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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:5 D' c% q" B/ m$ u9 I* n
哪位厨师最早带来高水准浮夸的美食, }' [% q- X) V: E! \7 ?/ X4 O
AAntonin Carême 人名 安东尼·卡罗美
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0 P. x* h z, [. H" ]4 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& t; o! q/ m/ z' E8 p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 o7 P/ Q: U' i! ]- i
A:Cast-iron stoves 壁炉
" k9 i$ U9 B+ \3 d8 ]; Vhttp://www.usstove.com/products.php?id=6
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. B7 I! x8 o+ b7 _28.The French term used to describe the roundsman, or swing cook, is:
* `# G9 X2 D7 @- V* r9 N0 v" @* e法国术语,用来描述roundsman,或摇摆厨师是:
" g3 |+ x) Y* X! A0 Y3 LA:Tournant 图尔南
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29.Another term for the wine steward is:
4 d y, k3 g$ \葡萄酒侍酒师的另一个术语是:
6 ~, g& q6 c/ J- ^3 S- \A: Sommelier 侍酒师5 ?6 ?* b' \% O* v6 l) T' N r
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30.Molds, yeasts and fungi are examples of a:$ ~& H' F+ x3 }3 O2 C/ g
霉菌,酵母菌和真菌是一个神马例子- w: \' D+ S f& {8 v( Y+ f. W
A:Biological hazard 生物危害
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( t* ^* k3 S! [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( w7 \. _: x* l5 u+ T0 T+ R$ _3 B
根据加拿大食品检验局,食品的危险温度区在多少之间:
- K6 I9 { v4 j& zA:40° and 140°F (4–60°C) 4-60度
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) d m+ J/ O$ Z3 n# {32.All bacteria need the following for survival:
3 s# [2 u0 Y5 v# F1 A% r: K所有细菌生存需要以下哪些内容:. N" o1 {5 B3 [& `: X4 Z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 p3 B. a u6 `5 v" j
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33.Which of the following correctly represent critical control points in a HACCP system?0 a' w: k7 e! E: \4 w: n. T' X5 k
以下哪项正确表示了HACCP体系的关键控制点?
1 @5 o f+ o& R- ^# cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( E% A& W7 ^6 k& l' _ B4 a) R# b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 m( T, V+ h, O+ y
( b- ~: t5 [5 Z6 u34.Which of the following is not an example of a carbohydrate?
' M1 Z) V0 R- M: \% G. t6 r下列哪一个不是碳水化合物的例子?
% U9 _ S1 l, Z4 M! VA:Essential nutrients 必需的营养物质
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: c7 U# s" i$ K8 x6 y4 M35.The process by which a liquid fat is made solid is called:
6 n: ~5 J8 S# x% F, S; ~2 F+ s液体脂肪做成固体这个过程叫什么9 [; O; h. h, l8 |( e, ^% X" ]
A:Hydrogenation 氢化3 y! q9 ^9 b* t# q; [* h3 L) B
3 P: ?# @. }1 Q! |36.Which of the following is not an example of a fat substitute?/ s) `' g8 U. W) i0 X" ~- ?
下列哪项不是脂肪替代品的一个例子
6 | L, S9 N8 Q9 C% Y3 z; ^. @A:Acesulfame K 安赛蜜K表! H2 J4 g6 n) u6 [& ^
$ e; F* ?1 P. u7 O3 e37.Health Canada requires that a product labelled "fat free" contain:# p( @/ [6 P2 b% A
加拿大卫生部要求的产品标有“不含脂肪“包括:: O: Y) t4 }! d" z4 u
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?: Y; J! j& Z4 l% V: B+ s
下列哪项是不相关联的转换配方问题?
1 Y9 _: E# h+ Z7 L+ bA:Unit cost 单位成本
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% v; Q, ]2 s& Q+ {0 Q39.The condition or cost of an item as it is purchased from the supplier is called:
) f* c: u. {9 S3 q3 C+ T6 y从供应商采购的物品的品质或成本叫什么
: Q2 L9 U& g8 D: fA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. ^ S0 y' T2 B8 A n9 k
在新货到来之前用于日常所求的必要库存量叫什么2 w% |$ J+ v0 O6 W' w
A:Parstock 基本日常最低库存' R5 K x3 n- ?; S6 l0 c
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* W+ V3 M# b g' `
下面那个缩写是用来表明正常库存流程?
# W; \0 O2 g- ?& \% Z: z N! R% {A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
5 m, }0 L: E) Y) n" z下面的那把刀是用来打开蔬菜吗?9 c" s# e1 r" Z+ c
A:Bird's beak knife 鸟嘴刀
4 b; }' J" r. y" p+ [- t [1 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- X7 {5 o. @9 l6 k: R5 A
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43.What is an instant-read thermometer best used for?
