 鲜花( 33)  鸡蛋( 0)
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26.The chef who is credited with bringing grande cuisine to the forefront is:0 A* P' J! e2 b3 Y
哪位厨师最早带来高水准浮夸的美食; w3 z/ c) E r9 }" X
AAntonin Carême 人名 安东尼·卡罗美
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5 P( @4 p0 B: v z, H2 f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ [1 m% z9 i, \& r* V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& j8 Q" J1 Y1 m/ OA:Cast-iron stoves 壁炉
: H7 t7 d+ R# P6 r* r. vhttp://www.usstove.com/products.php?id=6
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" f" l3 j4 i: \; Y( R! s) {0 q7 V" S28.The French term used to describe the roundsman, or swing cook, is:) L8 [0 h `) e
法国术语,用来描述roundsman,或摇摆厨师是:
1 ]# J8 }# }$ ?& D3 {7 ]A:Tournant 图尔南
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29.Another term for the wine steward is:
$ L S# n! E# z* a, F+ r0 [* K葡萄酒侍酒师的另一个术语是:
1 w# F" \, o6 ^8 }$ o, M7 c6 tA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:. O7 `5 H. v P5 k, ]4 z/ Z
霉菌,酵母菌和真菌是一个神马例子
. p1 C% i- }0 tA:Biological hazard 生物危害
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: L, i+ B1 D4 d- L+ i% \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% ~9 D- g! P; a) \' m
根据加拿大食品检验局,食品的危险温度区在多少之间:/ p+ R% t1 x- K2 T
A:40° and 140°F (4–60°C) 4-60度, s8 W7 R4 R: a
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32.All bacteria need the following for survival:* W/ u h1 h* \; k
所有细菌生存需要以下哪些内容:; e) ~8 c# y! p
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 ]" ?1 e- T( \+ O4 P( k
$ l; r& l' b& Q y9 T33.Which of the following correctly represent critical control points in a HACCP system?
& k3 [) x- e1 Q% G: z& f以下哪项正确表示了HACCP体系的关键控制点?* } C# ^/ A1 Z, X. p5 ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 ~( ^! H* r) D/ h0 R0 {% J' S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; o, D# t& F- B# w% L1 d0 c# t
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34.Which of the following is not an example of a carbohydrate?
1 ~- G2 F% E/ F2 O% u下列哪一个不是碳水化合物的例子?4 w, d# W7 f/ K! _
A:Essential nutrients 必需的营养物质6 t3 o# O0 C' B+ P r+ P
) A2 E7 N0 W. q. p$ y35.The process by which a liquid fat is made solid is called:
+ w- V# m( P3 b* w液体脂肪做成固体这个过程叫什么4 i# o% I" B- m
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
0 J5 [, ]) \$ G+ ] k9 }: R下列哪项不是脂肪替代品的一个例子
% T: k" x6 T; w4 [# T1 T! KA:Acesulfame K 安赛蜜K表
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9 @' h, a) y P5 B. F7 k37.Health Canada requires that a product labelled "fat free" contain:
' G* V, }8 i$ c) Y% t4 {加拿大卫生部要求的产品标有“不含脂肪“包括:% h4 a0 ~ n# F$ U! ~9 V! Z/ h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# b! N' g; ?6 X' e& s8 u! q
% v6 r1 I" S/ I E: _38.Which of the following is not a problem associated with converting recipes?
. P; R6 x6 u" W3 j v/ `下列哪项是不相关联的转换配方问题?8 \5 M- ~0 U+ N3 r8 q; i) R
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
+ y/ c* E6 }& s从供应商采购的物品的品质或成本叫什么
# j; H' l1 V' n1 D5 s/ pA: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% {3 P: N5 a: k
在新货到来之前用于日常所求的必要库存量叫什么' b4 N2 t8 ^% P8 g
A:Parstock 基本日常最低库存" i$ x, _0 S$ M& i
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' }) X6 O; N# A6 ~1 I
下面那个缩写是用来表明正常库存流程?* P O. _2 @0 }1 y0 q& L2 G! X4 X
A:FIFO=FIRST IN FIRST OUT 先进先出4 j4 l7 K; _& N/ h+ Z
# A) V% a5 T- k& ]0 O: G4 p3 y42.Which of the following knives is used to turn vegetables?$ u/ E# \: I3 D+ {! r' F$ m
下面的那把刀是用来打开蔬菜吗?
7 N* i, J' D6 u g) u1 LA:Bird's beak knife 鸟嘴刀) ? I# J/ I. a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' T7 R9 n+ ~# e
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43.What is an instant-read thermometer best used for?! ~! | s% S1 b
即时读温度计最好用于那方面?
