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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:
" f; P G& u1 D哪位厨师最早带来高水准浮夸的美食
) b& S0 D% y% X2 G- n1 Y+ c5 LAAntonin Carême 人名 安东尼·卡罗美
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) i' Z; S" d; `) `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 `6 @. { G2 w0 s+ S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* x8 T4 z9 f6 V1 o! {7 R) I7 j
A:Cast-iron stoves 壁炉
4 Z$ c) a9 `7 {0 ?7 ]7 {; E1 n# L H2 g" r2 xhttp://www.usstove.com/products.php?id=6' M& v* |, n. I5 y1 Y. T
1 }# O2 Y% H( U7 }! |3 |/ F28.The French term used to describe the roundsman, or swing cook, is:+ ^& c- b" P% ~) ]
法国术语,用来描述roundsman,或摇摆厨师是:) ~, \ b7 }& _; `
A:Tournant 图尔南4 k4 R' v! {2 u
& Y* e* Y' D! E1 _" B8 J29.Another term for the wine steward is:/ \, `& ~& q1 @9 p4 ~4 h
葡萄酒侍酒师的另一个术语是:
& B9 @. w; l t7 N- w! |6 O: jA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
3 f- H9 y5 a! h& X: C2 J霉菌,酵母菌和真菌是一个神马例子
- ^2 y7 u7 T: D3 T- m0 n* fA:Biological hazard 生物危害
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' f1 u* w7 L7 U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' S- D! g3 y* N/ t( o: Z
根据加拿大食品检验局,食品的危险温度区在多少之间:* _* b: t! d) `# g8 d& G5 ?2 L& {
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:' h5 L! z3 o% T) m3 e( ~- h1 U$ y& ~
所有细菌生存需要以下哪些内容:) e8 L `# w3 S! D+ P1 L+ a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 Z* n8 c# G4 m
' c V% m9 E( }! x# D" j: A9 z) m& h33.Which of the following correctly represent critical control points in a HACCP system?
2 {7 G0 `1 \: e# b* C以下哪项正确表示了HACCP体系的关键控制点?; {; ]* N" L) w5 b0 u: ?, O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 N0 p: p$ ]% x* X0 F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?
5 g+ V8 T1 Y7 f' N8 V7 `* t下列哪一个不是碳水化合物的例子?# h2 {! _9 Z4 h: X6 N- x5 n/ u& J
A:Essential nutrients 必需的营养物质, D6 j% D3 i N# Y5 T! k
$ z; b: q& P" _35.The process by which a liquid fat is made solid is called:- y$ z2 X# {' y4 S
液体脂肪做成固体这个过程叫什么: V+ L* h9 L( z* i7 t) _& f8 L% V
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
1 }4 d" F! w! u8 L下列哪项不是脂肪替代品的一个例子: T" r- V5 u4 a/ a8 [
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:& ?/ I `; D/ r2 ?& I) x* ^
加拿大卫生部要求的产品标有“不含脂肪“包括:4 N n6 T# i7 P
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?. S; {- Q. L( A- B/ k
下列哪项是不相关联的转换配方问题?0 y4 U! _' i9 h2 n- @7 ]- p
A:Unit cost 单位成本, J' z) W" i8 E
0 \/ Z8 g0 R8 P* |5 s+ P39.The condition or cost of an item as it is purchased from the supplier is called:1 s0 b# |; F3 c3 r
从供应商采购的物品的品质或成本叫什么
$ T, a+ e R5 z2 p4 o( T: pA: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:
* m9 d" q5 l) J5 N( l s9 [: C在新货到来之前用于日常所求的必要库存量叫什么9 K) V. j4 X. f- a* r
A:Parstock 基本日常最低库存
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4 T* m( ]% @+ d8 n& s) J41.Which of the following abbreviations is used to describe the proper rotation of stock?
- }: x! O' `2 H( Z下面那个缩写是用来表明正常库存流程?
" y8 p9 Y" A0 U5 C- ]0 G7 RA:FIFO=FIRST IN FIRST OUT 先进先出- |$ g, ?1 _. [
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42.Which of the following knives is used to turn vegetables?2 l; |; P. s7 Y9 ~. P+ V. T$ U
下面的那把刀是用来打开蔬菜吗?
, c X3 f4 s( D7 FA:Bird's beak knife 鸟嘴刀% h, ~4 F" Y& ^ _8 S* ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, B3 ^( Z1 y0 I' }5 ~& q6 @
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43.What is an instant-read thermometer best used for?$ _* N2 l! r9 E/ s
即时读温度计最好用于那方面?+ U2 Y/ d; |) Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ S# y3 S' l1 ?
