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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:
! J8 y) @# ~* W" c5 ]( Z4 N" W5 t哪位厨师最早带来高水准浮夸的美食( n- {1 @% T$ h" c! T
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:2 G1 [, p9 T- \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& R4 A; y5 J) l' \4 ^A:Cast-iron stoves 壁炉6 u' B0 S* x: R1 ^! K
http://www.usstove.com/products.php?id=6
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% Q7 \2 Z7 f. x! C28.The French term used to describe the roundsman, or swing cook, is:1 J3 ^2 F- T3 [$ T* B: R
法国术语,用来描述roundsman,或摇摆厨师是:5 g3 J4 k& {5 S' L- }
A:Tournant 图尔南
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29.Another term for the wine steward is:0 v4 O* q r4 a
葡萄酒侍酒师的另一个术语是:
0 i! v! E( {$ F# ?A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
3 T/ \' H5 T& n: _. r. J- Q% y霉菌,酵母菌和真菌是一个神马例子- ^ R' i7 x- Q1 d
A:Biological hazard 生物危害
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: k; M( s; {9 s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; Q. M0 w& t, N6 i r; x根据加拿大食品检验局,食品的危险温度区在多少之间:
$ ]# R; T2 p' T- nA:40° and 140°F (4–60°C) 4-60度' c: D" z( }# w1 m4 T" ~
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32.All bacteria need the following for survival:
" Q4 R0 _ F& J6 q6 z$ g所有细菌生存需要以下哪些内容:9 s, |+ Z% o/ `& i3 P
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 C5 N' i* k7 r( l3 g33.Which of the following correctly represent critical control points in a HACCP system?
" h2 [+ B2 n) ?+ Z# A/ D0 J以下哪项正确表示了HACCP体系的关键控制点?, E& b+ ]. d$ _* h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! S* L$ f2 d2 y% ~9 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 b1 b4 n3 y2 S2 U34.Which of the following is not an example of a carbohydrate?" q! W% N) S" y. D6 C; @0 V
下列哪一个不是碳水化合物的例子?
! l* Q& }# y. T6 k' C4 pA:Essential nutrients 必需的营养物质# }- ^; u+ y7 R4 r& u7 s' w* b
5 [& H! |: p- @: j+ J& c; A35.The process by which a liquid fat is made solid is called:1 l0 U" B0 y3 t6 X- N7 v) d- ]" l4 l
液体脂肪做成固体这个过程叫什么
/ {& ]6 p' y& s4 B3 |$ U1 eA:Hydrogenation 氢化: [0 H$ {- ]& s0 n2 Q- M
8 d& |5 h( J# [; l( v5 g: ? f36.Which of the following is not an example of a fat substitute?& z2 G# N0 u g/ O. ~
下列哪项不是脂肪替代品的一个例子; [+ }& G, j4 y8 f, T6 N1 n
A:Acesulfame K 安赛蜜K表1 \; R$ B" h% T# C
4 E* H6 Q$ j# w5 j3 E% c P2 B) o37.Health Canada requires that a product labelled "fat free" contain:
( O% S2 L; T, Z# n; r! m加拿大卫生部要求的产品标有“不含脂肪“包括:
, ] ] V! t( D. q4 L8 T3 @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?! _& G& x+ ^, Y" |0 V1 H
下列哪项是不相关联的转换配方问题?
& A# k, |" h! g& a, ~A:Unit cost 单位成本$ L2 U. D, X) k- _/ H8 a$ o3 s
+ L& i. H; m0 U5 N39.The condition or cost of an item as it is purchased from the supplier is called:
1 \- a( ~6 K2 |" f( L: S从供应商采购的物品的品质或成本叫什么
' z" T% L- |! Q$ }( g9 O# S5 ?A:As-purchased cost 购买的费用9 d; n1 {4 v( _9 Z* l, R, n
+ t1 N+ V4 N8 q. s3 j: H8 r40.The amount of stock necessary to cover operating needs between deliveries is known as:
" W0 E3 ~+ N3 M0 a6 a8 E7 Z8 _在新货到来之前用于日常所求的必要库存量叫什么
. r8 r0 y. F2 R7 M5 U, W. ?A:Parstock 基本日常最低库存/ S6 u2 b0 a4 L/ Y# ]
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
( W# Z: a" K% l0 l% l下面那个缩写是用来表明正常库存流程?
& h6 z$ i' y' [6 A5 BA:FIFO=FIRST IN FIRST OUT 先进先出$ }$ ~( b7 G% Q% `6 S4 O1 Q
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42.Which of the following knives is used to turn vegetables?* \! a/ v# c: G# \) W
下面的那把刀是用来打开蔬菜吗?
- E- P0 ]+ f7 O; A+ u5 U! IA:Bird's beak knife 鸟嘴刀
+ C9 J/ a5 U9 K* c2 s# [+ Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird& M( d; K" N. A R
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43.What is an instant-read thermometer best used for?
