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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: o) T$ D% O, k1 y! h6 B
哪位厨师最早带来高水准浮夸的美食9 x) x3 }5 @1 [' g
AAntonin Carême 人名 安东尼·卡罗美+ H* w9 V9 C- [+ @& |$ s8 r2 @( ?! Z( Z
, U O7 _) o @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( c$ e1 Y" Y# v% [2 ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 h- q1 H( Q2 [4 |! n, f' {A:Cast-iron stoves 壁炉- [ c* L$ [1 T+ j4 _( t
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
0 T; `; \3 j: f. @法国术语,用来描述roundsman,或摇摆厨师是:
( W) W& l+ d. T5 G) ^" Q* \! KA:Tournant 图尔南 J( N" `8 x$ Z4 @+ j
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29.Another term for the wine steward is:/ E6 N5 u% W% E5 M
葡萄酒侍酒师的另一个术语是:4 q* `3 @$ M6 b6 c2 [
A: Sommelier 侍酒师3 S6 ?: h2 P- i3 D' \
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30.Molds, yeasts and fungi are examples of a:( h# [, c$ P& r' y
霉菌,酵母菌和真菌是一个神马例子
, @* N4 h2 P% Y- M; M' gA:Biological hazard 生物危害
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0 T6 b( R" ^9 i* d t& Z! S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 \8 k7 J9 l: b% S
根据加拿大食品检验局,食品的危险温度区在多少之间:+ x, } Q" \2 \
A:40° and 140°F (4–60°C) 4-60度
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5 d" `8 V: F( _32.All bacteria need the following for survival:, _. g$ V1 F; d/ H* X$ ^
所有细菌生存需要以下哪些内容:! E i% O; ?: e# k% O, W0 F
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 R5 m. f7 u5 d' o9 s: A# p. f
! z4 i2 y$ X9 s3 A0 H' L j33.Which of the following correctly represent critical control points in a HACCP system?
2 |( m2 w1 \- y1 R- T0 F以下哪项正确表示了HACCP体系的关键控制点?
1 q/ s: y1 V3 n) m5 B; i$ H! QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ x- X' v2 v I5 {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
+ t+ P: `) k5 c- e2 Q下列哪一个不是碳水化合物的例子?5 L0 r. x. I: U
A:Essential nutrients 必需的营养物质+ ], E# Q3 ]% z- ]
8 q( N6 u& n. b0 N2 |35.The process by which a liquid fat is made solid is called:% ~1 H; t) G! S }" g
液体脂肪做成固体这个过程叫什么
6 r$ R1 F" D" ?( DA:Hydrogenation 氢化2 h+ b' \* y# _
' I4 e6 J. P% r3 Q4 ?36.Which of the following is not an example of a fat substitute?
: f: j( c1 P; f4 c3 T下列哪项不是脂肪替代品的一个例子2 O+ u) x% A; @2 ~
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% l4 A# B9 [1 b/ Z7 _
加拿大卫生部要求的产品标有“不含脂肪“包括:
, T' B8 B/ e0 M. l4 C9 Y0 r N& o" VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 X" H1 o& i6 l+ B5 v, ?/ P& X
0 P7 C3 h+ O8 v6 j& u38.Which of the following is not a problem associated with converting recipes?. E. X7 n6 y* l- n' i* {
下列哪项是不相关联的转换配方问题? ~9 H" Z5 C8 u' R! Y, A
A:Unit cost 单位成本0 l0 g/ D- Q8 E2 F7 q
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39.The condition or cost of an item as it is purchased from the supplier is called:
; N X9 j2 K( p. d8 X# T: h# W从供应商采购的物品的品质或成本叫什么) b( W% X2 Z4 ]) p0 ]) ]; V
A:As-purchased cost 购买的费用
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1 k1 ?3 R1 V( t& l% ?% `40.The amount of stock necessary to cover operating needs between deliveries is known as:4 y1 N4 h x0 c% [: g' r
在新货到来之前用于日常所求的必要库存量叫什么
2 K8 K% v' r$ Y! m% Y A+ T0 U, I) D RA:Parstock 基本日常最低库存" j# g. K1 o% m2 X4 L# B
1 J( J! \6 O% i. R8 _41.Which of the following abbreviations is used to describe the proper rotation of stock?4 b. J) L% v8 s9 B1 Z7 n8 }/ S
下面那个缩写是用来表明正常库存流程?( S9 D1 B2 w; H7 B {& A+ j% z
A:FIFO=FIRST IN FIRST OUT 先进先出- I% m; K0 S, f2 l) v/ _4 A
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42.Which of the following knives is used to turn vegetables?
7 d( M( h; f( s8 Y下面的那把刀是用来打开蔬菜吗?
3 E" i% J# O' A) Q9 PA:Bird's beak knife 鸟嘴刀
6 V" ?( i. @' V: Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 N# w* f# h4 c8 ]# R- W4 \43.What is an instant-read thermometer best used for?7 g- } r$ J/ q2 ^
即时读温度计最好用于那方面?
