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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:/ m1 t* R% E9 v$ d0 c6 E' G( s
哪位厨师最早带来高水准浮夸的美食$ m1 f6 R" v- w$ E; Y0 P
AAntonin Carême 人名 安东尼·卡罗美- r+ t( W' X8 L6 T% E, {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 \" r- z% c+ E% ]4 Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& M; A5 z8 Q- `; S6 A; G
A:Cast-iron stoves 壁炉3 K" f) r5 b7 w' V) z
http://www.usstove.com/products.php?id=6% o2 @" A$ k t& h' l
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28.The French term used to describe the roundsman, or swing cook, is:: [+ s/ _8 z8 M" |$ @; N# A* b) z
法国术语,用来描述roundsman,或摇摆厨师是:6 Y3 q3 |8 {' _8 V# X; q
A:Tournant 图尔南) z' F8 K! r( P# O* _1 {
Y3 C5 u' Z" m; B# z29.Another term for the wine steward is:7 J3 c# K9 Q+ t- \% L1 W4 C' w& \
葡萄酒侍酒师的另一个术语是:* k& u/ J0 |5 H* R2 c/ j
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:6 h2 \$ B& r2 B, a M' p& d/ z
霉菌,酵母菌和真菌是一个神马例子
" M1 v. g$ i9 @9 }* g# v6 RA:Biological hazard 生物危害$ Y/ `3 t* d8 d- Y
+ G( ]+ z D& A; Q- ?% |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% E: H3 d' [ Q! c9 k" S! f' A2 y
根据加拿大食品检验局,食品的危险温度区在多少之间:" C' m9 g$ s% r
A:40° and 140°F (4–60°C) 4-60度2 V0 q. g+ O9 N6 \7 y
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32.All bacteria need the following for survival:& A) M6 Q: u7 [) y1 {0 P3 _
所有细菌生存需要以下哪些内容:! x* w \0 d! |( t, e) Y
A: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?/ u' Q, Y( z J3 ]# I
以下哪项正确表示了HACCP体系的关键控制点?
, i4 @$ B* F( s3 {* HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 J8 R" k) J+ ?2 W6 D4 v: P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! l' I5 a0 l4 h) P. Z, ?- S34.Which of the following is not an example of a carbohydrate?
" \' I8 c" A, y: o7 t6 E4 w下列哪一个不是碳水化合物的例子?
6 Z) Q8 F/ Z% [$ \* c( UA:Essential nutrients 必需的营养物质
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# `1 k+ j* d/ c' B9 S8 Q35.The process by which a liquid fat is made solid is called:
$ g M0 B% K( |: s3 ^液体脂肪做成固体这个过程叫什么
: a1 h& |/ r( \, RA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
( h( [- t9 r8 U: J5 L$ ^& r下列哪项不是脂肪替代品的一个例子
* b. Y# D6 {, [% `A:Acesulfame K 安赛蜜K表. h2 R2 R4 f q9 y8 \( v. T
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37.Health Canada requires that a product labelled "fat free" contain:
9 u# w. J, _' l, u/ m) h4 [3 ?加拿大卫生部要求的产品标有“不含脂肪“包括: x) e3 o! O. o/ N7 L6 s5 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
9 o/ h7 {! L9 c6 }下列哪项是不相关联的转换配方问题?
$ z6 w% _" w: r9 H& fA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
0 I/ ^. ^& {& T: V从供应商采购的物品的品质或成本叫什么
3 n" C, w L, m6 CA:As-purchased cost 购买的费用# i4 O, Y- p7 N/ ]- a
+ x t* m! c/ ]& |6 Z40.The amount of stock necessary to cover operating needs between deliveries is known as:6 ~6 M+ c+ R+ n# A9 V! R
在新货到来之前用于日常所求的必要库存量叫什么5 M$ u8 Z# z( [) k( W' b
A:Parstock 基本日常最低库存' X9 |+ {$ i' u( s
* K1 T6 w3 r7 D4 J* {41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 \7 a7 e5 K" ]9 P5 {# P9 @1 L下面那个缩写是用来表明正常库存流程?' I% v$ W0 ]0 y8 @
A:FIFO=FIRST IN FIRST OUT 先进先出) a7 n" K: z0 c; l% e7 K
$ y! E) c1 v$ P7 `42.Which of the following knives is used to turn vegetables?2 V6 N2 A* _3 V
下面的那把刀是用来打开蔬菜吗?3 }' B# I+ [. h* ^% U& {# {5 ~7 ?
A:Bird's beak knife 鸟嘴刀
{* m- T6 i' a2 A4 b( m- _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! G/ h5 i) L) ?; Z! `7 \) v43.What is an instant-read thermometer best used for?
7 l* Q& d7 Y) W: Y即时读温度计最好用于那方面?* Q! ] {' W6 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ C: a s# T4 U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 E2 s( I# W+ }3 b下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 S, O+ W1 D) ?/ |8 oA:Cast iron 铸铁" d+ M$ d# S# \, w$ ], P4 w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 H% {6 N! D0 r. y8 s1 `8 v. j哪件装备下面有一个可移动的碗和一个S形叶片?4 I8 e" F/ N* u8 r* C% I
A:Food processor 食品加工机) c+ b' [. [ j$ {# n% I
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 B6 R' J( z* v& [46.Which of the following is not a rule for knife safety?
