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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:3 t! e }4 o0 j8 y& ^9 x( T
哪位厨师最早带来高水准浮夸的美食) ~1 H6 V& _; t" A( h
AAntonin Carême 人名 安东尼·卡罗美0 c* f4 O% N/ D
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 K9 _( {' o9 Q/ w0 w4 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 。1 ?/ A( c% M3 |/ R
A:Cast-iron stoves 壁炉
5 e' G: N3 {; C8 @0 r& X! [( K" Nhttp://www.usstove.com/products.php?id=6
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6 q5 R) v7 Y0 w5 j9 _28.The French term used to describe the roundsman, or swing cook, is:
# [+ M& g/ O G, u法国术语,用来描述roundsman,或摇摆厨师是:
: M6 B) F! D; f, Q3 c! YA:Tournant 图尔南
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29.Another term for the wine steward is:' G( }2 q, h% w) j0 A
葡萄酒侍酒师的另一个术语是:- H" Y4 u/ ]; a8 ]. k
A: Sommelier 侍酒师" U3 {# t/ H# ~- [! ]8 W
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30.Molds, yeasts and fungi are examples of a:9 [9 p4 J* [0 ^/ G9 t* j
霉菌,酵母菌和真菌是一个神马例子$ L- N9 k! |: y* O$ r i5 {
A:Biological hazard 生物危害0 }$ C, q2 z# ^& a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ x2 X, p5 P+ l根据加拿大食品检验局,食品的危险温度区在多少之间:
! K& ?' O" Q" x0 n' e a" XA:40° and 140°F (4–60°C) 4-60度# g9 S4 A* G0 X+ K3 \
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32.All bacteria need the following for survival:2 u( {& q; K Y: Z% H, h; ~5 g
所有细菌生存需要以下哪些内容:
2 a1 A3 D, F" w6 a, [7 y8 C6 wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 a: R. |" G$ o9 ]
* i' I, r) v* D- X33.Which of the following correctly represent critical control points in a HACCP system?, Y+ A* o; Q4 ^: ?0 D
以下哪项正确表示了HACCP体系的关键控制点?' s4 L( J7 |$ [' ]. k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' V4 \+ N9 V p7 a$ W {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 F; F& ^ l" o$ r; A0 _! K- o34.Which of the following is not an example of a carbohydrate?
. \; A$ a b. _% b/ } ?! Z下列哪一个不是碳水化合物的例子?/ p- ~# K6 ?) ~4 {) {% X$ X
A:Essential nutrients 必需的营养物质; H4 p. g2 N( G5 f+ n7 S: G. B" [* n: V
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35.The process by which a liquid fat is made solid is called:7 l8 H7 {5 s- j0 g+ p2 C
液体脂肪做成固体这个过程叫什么
) d( e% t3 N* GA:Hydrogenation 氢化+ H/ ~* ?' l, N3 K! _# [4 a2 R
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36.Which of the following is not an example of a fat substitute?
: o# |. A# w S) \6 z下列哪项不是脂肪替代品的一个例子
5 u: {0 V; Y) HA:Acesulfame K 安赛蜜K表" \" U- W' q" V9 h6 S* O" K
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37.Health Canada requires that a product labelled "fat free" contain:- G. k! J$ {2 }5 l" ~. ^1 k2 R
加拿大卫生部要求的产品标有“不含脂肪“包括:: _% N3 y9 j& n7 i [3 x0 @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! v8 v x1 {9 v) f
7 p! E* K) `- C38.Which of the following is not a problem associated with converting recipes?+ B+ f C- g7 U# S$ `+ H
下列哪项是不相关联的转换配方问题?
5 c: L( y5 R9 ^7 U# TA:Unit cost 单位成本
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/ C3 A* G. v& t1 V) N+ U39.The condition or cost of an item as it is purchased from the supplier is called:
S) b9 i+ D" m9 n4 }+ I* v( P1 O( E从供应商采购的物品的品质或成本叫什么9 `9 Y2 N8 V4 i! M; a9 l! B' q
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# u) O' o% f0 d' S
在新货到来之前用于日常所求的必要库存量叫什么1 y% _1 ?, ]. w+ O+ ~. ^
A:Parstock 基本日常最低库存1 @& I! R# ^, h e
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" ]) c4 x% Z' l( V$ \( }
下面那个缩写是用来表明正常库存流程?9 T X! M! v( C) |
A:FIFO=FIRST IN FIRST OUT 先进先出
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6 z. [+ D4 s* ~6 _42.Which of the following knives is used to turn vegetables?
, J" { `0 A2 w. `下面的那把刀是用来打开蔬菜吗?
3 I+ x1 P4 s8 qA:Bird's beak knife 鸟嘴刀; w4 g/ ^' X# F) P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; @- H9 L9 W3 L* c: g/ W C43.What is an instant-read thermometer best used for?( U6 b) n7 Y! T
即时读温度计最好用于那方面?/ E0 h+ L+ u1 |5 _* k L# \- O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 o/ \2 Y5 a2 t) B4 I- ?9 D2 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: w: e. H. k: z. T7 `下列哪些金属材料受热均匀,通常用在铁板而且非常重: w' s) [ b# j3 b
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* d }- K7 |; j& Q R+ t
哪件装备下面有一个可移动的碗和一个S形叶片?1 p' G v# i4 ^1 u# p" G
A:Food processor 食品加工机; ?2 c7 a5 }7 R+ P+ T( v! G6 x; W0 w2 b
http://www.google.com.hk/search? ... iw=1263&bih=572
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3 Q$ k9 G8 _8 q" x. H! y2 Y46.Which of the following is not a rule for knife safety?
