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26.The chef who is credited with bringing grande cuisine to the forefront is:+ t u2 p9 U, O
哪位厨师最早带来高水准浮夸的美食
) T% z4 P7 S3 w* D4 i# `/ G" h7 X1 WAAntonin Carême 人名 安东尼·卡罗美
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4 P$ l2 N( \: R+ P7 ]* x9 ]% y1 [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; N8 v* J6 g5 x& Z! y4 H" R: ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 I# `- l$ w$ `) g) m/ { oA:Cast-iron stoves 壁炉
. W' Z' L7 _, {3 g1 Z B( t) ]http://www.usstove.com/products.php?id=61 Q' w. ?, e: E2 M, P
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28.The French term used to describe the roundsman, or swing cook, is:: y% `! }! q) I$ }( x% ~
法国术语,用来描述roundsman,或摇摆厨师是:+ E; v5 I2 Y1 {6 F( r
A:Tournant 图尔南8 K0 K C# q. w9 |0 J( T! q
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29.Another term for the wine steward is:, [! i' D! o9 {& R7 T9 M
葡萄酒侍酒师的另一个术语是:5 k- |: e8 S5 b9 y$ F$ l) h2 c) C
A: Sommelier 侍酒师
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, Q& H) A7 c) {; J% w30.Molds, yeasts and fungi are examples of a:: I& C; T$ L$ ?) o7 x+ K1 R* T E/ r
霉菌,酵母菌和真菌是一个神马例子
9 ^6 L9 C# X. X9 x" kA:Biological hazard 生物危害- Y$ \7 m, k* D# V. {5 j8 z6 a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- G+ ]. F( h0 y' m5 Q; f5 k根据加拿大食品检验局,食品的危险温度区在多少之间:1 b) I8 X5 I2 r) K1 K
A:40° and 140°F (4–60°C) 4-60度
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' _/ y8 q& w- w; g32.All bacteria need the following for survival:
5 u3 {7 F! v% n4 s所有细菌生存需要以下哪些内容:7 Q& m3 Y! e3 d* s# M4 g3 c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! z1 t6 V: v' V33.Which of the following correctly represent critical control points in a HACCP system?* Z/ S+ D* u- o/ s2 ~
以下哪项正确表示了HACCP体系的关键控制点?
8 v' Z4 B! ]4 qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ n* y% e7 c' F食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 S* o* I2 m8 W. Y, p
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34.Which of the following is not an example of a carbohydrate?
' Y6 \0 s2 s/ b* s) N8 g下列哪一个不是碳水化合物的例子?
2 f, o. S- e! r3 O5 P* H: ?* X) {/ YA:Essential nutrients 必需的营养物质: k2 Y& ]7 z9 b3 ?
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35.The process by which a liquid fat is made solid is called:
" A1 E# L5 {+ q; `1 o5 c液体脂肪做成固体这个过程叫什么2 G. E( i& |/ E& j
A:Hydrogenation 氢化# B0 y* ?* z8 y# }3 i, m+ d. l
8 q6 \6 q; N3 V36.Which of the following is not an example of a fat substitute?' a- p* K% b: S' W0 W+ a
下列哪项不是脂肪替代品的一个例子
$ C, u9 j% d0 @A:Acesulfame K 安赛蜜K表$ b& B2 l1 U7 ?! S& m
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37.Health Canada requires that a product labelled "fat free" contain:, E# s' e' ?4 Q+ k
加拿大卫生部要求的产品标有“不含脂肪“包括:# ~8 {+ D, a$ Z( {& y% P' x! 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?8 |) ^( [' g8 e5 _3 z
下列哪项是不相关联的转换配方问题?
# c6 \' ]! H) C4 {! J8 ]A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:" V: m. M( M6 W3 O' f& r* r! w
从供应商采购的物品的品质或成本叫什么
% [0 V9 |# i& ]1 x( U( X5 }A:As-purchased cost 购买的费用
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* T: l3 `7 ?* ~8 J) h, W M/ C3 b40.The amount of stock necessary to cover operating needs between deliveries is known as:2 E. s0 k0 K# o9 ^" V O7 H: \
在新货到来之前用于日常所求的必要库存量叫什么
' J/ E9 A x# P- [5 t8 _( OA:Parstock 基本日常最低库存. F5 r. o, H1 Y" W% S u% V+ Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: L2 G5 l( R: t7 X9 C下面那个缩写是用来表明正常库存流程?
' v) G( E% q, v8 d0 L+ K iA:FIFO=FIRST IN FIRST OUT 先进先出
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4 S' H$ T) u. P9 ?/ m B% n: [0 q8 z+ L42.Which of the following knives is used to turn vegetables?5 e* w* k8 O- c+ G
下面的那把刀是用来打开蔬菜吗?. d- v( D; |! E) `6 d( Y) }0 y
A:Bird's beak knife 鸟嘴刀1 d$ A( t6 K# J% T5 ~2 q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
9 y" m, b! M4 V7 u1 L5 @即时读温度计最好用于那方面?9 d' q0 e) |4 M: D
A:Checking the internal temperature of a roast 检查被考物品的内部温度- b; B7 P+ e- H" g; `
* p: o2 b4 I& G: ~$ W) E9 [5 M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! ~) {# o/ k( D下列哪些金属材料受热均匀,通常用在铁板而且非常重; \ f. w! U2 l3 V2 }$ z) m
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?
