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26.The chef who is credited with bringing grande cuisine to the forefront is:9 |! H9 f3 q' M& k2 \$ ^
哪位厨师最早带来高水准浮夸的美食3 M0 t' m% J' H* R
AAntonin Carême 人名 安东尼·卡罗美7 p4 Q7 K. f! O1 B5 W7 u4 a3 e2 w: u
3 i) ] R4 M0 T: |5 G9 t& h. S+ y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ N* n6 A( G0 ?( I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 w5 t" z/ |# O0 r! w& A8 vA:Cast-iron stoves 壁炉% t8 j" p: L. b$ o
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:* R. F; y; ~4 M* }
法国术语,用来描述roundsman,或摇摆厨师是:$ X1 l0 I" _( X$ a
A:Tournant 图尔南( X3 q, _8 F7 ^ o# N! V
' x7 a4 U. C/ g# z; f3 z4 j. S29.Another term for the wine steward is:+ L4 _: U6 |' q0 o$ e8 t6 o
葡萄酒侍酒师的另一个术语是:6 v: h" ? s7 ?: n, u
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
8 o9 U$ _9 \( t1 f9 p6 ~1 L霉菌,酵母菌和真菌是一个神马例子
, I. J) M- X V. {& RA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 S! b4 u+ ~$ Q+ D; [7 e
根据加拿大食品检验局,食品的危险温度区在多少之间:+ t" E5 Y5 k8 B2 }
A:40° and 140°F (4–60°C) 4-60度4 {$ j- _* h% W/ q
* d! Q1 q( }" P8 @32.All bacteria need the following for survival:
6 Y% L1 k4 U% g2 Z6 }所有细菌生存需要以下哪些内容:
8 o' w& c( V% ` L$ p y3 UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
$ `& W( Y7 X, k/ X以下哪项正确表示了HACCP体系的关键控制点?
* Q- n; ?* H7 Q5 P' ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ?- d$ _6 O+ U8 J9 \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, c/ Q- D6 r) ^1 E4 y
3 A: Q7 w* x4 {5 W# H1 M. i34.Which of the following is not an example of a carbohydrate?3 r' ^3 U' h$ F/ }! z
下列哪一个不是碳水化合物的例子?
2 Z) V. Y9 Z' `( l! kA: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:/ H: \1 m# L5 c: c
液体脂肪做成固体这个过程叫什么
" Y6 I5 n' ?9 I# d3 a" zA:Hydrogenation 氢化: G* {& Q7 Y8 V- K$ @2 ^
* B: ^- ^' A- T36.Which of the following is not an example of a fat substitute?; o& a5 {8 N) H2 V) o
下列哪项不是脂肪替代品的一个例子8 K8 ]1 T r3 k% D8 j/ b, d
A:Acesulfame K 安赛蜜K表9 m4 l+ E0 c1 }, C( V7 H
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37.Health Canada requires that a product labelled "fat free" contain:# g$ E V) [3 b
加拿大卫生部要求的产品标有“不含脂肪“包括:
% _- |$ D1 a+ \7 m, GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! |1 y/ Y- t9 U
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38.Which of the following is not a problem associated with converting recipes?$ ^1 N$ l/ j w! H1 }3 J2 ~: U) Q
下列哪项是不相关联的转换配方问题?$ B) |- D. J/ ?' r' x( E
A:Unit cost 单位成本4 i ^: ~; i. U4 h, d3 V: |/ }
8 k0 F3 Z7 \5 h; a( ~/ H39.The condition or cost of an item as it is purchased from the supplier is called:
3 i. z2 R5 `! v从供应商采购的物品的品质或成本叫什么8 b) i$ }. ~1 h; m
A:As-purchased cost 购买的费用
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' E; [# p4 O$ b3 x& a7 h4 h1 i" u0 l40.The amount of stock necessary to cover operating needs between deliveries is known as:
F' G1 M9 p7 F+ H* {. I3 N在新货到来之前用于日常所求的必要库存量叫什么
7 o0 \! M- c9 o/ _/ [A:Parstock 基本日常最低库存
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5 I( Y1 m/ W% K4 G4 M/ {41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 q- n8 V7 f$ C9 b9 p2 @! b$ i* M下面那个缩写是用来表明正常库存流程?
- V8 I3 s! l* t/ p8 {: `A:FIFO=FIRST IN FIRST OUT 先进先出0 N" P4 {0 M" g" N$ z( H/ b
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42.Which of the following knives is used to turn vegetables?
+ X- w# D) o- X' ]( j下面的那把刀是用来打开蔬菜吗?; x8 {' z: S$ a' t3 X
A:Bird's beak knife 鸟嘴刀8 Q: s% B7 l0 @5 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 u! H& i9 S! P/ N/ k
/ ~: y: `# X& W4 p% f" ]; s3 ~43.What is an instant-read thermometer best used for?
0 {. L5 R' I; f即时读温度计最好用于那方面?. _8 K l4 \2 {! o$ a! f8 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 g' J' J9 `) g3 ?
