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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:1 G8 X% e' ^* B$ [, Y
哪位厨师最早带来高水准浮夸的美食
2 [* e/ u, W- r4 G7 p8 K$ a4 ^AAntonin Carême 人名 安东尼·卡罗美* ^8 |! F! J& R5 Q4 P
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; H. c$ Q8 d+ J& g/ Y( u) O( S
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+ h/ w% B* H
A:Cast-iron stoves 壁炉
2 l, Q* F3 J- g* y6 g3 Nhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- |$ d) m6 @) f5 R/ p/ I法国术语,用来描述roundsman,或摇摆厨师是:
% d; ]( P4 k; T! [0 e0 m: m: CA:Tournant 图尔南; ^4 V& |+ B+ O2 f) E4 W
9 X$ L. T6 k: |, F: X4 O29.Another term for the wine steward is:
* Z, Z$ e$ d8 m: \. M葡萄酒侍酒师的另一个术语是:3 o; U$ G* r" e, F: K. Q3 X
A: Sommelier 侍酒师: h; G$ Y1 w8 M( y' H
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30.Molds, yeasts and fungi are examples of a:9 s3 I6 J1 N. @" `9 |
霉菌,酵母菌和真菌是一个神马例子* \. K; t) C7 _5 Z
A:Biological hazard 生物危害+ _8 b1 f H" N% }' [3 z
r2 H Y3 d8 D; { p* s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. r* K8 F% I. P. [0 ?/ z根据加拿大食品检验局,食品的危险温度区在多少之间:* k9 a1 T9 v7 I
A:40° and 140°F (4–60°C) 4-60度3 [- r4 X* }6 m% f' \
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32.All bacteria need the following for survival:
, ^/ D: f5 x4 y9 K* z" R2 _: p所有细菌生存需要以下哪些内容:! t6 }1 ?1 d. T/ S' ~" J' U
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" x& o; d. }6 e
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33.Which of the following correctly represent critical control points in a HACCP system?
( k. c1 ]$ w. V& `' s- G以下哪项正确表示了HACCP体系的关键控制点?7 Z* k- X1 _! ^- L1 Z; R" t3 d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 j; _& o1 G1 e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' [' i$ F n4 g0 z( M6 e
7 S3 n ]& [! {( b34.Which of the following is not an example of a carbohydrate?
- Q c: S- r4 n9 m( z' Q, p+ `( I下列哪一个不是碳水化合物的例子?
4 N$ l! A2 ?, }( C5 N7 b- \A:Essential nutrients 必需的营养物质# ^2 p# ^. ~+ q$ h
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35.The process by which a liquid fat is made solid is called:
' h; x( k; Z! o( C Z' l5 j液体脂肪做成固体这个过程叫什么: ~% [/ O/ B- @2 h! l0 ^& V9 d
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
. w: [3 k7 Z" T+ ]7 e4 b3 Y* x7 S9 o: [下列哪项不是脂肪替代品的一个例子
3 F; ^# m7 K7 `; a. tA:Acesulfame K 安赛蜜K表5 Y/ U' w5 X4 q
% [( C* r; {( c! O4 V# j37.Health Canada requires that a product labelled "fat free" contain:7 a2 e# }" h8 n
加拿大卫生部要求的产品标有“不含脂肪“包括:
, C, T+ s8 H7 J0 z+ yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ h, D( O1 X) x1 z6 g: R38.Which of the following is not a problem associated with converting recipes?
, n6 m. {1 f. Q7 z7 R" K8 ^下列哪项是不相关联的转换配方问题?
6 q9 _6 |9 Z, oA:Unit cost 单位成本% T4 }+ L) v- g7 M
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39.The condition or cost of an item as it is purchased from the supplier is called:
, I0 Z7 z5 e @& ] E4 A( y$ D从供应商采购的物品的品质或成本叫什么
" H% y5 }2 F; \5 u& }A:As-purchased cost 购买的费用
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" }" c4 D; m( }6 F+ D* J40.The amount of stock necessary to cover operating needs between deliveries is known as:- G' d/ a. l0 ~* L$ |' \0 V; N
在新货到来之前用于日常所求的必要库存量叫什么
5 L% K* p1 S- i+ T0 n9 yA:Parstock 基本日常最低库存2 x6 s; G5 V. i
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
( W4 J# h* S$ E: O+ L4 i; f下面那个缩写是用来表明正常库存流程?
9 n. H/ M I( |. t$ F; X4 oA:FIFO=FIRST IN FIRST OUT 先进先出0 r& {1 f4 T0 d, l$ I0 Q
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42.Which of the following knives is used to turn vegetables?7 S1 {0 m' `% [' U- {) g
下面的那把刀是用来打开蔬菜吗?/ E+ Q* L4 d: }* W! g
A:Bird's beak knife 鸟嘴刀
& I- m- `. C0 D" ]! k3 M) \0 Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 B; f9 h% M7 s; y43.What is an instant-read thermometer best used for?
" Q4 h( r/ X6 L% D即时读温度计最好用于那方面?
; u) t& I- B2 S/ a }/ t7 _% n/ QA:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 B+ g) {8 Q5 G4 |% ^* E% e( b8 E; o: N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ u& @) P' {" V" ]9 p5 b( i' c' t下列哪些金属材料受热均匀,通常用在铁板而且非常重' Z4 ]# m: d( ^
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?