( N0 k( w# t2 W1 O2 q6 o即时读温度计最好用于那方面?/ V2 j. }0 I* ^6 i7 g2 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ f' m" o4 B i2 U4 x$ ?) M7 N下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 U4 J6 x- B5 i& T3 V# D/ DA:Cast iron 铸铁
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& h6 i' o( {- w4 c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 M3 I7 H8 v7 h5 @( Z3 J
哪件装备下面有一个可移动的碗和一个S形叶片?( ~& v7 Y* J6 E; ]8 t3 Q0 |: s
A:Food processor 食品加工机
8 R8 O3 d4 R4 d' y! C. H, @http://www.google.com.hk/search? ... iw=1263&bih=572
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7 ?$ o, a0 b; ]' |9 C. H0 v46.Which of the following is not a rule for knife safety?
& S9 Q* [6 T+ p: l# U. m/ h下列哪项不是用刀的安全规则?" {$ e$ B* n7 n" o* H4 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 b: |% p9 c, p. z$ r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' @" W/ d6 n# ~. d* X: S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# B( X) X0 c$ S: b9 H
A:RondellES
4 U. B4 |; s1 h0 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* X4 w- T; S! h4 g, p1 Q48.Which of the following is a diced cut used to garnish soups?9 c+ w$ }% i- r* a$ p! i( u
下列哪项是切成小方块用于汤的装饰?
* \1 M N- F4 I3 h1 O- ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 a4 D( [" |9 q$ a4 l9 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" t G" R$ }: N6 W0 V( z! a6 O
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!!——: a$ ^2 o) w' y& X
A:Gaufrette
, z# }! B2 N, A6 k* `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* h' K2 l9 l; ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 o3 T" u6 T" B; U% R3 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 g. |9 Y- Z3 t, P1 b
l- N4 _% q0 q, Q; w6 C1 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ H, y' Y4 {# t1 L8 Z9 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)" z& E7 k2 J6 J+ g
A:Cilantro 胡荽叶 香菜
$ z+ N) d& T% Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 c' k, @; `1 v! P
% b- x* c$ H. A60.Allspice is made from:
. s+ m$ M8 }9 R/ S4 ` 多香果, 多香果香料是什么
, W9 t- X4 A: nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 o; S9 s8 x3 ^9 EA:A dried berry 干浆果" d0 `4 m r3 q; m4 K
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61.Which of the following are used to make a sachet d'épices?
# z9 H9 i7 b- n" x, m1 f下列哪些是用来做香包德épices?
; [' N/ l2 B" x0 x1 Ohttp://www.sachetcatering.com/1 r5 _ G# `4 e; d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 B1 T1 x7 B8 i4 i
; B. s- c/ J4 ]62.Which of the following condiments are not soy based?4 x8 p/ J0 H8 u0 M: \- O9 M
下列哪项不是酱油调味品的?* \/ T, u) l9 {8 A7 o3 Z. m1 k$ S
A:Wasabi 日本辣根/ M2 A3 g& Q( ?# C3 q1 w
6 o8 M( I/ I2 G* I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% X+ k# O! ^- H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:& G, d' W1 d0 P l
A:Pasteurization 巴氏杀菌
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3 }, Z$ j% E8 Q; P- i4 z64.Which of the following steps is not the correct procedure for whipping egg whites?$ P- K E+ e/ C( o1 H/ M X* y4 N
下列哪个步骤是不是正确的蛋清搅打程序?
) a! h7 T3 F' n1 e" x1 gA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:' _$ x2 ~0 M: @- V- m+ Z. K- {
A:56g and 63g 56克和63克: F5 t9 G9 i5 N
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66.Evaporated milk is a concentrated milk that is produced by removing; a) \0 j* O5 V
炼乳是一种浓缩牛奶 是去除什么做的
0 A0 i, H9 H# n7 W- n# |% LA:60% of the water 60%的水
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0 R! a3 d# v4 y0 y' O: h67.A method of cooking that transfers heat through a liquid or gas is:
, K, K$ r4 X" g6 i E \, X; m, ]一种烹饪方法,通过转移液体或气体是:
* M; \" {. q7 p: CA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为; N5 {( @" x+ n8 q5 y' e
A:Gelatinization 糊化
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, z: E4 d9 T# J/ w7 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& R# p% w8 h/ t8 H0 B3 T
A:Braising 烤
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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:
" J( |- |0 E/ Z0 p: IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! |7 i2 [5 d8 d; ?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
8 o/ c5 q1 A9 m T# J1 y: hA:Fumet 原汁3 H6 m3 F% g* D5 G2 O Y
4 e% |9 [' [0 K4 U! I72.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
$ w" ~2 T$ ?& x! j" \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?
7 X$ S8 I j" v, v; Y3 n( x下列哪一项不是用于制造高汤(低汤)的原则?
. b8 E0 R' K, L w0 P C9 uA:Start the stock in hot water.开始在热水中操作. k! E- v% l! T e
- K; Y, R7 U" V' }" _% X74.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
9 Z6 I9 A9 V2 L) VA:Remouillage 法语熬汤( B: X" g* g' y9 Z n
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