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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:) R" g* a/ T$ d v9 |& h
哪位厨师最早带来高水准浮夸的美食* O* K' |- z4 x2 ?
AAntonin Carême 人名 安东尼·卡罗美
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- ?/ E. l- L; N/ B+ `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ m2 R" M8 T# B; g U( i: 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 。2 V/ W8 u! p8 T( t6 V& X
A:Cast-iron stoves 壁炉( N6 Q2 V7 H9 i
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:2 n6 q, ]( I: N; U; T( Q+ F
法国术语,用来描述roundsman,或摇摆厨师是:2 F1 ]6 j; P+ s! @
A:Tournant 图尔南+ G' B3 g4 [$ d; V! s
$ s$ ~" O) P. \- z) K0 z, E29.Another term for the wine steward is:: [) l& _) k$ ~4 r9 t
葡萄酒侍酒师的另一个术语是:
4 Q5 \3 w0 Y" Y i2 ?( p HA: Sommelier 侍酒师8 Z5 t5 s1 B4 y
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30.Molds, yeasts and fungi are examples of a:9 X+ `: b' B5 g# i
霉菌,酵母菌和真菌是一个神马例子! F" F' r; S9 ^% H4 m' _
A:Biological hazard 生物危害
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7 K: w9 d/ q( a# Y; ?# h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# _0 |& W& l. [ Z8 X根据加拿大食品检验局,食品的危险温度区在多少之间:
0 C$ W) l, a1 p) [2 EA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
& t# U: y$ k4 U& G" t所有细菌生存需要以下哪些内容:
4 p) j+ Q# d9 O9 Z0 {3 LA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
3 v0 a( L" L, h- l4 o- t以下哪项正确表示了HACCP体系的关键控制点?
# j u/ s" [; k Q# HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 n, k1 m- `% v% T ?* z2 h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 a/ K! g% B( |
% t; B, `; ^# f0 Y34.Which of the following is not an example of a carbohydrate?
3 J$ O; D% x2 y: a8 v0 l下列哪一个不是碳水化合物的例子?
3 l Z! m$ D0 s" Y8 K: }A:Essential nutrients 必需的营养物质
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( a2 z4 w7 D0 x8 G0 Y. e* v; X35.The process by which a liquid fat is made solid is called:0 J9 C; @7 Q* G. M
液体脂肪做成固体这个过程叫什么
e- p: c5 T O4 p# T' `A:Hydrogenation 氢化9 K1 v& p: s. \9 A1 L9 m
% k& f- |. B! u, [1 j- Q36.Which of the following is not an example of a fat substitute?
, ~, y z0 W. L& l下列哪项不是脂肪替代品的一个例子9 D7 C, C* P w9 W3 r; j
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
; r( c: B8 b8 N. q. e2 A加拿大卫生部要求的产品标有“不含脂肪“包括:6 E( L8 h) g4 y' B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?. v) w o; ~' J8 Y- M$ A9 N( S0 }
下列哪项是不相关联的转换配方问题?
6 Y }* U7 }0 v7 }A:Unit cost 单位成本
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. ~( Q, c3 I% W8 g8 T% \, m39.The condition or cost of an item as it is purchased from the supplier is called:( _" X$ K* j G# P4 q
从供应商采购的物品的品质或成本叫什么3 U) @8 y" e2 A7 T6 s; b
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:
9 ~' E# W6 w5 o1 W9 w在新货到来之前用于日常所求的必要库存量叫什么& k3 ~4 a/ G! ^, ?4 o
A:Parstock 基本日常最低库存/ }5 C% u3 H0 k# H" g, p
8 }9 S( `% j% @: d6 H" k8 Q2 L9 Z2 Q0 O41.Which of the following abbreviations is used to describe the proper rotation of stock?! s: E2 V8 _+ @: j) S# i t) w
下面那个缩写是用来表明正常库存流程?6 x1 t9 e, C4 n" U5 k/ M& h
A:FIFO=FIRST IN FIRST OUT 先进先出9 y# a: A# P! r9 q. |
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42.Which of the following knives is used to turn vegetables?
1 O" a' b3 ?- s& C; V/ O下面的那把刀是用来打开蔬菜吗?
3 @0 Q6 s0 G5 {A:Bird's beak knife 鸟嘴刀
2 e+ S) P- O5 `: s8 Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- Q7 D- ^: g' b9 ^: ~
# E) l M. P1 A! j43.What is an instant-read thermometer best used for?
3 O- L7 v% e4 N& T即时读温度计最好用于那方面?2 U2 ^! o2 S' m) s
A:Checking the internal temperature of a roast 检查被考物品的内部温度! H2 E- ?: L+ B
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; j, u8 j5 J1 w/ ]3 h) z下列哪些金属材料受热均匀,通常用在铁板而且非常重" t2 ^7 v4 Y+ a2 ]
A:Cast iron 铸铁
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; G% P4 H2 a7 ]# m/ t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' i* P& F5 n' a3 J9 [- q6 z哪件装备下面有一个可移动的碗和一个S形叶片?