2 y& x1 C. x: B0 q9 Y9 j哪件装备下面有一个可移动的碗和一个S形叶片? D: b2 D& x/ y
A:Food processor 食品加工机
- t; R$ x2 r+ Shttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?2 y" v9 J8 a, G3 X' L+ @
下列哪项不是用刀的安全规则?
, l$ |( O" c8 G2 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 T( N; F2 I x. w" O/ x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& t5 _/ ?" ]+ D0 w$ z) W- w0 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
x q t" E( q" l( X9 mA:RondellES : z4 J! ?" l0 _* D$ W' ]3 g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ X( D4 i6 E/ ^( J4 u
; ?, B8 C( j2 \# K4 o48.Which of the following is a diced cut used to garnish soups?
1 U$ I, H+ i7 s+ V1 ? f下列哪项是切成小方块用于汤的装饰?
; K5 W3 }" u l3 h6 s& h7 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) s' v0 @$ q* A- J$ V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 A4 `) E0 U; \1 _* b- s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 M) d" f3 e8 z3 V( L9 r! PA:Gaufrette . l+ d/ @, _, F( y. v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 D+ L' L0 u: E& b" g7 _. Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: s: O r9 @+ u! J/ i; Q) E, GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 h& c- S9 z, ]& {0 H* Z8 U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 r! t* y. j3 P( S3 z4 r7 m
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)+ W1 E: R6 S; r) t1 f4 s
A:Cilantro 胡荽叶 香菜" R$ r6 f! w T1 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ W' D5 p5 S" U2 v$ J 多香果, 多香果香料是什么
" |: d, G' j# X% u% S: p+ m! v+ Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# T6 O* v! ] @$ w- p
A:A dried berry 干浆果
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1 c/ y! Q$ w. d* P, B/ V2 p/ \: P- v61.Which of the following are used to make a sachet d'épices?
1 I( X6 m7 ^" f/ d5 x下列哪些是用来做香包德épices? D% M" J( n* q: w& Y" N0 e
http://www.sachetcatering.com/( W0 i/ {6 v+ m# x+ s& m- B; R/ S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 r& ~1 S) W8 W- S' U$ _9 Z6 z
3 v% t- i- C0 R- E: h% p5 w62.Which of the following condiments are not soy based?
) r0 C6 ~5 E, _8 C) }/ E& z0 v下列哪项不是酱油调味品的?
8 J6 w7 C ^, f3 P8 ~8 p4 [0 ~A:Wasabi 日本辣根$ y6 |% W6 b% t1 K
- ]# c3 K; h( l$ z' G8 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 a# A5 [: g3 }& q* A% ]! f
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:
+ s. x2 Y4 _9 O% S* k4 X+ U$ zA:Pasteurization 巴氏杀菌- O9 M3 X$ [1 K2 z
h/ N- U+ I+ ^64.Which of the following steps is not the correct procedure for whipping egg whites?
" P% A( s: v; E, |: L5 s下列哪个步骤是不是正确的蛋清搅打程序?
. z: l7 d! d+ j" S LA:Allow to rest before use. 允许休息后方可使用。# M2 p/ z! z: p8 C
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65.The weight of a large egg is between:一个大鸡蛋重量介于:+ l3 x2 I+ G: P* W. O t: [
A:56g and 63g 56克和63克% @& y0 N {) ?, v+ X5 m+ h
8 p8 }! F$ U/ Y, g- v66.Evaporated milk is a concentrated milk that is produced by removing
' z6 f3 f3 P5 @0 k6 a: O) p炼乳是一种浓缩牛奶 是去除什么做的
' u, q4 `5 _4 `8 w. CA:60% of the water 60%的水5 S3 ]7 i/ U) y; ~; M! Z
1 j& a; \/ [- Y5 _9 @1 t3 W67.A method of cooking that transfers heat through a liquid or gas is:
+ ?% O9 S! b2 l$ n( ], {一种烹饪方法,通过转移液体或气体是:) ?- ?) l1 e8 B& n, b
A:Convection 对流) w. `2 [/ O" P4 n
1 V z: _! z& C+ W* K3 W68.The cooking of starches is known as 烹调的淀粉被称为
) G8 p) l# v( ]% H5 p6 iA:Gelatinization 糊化' z: S( I9 M- o1 P
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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? @" m! x: g* l/ x8 {. W" }& g9 M
A:Braising 烤# i1 L4 b! p' k
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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: {: o- l3 c: B" a$ V. }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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, e! \( M, k9 `+ X; v7 A& F- ^( @% [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
& D$ x& N4 E, S; \A:Fumet 原汁
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9 C) l; s% W, Q& |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 _7 ^, \( d3 t' [; x- s' z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) B! q" }0 ` Z! V1 y( o0 C/ S; Y
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73.Which of the following is a principle not used in stock making?
6 C; Q2 X% K; A% P) L g e下列哪一项不是用于制造高汤(低汤)的原则?! M! A# W8 x }' J
A:Start the stock in hot water.开始在热水中操作7 ^; {- o- I6 ~0 q9 V& \; j& `$ d
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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- U7 f" P: d4 ?+ O
A:Remouillage 法语熬汤
$ O/ h5 @9 O8 o0 |) ?7 E" p+ Xhttp://www.haibao.cn/blog/post/176242.htm |
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