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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:& t0 h ^% L* p6 O
哪位厨师最早带来高水准浮夸的美食
, j( p& K6 H+ T9 F4 C5 uAAntonin 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:3 V4 m8 [0 {4 W
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 f a* C; v" ^- ^5 Q# }
A:Cast-iron stoves 壁炉
7 Q$ S6 R8 ?) C7 Y8 A( ohttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
4 E# {8 i) H- w% m法国术语,用来描述roundsman,或摇摆厨师是:
# D1 {7 F; F5 b" j! k) u+ gA:Tournant 图尔南
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29.Another term for the wine steward is:
& E( E: r9 @) F1 V. f/ K1 u8 e葡萄酒侍酒师的另一个术语是:
( a" l; [# b ~/ \0 _; r# ]* aA: Sommelier 侍酒师 e7 r& w6 Z: N( v( W1 D
9 _" n1 T: J6 L0 ^2 A1 F30.Molds, yeasts and fungi are examples of a:. O1 p* H& Z' \
霉菌,酵母菌和真菌是一个神马例子
% } N6 g9 I8 B- |3 {& [1 |+ V |A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- T, \4 _6 Z N0 W
根据加拿大食品检验局,食品的危险温度区在多少之间:
( l( L' R# {, ?9 B2 KA:40° and 140°F (4–60°C) 4-60度
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) k% d# \0 r/ v5 `7 \32.All bacteria need the following for survival:* I9 c- \: @$ N0 q2 Q
所有细菌生存需要以下哪些内容:: `" o% n3 |. _/ b7 ?' s
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?1 g' ?& O0 ]. ]3 L6 ]8 [
以下哪项正确表示了HACCP体系的关键控制点?! Y# F/ h) _; c" e: b2 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( w0 ~ [1 x' B \+ N; O( m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ j; B [2 ^9 L$ ]$ s# z
& L6 t; Y- h8 Q* z4 V34.Which of the following is not an example of a carbohydrate?" Z! U' I% C- k& y2 r# E
下列哪一个不是碳水化合物的例子?/ R$ h; Q9 N# K2 E
A:Essential nutrients 必需的营养物质 x! z ^( N7 L6 v& b: i) I1 W
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35.The process by which a liquid fat is made solid is called:
+ i* x6 g' Q* q o% `- F. o液体脂肪做成固体这个过程叫什么% B9 E! L2 t: v8 Z
A:Hydrogenation 氢化
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* S" Y; j; a3 \9 Z36.Which of the following is not an example of a fat substitute?- U* Q* r* {, x
下列哪项不是脂肪替代品的一个例子
! e" @% `* k' h! ^2 @! E& FA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 n1 z3 S4 E3 ^- T6 F- |8 P
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 s0 u8 D, B q" O4 y9 y: V% U; V: gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" _' o: U, T( z( z; C
6 R5 l( U d1 h0 K9 P; R0 J38.Which of the following is not a problem associated with converting recipes?* D, H6 S& \, e1 D
下列哪项是不相关联的转换配方问题?
5 e& E+ f/ }5 W1 a$ _& t) V! C2 jA: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:
4 O' F; g# Z! e1 S从供应商采购的物品的品质或成本叫什么
& g! L& c5 m& E7 P* O/ W! oA:As-purchased cost 购买的费用5 \9 r0 f+ t+ H _: X/ h2 o5 V
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
( B& \0 f! `# S6 P" ?' O在新货到来之前用于日常所求的必要库存量叫什么
. b4 u% ]3 R4 @7 Z0 F7 OA:Parstock 基本日常最低库存3 j3 ]. g) K; U- u2 s! H: k
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; A& f T' ]. B- _+ P V
下面那个缩写是用来表明正常库存流程?
# Z, O# y2 G4 ?& X, U- MA:FIFO=FIRST IN FIRST OUT 先进先出 {& \$ O7 [9 n4 P! D% X8 z x V
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42.Which of the following knives is used to turn vegetables?
7 X: O6 ^2 _' `7 F. Y$ S下面的那把刀是用来打开蔬菜吗?
8 x9 \/ p- T, y. ]* U1 J: i+ Y' QA:Bird's beak knife 鸟嘴刀, u0 V: Y/ m% W8 v' D, j
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?
?7 ?, D [/ D- l+ z0 }1 j5 D$ d即时读温度计最好用于那方面?9 n- M1 Y" }5 |" b+ ~
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?
3 S" r2 y# u/ P# ] O; S下列哪些金属材料受热均匀,通常用在铁板而且非常重" i K+ M- W1 H* x- j0 O
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?
! @- @1 }% N5 X. {- s哪件装备下面有一个可移动的碗和一个S形叶片?# J& f* E' F$ ?9 P0 h% k
A:Food processor 食品加工机
) X% E8 }, ^- v0 h& O4 \% chttp://www.google.com.hk/search? ... iw=1263&bih=572( r7 G9 \" x1 M/ o
e" X1 o0 g0 M3 m- D& V46.Which of the following is not a rule for knife safety?
