 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
w) o! t) `+ X# z哪位厨师最早带来高水准浮夸的美食9 [$ l+ b6 g- ? r
AAntonin Carême 人名 安东尼·卡罗美6 x0 X. {: Z" s
+ d2 b8 _" k* y! L' o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 o* g( b& ^' h) k
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 t$ M9 {& r8 h2 N! c7 L$ H" ZA:Cast-iron stoves 壁炉0 R7 s. ~. O3 Y4 b5 l2 t- D
http://www.usstove.com/products.php?id=6: G" P& S* }" \5 W' D6 _
& G% t( D/ v8 r7 n( u8 e# G; m
28.The French term used to describe the roundsman, or swing cook, is:: y) \: x9 h b+ O. @ t' e8 B3 n
法国术语,用来描述roundsman,或摇摆厨师是:% t# [6 a! O5 `; v
A:Tournant 图尔南/ @% f! T; H' M% ]& Q
% x# n2 l5 X9 s5 l+ M29.Another term for the wine steward is:# x, h, G5 U1 }9 }
葡萄酒侍酒师的另一个术语是:& [0 X% J7 c: A1 K2 y. [" I
A: Sommelier 侍酒师
) ^% ~ O2 }4 t. I/ E' S4 d: i$ z( U- w" h; X& V$ i* V) C
30.Molds, yeasts and fungi are examples of a:
4 g k+ \. v. p {, R _3 s: P霉菌,酵母菌和真菌是一个神马例子
! c% y( ^3 K' ]- H$ l( N6 {A:Biological hazard 生物危害0 ?% N' O0 C; p' j; N/ T ]
7 R0 [0 @) `* c2 t% D; z0 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& ?- @( c% g3 O根据加拿大食品检验局,食品的危险温度区在多少之间:$ T; l% p3 V8 R0 ?9 [
A:40° and 140°F (4–60°C) 4-60度
+ v+ ~1 e3 n9 t4 K8 D
6 }6 D$ @7 b3 i: H32.All bacteria need the following for survival:: T9 o1 _$ t3 z& k
所有细菌生存需要以下哪些内容:
; e R, f8 v$ J8 e: nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 j, v1 ]! {0 c( x0 z1 n9 b
- l3 z( P! W, N( |7 T+ l33.Which of the following correctly represent critical control points in a HACCP system?
: a$ U% ], W# b以下哪项正确表示了HACCP体系的关键控制点?
0 Y7 F- _* _' A: U: vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ~6 W+ G% e) k- I0 u+ s$ L+ s食谱,接收,储存,准备,烹饪,保温,冷却,再加热- m$ e; z8 q4 Z- @5 b: {& v
8 m3 r4 N& s$ f34.Which of the following is not an example of a carbohydrate?
7 n8 l+ ~" d1 u4 Y下列哪一个不是碳水化合物的例子?
/ Z4 o1 b3 g& |" V) R0 VA:Essential nutrients 必需的营养物质
8 Q& v, }9 K' x. K. }( k5 \3 t0 o0 p" S
35.The process by which a liquid fat is made solid is called:/ u% a" t. _3 R7 F. X! a
液体脂肪做成固体这个过程叫什么
$ ?9 z- ?7 k2 D e5 p% GA:Hydrogenation 氢化3 i) K9 m; {; ?: h
1 J; B2 _5 Q! K( K0 @' R
36.Which of the following is not an example of a fat substitute?* F% g2 u4 J) r
下列哪项不是脂肪替代品的一个例子
: H ^) S( A- WA:Acesulfame K 安赛蜜K表% I; Z+ E% n' H3 A
% S' z# s/ Q X9 L2 D# j
37.Health Canada requires that a product labelled "fat free" contain:
6 K' O6 v: h: H4 i& W& y# R0 _加拿大卫生部要求的产品标有“不含脂肪“包括:% _" ^' R% @+ E+ D* ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ u2 r5 C. q6 S0 o" J* J
# \0 R; N$ J% n4 [+ c38.Which of the following is not a problem associated with converting recipes?( T' W3 T! B E: z
下列哪项是不相关联的转换配方问题?
