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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:5 |; M: w9 }2 [) E
哪位厨师最早带来高水准浮夸的美食8 U+ |/ I- ~. r; u- A
AAntonin Carême 人名 安东尼·卡罗美
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" ?; U6 m0 h* [- j; e' `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 _" y$ C& _% e* }! T& b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, K. T' _: e' P, WA:Cast-iron stoves 壁炉! y4 p& g- @5 {3 \$ x+ y# s
http://www.usstove.com/products.php?id=6
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0 \8 d9 l' [" Y6 l# h* J+ b28.The French term used to describe the roundsman, or swing cook, is:
5 }" ?) F G! Z/ c. H4 _# x& b法国术语,用来描述roundsman,或摇摆厨师是:
3 k8 | Q4 ?7 K/ LA:Tournant 图尔南
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9 n2 Q' q/ i" C m29.Another term for the wine steward is:. q T- u2 h0 f. M# H( x: Z! z
葡萄酒侍酒师的另一个术语是:
7 N( D8 W+ A* j. E4 X9 YA: Sommelier 侍酒师6 E2 C2 E" Z% R
- k# ?* I' Z: ?30.Molds, yeasts and fungi are examples of a:! m/ Q7 t. O `
霉菌,酵母菌和真菌是一个神马例子
% c* l6 Y) W- L6 n- zA:Biological hazard 生物危害' t# ^8 C$ j+ w- H/ y
* z, v/ K, G2 B ^6 j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ m O) V* l5 H* H1 k根据加拿大食品检验局,食品的危险温度区在多少之间:
' `" d" m" S8 u" CA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
) b( a6 C" {/ m" T* O# ~ J3 B所有细菌生存需要以下哪些内容:
* H E, T. F3 q7 xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 y" K7 d; q' s33.Which of the following correctly represent critical control points in a HACCP system?7 X4 k4 ?0 b! B- P6 Y* c
以下哪项正确表示了HACCP体系的关键控制点?7 U- f$ G' z( H9 E" g! Y( s$ s- Y" |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & O! `$ [+ D( C( ]3 I S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate? l5 }1 W- }. d' t! k8 \9 d. `; ]
下列哪一个不是碳水化合物的例子?
3 @4 z! V$ n$ k+ W0 c+ z! X7 qA:Essential nutrients 必需的营养物质$ `! }) ~/ i' Q9 O& Z o' Z6 z. q
% z& {: ?0 [# ?/ m; }$ B35.The process by which a liquid fat is made solid is called:- g$ ~, B; p9 t+ w
液体脂肪做成固体这个过程叫什么: d, Z; N' j; [- s1 o2 b* b/ v
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
1 f; z; H% L& S0 W下列哪项不是脂肪替代品的一个例子, R+ ?8 m1 Q4 G. \; b! k
A:Acesulfame K 安赛蜜K表9 Z, C3 m! a: @( t( N. ?
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37.Health Canada requires that a product labelled "fat free" contain:
( U4 U: l! b+ z6 b! r: f1 u8 [加拿大卫生部要求的产品标有“不含脂肪“包括:
4 ?3 I2 w% K- ~5 u( MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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P0 U+ y- e8 i' e: ?" a7 N4 H% {' ^38.Which of the following is not a problem associated with converting recipes?1 v9 {- A9 a$ W% q s& ?5 D( P
下列哪项是不相关联的转换配方问题?
1 P/ g( u; e) i' @: t( [2 WA:Unit cost 单位成本
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7 N) F; j/ M, ?39.The condition or cost of an item as it is purchased from the supplier is called:
1 x! S$ m0 X0 e1 r从供应商采购的物品的品质或成本叫什么% r% r0 O7 L7 @0 w# w3 ]
A:As-purchased cost 购买的费用
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% j: G9 ^9 K) n% N5 G; R6 d40.The amount of stock necessary to cover operating needs between deliveries is known as:: C3 p/ _/ q0 }+ q+ `* {& F
在新货到来之前用于日常所求的必要库存量叫什么% N( Y/ p$ { A* S) S" n+ o
A:Parstock 基本日常最低库存: M# W r. Z- H/ d6 _
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ ^% e/ {$ A) K/ K下面那个缩写是用来表明正常库存流程?
2 |; a. f7 |6 ~4 l* `A:FIFO=FIRST IN FIRST OUT 先进先出
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1 v4 q; ]- C7 Z# J, ]* p& _& ?) J42.Which of the following knives is used to turn vegetables?
! I. E5 X5 |5 s1 b# r下面的那把刀是用来打开蔬菜吗?
* s2 Z9 j% C; D; k- B0 kA:Bird's beak knife 鸟嘴刀
, p8 C8 E: S+ u1 ?; E0 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird r, i1 c2 o; p) m }/ G4 v' p
, ~) g, L, |. x T! k43.What is an instant-read thermometer best used for?$ N* C! i7 z. d( p
即时读温度计最好用于那方面?. U: V, j7 c. ]: \9 t6 u, p$ B
A:Checking the internal temperature of a roast 检查被考物品的内部温度 f% S, v3 k7 J) w# d+ e: p/ ?
