 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:: n4 y/ i$ ^& B: y
哪位厨师最早带来高水准浮夸的美食& K7 L0 Y8 ^( D+ j- x3 K
AAntonin Carême 人名 安东尼·卡罗美
* [6 W: }8 S9 T9 r
4 O, V9 K5 d! T, W3 D( ], {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ y' ]4 K+ A2 w: P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* p0 q, q& c0 H$ b$ ?
A:Cast-iron stoves 壁炉. M# Z% {2 |) f. c& `
http://www.usstove.com/products.php?id=67 o6 | ?) Q1 S6 T$ l
) U2 `0 ~2 u) e& D1 y* q1 n
28.The French term used to describe the roundsman, or swing cook, is:/ v/ r3 ?3 Q5 Q4 p' y
法国术语,用来描述roundsman,或摇摆厨师是:
, a% g) [; m7 D2 t& N- D, r: ?A:Tournant 图尔南
3 w, y# E( X; x$ _3 l8 m: u" b) o$ p$ z- t ^
29.Another term for the wine steward is:
" i4 f; K5 P" ?( [/ |& U/ _0 b+ o/ m1 @葡萄酒侍酒师的另一个术语是:
) L! B3 `8 x) j" Y) x. N1 bA: Sommelier 侍酒师' X) D' D5 `6 h! D9 F' F
- i4 K. D5 W# f0 A9 W9 X+ r( d
30.Molds, yeasts and fungi are examples of a:( z6 u( s' L" d
霉菌,酵母菌和真菌是一个神马例子
; _' h5 s1 g# E! e) M HA:Biological hazard 生物危害
$ A* M8 c5 S' |+ s0 k
! Y' ~4 v& A* J& X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# M3 L, o6 v. g* I0 X根据加拿大食品检验局,食品的危险温度区在多少之间:) F+ P1 u! \& c. w: O( x
A:40° and 140°F (4–60°C) 4-60度
5 b% I$ ~. V0 J
7 Y1 }% ]& |7 y0 X( ]- S/ i+ J32.All bacteria need the following for survival:
3 |. c5 X( W+ a3 g" K) |2 a% J所有细菌生存需要以下哪些内容:
2 p& }$ ~) z' m" A: R. Y7 KA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
+ J4 v \8 g5 p& l/ ], m: k: F8 q# q6 ]$ H/ V: r& @6 R
33.Which of the following correctly represent critical control points in a HACCP system?7 ~' r" y/ ^) c* U4 g& |8 C W6 _! l
以下哪项正确表示了HACCP体系的关键控制点?! n8 \; t8 U# H9 K5 Z! z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 A" P8 B7 t! B5 B* Q( B$ _6 M. E1 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; J7 e& u6 G1 C( X$ {" T* U; O
; T6 B1 l3 x& ^' J
34.Which of the following is not an example of a carbohydrate?' o! i' M: T7 U1 S. P/ D5 o0 W$ R
下列哪一个不是碳水化合物的例子?
+ {& b7 L: Y3 yA:Essential nutrients 必需的营养物质! B$ _5 ~0 X$ k. i( h
% C2 {! f# y9 [. {9 d- X35.The process by which a liquid fat is made solid is called:
: j9 H# J3 C% ?液体脂肪做成固体这个过程叫什么; |& }% P- D' i
A:Hydrogenation 氢化2 P# N/ h0 g& S8 D4 a5 B$ k4 c! \
& A" d$ z* R. V7 e! x3 H, }9 ]; G
36.Which of the following is not an example of a fat substitute?
) F& V. H N) u; ^" S' R3 ?3 @下列哪项不是脂肪替代品的一个例子0 ^4 J# W6 H7 @; I: ~# K# v
A:Acesulfame K 安赛蜜K表9 p. a1 u" d/ W0 l k! u; B
; w* g: V% \" n1 N: r37.Health Canada requires that a product labelled "fat free" contain:4 ~6 _$ Q3 K# n# m. l
加拿大卫生部要求的产品标有“不含脂肪“包括:
& f* Z, Q' \+ f3 l% ?) j8 j. aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 n! a+ c# k2 o [5 [+ v M
* ^( k L f7 J- G+ ] F
38.Which of the following is not a problem associated with converting recipes?8 W. k+ h# N6 `0 Q" R: ^
下列哪项是不相关联的转换配方问题?
