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26.The chef who is credited with bringing grande cuisine to the forefront is:. k3 N* @5 t$ f8 c5 W. q
哪位厨师最早带来高水准浮夸的美食% _5 v. p& H$ z( U1 q
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; M f( s' Y0 ~3 M8 s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, I1 ?" p8 K1 D! d6 ~
A:Cast-iron stoves 壁炉
* A! l1 r e" `" Dhttp://www.usstove.com/products.php?id=6' [& `2 d% ]! f) u. N% B+ q+ R
3 s/ q* k2 y; M2 j2 d p28.The French term used to describe the roundsman, or swing cook, is:
2 Y* k/ b3 q) w" r法国术语,用来描述roundsman,或摇摆厨师是:
8 F6 d* c6 w+ C8 x1 V, qA:Tournant 图尔南
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29.Another term for the wine steward is:
X" _, c3 E( ^: }6 T3 _7 r葡萄酒侍酒师的另一个术语是:5 `, _- T H8 u: p
A: Sommelier 侍酒师( {6 S1 S1 U/ ?. M @
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30.Molds, yeasts and fungi are examples of a:1 P" h$ v! ?+ Y, M5 ^& B+ @
霉菌,酵母菌和真菌是一个神马例子
* A4 J- z# @8 U2 y7 o! D) P' NA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 _, `+ \: T/ g+ V3 \0 `! I
根据加拿大食品检验局,食品的危险温度区在多少之间:* l: r' n& [/ |& `, H( |
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
3 X) ]. I Z, Q( ?$ A1 n所有细菌生存需要以下哪些内容:
( R: G X- G" Y* x- J% XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# I# V* q8 |( C) x( F& d# ?33.Which of the following correctly represent critical control points in a HACCP system?* ?/ v0 ~0 }3 v L! y" F3 x
以下哪项正确表示了HACCP体系的关键控制点?
7 h; A' o2 d' AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 ~3 c: g. z2 l M: g食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ \% P* h& R* y# w- b$ x# h( R34.Which of the following is not an example of a carbohydrate?$ d0 b: ~. j* Y
下列哪一个不是碳水化合物的例子?
& Y; m6 V0 U7 h9 c" ^' zA:Essential nutrients 必需的营养物质# X) g& Z7 W' q% b+ M% u6 ^
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35.The process by which a liquid fat is made solid is called:
Q' ~" w0 M; x; W液体脂肪做成固体这个过程叫什么 l& ?1 S* Y" m4 m& P
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?5 t$ f% H! w7 Y( Z+ K4 _
下列哪项不是脂肪替代品的一个例子1 B8 y0 t% P: t
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
' l" c4 k m. D. O# B2 n加拿大卫生部要求的产品标有“不含脂肪“包括:
0 t8 ]9 F. B$ rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: ^ a0 ?8 ]) z4 J& r38.Which of the following is not a problem associated with converting recipes?
% P7 ?, q4 y! u6 r下列哪项是不相关联的转换配方问题?
. H2 s& K0 ?2 S7 W- l$ {+ SA:Unit cost 单位成本
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6 n0 R, k5 Q3 S e6 X* y39.The condition or cost of an item as it is purchased from the supplier is called:
9 E/ v2 P: Y9 M3 H- ?+ B从供应商采购的物品的品质或成本叫什么
, X! i' W5 p( O: s7 f" M" VA:As-purchased cost 购买的费用
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9 A/ s Y7 x- M m- g+ ^40.The amount of stock necessary to cover operating needs between deliveries is known as:3 ~" z$ g# [' @# b
在新货到来之前用于日常所求的必要库存量叫什么
- J3 J1 [/ O/ p- LA:Parstock 基本日常最低库存
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9 Q; H4 t3 X' K5 f8 O3 o: \" }41.Which of the following abbreviations is used to describe the proper rotation of stock? Q( x( s5 }6 [3 @: y
下面那个缩写是用来表明正常库存流程?% U8 d5 o7 b) J! F
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 @ J0 a# Y' P7 R42.Which of the following knives is used to turn vegetables?& G9 c# J& g5 W: x
下面的那把刀是用来打开蔬菜吗?
1 x% @$ m8 p {6 _A:Bird's beak knife 鸟嘴刀
0 J3 `. I3 r* F6 `0 Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' e f. V0 P: m. w
?; h/ M3 E( h1 a) Z( H2 t43.What is an instant-read thermometer best used for?5 y, V8 D ~9 S% R# \+ R8 h
即时读温度计最好用于那方面?3 P9 ?) [( I( M- D
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?* F$ T) d% Q, w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: ?6 ?& i2 X/ K" [2 bA:Cast iron 铸铁: Y( i% c: C( P. n
' B- _! k; q3 `$ q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 ]8 `% s6 b+ @; [% ~" R哪件装备下面有一个可移动的碗和一个S形叶片?
