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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:# F$ H7 h) Y. u
哪位厨师最早带来高水准浮夸的美食7 g, {( C, T7 z3 l1 o+ _. _' _
AAntonin 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 Y' P) o' F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 N. G: A B5 h; [) O/ E0 f$ e; e2 O
A:Cast-iron stoves 壁炉
6 h: C& ^. ^! z& j M7 J7 hhttp://www.usstove.com/products.php?id=67 z" K) }2 X% k* W8 U6 @
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28.The French term used to describe the roundsman, or swing cook, is:
( s) `" c, H$ H$ C/ X法国术语,用来描述roundsman,或摇摆厨师是:. U( y6 u# [4 A9 L8 C
A:Tournant 图尔南
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29.Another term for the wine steward is:
4 I7 k, c3 L# [; X ?3 @葡萄酒侍酒师的另一个术语是:3 y0 l, h5 c; R3 w9 b' B
A: Sommelier 侍酒师8 ?$ o8 ^3 @" ?9 V% F1 T& f2 L
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30.Molds, yeasts and fungi are examples of a:9 m7 M* b3 e: s* `0 B, [. g. Z' ^
霉菌,酵母菌和真菌是一个神马例子1 g- w: u( I& i4 u) k8 i+ C# v
A:Biological hazard 生物危害/ j1 a- [; X1 d8 r& c2 d2 D3 s1 U
, }( q5 w, w W6 ]4 k# o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& `) _) G6 T5 L
根据加拿大食品检验局,食品的危险温度区在多少之间:* ? U& s" n* p0 @7 o8 l2 _. J3 p) C
A:40° and 140°F (4–60°C) 4-60度( e% O5 }! j8 F6 I
/ N: Y+ M( f+ V2 W% y32.All bacteria need the following for survival:7 s6 g/ K% V/ U4 c$ Q% b* {& Y' d
所有细菌生存需要以下哪些内容:
# ~- B j. d: t; \/ v1 O; x) iA: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?
8 B' J5 R3 g( B# e c9 I以下哪项正确表示了HACCP体系的关键控制点?
0 J+ B! v! J( u0 P( m5 [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 S$ z0 p) V+ N, j0 M+ }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# Y7 A- y& J# r. @3 P8 W3 Q) S1 u
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34.Which of the following is not an example of a carbohydrate?; W6 {! I4 }0 A; ^4 z
下列哪一个不是碳水化合物的例子?
1 j0 D7 w7 v# G7 t5 h( GA: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:
: G+ {; F: f. ~8 \. T+ u% t* ~液体脂肪做成固体这个过程叫什么7 e9 D0 u3 Y( h: v3 T
A:Hydrogenation 氢化# X0 n S( J1 p F1 f
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36.Which of the following is not an example of a fat substitute?
0 u+ d) p% a; V3 V下列哪项不是脂肪替代品的一个例子" c0 Y- U( N P& o j7 S9 Y& t8 S% [$ H
A:Acesulfame K 安赛蜜K表
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* y3 Z3 G$ E# k$ [) K37.Health Canada requires that a product labelled "fat free" contain:
( k, R' w1 T7 l# A加拿大卫生部要求的产品标有“不含脂肪“包括: x2 E; s' b0 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 b! r; w/ o( H; ?
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38.Which of the following is not a problem associated with converting recipes?: I8 w! i- j/ ^0 _
下列哪项是不相关联的转换配方问题?
# f& Q$ f. e, Y9 ~: fA:Unit cost 单位成本2 S; d. z& @* \0 Y5 k6 H
@# g# c1 G8 d0 u0 y+ r, [39.The condition or cost of an item as it is purchased from the supplier is called:7 L% L! M- M$ T% d
从供应商采购的物品的品质或成本叫什么
4 P( U3 E1 g3 I+ K( f3 IA:As-purchased cost 购买的费用* d! q8 y$ N2 q8 G
7 D& A# l- V( i% q9 b40.The amount of stock necessary to cover operating needs between deliveries is known as:% }2 p: m; o1 N3 A
在新货到来之前用于日常所求的必要库存量叫什么
+ M/ Y' O( o) q" Y. l' KA:Parstock 基本日常最低库存) t b. F0 S$ T$ g- O9 E- r
8 U$ B+ K, u( o! K$ u5 v+ m41.Which of the following abbreviations is used to describe the proper rotation of stock?
) {% D' W8 `5 } T5 a7 r6 B下面那个缩写是用来表明正常库存流程?
6 W% {3 I' _# D) y& BA:FIFO=FIRST IN FIRST OUT 先进先出
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% O9 h: Z) K) U( ~ G42.Which of the following knives is used to turn vegetables?2 ~+ c. C0 r/ r2 H
下面的那把刀是用来打开蔬菜吗?
6 x( b P/ O# [: }- E& ZA:Bird's beak knife 鸟嘴刀; U3 d/ k7 h. K1 I
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?
