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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:
) W9 Z S+ z! S1 K7 ?& } }哪位厨师最早带来高水准浮夸的美食. c# o/ q7 ^0 D8 ^+ m
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ p) ~+ X9 Q+ P2 W) y! Y, A* y; Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* _% k' E& ]' E# O+ r
A:Cast-iron stoves 壁炉, I( O( ~# \+ f4 f2 R2 N! _
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
& D$ ^$ T9 m5 L' J法国术语,用来描述roundsman,或摇摆厨师是:
' K% }3 i7 R3 s) @8 \A:Tournant 图尔南
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29.Another term for the wine steward is:! D& c6 B) S: Z% B3 J7 x
葡萄酒侍酒师的另一个术语是:
( F: j+ O) p8 v. q. s( {" {4 T* N/ G4 ^A: Sommelier 侍酒师
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& Y2 x7 ~: g$ b& N30.Molds, yeasts and fungi are examples of a:# p& U3 P* }1 L* Z! n
霉菌,酵母菌和真菌是一个神马例子8 L1 _5 P9 L$ D! l8 R
A:Biological hazard 生物危害3 j$ f4 a8 Q0 C: U9 A5 P( P3 R
: _6 k. S I9 M: Q. g) N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. w9 W6 `3 k! m$ q/ \9 o
根据加拿大食品检验局,食品的危险温度区在多少之间:) a- ^+ j! ` C
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:- X w# [) h& ~1 x9 A
所有细菌生存需要以下哪些内容:& }- V8 ] M; _% o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 i7 z+ B: _: l$ G
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33.Which of the following correctly represent critical control points in a HACCP system?* N/ C* M5 {+ t. U6 I" N3 w
以下哪项正确表示了HACCP体系的关键控制点?
+ [" \' t0 |& y+ n. t$ f( zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & k' n: \( ?: A. `
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?
' m; \% v7 c+ d4 M I下列哪一个不是碳水化合物的例子?
8 w! S0 q5 p& I( j' q7 {A:Essential nutrients 必需的营养物质4 I% K7 y* d, f) E; A) I; P3 o
4 f; Z. e+ d/ c5 V; I35.The process by which a liquid fat is made solid is called:* i- {0 D5 v: a/ q% d( i) v
液体脂肪做成固体这个过程叫什么- r8 ~8 g% d% I+ W8 f" X
A:Hydrogenation 氢化5 f: q: D+ r# O6 u6 n+ m1 }; X
8 d" j7 I i& P2 I5 w8 T36.Which of the following is not an example of a fat substitute?
: P( o2 F6 g+ Z+ o. ]下列哪项不是脂肪替代品的一个例子, y* c( `, _! n. s9 T3 _
A:Acesulfame K 安赛蜜K表
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$ E$ m) A: S/ k/ w! b37.Health Canada requires that a product labelled "fat free" contain:
. Y/ T7 Y* y8 r7 u, q- t- `加拿大卫生部要求的产品标有“不含脂肪“包括:; a0 T) q% h# {' f$ H9 W( |; r5 h
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 O$ H; g/ M7 f下列哪项是不相关联的转换配方问题?, }% `( D2 _8 A- |
A:Unit cost 单位成本
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$ `0 I- Q% \* T h% v39.The condition or cost of an item as it is purchased from the supplier is called:
& D$ }$ P% j2 v2 X' H( O% V从供应商采购的物品的品质或成本叫什么
' n& z$ H9 w: L. }2 \A:As-purchased cost 购买的费用
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+ Q# i" w. g# o% D; l4 d0 @* t40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ {) m6 h8 A: Y' P6 @# T }! B9 ~在新货到来之前用于日常所求的必要库存量叫什么! W w* `3 G( R0 n
A:Parstock 基本日常最低库存
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$ G6 ~1 o0 {1 y6 N$ V+ ?- t41.Which of the following abbreviations is used to describe the proper rotation of stock?
% V. z9 G' w& t, r U7 v下面那个缩写是用来表明正常库存流程?! Q( q( O/ }- A5 J" a
A:FIFO=FIRST IN FIRST OUT 先进先出: R$ L* U) g7 c' n7 L
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42.Which of the following knives is used to turn vegetables?6 C/ W6 V8 M% N& R
下面的那把刀是用来打开蔬菜吗?
& p5 s0 a/ w# eA:Bird's beak knife 鸟嘴刀
) R2 w. Z. x: t3 ?' X+ ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% F3 N$ A* P8 r3 X
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43.What is an instant-read thermometer best used for?
