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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:) a$ g% j4 q' o" C3 R
哪位厨师最早带来高水准浮夸的美食. N9 `' t. s# E; D1 Z& N
AAntonin Carême 人名 安东尼·卡罗美7 H% \, i! U4 z( o; F; ]5 N l
7 |) ]6 v t, \! O& v; h1 g# b0 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 C) `( P Q( J) e0 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, J" K' d! X8 i4 ~0 K
A:Cast-iron stoves 壁炉
2 }/ K4 p- X4 o% w. f. p3 khttp://www.usstove.com/products.php?id=60 q% H4 p( X: r1 ~
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28.The French term used to describe the roundsman, or swing cook, is:- M' M9 M6 l" f7 s# O* b
法国术语,用来描述roundsman,或摇摆厨师是:
$ k" J, k9 D) |3 CA:Tournant 图尔南$ v% b. j) u/ |) G
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29.Another term for the wine steward is:
) x: {# c% @0 ~9 d7 v# [* |0 [. @葡萄酒侍酒师的另一个术语是:8 ?4 C% Y! T; ^4 r1 C% b
A: Sommelier 侍酒师/ M ~5 P! m+ @. L/ _! G4 v
: U! f1 q B) ^; K& W: w* U30.Molds, yeasts and fungi are examples of a:
1 b6 G$ W! L/ R% g8 y霉菌,酵母菌和真菌是一个神马例子
7 p- G* V/ u. cA:Biological hazard 生物危害. n1 h0 X* R( _. T8 J1 g
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' R2 H3 ^0 f1 x0 R* y( Q+ Z
根据加拿大食品检验局,食品的危险温度区在多少之间:0 Z: l. E- {- W8 J' V W
A:40° and 140°F (4–60°C) 4-60度$ V+ \- y" B D1 o2 Z! D
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32.All bacteria need the following for survival:5 `0 @6 d" C+ M+ u4 J( M
所有细菌生存需要以下哪些内容:+ p* E* a* y( O* v( u
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; r* d ~9 r/ l5 J3 n# Y4 ] A
7 A0 H1 V/ ?# o6 O8 a33.Which of the following correctly represent critical control points in a HACCP system?. v; Q( B9 H8 h) V
以下哪项正确表示了HACCP体系的关键控制点?5 J% R Z6 O3 u" r& W0 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 p3 t. y2 t: ^- L6 Q+ \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 ]6 S1 g# U# x7 |8 Q( B
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34.Which of the following is not an example of a carbohydrate?6 B: H1 T$ A H* o; O( p
下列哪一个不是碳水化合物的例子?$ k9 z( R- r! V: W9 w9 y
A:Essential nutrients 必需的营养物质; {. v* G/ E, d
7 t9 S1 P+ u. E! k35.The process by which a liquid fat is made solid is called:; t8 h8 v% y3 s0 l/ ]
液体脂肪做成固体这个过程叫什么
, I& Z7 Z) i% t0 C. l* Y1 dA:Hydrogenation 氢化
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0 b- H: U: X% Y8 G/ ^36.Which of the following is not an example of a fat substitute?* H' k7 I1 L/ R0 n
下列哪项不是脂肪替代品的一个例子
1 Y7 s9 R: C5 zA:Acesulfame K 安赛蜜K表& Q1 D+ e" j, G2 }5 \
2 h/ ]$ l3 w) x9 c: |7 B3 T37.Health Canada requires that a product labelled "fat free" contain:% a/ w. V7 t4 C B
加拿大卫生部要求的产品标有“不含脂肪“包括:$ A" E2 f+ a8 A6 H- l/ b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% L* S2 O" r0 j% B2 r1 v
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38.Which of the following is not a problem associated with converting recipes?# b& K' K3 ?0 _' I, t) m# M) T
下列哪项是不相关联的转换配方问题?
# |4 \ V, b, I- T' g- oA: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:" f: L6 q" Y( b7 y* r6 C
从供应商采购的物品的品质或成本叫什么0 H, D5 L- G* O5 x) l* m# T! I1 W2 W& Q
A:As-purchased cost 购买的费用
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+ w+ n8 _) U" Q, R; J40.The amount of stock necessary to cover operating needs between deliveries is known as:! R5 o3 d5 |4 `! a# ^
在新货到来之前用于日常所求的必要库存量叫什么$ l3 u6 o* V: |
A:Parstock 基本日常最低库存
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/ h! m* j2 H0 {' I2 o41.Which of the following abbreviations is used to describe the proper rotation of stock?0 F( B' T4 X9 |8 A# v
下面那个缩写是用来表明正常库存流程?: S4 j1 y, A4 g# J
A:FIFO=FIRST IN FIRST OUT 先进先出" \: @7 V7 _2 R+ R9 C$ z1 c
- I. x& D$ P! d/ \42.Which of the following knives is used to turn vegetables?( l6 r2 l( ?7 I8 a: l
下面的那把刀是用来打开蔬菜吗?
