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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:
2 D( H$ o" l: Y1 k2 ]1 F哪位厨师最早带来高水准浮夸的美食: t+ L H8 c3 @" N
AAntonin Carême 人名 安东尼·卡罗美( n4 g) g: g/ S+ q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* i+ R7 Y) ^4 g0 z
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 j; x3 Q7 }- q" G0 q
A:Cast-iron stoves 壁炉: a/ }, L, B2 M* a
http://www.usstove.com/products.php?id=6 R+ G. B' S n
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28.The French term used to describe the roundsman, or swing cook, is:
_3 Q+ z, @" ~5 Y' h法国术语,用来描述roundsman,或摇摆厨师是:
" y# o; n) I% {# A, z& `1 ~ WA:Tournant 图尔南3 U! G: C/ y$ |3 [, Y0 Y4 |
5 r ~- K5 n! B( U8 g29.Another term for the wine steward is:* e! C- |2 |/ ^; g7 ^4 k
葡萄酒侍酒师的另一个术语是:
7 `0 E7 K3 V; {; j8 l5 I) ?A: Sommelier 侍酒师
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2 Y! y& i) V M, E8 S5 V6 A$ `30.Molds, yeasts and fungi are examples of a:5 B$ Z: y. B' A6 Q8 R0 f) V( m/ l9 [' r
霉菌,酵母菌和真菌是一个神马例子0 H' T+ p2 b9 ^& n
A:Biological hazard 生物危害% |: o+ v6 U7 U0 f
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 O* |- C! O0 k根据加拿大食品检验局,食品的危险温度区在多少之间:
: p$ G3 }: j* @( ^8 M! ?8 rA:40° and 140°F (4–60°C) 4-60度+ x/ U i4 \6 e4 d6 r u/ Z
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32.All bacteria need the following for survival:
% B& z4 h" f$ ~1 c# q所有细菌生存需要以下哪些内容:
( S2 X. _+ h9 \9 v/ xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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o* w. o: w/ S. O1 Y6 i; ?33.Which of the following correctly represent critical control points in a HACCP system?
$ x9 j2 p* p. r2 F" F2 g8 u% B/ ?以下哪项正确表示了HACCP体系的关键控制点?
1 y9 _- D* x3 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , Q- l" S" ~& R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# k; X( ?! `. \3 j- Y7 i) o34.Which of the following is not an example of a carbohydrate?
' W' B8 v0 H" U9 @8 T+ a( _; S2 ^下列哪一个不是碳水化合物的例子?( ^- R( e4 a& o0 {. ]5 [
A:Essential nutrients 必需的营养物质
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9 c6 E- W- ^; W9 ]: Y8 u$ F35.The process by which a liquid fat is made solid is called:% Z) P1 s9 o' j! C1 C
液体脂肪做成固体这个过程叫什么
& G- G! c, z* u. s2 gA:Hydrogenation 氢化 ^& @0 k1 D, D: u
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36.Which of the following is not an example of a fat substitute?2 `/ J ~' n9 b6 }& J b
下列哪项不是脂肪替代品的一个例子3 v% t) C; O X9 w2 B% @( i1 x# C% M6 M
A:Acesulfame K 安赛蜜K表0 y) Y3 L3 \& o! T; r, A/ U7 B
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37.Health Canada requires that a product labelled "fat free" contain:
$ L9 P0 b) Y$ _0 h5 C1 I加拿大卫生部要求的产品标有“不含脂肪“包括:3 B* g1 H0 G2 V+ \9 `1 F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 }& p& `. h' ?7 \& r38.Which of the following is not a problem associated with converting recipes?
Q# S3 W; l4 S下列哪项是不相关联的转换配方问题?4 q! ]! `& f9 z
A: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:0 J: y$ u* s" B( K8 e$ }3 V
从供应商采购的物品的品质或成本叫什么
; h0 j0 y8 O: w% H3 K$ g; [A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& r' I- w' c+ V3 S3 h3 F
在新货到来之前用于日常所求的必要库存量叫什么
. m7 G4 D: r: V) h. L) T9 jA:Parstock 基本日常最低库存# T/ H' \1 S9 ] g5 F$ T# i) b4 f
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 O5 d" e/ D) B% ?7 p. W7 P下面那个缩写是用来表明正常库存流程?8 r- ]6 b' J5 w9 g a8 p4 f/ a# _# B
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
; e' Z# v$ G! e E下面的那把刀是用来打开蔬菜吗?/ x2 g1 {: e1 O- y9 ?; A4 r8 W
A:Bird's beak knife 鸟嘴刀
$ W+ v5 a) n! v+ e4 u phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- p/ R4 \2 z8 F6 ?* R& w43.What is an instant-read thermometer best used for?
. r/ h* a+ s0 ~ F' F n( @即时读温度计最好用于那方面?
