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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 C0 l4 w+ q5 F" K5 @4 e4 L% K& c3 I哪位厨师最早带来高水准浮夸的美食+ {) _1 \5 N& K2 {7 E& G( \# B8 K% e
AAntonin Carême 人名 安东尼·卡罗美
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! N9 ~' ^0 R, s' o S6 }7 ?* K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" x4 D2 U) G1 l1 O0 _ ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 S# l/ g/ u, N0 A, A8 g, Z- b+ fA:Cast-iron stoves 壁炉& `% a( s5 G- d6 D2 d, o
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:
% @! K" ?7 ^3 [0 V/ `法国术语,用来描述roundsman,或摇摆厨师是:9 ^$ g; ^% \8 N
A:Tournant 图尔南 o1 Y. M- d) q1 p4 K1 Z
) X% }5 L. w# p W4 c0 R3 j29.Another term for the wine steward is:
4 ?& w# Z1 c, _) P% e葡萄酒侍酒师的另一个术语是:
; ~7 n* V* y+ x1 O3 P# d/ i& HA: Sommelier 侍酒师; b# @1 n- a/ F' {
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30.Molds, yeasts and fungi are examples of a:8 U. x$ H, ~6 [) Y7 n
霉菌,酵母菌和真菌是一个神马例子
2 _5 @. F4 l! o3 RA:Biological hazard 生物危害/ ~; D5 x+ k$ \
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* e5 {1 b; O9 f2 O# K根据加拿大食品检验局,食品的危险温度区在多少之间:
# A2 { O6 V _' H7 H6 \A:40° and 140°F (4–60°C) 4-60度3 g+ ^& C: g2 G- |
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32.All bacteria need the following for survival:
3 n( L+ T0 X ]$ y所有细菌生存需要以下哪些内容:7 T2 w0 L R% T9 v5 t; a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 G4 e% @% ~' A" `) b8 W$ x$ |1 q
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33.Which of the following correctly represent critical control points in a HACCP system?
; U- w9 \0 W" r( Z2 \% l6 H以下哪项正确表示了HACCP体系的关键控制点?
% j- J1 p0 j" b2 hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ D3 q6 k" E8 F( f3 G食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 Q6 F5 C P) m8 o
. ]+ b0 d( e( j/ ?; Z34.Which of the following is not an example of a carbohydrate?
: L, J, M% T8 p) P: w; ?下列哪一个不是碳水化合物的例子?: i- j% G7 V' L: P: q
A:Essential nutrients 必需的营养物质
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- j( u% T9 {6 O& [35.The process by which a liquid fat is made solid is called:+ T& L# B3 a; j/ U! ?6 k8 a
液体脂肪做成固体这个过程叫什么
, z: x6 S4 d' @5 h" J2 }A:Hydrogenation 氢化1 n) q! O8 F8 ?" p I0 e
( m; d) i, X7 A7 |+ e5 C$ W36.Which of the following is not an example of a fat substitute?/ w! S. G0 w4 n( {2 I' C u
下列哪项不是脂肪替代品的一个例子
7 X+ A1 @0 r% DA:Acesulfame K 安赛蜜K表% l, H c1 K( W9 [$ X1 U
. A# u) L$ t- \: [0 ]$ S; E37.Health Canada requires that a product labelled "fat free" contain: L( _& V# M1 {+ ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
% d# i& }# F$ ^* `" {) \( v' IA: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?
: d; w% \: Z- c& S$ R+ u下列哪项是不相关联的转换配方问题?
" F# g; @1 N- F0 o& m& n2 zA:Unit cost 单位成本( N# o8 ^& B7 Q) I
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39.The condition or cost of an item as it is purchased from the supplier is called:& Y. @" h y. X! P' |0 U
从供应商采购的物品的品质或成本叫什么
6 V4 @+ e( n" m! V6 [A: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:
. O0 Y; ^5 j' _7 B5 N+ _) Z在新货到来之前用于日常所求的必要库存量叫什么
; f" g+ E5 Q6 V1 K$ h' ^A:Parstock 基本日常最低库存) F/ @- R5 f0 O' E
7 @( u& O1 G9 P2 Q; [$ J+ M! u41.Which of the following abbreviations is used to describe the proper rotation of stock?9 Z" F9 Q6 T- H9 r
下面那个缩写是用来表明正常库存流程?/ f" {( C2 p9 C( ?, f
A:FIFO=FIRST IN FIRST OUT 先进先出) ^9 P% ^- _ C$ Z3 m0 ^; ?
