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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:$ J; J5 `6 s% a% V/ ?% R
哪位厨师最早带来高水准浮夸的美食
7 W, _8 N3 d! `AAntonin Carême 人名 安东尼·卡罗美
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8 t0 S9 N6 p2 c! @- E# Q2 o7 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 ~) T5 G5 ^( O$ p$ o6 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ ^; e, K# n: L7 [, U( S- p8 pA:Cast-iron stoves 壁炉
: f0 U) j8 H f3 e8 {) S8 H7 b) Y0 M# X- Uhttp://www.usstove.com/products.php?id=6: F! R1 u% o, d: f4 N4 B
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28.The French term used to describe the roundsman, or swing cook, is:9 c n% Z- P5 F6 D2 w
法国术语,用来描述roundsman,或摇摆厨师是: ]! [. b/ r9 n6 S. S
A:Tournant 图尔南
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/ W- h/ }& ~2 N0 }+ N- [29.Another term for the wine steward is:! J6 B* t) w% K5 W# f! h
葡萄酒侍酒师的另一个术语是:
9 l' D& ?' H7 ?. t3 ^, Y+ [5 zA: Sommelier 侍酒师
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_; b# r! B7 t0 L8 ?+ ^30.Molds, yeasts and fungi are examples of a:
6 K! y' `3 c, x( _霉菌,酵母菌和真菌是一个神马例子/ k1 h6 z' d& y. y0 `
A:Biological hazard 生物危害. q, f6 A3 Z$ C* x% S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 v0 z$ H' Q( Z) n4 U6 ?; B
根据加拿大食品检验局,食品的危险温度区在多少之间:
. o Q# n4 R! i3 I" Z- JA:40° and 140°F (4–60°C) 4-60度
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- u7 X( c2 d. @: J( t- g32.All bacteria need the following for survival: J' z5 z9 u- y
所有细菌生存需要以下哪些内容:
5 e: H$ N8 P c: i( D# _- AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! G) S# l6 ^) }9 a! ^/ O" |4 ]& K
# u/ g! ?* j9 ~% ?33.Which of the following correctly represent critical control points in a HACCP system?
6 N9 u% O7 ^5 D0 y! G8 k以下哪项正确表示了HACCP体系的关键控制点?
/ E0 B" j% t6 O- p8 RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 E8 S9 v% I5 Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, v5 v* u+ i, y% |: p$ M6 c1 V! @0 S
- K* }; n& z$ Z# d, d34.Which of the following is not an example of a carbohydrate?
0 i) k; y# c7 p, c6 h+ Y下列哪一个不是碳水化合物的例子?1 Q2 `1 `' e3 j E$ k3 t
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:& X2 m' d4 h+ ?: {, B5 c4 j, [* q
液体脂肪做成固体这个过程叫什么
7 Q0 a- R4 D. sA:Hydrogenation 氢化/ N2 ]+ Y! C; P1 ^# h7 g v# j0 Y
: A- M7 y+ X) d2 P0 `) \* b36.Which of the following is not an example of a fat substitute?& {. R3 b5 K0 s2 J# f# t- W2 `& B
下列哪项不是脂肪替代品的一个例子) [. p8 P- N* i$ l {" l4 n
A:Acesulfame K 安赛蜜K表& v% W0 C* k1 }, b& i+ ]
+ f6 v$ `+ \. N, r& i' m& z4 o37.Health Canada requires that a product labelled "fat free" contain:
$ I& O W. q' y加拿大卫生部要求的产品标有“不含脂肪“包括:
' L1 f' P% n3 @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ i% e1 C& e V: X/ C38.Which of the following is not a problem associated with converting recipes?6 N9 {5 F+ u) r0 C& o9 z, N
下列哪项是不相关联的转换配方问题?
% R7 B! `$ |7 J7 i2 e$ z9 j0 IA:Unit cost 单位成本( v) D2 A7 S. r
7 `" r4 ^( x# \39.The condition or cost of an item as it is purchased from the supplier is called:
; B8 y% k6 A* z q; z, ~, C从供应商采购的物品的品质或成本叫什么/ J( O! s5 x# {9 s+ e6 X3 | K
A:As-purchased cost 购买的费用
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- X) ]2 H- ]7 \/ K5 h* y9 ?8 g7 l40.The amount of stock necessary to cover operating needs between deliveries is known as:
' j! s2 u f/ l在新货到来之前用于日常所求的必要库存量叫什么
& L- i6 b" C+ h G+ t1 o+ HA:Parstock 基本日常最低库存' D- a1 S4 v8 h" v8 M3 p
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! \5 Y0 c+ B6 i2 ]7 Y2 e下面那个缩写是用来表明正常库存流程?( ] d; W% u# ?1 R
A:FIFO=FIRST IN FIRST OUT 先进先出. L. _9 C" B2 ^- B! O0 c1 v
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42.Which of the following knives is used to turn vegetables?3 D: \* M q. Y% ^ N7 ~
下面的那把刀是用来打开蔬菜吗?
