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26.The chef who is credited with bringing grande cuisine to the forefront is:7 ?% k/ C3 y: F' u' S' ~
哪位厨师最早带来高水准浮夸的美食
$ G- o% X Y. Y8 @4 `AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; j% A. q/ f+ C) @* A" e; J. B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 V! I% c, y2 T/ z5 U3 m- p! qA:Cast-iron stoves 壁炉
1 C. \* E0 g5 ehttp://www.usstove.com/products.php?id=6
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" ^4 B$ C4 r% G- H28.The French term used to describe the roundsman, or swing cook, is:& w6 l6 @. j6 Z
法国术语,用来描述roundsman,或摇摆厨师是: V G+ m3 V, Q/ u. ^
A:Tournant 图尔南
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r1 U9 \: o( M8 O, {, `29.Another term for the wine steward is:
- L, t4 j( M) t( c5 B葡萄酒侍酒师的另一个术语是:
7 o8 `1 Q! `6 _ i @+ qA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
7 c D# [( d+ M5 q" A+ x霉菌,酵母菌和真菌是一个神马例子; B" v4 a: a1 _. Y# v
A:Biological hazard 生物危害2 i9 W. a4 {& A- P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: ~6 N7 r* T% ^9 d* T0 c根据加拿大食品检验局,食品的危险温度区在多少之间:
8 V% Q( p c0 q4 iA:40° and 140°F (4–60°C) 4-60度
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( ?* k8 X( B- q' y$ W7 M8 C32.All bacteria need the following for survival:5 E) E1 |9 k2 S+ i! ]( u! U, j$ ~
所有细菌生存需要以下哪些内容:
6 i: u# c0 N/ C7 k4 V- VA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?8 [, i. |( z, L2 c
以下哪项正确表示了HACCP体系的关键控制点?
5 U6 ^0 @& q# t6 |$ Z, j; CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 g) f: }+ P4 B- f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ g _/ q2 y2 ~' G5 s34.Which of the following is not an example of a carbohydrate?
4 O/ ?: h; g0 ?* Y下列哪一个不是碳水化合物的例子?2 a; u) ]4 V6 x% q4 ^0 e
A:Essential nutrients 必需的营养物质. `. C* M2 T4 q& l% x, \8 s
( I3 _4 b$ G( O- ^35.The process by which a liquid fat is made solid is called:
6 g4 p$ A' Q% u6 g, B液体脂肪做成固体这个过程叫什么7 s0 p8 n8 Q5 Q
A:Hydrogenation 氢化; J7 ]9 }2 t8 ~% p1 z) P
2 E! [0 o& P b" w8 j( s36.Which of the following is not an example of a fat substitute?* f P+ R! G! @ H
下列哪项不是脂肪替代品的一个例子
" v2 r: b( B& U5 G7 WA:Acesulfame K 安赛蜜K表0 K6 `. @1 y# P+ V- L- o. a3 M
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37.Health Canada requires that a product labelled "fat free" contain:- s3 A+ X: j0 O( E! M9 |5 R: S/ c6 i
加拿大卫生部要求的产品标有“不含脂肪“包括:0 I/ {) {% b" x
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?2 G1 Z+ R8 p [+ p1 t
下列哪项是不相关联的转换配方问题?, y$ p- E9 M* Q
A:Unit cost 单位成本+ b& E: \! o, R2 y [" L
1 v# i# g6 L4 l) W1 N6 j' L39.The condition or cost of an item as it is purchased from the supplier is called:
: S. K$ y' u. R- ~1 m1 k3 a5 V8 m从供应商采购的物品的品质或成本叫什么- X; |, L1 g3 D
A:As-purchased cost 购买的费用1 j: V9 k/ h. ]9 ]: i
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, |6 i! T! y5 A! z* v8 L8 r
在新货到来之前用于日常所求的必要库存量叫什么8 H; W$ Z! q& E
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- ^1 b w& V U( q1 d9 T下面那个缩写是用来表明正常库存流程?
. l$ B) |9 X6 F( m! wA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?, {4 r& F3 t0 C0 |4 v
下面的那把刀是用来打开蔬菜吗?
: r0 C6 s$ H: o- x2 NA:Bird's beak knife 鸟嘴刀
2 {* Z7 }& G: i8 w. ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* a Q: p6 i: s
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43.What is an instant-read thermometer best used for?0 J; ?4 q/ K* t
即时读温度计最好用于那方面?
4 f4 w" L$ V7 H' {, v' CA:Checking the internal temperature of a roast 检查被考物品的内部温度; u. v, s$ C" a
: n- n! e0 D4 ]( y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 R( ~/ R- m: k% H m3 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; A" m8 c1 P* r0 x2 RA:Cast iron 铸铁6 |$ m; Q* _# c! j& ~
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( X+ Z3 U$ l1 v% a4 d5 P+ S哪件装备下面有一个可移动的碗和一个S形叶片?