5 y1 \9 ~) t$ C* E% tA:Bird's beak knife 鸟嘴刀- D3 [# r- m/ Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# I/ R8 S5 f! {5 P# k43.What is an instant-read thermometer best used for?' a: F6 A+ S- [; N* @
即时读温度计最好用于那方面?5 O) S: x6 k! j
A:Checking the internal temperature of a roast 检查被考物品的内部温度' l5 c( u8 T8 S. i5 q# S9 h
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 \) i1 c9 p+ e2 O' M8 Q* m3 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 V0 Z: @0 u6 A
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
W6 W: B' _. k% @4 w% ^1 X哪件装备下面有一个可移动的碗和一个S形叶片?, e, s0 `3 p2 Q' ?% I1 ^; B. C
A:Food processor 食品加工机
2 k4 ~% j! F3 P! l+ i9 Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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4 ^- f t6 Y2 {# R+ ?46.Which of the following is not a rule for knife safety?) _/ J" i7 M% k( |
下列哪项不是用刀的安全规则?4 m4 R( o; i) i+ Y. }4 Q: y4 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, Z2 r5 R* Q; J+ [) v0 H) h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ X5 i( }6 f1 ?2 yA:RondellES
0 w8 c# ]. j* i/ E. Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' G/ Q# c% i- {( z48.Which of the following is a diced cut used to garnish soups?
9 G+ ~8 \% k0 @. Q" `+ b下列哪项是切成小方块用于汤的装饰?
* I) W) q4 N3 M5 ?) m' }A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. [/ n3 n4 ]. p$ I8 v3 |/ J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: H3 E/ @, c! j L3 c# 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!!——6 o6 s, |% N; r
A:Gaufrette
2 a! G8 ?; O- A" A1 Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 L5 W- B, y) @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( n* a ?& J; V- L' \: ], eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ T9 W+ K0 y8 _5 ^5 C! R
( j3 a: V" }' L7 T5 L7 C+ D2 D6 F! T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 c" S' R3 ]. x$ V) J y) Z/ o( I$ U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)/ h$ s* }: E$ c' l X2 V
A:Cilantro 胡荽叶 香菜
! P) r) A# I4 N$ x; [2 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( E- t/ I# m7 M) i7 s/ s' w
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60.Allspice is made from:2 n; m1 |5 @( C0 A2 O+ B- e
多香果, 多香果香料是什么4 R6 h$ ?% p5 a& U$ w" A& l& m& V7 o7 {% }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 O5 }* G9 M0 e0 N* C5 tA:A dried berry 干浆果
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& ~5 c- C9 o. ]1 A8 p8 @; y61.Which of the following are used to make a sachet d'épices?
/ ]( f5 A( V) l9 v# U下列哪些是用来做香包德épices?$ a" ^8 U# ?- k, Q
http://www.sachetcatering.com/' c" \! F% e# ?& |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 s0 W$ A: z+ ^& |2 r& @$ j
8 b W. O; j7 Y. W62.Which of the following condiments are not soy based?
: B& U' m, ?% b3 i/ Y$ z, H9 \下列哪项不是酱油调味品的?- f7 R6 Y% k$ p8 F# ^, |4 R
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% @; G! r- t0 v4 L3 V% X' }
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 J" y0 b( _. F2 k* J; c9 bA:Pasteurization 巴氏杀菌
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9 J, q. E5 @, i2 z) _64.Which of the following steps is not the correct procedure for whipping egg whites?9 U+ [( ~ t5 _# j% _( {6 M3 D8 o0 b+ K
下列哪个步骤是不是正确的蛋清搅打程序?/ l; X4 k4 H0 c- y& [2 [
A:Allow to rest before use. 允许休息后方可使用。* W; L# Z$ o+ I1 R
! y1 C& H+ c$ p$ o65.The weight of a large egg is between:一个大鸡蛋重量介于:
~8 T4 a* M" Y* x5 a3 ~9 KA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
; [) y2 o6 b! k0 y7 T' n炼乳是一种浓缩牛奶 是去除什么做的4 v3 w9 I) n' x4 i1 ?; M6 q1 m
A: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:2 b& v5 z% e9 Z0 K1 i
一种烹饪方法,通过转移液体或气体是:
# ~: Z( m+ X' k3 BA:Convection 对流
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}/ X1 q, j; F68.The cooking of starches is known as 烹调的淀粉被称为
4 m0 ?- w( J0 o' F* q1 wA:Gelatinization 糊化
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" q( @) Z4 p$ X+ l u! r7 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 }: M) U: z) o& g' t0 ?& IA:Braising 烤* f, ~( R1 m q2 r6 Y. m/ n8 g' J
! A) x$ p% E) W- V70.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 m" `5 w( Y- ^2 j* f0 D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; f6 W# f$ a; R2 X71.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 ^" A; L1 [/ w4 Y) Y% ?
A:Fumet 原汁1 Q' O- ~0 ]! K ?2 z9 u" k9 ~/ v
* ^$ U9 L* ^ y& Y) S6 E72.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6 O- r m& Z1 d8 _( u8 M% w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 w0 D6 a4 c2 x1 ^" |1 t
( ]- H+ z8 Y& N7 K73.Which of the following is a principle not used in stock making?0 n6 P+ Q$ B" O; a9 I$ D
下列哪一项不是用于制造高汤(低汤)的原则?9 z1 |) I8 I7 L, y% t
A:Start the stock in hot water.开始在热水中操作- y, v* o U2 a* z7 q. Z+ F! y
7 Q' T# f2 ] l8 M$ ~" K n, a* j* c74.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
- v0 Y$ i; R4 [A:Remouillage 法语熬汤7 `4 f3 Q4 S+ E( b$ W- O. s
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