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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 w! l9 j) U9 U& S
哪位厨师最早带来高水准浮夸的美食. L2 a `0 i. A# M1 C
AAntonin Carême 人名 安东尼·卡罗美1 b# e0 }0 ]8 Q9 z! d
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( h! ]3 ?; q! X4 e) W) f9 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 N( r l1 ^) g- l$ l3 Q6 RA:Cast-iron stoves 壁炉, @: p1 g/ C7 b, U6 U4 u
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:. f: L8 F/ {- K1 N
法国术语,用来描述roundsman,或摇摆厨师是:' L% [) m+ x: B* v- t# J
A:Tournant 图尔南" D7 l# d# X2 K5 m, ]
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29.Another term for the wine steward is:2 _/ Q; K, r# w1 W/ t2 J g
葡萄酒侍酒师的另一个术语是:
: A5 m5 D Y# E2 g g6 ?. J8 _A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
2 t/ B" c/ @( [8 i: F+ _2 s* R- Z霉菌,酵母菌和真菌是一个神马例子) z( F/ Y8 ~. N5 g" Z% d2 O
A:Biological hazard 生物危害" j' p0 H6 a( n+ r! v
( {8 B5 M6 b2 b: `* R9 C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. t+ ?3 ?7 M. @$ D) N根据加拿大食品检验局,食品的危险温度区在多少之间:
3 G0 G4 n( `/ Q( @) uA:40° and 140°F (4–60°C) 4-60度, f' K8 f/ H, t3 e8 }
1 a# Y3 e6 l3 @- Q! { v$ |; d32.All bacteria need the following for survival:
; @' v+ D q! B所有细菌生存需要以下哪些内容:. ]9 t8 \7 i% z6 k2 f$ V: ^
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?
+ ~" ?# t: q, h$ _# @以下哪项正确表示了HACCP体系的关键控制点?* F# b8 u, W; L# Q" J. S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ E8 X3 U; X9 |. l- U8 s5 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; v( y5 v/ m5 b! C7 N) D
2 W1 y/ V% R+ {& O34.Which of the following is not an example of a carbohydrate?
6 ~. ]+ J; U1 S4 C4 o4 F5 n下列哪一个不是碳水化合物的例子?
5 {+ D$ y5 p, U/ d' ^! Y( WA:Essential nutrients 必需的营养物质! _$ L" U# R' t8 E5 a0 ?
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35.The process by which a liquid fat is made solid is called:
3 _: c8 f. i- n8 r7 J0 r9 A液体脂肪做成固体这个过程叫什么
+ K: Q8 f" D& s: GA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
6 j& n0 s/ {) k8 }, i2 Q下列哪项不是脂肪替代品的一个例子7 S; m, i) H N1 H% R" A9 f2 l/ v
A:Acesulfame K 安赛蜜K表: S4 l( m0 ?# J+ V( v1 N3 z
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37.Health Canada requires that a product labelled "fat free" contain: ~$ \+ k' ~8 f* I5 o) ~
加拿大卫生部要求的产品标有“不含脂肪“包括:/ ]3 P+ }, w+ l1 u8 E! D$ i0 o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ~' g. H0 H8 F& O3 Q9 h: E
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38.Which of the following is not a problem associated with converting recipes?
8 g1 l; ~. u% R1 k5 N1 c下列哪项是不相关联的转换配方问题?
* z5 X% U7 {$ u8 @% [" n$ p; MA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:( n. z8 p( W. U0 O) Q# I3 ]! @
从供应商采购的物品的品质或成本叫什么
# S& O3 I/ `6 @7 p$ Q3 g+ C& L5 iA:As-purchased cost 购买的费用" Q& k6 x: ^1 g3 H2 I# X" z
- Y: v0 J5 N0 o. _; z; D% T7 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 J9 i+ i T1 Z- R4 C ?在新货到来之前用于日常所求的必要库存量叫什么
- R% J5 n0 e0 u5 e( p$ j+ OA:Parstock 基本日常最低库存+ n4 J0 g; y7 J, @9 R. L" g/ [
# ~) c4 w; g1 o+ l* b41.Which of the following abbreviations is used to describe the proper rotation of stock?; n, a" f& u `
下面那个缩写是用来表明正常库存流程?: b9 y; _9 `5 F- r
A:FIFO=FIRST IN FIRST OUT 先进先出2 L/ h3 ]4 j" S0 W
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42.Which of the following knives is used to turn vegetables?
& u+ P) L. O) U3 U下面的那把刀是用来打开蔬菜吗?
. E, t( J9 x+ Z! p: U8 M3 z- f+ `A:Bird's beak knife 鸟嘴刀' C `3 ? G m+ y' @; k7 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* ?) S3 ?5 M- E( z' x* ~; J; q" N6 S3 H43.What is an instant-read thermometer best used for?
( n7 O' _$ j% b' m0 p2 U- [即时读温度计最好用于那方面?
