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26.The chef who is credited with bringing grande cuisine to the forefront is:
, s6 |3 m7 l8 O. M哪位厨师最早带来高水准浮夸的美食. o9 `. H' ~& m0 j
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:
2 L& K3 F' M% \) {5 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" I, p" }; Z% ^+ I( a. ZA:Cast-iron stoves 壁炉# m" C! V' n' N: n" I4 T7 G3 Z
http://www.usstove.com/products.php?id=6; L1 Q: [3 T1 H0 V- b* \
$ }- j+ S& e+ j! W$ |28.The French term used to describe the roundsman, or swing cook, is:4 W F( ]/ S* x3 b2 f+ G v
法国术语,用来描述roundsman,或摇摆厨师是:8 f5 q$ y. V- ?* K
A:Tournant 图尔南
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2 @% q' G; X: _( {+ B29.Another term for the wine steward is:$ T! x; E' U! S a: {1 ?
葡萄酒侍酒师的另一个术语是:" A( G' w+ y4 d+ }
A: Sommelier 侍酒师/ b% V% `1 i* e# N( u/ f+ Z
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30.Molds, yeasts and fungi are examples of a:
6 I6 g- X9 }. p" T6 k$ b# J" U- b' T; J. T霉菌,酵母菌和真菌是一个神马例子( ~2 ^2 ?& x* K5 \
A:Biological hazard 生物危害3 ~* o x: X" Q7 W8 g8 p. b
+ k4 Y) k( i \6 A. ]1 B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, {3 b& W7 Z6 V- ~5 D0 v
根据加拿大食品检验局,食品的危险温度区在多少之间:3 m! O# \% v$ }/ S$ z6 l u& J
A:40° and 140°F (4–60°C) 4-60度
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- f; M$ |. B# T- r6 n$ K32.All bacteria need the following for survival:. m3 E3 M' p5 ~" c" F$ y
所有细菌生存需要以下哪些内容:
+ I& r0 g% Z3 I8 U5 t" d9 sA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& V# `4 I5 }" f6 z
' r" `- {1 t+ O2 m* ^" R- d4 ], T n33.Which of the following correctly represent critical control points in a HACCP system?
% r0 f" w0 _* B" d) l8 @以下哪项正确表示了HACCP体系的关键控制点?
( S( I4 I. I) M2 C% Q2 l7 [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) Y+ j9 U, ^0 X- ]0 W& ?- x2 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?
* A- U+ J- r9 n9 u1 @2 }下列哪一个不是碳水化合物的例子?
) h' Y8 q1 H* j3 M0 E7 A: u) rA:Essential nutrients 必需的营养物质9 I; @$ I) g. l" _# v/ Q0 b
5 C' T6 T- T# [" W# F+ |& k7 f* j35.The process by which a liquid fat is made solid is called:" F7 G6 }- s. M+ n5 L
液体脂肪做成固体这个过程叫什么2 R7 L& q# b( ~! Z* a
A:Hydrogenation 氢化+ x8 S4 C( t9 ^% [4 w
4 @, j& G) f9 ~! t% e4 y36.Which of the following is not an example of a fat substitute?! S5 R6 Z+ t" N9 B* N# z$ w& K; u
下列哪项不是脂肪替代品的一个例子
" G( d S3 C$ y* `A:Acesulfame K 安赛蜜K表. @- L/ b6 m- U* E/ C1 Q( W4 N
1 e0 N- }& O4 I+ v% O0 P2 \37.Health Canada requires that a product labelled "fat free" contain:
' t9 P. Q, }; t: G2 ]7 t加拿大卫生部要求的产品标有“不含脂肪“包括:
; ^7 D, w- G4 z1 n# j, G- w$ |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 `5 s; P% k! ~' a2 s' ~. v" n
, `( l1 B, C3 R9 R" U5 I# R38.Which of the following is not a problem associated with converting recipes?
7 M. }2 C9 F! f# K z# \下列哪项是不相关联的转换配方问题?, j+ e% n) b6 B7 v* S A& |
A:Unit cost 单位成本
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1 N& i+ Z: W; D: W5 n7 p39.The condition or cost of an item as it is purchased from the supplier is called:
: ~2 [8 [8 `2 q8 e8 S" B' O从供应商采购的物品的品质或成本叫什么
! i, b" k6 ]: H, s& ]8 w" F+ XA:As-purchased cost 购买的费用- A A, T% h9 W# F: c3 O
& Z z- ^4 C, O# z* \$ H( W40.The amount of stock necessary to cover operating needs between deliveries is known as:1 E% H( p1 G% o% m9 M
在新货到来之前用于日常所求的必要库存量叫什么2 V* P, t3 R! _2 @; }; X: a
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?
- H) u/ j& d8 I* f" L下面那个缩写是用来表明正常库存流程?
% X+ V& \- {+ y; b* A2 ~) DA:FIFO=FIRST IN FIRST OUT 先进先出
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$ W9 r; Q, S" I. H! ~& t, ]0 d* P42.Which of the following knives is used to turn vegetables?$ k5 _% s! Y& B8 T
下面的那把刀是用来打开蔬菜吗?6 W, P$ o: P# N) p1 X
A:Bird's beak knife 鸟嘴刀
2 h/ B& Z3 q0 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ G. k6 E" z2 ]9 f" r
4 P8 i6 f, ?3 m) b43.What is an instant-read thermometer best used for?* d3 L. G( c x1 }' Q
即时读温度计最好用于那方面?5 H. d# |& ] H3 ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 a, E! B8 K' ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
. U8 {+ u2 v7 J1 ?, uA: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?; J5 }3 T3 w, s) V- j/ h8 j& v. k
哪件装备下面有一个可移动的碗和一个S形叶片?
