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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:
; f- `! y- j0 D5 I% }' d, o哪位厨师最早带来高水准浮夸的美食! M2 X; Y6 S# e( }& ~
AAntonin Carême 人名 安东尼·卡罗美
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0 A! L( W1 r4 [5 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 K) n0 q& _' e6 ]' T Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 K4 a/ a" E( ]
A:Cast-iron stoves 壁炉
" Q1 L$ }- v8 m! rhttp://www.usstove.com/products.php?id=6+ p/ `% P: B h$ e2 L
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28.The French term used to describe the roundsman, or swing cook, is:, ?7 O7 h( e3 B$ L' O
法国术语,用来描述roundsman,或摇摆厨师是:
( s! F9 f( g4 u" w) p9 dA:Tournant 图尔南
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29.Another term for the wine steward is:
S9 H+ i# X' N$ S0 l! f7 I葡萄酒侍酒师的另一个术语是:
* M( A6 K: k% R1 ~- U5 LA: Sommelier 侍酒师( W! E! X; v& ^& J9 A6 S
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30.Molds, yeasts and fungi are examples of a:) k. G- P; u/ g* s) N! ^0 v8 S
霉菌,酵母菌和真菌是一个神马例子
: d3 ]( B" z1 R+ DA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. D& W$ q7 a, ~6 ]根据加拿大食品检验局,食品的危险温度区在多少之间:% c! ?" S& W' T1 S7 ?6 |
A:40° and 140°F (4–60°C) 4-60度
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* ~ N, a0 V% u0 ]1 |& U: N32.All bacteria need the following for survival:
1 f7 L6 f" ]0 c7 A所有细菌生存需要以下哪些内容:. M+ [ f) J0 Y: K' N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ Y8 H' I9 n, P: i33.Which of the following correctly represent critical control points in a HACCP system?
2 b; C3 ^, C6 H/ P, X. |' w以下哪项正确表示了HACCP体系的关键控制点?( A- p7 L, K& @% V, X; B: y+ e% y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, d& A- t5 c- J5 F食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ `* P: x9 Q. d4 W$ ]1 c& K
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34.Which of the following is not an example of a carbohydrate?
+ c+ n {- j. B R下列哪一个不是碳水化合物的例子?
1 V+ [" B4 |* @* oA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
C. R* d. C- l8 q液体脂肪做成固体这个过程叫什么
! @0 m, ~) O6 \( H# v6 z* x2 N. t. EA:Hydrogenation 氢化
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l4 c G5 ]0 }; m36.Which of the following is not an example of a fat substitute?
; r% K( _# Y8 t Y0 U/ T+ v下列哪项不是脂肪替代品的一个例子
+ L# F' v& g, P6 vA:Acesulfame K 安赛蜜K表& B( _7 T4 \! F! y0 G, {$ x
8 p- b X9 l- [" h2 U% u3 ^37.Health Canada requires that a product labelled "fat free" contain:$ v1 w1 I; } b1 R/ u
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 Q% M- `6 o; F8 b1 ]; wA: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?
- `* q+ D8 L2 b' R1 \: I" U下列哪项是不相关联的转换配方问题?1 N" m; [: V- z9 `
A:Unit cost 单位成本
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' ?. u; |$ l6 e& p39.The condition or cost of an item as it is purchased from the supplier is called:
; U/ y% H$ }$ j从供应商采购的物品的品质或成本叫什么: m' q+ h% L+ e, y' X+ D
A:As-purchased cost 购买的费用! W6 g O) l8 G$ Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, l( E2 b5 `3 M4 @
在新货到来之前用于日常所求的必要库存量叫什么
1 P: x& h6 ~9 u" H' w1 [A:Parstock 基本日常最低库存, d1 L1 L- B* k+ f
/ ~- p& |% D) c6 Y: C; z" k {2 b41.Which of the following abbreviations is used to describe the proper rotation of stock?
- o& @! i0 m4 R% s下面那个缩写是用来表明正常库存流程?/ M5 ^5 @1 D0 S, p
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
: Z6 ]' J+ j; S% O& e- N下面的那把刀是用来打开蔬菜吗?
, Y; v8 j, i( ]( ]A:Bird's beak knife 鸟嘴刀
6 R# e) H1 t, w1 N5 thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 J1 R3 A6 r6 n% H6 h1 e2 A5 H/ B
% ]# Z; g5 P* _; d- s+ ^43.What is an instant-read thermometer best used for?
8 u S+ c+ u( R/ S2 k% j即时读温度计最好用于那方面?4 @3 y/ y j, m, I S# C4 q
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 C$ O% X( B/ Y( l1 s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ s8 R2 i B2 d) }7 C下列哪些金属材料受热均匀,通常用在铁板而且非常重9 u1 o& D+ Q2 r, v" `$ H/ b2 |
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?1 X- q {6 f5 M9 r( i ^ z
哪件装备下面有一个可移动的碗和一个S形叶片?