& o; @- _% R" K# @: U( JA:Checking the internal temperature of a roast 检查被考物品的内部温度! o% Y5 E& ~/ I( x0 P; H% T: _
W; R+ g/ l+ C& N i; s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* k( M' ?8 w* q- T/ q- u* c
下列哪些金属材料受热均匀,通常用在铁板而且非常重% a0 v! v+ d# c D$ M3 m
A:Cast iron 铸铁: n/ T$ O' X6 [3 H4 V5 E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& l _7 R9 c2 O* s; C2 X% A1 E4 s. W
哪件装备下面有一个可移动的碗和一个S形叶片?
5 l7 `$ f( x7 e" l3 ZA:Food processor 食品加工机5 ~4 E9 D( C/ |/ ~* n
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?9 l8 v6 t2 L% ]& p& c7 N
下列哪项不是用刀的安全规则?4 F' ` l5 x) O6 S# P: F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! S3 m: ]* i; i2 ~5 _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- _3 M9 j/ B d" I' I% }4 C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 Z( h+ F& E2 O/ n" {1 B9 v* v. p; H
A:RondellES
9 x% _; s7 n5 t( V) Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# m$ l1 [6 ]1 K6 g' C, ?# }: g/ [48.Which of the following is a diced cut used to garnish soups?4 L' F! |9 Z& S4 y3 u
下列哪项是切成小方块用于汤的装饰?
. C$ Z5 }! [4 ^5 y/ FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; f# ~) r/ C' k( o/ p! N' u$ _# d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 f8 y; |* ^2 t7 n% 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!!——( p) ~# ]" Y7 L1 A, _ h6 {2 _
A:Gaufrette
. r2 a/ S; m: w+ H1 k" z' Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 w8 \5 m/ L! z1 U. N2 j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 }, |+ W4 N+ h0 b) w. ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( S4 j7 P! b+ W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( h7 n3 F0 c' E9 K" e- a4 x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): P2 F: S) G9 r$ D5 ~ s& T
A:Cilantro 胡荽叶 香菜
3 q# y* F4 `/ H# m/ T9 lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; H% }4 y) P+ o2 m; W
' [4 ^" k& a0 I0 s) s( x60.Allspice is made from:
7 H: O6 H0 X8 g3 W: z! d; @ 多香果, 多香果香料是什么; l% h, F, W* W- W, R9 Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. O( S7 ]7 H0 Q0 g# nA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ y" j3 Z* _, E0 B6 m6 L. U下列哪些是用来做香包德épices?5 O& I7 L x9 a" _
http://www.sachetcatering.com/% z) Q) L5 e# p4 V7 x2 v, W2 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( r+ n4 N/ m; |3 z
- D; p7 b$ T% f& r' a- k62.Which of the following condiments are not soy based?
e' L+ z f1 V+ `' w3 L- [0 A0 |下列哪项不是酱油调味品的?( H0 P6 K8 N9 o- w
A:Wasabi 日本辣根
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0 p) o1 w, R- B$ p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* k: Q3 l9 N4 \. m+ ?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:# a3 }* w% e V8 w$ {
A:Pasteurization 巴氏杀菌
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/ y$ Z" O% X# q! c S64.Which of the following steps is not the correct procedure for whipping egg whites?
8 W5 e5 [+ `+ L P! Q, W% I$ c* b7 [% K下列哪个步骤是不是正确的蛋清搅打程序?
( o+ P* _% z. vA:Allow to rest before use. 允许休息后方可使用。' E% `* m8 G0 ^- i3 \3 v8 ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. C" u) n3 v. Z/ `
A:56g and 63g 56克和63克 c6 `- X6 s$ j- G [* V% ~& c
* x- Q* H; V# B f. a66.Evaporated milk is a concentrated milk that is produced by removing
0 P1 q3 J Z: A- D2 N$ Q R7 {炼乳是一种浓缩牛奶 是去除什么做的
9 S' P9 z# o+ Z7 L5 |A:60% of the water 60%的水7 r1 S8 H6 [ g0 R1 ]4 v. \ [, O
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67.A method of cooking that transfers heat through a liquid or gas is:
0 n* e( b2 z" P/ z1 o一种烹饪方法,通过转移液体或气体是:
( o! W( |& E8 k6 J, NA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为7 ?4 I8 H8 ~. t
A:Gelatinization 糊化
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! D: I# _4 L6 q% E9 `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( Z$ h/ x. \6 l8 l
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:
# i: L8 {* T5 A% P: zA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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" @6 y" r& D8 d+ o" u1 e) c8 Z2 w71.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
' f+ L, s+ b+ Z' aA:Fumet 原汁
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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) Z" z+ m6 G9 _6 b; B$ @& t
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?9 h& b& a! @( M2 G$ p7 p
下列哪一项不是用于制造高汤(低汤)的原则?
: G' m ]* G0 o: V8 wA:Start the stock in hot water.开始在热水中操作2 d# A* e7 x! H; c' P5 q; {
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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) O% u6 Z5 u5 m, x, z
A:Remouillage 法语熬汤
{( p0 u. w3 h* Uhttp://www.haibao.cn/blog/post/176242.htm |
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