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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:5 M, O1 N, ^7 `, _' G* Z1 h- V2 |
哪位厨师最早带来高水准浮夸的美食! N1 _0 T' B3 R9 E0 O2 Z; H) R
AAntonin Carême 人名 安东尼·卡罗美1 J/ l* W$ s, s/ d* j* Y0 ~( {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- k/ \9 \9 N8 o! L+ T0 A! S, O& T' [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ Z9 G3 ^6 }% ]/ a8 d
A:Cast-iron stoves 壁炉
. M- W* }$ i9 ^& r+ Vhttp://www.usstove.com/products.php?id=6' K e$ T5 ?( r9 ?* D8 O& s
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28.The French term used to describe the roundsman, or swing cook, is:& ~% ]1 L- D& m ~* Y
法国术语,用来描述roundsman,或摇摆厨师是:' K7 _4 p, G \6 |. Y' @
A:Tournant 图尔南3 Z. `& @4 u) ]
" R3 w0 i# f- R$ K# f29.Another term for the wine steward is:. C. e5 T" g+ l. o" }, G
葡萄酒侍酒师的另一个术语是:6 Q4 K" ^- w2 Q% L
A: Sommelier 侍酒师% X8 N6 `, x; ]6 K, {! ]0 C
4 h) D" B" i" z9 n30.Molds, yeasts and fungi are examples of a: v5 w$ w8 B9 _' J+ K! j
霉菌,酵母菌和真菌是一个神马例子
* T5 V- Q% Z( m: O5 H7 E: JA:Biological hazard 生物危害- b) H' K! L! ]* F6 M; U6 N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. w0 {2 K" v3 c根据加拿大食品检验局,食品的危险温度区在多少之间:- M. t4 y( v, t% k# Q5 Q
A:40° and 140°F (4–60°C) 4-60度1 a; @% I7 v! m; v& x( X6 G+ X
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32.All bacteria need the following for survival:
# [0 }+ h! K- R/ x; _4 J s所有细菌生存需要以下哪些内容:1 r. z/ B8 `3 {4 u6 U
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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4 ?' _0 j( Y3 H1 F4 U+ s$ h* E33.Which of the following correctly represent critical control points in a HACCP system?
0 @# Q6 {2 C8 J8 ]$ k以下哪项正确表示了HACCP体系的关键控制点?
/ q" @2 G1 i/ r$ P7 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 w; b0 u/ _, U3 t. h B0 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 j" @5 K9 G7 o( M( H; S3 b
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34.Which of the following is not an example of a carbohydrate?- J) G2 M) p8 q1 Z9 E
下列哪一个不是碳水化合物的例子?% Q( y+ Y* x2 y) x
A:Essential nutrients 必需的营养物质 m1 s1 Y a5 j! U) G
+ W) Q" i4 n: J( V1 W7 s4 j35.The process by which a liquid fat is made solid is called:5 v" l& r* w9 ~
液体脂肪做成固体这个过程叫什么
$ ]% k! }0 k. ^6 c' B# JA:Hydrogenation 氢化
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3 T- h4 W- X8 l; _6 T; W! c36.Which of the following is not an example of a fat substitute?
1 O# q, w* p! B$ f2 D下列哪项不是脂肪替代品的一个例子( T& O- k& i7 {/ o& Z4 y
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ R7 c& l7 V$ u0 H7 V
加拿大卫生部要求的产品标有“不含脂肪“包括:4 y0 V5 y7 \% z# n' f; B$ z/ c' N" ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ F8 H8 Z" K# Y0 z: z; Y3 _
& V9 C- y! L& K. H c) k38.Which of the following is not a problem associated with converting recipes?
4 K" r# E1 ]$ U" L9 \下列哪项是不相关联的转换配方问题?! N. F( Y+ f% {4 l8 L
A:Unit cost 单位成本6 L& W) C& f4 a! V1 w( o
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39.The condition or cost of an item as it is purchased from the supplier is called:4 ~3 z3 D& q8 ]0 g; |, f7 w
从供应商采购的物品的品质或成本叫什么3 R, T, o) e7 z3 F9 w
A:As-purchased cost 购买的费用: t! \& z$ y P$ i' y$ `
3 l) o$ }* F; y& Z40.The amount of stock necessary to cover operating needs between deliveries is known as:2 s& L, A- `; a9 @' {/ P
在新货到来之前用于日常所求的必要库存量叫什么& b C; V) ~$ K; ^7 H
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 E2 s1 s8 o0 B下面那个缩写是用来表明正常库存流程?4 l9 v/ f) E; R/ Z6 C
A:FIFO=FIRST IN FIRST OUT 先进先出8 Q* o: |- t! d
+ V# c9 H- d% u$ J+ }' w42.Which of the following knives is used to turn vegetables?
0 K) e& P) l4 }) s- O* Z) O( Y下面的那把刀是用来打开蔬菜吗?3 f/ [9 J. r% i, u- B1 M
A:Bird's beak knife 鸟嘴刀: @' M- k: u& h# D2 ^0 O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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[- R2 O$ t* d43.What is an instant-read thermometer best used for?/ {, K3 R! |* P/ p
即时读温度计最好用于那方面?. D, L$ I$ V1 M, S H) G6 z1 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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( y' o2 k# n% ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 `; v; l" V9 S. D下列哪些金属材料受热均匀,通常用在铁板而且非常重5 f) o* h' |, C7 Q, o
A: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?7 v/ U1 V& Y9 \9 F
哪件装备下面有一个可移动的碗和一个S形叶片?