! h7 F7 e+ _0 VA:Food processor 食品加工机
" ^, P: c0 h6 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572$ u9 E0 m' ~! T, C$ [5 `9 o
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46.Which of the following is not a rule for knife safety?- b2 b( _& I6 L8 Z. O/ M
下列哪项不是用刀的安全规则?
+ ~5 a/ P/ ?% @% o3 U% Q) l8 ~$ D! KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- @3 N u' k% v% p- Z | q
2 |, O% I, e/ t) l$ g/ f* s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, _- b) @6 X1 `, u# k$ G4 o+ b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 v6 m) k6 Q: ?8 V8 G& n# wA:RondellES
' ?' d4 C! l; q5 p) _( i, T% O: Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' c. o+ @7 U8 {& H( D2 M
% x2 v$ E3 H( I3 v$ T/ z0 Y48.Which of the following is a diced cut used to garnish soups?
* l7 o( K6 R9 E) Z7 l" m6 z下列哪项是切成小方块用于汤的装饰?6 z/ r2 o+ }5 d- H9 I% x4 A4 r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( A0 B! E2 c& m7 k& o* t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* R4 a# g" ~- Q; {/ ~9 }7 N
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!!——
7 M& V) m+ r5 o3 r) @3 f6 GA:Gaufrette
- k, o* V: D; ] `' Q. q2 m: ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# C9 x0 |, ~' X$ w4 j6 M: rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 J; a# h) C) M4 P" M0 b$ Z9 M) LGaufrette :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?
8 c& j, \! \& a- 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)
/ K& w; V4 t( P' u {) YA:Cilantro 胡荽叶 香菜 Z& J+ p9 M% j1 u" @5 o0 N% b9 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 g. j& N; T, o& H60.Allspice is made from:
/ B0 }: O3 ?; T: F6 X 多香果, 多香果香料是什么
! S! v. j# ? m2 a+ |) xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
v5 r/ h) d' Y% k$ p$ _A:A dried berry 干浆果6 a+ C7 A K2 D% l' q+ s7 p
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61.Which of the following are used to make a sachet d'épices?
. |1 G3 y4 G9 l8 S下列哪些是用来做香包德épices?7 J/ o% o0 d' k
http://www.sachetcatering.com// ^: e( m5 R% `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. w8 M" T: f- B1 L+ _ P/ x* |62.Which of the following condiments are not soy based?* J. F6 ^, p9 B5 B6 F% a7 q K g5 ^
下列哪项不是酱油调味品的?
7 d* P2 l* I3 ?; Z1 A5 eA: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:0 ]: z0 O$ z5 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:
, h; a: D$ w: Y; w1 H- r- h9 SA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 M7 d% N9 b( Y
下列哪个步骤是不是正确的蛋清搅打程序?8 |# P& Q2 C; s# y* R
A:Allow to rest before use. 允许休息后方可使用。0 \. e& d7 m' M
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 Y' f! h, j$ `; O
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
5 R1 E. x" N: Q& V2 L炼乳是一种浓缩牛奶 是去除什么做的6 i1 W0 J+ a. V- w5 Y
A:60% of the water 60%的水/ E; H9 ?* r8 Z3 o2 Y z; n1 f, h
. D! J! N2 v7 H# [ K8 j+ X2 a. T67.A method of cooking that transfers heat through a liquid or gas is:
7 x2 Y4 w" v8 I8 b一种烹饪方法,通过转移液体或气体是: r- B& T+ h1 Z2 q% G
A:Convection 对流; d2 J( M- A6 N" s0 J
. L3 O3 B3 W$ D. B68.The cooking of starches is known as 烹调的淀粉被称为
: X/ o& B6 J3 c3 T: ?# S+ `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?2 s! W u r9 `$ k+ U: M1 b9 V( t1 A1 i
A:Braising 烤
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- k) O$ W% _( ?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:
0 y" ?- K+ } Q) `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" c1 b# R) W; _% f0 U7 s- }
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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
7 g8 ?3 r) {- a m! l: \A:Fumet 原汁
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& h& @% z Q i! Q! o72.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& f( D( k ]3 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, B, W) ?; G# s: P( k6 z" ^* l: [73.Which of the following is a principle not used in stock making?
5 f! ?1 j* V$ g下列哪一项不是用于制造高汤(低汤)的原则?
. A) A4 ~& T. O: k m, cA:Start the stock in hot water.开始在热水中操作- N& |8 R/ s, \, R4 K
% p0 p6 L& K5 Y- y& H74.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5 z* q/ O' G% z! j0 U
A:Remouillage 法语熬汤& {8 \4 F. ~9 C" q; v! Y9 n
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