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26.The chef who is credited with bringing grande cuisine to the forefront is:" {1 {- q3 L; y7 ^) z
哪位厨师最早带来高水准浮夸的美食* m, s, [6 L0 H$ R, V
AAntonin Carême 人名 安东尼·卡罗美
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6 q% y. c) p/ @8 n% B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( d, s+ I7 I% [& a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 k+ W. ?+ T }; W C! E$ EA:Cast-iron stoves 壁炉# r& ~# t( ^. n& t# T
http://www.usstove.com/products.php?id=68 D& W2 w* F# r$ M
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28.The French term used to describe the roundsman, or swing cook, is:
' j2 k. t2 Y9 y8 Q$ W3 B法国术语,用来描述roundsman,或摇摆厨师是:
- V: r8 R! u4 D% V+ P6 o/ DA:Tournant 图尔南
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4 P0 a* m( W5 u% c i' d5 R' `29.Another term for the wine steward is:0 o8 C7 t+ L/ b$ ^9 b$ q
葡萄酒侍酒师的另一个术语是:
/ y5 B2 k4 C, A0 k/ e. ?A: Sommelier 侍酒师6 @9 C8 t5 [; K. z* c& m
# I, a, |: ^" W L4 F30.Molds, yeasts and fungi are examples of a:1 h" D" w7 X! o* B# t- I* |, q
霉菌,酵母菌和真菌是一个神马例子( O, e& d$ U7 K% t8 M5 ^( Y
A:Biological hazard 生物危害3 ]- X0 R3 j6 F1 |
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 L/ I6 a# z4 s6 u
根据加拿大食品检验局,食品的危险温度区在多少之间:5 {4 I) P$ ^$ q8 f7 t
A:40° and 140°F (4–60°C) 4-60度$ k- L y/ w+ v
% r, H9 H$ N+ e2 c' Q1 G32.All bacteria need the following for survival:# P) H# D6 P& d2 i
所有细菌生存需要以下哪些内容:0 k8 g) _$ [7 R2 A" ]' f I) F8 T
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?) H% k4 n+ f' C: A2 X3 Y4 ~. j& B
以下哪项正确表示了HACCP体系的关键控制点?0 a0 i& _" N& O4 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: z; p* ^* W2 A+ B9 Z! F" u5 y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?% g- E R$ ]2 L- ?, M
下列哪一个不是碳水化合物的例子?
/ ]# f. F2 P* i. G1 y* v2 jA:Essential nutrients 必需的营养物质
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6 W$ k5 s0 Z# d# A35.The process by which a liquid fat is made solid is called:; n7 b$ V3 ]1 `$ x( D
液体脂肪做成固体这个过程叫什么6 q/ n8 P4 ^& s$ v7 b
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 C! a# i7 x5 U
下列哪项不是脂肪替代品的一个例子, d( z6 T; T' K; [) g( _
A:Acesulfame K 安赛蜜K表5 |, u# B. [2 j, @1 Z3 V$ f9 Q. W
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37.Health Canada requires that a product labelled "fat free" contain:
' H9 ~9 I/ x8 L4 Z8 D加拿大卫生部要求的产品标有“不含脂肪“包括:
& w2 g9 F# @1 T; Y: C7 K+ YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 o, H! R. b, D
) k: Y2 A; ~, ~) n8 Q$ }38.Which of the following is not a problem associated with converting recipes?+ M% _5 I R' s2 {# w9 C, x8 P0 p
下列哪项是不相关联的转换配方问题?
8 y# @1 R: p# k* U. p% G+ ^% G) oA:Unit cost 单位成本
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+ s1 b/ w( A& `' l$ W- L39.The condition or cost of an item as it is purchased from the supplier is called:
" Y3 f+ L3 Y5 R9 H# L从供应商采购的物品的品质或成本叫什么
8 n! b J/ z3 |/ J' c. ~1 ~A:As-purchased cost 购买的费用
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5 X& M6 S/ g1 [40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ v' j" A4 D7 L6 S7 C4 y在新货到来之前用于日常所求的必要库存量叫什么
X6 X! G( h$ b8 Z1 t4 k2 y9 ZA:Parstock 基本日常最低库存4 @% i' f6 j; b7 ^4 ]9 |
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# q7 B, t4 Q: I+ M7 M
下面那个缩写是用来表明正常库存流程?
; s' i' z1 j6 r8 K4 fA:FIFO=FIRST IN FIRST OUT 先进先出6 t" a4 X; ?0 u7 y; B( {
; y7 J# z4 {" P5 e42.Which of the following knives is used to turn vegetables?- n7 S% @* L2 g& q! o* F( f
下面的那把刀是用来打开蔬菜吗?' ^: V/ } d: Z
A:Bird's beak knife 鸟嘴刀3 }$ ~1 Z' q, ~( k0 I- p' w1 N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% {4 U+ H( ~8 Y) G% ~, L
' a( s \! h) K43.What is an instant-read thermometer best used for?
