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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:
6 W- h( }% [: U# q' Y哪位厨师最早带来高水准浮夸的美食8 Q8 p1 j5 t8 j/ r
AAntonin Carême 人名 安东尼·卡罗美1 Y" ^% N' W( S/ W
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% H) b1 V* g' `7 h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; K: R7 S: o' ]* {; h( }7 l. S) ZA:Cast-iron stoves 壁炉
1 Z; k, v2 ]: I& t3 h' Hhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
) r. ?: B# I/ w w法国术语,用来描述roundsman,或摇摆厨师是:2 J" \5 T' Y# d8 N
A:Tournant 图尔南
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29.Another term for the wine steward is:
6 F, ?/ H! O- A4 q" D: z葡萄酒侍酒师的另一个术语是:' z' v, N p3 J7 `( i$ S& H. h6 k+ E
A: Sommelier 侍酒师" m: O, E+ n! x4 p1 E
' l* q2 f; q7 m: U+ V30.Molds, yeasts and fungi are examples of a:; s: _5 k8 a ?/ P$ Q) u
霉菌,酵母菌和真菌是一个神马例子+ C% N( t+ A; X5 t
A:Biological hazard 生物危害- t2 N, f' E7 L7 `: \5 J/ ?: T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" _! \1 c: k7 I3 h根据加拿大食品检验局,食品的危险温度区在多少之间:
+ n6 I7 g' ~! L0 v! ZA:40° and 140°F (4–60°C) 4-60度$ ^( s2 L _) X
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32.All bacteria need the following for survival:8 Y5 X, l* F, H. k. c
所有细菌生存需要以下哪些内容:# x1 `" g2 Z3 `5 f& B
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* g0 g# h8 c0 _6 [9 f k( `+ v
; h6 P9 t8 F9 F+ j5 a33.Which of the following correctly represent critical control points in a HACCP system?
( o6 a4 K3 ]& \以下哪项正确表示了HACCP体系的关键控制点?: u# s9 k1 |/ K/ u' @6 _& [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . P5 d; k" A$ U5 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; ]8 Y- }1 i, ^3 b5 u8 \
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34.Which of the following is not an example of a carbohydrate?
3 _1 y! y9 I0 |) Z% s s下列哪一个不是碳水化合物的例子?% O# ~6 }( A7 L& L4 V. w1 w
A:Essential nutrients 必需的营养物质
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; S7 w: F) U$ c1 q35.The process by which a liquid fat is made solid is called:
L6 x6 G/ J% k3 i液体脂肪做成固体这个过程叫什么
: z) n) d- G, c! r2 XA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 z, P8 F. G* p2 t2 w! f
下列哪项不是脂肪替代品的一个例子' l% @$ M3 B$ z. F: B% C/ q
A:Acesulfame K 安赛蜜K表; O. `3 }# @* ^7 c* e
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37.Health Canada requires that a product labelled "fat free" contain:& K5 U4 b. S) P& |' L
加拿大卫生部要求的产品标有“不含脂肪“包括:
% {% I7 [# _' D$ m8 b8 {7 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 M2 _8 ^( D" J5 k; e38.Which of the following is not a problem associated with converting recipes?6 D! i. P+ w( |3 y) I
下列哪项是不相关联的转换配方问题?
( ~ o6 \! m) c& q* W! r) EA:Unit cost 单位成本' M; Z, j8 M- |& U* |7 |! s. V
$ i! P$ u* u, I% M( n: q% P% z39.The condition or cost of an item as it is purchased from the supplier is called:/ V o6 v5 T8 O) \8 V
从供应商采购的物品的品质或成本叫什么
' W$ p# M F$ h. a, |# yA: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:
2 {9 k% ^" i5 w8 l2 L在新货到来之前用于日常所求的必要库存量叫什么
1 L, t6 h+ O9 W0 s7 Y6 Y$ TA:Parstock 基本日常最低库存
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6 \! Z/ u* A% g0 U; Y4 Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ z) s0 k" K2 I6 g: X下面那个缩写是用来表明正常库存流程?
! r/ L" _7 L _ j; oA:FIFO=FIRST IN FIRST OUT 先进先出! V3 c+ G2 ?6 h: }5 ^
5 M7 |: \3 O. s42.Which of the following knives is used to turn vegetables?
6 l; }# S; ~4 @ s9 q6 ^下面的那把刀是用来打开蔬菜吗?0 S. a+ E1 T x0 [
A:Bird's beak knife 鸟嘴刀
# C5 t& j; d7 ] h/ w4 uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
' X. G, f, O( V) o$ K6 J) E7 i9 W即时读温度计最好用于那方面?
0 c! K; W& `/ ]( j! `4 _A:Checking the internal temperature of a roast 检查被考物品的内部温度
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l+ n$ y' r/ G B" X- b: ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# Z9 w0 N; H5 Y( T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- t6 O% F% m \9 n- f+ o" ~* d( S- ?A:Cast iron 铸铁
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8 F( _' Q( ~ s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- r+ ^4 S4 O1 w( J- [: ]
哪件装备下面有一个可移动的碗和一个S形叶片?
