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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 G6 W' b: A& B3 P2 w# n/ F哪位厨师最早带来高水准浮夸的美食$ P& \/ C+ g. U0 [$ {) ]
AAntonin Carême 人名 安东尼·卡罗美4 W; y7 |6 U0 q- q5 A+ X @
' a8 ?6 h$ j/ n% c) {# A$ f! T3 X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! |4 o0 C# g. t& Q% \- s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ y- d2 S5 i, f% ^1 T
A:Cast-iron stoves 壁炉
: i! H9 y5 B3 y3 q& [1 k; ghttp://www.usstove.com/products.php?id=6% ^3 Z9 p. A6 Q9 h: Q, w( k- |
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28.The French term used to describe the roundsman, or swing cook, is:. k- z8 q3 x5 v6 _) X
法国术语,用来描述roundsman,或摇摆厨师是:
! ~" H4 s, y. T1 r2 B7 ~* MA:Tournant 图尔南( }9 \3 d. ]) K9 ?# v
" d8 n7 ]. E. i1 ]& B$ `0 Z29.Another term for the wine steward is:
9 m- R9 M% B' w( l# w+ v( L葡萄酒侍酒师的另一个术语是:
, @' G2 U7 n1 ]5 W$ PA: Sommelier 侍酒师
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. [5 }, b7 w9 j/ M P: `- W8 Q30.Molds, yeasts and fungi are examples of a:
6 k, z5 ~9 v5 h- P4 r4 y霉菌,酵母菌和真菌是一个神马例子
. K9 ?( K- E- |/ A8 C( IA:Biological hazard 生物危害4 J5 [% h0 v8 q o% I, a; b
1 k+ V* j6 {: {' \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* d$ f# L% Q$ O7 ^+ \
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ o$ X( A2 K! ?4 y, ?A:40° and 140°F (4–60°C) 4-60度
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* f+ `3 g; w8 H% \# C32.All bacteria need the following for survival:
4 V" E, v8 @! i所有细菌生存需要以下哪些内容:
5 w: n9 W. ?) `. iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! G- F( C6 v8 o) a
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33.Which of the following correctly represent critical control points in a HACCP system?& h" E: u! g$ L; @+ t& U
以下哪项正确表示了HACCP体系的关键控制点?6 }" a: p$ z1 e% R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 |0 ^* K7 |" j' u食谱,接收,储存,准备,烹饪,保温,冷却,再加热( K. y! l9 @2 s6 r3 Q8 x
7 O4 M+ d+ U$ D! p7 ~4 G9 e34.Which of the following is not an example of a carbohydrate?7 b& m8 @- O* O- w. N7 @0 ?3 W
下列哪一个不是碳水化合物的例子?, L: s" I, O/ K/ p+ y) J
A:Essential nutrients 必需的营养物质
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9 @; \' t9 U& W2 W$ [, h35.The process by which a liquid fat is made solid is called:; v3 S9 r) J7 @+ J2 O, d V* v
液体脂肪做成固体这个过程叫什么
, J2 f+ O& Y5 ^" P$ DA:Hydrogenation 氢化
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9 j8 P0 X9 u0 k3 J) K3 `* ~2 M( J36.Which of the following is not an example of a fat substitute?
9 y: [( j4 D6 C7 r( T$ h+ A下列哪项不是脂肪替代品的一个例子% K8 S# z" Z- U3 f* N
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
7 _$ c+ X! n' Z% _, R# q1 j4 [加拿大卫生部要求的产品标有“不含脂肪“包括:
3 B6 c A @8 I. e5 Y9 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 P6 F8 C7 d1 E* C0 S% H$ q
4 M) l9 ^ @. |0 d( h7 c# o) A38.Which of the following is not a problem associated with converting recipes?' t1 n+ t, n" A) D
下列哪项是不相关联的转换配方问题?# U9 s+ S; i9 p, w+ p' `
A:Unit cost 单位成本! ~1 v$ r+ m3 @- Y7 f
! @: N, N' O( n! U6 O: D39.The condition or cost of an item as it is purchased from the supplier is called:1 ^7 v% @( H( o
从供应商采购的物品的品质或成本叫什么3 M- |7 l! z8 c! U$ M5 t. N
A:As-purchased cost 购买的费用$ `: l/ }1 n2 w
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 v! c) t7 R/ [) k- u g( a& u在新货到来之前用于日常所求的必要库存量叫什么
/ I% i+ D. \( W4 n) a2 oA: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?3 v) S- E1 V }7 ^
下面那个缩写是用来表明正常库存流程?
6 Y( A5 z9 i" J; u/ gA:FIFO=FIRST IN FIRST OUT 先进先出; s& K) {9 T) l7 Y( A* P& E
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42.Which of the following knives is used to turn vegetables?
; v3 w4 R; Z3 t% W0 n7 k下面的那把刀是用来打开蔬菜吗?
$ f% q6 M' |& y* g+ X8 D! [; zA:Bird's beak knife 鸟嘴刀
0 C% ^; X; H' Q4 ^( Y) s4 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- T2 d) h |% a4 m! c+ n, T+ A43.What is an instant-read thermometer best used for?! z5 o( W6 I1 e9 v- x
即时读温度计最好用于那方面?
