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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:
' n. Y! I. U* B) ~- k. @% }" y哪位厨师最早带来高水准浮夸的美食
5 r0 o( A# ~+ w4 ]AAntonin Carême 人名 安东尼·卡罗美
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1 F* Q6 J5 ^# [8 ?3 b! @% h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ o( @ C% A4 @: I6 H( h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( c' {/ o0 \: s2 h: [1 y5 kA:Cast-iron stoves 壁炉+ ]0 |2 r* b. v; r
http://www.usstove.com/products.php?id=6
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' J- Q7 ~- B7 Q2 _4 U28.The French term used to describe the roundsman, or swing cook, is:: Z/ l, f$ F# ?$ E- o" L* s9 d
法国术语,用来描述roundsman,或摇摆厨师是:1 L5 [5 Y( I( y6 S! n# A& ~- y- ]
A:Tournant 图尔南9 {. C" e7 H4 R
. C! K9 X7 S0 v" [7 D; ?) l29.Another term for the wine steward is:+ V" t' D0 R' C T# G
葡萄酒侍酒师的另一个术语是:
" Y! s6 `: _4 s: j1 QA: Sommelier 侍酒师
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+ i, \* q R$ D3 ~4 m s7 L30.Molds, yeasts and fungi are examples of a:
# Y; H6 z, i7 d# t: L* x, v霉菌,酵母菌和真菌是一个神马例子+ j: h) u) [% w" _% B, h
A:Biological hazard 生物危害9 w& X# E, `& }' O ]
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 {8 n* m* H1 {- T3 {根据加拿大食品检验局,食品的危险温度区在多少之间:
# ~$ k; O1 w5 f7 ?# pA:40° and 140°F (4–60°C) 4-60度, [. t3 A( `% p* q
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32.All bacteria need the following for survival:
( X- W* u; k3 B所有细菌生存需要以下哪些内容:
# v* G$ x5 Q' @* u7 N+ o$ MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- V S* Q6 f/ m8 \8 R- W, Y
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33.Which of the following correctly represent critical control points in a HACCP system?, a4 ^/ w& B* g& g6 b
以下哪项正确表示了HACCP体系的关键控制点?, I7 n6 d+ \# b1 U4 T, R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! X" o2 _! [6 P8 P( s0 k3 D. z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 L8 m: k: M' q5 ~& m% G7 v
" X6 P) U9 Q Y8 `0 f4 h- V34.Which of the following is not an example of a carbohydrate?
( S0 i7 I2 D$ _7 ~, G7 H6 U& Z下列哪一个不是碳水化合物的例子?8 C% B# _5 S( ]; B) u
A:Essential nutrients 必需的营养物质8 ] H T2 }1 X+ v
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35.The process by which a liquid fat is made solid is called:
4 f4 K D8 z4 K1 x6 _* o7 J液体脂肪做成固体这个过程叫什么
( P* A3 J7 t( h, D" q6 r; jA:Hydrogenation 氢化8 x% z R4 b/ B
# ^" {6 j- N% A2 K1 |36.Which of the following is not an example of a fat substitute?6 O4 H% \% o7 e( g3 g
下列哪项不是脂肪替代品的一个例子
, S) f m, M1 S K5 p. g+ @7 KA:Acesulfame K 安赛蜜K表
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! z0 w& a2 b5 f37.Health Canada requires that a product labelled "fat free" contain:6 p/ c i. ~+ b1 t. W% M% a
加拿大卫生部要求的产品标有“不含脂肪“包括:: j" u" ?8 K- e" N+ f3 t+ W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
8 @% |- K" M# s9 [$ U" U下列哪项是不相关联的转换配方问题?
. u. o v4 v) b1 N0 d1 V! x0 w# \A:Unit cost 单位成本9 a( z: p; z/ d9 K4 _" \
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39.The condition or cost of an item as it is purchased from the supplier is called:
! X- F( g, _8 u1 U从供应商采购的物品的品质或成本叫什么
$ K+ r4 A P) W. E& m; @A: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:- [& n- g [2 `, Z6 i
在新货到来之前用于日常所求的必要库存量叫什么
' M v d2 d2 ?/ fA:Parstock 基本日常最低库存
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/ t, }: t' Q; x3 r3 I. w7 d41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 o3 I1 G2 U, w: O8 ]下面那个缩写是用来表明正常库存流程?
4 t* [/ i# s3 Q) J7 n1 aA:FIFO=FIRST IN FIRST OUT 先进先出* a6 I# M( R; J5 f4 u5 X2 o
& U3 r. X( J8 E4 m7 r42.Which of the following knives is used to turn vegetables?8 F( @7 u3 J' `5 a% m: i& w' G
下面的那把刀是用来打开蔬菜吗?
