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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 j6 V2 F" n3 k2 @8 N/ `2 H9 S
哪位厨师最早带来高水准浮夸的美食7 O7 r) P5 H3 @ t" k3 w
AAntonin Carême 人名 安东尼·卡罗美! c- z ^) ?" d p
+ D* F$ g2 d+ v8 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; D" r& b% v5 m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 ?( {. M/ N2 E6 Z5 C+ o3 ]% q
A:Cast-iron stoves 壁炉9 H! `1 }6 n5 c' n- K% t& l
http://www.usstove.com/products.php?id=6. O4 o, u5 o8 }
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28.The French term used to describe the roundsman, or swing cook, is:
; D6 _6 g, s8 L) P# @法国术语,用来描述roundsman,或摇摆厨师是:
O9 ~% N: q' J' g. u7 d2 eA:Tournant 图尔南* h$ X5 i! |# y2 R- F/ ^% \
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29.Another term for the wine steward is:
2 _ a$ h& W$ D& r) ~葡萄酒侍酒师的另一个术语是:
$ Q( e( h9 s5 g1 `A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
5 ~5 g+ f* Z9 G% }: J+ Y霉菌,酵母菌和真菌是一个神马例子
( w$ S; d R) Z4 {1 [1 {A:Biological hazard 生物危害
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0 u, R) [, d( b w' A+ w \! d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: ?3 [6 Z: y( ^, f7 u
根据加拿大食品检验局,食品的危险温度区在多少之间:' f$ Y9 t# O# e2 T$ {
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
& P; R$ ^" \, J* d0 u9 j所有细菌生存需要以下哪些内容:+ y9 m" a( U* J Y% _- H" i9 S, q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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4 u, Q! ^& Z+ \; }8 t33.Which of the following correctly represent critical control points in a HACCP system?
: A2 j0 ], m3 v- z7 T+ g以下哪项正确表示了HACCP体系的关键控制点?
' ], E( P1 \6 N. I) oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; t& z2 x9 m) S
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?! o. w4 U) K1 x( }. c/ ^
下列哪一个不是碳水化合物的例子? I3 ^, h, \) E
A:Essential nutrients 必需的营养物质
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9 b7 l& i0 Y- ? M$ {% s5 T$ ^2 d35.The process by which a liquid fat is made solid is called:
2 b9 E$ v, h' ~8 P9 V+ Z. X7 V2 B液体脂肪做成固体这个过程叫什么
' B5 i T9 b2 I% M4 bA:Hydrogenation 氢化
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: V* H# u0 ~; \5 Q9 @' v36.Which of the following is not an example of a fat substitute?
; r7 N' m! p& X3 e: j( P4 G" ?下列哪项不是脂肪替代品的一个例子
4 a F- l, O1 uA:Acesulfame K 安赛蜜K表
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, w- D m! J2 B+ m9 F9 R37.Health Canada requires that a product labelled "fat free" contain:
- W/ p' E0 ^$ m0 a/ H加拿大卫生部要求的产品标有“不含脂肪“包括:: o, T- j5 u. d) e+ a, _4 |& q; r
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?
4 ]. s& d3 o" {; z |7 ?下列哪项是不相关联的转换配方问题?
! e6 m! A$ [7 B1 K; P# Q; aA:Unit cost 单位成本
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1 ?1 V) ] Q( q* e, }39.The condition or cost of an item as it is purchased from the supplier is called:$ \5 R0 S* X. m0 w' s$ {6 K
从供应商采购的物品的品质或成本叫什么
) C, z- D Q& p( o( b$ o2 bA: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:2 C3 ]% n' o$ d' l- B# A. W3 G
在新货到来之前用于日常所求的必要库存量叫什么3 g) _. f$ Y! K/ k
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?
& c* _9 O" u3 U9 F0 W# ^) c8 P下面那个缩写是用来表明正常库存流程?
2 d5 O3 E+ M5 m$ ?9 ^0 W# AA:FIFO=FIRST IN FIRST OUT 先进先出, u1 Y7 g, k8 m" _: @
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42.Which of the following knives is used to turn vegetables?+ t9 t" E$ i7 F y8 P1 d* s
下面的那把刀是用来打开蔬菜吗?
* e# E7 H$ ~2 |- Q7 kA:Bird's beak knife 鸟嘴刀
7 F0 D- D+ i+ R) X: m& dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' R+ y; L/ Q6 [4 r, s% n43.What is an instant-read thermometer best used for?
! t2 f6 W1 i6 P即时读温度计最好用于那方面?1 y5 ~, ^. Q, y5 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度, w7 Y3 V# R! ?" s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: g/ V9 L/ Y3 I( H5 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% }0 ~( n$ Q. l* b. \$ H' _A:Cast iron 铸铁
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1 ^# y$ C6 J: m0 f% i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 I) @' G* E' m9 E
哪件装备下面有一个可移动的碗和一个S形叶片?