6 M% Z2 D) _! j6 h) B9 LA:Food processor 食品加工机
. U% ^0 W) m* C* ~http://www.google.com.hk/search? ... iw=1263&bih=572
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5 Q1 f1 Q3 G, W" C, N46.Which of the following is not a rule for knife safety?7 f5 Z' A" _4 O) V9 i' r5 B2 B
下列哪项不是用刀的安全规则?# P- |8 t9 u& g$ ]& p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 x$ ?; x3 S2 S1 }% Y6 _1 `
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, r9 i0 ]- T2 a- Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( Y- ^% C4 K( `! n+ X
A:RondellES
7 u% e0 E/ g, k- I8 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?6 {+ B0 n3 R# G2 S
下列哪项是切成小方块用于汤的装饰?
/ a9 K1 }% t6 q' y' ]4 [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ @' {5 t0 R: J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
m9 b# j& S5 X. k4 A; O% F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!!——1 Z, _4 |4 y: O7 q8 A
A:Gaufrette
- E* f0 i& e. {1 W5 ^' b. Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' G# F' _6 ~: j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( ?2 b# P! I6 h- l& Y6 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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B1 c# L0 C. @8 j& l8 ?* N- Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! N3 m- R/ X2 y* a0 {5 p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)* t3 D' \0 {5 M" A# ?' U- U
A:Cilantro 胡荽叶 香菜$ K) Y. n1 \+ {# [1 ?; Q! a8 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. J* u3 n$ b* v( G3 {5 _( u3 F
6 W) u) `3 g* Y4 y& l6 _60.Allspice is made from:8 [ T. r# I# N5 E% u
多香果, 多香果香料是什么
( |2 R- }0 p4 k9 j; [$ ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ I, Q/ f# b$ m' }. \# I
A:A dried berry 干浆果
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( ?6 S6 u4 Z% @2 u0 B61.Which of the following are used to make a sachet d'épices?
. T, W4 g2 L% E: Z3 C下列哪些是用来做香包德épices?
0 b" V( ~! e9 l& ?5 y5 q Whttp://www.sachetcatering.com/
5 _2 J6 n( u( g) d7 P4 I& YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 { {$ ^8 d' F2 y
4 O8 v( {# L- \62.Which of the following condiments are not soy based?" V' A6 w# \8 Z# P2 b( P; ?# U1 S
下列哪项不是酱油调味品的?) M2 E/ |% \4 h& i
A:Wasabi 日本辣根
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0 ?, K# I' e3 T! A; T2 c5 h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; q0 J* T: j- 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:) J: t: @1 t3 Y+ ^3 \$ E
A:Pasteurization 巴氏杀菌8 ]8 l. j/ }$ P/ q7 D# L
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ _# V( t* a! I( n* j- X" O! ~; v
下列哪个步骤是不是正确的蛋清搅打程序?
) [4 q- K8 ^( A- A+ x* n- k$ `A:Allow to rest before use. 允许休息后方可使用。4 h( g' }( U: ?6 [, z0 l
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 D5 i T# V& rA:56g and 63g 56克和63克
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8 a+ L. c; a' l5 ]& D66.Evaporated milk is a concentrated milk that is produced by removing
; O2 C5 O2 X- E炼乳是一种浓缩牛奶 是去除什么做的/ b# S( u1 J9 S2 y1 t* P
A: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:
5 n2 D9 q0 s6 u) S3 R一种烹饪方法,通过转移液体或气体是:
8 e G7 a' T: U3 cA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为' R t* O9 W1 J3 R M- H4 ~5 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?
+ @, @& _5 R% x8 E3 Q7 z6 t1 E* NA: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: c2 K9 f8 ~' s& G* r( T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 V7 E' o8 f: E+ L
( ], K- J! [& B. D2 F6 j71.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8 ?- I- Q o4 \* d6 o
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
) N Z; k+ i4 s5 u+ L: L! H' EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 z! m+ [" B. e4 `$ }+ B- Q( {73.Which of the following is a principle not used in stock making?
7 c0 a0 ? C: O2 F, Z下列哪一项不是用于制造高汤(低汤)的原则?9 G4 i: f5 c- B, a0 x: l
A:Start the stock in hot water.开始在热水中操作4 \$ Z% j& O1 O$ ~
P) H9 L$ \7 Z" Q/ g: u/ K5 v& 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
& {4 X5 y* d9 ~& B2 F: Y$ _A:Remouillage 法语熬汤
! ~" ^( k1 I) {) F& e) Thttp://www.haibao.cn/blog/post/176242.htm |
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