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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:5 s, r/ j. Y8 ^0 {0 \" f! _, {
哪位厨师最早带来高水准浮夸的美食; d) j* w2 z8 \# x+ g
AAntonin Carême 人名 安东尼·卡罗美
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5 x5 r$ Z( [( E" N0 A. f: e. Y R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 P, P+ c! c$ S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% n0 f3 u1 \7 d% [' ]+ A; Z1 i, o+ X
A:Cast-iron stoves 壁炉, S2 F+ \* a7 Q2 q1 O' V- `& _
http://www.usstove.com/products.php?id=6% @! \ f+ ~' |+ R3 H
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28.The French term used to describe the roundsman, or swing cook, is:3 j! r8 A! S$ H) J
法国术语,用来描述roundsman,或摇摆厨师是:9 x9 y7 r1 b: I, U1 H, q7 l
A:Tournant 图尔南 b& n8 q, _1 \! t3 k6 G
7 F, v5 V* m* K" D29.Another term for the wine steward is:
, V$ A$ @5 S6 w, \1 y: a# \葡萄酒侍酒师的另一个术语是:
1 H9 I( {8 i4 Y3 u" \A: Sommelier 侍酒师4 F# \# b# C v+ b2 n5 Z$ Q
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30.Molds, yeasts and fungi are examples of a:" z& s* B$ K. i: F1 [
霉菌,酵母菌和真菌是一个神马例子" q2 c( ^! w5 O: y
A:Biological hazard 生物危害9 G5 A/ v& s g. E& A
& v: a* L- v$ k" ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' S# s) r D" s# Z; ?, a) u! `
根据加拿大食品检验局,食品的危险温度区在多少之间:' N9 O1 N% I. H
A:40° and 140°F (4–60°C) 4-60度, K: g: P$ a9 g* j
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32.All bacteria need the following for survival:- i# @; U. r* h/ c% _8 ]3 O8 Q
所有细菌生存需要以下哪些内容:
+ j1 M9 H" b' L- L6 B- y n( ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* G/ M3 r9 \, O# c2 v4 h33.Which of the following correctly represent critical control points in a HACCP system?
8 ] N+ b4 M' X以下哪项正确表示了HACCP体系的关键控制点?) h# n4 |' `+ B5 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' S+ U+ x" ~4 I: @" }7 `0 y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# }: H) h0 z w# m; h
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34.Which of the following is not an example of a carbohydrate?; n* [, I' \( b; a% V
下列哪一个不是碳水化合物的例子?# F9 u) y, M# _' _( b/ l0 {
A:Essential nutrients 必需的营养物质
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& r" \& i7 n* \2 _35.The process by which a liquid fat is made solid is called:
' d& N9 k6 Y3 B+ [2 p% b& _9 B液体脂肪做成固体这个过程叫什么6 A K; k# p% G- t7 c5 A
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
# V; ~5 P6 @* g& q, a$ u& I下列哪项不是脂肪替代品的一个例子4 W: q9 ^6 `6 \$ X6 s1 I
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: M( _2 o! Q/ v, b( T& H+ {
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 S, |0 L; k2 }4 C9 Y7 yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ ^( H2 G l1 e38.Which of the following is not a problem associated with converting recipes?3 T0 ?) V2 K, K( I
下列哪项是不相关联的转换配方问题?& O- q: {9 [9 ~; e5 z
A:Unit cost 单位成本
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: A$ @" h/ |! X% `39.The condition or cost of an item as it is purchased from the supplier is called:0 ?) L* ]) v" U3 C
从供应商采购的物品的品质或成本叫什么$ ^. }( w4 l, Z8 @; m; ^
A:As-purchased cost 购买的费用
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9 [) F7 T+ W% ~, x4 ^4 s40.The amount of stock necessary to cover operating needs between deliveries is known as:' i$ P6 s6 g- i1 O0 E
在新货到来之前用于日常所求的必要库存量叫什么
# [; X4 ?+ c: D! IA:Parstock 基本日常最低库存) d, D9 X- r* j* J. V, M7 M
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ j2 |! p( D! l) X6 U' d下面那个缩写是用来表明正常库存流程?
% h# O1 K$ ~8 l Q h0 iA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?0 Z' R8 e/ m0 l! F2 [
下面的那把刀是用来打开蔬菜吗?3 K9 \; W2 r7 o4 i. p, U- v3 T
A:Bird's beak knife 鸟嘴刀
' U- j' | n& f% Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 A- M1 _9 {" M: y
7 R6 l5 _: n! g! T% w43.What is an instant-read thermometer best used for?
* l) f3 p1 k+ Y" P即时读温度计最好用于那方面?
