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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:1 O- g' N& R; ]- g3 y* R( _
哪位厨师最早带来高水准浮夸的美食; _- L/ I2 [0 S
AAntonin Carême 人名 安东尼·卡罗美
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( \: g6 @9 n; r7 t6 k7 u4 N: a, P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ K- P8 N( I) R+ ~2 a9 Q1 h& N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 U+ @ O( z( ?3 M" Y3 @# w
A:Cast-iron stoves 壁炉# l7 T5 `- S5 l; I: F3 U+ c5 x$ E
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:5 N% r7 i& |9 D9 J
法国术语,用来描述roundsman,或摇摆厨师是:
% K9 m% \4 d F- x0 y. T7 [" o. PA:Tournant 图尔南& b) b+ y. k) f K* N5 l! M
) B, x# }, F' R& i$ x29.Another term for the wine steward is:* p% b) X- B4 d8 a q$ ^
葡萄酒侍酒师的另一个术语是:
. d+ U- Q3 B) K% k2 vA: Sommelier 侍酒师( d# h9 @* x L; ~
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30.Molds, yeasts and fungi are examples of a:
+ k* R) n$ Z0 F8 k% i9 L ^霉菌,酵母菌和真菌是一个神马例子3 w, s8 T1 C4 j: r" M! I3 R$ w
A:Biological hazard 生物危害1 n2 o2 W- p* d4 ?4 h, _1 N1 C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, P7 S) D" U0 i% a" r5 w根据加拿大食品检验局,食品的危险温度区在多少之间:
8 b D# S9 f, VA:40° and 140°F (4–60°C) 4-60度0 n* ^% n9 t' A6 {+ j
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32.All bacteria need the following for survival:0 l4 Y6 N+ o0 o: J
所有细菌生存需要以下哪些内容:
I. ?1 P# ~- y3 ~, w: i" Z. K4 xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ a; S1 L6 ~5 g" E* G( S; A
7 }4 i$ m t N P33.Which of the following correctly represent critical control points in a HACCP system?
4 X) s+ h9 Z/ \6 }" q以下哪项正确表示了HACCP体系的关键控制点?8 O" j4 M# z' Q! E2 _4 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) Q1 `% K e2 c, s, [% n- \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' M% S1 y$ J! w; |0 e
& U- L/ E: k. r1 l6 W' j- l" z34.Which of the following is not an example of a carbohydrate?/ P2 B6 N; E5 o* F; f# H
下列哪一个不是碳水化合物的例子?; x: B" I; ]$ T2 c8 o
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:* N4 @+ n" k* }% Z
液体脂肪做成固体这个过程叫什么# t9 W6 _& q' r; e
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?5 [6 `5 r1 O1 p- j4 M* w! X
下列哪项不是脂肪替代品的一个例子
7 g6 b% C! H5 I0 {1 E0 y& gA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:' h% U$ r, \1 J- F2 M) ?$ x+ S& z: C
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 M& D: D6 T4 k' i- d( t3 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! }4 y8 {8 d- C0 Z M" K
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38.Which of the following is not a problem associated with converting recipes?9 F( b* w% f( d0 h k4 F+ e
下列哪项是不相关联的转换配方问题?
$ H7 r1 W9 i4 N% U! [A:Unit cost 单位成本) c, ?/ r5 P' U
8 U! { L# h9 v1 N# d2 B( n39.The condition or cost of an item as it is purchased from the supplier is called:
: Q; O5 G9 m! ~- K# w- w5 d从供应商采购的物品的品质或成本叫什么+ c& }* T& j' ~0 P/ n: E9 q0 ~9 A
A:As-purchased cost 购买的费用1 F; {/ i) W" ?- V7 u+ S/ D q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" E8 x& K$ A" M$ j
在新货到来之前用于日常所求的必要库存量叫什么7 L5 A& E1 u: l! }1 y4 z
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 n1 R% K: {9 v7 i
下面那个缩写是用来表明正常库存流程?
: A$ h5 G0 a5 f+ B! Y7 X& n9 KA:FIFO=FIRST IN FIRST OUT 先进先出, q, L& x8 Z q: [2 L' P% z
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42.Which of the following knives is used to turn vegetables?0 {# s ^% }5 a! x; W- [! R
下面的那把刀是用来打开蔬菜吗?' x0 x- L4 u1 m* V& |
A:Bird's beak knife 鸟嘴刀1 i% n/ d4 R8 t: p( G" R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 w% W M2 Y; ] v @ J
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43.What is an instant-read thermometer best used for?- Z3 ~* s1 Z3 P: i7 J
即时读温度计最好用于那方面?