- V( r Y4 z0 @A:Unit cost 单位成本; O( |" D% n1 r( L* G
! ? ^7 y* s1 K3 U: I3 I' w$ R39.The condition or cost of an item as it is purchased from the supplier is called:/ S4 j3 r) M1 i# S1 b% D
从供应商采购的物品的品质或成本叫什么
7 ~ V" K7 ?5 d4 V, wA:As-purchased cost 购买的费用
6 V5 A3 |7 v$ ?2 q2 L) {: R" y2 w+ V: R8 O9 D& I
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 I6 ]+ j$ a5 U8 y: K5 D' {在新货到来之前用于日常所求的必要库存量叫什么
( V7 X4 `7 J- PA:Parstock 基本日常最低库存( D! p. W, F( }4 n
/ {- e* B' {1 p& v41.Which of the following abbreviations is used to describe the proper rotation of stock?; q" `8 H" o$ Z1 |" T
下面那个缩写是用来表明正常库存流程?
# ^6 z+ Q; v# P& Z9 F" Q4 lA:FIFO=FIRST IN FIRST OUT 先进先出2 }$ E( H! @1 \7 |4 t
4 e8 {2 f. L3 r2 `! D. b* a42.Which of the following knives is used to turn vegetables?
; q% a3 O2 h! s下面的那把刀是用来打开蔬菜吗?* g$ z* h/ _$ \% R" A
A:Bird's beak knife 鸟嘴刀5 h1 J. G( g$ ?: W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: ]/ o) k, Z% \0 c7 I1 i1 K2 x/ q0 e; {8 P+ S$ Z
43.What is an instant-read thermometer best used for?9 T5 o. s. z4 B) z& y
即时读温度计最好用于那方面?' J) ~$ H4 w3 ?) s( x+ `( v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 ]+ n5 T; x" A6 q) J) H% A$ I/ `
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* I4 Z! C4 ?$ r
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 K6 ]; ~5 d5 v1 @A:Cast iron 铸铁
; o3 q: x0 Y9 ~0 V6 w
. h# |0 x% i! t% c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 J3 n3 T [" T2 z' G' A哪件装备下面有一个可移动的碗和一个S形叶片?
j3 J( R8 x2 B' |; p" x* k3 ZA:Food processor 食品加工机
% O' I3 {) A& u ?' l# Khttp://www.google.com.hk/search? ... iw=1263&bih=5729 | L& [+ {6 `5 h9 u2 ?9 X
; Z" k& k) T' x3 l4 d5 [) N46.Which of the following is not a rule for knife safety?- Z) J! |8 e' z* n% V7 W& T
下列哪项不是用刀的安全规则?
/ f$ ~) u2 l9 |" y% TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 f& Z( x) w9 U
3 `3 {+ |; g! \% ^0 l3 \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 H9 W* {% F% ^" i" D7 w! Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# j! D5 m6 z# T0 F+ ?% O* w) _
A:RondellES
$ Q6 k+ D1 g' z! V6 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, C4 Y$ |+ D$ r6 N
) I8 M( V9 b% @! f0 Z
48.Which of the following is a diced cut used to garnish soups?7 D& I l* S2 M0 |/ B! ]& S
下列哪项是切成小方块用于汤的装饰?7 c" n& G+ Z! u# i% P% A
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 [, v6 c j0 s1 M5 w% v% ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 L" s* ]% Y% P) [7 Z% W
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!!——; R T$ E6 B8 v5 t6 j+ n$ m
A:Gaufrette
. A" i3 C, R7 i, ]0 Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 N& Q7 V. y3 [1 t& F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* W" i; C5 M2 l" t; sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 {4 K6 z4 ~4 E; ^- Y1 |: O }1 q& U% ~8 `8 b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 I0 N" w; i$ H7 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)
3 P; T S# m tA:Cilantro 胡荽叶 香菜3 ~$ M1 r% o" n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" ]; f! ^! C( m, r" ]1 Y, A3 h M' y6 M. ~% `3 L; C0 @
60.Allspice is made from:
, P3 R! E7 f, C. p 多香果, 多香果香料是什么
* H; U- u' g- W' f/ c5 L5 W7 D5 J+ a! `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 ?: f9 |' I; Y% c o, ]A:A dried berry 干浆果( L4 H' d6 q" j
, y9 G) g' Y$ ^' r' U4 [61.Which of the following are used to make a sachet d'épices?
