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26.The chef who is credited with bringing grande cuisine to the forefront is:4 h* Z$ Z7 L" O( X* e. S7 P
哪位厨师最早带来高水准浮夸的美食3 ]; D# @+ o8 |1 a6 i6 w' O
AAntonin Carême 人名 安东尼·卡罗美/ S, ~( s( d m# z/ z3 b2 D3 _
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( a# m5 m' y* h; {7 s/ n- Y: E
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 d' ]# X' g! j2 r/ }A:Cast-iron stoves 壁炉
6 [* W! G6 O. S# G- T9 h. @2 Ehttp://www.usstove.com/products.php?id=6" E9 j; ~" E3 Q5 i0 q. o
' u6 ?% V( S7 B+ a28.The French term used to describe the roundsman, or swing cook, is:# y) p" U. ], {9 K
法国术语,用来描述roundsman,或摇摆厨师是:
! f+ n7 Q. T/ R: p7 P5 _, q3 R9 D. VA:Tournant 图尔南
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$ ?" P& I: v* \5 m/ l29.Another term for the wine steward is:
& ^" s* h# Z1 u葡萄酒侍酒师的另一个术语是:
9 }( l e0 J5 ]6 H7 \A: Sommelier 侍酒师. x/ B" \) Z. |8 n
! J1 Q% A- S- \* V% V c+ {30.Molds, yeasts and fungi are examples of a:# T0 M+ f, H1 D* I. C9 B
霉菌,酵母菌和真菌是一个神马例子0 ~) w6 v D7 U& g6 {0 q# G
A:Biological hazard 生物危害! s, \7 H7 x" N" k. e% \
5 _5 W+ c, A7 S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' b5 c. ~7 j7 W3 K- h# l
根据加拿大食品检验局,食品的危险温度区在多少之间:
w1 r) X) R4 [A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:4 A4 y' D0 u4 g; x* q* T+ q2 s
所有细菌生存需要以下哪些内容:5 _" i0 B) G3 ?
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?/ v1 d8 i/ Q6 O( C8 E
以下哪项正确表示了HACCP体系的关键控制点?
! d* { l4 Y. N( {8 S4 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ j) j! z# c2 V4 H1 [- m
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?
$ c2 C s! X1 k* m! U0 d) J* p6 _下列哪一个不是碳水化合物的例子?; i0 v' U3 y: L- Q! v, _
A:Essential nutrients 必需的营养物质
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, T, m/ L4 X p: ~# U6 t) t35.The process by which a liquid fat is made solid is called:3 }) p: X2 x6 L; x$ W# H
液体脂肪做成固体这个过程叫什么0 i( n9 {4 q& r) D. N
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" e; P E6 o( l3 h; v7 q* P3 O
下列哪项不是脂肪替代品的一个例子
2 O7 Y( d% ~$ `# T; }- c H! }9 e: Y$ p5 }A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ Y& p& J% Z1 s# g$ d4 w' q; I加拿大卫生部要求的产品标有“不含脂肪“包括:
[7 B# z G: `9 H! UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 j: \! ]: Y0 P! C u' u38.Which of the following is not a problem associated with converting recipes?1 [1 ~/ a1 Z5 M0 B& ?+ Q
下列哪项是不相关联的转换配方问题?
- V: w4 w+ J5 C8 iA:Unit cost 单位成本
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9 z5 H, S) B+ C" E39.The condition or cost of an item as it is purchased from the supplier is called:4 Z) B0 [. r6 N) A, M7 s8 z. Y
从供应商采购的物品的品质或成本叫什么! F# I ?8 d7 v0 y2 _
A:As-purchased cost 购买的费用7 c7 w/ ~( E. f
8 ^. J8 C3 E+ ?! z40.The amount of stock necessary to cover operating needs between deliveries is known as:
% X, X, j5 U( Q- S: H. m在新货到来之前用于日常所求的必要库存量叫什么
, c$ _ @3 ~% cA:Parstock 基本日常最低库存
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) N8 [6 B4 p7 _' {7 k# B6 P9 P41.Which of the following abbreviations is used to describe the proper rotation of stock? \9 y) v- z( n Y" g
下面那个缩写是用来表明正常库存流程?8 E% z5 Y5 t' B
A:FIFO=FIRST IN FIRST OUT 先进先出( N8 M# Z# z [1 v
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42.Which of the following knives is used to turn vegetables?
! F2 z/ j+ u8 h: `下面的那把刀是用来打开蔬菜吗?# D% _1 R6 {- D
A:Bird's beak knife 鸟嘴刀6 ]0 n- a1 |$ k: ? q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 p% `! `2 }' K$ [) {. \
. a" E' R9 V4 b3 a8 F43.What is an instant-read thermometer best used for?; d) J w, V) A6 L: H
即时读温度计最好用于那方面?
