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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:% y: _+ `% m' F# x& m& p& u4 v
哪位厨师最早带来高水准浮夸的美食
; C6 S3 ?9 ^; b a, [5 LAAntonin Carême 人名 安东尼·卡罗美$ R/ A$ j' [( q& X: Z. v" A5 W
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, G8 V, ]1 C4 K, N1 X1 V; 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 。: `1 k/ F8 e/ Q) W
A:Cast-iron stoves 壁炉
6 b1 m, b! g# I3 w/ Ihttp://www.usstove.com/products.php?id=6
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/ K a1 q9 [) N6 z# v0 d28.The French term used to describe the roundsman, or swing cook, is:9 B+ U$ Y% M( x2 F U8 t
法国术语,用来描述roundsman,或摇摆厨师是:
. E0 t- d7 Z' I$ t! t, v0 DA:Tournant 图尔南$ S/ r: i2 J4 {+ `5 ?' p8 ?" Z
" N0 c! g% w: E+ Z% R+ k29.Another term for the wine steward is:
8 a0 E/ @( m6 s4 u1 s, ], ~2 }7 A6 {葡萄酒侍酒师的另一个术语是:$ V0 m8 h* o8 i6 B
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* U' @3 Q- V6 ? H2 W, r4 n' k+ b
霉菌,酵母菌和真菌是一个神马例子( a) ?7 g; h3 Q. A; z
A:Biological hazard 生物危害3 [1 L0 t' K/ m. d1 P& |1 T* \5 h
: G, k8 |! F0 g8 X. F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- O6 ^$ [6 S- @7 \& z
根据加拿大食品检验局,食品的危险温度区在多少之间:: K3 ~& n" S2 }$ c3 L% X o
A:40° and 140°F (4–60°C) 4-60度: D) D0 J4 X+ X
; f( v) t( \0 B4 f! M { T32.All bacteria need the following for survival:! z' Z; ]9 j/ ^# T
所有细菌生存需要以下哪些内容:6 p1 k8 _9 M2 h2 E# g8 |7 K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: Q( ~0 v K; R' c. t- k0 ~
' y* e; G6 H) T# x; l% @33.Which of the following correctly represent critical control points in a HACCP system?7 G8 }3 h! f' r. Q* J+ e
以下哪项正确表示了HACCP体系的关键控制点?4 T' j: f. b: C6 P1 L" N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; K! B @* c+ S' ~" U' b: }+ U食谱,接收,储存,准备,烹饪,保温,冷却,再加热# a' ~" p; D ^/ `" E' ~
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34.Which of the following is not an example of a carbohydrate?
7 X* x8 [4 D: Z下列哪一个不是碳水化合物的例子?1 `: M! Q7 A$ _
A:Essential nutrients 必需的营养物质3 f! `8 r. ], R4 U
9 ]" J$ }0 l1 A35.The process by which a liquid fat is made solid is called:. W% Y2 @. w0 \
液体脂肪做成固体这个过程叫什么
' |$ f2 g7 o6 b0 p6 qA:Hydrogenation 氢化# |5 q4 S8 K/ K& d
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36.Which of the following is not an example of a fat substitute?' r$ {$ A% p6 |) N; Q1 L# x4 b
下列哪项不是脂肪替代品的一个例子& t6 ]+ x( C* ~7 `3 b( ?" f) v
A:Acesulfame K 安赛蜜K表
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! C3 Z* [* \; K0 ?$ P0 q0 ?* N37.Health Canada requires that a product labelled "fat free" contain:
- [ \$ X5 |' r( e. G加拿大卫生部要求的产品标有“不含脂肪“包括:
1 ]4 ~0 }: c0 i; n) G C6 \) r/ \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 j( ~7 ~% ?% P- g# A* a) q38.Which of the following is not a problem associated with converting recipes?
: n! t$ y; {0 g. c下列哪项是不相关联的转换配方问题?
4 a& h1 ]1 G# v! v, m' q$ [A:Unit cost 单位成本, C3 u2 f8 _7 Q" Q$ l" _
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39.The condition or cost of an item as it is purchased from the supplier is called:
% U9 ~) I' B" y从供应商采购的物品的品质或成本叫什么: q9 H, B4 B Y! ~. {" z! n/ T: s
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:
0 j: x0 o8 \1 H# |" n在新货到来之前用于日常所求的必要库存量叫什么
7 H, i3 F5 O3 \9 U( @A:Parstock 基本日常最低库存
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2 z' r, w5 c2 n5 Z! H41.Which of the following abbreviations is used to describe the proper rotation of stock?
- a& {0 o9 O9 ~! \- c' h下面那个缩写是用来表明正常库存流程?3 M8 H6 m0 x& ^6 W2 j5 [
A:FIFO=FIRST IN FIRST OUT 先进先出9 j4 f5 m( p' c; x# T0 l
/ e3 ?; L0 U4 [* g42.Which of the following knives is used to turn vegetables?/ H. k2 ~3 n, H, Z
下面的那把刀是用来打开蔬菜吗?& `$ ?/ F. J3 g( m- H" b. w
A:Bird's beak knife 鸟嘴刀" J- s' d3 Y2 A2 N. X2 B) @
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?
. P4 u- e% {- B0 ?即时读温度计最好用于那方面?
