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26.The chef who is credited with bringing grande cuisine to the forefront is:) d \* r; q) \; |+ ]/ {& G
哪位厨师最早带来高水准浮夸的美食. V o% S+ f1 ]" B
AAntonin Carême 人名 安东尼·卡罗美
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0 b/ a0 R8 v/ u) \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 s% [8 o0 m C4 X6 U; [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" J* X H3 ~- b4 s
A:Cast-iron stoves 壁炉1 p/ M' _2 h# C/ f
http://www.usstove.com/products.php?id=6
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( ~( D% X1 Q! g28.The French term used to describe the roundsman, or swing cook, is:' L0 I/ G; O+ o' {: _
法国术语,用来描述roundsman,或摇摆厨师是:+ S. d: w! S/ V" a! |
A:Tournant 图尔南4 n: ~+ ~- g. ]5 \& {
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29.Another term for the wine steward is:
+ X: H; R2 T7 ~葡萄酒侍酒师的另一个术语是:4 }" `9 _4 I. i0 u% m, ?
A: Sommelier 侍酒师; R3 C$ w T: L
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30.Molds, yeasts and fungi are examples of a:1 S3 W& n# B) S+ H
霉菌,酵母菌和真菌是一个神马例子" S2 ], F! r* l- ~% J3 M9 b
A:Biological hazard 生物危害
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' a% I/ T8 _( C; C, ?0 g: U& Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 T5 y' `) P' m& m! q
根据加拿大食品检验局,食品的危险温度区在多少之间:
! B8 C7 @& U! [$ X) |$ T: ]2 ?1 b; ^A:40° and 140°F (4–60°C) 4-60度! _$ ?' t; l8 s, q/ b! R4 a
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32.All bacteria need the following for survival:* _, w0 `& g6 q# \ B/ G/ ^* u$ h
所有细菌生存需要以下哪些内容: N/ t6 {( A4 z. F5 R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% W5 K; d. S% f5 J7 H: J
# y/ w7 d. ?' ?' k- w33.Which of the following correctly represent critical control points in a HACCP system?( k# h0 n/ N# G8 n- y. I1 \
以下哪项正确表示了HACCP体系的关键控制点?- V. h9 P1 B5 v- @, E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 n$ v, W* T, v5 E/ i. f z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?& n2 S+ H8 l& i6 L9 f. [6 L
下列哪一个不是碳水化合物的例子?. Q7 Y( t5 ^7 V& Z6 d) m
A:Essential nutrients 必需的营养物质+ R$ y h: e0 f/ p2 c
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35.The process by which a liquid fat is made solid is called: ]( v# c. V% }/ y4 x
液体脂肪做成固体这个过程叫什么
# t- _- A/ t) C4 sA:Hydrogenation 氢化5 V1 M+ |: C1 ~
3 h( t6 h8 W& y' ?36.Which of the following is not an example of a fat substitute?
{) {, J# G) A3 ]下列哪项不是脂肪替代品的一个例子
R# R; d( f( N( M; t V% nA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
$ ~( A/ f3 [" k8 Q Y加拿大卫生部要求的产品标有“不含脂肪“包括:& z# `1 m! W: W$ n# t2 G7 s @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ D9 n. k Q6 y# Y8 @
' A+ k P/ u! h& a/ Y38.Which of the following is not a problem associated with converting recipes?
# q# y A% a% Y) I& Z& @' v下列哪项是不相关联的转换配方问题?7 Q# t! O) z- b/ C( G! a
A:Unit cost 单位成本$ k9 X' m. d1 b) `
, C i: a; j* D" r4 R5 W39.The condition or cost of an item as it is purchased from the supplier is called:
) ]; @. j3 {2 L) G$ x# u" w从供应商采购的物品的品质或成本叫什么
* x4 k4 c3 _. g2 g. ]& I6 q$ wA:As-purchased cost 购买的费用8 @! D) S$ B3 B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# R9 V) i: I5 H0 h' {
在新货到来之前用于日常所求的必要库存量叫什么/ {6 v2 f5 d4 `# {$ ^: X* ]6 j* }
A:Parstock 基本日常最低库存8 y7 F+ O/ c- A. N$ Q& W0 _
u& U: {( j0 o2 ]; P41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 ~ u4 m8 b' {下面那个缩写是用来表明正常库存流程?
3 ] R8 D9 q; O0 qA:FIFO=FIRST IN FIRST OUT 先进先出" P7 B) V& W6 q' U; ?' ]
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42.Which of the following knives is used to turn vegetables?1 w3 y9 \" H: @. z6 p
下面的那把刀是用来打开蔬菜吗?* d; X1 i2 _% V ~0 I# N' `: m
A:Bird's beak knife 鸟嘴刀: z; t$ [! m- `& D$ w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' {7 |3 I+ v2 Q( M, o
0 l& O5 v `5 w$ \! w43.What is an instant-read thermometer best used for?
