 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:8 U; x6 W! L' d- C1 P- e' Y7 M8 [
哪位厨师最早带来高水准浮夸的美食" g) M" z7 J* r; V
AAntonin Carême 人名 安东尼·卡罗美% C, G" M$ A5 Y3 B/ o, A
0 m/ r5 p) G5 p% }* z/ c- J4 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 T7 j3 T# a# w+ Y0 U L8 q" E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ A6 u/ J8 i! l/ k, c+ @
A:Cast-iron stoves 壁炉
: z6 d1 \" _; b, yhttp://www.usstove.com/products.php?id=63 L/ K4 ^2 B$ L# B1 {4 {
+ G7 m5 X5 V) \6 o
28.The French term used to describe the roundsman, or swing cook, is:. I2 `0 A# K w6 {' _
法国术语,用来描述roundsman,或摇摆厨师是:+ [% _/ }8 J; [! Z
A:Tournant 图尔南
, |$ K3 }3 X4 t1 o* e0 H3 C% G0 o- `) ^2 V
29.Another term for the wine steward is:
# Z$ q" e+ S; m9 U葡萄酒侍酒师的另一个术语是:
5 ]( m4 Y) K3 Z0 A, r0 z2 NA: Sommelier 侍酒师1 j5 h2 d/ Q4 k# x5 D
. D x7 k* [, r: B; J8 E
30.Molds, yeasts and fungi are examples of a:
# O* k( a7 t( T霉菌,酵母菌和真菌是一个神马例子
5 x5 |5 I2 {2 `A:Biological hazard 生物危害! I3 \7 }3 k# t& R7 ]
* q$ K8 T K* x) H
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) C& J _% z2 W$ }% r @7 x2 ~
根据加拿大食品检验局,食品的危险温度区在多少之间:4 X! m$ C4 F0 i7 l& b. k. w. V
A:40° and 140°F (4–60°C) 4-60度9 k& J/ a) l. s N
2 p# }1 ?/ P, B$ [32.All bacteria need the following for survival:
" [% y2 b% \5 e3 A5 x所有细菌生存需要以下哪些内容:3 R* [% M f, |1 b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
3 H- v. f' U& q5 m$ m6 | _9 P0 n' K5 }+ u
33.Which of the following correctly represent critical control points in a HACCP system?' v' e) b1 T7 m0 L4 C
以下哪项正确表示了HACCP体系的关键控制点?
5 \& Y9 Q/ ^$ `* KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' x/ k7 q# y9 t) Z( Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 Z/ Q/ c" ~. ]5 Y
3 j: E" V$ W9 d6 S2 H& y, u0 M34.Which of the following is not an example of a carbohydrate?( y( Q/ G4 A" Q0 o4 }" I* B# k4 ^
下列哪一个不是碳水化合物的例子?! H7 S2 O0 W( p: L0 l
A:Essential nutrients 必需的营养物质, D, u e! N+ r7 e' D Y
A/ x! q$ v" }( E- M9 H2 j6 ]
35.The process by which a liquid fat is made solid is called:
& |9 Y8 N/ g# S# F H7 `, I液体脂肪做成固体这个过程叫什么
4 A( c6 X- y& k t$ P( }A:Hydrogenation 氢化
; O& {2 v. h4 F6 k1 f! p4 ?2 |5 n. _3 O
36.Which of the following is not an example of a fat substitute?
: F* g% G8 A, |* w: H" _. O! P下列哪项不是脂肪替代品的一个例子
: b& J+ k8 i3 I5 i3 ~A:Acesulfame K 安赛蜜K表
/ m2 Z/ e) ~3 @; I2 Z0 A) s% D+ b# O* e }
37.Health Canada requires that a product labelled "fat free" contain:, ?" Q- e* `' q) u C# j
加拿大卫生部要求的产品标有“不含脂肪“包括:1 t' V, j; w* h& }3 e R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, ^3 h, C, [+ ]0 I6 C6 A6 {: e4 l4 j) F# R4 K# X
38.Which of the following is not a problem associated with converting recipes?
T! R4 M# @' Y2 t+ j下列哪项是不相关联的转换配方问题?
