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26.The chef who is credited with bringing grande cuisine to the forefront is:& ~( B9 ^+ }. U: t, p2 b
哪位厨师最早带来高水准浮夸的美食" D# Q0 W" M2 S6 P) a
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:) E0 p1 G; P% K' c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, D3 y- B, g/ a$ F, P: p
A:Cast-iron stoves 壁炉1 \ e5 O) I2 }: M" q) r2 H
http://www.usstove.com/products.php?id=6" }+ F8 _3 h9 s' H5 m
4 s6 e& B1 j: R0 Y2 B28.The French term used to describe the roundsman, or swing cook, is:
( [6 m' c2 \' g; F法国术语,用来描述roundsman,或摇摆厨师是:
1 B; i0 L! z* v8 g; bA:Tournant 图尔南
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29.Another term for the wine steward is:% x* Y1 a# s2 O8 @
葡萄酒侍酒师的另一个术语是:) f% a3 c$ v8 p* S. n
A: Sommelier 侍酒师2 \" \/ `) q( o
7 Y+ N( g# ]; B5 x30.Molds, yeasts and fungi are examples of a:
4 X, b+ K3 b% W5 f霉菌,酵母菌和真菌是一个神马例子
( r8 _% ]% p- E8 fA:Biological hazard 生物危害
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% ]6 O# [( T/ w8 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. M/ O$ [2 F8 |7 _
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 c9 E2 i8 D" Y$ X6 V! xA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
' D2 ~% R0 V7 T, Q, y所有细菌生存需要以下哪些内容:
7 W1 H! B& ^& `6 w9 K6 B- hA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
( e. {# o6 l( P2 m, E" a& d8 p0 C$ @以下哪项正确表示了HACCP体系的关键控制点?
5 Z9 E: \" L* D: Q" OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; m6 `2 i- c) i! e% b食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 u9 O+ z4 t4 z; `
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34.Which of the following is not an example of a carbohydrate?
3 \. j0 Q( @! ?" h+ ]' Q下列哪一个不是碳水化合物的例子?
5 C( [1 t, d9 \1 q- g' ~: WA:Essential nutrients 必需的营养物质" m) Y8 y t4 H. z2 j! s
" H+ p7 s$ h: v9 E7 [ i0 X35.The process by which a liquid fat is made solid is called:
% h# U" ?* w* D液体脂肪做成固体这个过程叫什么* s- K6 `$ X4 Z9 K2 @
A:Hydrogenation 氢化' |1 O8 N% Q: e a6 X/ G( E8 W: O
}8 J) B8 @& @36.Which of the following is not an example of a fat substitute?
' ~/ T% `, d/ q* T4 O# ~下列哪项不是脂肪替代品的一个例子$ x) B- p; F; Q9 c
A:Acesulfame K 安赛蜜K表" S" C5 e: S8 Q, j+ T: H
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37.Health Canada requires that a product labelled "fat free" contain:* y+ ]9 O2 q5 c/ f j$ F5 T9 L
加拿大卫生部要求的产品标有“不含脂肪“包括:
& x$ Q& B$ U9 I' m& IA: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?
7 ^' R8 w: {) ^4 x& m+ J+ }4 n9 [下列哪项是不相关联的转换配方问题?3 t9 A' y, t; |. p2 R4 n
A:Unit cost 单位成本
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6 ^0 Z( w2 [; }2 m, L39.The condition or cost of an item as it is purchased from the supplier is called:
8 r; C/ _- V2 e! [" s从供应商采购的物品的品质或成本叫什么! w. N7 z3 L @; S1 ~. i# V2 S
A:As-purchased cost 购买的费用
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# n3 l& A. Z! V" a2 V' ]. `2 p40.The amount of stock necessary to cover operating needs between deliveries is known as:' G* A1 D, B: |
在新货到来之前用于日常所求的必要库存量叫什么3 w/ t9 J t3 N- \* i2 ]
A: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?
7 s h0 |7 ?9 ^下面那个缩写是用来表明正常库存流程?
& |+ b5 N$ S# K7 H7 x$ ^- X# mA:FIFO=FIRST IN FIRST OUT 先进先出2 @9 W6 t1 H5 [" R' u" K9 A4 T2 e
4 [' l* w% P& e1 o* y s42.Which of the following knives is used to turn vegetables?% _( R4 r+ D* O, ?; R4 _3 R, s" F
下面的那把刀是用来打开蔬菜吗?
% H8 A* t. N$ D9 LA:Bird's beak knife 鸟嘴刀
" [' n: i; w. n. u' Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% q; a4 z. Y) N
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43.What is an instant-read thermometer best used for?
( ? o% o8 B R, G! u即时读温度计最好用于那方面?% l7 M5 k9 m: K* l2 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度( i7 S% ~# y4 ^8 S1 j5 }
L( D. c; K, u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 a* N4 Y& G$ i. z
下列哪些金属材料受热均匀,通常用在铁板而且非常重* P: @0 F8 Z" Q5 G
A:Cast iron 铸铁( R* W" }/ q" Z! x: T
6 |* ?; b2 A" n0 Z3 R9 e" M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; v8 [" E1 r& k6 f3 K0 K哪件装备下面有一个可移动的碗和一个S形叶片?
