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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 {- s+ W5 t* {6 G) e# |
哪位厨师最早带来高水准浮夸的美食) Q2 f7 E& @; j( 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:- D9 {- V# y m; Z- I6 O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; I- z; d# h. b; Y. t1 Z4 G; `5 U
A:Cast-iron stoves 壁炉" a2 ?4 {3 n! x8 @; G; m
http://www.usstove.com/products.php?id=6
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$ U8 H7 r; m' o+ k( W! I' {, C9 [28.The French term used to describe the roundsman, or swing cook, is:
2 y6 y. M5 M4 T- T0 |0 q4 V法国术语,用来描述roundsman,或摇摆厨师是:4 z- ^2 [9 u; a% T" Z
A:Tournant 图尔南& ]4 k( _: R6 |2 O. \' S' S
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29.Another term for the wine steward is:
6 J) p( i; U# T3 U葡萄酒侍酒师的另一个术语是:: v% a7 V6 l7 {+ j* I @
A: Sommelier 侍酒师4 a! O" T/ i q' n# g8 w+ l
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30.Molds, yeasts and fungi are examples of a:! B9 L# o7 a9 a0 @
霉菌,酵母菌和真菌是一个神马例子. w# x3 q H: D8 K/ J( l2 @
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 r. \; K% j( `根据加拿大食品检验局,食品的危险温度区在多少之间:0 N( Q: b. i$ W% H4 R0 z* F: W
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
5 N9 B- Q- H/ l( z- f2 A所有细菌生存需要以下哪些内容:' J) t1 ]6 T/ D/ W
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 n5 T" D7 m; l6 C) o; g; T
, h+ h! e" H% e* x Y6 t1 `33.Which of the following correctly represent critical control points in a HACCP system?& H4 J) W% A5 M, q* S
以下哪项正确表示了HACCP体系的关键控制点?4 ~8 o5 o& ^' y \8 I1 p. n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% c: c7 Y! l i# J. v7 G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?
4 J/ H: _4 Q3 ?2 c% ], H下列哪一个不是碳水化合物的例子?
( z: W. x) {7 x4 A) ^3 LA:Essential nutrients 必需的营养物质9 _6 K' j% i, n) b6 C$ O5 {" h
3 u& O3 y; I* O35.The process by which a liquid fat is made solid is called:
& H( ]( t3 _0 z6 O; e& J# A液体脂肪做成固体这个过程叫什么. I" E* P1 g0 ? J' W! U7 \
A:Hydrogenation 氢化8 n1 b3 R; v: ? ]
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36.Which of the following is not an example of a fat substitute?
0 z. ^: d% n% H* M下列哪项不是脂肪替代品的一个例子
: ]1 r' o2 L6 {0 l( p# ~A:Acesulfame K 安赛蜜K表" P5 b- {1 Y7 P* r9 y! ~
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37.Health Canada requires that a product labelled "fat free" contain:
5 m1 e9 W0 B2 X6 \+ p加拿大卫生部要求的产品标有“不含脂肪“包括:% |7 o5 Q7 @4 `9 y. k9 ]6 q. ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% Y& S! D- `0 R6 i. i38.Which of the following is not a problem associated with converting recipes?
5 V3 R3 i6 ?' g0 f* i7 U2 F下列哪项是不相关联的转换配方问题?
6 ]; Y, W6 D. P V* X* G, b! K% c. O5 ~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:
1 a' l7 P! B7 ]5 f# k5 O, m从供应商采购的物品的品质或成本叫什么
& ]0 v8 F; {; P0 z* [A:As-purchased cost 购买的费用 y9 ~1 R: v9 p/ |
1 Q7 z; R9 o9 y" G40.The amount of stock necessary to cover operating needs between deliveries is known as:
; [5 u: _3 m. {% v% \在新货到来之前用于日常所求的必要库存量叫什么
) \$ U7 u# M! E* Q4 yA:Parstock 基本日常最低库存
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+ E1 y* |6 j f* Z1 x8 S41.Which of the following abbreviations is used to describe the proper rotation of stock?# h; k; x# T* R
下面那个缩写是用来表明正常库存流程?
/ n& a U, P$ i4 `# V" K+ V3 dA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" d- \+ D3 P2 b* b' M0 A. N
下面的那把刀是用来打开蔬菜吗?
6 L; i3 r3 V NA:Bird's beak knife 鸟嘴刀3 [# u2 j# s0 B/ A% O7 }( |
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?
( t Q v2 l/ T) }0 ?) u! n即时读温度计最好用于那方面?1 f; `- k2 U% ^6 r9 s3 f! l4 s! w
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?$ c) a W& n% b
下列哪些金属材料受热均匀,通常用在铁板而且非常重. Q5 ^8 v7 J1 T) C9 H$ @
A:Cast iron 铸铁4 h8 R% o8 c2 r( ^' z2 G T3 O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ h F" `1 A. ?! T* {
哪件装备下面有一个可移动的碗和一个S形叶片?
