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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:
n& q- [# b7 x# ]2 C5 ~5 U- a哪位厨师最早带来高水准浮夸的美食; M( }% _; j& ? D6 S/ M" ] f
AAntonin Carême 人名 安东尼·卡罗美; x8 S2 l& x' N8 L8 k6 \( M7 H2 Y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; y! J7 n m7 D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, X/ G x5 i+ m4 q( G
A:Cast-iron stoves 壁炉! f+ y0 f3 F: u( _
http://www.usstove.com/products.php?id=6/ L6 }: k# V% f3 c7 [& s+ ~' X
' |- {/ `* U4 ^+ }* n" o28.The French term used to describe the roundsman, or swing cook, is:
* u' U9 c9 y8 W0 O法国术语,用来描述roundsman,或摇摆厨师是:* h" y% \& k' E+ l
A:Tournant 图尔南4 \/ a! ?) t# N, L3 Y+ Z b6 U
, g4 e9 T3 T8 `3 j* \; i2 u( j& T29.Another term for the wine steward is:
4 D0 C6 f# d$ X' l! `% |$ d& n葡萄酒侍酒师的另一个术语是:
7 Y- _+ F- Z S1 _* v, SA: Sommelier 侍酒师- {- s- h, W- ?6 g
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30.Molds, yeasts and fungi are examples of a:
) p' v6 k" }" n霉菌,酵母菌和真菌是一个神马例子
& j# y/ ^- `2 E7 ?1 k, sA:Biological hazard 生物危害
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) s. L/ e2 c3 z0 j: I$ Y2 k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; S j9 i+ z6 m' m4 H1 ^) }根据加拿大食品检验局,食品的危险温度区在多少之间:" ]5 v4 g4 Z0 J( Z- H
A:40° and 140°F (4–60°C) 4-60度
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1 v* C/ P0 Q) F& ^7 s32.All bacteria need the following for survival:
/ G2 S: E( [1 B所有细菌生存需要以下哪些内容:
4 b/ F. i+ X0 G- A; y6 U, v* eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?; b+ l; C! X8 ^" p5 G3 x. X
以下哪项正确表示了HACCP体系的关键控制点?$ C( v9 |1 m9 O" F- d0 d, f2 x2 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 F2 r) _; P7 i8 ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 U& K% G, g# V. A! @ ?5 n34.Which of the following is not an example of a carbohydrate?" W5 k2 I/ F4 b g+ O& N
下列哪一个不是碳水化合物的例子?
9 w q7 d$ \0 w- N5 u$ X! pA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:& W1 O$ f1 w( i" d8 a" Y5 Z8 {: R
液体脂肪做成固体这个过程叫什么
. r }* j1 d+ c2 o! G1 i2 TA:Hydrogenation 氢化/ B+ Q3 d$ J& S9 S& Y0 c
* G4 Z! m5 i" O- v0 }36.Which of the following is not an example of a fat substitute?" l& X6 o& f6 q5 z* w% [
下列哪项不是脂肪替代品的一个例子
1 ~- c5 t2 Z7 h- gA:Acesulfame K 安赛蜜K表& Y# O+ B- s) b. k2 _
9 Q- s1 z0 C6 X# [* r9 k( }37.Health Canada requires that a product labelled "fat free" contain:
$ j: K1 Z. n2 | R4 Y- H4 O8 U加拿大卫生部要求的产品标有“不含脂肪“包括:
% D: U+ d8 ^8 jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* N H6 |+ L. d: O, I$ n38.Which of the following is not a problem associated with converting recipes?- ~8 q2 p5 ?0 f, b0 b
下列哪项是不相关联的转换配方问题?
: c1 K7 b8 M7 |5 ~- P% l# P' \: FA:Unit cost 单位成本
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' z) l" ]( M! \9 P- v39.The condition or cost of an item as it is purchased from the supplier is called:
+ h/ i9 L* X3 i4 o; @& @; ?从供应商采购的物品的品质或成本叫什么
6 M2 q7 h- [& [0 L3 u6 IA:As-purchased cost 购买的费用# e- T" E, h! h/ } C
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ x4 k" ~4 o$ E% c6 j: D( G O$ A在新货到来之前用于日常所求的必要库存量叫什么1 Q: ^9 P" h' }
A:Parstock 基本日常最低库存$ ^$ ^% R: X" h. g
3 v9 u6 n$ T5 [: ]- T Q9 N: J41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 N, m2 g8 X* N3 _下面那个缩写是用来表明正常库存流程?# M9 r b( b/ T, ~- ]' d
A:FIFO=FIRST IN FIRST OUT 先进先出
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) j& a, s3 e- Z+ T9 A42.Which of the following knives is used to turn vegetables?* f! U" K# i8 [% E0 l/ T
下面的那把刀是用来打开蔬菜吗?9 [, G* x0 A# o: L+ A% l* t
A:Bird's beak knife 鸟嘴刀
7 `; b" A7 t% j( x* e4 ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% m9 C" U+ ]% s43.What is an instant-read thermometer best used for?1 F9 S2 {4 k" u: O* |+ ]
即时读温度计最好用于那方面?' Q/ B: u" m6 F W
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 R) C7 v$ e/ N1 c8 \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 _" P2 w1 s4 [0 N) P9 g, D3 C, I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 y) C: e# @% b+ | L' B$ O. AA:Cast iron 铸铁
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& @! m/ x" w- P# t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 u; d/ t6 ]; p6 u6 `哪件装备下面有一个可移动的碗和一个S形叶片?
