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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 m* K u) A' f: r, L/ e+ C, r' c哪位厨师最早带来高水准浮夸的美食. N5 h C. s7 D2 s1 H8 t( P$ h @
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: _2 j9 x" b" R! \4 w
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/ G6 @" g% j6 iA:Cast-iron stoves 壁炉$ {# n# h, T3 m9 v# B v
http://www.usstove.com/products.php?id=6
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: H f7 F0 k) W# G# h1 l28.The French term used to describe the roundsman, or swing cook, is:
+ f* `0 O0 X/ k9 m- f8 Q法国术语,用来描述roundsman,或摇摆厨师是:9 a; D! T/ ~/ W2 u- `* c
A:Tournant 图尔南5 f0 J: S: K( }5 W: p9 f
7 X# h7 }! M* r6 p9 }2 R) L29.Another term for the wine steward is:
( N6 c, P/ t# b( V6 l葡萄酒侍酒师的另一个术语是:( ]* ?. F3 |6 m0 U
A: Sommelier 侍酒师) S; ^. L, a* W. e
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30.Molds, yeasts and fungi are examples of a:
! d) \% S j2 ~; @# Y霉菌,酵母菌和真菌是一个神马例子& ?$ q" _/ g# f! q2 M+ f. q( C
A:Biological hazard 生物危害
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: x9 C" y3 _, X! _; g( S6 m( X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ S0 T9 P' B0 R. Z$ s* m+ B+ _$ `根据加拿大食品检验局,食品的危险温度区在多少之间:
: [5 W$ m( m! j' N5 ]$ qA:40° and 140°F (4–60°C) 4-60度. @7 B% t+ R! F; [
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32.All bacteria need the following for survival:5 C& C& z' I$ k0 Y5 F
所有细菌生存需要以下哪些内容:
2 T; Q+ N$ W2 X% XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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A+ _+ C) o0 v* j3 Z- I33.Which of the following correctly represent critical control points in a HACCP system?
# @9 Y- b9 A% R# G1 E8 M以下哪项正确表示了HACCP体系的关键控制点?: k& c# {5 r8 ~, D& L1 M0 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . h) _% X3 I9 m R0 O/ ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" d2 X& o: N$ e# U/ \- m1 {2 C5 {
) `4 t2 K1 l1 g1 N) c34.Which of the following is not an example of a carbohydrate?' w8 {1 F; V/ N) ]7 l. x: y! [
下列哪一个不是碳水化合物的例子?$ C8 }! S1 a4 l& _$ ^# U0 y0 m
A:Essential nutrients 必需的营养物质5 n0 D- j1 D3 E9 B8 t
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35.The process by which a liquid fat is made solid is called:* P* }9 p! ?; o. q
液体脂肪做成固体这个过程叫什么
, ~+ O: I1 v3 K3 E$ i- q% kA:Hydrogenation 氢化
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2 N! m- \: ^4 E5 v2 x36.Which of the following is not an example of a fat substitute?
/ L. w. d' {. @0 _- _下列哪项不是脂肪替代品的一个例子5 w* _. ~3 c. m
A:Acesulfame K 安赛蜜K表
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& j$ P S, R9 _5 G- S37.Health Canada requires that a product labelled "fat free" contain:" _1 s: [, i2 z# W1 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:- D0 C! r7 Q6 Y l8 N
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?
/ O5 i2 n. R$ J0 R1 O$ C% e! Q: n下列哪项是不相关联的转换配方问题?6 R( s. O6 _# A7 L
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:
; S/ O. }6 O+ L1 p3 b/ v# X从供应商采购的物品的品质或成本叫什么
" ]. \5 M; h8 s2 M% j. _& I2 WA:As-purchased cost 购买的费用4 W5 l$ X, E; t* a: z
5 s( q' w3 T; b9 v9 z/ ^40.The amount of stock necessary to cover operating needs between deliveries is known as:) |. @% C" q2 Y- P4 P1 U5 G
在新货到来之前用于日常所求的必要库存量叫什么+ l% e: m+ e8 l* b
A:Parstock 基本日常最低库存/ Z# v: m8 g: S) w3 `
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* i/ z# M; O: ~3 Q/ g- B% A
下面那个缩写是用来表明正常库存流程?/ o+ b3 b) a6 ?! X
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?" ^ k, n) @7 q Z2 O/ K4 R
下面的那把刀是用来打开蔬菜吗?* V3 U# A% S* U! S3 a& D
A:Bird's beak knife 鸟嘴刀
+ b% H# J& a! Y; Z" h y$ Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?; ]- H8 C$ P3 ?2 a" Z# V/ i
即时读温度计最好用于那方面? z4 C5 R' }7 c* Z$ S# t% v
A:Checking the internal temperature of a roast 检查被考物品的内部温度( m! z: Z" {0 Z
- J/ Y8 z1 D4 @ o5 E: Z. n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. O' G: k5 C& |2 W下列哪些金属材料受热均匀,通常用在铁板而且非常重( g0 |7 Y8 S6 \) v. n
A:Cast iron 铸铁
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% |0 b: R. y' \2 F0 V2 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: B0 o3 y& Q5 S& T7 X, S哪件装备下面有一个可移动的碗和一个S形叶片?