% Z; K4 r" p3 ^) e0 o, ]下列哪项不是用刀的安全规则?
/ Z: _" q, J9 _( JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 q- t) F6 ~& c! i8 ^. z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- L( _; v6 u. k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& i) L) i6 q/ a
A:RondellES
/ f' m, N+ f4 p1 N" m+ _( ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
& y0 k2 |# Q* u下列哪项是切成小方块用于汤的装饰?
% I$ t# x3 X" Y1 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) C6 j7 G1 z! f; f4 W+ D; u/ G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, X4 ]% T& N* T: t m# Q+ P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!!——
, i% n, \$ x& z$ v* X* I0 h2 D nA:Gaufrette 7 r; Q; ~( j/ W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; Y3 D3 \* e. G3 H$ E* D4 n+ X7 v! ~4 t! R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: o& C0 p8 Q2 d: ]- z- l! UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# k) E3 ?4 i" n! {/ Y8 r c. H7 d
1 L- y( J4 l: \. }& k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ S8 ^( W. F8 e6 y3 g' T
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)
, {6 Q5 N5 q' hA:Cilantro 胡荽叶 香菜3 S1 t/ t4 [; I6 |) v# h4 V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 }7 Q% _3 A7 k: t5 i 多香果, 多香果香料是什么
6 `: K6 _3 |3 J, shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ c0 X. r; \6 F9 K- c. i& ^
A:A dried berry 干浆果
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5 | f3 D$ [# p7 x3 J61.Which of the following are used to make a sachet d'épices?
1 N" d, o+ j8 ]9 [$ Q; I# p下列哪些是用来做香包德épices?* z; T* D7 a4 ?6 {1 E4 n% y
http://www.sachetcatering.com/
) ]7 V/ y5 a; f" qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" ]0 F6 E: u. a: \5 d' w
2 b9 q! l: d' D( O! B' `' O: m" r62.Which of the following condiments are not soy based?5 V2 Z0 Z/ F6 Q3 S' O/ d0 G
下列哪项不是酱油调味品的?& z, E7 ]+ z) [% \
A:Wasabi 日本辣根. N/ J+ ]8 @8 Q
) ?" y+ p2 a' F: J O1 E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' V7 Q2 d# T8 I% O( Q% q& 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:
! ?5 m! ]! m; `' m' p) B; {7 x& gA:Pasteurization 巴氏杀菌' ~- U) Y! B2 B1 U
/ a1 W; ?, U; a1 h0 v3 [) w3 t s64.Which of the following steps is not the correct procedure for whipping egg whites?
$ {- ]6 u+ B2 [( K, U" S7 t5 r% N下列哪个步骤是不是正确的蛋清搅打程序?
& G0 K1 O6 h$ cA: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:
/ C$ X; s: H+ A4 z3 u; yA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
# `. m/ K5 c; ^炼乳是一种浓缩牛奶 是去除什么做的( ]# ]0 M* W& X* Z0 q- v
A:60% of the water 60%的水9 a. O) h* H2 ^- P8 i5 V
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67.A method of cooking that transfers heat through a liquid or gas is:. i6 @, Z$ }: r( j8 N& s
一种烹饪方法,通过转移液体或气体是:- j1 X( Q( y8 E$ {; j, [; ]
A:Convection 对流2 x/ p9 w0 B) j' @1 z" Z% K% X
, K! Y/ M' D$ {; z' z6 }68.The cooking of starches is known as 烹调的淀粉被称为: \4 T& c: S$ e. s0 ~( ^9 k. W/ i
A:Gelatinization 糊化. N: g7 p+ `. ? H- P6 U; _
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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?* m' e6 Q% v3 A; G. s
A:Braising 烤: [2 f. a1 ~0 h( J
0 x( C' }% k% Q1 [* i3 g5 s3 {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:$ c m7 \9 n8 Q; h, B- d
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 d( l5 l0 J! J: S- U& O6 U8 r
2 A5 z; Q5 Y6 h0 s% U7 C3 r( `4 ?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, l: ]# b. _1 N$ o" Z7 v+ C z$ A% m
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
* Q5 {! F# ~# [; O$ r! q, P, e2 aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ v' s, \& _, U8 G- i. s R73.Which of the following is a principle not used in stock making?& S# ], E% V' i$ {! L% R6 }' F1 v" o
下列哪一项不是用于制造高汤(低汤)的原则?! a6 k2 \) G% k( ?9 n
A:Start the stock in hot water.开始在热水中操作
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$ d& J: V" e' l5 t' }: r2 U74.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. v( j1 q1 @6 E4 O- o2 E
A:Remouillage 法语熬汤7 [5 [$ q" _* J9 i3 o/ k5 W6 v
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