 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
* G. k7 J2 A# ^4 M' s哪位厨师最早带来高水准浮夸的美食8 g$ X3 r. U' g
AAntonin Carême 人名 安东尼·卡罗美
9 {9 t' s' @1 c' ]9 }
5 d8 v d0 y6 Z6 h4 r: q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 ], |5 n6 ^8 m g2 `$ [3 C. b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- h; q! [4 c6 t9 {5 b0 J
A:Cast-iron stoves 壁炉
% O8 ^$ ]# [7 S* V5 H( N6 Bhttp://www.usstove.com/products.php?id=65 v; H9 G* J2 S5 [4 T9 m& f
6 N1 W- M8 e2 ]- h+ B3 D- G28.The French term used to describe the roundsman, or swing cook, is:' `. a: g. @. ~4 p/ V: F) ^- t# e
法国术语,用来描述roundsman,或摇摆厨师是:
4 }0 l4 h$ ^% e1 K% q* nA:Tournant 图尔南; Q5 R" ?$ P1 W% F& I, M6 f- a
( ^. N# C; @( O5 W& ^" U) {1 ~
29.Another term for the wine steward is:
% z0 U i7 Q* H# c9 E) W1 C/ I4 \葡萄酒侍酒师的另一个术语是:- e7 c3 i: q1 I: A, r- L0 E1 m( x3 W: y
A: Sommelier 侍酒师
! l7 M: ^. y7 I( k: |0 h0 a% q+ u7 R7 s- \6 M
30.Molds, yeasts and fungi are examples of a:
8 I1 _9 u. y3 s' i' l8 D霉菌,酵母菌和真菌是一个神马例子
4 X7 U! Z* u# M; ^ OA:Biological hazard 生物危害
/ ~* S8 W3 Q1 P2 f5 \, I& C
, ?" {1 H- b$ i* m; C, [5 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 {0 n* n B, \% Z. g b9 K
根据加拿大食品检验局,食品的危险温度区在多少之间:
' O0 j0 w2 {+ r$ h1 S) v6 v. fA:40° and 140°F (4–60°C) 4-60度
8 V0 `2 |- ^" B% \0 n- H- ?# v$ }4 x7 }4 V3 X
32.All bacteria need the following for survival:
7 p0 j* \6 M- P' r8 H5 j9 _9 _所有细菌生存需要以下哪些内容:0 N" V& r$ k% `0 f: t
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
- |0 `, ~% F" {$ {; i, q% q4 z$ v
( @/ j; C/ P$ t o4 O33.Which of the following correctly represent critical control points in a HACCP system?
% V6 q: D; D9 C6 b, l/ ?以下哪项正确表示了HACCP体系的关键控制点?3 q; `0 C' T' t1 X7 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - H: }, R& O% E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 B. ]8 U5 k# k* A# M- u* U% E* s4 S8 F$ I \
34.Which of the following is not an example of a carbohydrate?
* c, ?, L; t# d9 ~下列哪一个不是碳水化合物的例子?$ r$ w* ~6 p/ Q. T* g8 `
A:Essential nutrients 必需的营养物质
. l/ W- x, q9 [5 a' ?6 T7 }% `1 a) i: G+ s( ^ A R) `) f
35.The process by which a liquid fat is made solid is called:$ w" e7 C/ x( _3 K
液体脂肪做成固体这个过程叫什么
5 v# r& [& o+ y1 q/ u& |+ T+ eA:Hydrogenation 氢化3 r. @4 s* W6 D( m* \0 ^, `
% x! B5 V9 a- d8 w
36.Which of the following is not an example of a fat substitute?
4 W( [: q, O) Z% w( U2 G0 q下列哪项不是脂肪替代品的一个例子7 f P3 t3 C( ]3 v
A:Acesulfame K 安赛蜜K表# Z# {5 U, j0 V, ^, u
. G3 C& H8 R0 `, n0 ^/ V8 C+ ^
37.Health Canada requires that a product labelled "fat free" contain:4 p4 d5 G- y) a4 W6 k
加拿大卫生部要求的产品标有“不含脂肪“包括:# [8 ]* C! {; `9 n' y8 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 i, `& g$ p$ v1 \
