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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:- `. K* n# T6 Z- n2 a2 Z
哪位厨师最早带来高水准浮夸的美食6 j( e: y" I3 n& F+ A
AAntonin Carême 人名 安东尼·卡罗美
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7 I" o$ L8 p* v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ F; X0 R, h, U3 }8 G/ s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& b3 m% ^, X# T+ G: f7 K
A:Cast-iron stoves 壁炉; C; Y* Q0 [ y
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:2 J. A4 h2 V$ ^
法国术语,用来描述roundsman,或摇摆厨师是:& Z% D6 m! |* s- { N `0 J# [! ?5 N
A:Tournant 图尔南$ }: i* o3 ~! a3 r7 j
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29.Another term for the wine steward is:
- N3 W2 T9 d- {8 @1 \7 T葡萄酒侍酒师的另一个术语是:& @6 u: F1 e' Z- t6 g* O, j6 d
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: \' B/ y2 @4 u! {; r
霉菌,酵母菌和真菌是一个神马例子' K5 {. e2 }: N* ?
A:Biological hazard 生物危害$ r$ E1 S( J: N I9 h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 ~5 @. ]/ x( t3 E2 \+ w3 s根据加拿大食品检验局,食品的危险温度区在多少之间:
! v l3 Y( u |# DA:40° and 140°F (4–60°C) 4-60度1 n; M6 |; g* p& f
* T/ N, j7 }. l+ [32.All bacteria need the following for survival:
+ s# P7 @' Y2 O4 {9 M9 ~7 Z所有细菌生存需要以下哪些内容:
! U3 Z2 a- o$ KA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; J6 I3 R$ i1 }2 |2 d: [5 D
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33.Which of the following correctly represent critical control points in a HACCP system?7 _* |0 q, [, J6 ^# f3 i* t
以下哪项正确表示了HACCP体系的关键控制点?+ ]0 n4 |# [( u; Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ |0 a4 o1 m! Y$ G9 u2 z% _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?7 v7 H7 Z m' y( j, r/ z! ^
下列哪一个不是碳水化合物的例子?
F: o8 S @5 C, JA:Essential nutrients 必需的营养物质
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, R {9 [ G, h" t8 H# s) n35.The process by which a liquid fat is made solid is called:& b& m0 A+ g1 ?6 K" b
液体脂肪做成固体这个过程叫什么 j, v1 }- d' Q" X+ A
A:Hydrogenation 氢化3 N! z6 A# A8 p# i
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36.Which of the following is not an example of a fat substitute?5 n9 z5 f3 V2 W; W! Z6 j
下列哪项不是脂肪替代品的一个例子2 t3 O8 v- ^, ]+ b+ y
A:Acesulfame K 安赛蜜K表" X! Y3 A& y0 K, L% m9 j% n+ j
4 J8 u/ ]( `& E- |3 C: T37.Health Canada requires that a product labelled "fat free" contain:1 ? C d/ W/ ]3 P4 q( k
加拿大卫生部要求的产品标有“不含脂肪“包括:
' \8 w4 H( S8 J% ]8 {$ V: mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" C" X: U" S# @' E# `7 T
& Q0 k! S/ j. I! T. b38.Which of the following is not a problem associated with converting recipes?
1 B8 b* e) O! S; n. [9 C! n# A下列哪项是不相关联的转换配方问题?1 s& E* q+ I6 \7 \! Y1 w( I
A:Unit cost 单位成本$ p& ]' g& d- J/ c! q
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39.The condition or cost of an item as it is purchased from the supplier is called:
- m& i2 ]& u# w$ Q从供应商采购的物品的品质或成本叫什么
2 h) s& J8 p/ B5 e2 jA:As-purchased cost 购买的费用
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J. F# \, o! g& ]9 N6 E40.The amount of stock necessary to cover operating needs between deliveries is known as:
( E! K% g+ j" ?5 {在新货到来之前用于日常所求的必要库存量叫什么
- c6 |3 |+ {$ _* J0 TA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 }; l; k! P5 z* P" S1 P) Q下面那个缩写是用来表明正常库存流程?
/ _7 Q' X; s8 TA:FIFO=FIRST IN FIRST OUT 先进先出. U7 \, ~1 g. m" t" J7 a
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42.Which of the following knives is used to turn vegetables?5 J3 A9 ]; _' \# l0 }+ H) w
下面的那把刀是用来打开蔬菜吗?
. O3 g; G4 t) k- n* \A:Bird's beak knife 鸟嘴刀6 s: r; Q% S- A% N4 T0 k+ q+ I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 W2 Y! m( d( }0 q43.What is an instant-read thermometer best used for?
