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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:& z* R& ~) g& F
哪位厨师最早带来高水准浮夸的美食' ~9 @) a8 F8 h6 d+ q
AAntonin Carême 人名 安东尼·卡罗美
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5 G7 X( X% B3 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 G! J; Q' @/ l; ?- y+ q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" U2 ^7 E+ i9 G4 y# o2 ? _
A:Cast-iron stoves 壁炉
# o4 Y# ^0 N& }' Y6 t* Nhttp://www.usstove.com/products.php?id=6& ]: D+ A6 R" n- W8 _! y6 n
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28.The French term used to describe the roundsman, or swing cook, is:
$ v4 F3 Z3 D: z法国术语,用来描述roundsman,或摇摆厨师是:
# h5 N. |8 g$ j- mA:Tournant 图尔南
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29.Another term for the wine steward is:" N% r2 q! n) i& J' J& e/ k# V
葡萄酒侍酒师的另一个术语是:
9 X6 w! C5 J2 u7 F V6 BA: Sommelier 侍酒师
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; ^5 c* a6 g0 e$ ?; c* B30.Molds, yeasts and fungi are examples of a:
+ p3 t3 @3 a1 G: v8 e. A* B霉菌,酵母菌和真菌是一个神马例子2 C- j0 N$ F, n# ?
A:Biological hazard 生物危害
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/ R9 W |9 u, m- {. R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; {# s/ _- V0 }+ u l7 A根据加拿大食品检验局,食品的危险温度区在多少之间:
4 }1 b% B& C0 n hA:40° and 140°F (4–60°C) 4-60度
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3 B& [ ~; `/ u5 L3 P32.All bacteria need the following for survival:
. v; e% t+ m6 d' |所有细菌生存需要以下哪些内容:
$ A; a# j+ r6 s2 T& xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 f+ X& ~$ B' P. v/ i
4 Z& p6 ~: }/ t+ ?* L2 P. b& n33.Which of the following correctly represent critical control points in a HACCP system?
- F. s- l. ]1 ^- |+ |' I" f以下哪项正确表示了HACCP体系的关键控制点?& b; p$ @* m! Z/ c% a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 l* z6 X4 H8 o食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
- [0 ^* t9 H% G3 ^1 H* U下列哪一个不是碳水化合物的例子?
& ]" q$ v1 g0 j L6 N2 A; tA:Essential nutrients 必需的营养物质6 w' I/ Z% l$ e( j
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35.The process by which a liquid fat is made solid is called:
3 l' H4 ?2 ]; R液体脂肪做成固体这个过程叫什么* b! @ z ]& n' B8 j+ Q; P
A:Hydrogenation 氢化
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6 N" B0 s( D. [) U7 a6 z z36.Which of the following is not an example of a fat substitute?
, J( Y8 ~; x8 h, k* F b0 U下列哪项不是脂肪替代品的一个例子2 ^+ {9 {. E2 a4 v
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
& i# _, ^' w$ K- m# G' ~' I* ~加拿大卫生部要求的产品标有“不含脂肪“包括: O% s6 D% j5 x1 }( ]8 O( ^7 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: P8 ^+ W% @; _9 [38.Which of the following is not a problem associated with converting recipes?" W5 ` \. R: i; J: ?( T2 a
下列哪项是不相关联的转换配方问题?
' c1 p1 x3 q) ^5 e UA: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:
; q6 F5 c# @, g! U从供应商采购的物品的品质或成本叫什么
$ @0 Y/ Q6 z4 bA:As-purchased cost 购买的费用
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9 r+ D4 g7 D# J! @40.The amount of stock necessary to cover operating needs between deliveries is known as:
( E' c$ u0 i; D) O, N# ~. T在新货到来之前用于日常所求的必要库存量叫什么
+ O9 J1 l0 q# D- x6 TA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- k) ^: T' e. \下面那个缩写是用来表明正常库存流程?4 o9 O8 z9 R/ x9 \/ w- `9 f1 r
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?
! V" J$ M5 ~" Y/ z: C下面的那把刀是用来打开蔬菜吗?, `$ e; m7 [* K/ I1 X! ]
A:Bird's beak knife 鸟嘴刀- y% |: |1 l/ M5 q: `0 M: Y- @( \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 j7 U8 G( O8 B$ I43.What is an instant-read thermometer best used for?; H( s& T% j" d: O9 X2 X [
即时读温度计最好用于那方面?2 d( V1 Y# b; u6 M" P: I
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 x C" p; C& U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 f. \5 D- Q# g, Z6 lA: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?( S0 b$ ]$ L0 A* f. W
哪件装备下面有一个可移动的碗和一个S形叶片?
