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26.The chef who is credited with bringing grande cuisine to the forefront is:; }. V" h) \; e4 J& T, Y* {6 v$ H
哪位厨师最早带来高水准浮夸的美食% n- L( a3 r4 J
AAntonin Carême 人名 安东尼·卡罗美1 H7 C* ~9 T: C7 b; |' [6 g3 c
( `! F) f: V. z9 [; y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' p0 R( o& f) n# E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
h9 B% [! V& y4 k- p8 rA:Cast-iron stoves 壁炉8 |4 ^( R! p+ r% |
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:
0 E' O3 Z" ?9 y- @% U5 m$ D法国术语,用来描述roundsman,或摇摆厨师是:
2 Q A$ f. f2 R/ I- K8 K3 mA:Tournant 图尔南6 T$ L% G4 s% I# e4 {' C+ [& @
0 V1 u5 i% T. u4 ^" `/ d( W29.Another term for the wine steward is:! X, C8 l0 v) C0 a
葡萄酒侍酒师的另一个术语是:; t0 ~! x1 v& m0 h: h5 ~: M
A: Sommelier 侍酒师; a' H* O3 g; A9 R+ d1 r7 J% ^; e6 w8 M
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30.Molds, yeasts and fungi are examples of a:1 Y$ X! a* v6 `/ b2 t
霉菌,酵母菌和真菌是一个神马例子/ U* a. [& v J; f `0 _
A:Biological hazard 生物危害
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7 m; @# l! T3 r6 B+ D( k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 |$ W# M- g3 [0 g6 n1 x' Z
根据加拿大食品检验局,食品的危险温度区在多少之间:) F' Q9 k0 M: j$ {% _
A:40° and 140°F (4–60°C) 4-60度( m% L+ W% Q1 V
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32.All bacteria need the following for survival:
$ ]% S# ?* s$ ~5 ^- k8 d1 w7 r! {所有细菌生存需要以下哪些内容:
* b% ?* l3 k$ Z( L! JA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. u8 {+ H, m9 y E- ~
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33.Which of the following correctly represent critical control points in a HACCP system?
) [0 U. {4 ]9 Z) V1 [2 T6 M, c: q以下哪项正确表示了HACCP体系的关键控制点?
* N# E( b9 L# ?/ g+ f" Q! D9 g8 kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 d x, }2 E# v1 l' ^8 B6 ^7 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ d/ \) c$ o2 k* L6 c34.Which of the following is not an example of a carbohydrate?
% F8 |. J" e5 F, z9 M/ h5 L下列哪一个不是碳水化合物的例子? \9 |% b! Q; \- P
A:Essential nutrients 必需的营养物质1 f9 c7 m0 r0 u$ N% z0 b
a% r( c5 \' |1 X4 u7 N3 W35.The process by which a liquid fat is made solid is called:# L2 t% v% w8 W
液体脂肪做成固体这个过程叫什么
N( c, Z$ {& I, ]* K& OA:Hydrogenation 氢化 E. P& Y* R, m& {
- v; r, i( M2 T+ y. Q36.Which of the following is not an example of a fat substitute?3 U' v6 t, `3 F" r$ P! {8 ^. R$ m
下列哪项不是脂肪替代品的一个例子) S- d8 V$ A0 E7 G
A:Acesulfame K 安赛蜜K表( {7 J' e; R s4 S& d+ U, m2 I
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37.Health Canada requires that a product labelled "fat free" contain:
" E) q9 d; m: p0 U) ?. k5 x加拿大卫生部要求的产品标有“不含脂肪“包括:
# t0 e6 \; v; I5 w. ~ \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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X$ v# o# v; I( n# d. ?# |* G+ v38.Which of the following is not a problem associated with converting recipes?6 ?- j% h* w! [; p! I) d# a9 I
下列哪项是不相关联的转换配方问题?: T2 r4 e. h0 f
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:7 X9 a8 w' f7 Y$ W' |
从供应商采购的物品的品质或成本叫什么2 E, e- I6 f3 t2 I/ Z0 }8 m, s
A:As-purchased cost 购买的费用) N; W) x. k6 G6 K- F( m. Q6 Y
# z0 l, n+ o P: k* a, h6 a40.The amount of stock necessary to cover operating needs between deliveries is known as:( j: k: { s9 D! E" S% v; d3 s x
在新货到来之前用于日常所求的必要库存量叫什么2 q: }8 N9 ?" M* S
A:Parstock 基本日常最低库存
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) L+ i9 F. |8 j. D. b9 T* C; f9 T& R41.Which of the following abbreviations is used to describe the proper rotation of stock?: D- Y# {: `% w5 O
下面那个缩写是用来表明正常库存流程?
0 F) S0 D7 s2 d2 G& R1 N; n, YA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?* K3 n/ E2 i+ Y7 P
下面的那把刀是用来打开蔬菜吗?
4 c4 m! t, N5 q! P9 uA:Bird's beak knife 鸟嘴刀
3 K& ]1 B) G0 f1 j) ]& ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 X# x& C& {: W9 D
" E& p( _) J5 r1 h8 v43.What is an instant-read thermometer best used for?