* b# G% s) Y0 Z& ^/ G& K, r4 r- _A:Food processor 食品加工机
& W, n8 |& v" a/ M1 x# i3 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 J7 e" V+ |, l$ S$ [( X46.Which of the following is not a rule for knife safety?0 L5 B0 N3 `5 M4 x$ ]' d4 g
下列哪项不是用刀的安全规则?
( n3 w g$ n! Y& t$ W) B! pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! l# u" f- K) U- S$ J0 e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 S1 O, v: c3 D7 v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 c* c$ j, ^* E/ Z8 HA:RondellES # s g4 k' t" Y+ N1 c l: X/ V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. Y; B: r. H3 x
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48.Which of the following is a diced cut used to garnish soups?% c! U- p; Y; g( t7 \* x7 P W+ j
下列哪项是切成小方块用于汤的装饰?9 b# A, i) o- e, M; a3 O5 k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ u4 G& g9 M" {1 @9 v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' A6 j ]$ c( ^4 O, H2 z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!!——$ Y0 I$ T0 O) u6 k6 l( Q8 M+ j S
A:Gaufrette 6 f: j' H* l6 `7 ]& ]; R. \* E3 T/ T' ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- k2 ^& i" \ M" M3 L& V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* V0 X& K* X2 Z! E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ t0 ?: J0 t x3 R2 T4 t; `! O8 V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ z, d( }5 Y0 z3 o9 f# Z
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)+ l/ Q: k( w! w0 S% ^" \
A:Cilantro 胡荽叶 香菜5 p0 s0 E3 ~. C- V/ y6 V) B- K# |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:" d" w9 [9 ~+ y$ H# @* O
多香果, 多香果香料是什么
; c8 L) h) R1 ~, v+ S) ?/ ?4 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# y# ?" U4 j8 L6 W" q, e4 NA:A dried berry 干浆果; g$ x! B+ X( S% Z4 M# J8 k
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61.Which of the following are used to make a sachet d'épices?
6 x& B( r- k& \& C% g" c" G0 w下列哪些是用来做香包德épices?6 |9 h0 D; c; [0 g
http://www.sachetcatering.com/1 t3 z. p$ {' i" i3 A! k# e& H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. z* {. b) r9 G* H1 c2 V1 \. F62.Which of the following condiments are not soy based?) o8 I( m' S+ x3 S$ ^# F
下列哪项不是酱油调味品的?
8 N0 q+ n& x9 U, L! C F3 cA: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" l# Y2 W+ I) O4 E
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:
9 i' ^/ j$ }6 `: P- u7 z3 _* [: s9 F$ cA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: f: x1 ~/ L1 C# }下列哪个步骤是不是正确的蛋清搅打程序?9 t# X2 v) t; V: L
A:Allow to rest before use. 允许休息后方可使用。
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; M2 p: v% N6 z" R' y65.The weight of a large egg is between:一个大鸡蛋重量介于:
: t4 l. d* p# ZA:56g and 63g 56克和63克
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/ Z/ Q) E" S' p5 W66.Evaporated milk is a concentrated milk that is produced by removing
% x2 J( N7 \) L/ ^2 t炼乳是一种浓缩牛奶 是去除什么做的
6 d% f7 H0 }" X) b$ EA:60% of the water 60%的水7 a+ Y% i1 S& A& f0 _4 O
5 L0 K1 ]2 ^. o: b2 `: u67.A method of cooking that transfers heat through a liquid or gas is:: E& `0 k. U, p
一种烹饪方法,通过转移液体或气体是:
+ R5 F5 `2 x$ B+ _( N: L- ]/ `A:Convection 对流& d: F8 [- z4 s9 Q
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68.The cooking of starches is known as 烹调的淀粉被称为
7 a5 ?" I; B% ]; d- ^A:Gelatinization 糊化
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6 y, ]9 b- m8 e0 I9 y1 b: r9 Q! I2 e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 j5 U: m1 Q" O/ b: Y* q. AA: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:
: q6 M6 S: V+ w, n5 AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 _0 M( d4 A/ C. [+ l0 }
+ [* R8 r4 { ~5 W3 s71.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
# F; x- n% }5 I+ w$ o6 \$ W* RA:Fumet 原汁6 `$ ~% I0 |: Q) v
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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
- |, c% D. P$ d3 ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; \/ J/ B" |" R, C2 g) O8 ^
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73.Which of the following is a principle not used in stock making?
" Y/ R- j7 `" q- R下列哪一项不是用于制造高汤(低汤)的原则?
5 h) Y l( o! i: a8 U1 qA:Start the stock in hot water.开始在热水中操作 q! ^5 X7 M Y$ z+ p W! c% P4 d& q
* u8 J" b- q, K% [9 L7 k74.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 ^& ]9 d4 G3 `' s8 g* |! l. z& I) }A:Remouillage 法语熬汤
8 }3 v7 K8 T. C5 r3 m( s+ ahttp://www.haibao.cn/blog/post/176242.htm |
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