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26.The chef who is credited with bringing grande cuisine to the forefront is:
3 U! p& U: ~9 E3 ~5 {- m哪位厨师最早带来高水准浮夸的美食# b6 s+ n7 N( `# e0 ?, M2 b
AAntonin Carême 人名 安东尼·卡罗美
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, }/ `" k" _; w' U7 Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, W9 _" ?( l" S$ R2 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 。' z3 r+ `) v4 M, ]
A:Cast-iron stoves 壁炉. t5 D! _8 _" e' }
http://www.usstove.com/products.php?id=6. S( J; l( R3 w9 N
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28.The French term used to describe the roundsman, or swing cook, is:
; N! q- W W) c0 g1 p9 r$ y# L法国术语,用来描述roundsman,或摇摆厨师是:( {8 l: V* A( K7 g7 k
A:Tournant 图尔南/ v0 G2 A( t3 U3 ^: |! G7 j
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29.Another term for the wine steward is:
* x3 Y( q9 Y7 s M% k6 w/ O1 l# P% L葡萄酒侍酒师的另一个术语是:
# {3 E6 V! V5 p7 j7 k. WA: Sommelier 侍酒师3 O2 D! e, t! ^1 Q; }3 U
/ h. e3 b( S s" A, f! g! ]30.Molds, yeasts and fungi are examples of a:5 ~1 t; m* |& g* Q. M+ r; y
霉菌,酵母菌和真菌是一个神马例子
, ?& O& l* Y; jA:Biological hazard 生物危害; J. f, c4 r: z4 D7 g4 F
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 Y$ o3 K4 \6 L/ o# {7 \5 s+ `4 T$ t
根据加拿大食品检验局,食品的危险温度区在多少之间:8 O/ l8 @1 u5 _
A:40° and 140°F (4–60°C) 4-60度
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+ }) k+ h1 m7 N$ d5 f1 a32.All bacteria need the following for survival:' f4 H$ T" I- i9 S# ?+ H
所有细菌生存需要以下哪些内容:$ g9 u9 L7 i* K6 l: H
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 w+ d2 e# ~& t d33.Which of the following correctly represent critical control points in a HACCP system?" D2 x+ h! V/ w6 A
以下哪项正确表示了HACCP体系的关键控制点?1 n, @1 T* j, G2 t" c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , {% X. c. G5 w& o5 T0 P6 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 g" {1 L& n$ c
2 _1 X$ R; L' ~- i3 V8 M( z34.Which of the following is not an example of a carbohydrate?+ [0 s4 }1 s1 |3 E- b! R
下列哪一个不是碳水化合物的例子?
, V+ d- B% Q, @$ iA:Essential nutrients 必需的营养物质
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/ R3 Y- v2 Z$ R35.The process by which a liquid fat is made solid is called:4 p$ ?- S+ {( q+ R1 P$ z8 r/ {
液体脂肪做成固体这个过程叫什么4 ~! F2 I4 d k0 W, R
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
0 f9 V3 ~7 {# u/ u& M下列哪项不是脂肪替代品的一个例子
! h5 ?1 K8 G% L4 m" N/ K* @; xA:Acesulfame K 安赛蜜K表' P5 |) O8 [( Q8 u" z% s$ b! Z
& D: e1 j% o. D& q! r37.Health Canada requires that a product labelled "fat free" contain:
0 t! V- m0 [9 `( O2 D! D. c1 ^$ n9 Q1 b加拿大卫生部要求的产品标有“不含脂肪“包括:
) ~9 X! z) |1 X& }4 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 c& ?" f+ K ~- t
) q9 J9 {0 `1 ]1 G5 b) f5 j$ L9 R38.Which of the following is not a problem associated with converting recipes?& z) T# h5 A6 M9 b: j- n
下列哪项是不相关联的转换配方问题?- P O" ` e' F1 R6 }# Q( }
A:Unit cost 单位成本
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' ? u4 B" t: c4 ` u: r6 E$ X39.The condition or cost of an item as it is purchased from the supplier is called:
+ e3 j+ @$ w$ ~$ W) i# `从供应商采购的物品的品质或成本叫什么
* ]& |6 H0 x* S" x8 h$ C8 { ` M* yA:As-purchased cost 购买的费用
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) d: s( U' l# z1 g# u40.The amount of stock necessary to cover operating needs between deliveries is known as:
# @7 f Q6 V1 `9 P) S$ \在新货到来之前用于日常所求的必要库存量叫什么& l0 e0 k7 W) N" W3 S
A:Parstock 基本日常最低库存4 X4 [1 Z; Y! n" R7 r- L/ m
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ B3 ?& b2 U6 Z! ]1 Y7 C R% H* a# M下面那个缩写是用来表明正常库存流程?# [7 w* w0 i% f& Z
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?5 N' @4 F' r- Q2 x& m# T% Y
下面的那把刀是用来打开蔬菜吗?, I V7 E* \0 P/ ^) F5 o% {0 k" R3 ?& `
A:Bird's beak knife 鸟嘴刀
8 N9 V8 ~6 F6 c) j* p% e# `) ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?8 v; b+ S# s) ^/ y
即时读温度计最好用于那方面?* d0 g3 X* h: ^1 x
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 d! V( ] [+ N5 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' R+ ^ i! `' k+ b p! P下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 d" f+ D+ R7 U( PA:Cast iron 铸铁: X1 O, X, M ^3 E& q3 x. r4 v
7 O+ f* ?5 |' x( E1 U! i3 _ C- v& T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* F! c2 ^' i- e" G9 `
哪件装备下面有一个可移动的碗和一个S形叶片?