4 v0 |( f0 d6 fA:Food processor 食品加工机0 A$ c! _& |8 H
http://www.google.com.hk/search? ... iw=1263&bih=572 V1 e o- s5 X$ d
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46.Which of the following is not a rule for knife safety?2 }6 u! w2 ^+ W* x. a+ f
下列哪项不是用刀的安全规则?
0 R( S% l& a7 `$ z- B6 i2 xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 F$ {; p6 l3 ~( r* u9 n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 [# D* Y+ }* t+ R$ R# @1 c; g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; M6 Q; W; v$ E" D2 l
A:RondellES
9 |0 j9 {' I+ X. Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ [# Y" ?) E3 |* f+ r48.Which of the following is a diced cut used to garnish soups?3 E& X, M+ y& U/ M2 z6 ]
下列哪项是切成小方块用于汤的装饰?
7 c5 }' {# p \" c4 IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) b D1 N5 C( O# b8 m- k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" A8 E8 E( ^5 a% r$ k' B4 }
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!!——2 d, C. l( b4 H# }- J! H$ H) q
A:Gaufrette 6 C2 W. G" E/ @. V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 L6 Z# e: Z6 B2 J# |: W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 e* M( a$ i D9 [9 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 [ ]0 B$ C8 J, I( [7 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# _+ x5 C1 Q7 _7 b( i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)
+ @ v4 w' m+ N+ n1 bA:Cilantro 胡荽叶 香菜5 {& u. l6 n! H% |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 h4 u3 ]5 L- Y( J60.Allspice is made from:/ p6 P1 V0 f8 |6 v! _, _
多香果, 多香果香料是什么& D: o9 p" B$ O6 A" @% O6 k8 g- ^# @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 D7 ^; q( a0 ^& P r9 g9 o1 h
A:A dried berry 干浆果0 ?, v4 M9 F/ z
$ V B& E: Y6 Y) ^" y61.Which of the following are used to make a sachet d'épices?% X) r5 Z; y* A/ {. P
下列哪些是用来做香包德épices?: C% N+ K1 M/ i: H
http://www.sachetcatering.com/
9 e7 C& h1 {) t" `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" i# {+ O* F- t2 f4 J" k( T62.Which of the following condiments are not soy based?! U" D5 A- Q# i9 C# Y& T: L. R
下列哪项不是酱油调味品的?
3 @) y. I3 w% v0 AA:Wasabi 日本辣根# x! D/ M! Y6 o$ w i+ r
1 C ~) `4 X/ v X! j; J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: o+ P6 K F( g" v
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:/ f8 x" ~6 t; v! i2 M9 v. k& H
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ |+ q& O4 m0 e) J1 `下列哪个步骤是不是正确的蛋清搅打程序?( q2 I7 c, G; l* N# y
A:Allow to rest before use. 允许休息后方可使用。
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; C& o9 Z2 A X( E6 N65.The weight of a large egg is between:一个大鸡蛋重量介于:% H9 i0 V3 U% |- A
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
. V+ r8 _9 _9 ]0 I% c/ s炼乳是一种浓缩牛奶 是去除什么做的
. c5 q9 J% w4 L4 U! O$ ~( EA:60% of the water 60%的水8 ~# j# C+ [3 m, }$ d7 P
+ Q( h* ]; @; g a( k9 K- T* z67.A method of cooking that transfers heat through a liquid or gas is:
3 v" G5 ~) J& C* V一种烹饪方法,通过转移液体或气体是:
: F$ o5 h. `& t6 A9 G& t+ jA:Convection 对流
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& [& a! g0 a( e5 q: ~/ O68.The cooking of starches is known as 烹调的淀粉被称为8 T8 f5 _. O. J" w& Q9 `/ L
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?% T' m, Q+ {; Z5 {3 `1 `3 ]
A:Braising 烤
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& O$ E. U& P* d! |) h' O70.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:3 ~; D8 P, X r
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 O2 Q5 C. s: M
$ ~( h0 }/ Q1 m- l! w3 g* x71.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; c% [( r! g& v* }, c* K c+ \/ ~
A:Fumet 原汁
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- K. \* q& e' U% ?/ g1 ?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% q) e5 F/ J. G9 Q+ D5 l$ t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 g2 }3 _# u# U
; T4 @- S! X( I$ C# i73.Which of the following is a principle not used in stock making?
- f& J+ Q$ s. b# F. P7 _, {下列哪一项不是用于制造高汤(低汤)的原则?
( b/ X0 t' y# m* k9 H8 gA:Start the stock in hot water.开始在热水中操作! g- m2 \! O! Q! r9 Q1 q
# x8 ]( Q0 F" u5 C' \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
C8 S/ V8 J) w+ L" o- S( q1 oA:Remouillage 法语熬汤
+ N$ `' t- k& ?6 i8 b: khttp://www.haibao.cn/blog/post/176242.htm |
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