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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:/ X6 R% V6 n$ F; L1 r
哪位厨师最早带来高水准浮夸的美食' R0 Q- [' H& R& Z% h6 W r( u
AAntonin Carême 人名 安东尼·卡罗美4 u9 U9 ^6 ~' J. k6 E' h3 D
2 c) l8 ]' p0 }8 U5 N$ V+ ~# b8 l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 b# K) O: u+ F) x) C7 r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 b1 g: g+ `; qA:Cast-iron stoves 壁炉
( c2 e2 c+ A; m: f$ w% u* d* Yhttp://www.usstove.com/products.php?id=6
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+ H& i4 F2 _. L @/ Y7 G28.The French term used to describe the roundsman, or swing cook, is:
* O6 M3 K1 J5 M法国术语,用来描述roundsman,或摇摆厨师是:( R5 @9 P& r8 x8 u+ C
A:Tournant 图尔南3 U! S7 d( [3 C0 T! }5 w
; W; C' {' ]6 O! O9 x _4 ^$ j29.Another term for the wine steward is:
0 h x* {, O8 y. l葡萄酒侍酒师的另一个术语是:
6 B5 l$ ~- @/ o+ q9 gA: Sommelier 侍酒师5 I( f- o0 Z9 ]
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30.Molds, yeasts and fungi are examples of a:
- w# z# G1 v+ S+ \霉菌,酵母菌和真菌是一个神马例子
8 [$ ^1 W" v9 K7 [. ~A:Biological hazard 生物危害
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% u2 }' l" r% E- N& y- M! i' M8 [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. x( X" O1 b! C' O根据加拿大食品检验局,食品的危险温度区在多少之间:
6 a: G: i' C. z1 q3 s5 Z! F8 x8 Q1 qA:40° and 140°F (4–60°C) 4-60度& P) w! [$ F& g9 _& e% q- ?" V
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32.All bacteria need the following for survival:( j6 F+ i% S: }) N- i3 N
所有细菌生存需要以下哪些内容:( h7 [$ P* A1 j0 R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. @8 E- W8 z4 [
7 o# r, q; p0 Q* L3 c- `$ a33.Which of the following correctly represent critical control points in a HACCP system?
3 Y4 M' X/ S% M# U( L以下哪项正确表示了HACCP体系的关键控制点?
' ?8 F" }' R; p' ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! B: c0 r6 b& G9 x# \! o9 O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ ^/ e& n4 ~' I: J* C
0 ^" A3 b' ?& Z8 x: m/ Y. C34.Which of the following is not an example of a carbohydrate?
8 H/ N9 _0 j/ p, B- u下列哪一个不是碳水化合物的例子?2 M! d, a8 d0 W( Y
A:Essential nutrients 必需的营养物质; _( f5 |! s8 m T
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35.The process by which a liquid fat is made solid is called:
5 ?8 e- t! U6 }/ W) F, t4 c液体脂肪做成固体这个过程叫什么
* _9 h3 w: ~8 [3 V+ Q6 @A:Hydrogenation 氢化% Z& z5 b4 @' s* N' `. i8 p
: c" k- n7 I' Y$ ~( {& A# Y" P36.Which of the following is not an example of a fat substitute?# V. E' O) V5 w2 v0 h+ E/ O# v
下列哪项不是脂肪替代品的一个例子
9 n. d; d5 C3 o/ L8 l; ?, FA:Acesulfame K 安赛蜜K表2 K" [4 U+ S2 B7 ?
' _7 h+ P' {. @# t37.Health Canada requires that a product labelled "fat free" contain:
5 B7 s* C2 p( }$ M0 i M6 F& b1 R. w加拿大卫生部要求的产品标有“不含脂肪“包括:
0 K& W! P( X1 u. \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# H K4 ?+ _* r5 n M# f
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38.Which of the following is not a problem associated with converting recipes?
9 G+ c' Z% r/ Q$ i6 W下列哪项是不相关联的转换配方问题?) H" [" ~- Z. R+ Z8 L6 `. F3 \
A:Unit cost 单位成本. \5 |+ \; y3 z& {9 [2 x' H) v2 m
5 j9 S. q$ _4 b9 n( u39.The condition or cost of an item as it is purchased from the supplier is called:
( n: D* g9 X ~' _从供应商采购的物品的品质或成本叫什么
8 i- e+ I6 i) c/ }' _- C0 @A:As-purchased cost 购买的费用
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7 K2 L. P' U9 b r6 T40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 Z* _) k! C2 a- V: @5 h在新货到来之前用于日常所求的必要库存量叫什么/ g2 i2 {; F# c6 |6 F! Q
A:Parstock 基本日常最低库存) U7 d: y0 O% m6 L- I' t; b5 i
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# \9 M( |* u1 Q. c
下面那个缩写是用来表明正常库存流程?
, U" |; X6 p' ~+ w3 X4 O8 o# EA:FIFO=FIRST IN FIRST OUT 先进先出$ y' k# p6 ?1 [+ v7 {
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42.Which of the following knives is used to turn vegetables?' }2 C2 S7 ?- L7 B2 G
下面的那把刀是用来打开蔬菜吗?
