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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:; g5 a& W/ U1 a% l% T& P8 G7 u& t# B
哪位厨师最早带来高水准浮夸的美食
8 g* ?/ s7 x+ z2 M9 `AAntonin Carême 人名 安东尼·卡罗美5 \ H8 |% f- v/ E8 h1 q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) p$ X2 k7 M. D8 D0 _. ~/ X/ \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" N& |0 z U5 ~7 u, J' |
A:Cast-iron stoves 壁炉. p( l2 Q8 W/ W' n. {/ B' } O" ]
http://www.usstove.com/products.php?id=6
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' o& x6 m+ Q! J8 O; {6 C- W4 N28.The French term used to describe the roundsman, or swing cook, is:
1 d5 ~/ ]- n" F2 S w法国术语,用来描述roundsman,或摇摆厨师是:
1 d2 j- d+ I& ^7 \; uA:Tournant 图尔南
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29.Another term for the wine steward is:0 p" e1 p; h+ @9 C; _8 B$ Y
葡萄酒侍酒师的另一个术语是:- t R. H. W& b: ^
A: Sommelier 侍酒师
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5 S! S0 m2 C' Z/ L9 [30.Molds, yeasts and fungi are examples of a: j% m" b" Y U" A9 h% t' N2 ~
霉菌,酵母菌和真菌是一个神马例子
8 ^' L" v' G) g, fA:Biological hazard 生物危害
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7 x. k- ^5 y8 x3 S5 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- A* e0 a1 G1 a5 f/ V% L/ b
根据加拿大食品检验局,食品的危险温度区在多少之间:
) ]% G$ E/ D B+ c8 mA:40° and 140°F (4–60°C) 4-60度 y% e$ C6 T; Q
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32.All bacteria need the following for survival:: W# ^+ l8 N2 F2 \2 J: h
所有细菌生存需要以下哪些内容:- j; [/ j% v* Z( p1 R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) ]- Y# @! C* r7 D6 I) `33.Which of the following correctly represent critical control points in a HACCP system?
+ Y3 B' A) {) j* c4 B5 Y以下哪项正确表示了HACCP体系的关键控制点?7 H: n0 ] B& S! d9 e _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: |- ]4 l+ z! t5 H5 c食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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s# W, Y2 B: d+ V* S34.Which of the following is not an example of a carbohydrate?
0 n, l0 c" L* b* v# c下列哪一个不是碳水化合物的例子?
: r) H, S; T# h% M, xA:Essential nutrients 必需的营养物质) ~- f) d. C7 W0 Y
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35.The process by which a liquid fat is made solid is called:
. [, F/ j: ?) q9 `液体脂肪做成固体这个过程叫什么
; u* O6 Q" z( }+ |. s, e; hA:Hydrogenation 氢化
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/ G1 G% K& B. u: ?' g/ [& u36.Which of the following is not an example of a fat substitute?) r4 E' V( D7 r- r! W
下列哪项不是脂肪替代品的一个例子: F. W9 t1 f# l; X8 H- K( w
A:Acesulfame K 安赛蜜K表& O! E% q* H1 {
2 e# p2 g/ e( _/ G37.Health Canada requires that a product labelled "fat free" contain:! g+ J+ Q" [2 E8 B. D5 ~6 N2 |# b
加拿大卫生部要求的产品标有“不含脂肪“包括:( {6 E1 Q& \! d" T% K
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?( K& ^% e) a" \8 ~+ o
下列哪项是不相关联的转换配方问题?
' U' L( o8 _# A- i$ oA:Unit cost 单位成本/ J# ~4 o, A! k- h/ |& E
* `1 f3 J; @: n2 Z1 k39.The condition or cost of an item as it is purchased from the supplier is called:
( B: |/ D* _( o; [1 l+ X- ?从供应商采购的物品的品质或成本叫什么& `9 J, D7 u' m& n/ l. M
A:As-purchased cost 购买的费用/ [: e3 R5 Z% C1 L, E
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" ], }# Q% T. R) s
在新货到来之前用于日常所求的必要库存量叫什么4 u9 y6 l0 ^5 ]5 @/ p% l
A:Parstock 基本日常最低库存
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3 A' n* }' M3 q0 Z% S2 k9 I41.Which of the following abbreviations is used to describe the proper rotation of stock?2 A/ K! Y/ f9 o( o3 K
下面那个缩写是用来表明正常库存流程?
6 \1 q0 w; A. b1 P4 pA:FIFO=FIRST IN FIRST OUT 先进先出" P T+ g, f' K* U7 Y' ?7 K7 i
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42.Which of the following knives is used to turn vegetables?
8 m9 g9 K5 E1 I& T: T下面的那把刀是用来打开蔬菜吗?
