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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:# V* c1 Z0 f: N9 q) s5 i
哪位厨师最早带来高水准浮夸的美食( U) F9 j7 R0 Z) F2 q8 w8 a. s/ P
AAntonin Carême 人名 安东尼·卡罗美- Z. W: q0 ~9 M8 ~9 d. F3 J
$ a0 w! {, V$ l. A5 h- V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 r. R% A* R5 }- }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% k- P& w6 l; k$ \! T* ]
A:Cast-iron stoves 壁炉
7 N9 v. i9 A4 V2 I X- a& fhttp://www.usstove.com/products.php?id=6& _5 k ?# x* B& o9 ^* F- A
4 ]8 {/ H( G$ Q) G* V4 ~" O2 A% P, ]28.The French term used to describe the roundsman, or swing cook, is:' h7 p$ l$ Y, [* ^ H' b
法国术语,用来描述roundsman,或摇摆厨师是: X3 F+ P# [- @* s* w
A:Tournant 图尔南5 L% V' q6 m% k9 N7 g+ C
' k! O/ I O: d* @29.Another term for the wine steward is:$ t' c4 Z1 o5 q% {/ U. v
葡萄酒侍酒师的另一个术语是:9 Q2 m1 r: S: F4 M7 M
A: Sommelier 侍酒师: j. R) y; H+ c7 P t8 _7 ^
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30.Molds, yeasts and fungi are examples of a:* d8 F: k7 K& c8 }! T# f* p
霉菌,酵母菌和真菌是一个神马例子
# ?/ m* M4 C# m1 k0 Y( [A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 o0 }1 h3 J( C' A" q2 E: s, D( t根据加拿大食品检验局,食品的危险温度区在多少之间:% x- D# e: O% C2 a- x
A:40° and 140°F (4–60°C) 4-60度8 n' G& k/ @/ I" v, `# r G. t
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32.All bacteria need the following for survival:! S% W+ S* j. [3 U* u3 }
所有细菌生存需要以下哪些内容:
3 g, H( o1 v4 vA: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?8 u$ [/ l- V9 z4 x- t9 x
以下哪项正确表示了HACCP体系的关键控制点?
; |, I4 ]+ M" R6 o' b, c( KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 y8 N L2 u( K2 Y( G- q0 h5 }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?
1 D. E# M$ @1 j' \' o6 c下列哪一个不是碳水化合物的例子?
2 ^2 a, X+ b6 G& ?A:Essential nutrients 必需的营养物质
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2 m0 m# o6 m4 T* ?6 Q8 U35.The process by which a liquid fat is made solid is called:
+ O7 o5 z1 |4 L6 i液体脂肪做成固体这个过程叫什么
3 x" G4 K, w; Z# cA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
q3 m- S% m3 c8 q下列哪项不是脂肪替代品的一个例子
, ]" L0 ]4 Q3 C* |A:Acesulfame K 安赛蜜K表
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$ m; \' l8 |' ]- d" F* ?8 g37.Health Canada requires that a product labelled "fat free" contain:" y7 m/ C/ g( m6 W+ ^6 N. S
加拿大卫生部要求的产品标有“不含脂肪“包括:
& }! ~5 X7 N: }; ?& TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ _! `+ p9 ^! x* j4 e8 b2 B* n4 E38.Which of the following is not a problem associated with converting recipes?$ }8 `& }! P& L6 H k1 e
下列哪项是不相关联的转换配方问题?
9 J4 M' j W5 L, f: e% t& K" _A:Unit cost 单位成本+ S' R- ]- Y) @3 x9 I4 b( B
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39.The condition or cost of an item as it is purchased from the supplier is called:/ f# B6 z- l9 m7 E5 u
从供应商采购的物品的品质或成本叫什么, h: \' ^$ B9 v* L. O! B
A:As-purchased cost 购买的费用+ T5 [9 M+ S/ z% Z0 L4 D
7 ~$ _% b2 C4 M+ {+ |40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ I' F' N4 U( s3 Q( p9 K在新货到来之前用于日常所求的必要库存量叫什么
& E( }9 W2 Q9 i: S" h3 {4 ?A:Parstock 基本日常最低库存: q- v; M ~& Y% f; t. i* E
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: z$ V+ }2 J3 r- a. j
下面那个缩写是用来表明正常库存流程?8 Z) m# m2 c0 w3 ]8 Y8 I
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?
! x3 ]) A6 f6 V* p) I: W下面的那把刀是用来打开蔬菜吗?6 Z2 r& @* j9 P1 w& @
A:Bird's beak knife 鸟嘴刀
! p/ Z' \& q8 I0 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# B0 F- P1 q4 T) e
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43.What is an instant-read thermometer best used for?' H5 W9 ?, ~9 G H# e7 w
即时读温度计最好用于那方面?
' o! ?8 q+ a0 X8 C* H3 iA: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?