: s$ G! L1 ] A+ Y+ C+ ^A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 U* M9 N! H# k3 Z# N* j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 P/ T# S7 A- H; g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 a) X8 B2 ^; h }# u' r% iA:Cast iron 铸铁2 p5 Y# V3 y3 _6 B1 `( d8 ]
3 c5 A% q( `) k( E8 o+ C9 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 Q& T3 Q* ]! P( k
哪件装备下面有一个可移动的碗和一个S形叶片?
5 E! x( Q' W0 Y* e8 B' sA:Food processor 食品加工机
4 ^$ n' |9 _- Zhttp://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?
" V0 `# C4 i, O! {' h; { D7 e下列哪项不是用刀的安全规则?
* f; a/ ?+ ? rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! K- ]( o1 e2 A1 x: y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% ]+ ]6 L1 W+ I W$ R0 C7 v) H+ w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 ^% z. Q# f( `4 D J/ H8 e9 iA:RondellES + A7 S! C+ i7 O' _! k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?4 p2 J+ L% ^% o% s8 n% O
下列哪项是切成小方块用于汤的装饰?9 x, @8 M0 Y+ V9 M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, ?& P' ~3 c6 T. f1 A: s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. g- {2 f* e2 l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 j8 u; P; k$ M8 s- S$ n9 c& q2 _A:Gaufrette
( L0 B! k2 C+ x5 {" W6 |& {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& E; ?6 I# T% ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) e! `9 \) Q% q9 a0 @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# U0 P! N1 i" X: Z! l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)
6 g. c+ |2 s; p! {A:Cilantro 胡荽叶 香菜: B/ R6 F6 V: Q8 N( [$ b+ N% H6 a( `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( @8 l1 f! O( }) C7 [
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60.Allspice is made from:
2 N( Y2 _& p# \- Y 多香果, 多香果香料是什么
1 t* i- h2 S r) X! Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: w5 J% |; U4 [4 @7 Z: |8 V
A:A dried berry 干浆果1 r( N3 q5 D& Z: F! f U+ h' F( j3 Y
% I: \. {$ Q- [/ q! [, {61.Which of the following are used to make a sachet d'épices?/ a1 m" H5 s! N: L
下列哪些是用来做香包德épices?
* w6 k6 q6 T) phttp://www.sachetcatering.com/
8 L0 t- A5 M- t4 ?, E8 yA: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?. S* ]- E$ O; h& s$ @3 d- _
下列哪项不是酱油调味品的?5 |: g+ d+ y5 |
A:Wasabi 日本辣根$ D; X, A1 @: A. @; }4 j
6 a4 \5 r( ]* H4 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 D# I* }' g7 j$ [, V
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:
, e6 t9 }- a- YA:Pasteurization 巴氏杀菌( f+ q, r6 V$ ?8 T7 V6 B$ o5 R
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; x4 E+ G+ P0 u8 j% [: f' _下列哪个步骤是不是正确的蛋清搅打程序?& y! Y' Q& r9 W( z. s6 w
A:Allow to rest before use. 允许休息后方可使用。; c/ g8 y+ z6 @8 P7 ^; r( Z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 u F! ^" _/ P" A( ]0 LA:56g and 63g 56克和63克" k2 }: _1 e4 V" F3 |9 g! @
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66.Evaporated milk is a concentrated milk that is produced by removing/ Z! |) F( J/ q$ l3 V. t6 A
炼乳是一种浓缩牛奶 是去除什么做的/ ]+ q- T6 }/ t5 @' t
A:60% of the water 60%的水
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0 J: f' { O# D2 G67.A method of cooking that transfers heat through a liquid or gas is:0 |1 j( c# O+ I% v$ M
一种烹饪方法,通过转移液体或气体是:1 t9 m0 X* M' r1 F
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为4 W1 V* o% k" n& x2 z) j2 a
A:Gelatinization 糊化
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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?
) l3 b; O0 p# h6 o0 [A:Braising 烤
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g `7 p. V+ u' y70.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:: r2 w4 O/ ^' G N6 V9 E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ d9 o: m# k7 }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2 w% K3 ]4 ^4 ?2 ?
A: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
) D3 n4 T8 a: m# E5 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; f! f0 r! R: R+ n73.Which of the following is a principle not used in stock making?8 C8 r) M3 R: C- n/ c6 a. H
下列哪一项不是用于制造高汤(低汤)的原则?
* w) d9 ~% R" L6 d1 h* S, kA:Start the stock in hot water.开始在热水中操作" U& Q* e$ @% i. g) h/ d: N6 i) G
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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7 x& X/ u8 L3 G8 G) e
A:Remouillage 法语熬汤
8 q5 {! d/ b" fhttp://www.haibao.cn/blog/post/176242.htm |
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