. ~$ d: |' V9 |. l; l' `- O- Z哪件装备下面有一个可移动的碗和一个S形叶片?/ [8 s5 K8 F3 I* r
A:Food processor 食品加工机
: v( v" w ]$ M+ e5 ]http://www.google.com.hk/search? ... iw=1263&bih=572
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/ ]1 \! U# p: F) S2 |0 a46.Which of the following is not a rule for knife safety?
/ v' ~# _" h$ y4 ^' Q7 p( ?下列哪项不是用刀的安全规则?$ Y2 N5 @* h4 }5 B# q/ o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ Q2 R" ~, M- B/ o i! f3 N
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* V& J- I+ j6 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 y1 |& l: K1 _" j/ y- v6 G7 NA:RondellES ; \3 ]7 d; I* p. R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) c% N6 _$ J0 _) Y48.Which of the following is a diced cut used to garnish soups?) D) o- M- k6 c; ^4 L2 Y$ h: n
下列哪项是切成小方块用于汤的装饰?+ W; {+ t- F4 l) \" x. W- p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ V# L4 C" ~& i* [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& L4 s. D1 D+ N' @+ ?' V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!!——; b. \' U/ a3 [
A:Gaufrette 6 q2 i) H b" l1 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. a& A) Z; y" s, Q) d6 kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" t. L0 ~" u8 F6 A. VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ d9 m1 B/ @* A
3 z; U& V$ w0 V4 i: X9 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: A" Y4 @* j, F1 K# p
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)
+ y) H' M1 B# zA:Cilantro 胡荽叶 香菜; m: j; X/ i/ e- m( @1 E9 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# C, U$ x/ R- V- w5 A60.Allspice is made from:
% P& _" a+ ^. s7 p5 @/ v& R 多香果, 多香果香料是什么
9 V' x7 M' [- g. N; @6 g7 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" T: m! u5 U6 }2 M# k' E! AA:A dried berry 干浆果
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8 I7 u' J3 g6 v$ a% o5 v) X Y; L! E' n61.Which of the following are used to make a sachet d'épices?, }) ~# w7 m0 J$ y5 K
下列哪些是用来做香包德épices?
0 p: g" o2 D% P7 ?$ uhttp://www.sachetcatering.com/
0 F* @2 K4 G vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* |2 U5 P D& A62.Which of the following condiments are not soy based?. p; @' b s' b+ E9 I) ^
下列哪项不是酱油调味品的?
0 o% d% t' o# B# ^; D4 b4 U% MA: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:" V! T* x3 N" R1 E" J0 R
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:0 l* B+ J) @: O* N% u2 r
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?: g) f! o( E7 L7 d1 e
下列哪个步骤是不是正确的蛋清搅打程序?9 X. n/ W% a+ z
A:Allow to rest before use. 允许休息后方可使用。' T2 s) m+ g9 B, D3 G1 c; [ Y* n/ }3 |
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 A* U8 [* r! ~: \. u$ C6 C* K& Y/ aA:56g and 63g 56克和63克; I. l) F! Z2 @4 k n
) P* N. R6 E; z/ K @66.Evaporated milk is a concentrated milk that is produced by removing
& u4 ~4 I$ q# q' e- r炼乳是一种浓缩牛奶 是去除什么做的; T) k& M ?/ j" E, O3 |) j
A: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:
" S: _# Y9 a+ i- t: |0 w一种烹饪方法,通过转移液体或气体是:
6 ? _. @- y. }$ HA:Convection 对流' M+ ]. S4 O, Y3 z" z
- W( n' {, ?9 f9 o5 w5 N( j+ N3 [68.The cooking of starches is known as 烹调的淀粉被称为' [# J1 V8 J4 Z% A, A+ z
A: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?
$ u# c( S) f3 \9 WA:Braising 烤! _/ F3 b1 ~" r/ E4 ~6 X8 _
' C* w9 H* Z( s( H70.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 O0 F5 R9 [, K! {$ u
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, }5 W( D A$ u" F) y
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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5 L6 e" O9 H+ [
A:Fumet 原汁, ~1 ^5 O$ A8 |7 S6 V5 \
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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) `( V- o6 H% Z
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?
0 O5 f1 _; I; B5 U$ B下列哪一项不是用于制造高汤(低汤)的原则?) ~9 @: o* V( r; t; q3 A. Z
A:Start the stock in hot water.开始在热水中操作8 s7 k7 I) D3 ^# u+ h
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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6 i; p+ R) [4 h! q2 a
A:Remouillage 法语熬汤
$ U7 }7 h$ y6 s& ?. f8 bhttp://www.haibao.cn/blog/post/176242.htm |
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