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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:' {: a4 n+ K3 q" t+ P% y8 y3 @
哪位厨师最早带来高水准浮夸的美食
, @! U4 m$ N& `$ O5 T# `; B+ zAAntonin Carême 人名 安东尼·卡罗美* @6 \' a1 _- v) S% u1 ~8 L8 L
0 E- F1 m3 p3 |6 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# _0 f7 Y: W& B0 z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: C" j' W- N# L3 N! Z7 l& @4 k' EA:Cast-iron stoves 壁炉1 s% M9 { G$ `2 }
http://www.usstove.com/products.php?id=6- l8 N* S L1 ]/ ^3 T- U0 T2 U
# I4 G' w9 z2 U6 o4 ~, u28.The French term used to describe the roundsman, or swing cook, is:
4 E/ m; c5 W1 t2 A! V法国术语,用来描述roundsman,或摇摆厨师是:
& B; z; X% U0 u/ C5 eA:Tournant 图尔南5 r6 Q8 _. p! Z9 I7 D) S, {
, k( e q7 u6 g29.Another term for the wine steward is:
) {! d7 R1 E, f! U- \葡萄酒侍酒师的另一个术语是:" W0 O& z; |) b V$ `
A: Sommelier 侍酒师: G# p! r* k# \7 { o, j
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30.Molds, yeasts and fungi are examples of a:, {: f1 Q3 l% P+ I
霉菌,酵母菌和真菌是一个神马例子
0 x! |& S$ C- b( [; X6 S7 O- L4 aA:Biological hazard 生物危害
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- ~ l& g$ f2 N! ~1 Q! D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, Z$ `' E6 }* ^$ y& j. q' u
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 _( b7 m. v% ~5 pA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:8 L' M& r- o9 \' k8 {- n: m' U
所有细菌生存需要以下哪些内容:7 y$ X- o! N0 G2 t2 b n
A: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?
( ?! \' n b/ b: r( j$ n% E! W) p以下哪项正确表示了HACCP体系的关键控制点?1 G& n, F+ t7 }/ W- V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + h1 [3 d* h; `/ p/ ~ Y* e% i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( G/ m& I9 ^# w; V, H) _5 x
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34.Which of the following is not an example of a carbohydrate?
& e8 [& V9 R+ K4 e( A下列哪一个不是碳水化合物的例子?
B+ ?3 e# H- k$ J: B* y! cA:Essential nutrients 必需的营养物质 s& Y0 F2 y, c }* S
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35.The process by which a liquid fat is made solid is called:
! w! w) @: k8 N+ O+ W/ H+ ]液体脂肪做成固体这个过程叫什么+ N3 u: N$ Q( d% y+ ?
A:Hydrogenation 氢化6 P4 J* U9 t$ T+ w
! \7 B* }- X0 Z5 W7 |36.Which of the following is not an example of a fat substitute?# q8 o2 R' r. |2 \4 K& t: n
下列哪项不是脂肪替代品的一个例子
3 W7 M& P9 u$ u) [0 c0 u+ L1 sA:Acesulfame K 安赛蜜K表2 r ]2 }# [* u& n4 E( A
# }9 j' c8 A/ O! k5 w, f& c. [37.Health Canada requires that a product labelled "fat free" contain:8 ]% j& ]3 |+ y* m
加拿大卫生部要求的产品标有“不含脂肪“包括:
! X5 j7 T, i; a' u* ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! H1 _. [' b8 E& b. P
5 _2 G+ m! l6 P9 ^( B; M% f1 u9 [38.Which of the following is not a problem associated with converting recipes?9 M: J7 v2 J) u2 Y6 l
下列哪项是不相关联的转换配方问题?* v3 y1 v4 L% j8 H6 u" R. |
A:Unit cost 单位成本
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% l# n( ]7 i, y1 O2 X39.The condition or cost of an item as it is purchased from the supplier is called:
$ E7 y$ I2 T; N9 w从供应商采购的物品的品质或成本叫什么
) u, J, e( y( v. k' E/ vA:As-purchased cost 购买的费用! X1 y$ q5 O, S5 Y+ O! L U5 U3 N
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 y. i6 a. G, \在新货到来之前用于日常所求的必要库存量叫什么: X5 M" z1 h) {7 t r5 _! ]- x
A:Parstock 基本日常最低库存$ C1 h0 |) L- ^0 r- c
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* A q: c! \8 ~* I下面那个缩写是用来表明正常库存流程?- s, O* r4 A& y1 Q
A:FIFO=FIRST IN FIRST OUT 先进先出# q4 F. s* `+ e/ j. ~
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42.Which of the following knives is used to turn vegetables?
( p% \1 p, V* o3 q, l7 a- f下面的那把刀是用来打开蔬菜吗?
2 Z% i7 Q* V, |A:Bird's beak knife 鸟嘴刀. m H7 ]" x7 c5 X7 \, G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 v* K$ w& x; t( s) h
; ?& n% s* B4 c5 o3 _; N43.What is an instant-read thermometer best used for?
