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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:4 [4 y' ]. A4 W" j
哪位厨师最早带来高水准浮夸的美食$ g( G/ i3 r5 m5 Y& G7 Y6 R
AAntonin Carême 人名 安东尼·卡罗美
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+ b7 Y; b8 }4 I9 j& [3 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% x% M( V4 o0 t( d y" @1 O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 c( _( i( w7 ^9 {# u
A:Cast-iron stoves 壁炉, e; h2 b; J) o" x" v
http://www.usstove.com/products.php?id=65 u" C0 }' p7 C$ j- J2 G
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28.The French term used to describe the roundsman, or swing cook, is:( X2 i) Z( n Q: v; Z2 @
法国术语,用来描述roundsman,或摇摆厨师是:
% t2 N! X0 m8 b6 fA:Tournant 图尔南* V, N* N5 k$ B7 x8 D2 _
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29.Another term for the wine steward is:; x; v- d+ C i
葡萄酒侍酒师的另一个术语是:
. G/ @1 d% h8 A' D1 QA: Sommelier 侍酒师- n- ^2 p. K9 L& x* e% M/ E
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30.Molds, yeasts and fungi are examples of a:
: g+ O' E7 S& }霉菌,酵母菌和真菌是一个神马例子
2 b5 V8 u9 V/ i: s+ y# _" dA:Biological hazard 生物危害
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/ R/ g3 _6 i1 h# P, { T0 ]& S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 @) p1 M* I! Z' [根据加拿大食品检验局,食品的危险温度区在多少之间:
/ S" Z& ?, \0 XA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 U6 T* K! z9 |2 d7 A$ q) Y1 N, W% u
所有细菌生存需要以下哪些内容:- a. N! w+ l9 l3 d+ v6 C! X I
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, t! ?# G5 ^" x5 q! `( `
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33.Which of the following correctly represent critical control points in a HACCP system?
' k9 k% L5 Q7 o以下哪项正确表示了HACCP体系的关键控制点?5 H3 F, |" Q' x) ] C/ |( |% r4 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 A& b9 M" X! V U3 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! _/ f! p3 \# w% P34.Which of the following is not an example of a carbohydrate?# @3 Z9 x: G/ O, T- F# F3 F7 o
下列哪一个不是碳水化合物的例子?
0 q& O' n7 e: C% K) ~9 |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:+ B0 S9 |2 e5 b( d& B+ E% W
液体脂肪做成固体这个过程叫什么
& Y0 H S: w$ s A+ |A:Hydrogenation 氢化7 B" B; C( ?' c
$ \9 X& u- R: r; @5 D. Z36.Which of the following is not an example of a fat substitute?8 p: v7 i/ W7 l2 O" E" f2 E/ e
下列哪项不是脂肪替代品的一个例子( j( Q% y- }/ A# X# l4 m
A:Acesulfame K 安赛蜜K表% O; L$ ~' p( c2 N* j
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37.Health Canada requires that a product labelled "fat free" contain:
& E/ `8 H" U" w u加拿大卫生部要求的产品标有“不含脂肪“包括:$ f. k0 H: ]9 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 \) b: S6 T/ c
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38.Which of the following is not a problem associated with converting recipes?' n/ {' V3 o% ?8 ]- `2 f! b' E, r5 }
下列哪项是不相关联的转换配方问题?
& J/ w/ B& a8 _; {% I, k" C5 EA: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:0 t+ t8 J8 Z9 W/ |! c0 `: ^/ E
从供应商采购的物品的品质或成本叫什么7 U- u" G7 c# w) ?6 X% V5 k. L
A:As-purchased cost 购买的费用
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) V% b; \$ i4 M9 `) w) F40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 ]: U1 r! Y6 I在新货到来之前用于日常所求的必要库存量叫什么
% O% n* f8 S+ z& n4 O0 m9 \& hA:Parstock 基本日常最低库存& ?9 A5 S9 f" h/ w
! V% I. j, t" H' L$ _41.Which of the following abbreviations is used to describe the proper rotation of stock?0 X2 o `6 U/ K. w! O
下面那个缩写是用来表明正常库存流程?
9 M& W) F4 Q3 G$ t0 r+ \ UA:FIFO=FIRST IN FIRST OUT 先进先出
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% u) C( s+ @/ _- q" D8 d- j42.Which of the following knives is used to turn vegetables?7 i& I( R) Y- D s/ C
下面的那把刀是用来打开蔬菜吗?
: F. @ g, r% V8 L3 N2 kA:Bird's beak knife 鸟嘴刀; C3 Y* D% s( i9 U& q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 T% z8 ~) L' m) S I43.What is an instant-read thermometer best used for?