, v( f- H- N8 j! S下列哪些金属材料受热均匀,通常用在铁板而且非常重 r$ z$ u8 `' y) J( x+ r" Y& k
A:Cast iron 铸铁5 J$ ^: N; w) O' B$ I& g, X
# J* u% s) _5 k5 n4 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 v3 d: z1 n' Q
哪件装备下面有一个可移动的碗和一个S形叶片?# S$ B4 @/ u4 \
A:Food processor 食品加工机* F$ Q" x9 y* o+ T
http://www.google.com.hk/search? ... iw=1263&bih=572& f7 w: \7 _9 ]" U5 l; Z6 A8 n' X. g
* _) P" O/ I. ?" d+ b46.Which of the following is not a rule for knife safety?( d( {# p% s6 b
下列哪项不是用刀的安全规则?; J% x- b, I: |1 L! Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 R5 X9 Q. \8 a& f. \. c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& k" x& ^3 T1 x, n4 \( @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; B7 {, S0 |1 y8 {
A:RondellES
5 T- w- p8 s. B/ ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# ~3 y7 R0 m _48.Which of the following is a diced cut used to garnish soups?' i& Z) f7 D0 O3 X
下列哪项是切成小方块用于汤的装饰?7 x4 d) j/ x3 a! B4 k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- z) o7 j( t& Q( J8 S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 Y" k4 b4 o5 J0 A, e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!!——: I, M. L3 m9 N" _$ G4 m8 Y! J
A:Gaufrette 4 k" D0 @- z3 D/ |' U9 }2 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 Q: T5 A* `# A, g3 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% H( V+ E3 }0 n& s$ M& @+ S. f7 ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( T7 f; C& ^, e' ^9 S% p0 |. c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 J+ ]% |: @" P+ h1 b. ^, q
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)8 Y0 x- G0 z- ?
A:Cilantro 胡荽叶 香菜
5 e H6 j1 q6 f" W* ~4 A4 t7 Y' xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# H* k8 Z9 D+ y6 T# f: R
$ z, R) H |3 P7 } r# c7 C9 \7 _8 Q60.Allspice is made from:' O) ^& Q8 _0 m: K' J" A* ~1 o8 w
多香果, 多香果香料是什么6 s% X' E- L+ ^7 _2 ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 K* i5 y, i* b1 f4 XA:A dried berry 干浆果 |% l0 h! L: |/ }$ p
7 U$ K, E6 Q I! ~8 S- s5 d2 j# D61.Which of the following are used to make a sachet d'épices?: E+ L d" U5 V. p8 c! Z V
下列哪些是用来做香包德épices?
6 X( {( l; _; T; f4 C! b9 Ohttp://www.sachetcatering.com/ H; c! |% d0 `8 p1 o2 ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- f6 V; J, \& A. O. R62.Which of the following condiments are not soy based?
8 t7 ^3 Z" }/ S下列哪项不是酱油调味品的?
& R" j9 Q) S1 ?' {6 OA:Wasabi 日本辣根
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% G( e: P! U6 H% N; ^7 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ `0 w/ w8 W3 F* W' m2 I9 j
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:
) i3 u& W' a* h% n N: e2 k" m" J: q0 MA:Pasteurization 巴氏杀菌5 U. C; |& a* z, u6 b! D' F
. s1 W K, n! b& U8 |' j$ R64.Which of the following steps is not the correct procedure for whipping egg whites?
: s* k+ ?4 [! m a4 `: n. x0 p% M下列哪个步骤是不是正确的蛋清搅打程序?
; L7 r% d0 J3 `' d+ pA: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:
7 a! v- ^1 X0 U- t+ |( `: o- Y- ^- NA:56g and 63g 56克和63克4 \1 G9 R' c6 k& q6 @" |
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66.Evaporated milk is a concentrated milk that is produced by removing* i4 y0 r8 C7 T/ `7 m [. Z
炼乳是一种浓缩牛奶 是去除什么做的+ L; u& u6 m' _$ t
A:60% of the water 60%的水4 ]0 L$ {; \* Y9 N% n; A# ` W
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67.A method of cooking that transfers heat through a liquid or gas is:
+ J1 T7 @! U* s" d! F ^* I6 Y/ ^9 w一种烹饪方法,通过转移液体或气体是:& X- N6 _) g4 S, u8 ?
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
/ g# c, j/ F: J4 k% R. gA:Gelatinization 糊化% ?# @2 G+ e8 Y5 c4 |; Z7 I, _
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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 f0 P9 T. O* c9 g9 BA:Braising 烤
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+ g$ X5 {: o" z* f" _. |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:; u4 {# W" z3 L* h/ {9 c2 e
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% m# M; @. R6 h) k& B2 g
: V/ f6 ?3 X) G* W71.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 J9 W& U* Q7 ^A:Fumet 原汁' ~/ ?# T7 o' ~7 I4 n( z
8 D' f3 S [' E! G- T9 u72.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: [0 `. m( H. c0 [! H$ h/ D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ L: P7 y5 L* w73.Which of the following is a principle not used in stock making?% o A, T+ z# S8 i4 D2 D# k8 S
下列哪一项不是用于制造高汤(低汤)的原则?. H- {. a' f$ D- _; m% z
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
- g: A- N7 b, R' I, jA:Remouillage 法语熬汤/ F$ W, R/ d2 n2 }0 \
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