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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 c. P8 g3 Z; w哪位厨师最早带来高水准浮夸的美食
) y" ~2 e7 I* y! V, [AAntonin Carême 人名 安东尼·卡罗美
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& y! @0 l9 w* S: U5 J' E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& j- K ]2 u/ g0 m6 G+ S9 Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; Y2 b( C6 E [5 m- O4 {9 l+ H1 G
A:Cast-iron stoves 壁炉
4 A0 G' h8 B+ C8 Ehttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
$ {9 u& ^" O7 x5 }" e法国术语,用来描述roundsman,或摇摆厨师是:& d7 P: s+ Z6 p, L& r
A:Tournant 图尔南8 R5 j6 l" {: L* G V: f
0 j- {1 o5 p4 g( ]0 F# l' Q1 `29.Another term for the wine steward is:, y m! r( F9 J9 _" i/ g2 x
葡萄酒侍酒师的另一个术语是:, ^- o5 C0 y2 ?/ _9 S
A: Sommelier 侍酒师1 X: X& n9 v, P' v, B
! F- n3 Q) H4 U$ r30.Molds, yeasts and fungi are examples of a:! H+ F3 F2 p. L& e( v- E4 k
霉菌,酵母菌和真菌是一个神马例子
- d G% y2 e6 ~+ NA:Biological hazard 生物危害4 b ?4 a! B! u
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 b. p; Y& e8 g& |4 _
根据加拿大食品检验局,食品的危险温度区在多少之间:
( N6 a- X7 j$ @+ j5 CA:40° and 140°F (4–60°C) 4-60度7 d: [+ C& c) n+ ~$ u
0 W% p! |, f4 M) ]% L" R32.All bacteria need the following for survival:7 T/ i/ F, Z! o9 Z+ Y
所有细菌生存需要以下哪些内容:
0 E L# |( I9 U# C j% \" S" LA: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?
$ i! S, J% T( p1 l0 B以下哪项正确表示了HACCP体系的关键控制点?
' j- s4 I- J3 q2 \4 N7 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 s0 J* M& U8 S, j. D+ I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' b5 s* F- N1 ?8 o( t
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34.Which of the following is not an example of a carbohydrate?2 A1 R( I. R9 _: T
下列哪一个不是碳水化合物的例子?( w' @" _/ B2 T5 e+ J
A:Essential nutrients 必需的营养物质' I# N1 L8 C" v5 v n0 V
# v; p5 H; W' ?5 I35.The process by which a liquid fat is made solid is called:+ F5 [/ ^) Y. X1 y
液体脂肪做成固体这个过程叫什么
8 J0 W3 a6 j' M& p7 [A:Hydrogenation 氢化
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/ ~: e" ^9 W) `# i36.Which of the following is not an example of a fat substitute?
- ?8 T* @/ O! x( k" `" ^) W下列哪项不是脂肪替代品的一个例子
3 B3 r# i/ p& EA:Acesulfame K 安赛蜜K表2 K. F6 s$ n w0 j/ J
- R1 u; N/ C' a& t. z. I37.Health Canada requires that a product labelled "fat free" contain:! M8 v4 ` s) Q T5 U B& F( [3 Z7 U" J
加拿大卫生部要求的产品标有“不含脂肪“包括:, U3 D) N: [5 d: ^, 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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4 S; j. `7 W) L4 m$ E+ q/ k* i% R38.Which of the following is not a problem associated with converting recipes?
- K+ \# b' p P. n0 r" u. v! D下列哪项是不相关联的转换配方问题?
" y7 m* W4 ~& W* P n! ]A:Unit cost 单位成本
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+ i& y7 Q/ R5 K0 y' j5 e+ m39.The condition or cost of an item as it is purchased from the supplier is called:* s0 K/ D1 h% @ [* I
从供应商采购的物品的品质或成本叫什么8 Q$ R+ t/ o' i
A:As-purchased cost 购买的费用, I6 Q: u% G1 r: I4 \6 S, R
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, a: R! Z# `: L6 n! q" u0 \3 \8 \3 L在新货到来之前用于日常所求的必要库存量叫什么' f. X/ U: @' L6 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?
+ A' F% G. E4 A4 Z- e2 k下面那个缩写是用来表明正常库存流程?. b$ J% f; T0 s4 K6 b( N" V
A:FIFO=FIRST IN FIRST OUT 先进先出* k5 T# x8 [+ V4 a' H+ ]
+ Y! Q. y+ {# y42.Which of the following knives is used to turn vegetables?
) g- ^" D P( W0 z& D( C8 O下面的那把刀是用来打开蔬菜吗?8 Y- _7 F; O2 ` w4 p$ E
A:Bird's beak knife 鸟嘴刀2 |! e/ W5 I- ^+ \9 k( m/ N0 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
% F) N: O: ? V9 c即时读温度计最好用于那方面?. V; s& {0 @' b- w/ p
A:Checking the internal temperature of a roast 检查被考物品的内部温度! d/ e8 S) Z9 b) U6 I
: S" |+ v6 U4 f8 @1 `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 y6 e- X8 {$ _/ r" K1 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
( z& v7 K F! N9 c" A1 _, S: U. DA:Cast iron 铸铁
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9 }" a. \9 _( o( W- o" q+ p3 n) v& Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) e8 F, Y7 X' d哪件装备下面有一个可移动的碗和一个S形叶片?