+ R1 J# @8 a% e( P) L0 fA:Unit cost 单位成本7 N8 V: c/ z3 U' R |
5 s( U( e6 D$ X9 T2 f% t8 |0 u
39.The condition or cost of an item as it is purchased from the supplier is called:7 L2 S) d: t- x8 x
从供应商采购的物品的品质或成本叫什么2 r' l5 N) T, R
A:As-purchased cost 购买的费用
' d0 Z" ~, X! h* ?, t
( p* o# n9 ` V* B f0 c1 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 {3 K# i- ]/ k. V6 s在新货到来之前用于日常所求的必要库存量叫什么
$ k; l: _& v3 U+ C, H, f) r5 p, |A:Parstock 基本日常最低库存; b8 z" P' J: ?6 J( U* ^0 O
# [3 C' V5 A5 a+ B" P" L41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ^" K+ ^$ L! b# c下面那个缩写是用来表明正常库存流程?
5 l6 G8 c' S" s( o. ^9 }: {A:FIFO=FIRST IN FIRST OUT 先进先出3 l5 S1 G* u3 @3 Z- I
. f. L5 k7 S" n) w I" A42.Which of the following knives is used to turn vegetables?
9 ^& L# W i1 l3 l. a# Q3 v下面的那把刀是用来打开蔬菜吗?
$ W+ W+ \3 _- i5 GA:Bird's beak knife 鸟嘴刀
3 H. b1 I: x; V4 E3 B: nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ G0 [0 }) f6 w: n
! N$ E6 F& ~" P& W* `
43.What is an instant-read thermometer best used for?4 s' l' G5 @7 _4 W _: A7 B5 Z
即时读温度计最好用于那方面?
; R( e7 T" O8 t- T6 W$ t/ uA:Checking the internal temperature of a roast 检查被考物品的内部温度& h+ [- ^5 l- ~ |, Q, y/ a
$ D3 Z! ^' ~& z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; y5 _- Q6 S/ o6 K+ Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 h% }! W4 V6 s. E' h
A:Cast iron 铸铁, }# M% H6 c2 P7 h4 ^% d0 j5 W
7 Z2 t0 n/ [2 y) `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- A! f. ] v! M0 B6 {& K; j哪件装备下面有一个可移动的碗和一个S形叶片?; M( e' @% D, J: i
A:Food processor 食品加工机
( ~: y. n' y$ L7 H# rhttp://www.google.com.hk/search? ... iw=1263&bih=5721 g& B6 o; E+ [! V" Z! {
5 I6 b) r& S/ X! @46.Which of the following is not a rule for knife safety?
_6 A" q( m4 Q! W) E q4 x下列哪项不是用刀的安全规则?
V+ a3 G0 z/ R6 L% SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- E, K' L. g0 I- | s6 I
9 ?- a- o: ?6 v4 U8 w' x8 z* U/ c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 _. [5 w9 J* ]2 h: n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ o6 I# {. h4 h8 ?
A:RondellES
0 ~6 r6 g& x, B# ~' G2 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ v6 O7 H# f6 t9 a3 j: h5 B
9 A$ C2 i r' _3 M; @
48.Which of the following is a diced cut used to garnish soups?
