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26.The chef who is credited with bringing grande cuisine to the forefront is:4 U2 f5 i- ]& ]4 N
哪位厨师最早带来高水准浮夸的美食
: j, x- J3 X) R8 BAAntonin Carême 人名 安东尼·卡罗美
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3 N* ~4 @3 ~8 N. h# S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- Y2 t) w4 f5 ~' ~& Y2 t( b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) s9 S n9 S6 ^3 o1 l2 ~* IA:Cast-iron stoves 壁炉
1 w' { {" ]) x7 Dhttp://www.usstove.com/products.php?id=6
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; D3 B c. q' f" s28.The French term used to describe the roundsman, or swing cook, is:. g/ s) J( l% p3 U) j% {# d- h
法国术语,用来描述roundsman,或摇摆厨师是:0 i$ b8 y% A& x" s( X
A:Tournant 图尔南5 l4 k5 |' F; u! `2 B5 E
, X$ R8 [2 A+ i7 L3 b, P8 E29.Another term for the wine steward is:) v% r6 |. ~8 K
葡萄酒侍酒师的另一个术语是:
) P) j5 m/ z8 v+ U/ H) ?A: Sommelier 侍酒师
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3 X$ ]1 i. u$ R30.Molds, yeasts and fungi are examples of a:2 R* X N+ Y _3 p& P. Z8 h
霉菌,酵母菌和真菌是一个神马例子
; t6 b" i0 d+ j* {& f0 n1 gA:Biological hazard 生物危害
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- X' c( B2 |7 u, L8 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& `: I4 p. e4 ^* \/ _6 N+ o根据加拿大食品检验局,食品的危险温度区在多少之间:
) l+ q; \4 G0 z8 BA:40° and 140°F (4–60°C) 4-60度: }! X p$ _9 L6 _0 I/ g
. k' ]' U4 g2 L! i32.All bacteria need the following for survival:, G8 r9 T4 B* R0 J) N' N! e
所有细菌生存需要以下哪些内容:
, n, C/ j! a2 \( iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ y( @! R5 _ {( b
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33.Which of the following correctly represent critical control points in a HACCP system?
" u0 w" h! h; r! E+ H; s以下哪项正确表示了HACCP体系的关键控制点?
" `1 O$ J# F$ }/ z7 P8 h/ U2 j7 GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! i4 B6 `9 Y; _1 b5 C; [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 r4 ~8 @ [$ ?& o1 n
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34.Which of the following is not an example of a carbohydrate?/ z. [$ a8 ?0 z& g
下列哪一个不是碳水化合物的例子?
7 _+ ?' h! m4 `+ y/ \ t4 K2 AA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
3 v7 x, H% \/ E/ g/ v8 f液体脂肪做成固体这个过程叫什么
% V- F0 Q4 K" CA:Hydrogenation 氢化
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( p5 M% _7 A, A2 @36.Which of the following is not an example of a fat substitute? q" g/ Y: p, n" C/ w% a
下列哪项不是脂肪替代品的一个例子/ ?8 d) n r0 y; c
A:Acesulfame K 安赛蜜K表
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; K G5 ]; M( @* X37.Health Canada requires that a product labelled "fat free" contain:
8 m, b5 z; r3 \1 Z. }7 } T加拿大卫生部要求的产品标有“不含脂肪“包括:0 l( k4 S- ^6 \6 k% ^
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?1 o8 _1 H9 T6 ], A$ w# C, @4 V" ?
下列哪项是不相关联的转换配方问题?+ k9 Y% R4 o5 k: y& T6 u# U, y
A:Unit cost 单位成本
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3 ~) U' ^$ ?+ I0 B, I4 o39.The condition or cost of an item as it is purchased from the supplier is called:
8 R' z; o2 [& p" H" T8 K* w从供应商采购的物品的品质或成本叫什么
F% n4 w$ X* f8 r: [2 r: R3 yA:As-purchased cost 购买的费用7 | W) ?3 e& S' a
0 k6 V4 j4 `3 t2 m40.The amount of stock necessary to cover operating needs between deliveries is known as:4 i/ t+ y+ Y1 ?9 @ f
在新货到来之前用于日常所求的必要库存量叫什么
! @7 X9 d# Y/ {* p3 G% T BA:Parstock 基本日常最低库存: _. v' |7 F: t5 a R( S
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) g0 Q& f; z& I7 T8 h0 G
下面那个缩写是用来表明正常库存流程?
) q. ^6 q) I- ?5 ^% c8 eA:FIFO=FIRST IN FIRST OUT 先进先出* X9 t' [# H% r! @
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42.Which of the following knives is used to turn vegetables?
8 l0 v& k( W4 T3 k下面的那把刀是用来打开蔬菜吗?* l' i6 i: n' v: ^( ]
A:Bird's beak knife 鸟嘴刀1 s$ C# n: B" R$ w7 O9 G$ W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! Q0 M& b$ l& C+ E2 G7 J: n3 D+ o
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43.What is an instant-read thermometer best used for?9 ]* r$ _: S- K+ [6 `. Y; c
即时读温度计最好用于那方面?1 e5 S; A5 d* k- |' |
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 Q; \5 O# ?4 P& C; D' t3 B
) n" C; x1 U- m# [1 V" k! i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ {7 s" b9 `7 O
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 o2 C1 P9 @* d* x* m1 u
A:Cast iron 铸铁2 M2 f3 n7 O% @9 l* _& g
' d* h* \1 e% ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ M( ^) m1 x! @哪件装备下面有一个可移动的碗和一个S形叶片?) O; m8 k8 `# v# h8 `. u% T* N
A:Food processor 食品加工机
, M$ o& }4 O D* A' y' x+ |2 uhttp://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?
