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26.The chef who is credited with bringing grande cuisine to the forefront is:
- X+ g& b( Q; ~+ z1 \2 Q0 ?! `哪位厨师最早带来高水准浮夸的美食( @' {8 w0 J& e3 C
AAntonin Carême 人名 安东尼·卡罗美
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* B0 L, D9 Y& q) @( Q: K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ ~- ]3 e8 O( i8 a0 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 E, Z2 c3 p0 l0 j7 s' FA:Cast-iron stoves 壁炉
( D1 O; }* M2 L- q9 m2 C g/ R# P- mhttp://www.usstove.com/products.php?id=60 x4 c: F% c1 ~ M0 |
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28.The French term used to describe the roundsman, or swing cook, is:
4 Y$ R v. \/ q/ M0 [: p! V9 Z" x法国术语,用来描述roundsman,或摇摆厨师是:
7 b5 K0 W7 b" S3 E0 R' Z% {2 lA:Tournant 图尔南& V T6 V& E9 H- `
0 @! X7 O9 t4 P w. ?+ y* }* Z29.Another term for the wine steward is:) X/ A; K' o+ @, O+ l6 w) `2 ^6 }
葡萄酒侍酒师的另一个术语是:
9 `6 s2 o6 R# t+ P0 c7 vA: Sommelier 侍酒师
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) K+ W5 P1 h8 H* I: T) [- c6 C) t30.Molds, yeasts and fungi are examples of a:$ w* x2 L) N4 v' \3 m# n
霉菌,酵母菌和真菌是一个神马例子
1 h6 y, D4 n5 MA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
Z- N4 K/ l+ ^! `4 v- N$ V0 l根据加拿大食品检验局,食品的危险温度区在多少之间:
+ M7 a0 R5 W5 T& d9 qA:40° and 140°F (4–60°C) 4-60度8 F$ \, r9 K( o
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32.All bacteria need the following for survival:
& ]9 [3 l7 T- T! u0 m( I" e# K2 M2 a所有细菌生存需要以下哪些内容:
5 N5 u/ S! {& H9 J1 x/ ?& c1 dA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 }$ e% u7 I* k
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33.Which of the following correctly represent critical control points in a HACCP system?7 r) N6 q. m# O) k1 ~
以下哪项正确表示了HACCP体系的关键控制点?
* n0 q @5 x# k) h0 p# IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 d F$ B& F; L9 G6 d* Q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?2 F7 r: R7 ~. D* A/ G
下列哪一个不是碳水化合物的例子?
5 G# Q, @5 \. ^+ H( r# t, v' gA:Essential nutrients 必需的营养物质( H1 G2 G9 n) o: _( `" v$ a
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35.The process by which a liquid fat is made solid is called:
2 L9 K9 I& Z; Q9 v' M液体脂肪做成固体这个过程叫什么
/ `; |' s% v/ TA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 [1 N+ c5 W6 m下列哪项不是脂肪替代品的一个例子
. w+ n0 Q! k- \5 _A:Acesulfame K 安赛蜜K表
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8 m7 x" V* [# X8 c37.Health Canada requires that a product labelled "fat free" contain:0 ^$ z5 D; A) a& U: @7 _
加拿大卫生部要求的产品标有“不含脂肪“包括:' _# k j' x* c
A: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?8 v. V+ h% |9 C. D# w2 @
下列哪项是不相关联的转换配方问题?2 z2 o$ [+ x% M6 v' G) P
A:Unit cost 单位成本: x0 V( w" a7 E6 K* j! H( E
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39.The condition or cost of an item as it is purchased from the supplier is called:
9 L. ?3 D" d1 A7 Q. C从供应商采购的物品的品质或成本叫什么% g2 t& J2 n- E9 f# n# w
A:As-purchased cost 购买的费用! B# x6 |% o3 j" x0 ]2 r8 T
. F9 b8 R& O0 P/ U40.The amount of stock necessary to cover operating needs between deliveries is known as:
* e" w" @8 V- a- \在新货到来之前用于日常所求的必要库存量叫什么& ^! a6 P8 Q: G- a
A:Parstock 基本日常最低库存
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* c6 }; V# ?: \6 a5 q/ `9 b4 d2 K41.Which of the following abbreviations is used to describe the proper rotation of stock?
& v0 I0 o9 b0 N3 U" r: N下面那个缩写是用来表明正常库存流程?
0 ^4 x5 @# N3 w4 H$ q* ^. A2 BA:FIFO=FIRST IN FIRST OUT 先进先出0 |7 t7 x1 C! ^) L/ b$ K
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42.Which of the following knives is used to turn vegetables?
4 s/ p8 P; u; a( f, L! M" L下面的那把刀是用来打开蔬菜吗?
- e* @: i- ^6 k+ eA:Bird's beak knife 鸟嘴刀
$ h9 x; I6 H* o2 _/ g1 }. P N' L4 Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: `5 T' i8 L; {; B
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43.What is an instant-read thermometer best used for?
