 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
! I/ z. L: O+ K哪位厨师最早带来高水准浮夸的美食) _2 A9 B9 h4 V+ W1 s/ U( _
AAntonin Carême 人名 安东尼·卡罗美
! d* m% |% N/ u$ [
2 |9 k: E; T1 E4 t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 g9 B& @; ~. S: u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. _* A% p/ |! }
A:Cast-iron stoves 壁炉
* h' \3 p5 T% ehttp://www.usstove.com/products.php?id=6, Z# n2 J- v4 T5 B3 K( n
6 {# v- n5 L( C: b" I7 l1 _$ S
28.The French term used to describe the roundsman, or swing cook, is:
1 @* z6 ]0 {- o! M7 i: i法国术语,用来描述roundsman,或摇摆厨师是:
* ~4 Z4 z X- `5 e' l1 J* ?8 G( tA:Tournant 图尔南
5 t9 l% Z. l% _7 D; n2 S9 S8 z2 d2 [. }( l( H/ {
29.Another term for the wine steward is:) o: g3 U$ }# L
葡萄酒侍酒师的另一个术语是:
5 @1 r$ r |% ]* A' _1 H5 NA: Sommelier 侍酒师) x2 X& x2 ]# u% m# `( q
5 v* Q# V. ^. E) s- \* E30.Molds, yeasts and fungi are examples of a:' n% [5 V8 x( O9 m1 V9 b) N
霉菌,酵母菌和真菌是一个神马例子
* ]0 Q3 z- M* |$ S% LA:Biological hazard 生物危害 M2 ^5 G4 V# |( v
5 H- z4 @ A: J; ]* ]8 O6 ?2 K( v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 Y% p6 @- d8 k* J/ X
根据加拿大食品检验局,食品的危险温度区在多少之间:" v$ F4 {- ?0 U: |9 n% U
A:40° and 140°F (4–60°C) 4-60度
4 y2 P& N+ e X; q+ v0 T
- q; @3 n( [% q W3 t0 F# j4 x8 b32.All bacteria need the following for survival: W, @! e `3 U& _" R( B
所有细菌生存需要以下哪些内容:
% b4 H' L0 l6 k q0 C& F2 mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" k4 I7 y& W0 ?3 V- E3 h/ U
$ J. h9 P+ v) |; p
33.Which of the following correctly represent critical control points in a HACCP system?4 B5 ]: j' R2 l. E1 R
以下哪项正确表示了HACCP体系的关键控制点?
! k, o& [0 S6 WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " |9 X7 m- A1 q( W8 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# a( ^9 X; ~! w$ n* G
g5 Z1 J0 {: K8 ]
34.Which of the following is not an example of a carbohydrate?, o1 Q1 P5 n6 v5 J% q7 x! {
下列哪一个不是碳水化合物的例子?: L- C, Z) U% k3 c
A:Essential nutrients 必需的营养物质
/ _: Q7 O4 A, i0 n5 t% u q& _' d; y; R7 w' k6 q: u
35.The process by which a liquid fat is made solid is called:6 V) G' _+ `% {( m) m, c! M% d
液体脂肪做成固体这个过程叫什么. l) {( P" u* g. h) [1 C
A:Hydrogenation 氢化1 K J9 a# R: E# [
0 }2 M! X. c9 _6 y' O' j! V36.Which of the following is not an example of a fat substitute?
0 {0 \1 T$ Z# q; u% \, C/ u. V下列哪项不是脂肪替代品的一个例子( f8 R( D4 r# N" Q5 c3 b
A:Acesulfame K 安赛蜜K表- l7 c6 P2 Y0 O! ^6 ?
7 L* E' V, Y! ~0 J1 H9 I
37.Health Canada requires that a product labelled "fat free" contain:' g' Y" Q# X; a
加拿大卫生部要求的产品标有“不含脂肪“包括: q8 |+ B2 N0 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 p' _ D. T6 X: Z, M. Q5 d) h3 H5 ` k- ^/ |
38.Which of the following is not a problem associated with converting recipes?/ l, G6 m4 s8 s2 k
下列哪项是不相关联的转换配方问题?