% Z/ Y+ m5 S9 ~8 F4 n Y5 c4 QA:Bird's beak knife 鸟嘴刀1 l8 S" k! }" x+ y/ P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# c8 i, r8 A2 T6 e8 e4 ] R) H D
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43.What is an instant-read thermometer best used for?( i9 a3 ~. y3 ^
即时读温度计最好用于那方面?" j. E; U$ h: ~% ]0 g0 p
A: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?0 u$ d2 x: u( [: ^9 G; O
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 |! r, T+ x. h6 v
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?& _" ?+ n& D# ~+ X1 V
哪件装备下面有一个可移动的碗和一个S形叶片? ^* C1 U. E8 S2 D0 q& M- B
A:Food processor 食品加工机
+ @1 ?# N9 u, O b/ A4 v$ o# w: G3 {0 hhttp://www.google.com.hk/search? ... iw=1263&bih=572
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- a# z) i$ g# o; Z2 }46.Which of the following is not a rule for knife safety?
, h- l; g1 f, N/ g下列哪项不是用刀的安全规则?. w: b% }1 s% ~8 K! ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! W5 C- h, n% a8 @; V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 m6 {. h$ N; T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 R: b( x# t/ _, t4 t# @; `A:RondellES
8 C9 o9 p$ P5 {+ L- v% Y \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 `- e6 g8 i: G% b i7 A
6 E# W$ y7 x0 t" t9 q t48.Which of the following is a diced cut used to garnish soups?
$ j, D2 G7 G( n1 |' }9 M1 V% F) e下列哪项是切成小方块用于汤的装饰?
/ P: c* j L- I0 g( G6 o- j8 d. X! rA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& \" [+ l) {+ K; D0 R& w: ?( u: ?6 k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& i" |/ n' L ]6 `, e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 n; y" l# g' k: aA:Gaufrette 5 v( v7 c, F# }$ L; X2 A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* B- D: Z9 _; U) \+ umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! `4 b4 V: W* M4 X0 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ k y3 a! O( r. s% A+ Y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 @+ x5 m# g, T" T3 v2 y( v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)
$ ~0 X: [; j7 x2 E( g; _ RA:Cilantro 胡荽叶 香菜1 B/ I2 G; H8 b0 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ O0 t# t8 v0 s$ m+ C3 c60.Allspice is made from:
J' ?+ {! _* q5 [ 多香果, 多香果香料是什么9 S! F& u0 g! u# G3 V$ E! Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx s5 p& |; K2 J) O2 c
A:A dried berry 干浆果# E" _8 t1 F' A
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61.Which of the following are used to make a sachet d'épices?
; x1 i" Y0 p* g. ^下列哪些是用来做香包德épices?
& x/ P* I: P7 ?/ X+ ?3 a7 N. fhttp://www.sachetcatering.com/
% U- j1 k- r/ q9 ?/ L+ ] K4 x HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 x' `7 m+ i7 Q
- w. B7 T( a# i; N62.Which of the following condiments are not soy based?
5 g) ~0 j; B: n下列哪项不是酱油调味品的?# d" i. x; a/ k9 w7 s
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:
) H5 x6 b A" D8 |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:; ~' X* ]& m5 }
A:Pasteurization 巴氏杀菌) R0 f L1 G- |! R" q
4 G H: @9 \1 l1 ?64.Which of the following steps is not the correct procedure for whipping egg whites?% \, c9 E2 }/ H y3 Q
下列哪个步骤是不是正确的蛋清搅打程序?* \4 u0 E3 b% K" D7 a8 O$ H: h- f% G
A:Allow to rest before use. 允许休息后方可使用。( U# A7 `* s# ?& [* c
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Y" R* Y, ?) ~. m1 y9 _
A:56g and 63g 56克和63克8 _2 z4 R$ F7 o- f
6 Q0 L1 G( [3 J' n) p66.Evaporated milk is a concentrated milk that is produced by removing
: d# _9 C: M) m, }炼乳是一种浓缩牛奶 是去除什么做的
; p5 G/ L9 }6 ?7 r( I0 j% ?A:60% of the water 60%的水( y2 W8 @4 u0 j; F( i9 B
2 v# Z3 ^2 a. c6 c67.A method of cooking that transfers heat through a liquid or gas is:6 R) z# q- y$ a6 B
一种烹饪方法,通过转移液体或气体是:8 {# I W; \% b ]" r- a
A:Convection 对流0 w0 ^% a0 q( C+ s' [
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68.The cooking of starches is known as 烹调的淀粉被称为1 u: n+ h. m4 W% ^- J$ J! z
A:Gelatinization 糊化8 Z2 L: \7 f: e! ]
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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?
4 ]0 r8 r: X$ RA:Braising 烤
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6 W D$ k' q3 x; H8 i! Z( g: r70.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 r- d2 r: |0 ?9 j/ a1 V4 y7 W
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 B! v K' I L$ j3 }
/ F1 r! ~! g/ e5 V9 D71.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
) h p( l7 e; A1 dA: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
! k5 ~! x+ [ A I4 KA: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?
9 @- d* y1 a# `( I4 m, n! W下列哪一项不是用于制造高汤(低汤)的原则?7 x" U0 D. u6 r+ ]5 H( [# M
A:Start the stock in hot water.开始在热水中操作
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6 y$ e" d! f. P) D( F7 i74.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7 `( d, p' g0 O
A:Remouillage 法语熬汤
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