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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:
7 u6 T" i9 M' ]# c5 y( O哪位厨师最早带来高水准浮夸的美食7 Y7 N- a$ n5 x6 }
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:! a# `5 z# b+ 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 。
' F+ [: K4 B5 @+ t/ y/ H6 I' P2 cA:Cast-iron stoves 壁炉
5 G6 \' B& H* }; W9 }http://www.usstove.com/products.php?id=6
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( n r- D1 U- W. i4 _5 z" W28.The French term used to describe the roundsman, or swing cook, is:) i' |3 A3 L c5 e$ y0 q0 b1 O; ?9 v c8 e
法国术语,用来描述roundsman,或摇摆厨师是:( O% D# q9 F2 w+ M4 l' q z
A:Tournant 图尔南! K2 E1 p( L6 G4 \ B* `$ ^9 g
+ C6 }/ u% f. E7 W' H% j# C# x+ u4 ?29.Another term for the wine steward is:5 D' ]* _0 L* l z" i
葡萄酒侍酒师的另一个术语是:
8 P* f$ \7 J1 r% L% U0 V+ b1 LA: Sommelier 侍酒师$ F, B5 f( c1 M( M; V# m; _
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30.Molds, yeasts and fungi are examples of a:8 F* S4 {- J- j
霉菌,酵母菌和真菌是一个神马例子
. s) c7 A. c7 B* ~/ B: h# RA:Biological hazard 生物危害6 N* J8 A& _$ O Y/ u# D1 d
) B$ @1 g3 d' \# I0 O) A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) X0 N. j" B4 U: \& h! R1 H
根据加拿大食品检验局,食品的危险温度区在多少之间:5 S0 b$ p, U' X% U- [9 u
A:40° and 140°F (4–60°C) 4-60度9 d) k) f+ b9 i0 T$ z2 F
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32.All bacteria need the following for survival:0 Z3 f4 p/ `) P1 m
所有细菌生存需要以下哪些内容:) F3 V5 y. h0 k/ I
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" ?! w; m" n- D7 N' Y33.Which of the following correctly represent critical control points in a HACCP system?
, Z) _: e! U9 O- C0 N) g以下哪项正确表示了HACCP体系的关键控制点?
1 Y6 c* z% [7 t/ Z% JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 I- a4 m9 `9 z2 b' U食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ Z, P% V7 q/ b& @
* _4 p8 @4 b$ v6 ~5 p" b5 d34.Which of the following is not an example of a carbohydrate?) L. D! ~% r) M) v! \
下列哪一个不是碳水化合物的例子?
. B2 f7 M$ V" K$ |! q: F/ |A:Essential nutrients 必需的营养物质) n# v" i) m3 D+ o8 F& G: e
4 s4 f/ {. w5 q6 N& c) z35.The process by which a liquid fat is made solid is called:; s! I: I. D1 b
液体脂肪做成固体这个过程叫什么
7 C9 F* ]6 ?4 V6 y( B$ W) aA:Hydrogenation 氢化2 ~( h" L( |8 j9 B/ P& K
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36.Which of the following is not an example of a fat substitute?
w n: |) e5 s下列哪项不是脂肪替代品的一个例子
6 G/ m2 B/ v& K" R$ ]2 L3 M; hA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
0 d% [: p1 t6 f6 m3 e, }8 I加拿大卫生部要求的产品标有“不含脂肪“包括:
# [3 |# q0 d6 ]% }/ F5 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 s& E% V0 m/ k% V7 x
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38.Which of the following is not a problem associated with converting recipes?
+ K" C" j' E3 G( e$ H; r, |9 f# L& [下列哪项是不相关联的转换配方问题?! C8 R! g" W# R$ k
A:Unit cost 单位成本; S/ h( N+ L; b! T" s% x V
) p6 p( a/ e1 Q) B J0 k39.The condition or cost of an item as it is purchased from the supplier is called:1 G4 {: m4 D: k2 i9 D0 w; k
从供应商采购的物品的品质或成本叫什么
! K( I; b, F/ {/ NA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
}9 ?! l; ]% S2 D在新货到来之前用于日常所求的必要库存量叫什么) Y9 h3 m+ o2 y) P
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?( f6 n8 @! h4 K( s* X' ~* n( e
下面那个缩写是用来表明正常库存流程?
* z1 C: M. V8 S) H1 ~) tA:FIFO=FIRST IN FIRST OUT 先进先出' h$ n( k5 g& N8 `- | E6 v
' ~; T- }) F; B) K; | z42.Which of the following knives is used to turn vegetables?
! I$ c }6 T- D0 }! `下面的那把刀是用来打开蔬菜吗?