( c! B0 N6 D; cA:Checking the internal temperature of a roast 检查被考物品的内部温度
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% o b: i" ]. d& j2 `. D- k. @$ f% p C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 V3 b. T6 V% @4 I B& n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 L r0 B+ l" s& V5 SA:Cast iron 铸铁7 ]& c4 S/ A# v! M
# |9 a( e) X: D+ F0 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ m. _3 |8 t+ M% A哪件装备下面有一个可移动的碗和一个S形叶片?- k% p. f/ O: q5 |0 f/ v8 u
A:Food processor 食品加工机
, y1 d0 U( L5 `3 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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1 i* V+ y" s( K. O) _46.Which of the following is not a rule for knife safety?5 v2 K0 K \3 y; a: e+ v
下列哪项不是用刀的安全规则?$ {. g/ G A! a8 E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" }" _+ d1 W3 _3 P/ `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 F% q6 x7 ~! g. a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 ]. r8 Q! O# K1 x) `! i
A:RondellES
3 F D" f+ c6 k$ c% q v" Q) ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?+ s! j; k0 r" K) r
下列哪项是切成小方块用于汤的装饰?
6 w8 ^ `; k) T6 k: N4 X6 q2 H VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm z: Q% q! d4 H; M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; g. @. i8 R7 M2 @0 T2 V
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!!——" x. U/ h5 T# k& H
A:Gaufrette 6 P R& R6 J: ^5 c* q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& F _( t$ x4 {. i/ ^0 t8 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ M8 _5 N5 {7 E" ^& {& SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. ~, S% l$ F' M! c
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 Q% ~! [7 J/ O. O
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 K) ]4 g8 Y+ SA:Cilantro 胡荽叶 香菜
" ]# S4 V) ^. F* n( X" ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: k" q& ^+ a2 B/ B" Q, P/ Q% G1 W
( ^! T! ?+ @7 p$ E& d* G9 X0 V3 T60.Allspice is made from:, x0 a; j7 Q; ? R9 u; P
多香果, 多香果香料是什么
& q1 ~) _& n9 \1 [$ Y3 i4 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 m U, s0 m- bA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?. i7 j9 l( w0 _3 _. ?$ V4 j' Q. [, _
下列哪些是用来做香包德épices?
$ F, M q+ j2 _% a* u9 xhttp://www.sachetcatering.com/
* Q- |! ^' o/ h1 `# d8 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& O \2 s3 [. h) |1 R
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62.Which of the following condiments are not soy based?5 n6 _, T, i7 j* f2 l
下列哪项不是酱油调味品的?0 _4 f% W H, W/ u6 }
A:Wasabi 日本辣根
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- Z7 P- s8 Z( {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 N! g) |* p* m
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:1 w9 Q# t/ e H) |8 |/ E3 j$ T
A:Pasteurization 巴氏杀菌
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$ z8 E F3 u; B! D+ `64.Which of the following steps is not the correct procedure for whipping egg whites?# R. D& \: P* z( s* [# h$ _, l; _% c7 f
下列哪个步骤是不是正确的蛋清搅打程序?
0 B3 J/ }% M1 a3 f2 nA:Allow to rest before use. 允许休息后方可使用。6 y$ S% v0 O6 U* P! h
. q2 q1 w4 g9 Z* `- V% Y, M4 f% O0 P65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ k. z7 l$ v( y9 o6 qA:56g and 63g 56克和63克2 L) Z% O- I8 b
1 u$ w: E0 z5 E/ I+ T4 L. a66.Evaporated milk is a concentrated milk that is produced by removing
, a ?# Z' `; v* g) I3 V+ ?( l炼乳是一种浓缩牛奶 是去除什么做的2 u" T/ U7 D7 O* }
A:60% of the water 60%的水8 h; B: a1 {' t; o4 |% @4 |' l, T* V
$ w k# t% O5 {# v8 G/ j! D* _' G. j67.A method of cooking that transfers heat through a liquid or gas is:
" i. }0 r4 X7 t2 g) g) k一种烹饪方法,通过转移液体或气体是:
) k: i2 Q% b" L; r- g* f. t) QA:Convection 对流
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# x$ ^% ^6 W8 a% T& Q* d" j8 E68.The cooking of starches is known as 烹调的淀粉被称为% o+ @& u) @4 g5 `# a9 { _$ V
A:Gelatinization 糊化! ^9 p0 @4 H- v& Z' c
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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?
0 R) K: V1 j+ B" CA: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:7 {( i! w$ O7 G
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 Z6 V* _( k% X% s2 H
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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6 D# ]& C8 b( L
A:Fumet 原汁
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1 r* ?$ \* ?% w3 ?, X# t+ `' u72.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, {: L! G; V8 _7 d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& U/ m0 v% d$ E0 M
6 M3 F: N8 Z! O8 s! K73.Which of the following is a principle not used in stock making?9 X" ^1 Y8 i1 m) G* S
下列哪一项不是用于制造高汤(低汤)的原则?: K4 I8 Y! T9 ?
A:Start the stock in hot water.开始在热水中操作
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# x0 o6 W! |! j- A9 F74.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# K" U: t3 {: V, X9 a
A:Remouillage 法语熬汤) W+ W6 F1 r w( l/ Z$ O4 H. `: k
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