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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:
% F$ A! L' y5 M' r2 x' @/ E' I哪位厨师最早带来高水准浮夸的美食9 Q% C" G: s3 S8 C; V6 x8 w$ C; _
AAntonin Carême 人名 安东尼·卡罗美, e- O8 @0 |9 H
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 ~1 J; e5 N+ [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 Q0 e' a/ C9 Z0 y5 j4 O& j, @8 iA:Cast-iron stoves 壁炉' z& c& L/ T( O l ?; V: A- u0 `- C
http://www.usstove.com/products.php?id=6( f* I$ {7 ^/ T4 x
3 G! f' |, T! D$ a3 }+ j9 n; @3 I28.The French term used to describe the roundsman, or swing cook, is:
, `4 g- _. O @2 y- ]" t法国术语,用来描述roundsman,或摇摆厨师是:* z2 q) g8 ]; ?
A:Tournant 图尔南
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29.Another term for the wine steward is:
; H! t2 ~# X. \6 j9 f, V- j葡萄酒侍酒师的另一个术语是:. H+ b& p# J+ F6 ?2 ~
A: Sommelier 侍酒师
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: O5 @+ o( l/ B- S# {3 T30.Molds, yeasts and fungi are examples of a:
( l4 \0 ^% K7 o# A+ x: L9 c霉菌,酵母菌和真菌是一个神马例子- `0 ]( ~5 u: a0 h3 q, Y/ T% e
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 C! ^' A+ }) D* ?$ S+ B+ i, d' _3 b2 B根据加拿大食品检验局,食品的危险温度区在多少之间:( C4 R2 \' n8 ^
A:40° and 140°F (4–60°C) 4-60度
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$ q5 S) p: c$ g! W& z8 I. K32.All bacteria need the following for survival: [* Q' P% T: h* x( _! ]* v& [& Z
所有细菌生存需要以下哪些内容:
7 Y6 ~4 W4 z" G6 Y, \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* s3 `) m! W' C0 O) i/ Q' y& z6 v! b* _33.Which of the following correctly represent critical control points in a HACCP system?. E8 ~2 u2 l I
以下哪项正确表示了HACCP体系的关键控制点?
- p: e( c. L) n9 s! s$ qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. h3 i$ R3 c# k/ @; n/ F" c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?
" X/ P( i: f& S* R- C* V( h下列哪一个不是碳水化合物的例子?8 z) E, A- o R: h+ \1 W( u- l
A:Essential nutrients 必需的营养物质
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: M, w$ k( h+ Q+ S$ g35.The process by which a liquid fat is made solid is called:
2 i& c$ J& h* V* w% _$ K% c# k液体脂肪做成固体这个过程叫什么
T- C% n& B4 ~& q8 vA:Hydrogenation 氢化8 E7 {# L* @8 O: x0 X- a5 G+ t
8 }- Q/ N/ F6 p, I36.Which of the following is not an example of a fat substitute?
2 v: g$ {2 Z7 K, B6 y( v( M6 j下列哪项不是脂肪替代品的一个例子
/ O/ d3 ^, ~! n+ ]) [A:Acesulfame K 安赛蜜K表
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# L& U) G1 c: r9 x f37.Health Canada requires that a product labelled "fat free" contain:' u: Z: w# r* V$ |$ i2 ?& A3 }
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 a7 l3 C6 m; a8 w- G3 r oA: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?3 E7 E* p7 m9 y) v$ \5 D
下列哪项是不相关联的转换配方问题?$ H# {( L! o, U: G# y3 p
A:Unit cost 单位成本2 \! o0 u9 s: X' z% \# }- r2 k
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39.The condition or cost of an item as it is purchased from the supplier is called:
: ?8 w" g) v+ s/ U# N从供应商采购的物品的品质或成本叫什么8 E o' {$ E/ e/ B
A:As-purchased cost 购买的费用& ^3 ]0 C6 [8 Z! j! N
4 C: c8 E K1 e+ L3 a/ S3 [" S40.The amount of stock necessary to cover operating needs between deliveries is known as:9 w n* y4 Z" H/ h* q2 A/ Y2 A) e
在新货到来之前用于日常所求的必要库存量叫什么
1 Q9 s: {7 D3 c1 vA: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?8 q. Z1 r" r+ P8 B8 c
下面那个缩写是用来表明正常库存流程?
- y' Q) K J/ t* i1 P0 b+ {- X) nA:FIFO=FIRST IN FIRST OUT 先进先出0 E: ~0 r n% z2 F
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42.Which of the following knives is used to turn vegetables?9 O$ I9 ^8 z( ^+ ]$ W9 \7 i2 z
下面的那把刀是用来打开蔬菜吗?
, l; U9 [! C7 P8 \3 U: uA:Bird's beak knife 鸟嘴刀
# I+ c' t- d. [. S, ] W) Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- [- I1 r% l% Z2 l7 ?( [3 X
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43.What is an instant-read thermometer best used for?7 O( U; ^8 v& p5 @0 `* o
即时读温度计最好用于那方面?
