 鲜花( 33)  鸡蛋( 0)
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26.The chef who is credited with bringing grande cuisine to the forefront is:
K( S. r4 n/ s哪位厨师最早带来高水准浮夸的美食4 [7 U; q4 ]# q( Q+ o6 C
AAntonin Carême 人名 安东尼·卡罗美& Y& C9 ^! t; k2 [/ m+ a
9 x: u! r1 H# a$ z! ~4 Z. t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 g1 i( W% ]- a; r- G! 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 。* j) G; c4 M4 e7 K0 Q
A:Cast-iron stoves 壁炉8 F' P; \1 L- |0 t
http://www.usstove.com/products.php?id=6* ?5 h+ ?. N- H% O
* X# f( W: }! R28.The French term used to describe the roundsman, or swing cook, is:
$ \+ A6 S& C3 A: w7 d法国术语,用来描述roundsman,或摇摆厨师是:- b1 k0 y0 q8 Q; L A( e( p5 {( k2 Q! @
A:Tournant 图尔南
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29.Another term for the wine steward is:
7 W& n- m' W' M1 b葡萄酒侍酒师的另一个术语是:. H3 W6 H: D* Z. \# R2 p
A: Sommelier 侍酒师
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2 ]5 ?: j& N% m6 w! U30.Molds, yeasts and fungi are examples of a:
5 f7 ?1 Z( B1 S6 Y/ S: J% R0 E霉菌,酵母菌和真菌是一个神马例子: i. ]# g: t- B `- [1 i
A:Biological hazard 生物危害
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3 g5 ]- z' x) d2 e; [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: G' M2 F8 R) ?3 T# b/ [4 D根据加拿大食品检验局,食品的危险温度区在多少之间:8 X. `% P( h+ O3 s% K u4 q
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
1 h9 ]* j! D. _! ]. j- F; C所有细菌生存需要以下哪些内容:# O- G9 ~& t1 l! X% G. V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( ]( }, d2 O- y k) ~! t
* Y: r R3 Y: S" e# O: E7 E33.Which of the following correctly represent critical control points in a HACCP system?
4 `( T4 a, W6 B4 Z6 X1 y以下哪项正确表示了HACCP体系的关键控制点? `/ C% z: B- e4 l' x [7 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ N) h1 J8 K2 C) a食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 J& |% t/ Y6 r8 A
2 c" T3 ^& B! _34.Which of the following is not an example of a carbohydrate?8 } P4 c9 K* D+ O3 ~
下列哪一个不是碳水化合物的例子?! f2 ]/ I3 A# J
A:Essential nutrients 必需的营养物质+ b7 V$ T6 X7 a' [9 @2 i
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35.The process by which a liquid fat is made solid is called:
0 S1 m+ r, e; J; v0 w( o8 ~液体脂肪做成固体这个过程叫什么8 C F V$ `- T. ]8 D$ L% x+ a, a
A:Hydrogenation 氢化 j/ g% C2 J5 E! q: r1 M- \
6 U# c1 K3 s" w: D4 ~36.Which of the following is not an example of a fat substitute?
8 j9 R( n- r+ {; I& I+ i c下列哪项不是脂肪替代品的一个例子
8 Q. c. \# s2 z! Z5 g7 `9 [ Y) XA:Acesulfame K 安赛蜜K表
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( F0 ~( y- L m% n37.Health Canada requires that a product labelled "fat free" contain:* n" p( J# O; S* x& c1 t1 N! ~
加拿大卫生部要求的产品标有“不含脂肪“包括:, o6 X" R! V. ]/ `& A$ T
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?
6 o3 _/ W. s# a9 f' A下列哪项是不相关联的转换配方问题?( H. Y, P4 ~7 h$ r& F
A:Unit cost 单位成本
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6 Y2 T( w- \- `7 y8 M( u39.The condition or cost of an item as it is purchased from the supplier is called:
4 q k9 u- H; F( _9 Y从供应商采购的物品的品质或成本叫什么! G' ?0 Q* a6 ~
A:As-purchased cost 购买的费用4 W9 [3 a. C9 ^7 N, x, T
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40.The amount of stock necessary to cover operating needs between deliveries is known as:! ^! f% ? M Y4 L* ?
在新货到来之前用于日常所求的必要库存量叫什么+ B% c) g4 V% e$ S
A:Parstock 基本日常最低库存. d9 ]# K1 \- U2 K( h
$ O; n% S! I% ?6 t" c41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ f: h7 ]% `0 m2 n. Z& ^; h下面那个缩写是用来表明正常库存流程?) K/ G$ z. `& o2 c1 K
A:FIFO=FIRST IN FIRST OUT 先进先出5 @; [+ d8 Q4 ]) f" K4 ^! g& }# D
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42.Which of the following knives is used to turn vegetables?8 ^' i) f4 L# c. W K% O7 r) E
下面的那把刀是用来打开蔬菜吗?$ T3 l0 }- p, r
A:Bird's beak knife 鸟嘴刀' i0 ?5 d& Y- d* ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 e, S8 E$ N% T. _6 e- h- Q* B43.What is an instant-read thermometer best used for?. t& T8 i8 a! [" ~. F8 P" Z
即时读温度计最好用于那方面?