0 F q. w. A- q6 M( J, aA:Bird's beak knife 鸟嘴刀
! f( ]$ V$ }8 Y# yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
' z5 F2 j( F2 ^$ {/ h即时读温度计最好用于那方面?: L6 p7 W/ s3 G2 P6 q# ~- V8 I
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& V! C, r& y6 L' _' P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( I7 R3 z' N w a+ Z/ ]% B! |3 s4 L3 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ i4 l; D# O9 O7 a5 Q4 Z @A:Cast iron 铸铁
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% P+ y0 ~% X* Q) m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! H7 B6 ]. G9 Y8 n4 C% S) n* X, M
哪件装备下面有一个可移动的碗和一个S形叶片?% A; H3 l& n1 v) L
A:Food processor 食品加工机5 e* f" N7 z- \3 v6 K7 u( m
http://www.google.com.hk/search? ... iw=1263&bih=572* Q( q+ X! _1 F$ J
! h! h9 @- O% w* c: {- C46.Which of the following is not a rule for knife safety?" d! Q5 y& F+ G! \1 f
下列哪项不是用刀的安全规则?$ x4 e7 V W% b" f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# p" U& f( H9 C3 n7 E, }- D! H K
. t9 k" h! Z, Z) c5 W. m i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# p5 f' B# `; W% f! `! ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. \5 A& |9 Q7 qA:RondellES : P1 T) S h) w3 ?1 R( `; Z' m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 a1 U+ [( G8 u: }8 W6 E0 v
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48.Which of the following is a diced cut used to garnish soups?
/ D: y A( D# W1 H2 }/ ?下列哪项是切成小方块用于汤的装饰?) E( e) h, G5 O5 k8 `2 Z! t- Z: U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ I4 h7 v: T% V' m% R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 d1 N& t, |! l1 \+ | W. _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!!——0 r. l* g3 C/ b8 @) j1 i0 z' _" ~9 v2 u
A:Gaufrette
6 |; \* i6 U" @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# d; I" f7 u# c, J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: ]. s" O l- Z3 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, M- M5 ~0 S# ~, y. `
' `) d) ~. H* U s6 J! G$ {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& u1 _# n3 V- k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)
$ ]4 `( A2 X+ H; D$ UA:Cilantro 胡荽叶 香菜
0 j$ b0 }) M, v% p5 dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" z7 q8 T( r2 B# U+ q) N7 C
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60.Allspice is made from:
]0 Q N5 B4 S* D9 I( d o8 q 多香果, 多香果香料是什么/ T7 R2 S9 }" _" u# [8 R$ u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ v9 W3 [7 d" b: b" x7 x) e
A:A dried berry 干浆果; v; \# r9 W: O0 M9 A
9 ~$ k Q4 E: {) {8 z, O9 L61.Which of the following are used to make a sachet d'épices?( d& ^2 A( E6 M- [
下列哪些是用来做香包德épices?
% y/ e( v8 x8 ]1 R% ~5 F8 bhttp://www.sachetcatering.com/, h" k- q2 d) O9 V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 a, _: [* z/ _
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62.Which of the following condiments are not soy based?
+ h/ v9 ?0 M' p) a7 R) e& V下列哪项不是酱油调味品的?
5 b% Y j/ ~& Q2 IA:Wasabi 日本辣根, J0 o9 C5 G$ W7 x( O2 I, \# g
6 E4 t- l+ X0 v# l1 n& g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 o( v3 w7 \9 v: z" x4 z4 P
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:
; |; K m W6 a$ [: {. |" S( z* RA:Pasteurization 巴氏杀菌
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\2 D; g; k* N6 B: w64.Which of the following steps is not the correct procedure for whipping egg whites?; W/ S$ ?: I; h$ @& {
下列哪个步骤是不是正确的蛋清搅打程序?
4 k0 e3 N9 v% D. Y& X5 k/ D8 m3 vA:Allow to rest before use. 允许休息后方可使用。6 x$ a' I6 U! v# g$ f. x
2 v0 Z5 k4 B" c+ K65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ f2 l y9 G& [. FA:56g and 63g 56克和63克' H: j7 n _: C2 Y: l
" d# o; M3 V" N) ?1 ^) u( C S7 ^66.Evaporated milk is a concentrated milk that is produced by removing7 J/ I. U" M" P) M8 [; O- K; i4 ?! h' P* A
炼乳是一种浓缩牛奶 是去除什么做的
& W4 F4 e5 _6 {+ B) sA:60% of the water 60%的水
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1 C5 v6 }7 i6 E5 V: T5 g, s67.A method of cooking that transfers heat through a liquid or gas is:
' W& e3 ~: h; C一种烹饪方法,通过转移液体或气体是:
* C+ z/ z+ W: i2 B) eA:Convection 对流) {( X% t2 F/ r. i. s; h: K
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68.The cooking of starches is known as 烹调的淀粉被称为
' E A& i3 z) V& \+ Z6 R6 pA:Gelatinization 糊化7 l2 a) y% e5 x( r
0 L* e) N+ d9 ?# I. h) H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ N, M9 S; r) t' k2 j R+ k
A: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:
5 ^8 b; C- `! t( h @* b# FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: D; M) b, U* t7 H8 Q' v71.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
# T) S' C4 P! j- f2 \; ]A:Fumet 原汁( e! J+ Y0 r$ @/ c* }* Y3 Z( F
- o' v& q6 A6 b6 ^7 z" f& H9 F72.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
K) w5 Y' O2 z7 q& q5 F, GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 }: ~- J8 ^( H
; q, T) ?7 q: g+ O6 |% i1 D73.Which of the following is a principle not used in stock making?5 L- p/ ] z/ x4 T' F$ T$ a
下列哪一项不是用于制造高汤(低汤)的原则?' U1 [. J5 g8 r; o
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* D3 m0 S* J: C* ^1 y
A:Remouillage 法语熬汤+ b; v( D Z, s: d+ o1 F* N
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