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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:
+ A2 m2 l& B& W哪位厨师最早带来高水准浮夸的美食/ J0 u7 l: R i) ^2 M
AAntonin Carême 人名 安东尼·卡罗美! G6 _. }6 x; e% {3 V, G9 |
; F4 H+ C& d( Y. o+ J4 p/ ~- k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ e: e1 L/ S' p9 f$ j: U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( R! y; L* J1 j3 n( Z2 _
A:Cast-iron stoves 壁炉
/ x! R' Q) g$ r% z, b( `http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
8 {4 p3 { v0 L! R2 q法国术语,用来描述roundsman,或摇摆厨师是:* v5 i; ~; a G- P
A:Tournant 图尔南
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: T8 {6 J1 n; l29.Another term for the wine steward is:
. v' R# D/ G, T3 p- w葡萄酒侍酒师的另一个术语是:5 c t0 B; c) z
A: Sommelier 侍酒师% A0 _; y" K# q5 A0 w. ?: S
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30.Molds, yeasts and fungi are examples of a:; Z' r! K G6 \+ k
霉菌,酵母菌和真菌是一个神马例子
1 o K& x5 v0 [9 F, w" pA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' K: W+ f2 k1 x" s1 |% P/ s根据加拿大食品检验局,食品的危险温度区在多少之间:
- u. _5 }* u/ I1 T6 Y. AA:40° and 140°F (4–60°C) 4-60度
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8 I3 ~! a. U$ H8 N0 `0 q* l32.All bacteria need the following for survival:) K+ v# `; N( t* i( N
所有细菌生存需要以下哪些内容:
" F3 `) V k& n4 a2 fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 [. i1 i' H7 O
# L0 m6 u# `- {: `+ E: O$ {33.Which of the following correctly represent critical control points in a HACCP system?
' t. G2 Y% u4 i- K2 |4 c& @ ]以下哪项正确表示了HACCP体系的关键控制点?
2 o; p v/ ? v/ s4 jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, U3 } A' K! K* R食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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" ]8 [7 f' T2 W1 x9 W# C# _34.Which of the following is not an example of a carbohydrate?
# a: _+ o# k) B% b8 g下列哪一个不是碳水化合物的例子?
# T0 B& B" _9 W" k2 e1 nA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:2 N M4 `! G% ~. n
液体脂肪做成固体这个过程叫什么3 L0 j6 Z0 G. C, U. h
A:Hydrogenation 氢化; |3 s3 C" n2 E7 O
2 ~& V% t) D A0 T3 z6 A4 M8 K36.Which of the following is not an example of a fat substitute?6 v" @+ L2 V3 u4 u! \( f2 Y6 q
下列哪项不是脂肪替代品的一个例子
. |1 |- j* F- rA:Acesulfame K 安赛蜜K表
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* s7 \! f0 t2 R0 \0 b7 r: @ @37.Health Canada requires that a product labelled "fat free" contain:
! P" {! \- Q4 }7 [9 @7 a7 B* \加拿大卫生部要求的产品标有“不含脂肪“包括:
% D; f: |! g2 i/ K8 ~* K3 b# y8 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 P" b; w6 K7 q# c7 `
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38.Which of the following is not a problem associated with converting recipes?2 C' e( o, } f
下列哪项是不相关联的转换配方问题?% q2 _' \$ p, ~+ p3 N$ h/ w
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:% C \8 O8 S, m6 t
从供应商采购的物品的品质或成本叫什么
) ~& d' X* {6 H0 Q' d* x5 BA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' F% n2 ^* t0 e. k; n
在新货到来之前用于日常所求的必要库存量叫什么' O9 y5 h; L& F
A:Parstock 基本日常最低库存
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, e$ H# R% n( L% P" k41.Which of the following abbreviations is used to describe the proper rotation of stock?+ c* ]! r& y- n3 G) z
下面那个缩写是用来表明正常库存流程?
! ^1 e. i8 p; O6 zA:FIFO=FIRST IN FIRST OUT 先进先出2 L1 A% G6 E& @% w
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42.Which of the following knives is used to turn vegetables?
* S. G/ s" w. j下面的那把刀是用来打开蔬菜吗?
/ @8 B) X( V2 X$ jA:Bird's beak knife 鸟嘴刀( P4 l+ ]) j: @0 c. Y' p3 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) I# R _: G {) @# B0 Z4 w7 U
! U: L4 f4 _* |+ d" a43.What is an instant-read thermometer best used for?4 y& Q1 N; i0 {( K: c, }
即时读温度计最好用于那方面?
/ D1 G# O" P$ n2 `: ~& y. pA:Checking the internal temperature of a roast 检查被考物品的内部温度
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' o# |1 L( f6 A+ r$ J+ |) T- L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ p: _$ f9 D; q) `, b下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 g" l) C- T+ J. o, QA:Cast iron 铸铁9 N! s% @3 l% `. B
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( u1 X/ j: V9 X- d4 e
哪件装备下面有一个可移动的碗和一个S形叶片?
