 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: b3 @1 d# g4 K
哪位厨师最早带来高水准浮夸的美食0 _9 }. ]" [+ |* Y$ X/ Q2 B# `! 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:
: Y1 x8 I: U# u) k$ `' m% x4 L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) m, |" X+ T; \' t. oA:Cast-iron stoves 壁炉/ l! N+ a1 j& `# r$ x
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
6 f) b! c3 s5 t7 r$ z法国术语,用来描述roundsman,或摇摆厨师是:
( i/ U* J2 v- H- vA:Tournant 图尔南# p7 F ^' y0 r6 \/ c
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29.Another term for the wine steward is:
& t# Y- H" e; g& ^* i, K! H! }葡萄酒侍酒师的另一个术语是:, b- s7 F8 f8 E8 r
A: Sommelier 侍酒师4 g% g9 E! K9 ~
% A7 H0 X2 Z+ t" H0 m& W30.Molds, yeasts and fungi are examples of a:
8 D- s2 a, X U$ I% @霉菌,酵母菌和真菌是一个神马例子5 Y; C2 H4 d. m9 M1 t! S7 d8 T! ^% E
A:Biological hazard 生物危害5 v" ]& ]9 v) K2 _$ F' U
' m9 T0 ~6 V& C; ]( X6 b: B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 F. k) W& |) l5 g) f5 w根据加拿大食品检验局,食品的危险温度区在多少之间:* |0 f. ]& J$ y) S8 H' y: d
A:40° and 140°F (4–60°C) 4-60度7 k- u4 [- m% V p3 o9 @
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32.All bacteria need the following for survival:
J$ R/ S- ]' B+ o% G所有细菌生存需要以下哪些内容:
4 N0 P: ? U, [, u3 pA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" ]- R+ Y2 [5 ]# T2 `33.Which of the following correctly represent critical control points in a HACCP system?
( ~% V* ^: p' C: Q以下哪项正确表示了HACCP体系的关键控制点?
+ v4 a8 j0 g$ OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, I! x: G2 E/ c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?
! q" Q6 [9 e" o) j8 w* P& Z下列哪一个不是碳水化合物的例子?
6 C- e* k P6 ]3 s: @A: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:
- B* Z _) {# Z5 l6 O液体脂肪做成固体这个过程叫什么
+ B. ~) h4 o9 X( V l LA:Hydrogenation 氢化: z! ?% X) J# h, t
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36.Which of the following is not an example of a fat substitute?
+ o$ C/ a6 ?* k下列哪项不是脂肪替代品的一个例子8 w& D& d' R. S: g# V7 M. `
A:Acesulfame K 安赛蜜K表, D) |/ q7 W) f" `, x
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37.Health Canada requires that a product labelled "fat free" contain:: r% u$ F7 ^& I0 |, z S
加拿大卫生部要求的产品标有“不含脂肪“包括:. W% P6 \0 `0 L" O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- s8 z; q: }7 T- |( x- T( G
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38.Which of the following is not a problem associated with converting recipes?. Q/ y L4 c# V6 T
下列哪项是不相关联的转换配方问题?
0 k' U0 {; g8 P% v( BA:Unit cost 单位成本- Y2 ~: o: \8 E' o" Z
" C- v3 q% o; Z/ x39.The condition or cost of an item as it is purchased from the supplier is called:
. n8 F$ I2 k7 K7 D, Q从供应商采购的物品的品质或成本叫什么4 d- J# [. w+ f& ?& G- i
A: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:
, i8 X- v Z3 H) Q/ h在新货到来之前用于日常所求的必要库存量叫什么1 p9 q, h! }: N- y1 d
A:Parstock 基本日常最低库存2 ~/ U# Q# r% d# y' e( m' K, Y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 R; g+ Y7 u1 u下面那个缩写是用来表明正常库存流程?! e, H N9 L! z. f1 L
A:FIFO=FIRST IN FIRST OUT 先进先出+ i3 @% K* Z* x% ^- v# ^
$ B# A5 Z* i0 u5 j5 g42.Which of the following knives is used to turn vegetables?; j* ~ l6 i1 M( x% \; ]* o& p9 \
下面的那把刀是用来打开蔬菜吗?3 N* Q2 t8 p4 B3 B2 Y7 r$ D
A:Bird's beak knife 鸟嘴刀' _0 ^5 o7 R2 n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, v* v/ Z" T5 p# U0 h; F7 v3 `0 V
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43.What is an instant-read thermometer best used for?' I. e$ V/ `6 w3 }/ V
即时读温度计最好用于那方面?% N- m6 t# I) U
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ q/ X2 e( n+ f& G) \$ \- i
3 P, k; t" w& l: Q3 R& I. K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* i; i6 B3 u7 b7 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# y& r; W6 t A9 dA:Cast iron 铸铁6 j. r. u8 E* W$ C# s/ v1 }# {
1 P( F6 P) n0 m0 z, r3 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ Q1 W+ ?' B& u* d
哪件装备下面有一个可移动的碗和一个S形叶片?
