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26.The chef who is credited with bringing grande cuisine to the forefront is:. t& a! D9 g6 Z- k
哪位厨师最早带来高水准浮夸的美食
( T3 K5 y$ M9 ?- F6 ]AAntonin Carême 人名 安东尼·卡罗美0 ~" d% \9 D5 L0 ^0 R; H1 ^
1 Y1 ?$ N7 r8 n& v0 B# j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 T$ w: ~7 H( U, K* A9 ] B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! B1 m- x: `/ A, K. g9 _' C# @
A:Cast-iron stoves 壁炉
/ R' f, c1 a+ }1 k. P2 xhttp://www.usstove.com/products.php?id=6, z" w0 Z& E5 x. g7 c3 |; v6 U
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28.The French term used to describe the roundsman, or swing cook, is:, [6 c$ j% Z$ o0 g9 q o. y5 D
法国术语,用来描述roundsman,或摇摆厨师是:
b" O! W; X' t7 Q6 fA:Tournant 图尔南" V& y q7 h5 T6 j" [# Q
& R1 x3 l. c) E. R' h1 ^29.Another term for the wine steward is:3 F+ h# _6 A8 u/ e" Q) ?/ f% K8 I
葡萄酒侍酒师的另一个术语是:- j6 [: d: q: I
A: Sommelier 侍酒师
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/ t, H* U" T+ o: }30.Molds, yeasts and fungi are examples of a:
- s$ I5 n6 Z& Q; ]6 V( T5 k1 n霉菌,酵母菌和真菌是一个神马例子3 U8 V1 E" ` @# a
A:Biological hazard 生物危害- G: c' G2 M( {7 \& e) b. r/ t
. l) X3 @/ _4 m0 _8 `+ z( i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, R1 W6 Q3 J0 b7 J根据加拿大食品检验局,食品的危险温度区在多少之间:5 I/ x( G+ X; o3 S2 h$ L, `
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" q- Q! c. _# ^* T% {" {, m+ P所有细菌生存需要以下哪些内容:
8 o6 s# }) r, R; AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 R7 B3 j" c7 ?
& `8 E: f) L' P$ c) i( Z33.Which of the following correctly represent critical control points in a HACCP system?) {- [4 u2 G/ l
以下哪项正确表示了HACCP体系的关键控制点?: Q" S$ b6 Q% f2 b4 ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # A; x4 y, ]& w+ A6 z) E/ O5 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 j3 _" j7 Y0 Z2 }! ?; R34.Which of the following is not an example of a carbohydrate?6 b' R4 Q |2 B: b; \! i3 U7 E: n: N0 R
下列哪一个不是碳水化合物的例子?
" {; E2 U$ @( f( N# }; y3 s% eA:Essential nutrients 必需的营养物质0 I0 w0 e- N, ]% S$ [2 q+ j5 r
" S8 y$ \% _- Q/ z8 [5 E35.The process by which a liquid fat is made solid is called:
7 b4 L" o' S" K. {0 \; _4 | o液体脂肪做成固体这个过程叫什么 `( ?! g' |2 x7 B0 D' S, {
A:Hydrogenation 氢化$ I [& B. W1 f. C
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36.Which of the following is not an example of a fat substitute?) n6 w2 d* Y( k5 G' a$ c
下列哪项不是脂肪替代品的一个例子9 x6 i1 V' D( Y9 f* c
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( i! w' T" ]8 U; n e) V L加拿大卫生部要求的产品标有“不含脂肪“包括:
: f$ A9 ~1 @- x% PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 r: f2 q7 i) {! q38.Which of the following is not a problem associated with converting recipes?
- Y9 s- R6 {. z) X* _; G5 N下列哪项是不相关联的转换配方问题?! R8 M, k5 P* R2 ~- G
A:Unit cost 单位成本) v5 J/ G7 Q; K; w4 h
& r7 s7 F- a( ^) u0 [. j7 w! X. F39.The condition or cost of an item as it is purchased from the supplier is called:
7 l i4 u2 k$ c E7 }从供应商采购的物品的品质或成本叫什么, h+ A; C* x7 w3 _2 u9 J8 P* _4 V/ Y
A:As-purchased cost 购买的费用! Z& P! ^/ V* t' {! f3 h3 O
$ A- G% p' m8 |1 E0 t' g40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 O5 v" v# e+ c! g在新货到来之前用于日常所求的必要库存量叫什么
+ V, y! p' _. f6 o) UA:Parstock 基本日常最低库存7 Y' K3 c/ F! p* y$ \4 W ?% L, @2 G
* U( H+ [9 ~9 }! `1 A" g' A41.Which of the following abbreviations is used to describe the proper rotation of stock?2 R! L3 w6 O- [% v) _6 B/ `
下面那个缩写是用来表明正常库存流程?3 G/ N# U d1 h0 G; P+ {+ Y
A:FIFO=FIRST IN FIRST OUT 先进先出* v3 L. x7 E& P, l$ b
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42.Which of the following knives is used to turn vegetables?9 z+ y. c, w I+ L& X. T& [. t
下面的那把刀是用来打开蔬菜吗?; |2 f; t7 _5 @" \
A:Bird's beak knife 鸟嘴刀
4 N" f- ~8 H' E4 ^1 B. zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 u& F; j8 O- V' ^! E& B
, P6 e2 P# M4 I% d6 K43.What is an instant-read thermometer best used for?
