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26.The chef who is credited with bringing grande cuisine to the forefront is:
( m0 O8 j v; N$ b2 l. R哪位厨师最早带来高水准浮夸的美食+ ~8 J3 k: b) @- o) m7 N
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:
" q$ G. J, v7 D; i6 \3 r* 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 。
; V( @6 j# R& H0 g; u8 W5 h4 dA:Cast-iron stoves 壁炉" j: ^( {3 t: d6 @: V$ g
http://www.usstove.com/products.php?id=6, t7 }9 R0 t/ `$ R( o
, b- v1 C' m/ }28.The French term used to describe the roundsman, or swing cook, is:9 g! C7 F w; v4 ^% ]6 O
法国术语,用来描述roundsman,或摇摆厨师是:
/ `8 K, G; J4 e" {: L( {4 kA:Tournant 图尔南
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' z2 v/ t# b5 ]- a7 k- E" U3 O29.Another term for the wine steward is:5 L1 N ?4 ^ [
葡萄酒侍酒师的另一个术语是:# ]% D p7 v, ?; y0 s" `! Z6 @) r4 S
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:7 E/ x1 o4 W2 V" x
霉菌,酵母菌和真菌是一个神马例子2 R& k$ c) x d
A:Biological hazard 生物危害
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0 p! O1 ~5 J8 T" d: s; h# ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( a; Z, i) w! Q& Y' `
根据加拿大食品检验局,食品的危险温度区在多少之间:1 A" f- b0 U6 O9 [1 z& d& h4 |; [
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:* H( |) e9 l+ l/ X
所有细菌生存需要以下哪些内容:3 P3 v8 i& k( ^1 n4 h% U5 N2 n
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# [0 _7 {2 C4 v
+ [6 n% M, s( J1 g, u33.Which of the following correctly represent critical control points in a HACCP system?
# i) m- t' K" `4 I% U# {" M以下哪项正确表示了HACCP体系的关键控制点?4 x7 G' m0 z) K( G1 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : K( ~7 w: Z/ N) r8 l; ^/ E$ d+ s2 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) ]' s& Z3 h8 G$ d9 Z' P+ q34.Which of the following is not an example of a carbohydrate?* B* M! v( e+ t4 V- H) M% C2 c! h
下列哪一个不是碳水化合物的例子?7 a! ?* w6 v4 {/ {& w
A: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:
" m: d, L9 ?+ b! O* A, X液体脂肪做成固体这个过程叫什么8 w& N% E. p i9 W5 i3 r0 D
A:Hydrogenation 氢化 z8 y. [# `2 k9 E, x
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36.Which of the following is not an example of a fat substitute?* i4 [* n' q+ S: p1 }. _: d# i I
下列哪项不是脂肪替代品的一个例子
( g2 ^+ i ?6 V# V+ ]6 QA:Acesulfame K 安赛蜜K表
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3 u2 G+ G( i2 o8 d37.Health Canada requires that a product labelled "fat free" contain:4 y, Y3 h6 e1 p0 ]7 _$ L
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 _2 K5 ~, G5 S* Z& pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 k6 O! e2 d; w: B
) \$ R% Y6 C2 `9 u4 @5 U38.Which of the following is not a problem associated with converting recipes?; v2 W9 j2 p8 w8 h; Q6 |9 d
下列哪项是不相关联的转换配方问题?
5 O0 T9 Q0 G/ R% gA: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:: J, b* o, O3 o; X, I! A0 Q
从供应商采购的物品的品质或成本叫什么
3 U* d7 T' a3 ]+ lA:As-purchased cost 购买的费用
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' F t# o$ R2 z) S40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 }0 t. }( d, l |( y在新货到来之前用于日常所求的必要库存量叫什么
/ ?5 c& f; `1 b* z2 s7 AA:Parstock 基本日常最低库存
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: w3 L$ x( l& m U5 D4 u: u41.Which of the following abbreviations is used to describe the proper rotation of stock?
. h/ m! E+ g* ?/ v# ^$ l. i; ~& D下面那个缩写是用来表明正常库存流程?
- X3 Y) i( d9 sA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
- [2 c# s2 [- w" P% C5 U下面的那把刀是用来打开蔬菜吗?3 D3 i2 X1 O* @( R
A:Bird's beak knife 鸟嘴刀* S5 A3 j' K! m1 i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 k/ [$ q% e/ _6 ?+ t1 d* G' P43.What is an instant-read thermometer best used for?
- f3 O8 S2 t. l/ t6 E即时读温度计最好用于那方面?
& h, b Y1 _7 b: H( c# k1 b q6 WA:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 g$ Y9 A5 j, W* n) f, `; ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 }7 F& V/ |8 \6 I0 k; m' D下列哪些金属材料受热均匀,通常用在铁板而且非常重1 p8 Y9 x, M* l) e$ _) i7 K- Y
A:Cast iron 铸铁
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6 S5 q* A1 k7 A# U6 [1 u0 X5 A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 |- X2 t! E( O$ k5 d j$ M3 ?哪件装备下面有一个可移动的碗和一个S形叶片?
