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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:2 C$ \, } k- u" D/ O. s% z8 D
哪位厨师最早带来高水准浮夸的美食, h' }3 z9 R, r' h( Q# g2 t0 Z
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 H) R! ^) v5 t+ E9 A5 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( d6 t0 d/ w4 [" F$ P( D( s
A:Cast-iron stoves 壁炉2 C1 t) h- H; \6 Q& G3 x2 ^ z
http://www.usstove.com/products.php?id=6- v, r) ^* B. M! G0 E/ i; O7 W
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28.The French term used to describe the roundsman, or swing cook, is:
/ p/ o4 K9 o$ l4 }4 V法国术语,用来描述roundsman,或摇摆厨师是:
* a0 v4 i2 h7 t! l# f4 _A:Tournant 图尔南! ~8 S3 J( B$ Y7 B7 o, w+ x
1 K2 j! E6 z# v5 C+ f( b29.Another term for the wine steward is:+ L O: X- V- D$ g7 a( c( d' F; y
葡萄酒侍酒师的另一个术语是:3 ?5 \! q _$ W* a
A: Sommelier 侍酒师( q& e, ^+ b; F0 B8 s
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30.Molds, yeasts and fungi are examples of a:
& O3 L# B ]' P8 c# V" e$ N霉菌,酵母菌和真菌是一个神马例子
, G8 F" [# b z8 a& w0 FA:Biological hazard 生物危害) K( Q9 ~2 G2 \, g7 g; I/ U. M; y
' N! f6 _9 [' }( u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 v4 W c S, n& C
根据加拿大食品检验局,食品的危险温度区在多少之间:
! E7 u4 ^) K2 q# T0 MA:40° and 140°F (4–60°C) 4-60度+ s, q1 q9 b, e" p% ~
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32.All bacteria need the following for survival:! m l' }# y* G& z% z
所有细菌生存需要以下哪些内容:/ L& I3 o- }, h( t
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* Z3 t2 v- S" Z" F1 d
0 N8 V4 w- H+ Z/ u0 Y% W4 `33.Which of the following correctly represent critical control points in a HACCP system?' r9 H0 p; d8 b. ]
以下哪项正确表示了HACCP体系的关键控制点?
3 L. o, @7 B$ P* I! mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % ?4 X' }7 P; j" g9 ~7 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) |2 P8 A9 {" I) M; U% l
. n: @; w$ ~0 E8 W8 o) D, B34.Which of the following is not an example of a carbohydrate?
# c$ ~, E+ y) H$ w9 r. i# m2 b下列哪一个不是碳水化合物的例子?5 i v, r4 j6 @$ f
A:Essential nutrients 必需的营养物质" C; D/ Q( L# H9 }4 s
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35.The process by which a liquid fat is made solid is called:% v5 A' {( Q% ` E) K7 o% o, b
液体脂肪做成固体这个过程叫什么6 C: x$ h; J7 N: G6 u
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 h# V0 r8 e" T8 w& F% p" b
下列哪项不是脂肪替代品的一个例子
; d7 A' S8 H% r" c' g, Q* LA:Acesulfame K 安赛蜜K表0 h4 z: e1 P) z( ~: g* |) t1 R
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37.Health Canada requires that a product labelled "fat free" contain:
1 A6 ?% j" i' h# f- d% b5 a加拿大卫生部要求的产品标有“不含脂肪“包括:% U0 k* M4 Q7 {, d5 Y& J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. F- R* H7 z! O
! p2 B, z( ?+ ?5 v38.Which of the following is not a problem associated with converting recipes?
( G* h& Q5 `7 D下列哪项是不相关联的转换配方问题?# ?1 s5 a- G( q2 t+ G4 S
A:Unit cost 单位成本& u( Y: f; W4 i7 b6 e, }8 l
5 y* [7 N6 ?9 N- Z39.The condition or cost of an item as it is purchased from the supplier is called:& n, W* B, J4 L
从供应商采购的物品的品质或成本叫什么8 b, V# Q g7 {7 ?* { a
A:As-purchased cost 购买的费用
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2 c: n4 ~( E9 } \* j4 q8 _40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 d X5 g/ V8 H9 k( \3 T; Y在新货到来之前用于日常所求的必要库存量叫什么4 P7 Z5 {8 L8 x$ w) ^4 G! o) F
A:Parstock 基本日常最低库存5 S% L8 l+ h, `
8 j& D& E* y2 s% @41.Which of the following abbreviations is used to describe the proper rotation of stock?+ p, Y) t6 S0 N+ e& h
下面那个缩写是用来表明正常库存流程?/ f* R5 y& C' `$ F6 u
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 [$ H ^$ y1 A; |# o. a4 D* ~42.Which of the following knives is used to turn vegetables?
. h( z9 j' l& \4 a( E' ?下面的那把刀是用来打开蔬菜吗?
, g9 S/ l( b% B* t+ b) z: HA:Bird's beak knife 鸟嘴刀! V* w3 P! z' Q/ ]. _* n0 Q+ F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: X$ f$ Q, b' ^/ Q( a
0 `" m, N. g3 E# r/ e& v43.What is an instant-read thermometer best used for?
7 g/ d0 u3 G" X+ } A即时读温度计最好用于那方面?
9 d' X5 j. r! M; d. p& @& _% AA:Checking the internal temperature of a roast 检查被考物品的内部温度5 G! ~, l4 B4 q- u# t) k
- t6 x# a0 z3 U; J5 E6 Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* a! ~" I8 T! c4 s1 u: b下列哪些金属材料受热均匀,通常用在铁板而且非常重. e, h3 p9 {- A
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?; H/ K2 b+ E8 l
哪件装备下面有一个可移动的碗和一个S形叶片?