" m5 Y1 m$ m! r) H% T, `; T下列哪项不是用刀的安全规则?; h' R& e5 a, w& A' E s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& s: u0 k- R: q9 p; d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 x, W0 Z# X! A0 g& o6 J/ V& O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; I" R; o4 }' R8 {8 C
A:RondellES 2 F: Z$ q3 e6 L% F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 e4 i$ u; j- _. p h( S
! t. O. z7 N9 M8 j" ^48.Which of the following is a diced cut used to garnish soups?
~2 \& G/ a$ f- @6 o. I下列哪项是切成小方块用于汤的装饰?
: s6 r3 B Y9 C, fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; m' z6 W& E ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 W5 ]" C+ T/ h# D4 x2 w
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!!——/ A1 m2 @" {3 m$ q7 j) `
A:Gaufrette
! h9 T/ ~1 g! U4 I. c% _) athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 }& q2 W- r& t! J9 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- u4 ]- C, X, O& M! B% a% b8 u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 \! x$ R, S, p
5 f4 B, H" b, P6 Z& I0 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; O" K6 k* i% _
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)
- }5 y# {3 Y- k% y% H1 ZA:Cilantro 胡荽叶 香菜/ s8 F: m2 ^- i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx ?# d. H8 G D; y0 K
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60.Allspice is made from:
1 T" M; O" w" V 多香果, 多香果香料是什么: n. j/ O7 U" ]; P5 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 d; f: ^1 C* A0 \+ f& T) ]# ?A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices? n# @7 U( i# ~3 @! l6 V" _ u L
下列哪些是用来做香包德épices?
2 `! I% P: V: a: M9 z- Ehttp://www.sachetcatering.com/+ V. j6 @6 j) ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 x7 I8 F7 V' H ^; s7 ~
$ H, Y1 X0 q% S1 C( C. O; |3 D62.Which of the following condiments are not soy based?! g+ o0 s, _1 C4 }; R8 V! Z* V
下列哪项不是酱油调味品的?
H; } a' D" R3 t+ Z! RA:Wasabi 日本辣根+ \- z4 W5 ?7 L; G
& ?% V4 ^* G$ A! z& M3 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( r* y3 v; F/ Z6 t! O0 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:4 u2 Y7 v3 G5 M9 z q7 T- `
A:Pasteurization 巴氏杀菌
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: J7 r; }- W/ }* {0 S64.Which of the following steps is not the correct procedure for whipping egg whites?
+ |" M% U9 A& k- `7 Y4 }下列哪个步骤是不是正确的蛋清搅打程序?8 `$ l4 h% d% D+ P4 c
A:Allow to rest before use. 允许休息后方可使用。. u6 \% |6 n$ C0 A7 D
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# Y T# E5 [4 B( x6 iA:56g and 63g 56克和63克( M: |. J7 b: z/ M& y, I
, {( I G3 R& A# q% g66.Evaporated milk is a concentrated milk that is produced by removing
8 V$ T* A, N6 u+ ?" t+ ]炼乳是一种浓缩牛奶 是去除什么做的
# I/ h: V' n) ~* `/ a W5 H1 O2 M; HA:60% of the water 60%的水0 M; {& K8 |. I. k/ @" m
! D8 R8 O9 Y% s8 e' ]& T67.A method of cooking that transfers heat through a liquid or gas is:
( p) S5 G) v1 P l0 C; U9 ~: C一种烹饪方法,通过转移液体或气体是:) L# W) \; d) g
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
) h8 B4 N5 ^3 k# R5 MA:Gelatinization 糊化) u, `6 j0 L, |/ e1 W3 l8 |
b1 j7 a" V; W" B: ]' N6 T- y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- G5 H6 S. x2 A4 c b3 T( D
A:Braising 烤
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1 S& p7 a5 V' G$ ?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:
" [2 |/ w" z: hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 K$ l8 P- S3 `9 s& v
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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
, H; @& }# ~/ L( c! F' x3 f' XA:Fumet 原汁
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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& U4 l2 w( p/ L1 U* g. z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. N3 W9 `/ Y' w73.Which of the following is a principle not used in stock making?
; ~9 o" T- {: N( |7 o下列哪一项不是用于制造高汤(低汤)的原则?) E6 t# ^2 e3 ?3 M
A:Start the stock in hot water.开始在热水中操作+ S* ^! c2 |( t) X) V# E
3 i4 y" X, T2 j" O* `- h" Z" \' g0 J74.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( Y$ L0 D( X' \3 M& ^
A:Remouillage 法语熬汤
+ w0 D2 L& ~- S; T5 @7 f4 G. Q9 Y' Whttp://www.haibao.cn/blog/post/176242.htm |
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