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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 x8 ]' E( j, l哪位厨师最早带来高水准浮夸的美食6 o' ?' r4 t/ q; s4 d6 z, N* g5 K
AAntonin Carême 人名 安东尼·卡罗美
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% m! e2 l6 C. u0 Q$ Y! A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% r* a e4 N6 r v# h4 Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 n! A, c+ K, U$ c Z. q8 `' g
A:Cast-iron stoves 壁炉
( h% w1 w5 g2 whttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
4 @: d) R. W+ g! l. M m# b r法国术语,用来描述roundsman,或摇摆厨师是:
( M/ k6 O, y4 O5 H1 J% r' ~& MA:Tournant 图尔南
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" A) P" i; x7 u/ x$ | l29.Another term for the wine steward is:
4 v6 C# r9 f" k+ }5 j葡萄酒侍酒师的另一个术语是:
+ z+ U2 z0 m. J$ z+ W" j4 ^A: Sommelier 侍酒师; ^9 |; `) v4 i9 y0 a& Y
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30.Molds, yeasts and fungi are examples of a:2 X& N) U9 F4 o9 N" s& ~
霉菌,酵母菌和真菌是一个神马例子/ v, \/ M0 _! K/ i
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, I0 d' j9 R' V根据加拿大食品检验局,食品的危险温度区在多少之间:$ \; c% ~ @/ }
A:40° and 140°F (4–60°C) 4-60度4 X. `( |# ]; @5 F7 I( ^% Z7 j
" q( s1 U! D$ M5 Y. \" R5 @32.All bacteria need the following for survival:
% |. K" Q2 v. V0 T所有细菌生存需要以下哪些内容:
+ V' c, \+ U) g5 P( `A: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 a" p3 m5 b7 x
以下哪项正确表示了HACCP体系的关键控制点?. y. b/ J2 L& P* h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; I0 V- V5 ]+ \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?
1 C8 u( V9 Q u/ o. a5 E下列哪一个不是碳水化合物的例子?
9 q$ f# {! u3 V' P5 \% ]A:Essential nutrients 必需的营养物质$ f, w' U! k; ]0 }" z: x
& y# C' s/ a/ |3 U, \+ `) \) {# L& L35.The process by which a liquid fat is made solid is called:9 j$ }$ \( u: t! k- _* ]
液体脂肪做成固体这个过程叫什么
3 s" l( Z8 i. O% {7 y, R! }A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 y! u2 @: Y( s$ m) P7 p, R6 H, C; D
下列哪项不是脂肪替代品的一个例子
& w0 j9 U G: z! \0 lA:Acesulfame K 安赛蜜K表
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+ e; c! S& U1 `37.Health Canada requires that a product labelled "fat free" contain:
1 l9 @- e9 Z' L5 t5 L加拿大卫生部要求的产品标有“不含脂肪“包括:
2 O7 ^+ J% s1 P- m% R% \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: g3 n! W8 w7 t& _ P
$ E& E" i, W$ o% g, N& o/ N38.Which of the following is not a problem associated with converting recipes?& j& g" a2 r( S( y ^
下列哪项是不相关联的转换配方问题?& G! T% `8 _. ~) q9 x
A:Unit cost 单位成本
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; }' l) x7 n g6 Z39.The condition or cost of an item as it is purchased from the supplier is called:
4 B1 w- R, ?' H/ z1 o y7 j从供应商采购的物品的品质或成本叫什么" }: g" ~$ R/ L# K1 V! I$ y
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:
: W' {" F5 r& }" S* T在新货到来之前用于日常所求的必要库存量叫什么
+ S+ @1 M2 l- F- v* xA:Parstock 基本日常最低库存
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/ p5 s+ Y6 q0 F9 M. W5 N# J5 W3 X& `41.Which of the following abbreviations is used to describe the proper rotation of stock?
, C& r8 U# B0 Q8 c! F* i/ m, L; J下面那个缩写是用来表明正常库存流程?# R! K7 A7 r- K- n
A:FIFO=FIRST IN FIRST OUT 先进先出
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) H1 ]8 c2 P0 b8 X42.Which of the following knives is used to turn vegetables?7 |, ^+ c& q7 H" l- |% _
下面的那把刀是用来打开蔬菜吗?
9 p4 y; t, F, e. KA:Bird's beak knife 鸟嘴刀
6 ], _( z, y& j4 x9 t( \+ Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, a9 ?1 W9 k8 I, v43.What is an instant-read thermometer best used for?
$ [1 i% E5 O. c$ m即时读温度计最好用于那方面?5 e5 c7 f+ x% w
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 ]; b& h v9 |/ K" z# m' q- U下列哪些金属材料受热均匀,通常用在铁板而且非常重
' \, q5 b. ?+ E6 ZA: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?