* O6 b# D/ T* U" I: k( T6 M0 G* dA:Food processor 食品加工机
1 g$ @; K: K" [4 D ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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, o3 O: z- F2 l4 }: Q( f& X46.Which of the following is not a rule for knife safety?( o" \1 s# x* N2 @! V7 \& B7 `
下列哪项不是用刀的安全规则?
6 D5 Z- f; _# V& R PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 h8 z( i* l5 V# p% ^3 v) m( H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 `% l, {) ?1 `3 _! r+ l$ t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; U& G7 Y- w" `A:RondellES
; U3 b3 O e' }. |6 B. whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 @% Y+ H6 B2 b$ x; q' c. _7 C8 p48.Which of the following is a diced cut used to garnish soups?
' g; w- w# @- B4 n' a! g- M; q下列哪项是切成小方块用于汤的装饰?
$ b8 r* h& m9 ?/ F5 v2 FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# b1 B) i1 D! L! o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 C' ]5 a% \: L+ F$ f3 \- s; 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!!——
; E* O4 }% R7 T6 O* }# J$ [' f' ]A:Gaufrette ) f/ V8 A( S* d" n. P, \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) A8 a# q: S H7 ~6 O( [: a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( x- u% E- W/ W9 ^, R# C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 I) I" J- J( R$ c: x$ q3 P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' v& A/ Z0 @6 C# o4 d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)/ |5 P% r5 D, k3 w0 ^. u+ @; Q
A:Cilantro 胡荽叶 香菜
, C3 h8 P1 A7 y" h5 @; Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; N$ K& z% o! _& S# S60.Allspice is made from:9 c8 o4 x. O0 c
多香果, 多香果香料是什么
3 j1 W3 C3 U! D( n f' ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, g, |) d" `. k6 {& R9 {* y5 HA:A dried berry 干浆果& V! A& c: P5 c2 J6 D+ e
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61.Which of the following are used to make a sachet d'épices?' N+ j: P/ [/ h4 q# U
下列哪些是用来做香包德épices?
, j; h+ t L3 i; y! \, dhttp://www.sachetcatering.com/
% m `" T5 Y4 g6 ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
. @/ z8 p( }2 C2 ]# }下列哪项不是酱油调味品的?' u4 |$ G& @+ T
A:Wasabi 日本辣根9 X. I0 l, q: Z2 }& ]
9 [ G; V: i, S; p0 y) U4 x) p- p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 r0 _7 n( E; H5 {; j; v7 ^" z& t
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:( q/ X( y/ F3 u: t
A:Pasteurization 巴氏杀菌3 j, P+ f* h4 _$ k! Z9 q. ^/ I/ S
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64.Which of the following steps is not the correct procedure for whipping egg whites?
1 G' i9 i3 V9 N下列哪个步骤是不是正确的蛋清搅打程序?
# B! w$ n& j- P) o' TA:Allow to rest before use. 允许休息后方可使用。1 r' L4 O% e" y" d3 p# e: N
( y$ f, d9 i3 D65.The weight of a large egg is between:一个大鸡蛋重量介于:
* E" V |4 w* c6 W, @2 ~+ lA:56g and 63g 56克和63克% p' X7 O# E( F: @) ]4 C# m* `
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66.Evaporated milk is a concentrated milk that is produced by removing
3 ]# t. u$ I& `% ^炼乳是一种浓缩牛奶 是去除什么做的" Y2 [6 j$ T4 J2 V
A:60% of the water 60%的水1 }) h1 e( [6 S( h3 b* p- }
5 y" R6 n# A) }& F4 D67.A method of cooking that transfers heat through a liquid or gas is: R9 h7 o2 u6 h P# Q# [5 `
一种烹饪方法,通过转移液体或气体是:
8 c& q: R8 G- N" P3 ^, x+ T4 [A:Convection 对流 g Q7 L+ u: M2 j2 y% g8 N
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68.The cooking of starches is known as 烹调的淀粉被称为
( p. r! `9 D# x' E: T/ zA: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?
& B( B$ ]' K$ Q3 U" zA: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:
& p9 M _# h6 Z1 L1 v" EA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ t7 A# c2 X, m% Z$ D4 t
1 Z( T0 X( t, f; N6 |6 B; Y71.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* [% j" g, o- m* N' b
A:Fumet 原汁, D* I" S. p7 f7 o, m
8 b2 n1 r, y7 Y3 {! 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% ~# l4 C0 B5 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 s( ^- O2 M2 H9 Z- F9 E/ y8 V73.Which of the following is a principle not used in stock making?
( q( E4 @" X# r( s$ E下列哪一项不是用于制造高汤(低汤)的原则?
4 S! @) g; m5 G1 a. k8 y5 R5 `A:Start the stock in hot water.开始在热水中操作
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3 i+ ]- Q% s' n7 X74.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 z" _$ P# m5 ZA:Remouillage 法语熬汤 B6 F/ ^1 H# N4 o- e7 b
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