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26.The chef who is credited with bringing grande cuisine to the forefront is:9 R% m9 C" z/ ?$ E' a# W
哪位厨师最早带来高水准浮夸的美食5 _; q/ b. F+ }% U3 V8 n+ J& g
AAntonin 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:
$ \& u5 d* s3 P1 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ T: @! H; Q, }- d. J
A:Cast-iron stoves 壁炉
- U& S Q" X. v+ Z, q, Jhttp://www.usstove.com/products.php?id=6
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4 m( V6 d$ D$ o0 ?( U2 ~28.The French term used to describe the roundsman, or swing cook, is:
" p) l. `2 V$ x" ^3 @+ M8 J9 q法国术语,用来描述roundsman,或摇摆厨师是:
% w0 S% p' T! _A:Tournant 图尔南 Q# @- l% _: P$ n$ V- S1 _9 E
$ [' G7 a6 [) d6 a29.Another term for the wine steward is:
d* c4 \ }# `' K% c葡萄酒侍酒师的另一个术语是:5 D8 b& @' N+ i4 W' Z" [, }+ h
A: Sommelier 侍酒师
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1 n* w m0 L5 A1 t. E30.Molds, yeasts and fungi are examples of a:6 q9 V6 R/ N! @9 _
霉菌,酵母菌和真菌是一个神马例子
2 p f7 L; i' p, YA:Biological hazard 生物危害
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3 q* y9 x, [+ x; D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ d3 \. Y; s+ i: C: a根据加拿大食品检验局,食品的危险温度区在多少之间:
! ]* L. @: V' ~; ], _$ |A:40° and 140°F (4–60°C) 4-60度. H$ r5 h t9 g2 ^, b
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32.All bacteria need the following for survival:- m* w8 Q3 L( v& N
所有细菌生存需要以下哪些内容:, k4 u1 \1 }# K* t% c! m! K" J
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 K3 j9 r7 M" _33.Which of the following correctly represent critical control points in a HACCP system?( ^: v4 }: M/ @ }! t
以下哪项正确表示了HACCP体系的关键控制点?
/ K3 R6 E, c% X4 ]6 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : \: V' T, `+ g3 B
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?
I V7 v6 b# p8 j ^ I X0 Y- W3 L下列哪一个不是碳水化合物的例子?
! j$ S: ?( d$ A. E4 rA:Essential nutrients 必需的营养物质
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9 H; b% A e4 T; f! ?5 ?$ d) T' J35.The process by which a liquid fat is made solid is called:
1 L, J5 Z3 P( n# f, M+ v# D- j液体脂肪做成固体这个过程叫什么
5 [/ l5 Z8 a+ f5 X5 S7 Y* @A:Hydrogenation 氢化- G" s$ Z; q9 f$ V4 D5 d
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36.Which of the following is not an example of a fat substitute?1 e2 L. I1 j( B3 J
下列哪项不是脂肪替代品的一个例子$ @; I6 }8 i0 y+ V2 e- Y* m
A:Acesulfame K 安赛蜜K表
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3 p! z1 e n5 X0 M9 g( y4 w/ w37.Health Canada requires that a product labelled "fat free" contain:
1 _' o# k9 C0 d! [! `; P加拿大卫生部要求的产品标有“不含脂肪“包括:8 E Q' X; u( ~: b/ |" D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( B: X2 }2 Y8 T2 X, @
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38.Which of the following is not a problem associated with converting recipes?- {1 y# u8 g v9 k2 A
下列哪项是不相关联的转换配方问题?
- B% k0 f* @& n {+ x% u8 p4 xA: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:& m$ g8 k$ L, K, w7 K6 _: ^2 K9 p
从供应商采购的物品的品质或成本叫什么3 i/ c; h4 S, [; M
A:As-purchased cost 购买的费用# b' @% b6 f% u( R+ R3 F. r. |0 a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 o1 l! F9 z# Q7 y在新货到来之前用于日常所求的必要库存量叫什么0 c' B; d* d6 ]: z3 R
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?" k [& l5 B9 d+ w6 A
下面那个缩写是用来表明正常库存流程?
7 q$ j! | R3 H- K8 p, s) {& {$ RA:FIFO=FIRST IN FIRST OUT 先进先出: Q6 L7 N; R: G- Q$ U) ^$ j
% T p5 C7 Y; F: P" n; c42.Which of the following knives is used to turn vegetables?
4 m! N) u7 x7 S. ?下面的那把刀是用来打开蔬菜吗?, e& d: }: m% m* Z
A:Bird's beak knife 鸟嘴刀: t1 n2 m( L2 a3 m( y X: ?" h) H$ |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?- ^2 }( d* U/ @
即时读温度计最好用于那方面?