0 C) Z( ]6 P; }& I' cA:Checking the internal temperature of a roast 检查被考物品的内部温度. i4 N+ i4 _ a) z
5 |$ s# R7 [! t7 c0 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: I4 J" q2 y. [
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ p" S, p8 j8 B8 G
A:Cast iron 铸铁5 O, h& f7 `; m9 z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* U0 w# ]6 v- A( d$ H" V3 @
哪件装备下面有一个可移动的碗和一个S形叶片?
( D" L: {3 m" I" O) OA:Food processor 食品加工机, C+ G, ?) Y& d5 \4 U
http://www.google.com.hk/search? ... iw=1263&bih=572- @2 a2 w% q+ f6 c# c
7 [1 x" b7 A# V3 z6 K% o1 o" T46.Which of the following is not a rule for knife safety?8 O* p8 Z; M# F1 k/ k
下列哪项不是用刀的安全规则?
" X7 p4 u3 V. Q# ?3 HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% E* }' y( R7 O% \- q
; f& ]. x g6 Z% [% R% R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 [8 L* p! |0 g0 l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 i! j9 j# o5 S9 iA:RondellES
. m) [- h; S9 F, }3 n" x t3 yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 h6 n: r" c5 G2 Z8 d
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48.Which of the following is a diced cut used to garnish soups?/ j$ b% h( a& P! E$ U& i; [
下列哪项是切成小方块用于汤的装饰?
9 P5 t; K0 n8 z% G" p; \' zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 c9 f7 \* a. Y( {' a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: I ?) K* ]/ j- j' M- |+ 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!!——, H+ x8 U6 Y4 U' D: Z( B
A:Gaufrette
3 z4 e4 i* l7 ~! T2 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 c7 c: ]2 q- P$ p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 G, V' L* W" }0 |1 I+ s* a
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?
, v$ n3 g s& M0 {6 y/ Q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)& z; D' {, r2 ~
A:Cilantro 胡荽叶 香菜
& L v8 k& X% ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% e; I8 T/ B+ P% F' g
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60.Allspice is made from:
5 m6 X2 _) L x0 @, v" m( D/ K8 z 多香果, 多香果香料是什么3 F4 P' Y* Q& ^0 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- X# k" X; C" z# n8 A) p1 G
A:A dried berry 干浆果
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* S9 }$ l7 b- z! W9 i; n61.Which of the following are used to make a sachet d'épices?) U! o3 D' q2 \$ B' M5 V
下列哪些是用来做香包德épices?8 n" o9 [; Z4 Z% i2 R- M5 h
http://www.sachetcatering.com/
+ \# Y7 E- D) m' `8 G& j6 v; W4 ^/ yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 [ X& g! p* D1 t8 f
[ [9 F6 t% M2 N6 ^62.Which of the following condiments are not soy based?
# K* |5 N2 @8 ~9 _下列哪项不是酱油调味品的?+ W6 U4 n. x* Q
A:Wasabi 日本辣根& T8 I2 [- W7 l" R
6 o* ]) V8 s6 C7 q0 f) y* c9 h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, |( \0 i. o ^+ R ~' d/ m# W/ [/ d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:
' e! Y1 L1 f8 ~- [A:Pasteurization 巴氏杀菌
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1 g5 H# I" g$ w( W$ L64.Which of the following steps is not the correct procedure for whipping egg whites?/ q8 G1 s7 K# W3 h5 T) ]7 p, a' R
下列哪个步骤是不是正确的蛋清搅打程序?$ E7 N$ z, t1 q1 F% }( X9 b3 C4 F; O m
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:' r& }: `; I/ x$ J% \1 p
A:56g and 63g 56克和63克
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# R9 J: w3 D+ O2 }66.Evaporated milk is a concentrated milk that is produced by removing6 U9 [ O; t& N2 ?7 l$ v
炼乳是一种浓缩牛奶 是去除什么做的0 z- p L5 K a
A:60% of the water 60%的水
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3 q8 K: B7 [+ {: R6 p' [0 \" [1 o- |67.A method of cooking that transfers heat through a liquid or gas is:
6 ?9 W0 }& W9 I' Q, Q( y一种烹饪方法,通过转移液体或气体是:
9 i: N5 J7 C9 nA:Convection 对流0 x C0 Q, V; X; W9 w
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68.The cooking of starches is known as 烹调的淀粉被称为
/ P" q' k0 }3 _$ @- x" A" YA:Gelatinization 糊化) s6 ^! w7 a" w1 f4 R1 K
5 N+ Z9 m6 Q* _7 w7 U. P- I/ F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ F8 \4 _( O. X4 K
A:Braising 烤4 Z$ o* A. S$ i0 a% N6 k
% Q# P& q3 Z5 ^! F7 F! D9 C70.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:+ ]2 M$ p( | T/ _; b+ \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! d& h, b9 A! j# Y/ U9 A; 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
+ ^* g4 e n" j# V8 _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
F8 ^/ H3 U3 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- M$ B ?" ^7 v; r; B
' Z, i2 L! x+ P' E) e7 c73.Which of the following is a principle not used in stock making?) J( g$ M9 {; u0 r' l
下列哪一项不是用于制造高汤(低汤)的原则?
1 @% l( x# g4 O/ H" Z1 \' QA: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
7 p+ N, G& s# x' V8 v/ C# U O$ L2 kA:Remouillage 法语熬汤
# B: o( s/ m/ v4 y+ lhttp://www.haibao.cn/blog/post/176242.htm |
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