8 O" W5 A2 U1 F+ j即时读温度计最好用于那方面?4 X- {) b% [0 G8 _% X9 n: b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. ~+ [7 t! d9 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 t( `( Y" Q% Q8 p3 d j" i下列哪些金属材料受热均匀,通常用在铁板而且非常重1 _! t- ]" E9 G/ O- Z' T. k
A:Cast iron 铸铁
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2 m, J- q6 V; I" u3 B1 B$ c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? a) r* u; S q/ d6 |7 c" I
哪件装备下面有一个可移动的碗和一个S形叶片?1 Q2 @- @) } Y5 K Q' D3 |
A:Food processor 食品加工机9 m9 \2 W% Z* y
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?, H0 E3 ?) b( R- t
下列哪项不是用刀的安全规则?* G1 C4 |! i% m0 e' ~( B. s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ N* C3 c* h8 M2 {1 t0 k: S
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' N: u' g; m# J4 z/ e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! \( y) }6 S: ?) a4 W+ J/ P7 M! LA:RondellES & s6 `! w( r! V; @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* c* J4 V4 x( `' e" U/ U" h# Y& V. e8 u48.Which of the following is a diced cut used to garnish soups?
$ \6 x7 U" ~2 @4 G. K1 s/ k下列哪项是切成小方块用于汤的装饰?
% V8 J) J2 d6 R. c! yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" b4 m) U! k% G3 {4 Y$ t6 d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: q0 L" o3 c6 x
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!!——
7 b9 |0 n/ H5 L5 L' W- w! U. l5 l- e& x+ {A:Gaufrette + N. i9 J* `! e/ w% n+ M6 W( \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. v4 K5 v4 x, }) L+ T2 S! q$ C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- r# b1 ^1 @$ { z7 j
Gaufrette :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? e6 ~! |1 u; V, N% T5 A+ t5 G
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)
; G4 O- o$ h0 p, T4 IA:Cilantro 胡荽叶 香菜) r6 Y# q+ G1 W7 S5 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* m/ k" L" E8 w! n
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60.Allspice is made from:7 @6 W6 ^1 t0 w% s |
多香果, 多香果香料是什么6 f; w$ o+ Q/ `4 o6 K+ h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. f5 a; w: d- O7 n2 K+ m$ [) QA:A dried berry 干浆果
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; }4 C' A4 R& P) n61.Which of the following are used to make a sachet d'épices?8 I. N; h8 m" l( p8 U0 `
下列哪些是用来做香包德épices?' g4 c/ D+ I3 J& ?, n. [
http://www.sachetcatering.com/
1 E* E% W3 W/ k0 }( rA: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?
" j+ M/ j' t9 i! J/ m" e; w% f: B下列哪项不是酱油调味品的?
) b" s+ j! N: V. k6 Y5 lA:Wasabi 日本辣根& x' ~; O; U+ Q N
! M6 b2 L) V" |# c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- }+ N7 l$ h0 P4 u
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 @: }3 Q' w' Q8 ^: w
A:Pasteurization 巴氏杀菌
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4 Z9 q7 z8 q/ J) G/ m6 o7 D64.Which of the following steps is not the correct procedure for whipping egg whites?
/ }4 l2 T) `& l3 l: A/ i5 f: H下列哪个步骤是不是正确的蛋清搅打程序?
( }7 M# F8 T( A/ IA: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:8 L8 x K6 E6 t# L$ c7 m& ~' ?( m
A:56g and 63g 56克和63克" N" R: t9 Y' h3 @ c# ~: I0 l
+ ?* u+ L* z8 \. u( j# ?66.Evaporated milk is a concentrated milk that is produced by removing# H. k4 N* Y4 P
炼乳是一种浓缩牛奶 是去除什么做的0 s6 O5 p! z6 U& I* C) t
A:60% of the water 60%的水
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9 ]0 a$ _: `8 }9 R8 w* G. c67.A method of cooking that transfers heat through a liquid or gas is:1 G& i; r+ X) j9 z' ?
一种烹饪方法,通过转移液体或气体是:# ^! V' ~! s ]
A:Convection 对流3 E$ m2 C8 U; {
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68.The cooking of starches is known as 烹调的淀粉被称为
/ R0 r2 v4 k5 P4 T$ aA:Gelatinization 糊化
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+ D( K# g1 F7 c# a5 l9 F& |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( u# t1 c/ q& }4 g- d
A:Braising 烤
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& j1 Y0 X- k% l2 }! x6 K6 h: I, g70.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:5 h+ b- s! e* X7 x O- f x0 e0 ]
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
5 A8 s1 ^4 }* v' g6 G7 l' aA:Fumet 原汁$ m( v" w+ N2 [! s
6 u( A5 W( L) _# @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
: U$ l8 y! k( m- ^2 F7 lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 z6 U' |. z y0 n' B
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73.Which of the following is a principle not used in stock making?3 M5 B& A( ^$ `9 _" Y9 S' N' x
下列哪一项不是用于制造高汤(低汤)的原则?0 R" `) Y6 z+ Q) H
A:Start the stock in hot water.开始在热水中操作8 M. g( v8 \5 K9 C
. n/ P" `% t) w$ ~, H9 t- B- z74.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
' m8 j5 k0 u$ j" gA:Remouillage 法语熬汤
" E6 E- F8 a4 q9 E6 g! Ohttp://www.haibao.cn/blog/post/176242.htm |
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