" ?! Y6 x- X5 E/ R下列哪项不是用刀的安全规则?& }' q: E; D& e7 z2 m0 s% i
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:( B) U% }! K; _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; N( G, o1 N: h$ }! G7 r! s! n" `
A:RondellES
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48.Which of the following is a diced cut used to garnish soups?( C' {$ h" u2 K5 Q
下列哪项是切成小方块用于汤的装饰?4 u& v, ^; w' Q' r* F1 Z4 D L# w; }8 M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) {7 N* y: l$ U6 d4 `$ f6 m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 V" E3 ]; \+ K& j4 O2 r, D
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!!——
; |1 w. F5 E7 Y; X2 F- I, e' e" k6 dA:Gaufrette ; z6 {2 u. U. R) \+ f0 T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 G3 l& P% k+ [9 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ c9 K7 D6 n2 W6 A% O' M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 L6 N6 O0 {: J) ~' w: e! p1 t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% k& y( M0 }5 c2 @
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)
9 q' i. [. ]5 D. e, M' CA:Cilantro 胡荽叶 香菜
" R9 M" I$ T1 C) khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) y3 y8 X% }. o7 S
/ s- }) A W- a6 N60.Allspice is made from:+ o+ i, v8 o+ K- k) I# g( \8 [3 {' j
多香果, 多香果香料是什么: x, f; y. `, n/ {& E, O) P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 `$ O& E4 i2 r6 w a8 l
A:A dried berry 干浆果
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" _+ b3 L, j9 v8 P3 U$ |' r61.Which of the following are used to make a sachet d'épices?
$ ?+ J7 U1 k* ?下列哪些是用来做香包德épices?
0 x) z% K% u. x: A. ihttp://www.sachetcatering.com/
, ^! V) x$ m! HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% j9 t9 A; X7 w' ?62.Which of the following condiments are not soy based?
! ]2 p- {4 [, r( m8 a+ ?下列哪项不是酱油调味品的?
5 M5 g1 \; `% F8 {. v0 jA:Wasabi 日本辣根
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: d% n- u9 N1 W1 N/ v5 {& K& A# G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' l& t$ n/ K& w8 \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:
4 o* T0 u3 @, J& b0 b7 vA:Pasteurization 巴氏杀菌
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. X: F* E* i4 q: i64.Which of the following steps is not the correct procedure for whipping egg whites?) G3 ]. i" M7 n: b) {
下列哪个步骤是不是正确的蛋清搅打程序?
6 k, D; C& M9 f1 yA:Allow to rest before use. 允许休息后方可使用。
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- N5 Q& d7 y" R( i7 H65.The weight of a large egg is between:一个大鸡蛋重量介于:
: O* |; Y" a$ ` g EA:56g and 63g 56克和63克
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- ?4 k& Q( {2 W7 |. j66.Evaporated milk is a concentrated milk that is produced by removing
; P2 t: A' @+ B0 [/ J炼乳是一种浓缩牛奶 是去除什么做的
& h8 x) M+ ^$ S( |6 j3 k5 XA:60% of the water 60%的水
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! P6 G j9 A( P67.A method of cooking that transfers heat through a liquid or gas is:' R5 o. O; U" z. M3 {
一种烹饪方法,通过转移液体或气体是:
. M' S9 i$ M5 ?/ ?9 {! FA:Convection 对流
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6 Z8 v, R7 h8 Z7 J; @0 C68.The cooking of starches is known as 烹调的淀粉被称为
4 Z P1 c" G9 |9 _* z. h" ~6 G8 EA:Gelatinization 糊化; S9 ?& J3 ]& n( r$ @
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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?* P7 y; y3 ?) U/ b
A:Braising 烤$ H; R" [/ s7 l: u
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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:, g0 f- W4 |, I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
. i0 m8 z, i! {0 p! z' |# lA:Fumet 原汁8 n7 g/ ^0 F7 Y/ n" u
7 M: A- c- n( L+ M1 L72.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( B5 w* p( E) l# X. j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ Y% b1 q0 W& }8 Z
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73.Which of the following is a principle not used in stock making?, a( p8 t/ j* a8 a1 Z: q* R
下列哪一项不是用于制造高汤(低汤)的原则?* D2 f4 G/ G1 w2 u$ d+ ]
A:Start the stock in hot water.开始在热水中操作9 q! U8 T2 S1 f+ v! P- T
M! E6 n$ j5 k5 e74.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
0 p( b) X6 _3 D. {2 ]1 {. uA:Remouillage 法语熬汤8 ~9 _+ W- F4 F- Z. m2 f
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