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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:5 c1 f& E0 R% \
哪位厨师最早带来高水准浮夸的美食
8 w' |$ m6 K/ J6 r9 gAAntonin Carême 人名 安东尼·卡罗美: ^% [$ z9 {8 j! N. @% t
7 x4 Q, I# g! I( \ ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: s$ A6 L0 j( m6 P. g: `, E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 c% N, d; A; u# U. lA:Cast-iron stoves 壁炉' p+ k5 V; ]) b4 c" [
http://www.usstove.com/products.php?id=6 N; X$ w7 u& I% c
1 h& p S8 r+ r# P28.The French term used to describe the roundsman, or swing cook, is:/ @& a9 p9 u6 X2 F
法国术语,用来描述roundsman,或摇摆厨师是:$ W$ H( V# d2 n) `) c
A:Tournant 图尔南% N, H6 u2 P$ Y% o
7 w) U6 d9 c* n8 ^29.Another term for the wine steward is:! B: @2 P# N o2 a, K4 Q
葡萄酒侍酒师的另一个术语是:8 A$ p/ y! ^9 r+ U* z+ x
A: Sommelier 侍酒师! {4 N1 ^ y4 D" c" z( w! X
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30.Molds, yeasts and fungi are examples of a:
2 s9 R0 \- o6 ~" S4 h2 N霉菌,酵母菌和真菌是一个神马例子
& j0 k! f) [. B; ^% S/ d; A' X' L( OA:Biological hazard 生物危害& T' p6 {* _% Q
( t Z2 c4 s# g6 v4 y$ j( O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 r* |, \% C) G: I
根据加拿大食品检验局,食品的危险温度区在多少之间:
, R1 C0 [& m" N0 G$ dA:40° and 140°F (4–60°C) 4-60度
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; f; A* a) ~1 U( U32.All bacteria need the following for survival:- q1 G2 R- m' v9 v) O
所有细菌生存需要以下哪些内容:# X% S) t, D0 N; y! S6 o- h% g" `
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! f1 Q5 I. ^! M33.Which of the following correctly represent critical control points in a HACCP system?4 k9 P: L' V9 x. J0 I
以下哪项正确表示了HACCP体系的关键控制点?
5 k) ?, ]: Q6 N5 O% Q* bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ p; X( \- e* c; V食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ ]2 Z+ `: x0 ~5 F# I
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34.Which of the following is not an example of a carbohydrate?, }! `- X* u; F; A7 w
下列哪一个不是碳水化合物的例子?$ h- z$ X8 r& _0 n
A:Essential nutrients 必需的营养物质* x+ g/ `- [; I4 e
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35.The process by which a liquid fat is made solid is called:
4 i* }8 d Z6 L液体脂肪做成固体这个过程叫什么
: Z' t% Q$ \ Y" J4 N! g6 C) HA:Hydrogenation 氢化
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& U5 l9 Y/ {" C- Q36.Which of the following is not an example of a fat substitute?- I) D) b L4 Y2 T( L+ c0 p
下列哪项不是脂肪替代品的一个例子
8 ^) F3 b, k/ zA:Acesulfame K 安赛蜜K表5 S( J* H6 i9 g* j" Q! R0 U
( M8 g6 A; R. q37.Health Canada requires that a product labelled "fat free" contain:3 D, F3 V$ z* J: y7 v9 G0 A
加拿大卫生部要求的产品标有“不含脂肪“包括:; O& u& R p5 H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& N; C) d; i5 i38.Which of the following is not a problem associated with converting recipes?
; J+ q h: {: D) M/ C) c% Z! `) v下列哪项是不相关联的转换配方问题?
$ [- v1 F$ K6 a; b" UA:Unit cost 单位成本
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8 H8 p% p$ _0 T' F39.The condition or cost of an item as it is purchased from the supplier is called:
4 t3 T, X. X8 o从供应商采购的物品的品质或成本叫什么
6 ~" f7 I, E. X0 S8 M! O qA:As-purchased cost 购买的费用& d% m7 h7 D( E: Q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
' Z9 B% c- u' Q在新货到来之前用于日常所求的必要库存量叫什么( S0 K& e) h5 Y0 m
A:Parstock 基本日常最低库存
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k- J2 x" ^& V& P, J41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ g0 E+ z5 C, X- J下面那个缩写是用来表明正常库存流程?
7 `- C# p! F7 Y7 j+ r' @* W6 J. E& v- Z5 mA:FIFO=FIRST IN FIRST OUT 先进先出
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6 {3 I$ [( F0 b% B! y42.Which of the following knives is used to turn vegetables?
+ ?2 |4 w% g# V8 @% q下面的那把刀是用来打开蔬菜吗?9 Y. X& d L+ ?4 L% p8 N- z6 j. L
A:Bird's beak knife 鸟嘴刀$ R- P% H2 i9 Z4 x1 w' K6 {0 ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ d% j. Y8 F4 |1 ~. r43.What is an instant-read thermometer best used for?