* c# Y- g$ }7 oA:Checking the internal temperature of a roast 检查被考物品的内部温度
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r8 \$ G: I" L5 u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 P0 c* }: w$ |6 X) {下列哪些金属材料受热均匀,通常用在铁板而且非常重
: ^ }3 ]6 k2 [5 c% o4 lA:Cast iron 铸铁, Z* v) ~; i3 n! ^* Y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 I" w1 Y( [, @2 C4 K0 @
哪件装备下面有一个可移动的碗和一个S形叶片?3 L+ i1 O8 d( N2 ~, M: x
A:Food processor 食品加工机2 f& ~% {( y6 {7 E# v
http://www.google.com.hk/search? ... iw=1263&bih=5721 V& [- Q" s" z% ^2 ]) p
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46.Which of the following is not a rule for knife safety?2 T- R8 B# P8 R
下列哪项不是用刀的安全规则?
4 Q0 z, D. p& Z* l6 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* u9 o; ~; W% Z% M( Z9 j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as: p0 t+ b' q- C2 S T( l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 ` _8 q: `" zA:RondellES
% Z6 P5 w: z5 w5 |, |) t, ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 U% s3 u: [5 z: j: E! {! z- a; P
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48.Which of the following is a diced cut used to garnish soups? ~. p" X1 M8 [" `' \
下列哪项是切成小方块用于汤的装饰?
( v4 Q: n' W/ L3 d7 k9 eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* u# i* N! }- K, o( i _- k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% l3 Q$ x: N$ M, R0 S& t
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!!——
: j+ h! `! W( m% bA:Gaufrette
, S0 ^% @: ~7 }" G% sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& Z& `% G3 g5 V/ E* s6 b6 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ B2 O8 N0 X7 A ]) cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 D# v; o6 h2 R0 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- d+ @9 h- i6 J; Q0 T) Y# R' P% Q. C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 c6 `+ O1 t2 d% C' r) fA:Cilantro 胡荽叶 香菜+ w& {( S& |; z/ M8 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- Q3 @( G- P) s' N60.Allspice is made from: Y. ~1 y3 @4 F$ j- Z5 j
多香果, 多香果香料是什么. i: |. s0 o7 B4 q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
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61.Which of the following are used to make a sachet d'épices?% w7 Y7 m: }: {; P. Z
下列哪些是用来做香包德épices?
j* K4 z; V' V$ W% }http://www.sachetcatering.com/2 q+ `. D3 e9 X8 W. y/ c9 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 K5 t1 e; y4 n* N1 y$ ]. B1 u" i62.Which of the following condiments are not soy based?
0 s2 w) O/ M8 i9 a* L$ E" t下列哪项不是酱油调味品的?
$ C5 Y( A- D8 p# G* mA:Wasabi 日本辣根% s# e. |4 R* o2 ~" s
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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:
9 ^* P0 r. r* i3 R) K3 {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:
6 P, K( y8 ^7 S8 m( d) b0 \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?+ v* L4 a: U; K4 x
下列哪个步骤是不是正确的蛋清搅打程序?
" I4 F9 |( H4 bA:Allow to rest before use. 允许休息后方可使用。: {) b, O: H% ~( N( X5 A# a
. _) n/ I5 H; B% N65.The weight of a large egg is between:一个大鸡蛋重量介于:
- T& d1 B0 K: u$ HA:56g and 63g 56克和63克. W$ {! P/ W6 F3 k6 x
; M) F7 ]6 z- V6 ]66.Evaporated milk is a concentrated milk that is produced by removing* Z$ X$ ?! ?: j0 C& s! K9 e) R+ T
炼乳是一种浓缩牛奶 是去除什么做的, y) q! l7 y" G
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:
7 V7 q' G0 j5 S一种烹饪方法,通过转移液体或气体是:
/ j9 @8 T' Q( r% v" ~A:Convection 对流# A. r8 ?7 T5 r. c7 W) U/ W' y
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68.The cooking of starches is known as 烹调的淀粉被称为
! A& V R# R1 h1 Z# JA:Gelatinization 糊化0 R& b" Y5 D' h6 a6 a5 C! l
, @" m8 m8 J$ t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 W- r @0 u: o P- xA:Braising 烤/ V+ w) L. g& _9 l! w
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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:
5 P. S$ f) Q" Y8 MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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" Z* O8 l q" L% i( @/ @9 \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
/ a5 f* u; B( \A:Fumet 原汁" W9 W- B `$ W) W+ b
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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
8 K% D. L9 m8 H6 z1 N$ n; t1 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 G* s5 c& ]* E, s+ E! z- F; z
8 F" K) v% t% G1 D3 v" w; p73.Which of the following is a principle not used in stock making?' c7 \6 [7 B0 w1 N# q2 o& U
下列哪一项不是用于制造高汤(低汤)的原则?
. M8 W& e& e0 [2 a. ^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+ H n4 z" c% P( J4 L
A:Remouillage 法语熬汤
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