/ f: t$ K% {- D0 B1 a7 U& c: g即时读温度计最好用于那方面?' v% c' z2 ^* F: s- k; P# u+ P5 Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度- p* u& J/ B4 p6 s6 m4 }4 S- x; z
8 i! C5 }& y# @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. m8 V! w5 D) x下列哪些金属材料受热均匀,通常用在铁板而且非常重) v- q; u4 ^" Z- z X
A:Cast iron 铸铁& Z8 p" g D* n5 L2 I% V
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) @- R+ ~3 A! ^4 b5 q
哪件装备下面有一个可移动的碗和一个S形叶片?
! o0 _; d% L8 `4 }/ K2 ^A:Food processor 食品加工机* [& X" b; o3 u; T& W1 `
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?3 U2 B4 N. [4 B' t4 \* |- A% g
下列哪项不是用刀的安全规则?
& [: L( t8 j- `8 {# UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- W: w% t& v8 V# f2 l0 B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; S. K) R% r2 n/ U) g# L
A:RondellES
* v2 F7 U% o5 T. [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 A t. A; }# w* W0 G
6 z4 X6 B, `( n2 y! I8 j. D/ p# ^. ]. K48.Which of the following is a diced cut used to garnish soups?
}& M6 g9 \' g' o2 D4 \: M下列哪项是切成小方块用于汤的装饰?
v4 ]' G3 W$ U( m7 H4 k7 zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ K- V+ ~- f( c! h3 g7 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? P3 E8 s- Q0 o( E8 u0 x% 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!!——
3 `( C& A9 v9 x# T* Z. XA:Gaufrette % `/ C& z( G. R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 T5 \% C, ~5 F$ b! Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. M$ V0 t5 r, _% g6 ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 L8 _0 N2 ^( @' a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% @6 p% R! k+ I# p# l/ I5 j% J9 [- o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)
( m0 V3 S9 p+ X l0 MA:Cilantro 胡荽叶 香菜
$ ]5 b8 J. g# r" p: M0 ]1 O5 q7 Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:8 o; ~) C0 l! {
多香果, 多香果香料是什么
8 ~4 ?# U& z" C8 r: c7 a; P( @3 w! `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 ?# \/ i1 A5 Y4 k2 g& Q1 s9 h
A:A dried berry 干浆果: o7 X( u1 q4 T+ M c* U
; [: h1 n! O! ?) p9 A s61.Which of the following are used to make a sachet d'épices?& U1 o Y( M/ I
下列哪些是用来做香包德épices?
& s/ L+ `8 M3 R7 |http://www.sachetcatering.com/
* P- \$ P e5 P! g8 h, w, ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ U/ L8 D, Y' _4 w$ C. [
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62.Which of the following condiments are not soy based?
7 p2 X* f; K; Z8 w! d8 l5 l4 r下列哪项不是酱油调味品的?
: P0 U R6 ^( r1 x1 O6 W( }& n: FA: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:& [% u) K+ H# y3 I- x
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:( m) B) U# f! l0 N. |0 P
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?
7 x) d6 I$ A4 c/ y: H下列哪个步骤是不是正确的蛋清搅打程序?
) x& J7 i/ s: Q) f( ^A:Allow to rest before use. 允许休息后方可使用。8 M3 {) I0 H6 c" m+ ^: C% j8 c
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 K5 k) S0 \, C4 I/ R& o+ V
A:56g and 63g 56克和63克8 ?* W, J1 D9 l& T+ X/ f! ~4 ]
6 W* |/ h- Y5 ]" B% m! m0 A; v66.Evaporated milk is a concentrated milk that is produced by removing
6 ~7 r9 h( P" u1 P2 f炼乳是一种浓缩牛奶 是去除什么做的1 f/ f- U/ C$ t$ l T- V
A:60% of the water 60%的水- m) ?: i+ V# ?
" [" ?- ~: @' c: X$ W67.A method of cooking that transfers heat through a liquid or gas is:
- I0 N7 T, {. p- W6 C1 I! e: V9 r一种烹饪方法,通过转移液体或气体是:; I3 d; y" }/ ?' m/ P1 O2 E7 b$ D# T2 `
A:Convection 对流
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2 h2 s, ? X+ c _2 {68.The cooking of starches is known as 烹调的淀粉被称为
! }+ A; F1 d' C5 `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?6 e6 g5 |/ H' `% R4 S5 ~
A:Braising 烤; a; t" y# \! t" b) B1 ~
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70.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:
8 ]! u/ a6 S4 W& pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 k9 ]# V- ]% S% @0 j: `3 ^* `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- b" ?" k; c( v, s# P% o$ ^$ I, W
A:Fumet 原汁. Q+ O* X" c6 H
1 ?1 L# y' N' P5 u* }9 @" ^' R: h72.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# O7 l- i8 d+ G; ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
" C- d- Q& m! Y% @下列哪一项不是用于制造高汤(低汤)的原则?
& ?. t" D1 U) }3 F7 h1 fA:Start the stock in hot water.开始在热水中操作
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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9 D$ \" H- l" F q' D
A:Remouillage 法语熬汤
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