" ^. U2 o: c8 W0 W5 j+ Y- m% f h( F即时读温度计最好用于那方面?3 s6 \2 c5 o3 E3 \( M, H
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 Y# l0 _; N( T6 K
3 J. w' v. B& g3 `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% B( E1 `& ?! z% @6 \! `' o" P下列哪些金属材料受热均匀,通常用在铁板而且非常重
( k; ]" u" L& {1 r vA:Cast iron 铸铁, ?1 x2 r) O! F( v
0 x$ ]7 i5 W6 s* C/ |$ H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 f5 A( w, n5 n: p& d7 X$ K哪件装备下面有一个可移动的碗和一个S形叶片?
: y% {" y* T) @' ], gA:Food processor 食品加工机0 h* Z1 c4 l+ ] f! E% L+ T
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?. J; \" H' H# P6 i
下列哪项不是用刀的安全规则?, k% U& `* p1 O$ {8 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! @( S7 _ n- I' i5 V3 ?% O+ f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, r# u* R7 h: I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& o* `; {9 a" ^: {2 d: m, i
A:RondellES # M' H0 _* p5 v' |: r/ B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 U( w9 y9 P1 F: t48.Which of the following is a diced cut used to garnish soups?
]- Q% j% ~4 B; m6 \下列哪项是切成小方块用于汤的装饰?
* }6 X, ~3 ]) d- }" aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 N; C8 s1 P' t- z, X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? c2 y0 l. t/ Q% L; }4 [3 s. E( u/ z
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!!——
* V ~" l! ?; X: \0 i2 ^A:Gaufrette ) p5 I4 C0 s+ i) j; l) {9 K; H! M4 T. y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. i/ s7 I3 n$ l/ C4 M% g' J( Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 f) ^9 l3 v, F2 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& K* ?: B5 ^0 R
7 |( O& I/ `0 |: N# i8 Y- R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& F# [/ A- }% e" d& O$ z% s' S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)0 b, c' E; J9 _) F
A:Cilantro 胡荽叶 香菜
0 [2 Q7 D/ p# t* J$ y# p; q" `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx a+ J2 \0 s/ ^( ?
( U) h7 N W% h+ P. I60.Allspice is made from:
S% s3 F& o! \7 W' m( c 多香果, 多香果香料是什么' f3 l6 O3 X5 o8 r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% m/ [8 \) w/ F/ TA:A dried berry 干浆果4 ?6 n" u! Y0 @. |8 P+ b7 C
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61.Which of the following are used to make a sachet d'épices?3 ]8 v0 r5 n' n8 ^; ~- }' S# [
下列哪些是用来做香包德épices?
; e' }5 q4 c$ `http://www.sachetcatering.com/
. W( Z1 J; W/ h, D& `; Z, PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
$ }8 t& q+ \3 r' o8 D下列哪项不是酱油调味品的?
7 x& l0 x/ h: a1 @; W6 w4 |4 PA:Wasabi 日本辣根/ o9 x" T9 ?6 k1 e$ n- G& \( j Q
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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:6 j9 y' o4 \: a; b0 e, @0 g
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:! f" N2 G/ N7 s3 j
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?; K& ^5 {6 a2 n5 i# ~( R: V5 E5 X
下列哪个步骤是不是正确的蛋清搅打程序?* |" }+ [7 n9 w8 _0 r, i
A:Allow to rest before use. 允许休息后方可使用。
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1 F) z3 K& a W" z' N4 Y4 L65.The weight of a large egg is between:一个大鸡蛋重量介于:2 S# o* C5 d. a+ ]
A:56g and 63g 56克和63克
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9 Z& h4 N& p7 j, m6 C9 b: u5 ?66.Evaporated milk is a concentrated milk that is produced by removing _; ?$ L" i' d5 n k
炼乳是一种浓缩牛奶 是去除什么做的" a6 a& c, P, U2 q" {6 t
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:: J0 i4 ]8 N* X
一种烹饪方法,通过转移液体或气体是:0 y q9 N( R( `( J1 [& h
A:Convection 对流# I0 Y# K) [5 |& w+ N! x; B
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68.The cooking of starches is known as 烹调的淀粉被称为
) k, M$ \: I. ~% nA:Gelatinization 糊化
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, ~3 `: w% e1 U, ?8 x7 j! N; h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
~: |) e* A" x( Z- I9 QA:Braising 烤; k3 k; Z: l4 Z3 }
( g$ g6 v$ e4 t5 w. C. F) n70.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:
6 n8 t+ f% `1 M7 \9 ?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1 X: T+ _# v' v& U8 ]1 a
A:Fumet 原汁" ]" D: j6 f! S/ h4 {
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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
_2 o2 M( |$ Z) s1 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# [# y5 q; e' C
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73.Which of the following is a principle not used in stock making?' w, Z/ W2 C/ s& M
下列哪一项不是用于制造高汤(低汤)的原则?
1 N6 ]/ d" U6 RA:Start the stock in hot water.开始在热水中操作/ W& \( B$ T" R( g) _- H7 v7 Q
4 _. E, Q% L. [: Q- ^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1 _+ o. R3 ]& C& I
A:Remouillage 法语熬汤" s# T5 Y' ^1 j8 o" X
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