 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:0 }+ V# _# \* F% @6 @. J+ h
哪位厨师最早带来高水准浮夸的美食5 D8 p( _* x' B3 \+ t* d
AAntonin Carême 人名 安东尼·卡罗美/ [* G& a# T$ `% p. v' n: }4 N+ K
. i! c% S, E2 {) ~2 T# ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 s5 D( ]/ C7 x. A* 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 。& X, f+ w& w" v" n9 h) n
A:Cast-iron stoves 壁炉
1 v/ H7 B0 o$ n" F( j7 W/ H1 rhttp://www.usstove.com/products.php?id=6/ `- Q* l! A4 p5 `3 O+ m; g
4 K3 {6 k, m5 f+ P: F2 ~6 q28.The French term used to describe the roundsman, or swing cook, is:% T5 c, K A# j2 R- o" k9 {
法国术语,用来描述roundsman,或摇摆厨师是:
* k, x" C2 q" h7 Y! w8 AA:Tournant 图尔南
1 l+ o, M: Z/ ?0 m
, f) v7 ]7 |, e ~; W6 O* T- ?29.Another term for the wine steward is:3 r4 E! V! {# v" }/ Q
葡萄酒侍酒师的另一个术语是:& r% F' A! c7 d% i
A: Sommelier 侍酒师3 r0 a: W' w z3 l! h+ o7 Z& t
" Q7 f/ u7 k0 o8 o30.Molds, yeasts and fungi are examples of a:% P6 y# }# e- \7 s- i
霉菌,酵母菌和真菌是一个神马例子
5 C9 L3 b, C8 @, d* u; bA:Biological hazard 生物危害. t( u9 G2 ]2 D$ P" \0 c
, S9 I0 n# P# K: X+ w8 `( z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ O" @% J; x& P- u
根据加拿大食品检验局,食品的危险温度区在多少之间:
- Q% d) \9 }2 |+ C! g9 p% wA:40° and 140°F (4–60°C) 4-60度6 U4 `! b: ~5 z; P5 x- h
' b: V- q' g& d: P8 ^' ~32.All bacteria need the following for survival:
+ S3 D+ S+ k9 ^所有细菌生存需要以下哪些内容:/ _& C( O2 ^% |: c; h; }$ ~/ w2 v! u
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
* ~, o7 @- S% A: n) I
: n5 s2 i3 Q& i3 H33.Which of the following correctly represent critical control points in a HACCP system?
' B$ Z/ s3 t6 E以下哪项正确表示了HACCP体系的关键控制点?
8 n! N3 B+ w- y. M# \) g9 z# KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- G, Z( A% w% x: p: z# J: Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, W$ u l2 P$ O2 I4 M t% d6 z+ y% u8 j& f; G) @: T1 T
34.Which of the following is not an example of a carbohydrate?. h! T$ `7 A3 l
下列哪一个不是碳水化合物的例子?
. z9 B% M' d9 O$ ^! T9 i" |; _! n/ MA:Essential nutrients 必需的营养物质
3 g C2 F* F- X8 G4 M1 C3 C) z6 w( a7 o1 q$ ?2 j
35.The process by which a liquid fat is made solid is called:
. Q2 ?0 n: G. X$ ]) r液体脂肪做成固体这个过程叫什么
/ M8 g6 F" X7 H2 m8 `( qA:Hydrogenation 氢化2 Q4 P+ s3 g* X
6 [$ a8 u, s+ J" W0 I, G
36.Which of the following is not an example of a fat substitute?1 G9 n: ^* q6 R6 U' I: m8 x
下列哪项不是脂肪替代品的一个例子
$ \: S9 P4 F1 r; e" c) v" `A:Acesulfame K 安赛蜜K表
* z0 F' z* V- Z$ T% b* z
, ?! a. x3 e) @9 e+ D2 f4 @1 E37.Health Canada requires that a product labelled "fat free" contain:
a3 y9 q9 _% G+ g: t: l2 g% i, L加拿大卫生部要求的产品标有“不含脂肪“包括:8 z5 m7 s/ N7 {# e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! f [& u3 Y6 k/ o# ]5 E7 q7 c
$ [6 M) E! a8 C9 z
38.Which of the following is not a problem associated with converting recipes?