; N5 C+ u3 s: t' @A:Food processor 食品加工机
% Q" s2 K1 [. s: U# f1 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572$ w: g. U& ?; s4 d- |
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46.Which of the following is not a rule for knife safety?
5 R9 N# D/ {( i下列哪项不是用刀的安全规则?
. h2 A- O7 P5 J# F& KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 [$ [. S& S7 K6 M2 ?) o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% u. A& I2 R% W+ P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" G5 g$ \: x4 ?
A:RondellES
' e/ o5 [' u+ v; ?, _3 fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
$ }4 S2 b. L2 d3 m( q/ t下列哪项是切成小方块用于汤的装饰?
1 I. ~9 t: o& CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# M$ x* N2 w% A" ~" F! Y0 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 G- D+ e+ I% W) l; |# o( X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!!——
+ F. L/ K4 X/ F2 v# d* M9 pA:Gaufrette + P3 }- m& x0 u( p* B" y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ _0 }7 Y! c/ i% m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 B7 A$ C- p& K9 m7 `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! T1 b' @3 O* }) Z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. K5 `$ _ A. |$ K7 U6 h
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)( ~- D* e3 h7 D$ _; Q" u
A:Cilantro 胡荽叶 香菜
5 y6 _/ c4 H) b9 |6 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! K4 y$ P! G# R
0 `; D9 ?3 [5 D0 l& q- S3 z60.Allspice is made from:* L) [, {8 l# M7 i. S3 N& S" X6 P
多香果, 多香果香料是什么5 d `( h( G3 U- q( @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- O8 `1 o, k7 D! V1 ^9 N* o
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?3 {8 y. L, i0 X8 @
下列哪些是用来做香包德épices?
* U5 r0 R! A" t+ E; F$ fhttp://www.sachetcatering.com/
& d" {2 s1 Z2 p4 c7 _' V Z; bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ p6 [% _& Q- A# t. C
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62.Which of the following condiments are not soy based?
' X: M4 \4 S8 s- P3 ~- k下列哪项不是酱油调味品的?
( J6 j% q7 o0 j. gA:Wasabi 日本辣根+ ]" s3 O! b- k1 F. u
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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: Y- M; r2 M% h- I1 K5 v! H
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:) n& K/ d/ L4 |/ B! \. w$ ?
A:Pasteurization 巴氏杀菌! P/ m) ^1 r: }4 P9 ?" A( B
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 Y$ h* U: X0 u: R6 \/ C下列哪个步骤是不是正确的蛋清搅打程序?4 R' W) ?( L Q! j
A:Allow to rest before use. 允许休息后方可使用。
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; D' D, W5 L: A. M65.The weight of a large egg is between:一个大鸡蛋重量介于:6 Z' t3 q; _7 C( m. k
A:56g and 63g 56克和63克# X# l; x) w5 y3 \' G
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66.Evaporated milk is a concentrated milk that is produced by removing0 E- j$ l5 M9 C3 w
炼乳是一种浓缩牛奶 是去除什么做的
, P) e% j ?2 D' l3 eA:60% of the water 60%的水' r0 p7 N h6 R% B. o4 c
* B' a$ v; M7 n. E1 m& \: q67.A method of cooking that transfers heat through a liquid or gas is:
/ ?* L) q: p+ P, g, j一种烹饪方法,通过转移液体或气体是:
/ e- J/ `6 J1 U+ E/ WA:Convection 对流
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3 }* W* ^" f# k* r68.The cooking of starches is known as 烹调的淀粉被称为* k2 S0 J3 p/ s/ n
A:Gelatinization 糊化$ g: ]$ H- U/ ]( f+ I6 `
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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?
% ?, V9 b' u2 n$ c. U* sA:Braising 烤
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! R/ O6 u( h" G+ U" U+ J70.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:
" {( o7 k5 ~# y4 e4 |A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. }" S: m5 V' w71.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9 x- u! k2 l7 v2 H9 {0 f0 r& r
A: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
" i" o) Z% u. P/ k, X) _A: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?, S) v% V5 F) [ r! n0 K$ Y
下列哪一项不是用于制造高汤(低汤)的原则?7 W1 K6 w k! N6 N) C
A:Start the stock in hot water.开始在热水中操作) _2 H/ Q# X; K2 a" x4 B
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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( N9 O! L) Y5 e
A:Remouillage 法语熬汤- w* ^& ] B, |/ e0 J
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