8 K- ?3 l! D5 _4 \$ [即时读温度计最好用于那方面?! t0 ~: V Z9 ^1 e/ g! X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 W" `% R: b8 d% E. k下列哪些金属材料受热均匀,通常用在铁板而且非常重
: n+ K7 T6 y1 Z$ J \* S/ E* FA:Cast iron 铸铁- V( l" u+ u4 b) `- L) c. \
1 ]: e9 k: o! ~* a& L+ `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; }0 F/ o2 h2 \- |8 |哪件装备下面有一个可移动的碗和一个S形叶片?
3 H" H" v6 K, m- IA:Food processor 食品加工机; q0 i# `3 Y9 C# I
http://www.google.com.hk/search? ... iw=1263&bih=572
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; k( U7 t6 s8 U46.Which of the following is not a rule for knife safety?
5 Z* g' ~' X4 c! a, q) \下列哪项不是用刀的安全规则?, N0 {/ y6 k! m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 \; ^$ T4 W. p; q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ T1 b+ Y. R9 h, v" ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 @; G$ q- Y$ t+ P
A:RondellES
1 w- Y3 V/ R; \" m0 M, s9 g6 H$ Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! Q1 X3 h0 v* g48.Which of the following is a diced cut used to garnish soups?0 G3 v1 g5 K8 D2 d9 }1 ?3 a, @
下列哪项是切成小方块用于汤的装饰?
! | v( G% \8 V6 G; VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ m9 t& u! e8 B2 H9 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% m5 t1 T& z7 o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!!——, h9 k- r8 o9 e+ c; q
A:Gaufrette 9 q( v" `% ~7 F6 g# b# @* K5 \- O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" j3 L5 V/ [9 ^: { Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' ~( h& m- J' ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) i/ _3 L2 n9 ]3 O: Y- E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 h3 M3 ^+ g! f2 f" Z
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)
: L% c3 I( b, {* X* }: DA:Cilantro 胡荽叶 香菜
. W( P: t+ _; t! F0 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:) Q; U4 F4 Q+ h4 L) n
多香果, 多香果香料是什么- e2 o' F7 |; u' W' ?) L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, B6 l$ v( R' M+ D: `$ @A:A dried berry 干浆果3 ~- @- K6 s0 w9 H; L
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61.Which of the following are used to make a sachet d'épices?
# F5 Q, p+ q9 E8 B下列哪些是用来做香包德épices?
4 u" [: t5 K1 J/ khttp://www.sachetcatering.com/
) ^/ G3 N2 z$ JA: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?
7 e3 @5 i+ f d% }$ \# m' x下列哪项不是酱油调味品的?. N- N5 v& s2 ?$ ~2 C. C ]$ Z
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:
. l) V# Q& F* A% J# V4 E# ^1 L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:5 y$ t$ N( f6 i s& B
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?, ^) ]* e, p# \, V
下列哪个步骤是不是正确的蛋清搅打程序?$ G1 j( e+ P7 m( x' H# F
A:Allow to rest before use. 允许休息后方可使用。
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9 x" ?# x* k; I0 g, v65.The weight of a large egg is between:一个大鸡蛋重量介于:
W! \2 v0 Q8 v. j% W5 G# Z7 SA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing: }8 D. A8 _$ a1 p, D1 S( Z
炼乳是一种浓缩牛奶 是去除什么做的
& m" p# R6 x6 ^# W7 `: [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:
; s$ K# u8 x% t4 P: @一种烹饪方法,通过转移液体或气体是:
$ z9 B/ o7 G$ V: X9 w# h$ [. r, vA:Convection 对流
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! g, H8 u: C1 Y4 \68.The cooking of starches is known as 烹调的淀粉被称为
! }$ s' z! f( W1 Z; RA: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?/ T: T8 s4 v1 W. |5 O" q
A:Braising 烤
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% K, O: k, b6 X3 f70.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 i1 d- U& J, Q9 S5 q- `& i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 ~4 x# D" }5 Z& K
0 }- J* M* ?$ W. P0 Z" P. N71.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. z% M8 {1 x. y: b; m2 U: L
A:Fumet 原汁- c/ k; [1 g# _" y# T6 S
8 [: E" I1 _" ?6 }& ]' _& [6 v; q72.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
+ @( Z/ [) M& l- D4 J7 X& \% XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ g+ h5 u9 b+ J3 u1 ~/ w73.Which of the following is a principle not used in stock making?
( z) ], C: h. r下列哪一项不是用于制造高汤(低汤)的原则?
- Q/ S9 |' j, rA:Start the stock in hot water.开始在热水中操作" j+ |, V4 a4 ~8 c- q
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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
5 w, a5 C) q" g+ D, L) c" Q& zA:Remouillage 法语熬汤0 u: Z3 U( M2 W9 n$ L, d; W9 a
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