/ f+ `8 H0 L, ^% z下列哪项是不相关联的转换配方问题?
! h. H; D- Z) c! WA:Unit cost 单位成本9 `2 q$ m, Q) M, @+ p
% ?2 c. @9 t$ [$ v& u% l39.The condition or cost of an item as it is purchased from the supplier is called:
8 d8 M' Z1 \# G# F从供应商采购的物品的品质或成本叫什么# Y) }( ]/ f4 t ]3 ]/ _
A:As-purchased cost 购买的费用. z p, [% \( v+ O# }
5 i$ `4 m$ f; e" T& x C/ A
40.The amount of stock necessary to cover operating needs between deliveries is known as:! m: ~/ g/ I) I: \
在新货到来之前用于日常所求的必要库存量叫什么
) N" C4 `3 F2 ^4 TA:Parstock 基本日常最低库存
3 U% O8 L) x+ B2 w1 D1 ^) Y
/ i. D- a0 M3 t% }2 Y( {41.Which of the following abbreviations is used to describe the proper rotation of stock?
" I. J/ [; r( @下面那个缩写是用来表明正常库存流程?# n3 d" F7 s+ U, X
A:FIFO=FIRST IN FIRST OUT 先进先出
$ A. P( M* ?2 _8 Z: V, C
* z' ?& u3 {2 f2 O2 |+ ]6 V42.Which of the following knives is used to turn vegetables?
* N, c. G) y: b下面的那把刀是用来打开蔬菜吗?4 ^3 b! ~1 }& n c4 H6 w
A:Bird's beak knife 鸟嘴刀
! b" E$ \) s) ^' Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) Z. u$ c% q: ~% b3 p3 b
: ?( D' `- K9 }43.What is an instant-read thermometer best used for?4 s: |/ ?3 D# ^
即时读温度计最好用于那方面?
/ j i; q8 t* [$ HA:Checking the internal temperature of a roast 检查被考物品的内部温度; ]; ^. G. j% y7 M# w. {1 v
4 t" p, b8 r" V! Z% P" U& ^7 c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 G3 e& v- X7 h9 q, Q) b
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 I) ^8 G4 f& I" `
A:Cast iron 铸铁7 z8 P9 c2 @3 O& k
: f) {$ ^) s) D( h: x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 F, m1 O- Z, |8 t8 Q2 L
哪件装备下面有一个可移动的碗和一个S形叶片?0 Y$ e) T0 C0 S. ]+ a; w: E7 u3 T
A:Food processor 食品加工机# ~# c6 u* @/ B' ^
http://www.google.com.hk/search? ... iw=1263&bih=572
6 B7 v7 r! S$ D+ [
% P3 y4 j5 T6 R8 L% F46.Which of the following is not a rule for knife safety?
, F/ E( J5 f7 Y6 ^/ c" Y) [下列哪项不是用刀的安全规则?
+ L2 n; v) L) {/ SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 ]9 G2 K( @2 @4 `2 Q6 y5 f6 H- e( v0 i/ z* s% j* f6 a" e
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 e$ c( h% \7 m7 h8 b4 e8 x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) w7 I' p( F& N1 WA:RondellES
) y" S5 [+ O+ Q4 f+ Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ p! P( L" g0 H1 s* ~. k. j& y1 H/ l9 U- z/ f- w8 v5 k
48.Which of the following is a diced cut used to garnish soups?
1 n. c) S2 E7 l; w; E2 g5 d% l下列哪项是切成小方块用于汤的装饰?
/ a5 f$ }8 B4 ]; k0 M2 Y" ^6 P! }) RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 c1 h, f( C: Y; a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. k+ ~9 e4 d0 z4 c
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 Z8 L% ^ q* T3 f
A:Gaufrette + `( ]& | N5 i6 z+ L' R) G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ G9 V& W- c7 n- `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 g" \( n9 n" y" x; x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* I/ O1 ?) {: J& f0 }5 D3 T( G0 R4 |9 J
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# [# h2 B* H ~, ]8 \) T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). s v* M6 J2 u' ?