O0 \$ e0 V0 w% fA:Checking the internal temperature of a roast 检查被考物品的内部温度: n) M$ A' ?: P0 J( u
& P7 e! L; F* ~7 ~/ U$ ~: k5 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 Y+ H9 v1 i6 t/ x N! m下列哪些金属材料受热均匀,通常用在铁板而且非常重
& i0 ^0 A' v v6 x- dA: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?, V5 i( j4 c5 e8 E# e+ J O2 q* e; V
哪件装备下面有一个可移动的碗和一个S形叶片?
- Z* E+ _8 w* S1 X, F, nA:Food processor 食品加工机8 h5 q h- ^- b( ]+ L9 h
http://www.google.com.hk/search? ... iw=1263&bih=572& h8 \0 o* D" ] P0 J! [
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46.Which of the following is not a rule for knife safety?( {" p: d0 d9 X, }1 f( R0 Y- `: F# Z0 [) f
下列哪项不是用刀的安全规则?" S: N" {8 q* m
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% a- p B& }2 i; v; O6 r8 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 n. h% h% f+ V* e1 ~
A:RondellES
8 Y" u6 T$ f9 v5 }9 c3 T1 L4 Y0 F% Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! ~$ ] S- O$ N7 e7 ]& h4 w
" ?0 v0 c$ ]0 \4 K; l48.Which of the following is a diced cut used to garnish soups?+ v! k( j& \. ]1 i
下列哪项是切成小方块用于汤的装饰?
: y4 m5 U; ? v! h( ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 S$ r& R; Q9 H: S: ~1 `+ Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' o" z. l T2 ?. u& e' a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!!——
2 | D9 M& j% rA:Gaufrette
7 \) M: a# G+ t3 `! N/ Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" o3 h* T" N6 U* K4 a' b$ o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" o8 o& {: c4 P* i* ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) D& n/ d9 L; w K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 z. ]6 Q0 ]- F3 [6 ?
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)1 L7 L* e2 a( H/ ?
A:Cilantro 胡荽叶 香菜) ~' i* ~4 Q& a: ?+ B/ g2 F! C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, p+ b2 [5 w9 g4 |2 ?& `' L 多香果, 多香果香料是什么+ D5 A( L* E7 h+ S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' u/ i R+ Y2 ^' \A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?- s) ~, R; k) V% h |
下列哪些是用来做香包德épices?
2 ?/ m0 N' r* X3 Lhttp://www.sachetcatering.com/
& X& S! o Y8 F: Z s' JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! e; Q" \) N" v' C/ w0 g
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62.Which of the following condiments are not soy based?" F0 w; j6 j; u. V
下列哪项不是酱油调味品的?2 S) \9 i' O' t& {
A:Wasabi 日本辣根2 X+ M- s8 ^0 _
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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:
# U- b7 G8 U/ Z' o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:6 V2 I, J% Z+ g. U% R4 O8 I' E
A:Pasteurization 巴氏杀菌
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/ q7 `2 h! m# t: A: p! D6 v$ m64.Which of the following steps is not the correct procedure for whipping egg whites? p, d0 ~+ V2 m" Y% n5 o
下列哪个步骤是不是正确的蛋清搅打程序?9 b8 H& {# Y; a$ N% r
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:( S/ [, U5 I& t3 s# ^
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
B# s: O2 t2 ?9 X( v+ g炼乳是一种浓缩牛奶 是去除什么做的 ]; L& n3 i# M8 F; S& I, h
A:60% of the water 60%的水! J& \: t2 b+ T5 e0 G% ^2 u; Q8 R
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67.A method of cooking that transfers heat through a liquid or gas is:7 m7 B; u) g' K G1 g1 M
一种烹饪方法,通过转移液体或气体是:
: Y, K$ {( u) _; tA:Convection 对流" ?7 U. s k% t/ y! L O
& T# R+ N! A8 @ g0 ^; C" T68.The cooking of starches is known as 烹调的淀粉被称为
e H1 |" F7 u; A l$ D6 OA: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?
3 H: f5 _# j, R$ _3 r/ `- zA:Braising 烤
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2 `6 k/ j. O2 M6 f ~% L z5 P+ h70.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:
; z: j- m- I3 U* h q# [8 j+ ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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 \$ j' U. f5 t3 {/ w7 @A:Fumet 原汁3 A& `$ L' D. U' |3 A" N" a( R
r# _5 T9 p& r; k w72.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
/ W) U7 j/ _0 Z- t4 M6 @1 P8 KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: N3 N; u" R6 H- e0 ]0 j
1 P6 Z5 t- s% k% }4 b6 Y. [1 h73.Which of the following is a principle not used in stock making?
0 z5 L$ \: X h) b, I `下列哪一项不是用于制造高汤(低汤)的原则?
5 R/ U* k* ~( DA:Start the stock in hot water.开始在热水中操作4 e+ r/ a+ J! Z. _' f$ M
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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
5 W; Y8 D0 \$ mA:Remouillage 法语熬汤+ V. w3 O- z5 p
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