( |! s' o8 y- t' NA:Checking the internal temperature of a roast 检查被考物品的内部温度' I" U% p5 S: i; o0 i% ~* I" m
& A: x- ?( g% m: m8 G' c" o0 A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% m% {, k* D9 t0 F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ U* Z7 _5 f$ AA: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?3 o+ S' I- o: B" s, P
哪件装备下面有一个可移动的碗和一个S形叶片?
y$ h, o, F$ p) `8 i* SA:Food processor 食品加工机
$ @* x$ e" x: f9 C/ e, l/ r H1 ~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?
: c" c3 W, O3 j6 y* s下列哪项不是用刀的安全规则?1 t5 Z- a6 J7 q4 A2 Y2 w0 ~% K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ }; k+ U# b( N5 W' i: @
" I# \! P6 h# k7 L$ c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% w: G `+ ~8 Y6 b: u3 A' d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 q( X9 K6 c6 v. @# V. z
A:RondellES ' G: w1 G0 e7 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, a4 C' d2 \2 O4 a1 A% \ i5 Q
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48.Which of the following is a diced cut used to garnish soups?9 ~7 N/ O) Q4 U: Z
下列哪项是切成小方块用于汤的装饰?
5 T" s/ I0 h9 ?$ MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ Y0 I8 [0 I! ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 w% F# ^' t1 t4 i
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!!——) }7 y* f- m2 O; Y
A:Gaufrette
1 x8 b! o8 u0 @0 J2 y' l _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 u& m W$ _( ?% l; F- {; P5 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: \, P( a6 O& x) n# ]; HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- H2 \, n0 v4 m4 X1 _+ Z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)9 X& m8 d; r+ |$ T& F4 X6 D
A:Cilantro 胡荽叶 香菜
% O! k! b E, N Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ T: B" H% m/ F7 T3 P. w0 m5 }60.Allspice is made from:
3 {1 ~* K9 W9 Y7 {: X 多香果, 多香果香料是什么
0 p/ h7 Z8 ? {: G7 H3 Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( Z0 A& W- Q' B, I8 A% O* Q* k% fA:A dried berry 干浆果8 D, Z/ E4 J' i/ `5 P( i
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61.Which of the following are used to make a sachet d'épices?2 X( m& ^& p3 O# | @$ \7 l
下列哪些是用来做香包德épices?3 W. n, e* O i) D% e
http://www.sachetcatering.com/
# }1 E2 D3 F5 |" i! j4 j3 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?+ E `4 d z% y
下列哪项不是酱油调味品的?5 b+ y( V. q: l& N6 _
A: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:. m& X4 l7 m8 Z
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:
( Y& Y$ R' Y* G# p/ O3 ^A:Pasteurization 巴氏杀菌# T) v. Z$ L, @# @5 V! q9 q4 y
; s" [) l% I3 e) v64.Which of the following steps is not the correct procedure for whipping egg whites?$ A9 _7 R A: Z/ o
下列哪个步骤是不是正确的蛋清搅打程序?
5 L e% B2 g6 w q/ e7 SA:Allow to rest before use. 允许休息后方可使用。
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) r9 W4 p/ ~! g- u) N1 d& S65.The weight of a large egg is between:一个大鸡蛋重量介于:) D0 r* c. w; s
A:56g and 63g 56克和63克. ^; |0 Z m, m0 R# U
4 Q: i( q$ {4 `- N66.Evaporated milk is a concentrated milk that is produced by removing
8 m5 H H3 N x! H1 t炼乳是一种浓缩牛奶 是去除什么做的
5 c4 _8 A9 V! o! e8 NA:60% of the water 60%的水' a+ u* n9 L. J, p5 x+ l
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67.A method of cooking that transfers heat through a liquid or gas is:1 m# S- b: N0 x1 A- V
一种烹饪方法,通过转移液体或气体是:
9 A$ [! j3 T( ? L' IA:Convection 对流( q. u7 m5 p2 k% b) J
- ?2 f, c% q# }8 e0 ~. o- G: e68.The cooking of starches is known as 烹调的淀粉被称为
* q( O' u% k! O7 z: x9 v: IA: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?$ C1 O; e- T" A7 I' q8 \
A:Braising 烤1 B, w; p) ?# N0 A% D7 ?; A
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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:1 F4 b j' G, M6 S3 ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 g$ D, S$ N# ~" s2 \* X71.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
" P) J! u( e u# h* i3 aA:Fumet 原汁$ i6 S! E5 t3 Y# i% A
7 e. _8 \ i3 ~4 r( Z0 a72.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7 {5 w& O) I& e! l8 Q4 y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: P+ r& x9 k9 ^73.Which of the following is a principle not used in stock making?, j# V* ]! Z2 _$ C X: P
下列哪一项不是用于制造高汤(低汤)的原则?1 i L! G3 a( V# {4 @
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
) W6 h* x3 j/ V. dA:Remouillage 法语熬汤
0 e5 P$ f4 E f( ~* @! Uhttp://www.haibao.cn/blog/post/176242.htm |
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