f9 v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% y% J8 A" w0 h1 v$ v根据加拿大食品检验局,食品的危险温度区在多少之间:2 k* h. G, x' `
A:40° and 140°F (4–60°C) 4-60度
% M. y/ q: N! x7 c/ ~. J! y& i
32.All bacteria need the following for survival:
5 K4 r T+ Q5 k9 p( T所有细菌生存需要以下哪些内容:) e5 D# `4 G H( ?( Z% T
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) k' c7 ]4 o# o2 B, f) L7 N1 t
5 Q2 ~# O/ S1 ^* C# h; V$ z33.Which of the following correctly represent critical control points in a HACCP system?
Z9 O. O' W6 O7 A9 C以下哪项正确表示了HACCP体系的关键控制点?+ K3 `# X& m% Z6 Q- X3 ]9 U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * w* N& q& ?& G4 I$ Q; v5 A4 D1 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 j) U9 e# B6 h: q, O+ Y' t3 D
1 Y% ]+ P# X/ e% M$ x34.Which of the following is not an example of a carbohydrate?' y. C) B3 {6 P6 K
下列哪一个不是碳水化合物的例子?5 W" t8 C7 j$ M6 z
A:Essential nutrients 必需的营养物质4 v5 `, H, o$ n5 ^1 ^- ?
# ~/ _) N1 b. B7 F' D X35.The process by which a liquid fat is made solid is called:
. u' b- \8 X% T) D- C4 x液体脂肪做成固体这个过程叫什么
& f1 X0 m O& W4 qA:Hydrogenation 氢化" {5 C4 R2 H4 u0 `' Y% E
( E5 @ Z7 h+ E" F$ {7 X36.Which of the following is not an example of a fat substitute?/ c. [& A2 z n! y% F
下列哪项不是脂肪替代品的一个例子& }+ V1 R2 @- A, V7 G
A:Acesulfame K 安赛蜜K表+ M( j( I$ i, | j
! ]% d- f8 _! O2 u8 Y1 t+ u37.Health Canada requires that a product labelled "fat free" contain:
/ i; Y& z: p0 @, r3 J( @( H加拿大卫生部要求的产品标有“不含脂肪“包括:
6 p; r' v: z6 V6 `' }' ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 O0 e2 z: @, y! R1 [6 I
2 s# I: e) z) i/ [
38.Which of the following is not a problem associated with converting recipes?* y# \/ d: \" N; Z
下列哪项是不相关联的转换配方问题?, G$ S+ P* y& A# u6 j0 x
A:Unit cost 单位成本
! J0 x5 l1 l m0 X: B4 C5 s
( V( l1 ?5 q. {0 H& E39.The condition or cost of an item as it is purchased from the supplier is called:
0 l0 _9 w1 ?$ t从供应商采购的物品的品质或成本叫什么
P0 H @0 U( H8 l. [A:As-purchased cost 购买的费用
: g8 P& v. A! o' [& z3 N Y7 c" Y0 Q0 E9 E0 x$ t
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 V* j& G* r/ ]$ U0 p
在新货到来之前用于日常所求的必要库存量叫什么
' ^% r) w( ?* _/ C. n0 xA:Parstock 基本日常最低库存; i G, E2 r- q5 B% Y2 M
f; A1 F0 B& G0 @
41.Which of the following abbreviations is used to describe the proper rotation of stock?( ~5 O; u# e2 n0 K
下面那个缩写是用来表明正常库存流程?4 ^ r( w6 e1 t% j0 R8 N9 A
A:FIFO=FIRST IN FIRST OUT 先进先出& C/ F1 X7 \( m
3 U, ~9 n& Y: G: q. Y, G1 x
42.Which of the following knives is used to turn vegetables?4 \$ Z* v, C# m( q9 G9 L" O8 m
下面的那把刀是用来打开蔬菜吗?
, l# `8 S) a8 _% ~' ~) l: B1 H8 H2 VA:Bird's beak knife 鸟嘴刀
/ |; Y0 R0 s# O# Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 S8 }" s) q0 l, p. R: h0 ?2 n# s) J# E6 M9 B
43.What is an instant-read thermometer best used for?) u( r& c, A) P- W( }
即时读温度计最好用于那方面?; ^, q0 Y: z, M6 o& P9 S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 n. g2 `3 A ]5 ]! a# @9 C6 J: ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 Z4 a% Z5 s. Z) P1 k$ |: n下列哪些金属材料受热均匀,通常用在铁板而且非常重
* V6 o, F& i8 y4 v" P8 ^2 fA:Cast iron 铸铁! q# U/ h1 ~4 }7 G3 w. z9 y
$ | j4 b. j) \0 G& e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 { }; s9 ]0 c/ f+ h$ z哪件装备下面有一个可移动的碗和一个S形叶片?" e# b+ A1 I/ H. e, T
A:Food processor 食品加工机! O" s. u* R* ] o* C8 R
http://www.google.com.hk/search? ... iw=1263&bih=572
, x# b5 j# E3 `3 E8 r* z. z1 W4 p0 g% }( o( ]% l5 Y' r! S
46.Which of the following is not a rule for knife safety?0 l8 z) A2 x# X* u
下列哪项不是用刀的安全规则?
