 鲜花( 33)  鸡蛋( 0)
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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:% z; t8 q4 N; k9 \: E! t
哪位厨师最早带来高水准浮夸的美食
2 l( G( t3 l0 U2 {# n3 xAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; G0 G8 Q/ e, F! j( S- u
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 f8 P7 X3 D! i/ _, O2 H
A:Cast-iron stoves 壁炉
) G3 K# V$ x) [0 zhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:7 T- J* I) P `& b. ?; C
法国术语,用来描述roundsman,或摇摆厨师是:
0 N; {/ Z i# @; |6 F0 L1 eA:Tournant 图尔南
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29.Another term for the wine steward is:2 b. j' D& U' P, |4 T+ s
葡萄酒侍酒师的另一个术语是:2 V/ q9 j& h0 a. m0 W# K& c
A: Sommelier 侍酒师( h3 U5 u( T9 p; [; |
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30.Molds, yeasts and fungi are examples of a:8 r8 X8 ?. D: ?9 b
霉菌,酵母菌和真菌是一个神马例子
. v' [; M0 w; J7 A. @8 PA:Biological hazard 生物危害 b, a9 K8 S: J' ~+ H a
9 h6 w3 W3 o1 J: M* |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% v; ?7 \7 T) F/ N
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 R" X, Q9 O% Z: R, EA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:: f9 C+ d# S5 @' x
所有细菌生存需要以下哪些内容:
$ P. P: y# d$ }7 EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?6 ~4 q- V0 W4 j% `
以下哪项正确表示了HACCP体系的关键控制点?
# Y+ k" g/ G+ @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ q, ?* u+ w/ P5 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热# W7 \2 ?: v8 u; }& f9 [6 d/ l5 O
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34.Which of the following is not an example of a carbohydrate?
) g6 [; m o; a# \# u, _下列哪一个不是碳水化合物的例子?: w! y. J( ]$ ~ O
A:Essential nutrients 必需的营养物质
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( f# u' x, t, i4 \9 z# b35.The process by which a liquid fat is made solid is called:! Q0 J3 ]( f; b; }0 R. g* U2 h
液体脂肪做成固体这个过程叫什么
$ ]! e$ y1 ?( p( x; \A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 m. J+ V9 F8 @5 {& h2 Y! P$ g下列哪项不是脂肪替代品的一个例子% z3 n6 j; V; {% w8 E$ I2 L
A:Acesulfame K 安赛蜜K表( j6 s4 u" h U4 g- ^1 }; }1 U- p: d
" R1 Z7 ^& X3 V37.Health Canada requires that a product labelled "fat free" contain:' l. d( Q2 \1 H, `
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 T1 ]; j0 Q, S# U4 MA: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?
" v: B' R5 B+ S4 X+ j" G下列哪项是不相关联的转换配方问题?) \7 U% H) m) r: J
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:2 d9 g- _/ i7 H3 z. N/ x* q
从供应商采购的物品的品质或成本叫什么0 S# o( D3 b+ i X/ V
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:- o2 y: l( q5 p- s: V& I
在新货到来之前用于日常所求的必要库存量叫什么
) T' A0 I& [ s" ZA:Parstock 基本日常最低库存" H* j9 o, K, M
- K5 g6 {* w4 f. u) n _41.Which of the following abbreviations is used to describe the proper rotation of stock?
( k. O9 r5 h' c+ e下面那个缩写是用来表明正常库存流程?7 c! Z/ h; \; i4 u4 x
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?
, ~) R5 R; F" l: k& C: }" C. x下面的那把刀是用来打开蔬菜吗?$ W# c4 p3 Z+ \% h- N2 }
A:Bird's beak knife 鸟嘴刀
7 X1 \' ~" [1 T! Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?9 L: S% `; F: r
即时读温度计最好用于那方面?
O" x& N/ Y' A P& w; X3 t3 GA:Checking the internal temperature of a roast 检查被考物品的内部温度8 O! P5 V2 {0 u0 A: W- Z& m3 ?' i
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 w' u/ z0 F0 g下列哪些金属材料受热均匀,通常用在铁板而且非常重
( D) G+ U0 l2 z! o' 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?8 p! A, m! q7 S0 n0 r
哪件装备下面有一个可移动的碗和一个S形叶片?+ G5 c( g2 E7 U7 t
A:Food processor 食品加工机7 \1 `! g" B6 m9 u4 i
http://www.google.com.hk/search? ... iw=1263&bih=572) D/ v$ ^5 T/ G1 I9 Y, r, l
" B' p3 V5 @ _5 k) f) a. z46.Which of the following is not a rule for knife safety?