. e- y+ m7 q- ~A:Checking the internal temperature of a roast 检查被考物品的内部温度' u, b3 X) b( K; d
$ A' V; v4 L6 M* t6 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 r. Y6 ~# {( c
下列哪些金属材料受热均匀,通常用在铁板而且非常重: f5 y' C4 X6 g i7 s/ n
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?
/ y3 l' _: N2 X6 _" w' }1 i哪件装备下面有一个可移动的碗和一个S形叶片?6 f- U$ N R) H6 f' T& z
A:Food processor 食品加工机5 x) v! Q4 T: {& v5 L
http://www.google.com.hk/search? ... iw=1263&bih=572$ T) x/ D6 C3 ?. ~9 P
# F" }6 E5 F" F. x* G1 s) c" i46.Which of the following is not a rule for knife safety?
}1 t6 m6 Z0 ?4 s! u/ Z% J下列哪项不是用刀的安全规则?2 [ d# `8 s: U7 Z3 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 i5 C9 o! D) v; y. p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, B! P% ~+ h5 l2 e+ w. U8 g7 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& J* E, d5 w. I n, { [A:RondellES
! U" D" _. J2 f& W0 P- Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
* |2 O( D8 g. L. s7 b9 Q; G下列哪项是切成小方块用于汤的装饰?
4 [! }% D2 o$ B+ F% O5 MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm [$ P& }' D* E: }) o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ n9 E- E( I2 U( _9 Y2 f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!!——
# P4 [* @/ A" d' d% [6 F: S( |A:Gaufrette 6 \" q2 A9 Z5 I/ a p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
@ M7 q8 T6 b# [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 j! ]8 O% a5 U7 n: R7 @/ |- K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 {& _( x; _9 M1 p- Y- H& _
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 m1 v! S9 S4 _6 t
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)
, V; c2 e; v! m; c' H/ r) oA:Cilantro 胡荽叶 香菜
# C+ a8 m V: W& F6 [# c' t2 Z: Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, l/ I5 V7 w* G8 @+ C
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60.Allspice is made from:* Q& x0 x1 j0 u7 R8 K" ^8 p5 I. C
多香果, 多香果香料是什么( I: m- k0 S( U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& X5 j8 V1 l) F: N. M% s/ [% k& d0 A/ _! @A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
1 A+ n# q( u' e: o6 e下列哪些是用来做香包德épices?5 _9 L' A+ ^8 }# e ?
http://www.sachetcatering.com/1 g: Q D; t/ o, [0 {" I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 N& u6 [; f) X
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62.Which of the following condiments are not soy based?) v6 b0 b# o5 Z _
下列哪项不是酱油调味品的?
- S1 g9 B0 A7 \$ GA: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:) i) C0 |8 P" }
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:/ J2 g& g7 ?. R! `6 y/ X0 v
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?* J; H2 U5 P9 ?: T0 O8 C
下列哪个步骤是不是正确的蛋清搅打程序?
- I0 s& X( n: d4 R! pA:Allow to rest before use. 允许休息后方可使用。1 \! ?, `$ E$ \. k: y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Z( p* j! F, [. N- ]- D0 L
A:56g and 63g 56克和63克, W+ F1 J6 F: ~" Z& n7 C$ k# p! r
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66.Evaporated milk is a concentrated milk that is produced by removing C/ ^7 f8 i W( }2 }5 Z# O, t
炼乳是一种浓缩牛奶 是去除什么做的+ r8 u$ c9 `' A5 b
A:60% of the water 60%的水
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C# b0 c3 s) H* u/ Z. W5 `" j9 x0 y67.A method of cooking that transfers heat through a liquid or gas is:
4 q* `, H, a0 q: ^! S9 q一种烹饪方法,通过转移液体或气体是:
+ L. J( O# s- p+ l/ h& rA:Convection 对流( u1 \' N P; S* ^, F. y! v5 N$ Y3 [
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68.The cooking of starches is known as 烹调的淀粉被称为0 f! v" E, `5 u' G) f
A: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?! i$ Q5 S2 s. z( X5 B4 o+ M
A:Braising 烤
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; ~8 M8 E" P$ e70.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:0 j3 O3 k1 C$ h+ J) e- h, Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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, \% e( v$ T: n- z71.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+ `: b$ C o4 v7 J$ X4 x: j O
A: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
2 H* V. T1 W2 ? \2 Z+ zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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2 I7 V9 X1 r# B: N4 d73.Which of the following is a principle not used in stock making?5 }5 _% t( L0 ?7 g( {6 ?. Z4 h
下列哪一项不是用于制造高汤(低汤)的原则?6 k8 H- L- Y% H' }
A:Start the stock in hot water.开始在热水中操作8 c; R' ]4 J( |
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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
4 C8 K1 i$ [$ r1 {: n: aA:Remouillage 法语熬汤
( E5 ?( N8 W, `( A) M1 Khttp://www.haibao.cn/blog/post/176242.htm |
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