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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ H1 L3 {+ \7 ]1 T7 N4 y哪位厨师最早带来高水准浮夸的美食/ b8 s a4 w# Q5 m# q
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:5 U+ g( r& j: 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 。
/ v, I+ P5 e6 i0 n* g5 pA:Cast-iron stoves 壁炉
, `* b4 l$ [: y) u+ P# ^1 ihttp://www.usstove.com/products.php?id=6# j) E9 I7 l2 ~
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28.The French term used to describe the roundsman, or swing cook, is:7 h3 q/ d$ w% ?" d: [$ O
法国术语,用来描述roundsman,或摇摆厨师是:
0 ]7 b" Y7 F$ h8 a# \8 f0 `( f/ ~A:Tournant 图尔南
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29.Another term for the wine steward is:
5 {! p- N' z* j! C$ g葡萄酒侍酒师的另一个术语是:, b2 K; m! ]8 i: W/ U% q- N R. M( t
A: Sommelier 侍酒师9 Q7 N3 M- G% @ y. k5 t: G0 f' J4 m
& {' _% s- o* B0 ?30.Molds, yeasts and fungi are examples of a:" ?: G& | L) A' Z& {
霉菌,酵母菌和真菌是一个神马例子% a" f* }0 p4 }) \" o3 V
A:Biological hazard 生物危害- M9 \+ p6 p! Z' ~. P" Y8 V
& w& p! A6 f, ]$ _" k% _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 i. H9 C3 D, ]" _9 s: I) B" a( Y根据加拿大食品检验局,食品的危险温度区在多少之间:' a+ h! }) F) L4 \
A:40° and 140°F (4–60°C) 4-60度
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& y% S% V: o3 @/ v$ q, t32.All bacteria need the following for survival:
4 G6 _/ G2 y3 L# r所有细菌生存需要以下哪些内容:
) a% T2 u$ V- O8 {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 V# u# L9 U6 t1 A
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33.Which of the following correctly represent critical control points in a HACCP system?
( t/ p0 q2 a; g+ p3 M- }以下哪项正确表示了HACCP体系的关键控制点?
, w# p6 @- b* M6 q9 u& QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 y3 ~) g- A9 B: o1 E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& }& j1 i4 m- ^! [, Z W
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34.Which of the following is not an example of a carbohydrate?
% r. l: P8 l1 K7 L0 z; b2 S4 l- y5 Z下列哪一个不是碳水化合物的例子?
! r' ?* A1 e5 CA: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:/ ?9 {2 t2 z' _3 A: f O8 n
液体脂肪做成固体这个过程叫什么+ U$ L0 ~, M! o
A:Hydrogenation 氢化& }, G5 _& C3 J6 h( u
, q; {% P7 ~7 h6 B9 g36.Which of the following is not an example of a fat substitute?
/ {2 J" I* e4 {; h) Z a; A& ^- H- _下列哪项不是脂肪替代品的一个例子$ Q& {7 N+ }/ K& ~3 S! n4 D. c8 \, ]3 i
A:Acesulfame K 安赛蜜K表& g- _& U* J1 S- K! m. G* F
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37.Health Canada requires that a product labelled "fat free" contain:" Z1 ~+ ]( F9 _9 y' K( Q, W
加拿大卫生部要求的产品标有“不含脂肪“包括:" O( E/ Y- |& e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?# H8 l' l0 [% H
下列哪项是不相关联的转换配方问题?0 F4 o' W& Y( C9 `
A: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:4 Y) f% c* R" ]6 [, T# t' } a
从供应商采购的物品的品质或成本叫什么9 S; {! c6 [, w+ d/ K# ?4 S6 ]
A:As-purchased cost 购买的费用, Z9 C. B ]" m! Z9 i
4 d% c" A4 [! Z; d' J5 b& U40.The amount of stock necessary to cover operating needs between deliveries is known as:
: H) ]1 e$ H0 B在新货到来之前用于日常所求的必要库存量叫什么: t& E4 u' i6 g. ]
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? V3 Q# U [) M8 q- e k1 y
下面那个缩写是用来表明正常库存流程?$ h1 G0 ?& J( H' D! ^
A:FIFO=FIRST IN FIRST OUT 先进先出
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; A' z; I0 g4 O0 U42.Which of the following knives is used to turn vegetables?
8 P! ]/ g% N, H" F$ l- K下面的那把刀是用来打开蔬菜吗?
9 R, I+ _8 ?' R! P5 B: Y' \4 D, BA:Bird's beak knife 鸟嘴刀# f- t7 z/ }& l% L5 R& [) G
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?
& @; m, ^. T2 t/ g( U即时读温度计最好用于那方面?
