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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% d; l# |, O+ ?6 f哪位厨师最早带来高水准浮夸的美食
6 R; ^8 s" X- } Y& h6 v' g& ?& yAAntonin Carême 人名 安东尼·卡罗美0 w- Y: s3 O* z, P7 _- k+ F
! V6 u0 S8 v E- Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 f- S0 {% ?- n" K. 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 。1 C/ s/ U# v- h( I' p) o+ \+ x# ]( a
A:Cast-iron stoves 壁炉
( T) T2 l% D9 bhttp://www.usstove.com/products.php?id=6. D: Z6 {) R1 I7 u
1 c5 I* d+ k5 ~( Z# h/ G28.The French term used to describe the roundsman, or swing cook, is:
7 ~, n6 W/ ~# F) j/ u9 o3 v法国术语,用来描述roundsman,或摇摆厨师是:0 y3 a% F k3 C
A:Tournant 图尔南% ^! |2 o2 R! d' D ~4 B) x
9 N* M+ d7 k& G% n0 C29.Another term for the wine steward is:
, Z! {8 f/ I0 w2 [( U6 o葡萄酒侍酒师的另一个术语是:* \* {* J. Z1 v' U& ?4 ~5 M
A: Sommelier 侍酒师 C$ S6 H7 x5 ?
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30.Molds, yeasts and fungi are examples of a:
" i1 n% k3 d% C* y* L霉菌,酵母菌和真菌是一个神马例子$ N- f4 C( t8 n' C( }: V/ z7 C2 {# F
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:( z, n; G9 T3 w
根据加拿大食品检验局,食品的危险温度区在多少之间:% U8 M( q6 V. q) I* |( |3 _9 e7 c" M
A:40° and 140°F (4–60°C) 4-60度$ u- n6 {& `6 _
, U, I+ ~$ L" O+ Z' y. M32.All bacteria need the following for survival:
, B2 r$ m+ A d$ ^$ R所有细菌生存需要以下哪些内容:5 e1 M- s' R; h
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 R+ q* \3 K5 |1 ]2 j% d( U3 x
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33.Which of the following correctly represent critical control points in a HACCP system?
9 ^6 r A0 `- w5 V2 G6 _以下哪项正确表示了HACCP体系的关键控制点?
7 ~- T/ _- e5 `; D, I9 BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 I% R3 {* p" F. ~, l2 S' }食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?+ x; {3 B) T; p4 @' ?0 [( p
下列哪一个不是碳水化合物的例子?
6 Q& D$ ^. r/ A) ?8 O7 pA:Essential nutrients 必需的营养物质4 Q% L9 g. M6 H8 x
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35.The process by which a liquid fat is made solid is called:1 a' Q' H, k$ D; h7 u/ i0 ]- U
液体脂肪做成固体这个过程叫什么2 L7 w; E; z- @% v9 O& {
A:Hydrogenation 氢化' t4 t/ E3 v- F# L$ R' z2 x8 q
8 g! I( D. @4 H1 T8 C( j36.Which of the following is not an example of a fat substitute?
" j6 |6 G$ O1 i8 a下列哪项不是脂肪替代品的一个例子
9 l( A9 I2 B9 j0 U. z# l/ vA:Acesulfame K 安赛蜜K表
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+ z- {9 _% K$ j" u1 m37.Health Canada requires that a product labelled "fat free" contain:
* Z& r7 D2 g; A3 \& V' T加拿大卫生部要求的产品标有“不含脂肪“包括:( ?' }! w/ V! B- T- }( P7 }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; b e+ E* G. D; y# Q3 C7 U38.Which of the following is not a problem associated with converting recipes?
3 a4 R7 q [# R% z$ N, A0 I% {下列哪项是不相关联的转换配方问题?7 A1 C# Z; l4 p3 U
A:Unit cost 单位成本5 _1 C- D, G- _8 u+ F
. u) G/ T7 |. q6 G/ w7 g39.The condition or cost of an item as it is purchased from the supplier is called:$ P! Q! t; @3 E% \: s
从供应商采购的物品的品质或成本叫什么+ B6 N: W, p/ y3 d: H) u0 ~
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:8 B. p9 l- |6 Q0 p& J0 G
在新货到来之前用于日常所求的必要库存量叫什么0 \! z3 F* q, k X6 ?8 I" j6 ~. J
A:Parstock 基本日常最低库存
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! y/ g- _" B% F" u4 G/ \41.Which of the following abbreviations is used to describe the proper rotation of stock?2 F) p$ c! Y4 a0 M* Y
下面那个缩写是用来表明正常库存流程?$ x% d& b4 b k
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ |- Z( s- R3 z6 Q s. @42.Which of the following knives is used to turn vegetables?
, V/ }# k5 y1 k% m下面的那把刀是用来打开蔬菜吗?
* |' L+ D9 F7 l9 y5 \2 J4 g! uA:Bird's beak knife 鸟嘴刀
; ?- ?' b1 A. J2 Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 j; V' T5 }' b1 E' q# m
: v8 ]3 K1 M0 u+ l3 {0 l43.What is an instant-read thermometer best used for?