3 A3 e" S* S- X# u即时读温度计最好用于那方面?
' i6 [ B+ G3 f9 T8 D& z; K/ VA:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 S: ^! t6 h+ k7 K) n3 F& ^. H" g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 }/ H4 \/ b P8 u下列哪些金属材料受热均匀,通常用在铁板而且非常重
: {7 |5 z o$ Y( K1 z8 GA:Cast iron 铸铁8 u6 p5 Y3 P7 V$ C/ n5 X, j0 ~
. ?( Y1 O4 R4 u1 `9 m& w( |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& x7 F( y; d+ }( f哪件装备下面有一个可移动的碗和一个S形叶片?# \3 ?0 g. [; f/ y' c- |$ l
A:Food processor 食品加工机5 N) x2 \; ^7 A
http://www.google.com.hk/search? ... iw=1263&bih=5724 B9 a3 u+ f* X7 A* }0 R
/ ]' c0 B7 W% o46.Which of the following is not a rule for knife safety?
}/ F# {( }% Y e8 u下列哪项不是用刀的安全规则?! M- a/ [2 U6 q) ]# x3 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% U# }+ d5 @& M# l& M6 Q0 m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; j9 R+ W6 B& H6 ~' F
A:RondellES
_9 f" |0 {/ ?( Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting Q; `1 m; h n; x+ Z( h/ Q
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48.Which of the following is a diced cut used to garnish soups?
2 i; X+ @4 Z$ j- V( S下列哪项是切成小方块用于汤的装饰?. u% t& M/ m# j6 L2 |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: N; U; O3 c2 e* v, f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* N4 A- ~" p" H7 [4 ?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!!——
' h. N& b9 d }* x. @6 l! t5 gA:Gaufrette $ \: O% V- [+ J) ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ l% j3 R8 f* z! @/ D6 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. X+ g- L/ Z* I% h# d6 T. R2 ?; E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" P' N# ?' k5 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 v7 w% M9 T9 l
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)
, R& w6 t6 Q: B! T: }$ S' rA:Cilantro 胡荽叶 香菜
) n0 o; x9 Y+ r$ d3 j) U: g, m/ `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 l& j: M% y( u/ V+ A8 q
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60.Allspice is made from:( d" S Y+ G6 I" d# i
多香果, 多香果香料是什么
1 L x p) |- p8 ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 I8 y9 \/ O+ O$ f
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
- q% f' O7 ?; g+ W下列哪些是用来做香包德épices?5 ?0 ]; I! Y8 e. y' W/ D
http://www.sachetcatering.com/: B! v6 y* v: s [) `$ c" f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! U$ @' u& j# z' l. L, n2 Y
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62.Which of the following condiments are not soy based?
% ~3 n( J) m5 M) q$ c2 u* d8 B下列哪项不是酱油调味品的?
$ } l+ l4 Q3 QA:Wasabi 日本辣根. V7 z) ?8 S! p$ j! t
! v" Z1 E1 v& Z1 J+ A5 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# q1 d" R$ s# ^6 Z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:
4 x3 s) [% L# P) k* O& [* RA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ ?: g. Y1 o7 `: J% e. d
下列哪个步骤是不是正确的蛋清搅打程序?& R" P {( L! _6 {5 ]! [& s& _
A:Allow to rest before use. 允许休息后方可使用。
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' B/ T8 a, u) y n0 m3 D65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ w" B: ~1 } qA:56g and 63g 56克和63克
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# m+ ^3 e x; k& v9 p! g% o66.Evaporated milk is a concentrated milk that is produced by removing. x+ d/ h$ x0 u9 [# ~
炼乳是一种浓缩牛奶 是去除什么做的
$ E" K* Z t0 @# wA:60% of the water 60%的水
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7 E f I& v- r0 D9 S7 {2 i67.A method of cooking that transfers heat through a liquid or gas is:) L7 n' `" Q' R5 ~8 F k" l
一种烹饪方法,通过转移液体或气体是:: t7 q0 Q N- R; g
A:Convection 对流
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4 z9 t: n% [) Z) L& X: O) E68.The cooking of starches is known as 烹调的淀粉被称为
" W- y) U" ?' F( T. {& ^A: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?9 [9 y5 T; h3 \% C* e
A:Braising 烤
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70.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:
8 s% ^8 e0 O* KA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; c3 |* ^' o' H! f71.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
+ N( {$ p: x. W6 F4 ^8 f fA:Fumet 原汁1 J" @: {" b7 q
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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8 d' d; h7 Q, z5 I4 P, F( d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) B0 Y+ C8 D8 E# l
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73.Which of the following is a principle not used in stock making?
: G/ A4 P: f: S. c, L/ _下列哪一项不是用于制造高汤(低汤)的原则?3 [! L! ^8 \; u k0 b k: [' w
A:Start the stock in hot water.开始在热水中操作
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- ~- Y3 q7 w3 f) T/ U& M74.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9 j5 K, ]; ]( N, m( o
A:Remouillage 法语熬汤- b2 y2 s X$ O, _3 a
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