) C$ P: H+ G! T! r0 _即时读温度计最好用于那方面?" h( ?- A4 t: ^1 P5 A! X' {- R
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?4 D9 }2 F! O8 V7 l7 |4 |& f
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 y2 C4 a0 E5 H" h
A:Cast iron 铸铁( t% e$ B# ^, t
$ Z7 p% @, S( ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 s: p$ w, }2 o& b1 g9 P+ \哪件装备下面有一个可移动的碗和一个S形叶片?7 C2 v+ w6 y* w$ y, f8 O
A:Food processor 食品加工机$ Y4 G0 ^6 v& ~/ f1 {
http://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?' G% H# m0 J6 F9 i! t9 ?' j& U, T ^
下列哪项不是用刀的安全规则?. t) R9 J* x' w$ W7 y9 F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) r% R4 C; u p6 H. ~5 A4 @# o: S
1 q- m* |/ R3 h; r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 y& H8 n# q7 Q( ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? W" q7 n1 }) y9 T; U" c
A:RondellES
# p: V' [. S& c" m& U* ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ a/ W1 O+ h5 a2 x' v. K
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48.Which of the following is a diced cut used to garnish soups?
3 l* M" u) K# R+ _# P7 I下列哪项是切成小方块用于汤的装饰?7 w. s8 o! b( w" [9 U5 T# W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, W! S |9 O6 A1 s9 Z1 n- N: _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 }2 A/ I+ f% D0 U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!!——7 L! |9 g3 S. C* n
A:Gaufrette
& G; M! V/ Z5 U3 Q9 a, i3 n" [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# k/ z0 c& s7 a$ |" d+ F( S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 H- z/ o) h9 N7 iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: v1 ?1 O% @7 O( B9 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 |8 a4 K" P7 f' O8 f
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)& j4 t* i7 W: G
A:Cilantro 胡荽叶 香菜
& s- O- Q" I1 p9 V4 d- S( Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 N6 ^: I2 g* d; i( Y# L
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60.Allspice is made from:( s" h& D- T4 i- @5 m; l$ W/ L
多香果, 多香果香料是什么( C/ T& j, n4 E& }# p, a( `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ m7 _0 ^: W3 k) j+ ]( L( vA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) `# ~ v0 N3 f/ R9 n h1 [下列哪些是用来做香包德épices?
7 j- N5 u- e( O% ~! C( F# ^http://www.sachetcatering.com/9 }$ C( L) [ y7 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 Q. ~# {! M8 J( Y$ J9 w& @
6 P! V! D0 s5 y# h62.Which of the following condiments are not soy based?$ V" K2 H" I; k. m: G
下列哪项不是酱油调味品的? |2 R: K# V% i Q4 R/ \0 G
A:Wasabi 日本辣根; T6 z/ `+ d8 {7 [! W. o; s: a& i- D
0 y5 w' P/ u3 e. b8 m6 M0 H: z7 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: O; G# \8 R7 z9 l' Q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# f1 E! Z1 b3 yA:Pasteurization 巴氏杀菌 |" Y5 J: w! j
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 R% U5 o0 q2 p- V2 f: \9 ^# ~9 ]
下列哪个步骤是不是正确的蛋清搅打程序?' g9 i% H; F" H4 x& x, O; U
A:Allow to rest before use. 允许休息后方可使用。
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5 c9 Z7 D: \: Y4 q$ ]65.The weight of a large egg is between:一个大鸡蛋重量介于:3 ?# z7 ?5 k- F: s
A:56g and 63g 56克和63克$ Q: S0 |5 U \& d! j/ y
' S: M5 k9 \0 a" |8 ^, H66.Evaporated milk is a concentrated milk that is produced by removing. `/ B6 G1 K& r( Y' N0 e
炼乳是一种浓缩牛奶 是去除什么做的
F0 o2 G7 a0 d7 J1 H2 A/ MA: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:
9 ?7 ^0 c7 F3 ^5 D2 D3 ]一种烹饪方法,通过转移液体或气体是:2 r/ P2 r0 u& ?0 b* U% x( X/ i
A:Convection 对流
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. A* Y7 T( U; M' x1 DA:Gelatinization 糊化9 Q0 Z, q, Y5 C$ F! i
2 R) [+ t8 c2 ?& E E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, L0 S; x$ H# M8 U) x! o) I2 CA:Braising 烤+ b( T6 _/ `" p+ E# _. h6 M C
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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:
& u C! y' S* D! Y/ HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' }( E$ X3 R$ A& j" { F
; N, W! b3 I# w+ V71.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 s1 |# S" V" \) N* \5 V5 \4 FA:Fumet 原汁- ~+ x6 n5 v5 K: X* w2 X
) E8 ^+ l: j! c' J72.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
- d3 F" [" F/ J% sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 d0 }2 ^5 R. `; `! y; S& u
$ _ y4 M: Z! Q6 ~! F6 O8 a+ ?$ Z73.Which of the following is a principle not used in stock making?
7 u. p+ c8 t( Z: {$ c4 V下列哪一项不是用于制造高汤(低汤)的原则?* w% T5 d0 @/ k* h
A:Start the stock in hot water.开始在热水中操作! a0 ]8 v+ B/ L; b5 u0 x
, n4 n+ v6 d; I8 y# Z) r74.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! D7 b* l1 ~7 h9 N) U' @) t- }
A:Remouillage 法语熬汤
0 ~6 ?6 `4 a: rhttp://www.haibao.cn/blog/post/176242.htm |
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