 鲜花( 33)  鸡蛋( 0)
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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:
/ @& R5 j9 H! g, V; W) n哪位厨师最早带来高水准浮夸的美食4 B, a+ M! ^" T9 f* [7 w, K/ F! [1 P
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:0 i" F+ U) F9 c* [: W; g+ ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ s1 V+ B# O G5 f; DA:Cast-iron stoves 壁炉9 H3 K* B* A) q
http://www.usstove.com/products.php?id=6" @9 F1 ?" A' f/ E. @. s1 L
& ]: A9 {" j' U& \% I- L7 f$ E, @) [28.The French term used to describe the roundsman, or swing cook, is:* { o# c- o. Y3 X \$ k
法国术语,用来描述roundsman,或摇摆厨师是:
1 @: e$ Z' y1 y* K0 P5 b4 ~. Y" dA:Tournant 图尔南 s4 E5 @2 m% y2 A4 n1 _1 [
+ f4 k2 {' o; e5 _- {* g29.Another term for the wine steward is:
% t% d0 @* T8 Q/ P1 p葡萄酒侍酒师的另一个术语是:# U% Q" }7 g- C* n
A: Sommelier 侍酒师
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, B5 u- A5 T: G [5 c5 W. W; c30.Molds, yeasts and fungi are examples of a:+ n" W" V( q R8 @
霉菌,酵母菌和真菌是一个神马例子; f, E$ N$ c' v, n& h3 @- ]
A:Biological hazard 生物危害# X1 _1 e Z) ~/ }) o
5 \/ f+ k0 x+ Y1 |- ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' s) g6 S9 P, ~! S$ S
根据加拿大食品检验局,食品的危险温度区在多少之间:3 S9 w! J3 v% w' b* Q, w
A:40° and 140°F (4–60°C) 4-60度- X5 X& B$ _$ P& k
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32.All bacteria need the following for survival:! K. q4 t6 q8 P1 o6 D8 O" t
所有细菌生存需要以下哪些内容:6 R% H) C; v* T/ X, m# @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# N& z$ i- {( r- ?# E
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33.Which of the following correctly represent critical control points in a HACCP system?: }; E0 o3 \8 G! m' U
以下哪项正确表示了HACCP体系的关键控制点?
- z( A. Y% _* o4 |: |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ V5 s! L7 o! }* L$ l. g) b食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 {$ P+ S2 l+ x, ~) H9 e
0 [2 g f2 v) \( f, i6 }" Y( I34.Which of the following is not an example of a carbohydrate?) J! o# ^( J$ f' g+ t& \/ T
下列哪一个不是碳水化合物的例子?
! Y( {6 o! l$ c3 ?- \9 {2 z1 oA:Essential nutrients 必需的营养物质" m/ z9 y6 G( R9 Z+ ?, S
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35.The process by which a liquid fat is made solid is called:) o) |" A0 ]2 B" U, U# f2 k
液体脂肪做成固体这个过程叫什么
$ ?& ?5 J6 H* g8 B1 o+ rA:Hydrogenation 氢化
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3 L$ B8 p: x |( j& U6 X36.Which of the following is not an example of a fat substitute?
+ N7 L0 S" U. `& `- b+ f0 I下列哪项不是脂肪替代品的一个例子
, \5 }4 i7 k) `, y7 _' Y l" KA:Acesulfame K 安赛蜜K表
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! b0 J) _- ~' s( ~8 k' O37.Health Canada requires that a product labelled "fat free" contain:& N/ b% {8 `6 ~. W, m* ~" k- z
加拿大卫生部要求的产品标有“不含脂肪“包括:
( V9 j& x* g; X5 f8 q( NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- U( O2 z1 [( s
$ w8 P7 N5 e+ [( D38.Which of the following is not a problem associated with converting recipes?
/ B3 i7 Y6 t; B, M1 h% S/ v下列哪项是不相关联的转换配方问题? Y+ S) W+ m- k$ R
A: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:* p7 t' D( I# ? W) Q. o
从供应商采购的物品的品质或成本叫什么3 m- X0 C: Q1 \5 X l# r
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:
. L4 z2 R+ N* U8 O2 g! |# S在新货到来之前用于日常所求的必要库存量叫什么. G1 l6 @1 a7 ]8 U, m$ X
A:Parstock 基本日常最低库存
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# Q# p/ X% h y41.Which of the following abbreviations is used to describe the proper rotation of stock?
( y. q7 Y4 ~4 O( y4 y+ }4 W下面那个缩写是用来表明正常库存流程?
% {* I" t6 D1 [. W$ d t! eA:FIFO=FIRST IN FIRST OUT 先进先出
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, m3 F9 o ]2 b6 R) a4 r) a42.Which of the following knives is used to turn vegetables?4 W0 B: F* R3 N. f, Z
下面的那把刀是用来打开蔬菜吗?
7 i! y8 ~3 w c" M7 XA:Bird's beak knife 鸟嘴刀3 s8 w' ?4 f1 S$ l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
" U( X9 o. }/ J" J+ h0 L) G, I即时读温度计最好用于那方面?
