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26.The chef who is credited with bringing grande cuisine to the forefront is:8 Q9 D. Z9 D2 c8 e! t' A
哪位厨师最早带来高水准浮夸的美食* H, B1 k, E( ?1 h# U6 ^9 d" ]
AAntonin Carême 人名 安东尼·卡罗美
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% f8 j- B% l% ^1 j2 _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 I1 C" d: G$ O9 H& I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ j. N/ }" U: ~/ `2 g' V+ PA:Cast-iron stoves 壁炉
0 W. Y1 b4 T4 r) Q3 F E) Mhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" L% S6 p" D1 c
法国术语,用来描述roundsman,或摇摆厨师是:: P4 K3 T, Q1 a% d! C0 C
A:Tournant 图尔南
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4 K. \3 s2 F! O, r2 v- m29.Another term for the wine steward is:" n) V5 G/ e2 w. q( Z6 D2 I
葡萄酒侍酒师的另一个术语是:
6 Q8 n: i$ ?3 Z% ?A: Sommelier 侍酒师# i/ e4 G& e1 F# z* J% }
/ B: m4 w9 M" B o- n30.Molds, yeasts and fungi are examples of a:7 Y; w: S- e/ J; w/ H$ B
霉菌,酵母菌和真菌是一个神马例子
" M9 n, q: `6 ?: r" p" ZA:Biological hazard 生物危害
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. v+ ^& L; Y+ k) Q9 E( K d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 B. t! ]# l) s$ s' m: S根据加拿大食品检验局,食品的危险温度区在多少之间:& m6 a P6 K( g! A
A:40° and 140°F (4–60°C) 4-60度
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- v9 n$ _# P* {" Y( ?32.All bacteria need the following for survival:5 O% F) T- E j* _
所有细菌生存需要以下哪些内容:/ Q! N5 r! s$ C
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ B; J- V7 o8 d3 p33.Which of the following correctly represent critical control points in a HACCP system?2 K% F' [+ _# G
以下哪项正确表示了HACCP体系的关键控制点?5 l' E$ G: b; J- Y0 R; s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; @, _* {8 y) X8 B3 H1 W: k& R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* [: p: ?* S* J$ _" e
/ n {6 ~. F# S7 {4 z34.Which of the following is not an example of a carbohydrate?9 j3 x( B4 |7 D8 `/ P0 A
下列哪一个不是碳水化合物的例子?2 Q. v* J* w4 u$ m7 j
A:Essential nutrients 必需的营养物质! q4 B# U/ E# {$ I* _. K4 `
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35.The process by which a liquid fat is made solid is called:. p2 f" `1 l+ x% K/ y
液体脂肪做成固体这个过程叫什么1 h& C2 w1 O/ ?+ z( _
A:Hydrogenation 氢化
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/ A* ?- M, i( p: {$ D- j1 g* t36.Which of the following is not an example of a fat substitute?
& x7 D7 L% j2 _: s% w) j k1 r下列哪项不是脂肪替代品的一个例子
6 C* v# q' p' p& BA:Acesulfame K 安赛蜜K表' C' Y& A/ f; J1 Y/ N' v# B
4 {* ~( H2 f- G/ N5 x- e37.Health Canada requires that a product labelled "fat free" contain:
1 P" Z, r4 I9 v, c0 j9 ?( ~# }$ b; a加拿大卫生部要求的产品标有“不含脂肪“包括:
2 ~! o5 n. A6 b, N2 EA: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?
& Q* R3 o, p `1 L2 m9 R- w+ Z下列哪项是不相关联的转换配方问题?
2 L7 B8 I7 g. e4 |; j) X" @' ~A:Unit cost 单位成本- c% h8 h0 f( {* L, n) U
) j6 F8 f) E; p39.The condition or cost of an item as it is purchased from the supplier is called:
* |0 C0 \6 G" h从供应商采购的物品的品质或成本叫什么* e0 @8 W) A# }. N: \6 ?4 Z5 u9 G
A:As-purchased cost 购买的费用9 c" H6 D8 V) v; V; H" ^0 q% Y3 a
, r3 w' a2 n! m8 _& W P2 }3 w: h& \! \40.The amount of stock necessary to cover operating needs between deliveries is known as:9 v0 t; I3 |. n; h4 l
在新货到来之前用于日常所求的必要库存量叫什么
# V3 M9 d& ~ z, ?A:Parstock 基本日常最低库存; X( r" @" S: R! |0 {& d b# P. S8 h
; f/ V# v3 G6 }5 L. z& s41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 f$ E J" l9 g3 K( O+ z下面那个缩写是用来表明正常库存流程?+ u0 a& L& g' b: w3 g7 s
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?0 Y2 k# A6 c! i2 X7 l- y+ r
下面的那把刀是用来打开蔬菜吗?) `+ K0 E+ W1 L
A:Bird's beak knife 鸟嘴刀" L, L5 Z8 T. N, [+ f" X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! e4 b! @" l/ E/ \1 q7 P1 e- c
1 ?1 n/ Q& K5 G. j' j% [! H+ O, \43.What is an instant-read thermometer best used for?
( x" y6 m/ a( G5 m( X2 P: H# R. u即时读温度计最好用于那方面?