$ \% v9 N/ u4 }7 o下列哪项不是用刀的安全规则?
* W3 i% A4 p/ DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 o7 n. N/ Z& K
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 [* i8 [7 P- h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; g" h \6 ?6 DA:RondellES 7 }( L" x: |0 A' {) k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( e! O$ S. `3 L9 H( {( H7 O: N
4 |5 n2 ?6 `4 B( @48.Which of the following is a diced cut used to garnish soups?, i4 d& D- r8 N) r) }
下列哪项是切成小方块用于汤的装饰?
" ]* n0 F: l' ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ u) ], y5 n# ~9 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, |( v0 G& G3 o+ w+ ^3 i8 ]* T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 b5 T/ m" v/ }% d7 l7 ~; u, mA:Gaufrette
: ^) B4 h+ U. a0 [! A" Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! K7 p' S/ d$ [) R! L' H4 j. r2 wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ i3 z5 X0 [. h1 [6 [2 |. cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 K% p2 E8 u9 w# {% A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). H0 w0 U& x. j3 e$ e3 y
A:Cilantro 胡荽叶 香菜
2 m5 A" B, J8 b. R7 \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ d ~0 R2 U) c! a7 K% A- d60.Allspice is made from:
" E" O, b+ c s/ B 多香果, 多香果香料是什么
7 Z3 f! |+ D i& @$ j; }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% P8 N- t8 V. o6 c; W; x
A:A dried berry 干浆果
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% R7 i: X' `7 B& \ X61.Which of the following are used to make a sachet d'épices?
2 }4 p) p( a i) y& ~. J% P2 `下列哪些是用来做香包德épices?
) e* f: M/ T( [% [. U- Ihttp://www.sachetcatering.com/4 k: |2 O4 w7 ^0 W6 S, h" z& x6 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- T; J3 w( g" X6 I
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62.Which of the following condiments are not soy based?( a/ W0 L5 l3 G* Y2 V8 ^& M+ K
下列哪项不是酱油调味品的?4 Y' A! d; }& F# F
A:Wasabi 日本辣根
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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:
7 O$ A+ \% P3 F. v0 q5 ?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:
! V+ z" O9 m ?5 F/ q2 ZA:Pasteurization 巴氏杀菌( o4 n5 J+ A) P, @$ H8 P4 Z& f
& G2 A' {2 z n7 s64.Which of the following steps is not the correct procedure for whipping egg whites?
, A: l9 c& n3 t* i下列哪个步骤是不是正确的蛋清搅打程序?
# a9 ]4 S* ?. ~A:Allow to rest before use. 允许休息后方可使用。
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; }) J; F5 ?& u- D% j' U65.The weight of a large egg is between:一个大鸡蛋重量介于:
( H1 F/ g2 y: d9 B# P6 Q' A: tA:56g and 63g 56克和63克
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9 o) ?2 z, o- M& D) L' s# _66.Evaporated milk is a concentrated milk that is produced by removing
' B5 s0 {9 n9 L; A* h炼乳是一种浓缩牛奶 是去除什么做的
& o$ Z+ l- |& u- c! J' @# z/ GA:60% of the water 60%的水( x' k: O$ J+ E
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67.A method of cooking that transfers heat through a liquid or gas is:
+ Q1 j0 V2 H, y, a3 a一种烹饪方法,通过转移液体或气体是:- t0 n9 c3 S, X7 V' q) X( w1 ~9 `
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
2 N: ~5 j# o/ j2 O/ SA:Gelatinization 糊化
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! n& y) j# c# ~5 b- M* P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* E# d+ L5 c3 J/ y: p
A:Braising 烤
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" o0 B" k9 X6 w" s1 V: P# ^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:6 w( h" J" j! a! \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 i" a; F P. g( z3 n& [; v71.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
0 Q! n- y% L0 O5 O/ }5 m4 y7 p' R# ]: lA: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1 B0 X/ P1 [5 p" U- F1 {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: S" ?( l! u8 G9 T73.Which of the following is a principle not used in stock making?7 I5 Y+ m, I9 k9 L
下列哪一项不是用于制造高汤(低汤)的原则?$ \" N M, d7 L+ D& D0 @ A7 Y
A: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
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