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26.The chef who is credited with bringing grande cuisine to the forefront is:+ E8 H; a" a4 O* w7 ~# }) @& q# g
哪位厨师最早带来高水准浮夸的美食. p/ I, y" X- h6 ]7 K
AAntonin Carême 人名 安东尼·卡罗美
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) \( q1 w$ O" K' ?$ L7 `& e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 w. S1 E. M- {$ ?: w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. |$ C2 T& [/ c, \1 y9 ^A:Cast-iron stoves 壁炉1 `' I7 d, G. u2 n7 {
http://www.usstove.com/products.php?id=6
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3 }7 ?! h" v) C) k28.The French term used to describe the roundsman, or swing cook, is:
$ \& X5 T: g% d D法国术语,用来描述roundsman,或摇摆厨师是:7 J% G/ a1 x" W# R: F
A:Tournant 图尔南! a* x) ?2 ]& h8 J' T% a
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29.Another term for the wine steward is:
4 n5 I& V5 Z+ i( W& R. p- s葡萄酒侍酒师的另一个术语是:
6 Q6 W$ }- v% ]+ K5 f: f$ WA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a: U H1 e: }$ d5 d
霉菌,酵母菌和真菌是一个神马例子6 O3 z1 M1 T* U) _
A:Biological hazard 生物危害
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! Y+ R0 A: L! P" N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' u' `1 x7 f- ], v! k# m根据加拿大食品检验局,食品的危险温度区在多少之间:
* k d+ Z X$ V5 uA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:% g5 f- @4 \& u+ l
所有细菌生存需要以下哪些内容:
) X# G' j& q4 v; m& N7 D! G4 f! MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# x s% F; l6 S: H0 o9 c# b
. L) z9 n* d9 I7 o33.Which of the following correctly represent critical control points in a HACCP system?
2 F" U; K4 w) d: }! x8 G; H9 |0 c- j以下哪项正确表示了HACCP体系的关键控制点?
: b/ Q% Q0 B+ w! n2 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( ]+ l6 X7 s, d: Y D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?
" A6 O% q% W) t N& {! ]. @下列哪一个不是碳水化合物的例子?
1 @2 v0 r6 j. } y, dA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
" H' O( D2 J$ n5 {# z$ P液体脂肪做成固体这个过程叫什么6 X' D( \1 s2 Z5 {$ U
A:Hydrogenation 氢化( H( r/ `7 h/ k4 x
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36.Which of the following is not an example of a fat substitute?
8 \' c& I: F$ W' O$ i9 ?( M" c下列哪项不是脂肪替代品的一个例子
% g0 y" ~$ L4 G4 z0 aA:Acesulfame K 安赛蜜K表 Z; B0 Q0 z) G; e
% H! b9 g$ Z2 E# U; G/ u4 G; F- }37.Health Canada requires that a product labelled "fat free" contain:4 A& ]! F- i% B1 r! N5 p
加拿大卫生部要求的产品标有“不含脂肪“包括:$ _ G9 g5 {2 U. R3 ?; y7 k% @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' a/ A& |4 h% d1 p1 A
+ y! Z4 F$ v- A+ Q9 b: l38.Which of the following is not a problem associated with converting recipes?
: ^: P4 P# W) W2 w1 ]) R& W下列哪项是不相关联的转换配方问题?
& N5 L! j: i, ^ q# a FA:Unit cost 单位成本) A% @2 ?2 J/ A1 d0 F7 X6 k
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39.The condition or cost of an item as it is purchased from the supplier is called:( `/ e' W+ P4 b
从供应商采购的物品的品质或成本叫什么8 N$ H9 B# x; k! N0 Y$ ]/ u8 d7 o
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:
4 j' B' h' W* w( Q在新货到来之前用于日常所求的必要库存量叫什么
( }" v. b9 c$ E0 V- w! XA:Parstock 基本日常最低库存- P: K' z ^5 h5 @* y4 N
& n& z( o- b5 _' }! N$ {41.Which of the following abbreviations is used to describe the proper rotation of stock?9 x6 q. v9 k9 C8 o
下面那个缩写是用来表明正常库存流程?
9 P. j; C8 \# j q! L- VA:FIFO=FIRST IN FIRST OUT 先进先出
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9 }1 e- m u# e K, z, J42.Which of the following knives is used to turn vegetables?
! M% W( U- ?, I4 R: u; o" Y7 f下面的那把刀是用来打开蔬菜吗?
3 l1 ~7 |2 K) t& j+ {A:Bird's beak knife 鸟嘴刀
) V: K2 C" t: j* r( x* K: thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 X. c0 o# D" N A43.What is an instant-read thermometer best used for?