# A6 o7 ?& S* b3 Q即时读温度计最好用于那方面?
# w$ Z0 H6 t& k. L) O D3 T" WA:Checking the internal temperature of a roast 检查被考物品的内部温度 C( u+ G% R5 e- A+ t' k4 h( t
) h: w' w+ q9 X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 Z5 ]' _- ~3 e; ~6 Q' o0 e# \
下列哪些金属材料受热均匀,通常用在铁板而且非常重& H5 s+ n/ p. I4 } t6 w, a8 Q! G
A:Cast iron 铸铁6 I; i8 d9 E* `% g, D; s3 m
; @' b" ~4 u1 S* o& d. e& W% n1 R' V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 T9 Q" F" U" s' K# |2 `* E, q) y
哪件装备下面有一个可移动的碗和一个S形叶片?
& ^* M5 n( j( D3 DA:Food processor 食品加工机
$ e5 M0 y/ U9 O7 N4 xhttp://www.google.com.hk/search? ... iw=1263&bih=5726 y; K- A7 I. P3 _. Y: p
- c% t$ v& N& ~- F# ^& |/ E46.Which of the following is not a rule for knife safety?
8 b+ Q) X: O1 i. R5 d r' t下列哪项不是用刀的安全规则?7 }4 W; d& o% \" C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 Z5 G5 l |, z
$ G, i. B! P5 G# r+ z' Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as: N+ C' `- d, @- Y! S/ K. a) v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: I) n$ j* K2 X4 I& C" L/ t TA:RondellES * E8 G& R$ p! X- ^) V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* M- N3 y( F e1 x/ |& w7 u
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48.Which of the following is a diced cut used to garnish soups?, ]6 \/ S$ g# {2 Q
下列哪项是切成小方块用于汤的装饰?
8 u% v( U3 c" a4 F4 f5 d F# V) \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 W' v* n f @* z) m2 M3 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. I- E8 j4 V" p9 z
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!!——, d5 [8 A3 n$ r' G5 o/ Z
A:Gaufrette ' `, t: k! k3 O# m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% o4 L$ y1 {1 S- F$ \: I- v2 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; v; { N8 v5 x/ |$ E8 FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 Z: l2 K: ^( h) w @1 }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)# @+ c$ p: I9 E3 Y
A:Cilantro 胡荽叶 香菜
/ r, s* u! p( H0 I, l2 Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" M+ [, f' n+ [8 g X6 \& \9 R* W
- G4 i! O- y: D. C& B9 x60.Allspice is made from:
7 _: }+ l0 ^0 j( D 多香果, 多香果香料是什么
4 I' ?# x# N# a3 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 t9 _6 n8 V8 S/ Y OA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
9 C4 M' y/ M" D/ F& s1 z" ~, [下列哪些是用来做香包德épices?* h* B0 m. r# X* l5 H
http://www.sachetcatering.com/
/ n+ [' x( m! x: ?3 `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ K" g R, d8 }. w1 v62.Which of the following condiments are not soy based?
% U2 x1 U4 I" r3 \0 Q e A下列哪项不是酱油调味品的?
/ V" X& `5 I/ C) Z& \A:Wasabi 日本辣根# J; w. c" V: u6 ^& f( Z9 V" Z
6 |6 x2 X y) g# R1 s! @! |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ y3 _5 W; ?: c1 K3 R$ d" b
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! O/ C" w9 ]/ v8 S; k9 jA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
# |: p* ~: K, r$ i下列哪个步骤是不是正确的蛋清搅打程序?
# M9 N [7 E, }( k( RA:Allow to rest before use. 允许休息后方可使用。 ?: k5 y! z4 C0 x5 ` `9 ?8 v" k7 [
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! p$ H+ Z6 m7 ]) W( }$ \9 ^
A:56g and 63g 56克和63克
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, X" L, {8 Y+ n5 h66.Evaporated milk is a concentrated milk that is produced by removing
3 i+ e, f0 P) t5 i炼乳是一种浓缩牛奶 是去除什么做的
; W; N( A- Q0 V3 kA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
& _, I; c# \" ^5 M& S( `一种烹饪方法,通过转移液体或气体是:+ d) }' a, h6 X' h+ Y/ Z$ `) S' U$ B, C
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
) l& z. I A5 y5 W, x; ~7 ]A:Gelatinization 糊化
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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?7 [# _: Y) i4 A; e- Q
A:Braising 烤3 R* L' C* T! ]$ Y. f
+ P. r- |3 o- d' I70.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:
: ^/ P( X! {' v, j7 P+ AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. v1 Y# f( ]; Z* U3 t- M
- G3 R6 L2 X$ i! s" m: y+ p71.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. S4 I0 _% ]# ~8 H4 g6 `
A:Fumet 原汁
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3 J4 }! p4 f! t* Z72.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! J. k c: q( e1 m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& s" B8 t0 _* B8 O7 `+ {
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73.Which of the following is a principle not used in stock making?. X* d- P3 J) b& Q4 L# Z( b
下列哪一项不是用于制造高汤(低汤)的原则?
) U! n" p5 r% y9 uA:Start the stock in hot water.开始在热水中操作
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$ H- C, z8 y* m. ^. @0 [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0 |" W+ N$ Z# J. X0 Q
A:Remouillage 法语熬汤
( U6 @) z0 O0 p/ w/ y! Rhttp://www.haibao.cn/blog/post/176242.htm |
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