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26.The chef who is credited with bringing grande cuisine to the forefront is:' I5 _' I$ O% S
哪位厨师最早带来高水准浮夸的美食
5 v3 |7 Q, u2 D: F0 ~AAntonin Carême 人名 安东尼·卡罗美3 L6 J# C( o9 b0 [
+ O; a' {% j: m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ v$ l* c" H5 W# q& ?# 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 。
2 l4 ?: b2 z, g9 D1 C+ Q- s( m; V$ g( eA:Cast-iron stoves 壁炉2 u5 s% p3 e; ^! ~) ~+ |. U) Q$ T
http://www.usstove.com/products.php?id=63 V: w' j1 ?$ H/ J
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28.The French term used to describe the roundsman, or swing cook, is:
* E7 U9 M( h* K- D$ ], N w法国术语,用来描述roundsman,或摇摆厨师是:# ?3 @% `+ p! d8 ]4 t2 r! e
A:Tournant 图尔南
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29.Another term for the wine steward is:" ^" n' R0 `( w
葡萄酒侍酒师的另一个术语是:
0 Q) B; D7 }5 [7 q! [, pA: Sommelier 侍酒师
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, V4 e9 J* \+ q6 |5 p* _30.Molds, yeasts and fungi are examples of a:
1 ]5 }, z1 t2 g霉菌,酵母菌和真菌是一个神马例子" j% e8 [ J A2 F
A:Biological hazard 生物危害! k9 e$ q4 A) \6 ~4 a; o. X3 {' }
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' w3 `, `0 u# n9 V' \1 q" T
根据加拿大食品检验局,食品的危险温度区在多少之间:+ W1 s/ o( _1 M. n& w( Y
A:40° and 140°F (4–60°C) 4-60度# F9 E7 [- v! z9 Z0 t. Q4 V) a
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32.All bacteria need the following for survival:
8 B' L% s) ]: ^9 v1 ?% _" z- g$ ^所有细菌生存需要以下哪些内容:
$ \# X1 c& L( g) ^: Y" F6 hA: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?
9 ?* l0 B2 S, }以下哪项正确表示了HACCP体系的关键控制点?6 p9 y$ g9 T6 l7 H+ T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 S& T% B0 c) D1 t. g/ _1 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
8 ?4 \# w# `1 s) S7 n* A下列哪一个不是碳水化合物的例子?
' s0 |5 ?$ G8 Z" I/ o m, ZA: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:) F( @: |) f, ]6 v$ W- {) h; ]6 E/ |/ X7 B
液体脂肪做成固体这个过程叫什么6 l2 {- m6 H0 _0 U0 U3 `% w. h
A:Hydrogenation 氢化
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7 \' I7 e+ T9 Y+ e36.Which of the following is not an example of a fat substitute?: {" O3 j- O+ t1 ^) }: [6 a) o
下列哪项不是脂肪替代品的一个例子+ p, ~9 @) o* H- l4 ?
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
, F0 p B0 m+ t* {, T加拿大卫生部要求的产品标有“不含脂肪“包括:
; c1 D2 y" l. BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" V; B' c" a% s% i8 i+ d38.Which of the following is not a problem associated with converting recipes?) n8 J: Z4 n: B- ?8 L
下列哪项是不相关联的转换配方问题?( M: G! j1 I" u; @$ X
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:# g* i ^7 s% [ V) C, @: r
从供应商采购的物品的品质或成本叫什么
* M1 _' b$ Y0 s* WA: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:9 N. y7 X: K2 @5 p0 Z$ N* X
在新货到来之前用于日常所求的必要库存量叫什么4 q M. D0 M h( y# Y* }
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- }8 E0 f1 e* X下面那个缩写是用来表明正常库存流程?5 S9 h4 U/ n0 O5 u% l9 v2 t5 c
A:FIFO=FIRST IN FIRST OUT 先进先出# w7 M6 ^3 F$ J
9 p2 v# t0 W8 s2 e42.Which of the following knives is used to turn vegetables?( G3 n, V+ F' ?+ X/ ^( Y
下面的那把刀是用来打开蔬菜吗?
! I* [$ ?+ @# ]A:Bird's beak knife 鸟嘴刀" y3 e- P- i. J2 d. p- ~ B3 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird j4 C" @: k" C
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43.What is an instant-read thermometer best used for?
: s I) r; v8 ^* W4 @即时读温度计最好用于那方面?9 Z6 y G9 F9 e# b9 p
A:Checking the internal temperature of a roast 检查被考物品的内部温度; w. B+ M7 G4 S k
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) O1 ~' S& U( @6 S: L2 c下列哪些金属材料受热均匀,通常用在铁板而且非常重" l" i7 x: C% j+ `
A:Cast iron 铸铁# [, ?2 x0 V, c* F# |2 f+ k& |$ g3 p
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* }. `1 s( y1 I5 Z: Z" f' }/ f" `
哪件装备下面有一个可移动的碗和一个S形叶片?