A:Cilantro 胡荽叶 香菜
- S+ ^- U- p( yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 S& d. ^+ E8 E3 D0 g1 w$ [
; C3 y# D9 B) ?. d60.Allspice is made from:
* i9 J- ?* k, T: F& F 多香果, 多香果香料是什么
1 Q0 h% x3 c% y& ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- i* x# K8 h1 {1 r; RA:A dried berry 干浆果
- f- h5 Y' I8 A) O: P! Y1 K0 _" z v. k, Y9 g# b
61.Which of the following are used to make a sachet d'épices?& B1 W- F4 D' q( S5 {1 {
下列哪些是用来做香包德épices?' a( ]( @5 c: G
http://www.sachetcatering.com/
0 o. P) N! K% @; R* xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' V! G+ H9 c- h$ ?9 `/ A
& M* A0 R& D+ q2 n. U# J62.Which of the following condiments are not soy based?
! L0 b# k' E5 p$ V; U$ i: [8 |下列哪项不是酱油调味品的?
" E4 R8 e" C, G- ^3 Z& xA:Wasabi 日本辣根
$ Z' H/ m! H: ~) T. ]7 T% Q3 O4 Z# u8 ], I+ G- Q" }" t
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 T+ A: N, i# x$ h; I
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:
7 ?% p& }# Z$ a$ w3 k- E9 R6 \$ q! rA:Pasteurization 巴氏杀菌1 ]! Q9 s; R. a: l
" ]* B4 F& _0 a! L# H+ D5 c, s
64.Which of the following steps is not the correct procedure for whipping egg whites?) N5 q4 ]2 q" f+ U: y/ R# F$ g
下列哪个步骤是不是正确的蛋清搅打程序?
3 s; h" g6 ^# q" s' k0 GA:Allow to rest before use. 允许休息后方可使用。
0 E( S4 b4 C j' N( r: N9 }0 |- l' y9 q1 g0 [5 n. m
65.The weight of a large egg is between:一个大鸡蛋重量介于:- D3 k* x. x8 p6 {8 c( W$ I5 Y0 D
A:56g and 63g 56克和63克8 ~" q$ Z5 n2 c2 m0 C0 N( M
( f6 L; |/ s; c+ y- e3 f7 j$ g
66.Evaporated milk is a concentrated milk that is produced by removing
& a7 T! B4 n+ g2 r4 m炼乳是一种浓缩牛奶 是去除什么做的3 x5 M% ^; `( M8 J9 f% r
A:60% of the water 60%的水1 C) O9 x% ^5 x% ^2 L
9 C; g+ [2 z0 s9 ] y67.A method of cooking that transfers heat through a liquid or gas is:
' e# }" g( s% \) ]/ e1 r一种烹饪方法,通过转移液体或气体是:
6 i+ a w2 M2 `) |A:Convection 对流- I; p* R. I" z
' [/ ^8 \- F+ X- c2 e$ d' n2 t
68.The cooking of starches is known as 烹调的淀粉被称为* K% Q( z, w- Z, u/ h6 f; |( h( P
A:Gelatinization 糊化
* z8 y0 G+ ~4 ~2 |, a7 O" s' O* }5 i. t+ p& P7 P! t i
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 ?+ b/ m+ q: {& h0 WA:Braising 烤
3 T, z# X9 R! e. g" y3 K/ _
5 S8 J. q% R9 O& H$ ^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:4 K5 a; y; [) O) j5 N* N7 y7 s- E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
" s& S M% S$ M) z
N3 F/ T M1 ?$ \4 g: j) z71.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; u( Y) W# n( V/ f- i
A:Fumet 原汁$ J2 J& \! K3 O# o* Q0 m, R0 J% f
5 h" }) D$ q% J- S
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$ S' B+ x( c; M6 }2 B4 a# D3 G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) [* f3 ] J" C, r( m4 j
, G, a5 M" a5 Z# p73.Which of the following is a principle not used in stock making?
# S5 |9 Q* @. Q$ h6 o下列哪一项不是用于制造高汤(低汤)的原则?) r% H! d. a0 X: T" [7 T) f
A:Start the stock in hot water.开始在热水中操作. Z5 l8 j E6 }, `, r
$ w& Z$ V' w0 ]# u5 {1 d
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
" p" q& y7 A$ z* x: ~. f2 DA:Remouillage 法语熬汤
3 i/ O) y; Z- F) H# i) o$ i& Bhttp://www.haibao.cn/blog/post/176242.htm |
|