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 l/ `. x- l( y2 I1 [4 a8 F- O下列哪些金属材料受热均匀,通常用在铁板而且非常重
" [* w/ l# r4 j( s1 P; ?) z' VA:Cast iron 铸铁1 N; P/ ^% W& h& k, g: H' S
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ O5 @5 W6 k0 u( ?( o" M
哪件装备下面有一个可移动的碗和一个S形叶片?6 O8 u1 v( u9 r5 Z: }# D8 o. R4 Y( d) e
A:Food processor 食品加工机
) R+ h5 D' G6 h; t' `http://www.google.com.hk/search? ... iw=1263&bih=5729 o* H1 X5 R! v5 C( ]- Q$ J
, T- G* E! }+ v! y5 U O46.Which of the following is not a rule for knife safety?- f; T& L1 j- I6 ~1 n
下列哪项不是用刀的安全规则?; r6 G4 w% F* y* [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 d8 y: p; {1 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 v5 j9 }/ s3 v7 b! m0 I! `; rA:RondellES
4 S" K. q4 X: N3 S) U* Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) w7 [- j; r0 p) \5 x: [+ \
1 R7 Z+ L3 W* U. Z1 H- s0 P48.Which of the following is a diced cut used to garnish soups?; k/ Z9 D5 ]% a6 n9 j) u
下列哪项是切成小方块用于汤的装饰?% c7 y/ T( f( O: ?3 p+ `$ ? C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; p5 a+ b& T/ ~# G4 C5 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 @8 h& U8 k6 l/ x2 d3 H% V! Y
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!!——
L$ e2 A& J8 c/ C( ^( B# W* c5 HA:Gaufrette
N' Z& E% r+ E! P; mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: Y: R0 r( o) Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ A, D* x' Z' H+ W2 F
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 y, W9 X7 K2 }& k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- v3 z, z! r, J/ ?
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), F% t' |, g I: Q2 c4 m
A:Cilantro 胡荽叶 香菜
6 m$ U: _# X. {6 ^; Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 [5 J/ T# z- j: V
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60.Allspice is made from:
) H- h! p3 F5 Y/ L 多香果, 多香果香料是什么4 o: t X0 f- [1 r l3 W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 y. D1 d0 ?! o
A:A dried berry 干浆果% C8 S8 B1 W8 i3 @
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61.Which of the following are used to make a sachet d'épices?, g3 [0 W) a& h
下列哪些是用来做香包德épices?
2 w+ V2 d& m2 e' Z9 e" ]http://www.sachetcatering.com/
% l: |3 z: g* T( ~6 NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! x6 c8 q# ~: `
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62.Which of the following condiments are not soy based?, `) {( h& N* f
下列哪项不是酱油调味品的?
1 m! S- z9 t. {& i" a) HA:Wasabi 日本辣根% X" A, f. |: X9 g f& ]2 b. t1 `
, l- m$ m+ r5 ~4 \8 ^* k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 ]) n1 c- e! k* O0 c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:& v" Z! y/ i4 R
A:Pasteurization 巴氏杀菌4 ~% Y+ \; ~) z) T/ o) T$ P- r
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ k3 O3 c S* O( N0 y7 y" _下列哪个步骤是不是正确的蛋清搅打程序?
0 y6 o N7 a$ p- ^( v. L8 oA: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:
" C' T* ?" M/ `; A4 PA:56g and 63g 56克和63克
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9 I* @+ ?4 H$ H/ w2 e" W66.Evaporated milk is a concentrated milk that is produced by removing
) D& \; S3 w3 l/ U' a炼乳是一种浓缩牛奶 是去除什么做的( u) G3 r* O- D9 z0 c) B
A:60% of the water 60%的水5 K8 d; ?6 Q1 W0 K' g! g* X
0 l& i. j# @% J67.A method of cooking that transfers heat through a liquid or gas is:
1 n: @. R6 z$ T9 J. f$ I1 S一种烹饪方法,通过转移液体或气体是:% u! t2 I+ M. Q4 ]$ i
A:Convection 对流
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+ V- Q/ e+ w& y. @7 C+ d68.The cooking of starches is known as 烹调的淀粉被称为
5 S! v7 `. U; p, D( b, Y. N# ^A:Gelatinization 糊化
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, E8 y1 j0 T8 `$ E& W( v) D$ y+ t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' W+ l- B/ ^/ ~( s
A:Braising 烤
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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:. u( y$ Z! l& D A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 }5 e3 s% \2 U+ d6 U
, C& Z% y5 l$ z+ d9 `$ q71.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
9 t h9 N- O2 I# NA:Fumet 原汁' Z" i: p( b# l' ^' p- H3 l m( |! H
8 K* ?! s2 D" D+ j72.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) ~# p) I3 t2 Z$ A- V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( q6 V$ _( |# `73.Which of the following is a principle not used in stock making?
: }( [/ k+ _" q' y/ L& S5 p下列哪一项不是用于制造高汤(低汤)的原则?
7 U) {9 D/ }' j+ L' [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9 Y A6 ]& a& C$ S- h3 j5 t
A:Remouillage 法语熬汤
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