. G5 U3 \/ t. X: yA:Food processor 食品加工机
" O# H8 t' v- Y1 r4 @2 @8 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
) O/ @) g! o2 ]. [. M; ^下列哪项不是用刀的安全规则?! ` Q. z' @, i( v" j0 C# d$ T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& J+ B5 Z5 L, ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 C% j$ u6 Z+ B2 h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: @3 a) f8 G! {1 ~A:RondellES
+ D- t0 P6 y5 A& ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) @; K% U9 N% i: y9 C
, O5 y$ N. j3 [( y+ q: Q) j8 L% ?48.Which of the following is a diced cut used to garnish soups?/ H+ S' P5 I5 [- d" `8 \8 c
下列哪项是切成小方块用于汤的装饰?0 z5 g/ l1 O0 B2 k: L$ b! N, k& ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 L% N$ G w+ t, L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? ?1 q7 ]$ M( p* o/ R- c
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!!——
; [) ^. X/ p; F; cA:Gaufrette A, V4 } v F" \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ X6 s1 J8 A0 b: p) q3 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. ^& L- u/ ]2 x, wGaufrette :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?
/ x9 Q" S5 V3 Q- s8 w, C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 j) Y2 U Z6 Z( w# sA:Cilantro 胡荽叶 香菜" y. k/ \3 n- U4 k' ?9 p8 U6 M5 s8 R9 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 z* t) N. U @( f% b
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60.Allspice is made from: `. D% N" ?4 J" }' f F
多香果, 多香果香料是什么/ x* L: f+ a$ ~7 P0 G3 C1 P, {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 Z- {' e3 q- U4 @
A:A dried berry 干浆果) |/ }) {3 n+ w& _5 ]1 y2 V
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61.Which of the following are used to make a sachet d'épices?& U* K7 q# E0 b, ?
下列哪些是用来做香包德épices?& x& D4 S4 r' f; R
http://www.sachetcatering.com/* s0 b, x$ ]1 ?+ |1 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; a7 L/ {* F& r% X0 e
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62.Which of the following condiments are not soy based?( Y" D7 u% n8 n$ B& R* I# z3 O W
下列哪项不是酱油调味品的?) M0 |, O# d0 K: O1 H2 O
A:Wasabi 日本辣根6 m, h. C1 n9 P F! R, S% u
; e" C% N/ P0 B+ K0 H/ j' p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* h( N2 N% R! D8 D1 H) S3 L; l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:# `1 `" d6 [- P f0 e# u
A:Pasteurization 巴氏杀菌. _# @, N3 g* ~' U' G4 g
5 n) k) m$ E9 A0 q: c, m64.Which of the following steps is not the correct procedure for whipping egg whites?
2 @4 {. [& d6 F0 X下列哪个步骤是不是正确的蛋清搅打程序?
' G$ j8 v7 t- \- d( d0 yA:Allow to rest before use. 允许休息后方可使用。+ E- G* ~0 p3 z
z7 L; Q. d) k, O65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 H+ `- N+ V7 b) Z6 {& VA:56g and 63g 56克和63克/ W) G( q& {2 i# Y# M; h" g& X
( g) W, P& r8 n2 [4 D+ \66.Evaporated milk is a concentrated milk that is produced by removing: c) }7 a: c0 G& t; m+ w2 i1 h
炼乳是一种浓缩牛奶 是去除什么做的2 J! C: s4 f) r: N3 R" m6 v
A:60% of the water 60%的水% w! A7 K% g6 N0 L* }8 X1 i
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67.A method of cooking that transfers heat through a liquid or gas is:
; f, [* V0 G( B5 N一种烹饪方法,通过转移液体或气体是:# ~; e! g, G2 j3 R
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
; e9 F* |/ y$ [* Q- Y9 QA:Gelatinization 糊化
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+ D- W7 e$ t* Y# C' `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; k: b7 l- E+ P
A:Braising 烤! y7 H: D+ p; s9 C2 X& x ^* g
: `1 Y$ J& E- C' ^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:
; h; F. B) Z; ^0 J$ S% gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 D a9 A6 S2 e
7 T( D Z$ l( G2 A4 }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
' @( a8 h2 G% W+ G7 [" `9 EA:Fumet 原汁
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' z2 O2 j, I; [6 ?! I; K5 p72.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
. w/ H5 H% |$ A* D2 z0 A1 f* x) v& SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# o' |5 c O% O/ B" Q
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73.Which of the following is a principle not used in stock making?+ U& o. _6 r9 [* q: {% R
下列哪一项不是用于制造高汤(低汤)的原则?
0 [- L4 C, t& ^& yA: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
0 I3 f/ A4 l, k: aA:Remouillage 法语熬汤' N3 c7 z1 l) v' F
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