! c7 {; n0 ? V. v2 RA:Food processor 食品加工机; ] o" ^, {' x& F
http://www.google.com.hk/search? ... iw=1263&bih=572
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) F- O. e9 s9 z7 ?0 `46.Which of the following is not a rule for knife safety?
: Z! F" s: |/ n+ ^下列哪项不是用刀的安全规则?$ A L4 M, G$ Y* K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 {+ [: e @! D* K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ C+ Q+ |* ]9 P" J! sA:RondellES
9 T4 W3 y( A7 V; [4 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 a, \) n) ]8 R3 t* }. a5 h48.Which of the following is a diced cut used to garnish soups?; `0 h8 x5 d' S0 z
下列哪项是切成小方块用于汤的装饰?
4 `# h3 ]" g7 u+ ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! r4 G/ s- h6 \; c+ e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 D/ A0 l# I2 ^4 b4 h6 ^
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!!——
6 f- I. Y# C9 d* n# P. m, _A:Gaufrette
4 W, F1 ^: _: ?5 K' B! x; sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& S' m7 z: D0 W* _- \. [/ imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# w/ A6 E4 N2 U& h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ v. W- U# p2 G# ]$ j- I! Q/ R
6 F. x8 e) C. V: @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" o! _- h) v1 H" S0 e
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): z" X! I; O9 o2 J$ v$ ^" u
A:Cilantro 胡荽叶 香菜( F4 ~- @, s; t1 R8 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% B& D$ I" X. t: b) F Y; Q" C7 B
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60.Allspice is made from:2 n0 Y( P. s' L
多香果, 多香果香料是什么0 D8 M) C; Q" i7 f* h. F' W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 F/ n. U/ {' \) t3 b5 o
A:A dried berry 干浆果# n" f+ a. h8 W/ y3 U, c8 i
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61.Which of the following are used to make a sachet d'épices?3 }3 C9 I5 e3 {
下列哪些是用来做香包德épices?( A& M" j$ b7 b& r7 N; d
http://www.sachetcatering.com/
! w c# z a. ]; uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, A6 s U; K5 H% n! l
/ f! J) p1 {0 U8 z( D% K62.Which of the following condiments are not soy based?
2 {$ u$ x7 i6 `. N' g下列哪项不是酱油调味品的?3 m1 X. q5 ?5 r2 m* v# f; L& m. t
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:
/ u. Q9 ?5 C5 h3 J) O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:+ k: Q( m3 ^/ t5 w/ b
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?9 K8 N" a0 q8 T# I2 J; ^8 n7 j4 B
下列哪个步骤是不是正确的蛋清搅打程序?
8 ?- }( E) l0 k9 qA:Allow to rest before use. 允许休息后方可使用。
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* H! T# k# t! b/ u4 z65.The weight of a large egg is between:一个大鸡蛋重量介于:- E" f5 q% e8 d; a) m6 i, l5 I# C
A:56g and 63g 56克和63克3 E* [; G7 S! z! ` E
7 n3 A, Y% Z& I8 B3 P; Y) L66.Evaporated milk is a concentrated milk that is produced by removing
. t, ~) a& P3 Z炼乳是一种浓缩牛奶 是去除什么做的9 j& }6 I2 Z+ Q" D5 p8 C4 L
A:60% of the water 60%的水( w& C6 o/ o9 t; p) H- O! v
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67.A method of cooking that transfers heat through a liquid or gas is:
, g- e4 ^6 }0 |一种烹饪方法,通过转移液体或气体是:$ R. i4 |# A- i
A:Convection 对流
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8 P* e' e, j% v9 n3 y68.The cooking of starches is known as 烹调的淀粉被称为- G6 }$ r+ K2 V6 L2 b" C
A:Gelatinization 糊化
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1 o5 I4 I1 X: O4 s6 n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" x2 }' Z( q) d% k. e8 R7 o% p$ m" {
A:Braising 烤3 Q1 S% D2 ?, B! y9 p. c( b
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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:
# y) |% b7 D6 G+ oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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( `8 ~" t) r' U! q9 O' ^9 M71.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/ P2 p6 a7 `# j) d
A:Fumet 原汁
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p: k0 ]8 M. [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
" O2 N$ G3 e( i4 L- \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% x2 x! F9 s* I+ z. k73.Which of the following is a principle not used in stock making?( _. M8 T5 t$ N" O/ Y* o) j
下列哪一项不是用于制造高汤(低汤)的原则?3 w p' A1 m' a- v
A:Start the stock in hot water.开始在热水中操作! W; Y1 W7 b2 c+ _6 n
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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
2 }% y6 a1 W0 a7 k- M0 }4 e; W* O3 o$ \A:Remouillage 法语熬汤" t. M3 { E$ l- ~
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