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42.Which of the following knives is used to turn vegetables?+ d' f5 q; b0 a- d2 I& i( D
下面的那把刀是用来打开蔬菜吗?8 J/ b& H" @, h7 e, x5 f
A:Bird's beak knife 鸟嘴刀$ C/ g6 V7 r; m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 j0 H2 K3 ]/ B. E( I
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43.What is an instant-read thermometer best used for?- t3 H. d" ~& q" }7 Q( d
即时读温度计最好用于那方面?2 e3 C3 O1 _$ G
A:Checking the internal temperature of a roast 检查被考物品的内部温度! g7 _2 q( B' F9 N+ m* Q' |4 z
6 z! G& Z9 D0 a5 Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 W" T" e% r8 p
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' t+ j. z$ [: B: rA:Cast iron 铸铁; j9 ]; n; T& k! U; } q% G6 {2 v
! a$ i! M2 {) x+ Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 i# G0 m* X8 V/ w3 u. k, b2 X哪件装备下面有一个可移动的碗和一个S形叶片?, c3 R( y/ c- w7 N* H4 f
A:Food processor 食品加工机
! E2 g: o6 h! m& q4 Fhttp://www.google.com.hk/search? ... iw=1263&bih=5723 u& s7 m. h0 {1 n! I8 G2 g# Z
, }4 i" _( C* T# K, m/ r2 F46.Which of the following is not a rule for knife safety?
2 X& n) T( u ^: h, a- O下列哪项不是用刀的安全规则?5 E! { k8 E* {" _6 l! d+ H/ j" h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; H" K; j4 b- l. M: f; D5 Q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ _& V5 ^. ?; k0 g, s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' h8 c; C' E! T' y5 s
A:RondellES / L7 T+ w: J4 i6 o' a2 K: T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* g& Z# P/ W2 N" P$ F' _ D3 \7 j0 a48.Which of the following is a diced cut used to garnish soups?
" `% f) `/ c8 K; R1 I% u# \% x下列哪项是切成小方块用于汤的装饰?
B3 u. j. H4 X/ y" nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( E% s% n+ I' X3 M: ^9 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! V6 o$ @0 E% J, 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!!——& q- j8 H9 x# x
A:Gaufrette
, f+ {& a$ i: ~$ G# l9 F9 t0 c; y6 Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 [: {* K( C, @. T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' p, v' ^0 m- H* z: v# zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ j/ w$ Y% U a. A/ U# j" O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 O) a9 p; g* s, J. 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)7 r$ e& y& f: ?
A:Cilantro 胡荽叶 香菜0 }: R- T* S9 g( F( S6 B2 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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3 c R( v: L$ G60.Allspice is made from:/ p g5 k3 ?/ |, g5 C. _; u& P2 }
多香果, 多香果香料是什么
2 `/ O4 T: y0 s1 F; Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, \" W! w; ` Q
A:A dried berry 干浆果6 ?8 X2 C4 m* B5 P) a2 ^
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61.Which of the following are used to make a sachet d'épices?: L+ u2 K( M+ D! D. f' x4 E
下列哪些是用来做香包德épices?
5 h2 k; D0 g2 Q! _http://www.sachetcatering.com/# I- ?2 k( L, x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) m9 i$ `2 t0 h; u0 _ e
3 b. H4 Q6 E6 t. s/ G }, P+ Q& ]/ G62.Which of the following condiments are not soy based?& {' i5 W* y& c/ ?. _+ m' K
下列哪项不是酱油调味品的?8 d7 ]6 l+ }- ~- W3 D- x8 a
A:Wasabi 日本辣根8 d, k* g- ~7 B# d4 U6 [# e
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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:: p: q9 ~8 H/ {; R
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:
, J2 p) M/ m% d0 TA:Pasteurization 巴氏杀菌0 B6 @" Q" K& W5 n
@8 c) l/ G. _1 W5 x$ I# \0 I64.Which of the following steps is not the correct procedure for whipping egg whites?- M! R2 S% c* x7 h9 N$ k( ^
下列哪个步骤是不是正确的蛋清搅打程序?* `6 K) g. V: |7 L" Q% E: E) c
A:Allow to rest before use. 允许休息后方可使用。 i; |6 {# O8 |& f1 S3 _
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65.The weight of a large egg is between:一个大鸡蛋重量介于:3 z( h, I9 t s0 ^+ V i# d
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 _ p8 A7 e7 R: X
炼乳是一种浓缩牛奶 是去除什么做的
. n+ a* t, H0 ]# Z* IA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:% F; @2 P+ D0 S) i. \& h
一种烹饪方法,通过转移液体或气体是:
2 c, |9 a- j; Z; o" K3 Y# DA:Convection 对流
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( q2 K. \* h0 I+ X3 I/ g68.The cooking of starches is known as 烹调的淀粉被称为
8 V0 ^- s8 S6 g2 E2 z1 SA:Gelatinization 糊化6 U* L& b& c+ |; i4 T3 T" d7 L5 _
; a( J0 z* }$ S: D! k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( h/ q1 n6 j+ r2 @; m9 PA:Braising 烤
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' C [2 s) R" U: i70.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:3 J$ L+ N& x' v: w- O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, Z( Y. [' I) m7 Y% {) m
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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
1 s6 C" X. C, KA:Fumet 原汁
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! C" } D$ O% Z3 L% d72.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% k! l, q' \* L r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* }; g4 F' K* O, h% X
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73.Which of the following is a principle not used in stock making?
0 a8 f: E4 N; _下列哪一项不是用于制造高汤(低汤)的原则?
* G7 X3 g8 O( fA: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
: Q1 \* d2 H7 v3 h$ oA:Remouillage 法语熬汤 ^4 c7 s! F' ]2 _& E" W" C0 l5 {
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