' b+ I, C) H) F' I1 G1 D4 |' p0 ]( G" oA:Food processor 食品加工机+ \" B3 w# v* u0 v- r4 d0 G ^
http://www.google.com.hk/search? ... iw=1263&bih=5721 b; [1 z* A2 N/ C1 o+ f2 \
' E. D j8 q; V9 l! \46.Which of the following is not a rule for knife safety?9 X$ O. ?1 J7 {' Z% j' Y0 k& d6 }
下列哪项不是用刀的安全规则?( U& L4 V9 P; N
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:
" _5 V) c+ m& Y6 y! _& V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, c( w8 i% Y) h* v" oA:RondellES
: z$ @; S7 j4 u' jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
. _# |9 v3 g% u- a下列哪项是切成小方块用于汤的装饰?
B+ P B. y8 e- {2 fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) x! U0 `- L- x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
s4 a* k; P' f9 ^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!!——# V1 L4 ^, H v- R* X
A:Gaufrette ' c' a& A% r4 X2 y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) q2 g3 C( m1 L% W9 Z2 F4 q! vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# z, J$ c% C0 p( { v, Z3 w6 [
Gaufrette :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?
3 n' ]) c+ d& z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)
$ Y! x# `' K! lA:Cilantro 胡荽叶 香菜3 H& F2 T7 w8 U& R% {* ]9 I- e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' Q% W/ }2 t/ j8 N
多香果, 多香果香料是什么
1 d8 A: ]& Z r" D; n6 E( whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) s7 R. C1 Q+ [: K! k9 KA:A dried berry 干浆果, x+ j- Q# H; O5 B0 p
1 E. m3 J% F9 j4 y" Z/ U+ G% B61.Which of the following are used to make a sachet d'épices?" V: X. Q! n" x$ e ~5 ~$ |
下列哪些是用来做香包德épices?$ K9 O& w5 i8 w
http://www.sachetcatering.com/
7 a( D( p2 s' ?. L8 LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 f, _% q+ L3 A6 m, x" o
1 e% l1 F% g5 T' y. T62.Which of the following condiments are not soy based?
& V/ Y0 V3 K Y6 I: D% v# ~下列哪项不是酱油调味品的?; I; |6 P: F! ^* v; ^
A:Wasabi 日本辣根" w6 _: m- F" R6 E- g/ w Z# h: Z
9 F& k7 c$ i7 g! H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 f1 T& v( u9 i) A/ Z K 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:
4 Z2 Q6 Q# |( t7 Q. YA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 |; c, n* c- x$ L8 s4 J
下列哪个步骤是不是正确的蛋清搅打程序?8 A4 K0 B- K' H" s
A:Allow to rest before use. 允许休息后方可使用。1 D# y! N, ?: L0 t* J
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 Z- s: d6 P5 {- W- u }A:56g and 63g 56克和63克
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. N3 }8 d& c: @. H Q- T6 e% a* w66.Evaporated milk is a concentrated milk that is produced by removing
7 K3 L+ \5 N9 ]- V9 T炼乳是一种浓缩牛奶 是去除什么做的7 s$ B J' _% d' {$ d3 r
A:60% of the water 60%的水
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" m3 c9 z) _3 Y: K8 D$ p/ l67.A method of cooking that transfers heat through a liquid or gas is:
' P3 k# L! t# I/ p6 u, \$ V一种烹饪方法,通过转移液体或气体是:3 J1 h, G( l; _. V g" b G9 W
A:Convection 对流
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( B; C6 X# \0 I+ C! a. y8 o68.The cooking of starches is known as 烹调的淀粉被称为( d% j4 [4 B0 x9 W$ o1 `2 j
A:Gelatinization 糊化
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G$ S$ q4 ^% l; V+ R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% j3 H+ n5 E- [% ^/ b I$ W
A:Braising 烤
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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:7 s* g2 b, y: Z' Y7 q, H
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 ?( I( O0 ]+ S# [" u) `9 o
0 ^! |- F: b$ I7 i& P1 {9 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
' j0 Q6 H# a) \; g8 P8 ZA:Fumet 原汁; X e! S9 r N% r' [+ o9 O
( _# M- i" J0 Q72.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2 v) R! l+ ^/ I6 O' E1 B; n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% L1 |* @2 N2 E% o% ]" p7 v+ e7 }+ I
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73.Which of the following is a principle not used in stock making?
1 @/ X+ D9 q* o2 _! T9 i7 i7 _下列哪一项不是用于制造高汤(低汤)的原则?- g6 p4 c9 m2 n$ `: T% j5 T; p
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
/ Z* r& {+ h4 L" \6 DA:Remouillage 法语熬汤
* Z( n4 ~- q `: fhttp://www.haibao.cn/blog/post/176242.htm |
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