, p& f; D3 y6 e n& Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! D% _2 n s8 l2 a$ Z0 |下列哪些金属材料受热均匀,通常用在铁板而且非常重
& c" |( {; Y O: x0 M6 r5 mA: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?" X, @7 W1 w$ e0 z/ f9 i" E
哪件装备下面有一个可移动的碗和一个S形叶片?" E* y# I4 z8 T; P7 P- [1 c! @! u: w
A:Food processor 食品加工机8 B) K7 }6 G% v3 S/ h5 N5 a. z
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?
) t2 D3 O/ L' f" }8 O下列哪项不是用刀的安全规则?
$ `3 j4 \3 s. B. IA: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:
# s1 [8 x" v3 f. Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. |% d6 @0 a. k4 K2 h+ Q3 U
A:RondellES
6 {( K- `; o" p6 C& s0 Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; B* c5 o, p; ^1 u2 i" h
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48.Which of the following is a diced cut used to garnish soups?
7 r. r( ~* c: ]( k下列哪项是切成小方块用于汤的装饰?! w" |" d% r" \! P. Y' J+ |. _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm C9 W" K4 `/ F. ]6 b' H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 `! `$ A1 ~8 e* \" m4 Z8 j
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!!——
& [ c0 U$ X5 r$ CA:Gaufrette
; t j. d4 ]3 f1 Z) Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 {: [1 ~5 {1 ^, e$ z8 Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; i, @/ _. f( ~2 h( U& M7 | o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# r7 L4 G$ ^3 ]/ [& C7 U6 ~1 e' q
7 @( [2 X. b# Y) I9 U, e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 }, t5 m" e. J& G4 H. ^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)
, D; ?+ I* Z8 eA:Cilantro 胡荽叶 香菜
5 l2 Q7 I5 {& c. f' s$ ^2 s+ Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:0 _' D. f" K1 Q
多香果, 多香果香料是什么
, b; x X2 d- n" m# Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 i; g' v/ T" P$ x7 O
A:A dried berry 干浆果) s5 {4 v8 x. G4 O: A. t
- _+ u+ D% s. r- z8 a' L, {61.Which of the following are used to make a sachet d'épices?
; h( V' V# {) `- r下列哪些是用来做香包德épices?
3 J: D" z- e4 N: C" uhttp://www.sachetcatering.com/
& L) \4 C$ b6 D9 bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
' G2 [# ?; q$ ^- {7 e# j下列哪项不是酱油调味品的?9 m" t1 @9 ] b! h& C. a. B7 ^; y
A:Wasabi 日本辣根
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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:8 w) j; f5 I7 V. a. E# g
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:* ]5 Y, M4 B4 L, I: `5 u- V
A:Pasteurization 巴氏杀菌7 u( z7 @# u1 ]
# B; P' f6 G+ \+ t64.Which of the following steps is not the correct procedure for whipping egg whites?
9 w3 k7 K. m+ ]; N$ A+ d. H( N下列哪个步骤是不是正确的蛋清搅打程序?! d; ^& D- @) p& B) b
A:Allow to rest before use. 允许休息后方可使用。
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! [5 x+ ^0 t7 s5 c4 o8 b+ r r! i65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 f1 \1 C( @: c( bA:56g and 63g 56克和63克$ p3 `9 F5 f- n+ w9 {, S8 q
8 l* o% u8 H- T) [) b66.Evaporated milk is a concentrated milk that is produced by removing
" O$ Z- l0 @$ [) q! T( q! y炼乳是一种浓缩牛奶 是去除什么做的+ Y: w; n9 b7 |7 x
A:60% of the water 60%的水7 v( y) h9 L/ S* R
v Z4 ]- t" q4 v/ x; o0 Z$ A( E& T67.A method of cooking that transfers heat through a liquid or gas is:* g( A# T) l- ^7 p- w: m
一种烹饪方法,通过转移液体或气体是:5 Z4 e7 j- }+ r; M3 l! `
A:Convection 对流/ k' f$ x% M1 w3 l* W- X
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68.The cooking of starches is known as 烹调的淀粉被称为
; H6 s8 o! W4 e, E2 BA:Gelatinization 糊化
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4 t# O6 n. b' O; y, a" u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) v9 N* O& g0 n4 G M4 OA: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:9 i/ I0 x) O5 u2 t
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. U5 S/ p! Q7 A6 n) J3 |
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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: }4 y8 C- Q; H! w* [
A:Fumet 原汁
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$ u! ~$ A9 v, V8 ~% o0 o- C72.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 J; f" g! q! m4 ]' iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 ^4 q* b8 y( O+ }% V0 }% R' V73.Which of the following is a principle not used in stock making?5 G( F' ` }4 L# |' B$ @
下列哪一项不是用于制造高汤(低汤)的原则?
+ Y' l; [. e, S: T/ S. s( gA:Start the stock in hot water.开始在热水中操作" f! Z8 |7 y* ^. |* `0 l W' q; E
# m6 c7 O: m' D: b! v74.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
" Y& e' I/ z4 q. r( m3 sA:Remouillage 法语熬汤" d2 c% a U: I/ z+ i
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