 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
3 s9 S1 p! C4 U* Y" ^2 @. {! R哪位厨师最早带来高水准浮夸的美食
5 Y; _. F2 Z- z" d# b& ~. q, A7 |- QAAntonin Carême 人名 安东尼·卡罗美
3 O ^* m ]# a3 P) ]( l8 |& m
" _( `' i6 q z6 h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ b) A3 G: f4 d0 {( i) K j, 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 。3 u0 E$ T8 u9 B, c% N4 E
A:Cast-iron stoves 壁炉
% i3 I% Y) \; ~. X0 y% uhttp://www.usstove.com/products.php?id=6# N* h( S5 U4 o: N' r
! ~" @! _( P3 S2 L
28.The French term used to describe the roundsman, or swing cook, is:) D- D: t1 N7 M" D1 i- B0 U: a
法国术语,用来描述roundsman,或摇摆厨师是:
2 g9 J C0 x! u6 G' k6 tA:Tournant 图尔南2 B( n4 B9 n/ S( g" {
7 s( w" C: D* q: m: {4 H' T29.Another term for the wine steward is:
$ f% E4 ?; h6 o# q葡萄酒侍酒师的另一个术语是:' ?+ s! G2 _, p2 v9 M# ^
A: Sommelier 侍酒师/ J; ?1 R/ e! M$ H
$ I2 y0 O1 w U* S2 M, o+ c
30.Molds, yeasts and fungi are examples of a:- r `; }" Q' P
霉菌,酵母菌和真菌是一个神马例子6 b9 y4 B( {. {! R7 t
A:Biological hazard 生物危害9 Z% p# M" k v" |
7 E% y' n$ ^& E; i; O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 q( N' `4 G p3 y4 e根据加拿大食品检验局,食品的危险温度区在多少之间:2 ^! m v8 O% u% v# { i! |" x
A:40° and 140°F (4–60°C) 4-60度
( U9 m8 O/ B5 L. F) s; g3 p4 s9 w% L8 B% E- B$ v8 l, B
32.All bacteria need the following for survival:
# s8 e z+ @( v所有细菌生存需要以下哪些内容:1 m% E6 ~* J+ V/ Q9 w8 q8 B, Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
4 y ~! K# d L$ X2 e- L4 c+ m& S! r$ j& A* p$ t) i' j% l# c
33.Which of the following correctly represent critical control points in a HACCP system?
; u. m' M- a7 w, s) Y- C以下哪项正确表示了HACCP体系的关键控制点?3 O* D' A, O0 r6 X! N5 Q4 H, x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( n+ Q2 }1 b3 p/ g- f5 T' h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
6 c" `* b7 l+ X2 [& u9 l* n# |- {9 h+ o$ h4 u
34.Which of the following is not an example of a carbohydrate?' q4 w/ |& y! d W/ y+ s
下列哪一个不是碳水化合物的例子?
* d W: t) g2 aA:Essential nutrients 必需的营养物质
, [9 i: i$ N' L: a" {& A' f7 w6 a+ S7 q2 \
35.The process by which a liquid fat is made solid is called:) K% n0 l5 D3 o( K+ O% q$ o: I
液体脂肪做成固体这个过程叫什么
; Y, s, E" e; l: y5 R6 vA:Hydrogenation 氢化4 _* B9 M6 y1 z! \) H, i3 I
5 x! N9 @' l) H" \0 g
36.Which of the following is not an example of a fat substitute?
