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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:/ j7 Q- A5 r: ]" i$ b
哪位厨师最早带来高水准浮夸的美食/ e0 |1 m- K; h# [; t" O9 X. m
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:
+ C* O6 c K* |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ A& q9 k4 q! @4 N- S4 |) s* gA:Cast-iron stoves 壁炉
' @ O# P! ]" k; Y5 Q0 y9 Ghttp://www.usstove.com/products.php?id=6
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8 _& e. g# c# L1 ~% M3 Q' L28.The French term used to describe the roundsman, or swing cook, is:6 \. {& y: g( W
法国术语,用来描述roundsman,或摇摆厨师是:
- A' a$ V: j: y5 o* u4 {A:Tournant 图尔南
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: b7 n7 J; z1 y z$ B* d4 T29.Another term for the wine steward is:
6 \1 ^8 a0 [; ]0 o3 J- M& v- h: O0 `葡萄酒侍酒师的另一个术语是:
/ r% G) H. ~# }- {% ^5 K2 K1 l' DA: Sommelier 侍酒师
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' {' {/ H3 S8 N; \. j30.Molds, yeasts and fungi are examples of a:
, Z% r! F0 S. G1 R# a# l* H+ a霉菌,酵母菌和真菌是一个神马例子
" n+ y' t8 \# {* v, o- }; l' t; q) QA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 S6 @) ~+ t; ~' v7 g根据加拿大食品检验局,食品的危险温度区在多少之间:1 I2 a' O0 ]/ |% D
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:" p! j# h, n) ~6 N; I8 E
所有细菌生存需要以下哪些内容:4 a* _5 c2 k8 w* s: Y" k
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" R5 i! [: i6 b$ I2 U7 {33.Which of the following correctly represent critical control points in a HACCP system?) v; k: k( K/ @9 y8 B* |9 u* C% E
以下哪项正确表示了HACCP体系的关键控制点?" p! o8 N( A; ?3 s; Y; v0 ^& X/ {0 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( D3 P$ L7 p( D* A6 Y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 |1 m+ _! y+ ?6 Y: q$ u
下列哪一个不是碳水化合物的例子?
* r; X S* d* v B9 M1 \) b" V' F& i/ ~A:Essential nutrients 必需的营养物质
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* e: Y% J/ a: L9 o6 U35.The process by which a liquid fat is made solid is called:
* o. |9 x7 s1 Z1 E$ G液体脂肪做成固体这个过程叫什么2 g. d- i7 _* d1 U5 p' M, h
A:Hydrogenation 氢化$ a! \" a( }9 o! m
" L/ L% [1 V& e: w5 @36.Which of the following is not an example of a fat substitute?
' ^1 W; ]2 r2 Y1 Y下列哪项不是脂肪替代品的一个例子- C7 B( c U3 F6 n5 V; X
A:Acesulfame K 安赛蜜K表$ u x% t8 \3 U( \, h
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37.Health Canada requires that a product labelled "fat free" contain:
) }. W/ T: @/ U% `- H: U3 \% t加拿大卫生部要求的产品标有“不含脂肪“包括:
$ G% k/ J4 ]8 \, c$ {7 k4 M! U& nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, C3 t0 F- F( Z# }3 m38.Which of the following is not a problem associated with converting recipes?
6 w' k& [) ^" p# `% T下列哪项是不相关联的转换配方问题?5 Y2 ^, E |8 S# K0 E" \
A:Unit cost 单位成本7 l8 I3 _* Q/ i# b
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39.The condition or cost of an item as it is purchased from the supplier is called:
- E3 E) } K1 Z6 \" y' E2 \0 O从供应商采购的物品的品质或成本叫什么0 P1 X1 Q* K0 ^; _6 B( t
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 ~+ D' @* P2 f; X, W/ A9 ~2 J
在新货到来之前用于日常所求的必要库存量叫什么+ F# k9 F8 [+ h7 P5 k
A: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?
1 t6 ~- Z0 c( I* I5 {% N* Y下面那个缩写是用来表明正常库存流程?5 _2 R1 T' h) i. R( ^% g
A:FIFO=FIRST IN FIRST OUT 先进先出) C3 L* F0 M0 W7 H6 q, z9 ^
; G9 n8 b7 s* M6 c7 a2 ^42.Which of the following knives is used to turn vegetables?
& y% j% ~& e1 p+ |下面的那把刀是用来打开蔬菜吗?8 T* c* y5 |( v) v! E( q
A:Bird's beak knife 鸟嘴刀% U( G' O; D1 m" s/ y% w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, i/ G1 t0 z8 D1 S7 r
& U* L# i( e7 Q! {( z, j43.What is an instant-read thermometer best used for?
4 M8 I' s L9 k9 A1 F0 c9 t9 x即时读温度计最好用于那方面?
- J# g7 ^: z1 v% U1 g& _A:Checking the internal temperature of a roast 检查被考物品的内部温度 D- s8 F- M7 ?& M" Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! h- [2 g. ^! }" A4 u! a4 f' U下列哪些金属材料受热均匀,通常用在铁板而且非常重
* `( i# X" { F: V, t2 h( ^$ {3 |5 KA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& V) s% X" @3 W8 I8 f. Y3 r d哪件装备下面有一个可移动的碗和一个S形叶片?