0 m( u( M9 m. ~* s) K" u! i0 fA:Unit cost 单位成本
5 e2 n4 X! `2 i1 s% b( _* I& b- w9 F' ?* O
39.The condition or cost of an item as it is purchased from the supplier is called:. M _* @5 v( X
从供应商采购的物品的品质或成本叫什么
3 D/ b, z% n6 v ^3 @$ FA:As-purchased cost 购买的费用- B" z& @+ Q/ h9 K
- K [, Q8 z! }4 o: M$ E40.The amount of stock necessary to cover operating needs between deliveries is known as:: @# a+ W5 B& W
在新货到来之前用于日常所求的必要库存量叫什么# F: M) O; |0 I
A:Parstock 基本日常最低库存
! H; r9 t$ \1 Q# b% S5 }$ M: f
; E- ] v+ V j9 @* N1 T7 t, e# Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
' B! s: P% B/ N5 Q1 a下面那个缩写是用来表明正常库存流程?! }: h- _- f/ \6 N4 |8 i& {
A:FIFO=FIRST IN FIRST OUT 先进先出5 i" B R6 s& g6 |
3 T% ?6 V4 d/ j, l, R3 M0 M0 {8 E42.Which of the following knives is used to turn vegetables?
; L O( C4 W! S下面的那把刀是用来打开蔬菜吗?
# n$ \0 T" n* N$ p% ]2 Z/ Q1 P0 TA:Bird's beak knife 鸟嘴刀
1 U: H* L3 A: [7 K I3 Z5 c h# Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 Y) @' D' L4 A. D, y. C
, p$ O; l+ K, R& I+ E: Y43.What is an instant-read thermometer best used for?6 _3 L& l) L; X+ a1 c0 s
即时读温度计最好用于那方面?/ W; T4 X# ]) e
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ N% s8 I0 @' @6 A
4 a3 R2 V; W$ C+ q" C2 O6 y2 v& P2 b, J
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 G- m( V- C/ ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 y2 k4 n" _. x6 y
A:Cast iron 铸铁
* u4 K* b; g# k- V! `
" p/ {4 F6 l% Q- d( Z& c/ M4 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 {7 v* [$ { w/ L哪件装备下面有一个可移动的碗和一个S形叶片?2 K1 ~. ?7 @- x& f: O8 }
A:Food processor 食品加工机% A# h* C. M3 A, W1 s, g
http://www.google.com.hk/search? ... iw=1263&bih=5724 l. [; W, [6 s) i
% r- X5 o5 i' b4 O% Z- Q, v46.Which of the following is not a rule for knife safety?( v+ `+ x; e" C2 ^2 v
下列哪项不是用刀的安全规则?
6 j* n' L: c% N5 NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 ~1 b$ L7 ?3 @0 ~* m/ R6 z+ z4 Z! {5 i4 p; ]' z5 P* ?; Q5 q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% v6 {$ j5 D: s3 e5 X/ l: `. H F/ j R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 U: h1 W+ s3 t- ~ o$ o- e' }3 \
A:RondellES
! a/ E: [9 M8 D7 i J0 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# {: c! C. f4 \( Y
5 s+ ?2 T. `/ @3 c; z8 g( @48.Which of the following is a diced cut used to garnish soups?
; T- @& r3 Y. k, \# k: H7 p0 \4 Y下列哪项是切成小方块用于汤的装饰?* Y" i0 z7 \& D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 u* X8 Q, G. g6 I! ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ]8 @2 j: b7 y! ^, k2 S
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!!——
' _) s! B+ {5 a: r7 n0 M$ k3 yA:Gaufrette % |! S/ J$ j! G1 ?* z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; ?& r1 [; ~0 n$ A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# U5 e# z7 F+ J8 lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 |& x+ x7 ?) `' v x; H5 T, @
2 _4 z$ d8 W3 L7 j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% P" h9 \9 Z$ c3 p
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)
2 K- l8 n2 F" p5 u' Y, PA:Cilantro 胡荽叶 香菜
2 g' a. x+ k e* M& a( ?1 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 p; K X+ R9 B3 @: v9 |3 E X9 g' T% y9 D9 X
60.Allspice is made from:1 t+ {( R# e `- I5 q
多香果, 多香果香料是什么
/ Y7 N# ~2 m, T9 e# D7 X5 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, C; d C. R5 C0 d/ t- {' m
A:A dried berry 干浆果# F s& Z; I3 T" v
2 n# i6 f; S8 Z# |0 C N61.Which of the following are used to make a sachet d'épices?
