 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:, u& j; ^& J3 J! ]5 L
哪位厨师最早带来高水准浮夸的美食- ? D1 V1 n4 f$ V, }0 o; p
AAntonin Carême 人名 安东尼·卡罗美
+ P% @, T( u; U5 W9 r/ R% \: s( P% G$ o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; T2 L& y8 G* U: e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 L* t; q7 s: WA:Cast-iron stoves 壁炉6 Q; }2 Q) X; W: |; v2 a8 k! y
http://www.usstove.com/products.php?id=6
& p' c. m3 D7 ?7 f* {3 ~6 c
z% K' h9 I, |/ P" w8 H28.The French term used to describe the roundsman, or swing cook, is:6 B. |/ H+ K- {, ~ d# g
法国术语,用来描述roundsman,或摇摆厨师是:
6 y# Q. p) D$ Y+ _+ HA:Tournant 图尔南
0 g" K1 j% {1 E7 W. B& W' L4 |5 j* ^) H0 @; ^2 U0 F& I
29.Another term for the wine steward is:
" R! `, S9 k1 f `2 Z, H葡萄酒侍酒师的另一个术语是:7 b2 ]9 e$ O. k3 [$ I* R' _
A: Sommelier 侍酒师
. G- j! U# ~7 Y# G0 e* h# t4 H
: z. N+ U% b- d5 K0 |( C6 a30.Molds, yeasts and fungi are examples of a:
# B2 a7 F/ H5 j3 a霉菌,酵母菌和真菌是一个神马例子# v/ g' y+ \, V; b* r6 | a0 D
A:Biological hazard 生物危害' z- c4 ]) P. n. U! }( z
4 m" \1 R- F# A" `& O5 n: P2 _& {+ J; U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, ~0 Q; r1 r% Y# X根据加拿大食品检验局,食品的危险温度区在多少之间:0 j% u: [7 K" m$ F) W
A:40° and 140°F (4–60°C) 4-60度
. i9 a2 Z8 H4 p3 i0 g. ]( s( K# J3 b: x* U* x
32.All bacteria need the following for survival:
* y: b6 a, ~# t所有细菌生存需要以下哪些内容:7 {0 ?5 h0 S* p3 D9 M( L- D8 e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
8 g) Z3 d2 |/ ], z7 x
, L5 `) M( l4 I t6 F# z33.Which of the following correctly represent critical control points in a HACCP system?; p# ^# Y: s9 a! _
以下哪项正确表示了HACCP体系的关键控制点?- d* P$ u5 ]5 q' h" F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 I9 D: W$ O* L/ ~& T5 B' C4 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* K/ |# T, |3 {1 i# s* i. S- l9 K9 g% m I7 J
34.Which of the following is not an example of a carbohydrate?. ~# F: P6 \6 J6 w( `/ i
下列哪一个不是碳水化合物的例子?+ d) `. Y1 g) T9 Z9 x4 A8 b
A:Essential nutrients 必需的营养物质
N# t1 X% k7 J" D; ]/ r+ ~8 n& l) ]( W9 j1 y/ |& y
35.The process by which a liquid fat is made solid is called:9 i' e: s3 O9 C) o# U$ d. N
液体脂肪做成固体这个过程叫什么
4 J& {7 W, o, z' ~A:Hydrogenation 氢化3 e# A5 u# r% k, h8 t
% h/ a, @5 A7 E0 l% A$ f% ?0 l36.Which of the following is not an example of a fat substitute?9 u5 \% `* U5 _( p
下列哪项不是脂肪替代品的一个例子! P5 ?6 |- _7 e% S
A:Acesulfame K 安赛蜜K表
2 P# A% e' _5 O' q$ V. g8 E
/ A% a% y- V/ G37.Health Canada requires that a product labelled "fat free" contain:
) O) x: Q6 K E- p9 J* _! b加拿大卫生部要求的产品标有“不含脂肪“包括:& { o v8 {3 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 w6 I: u$ {; O# U2 o4 v4 [; J5 r7 h3 K7 I) g2 I! G
38.Which of the following is not a problem associated with converting recipes?