( V# T6 B: q! H- QA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& ^9 A, k; J- V' l6 c( O) e* v$ l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. D8 }/ l% v4 c+ Y% s下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ x' e; Z1 ?7 x# MA:Cast iron 铸铁6 h* E5 `9 q& t
5 B' Q; c- S* T" n! Y8 c- p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 K: \, s0 p- c* H
哪件装备下面有一个可移动的碗和一个S形叶片?
. I9 k7 l Q; C+ H( X; `/ u# R( @3 gA:Food processor 食品加工机
" R) P4 [* ^& N# E# _& uhttp://www.google.com.hk/search? ... iw=1263&bih=572% F; ?/ [0 z/ R! H/ p$ h: S1 ]" B- A
8 t0 K) C( r+ L5 h% O! g' i46.Which of the following is not a rule for knife safety?( e+ m0 o5 L' S. k0 R F
下列哪项不是用刀的安全规则?
/ ]/ t: @5 g$ `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* W9 I4 x2 H2 J% Y8 V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# _1 O5 d3 V) M5 f7 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 S _# X% x* k
A:RondellES
1 g: _0 \4 ^/ l' z7 m. q# Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; {* q- M- @6 q$ ^4 Q1 ^ g
% S8 J5 o# j/ e+ R9 X+ i48.Which of the following is a diced cut used to garnish soups?
( i0 G0 i: }2 r8 j+ l" i下列哪项是切成小方块用于汤的装饰?- e5 X) `6 V' e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! m5 ^: j! M6 }% ~ Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 [5 i% l* d0 B
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!!—— \- K* t) Q; E9 M$ N! _5 J
A:Gaufrette ) I" @/ ?, D; `" C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
M9 i2 S6 g, `$ q9 D0 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- q" u L0 ?. {) W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& T; e8 x- h, [+ P1 j. f! Q/ f
' S" u7 I6 ~& t* f! q$ h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 @6 ?! y7 D2 @# j$ i, c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)
7 l' P* ]- y, |4 K4 U tA:Cilantro 胡荽叶 香菜
~! u7 F. Y8 s5 x- B" L. Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( i+ v/ A. p5 `( A9 t& S60.Allspice is made from:' R$ d# Z# d- K
多香果, 多香果香料是什么
7 u1 j0 A s+ J/ G) G( thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 a% t. o) q5 IA:A dried berry 干浆果
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* z7 q9 @( s- N: C% J5 L+ p2 b61.Which of the following are used to make a sachet d'épices?4 u9 V& x1 h; b" {" s- K4 ^7 ~! `
下列哪些是用来做香包德épices?
! B/ {2 K- d) U; r* Chttp://www.sachetcatering.com/+ x1 u5 e2 B% z! ` b) X: m; e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 y7 r5 w' i4 m7 Q
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62.Which of the following condiments are not soy based?
4 ?+ ~; ] u, {( n+ N8 O2 w6 v9 Z下列哪项不是酱油调味品的?
7 w7 w- G9 O9 s7 S, y; I" L5 |0 V; IA:Wasabi 日本辣根
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& F' D7 t* [" G0 X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 @! z- A5 Y. g; R! u
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:: _3 R6 d ]' @( R
A:Pasteurization 巴氏杀菌
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( q+ ?! j9 w: _* _5 V64.Which of the following steps is not the correct procedure for whipping egg whites?" @) s6 p% B" F: b
下列哪个步骤是不是正确的蛋清搅打程序?! L+ _% E6 f4 I( w7 ^" z7 ~7 n
A:Allow to rest before use. 允许休息后方可使用。
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1 O6 f" i; ~* p5 ~2 M65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 x' P' j' O. L' `) E& nA:56g and 63g 56克和63克! ]1 j9 n7 ]# w# N* Z$ ~7 v6 `3 b
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66.Evaporated milk is a concentrated milk that is produced by removing+ V/ Z/ c* Q6 Z" p
炼乳是一种浓缩牛奶 是去除什么做的7 R! q4 R% h& x- |: T7 I% V0 c
A:60% of the water 60%的水
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& E4 g# r# [9 K* Z* r: {67.A method of cooking that transfers heat through a liquid or gas is:9 ^* n/ F! G; V& I
一种烹饪方法,通过转移液体或气体是:1 w% ?5 `; Z* d9 I* `3 F) v; s
A:Convection 对流# R- A. n9 G3 G& B
1 e- _% z E5 E+ n. n/ F4 V6 I# s68.The cooking of starches is known as 烹调的淀粉被称为& @* V* F: n! E; b
A:Gelatinization 糊化4 U$ p# N! {9 y3 {* u& C
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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?
# @" V9 u7 T$ q/ G$ HA:Braising 烤
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0 ^& e2 c9 g0 r, x; e* Z- G70.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:
( p; Y+ o8 N$ v: ~1 j" qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. L) o% V$ t" F
+ G* h3 g$ Y8 \5 s6 O9 L+ @5 ?+ c71.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 E1 Z( v# U7 G- ], E; {
A:Fumet 原汁
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& c6 c2 t& N3 y+ s+ k( G72.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 x8 m8 @9 D1 o1 ^; K, L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 @; D' Z( ?* v$ L
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73.Which of the following is a principle not used in stock making?
' |, |9 l6 ?$ _3 N0 R下列哪一项不是用于制造高汤(低汤)的原则?
- R/ B3 W9 g( v6 P) }4 {; Y# Y1 lA:Start the stock in hot water.开始在热水中操作
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- k I8 E1 `) ]2 B: d7 c; m74.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! X- R/ a3 | S$ o4 Q! o
A:Remouillage 法语熬汤0 f7 n5 V1 S9 {; P U& r
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