* f; b: @ [9 f! n0 k下列哪些是用来做香包德épices?) @" ` H1 P" V \
http://www.sachetcatering.com/
[) o1 V/ Z2 a* I. ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, `$ n% }( n* z2 ~; t' v% Q) ~
5 M( ^; c* q' e) m4 ^62.Which of the following condiments are not soy based?) L3 |* C7 x r* Z6 R9 H' Z5 q! l/ t
下列哪项不是酱油调味品的?
% R# X& w* P% h& a& m9 _# j+ ]* s5 GA:Wasabi 日本辣根+ s- z0 M% k! X' Q- G
4 H( w9 v9 a+ K z$ n, }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 W6 _1 [! @3 D3 f9 m: U' t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:
. C% j+ `) J" s# p, c7 O! iA:Pasteurization 巴氏杀菌
2 i+ X2 d1 j- f" ~# z2 {3 a) q, O# t' q/ G k
64.Which of the following steps is not the correct procedure for whipping egg whites?
! S5 [1 i6 O3 o1 E# C( e' ~% @下列哪个步骤是不是正确的蛋清搅打程序?' n( h2 T. @- @2 c g
A:Allow to rest before use. 允许休息后方可使用。
i$ ~1 Y7 l3 `# M* s+ o# R5 X; y% p& P" _0 U4 z5 U
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ u& Y' H, \' W7 x" `) _( J
A:56g and 63g 56克和63克
# A! Y7 O- j8 k& B( ?/ ~, a. V/ E0 `/ D# E1 ?4 L* g5 S, e
66.Evaporated milk is a concentrated milk that is produced by removing
n" j1 ^) a4 {8 j) a* n; w0 f: z炼乳是一种浓缩牛奶 是去除什么做的
% X, n/ m* f; \/ Y2 gA:60% of the water 60%的水
0 F5 T9 M4 }* S, G
! y w4 @' @ \ Z) J @3 b. `) l67.A method of cooking that transfers heat through a liquid or gas is:' k) D! _1 A2 v0 a. c2 R3 l7 ]
一种烹饪方法,通过转移液体或气体是:+ N8 L: D7 s( r3 F3 t
A:Convection 对流
+ H% @2 g- G7 l# Y. Y0 t1 X! c
( A/ I9 X' ^# a! d8 ~68.The cooking of starches is known as 烹调的淀粉被称为
% ^4 L/ I: G7 DA:Gelatinization 糊化
8 |, j7 U! E( j3 c
Q1 c: |( C# b, ^( y+ `7 R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; q% q; i( ]' E/ E* ~
A:Braising 烤. A/ z1 W# V6 d5 N; H7 b7 t; H
. s! l; V# P" {4 J$ @; d
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:' l. g0 r5 t9 V" K: R, ]& P2 D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# {3 `$ Q2 }% ?+ A3 J' V
+ f" o+ u% k! S. g( U( C
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
4 |5 ~& c, ~* W' ^& PA:Fumet 原汁
! H* E: s8 H% ~9 A* i+ @) m. `. }- k4 u' }
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
' J3 e! u2 r7 s2 T& X/ A, _A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 `3 i! ^7 p9 L' w; Z; Z( E& u
. T, i2 B* ]0 U9 e4 |0 T8 G+ z73.Which of the following is a principle not used in stock making?
$ c E/ [' S6 p下列哪一项不是用于制造高汤(低汤)的原则?
4 r x2 a: o4 UA:Start the stock in hot water.开始在热水中操作; e+ D' @2 g5 [8 S/ F3 B
8 |5 F! l) Q8 v
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
* g0 O1 l3 H; Z( ~: p6 z5 L3 K1 vA:Remouillage 法语熬汤8 M5 m$ B0 J i
http://www.haibao.cn/blog/post/176242.htm |
|