6 C" Q5 [9 W+ O" L% f! xA:Food processor 食品加工机
6 k R) g8 X# k! t% Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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8 L% ~+ G$ f0 x- b% A7 i3 w46.Which of the following is not a rule for knife safety?
9 |1 Q4 Z* I/ |* A* ~/ L; b& y下列哪项不是用刀的安全规则?
" S% o$ L+ x: \! l& f# HA: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:
$ B. f; x1 L1 k% E' I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 X& ^. O v7 b7 o
A:RondellES
V+ T# O$ g( U0 h, phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; K" ^# m, S. F; s+ d
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48.Which of the following is a diced cut used to garnish soups?; N9 Q6 Z: T- m
下列哪项是切成小方块用于汤的装饰?
& g, }0 x4 ^& B; nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( g6 A1 l3 S c* F1 Q6 r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! P0 r5 f! _+ T* U; k
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!!——
) |0 W. Z2 }4 s0 UA:Gaufrette
. e. C9 g0 H4 H7 U6 N& Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( O5 X+ Y L5 k: z; p. B2 F0 B, Q+ Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 J' T9 O8 L5 Z8 D* ^' y( w7 \3 W
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?
0 [* U, P7 Z0 o& b+ 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)! W( [ ^$ a1 M: P
A:Cilantro 胡荽叶 香菜
# s" H/ i F7 ?3 a* J' whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 h6 O1 \" ^8 p! @; _" @ E& S
' y7 {7 E/ i1 O60.Allspice is made from:
$ G7 U6 d& w% Z8 K 多香果, 多香果香料是什么
2 T5 z5 P) g9 _; ^4 q& V6 p8 b2 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* M7 U8 ?/ G. o( ~2 p
A:A dried berry 干浆果' i) h/ y9 [! [/ D
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61.Which of the following are used to make a sachet d'épices?
4 g S! q" u& a8 d下列哪些是用来做香包德épices? z2 i# p+ _* t
http://www.sachetcatering.com/
1 |! {8 V, f+ |( }+ QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) O7 f& n$ L* i2 S4 r U) g$ C' F
% Q9 {6 _1 t0 q+ f% R' H62.Which of the following condiments are not soy based?" D2 a$ u5 k- {& D
下列哪项不是酱油调味品的?9 Y3 W6 `5 o- e5 D9 O) n$ I
A:Wasabi 日本辣根
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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:0 w9 M. S: Y+ @; |$ q& z# ]5 a# p
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:
# v" m1 c8 H8 _% |, @A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 l% d' E8 x4 i0 |1 Q. h下列哪个步骤是不是正确的蛋清搅打程序?
1 n! X! H1 V; m9 \* Y7 AA:Allow to rest before use. 允许休息后方可使用。, J( t3 E( ], m$ D
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65.The weight of a large egg is between:一个大鸡蛋重量介于:4 C; M$ w8 g2 C) Z3 d) `* y
A:56g and 63g 56克和63克
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) t* `1 a) g7 ~, B* ^66.Evaporated milk is a concentrated milk that is produced by removing
0 X. W) Q1 P( P+ P; W2 j炼乳是一种浓缩牛奶 是去除什么做的
( o$ B- _; u* H1 q+ F1 T/ P% SA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:8 r1 R/ d0 d- s T& l
一种烹饪方法,通过转移液体或气体是:$ g) k3 Y) ~& Q" m
A:Convection 对流 P6 [5 [" J% w( ?4 E5 J* [$ a9 P& }# l2 \
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68.The cooking of starches is known as 烹调的淀粉被称为
) R& i9 t1 s2 o0 c3 `A:Gelatinization 糊化- I0 Q; i+ ]. D0 h! ]2 u
! z2 R, M2 e0 R0 Q/ j3 e- U( a* `9 X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! @ P! M7 p; l, P7 \/ }; G9 V
A:Braising 烤
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' _! J3 }- {3 {2 X6 d. n4 v70.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:
% Z B& r0 r1 B/ [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 {7 _! Z9 d' l( B0 J& e71.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
2 P$ J, @& Z3 K6 ~9 B7 wA: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
5 ^7 E+ E- k) B; |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 c/ c0 e2 @4 K. e7 a9 D) `, B
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73.Which of the following is a principle not used in stock making?9 G0 n, E; f7 d
下列哪一项不是用于制造高汤(低汤)的原则?
$ Y' U7 y* t6 O4 l* \' k( _A:Start the stock in hot water.开始在热水中操作
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2 p6 i+ T, e8 {3 M! {( n$ k" Z( L74.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
3 i& b- T8 o/ u6 ^/ _. X4 J8 V8 U8 VA:Remouillage 法语熬汤
, P. Q6 r _; [; e. T. u/ [http://www.haibao.cn/blog/post/176242.htm |
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