$ k" m1 T+ ^5 E下列哪项是切成小方块用于汤的装饰?. b1 p; Q9 ^" R* `0 W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 z- r6 v5 y1 K7 b0 Q! `/ L7 a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* D! c2 ~ W* F" ?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!!——/ I) d2 |1 A/ t
A:Gaufrette , a9 C9 J4 G3 H: h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 o. I/ r6 F, m/ m2 i0 v- w% Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ M o2 `* g7 D% k1 j! |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 m0 }1 i4 s& W0 G; v4 C1 ]$ A& ?( r( X2 Y. H# I7 C/ M. a2 X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' V. M7 z }8 J" E, d% x3 m
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)
% n+ w: N1 ?; |A:Cilantro 胡荽叶 香菜1 K5 X* m: Z/ n. C! n) }3 K* u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" l' ^2 R, y# z3 f, x
" i( \( O+ Y& q: T; ^/ w60.Allspice is made from:
6 [+ J g# V1 y3 i; \ 多香果, 多香果香料是什么
: |- ^2 e% p& e bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; x3 n8 W& W2 K6 [
A:A dried berry 干浆果5 X& n% x% i/ c4 m. v- `
) D! o9 @3 p4 e& y' R61.Which of the following are used to make a sachet d'épices?0 A& W2 A5 T9 o7 p. g% l' H F+ o
下列哪些是用来做香包德épices?6 a' V& J2 j* ^ T" d1 }- a. @
http://www.sachetcatering.com/: t& O/ p/ r) g( Q/ p& @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& Y/ O) X- F) j9 g/ V
! g6 H! C- w% T+ ]4 V0 i. e/ l62.Which of the following condiments are not soy based?
- w/ F2 U1 T6 I z& o9 i& r+ E下列哪项不是酱油调味品的?/ v. n) W" `7 E" |+ N9 F8 U7 F
A:Wasabi 日本辣根
$ t7 ?' ?7 u7 _; R' n' l, F$ ?: L$ O8 [6 B. X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% z8 Y0 e* \# S
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:$ }& i- v5 r) [" f8 a1 E
A:Pasteurization 巴氏杀菌
0 F: O! C! K. a5 [0 O) J
9 f( Z" T, Y# g6 y4 t64.Which of the following steps is not the correct procedure for whipping egg whites?4 j& D) X* Z; F4 d: j1 s
下列哪个步骤是不是正确的蛋清搅打程序?4 k: W1 k7 {+ T. _ U6 o/ u a6 G i
A:Allow to rest before use. 允许休息后方可使用。" Q) u- k r' I8 n) U2 S
+ I+ i& U" G. c9 `
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 W+ B/ {" ]1 Z* M6 [
A:56g and 63g 56克和63克; ?2 Y1 C! e4 Y7 N" v& k' F0 n
6 x8 J7 j8 p0 X- ?" O# r- N* |" L8 k
66.Evaporated milk is a concentrated milk that is produced by removing% c Y. F( X# t& K6 V# A t
炼乳是一种浓缩牛奶 是去除什么做的 t0 c, h( X/ W0 k. L- k
A:60% of the water 60%的水( Y0 z% ~2 i2 {5 \; D, e
I# C7 }$ ?- y) y: c6 E$ l- w. a67.A method of cooking that transfers heat through a liquid or gas is:
, I, i% k* C- z2 @一种烹饪方法,通过转移液体或气体是:) [! \' B+ G5 `" ?
A:Convection 对流9 O# _" ]! I6 @: U9 h \/ j" I" U
2 j, \! b! V2 V
68.The cooking of starches is known as 烹调的淀粉被称为
3 k" M. k5 R& e5 X9 MA:Gelatinization 糊化
$ ]: ~2 _5 d9 Q# F3 t5 X" S* d& F4 x& e
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 m" t! u7 C/ DA:Braising 烤8 f. k, D1 ]3 k7 g1 |
6 j7 k1 S! y z) b$ t; M1 Q7 Z70.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:
1 O' q" M j. A& k1 V% M$ UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 A4 _8 x, Q* P; E, L
I# d( M. W s
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
# _4 T2 D0 N8 v6 f% i. M; pA:Fumet 原汁3 X8 p/ Q6 l! t! I0 H9 | R
- l( m/ o8 g# `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7 x( F5 b( |' H3 A! b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; F& D' j) z' P g1 r& B
6 l- E( b) N3 ]" A5 w+ B73.Which of the following is a principle not used in stock making?& F5 a+ o1 B- R' ?. p
下列哪一项不是用于制造高汤(低汤)的原则?
* h/ @5 y/ `; [- A! D! ^7 {! w- fA:Start the stock in hot water.开始在热水中操作
9 o+ t- i7 J9 a" y! r# y" Q# a- q2 g* x: K4 z( q
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
8 Q6 B+ W v; p7 l1 HA:Remouillage 法语熬汤) ~, i9 s2 B5 z% X V: K% c
http://www.haibao.cn/blog/post/176242.htm |
|