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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:; F( T6 s7 K( A9 V1 P/ `$ v6 H* ~
哪位厨师最早带来高水准浮夸的美食& z6 M# a2 x) M, ~; W1 G7 n) a
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! \- k7 n2 q% q, m, X# y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ F9 j6 b4 O9 O- S8 H+ u, M
A:Cast-iron stoves 壁炉
3 }- z0 k- z, lhttp://www.usstove.com/products.php?id=6
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/ e% b. q1 i. ?5 L% i$ M8 o28.The French term used to describe the roundsman, or swing cook, is:
- W9 l! R% g& o4 N' W9 K: e9 z* C法国术语,用来描述roundsman,或摇摆厨师是:
- L& G" n# Z" F, E, uA:Tournant 图尔南( A1 ~9 @* T0 \# o
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29.Another term for the wine steward is:
2 C- [" T, W3 v葡萄酒侍酒师的另一个术语是:
% C: \/ z3 z+ u Y, jA: Sommelier 侍酒师0 k: V }+ i- T, W$ B0 Y
8 e1 S( j6 u# A* ?% F/ P30.Molds, yeasts and fungi are examples of a:
: B' ?4 [4 X* l) T4 }6 \5 J霉菌,酵母菌和真菌是一个神马例子; M. o/ }# {3 s2 A
A:Biological hazard 生物危害, z6 @+ |1 i) [( [, k0 }3 T
; }" k1 J4 T( c) w. Y7 `- G9 q* h5 i! T& \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 V# P$ e& f6 u
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 i; F1 ]2 g3 g- W/ h8 `A:40° and 140°F (4–60°C) 4-60度
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" a( j4 w1 S2 s) q# O32.All bacteria need the following for survival:
" `* x |& H, d- [& \/ f0 Y5 O所有细菌生存需要以下哪些内容:
# i. w7 A9 P6 C" G* |& WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ Q- M+ k7 _$ h$ e' F, j0 }33.Which of the following correctly represent critical control points in a HACCP system?
5 k% w6 q& j% {( Q3 {# x) r$ H以下哪项正确表示了HACCP体系的关键控制点?, r3 x0 G; k" K9 k! f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, _$ ]5 `/ v6 Q" K' k: x' H) u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?: Z3 {+ f# C0 I. q8 w. l! I' O6 R
下列哪一个不是碳水化合物的例子?; l: |1 H% L8 U
A:Essential nutrients 必需的营养物质8 i3 b! ], j8 d
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35.The process by which a liquid fat is made solid is called:; _3 L& g8 ~; K1 r# q
液体脂肪做成固体这个过程叫什么# O2 v/ g C) e
A:Hydrogenation 氢化! X7 h( y) m ?# i9 }0 `, c
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36.Which of the following is not an example of a fat substitute?9 {; ~1 u$ c2 e+ P9 x/ \, e0 q
下列哪项不是脂肪替代品的一个例子; I( R# N6 {% v. I
A:Acesulfame K 安赛蜜K表
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1 s, j9 |( j3 j# @% C S" e7 R+ w37.Health Canada requires that a product labelled "fat free" contain:4 e5 X% V& ]3 @# |4 a5 p
加拿大卫生部要求的产品标有“不含脂肪“包括:0 g. b( Y( F8 ^6 u6 C" i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% c6 s" O0 k3 w; c" N38.Which of the following is not a problem associated with converting recipes?
& H2 D* P4 s _0 f. \下列哪项是不相关联的转换配方问题?
/ [! u' v& N1 I7 d8 o' eA:Unit cost 单位成本5 n# A2 q% \7 Z' Z& |1 Q6 J2 Q$ W4 k- g
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39.The condition or cost of an item as it is purchased from the supplier is called:& I3 x7 Y# u" l% O: T
从供应商采购的物品的品质或成本叫什么
+ Z4 n8 D# _9 o4 S, }5 }A:As-purchased cost 购买的费用
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, S0 H1 E% T R" C+ Z. m8 D40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ E" U1 F9 a4 ^/ f1 {) d: _+ O在新货到来之前用于日常所求的必要库存量叫什么* L) X6 M R5 ~+ P9 D0 M
A:Parstock 基本日常最低库存
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+ w4 Q4 T3 _' ^0 x! b( w/ A) n0 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 c' Q a4 ~0 g下面那个缩写是用来表明正常库存流程?0 s" E! m- k% M6 p& A
A:FIFO=FIRST IN FIRST OUT 先进先出3 ~0 `2 f# |, _0 g, U5 b
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42.Which of the following knives is used to turn vegetables?
8 A s3 Y2 T# d* b- @2 D下面的那把刀是用来打开蔬菜吗?. ]0 G& |0 ?& H# X/ b
A:Bird's beak knife 鸟嘴刀: b/ C! R7 z3 g7 [7 c C- B: D# l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?. S" H$ \) y, b9 j
即时读温度计最好用于那方面?& W: X6 s: h( r; V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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: I8 n6 \0 U" u9 q. T+ E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- X6 H2 K \+ ]+ s6 V5 Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" b' x) [8 O5 D% Z8 k, pA:Cast iron 铸铁1 C, f+ f8 R" F4 \
. Z- `) @3 ^7 u- q* A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 B( M$ g8 p/ ]: l: g哪件装备下面有一个可移动的碗和一个S形叶片?3 a6 R& T2 j4 @2 @& Z1 R3 ]
A:Food processor 食品加工机/ n& _; }+ } C" P& R) l9 e- d
http://www.google.com.hk/search? ... iw=1263&bih=572
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- m2 G9 \* ]3 w8 C46.Which of the following is not a rule for knife safety?1 K7 c: D; A3 C' [. u/ H$ i
下列哪项不是用刀的安全规则?