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 @( A1 K& e6 d: k3 J$ A0 S! Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 R2 M, O# L& D2 W; A4 I( wA:Cast iron 铸铁- ?# {+ _3 P- d2 E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% v& \9 Z- x( V1 r. M5 t哪件装备下面有一个可移动的碗和一个S形叶片?* \$ m7 x$ @% X/ i: S; s0 m
A:Food processor 食品加工机# W: I3 O$ L) o" G3 s
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?
- ^7 w" y: y# l) k K: u下列哪项不是用刀的安全规则?5 O0 z. \# V: H4 j! ~& x! V- I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 p- |, l! `# H4 ^1 C, L& G9 p5 w7 `
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" U$ h c& U0 k3 V S& G; R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 B, _8 P# z3 P6 q9 [: v! A
A:RondellES
% |: p$ Z- V4 Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( S" l9 e5 h' A, T" R# l
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48.Which of the following is a diced cut used to garnish soups?. ]4 q% `, {+ G. H
下列哪项是切成小方块用于汤的装饰?0 a; x/ s: m" B% K, g
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 [/ l% ^; t7 w( Q8 m1 V- y4 _4 P4 s4 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# P# f& @& @7 B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!!——
# r/ I0 ^1 k1 G* `6 T7 RA:Gaufrette
% V0 x- k; U" q( O9 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ _: i5 U6 C; v! H- |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( A* |( S0 U( g/ [; X, P- @) e8 jGaufrette :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?/ } `9 ^$ M) y9 n4 Y7 ^. E
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). ]' m% |! V( l, |7 J5 E" B3 ]
A:Cilantro 胡荽叶 香菜
, J0 R+ E, V! ~8 |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 K7 q# o- s7 [% j7 A60.Allspice is made from:0 d, m0 y2 x+ E. x9 R/ J) P
多香果, 多香果香料是什么' k+ y7 O) N/ w! |, ~7 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. o, d+ ~4 t+ u- |. W4 D' }$ S p) }
A:A dried berry 干浆果
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, o+ a& q2 c: Z61.Which of the following are used to make a sachet d'épices?
2 M7 ~, B) l6 B+ t* o' A下列哪些是用来做香包德épices?
/ s' I3 N. ^" |7 t' a& zhttp://www.sachetcatering.com/
( h6 G# k* `. IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 O% Q: c6 X" ^! F T# ]
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62.Which of the following condiments are not soy based?4 i9 J' t* E9 k/ y
下列哪项不是酱油调味品的?
$ l6 H4 K" w' x9 B1 g. AA:Wasabi 日本辣根* \; T3 E8 R9 [9 j, \% n0 B
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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:9 h5 |3 K$ r* C7 s5 | y
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:0 m* k- P' o6 P$ u, t8 Q B7 [
A:Pasteurization 巴氏杀菌' k3 r3 S2 E8 S$ f$ H* W% u. J
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 K' J1 d0 q& `* d. j" h$ {# j4 a
下列哪个步骤是不是正确的蛋清搅打程序?
7 K6 S. i# O9 d! WA:Allow to rest before use. 允许休息后方可使用。) \ P! v# V+ c; A! w# k
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* w$ O* B, W( e2 t! P/ D$ w
A:56g and 63g 56克和63克8 k$ D$ P: }6 r$ R I
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66.Evaporated milk is a concentrated milk that is produced by removing" o8 P1 S& H3 a2 f1 q
炼乳是一种浓缩牛奶 是去除什么做的
0 G$ z+ ^6 J9 {$ N8 OA:60% of the water 60%的水
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# m; o" a! z6 k5 t! }7 K67.A method of cooking that transfers heat through a liquid or gas is:
" N0 H. u! A3 t# t ]一种烹饪方法,通过转移液体或气体是:- j5 F: h- C2 x. w3 s
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( @/ g" S6 E0 s" S- f$ \6 l- EA: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?- T7 z+ f4 A$ r R+ ~5 c; F0 d8 `7 X
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:
/ T5 g: s3 I8 g+ q! FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" m9 K. C0 e& _9 v$ g- k* Y2 G( ?
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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2 u( k: V1 A& C" K2 t4 q& @
A:Fumet 原汁7 d" K* E$ s; e8 Y" ^
; ?- p3 _8 t9 a( Q3 h. {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
# M1 N% u- k2 h: i" n! i9 xA: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?
, _5 w, m$ M7 B0 e下列哪一项不是用于制造高汤(低汤)的原则?
$ Q" L" F8 a' ~4 b( I9 v2 W: m3 vA:Start the stock in hot water.开始在热水中操作7 `, A0 B2 K6 E! W- J/ {1 q
7 E1 l1 \' V9 @3 U74.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
: u1 E4 k5 I" I X% F4 I4 ^5 eA:Remouillage 法语熬汤/ Z x7 ^8 Y# ^% }1 N5 r
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