, m: S: _0 L' z' f* I; DA:Checking the internal temperature of a roast 检查被考物品的内部温度! A9 v' N1 F' F
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; E2 A& g3 W0 B! l2 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重: ^1 G% ?$ r0 s( Q
A:Cast iron 铸铁
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7 P* B! A+ W2 f$ g/ m: \' {4 ~) P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. ?9 S1 k. y, ~* g9 f
哪件装备下面有一个可移动的碗和一个S形叶片?
4 ^) E; z4 W- ]' q4 J$ @A:Food processor 食品加工机
& a& n6 L( u7 lhttp://www.google.com.hk/search? ... iw=1263&bih=5727 Y3 ?# v, ?! L1 L4 j( h( P8 I
) b1 F; C6 _, ~$ Z5 p7 n46.Which of the following is not a rule for knife safety?
9 x; I+ a1 G4 j& }; g2 |下列哪项不是用刀的安全规则?
$ I) s7 n$ y- H, xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 O' C# i. v4 k, y7 c
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 c' [ t1 m7 n0 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 z1 h K- [7 fA:RondellES 2 p3 d7 p6 {7 b6 Z/ E+ U- K" m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 \0 p# @2 d: `! `+ U
下列哪项是切成小方块用于汤的装饰?
2 r g4 T3 g3 k5 O9 ^: r2 HA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. Z, i" A+ z4 o6 E8 L" q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# |- W. I2 h/ v* ` l& @/ v) `( z
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. S9 {$ n$ |" [' d
A:Gaufrette
. r$ H L4 B) Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 j @! e& K R3 A) q; Y3 ~4 ~4 G# y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' X$ x$ ]9 C) uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 S+ @9 `% f3 o- N
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- A4 S/ ?; o3 K( }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)
9 l' t* u" ^2 A; DA:Cilantro 胡荽叶 香菜
- K2 F3 y5 _* T7 M/ @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. |1 a& j; ?! S6 M! X
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60.Allspice is made from:& Y; ~# X, n- G7 H2 E5 b
多香果, 多香果香料是什么) ?# r8 b5 c. a& V. u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! V3 ], I% W+ u* ^; D
A:A dried berry 干浆果- u4 S0 `& P3 a, a2 F" u
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61.Which of the following are used to make a sachet d'épices?
$ h$ a$ `* g# o |# N( t下列哪些是用来做香包德épices?7 r3 M% m9 w8 Y: V) o5 `& Y
http://www.sachetcatering.com/
# r: y0 w$ ^4 d! wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" ~0 b2 s" x, M+ _! v( z+ U
0 s! K. }# I& o: H62.Which of the following condiments are not soy based?1 ?2 ?( k3 a% z6 c! P, a- i
下列哪项不是酱油调味品的?( J! V$ y- D: Z1 h6 T/ a, W
A:Wasabi 日本辣根* ^. P) \# ]" p) D* T
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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 E! M+ g. P% W7 s# N5 i
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:
7 q# d) g, ], S) G# H0 F8 ~. |A:Pasteurization 巴氏杀菌
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( q5 u* D2 w# k: ]6 M64.Which of the following steps is not the correct procedure for whipping egg whites?
) u! d# j- s5 u0 ^3 j. [' h8 j' l下列哪个步骤是不是正确的蛋清搅打程序?2 R) `+ {% T" |+ z; h
A:Allow to rest before use. 允许休息后方可使用。
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/ U; M4 }# E2 H/ F X! R5 b# Z1 d65.The weight of a large egg is between:一个大鸡蛋重量介于:
! O/ E# v9 O* ?0 T' P0 C/ `: XA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing2 r. x- r6 w: m0 A
炼乳是一种浓缩牛奶 是去除什么做的, d r6 |& x/ t, M$ E
A:60% of the water 60%的水' w2 X( z1 p( _9 S; b. q* E
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67.A method of cooking that transfers heat through a liquid or gas is:
& _! g( x- J$ k) \8 a一种烹饪方法,通过转移液体或气体是:
) n" b4 C7 v) r$ d; p) IA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 U4 ?2 o/ ^$ v6 W9 P
A:Gelatinization 糊化1 E/ X1 F0 f- b+ I, H% g/ ^. O
7 ?; `* Y# P1 N! o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( G7 N8 c: D: }7 V( |
A:Braising 烤$ Y5 q+ h: S5 p7 J- L1 O
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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:
- i6 T6 u/ L4 S0 y3 x( m: \& yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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8 @' j9 H$ q5 h0 T% K$ o
A:Fumet 原汁% ?2 _* I* l( ~7 l' p
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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; U. A9 n/ d/ V* Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. [" r9 R' ^1 E! x73.Which of the following is a principle not used in stock making?! l0 e* }# }& }; ^% ]
下列哪一项不是用于制造高汤(低汤)的原则?
) X% Y! m Q* g" QA: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+ A- [% I, ~1 s0 t9 u' j- P7 C
A:Remouillage 法语熬汤
+ D! `/ V1 V0 M- d, u5 ]http://www.haibao.cn/blog/post/176242.htm |
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