% R. w! B; F+ O0 f- c$ c) }A:Food processor 食品加工机' I w* { C0 U
http://www.google.com.hk/search? ... iw=1263&bih=5729 x* W" {; K& v) C
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46.Which of the following is not a rule for knife safety?* a9 k+ d6 Z6 o6 s
下列哪项不是用刀的安全规则?
% |9 ]. r3 l/ [4 Y4 T( _5 S7 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ L0 M) q# {. E' r4 t
4 x8 h9 [6 A9 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' x0 G6 @4 F0 [8 [% j" ^8 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( ^1 M8 C3 D1 dA:RondellES
, ^) Y/ @8 n+ c6 ?" T8 n3 Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
- a' r7 L8 U( K! _0 \下列哪项是切成小方块用于汤的装饰?
5 }4 Z+ O! z; m. f9 X4 AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( r" ]+ ^/ A* t% L, U% N5 A8 ~% t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' f. r4 {1 A0 s0 `* Q) c5 \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!!——
! m8 |2 K0 `! p/ V. h& q5 T8 u) wA:Gaufrette % ]+ [5 n& k; S7 Y2 Q1 p) P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' [& H) X% Q+ s7 u* gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, Z3 F- g0 g- ?9 M- f# ~, @! eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 W7 M5 p+ r# u2 h8 z5 T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% [. x/ | B& P' S" r% N
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 ^7 U& d m7 i' F# E0 U) B2 e
A:Cilantro 胡荽叶 香菜
% a' q& G+ \, G0 P x% Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' l5 ?, o4 P: V! K7 \7 m% v- R
& P6 G6 ~: Y! T l E8 C+ h( @60.Allspice is made from:
6 U) I" E) y. _5 q7 k5 [$ x 多香果, 多香果香料是什么
) a( }9 V0 b( Y# g6 u/ hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: F0 b. o; o; O; f8 g
A:A dried berry 干浆果% d. o; s/ T% o* I2 V' F1 S% C! q
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61.Which of the following are used to make a sachet d'épices?
, j' p P9 J) J$ Y( Y- I. X下列哪些是用来做香包德épices?
, k, L# a4 g8 J# q* yhttp://www.sachetcatering.com/
' K( R& u: G3 i2 NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 w) ~* s" b( o: r# Z" X! I. Y
# l7 M# |' T& s( J- q L0 @62.Which of the following condiments are not soy based?
4 i2 G4 p0 h, M% Z# r6 f) s下列哪项不是酱油调味品的?5 J$ M" d% L/ {
A: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:5 [7 r, K% i0 F0 Z* z
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 }# a; M5 |+ i/ l, SA:Pasteurization 巴氏杀菌% O2 d# V( R/ b0 s' T
' Q; I- ~ A- j64.Which of the following steps is not the correct procedure for whipping egg whites?" z9 D) u. j& c9 C* ^/ D
下列哪个步骤是不是正确的蛋清搅打程序?
1 D1 B; T5 }# f( GA:Allow to rest before use. 允许休息后方可使用。9 Q; y f, |7 x) k8 \& j7 |0 f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) d" D/ w p |A:56g and 63g 56克和63克
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( c5 h6 ^& c- }8 p5 [66.Evaporated milk is a concentrated milk that is produced by removing: S" r4 Y! w" g2 O) a
炼乳是一种浓缩牛奶 是去除什么做的
5 D. d4 P# o- M) }A:60% of the water 60%的水5 x! }+ g; d2 y/ E E3 v
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67.A method of cooking that transfers heat through a liquid or gas is:
2 V' b v: u3 y5 D' C% S4 H一种烹饪方法,通过转移液体或气体是:
1 g P( Y' t6 k9 ^A:Convection 对流5 f) a) k! V+ L# h& e
5 w/ @6 q: |1 t68.The cooking of starches is known as 烹调的淀粉被称为
+ e& [. v4 _# s& p7 z2 v+ S( TA: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?
& h3 J& N/ H1 ^8 I. _A:Braising 烤6 }# ?! z) w0 U2 @9 z
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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" H+ T m7 e) M" O4 C& `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( p6 z$ c; }9 N$ i$ f/ S& d7 l
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71.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# {' o' U* i% p- F2 l$ n
A:Fumet 原汁0 ?5 L+ Y' R; A9 [5 O
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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$ @6 \" b t8 U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 N0 ^9 ^6 I' ^9 {/ m
6 m4 `! x% c( Q73.Which of the following is a principle not used in stock making?
. u- j9 r+ }% e- a y6 r. u下列哪一项不是用于制造高汤(低汤)的原则?# L( H$ p) W9 E |; l/ M5 e
A:Start the stock in hot water.开始在热水中操作
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3 @1 Q5 R) H- E# W ]8 E% ^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 K4 R" P0 }% s; w2 i: U5 z. f. `
A:Remouillage 法语熬汤4 r( w" ], n/ L( q! D: m
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