& W) f; l3 |( w; s2 C6 |# @4 jA:Food processor 食品加工机
& \4 V8 u+ T% _* {( ]7 ihttp://www.google.com.hk/search? ... iw=1263&bih=572" n# G* J! Y. x) s, i
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46.Which of the following is not a rule for knife safety?
. M. N; _* u5 U' G! ~0 f7 E下列哪项不是用刀的安全规则?. Y0 }; Q9 b" `. l5 K6 q- n$ y7 @7 \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( i8 }, A2 H8 X4 \8 I* b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) o8 ?4 J/ j3 v2 ~: w$ Y0 ~, C) T: Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 _ ^8 s/ O1 V
A:RondellES 7 z5 [9 W0 ]- U1 ~0 t8 f/ @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* ]. ?* j# D% C) l* D7 u48.Which of the following is a diced cut used to garnish soups?
1 b. O% ?: E8 T$ r( B2 l下列哪项是切成小方块用于汤的装饰?
s1 l0 d8 I% Y4 p; tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 K2 W" o" b. V& `7 {7 h: a# G/ {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 M5 Z+ J8 p" O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!!——
4 t% A3 h( X7 n% A0 L) Z3 C3 O; uA:Gaufrette . N8 k/ W" A2 n7 A& M/ F3 }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 Q, {. V+ \/ Y2 \! p0 h! \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 ~6 Q$ @3 ^/ x# U6 i" [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- u* ^/ K2 W) F- I( K+ r* r
6 o' W2 l! i5 c0 t/ ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* ?* j3 m4 \! _/ J6 x$ h, n8 x' b# d
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)1 l, r# X/ K% ?8 G U. c
A:Cilantro 胡荽叶 香菜
1 v5 J6 M+ P9 G( T7 v5 P) t; k' Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:. G/ |1 L. _. O1 e3 L. O
多香果, 多香果香料是什么
: ]+ z3 w6 }8 P' U. p: Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: n" V' ^ ?2 H9 m8 L8 t
A:A dried berry 干浆果6 I& n3 H8 I( {1 D% n1 X1 e
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61.Which of the following are used to make a sachet d'épices?% C5 r! S' b6 z3 t; V5 _ n0 ^; e; ^
下列哪些是用来做香包德épices?4 V/ w& w9 r9 ~' V
http://www.sachetcatering.com/
7 u% `+ [/ k: g7 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; W/ Y4 M4 B% r4 z U62.Which of the following condiments are not soy based?
' l) b! S5 w# Y* f9 {下列哪项不是酱油调味品的?
: o! V' l, U' Y! N2 b3 b" T/ @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:8 t5 w: t w% q
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:$ K" D5 Z% z7 A9 n5 N
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: C8 W/ P+ I5 F5 K下列哪个步骤是不是正确的蛋清搅打程序?! a+ D4 x. ~2 Z* }
A: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:
4 m/ K1 Z4 }3 nA:56g and 63g 56克和63克6 F9 a5 C3 A: j" h' }6 R- I
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66.Evaporated milk is a concentrated milk that is produced by removing2 s: Y% B3 l% h6 o2 z7 _/ ~
炼乳是一种浓缩牛奶 是去除什么做的0 P1 t0 b$ {# x- y( ^
A:60% of the water 60%的水0 Y2 P, E5 d8 V- J7 f" o* u8 |
. z. g# D& u9 `: S67.A method of cooking that transfers heat through a liquid or gas is:) \% q$ d* u% G9 D o% W% b
一种烹饪方法,通过转移液体或气体是:+ w4 b2 ^5 G4 p* P# w) A, ^6 J4 F0 c% y
A:Convection 对流
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, N B( S# h2 j. R* [5 _6 b68.The cooking of starches is known as 烹调的淀粉被称为
' P a& U" n& u9 B6 L+ w; kA:Gelatinization 糊化
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; _1 }; c7 z4 T' E6 K. {4 ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 q( q _& Q' H( k" Q- ?7 K$ M
A:Braising 烤% M% `; L3 w" K0 W1 |1 B8 P6 V
* y- V8 E: f0 \5 v: R7 L8 F1 m( i4 X1 t8 X70.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:
; q" H! r$ g) d4 K2 r3 t0 V. F+ L! DA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- n& n* |1 _8 i4 ~9 [
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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
, U$ e6 g$ G) ~& `( `A: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
7 S6 c D8 X+ g/ dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. P- B. p' q2 j: w& Z) E% @6 d' c73.Which of the following is a principle not used in stock making?
+ U8 t) ?: f" T下列哪一项不是用于制造高汤(低汤)的原则?
/ P) a" n6 P* v5 w- TA: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& H* {; v& Q4 t4 s2 p$ ~
A:Remouillage 法语熬汤; ?4 @# s! o; k5 N9 P
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