: _8 u- x( O- k- X: \2 D4 wA:Food processor 食品加工机
" w, K, V7 T) q1 Y" N, S4 `5 M. chttp://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' ~$ I9 e- r; x, ]$ }下列哪项不是用刀的安全规则?
" K- f& y$ i1 f# S0 \ }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ |0 G! k! d" A+ b9 o) B# W o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 v2 E& P4 d* q! H, @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 y! y: |5 c/ W+ N9 S+ lA:RondellES
4 Z& [5 o; J. n3 {9 }3 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?* ?. `+ e* W' ~/ m7 L3 _
下列哪项是切成小方块用于汤的装饰?
0 y: Q0 q4 u2 Q' l1 s4 u7 [" MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 B% w* J+ M t$ M" ~2 C- e5 a8 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( s. w2 f# _8 \) T' S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!!——
8 m& ]( M+ E* ~0 u. mA:Gaufrette + Q% K G: b: _+ \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, u/ w$ p! e) |1 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% {+ g1 P. Z# r; P+ G. Z k* eGaufrette :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?. a# R; E6 K+ A% v
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)
- C0 P" X6 b4 Q7 {, S6 N0 nA:Cilantro 胡荽叶 香菜
0 ]4 P) o2 J% d! C/ q4 y a( mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
" z8 \# z# j, x# q, |; l% e 多香果, 多香果香料是什么
, g3 V. U/ ^) ?4 B! `& |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 V" U, N+ p& j1 ^* a8 YA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?5 v) y; Y# Z3 V D1 E! W/ R& ]
下列哪些是用来做香包德épices?
/ \, R6 `& {& y& W, Lhttp://www.sachetcatering.com/
7 n5 H7 M+ d# G& ]) ]; |5 A# a) kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 u1 `( O$ f1 c* C t/ V
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62.Which of the following condiments are not soy based?
; g$ L# e" X- o, @3 o下列哪项不是酱油调味品的?
2 M+ k& {+ p/ ^ H% q' aA:Wasabi 日本辣根
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7 ?$ s# D# M/ [. a& l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, a8 i! q2 l8 H) h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 X7 I6 Q! L- A
A:Pasteurization 巴氏杀菌
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- c: S4 ]1 \5 E( E2 ?64.Which of the following steps is not the correct procedure for whipping egg whites?
9 L1 ~" r7 x6 N8 |# `2 ?; j+ o下列哪个步骤是不是正确的蛋清搅打程序?- X" u x- B% l7 Q
A:Allow to rest before use. 允许休息后方可使用。( z: A2 e J. U1 d4 q3 k
/ c0 l+ w. L# }. f65.The weight of a large egg is between:一个大鸡蛋重量介于:& F2 X2 E- z0 f6 @$ ^0 T: Q
A:56g and 63g 56克和63克2 o( v. l/ {4 p4 x0 w
. Q- J9 c) D# U) X k! e9 C66.Evaporated milk is a concentrated milk that is produced by removing! l, x8 _/ y# L0 H+ L A0 @
炼乳是一种浓缩牛奶 是去除什么做的' F. G( X2 ^- A
A:60% of the water 60%的水$ c# s4 i9 G9 ^4 U0 I) q7 e1 j
" ~: d3 U1 _% G6 A6 ~( F2 f. o* t67.A method of cooking that transfers heat through a liquid or gas is:
" ]: C' Q/ U+ k$ \一种烹饪方法,通过转移液体或气体是:
# }) k* M' w* i. S" q0 N% AA:Convection 对流
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) k: N) j6 a$ X0 L/ ?68.The cooking of starches is known as 烹调的淀粉被称为9 n2 T# H9 @5 e2 T- \
A:Gelatinization 糊化
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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( ?, g" G. _# |
A:Braising 烤& t# C# }0 \ O/ K; P
8 u* e. x) h9 ^' X' w7 m5 a70.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:
, R9 B( ~0 B/ n- t0 d3 yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# j5 B9 V; a. |
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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
, s7 E% O) E7 a1 l3 yA:Fumet 原汁
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1 M5 L5 X6 y W9 h. r+ D: n9 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
/ J& D, b6 p8 q* w9 E6 T' N- l. bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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2 {% o9 C& k& y9 c- y73.Which of the following is a principle not used in stock making?! R' ?5 f0 ~; a9 m; y* @% W- @
下列哪一项不是用于制造高汤(低汤)的原则?, G! C! G' X" b6 U u& ?; [7 O
A:Start the stock in hot water.开始在热水中操作
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9 I5 R3 `( P2 ?; a, ~. t74.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, d8 K+ z" R+ z! h) N6 t
A:Remouillage 法语熬汤
& @8 i4 |$ l4 W: I8 `http://www.haibao.cn/blog/post/176242.htm |
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