: j) A3 _4 X- N7 l# l5 o2 l下列哪项不是脂肪替代品的一个例子
* _# K4 U4 }1 U8 r( F0 xA:Acesulfame K 安赛蜜K表 w$ u" a0 ?1 V% u. s# G
$ ~, F: h$ T! d9 r( R
37.Health Canada requires that a product labelled "fat free" contain:' `/ y5 r' h, N" Q
加拿大卫生部要求的产品标有“不含脂肪“包括:) k8 ] G$ `1 y- }% k6 z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
s7 H( |* A" |6 \, u4 b! w \6 b" Y' }5 @3 B5 _: w
38.Which of the following is not a problem associated with converting recipes?6 o8 N! S1 U! O* \& `
下列哪项是不相关联的转换配方问题?% z. t6 W7 s- f2 R0 F! N
A:Unit cost 单位成本
7 Q' N2 O6 D# ^/ ?7 |$ _7 V
( D! \; T6 r1 @) }3 ^5 j( J39.The condition or cost of an item as it is purchased from the supplier is called:
d9 L' G+ i( z4 M) w0 o从供应商采购的物品的品质或成本叫什么
2 n9 C$ ?5 w1 G" c+ R" q% B% ~A:As-purchased cost 购买的费用
z+ s: H% V& v# N- o
! E+ C' W6 A& @( E5 x' {40.The amount of stock necessary to cover operating needs between deliveries is known as:; J5 I$ k6 G) F' Q" {
在新货到来之前用于日常所求的必要库存量叫什么
7 T& u7 _! O1 q, w" pA:Parstock 基本日常最低库存
- a$ X* X. r5 p) b/ y1 q* a; Q: {$ c. d8 F! {# k
41.Which of the following abbreviations is used to describe the proper rotation of stock?" W. _8 v. u* H# s) N/ Y2 S4 f1 f, O! l
下面那个缩写是用来表明正常库存流程?
1 ~- e" Z" y( p& h; S6 IA:FIFO=FIRST IN FIRST OUT 先进先出
# q& \, a1 ^# m$ R9 N" r( }: x9 g+ n. c8 ?" b- Z; N3 C
42.Which of the following knives is used to turn vegetables?
( a* ^' n" b" [. U2 s) ?* D) j8 U! C下面的那把刀是用来打开蔬菜吗?, I( G. M$ z* D5 h8 S' a. E6 z
A:Bird's beak knife 鸟嘴刀$ t% u; |* M% p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 r: P& r2 O3 s3 P, J0 o+ z* |# t
" g* k- A6 }, H# L% I' V0 G. z( C43.What is an instant-read thermometer best used for?. ~/ h* W" Q: D
即时读温度计最好用于那方面?: b& P2 l# p5 f v; v4 r4 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 L V/ \9 D' L! u2 u: K `8 v4 _6 N/ h. c" N. x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- ^* c) @" V5 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 X; T0 Q3 e7 O
A:Cast iron 铸铁& N* j/ a" G6 h5 p
7 w1 a" W0 u, E* B% `$ W1 ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 @1 G; k' K2 c+ ]
哪件装备下面有一个可移动的碗和一个S形叶片?
" z; t* D( r# F* P( A" r' tA:Food processor 食品加工机
/ Q- M* U7 X5 M! p3 t* Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
/ p1 m2 G3 v5 z1 F# E% i# u8 H; v1 q3 `7 i$ e- ]
46.Which of the following is not a rule for knife safety?$ J$ ]3 ?( o( N& q8 I
下列哪项不是用刀的安全规则?
+ X6 w0 @4 k) b% d9 j2 f( \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- \! N' t3 w% b3 v O$ P }; p8 X
7 g2 E7 |& u g6 Z( M; U" q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 p/ m. Z9 x8 r; S. e+ x# W7 N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 q; D5 n n- K y i- R- [A:RondellES 3 p C; B' Q$ H0 {! j' X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( h$ @" \5 `/ L
; R' M% F8 O* k4 S( n48.Which of the following is a diced cut used to garnish soups?
: g4 i& ~) x9 u/ W下列哪项是切成小方块用于汤的装饰?7 V' x& D5 r) y9 Y1 G( P1 O7 U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ P+ ?" C* f0 x, `, n. W" |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 @6 G% I% d: T0 u+ r+ i
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 e" u, A) E% K/ E$ i7 t
A:Gaufrette 5 L8 R, B$ t y3 c8 a" T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ D3 e2 n7 Y A! `* ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 i: [' x% q/ T6 g" R( L9 Z* L3 `- V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ R+ S) a/ b. q5 ?. | A, {' Q; k9 g0 q; g! g* ~0 c+ F3 q' p
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* L) w: K A: G9 [. B0 S& |, `9 f
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)
M" c: D- a$ f, J3 CA:Cilantro 胡荽叶 香菜: C8 }% K* q6 l; M) t1 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 d8 j3 T! _, X) y% c2 ?. y2 L6 n
" s, k8 E+ @6 f8 D- e$ ]9 [60.Allspice is made from:8 Y2 |* e, \7 B6 M1 R. [
多香果, 多香果香料是什么; }: T' v+ Y0 ~& x# X/ K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: d( Q2 P4 ^) s/ _) |8 q" {' g% HA:A dried berry 干浆果, S" A6 r) L6 _# J; e( g
# [( _' d& J V9 r/ V, Y
61.Which of the following are used to make a sachet d'épices?8 v- ^, K3 j; [/ d' z
下列哪些是用来做香包德épices?4 u, h. t2 ~3 `% o2 q0 d) z7 k
http://www.sachetcatering.com/
2 h- y% r: ]1 ^/ @; SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 [! f& ^# R0 e3 q3 a
% W( {; v: a0 n: h
62.Which of the following condiments are not soy based?3 J6 u( z) l2 @, _) d
下列哪项不是酱油调味品的?
