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26.The chef who is credited with bringing grande cuisine to the forefront is:6 T" k. l: @/ s0 h
哪位厨师最早带来高水准浮夸的美食! z7 W- Y6 n' @0 h* A
AAntonin Carême 人名 安东尼·卡罗美+ g" L1 G3 [$ |# r
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% M4 \7 M* O+ k4 t5 |0 }" n9 q& `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. z4 U! L8 s/ p% X$ T% U- DA:Cast-iron stoves 壁炉
* Y/ L+ i6 g8 ehttp://www.usstove.com/products.php?id=66 S& r* |; a8 B/ q! g7 q- k/ s
4 v. f) S% w) b1 C" x. S28.The French term used to describe the roundsman, or swing cook, is:
( f7 A' u- h, `6 f- ^法国术语,用来描述roundsman,或摇摆厨师是:, O U0 {6 o: T* H, s) B' q
A:Tournant 图尔南- c2 e3 |* T4 J3 c9 R
( U" n. _& f+ C29.Another term for the wine steward is:
8 |7 r% Z+ e( V( P, b葡萄酒侍酒师的另一个术语是:
5 U% L! v; b: [: u. YA: Sommelier 侍酒师
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" C8 ]# u4 O2 _* \30.Molds, yeasts and fungi are examples of a:- [/ D/ I- _/ c
霉菌,酵母菌和真菌是一个神马例子
0 ~; l, u5 B3 |8 F4 W" E5 h3 K, x4 eA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ ?7 i1 D0 ~" y根据加拿大食品检验局,食品的危险温度区在多少之间:
' w3 N; `7 _: j& j7 t; ?& ^. GA:40° and 140°F (4–60°C) 4-60度 w' C" E9 E6 B$ c& F2 d7 D$ M# f
! R( B6 ^; v+ l* a9 A, G32.All bacteria need the following for survival:+ I. l' j4 }; q4 d( F9 E
所有细菌生存需要以下哪些内容:
" k7 n2 k* S4 jA: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?8 p2 m1 x7 u: `9 J* U- g) u9 f- _
以下哪项正确表示了HACCP体系的关键控制点?4 ~) z. l+ |; e5 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 ~0 N+ ?4 U# A( U8 H, J% S1 r( U食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ r) `3 ~9 w4 K$ B34.Which of the following is not an example of a carbohydrate?
7 H. S) C9 o6 D$ E, T% R下列哪一个不是碳水化合物的例子?
' b8 F/ O* y. _' [8 V# ~/ WA:Essential nutrients 必需的营养物质. }9 E4 Q" K7 C
% f1 D% k4 \2 c* B7 m35.The process by which a liquid fat is made solid is called:
# C8 r9 n+ J# i% F/ ~液体脂肪做成固体这个过程叫什么$ s. y, ^! {+ K( D- d( @* h% ?6 z
A:Hydrogenation 氢化
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; S9 m+ r$ U2 J3 c0 Q B36.Which of the following is not an example of a fat substitute?) o4 s$ ^5 f# F5 h: o* f
下列哪项不是脂肪替代品的一个例子3 j* I1 q" z% p
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# K d8 u% k8 |( k1 a2 _加拿大卫生部要求的产品标有“不含脂肪“包括:+ [6 G( f7 j; i, g$ w" I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ A0 v* K1 G( ?& n8 n9 P, ^% S. G38.Which of the following is not a problem associated with converting recipes?
8 ~) [ I' y1 f下列哪项是不相关联的转换配方问题?
r) `9 d* l! W# T/ BA:Unit cost 单位成本$ |6 a2 Y' g6 O! V d
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39.The condition or cost of an item as it is purchased from the supplier is called:. M: D- ^6 y L0 J+ Q3 F
从供应商采购的物品的品质或成本叫什么
* t3 E8 u0 i& R, ?7 s3 H% DA:As-purchased cost 购买的费用' |5 ]% u5 k1 j& j! S6 \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
' J5 o" c! n1 ~4 Q2 k$ N6 e在新货到来之前用于日常所求的必要库存量叫什么
( `; z0 E/ @) L9 v- y0 `: O' HA:Parstock 基本日常最低库存
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5 U( m& {2 [" Y3 u. M41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 X' }" j8 m! h# w下面那个缩写是用来表明正常库存流程?
* o, D1 z3 |0 X* G$ l" k" P aA:FIFO=FIRST IN FIRST OUT 先进先出0 n- n% e6 b) M0 R
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42.Which of the following knives is used to turn vegetables?% E/ o# c( m/ y, r
下面的那把刀是用来打开蔬菜吗?$ g* A8 N1 r2 `" }9 Q* {
A:Bird's beak knife 鸟嘴刀% n% e/ W2 w: H0 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) H: Q; b9 u# I5 M. h4 |4 B9 O43.What is an instant-read thermometer best used for?