% e6 Q/ H/ l9 p" \! M5 sA:Food processor 食品加工机: s1 n1 W9 G% K/ Z' O' [
http://www.google.com.hk/search? ... iw=1263&bih=572
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9 d0 X5 z3 P4 q46.Which of the following is not a rule for knife safety?- @. y/ s# n4 Q* g$ Z% g
下列哪项不是用刀的安全规则?
5 }3 w- |" w5 o5 j' u+ o% {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 h( m) G% ?. [1 o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) T+ `+ }! O) J4 ~A:RondellES / n' H7 |; B% x5 i e/ M1 X; x: Q7 |
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?, }* B$ H" J( Z) S% j
下列哪项是切成小方块用于汤的装饰?
7 l ]+ ~ o0 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* r V: P5 y* Z( \& d. E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! U' I/ y% m! @/ o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!!——
0 O$ i& t1 Y, TA:Gaufrette ; M) F6 F- l0 G }- O' G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- L- z, B" ^( V' J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. E8 j9 L- I4 E6 h- BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 L$ f" O* b2 }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)% p: P# l6 c( T% P& p3 N
A:Cilantro 胡荽叶 香菜7 W- u( u, Q% R6 S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. W& Q9 M( Z% i8 e( D+ B$ D8 R$ l
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60.Allspice is made from:
9 f5 ?% R; ]& K% M' Y; |; V 多香果, 多香果香料是什么* Q& K. f; ^! b# C, s; u8 u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ \/ @$ H5 U( ^( Q. \; J% ?A:A dried berry 干浆果8 d- c/ L) F: w! j/ F; B
0 s5 B8 K/ {+ X' q' q- g1 o61.Which of the following are used to make a sachet d'épices?0 n# w$ c. q a3 C0 f" r
下列哪些是用来做香包德épices?
. z. `9 G/ N; ~& d' M+ ohttp://www.sachetcatering.com/- ]$ ], G3 F8 j( |9 Y# K* _. r4 @3 ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
D) K) t7 C" @4 a: o. ~下列哪项不是酱油调味品的?
& U) z. I9 S V ~! m+ z3 HA:Wasabi 日本辣根
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3 m2 X; i- V& {# J G* }4 e6 S$ ^& L$ @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; x4 R1 H) _( p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:" f1 _0 k) B! H4 ?
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?; C8 \* K" o0 x
下列哪个步骤是不是正确的蛋清搅打程序?) T. I8 ~/ G( z7 E9 j T
A:Allow to rest before use. 允许休息后方可使用。
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" c1 V' Q2 O$ T65.The weight of a large egg is between:一个大鸡蛋重量介于:
; C7 D8 l/ `+ ~A:56g and 63g 56克和63克
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) B2 t1 a: C& g- n) }66.Evaporated milk is a concentrated milk that is produced by removing; K/ q6 Q$ Q0 c' Y8 E p
炼乳是一种浓缩牛奶 是去除什么做的- Q* J3 O; |: e9 ?; b2 Q! F
A:60% of the water 60%的水; h. E/ O# U4 D& J9 \
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67.A method of cooking that transfers heat through a liquid or gas is:, S7 X% H9 d5 W
一种烹饪方法,通过转移液体或气体是:
|7 Q& M( n3 S1 n1 nA:Convection 对流9 e- b4 y$ v5 O) R$ v5 N
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68.The cooking of starches is known as 烹调的淀粉被称为! p2 e5 y) ^. r4 y: _9 o( Y/ k$ c
A:Gelatinization 糊化. B/ y% ]+ ?0 y0 p5 X
6 F. s/ O/ V% ]* C J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 ?& u: L' m% h* A9 U9 q& [/ }2 T* NA:Braising 烤
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5 x4 j1 F" r9 T! D70.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:; } X: z4 }0 C3 L3 Q' @
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/ O, p i7 m' r. C# L. ]
A:Fumet 原汁
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; w" [( {5 j+ f72.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; R" s% p% B {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! y' o2 X) F& Y6 I- @$ Q
, W' K* ~, \, b3 a( P7 [; j2 t73.Which of the following is a principle not used in stock making?% U2 m- y$ w4 P! @" r# u9 P) n9 o
下列哪一项不是用于制造高汤(低汤)的原则?
; p3 y8 W4 v) z( c" `9 x4 NA:Start the stock in hot water.开始在热水中操作( t* r3 I$ u! V' a; Z1 e) {
1 \* I5 A8 ^7 u$ A3 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
" E- u3 r @/ F# w) KA:Remouillage 法语熬汤% x- X2 A3 t0 U1 X/ _
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