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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:
$ z. F8 _* `% ~8 |6 o哪位厨师最早带来高水准浮夸的美食
9 C& W# j# {3 A! B9 B, `9 Q, ^1 XAAntonin Carême 人名 安东尼·卡罗美
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$ q: h* m3 m0 b1 _7 H I" [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ T# J/ E! V2 o& C/ Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 C3 F% f$ v3 H2 wA:Cast-iron stoves 壁炉
# U8 d3 {$ @# Y; lhttp://www.usstove.com/products.php?id=6& s2 {0 s$ I3 Y6 u% ^
: y9 U0 n s ?& D! d28.The French term used to describe the roundsman, or swing cook, is:
+ k1 [( C- j% @0 R6 ^4 f. {, W法国术语,用来描述roundsman,或摇摆厨师是:/ f/ z2 t, l6 `1 @( o8 z. F; O3 p, @
A:Tournant 图尔南( p: N6 p2 {2 @/ z4 Y
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29.Another term for the wine steward is:
( h$ W0 b( o7 P8 F2 y葡萄酒侍酒师的另一个术语是:
) \4 C: G, s" o" k1 x# R& sA: Sommelier 侍酒师0 `2 X) t3 w1 f( e: f# k8 u
; {! M0 P( O) B& T30.Molds, yeasts and fungi are examples of a:
% i, J3 T' E* G7 l6 i" r; S霉菌,酵母菌和真菌是一个神马例子
8 U' k5 W( z& B0 P% |6 C. tA:Biological hazard 生物危害2 F! Y1 _2 T+ k `) d7 e
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 ^; F) ]8 E( x5 r8 `1 Q M根据加拿大食品检验局,食品的危险温度区在多少之间:1 y$ y) S2 p! k& @" e
A:40° and 140°F (4–60°C) 4-60度! K& U. x$ M8 g6 y+ Y
1 g1 ~% L4 z4 x0 L& d# k32.All bacteria need the following for survival:
4 G6 L2 `$ }* _3 [: I7 f5 A所有细菌生存需要以下哪些内容:
& |5 h* E' `: h0 P" S. {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 [$ @8 K$ } E# y3 n+ | Z' r1 X# \
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33.Which of the following correctly represent critical control points in a HACCP system?$ l' v3 ?5 E/ l1 i, q/ e
以下哪项正确表示了HACCP体系的关键控制点?- l' z& K" A; C; y- V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % E+ r1 q& d- ^$ m% d0 Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ p1 f" O( \% w4 z
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34.Which of the following is not an example of a carbohydrate?
/ R/ g4 \' T8 Z; y$ {& E3 _* Q下列哪一个不是碳水化合物的例子?
4 h d, d/ @0 S" ]& OA:Essential nutrients 必需的营养物质
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h* X" L1 e* @& f35.The process by which a liquid fat is made solid is called:; u8 c: F# Q* {1 g/ f
液体脂肪做成固体这个过程叫什么
' b; |. `* p2 W2 i8 |6 uA:Hydrogenation 氢化# o2 H7 i; g: ~3 H' m9 p1 ~( j
) `5 @0 N d& Z$ \' j/ W' D4 e36.Which of the following is not an example of a fat substitute?
! I6 @4 F' P# X8 w7 s下列哪项不是脂肪替代品的一个例子
( A) h0 @3 n/ `5 K3 L/ F& MA:Acesulfame K 安赛蜜K表$ Z- C6 j( J; w4 C8 C( r5 Y
' J4 h- O U x8 V37.Health Canada requires that a product labelled "fat free" contain:9 w* _9 M+ T' O8 D, h) i ~
加拿大卫生部要求的产品标有“不含脂肪“包括:3 q8 I6 _9 O R: a/ k+ C# I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, z0 q+ ], Q1 o
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38.Which of the following is not a problem associated with converting recipes?
) {+ j* c) c* A5 m2 U& P, I6 P下列哪项是不相关联的转换配方问题?
7 x; J) d. N$ H" k$ bA:Unit cost 单位成本
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/ ^ z' h/ m0 u* z39.The condition or cost of an item as it is purchased from the supplier is called:9 R. I+ L- Y$ W5 o8 \7 {, l
从供应商采购的物品的品质或成本叫什么% B7 o$ j* o' }8 k4 S0 g+ |2 y1 M8 b7 ^
A:As-purchased cost 购买的费用& {. j" P- m( C
' g: y: T$ o$ s- o: p' m, ?40.The amount of stock necessary to cover operating needs between deliveries is known as:: W; F0 y: i, g7 i
在新货到来之前用于日常所求的必要库存量叫什么: J9 Z, Z1 E( Y j7 w" j
A:Parstock 基本日常最低库存
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# u; m% K0 ?" w. D- j" W41.Which of the following abbreviations is used to describe the proper rotation of stock?2 {/ _& d1 v6 d* K) W
下面那个缩写是用来表明正常库存流程?- u8 F$ X6 C( ~
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?# h1 b: w: h, h# b: W
下面的那把刀是用来打开蔬菜吗?- ^( e) E: t- V# h- U# Z
A:Bird's beak knife 鸟嘴刀
- ]+ B) U3 j" i- U7 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ y; v" |# N- A) c5 Y
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43.What is an instant-read thermometer best used for?1 r5 _# [5 ~) E& D; p
即时读温度计最好用于那方面?