" c" J, C# g; i OA:Food processor 食品加工机+ `9 G$ m) ^3 B- m6 |
http://www.google.com.hk/search? ... iw=1263&bih=572$ N W- g' W k
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46.Which of the following is not a rule for knife safety?% M) i# G" @" L) [; ?: q% \- W4 R
下列哪项不是用刀的安全规则?
. F. w, J( J1 T; ~$ Y8 c- `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 S9 D$ J3 ?; h( Q' k
8 m& z* F$ b g( p2 A0 l7 r- P7 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 d1 v" w; d) q; _$ b7 n" y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 _# `9 G0 X' I
A:RondellES
0 N! ]' G" G& R* ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* ?! m! h7 W. h9 b4 a48.Which of the following is a diced cut used to garnish soups?
6 y. t3 d! D$ A5 c5 {下列哪项是切成小方块用于汤的装饰?1 @6 |0 x; G. n7 m1 D1 r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( f: W+ _4 ` }! \* Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 z- B1 M* Z2 `. ]0 C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!!——
6 ?+ w4 B+ f) \( f% fA:Gaufrette d: ` ^% Q3 @! W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
|' Z9 m! }% r, w; o! c7 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ G a/ K! D, w" ]1 e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# `% a# r2 j6 h% ?# {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ x( W! b4 S: ~( n
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)
. R# K9 A% s1 e$ a' ?A:Cilantro 胡荽叶 香菜
( A0 I+ y( j! G7 nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! g: }# L7 H/ A
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60.Allspice is made from:
5 L& G2 c/ Q1 F7 k! }/ z 多香果, 多香果香料是什么
1 \& v3 G3 M4 M3 fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; j r" g8 U6 D8 e. B/ f$ ~; Z+ E4 l3 d$ wA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ F4 {3 y7 I5 o% e下列哪些是用来做香包德épices?
/ [0 v; Q5 T8 s8 X8 Mhttp://www.sachetcatering.com/
6 h% `$ _( ?/ m' X5 h' V& A% DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( m- j& k- K+ D- w* l
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62.Which of the following condiments are not soy based?
) F" W5 B' @- J; T& B下列哪项不是酱油调味品的?8 P; k4 q- O l& d, g- {
A:Wasabi 日本辣根( T$ v0 d4 o. P- b! i1 V! \
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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:
5 [ l' \- Q, e& Q/ y* L& x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:
! L4 \2 `4 p5 x& f9 WA:Pasteurization 巴氏杀菌% O) K2 K4 ? G0 z
! F O) `1 Z# ^+ O64.Which of the following steps is not the correct procedure for whipping egg whites?
* a. }% R7 i. i下列哪个步骤是不是正确的蛋清搅打程序?
4 W* v; w( I, {% L" MA:Allow to rest before use. 允许休息后方可使用。1 {: `7 h% k8 U! Q4 a& b: Z2 ^$ m: q
" ^4 a8 O9 I. X& [/ W+ A2 c$ z65.The weight of a large egg is between:一个大鸡蛋重量介于:
. d/ E {* j: Y8 LA:56g and 63g 56克和63克( S3 |. L5 X7 e; |4 @1 U& W/ s( p
+ i) W) ^6 F& L66.Evaporated milk is a concentrated milk that is produced by removing. Z3 L7 o6 g9 _9 V4 |* m4 Q+ J
炼乳是一种浓缩牛奶 是去除什么做的
9 k+ r1 _: Y3 ^9 FA:60% of the water 60%的水3 q( ~ ?. c3 G9 J: e
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67.A method of cooking that transfers heat through a liquid or gas is:3 L. s' ]% \* {% u+ x0 p
一种烹饪方法,通过转移液体或气体是:
6 S& a, p2 G$ U( DA:Convection 对流, [( s9 K/ r" U3 Q a
# G2 F& B& w) N: s68.The cooking of starches is known as 烹调的淀粉被称为
- ~" s) {' [6 [* tA:Gelatinization 糊化+ V( j, q" Z2 o, I
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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?
. q$ b( @7 Y# l! }8 KA: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:, F. A+ ~% \" r6 e& V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 r! w$ N( s0 a9 B U. D4 o
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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
1 R8 L+ M8 i X, S9 G. jA:Fumet 原汁8 l4 v* X# j) c: `- o$ U! }! Y% `& {
; j% }3 o7 ~; F# |4 P72.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/ B& O4 t& _0 x8 ?7 d; U4 ^9 _: J5 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ y7 b' k' X! l, n" l: @+ g+ g
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73.Which of the following is a principle not used in stock making?' ^* Q( q0 K0 i8 n' h: R
下列哪一项不是用于制造高汤(低汤)的原则?
6 A# a# p* A5 Q/ L5 h" b- y, L. Z8 fA:Start the stock in hot water.开始在热水中操作0 }, U% M( e$ j3 X9 R' G/ W
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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. u G! x: O) ?' y7 `' \
A:Remouillage 法语熬汤; {# p, I/ M) w
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