3 J* O# m- E# P/ W, ^" ?3 N38.Which of the following is not a problem associated with converting recipes?
9 X6 H: Y: O/ `+ S下列哪项是不相关联的转换配方问题?
( |) Q) \! U' {% cA:Unit cost 单位成本
Y- o2 G/ M' A' [4 m& {( s2 @, F: O" a9 P: x; W
39.The condition or cost of an item as it is purchased from the supplier is called:
5 o+ b* ^. o8 G; i, J1 t( y从供应商采购的物品的品质或成本叫什么
7 s7 q+ ]/ }% y+ RA:As-purchased cost 购买的费用0 L/ l; ~+ l' A1 o; Q, E
6 Z3 u- a+ g1 X- {4 V
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 e) n+ j9 u" ^: J" m/ y% n; a+ D% z. D在新货到来之前用于日常所求的必要库存量叫什么. w! V6 H! t- Y4 F4 T4 A2 E6 b
A:Parstock 基本日常最低库存
, m; R- J, @) A0 Z7 ]- ~) q5 p3 G C& F8 U+ c4 E/ t
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ r8 T9 b1 t ]- |下面那个缩写是用来表明正常库存流程?
1 i( n2 ?6 u: {0 p3 B. ]8 m* DA:FIFO=FIRST IN FIRST OUT 先进先出
1 s+ C, J, d, `5 a+ S+ J# ?8 n' T4 r9 P4 S$ s h2 o
42.Which of the following knives is used to turn vegetables?
6 n4 m, H+ H6 m+ Z, `下面的那把刀是用来打开蔬菜吗?
+ B C* |3 K) E$ bA:Bird's beak knife 鸟嘴刀. l+ A1 w2 N' b+ O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; ]+ W" K# ^+ I! j- I1 G
4 S3 X Q. k+ {- Z& m3 |8 M2 T8 ]: V
43.What is an instant-read thermometer best used for?
: e/ ]. { x$ ^' ^! e6 {即时读温度计最好用于那方面?
2 B2 @, Q0 |$ g8 d" @7 W% PA:Checking the internal temperature of a roast 检查被考物品的内部温度- V+ `+ f0 q4 [0 [8 @
0 g8 Q f# P+ U* O) E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( @ S! f9 @! X) I0 ^" }4 P( i下列哪些金属材料受热均匀,通常用在铁板而且非常重) m) G. N+ X2 B- e* q2 F
A:Cast iron 铸铁
: ]- o4 e+ w, F: n# {2 p2 G9 B3 Q& S# S) ?- @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* e1 a+ i8 J0 k, K5 k1 a哪件装备下面有一个可移动的碗和一个S形叶片?
' ^ q( Y( k0 B7 JA:Food processor 食品加工机
& I5 }( B6 P Z& B& B2 y' Chttp://www.google.com.hk/search? ... iw=1263&bih=572( |7 |* C( E" _4 |7 H
0 J) l7 w( \8 d `) w" ?8 d7 z46.Which of the following is not a rule for knife safety?; l7 l% }8 }6 s- q {
下列哪项不是用刀的安全规则?
# l% P2 b* ~# V: O3 [, ~; T( V+ B8 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 R" L$ p, y& i, a1 i7 p% n& b- E# m u6 M7 _/ g+ z3 p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( q0 A" q" P, a' }; j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 i6 X& u& {( o) S& K+ d( m) P# TA:RondellES a5 E1 X: B) a9 L2 O/ L. d/ L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* f$ ~% ~2 J/ }) b7 m. w
) v0 g4 V0 X, i; g
48.Which of the following is a diced cut used to garnish soups?2 J @, p$ R) n& ?: _) @* f3 z- u" x
下列哪项是切成小方块用于汤的装饰?
