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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:& N- ]+ F; [) P: r! P
哪位厨师最早带来高水准浮夸的美食
$ a X8 V' D! y# v* g* vAAntonin Carême 人名 安东尼·卡罗美
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8 s" ]7 Y8 @+ ~8 }2 A T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! j7 q, S' U: O2 _" K$ |9 K* W5 t2 x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 j# n- G/ j5 ~: r8 X9 R h
A:Cast-iron stoves 壁炉. V/ c) J' e( v
http://www.usstove.com/products.php?id=6* `3 N% s, b) X
7 x! a# ~0 h' ]$ A) f8 w28.The French term used to describe the roundsman, or swing cook, is:
, Q7 s5 ]4 v- O; v3 d' {8 f法国术语,用来描述roundsman,或摇摆厨师是:6 v- Q; l" _! b9 M* y8 k. ~5 Z
A:Tournant 图尔南
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29.Another term for the wine steward is:
6 C1 Z' y7 |. R7 H4 {葡萄酒侍酒师的另一个术语是:
2 Y$ ~$ R) w+ k/ q) g, VA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! ], G) I# q& O- @& A' g霉菌,酵母菌和真菌是一个神马例子& T; I7 a! Y2 O" F0 g
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% @( t' l5 B6 ^
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 N, b+ d: B/ a1 T q$ E3 i3 cA:40° and 140°F (4–60°C) 4-60度1 {' S4 r' ?% L2 O3 {7 E
0 J; l- |1 ]+ y. e32.All bacteria need the following for survival:
+ b; [% X: N _ y2 X' x所有细菌生存需要以下哪些内容:) f2 O6 {) i' D5 n
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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0 ?0 A2 h& t' z33.Which of the following correctly represent critical control points in a HACCP system?
n7 l; k7 t! ^9 P- z1 K以下哪项正确表示了HACCP体系的关键控制点?
$ S+ h2 d& F' @0 v* ^A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, I' R: m7 `0 x/ F P. `% l! `食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 M/ T5 @ w. F% Y
9 D- @3 A {+ r0 H; Y! m% ~34.Which of the following is not an example of a carbohydrate?
! N" n5 |1 E2 Q y Z3 L- ^3 C8 v下列哪一个不是碳水化合物的例子?
* [# j O+ j: mA:Essential nutrients 必需的营养物质3 h! A [7 K0 H" R# {
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35.The process by which a liquid fat is made solid is called:) p- S0 I; Q# y
液体脂肪做成固体这个过程叫什么
: G. A0 g2 }2 |0 E$ J, D4 QA:Hydrogenation 氢化
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* z; n, k) K9 z$ \3 K2 ]. N/ p36.Which of the following is not an example of a fat substitute?
% y& [$ a6 ]/ O3 ]9 r下列哪项不是脂肪替代品的一个例子
( U. s) Z, g( s3 YA:Acesulfame K 安赛蜜K表 n4 V( @$ Y' @7 d
& J4 \: k/ d1 s7 @5 \. u37.Health Canada requires that a product labelled "fat free" contain: O% w5 {7 D3 r+ C- X+ R' @
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 w' J# H: b1 Z/ N6 d8 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 ~) y2 b4 A# G% G r' r! j7 H38.Which of the following is not a problem associated with converting recipes?
1 B' g; g1 @# u) M/ Z- E下列哪项是不相关联的转换配方问题?
8 W9 |' e, u& CA: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:
# {2 R. I9 m) W7 o; |' a从供应商采购的物品的品质或成本叫什么
- l4 T: [) g+ D- N/ _$ t9 YA:As-purchased cost 购买的费用
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. G9 E1 e; e% C" _40.The amount of stock necessary to cover operating needs between deliveries is known as:+ A T+ Y& }' e5 B9 [2 Z+ ]
在新货到来之前用于日常所求的必要库存量叫什么9 n, Q7 e/ \) \' Q
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?; h: P- L0 P" R- M. H
下面那个缩写是用来表明正常库存流程?- U( f; M# l9 Y
A:FIFO=FIRST IN FIRST OUT 先进先出" L6 F' K' T" Y% w/ V' U k3 A
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42.Which of the following knives is used to turn vegetables?
! M+ l9 @ Y9 ^% ?1 q& Z下面的那把刀是用来打开蔬菜吗?( G' j# b M6 B4 h
A:Bird's beak knife 鸟嘴刀
$ E/ r& h5 p+ n* B: ]$ m" ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# F r" x! P( ]$ E43.What is an instant-read thermometer best used for?$ x" O) g& }% q9 w. I& U
即时读温度计最好用于那方面?9 R$ l5 Q1 N' F& ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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" v; G* Q- |, P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. ^; }6 c, `& D! ] l# i: A4 `' v下列哪些金属材料受热均匀,通常用在铁板而且非常重
; |/ P: i) v1 b" [3 \8 yA: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?$ h6 M& b% l1 P0 v8 h+ c
哪件装备下面有一个可移动的碗和一个S形叶片?