1 X$ O/ B1 e4 c7 s, b+ S" d即时读温度计最好用于那方面?* W1 G" U; T q) J
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. a( }+ ^7 ~( g2 ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 p: L7 y( o3 a# \0 S# h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& N- W" R1 _$ ?3 U7 l/ eA: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?1 p. a$ i, p1 s1 X
哪件装备下面有一个可移动的碗和一个S形叶片?
& b, R# m0 @6 [! K8 @% KA:Food processor 食品加工机
) }' ]" z- Z2 f8 y4 Hhttp://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?! K; T; h# S& u4 t- H; A6 Y# G; w$ h
下列哪项不是用刀的安全规则?
$ I. ~* I8 g$ Q! K8 _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! C4 n! u9 S' v; e6 q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! u* z( s5 A! r7 n5 o# c3 l% A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 \6 d ^: }1 v/ |$ S8 H
A:RondellES
# k8 l' [! v3 U9 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' f: W( v& m) d8 O! @/ j, {* ~
. n& h6 E& y) o6 x, s48.Which of the following is a diced cut used to garnish soups?9 F$ l. z8 n# C) z8 a# P/ O
下列哪项是切成小方块用于汤的装饰?& a% Z2 y2 k! ?+ B+ z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ o! l) X% e) R( a6 C. |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, z# ^9 [$ u/ x* u% o3 g/ N
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!!——
% O( h, J: x2 L& x& G* lA:Gaufrette
6 j1 c, D2 o- I0 ]8 m8 gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# e* @- } {! c4 U& f8 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) Z6 w7 B4 o& Y7 @0 @# b$ uGaufrette :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?
3 }+ s B+ ?+ |: k' }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)( `2 B) @0 e2 L* Q! d5 ?
A:Cilantro 胡荽叶 香菜3 T7 y$ e* O% y3 v1 }5 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: B8 s) @( x0 ]& h60.Allspice is made from:
9 ^; r4 H) k! c% f2 z9 }6 J 多香果, 多香果香料是什么* T! J3 `( d$ L n% A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& E3 y% X0 }8 _4 @A:A dried berry 干浆果* \. ]" B( p' b; M. C4 p4 F
* b1 [7 v8 C; u0 S; K- s: ^' I61.Which of the following are used to make a sachet d'épices?
$ V/ f! S1 o0 E7 I2 ]! C下列哪些是用来做香包德épices?3 b( h! [7 ~6 k, Z) V5 C
http://www.sachetcatering.com/
& s: _$ s5 F' JA: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?. a! x/ U, a+ P
下列哪项不是酱油调味品的?
! f! T! |, g6 ~) a4 [A:Wasabi 日本辣根$ N, Y% E$ n' m4 n5 f/ l
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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:
( V* ~/ v$ I, h9 N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:' j7 k0 t: E! N
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ f! M6 E) ^ ~9 c
下列哪个步骤是不是正确的蛋清搅打程序?
; _1 ^5 c! \7 j ~9 CA: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:
$ j N6 u5 @9 t+ s) V4 ]" D) oA:56g and 63g 56克和63克; X9 a B$ j* Y
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66.Evaporated milk is a concentrated milk that is produced by removing
' [& h3 V1 t* M9 Y+ W( C8 i炼乳是一种浓缩牛奶 是去除什么做的4 i3 ~! ]- @- T; m% E2 W/ b
A:60% of the water 60%的水! B( v8 N/ t* b- J
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67.A method of cooking that transfers heat through a liquid or gas is:
% C3 C$ x3 O U' \/ {; _一种烹饪方法,通过转移液体或气体是:
* W4 K% C8 } K! a2 iA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
8 u6 A: m. T: ~: T- X0 U; j; qA: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?
+ y5 i. }/ U# C+ AA:Braising 烤
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- G3 x3 m% [$ t- q0 n6 Q" c70.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:1 [8 D/ {& Q; u( \, B3 K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 I4 ]( u1 B6 i, g& @4 @+ o
6 c( L) t/ r& N. h1 v1 L2 w9 D- c; {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) m. R; N, h3 T
A:Fumet 原汁" C3 b7 H& K( G
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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5 z& b; T1 W7 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?$ I& q4 D6 Z3 y* ^4 o# }
下列哪一项不是用于制造高汤(低汤)的原则?) x: o1 P$ P0 {4 i
A:Start the stock in hot water.开始在热水中操作" z$ S1 p: F* b+ ]. q% R
5 C0 z9 {$ a# ?) c74.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& M; A. i _7 S% b3 S# d
A:Remouillage 法语熬汤
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