5 _( R' m+ E# [2 A2 E1 }0 o. d2 }A:Unit cost 单位成本
+ A# _" g* t' {# E. T
- Z5 z, F e0 L9 F7 f4 F5 j39.The condition or cost of an item as it is purchased from the supplier is called:
) n7 o! D8 M0 t从供应商采购的物品的品质或成本叫什么 M- c9 I- m' A% L- J* {/ _" ^
A:As-purchased cost 购买的费用
1 k1 b- j; d3 h+ h, ^0 M/ f- U: B6 _6 X# S3 Q5 y# q. ]& \
40.The amount of stock necessary to cover operating needs between deliveries is known as:) i9 W; O: }0 a3 D. V0 `. i' ]
在新货到来之前用于日常所求的必要库存量叫什么
" i. x& d1 i% R3 O( w4 P8 VA:Parstock 基本日常最低库存
$ [5 H- [7 j8 C# Q6 V. {' @5 F9 X8 t, z6 O: x; `/ L
41.Which of the following abbreviations is used to describe the proper rotation of stock?' ^: w0 {% G, D! M4 l$ }
下面那个缩写是用来表明正常库存流程?1 g" C+ s3 o& T7 F8 A
A:FIFO=FIRST IN FIRST OUT 先进先出
* D0 R8 W* V1 c& y( D. R
( z# H3 Z- c6 G- U) l7 c42.Which of the following knives is used to turn vegetables?3 z/ ]. N2 }4 x c+ [* ?- I
下面的那把刀是用来打开蔬菜吗?
1 V6 J N; Z0 h& ~4 k1 d5 d- FA:Bird's beak knife 鸟嘴刀: S) Q% a0 e# u' I ^' `3 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ [* J8 J- d0 ?: Q* r" l/ F" g. |+ ]+ o" c. I7 A
43.What is an instant-read thermometer best used for?# B% G0 p1 ]8 z9 q/ I
即时读温度计最好用于那方面?
- {' \- W- C6 K: q9 C( hA:Checking the internal temperature of a roast 检查被考物品的内部温度8 \$ B9 B9 R, x3 L. i
% ~4 p L) l0 o; D, O8 Q4 h0 d' T' Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 H h$ l1 ^1 \3 s9 @( X0 c! i
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 k; @% Q) D2 Z- d
A:Cast iron 铸铁
6 W2 Z) m6 V0 ?5 D b/ J) S
: G( R! {6 i& a# ^0 G6 c. ^+ I# U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 p: \4 N& H# T! h7 x
哪件装备下面有一个可移动的碗和一个S形叶片?" l$ P- b# O7 ~3 K" `8 h2 c+ {
A:Food processor 食品加工机
2 ~7 M$ u8 M d) G- l5 thttp://www.google.com.hk/search? ... iw=1263&bih=572' [5 O* [8 x& h! q k
7 K4 g, s2 d l4 W2 J, Y46.Which of the following is not a rule for knife safety?1 u% u" y9 S- P6 w& g- }, C$ q
下列哪项不是用刀的安全规则?7 B/ l- J$ E9 |/ ?8 z! g" ]4 w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' `2 K4 w9 H/ [4 p/ n; m$ r& q" [+ c9 @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 M3 f- n4 u; o) D7 g2 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; _8 U6 B+ G5 ]4 a4 p$ R' b' P5 dA:RondellES
- {" C+ i: \! I( O, Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% x) k( O k1 D+ G
* W# o- x Z6 V! m) q; j- ~( W2 J, s48.Which of the following is a diced cut used to garnish soups?
f& F( X; \) s+ l2 w0 `下列哪项是切成小方块用于汤的装饰?. `% q- c% ^9 a$ X0 e7 c; B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, X% e7 ^# `7 X( V' c, l7 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' I: G5 S7 W: v. C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!!——
5 g# [* }% ?( M% A7 f3 n4 U' M5 ]/ G+ CA:Gaufrette
) u D5 w0 A& i8 O# C8 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- f Q# v |3 ]. R' Z9 c0 cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* V- h$ K: Q) L# ?8 Z& _/ T6 D8 yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: ^* ~) [; n( f9 r, D- j% [3 i% j
# n) ~; s9 H4 v' a/ n' x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 |5 }" ~2 D# M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)
) [3 L8 s- z% H7 x8 xA:Cilantro 胡荽叶 香菜
3 l$ D/ v# r9 K" C) Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* z1 X: B+ B7 I" W, a3 r5 P2 W) Q+ U/ I6 D+ H" g/ I1 Q0 y' C
60.Allspice is made from:
& ^) M. p* b M 多香果, 多香果香料是什么4 f9 P, ~6 v5 y8 Y' b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. L" e6 O8 \& _* G% ?8 U# yA:A dried berry 干浆果9 r3 ]2 a! E1 ?) a# m' H2 ^+ s) |
: U6 f+ ?4 K L. H8 M1 E61.Which of the following are used to make a sachet d'épices?