* N ~8 N$ ^- }* a* d/ ?, b# `+ |A:Food processor 食品加工机
! b4 ~! ] Z' P0 Y6 d8 M$ C/ chttp://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?+ q8 `% W; q: U* e3 b
下列哪项不是用刀的安全规则?
5 @0 S4 C0 |. T* D5 eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ h( `, G- d* Q* S1 {0 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" W3 ]. I4 L7 ?7 C. a3 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& b1 D! P9 j& ]2 y/ i/ LA:RondellES
. Q* y: b& t# j8 P# fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 A- ?! {' C# j& F
5 u, E& O# B4 U$ K; Y2 ~48.Which of the following is a diced cut used to garnish soups?4 W9 O$ z5 b. [, {
下列哪项是切成小方块用于汤的装饰?- ]0 [, d ?) q" {% N8 @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" G E; [' E" G5 T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. s8 C5 G: i) _. K& C8 a
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!!——
8 o- |) V6 H# _* S; \. W2 VA:Gaufrette " w/ m W; D w; R8 ^1 n1 f% z# ?3 n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# k8 [* J# }4 `7 a3 a+ v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# N/ u# |: K; [+ E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" ] }% `5 R2 H; V* S" B1 S/ P3 M9 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% y" F/ i o) V9 M8 ]
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)/ C' H# E3 {" D* s ]& { L* V2 l
A:Cilantro 胡荽叶 香菜
- I% G* P, e' x0 Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( `: M3 D% \7 ?1 K L1 x* S60.Allspice is made from:
" a9 C, B* H4 v6 X& _ M# U/ r 多香果, 多香果香料是什么: e5 N8 `, \3 u1 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* D0 t0 {" D' C L' W
A:A dried berry 干浆果
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, Z3 }: t+ h O: }) R61.Which of the following are used to make a sachet d'épices?
' f3 @! J- u( k& W x* [. ~下列哪些是用来做香包德épices?7 B, q9 B* D N9 f" ]0 o
http://www.sachetcatering.com/2 v* j5 f: v1 b) ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* R& w1 T9 @. B( s
: w% w$ g$ G* `. E8 |- p3 o6 d62.Which of the following condiments are not soy based?; j/ j$ E3 i" k/ g c5 }
下列哪项不是酱油调味品的?7 O! \- i2 x0 V1 ] T$ t7 z
A:Wasabi 日本辣根
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[* M# M% l% s$ W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; m% \. l% @" J, [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:
& R" q# s, M5 V, r) B2 A- TA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ g4 [3 @* z/ }( {# M# f下列哪个步骤是不是正确的蛋清搅打程序?' g: P* d; Y5 H+ \( D6 a
A:Allow to rest before use. 允许休息后方可使用。. m3 \/ y% d+ {" q5 `
& f: y( H2 |0 l4 ]8 N7 Q) P65.The weight of a large egg is between:一个大鸡蛋重量介于:6 \7 W4 p6 d |
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing. y9 R: }" B% |7 d% u" a
炼乳是一种浓缩牛奶 是去除什么做的
0 Q" L: ?/ Z3 H* r2 ~A:60% of the water 60%的水
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, m% k0 d) o2 ^$ ~3 V, F* G67.A method of cooking that transfers heat through a liquid or gas is:
: @# }1 E0 ~1 r4 X: x( K% l5 n. ]2 N: G一种烹饪方法,通过转移液体或气体是:
6 N5 {" e4 U( A4 t7 a/ X, wA:Convection 对流8 n. l, _4 d9 h) Q" M% a( U: F
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68.The cooking of starches is known as 烹调的淀粉被称为+ L) |$ P( Z0 e c/ f
A:Gelatinization 糊化
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; B( p/ o: B0 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 q4 Y, R$ t8 [- {A:Braising 烤
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70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:
8 r. @ }8 ]8 |) e# TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 O* V; O7 ?( i G7 G" D) a
$ y4 {; ~2 @& z4 n+ \, n0 A71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么
. n9 j2 m3 \) ?( [- y UA:Fumet 原汁, Z% P9 N) |/ l
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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
3 O2 F+ j( i% x c3 A2 D. aA: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?
Y: H# {5 ^) q. h( O1 H下列哪一项不是用于制造高汤(低汤)的原则?
: c* K5 ~, p5 h- L0 O) bA:Start the stock in hot water.开始在热水中操作
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8 X" [# V- M5 y9 B+ R74.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1 w( d& a2 k3 l& A6 a5 t
A:Remouillage 法语熬汤
7 l: h8 i( x9 a( _: ]# Vhttp://www.haibao.cn/blog/post/176242.htm |
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