% {; s& }8 W/ l$ M即时读温度计最好用于那方面?, L8 V$ h" d4 D- b( @, g9 \
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. }* ?) x! s/ c' b" K下列哪些金属材料受热均匀,通常用在铁板而且非常重
, Z! t" S9 ]4 I& f8 R( f9 `: O( ]A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) V( h! F$ q# i) I哪件装备下面有一个可移动的碗和一个S形叶片?2 z+ e( x+ x1 H t" A" c S, K
A:Food processor 食品加工机& `9 V% C. ~5 _9 u* ]1 @2 z+ O
http://www.google.com.hk/search? ... iw=1263&bih=572
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, k2 N% Y9 y# F1 V46.Which of the following is not a rule for knife safety?% D- f" m e. Z& M0 Y& w8 Q
下列哪项不是用刀的安全规则?
& v- @! J1 N" @+ k5 x& j7 NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ s8 ]6 J# i; l; U: V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! {# O5 `4 p8 D o: _9 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 C4 T2 D0 k9 N! Z5 \% @. GA:RondellES
) R8 r9 r' y! [7 [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?: ?! ?' b* J3 H5 h
下列哪项是切成小方块用于汤的装饰?1 @4 \- U+ v% h7 I0 b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" R& N6 |/ W8 i3 }% E+ K! ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 a* y5 ~ ^" e3 \1 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!!——
* e, `+ h) q/ h& ^* s4 X) K* M" c0 @A:Gaufrette
& u" w: z% F: {0 ], c( ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: \+ f9 r5 Y1 i& Y7 N& g5 R4 Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 D# I. U& ^! U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) h0 s/ z! A$ C) w8 Y: s2 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; z( [; a' S; R5 t% B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)
6 e3 v" s2 @, QA:Cilantro 胡荽叶 香菜
1 N) n7 X: l* O0 J2 p. S- Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 c$ j' c( H6 _: p60.Allspice is made from:
* u3 d# S3 s; c- d( C 多香果, 多香果香料是什么
$ B6 G: m, _& b J; shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( Q7 J/ D& B! LA:A dried berry 干浆果# \" S! {) T9 O+ q2 A
8 B) ]1 G% T+ R3 |) c61.Which of the following are used to make a sachet d'épices?
( x' I! |# u! H! V0 B$ j/ c$ W" A下列哪些是用来做香包德épices?/ Q. ]* C" l. c+ O$ z
http://www.sachetcatering.com/
5 T. r0 \7 a# d! Y. I: jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ t( j6 v) R; Z. w3 o- f
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62.Which of the following condiments are not soy based?1 r; ^( D+ w5 W. S3 a
下列哪项不是酱油调味品的?2 { w9 ?# |6 _* m
A:Wasabi 日本辣根; _$ `- P' Z. ^' G8 V/ v9 U
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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:
- {/ q9 x0 j9 t" [1 ~- ?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 {, |( A% [- W. ~2 s. @2 d8 NA:Pasteurization 巴氏杀菌
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1 n T5 \9 [9 Y) H64.Which of the following steps is not the correct procedure for whipping egg whites?
; ?5 U: N% V* i. d下列哪个步骤是不是正确的蛋清搅打程序?
$ Q% q# S' X/ f% ]) ]A: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:8 k: C6 r& B; Y" T8 }
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
' C- _3 w& H6 e/ p炼乳是一种浓缩牛奶 是去除什么做的
8 J$ S. p3 w% z- v' S s5 qA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:: x& r8 S1 m5 _
一种烹饪方法,通过转移液体或气体是:+ { y- a; Z+ O: r8 g2 i/ o
A:Convection 对流* f h. ]/ T8 e- g% k2 z0 j, K
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68.The cooking of starches is known as 烹调的淀粉被称为2 E6 b/ w' j) i$ T
A:Gelatinization 糊化4 W; D; m) O( n
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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?
1 c" R w0 ^ B( ~- W1 |$ E I: |5 kA: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:1 U5 y$ ]$ I$ q4 B5 q; J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 C, X% A; q9 D
; ]) b$ b @) d9 C2 v! l71.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3 U' a4 r. ~& M
A:Fumet 原汁! ^3 P" [+ [1 R) @) D4 V
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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
5 g& }0 M8 z! H3 [- qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ \2 n* r! u( V g, d+ `, B# U
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73.Which of the following is a principle not used in stock making?! O! G! r% c, x3 q3 J F
下列哪一项不是用于制造高汤(低汤)的原则?% F1 V! H5 O$ M5 ]1 I: K) b4 Y
A:Start the stock in hot water.开始在热水中操作. z3 q _7 X3 t, {" ]/ y+ c2 q9 g
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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
) I. s+ F7 p) Z. ~7 P$ D1 @# l! ?A:Remouillage 法语熬汤
+ z' D' I& U* O4 }http://www.haibao.cn/blog/post/176242.htm |
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