, _6 |$ E9 Z( y4 v5 y# v3 HA:Food processor 食品加工机
0 W- p+ j2 B G/ m1 bhttp://www.google.com.hk/search? ... iw=1263&bih=572: e l$ k: ` j+ s) D
3 o3 q$ U1 d/ x, d; W46.Which of the following is not a rule for knife safety?
8 }5 H2 I9 z" v4 B; }7 M下列哪项不是用刀的安全规则?
8 N# o9 G' A8 X2 xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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w, q+ |4 `8 ~0 A, p. L% C# g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 c: E; w: ^+ w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( N6 ~% N# b5 i! g% ~, z3 cA:RondellES
% \: O7 E, A4 P9 I0 phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 A! f) s1 r3 `5 w7 E7 X48.Which of the following is a diced cut used to garnish soups?
! t; _% P1 s G下列哪项是切成小方块用于汤的装饰?. e- s1 k1 d8 G/ }& [8 T6 }: H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! B1 F0 W, b& R" M# L" s$ T7 Q$ F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' t; c4 E4 } 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!!——4 e" ^, Q* V3 s3 u; K2 g4 h8 o+ I
A:Gaufrette
2 }( j! h9 t3 v; D% ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 [, i0 S. ?( H+ imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 h5 z* C0 j5 I/ ~' D3 n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ [1 w; n) u4 [" P4 H M# ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ O; \0 D p7 u- J$ F! W2 U
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)7 }1 F# x: R# K8 ?8 Z* i: V
A:Cilantro 胡荽叶 香菜" g, n( \0 r M8 V5 ]7 b6 e2 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 {# Y$ m$ t% K; _
* [: ^/ i8 Z4 D3 g5 K1 c7 b4 t60.Allspice is made from:( n( k3 U' X1 L; J) t$ h& ]9 m u% D
多香果, 多香果香料是什么; y8 X) k3 r% N: b. Z K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. j8 {7 l* H, o- ZA:A dried berry 干浆果- r- m9 q3 {9 n; y$ w1 @4 o/ w$ ^3 u
" C. j) b* I; f7 Y0 [# [1 X# b61.Which of the following are used to make a sachet d'épices?1 M0 e6 m3 Z3 h: Q* N0 W
下列哪些是用来做香包德épices?
$ P& N& H/ U$ y8 I2 shttp://www.sachetcatering.com/
% j2 r; |1 R- L1 YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" B- F0 m5 a5 I: A* ?, O, d
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62.Which of the following condiments are not soy based?9 ^) u, ~4 {* q& L a
下列哪项不是酱油调味品的?
; x, u7 J8 A: e+ K* R# V$ IA:Wasabi 日本辣根
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* D$ [6 a, r! ], H4 I4 X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 g$ ?/ O. @" H- N3 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:
. V" _# u, _% vA:Pasteurization 巴氏杀菌
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& F# i( H' a# Q3 {64.Which of the following steps is not the correct procedure for whipping egg whites?. N. Z4 u: M( O
下列哪个步骤是不是正确的蛋清搅打程序?' E$ J7 f" w7 |! F& S; T
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. Y: G5 k, K/ ?7 B8 j# j" F
A:56g and 63g 56克和63克1 j* I4 Z. p+ i6 B! d8 y. n& s
5 z# ]* d3 I3 a Z9 D% |" q% {1 J66.Evaporated milk is a concentrated milk that is produced by removing
. t& b L9 w( z. T9 B# G炼乳是一种浓缩牛奶 是去除什么做的
3 K, e" G7 S$ g S; `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:
5 q" n" z! b) I& ]* h, v一种烹饪方法,通过转移液体或气体是:
# e9 j# n1 N8 ^# {0 ^A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为5 g3 U+ W I; g% w
A:Gelatinization 糊化
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3 d: g2 |9 D( E2 k, G6 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ A8 G: L3 M: y
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:9 h4 ~% v. I* J% H9 _* G( h
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; w4 u% r6 g w- m4 ?" E
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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
) j" c/ }% ^' e2 a, l4 ]A:Fumet 原汁$ w2 X# u! b1 C
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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
& X/ @% C3 j; o, tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% C" O3 a* P2 B5 I, g) |
5 g# n! w5 K5 l. ]* B$ C73.Which of the following is a principle not used in stock making?
% e4 F f/ a. I, m7 Y下列哪一项不是用于制造高汤(低汤)的原则?* [9 B/ Q5 Y2 R- Z' c1 G
A:Start the stock in hot water.开始在热水中操作
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2 R7 `8 w& v- ]. T0 s74.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
q0 }/ j/ |% J9 t" OA:Remouillage 法语熬汤
4 C9 Q3 o7 v0 @http://www.haibao.cn/blog/post/176242.htm |
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