( \2 u/ `- K) ~! G2 iA:Food processor 食品加工机
- {. o& B. O( {, ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 _$ N! [* V4 N1 ]- c( k46.Which of the following is not a rule for knife safety?% O- h4 F' I% G* l9 p3 u! s
下列哪项不是用刀的安全规则?
; r/ H6 m9 `& u y1 lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( X2 f6 w) F' N" U4 C# x6 J3 f9 Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ V7 }) l' n1 L% S, z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 R6 K! w. _: V0 f( y$ bA:RondellES 2 V! v) v3 C7 R% S9 D6 Z$ V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 e+ O, v6 `& X* d* w下列哪项是切成小方块用于汤的装饰?: N5 u" V! H5 K7 ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! n$ P5 O e8 R6 I1 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 C* q) O! M' W, J) a
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!!——
2 D" X4 P# L- Q- P+ I3 g m% f: DA:Gaufrette M0 ?& w l3 b3 ~, m) N$ {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 z4 o1 \3 R6 P$ h8 F7 J4 n9 [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 [: B$ r' a/ i9 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 [" I9 q) {: Q6 e0 \ k: l
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. A1 W* x( ?7 L, v& e, P
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)' s' @8 N& P4 C2 @
A:Cilantro 胡荽叶 香菜
+ `+ C& ^! B) p% V. b$ ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# z2 P$ z6 |: Z" P60.Allspice is made from:
4 c9 [# k1 I: R 多香果, 多香果香料是什么
0 Z& m! Y& h& [7 A! ?" Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, {4 T% B$ H# R2 yA:A dried berry 干浆果
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/ B+ e2 T/ O6 d% L6 C61.Which of the following are used to make a sachet d'épices?
; {3 n) y) T& e# o9 j下列哪些是用来做香包德épices?$ W, _0 s( ~- ?/ Z
http://www.sachetcatering.com/
1 n$ l: K! k! Y0 J" ]9 x$ n: r4 ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ q5 A7 a! n6 z, H) g; C
& H! T8 P9 N2 t62.Which of the following condiments are not soy based? Z, F1 E/ }: T( a2 ]. p( I
下列哪项不是酱油调味品的?
$ ]9 ~7 Z, H! d5 T6 V* C/ QA:Wasabi 日本辣根 A+ D# \* k% f- g3 k6 m
& m2 c) R2 N0 N2 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 B0 L6 U& q. u) b# j7 H3 W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:) u, x% v+ A7 u5 { f9 t6 N; Q
A:Pasteurization 巴氏杀菌6 t$ E% D$ P% h& ^& I' ~3 _
" c4 l! c% o7 z. T: u8 R- [* g64.Which of the following steps is not the correct procedure for whipping egg whites?# k8 L2 ~, ? o. d: Y
下列哪个步骤是不是正确的蛋清搅打程序?
- d- @( ` A1 O4 nA:Allow to rest before use. 允许休息后方可使用。$ A0 G' V+ v2 a; W) E0 D
0 T4 q# g. Y! {# {65.The weight of a large egg is between:一个大鸡蛋重量介于:6 {7 U8 Q) `0 v. V9 ?
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
9 s' K6 L$ Z: m* f ^7 F' [5 l& P/ Q炼乳是一种浓缩牛奶 是去除什么做的
! y8 N) X6 S8 P4 qA: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:
/ N4 s) Y6 C1 t. F# N一种烹饪方法,通过转移液体或气体是:
: O& i' L# [6 s5 |3 |A:Convection 对流. b' w7 @7 I% }6 x% ]6 K& e7 m
. ~3 ]. u) z2 D+ t/ K" M( J; }68.The cooking of starches is known as 烹调的淀粉被称为
7 K }/ d# @ K3 nA:Gelatinization 糊化2 s3 y2 {- N' P& ?* O* J7 O% ~* v
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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?# V6 |% ?& |* d0 u0 Z: w/ R
A:Braising 烤: n$ E/ q) n P
# M& n/ @; R& f# e70.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:) ]/ f4 E$ K7 @$ K3 V$ g3 A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; m$ ^# g4 m% |6 } c7 l( _
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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+ J6 J1 u/ E4 ]: _* O4 }: M, I) Q
A:Fumet 原汁; t' x# p8 d- J: z, x' j( m6 x4 n
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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4 g7 c! ~: C: k; N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- J0 i- i3 E* b; Q9 a' G6 Z
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73.Which of the following is a principle not used in stock making?6 \* v% I3 r9 _# q
下列哪一项不是用于制造高汤(低汤)的原则?- y2 L! A' m4 B
A:Start the stock in hot water.开始在热水中操作% w' Y+ S; {! W3 w( G, P' U
8 d1 t- A, n( n$ X6 u. X74.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
1 @; b" \ t. ~) O0 OA:Remouillage 法语熬汤1 Z4 b0 ]1 t8 V( R% V) _
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