6 t: W, b* n. Q3 V9 `9 GA:Bird's beak knife 鸟嘴刀
& |+ q: B& {+ ^1 D/ nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, g# H- i$ r: x6 a- b2 E3 X
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43.What is an instant-read thermometer best used for?: Y# I: v% _0 a$ \( k0 g- ~
即时读温度计最好用于那方面?& G$ c( N' j. s/ }" N
A:Checking the internal temperature of a roast 检查被考物品的内部温度' m+ q& m+ p9 e+ s, s- i6 j( f
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 s9 G1 N! O& J; K
下列哪些金属材料受热均匀,通常用在铁板而且非常重; A9 j+ G2 S# I- t+ ]
A:Cast iron 铸铁
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7 P- }' I! T* \- @; c6 x. I w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; g7 j; G1 Z) x8 c) h# g
哪件装备下面有一个可移动的碗和一个S形叶片?
2 N' x: c0 i3 ?: Y" }A:Food processor 食品加工机! B2 n# L1 Y/ y2 V2 T
http://www.google.com.hk/search? ... iw=1263&bih=572& E, d: d6 b9 s8 J2 X
3 q$ K1 B v, I46.Which of the following is not a rule for knife safety?
! A8 |+ E* U. `* `) `下列哪项不是用刀的安全规则?/ ?5 i' s2 H# b z! {5 ]! p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ a& [. W9 \4 O$ o5 Q4 R, ^
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 x# a, j$ @0 v- P2 W) z: P% S" e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" o# a3 Q% ^* i" I; `: K2 x l& }; A
A:RondellES
/ l# l2 m O; L; d/ i0 k$ Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 k, a; N3 |+ L' d& L x+ D
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48.Which of the following is a diced cut used to garnish soups?
! F! b/ T o5 v6 J6 `$ e6 d下列哪项是切成小方块用于汤的装饰?
9 s9 b$ W L3 w5 A6 x8 J1 XA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' |2 P$ ^. z) `! j/ F% i3 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# p' Y& S0 D! }( R& 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!!——
% z$ X' ^: j* d1 t8 d; Y' iA:Gaufrette 7 L" k, }! b. ?! G( w% t& n) _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) e y2 ?7 p: n# m* Z+ g( hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! O' A" ^; n' b+ tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; Q. [2 c h8 |7 v# Q: p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 w5 Y. K R- J5 t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 Q2 T( C C) `5 bA:Cilantro 胡荽叶 香菜9 y, Y& k3 ~1 b0 z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& u# M" ]* ]# C
: l" r& M9 Y$ ^: ]( h' G; R60.Allspice is made from:2 z" Z/ ~2 ~7 v* r: S
多香果, 多香果香料是什么$ k( S8 @# B% A- D; ~! l3 v# V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. e7 S6 n$ N' u* Z7 U$ s! ZA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 B, Z% K2 i1 n7 q; R4 w下列哪些是用来做香包德épices?+ ~" N/ ]+ E8 g; ~) T' H/ l
http://www.sachetcatering.com// }8 m5 |* z* _% n5 M8 W/ r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' r9 M2 W5 S& x' E/ t62.Which of the following condiments are not soy based?
8 W6 I( ^6 j" U4 h# y: ~0 U& j下列哪项不是酱油调味品的?' Q/ m# g* Q% z' R( d. A
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:$ d. e% |, K$ d2 m" f
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:) s2 ~9 {$ Q' X) m( P) s
A:Pasteurization 巴氏杀菌: R# {+ g6 T. y2 M0 T. I K7 `
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64.Which of the following steps is not the correct procedure for whipping egg whites?) i/ G( U( u. t6 o x6 \
下列哪个步骤是不是正确的蛋清搅打程序?" x! \7 h, w; @# K1 \, V2 N. d+ 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:9 U7 v% g4 \6 ]6 i7 Q0 G: }
A:56g and 63g 56克和63克$ `: M9 q3 u8 E w4 t- v$ C
+ G+ S; |# \/ T1 ^1 e4 w) j66.Evaporated milk is a concentrated milk that is produced by removing
1 I/ t9 L& }' K$ Y$ {5 ?炼乳是一种浓缩牛奶 是去除什么做的6 W0 M. }& V" X4 k/ L% {
A:60% of the water 60%的水
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( N' c( ]4 r/ x2 ~& A6 _! A+ _67.A method of cooking that transfers heat through a liquid or gas is:' H# i9 i* C1 t: G4 P
一种烹饪方法,通过转移液体或气体是:& G5 A* e! c( Z- ^" ^5 v
A:Convection 对流
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4 z: o7 H1 ]8 e9 I# B1 _68.The cooking of starches is known as 烹调的淀粉被称为
2 F- j7 `9 C% B5 `3 _7 A* _' Q& LA:Gelatinization 糊化9 g. _6 C, O7 E& q* P
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 y7 a) M7 V9 Z4 R; SA:Braising 烤
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5 M6 y, y- K* i( U0 j* j0 `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:: J+ I/ a- m: [" w
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
4 P4 B6 @6 ]0 Z) }A: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: k, ~ `/ A' f: T& U# M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?1 Z% W8 Q; z3 L) I% f0 [
下列哪一项不是用于制造高汤(低汤)的原则?5 i3 J9 m9 [! A. U
A:Start the stock in hot water.开始在热水中操作
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/ B0 |; H4 M% G8 {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
- } m8 b" K7 fA:Remouillage 法语熬汤
, R: L: q3 G- G/ K8 H3 ~http://www.haibao.cn/blog/post/176242.htm |
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