 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
' J& b; @# O, l$ z, B6 f* _. r哪位厨师最早带来高水准浮夸的美食
' U4 s6 r7 ]' H* I% J: ^) jAAntonin Carême 人名 安东尼·卡罗美
. z$ _% G1 V+ s5 Z5 ^# q, J6 _3 d
; K) ^0 g/ E& z* R5 J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( t" O c3 {/ R0 y1 c; S6 G6 f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 U3 W9 D3 Y0 x- z, qA:Cast-iron stoves 壁炉
6 E/ m* y, M) Q7 a3 g% Lhttp://www.usstove.com/products.php?id=6
% f- \# S; _' d0 M; t: {/ D- K3 K$ r) _) ?: v+ V
28.The French term used to describe the roundsman, or swing cook, is:
+ m* t! J1 t, P3 l法国术语,用来描述roundsman,或摇摆厨师是: |$ S, U3 D2 a7 e( d
A:Tournant 图尔南
3 u- N6 n6 g# F) R/ P2 e- {% N; v' E; r7 F
29.Another term for the wine steward is:3 ^! g* E j2 c* Y' @
葡萄酒侍酒师的另一个术语是:& v; I* T W, \6 A6 N2 j: Y
A: Sommelier 侍酒师4 j. J; q' @5 J
6 K2 E: ?2 g& `6 O. x, U1 C$ S
30.Molds, yeasts and fungi are examples of a:' L! V. ?' |% z- y- {* h
霉菌,酵母菌和真菌是一个神马例子
5 ~( u- _8 {$ |( y; TA:Biological hazard 生物危害( m, \9 }% t9 [5 M3 u/ V8 ?! D
f& Z: N& R& J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, i; r1 }1 F. r根据加拿大食品检验局,食品的危险温度区在多少之间:
! E; M; Z9 Y6 V6 t) J( n ^A:40° and 140°F (4–60°C) 4-60度% A1 I7 I6 J' L6 d# `: h
3 \8 U) m" g8 \( l1 {( R0 Q
32.All bacteria need the following for survival:9 v2 ~( ~5 O, h3 I
所有细菌生存需要以下哪些内容:
! _/ S) Q3 j4 q5 rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- d& A7 w; S' F2 a
. O; L5 f% t: B# b8 d+ g
33.Which of the following correctly represent critical control points in a HACCP system?8 k- Z2 @1 m+ J6 `5 p9 \
以下哪项正确表示了HACCP体系的关键控制点?
: k5 D. [ M' e6 T( h L2 y2 YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & r" n6 ], t1 n5 p3 r4 ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ Y. e& ~9 @$ N7 M; y9 g3 G+ |$ |2 z0 i1 N T7 e/ z0 T' z
34.Which of the following is not an example of a carbohydrate?! B' M+ O# Y3 D/ z/ Q' A
下列哪一个不是碳水化合物的例子?
. m4 U% j3 g P$ o" rA:Essential nutrients 必需的营养物质
6 Y6 E5 q; C$ `+ u) _. O1 @% |5 `0 a& E- J q$ n7 R( z
35.The process by which a liquid fat is made solid is called:' l+ N+ D! P5 E) W% z: N7 V
液体脂肪做成固体这个过程叫什么
8 R5 r' Z7 q. uA:Hydrogenation 氢化
, {; d' o# ?5 ^ Q
' G; _. H# F* u9 ^36.Which of the following is not an example of a fat substitute?' I2 O( P" o' {1 r8 K. n" M* B2 O$ p
下列哪项不是脂肪替代品的一个例子
" E. _+ ^8 p' s9 G9 h7 S: bA:Acesulfame K 安赛蜜K表
( c! I$ U0 z& Q! z! {' p* ~5 @9 |
37.Health Canada requires that a product labelled "fat free" contain:- V# i- Z) V5 z a( V
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 ~/ b4 I' R! N- I) e0 U$ EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ J0 \" m3 ^4 f2 o9 @. B
" l/ Q* o& X8 N# G6 s: B4 \; C38.Which of the following is not a problem associated with converting recipes?1 [* i Z1 v+ W. T0 ^
下列哪项是不相关联的转换配方问题?
