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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:( X; G1 G3 ]# E# b
哪位厨师最早带来高水准浮夸的美食" P) w! U% g" G# T# ^# w' Q
AAntonin Carême 人名 安东尼·卡罗美
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/ k& @6 t4 p* ~6 ?9 @6 k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 `( b6 D# r g7 J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 n0 Z3 u" q1 ^% p: k
A:Cast-iron stoves 壁炉
6 [# l. P6 q2 p1 Thttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
3 i) d. b2 l/ C8 r5 f法国术语,用来描述roundsman,或摇摆厨师是:* k/ c: C4 B- B/ f& e( D
A:Tournant 图尔南9 t9 E+ F0 w/ ~3 e$ S! \
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29.Another term for the wine steward is:
h1 i4 w) s8 [. {$ U5 [. k葡萄酒侍酒师的另一个术语是:
1 |' b% T- E2 V) s/ J qA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, s5 ]) X" R+ y, e4 v霉菌,酵母菌和真菌是一个神马例子
4 ` R3 S7 P; M# DA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, h' _# R5 y% w4 _+ y
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 J8 X6 x4 a) L! }( YA:40° and 140°F (4–60°C) 4-60度( T6 J* u8 ^' L$ l' N- M' J
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32.All bacteria need the following for survival:
* J4 A; u6 e1 F+ O- i/ {所有细菌生存需要以下哪些内容:
0 i0 I, o! [. ]8 z" o4 z1 YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- X% T1 b4 I x- B: a3 Q9 A! i+ P3 d33.Which of the following correctly represent critical control points in a HACCP system?5 `3 n% y \5 x6 y$ W
以下哪项正确表示了HACCP体系的关键控制点?2 A9 S4 B# J/ b5 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& g6 l9 Y- _# v$ C# ?+ M9 q0 g食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 l0 Q7 `. i+ J, v3 x# \
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34.Which of the following is not an example of a carbohydrate?& ^' _2 ?! b0 A+ {' H
下列哪一个不是碳水化合物的例子?
! y' N; \% e2 e- d4 rA:Essential nutrients 必需的营养物质
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4 J# M& [' @4 l* m35.The process by which a liquid fat is made solid is called:$ I) t4 H8 X3 c5 }7 n# A9 u O( V' v
液体脂肪做成固体这个过程叫什么0 K& C" A9 k$ X; i6 q$ \
A:Hydrogenation 氢化
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8 j& d: A/ w, n" g$ ~36.Which of the following is not an example of a fat substitute?
- l. S Y* B8 |6 @下列哪项不是脂肪替代品的一个例子) z' ]1 C/ [/ P6 |' g- r6 J$ ?
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
0 ]- h2 f8 {0 S加拿大卫生部要求的产品标有“不含脂肪“包括:% g* T) q% w$ R, `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 B* y4 g4 s/ U
# h3 X& e2 q d M38.Which of the following is not a problem associated with converting recipes?, e5 c5 x8 I6 _2 w% r
下列哪项是不相关联的转换配方问题?
* q2 f! r% V c& y3 b8 g( M, v: ?A:Unit cost 单位成本9 u2 e0 x% E4 [( |- r- {, u# K: x- R
5 ^+ F- O7 Y, F# D* H! g+ ]39.The condition or cost of an item as it is purchased from the supplier is called:4 B& x5 O3 |7 } N' G4 U
从供应商采购的物品的品质或成本叫什么3 C+ e+ G" d+ A
A:As-purchased cost 购买的费用
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9 P( o9 }/ ^+ c Z6 d; n0 k2 M40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 a. [- A0 V6 H$ s在新货到来之前用于日常所求的必要库存量叫什么. I3 t; ~$ c* _2 p
A:Parstock 基本日常最低库存+ R$ m8 [9 S0 g5 F; W
9 k& D! `- O/ {2 v1 Q41.Which of the following abbreviations is used to describe the proper rotation of stock? w1 Y5 d9 t, X+ P9 U$ J% s
下面那个缩写是用来表明正常库存流程?
7 @8 M5 B6 ^% T9 BA:FIFO=FIRST IN FIRST OUT 先进先出1 p p, u* Q+ a
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42.Which of the following knives is used to turn vegetables?
2 D2 ^ ~( {6 u0 {# T0 v* q下面的那把刀是用来打开蔬菜吗?0 y6 A6 ?' C! J: d! {% B: M1 x
A:Bird's beak knife 鸟嘴刀% _* d) N( o: s# U6 R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird k+ Z! W# N2 h4 ~1 f
4 A: I! F( \4 U9 h43.What is an instant-read thermometer best used for?& H( b& D: r( {6 C3 T- x" {
即时读温度计最好用于那方面?: o- l" M8 Y$ D: W v, b
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ g$ A, X- N: J, Q/ f# ^
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 g2 [/ i8 j7 |7 E Q. R下列哪些金属材料受热均匀,通常用在铁板而且非常重6 X7 h7 ?1 U& c; D
A:Cast iron 铸铁/ H3 M6 _/ ~+ Y
# N3 G8 a) B& r" u; {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' |2 y$ V C% e* A& \( J# M哪件装备下面有一个可移动的碗和一个S形叶片?