0 V8 A) E* i) Y8 X; ^% f" ^下列哪些是用来做香包德épices?
4 ?* h- L2 O/ I' j- Zhttp://www.sachetcatering.com/
+ R: I' r+ k6 h$ h' J0 AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 K6 c+ v/ }8 s& ?4 C3 b& b5 p6 t
/ L0 c C& i, Z! I( w62.Which of the following condiments are not soy based?$ }7 B9 v! _+ j0 z
下列哪项不是酱油调味品的?
0 _% i- q0 r# F: P* y$ n* [A:Wasabi 日本辣根% x4 K6 Y7 _# U& ^, p
& v9 B2 F. ^, t* N$ T d8 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 @8 N* j/ K 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:
3 h$ D1 t: S: I9 K" e$ IA:Pasteurization 巴氏杀菌: Q& F4 {& f- k; P6 [* m
* p" I1 p% Z4 \$ x64.Which of the following steps is not the correct procedure for whipping egg whites?( q1 i9 C+ Q, w2 A
下列哪个步骤是不是正确的蛋清搅打程序?& P2 w$ w; z, Q
A:Allow to rest before use. 允许休息后方可使用。; D$ u( T' I8 y
2 }1 Y1 `8 n) O
65.The weight of a large egg is between:一个大鸡蛋重量介于:
' U" c* f2 W8 ~% S# ]% F# T4 jA:56g and 63g 56克和63克: r& K$ f& A! g [4 @6 A0 _0 h
% H2 k3 U" X- ^4 v( a; D4 o+ c
66.Evaporated milk is a concentrated milk that is produced by removing+ v& E; B. k0 t9 z. t
炼乳是一种浓缩牛奶 是去除什么做的2 o [ p# Q/ z% n
A:60% of the water 60%的水$ ]; e) r3 E, o3 I# O& C/ m" ?. K7 b4 A
4 i0 s. w5 z7 O" }# A% |$ s
67.A method of cooking that transfers heat through a liquid or gas is:9 d# O( q+ Z8 y+ Z( r; t
一种烹饪方法,通过转移液体或气体是:
1 T" {% `. B# Y/ c9 x7 P) B# j. eA:Convection 对流
( v* U y1 L4 }8 \0 Y4 o, {; P* n6 Q+ D
68.The cooking of starches is known as 烹调的淀粉被称为: h( b% ? G8 x, L
A:Gelatinization 糊化4 F: n9 R: ~/ D3 D9 S) `
. v' x1 r: w5 B9 |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 O- z7 F/ A$ j) J7 |& j
A:Braising 烤. ] L1 [3 y2 _$ H/ C8 j9 Q$ e% Z
* {( g7 U: n+ f) ~; Q% q7 j# ^# A
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:4 h, k- e# l' W# E7 e
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 N, P! h# r% Q! @) S
( m1 M9 F4 m% E& D! t. ?
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
# r# Z6 o c. EA:Fumet 原汁
" g) H: |4 u7 ~ D- T9 [/ x# v) S5 X- H% A- p- F) ]
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0 N9 ?0 N4 ]8 y6 `: g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' b- b3 _# i( G
o. X: L5 g9 U n
73.Which of the following is a principle not used in stock making?: B# O, u4 {% [# Z4 S
下列哪一项不是用于制造高汤(低汤)的原则?
' l. n% ?3 j5 ?2 U4 K+ L' c8 MA:Start the stock in hot water.开始在热水中操作: T: M; ]1 n6 q& e* n6 a& F
! t7 q# F7 q4 s2 b7 e" K5 `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% z0 F( Z! Z& f8 T) R0 L( \5 A
A:Remouillage 法语熬汤
4 O, b1 G0 S C% }; Y: M; hhttp://www.haibao.cn/blog/post/176242.htm |
|