, I4 }8 G, u2 d7 @4 `, N" \A:Unit cost 单位成本
3 ^ e6 q' S/ K& K/ G$ `# F3 h0 S, W0 _2 q4 c3 |- M# I
39.The condition or cost of an item as it is purchased from the supplier is called:
) K& W4 _. r( ]8 Q; E# Y6 j* a9 }从供应商采购的物品的品质或成本叫什么1 s+ n& Z" W' ]1 g" k d6 Y
A:As-purchased cost 购买的费用
o! t4 M% T7 Q) H$ S
- U, }8 N5 H! L0 i* U! D( P/ Z40.The amount of stock necessary to cover operating needs between deliveries is known as:! N: I* p4 C& _- y) t$ n9 B: ?" x
在新货到来之前用于日常所求的必要库存量叫什么
; G7 Y% c( i4 y' f. t. Q4 [* N$ zA:Parstock 基本日常最低库存7 a4 J. X% B6 [& a3 e' v( J4 }
% l1 w) Y$ D6 u; Q. _" c41.Which of the following abbreviations is used to describe the proper rotation of stock?
E4 b1 A3 S3 e' w7 n; l8 C下面那个缩写是用来表明正常库存流程? s/ F8 s4 u& k3 v1 {; j
A:FIFO=FIRST IN FIRST OUT 先进先出
2 p- s/ Y+ g: j8 Q2 I
7 Z1 B7 D, x4 u& J42.Which of the following knives is used to turn vegetables?
2 o4 E7 B* q+ H8 Z- k6 m3 i- ~下面的那把刀是用来打开蔬菜吗?
1 c- L1 B* k1 b1 Z( }A:Bird's beak knife 鸟嘴刀
: I3 x8 E1 |: h- G9 I7 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) w7 z$ G) ]/ R9 ^& W; V
4 ]% E; R' n4 O6 m. M2 ~
43.What is an instant-read thermometer best used for?' s" c5 G( b7 j. y% _, D4 s/ K
即时读温度计最好用于那方面?
+ K5 \$ y" k3 l: P5 p) a. ]A:Checking the internal temperature of a roast 检查被考物品的内部温度+ E( _2 n3 I" z6 }
5 Y Y5 \) G& ~& Z3 ^; P9 u( ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; v/ w5 ]' \3 J) U5 n9 @* D
下列哪些金属材料受热均匀,通常用在铁板而且非常重) @3 {* \5 c% J$ c
A:Cast iron 铸铁
. v/ d' M' D& f9 K% k: I
! Y/ B1 n* W; F$ R2 [! W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" s I; R' G) t( }9 S哪件装备下面有一个可移动的碗和一个S形叶片?
$ T, a& Q$ x0 V, Y7 G8 J! L2 K# d2 CA:Food processor 食品加工机
5 s* m) N5 p2 N* |http://www.google.com.hk/search? ... iw=1263&bih=5728 [ Q r, i- {2 w, | i) Y
; o0 w" i" `5 V1 b" d! U46.Which of the following is not a rule for knife safety?
$ i5 A$ f m q; q7 O下列哪项不是用刀的安全规则?" D4 Y0 a; i3 ?& S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ Q3 I4 K7 k: |/ R; x# @
9 B# f8 X: J }4 A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: s+ Q; Y9 u; f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& b/ E2 l8 E3 h" h/ ^% e& L6 @
A:RondellES 9 ]6 E* ^/ i1 F. r+ k% ~3 U/ Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* A6 E( {; g5 a J1 l
3 y: M q+ _$ X6 b/ @* ^, G48.Which of the following is a diced cut used to garnish soups?
4 ?8 i3 J! d8 S" P下列哪项是切成小方块用于汤的装饰?
) F$ x* {" g- B+ Y5 O8 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* c$ I' T2 h) q0 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# J1 `1 }% J, g8 n
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!!—— m( q" Z- {/ G7 s; j5 N, ^
A:Gaufrette / g% X$ o( B( G2 H" I! A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' u4 _6 J1 v" @' |& e! J# l: o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 |8 n( i5 e0 t" ]3 t# ~+ F) |: FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; y: ~+ o8 } P7 g$ F" K7 ]1 J9 U7 a n- h% g) y: f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 h# n! v* P0 G9 c6 J8 R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)/ U0 @. U: d3 g& {
A:Cilantro 胡荽叶 香菜3 ~2 n) L c5 Z8 X/ f, l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" I) q! g* z3 p# T; D
+ Z7 l: V# S2 x/ \
60.Allspice is made from:
" b3 j. g$ M; U! t 多香果, 多香果香料是什么
+ R V9 E: ]* |( r& ]6 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx n$ {7 c% p+ d' {; j& [ l5 Z
A:A dried berry 干浆果% `8 E; M; q9 M# J
( e9 i& e" w) h1 a8 x: l! V: M) Q& u61.Which of the following are used to make a sachet d'épices?