% G( j0 p& u) v0 P7 _: X& ]即时读温度计最好用于那方面?6 s5 ^6 [! g# b" {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. E+ H5 B- d: c8 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 C5 K- X6 m7 P T5 |. k6 F下列哪些金属材料受热均匀,通常用在铁板而且非常重" }+ U4 c* K) G; c+ y
A:Cast iron 铸铁
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0 \# @2 ^6 r2 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( A7 i9 V! k* N$ W0 }$ A0 y
哪件装备下面有一个可移动的碗和一个S形叶片?
5 Q6 A2 ^, \7 L( Q% ^- |2 c$ LA:Food processor 食品加工机* ^# [2 u4 P1 B
http://www.google.com.hk/search? ... iw=1263&bih=572 r. O$ |1 K. b) x/ `7 J5 X
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46.Which of the following is not a rule for knife safety?
. V$ J) u$ ?1 n0 X下列哪项不是用刀的安全规则?
3 k4 K+ K- b2 `8 w/ O5 UA: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:. y0 n# m5 D0 t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 \5 W" ^$ ?1 ~0 ]A:RondellES : c, S7 h! r4 \) e1 f$ Q h% b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 m' c- b7 Q3 U8 C Q' r: I, ~, [" X" B
( W% D% a/ x& Z4 p48.Which of the following is a diced cut used to garnish soups?
" X* J5 y* b: U4 j& s3 y下列哪项是切成小方块用于汤的装饰?
1 a* k8 _5 `8 p. ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& B6 N [. e. Q4 P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 @; B3 q: F! N4 u8 W
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!!——# t8 a( g- k% v( k. h, S H2 j- k
A:Gaufrette , c1 j4 T; ~, ~1 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# N& t/ l$ \4 {; f4 K) q# |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; Q* r. h2 {/ Z; b Y/ ]Gaufrette :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?
$ M( g# G& H5 m, V/ c3 |7 H+ g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)4 H9 t. i' L" Z2 ]# A
A:Cilantro 胡荽叶 香菜
1 A" B( T! Z+ i; E( Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% m4 z! ]* H% _% \; {& s
L {& G: ?+ |1 v2 l: J60.Allspice is made from:; c' n% s3 u) u2 G$ h* t
多香果, 多香果香料是什么+ q! Z- k0 j0 N. o. A* v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; g# |$ M& h1 O. T
A:A dried berry 干浆果
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: P- {3 a' [3 }: b! _3 v; D7 h61.Which of the following are used to make a sachet d'épices?
, R3 a1 i: c y下列哪些是用来做香包德épices?+ h- U' ?, f; m) Z! u
http://www.sachetcatering.com/
2 K) G3 E3 Z$ D7 O9 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# i9 a T6 t; ?3 A, X
2 t2 g+ T) t4 W5 C! u0 a7 q; v62.Which of the following condiments are not soy based?
5 {4 ~7 M+ S: v下列哪项不是酱油调味品的?, X: n8 f/ d! A; W7 C' I* Q& F* ~
A:Wasabi 日本辣根( s: P* B0 E8 {
; K/ r" J, }1 I% b5 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 L2 X: ], l1 o9 T5 D2 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:
( y5 Y/ z v/ v; q* k! fA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 A1 q! P. H5 |8 y; S6 \% {) p& k
下列哪个步骤是不是正确的蛋清搅打程序?
: x& m2 G3 r9 W+ kA:Allow to rest before use. 允许休息后方可使用。' I5 ~3 a) R* M8 N9 B/ ]& s
: I, j [- {) y: X# G65.The weight of a large egg is between:一个大鸡蛋重量介于:9 I+ R6 o: ?( s& G
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing0 V" |4 |3 V1 Z$ U
炼乳是一种浓缩牛奶 是去除什么做的: P0 C: w$ S- K7 H
A:60% of the water 60%的水
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' j! w. e$ m, x# U& D" |2 X3 W67.A method of cooking that transfers heat through a liquid or gas is:
" U% ]8 D' ` a( v, g8 Q2 F; t+ e5 A* U一种烹饪方法,通过转移液体或气体是:
" C6 y. Q/ I, |& ^" y( ~A:Convection 对流
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. q6 U. x/ j$ u0 w. W" b: c68.The cooking of starches is known as 烹调的淀粉被称为2 P3 M; `! \2 i0 k
A:Gelatinization 糊化
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8 Z! |/ J9 j. c- L3 J! ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
U1 v/ e1 Y' d' MA:Braising 烤0 ]& S7 ?$ ~" {# ], W, n9 F
, p0 D9 J) W( T# L3 A70.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:+ a9 [$ t P/ P( ^& v9 U4 h8 I
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+ c& E" I0 r* ?$ x" V
A:Fumet 原汁
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( s1 v& U( F. k. I) ]0 b B; V! b72.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) X7 }* d1 G* v9 r9 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 v3 e- E. U5 I9 [) h
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73.Which of the following is a principle not used in stock making?" X: m! Y7 K; Q( D' A
下列哪一项不是用于制造高汤(低汤)的原则?
5 ]" O& X. ?! c4 Q0 @A:Start the stock in hot water.开始在热水中操作
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/ q, K2 n8 K7 W1 _- ?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
/ t2 W. ~( f2 b9 D' @. hA:Remouillage 法语熬汤
4 h# S& s A/ ^9 D# P8 Ahttp://www.haibao.cn/blog/post/176242.htm |
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