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26.The chef who is credited with bringing grande cuisine to the forefront is:
+ o; y5 a) R" i+ C/ ~哪位厨师最早带来高水准浮夸的美食9 f" R7 U2 C! p6 L8 F2 M
AAntonin Carême 人名 安东尼·卡罗美
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. v5 S" l5 b: [( X/ l% v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, g* k b R+ t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 K0 `. H& h8 q1 ?; x* bA:Cast-iron stoves 壁炉, D3 S( w* V) m/ g
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:% q2 O' `$ i+ ]# w! n
法国术语,用来描述roundsman,或摇摆厨师是:7 `! O& f' ` x% k1 }& a/ P
A:Tournant 图尔南
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! W! O. o9 K$ V! i4 g$ o% A4 s29.Another term for the wine steward is:% j8 {" {0 ]! i/ o7 y
葡萄酒侍酒师的另一个术语是:% W' O+ }7 C( s, a& o& M0 C: b
A: Sommelier 侍酒师/ X& b) ]' Z" E; K1 L/ _; M! K
+ M1 D* a3 u) [+ j1 M30.Molds, yeasts and fungi are examples of a:
2 N: ]( Z& b1 H8 l/ h. i/ N霉菌,酵母菌和真菌是一个神马例子! P5 c a' M: A% p) I$ u: \
A:Biological hazard 生物危害8 B9 O( h+ D- I6 E
8 Y* C: U1 P) O' g; r$ e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 S0 q* N t [3 D
根据加拿大食品检验局,食品的危险温度区在多少之间:
. g8 r+ s' h' c* @7 Q' nA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
3 f: Z6 v4 M# L( ^: s, G* E% w所有细菌生存需要以下哪些内容:! `4 F& r+ o' ^9 P$ |
A: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 u% G) q$ }! T$ d
以下哪项正确表示了HACCP体系的关键控制点?
* H' j6 M, R5 Q, e# g* K4 x& L. MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 v- s( o6 r1 M6 N& @食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 Z) n# ~& p# _( z- s
5 H( Z; {8 T- H. v" a% S, t' w34.Which of the following is not an example of a carbohydrate?7 T5 m. \ L6 `/ x4 a; i2 N
下列哪一个不是碳水化合物的例子?/ z/ W2 X' Q; r7 b% |8 A
A:Essential nutrients 必需的营养物质( W% c, Z, U$ b
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35.The process by which a liquid fat is made solid is called:( \" m k' {+ B5 B/ p
液体脂肪做成固体这个过程叫什么5 `6 Z+ |1 B3 n* W
A:Hydrogenation 氢化7 F; b0 {. F2 W" o' e1 L; Q6 j
; {( v) W- O% F36.Which of the following is not an example of a fat substitute?
) h" c) E- Q! Z, l/ u( E, _下列哪项不是脂肪替代品的一个例子
8 W" v, @! f E8 z# B/ ZA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:7 ~$ F) v* l! L8 C
加拿大卫生部要求的产品标有“不含脂肪“包括:4 r- u8 v+ t5 w3 e+ L# v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. C( U/ ]! C' o* r
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38.Which of the following is not a problem associated with converting recipes?
d1 I; Y. m. }2 R下列哪项是不相关联的转换配方问题?: k$ b/ O8 a8 Q7 r$ I0 R
A:Unit cost 单位成本# U$ Q! q6 u4 q, C- r( N8 c
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39.The condition or cost of an item as it is purchased from the supplier is called:" p W3 ^( D$ {1 T, E8 Y& Z( P
从供应商采购的物品的品质或成本叫什么4 m [/ W* i k) Q9 r! q$ [8 J
A:As-purchased cost 购买的费用" I; ^, f8 X( d0 L7 N4 F$ K, h4 j
: _' d7 l% m+ Z( L. {, E2 K40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 c. X4 Q3 y3 }在新货到来之前用于日常所求的必要库存量叫什么; r6 w9 h/ v. _5 a, X# Q' a% S
A:Parstock 基本日常最低库存; W8 X" G+ L! q1 _) ~2 W! }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 Z: R+ j/ U R- y! c3 Z下面那个缩写是用来表明正常库存流程?. e+ L: U5 p8 s) B4 e
A:FIFO=FIRST IN FIRST OUT 先进先出; a/ }( f! M8 t y7 `7 f
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42.Which of the following knives is used to turn vegetables?
0 X( l3 t3 Y4 u下面的那把刀是用来打开蔬菜吗?
# C- E3 c: y# D1 }' ~" U+ [. ^A:Bird's beak knife 鸟嘴刀+ w- E3 N3 R& E# w+ G4 X( U! I
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?