5 ^6 Q: m, I. S3 X3 L0 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: w; G# d9 o! j! C3 f) x, B& |5 x0 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 {; @0 y" M( m1 p, 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!!——$ q) J% I- K; K- B
A:Gaufrette
8 h: E9 m `; ?+ H. N( m4 B; Y$ A2 L8 dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- y, J: E# {4 o9 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 e6 r4 {) i3 h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- i |- {4 W b# F) Z% Z$ M8 ~
: l4 U! [5 G! \
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! v' l$ o# Y+ f! f- T- v! e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 M* N A, s+ P' q) zA:Cilantro 胡荽叶 香菜* W' @5 }$ n) t" r# M( {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: q9 c) h" a2 ^% b6 w4 M" M! ?- @, w, K9 V: x
60.Allspice is made from:! ~; P c8 g+ V7 G6 [
多香果, 多香果香料是什么% L$ ?, W; ~4 z, }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" [2 O r% f6 f/ |# t. K" d
A:A dried berry 干浆果" H$ w. ~( @8 T; k
! V3 l' K4 y/ l5 H61.Which of the following are used to make a sachet d'épices?+ \5 a. F. H8 L, C+ r/ L1 h4 P
下列哪些是用来做香包德épices?8 p. ~& {0 h- j* ~1 B
http://www.sachetcatering.com/
: G* h, p) B3 p, d5 o( ~0 ~/ D2 hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 b2 \4 |2 k0 Q8 j
' @7 `' F& x# E3 q
62.Which of the following condiments are not soy based?5 B4 f4 [# C( _, F
下列哪项不是酱油调味品的?8 ?, f- `+ R4 o8 [1 |, V
A:Wasabi 日本辣根
: \1 I, m3 e! c3 J$ Y4 F& z. y7 _+ i0 }3 Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: L H4 r, R- Z, A5 C; E* C; u
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:
& i G# g2 o2 H- X8 }+ ~A:Pasteurization 巴氏杀菌( C B8 b, R1 o6 a! o. O \& J
" H2 M1 B# Q" j' Q64.Which of the following steps is not the correct procedure for whipping egg whites?! E6 E4 ^" K# S: B. i6 p ?2 h
下列哪个步骤是不是正确的蛋清搅打程序?
1 P9 l' N- H' w: l$ c1 A6 H1 d$ tA:Allow to rest before use. 允许休息后方可使用。
$ |6 T' ]- C- g9 {8 `# i4 g( A3 \8 h0 K) D+ @3 P0 q* x
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 s, _2 L7 p; n1 C
A:56g and 63g 56克和63克/ a$ d- s+ _- Z/ c& K
) i6 f( a9 j. K* v" x0 [* o0 o' m
66.Evaporated milk is a concentrated milk that is produced by removing
) o7 R" z" c9 J/ p5 Y, ?8 m5 S炼乳是一种浓缩牛奶 是去除什么做的
/ W! g$ s, O* s8 f) DA:60% of the water 60%的水
7 h) J1 n9 C5 [' X6 G
0 |) B; Q' M6 p! Z% ]* y67.A method of cooking that transfers heat through a liquid or gas is:
' N; J2 O3 P M: q一种烹饪方法,通过转移液体或气体是:
1 \) {" n2 ], P6 ^% J+ y$ ^A:Convection 对流
) L. x& L. ~+ V4 o* X% i
- i" f" D) y8 P) H/ u( V68.The cooking of starches is known as 烹调的淀粉被称为
/ Q/ ]' K& l( ^: u! g& p# EA:Gelatinization 糊化/ s: j- T) K8 R! { V
. o: b% |5 ]/ F) y5 [0 E* m# `
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ ]; Q9 D( B5 N% H8 J
A:Braising 烤2 X. }# s+ C! c7 c0 s) m5 c, V
, X( r" k. \$ d0 t70.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:+ D$ N# U) m3 W; Y$ j$ t
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
& L, Y/ A9 M& l1 W8 B6 c1 B9 k. W# l8 w7 Q! E. J) Y
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) C7 p- Q- T" j6 V2 T
A:Fumet 原汁: D! M" _# ~* g: E: Y: m8 i( f
1 j+ h" q' H# S4 s6 k
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* P: f# D; |* @) C1 q1 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 J0 n$ G$ \& e* g
1 M" }9 H( y0 ^/ a+ m- f
73.Which of the following is a principle not used in stock making?
4 I/ m" Y4 f5 P3 X( @0 C% k下列哪一项不是用于制造高汤(低汤)的原则?/ A2 b4 b. d8 J/ q' }% v( }$ r
A:Start the stock in hot water.开始在热水中操作6 g2 Q: @: B+ G N6 ~
" p5 o# y8 d% r" o3 ^/ w
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, ~& M/ {5 b3 [
A:Remouillage 法语熬汤+ d5 [( L s4 q+ N. j
http://www.haibao.cn/blog/post/176242.htm |
|