 鲜花( 33)  鸡蛋( 0)
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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:
1 a& w/ ~" t" `2 I) i) H8 D. A哪位厨师最早带来高水准浮夸的美食" Y0 n+ q {/ W0 ]+ ?! K( c
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:9 K7 h# a5 W7 ?" h1 R7 z0 P/ H7 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. V2 ^) k% B6 uA:Cast-iron stoves 壁炉3 e8 t' D1 S7 C
http://www.usstove.com/products.php?id=6
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4 } d7 [% r8 b28.The French term used to describe the roundsman, or swing cook, is:* k. h* A* Z! A; Z2 S& C6 R4 J
法国术语,用来描述roundsman,或摇摆厨师是:' w7 Y' U! q' c
A:Tournant 图尔南2 r" p$ S, e! `1 W9 o1 L6 e. T
5 G F( t3 S" t29.Another term for the wine steward is:' I, S* j" ?4 c4 ?0 M! v! c' w
葡萄酒侍酒师的另一个术语是:
& t2 \/ E# f+ F) {% g# C% `1 ~$ QA: Sommelier 侍酒师
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p0 l- v& Y/ d9 h( \! W30.Molds, yeasts and fungi are examples of a:
% `9 d: i/ \5 V% H1 n霉菌,酵母菌和真菌是一个神马例子
" R1 s0 m* [5 X8 {6 C6 TA:Biological hazard 生物危害
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) ]8 e6 o! T/ E0 r# e0 b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. L* m) D [, p2 L) {1 h
根据加拿大食品检验局,食品的危险温度区在多少之间:! E! b' W8 L$ h& O
A:40° and 140°F (4–60°C) 4-60度( v/ J; \4 b- B6 Z! `
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32.All bacteria need the following for survival:: ?' f/ L, P( t7 m% W1 y
所有细菌生存需要以下哪些内容:
[8 U& ~, |! L* ~6 }. J2 ^. ^% GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- Q& A' C2 p% y$ V5 i
: }1 p6 \) [! o, S r- P33.Which of the following correctly represent critical control points in a HACCP system?4 G3 p! S* t y F# ]& w8 s
以下哪项正确表示了HACCP体系的关键控制点?: c5 ?( s# m" g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' Y- Q" D: t+ z% s) \, d食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ m0 }- ~: s/ K( U$ ?34.Which of the following is not an example of a carbohydrate?
7 t; H4 k, Q& O/ n2 j& ]4 @下列哪一个不是碳水化合物的例子?
8 S1 B# o; q2 b+ L' r dA:Essential nutrients 必需的营养物质2 O5 Y% Q/ f; h. H+ X" S* ]3 c
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35.The process by which a liquid fat is made solid is called:& Z7 R+ b# u6 A' Q# T0 N: i
液体脂肪做成固体这个过程叫什么- ~3 ?* n0 j; G# c2 \
A:Hydrogenation 氢化
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8 g4 Y( ^% F" e/ e7 C36.Which of the following is not an example of a fat substitute?
) B: ]8 ~; O; a" Q$ K W8 \下列哪项不是脂肪替代品的一个例子" O/ l9 m1 B R x
A:Acesulfame K 安赛蜜K表: G4 q4 C1 C9 R+ \! b. q8 c7 `8 h
) X0 o& f) ?, q+ ~) M6 c37.Health Canada requires that a product labelled "fat free" contain:
2 C! |! U) o% a& r; r8 i加拿大卫生部要求的产品标有“不含脂肪“包括:
7 o1 O, A; a" r1 V! j/ jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ ]- m- t4 i4 Q& M4 F* _+ w
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38.Which of the following is not a problem associated with converting recipes?
$ b+ T1 ?8 g) t4 Z. ^下列哪项是不相关联的转换配方问题?
0 N1 W2 f! i- ZA:Unit cost 单位成本
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- e$ Y* V1 Z1 u39.The condition or cost of an item as it is purchased from the supplier is called:4 e/ U: p( Q' N$ Y
从供应商采购的物品的品质或成本叫什么. c! M# x% B" J- G6 i- t4 v) @4 x
A:As-purchased cost 购买的费用
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! e" ?3 L5 [3 A40.The amount of stock necessary to cover operating needs between deliveries is known as:4 f: Z- ~% h/ |3 r( q* P
在新货到来之前用于日常所求的必要库存量叫什么
) _% x% A# s3 W: c. b8 P& {' J, ]A:Parstock 基本日常最低库存" y: t' f) ?9 n
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. T3 q' A! G. p
下面那个缩写是用来表明正常库存流程?3 a4 h7 c3 p8 n* W
A:FIFO=FIRST IN FIRST OUT 先进先出7 K& N: `$ ]( r% h6 p" }8 ~3 M
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42.Which of the following knives is used to turn vegetables?
' B1 G& H/ e5 C6 S4 w' |下面的那把刀是用来打开蔬菜吗?2 }" Q1 Q) c5 q0 {% A- ]: |, a
A:Bird's beak knife 鸟嘴刀! u8 }* `& Q; |) |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ A8 Y3 P; v" z2 \/ i7 u
4 i2 Y( ` i1 z( u43.What is an instant-read thermometer best used for?
