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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:; H, A* X. d; l" A: u& g$ J
哪位厨师最早带来高水准浮夸的美食$ @6 j! }# X Q1 U6 b2 t
AAntonin Carême 人名 安东尼·卡罗美. O6 t# K% A) f
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 ^+ X! U2 d+ C. h) i- ^, b: r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- k( s6 j6 @" O/ t8 F" S6 H
A:Cast-iron stoves 壁炉4 x4 R8 k, N4 G) N; I
http://www.usstove.com/products.php?id=68 I7 I( Y- ~8 Q- K) |
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28.The French term used to describe the roundsman, or swing cook, is:
. a8 }; c; R& i# U/ N2 y, H法国术语,用来描述roundsman,或摇摆厨师是:
# j9 E3 a1 k6 m+ JA:Tournant 图尔南6 t6 j G% T E+ i
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29.Another term for the wine steward is:: ~9 L8 P& c& ?; k
葡萄酒侍酒师的另一个术语是:) Y+ }3 U6 m: m( i1 x9 C1 F
A: Sommelier 侍酒师! ]# e4 m) k3 t3 ^& o! l6 V
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30.Molds, yeasts and fungi are examples of a:4 u0 Q: f/ |- [
霉菌,酵母菌和真菌是一个神马例子3 e" L2 u. R1 M
A:Biological hazard 生物危害
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( m2 F: M8 ^6 I# h0 h0 |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 x/ U* G) U8 V
根据加拿大食品检验局,食品的危险温度区在多少之间:7 X+ R+ q2 a' f4 {
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
2 y5 H( n: j: g所有细菌生存需要以下哪些内容:
4 t0 j* s B3 T, ~3 \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: j4 t( L) n6 w+ D( I" G
; A/ K" s9 Y: o' e8 }$ r+ a33.Which of the following correctly represent critical control points in a HACCP system?" q7 t6 C; f. K! \ U
以下哪项正确表示了HACCP体系的关键控制点?0 t9 w# t8 w3 A9 {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 A$ a6 Q) A4 D. l, R- M- I
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?' m/ ^0 Z# r) y3 p
下列哪一个不是碳水化合物的例子?
2 `2 V7 A& V" R8 n* h4 @1 OA: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:
1 u% I4 }& D) h9 d' n9 \8 B% S! {液体脂肪做成固体这个过程叫什么+ ]0 j3 a8 I% L6 _! i) {3 K% x, D
A:Hydrogenation 氢化
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3 l5 t% M2 s; ~! {; t+ C36.Which of the following is not an example of a fat substitute?
( J% j9 r+ H+ z% s) O' J+ A下列哪项不是脂肪替代品的一个例子
$ ^; B# R1 L6 b! |4 [' MA:Acesulfame K 安赛蜜K表1 j* ^* ]# g! h
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37.Health Canada requires that a product labelled "fat free" contain:
) ` R. T& Q3 {3 M% \加拿大卫生部要求的产品标有“不含脂肪“包括:
) f; Q8 f7 F' }$ B: e8 y$ [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! N' L8 }# Z+ k
9 V. p6 J: I ?8 z" R8 L/ Y& H9 U38.Which of the following is not a problem associated with converting recipes?! Y3 k4 `: d' M
下列哪项是不相关联的转换配方问题?
|5 W6 i2 [, b( g6 d/ W7 \A:Unit cost 单位成本& m0 [% _5 U: D: h( L
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39.The condition or cost of an item as it is purchased from the supplier is called:
, A/ v8 h5 H+ }0 g0 G+ w8 k' @2 M从供应商采购的物品的品质或成本叫什么# j, \- W) Y9 _! w' _% `' A
A:As-purchased cost 购买的费用
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% Y5 s5 x8 h; `- a+ \% ^# n% h40.The amount of stock necessary to cover operating needs between deliveries is known as:* ]6 o% v- [0 S
在新货到来之前用于日常所求的必要库存量叫什么& I, {% x: J0 j% V
A:Parstock 基本日常最低库存
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* _ ~: @+ L8 j41.Which of the following abbreviations is used to describe the proper rotation of stock?
; @5 C( ^# m* p1 [下面那个缩写是用来表明正常库存流程?
, E- f$ I2 o& O! u& P T# Y- NA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?* k' b; \$ a4 K! a1 x& W/ D) p6 n
下面的那把刀是用来打开蔬菜吗?
6 a8 ^2 a* P- W3 L% rA:Bird's beak knife 鸟嘴刀
8 u- c4 y8 ~ Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ X2 B+ c) \, {
! a% m$ M4 F+ D43.What is an instant-read thermometer best used for?8 ~9 V: W3 ^/ A2 I; m; [ o: a$ F
即时读温度计最好用于那方面?5 o% L* U. ~0 f _0 P
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 h; k# G( M& x# `
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( `) I) G( _ [" S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! Z ~* q! ]) B, T& Y2 QA:Cast iron 铸铁5 z+ n) L5 h$ J2 r
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. b6 |! G) [9 ~# V- v( _4 T
哪件装备下面有一个可移动的碗和一个S形叶片?" w) G/ v4 j0 y$ t( A/ l
A:Food processor 食品加工机% B8 C! a+ u: j, ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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8 n3 P5 }6 x: D* e46.Which of the following is not a rule for knife safety?& ^, x+ |. k# j
下列哪项不是用刀的安全规则?