% ?1 a0 r2 J4 \& N下列哪项是不相关联的转换配方问题?5 j; r8 `, n: _& w _; ~7 _7 u7 R% Y
A:Unit cost 单位成本- J# p4 {, ~: a ^5 f# d/ ^
& @: k6 h6 ~* @3 e3 m# M
39.The condition or cost of an item as it is purchased from the supplier is called:# n' s7 L7 [; C' N+ I7 c* h+ E
从供应商采购的物品的品质或成本叫什么 w/ q+ @1 I1 d; U% s
A:As-purchased cost 购买的费用( ~( R8 K1 v( y& D
0 N; R& I3 n+ f0 g5 n% S40.The amount of stock necessary to cover operating needs between deliveries is known as:' z/ ?) L- d7 J; m7 i
在新货到来之前用于日常所求的必要库存量叫什么
! p/ W$ }- O6 w8 U5 j% ]) QA:Parstock 基本日常最低库存
. ]- R- k9 T' }( \2 N( S+ r0 `; |5 R
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 ^9 U7 p5 y3 M+ G0 v" T; w" I! i/ K
下面那个缩写是用来表明正常库存流程?, _1 G* e4 p4 U
A:FIFO=FIRST IN FIRST OUT 先进先出
7 c; |# j( D5 r& Z4 C3 m! Z0 G# r4 N! w" J* W. y/ y8 C# ^
42.Which of the following knives is used to turn vegetables?. l! D7 Y4 S( W) f8 q- `; Z7 {- ?
下面的那把刀是用来打开蔬菜吗?( |, K- K9 X0 v* f% m1 X5 I
A:Bird's beak knife 鸟嘴刀
. s5 F" c' I! |5 r0 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- o& `. x- C. a4 @) y4 l" }. I; O7 ]$ w# p, r& G! y3 O) y- w
43.What is an instant-read thermometer best used for?
* }! {/ o7 E* ]3 D, I即时读温度计最好用于那方面?. a9 \+ c' D4 [( h& f4 b% ^4 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 h, n6 T0 L- U5 F; d8 `# t0 F" K: L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 e& [- p, u3 W$ g- C* j0 Y) y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% f4 ^ ~5 k* p1 ~9 fA:Cast iron 铸铁
' B% L V* O: _5 t1 x$ h! J
3 D# n# |. U! ^6 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ \$ y) l) s* U8 d: N哪件装备下面有一个可移动的碗和一个S形叶片?
# Z0 w0 n5 g) Q4 xA:Food processor 食品加工机
2 o9 i0 ~9 m" d. y2 V) k! ?http://www.google.com.hk/search? ... iw=1263&bih=572
, U4 n8 I- H& }: N ?/ Z; m* K3 h! f) [9 x; j I7 V% b% M& F
46.Which of the following is not a rule for knife safety?
! n& A* U, s# [) G* Y$ v0 c" m下列哪项不是用刀的安全规则?- O% ]! p" E# G) `0 }; s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" Y5 S/ b# \0 e7 t2 k% ?
5 C" w' w- {' ^. n, u
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
J9 J- G7 \( U% [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( V3 @( K3 j1 h: Z1 q5 }( y; [4 ?: L
A:RondellES
8 N A. ^7 W3 a( e& G7 A* Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* R! _/ |- c* F7 G8 c
" n: L$ R+ H# M48.Which of the following is a diced cut used to garnish soups?0 w$ q7 P Q( M8 n
下列哪项是切成小方块用于汤的装饰?
9 `. |/ {; x; d2 K c# ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 |- O9 N+ @0 c* G; p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 n; y u T2 I; Q& e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!!——
, Q U# q/ Z5 \4 [A:Gaufrette
8 |, Q0 @$ o5 Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 z# ^1 J& G+ {: s# ]9 kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 I4 ^1 z. X5 @+ a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; m- {0 y0 v' _$ n3 r8 E" D
; Q& h# _, K' I0 B9 x% D* P5 m) N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" v$ \. g% z+ R% H* ^" m9 @! 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)1 {# m$ a5 \! w8 }; [/ g* F
A:Cilantro 胡荽叶 香菜
- Q9 B% I3 ~" t) Y+ V# p- q- Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: |4 D6 W3 ]2 ]* k. U
% v2 y8 y4 U0 B! ]9 G5 [1 F( I' Y60.Allspice is made from:
' f4 @3 B6 v1 u 多香果, 多香果香料是什么8 {$ \. o! k- _4 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; ?( Q$ [) t4 N, [& D% A/ kA:A dried berry 干浆果
# k$ r, S! K/ s3 i$ t
' l0 U3 R; }" X2 P2 n8 T61.Which of the following are used to make a sachet d'épices?