4 K; i) e& w* A0 J' ~5 I7 sA:Bird's beak knife 鸟嘴刀
, H7 R. G7 P7 h* G7 X+ Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 ~' r' [, ~3 `
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43.What is an instant-read thermometer best used for?+ I* h* V* |. y e! @
即时读温度计最好用于那方面?4 r- x! b+ B/ X( f7 x& M
A:Checking the internal temperature of a roast 检查被考物品的内部温度% I2 v0 ]8 p* \% o
7 O3 u' P* [! t; P$ O }% @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 H$ O& V' e/ P) s. {! R4 c下列哪些金属材料受热均匀,通常用在铁板而且非常重2 [3 s0 k- A1 V7 s Q5 O
A:Cast iron 铸铁( c/ R6 @/ R# Z( o/ [* L' q
+ G" @5 V$ U0 ?& t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 V4 q- [8 `* y* R1 j' d哪件装备下面有一个可移动的碗和一个S形叶片?- ]" K* E2 m7 E9 d# b3 v- Q* l
A:Food processor 食品加工机
0 s; U1 ]0 I/ z% k- |9 a. p& Rhttp://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?
. g/ C, E; o; ^# w4 k) U下列哪项不是用刀的安全规则?
- _9 \/ \) C# l: ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* o: z" i' [% g% C/ h! i
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: r8 `+ }$ s. f/ \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 E& h3 u+ ?3 \5 u6 P) X% jA:RondellES " D2 {$ t I/ U2 J4 ]" ~4 }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ ^2 Q9 b! t" r( O" p( y( o
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48.Which of the following is a diced cut used to garnish soups?
' L# J& }$ P9 Z/ U下列哪项是切成小方块用于汤的装饰?2 c$ R" x R: Q% s2 R9 x8 l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. a0 X( L, L4 m6 j1 i+ D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( D4 T$ [' W$ K- O/ F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!!——
- x' F" D9 I' Y8 u. I- U3 ^( SA:Gaufrette
* |3 L: I* ]! |* L) ]) gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 R) j6 v8 i: }9 f# |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ E8 _" M& X" N- Z" m" i* O6 y5 }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 F0 [3 ^" q A3 ~5 T( }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 v( ]" s8 D% y
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)' M2 c) y7 g/ f! Y5 f6 C+ w
A:Cilantro 胡荽叶 香菜- l) b# M7 S! D( k x( Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 K$ e& A- ^3 @8 m! e
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60.Allspice is made from:& [6 {3 _8 f* m. r7 G
多香果, 多香果香料是什么
& M. f, E5 w" Q0 S+ {5 |5 {- Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 y4 o6 U0 g' a5 \" x4 \A:A dried berry 干浆果
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1 A1 w0 w+ l: P+ A3 }61.Which of the following are used to make a sachet d'épices?! O9 l6 o# ?& P* z/ C3 W
下列哪些是用来做香包德épices?
1 T: W8 B9 C4 n+ |% H' Z1 p7 Uhttp://www.sachetcatering.com/
- z4 B0 a f0 T/ I0 J- k) n( mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 p* m! l2 ?# d8 N
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62.Which of the following condiments are not soy based?: K5 V( r! F& D8 R& l, Q
下列哪项不是酱油调味品的?3 G/ H; x$ f' P3 E
A:Wasabi 日本辣根) ~' [4 q. W" E' u
3 \1 A. m l( \, p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# V4 q. ?+ y% w, _ Y
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: h) e6 ~# O5 O6 v8 {' _
A:Pasteurization 巴氏杀菌4 n. t, X3 D. i6 p
; w6 U3 A6 T y" L% ~64.Which of the following steps is not the correct procedure for whipping egg whites?
5 f$ `. G; S/ @9 x下列哪个步骤是不是正确的蛋清搅打程序?
/ Y' W7 v& y, B2 e1 I' DA: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:
! c6 p3 y/ u a: j6 k: X( V" `A:56g and 63g 56克和63克
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" I. ^4 j9 m- j66.Evaporated milk is a concentrated milk that is produced by removing+ }4 m% f8 \1 f' b; E
炼乳是一种浓缩牛奶 是去除什么做的5 f t: e. y5 b& J
A:60% of the water 60%的水. f) e/ S& l- k7 n' n" _
( x) G& T/ R5 @' Q# Q6 e" V0 Q$ v3 Z2 B67.A method of cooking that transfers heat through a liquid or gas is:; P7 ~8 N5 o, |; N$ i( z
一种烹饪方法,通过转移液体或气体是:
& R. \& e- t& s- O0 ^2 [A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为 a& s' Y: H8 U$ v, }5 b, y8 ~3 d
A:Gelatinization 糊化
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$ N0 o |% e* B& F! X) ]' c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- p1 m9 t& o1 f& v2 c
A:Braising 烤; t2 {/ S6 ^ \; e# [* u$ D l
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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:. L/ `4 R" P8 F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
8 D+ m4 j8 V) L8 a& oA:Fumet 原汁. B6 I# F! U7 N/ v) `
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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$ q) [) z6 H% v" Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! d! i I; N) Y73.Which of the following is a principle not used in stock making?
- x1 Y, t) }+ u. H下列哪一项不是用于制造高汤(低汤)的原则?5 ~7 A! G" W1 v
A:Start the stock in hot water.开始在热水中操作! E; Q, E3 @, S8 r
- N0 B6 {) w+ x" ]4 a74.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7 `2 P/ R7 ?0 P# g8 g \ v4 J
A:Remouillage 法语熬汤8 b$ W/ }- u1 g* D$ K8 Y" ^; G
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