. O" n$ x$ I- N. tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) X5 T' @8 U- @ U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) w/ b' x% u, E6 d% O8 x/ O7 d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( \" e$ z* r. Y1 G5 f7 Y. g5 c/ n% VA:RondellES
( B+ q- I. x% Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, B0 a- L/ Z5 }: e2 \
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48.Which of the following is a diced cut used to garnish soups?7 c: W9 L& X; t$ J
下列哪项是切成小方块用于汤的装饰?
! ^. @3 U* ~4 i& i% c( KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* X$ E) `: i: K0 ]9 e/ g0 F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; B6 a( v$ P h! s
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!!—— U5 o( J3 d" G9 ^: z
A:Gaufrette
7 O! P: n8 G4 r" Y$ Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( g* K; p" ?& M2 p* m% E7 h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' w, f3 e4 G5 n" D& ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, g6 u$ ?: Z ?' w9 V6 {
! ]2 \, s- A) I/ r* K% v5 p0 @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 `; D9 s6 C! }( w% d2 \3 O0 U9 F
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)- `0 v( F& m0 Y: v5 L
A:Cilantro 胡荽叶 香菜9 f3 z" B. w# a7 A2 h. N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 _2 i* B& I" S: {5 w60.Allspice is made from:" @: W M7 ]6 n- ?; t0 Z$ I# [6 k
多香果, 多香果香料是什么5 J, Z# z8 P& b5 x# c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' P( J2 ^2 u; l, l& j+ h- rA:A dried berry 干浆果
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8 x4 t' D/ E6 F% X5 I% v61.Which of the following are used to make a sachet d'épices?/ \1 j. f$ \0 O& k. y
下列哪些是用来做香包德épices?
, A4 c4 L8 V* w1 Chttp://www.sachetcatering.com/
m& ^+ v& x( A3 Y4 n" e* F1 QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, U) H# Q8 R* f/ I9 ?
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62.Which of the following condiments are not soy based?9 a& Z7 A% | M0 r6 K
下列哪项不是酱油调味品的?
7 D. z8 [+ G- _; E/ a |7 xA:Wasabi 日本辣根/ ], {; l3 N% O. v
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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:" m( l' Q+ ~2 _8 d
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:# }" a7 i7 l+ ^- H! n( ~% W
A:Pasteurization 巴氏杀菌' W5 j. G% n6 d$ T3 r: h5 C
5 c% `9 P# ?$ i0 l! ~+ O# z. e64.Which of the following steps is not the correct procedure for whipping egg whites?
* J% |8 I" \( L ^+ J. Z. v下列哪个步骤是不是正确的蛋清搅打程序?
% F5 |: a. N. k: U& w: `. N3 NA:Allow to rest before use. 允许休息后方可使用。1 c6 K+ T# V$ Z, A) U4 U
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" F; D$ A3 S" N" H. z) L# [9 h* F, jA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing* c$ |6 k& ~) K3 P3 @' C
炼乳是一种浓缩牛奶 是去除什么做的
8 U% a3 b$ u8 m% n3 I( T( rA:60% of the water 60%的水2 X: y, a- V* T! D& I M$ R* o
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67.A method of cooking that transfers heat through a liquid or gas is:+ p& M) }: `4 ^, a; P
一种烹饪方法,通过转移液体或气体是:4 p/ `1 {/ o8 `* @( z" }
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
% l6 [1 d& ]1 wA:Gelatinization 糊化% n0 |* F% d4 |' P7 w
' f& g1 o' v, T: l+ V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 s" P% M( {# s+ N, V
A:Braising 烤; x. T# A( `- b, n2 X0 L; U
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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:
1 y0 X& \2 G# h: eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 u- e p0 u, k. V. }( N4 ?' K71.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
$ s* f) U$ ~% P, C& yA:Fumet 原汁3 y$ y0 w" n# ~4 T B
9 j! @- [& Q0 n- W( J& ]1 K72.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4 d6 _ O$ {, o+ G( A9 {: }' @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! O; }1 Q4 R# K' p% A: i
( R2 a+ Y% v' }73.Which of the following is a principle not used in stock making?
- ?/ a }2 b; P& }4 D9 S9 @下列哪一项不是用于制造高汤(低汤)的原则?! L3 ]4 M1 W& W. K% Z7 D
A:Start the stock in hot water.开始在热水中操作
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/ A& m2 I1 [2 C6 B74.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, Y k* z4 {( G: L7 t
A:Remouillage 法语熬汤
- Z& F) L- `: n7 ~http://www.haibao.cn/blog/post/176242.htm |
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