" a: A) ?' o {9 u) u5 b即时读温度计最好用于那方面?! [1 K7 d7 j) x& C( H
A:Checking the internal temperature of a roast 检查被考物品的内部温度 g# T, n2 j3 g# r4 Z% ^5 E
' u; u1 z7 k5 W E; M y$ J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 f- x- @5 r( J! z0 m/ k; 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 S5 |" I9 Y0 Q$ GA:Cast iron 铸铁+ B) O) {: S; e4 X$ M! ^* ?
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; |( ~1 t) n4 a! c. m5 C; q
哪件装备下面有一个可移动的碗和一个S形叶片?
- u4 b5 i. c* a% K) |A:Food processor 食品加工机1 e1 I. {! y; l$ @% R
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?
8 _/ g9 a/ K. C" S) u L3 C. `下列哪项不是用刀的安全规则?
* `2 t% D5 a' Q8 d; [1 t4 X; ~& WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 K: O/ X N! q J2 n! L2 W C' y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 c1 Q8 ~! t, k% A8 p, T# y3 d+ y! X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* U2 S3 ^0 A3 ZA:RondellES 7 F4 L4 w: d) Z! j' f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ y' W7 y5 \+ U! F( S0 _* d
* s: c8 q( j; _. @/ R$ [48.Which of the following is a diced cut used to garnish soups?) K/ n+ x7 c- W5 W. k
下列哪项是切成小方块用于汤的装饰?
5 M( O5 k+ J7 a2 c& ~/ X' ZA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) m0 U& b/ [5 f5 B( u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ W5 s- U: _, E
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!!——
5 l; x5 s5 ^7 q, o; K3 ]6 }A:Gaufrette , x' ~ F Y, R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( O) F X: c7 k" e& O; q- M! ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 g p% w8 @! L+ i3 t0 [2 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 O7 @. I+ C( r" i
, m3 y9 N. I4 a" \- Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* Q2 z4 L2 D* d4 F4 E& w: L9 e, w
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 z; F. t7 u0 ~A:Cilantro 胡荽叶 香菜
6 F/ \. t! i/ z8 q0 G: i& Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# L: q: `3 R* |& ?60.Allspice is made from:
2 M( c$ A; o& A6 }2 _7 L. ` 多香果, 多香果香料是什么$ R, z( t5 _5 }) u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) W4 C& e$ E& _4 D0 ~8 }
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" U1 j' o* ?7 B0 Z" q0 M* e
下列哪些是用来做香包德épices?
4 a3 f3 [+ E Q5 b' _- {0 Lhttp://www.sachetcatering.com/) J+ ^" n6 U3 _6 w# }8 f4 G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 a" Y; A' T" s. R62.Which of the following condiments are not soy based?
# i" r- y$ _4 e$ P( O5 D+ H下列哪项不是酱油调味品的?; W o r! V5 X
A:Wasabi 日本辣根& \& \) m5 ~( m' @$ @0 L
; Q" j; d( F x: g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 `- O. Y# v5 B/ ?. t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:
8 H( c$ W$ n2 B5 i2 N8 |# [; i+ g& v' ^" dA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" A+ O2 ]) \5 i7 ~& g! i" w* O( o下列哪个步骤是不是正确的蛋清搅打程序?) x9 _* m8 |, H( A5 f
A:Allow to rest before use. 允许休息后方可使用。, ]; |+ }) W6 n
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ a. f P6 b* G6 U& \' cA:56g and 63g 56克和63克
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* p. r5 E& P& a' V' G( n- C66.Evaporated milk is a concentrated milk that is produced by removing9 [5 D' `( ^! x$ r, }
炼乳是一种浓缩牛奶 是去除什么做的
1 B8 x( `1 ~6 D' U# ^" wA:60% of the water 60%的水
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' H0 V# ?* m% m3 e) y. p5 X67.A method of cooking that transfers heat through a liquid or gas is:
# n; }% q! E9 Y _一种烹饪方法,通过转移液体或气体是:) M8 u9 J* r) ]0 j) {. [
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为6 e8 o4 d2 q" P
A:Gelatinization 糊化
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. T& k- x& X9 C0 V! c* ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 C5 @! e2 N& @( X; l% |A:Braising 烤" X: m n, j) D7 v$ m, g. R( t; t
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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:
/ K" w) l+ u! B8 R4 R* f: zA: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
% F, i; p) B8 q; o, YA: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
6 H6 ~: R& M$ j1 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, M$ k0 C, b9 m w$ h F8 v4 n
2 U7 a" S7 o8 J5 i' v73.Which of the following is a principle not used in stock making?% k1 [! |+ x3 o) z0 }- U/ T$ o
下列哪一项不是用于制造高汤(低汤)的原则?
/ _/ l* [3 _, T8 \7 J+ G8 x0 q' NA:Start the stock in hot water.开始在热水中操作5 `3 K+ ~- b9 m! D5 N, N0 P
# ~% y' r& h; @% e% g% Y& ^0 k74.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 Z, @6 L1 Q3 e/ Y% q7 R; H
A:Remouillage 法语熬汤% G, b6 w4 E" o, ~
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