( M ~' q9 ?) K+ B& |* @A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' K6 M0 ?( F" b$ c, w1 a% r _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 s) z0 ?( L9 u' V下列哪些金属材料受热均匀,通常用在铁板而且非常重
. @1 `0 h* a4 ^4 z- u% e+ i7 uA: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?
& I, u9 Y1 T* v$ B; x3 k3 K哪件装备下面有一个可移动的碗和一个S形叶片?, P) I/ G* s! g0 G
A:Food processor 食品加工机3 e( F7 T/ K% L( A! Q- N P; u
http://www.google.com.hk/search? ... iw=1263&bih=572
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/ w3 u' P* m6 l, z* H46.Which of the following is not a rule for knife safety?2 q8 w+ K) P6 u3 W' h2 f l. u
下列哪项不是用刀的安全规则?
* @+ a+ C& i( h) tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 m$ I+ d) @, J; l' w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- Y% r3 |+ c2 F+ c. v' q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 l' y5 {; f. [5 l5 h/ A' f
A:RondellES ) R+ b: b7 Z3 \/ N8 _; Z. M; B* u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
3 n. p2 Z- y" f# R. K" A- M下列哪项是切成小方块用于汤的装饰?( `% B# P0 ?/ e/ x, @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ N* B. k2 d$ C5 r: k, W) E: g8 V/ y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ e: |! @# y; {( x$ ^3 |; ~- h
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!!——
- p o( E n4 s' uA:Gaufrette ( F8 r' E" |7 Y5 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 C; B- u$ k$ ]1 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& y# y; q& Z8 `7 P3 E5 H; M; Y1 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, r) T! [) a, ^$ E: z0 R
- `* n! @- `$ z \8 u3 h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ C7 E3 H0 A0 i8 X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)
. Q+ A' |0 p; m, V' j1 d" W5 QA:Cilantro 胡荽叶 香菜
9 @6 `7 V( U8 v W9 p" R+ thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% F) _4 ?" q; n3 L9 z2 T
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60.Allspice is made from:) U# G9 a7 S' B5 b b2 y* r
多香果, 多香果香料是什么& F- k/ o% Y) p5 h& D* W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ S3 y( {0 ^/ m! ?( H6 |% z
A:A dried berry 干浆果+ P3 ?4 c/ ~6 y4 Y* z' J+ Q
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61.Which of the following are used to make a sachet d'épices?
/ Z$ M9 l3 B7 |% k+ C下列哪些是用来做香包德épices?
6 K6 H3 c' g% k: ~http://www.sachetcatering.com/
) z" J2 S7 l; u+ f: H$ G3 vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 o% V1 M L n. Z) l62.Which of the following condiments are not soy based?2 r# g8 y3 t9 n' g7 y, B6 |
下列哪项不是酱油调味品的?
0 O. y. b$ Q% W6 DA:Wasabi 日本辣根* R. M- L$ j+ f1 \+ y
. K; P" i/ i2 Z; F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; j" E! [+ p/ _. x: o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:
3 ^$ _ b8 q g2 D: [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?7 ~& W, E# `* K* T* x
下列哪个步骤是不是正确的蛋清搅打程序?2 ~' V: h. L% c) w3 G% G
A:Allow to rest before use. 允许休息后方可使用。
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: M; Y2 G/ L" \! l65.The weight of a large egg is between:一个大鸡蛋重量介于: h, I3 L4 n& r$ r3 G) j
A:56g and 63g 56克和63克
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# A% a$ o7 [6 M, |66.Evaporated milk is a concentrated milk that is produced by removing# \3 v; j1 N8 b! o( w& l
炼乳是一种浓缩牛奶 是去除什么做的
' _3 T9 G' J+ `# l3 kA:60% of the water 60%的水
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" T. c1 m; t1 _/ K" ]* f: [67.A method of cooking that transfers heat through a liquid or gas is:1 [0 _3 w+ m4 m" f0 P! _. M. g) D
一种烹饪方法,通过转移液体或气体是:
5 C- L( U$ L4 PA:Convection 对流9 H5 ~0 V2 o9 d( _3 A) g
p- `2 U% L# |68.The cooking of starches is known as 烹调的淀粉被称为
* a! m9 n" |2 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?
6 w, Y- n8 x& |; T& L0 O; zA: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:$ v7 H) Z5 c" }& w5 X' w$ N
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
8 X8 H* E/ e' _2 ?" `A:Fumet 原汁
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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1 \" g' X* \1 }" I0 e2 f b8 j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ E+ c% A: } p3 r) {6 i" n9 j
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73.Which of the following is a principle not used in stock making?
& R" ?1 A# W# F下列哪一项不是用于制造高汤(低汤)的原则?
4 m# G$ Q4 U8 ?+ QA:Start the stock in hot water.开始在热水中操作2 L" D" P8 a! k. c* D3 T, _
* `6 _1 J/ R) G4 Y! |6 h74.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3 X( a9 H' p; d9 x6 P' @
A:Remouillage 法语熬汤0 E! Q8 m- b1 V
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