0 u% a* Q4 Z) k) k即时读温度计最好用于那方面?
: A1 E4 {! `( m* o% A: m) ?% C& x+ zA:Checking the internal temperature of a roast 检查被考物品的内部温度( x& i* h( _, r5 p* g9 E7 j' V
3 B2 Y6 B7 |1 V, u# y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- h F, S- h) I% ?下列哪些金属材料受热均匀,通常用在铁板而且非常重+ r7 Y+ Y+ f9 k7 @
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?
8 Y1 j; y% C* M/ K哪件装备下面有一个可移动的碗和一个S形叶片?. D: s* P0 `- B; O( I, i" J
A:Food processor 食品加工机
: {* E( j' N% _& Ohttp://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?
( K8 R) [7 ^7 l/ [, A3 {下列哪项不是用刀的安全规则?, a4 G9 `- `* w2 F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 {. i& p" d$ @. Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* S( e3 x+ y$ N( v. ?6 b" f4 s' T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 q4 I$ K3 b! w7 D, A+ OA:RondellES
- X; \; l! I7 Z ], ?" E, ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& i7 B9 H# _# Z+ U5 H9 u, P
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48.Which of the following is a diced cut used to garnish soups?; {; ^2 Q6 X' a* B
下列哪项是切成小方块用于汤的装饰?
6 E4 r k+ X( f' W* nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% q3 Z- w4 [% m3 s' B- S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. h& @! L7 q7 u7 z$ \# V3 i! @, r+ `
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!!——
2 C8 U# U9 f$ Q5 c* a4 x$ }3 p& |A:Gaufrette
! c/ Q1 a) ]) n( D ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 P! L( X1 v) u, @$ i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 k3 _8 n6 c E `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- ^7 C" d7 u6 J' n1 J- l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 h Q! l! v7 u6 n- y+ e0 A# q' r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)1 G- D: ?, ]- [5 D2 `5 \) g- R
A:Cilantro 胡荽叶 香菜1 v+ w8 L+ I5 J2 i$ G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
% a! V3 j& f/ U% f; w 多香果, 多香果香料是什么
/ V5 |- G- ^; C/ @2 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 O# \. J6 \3 a) j3 n1 m4 KA:A dried berry 干浆果! D: I7 t' g2 ~. d
* {& l N+ @+ {7 m61.Which of the following are used to make a sachet d'épices?
" x p. R# k5 H6 E, J7 c下列哪些是用来做香包德épices?
; V8 \" T& ^5 t+ yhttp://www.sachetcatering.com/
: ?3 n2 o: }" W. bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 v7 x( X6 I8 [6 v62.Which of the following condiments are not soy based?
/ f* U0 N+ W& C% @下列哪项不是酱油调味品的?
* I2 U3 F x3 iA:Wasabi 日本辣根. t- U" ?6 x6 ], g
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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:' y, b( Q2 s; [- r ]: y
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:% b) I; G' O6 I* p, q& z4 J ?
A:Pasteurization 巴氏杀菌
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0 ^8 u1 S2 [% T! Y" b( t, b1 K64.Which of the following steps is not the correct procedure for whipping egg whites?
' u5 n2 ]7 T) p4 D! M* p下列哪个步骤是不是正确的蛋清搅打程序?
; ]: {6 \2 q8 E$ C2 B0 WA:Allow to rest before use. 允许休息后方可使用。3 B% u4 s9 W, S8 G: f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 T; G: C. X2 l( ^# Q! Z% iA:56g and 63g 56克和63克
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, r5 n4 m B6 @66.Evaporated milk is a concentrated milk that is produced by removing( W9 E9 k% g) K0 Y! @
炼乳是一种浓缩牛奶 是去除什么做的 s* \2 a8 S. X
A:60% of the water 60%的水. |3 y$ P7 a, G3 w, @
! t9 O9 d) e4 l) T. d3 s67.A method of cooking that transfers heat through a liquid or gas is:
3 A3 U# J* m8 m) `7 g8 ?/ r7 y一种烹饪方法,通过转移液体或气体是:, R/ z8 @) z# ?, p% g
A:Convection 对流" U' q% D: G- @# \. }
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68.The cooking of starches is known as 烹调的淀粉被称为
7 e6 x: w: ~# E& U# NA: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?
0 Y9 w; {4 K- |# i; J0 s9 q- sA:Braising 烤0 Z; M- _0 N9 u* b. z/ Z3 x* s: y
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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:8 S- j) L) o/ u8 i3 w" y- M! m$ t* }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 I2 S5 ^" u6 q4 N1 I7 s+ 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" v' x( U. ]& ?7 f
A:Fumet 原汁
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& G- y- `; v+ K' L: Y: d, O72.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 @! L5 p, ~+ [9 M$ 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?& t( t5 Q v: D2 L( T5 i( V
下列哪一项不是用于制造高汤(低汤)的原则?- D3 e7 x t# j5 j" C
A:Start the stock in hot water.开始在热水中操作
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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0 `0 S- F& ?0 z/ [& o7 d+ I
A:Remouillage 法语熬汤
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