( c& v9 f: l8 ~" x9 A/ U下列哪些是用来做香包德épices?
5 J3 }* w! r' e; J* Y* B* t; @http://www.sachetcatering.com// Q+ c$ M- G. K2 p, w: Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 y' u' V5 g; h; l3 F+ K
3 j1 Y7 d7 l4 A1 B8 K62.Which of the following condiments are not soy based?8 ~ t: m# e" C8 h! u# h! _) C/ O
下列哪项不是酱油调味品的?
2 E+ |' x& B2 C! C" c: iA:Wasabi 日本辣根+ }9 X& q: p, E O
( f2 ^. f$ Q: A& ?6 a6 |6 B# |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# j8 u3 l; R W: ?# ?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: w# l* C1 O( ] Z, |5 `3 x
A:Pasteurization 巴氏杀菌3 k; g9 x; a1 t5 ` O% ?
+ p# e x8 z& O) f0 ~) E8 a% |
64.Which of the following steps is not the correct procedure for whipping egg whites?/ K& b& r# N5 R( O8 u2 Z8 _
下列哪个步骤是不是正确的蛋清搅打程序?* g+ C6 d3 b* H
A:Allow to rest before use. 允许休息后方可使用。
! J, l: A: K) b9 u. q! z# ~
8 d$ j' k; d! N; o2 e$ N65.The weight of a large egg is between:一个大鸡蛋重量介于:
* V: m. Q7 ?7 S# i/ `4 HA:56g and 63g 56克和63克
0 a" {' J" N) @
( T% R. f& _% x2 U' ?66.Evaporated milk is a concentrated milk that is produced by removing# O7 W* X+ P7 v* r# G' y( u# v
炼乳是一种浓缩牛奶 是去除什么做的
$ ]4 E: O) m0 f3 H* cA:60% of the water 60%的水8 `) U6 i2 _; {0 g
/ \0 o2 k9 X9 J67.A method of cooking that transfers heat through a liquid or gas is:
: X5 j+ R% g& ~) }: C: `% Q6 F) K一种烹饪方法,通过转移液体或气体是:
' ^' x. R; w: r( W& l2 |A:Convection 对流
/ R" F5 z; e, V3 W$ O1 R1 V4 u E) f5 f, M1 k# b; X
68.The cooking of starches is known as 烹调的淀粉被称为
! z6 a6 U3 X6 S. AA:Gelatinization 糊化, [" I6 } D6 l8 H' c p2 d5 W
; G c; a1 b3 i3 x1 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! D) h8 }# k: p! a# x# n3 ^A:Braising 烤/ c6 A' ?! {. [" F* x
( i0 z9 j6 z. M8 W; D% N
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:& p! J3 B7 a& i. q; J* V2 ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
( a# E8 f. f: T2 q+ x8 ?; Q B
' x% j% G( ?4 `; O71.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 Z1 `) f+ u. vA:Fumet 原汁
% F6 n0 E: i5 h2 _& M6 s- M1 k& ]- d$ A& [$ z# k
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
) G6 G( j1 C. T5 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- O+ ~* t, J1 U; o, }# J
( M3 `, s+ O' h) l" w) e
73.Which of the following is a principle not used in stock making?
# [. s8 z% N$ z* H下列哪一项不是用于制造高汤(低汤)的原则?
/ `0 I% @8 f. ~, zA:Start the stock in hot water.开始在热水中操作
1 H+ U$ ^. p( q, u7 M5 ^" j1 h
& I& t9 K. c0 E74.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% ]% t& N' ?3 e3 E
A:Remouillage 法语熬汤' y) p2 T$ v+ A) n
http://www.haibao.cn/blog/post/176242.htm |
|