( `% X2 g' G: ~, @1 w即时读温度计最好用于那方面?. ]5 }: w( a" e% s2 Y f- F
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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- _7 f' L7 L `: q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" X6 D$ v0 O8 L% y2 _9 m下列哪些金属材料受热均匀,通常用在铁板而且非常重+ p3 R& h4 ?8 W$ W$ H' p/ D8 [' V
A:Cast iron 铸铁2 d4 S" ?! B8 m
. P0 Z( C% g: A9 T. w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 s) [/ g( j( _
哪件装备下面有一个可移动的碗和一个S形叶片?2 B4 s& ~) t; n; X: L' [
A:Food processor 食品加工机
9 D, n) g4 `5 ?+ L- S8 M: Uhttp://www.google.com.hk/search? ... iw=1263&bih=5720 I4 ~7 A5 L6 W7 T4 e8 T5 G
- m; L& O4 A( O9 w- b) X- L46.Which of the following is not a rule for knife safety?
3 ~8 f0 m8 r2 l6 j' N3 `下列哪项不是用刀的安全规则?& q2 d3 `! Z/ k( L& J* x) Y
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:
2 X& d1 G, Y: R. B0 v' P$ |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 n4 o' L% W; l' ~A:RondellES 8 W5 N6 O" w' Y( [6 y9 @/ ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ A" g: i4 V9 ?+ p5 K9 y
* [- m/ \# X. @1 p9 \8 q5 F48.Which of the following is a diced cut used to garnish soups?
1 a8 j) g9 U4 W. X% M# C( o6 i下列哪项是切成小方块用于汤的装饰?0 }+ E, x8 p' @; O$ w- }5 L
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 i& N3 u* ^4 l1 S9 {! @0 i% C3 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( |' p$ f1 r. I0 G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!!——, @9 k+ O( `3 }: J. w6 l( d
A:Gaufrette 5 n: |9 t7 x" }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& E# o8 o' x2 f: Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: y$ l5 f' y+ V1 H5 K6 u) a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, i2 ^+ |6 x2 R! f. w
% {" q/ o: O$ _6 C/ n# y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ ^: l9 r3 J4 d, k9 ^# E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)- `2 S' E8 N) u3 {( a' O
A:Cilantro 胡荽叶 香菜 D+ D# d; t- ?1 K: v7 }5 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 e( i9 }# N5 S7 N
2 i; w/ t! H# ~% d1 L60.Allspice is made from:
) E( U7 ?5 _$ f3 D2 p) v 多香果, 多香果香料是什么
& c0 ?. R2 g' L9 g2 u& m# Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; V7 e# X6 U3 r A3 ^- v2 uA:A dried berry 干浆果
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6 t& s+ V; |: o1 \61.Which of the following are used to make a sachet d'épices?6 O- n7 z, W' D7 R) x+ |1 J
下列哪些是用来做香包德épices?+ O: H6 z' t1 `8 R0 Z, S8 Q+ O
http://www.sachetcatering.com/; E8 _0 c. m: [* t
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?7 T; r. I2 H& r; G+ ^# W! H' i, h
下列哪项不是酱油调味品的?
7 G7 F! S7 @% v( ?A:Wasabi 日本辣根
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* w3 I. ]3 X: I6 \' x1 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ B( u9 b; G5 N) b5 I2 t
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:
0 V# H7 Q) x& }" r7 I* g* DA:Pasteurization 巴氏杀菌' O3 q: i7 M' }
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64.Which of the following steps is not the correct procedure for whipping egg whites?% P6 ~$ P+ n0 g2 d- j7 h+ E
下列哪个步骤是不是正确的蛋清搅打程序?
# P; B! H* w; ?9 G4 H6 Z4 R LA:Allow to rest before use. 允许休息后方可使用。& m, P0 R1 x2 T; |8 g4 f3 Y' b) x
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" `# j. r ? ?- C# R3 N
A:56g and 63g 56克和63克
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8 [) n( L' Y3 ^$ }6 e66.Evaporated milk is a concentrated milk that is produced by removing( U9 g. L6 G' L8 v% K
炼乳是一种浓缩牛奶 是去除什么做的
; w0 g; d. T& `& `A:60% of the water 60%的水
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& z3 l+ A. I) i1 E: P) l67.A method of cooking that transfers heat through a liquid or gas is:
% L& I3 z' P; @9 y5 Z0 Z一种烹饪方法,通过转移液体或气体是:3 ~ v) E# i' T; _; E( `: W$ X
A:Convection 对流% g9 r2 @6 j5 [
* i2 z4 W% U1 n C4 v68.The cooking of starches is known as 烹调的淀粉被称为/ f% c( u, F6 T( D S" H7 l) O; V
A:Gelatinization 糊化
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7 K/ \* _% \) ]- S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 u" \. q! R: P( u# t! i* D) |
A:Braising 烤
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. Q! G- Y3 }8 U7 Q5 n1 H70.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 n, b7 N+ r; F) ~+ @# }) k, p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# G+ J0 J* s; M9 N' W71.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
$ B3 V# U) o$ [A:Fumet 原汁
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" h' e1 g6 o. Q( {4 a72.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+ O7 |. n$ _$ x$ | V% Y+ \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
" W/ @: z* J! P7 b下列哪一项不是用于制造高汤(低汤)的原则?
! U) [- }) S. G+ R6 \# N7 pA:Start the stock in hot water.开始在热水中操作
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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
) {/ w8 g# E% ?+ h% h/ h1 }A:Remouillage 法语熬汤
# a5 n& _" _5 f! t' S* l( ghttp://www.haibao.cn/blog/post/176242.htm |
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