; Q& a; e& ]/ p/ T; {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 X l: h& r, T t$ Z( z" d3 t7 x; w/ q6 A- z- Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& @1 i, a$ v5 r. m5 P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ b4 q% I3 z# d' R- i, C0 PA:RondellES
N6 b9 ]; Q. P; H7 s+ n! P9 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& D: t1 Z* g* k
. c8 X, ^' K3 U. \% k48.Which of the following is a diced cut used to garnish soups?1 _( r, N* l5 }- j5 Q0 t
下列哪项是切成小方块用于汤的装饰?- W0 A/ e# c \( {1 _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! R# z0 h& q9 R2 u4 L2 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 U2 k$ R) y1 B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!!——
/ ~0 `* J& ?4 |" ?A:Gaufrette
2 p0 o g* P6 S0 p0 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# [6 z4 i7 p- F* d+ Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' U# s9 I% j% ]/ N% W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( V. g9 q- W! C3 i
0 e5 D% N9 I' t% Q. D5 [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 R8 O3 ?, e+ f$ W2 }% 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), e2 [' L% S1 C5 \! E2 U- B
A:Cilantro 胡荽叶 香菜- [' E1 c* w, p% M5 r- o! _& m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' Y7 a1 h0 U5 c! J; M' K
$ P1 A: m6 o! f( R( K% Q
60.Allspice is made from:1 s2 k1 ?7 v$ v8 L" w J" w" Q! ?
多香果, 多香果香料是什么
1 \ U" u% H& b. l4 o( u& rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" |: r0 y, H" }! _+ Z
A:A dried berry 干浆果
1 p( ~- ?8 N" o: ~1 d+ h5 T9 z2 l. t5 m% N/ I* D2 v
61.Which of the following are used to make a sachet d'épices?$ t1 C2 H* Z! l0 i6 J- B
下列哪些是用来做香包德épices?$ i% ?8 J6 d& T' a g
http://www.sachetcatering.com/1 g5 o/ }( Z$ n, t. X0 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# R [8 b: |9 z* }3 @ |
( Q: f6 T7 S9 c62.Which of the following condiments are not soy based?
3 m' u; j L) |5 a下列哪项不是酱油调味品的?
, J, W3 K& t6 P) v1 G2 RA:Wasabi 日本辣根8 B# ]" |4 W1 i" \9 I! @
8 U7 I! h0 Y# e: ?& b: v. ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) D: y3 o) |" `6 W/ _& n7 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:
' t2 j4 D% n. y2 eA:Pasteurization 巴氏杀菌
2 x4 G% P: L5 |2 ~
7 `- N. y- w J9 Y/ A64.Which of the following steps is not the correct procedure for whipping egg whites? X' p# o! H" F! Q+ ~# W, H1 W
下列哪个步骤是不是正确的蛋清搅打程序?
9 N9 q2 r- |9 B1 m( q0 J* z# WA:Allow to rest before use. 允许休息后方可使用。
@4 o& G9 G: u7 n* P. G
& w) k' T" p# a* S* A4 j9 ]- N65.The weight of a large egg is between:一个大鸡蛋重量介于:' }5 c, v: h; _! A2 a
A:56g and 63g 56克和63克" ]( q+ q" s; g' Z0 N1 ]2 z
% b! g8 i9 o' d9 E5 f9 G66.Evaporated milk is a concentrated milk that is produced by removing& i7 z* y( ?* C W; a! N2 U
炼乳是一种浓缩牛奶 是去除什么做的# T$ u# E8 F4 N* Z# ?
A:60% of the water 60%的水5 U+ w$ F; `. n- H
5 j0 @. [4 J! V0 O" Y) D1 w9 J67.A method of cooking that transfers heat through a liquid or gas is:
( a$ u9 k0 l5 c. k& o' d$ u一种烹饪方法,通过转移液体或气体是:
" V5 Z$ B8 _4 FA:Convection 对流
: H3 Z' {. G _9 T9 E, A" C2 N: A U) c& w* g3 u8 p$ P
68.The cooking of starches is known as 烹调的淀粉被称为
% Y7 j: D/ @' xA:Gelatinization 糊化3 U7 W' S- Y4 I; r8 U4 i7 k/ b5 L
+ ]5 p! E% [, \9 E: x; v
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
E1 |4 v" e( F/ xA:Braising 烤: }3 {- Q4 y" R' ~1 y
2 P" K. N4 e: w! J& ]( 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:* B2 N* X3 N e# U* F+ w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 _* x, A& `$ V" K+ H
- p+ ?( }7 B! Y71.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2 i: p& M9 s0 y2 h( c
A:Fumet 原汁9 p6 P5 @/ l8 \6 C4 P1 H/ x; H3 |: V
# B# U* ~3 n3 @" s+ e
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/ z: s/ c2 \" Y, c/ C4 S. Z+ ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ p6 U" D; T6 I: {3 e/ S! E) C) H7 ]. q. i1 M2 j) U
73.Which of the following is a principle not used in stock making?
f* \: Q7 r+ q6 i) y/ z下列哪一项不是用于制造高汤(低汤)的原则?
' V7 G- P. z* nA:Start the stock in hot water.开始在热水中操作
/ j) X+ P: u' N! w
& I- h x% s/ g2 b( N* }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
# j9 K3 m6 a: q0 A& O6 q9 bA:Remouillage 法语熬汤2 B5 [* S6 _2 z- q4 o5 ~5 J) l
http://www.haibao.cn/blog/post/176242.htm |
|