$ Y+ l3 k: n X" k5 X% OA:Checking the internal temperature of a roast 检查被考物品的内部温度8 h1 S' ?( @% z% S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" f* f" K/ X7 K: n6 _/ O下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ `/ r7 d9 P1 D$ V& x$ L! b9 pA:Cast iron 铸铁! T7 x& j) l4 N
' J; `& Y# H' N4 m/ ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! w2 d+ G4 N0 V5 X. S% E哪件装备下面有一个可移动的碗和一个S形叶片?
q. W: e/ {' Z8 H7 z4 n2 K+ UA:Food processor 食品加工机
. N0 G3 ~% \. X" p& M; L$ w* I' _8 Phttp://www.google.com.hk/search? ... iw=1263&bih=5720 @$ ~, {/ g/ r" ?# y. ^
7 ~; F. G% t: q% }9 O6 Q' r( K46.Which of the following is not a rule for knife safety?
) X0 X( z& _0 m* x9 {! h; S下列哪项不是用刀的安全规则?/ g" |) Y: R4 l+ q a \/ F1 a2 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 k+ e3 h& Y4 L _6 x! ^5 `6 s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 ]' c P j* w, @) ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 O0 r# n2 K- b V( @6 X
A:RondellES
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, }6 |4 v- D o: P0 l/ A) S48.Which of the following is a diced cut used to garnish soups?
T% d1 ?4 H. Y, ~1 R& |下列哪项是切成小方块用于汤的装饰?3 F1 |* \1 m. d+ w6 F- |! U8 T
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 s2 V( ]! J$ ~! n6 u3 z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# [8 T3 m$ W# W! ]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!!—— _" ~$ {$ }/ S; o8 `4 ]
A:Gaufrette
- E& U) v& D' ]* F) tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) d8 @& r1 X1 k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' m8 E2 ]* m* T4 t2 K9 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 \4 ~9 B% \: w6 f1 L* A* K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 C; k/ _6 ^" t: C
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)
& n8 ~. D. \; k; m, XA:Cilantro 胡荽叶 香菜
5 _& J J( W) h& ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( N( W$ i8 v: A
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60.Allspice is made from:! K. ~. a2 l { s* t: L* I
多香果, 多香果香料是什么& S: G7 c5 ~7 E% e3 ~" }# f1 {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 w' c, o% ]* EA:A dried berry 干浆果; k* F! Q9 q! T! o7 A" u n5 s
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61.Which of the following are used to make a sachet d'épices?
& u3 \0 \- s M: J下列哪些是用来做香包德épices?+ p, I' g' j( P; l# ~
http://www.sachetcatering.com/5 k" p% w4 k- a* k- O
A: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?
9 O* k8 F4 K0 O" l% z- X- [5 y下列哪项不是酱油调味品的?: C) G! Q; _ A) w
A:Wasabi 日本辣根
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8 W s* t% [) ]8 \$ Q5 W" f: a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 d" r, y R# }+ ^
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:
9 R/ K: J& s* f8 JA:Pasteurization 巴氏杀菌& ^! [5 W5 L, {* G5 f
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& V! O1 l. @" @! r# L/ ~1 @# T下列哪个步骤是不是正确的蛋清搅打程序?
, O _3 b' Y/ b; i9 YA:Allow to rest before use. 允许休息后方可使用。' Z# M# B5 I% }0 U4 M% F! |4 B
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65.The weight of a large egg is between:一个大鸡蛋重量介于:2 h7 c: W3 [- E
A:56g and 63g 56克和63克" f" r( X- |$ I& ]9 b/ w
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66.Evaporated milk is a concentrated milk that is produced by removing: g: F0 E# Y2 I; F
炼乳是一种浓缩牛奶 是去除什么做的5 @1 U8 ?, a! o: P# p, `" L/ l
A:60% of the water 60%的水
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& U2 q9 p7 N* j67.A method of cooking that transfers heat through a liquid or gas is:
- F5 n5 h+ G% v" B5 S g8 Y4 y* e. w一种烹饪方法,通过转移液体或气体是:
( d% @/ b" k4 S! X( p( p/ k! jA:Convection 对流- u6 S, q* C; D5 S* \* m
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68.The cooking of starches is known as 烹调的淀粉被称为$ i+ [ _. z+ m9 Y$ H F+ f8 m. o; n& X
A:Gelatinization 糊化- z/ l/ u# ~1 E+ V$ A6 @; R
9 J* E( n, e2 V, A' E9 D n" E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. d% ?5 f9 Z* e3 F% O/ kA:Braising 烤
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: @; o- O# c. {* F" O# }6 g1 P! w70.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 @% O) Q0 \7 |0 c% ^+ AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ Z8 C* i+ p% e( B71.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
' ]) X0 r* o6 _: tA:Fumet 原汁
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4 f3 {( y Q( ]2 b1 w$ w) _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
" y& \, E: G iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, Y |' P, V# m3 C2 g* ^9 `
* \2 t& h' l$ u- T73.Which of the following is a principle not used in stock making?; j! L [& f' D$ i9 n8 z$ E
下列哪一项不是用于制造高汤(低汤)的原则?0 U9 t0 x! j$ s- f7 H" S+ ]
A:Start the stock in hot water.开始在热水中操作' m C( {1 a8 H3 [9 o
/ B) A8 N8 E, a8 _- s: P# e9 d- F74.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
, k0 R- K4 K# ]" a% J" U! \A:Remouillage 法语熬汤
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