/ F) \4 x; N/ b( m5 N4 vA:Food processor 食品加工机/ O1 D! _, ^5 ~" b/ A
http://www.google.com.hk/search? ... iw=1263&bih=572- p! d- c, k) q' S: J0 ]
( S! g e- ?' d G& W) I' ?46.Which of the following is not a rule for knife safety?8 U) x! B+ t5 b! v7 I& a- n+ A+ ]
下列哪项不是用刀的安全规则?
& [* T, n3 p6 ~1 O3 F+ GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- Q0 g/ Y5 U4 {+ ^! y% j' }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* ^. R$ r* @* f, b' c0 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* R2 j0 c* x* ]- O; B: Z2 S8 C
A:RondellES
' Q$ U3 \2 @* }8 m, f1 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- B, W; A. R& n48.Which of the following is a diced cut used to garnish soups?7 @ Z2 M5 V- R6 k
下列哪项是切成小方块用于汤的装饰?
% I/ B" b% G4 `7 ^/ v( k# s7 W: bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' d$ F( d; ~) ^' O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* w% g& a/ C+ K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!!——
( F6 P: Y+ l/ K9 |5 G; L% w h6 }A:Gaufrette
* j# j8 s. ] g0 U! x+ i/ Q) U, T: i' X' Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 i6 s1 `+ \" ]) S$ h" `3 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, r- ~9 s; D3 K2 p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 k: }/ X) W7 D a' L+ ~/ }+ z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, u8 d9 O& Q% H$ r. {* 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)
9 S% a# G0 I# z) {5 F, ?4 a4 V) cA:Cilantro 胡荽叶 香菜" x# M" v r Z: _: m+ P3 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; B8 c% e( V+ U7 o# H0 r
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60.Allspice is made from:
3 C j( H; ~2 u- i6 B 多香果, 多香果香料是什么
- F' h. L# a8 r: r) V* f. whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ D, K2 c V5 t- l5 s" b1 ^A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 H A6 [5 P7 s
下列哪些是用来做香包德épices?
3 }# _! H: i6 y% R$ nhttp://www.sachetcatering.com/
3 A/ D) t: u# _- s, JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ l1 l* V5 }- D, d5 b4 a3 S: R- @
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62.Which of the following condiments are not soy based?
9 g! a* ^+ I: `3 n下列哪项不是酱油调味品的?
/ O- s* U+ W+ i) H' U- IA: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:
r% G: Z, {2 W! ~; V1 t! V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:& `4 n& V2 ^% g3 v
A:Pasteurization 巴氏杀菌8 x/ z- K; R8 s% [
- R$ w7 t4 S2 `3 ~) U2 H; `64.Which of the following steps is not the correct procedure for whipping egg whites?
4 T b* h- ^: \下列哪个步骤是不是正确的蛋清搅打程序?
; z7 p. x/ T5 J4 D+ lA:Allow to rest before use. 允许休息后方可使用。' S& ^% `) `3 }* d: E8 P$ X6 \. S
8 u7 K+ j5 @5 o1 g65.The weight of a large egg is between:一个大鸡蛋重量介于:/ Q2 \8 o- v, V6 S
A:56g and 63g 56克和63克# i' ^4 O7 U/ y8 e7 `% E
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66.Evaporated milk is a concentrated milk that is produced by removing* q& C& v4 c" T' E2 o7 t( M
炼乳是一种浓缩牛奶 是去除什么做的6 X$ n% m% C- @6 @
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:- Z7 x2 L; e M! f" U$ M- U
一种烹饪方法,通过转移液体或气体是:
! b- S6 X9 n: |5 s8 t( N3 _# OA:Convection 对流1 o4 F- e; d# G0 T
. R5 R* }8 r* y" H4 b68.The cooking of starches is known as 烹调的淀粉被称为
7 z: b! a8 o0 | _" `$ H, A' e4 bA:Gelatinization 糊化; v- {, G2 {! U# T* P% p& f
r' u3 e* G H G6 O* v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& x g/ K- k: i
A:Braising 烤* J& z* V! D% j& V5 Z+ l* d8 |
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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:' E( ?6 l e, s7 d- R" @. ^
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( O$ u: i" o. g( b) s
3 u0 k6 `# H4 y' j2 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8 r: w2 l) F8 ~/ A! y7 W
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
4 f" K' |! B: }4 O% o- d% SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# v" ]2 N/ z# E* t
3 z+ J/ M$ r3 H. z, W) T! n73.Which of the following is a principle not used in stock making?
1 H1 O- y# f" L; V- h. p下列哪一项不是用于制造高汤(低汤)的原则?
0 X! E3 ?) N- i j0 \A:Start the stock in hot water.开始在热水中操作; P( W, t+ o( X1 e6 ^# {- h- 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
( S6 ]2 ~& l3 S+ v9 YA:Remouillage 法语熬汤
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