9 X, b6 c& c. ?! N, _& m$ J S, wA:Food processor 食品加工机
2 Q5 c7 c' v2 W; Jhttp://www.google.com.hk/search? ... iw=1263&bih=572
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3 a/ ^0 y' [ e9 t" @3 l: k( ?46.Which of the following is not a rule for knife safety? _/ U( s) y& r! t [7 q
下列哪项不是用刀的安全规则?
8 H8 Z U6 I8 y+ L7 r$ BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ m4 t' g! x, x/ S2 Y ?0 P* O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ g0 P- O, }: _; u6 F* A& W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' t( s' H5 Y# r$ N8 iA:RondellES ( O2 m r. J2 Y$ ?' y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% y+ @% x0 V* u1 {. `48.Which of the following is a diced cut used to garnish soups?5 l4 e" W- P, n+ l' N5 k; k
下列哪项是切成小方块用于汤的装饰?
. n7 G* `8 N" \/ I0 W; ~* |5 BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm c5 n( M3 M1 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% ~( z" I2 v' D% Q+ n# f" @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!!——
1 q1 D" R* K# L' q* ZA:Gaufrette
" I7 O& c5 ~9 ]( l/ W3 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 G; T" Z- ~+ l5 B2 j) L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ {9 o2 F% p6 I/ b! w; x7 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?
* h9 C! V* E- S9 B+ 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)
8 J8 R$ I$ b* V' eA:Cilantro 胡荽叶 香菜% b0 O# O& \/ D. R/ J* N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, O7 z+ Z8 q* u( r4 |& s# V, u3 K1 Z) B 多香果, 多香果香料是什么
t3 B; R4 N fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 }6 e( x" T3 K, D/ W4 Y
A:A dried berry 干浆果5 \6 I( M7 W1 @8 n& p6 |) W% h
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61.Which of the following are used to make a sachet d'épices?$ i" f- m2 H9 f: n- R
下列哪些是用来做香包德épices?! P. J; w; m$ d, i+ a
http://www.sachetcatering.com/* s4 S4 U: i& i" o$ J& q }4 I* x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& _4 g7 h Q- {' p1 P L
* B7 k* g5 Q2 w6 X) Y( _5 Z) e- f62.Which of the following condiments are not soy based?: |8 C, ?" x9 w
下列哪项不是酱油调味品的?5 [9 L+ m* Q- H, i0 B; L9 _
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: h2 ], [: k0 ?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:
. X E) j W5 Q, zA:Pasteurization 巴氏杀菌
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4 {$ b J# l$ Z u4 }2 {8 q64.Which of the following steps is not the correct procedure for whipping egg whites?
" g4 M* V: c5 Z4 b5 M下列哪个步骤是不是正确的蛋清搅打程序?+ M' J+ V: k/ G3 d% x# ~
A:Allow to rest before use. 允许休息后方可使用。5 M9 a/ K& }: m6 \/ U2 p
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( g" g6 J8 d" mA:56g and 63g 56克和63克# U$ U @8 J& N
5 \- f- f b {2 n5 {% z- a. Z- q66.Evaporated milk is a concentrated milk that is produced by removing$ O) |# N% O5 k4 Q0 k
炼乳是一种浓缩牛奶 是去除什么做的# H4 G, y5 @6 W" C: j
A:60% of the water 60%的水% A0 B0 _3 i. H0 J6 x7 g
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67.A method of cooking that transfers heat through a liquid or gas is:
. _% j7 v+ j' C( O一种烹饪方法,通过转移液体或气体是:
! k: n* L% m8 j$ eA:Convection 对流$ i W: \- b" n* q
9 l% z& M) N9 a0 \: _1 [& X2 G68.The cooking of starches is known as 烹调的淀粉被称为
( X" g& n: j9 ?) @A: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?+ q6 a+ |8 K2 d, J/ p8 k
A:Braising 烤- r: a0 _ z' |/ g8 O; D
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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:
2 P: q% N {# d3 a' m: AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; C: I; U. g( } }
! [9 D2 B% D) W9 H71.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
6 Z: Y/ K: D2 H1 I, w, E7 JA:Fumet 原汁3 E9 g3 L7 I$ W# e& I) ?% O
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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
8 b. G/ c6 \* S0 F' t2 Q6 tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- n, O, v5 L# ^73.Which of the following is a principle not used in stock making?5 p& A: [# k! ]2 C/ n" x( m
下列哪一项不是用于制造高汤(低汤)的原则?
$ E2 W1 ?, a8 Q+ ~' GA:Start the stock in hot water.开始在热水中操作. [5 t: f |& {" D) D ~
4 Z9 c5 w' k R T. }" S1 K7 U* d74.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
: @: `$ [8 U5 z, TA:Remouillage 法语熬汤3 k h3 Z; J" d$ Q8 S- \- P* W) m
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