5 B0 e' a, }& W, [5 I" B+ I. }下列哪些是用来做香包德épices?
0 \ z$ `! ]! e# K$ l) [7 R4 lhttp://www.sachetcatering.com/( y: k+ d5 W4 X" t2 n- a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 _% [' d4 R6 @8 b& G
0 ]0 d0 `& H6 I. w- X; z62.Which of the following condiments are not soy based?
I7 p" J* B! x. F5 r下列哪项不是酱油调味品的?
A: u3 D5 C7 BA:Wasabi 日本辣根
' z' V/ }8 ?" s* _
- ]$ S0 X7 v+ m0 W* m3 m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- i% Z" Z$ H" r$ y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:
P- z& B9 H oA:Pasteurization 巴氏杀菌
6 m7 N- }) Z) s4 C: E$ G. O
+ R6 u1 m; X0 @% y' M. `64.Which of the following steps is not the correct procedure for whipping egg whites?+ e( b9 s' L6 K; I# h" p3 v" T7 ?
下列哪个步骤是不是正确的蛋清搅打程序?
' z6 v3 Q5 R5 f; [* ~9 N ZA:Allow to rest before use. 允许休息后方可使用。; A" S: y: p! ^; a8 M3 S6 x, j
: h( u7 ~7 f7 @: A* x6 R& s+ @65.The weight of a large egg is between:一个大鸡蛋重量介于:: S/ n4 n8 p/ h
A:56g and 63g 56克和63克2 x" u1 Q+ N6 w' n
: o& H. B2 @3 Z+ S8 d5 B. D+ K0 j
66.Evaporated milk is a concentrated milk that is produced by removing3 v3 L# o% e7 q1 }: A
炼乳是一种浓缩牛奶 是去除什么做的
/ }: ?# u% [! g; c/ xA:60% of the water 60%的水
; f3 z! r+ K' I7 D
/ l" W! L* C6 \4 Y7 \/ o67.A method of cooking that transfers heat through a liquid or gas is:
$ O1 X7 x$ A% m2 g* t一种烹饪方法,通过转移液体或气体是:3 m' r7 g% v9 j6 f Y
A:Convection 对流
5 X7 i0 Q& B/ X# ~3 ~& H$ D4 E6 Q
1 R+ B' `9 k8 S68.The cooking of starches is known as 烹调的淀粉被称为1 l/ }8 C1 ]5 z+ F4 V) D
A:Gelatinization 糊化1 s6 j8 j3 q2 A$ F0 N* b
2 s* \% k2 ^7 a. m! g% f
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 t% p4 @0 f4 }4 K; {' d
A:Braising 烤1 `5 M y0 x* D- l6 U% }
+ ~( g ? r" ?+ d6 g3 v0 u70.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:: B3 W) V! W$ T; b( F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' a3 H' z U6 d9 C1 {- M+ R R
s8 X4 F* I8 V, P
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
/ F3 }5 H. Z8 p! T5 d \) W" wA:Fumet 原汁
) L: ~- f! L( X# Q4 K0 {5 v& g* L0 o% S% |! h
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$ S ~* E5 Q- A. W/ H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& B9 L/ D9 g- g1 ~, a2 g
" {, w" k( r' d8 X, `; r! t73.Which of the following is a principle not used in stock making?
* e! m8 I2 X0 F0 w) m- _ d) N8 a下列哪一项不是用于制造高汤(低汤)的原则?. `0 m- x% Q v+ E: ~$ j8 v
A:Start the stock in hot water.开始在热水中操作
- [( K0 s d: U5 s8 ^* b, k" r* I& b+ W. Y: }
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+ ?: s0 j2 R( m8 N: G
A:Remouillage 法语熬汤. l- S: o0 s7 k# T; j
http://www.haibao.cn/blog/post/176242.htm |
|