* c+ [1 B- v& Z! \8 D+ a& [A:Wasabi 日本辣根& n/ T1 P K! i2 q) j3 {' y
: J( _- Q! A" y9 Y+ B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 P5 w6 T7 f: N6 S5 l: [
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:
: ~5 R P/ l5 K$ F7 Y5 S' uA:Pasteurization 巴氏杀菌! F& U, u9 V4 n/ H. J
" w0 d* m8 @% L( ]( a0 R64.Which of the following steps is not the correct procedure for whipping egg whites?8 ^, E, ]6 g. L+ U; G% ]
下列哪个步骤是不是正确的蛋清搅打程序?& L' Q/ d7 }/ _
A:Allow to rest before use. 允许休息后方可使用。# r& c& `1 I2 y8 y4 q
2 s4 w( [& ^ n1 O) ^, N3 ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 _' M+ ?/ o" k
A:56g and 63g 56克和63克2 h5 S/ a+ }7 M! j' l
! J4 `' I. D% O6 ?' A9 S, x
66.Evaporated milk is a concentrated milk that is produced by removing
& H0 q* i I+ y! e. L" ~; g @炼乳是一种浓缩牛奶 是去除什么做的+ q/ ^+ ]3 u% i
A:60% of the water 60%的水 H v q+ @7 d0 t) o0 D
e1 w& d6 {( L( E' q2 w. H
67.A method of cooking that transfers heat through a liquid or gas is:; ?$ c5 J& s$ U0 [3 q0 M3 [; R' H
一种烹饪方法,通过转移液体或气体是:5 @ D: t% f |* f7 g7 V j
A:Convection 对流9 _4 [" G3 J) o; O( \% l" q O
4 j2 o0 P$ x1 v0 b8 O68.The cooking of starches is known as 烹调的淀粉被称为# O4 D8 R. q4 c) v9 Z
A:Gelatinization 糊化( c/ N! Z" l# Y7 @$ F: N
9 { s: W: k0 L' F( @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; k- Z* L. c8 S2 g: aA:Braising 烤
4 X2 k. Y$ H- V1 F! L; I
z' Z/ o* C2 @' D2 D( p9 v) B70.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:
5 B: K( c! Z( W' xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
' ]# L+ U. n& Y1 B, C. B/ i8 I+ E( b/ Q+ |
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
) ?# p; P, i! C6 K, @9 y2 }* P9 }2 ]A:Fumet 原汁
% b6 P; E, E! r- r- t( Y. b
5 A6 ^0 u7 F1 T1 { H7 m1 Q2 q7 R72.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! F" ^8 d" L2 {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 R8 ?' k8 @6 ^# p. C
; E' r4 D1 d7 ]2 i73.Which of the following is a principle not used in stock making?$ X) B6 B. C6 W0 ^6 d y* q: R5 F
下列哪一项不是用于制造高汤(低汤)的原则?
9 a4 |4 ?# X5 T+ A2 Y: ^A:Start the stock in hot water.开始在热水中操作% z2 q1 o) o) ~# s+ d
* G9 p8 g6 i6 N" u6 n74.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 W# w; k" t/ I1 f: ]8 q6 I6 yA:Remouillage 法语熬汤
1 |& c' m* }: e8 d) [+ Dhttp://www.haibao.cn/blog/post/176242.htm |
|