7 l& Z X- `$ w' [, E4 c. q% ^# QA:Checking the internal temperature of a roast 检查被考物品的内部温度7 m0 m& a k# M0 \- c5 U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; A1 U( m* W3 q6 Q2 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! A- f) _1 s8 A n2 m- v, Y7 K* V8 DA:Cast iron 铸铁% B+ a$ ]5 W7 {1 S* M' z) A* N2 r
6 o, l T r/ l% K. o' u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 { [; o2 ?( ]+ ^3 e
哪件装备下面有一个可移动的碗和一个S形叶片?- p# z0 f; g1 b5 d
A:Food processor 食品加工机1 u8 n0 s8 Z+ e6 n3 v
http://www.google.com.hk/search? ... iw=1263&bih=5729 B! C6 I6 d6 i% c) h! m& G( O4 a
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46.Which of the following is not a rule for knife safety?
& J2 H" z+ C6 \+ b& J$ P3 \下列哪项不是用刀的安全规则?
4 }6 d. `1 o( _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& H% O' O7 W" @+ I& k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 f; r% `9 n+ B! N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 O6 s. \- u3 v4 _
A:RondellES
8 z* i7 [" D9 E( }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& i# t% `1 } P% x
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48.Which of the following is a diced cut used to garnish soups?
7 Z L, K4 x8 v' {8 h4 N- i下列哪项是切成小方块用于汤的装饰?
: C3 L' d, m2 M7 m2 lA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 z/ X0 s8 O1 F. D) j, }1 v" E! u: f# J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 Y |3 r$ l& f5 H' ]! ]) t( B
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!!——1 h5 Q) S* R: i- L/ H8 u1 [
A:Gaufrette ) F; H& f. X2 ~( T( V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- h( m' P, s2 j- r. ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" g% K: v' V( p0 a! }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, Y0 Z3 `7 S7 [2 J; P
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& U, z: A# V. H" Q6 j* a+ 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)
' E$ D1 k3 L+ }3 I L/ T RA:Cilantro 胡荽叶 香菜' z: t; Z5 G) ?: d: _0 I9 _1 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' r& E8 g# v$ J# N- R" F- O. d60.Allspice is made from:' \# ~; t% O5 Q1 g
多香果, 多香果香料是什么
& Q2 \ a5 J2 o" T$ N* o: xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% @, U# u( a0 @ Q# ]0 VA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?& I! }8 [6 D6 p3 E' n. q* _, A
下列哪些是用来做香包德épices?
, @! q5 w4 E/ m. Z3 qhttp://www.sachetcatering.com/- [# d) z& R9 g( |7 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" @9 j1 }8 `, \1 [
S o8 r4 W) L) C62.Which of the following condiments are not soy based?
5 P, U4 @5 Z5 s) B下列哪项不是酱油调味品的?
+ L- c) T* y8 h7 ]A:Wasabi 日本辣根
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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 q( `0 u3 l* h# u+ O/ ^8 d0 q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:
; |; L/ Z5 r4 q# d6 `A:Pasteurization 巴氏杀菌5 P- a7 W" }6 X
4 a7 j1 _- p$ A/ | {% }64.Which of the following steps is not the correct procedure for whipping egg whites?
" r3 G; ?' v2 F: H* R1 }下列哪个步骤是不是正确的蛋清搅打程序?
0 E$ a( X1 n3 w) E' TA:Allow to rest before use. 允许休息后方可使用。
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8 {- H5 C; }5 f& S/ [4 r65.The weight of a large egg is between:一个大鸡蛋重量介于:% l0 a V/ |$ l5 H* {9 a/ P
A:56g and 63g 56克和63克
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+ I0 l; \# R/ z' m- j66.Evaporated milk is a concentrated milk that is produced by removing
# ~6 L# a9 D. ^炼乳是一种浓缩牛奶 是去除什么做的7 A7 \% S. m9 P
A:60% of the water 60%的水7 F- x. z8 R Q, ?# I
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67.A method of cooking that transfers heat through a liquid or gas is:9 H' c, q5 F- Y# ~% N
一种烹饪方法,通过转移液体或气体是:* f6 ?; Q, Z$ C2 B& ]
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 o- ~$ v& m# Y1 t% cA:Gelatinization 糊化
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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?
; V$ R0 m b9 w$ FA:Braising 烤
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# G- _2 {7 d* K- Z& B- o2 q70.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 x9 H: Z0 _* _) b2 U; @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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6 H7 E" [3 n7 o71.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
, C( g6 o2 F& ^3 }$ n( E; d" `# `A:Fumet 原汁1 m5 L- Q* k+ g- ^; h
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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
/ _9 n" h2 i1 n8 C- r2 ~2 ]& a% {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?; u4 k: r i$ B: Y
下列哪一项不是用于制造高汤(低汤)的原则?: `9 j, V) c( h
A:Start the stock in hot water.开始在热水中操作; v+ m* @5 s2 _8 E% ]
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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
4 a0 Y) f0 L7 \A:Remouillage 法语熬汤
1 y" l' p4 B E; d- u) {http://www.haibao.cn/blog/post/176242.htm |
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