& y0 p# R# i0 K- D$ ]$ n1 t, DA:Checking the internal temperature of a roast 检查被考物品的内部温度
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: G: H0 Y" t5 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 F) j% U3 M) X5 t下列哪些金属材料受热均匀,通常用在铁板而且非常重- h7 ? E$ B" `) {) N }
A:Cast iron 铸铁, K4 b( z: |9 H) F. V
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- M6 r$ m* J! X6 S哪件装备下面有一个可移动的碗和一个S形叶片?' U( x4 P4 ^5 }/ ^. H
A:Food processor 食品加工机- C' O6 m: y) x" t, Z$ m# b
http://www.google.com.hk/search? ... iw=1263&bih=572
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3 S9 r6 `* R/ L& v0 F7 o46.Which of the following is not a rule for knife safety?
, J2 \3 d" `8 D( i( I下列哪项不是用刀的安全规则?3 N) X8 p3 g% z3 S7 J6 \ o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 i( U- P" Z( O8 [
2 O9 f, B" u+ u- R1 J. o8 K. z5 p V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 J# [$ O, e1 S) I8 k r, S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" [# G% J3 I+ R; B f0 Y* {9 N- [A:RondellES
' q7 d; G$ F, B0 {, V7 _* r/ Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 u: f) ^2 P# Y
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48.Which of the following is a diced cut used to garnish soups?
$ P* g: \0 O& b+ v# `9 I下列哪项是切成小方块用于汤的装饰?# d: A }% X9 y y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 u* w2 _$ X' C4 `- ?: {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! |' v. Y" n0 [3 q& R
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!!——; V6 L G, j& o9 b9 F" v
A:Gaufrette
/ l8 b6 F2 V$ m' Y- gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 r, C6 e8 k1 V- {& Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" x2 p; E& C5 j+ e0 p/ TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* {, N6 t$ P& j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 Z% k* Q% I0 P7 S2 [1 ^
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)- b1 u$ O$ B/ U# F8 [' w6 E
A:Cilantro 胡荽叶 香菜. [0 q# k& @" X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ M U2 Z& E- s
多香果, 多香果香料是什么0 q9 X) A5 n3 v$ h' P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& o6 z2 ^& D" U V( YA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
: i3 U d0 I, d6 s7 p1 ?1 R+ P下列哪些是用来做香包德épices? l$ L) u* p4 x: Y( k$ V
http://www.sachetcatering.com/ s. h4 T0 `4 g4 h% L K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' n6 w* s) b7 o# z) o7 b W( \) V62.Which of the following condiments are not soy based?
+ [' i! k7 d: V# g6 J1 t: y8 [下列哪项不是酱油调味品的?
, h# T3 S5 X/ [1 rA:Wasabi 日本辣根% G! L/ b) ^3 S; f5 ?. B& {( N
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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:! Z1 H# w( n/ c/ X$ ^8 c7 G; u/ k
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: a0 x; W( e" B7 |) T: x5 p
A:Pasteurization 巴氏杀菌: G4 Y4 I$ I# \7 X. T
, t8 N T2 `5 B- f! I5 X64.Which of the following steps is not the correct procedure for whipping egg whites?
; G) |2 R1 r W: n$ w下列哪个步骤是不是正确的蛋清搅打程序?/ p& ]: f0 I I6 ?/ x
A:Allow to rest before use. 允许休息后方可使用。9 ?4 o" d% \: K3 }( k. @/ C& T
' J2 x! [; G8 B& n65.The weight of a large egg is between:一个大鸡蛋重量介于:" B% O+ \1 z6 K3 W% Q
A:56g and 63g 56克和63克
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1 k& g8 y2 \& W- r' _3 m% _66.Evaporated milk is a concentrated milk that is produced by removing' _3 ~' N1 j2 E8 l8 | m
炼乳是一种浓缩牛奶 是去除什么做的
* \: ^% j. r( _) `! c4 i* h' `( hA: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:
- w, S+ q1 i+ a% x一种烹饪方法,通过转移液体或气体是:' a1 V8 O8 b7 S
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为5 a, n% L8 q8 _1 D: U8 a
A:Gelatinization 糊化4 l k8 ^6 K4 f0 Q) `8 R4 I+ Y
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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?- N6 t+ ^9 P( E* I
A:Braising 烤5 x' |9 Q5 h- ]
2 z1 w) c! m: b9 L0 e70.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:
0 j! q3 v+ r: }! fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) q( i3 y6 U/ ?
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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
+ p) b4 _8 L9 E, m$ \: DA:Fumet 原汁
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3 z9 z5 W1 T R+ p h72.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 l% n, l% eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, l7 G3 C) H( O. W( |, s' m
% r* C1 Z8 Q U2 a* W73.Which of the following is a principle not used in stock making?7 @4 J/ Q2 m2 T$ T$ a& r. P
下列哪一项不是用于制造高汤(低汤)的原则?
0 c; c6 o3 H. G Y( e3 j9 @A: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
& ` y* Z0 C _/ y' x* yA:Remouillage 法语熬汤1 W- \% ?! j& @( W
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