3 P# r: x$ f+ n! D3 V9 b% V% O5 V下列哪项不是用刀的安全规则?
( |" e- I9 w6 \2 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 n9 j1 |2 `% I& ^5 a: @
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. p: x( T! k P% h2 A8 c) x+ e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 Y1 t- Z5 Z9 ~$ ~& g' s; Z6 KA:RondellES , R+ x0 h j1 q* l7 s8 j5 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- U. Z0 N# g3 M: T9 t4 S0 q
) Q( Q. [* o5 E! a7 \: t# ?48.Which of the following is a diced cut used to garnish soups?
" X2 d1 G5 e5 S* f% s0 o下列哪项是切成小方块用于汤的装饰?
8 O$ s, y/ E8 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 s* ?2 |, g0 [: Q0 L( ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" {$ q d( [: V2 {, }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!!——
( X) j9 r" k$ d3 a; T: dA:Gaufrette
8 r' R& T- n& Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ ]0 N/ s' d) F. p* J4 I; pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 H& r. B7 w) e- y, n8 S3 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% p) E& i! M" o4 b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ Y5 E) A9 }9 d' I6 z- k
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)- E+ ^0 o* g* u! m) a% @7 c$ `# f
A:Cilantro 胡荽叶 香菜
' D ~ f+ T: _' w% E% o) hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& k* c9 N; @$ o) L2 f& L
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60.Allspice is made from:/ c, t( v7 h4 K: P4 L2 z0 J) E
多香果, 多香果香料是什么
0 c9 d" X0 g( B" n, `9 ]) i4 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 m. z, k T" a6 zA:A dried berry 干浆果
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1 _! h3 s& n% P- m4 G61.Which of the following are used to make a sachet d'épices?8 Y% k2 p* ]1 P7 E
下列哪些是用来做香包德épices?" Z$ ~& m4 h8 o; e- R- T
http://www.sachetcatering.com/
" V* J K- v4 H8 Y1 b eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; X) g, `* o a u62.Which of the following condiments are not soy based?5 a2 ^' h! x/ Z0 C& r
下列哪项不是酱油调味品的?9 r$ n! o8 I' o: U& o) T3 C: _
A:Wasabi 日本辣根$ F( A$ A/ a/ ]* P9 j% V
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 U$ e8 Z( p" B+ \$ `* C
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:* d/ L0 Y) i0 E1 H! q3 k2 F
A:Pasteurization 巴氏杀菌0 [. x7 y; [" W' ?& U& f$ K
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64.Which of the following steps is not the correct procedure for whipping egg whites?. q8 z8 d1 N% [' q4 ]
下列哪个步骤是不是正确的蛋清搅打程序?* E$ t* A) C" [
A:Allow to rest before use. 允许休息后方可使用。
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" z4 \& a: H, F; X2 x+ a; R65.The weight of a large egg is between:一个大鸡蛋重量介于:
; U/ C0 q* {- Y+ i% z: O( q+ ?A:56g and 63g 56克和63克
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8 |' t. ?( W4 i# p% s) j3 a66.Evaporated milk is a concentrated milk that is produced by removing
0 k+ I# i4 p+ ]5 Z5 E( W# E9 h炼乳是一种浓缩牛奶 是去除什么做的9 O! m) Z" A7 ~0 X" o4 a- S: N
A:60% of the water 60%的水" I& n. e# P0 L
. A- f/ ^' h, _0 v B2 e; ~67.A method of cooking that transfers heat through a liquid or gas is:
! ~+ k0 k( m; Q2 o7 n, E" b一种烹饪方法,通过转移液体或气体是:! p4 q# C& l a& \" O2 n. _+ o
A:Convection 对流6 H' t/ |; Y" N1 d
2 \- ?8 f e# V% H6 g- u) A68.The cooking of starches is known as 烹调的淀粉被称为. E# G* e, i) h5 s+ f
A:Gelatinization 糊化
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3 ? X* x! }+ u9 P* `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' V; q$ A2 d" F' _" _! V2 [
A:Braising 烤# V, |) w3 Q/ k% ~ l, O
+ v! a- q7 D7 v0 {1 U70.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:! w* q9 u' T V2 b- s& y% R" f H. p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 ?( N+ e: y9 C9 o) q71.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
) N! @9 \5 w$ J; o+ fA: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
& S- Z K5 _5 A7 X: d7 x( g7 iA: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?5 L6 M8 q$ Y/ P+ j) u* t4 x* E
下列哪一项不是用于制造高汤(低汤)的原则?
. S( J% E$ n6 F9 @A:Start the stock in hot water.开始在热水中操作5 E5 C& o0 L) ^; U( a/ e; W
$ T4 }" V8 D- {+ u74.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8 Q) ^4 _+ T" p+ M W
A:Remouillage 法语熬汤
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