3 E4 a* }! a& T4 j. sA:Food processor 食品加工机1 p) X X$ J5 ?" t- h4 V* x2 F) @
http://www.google.com.hk/search? ... iw=1263&bih=572
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3 {' e4 |# y: T9 t3 U/ n7 l5 \! P46.Which of the following is not a rule for knife safety?
; d. r. H, q3 p下列哪项不是用刀的安全规则?2 g% L0 t+ ~5 _7 o6 f2 a% L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! {- N# n; r4 F
7 T7 f9 q G& M9 Q$ ]0 \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; C* k% v1 a. e/ G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 m: x# }" s3 [) k
A:RondellES
3 F9 |& x- C' K0 I4 u6 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' N2 v: p3 }7 o48.Which of the following is a diced cut used to garnish soups?
9 F6 w5 B5 e* R. F下列哪项是切成小方块用于汤的装饰?4 s: i$ `6 f6 N; }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 N2 v9 C7 V) F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 ]: P& |, @+ c: K
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!!——! K& X* p1 ~* \; E; O. h6 R
A:Gaufrette
) g9 A$ g' ^# Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 Z6 ~0 L: P0 j' M8 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ M' k" \, |; O5 c u3 mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! D* {; R) e; P6 P# `# `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ M9 C# Q3 K1 [2 S4 R
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: T8 ?( m0 w
A:Cilantro 胡荽叶 香菜
# M! k* F9 G& L$ @/ B( [+ p, N9 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# y3 J) H' S# @6 K8 A
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60.Allspice is made from:+ R; n3 W2 C' N$ N
多香果, 多香果香料是什么/ U) N8 p' I/ D. X$ Q9 {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 x) _0 [3 G6 t5 B6 _, R( EA:A dried berry 干浆果, c8 m7 @% }2 @7 _0 N2 r, o
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61.Which of the following are used to make a sachet d'épices?- t0 r# G V( X' i- h1 {
下列哪些是用来做香包德épices?* _( D6 Y8 S+ Y) Q! ]. r- n R7 l$ {
http://www.sachetcatering.com/
& H: P# h) ~+ L: n t: mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' T1 x. K: A: y& L E/ L
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62.Which of the following condiments are not soy based?
3 W) r5 a$ J) C- H2 c下列哪项不是酱油调味品的?, U% \, D& e6 }, H
A:Wasabi 日本辣根5 j- x6 o! o6 G+ `: c, V
, }5 T* I) g6 U! z- q: O& _4 H r, ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# v3 [/ N# Y* T2 s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:
e3 z6 F3 a! a7 c+ I& f5 A. cA:Pasteurization 巴氏杀菌8 t T9 k8 ^' ^' y+ @9 J4 o
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64.Which of the following steps is not the correct procedure for whipping egg whites?% Q: Y! f3 ^5 _6 l U
下列哪个步骤是不是正确的蛋清搅打程序?$ X' }. {2 b5 x. X: b
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:6 n3 B0 B* @# F$ Q3 B0 q
A:56g and 63g 56克和63克" f0 {6 I9 m2 f/ |6 Q1 w, ?
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66.Evaporated milk is a concentrated milk that is produced by removing/ X& B5 ?* l* T2 |% K/ D
炼乳是一种浓缩牛奶 是去除什么做的
% \9 \# E! S0 |7 O3 J0 E% i" YA:60% of the water 60%的水0 O+ m) B( w5 K( X2 r. I _
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67.A method of cooking that transfers heat through a liquid or gas is:, b" s# L+ K9 b1 O2 `1 @
一种烹饪方法,通过转移液体或气体是:2 } y4 b0 d% z4 z$ ?/ k v
A:Convection 对流
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* H. ]& s. e D. c2 x68.The cooking of starches is known as 烹调的淀粉被称为# D8 B5 }7 Y! z# ~4 u- e
A:Gelatinization 糊化
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?+ H" D* h! C( v& ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ Z; {3 |# G0 j9 u8 M$ [/ X& q) \3 F1 MA:Braising 烤; A7 y7 T3 Y( A, ~. y, g; ?
) M0 K6 i- L8 B, } i5 n70.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 R9 n; s7 X5 ]$ M2 ?+ L6 |3 |/ @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; ?) \4 [. s8 x7 z71.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
8 M8 n, ]3 S! KA:Fumet 原汁
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72.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5 c9 a; C4 P* S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 f: n/ p' _' S$ s6 M/ {$ M
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73.Which of the following is a principle not used in stock making?
9 z2 O0 G- O4 z9 k下列哪一项不是用于制造高汤(低汤)的原则?' u ^7 J, C, d T6 L& p
A:Start the stock in hot water.开始在热水中操作7 e& z6 M4 F3 I" }* r* _' s) t) l
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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
, x; ?$ A7 k# f3 K( KA:Remouillage 法语熬汤
- t3 d5 E+ w, f$ Q3 ahttp://www.haibao.cn/blog/post/176242.htm |
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