* S) W7 B9 ], k) o) V即时读温度计最好用于那方面?, Z+ U4 W p8 L! Z+ b& _
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 O2 \4 }% J4 Q% _! ]
* Z$ G. _$ w' B1 ~6 ?* v+ Z: W! B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 x# G/ l! ]; x) l* D6 ?4 r; Z/ ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 I% m/ d& ^- t. ? {
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& ^/ M3 @; a0 x$ t4 j
哪件装备下面有一个可移动的碗和一个S形叶片?. d" x9 t2 q+ w, F$ g4 L
A:Food processor 食品加工机
3 x8 i; G* \& ?2 |. Whttp://www.google.com.hk/search? ... iw=1263&bih=5723 m0 I \& r8 x2 Q$ [) l
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46.Which of the following is not a rule for knife safety?, u, B6 z5 W& _. S
下列哪项不是用刀的安全规则?6 a2 w1 B% X5 a, M! ~
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:) v/ v7 P, Z; W7 `# l! a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) Q) Y6 g, D* U* b: Z4 K) X& }
A:RondellES
3 Z# P2 ]' k) c* c* mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?2 y# D E/ S: L( r
下列哪项是切成小方块用于汤的装饰?; K# y& {$ P2 j: p& L* W' t! k9 A5 E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( n8 H! g5 r+ @9 o2 b, ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 {. H; |* v/ ^
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 C: m0 p d3 Q4 |9 ^A:Gaufrette
4 n. U9 U2 Q1 n& F8 {* _: mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 D( f5 u, z- l0 Q# t$ k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ S8 \6 f! \- W8 F5 S6 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 j4 _) P. x+ b4 f! m5 W4 ?
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; r9 d; k; @- C. x# h' y
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)
( a! g, g' R5 t7 f0 IA:Cilantro 胡荽叶 香菜. Q4 L4 |; F' z6 h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! h6 K, k# n" w& {# B% P& c( G( d
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60.Allspice is made from:
A$ f9 L6 X1 O7 g- z# w5 V& G 多香果, 多香果香料是什么9 D, c% E8 i' g( V% L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, w, l) H F" z, L4 S
A:A dried berry 干浆果* C/ ]( U# ~8 C
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61.Which of the following are used to make a sachet d'épices?8 O$ h; L5 x8 t# }6 ?2 h3 j- X% v5 L
下列哪些是用来做香包德épices?
8 X2 S( X5 S5 C9 Phttp://www.sachetcatering.com/
9 u( \9 _9 ?. hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?- Y0 f) O! |+ K( _* i' r+ \
下列哪项不是酱油调味品的?8 G/ N9 c: x# r9 a
A:Wasabi 日本辣根. l* |9 o2 y. b% @1 w2 g4 D
* A$ K3 S! O! V& k' J( a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- |6 y2 v2 d9 K; t) i
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:
9 V8 f1 O' v& ?# [( ^- p5 h) SA:Pasteurization 巴氏杀菌
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: C/ W& w9 o* {- V d64.Which of the following steps is not the correct procedure for whipping egg whites?
) a7 e& w5 O& |# g下列哪个步骤是不是正确的蛋清搅打程序?
6 S9 I; m+ E- [" |2 @A:Allow to rest before use. 允许休息后方可使用。/ \/ B- k: i+ N% S/ j. {- Q4 x
0 D) v5 H8 n) r% U5 D65.The weight of a large egg is between:一个大鸡蛋重量介于:
; a5 t- C% [, R1 ~7 @: V. qA:56g and 63g 56克和63克
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- V# r/ F3 ^9 {! _66.Evaporated milk is a concentrated milk that is produced by removing% P7 M% {2 A0 _. C
炼乳是一种浓缩牛奶 是去除什么做的* x9 E, i" h. x: q b
A:60% of the water 60%的水- R+ N( F: }' a. S1 I
& z8 h6 j1 ^" ^) s& l0 l67.A method of cooking that transfers heat through a liquid or gas is:9 f6 @+ v+ v) I+ g2 u" F0 z! I5 Z
一种烹饪方法,通过转移液体或气体是:
- ^+ W% _6 M* w: S5 [A:Convection 对流% c9 D! b6 E: S' H3 U2 J
4 ^! I; L( S7 C6 N$ Y @68.The cooking of starches is known as 烹调的淀粉被称为% H" M( _$ p, V6 ~
A:Gelatinization 糊化( w0 l- k: l: b# A& a& X6 t3 g
+ l/ h q9 i' b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* k0 _7 Z5 X3 Z
A:Braising 烤
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9 T9 M7 ?0 N. b2 }+ Q/ w70.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:; H+ e4 a6 z$ Q4 x, B. {
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& I" B h- ]0 V) f+ C* I; l6 l7 e
& @3 P' V# ~# ]: N2 \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
7 T# j! r$ v) c2 iA:Fumet 原汁1 Z; t& j9 Z- p: ^
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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
. ^* |1 ?0 h9 Y! `; w/ |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?' u8 ~/ |1 U( h3 m- {
下列哪一项不是用于制造高汤(低汤)的原则?
, v3 w. D% K' j0 K8 D# O) ^' tA:Start the stock in hot water.开始在热水中操作 t2 q* ?! P/ o5 i- \
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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
+ {: h0 b1 y; e8 L. P% hA:Remouillage 法语熬汤
+ t5 Q) F( g) k/ j# k& m/ v. L" bhttp://www.haibao.cn/blog/post/176242.htm |
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