/ i' r) v5 W" R# D% S1 M" t' JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' w- \( L, A# }9 Y5 u* Y9 g
z, D- z5 d% N& s g9 v9 m: P% ]4 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 }6 H2 I0 M, x' P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) k1 ^4 O$ L; \' I! k0 s
A:RondellES 4 a% U9 a, x4 t; q$ _& H9 n8 s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- U$ ]4 h; t+ c% y$ e( _: s% \
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48.Which of the following is a diced cut used to garnish soups?2 @' h2 {) u* ?& [
下列哪项是切成小方块用于汤的装饰?( Q3 e1 s2 ]% e: j; ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 S% g$ e$ V. c( |+ A9 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ S# @* ?' j6 d
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!!——3 m& c4 Q5 K8 P5 @, z; X' S
A:Gaufrette # q/ h) s3 I; V# C/ n6 |9 X) W; M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" {/ G) x# d/ J8 G' Z( |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% a# {- V; m a/ e& OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ L3 x7 }1 E j% a, _% }
r% V! s4 R7 q4 L1 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 x0 f( c* X3 B, ~/ N9 K- a2 e& ]- U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)
( v7 Z7 T( Q" B5 D' U, vA:Cilantro 胡荽叶 香菜
: I2 T1 h- f$ F& D" y5 Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 @+ i# x! P! W! J w: ?2 \
3 r; p5 b- u) S60.Allspice is made from:
* f9 h7 x% w& l. p 多香果, 多香果香料是什么
! X# |" S: j+ k9 x, v9 J a- fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- m3 s) N6 o' a+ E8 c/ xA:A dried berry 干浆果, J: u; ]6 M8 h# B. x F
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61.Which of the following are used to make a sachet d'épices?
" ]9 W1 [" X7 _! D: s @1 ]下列哪些是用来做香包德épices?( V/ g' v& z, ]/ F }! Y
http://www.sachetcatering.com/
" T0 Q% P4 t2 B0 R, o1 GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& V6 O/ Z4 o# V3 L- K
V% ^3 p: Y% A- h62.Which of the following condiments are not soy based?
% z% }3 z @) i+ S7 @$ S下列哪项不是酱油调味品的?
+ O/ t* @& @5 B7 X9 J6 k" V9 PA:Wasabi 日本辣根% W% h0 }7 C0 P
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- K0 g( |/ M4 X! Z$ u
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:* q0 ]6 R$ S* f R1 E, C# H* I
A:Pasteurization 巴氏杀菌0 j8 `) N. j2 a r* E
4 i7 t; c, M$ ]5 n64.Which of the following steps is not the correct procedure for whipping egg whites?
! \6 Z- F. z r2 R下列哪个步骤是不是正确的蛋清搅打程序?
& T; @! x- C& ~5 PA:Allow to rest before use. 允许休息后方可使用。1 q9 x0 J/ \0 R$ O
* B' {& s# y+ a: d% a65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ t3 c$ c4 ~/ q( X j) L- y8 pA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
1 Y+ o( }4 ~; B炼乳是一种浓缩牛奶 是去除什么做的
+ x; M$ w% d# [9 bA:60% of the water 60%的水. x/ O) Y" `- r) g, n
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67.A method of cooking that transfers heat through a liquid or gas is:
; z" e3 |" K' i1 j! @一种烹饪方法,通过转移液体或气体是:
, e m' N7 E `5 e0 ?- |$ U4 _A:Convection 对流
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' d0 T% e* k F. O1 M1 O2 l68.The cooking of starches is known as 烹调的淀粉被称为
* o! K$ }+ S) y4 t6 wA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ {' R+ X; J/ W& A& J3 B7 n3 ]A:Braising 烤0 Z7 w# y& v; u- U P2 L( @
. x, I Q% \+ I+ ^+ R70.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:
$ C4 l3 t! _1 E4 W5 l0 [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ T6 C' b/ F1 R7 _1 S9 b
' I" {. ^( @; F7 O8 ?6 T& l71.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& W7 p7 ~: z1 l0 @1 q( P6 w
A:Fumet 原汁7 A$ a& R) s; m7 y( n; H7 V- ~1 N
, E# m& w* [2 W7 f% i8 Q72.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
/ T; y/ r; W+ V/ VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ L: N" N# t0 z6 S h( Q
! V4 w d, L: u" ?73.Which of the following is a principle not used in stock making?
9 W3 c5 a5 i" Z5 ]3 C. y下列哪一项不是用于制造高汤(低汤)的原则?7 e- G; C! W2 H
A: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
% O( e' L+ |3 ^+ aA:Remouillage 法语熬汤: ~! @7 n% f; E
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