" C3 e+ G) b: h- }8 e+ VA:Bird's beak knife 鸟嘴刀
2 g3 _+ w( \9 G" |+ S! E$ ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?" ]+ T7 H; A# y" e
即时读温度计最好用于那方面?& w6 e- r e5 o
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?' v) h/ B9 \$ B9 w! e4 g
下列哪些金属材料受热均匀,通常用在铁板而且非常重: Z5 ^, g% i1 I" e
A:Cast iron 铸铁
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5 T7 W2 d, s8 I8 r" }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! E1 [7 S) P* j8 ?, K. h7 g5 t
哪件装备下面有一个可移动的碗和一个S形叶片?. n3 c4 I" r0 r5 |/ U$ a
A:Food processor 食品加工机
$ a1 k+ Y. K6 Dhttp://www.google.com.hk/search? ... iw=1263&bih=5721 n0 A& H, [% W$ j0 }; H
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46.Which of the following is not a rule for knife safety?
S* J# g6 {3 |下列哪项不是用刀的安全规则?
1 I0 K( T+ W7 x3 ~0 E- @) G8 Q; _4 p1 iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 I6 i6 \5 X, V4 t% [0 a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ A" n) P2 L {( M* n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) X: G" C; A# }# a5 bA:RondellES
- `2 p( O. A! D. i/ p1 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 p9 M, Q$ b$ A* z48.Which of the following is a diced cut used to garnish soups?
0 E; _( Q B: o3 W) B+ E下列哪项是切成小方块用于汤的装饰?
+ i" ~# @8 `' v4 u" V2 \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ S' x: i' k4 j9 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 N! Z' U+ u' \7 z- g) Z
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!!——( P s$ N5 {3 ?# g7 a
A:Gaufrette ; L* i/ F8 p" Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' H+ s" s! i5 P/ B- j6 U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" _- Y- E9 M8 x& P% mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 J6 M7 U9 d# Q6 o2 E
+ W4 C1 X/ J3 v& K( I' t% N$ x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. W( h1 F( U" P& q7 p; }, A
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)
+ X5 J" A4 q) a1 W& Q1 JA:Cilantro 胡荽叶 香菜
- {/ C& v0 z' G& D! yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* h U2 ]* r7 ?$ m7 \: G 多香果, 多香果香料是什么
; g3 K& C4 C: i* E) u; }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 M9 a) ?# n4 o, c4 ]2 E
A:A dried berry 干浆果: O$ B) l. S; U1 @, O
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61.Which of the following are used to make a sachet d'épices?
* f0 m" O, M) b& m下列哪些是用来做香包德épices?1 J s0 N" u, t! D0 `8 V c$ b% ?
http://www.sachetcatering.com/
. d& b+ V. E e4 f2 AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 A* ~! I! L& O5 T% W) Z$ X! w! X
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62.Which of the following condiments are not soy based?! a% G, T, e1 r6 ?
下列哪项不是酱油调味品的?) ]. D1 P' K2 [: s
A:Wasabi 日本辣根" T. L) @; t4 S& f+ Y
+ N8 [2 |9 r: x, D( {5 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) `0 d4 n: y$ [: V- ?2 y5 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:
2 U5 o6 i4 b& ]5 i2 c! ~- Z2 X/ x# OA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 X) p: U# [* p! K
下列哪个步骤是不是正确的蛋清搅打程序?
& \ ^: d2 d$ F) O6 \A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) O' C) u) V V+ W4 G# }
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* h# F3 K1 `0 U% F7 W5 [& q) b
炼乳是一种浓缩牛奶 是去除什么做的+ k( W6 S" z) U8 C7 e! i4 ~
A:60% of the water 60%的水' V- t2 }( {- E5 }/ [0 j
# [0 H/ Z- q/ A7 e Q. j9 O3 k7 W67.A method of cooking that transfers heat through a liquid or gas is:- [# B. p+ _( e1 H
一种烹饪方法,通过转移液体或气体是:
* B* y( H2 N( e2 ^: ~' `A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 M) e, A$ W2 f, Z* Q: s7 T$ Y
A:Gelatinization 糊化
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$ V9 l& H& C: V$ v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 D& a8 A6 G% S+ b2 O$ S3 k, m
A:Braising 烤4 R# L' g9 W+ O4 A" @) u/ n) }1 |
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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:$ P) Q; \. M9 Z" p- k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
$ a5 g, U9 O1 T6 q" ]/ q! ZA:Fumet 原汁
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: D2 U; K- J8 u72.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3 @! [/ ]* w. x0 X# r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 W+ |( Q- d8 r, @
, `9 U& Y! a3 ], f73.Which of the following is a principle not used in stock making?* k( M7 o! i/ ?! J/ r( n6 Y O* f
下列哪一项不是用于制造高汤(低汤)的原则?6 t, t& J$ X8 Z$ N c
A: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
* e& ^7 R" V+ D; \3 E; w0 m$ EA:Remouillage 法语熬汤% o3 ?; r; b- \- c8 [- t
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