7 w4 {9 n9 M5 N/ S7 y# j即时读温度计最好用于那方面?
( W- v; N- M8 m1 m* F" ?( LA:Checking the internal temperature of a roast 检查被考物品的内部温度3 X0 k) K& W7 F& s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* J5 \. i: A. V' R" E/ L7 T3 E下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 f3 ~7 `$ v! G; O1 P, x9 MA:Cast iron 铸铁9 F$ z- V" ` K* K& b
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 ^' O1 [1 R7 r( ^哪件装备下面有一个可移动的碗和一个S形叶片?/ H7 o3 m3 r4 a; z+ v
A:Food processor 食品加工机
8 A+ `- X6 H4 [. rhttp://www.google.com.hk/search? ... iw=1263&bih=5721 a# ^( [5 ^- x
& @! I- Q9 r) D C+ b6 }9 G46.Which of the following is not a rule for knife safety? i5 T/ q% l5 I" T0 D
下列哪项不是用刀的安全规则?
% b* I8 p7 n) K3 J5 s: nA: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:( R A9 y+ G- Z% P/ N" e7 F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# z0 x/ v& Q: x; ^) n% p! A# d6 cA:RondellES
* z7 a8 Y) Y: I, K$ ^% C( L7 e7 o+ U# ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# f! f/ x' q9 u) S/ l
8 c; X* q1 n0 P3 L, J7 e! {, W48.Which of the following is a diced cut used to garnish soups? v: K8 _) C5 t% n5 z. v w( Y
下列哪项是切成小方块用于汤的装饰?) [! l8 T' i7 ]8 ^+ H; D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* T9 g3 q2 S$ F& V& E, H' q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 L* S5 X- C5 @2 P [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!!——
" c+ l. M6 f& k' b) l R5 _A:Gaufrette
/ Y' g- _. T5 J! Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. j! d% G4 W, b; P% N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 p1 R& ?& Y SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% }, d& C" e9 U/ W9 ]/ u. z- o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)3 j* d, i& S& V2 p" d) ]) H
A:Cilantro 胡荽叶 香菜0 [& G$ i7 \' e. q! G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 i& `' G* |5 b( @: z
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60.Allspice is made from:# n& O- z: {1 \( g* g
多香果, 多香果香料是什么
$ @ c+ F& C! ~8 F) Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; f4 ^7 q0 }7 B2 rA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" h+ K' _' ~: x. V7 I
下列哪些是用来做香包德épices?; e9 c& _1 K5 V8 S+ Q( n1 K
http://www.sachetcatering.com/
& S6 V5 T" A/ O) F w! w+ KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: M# b: @& j7 u7 F% z4 c/ |& T0 K
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62.Which of the following condiments are not soy based?
: {! ^- P- p, R0 p1 v! d P下列哪项不是酱油调味品的?
) P/ h7 H; [; j2 yA: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:
1 D: [3 r$ m$ f 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:
3 ^1 J) N* E' i( f; {A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?' X' _4 D& L! A6 D' U* R1 _* R4 m
下列哪个步骤是不是正确的蛋清搅打程序?
2 Y% z/ I% V" L! F0 Y% M& n# xA:Allow to rest before use. 允许休息后方可使用。5 v0 Y1 u+ _% t8 B" i4 K; j
$ R& q( m: w) {65.The weight of a large egg is between:一个大鸡蛋重量介于:! b" V+ u. }3 L! g* Q1 P( L
A:56g and 63g 56克和63克
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7 F( A- f; _5 d4 B66.Evaporated milk is a concentrated milk that is produced by removing
: M6 A1 g/ K2 D: K炼乳是一种浓缩牛奶 是去除什么做的; ]! O1 J, ^6 M+ w
A:60% of the water 60%的水
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- w& b# E8 R9 H67.A method of cooking that transfers heat through a liquid or gas is:
$ b+ O2 H6 A6 N4 ~一种烹饪方法,通过转移液体或气体是:
8 J& O7 y) t0 W9 x" y; @2 U! r- bA:Convection 对流
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+ n- Y0 J% v, j' N/ b' @5 t. Z. t) c# I68.The cooking of starches is known as 烹调的淀粉被称为2 J; G8 N: w+ o; m
A:Gelatinization 糊化8 K, r( X4 b. s0 R7 D
& @) W0 d& ?+ f2 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' B5 ^9 _# ?: bA: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:
# {: E9 c$ i9 C1 g) jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ V* [, i {2 ? G71.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
: Q; Z; D/ {& W, Y. _A:Fumet 原汁
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: P+ x# \+ H6 C$ ^# }4 w7 q72.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 W# ^4 U! ^1 I6 r$ G: f- J/ NA: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?! e0 p n! |* g4 E+ P& [
下列哪一项不是用于制造高汤(低汤)的原则?
1 D5 g) a8 R. t* Z( r e* JA: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
6 i8 E& M1 W5 i4 O: L2 OA:Remouillage 法语熬汤4 M8 k$ G! M- y9 q* j
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