, l, n# e8 \6 i3 _* q下列哪些是用来做香包德épices?9 M, d9 g$ }9 V" a
http://www.sachetcatering.com/
7 o1 z- S. X8 c* rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 E7 Z1 x4 F% b/ {2 G/ W* q: g6 r/ ?' V+ m: ?
62.Which of the following condiments are not soy based?1 D" c; n1 d" \+ r; l% ]
下列哪项不是酱油调味品的?- ?- J/ N7 J q, l4 @; @
A:Wasabi 日本辣根- {) S: p% j6 ?) M
" F1 v% d' x2 ^. A* E
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ @' ]# P, |! y; q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:7 V) @) n9 s% T! ~+ t3 f( V
A:Pasteurization 巴氏杀菌& q! h n) n; E7 \3 [
3 F3 f+ a" G. F) I: m- h' b64.Which of the following steps is not the correct procedure for whipping egg whites?! F3 {" \7 w9 _$ l, G
下列哪个步骤是不是正确的蛋清搅打程序?
. Q# ~+ u. P# T1 q& h6 I5 sA:Allow to rest before use. 允许休息后方可使用。
! E! l2 q2 _. b" F5 j/ Q5 F1 X1 p$ ]8 B& I5 R {% |; j! q
65.The weight of a large egg is between:一个大鸡蛋重量介于:' {) C' X; g* k- j/ A( x' v
A:56g and 63g 56克和63克0 W9 k1 G3 }- z6 O4 T
$ _% h I/ ~1 O/ b# q
66.Evaporated milk is a concentrated milk that is produced by removing9 {& R) P2 P, R9 [
炼乳是一种浓缩牛奶 是去除什么做的
/ M% j8 ^/ Z. Z' Q# {A:60% of the water 60%的水
7 P/ d% a( [& |. E
1 n& T- n! L* S! O67.A method of cooking that transfers heat through a liquid or gas is:- Q; Q5 @& O0 f" t, N F4 M$ i
一种烹饪方法,通过转移液体或气体是:
' `- G* W- x& l4 Z' l) v! WA:Convection 对流6 k: P: U- |5 M
1 v/ p. W: k, ^68.The cooking of starches is known as 烹调的淀粉被称为
2 L7 y! d4 K' M% ~4 I( DA:Gelatinization 糊化
2 ^+ p% ?: i m4 L$ D, D% A& c
4 W2 \* L5 v. w# s9 _/ p, ^8 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% K; k& g1 ?% R2 t$ ^( @- |A:Braising 烤
) t7 ~$ }& V" v& K) I1 }
0 _" Y$ a6 F/ w6 F70.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:
$ r( [4 y _& m: q9 x2 ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 C) h3 p( ], g5 m* t
; }) D, {2 \4 r" f* ^4 L# b: 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7 g7 p0 K' |' m+ ]1 l) i
A:Fumet 原汁
' n, [( h! E/ n' q
" h; _2 {$ T2 K4 n$ C' b4 \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/ Y b7 f0 ~, i0 N6 k; |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( _6 i8 s" N4 f3 R3 B7 u* S$ H
8 U2 J" l* F; N: S7 R73.Which of the following is a principle not used in stock making?
0 a. L& Q! W, h/ X0 n下列哪一项不是用于制造高汤(低汤)的原则?3 Q! X: R& }* V- v3 Y8 K. I
A:Start the stock in hot water.开始在热水中操作3 T: B0 f1 w' \1 J! x6 i: ^5 O
& i& s& K! x( C" u* n
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/ u* @2 |) O4 `: ~
A:Remouillage 法语熬汤; G, D6 d) M2 i, g& Z8 n
http://www.haibao.cn/blog/post/176242.htm |
|