2 f0 T5 S; R4 A" }& z1 u$ |' Q9 oA:Food processor 食品加工机
6 u- D) p4 S2 R7 x. D( Uhttp://www.google.com.hk/search? ... iw=1263&bih=572# Z* u3 L2 r' Y" b: U+ h# c3 H4 d
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46.Which of the following is not a rule for knife safety?/ M7 Y) j6 Z7 v) R1 d- o; R
下列哪项不是用刀的安全规则?- E% Z5 U, U4 A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 q+ D2 X$ f1 c, M+ ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. _5 |% @( X! `- }, h6 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ C# N* @( }; Z* N
A:RondellES
+ |9 A$ |4 X* F8 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ N/ c) u' s! c# }8 K& U! u
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48.Which of the following is a diced cut used to garnish soups?( T# E" g- G7 t5 l
下列哪项是切成小方块用于汤的装饰?
, r' z0 w/ W3 Z4 \/ o2 |3 yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* Y7 }. D. l/ ^3 ~. F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 t& T. f6 f& k& l, n. I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!!——
3 Z! Y8 `6 B; _! d5 i4 l- Q$ CA:Gaufrette
7 I2 ^) H- Q5 E2 N# T# Z7 [3 vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ X2 ?- ~6 b$ x; \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 \2 E! P9 k7 Z8 d9 E t; G1 s6 JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) S4 m5 r/ M# m/ w7 x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, K8 F, ~4 L/ Q L t& R3 T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). t Q; S L" t+ w
A:Cilantro 胡荽叶 香菜9 y: C( \9 U l, o3 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx N" n2 p+ h6 Q
4 N- f! O8 B& H) A- ~3 K60.Allspice is made from:+ V1 X- _# c+ K3 V5 ]$ a- S0 e* F
多香果, 多香果香料是什么
( f% F8 p; l) `( g& Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# z! ?, W* O6 _! k; j" n
A:A dried berry 干浆果
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$ ^8 S# N' B( ]' O- `/ u$ t' i/ N61.Which of the following are used to make a sachet d'épices?
1 }: [$ T. u, T, s9 M0 R下列哪些是用来做香包德épices?
, N. ^+ M4 S2 Ohttp://www.sachetcatering.com/
$ A$ o% t3 e2 n& O. w7 _' [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" x7 z+ J5 f5 H2 z/ `5 f+ a62.Which of the following condiments are not soy based?5 W+ P8 _# Y9 k7 y# c0 W
下列哪项不是酱油调味品的?! _# I: ~& P* _& d
A:Wasabi 日本辣根- m& o" c' k( l$ i$ E
9 [, F" O: D0 O0 X! P! E+ h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& h5 ]! h" d4 d- K) ^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:/ ]. T: |% P, Z0 q/ C6 h- g
A:Pasteurization 巴氏杀菌* {3 ^. j# `. m
3 k3 Q3 {! H+ `8 e! {/ q64.Which of the following steps is not the correct procedure for whipping egg whites?
+ O; x6 y* E8 e+ H& j- v下列哪个步骤是不是正确的蛋清搅打程序?* K V6 s$ K4 r9 [
A:Allow to rest before use. 允许休息后方可使用。2 o" h! Q- o* \' q, {
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
: ^0 x0 I0 e& t) jA:56g and 63g 56克和63克7 p( I3 }& T" A8 R5 Y7 H
& u' d3 B1 J* ~- z66.Evaporated milk is a concentrated milk that is produced by removing% e& d* ~& s1 [/ ^
炼乳是一种浓缩牛奶 是去除什么做的
* ]3 A/ Q& v! ~- i+ PA:60% of the water 60%的水) U* i |: y |
! u) ?8 \1 F5 z' m* H67.A method of cooking that transfers heat through a liquid or gas is:
$ R2 R2 ~9 o# f1 l" q% @& ]: P0 _一种烹饪方法,通过转移液体或气体是:6 O- B- i+ m1 {6 q/ J# ~
A:Convection 对流# C/ E2 m3 z4 y U/ ~. b( S
v+ _9 O1 M/ b' W1 L# d, M68.The cooking of starches is known as 烹调的淀粉被称为
- n/ `/ a/ c4 I6 {9 H5 \+ ?% YA:Gelatinization 糊化6 U3 k, M; m/ ]2 Q" M! q! D
2 m5 h# ?) r8 }* F1 `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% e. C1 u% w! R/ t* \- A
A:Braising 烤
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9 B- t5 R/ x+ a* l70.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:
, \$ w- Q3 N) uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 N X$ }& w, V0 z
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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 R; m$ v* J% tA:Fumet 原汁* q2 y9 _9 D8 B
$ z! @3 S; l9 o. r4 m; t" A8 b72.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" G9 F! ~9 [0 ?& x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 K8 H4 U& r" D( W% P
4 H; f# _$ w+ M: C4 c( g73.Which of the following is a principle not used in stock making?
( v8 }3 x- y3 F& ~4 J下列哪一项不是用于制造高汤(低汤)的原则?
5 o3 B8 e8 i1 y+ F/ x, FA:Start the stock in hot water.开始在热水中操作: b6 Q* i+ B* N2 c9 W( e( B3 S
, E" {" V) E8 M8 [# y74.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& D$ {" s4 z! n" v b2 q
A:Remouillage 法语熬汤
" m5 L+ l5 f3 d3 N3 o5 B6 {% dhttp://www.haibao.cn/blog/post/176242.htm |
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