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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:) x+ ~* A B( N' a6 q4 n
哪位厨师最早带来高水准浮夸的美食! h# V2 N3 w3 G% M2 S
AAntonin Carême 人名 安东尼·卡罗美# d7 O; H( D4 S, ?9 T
! r2 A/ N& _ K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 |# U* @ ^2 b! b. V7 u( S: j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# P9 h: I2 {2 Y$ q4 u7 a- cA:Cast-iron stoves 壁炉3 B; t5 n0 }) M! P0 J$ I2 ~
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:* I* r+ i+ S' f
法国术语,用来描述roundsman,或摇摆厨师是:
9 S8 w6 |, a6 S$ NA:Tournant 图尔南
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29.Another term for the wine steward is:5 i: V1 p# P6 B4 T
葡萄酒侍酒师的另一个术语是:
4 D; j% y$ _: O" |" D/ J) \" EA: Sommelier 侍酒师* [ T- D+ b9 _
$ w6 Q) f0 u/ z/ N; ^7 K- W: j5 r- v; E30.Molds, yeasts and fungi are examples of a:
' T; k) [7 E8 |7 {/ ]. X霉菌,酵母菌和真菌是一个神马例子0 X) `. k z/ j
A:Biological hazard 生物危害- V4 c/ d' Q+ E/ e/ H! B
( o& I3 R8 ~& N; l- G1 t, d3 M/ V( m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 r/ I% M+ m9 _+ d2 H' q根据加拿大食品检验局,食品的危险温度区在多少之间:
6 \! Q @; x/ k0 Q1 WA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
! t, W1 y/ [: _/ `) {3 s ?所有细菌生存需要以下哪些内容:
! F$ D* l* E3 h ?7 A2 {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 ^/ |& Q3 m/ W
/ k) q/ H+ j9 X% r8 ~# ^* r0 I33.Which of the following correctly represent critical control points in a HACCP system?
+ a% f$ J) {+ X, R5 l6 W* ]. E以下哪项正确表示了HACCP体系的关键控制点?
0 m2 \! l8 k/ NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * G4 j5 M0 r, B& N( }) x. [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 K. U2 L; X$ G$ K( ~
8 p( O4 X' D! P; z1 }34.Which of the following is not an example of a carbohydrate?: S% R4 r* Z$ {; b4 O% G) y
下列哪一个不是碳水化合物的例子?8 `1 \/ F2 g+ I2 h1 |3 |
A:Essential nutrients 必需的营养物质
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z1 g- i% N8 Y0 W _35.The process by which a liquid fat is made solid is called:' B5 {5 C5 N, C# o# N/ J! \% n7 ]
液体脂肪做成固体这个过程叫什么4 R% A3 j5 o- l) r8 s9 h0 k2 R4 V
A:Hydrogenation 氢化/ a9 T* a; b- N
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36.Which of the following is not an example of a fat substitute?8 r y& D1 W; L! q
下列哪项不是脂肪替代品的一个例子$ v% V% s6 a2 x9 t: h1 F
A:Acesulfame K 安赛蜜K表: N6 |9 w* Z4 @7 u+ C9 m" x2 [
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37.Health Canada requires that a product labelled "fat free" contain:
" ^4 v8 H+ t+ G6 y加拿大卫生部要求的产品标有“不含脂肪“包括:, ^/ w9 Z+ g! }; S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- R; K, l' ] d# y' M' Z+ g( e6 s' }+ W
- X1 J- X2 J. o( a0 U38.Which of the following is not a problem associated with converting recipes?
* _# B D# _; e5 \下列哪项是不相关联的转换配方问题?
) ~ w2 X% n) u/ l3 nA: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:
! Z" y K: H8 E( O% q从供应商采购的物品的品质或成本叫什么* w1 w( k0 J: F; K
A:As-purchased cost 购买的费用
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$ B8 |9 y3 t2 v/ j40.The amount of stock necessary to cover operating needs between deliveries is known as:2 G, ?* _$ \: p( {8 T
在新货到来之前用于日常所求的必要库存量叫什么% r% a/ y! Z6 ~
A:Parstock 基本日常最低库存$ L8 M8 |; q8 Y5 _8 F, D8 V
6 S$ L1 N, T2 D* R3 w2 Q( z( J41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ P. a7 a- @- e) x" x$ B下面那个缩写是用来表明正常库存流程?
: r8 { X) w+ {2 oA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 ]& a9 w( S o' e
下面的那把刀是用来打开蔬菜吗?
# J( V3 @2 n# d# B2 L" s/ AA:Bird's beak knife 鸟嘴刀
/ f$ o! j2 f9 Q; w1 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 @7 g/ Y: ]' I: ~5 }% f, g
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43.What is an instant-read thermometer best used for?
9 ~( W4 A' l0 J9 |9 Z I即时读温度计最好用于那方面?