' |( {! L. c! ?" s/ j9 r9 ZA:Food processor 食品加工机
7 [8 S3 |. \4 H3 `: bhttp://www.google.com.hk/search? ... iw=1263&bih=572+ D4 A. V! D; o3 @1 e. w
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46.Which of the following is not a rule for knife safety? v2 k: P% W' |% J8 z
下列哪项不是用刀的安全规则?4 {. Z, ?7 N! I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 C: U7 C" l* s) B
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 F# @0 H2 X# {* [% ?3 ~4 N& c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: n0 v0 L3 a6 d- O- S' m
A:RondellES
! _% a6 `2 g& u/ F8 z0 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& s5 y+ P$ U- k" R6 W( ^, y/ z8 b
下列哪项是切成小方块用于汤的装饰?
( i& o) ^5 q/ g! o- W- hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, I |1 x% r1 P7 a( C0 o( ?7 W: P' F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. \! J# r$ H% c7 {; O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!!——- _& {: d3 c3 B) p$ E) B
A:Gaufrette * M% a2 q6 `/ ]% T/ F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 c. H. H* W8 }) b- Y$ j0 t) wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 L) b" L0 [& a/ R- w2 V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 w/ H+ d" F4 m' {7 L8 A9 i* B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( e8 C9 a* V6 `! 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)
8 ^( T" Z5 _0 y% c) d5 zA:Cilantro 胡荽叶 香菜/ H! L. z; A% B7 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:3 q; ^' ^% `; X% e' w
多香果, 多香果香料是什么# m h J5 l# `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx k: ~$ S/ O7 `9 {! S: t( ~3 w8 l
A:A dried berry 干浆果7 ` B7 n3 s2 @9 o, t; A
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61.Which of the following are used to make a sachet d'épices?
/ q8 u7 W2 a- x% O; C; n下列哪些是用来做香包德épices?
]; l. V9 U; y1 }- rhttp://www.sachetcatering.com/
3 s: D% V0 i3 K& k4 k3 X( CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' h8 w0 h$ E+ M0 G) n; }0 z- Q7 M# e, j& h
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62.Which of the following condiments are not soy based?2 u; [$ G& A8 d$ T# z2 M# \
下列哪项不是酱油调味品的?
- z9 k. I- \. j7 OA:Wasabi 日本辣根' K8 G2 Z8 W1 N0 A1 t+ s
% @# h, n! K" z/ e9 b3 a. U! Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 ]' x9 J- C" N+ U6 `8 y, e; n
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:
- g0 [/ Q- A0 r/ zA:Pasteurization 巴氏杀菌 d+ {: ~ ^0 B
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64.Which of the following steps is not the correct procedure for whipping egg whites?. g# E9 Q' C0 o7 b7 x5 N. {- K
下列哪个步骤是不是正确的蛋清搅打程序?0 n- j8 S [: L" `6 s1 c
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:+ J3 T8 D @4 N
A:56g and 63g 56克和63克" o; j$ p7 I' Z
5 Z- |4 |& e7 Q) ?( F% g- `66.Evaporated milk is a concentrated milk that is produced by removing. o+ R6 Z2 _- P9 i
炼乳是一种浓缩牛奶 是去除什么做的
& x0 M$ y$ l! E4 J5 SA:60% of the water 60%的水: r) |- i/ S1 s( r6 n
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67.A method of cooking that transfers heat through a liquid or gas is:% R5 s- ?4 k8 [7 [/ M; y
一种烹饪方法,通过转移液体或气体是:* x% u1 A& e4 ~% y- o
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为" J# _9 q& A7 V- @
A:Gelatinization 糊化
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: f: @2 w1 w$ F5 i I9 Y9 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% ~& x% g+ b6 GA:Braising 烤% p1 ?! e3 J$ H% _% c o
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70.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:
6 H6 C3 \7 o$ {- A6 H" L+ x! CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; `; x, n8 n" l0 R6 m71.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' u! r4 l- p7 }/ H6 Q' r7 g
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
& q) {7 _3 `! UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. K5 _6 J; K- I73.Which of the following is a principle not used in stock making?- M; ]4 E5 |$ u5 t1 F1 o8 f
下列哪一项不是用于制造高汤(低汤)的原则?8 T f, |4 m! V! j, h. q' P
A:Start the stock in hot water.开始在热水中操作
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' `* }3 o2 s! k74.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5 C4 p; A! W% S% R
A:Remouillage 法语熬汤6 P: L; p- F+ M2 j* ~- I
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