0 C% I/ @* J( \即时读温度计最好用于那方面?
! ]0 }! Y* f. x7 [: \2 \% AA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& v2 Q- V2 O" O! @% z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' u, i( m1 r6 J s$ h& G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* ]. {1 W0 \ z; ]: JA:Cast iron 铸铁" _ b" |: [9 Y& _6 E, k* w
6 ?: W8 y5 j& Z( A/ n* M/ y0 d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ t1 W9 A3 G7 c0 E& x, O哪件装备下面有一个可移动的碗和一个S形叶片?
f" x) m2 w* nA:Food processor 食品加工机; e& T ~& h8 m
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?
- @# b/ l1 T3 I# x下列哪项不是用刀的安全规则?2 Z y+ J3 p' [ @0 T4 G# k* g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# G. q% Q4 K5 e3 G" ?" ~
7 y' |9 x# E" K3 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 Z0 g+ p+ N' a" \+ \6 @6 y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 H+ S9 k1 N" J1 H: KA:RondellES
. c4 _' D0 q P% thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" s& j$ \5 |- @/ Y
J) U: T' e2 k48.Which of the following is a diced cut used to garnish soups?
9 d. K$ j: j) Q/ o2 D; r& l下列哪项是切成小方块用于汤的装饰?
X3 K1 R& m# e8 g- K% z, k+ ]; Q Y" {5 JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( \- m. y! u3 H! C f: f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 I' r7 B9 b7 }
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!!——0 m0 ?: v5 w# f& }; E0 J% C4 i
A:Gaufrette
7 W# { a" B% y1 B' ]0 z. Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 l. a f5 R; u2 c. |4 E, X+ dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 D/ D6 M0 r% `) kGaufrette :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?
- P; P0 j- X& M" o2 o: h7 A3 ]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 A5 ^- b4 O! l' w; kA:Cilantro 胡荽叶 香菜# Q$ P6 S, @" z' r# N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 r" j. a$ s* I" t60.Allspice is made from:% R/ |3 X7 c5 w: _7 Q
多香果, 多香果香料是什么
7 R$ B1 P7 b# ]: O5 d' ]3 i) Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 ^) y1 W4 \' i% KA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?) t4 a: e% N3 |$ V4 o+ {
下列哪些是用来做香包德épices?
# C. ~, A) |+ I7 z+ x/ Khttp://www.sachetcatering.com/
7 i' Q) u' x8 R b; f! AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* A! g S ^) l1 Q7 p2 X1 p62.Which of the following condiments are not soy based?
: ~2 z- [& j* D' ~* D下列哪项不是酱油调味品的?
0 u2 j6 ?" a6 T% D6 j) @A:Wasabi 日本辣根& v. A, @" h; [" E& Q l; c
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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:! F& x5 @. q4 Q( b" l5 e
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:
" b; R8 F. I0 x1 f+ V: ]: c6 V" f' _+ {A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* E9 S+ A2 N0 Z' x# }* {2 o
下列哪个步骤是不是正确的蛋清搅打程序?
1 u4 z. Q, P& M* K6 xA:Allow to rest before use. 允许休息后方可使用。
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* m- @4 ^4 L l65.The weight of a large egg is between:一个大鸡蛋重量介于:
' U, C# ~1 V n) c% A( o5 E& qA:56g and 63g 56克和63克# M, K: y) g- s% @7 G
7 ~ B; Z7 G4 {66.Evaporated milk is a concentrated milk that is produced by removing
* b- D; @2 w5 S, N+ Q' q炼乳是一种浓缩牛奶 是去除什么做的6 h9 y+ B' F2 [) o
A:60% of the water 60%的水
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8 r+ E9 d, N+ E0 I6 P67.A method of cooking that transfers heat through a liquid or gas is:" ?1 s" ^5 W- j
一种烹饪方法,通过转移液体或气体是:) L: |- O4 C. ~
A:Convection 对流
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# _( `" `3 J/ ^, K$ B: m68.The cooking of starches is known as 烹调的淀粉被称为0 n V0 L/ f+ e* ]( y* Y
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?
, s- ^' c: y# C8 U3 i1 XA:Braising 烤2 U7 T" j. r- r$ d
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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:
! |) }8 t) P) a6 q5 G0 f( F LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# X" Y5 b0 n$ j+ {9 ` G8 q
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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
$ R) D& C# Z, q7 AA:Fumet 原汁, ~+ k q% _- [0 Q6 T
6 H7 M8 R7 x: 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
9 ]1 @3 J8 j. W: PA: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?
2 z! S; U/ [. \2 [下列哪一项不是用于制造高汤(低汤)的原则?
8 z/ L2 ^2 _# O$ t1 p0 OA:Start the stock in hot water.开始在热水中操作5 C5 q* @: w1 A
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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" x5 @2 } v, J+ |1 a
A:Remouillage 法语熬汤, g- ^0 }6 ?3 s0 B
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