, Y6 v, [2 t4 w4 o& D4 {- [哪件装备下面有一个可移动的碗和一个S形叶片?3 ?% x% l: g' ~5 m& a( l' J
A:Food processor 食品加工机
4 {9 p1 B9 l( Z; d" F, y5 qhttp://www.google.com.hk/search? ... iw=1263&bih=572$ k- p* @- `6 l
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46.Which of the following is not a rule for knife safety?
& ^( {1 q8 ^: h- w$ c3 Z下列哪项不是用刀的安全规则?" _* v& Q- E1 v( P' f2 m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" @( h, g5 a3 F! J
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 e; @3 p# B8 J0 V$ m% Y t1 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' j' H! G3 s8 [" S4 I
A:RondellES
" O, \1 m3 J+ u. J3 T& K7 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 v! Q5 b" X- O48.Which of the following is a diced cut used to garnish soups?
1 A9 A; b+ o6 F+ r! C: y1 k5 ~下列哪项是切成小方块用于汤的装饰?7 x% @! z, ^: E& l7 X- X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- }4 v: u! C" K! V; j$ A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ W/ R, X, w) ~$ e7 S3 D
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!!——0 J! s5 s5 `* q
A:Gaufrette
7 e6 k8 K! C* c* G4 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; `7 t" U( x& j/ u1 V3 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 ]. S+ ?5 o; F
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" e4 U6 M& e& P/ I- {; [
! j4 j! T2 m* y2 i4 i, \. X9 n50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" f3 F [ y# g; 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)
$ b5 x U! ?. s" s+ dA:Cilantro 胡荽叶 香菜
. H8 E `8 g2 ]8 `- [9 [; yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 T' Z# A% s4 L
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60.Allspice is made from:
$ Y( Y4 a- l& r9 u1 ~ 多香果, 多香果香料是什么
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A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?9 K+ t# b/ O8 z' _+ F9 v' V
下列哪些是用来做香包德épices?
6 [- y5 ]. ?7 s8 ?7 I- ahttp://www.sachetcatering.com/
2 {4 J1 M* u! c9 oA: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?
6 b8 B4 b x/ Y0 s* C% i4 s7 j8 h下列哪项不是酱油调味品的?8 Q$ U* q* H/ t9 s$ {2 @
A:Wasabi 日本辣根- I( b+ e& @* x3 w* A( Q
6 I( C3 F! E/ T6 t7 T0 \. A7 @6 R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 ?, L6 m- N, B4 b1 T
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:( q9 m2 K3 {1 S: m( [
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( m8 Y8 g4 {9 t* |+ s: r0 b/ w) g k& Z8 X下列哪个步骤是不是正确的蛋清搅打程序?- T9 X. O* \5 |; n# ^
A:Allow to rest before use. 允许休息后方可使用。2 D# C$ `1 Z4 |# v0 s
5 A/ J8 b% }& j* t65.The weight of a large egg is between:一个大鸡蛋重量介于:9 k- M1 }7 r! N6 ?: x
A:56g and 63g 56克和63克# c) Q7 C. w6 m* Z6 ]2 Z; w, n& Z
* W4 q2 v* Z' ~* @+ q$ Z66.Evaporated milk is a concentrated milk that is produced by removing
! ~" y- F4 N( l4 r9 Q! h! b) e2 p: y炼乳是一种浓缩牛奶 是去除什么做的
$ C' o/ o7 n' J% r; O0 h( a8 rA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:1 W3 I) h& h* F/ `( t
一种烹饪方法,通过转移液体或气体是:
7 f- |0 g) t) ?, ~8 t2 n. u# z/ PA:Convection 对流* i: i9 N4 K1 q
/ S4 I; Y% L0 `0 l P( n" b68.The cooking of starches is known as 烹调的淀粉被称为
, g9 |, s* |- e; ?$ TA:Gelatinization 糊化4 e' N) `( g0 X& N: R& `4 u1 a
7 X3 A% @. e V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% i3 R7 S6 q# E5 V. n% ~! b
A:Braising 烤
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% N, }/ x, V5 s" H70.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:, y; D" U+ {% m6 ^/ J1 M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) u1 |$ f+ S# n: n0 D6 h" i
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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
. ?! e. t7 F+ C3 [: e& K4 HA:Fumet 原汁" b" N2 S4 m7 w: o" J
: p0 g1 i E2 d72.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
6 b+ V9 A9 o+ {! E# J: M$ lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 ?2 j' j7 c; i9 K1 k& s) Y% C
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73.Which of the following is a principle not used in stock making?' o/ ?& K0 s4 N8 X s- |3 f; q" F
下列哪一项不是用于制造高汤(低汤)的原则?9 O- G2 d+ Z4 w* C
A:Start the stock in hot water.开始在热水中操作, d% ?: R% a* K1 T- I
4 S2 A! q6 @1 U9 }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
# A8 d1 d* c' C# GA:Remouillage 法语熬汤
6 t! L- x% C' ]/ S& W @$ Mhttp://www.haibao.cn/blog/post/176242.htm |
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