# Z. L" ?7 C( P/ K2 r% s1 wA:Checking the internal temperature of a roast 检查被考物品的内部温度( Y' i& F0 F# j& b" W
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' P( s4 u u) U9 J
下列哪些金属材料受热均匀,通常用在铁板而且非常重# j2 l/ Q- ~1 }+ y1 p4 C7 q8 d5 b
A:Cast iron 铸铁
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; d9 X! D! d) g1 q2 w! z* [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; g6 f/ z+ A( O l! |- Z哪件装备下面有一个可移动的碗和一个S形叶片?
8 K1 x, L9 I; vA:Food processor 食品加工机
! \; d1 m& `9 C+ Q, q- hhttp://www.google.com.hk/search? ... iw=1263&bih=5721 S# L. z( Q8 \/ ]3 T
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46.Which of the following is not a rule for knife safety?
$ f% v$ I& @, b# l下列哪项不是用刀的安全规则?# M8 ~! X: H+ ?% R7 T& T8 m3 V& U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 Y4 w' R8 l- X; @+ F7 J- Z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% p' }& w+ V# z7 I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. _' B8 w" a6 V
A:RondellES
) \+ Q( b% z @! o6 n3 o" s" hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 z/ w) S& M5 O48.Which of the following is a diced cut used to garnish soups?
# W6 V$ U8 a' N: J. |! o下列哪项是切成小方块用于汤的装饰?1 u7 t2 X7 C5 T. B& b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: e' |$ r0 }4 i0 m7 H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 k4 c4 O6 V F u0 C5 `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!!——" A6 H, t) h& J: g0 _
A:Gaufrette 6 C$ {/ l" Y4 Y7 c3 _* e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 E& {: G8 o5 z. r1 d6 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 b- D' m/ e* `4 j$ A5 \4 P3 GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; |5 ], L4 T3 ?( y
! J& ?+ E+ W* [ {. ^; ^' t2 M% \; X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* A/ @1 S, U' U7 _* w0 S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)
5 @& r& q8 G0 wA:Cilantro 胡荽叶 香菜
( D* O- }/ U( X3 l6 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 A* F# J# K; g
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60.Allspice is made from:3 D, }- N. z8 a
多香果, 多香果香料是什么6 H0 B* Q- y1 _: Y4 j' Y0 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 D) r! I3 |8 p1 p: h; d" ]7 o
A:A dried berry 干浆果5 D' v) T1 X' Z
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61.Which of the following are used to make a sachet d'épices?2 Y/ ~7 e. T( f
下列哪些是用来做香包德épices?
8 o2 `( H2 l6 ehttp://www.sachetcatering.com/0 h. W5 w. y0 X- c1 y w4 J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
! _ k o, b6 |6 H3 C2 |( `下列哪项不是酱油调味品的?# Z( f- c+ g6 Z4 `5 m' L
A:Wasabi 日本辣根
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1 S, L+ }0 k4 S L% X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, f9 |# u: i: l, D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:
0 f$ _3 j3 ~, w- T' H3 G/ UA:Pasteurization 巴氏杀菌3 d, F8 }3 a( w( Z. L
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' u- }+ v/ }7 ?0 @. i U3 |下列哪个步骤是不是正确的蛋清搅打程序?
" X9 i7 p+ \" |5 FA:Allow to rest before use. 允许休息后方可使用。8 n* | z9 ]$ K7 I M! E5 H8 g
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 |" I' z9 q8 ]0 ~, o' aA:56g and 63g 56克和63克) ^0 `2 M, V( G
0 M. X% H& U8 W. V9 g' _0 L66.Evaporated milk is a concentrated milk that is produced by removing: r+ n9 n+ Q; k3 y# J8 M
炼乳是一种浓缩牛奶 是去除什么做的
7 ]) {3 C* ]1 B+ p Y1 ZA: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:, U% |* h$ L6 B7 X# F+ k
一种烹饪方法,通过转移液体或气体是:
! ~2 R7 \1 p3 {, |7 \2 gA:Convection 对流2 m& j6 m. J6 v" {7 e5 ^* i6 S
- c4 c! y5 F, P68.The cooking of starches is known as 烹调的淀粉被称为; ?4 m3 p& e: u$ x6 D
A:Gelatinization 糊化6 H8 m P/ h4 Z" Q4 G1 H
+ _- r3 j% ]9 d7 H5 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法? _" c- g( w6 ]& H% c9 Q
A:Braising 烤4 \5 W2 `0 _1 f
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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:
5 I/ g! Y( X* {6 Q' q5 uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# f D$ g. o( m5 {% F
& @" `* x6 N( I* h' F71.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
1 i' r% B/ W2 j+ X5 O) _A:Fumet 原汁
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1 U: M# m6 h4 S72.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
, \# E9 y6 r7 c: V6 hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?- R! q/ X' `" i& y' z: {
下列哪一项不是用于制造高汤(低汤)的原则?9 U1 D8 D+ R4 e! E# A( B
A: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
7 _& g; ~4 Z$ O, s: F9 ^$ b. JA:Remouillage 法语熬汤) J+ q j7 R: l$ ~: I
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