4 d% [4 G `. a% S' R2 H/ @! H8 n即时读温度计最好用于那方面?0 S. {: m) X0 x! R' v9 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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! w: g4 C8 W7 G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- L: G8 p* s( g" M4 j
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ g7 x& \6 Y! f
A:Cast iron 铸铁 K7 ?7 |4 t9 D9 Q. }1 M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- h6 _0 J8 `5 M E$ Q" {哪件装备下面有一个可移动的碗和一个S形叶片?
; b; c4 O9 R- y: n- U- NA:Food processor 食品加工机
9 }% G4 Q, H% @) Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 K9 U, G% }: f0 ^! `! Y) o$ k& n( {46.Which of the following is not a rule for knife safety?
* r% {) d1 y. y2 M下列哪项不是用刀的安全规则?, C+ S i# P, S$ {1 t$ s% ~9 w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 U1 @, l# T: b! g+ W3 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; Q0 m$ ^# a% A: ~$ B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
^4 X! \( G$ K) ]6 {A:RondellES
" _: W! _$ N9 z! G1 m) I: ?8 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 ?' v/ W6 i# {: r$ ~6 `
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48.Which of the following is a diced cut used to garnish soups?
# K* R3 w" s/ G- x$ J下列哪项是切成小方块用于汤的装饰?/ L! f# ~& D+ Q* B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 D5 A* e& Y# v9 s9 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ P1 B* \* f9 F" N
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!!——: j: F! l( u! C$ b- m |
A:Gaufrette
' B p4 ~% l0 s- E/ }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 D |' d+ E0 d Z: Y9 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 [ R+ h( s1 ^" H% V4 MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* L' g4 A w1 {* M t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ W) J" Y& v0 ^3 j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 o" b) G& R8 @A:Cilantro 胡荽叶 香菜* t- T- f! n# \: d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( V( i/ |8 H3 z# h$ E, L. t: t! \% x
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60.Allspice is made from:
; l/ O3 L9 G2 {/ S: l% r9 o 多香果, 多香果香料是什么
; a& t- T* b" f/ p# t' i9 j1 f( \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 u4 _% V* \" A$ |A:A dried berry 干浆果
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: J# X9 s7 c- ~61.Which of the following are used to make a sachet d'épices?
: W. ~- y9 R$ h# `" K下列哪些是用来做香包德épices?
) C4 x, W7 ~$ y0 j, i$ Y; O" mhttp://www.sachetcatering.com/- x# F8 h! j( _/ a
A: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?+ Q7 @ r8 W$ }# \
下列哪项不是酱油调味品的?. D+ \ J4 U8 K2 h
A:Wasabi 日本辣根
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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:5 o5 S$ U/ \! M* G! 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:" E! H- U7 s& X% J, D
A:Pasteurization 巴氏杀菌1 `! [5 ] |' F- Z) U
3 A+ B. T+ X" c0 p& @64.Which of the following steps is not the correct procedure for whipping egg whites?* S6 ^, E |! F) Q$ ]& B. O* {
下列哪个步骤是不是正确的蛋清搅打程序?
8 f% W& x0 k; [8 e, ~A:Allow to rest before use. 允许休息后方可使用。6 ^8 N6 @: \- P7 j
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65.The weight of a large egg is between:一个大鸡蛋重量介于: s9 z p8 c. A+ D- ?
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing/ e( q8 h9 S5 _9 p
炼乳是一种浓缩牛奶 是去除什么做的6 \7 ~$ _: f& u6 _0 t- N9 g1 L0 s
A:60% of the water 60%的水' A+ e: W: p2 y2 g
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67.A method of cooking that transfers heat through a liquid or gas is:7 C9 b$ L8 p7 {6 d1 P
一种烹饪方法,通过转移液体或气体是:0 _! G# h$ f9 p, Z3 c
A:Convection 对流! i' I4 J/ I9 [7 }/ e7 a; L; X
4 p5 S# @: e# h! y- O68.The cooking of starches is known as 烹调的淀粉被称为
2 O6 Z5 t* I; \- SA:Gelatinization 糊化& L8 M: a5 _( X3 [0 D& o
9 P" i, N# S3 v: c- p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. V6 Z: @ r( J* G
A:Braising 烤
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- {/ Z1 @' t/ g" e! n( 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:
9 W+ K; m4 L, X' T# @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 A$ X' r7 h2 ^1 K& S
5 @0 @; t' G4 \/ V71.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
% M4 h- F, C! }6 u- A) Z1 CA:Fumet 原汁( w3 W3 t0 r" H. \. A
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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, d& ?( R* S! f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% G+ O4 w' `- t0 e
6 o5 z2 L) E+ @! Y# D- z, U! v8 @73.Which of the following is a principle not used in stock making?
. Z0 s, @% Q: K U下列哪一项不是用于制造高汤(低汤)的原则?
4 p% ?! N) }; B) X$ R+ c' B- {A:Start the stock in hot water.开始在热水中操作
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. w& \) K9 o# T( n/ e2 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 ~1 F' q% y' _1 @' w3 V' X
A:Remouillage 法语熬汤# r4 e. }; R1 W g% R
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