: _7 m8 f) ?) c" K: k* F" k9 p: NA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! @7 H* C/ W3 s4 `: ]; ^9 P下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 F& s. m& g* }A:Cast iron 铸铁& B2 ?3 p+ D" K
. p2 }9 A% H3 v* }9 c: J2 F' o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: y8 d9 q) \ ^
哪件装备下面有一个可移动的碗和一个S形叶片?9 a$ e. l" K6 f& j* m7 z
A:Food processor 食品加工机
, v: T* N& @! Hhttp://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?
- U+ y7 |& B7 d! v+ G下列哪项不是用刀的安全规则?7 T( N1 y5 R7 i9 [3 T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& T( O* k' a* ]7 C
. M) p6 y9 q4 L+ J0 V2 B q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& B7 S6 M* T/ ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# |. I: N8 S+ u7 K7 e! zA:RondellES
9 K! }' |$ D" T) F! Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) }( M6 Y; b) V7 u) _& p
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48.Which of the following is a diced cut used to garnish soups?1 l' Q! F/ V. S# s
下列哪项是切成小方块用于汤的装饰?$ i& T5 x, _' e* u) ^( F. l. n3 x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: E/ h( O+ n0 a% b, A1 K& Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 b- `) f3 w! B$ W! M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!!——4 m6 P1 |. ^* C" d- d, p, d! V
A:Gaufrette 4 x% S+ ]& p% P+ h S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. Q# Q7 t3 t# `, q: N7 emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) ~" a4 x/ @; X9 }2 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" p; g/ H: n! Q: `- l& T; n9 ^4 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ x# J" Y a, o5 c, 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)/ v& e, l6 z6 N8 F8 _5 |9 |
A:Cilantro 胡荽叶 香菜
: b' |4 |* B! b4 c. }) Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' X c. e+ Z: d, a! _& O60.Allspice is made from:
5 C) o; v" c3 N: q 多香果, 多香果香料是什么/ V1 U: }, \8 }, b; c* ~5 A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, g5 k2 P) }8 y2 l- `+ e, ?A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?! L9 n2 \! r' O5 r& K
下列哪些是用来做香包德épices?
; F6 a' y1 A* d1 M. n& rhttp://www.sachetcatering.com/
; O* c, O! I$ h! u" x6 b/ gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 s; u7 ?# I# m5 P: \
; Y; j5 t+ b4 M. e* R* E8 f62.Which of the following condiments are not soy based?
% e: B) }. E' v: b+ G h; v2 D下列哪项不是酱油调味品的?
& x) B# W' K4 J* @: ^5 hA:Wasabi 日本辣根& M& e6 Z( ]1 k( P! K; P
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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:% |5 ~, ?, N7 Z, G5 R
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:/ i7 j2 F5 B: X8 s8 U
A:Pasteurization 巴氏杀菌5 N# Y5 U0 O/ i4 K9 d1 j( o5 P& v
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64.Which of the following steps is not the correct procedure for whipping egg whites?& q& b) n5 r0 h3 O# c9 \
下列哪个步骤是不是正确的蛋清搅打程序?
3 n1 M: d; c. m, H7 g1 n% `A: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:5 s1 V; o9 H" p
A:56g and 63g 56克和63克2 B% k1 Z0 X$ I* n8 B6 r* T# p; J
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66.Evaporated milk is a concentrated milk that is produced by removing. k8 m/ q. i) J9 u4 }# ~
炼乳是一种浓缩牛奶 是去除什么做的) {! N, Z; y0 n8 D
A:60% of the water 60%的水 X+ M3 I8 B. p/ k0 W/ b
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67.A method of cooking that transfers heat through a liquid or gas is:
2 c/ s3 ~7 M$ {; ^, V& \+ n一种烹饪方法,通过转移液体或气体是:9 ], f; M3 z9 j# s
A:Convection 对流
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8 ]3 k) G7 H9 G68.The cooking of starches is known as 烹调的淀粉被称为: M4 e6 U' I! _/ a
A:Gelatinization 糊化8 @7 q, l8 W, z, B4 H6 D9 x) a
: X7 ]1 y8 x. B+ I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& Q. f1 ?; R1 R/ VA:Braising 烤, Q) {) @9 j3 `6 I5 ~: U
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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:- ]+ U4 s2 I$ E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ n2 a; {( n" N/ v% G
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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" v( e: m# b2 a) j
A:Fumet 原汁( ^7 Z; E0 V; \5 a- I+ W
; R: s1 ?# C O' q72.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
' c, ? ` s/ }4 a/ a- ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. ~( \8 p, q6 S1 l73.Which of the following is a principle not used in stock making?
1 Q* b9 V; x, K- J+ w5 ^3 c/ A下列哪一项不是用于制造高汤(低汤)的原则?( u+ X* c' P; `/ S
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/ f+ m( c- O/ z
A:Remouillage 法语熬汤
; H0 S2 `4 o7 \2 X* e) thttp://www.haibao.cn/blog/post/176242.htm |
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