G8 H. F" U' H( zA:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ L! M" E& d8 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 H0 E f# A3 r h8 H下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 e! P E% Z; L' \, J! 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?
7 t3 ~, T! m# j哪件装备下面有一个可移动的碗和一个S形叶片?. ^. @7 z0 x5 N( t' j* @
A:Food processor 食品加工机
" }. \( X. x3 x n7 H: I: ~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?! ?( y Y' O, Q
下列哪项不是用刀的安全规则?
; Z7 |8 N6 h! q) [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, s! J0 O: t1 X+ d) T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' O# ~( K9 q* E. y0 v
A:RondellES
. {/ D3 \. N% o6 thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: E( v1 @* w8 f8 J5 k- }( u7 v
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48.Which of the following is a diced cut used to garnish soups?
4 M& j" ]4 P. A0 X下列哪项是切成小方块用于汤的装饰?* L( a8 j3 `' H) L9 _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) C. t% h3 V7 Y: u" X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; H9 {7 a7 Q, {7 M: {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!!——
6 A, Z* {- L' `6 X" |5 r: ~A:Gaufrette
( D y! `- t1 hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* X8 G+ L, r7 \6 d* O& Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* d' z% h- L9 f9 @% N
Gaufrette :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?
0 ?( ~3 f) P- Y) Q0 _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)
4 T+ M- X6 K) H$ d+ t6 h# WA:Cilantro 胡荽叶 香菜
3 D, w; C( o6 {9 `$ C0 b+ i! phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 [+ k* ?. e# }- m- d8 A8 }- n' A
0 E' ]- I5 [$ e60.Allspice is made from:1 J9 f* V' N0 q' A: z
多香果, 多香果香料是什么( V6 V3 U! w) ?) U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! {; s, Z P3 {A:A dried berry 干浆果+ ^( k; k2 w" v' f, a& Z
) |" j m6 t7 K% I61.Which of the following are used to make a sachet d'épices?# L! k' ]. j O0 o% K! S
下列哪些是用来做香包德épices?
. p+ x4 T* r0 }. zhttp://www.sachetcatering.com/
* s4 J- ?1 a9 wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 Y! L% q' N/ Q; }5 l }5 K
3 S5 Z" J+ A4 j7 J! i! y- F62.Which of the following condiments are not soy based?2 y7 O1 B ~% v/ F5 t. a9 k
下列哪项不是酱油调味品的?
2 o% [# C5 L0 ~$ T n8 ?, LA: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:/ d# F9 X) `/ j1 {; G- L
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:2 O( r, }9 Q& S8 J% a
A:Pasteurization 巴氏杀菌% h# ^ \ Z, O) b0 m, |
: a5 m2 P" C z64.Which of the following steps is not the correct procedure for whipping egg whites?; u' ~6 k- K3 n
下列哪个步骤是不是正确的蛋清搅打程序?
4 m+ E% S6 I o0 C+ JA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:& p5 v2 V- E+ V3 j3 O
A:56g and 63g 56克和63克* i8 V* [1 x! p
$ S/ a# l! G& F5 ~66.Evaporated milk is a concentrated milk that is produced by removing
O* [' X4 y* I: z# k) ?炼乳是一种浓缩牛奶 是去除什么做的
4 \1 x" @+ f% l ^6 M/ s! p3 ^A: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:; C2 |9 B% y. c8 K, y
一种烹饪方法,通过转移液体或气体是:+ D1 W% S5 T2 _* M, B
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为3 c$ j% @$ Z" `; C" t3 P
A:Gelatinization 糊化+ D3 e% t5 b) p0 p9 r5 X( r
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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?+ A/ }, m% E# m
A:Braising 烤3 p$ @. ]( b# A- Q, l ~: 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:
, O0 E( y/ }. S5 T# YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ j! Q; H; F$ \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
! ?8 A& Q4 I/ _" n) G8 XA: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
1 K/ D7 h% V6 Z5 p8 z. ]2 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 f X0 y( z$ \) I4 [! o0 h2 F
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73.Which of the following is a principle not used in stock making?
0 }7 \, E; o( o+ l: [: G( l下列哪一项不是用于制造高汤(低汤)的原则?
: l# Z: D; X/ f |7 ]( {A:Start the stock in hot water.开始在热水中操作
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4 K R) `: F( v- a7 q74.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
# T$ j$ j. K4 Q: `3 R! @* ]A:Remouillage 法语熬汤) y, i# U- J. _6 Z; ]' B
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