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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:6 K! y/ E& h! b0 M2 J2 `
哪位厨师最早带来高水准浮夸的美食# o* w. ~- v: S/ m# j! A
AAntonin Carême 人名 安东尼·卡罗美
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f- w! V# Q* |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 \9 P3 a3 C" i. F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 ]+ H" o! A$ P" o
A:Cast-iron stoves 壁炉
; f; B2 s* z# v$ T! |0 A: S' o) Nhttp://www.usstove.com/products.php?id=6
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8 }, i9 x b' v& P/ D& I8 T3 |28.The French term used to describe the roundsman, or swing cook, is:
/ n7 n v8 [5 c& a6 T法国术语,用来描述roundsman,或摇摆厨师是:
: V% A' p1 j3 b: O IA:Tournant 图尔南
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29.Another term for the wine steward is:
* ]6 B& A/ j7 Q, y& T葡萄酒侍酒师的另一个术语是:
}, h$ X0 ?: t! I" l% D% A. ZA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: A W- k! i* g8 @5 D4 j# \+ }
霉菌,酵母菌和真菌是一个神马例子0 _- ~* g$ H9 _1 B7 C* S
A:Biological hazard 生物危害$ E" ?( e) z% M: P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 y* D% i; |4 e2 Q4 J+ v
根据加拿大食品检验局,食品的危险温度区在多少之间:
* E( M, k4 X" L4 }A:40° and 140°F (4–60°C) 4-60度2 {5 H s6 i" h e. s
; W) ?6 n4 B7 Z M! J4 x0 {8 ^32.All bacteria need the following for survival:. L7 z. a5 G! h1 i$ a
所有细菌生存需要以下哪些内容:
0 u, B0 ]" j0 x7 y; nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 b w+ D9 g$ e7 ~7 `: G* }( R
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33.Which of the following correctly represent critical control points in a HACCP system?" B! `2 n* `2 R' q& R0 e1 D
以下哪项正确表示了HACCP体系的关键控制点?7 _) X# X% T9 y: Z6 h3 ^- ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating S8 E: P1 r5 j7 q* V' A5 @$ ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 u E/ l. C9 \) r$ C( W y
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34.Which of the following is not an example of a carbohydrate?' L U7 I1 E: e4 N5 ?. [3 v
下列哪一个不是碳水化合物的例子?
0 ^8 }" O7 N5 M7 B ~% d( OA:Essential nutrients 必需的营养物质4 ~. D1 R/ I! R4 n
# @5 s& z; x+ U4 w35.The process by which a liquid fat is made solid is called:
6 @4 H7 N" `, K! U y3 u. i/ k液体脂肪做成固体这个过程叫什么
) j( j+ i3 c& v/ I5 `) FA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?# l# ?& }( d+ p# {9 u: ]
下列哪项不是脂肪替代品的一个例子
# T' ]! N7 a2 ?; ]7 aA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
! Y4 y3 o& x1 i& e! [ p0 L加拿大卫生部要求的产品标有“不含脂肪“包括:8 h8 d* ]2 d5 r d T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 Y; y- k& D5 I. d3 s0 x
. B& |2 `2 _/ O; C1 H38.Which of the following is not a problem associated with converting recipes?
! B' P) B( f% e0 Y; t下列哪项是不相关联的转换配方问题?1 a* [6 R9 u/ l% J: D
A:Unit cost 单位成本8 z# Y5 n* S' u# |1 m5 z
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 ~+ y: u$ _/ x! |5 d" y从供应商采购的物品的品质或成本叫什么
; ?: }5 M; a; k8 LA:As-purchased cost 购买的费用4 a$ ^) D. v$ Y X
B8 M) g8 s3 N6 L- B. S2 o+ K40.The amount of stock necessary to cover operating needs between deliveries is known as:, T" Y! F) h" R. ?5 W) U
在新货到来之前用于日常所求的必要库存量叫什么. W: Z, y& N0 M# {. U) ~% ]
A:Parstock 基本日常最低库存0 U# s1 O8 W/ Q6 F9 o$ _
3 X0 a& Y0 R- V+ J! E! Y m41.Which of the following abbreviations is used to describe the proper rotation of stock? P+ ?% y6 S1 _8 m" W, {6 A. Z/ t; D
下面那个缩写是用来表明正常库存流程?9 Z) L& y, R4 p- m, I2 F
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 B: `( V$ T* h! M8 X42.Which of the following knives is used to turn vegetables?9 m# W' [; L; b) C6 _2 P" [
下面的那把刀是用来打开蔬菜吗?
4 N8 N7 A: @( |5 JA:Bird's beak knife 鸟嘴刀$ g( M# D7 ^. c: e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 M \: ^* Z) @: ` y3 ~
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43.What is an instant-read thermometer best used for?
! y9 o: A. L3 w' Z: E即时读温度计最好用于那方面?, [2 h Z9 k5 J3 d% T7 p$ P# b
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 N0 y1 W h! y+ C# h4 Y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' }8 {. P, V% J- u% q1 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 e/ S% r: k& T$ T8 AA:Cast iron 铸铁; t% b2 q1 \7 s6 R' w; p
2 @# A; [ X1 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ [" y2 s8 }- }# N" T3 |5 m, M( L哪件装备下面有一个可移动的碗和一个S形叶片?
1 l5 [2 [1 Q7 |5 sA:Food processor 食品加工机
& G6 s4 p8 R( L+ h6 x; j4 {3 t! `/ M: |http://www.google.com.hk/search? ... iw=1263&bih=572
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4 k5 g6 }6 a d* {# G46.Which of the following is not a rule for knife safety?
8 e2 @% B/ A9 {: T$ D# b下列哪项不是用刀的安全规则?
" i5 y& H4 z& J2 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 P6 n9 Y/ Q* X) l/ w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: X- c7 W& m% t# t2 R4 i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' L% |' ~1 V5 G# @# X5 G3 W v- UA:RondellES
# q' T) i5 O; Q* \% }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?# s; n U3 m8 f! s9 G# N$ A
下列哪项是切成小方块用于汤的装饰?
4 G! I, z. ~4 G D5 jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 {; [1 U" j5 H$ u/ \1 C& F/ u' N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 w" l! K5 h. `; }7 ]- @# r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!!——3 k4 N$ u5 O% A" ~: X
A:Gaufrette
9 b6 }7 z" R1 R3 L( \: _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ j- G3 x/ r( p' R7 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) E8 x; j! {# @. l. G) E. p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ P8 D. W, w9 D, q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 o/ Y0 ? V, Z( H6 w- q4 g! u! e
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)
% C) z) v" n2 O; nA:Cilantro 胡荽叶 香菜" U/ H- R U$ \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. E' T E6 l! o- V5 O5 Q
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60.Allspice is made from:
8 C6 n) u$ j4 x7 W5 l& z 多香果, 多香果香料是什么
$ x/ f' d8 ^7 h( Y+ ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 B4 G' K ]2 M% M9 u$ F8 j& FA:A dried berry 干浆果; C5 i7 H. g# t; t6 l+ p
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61.Which of the following are used to make a sachet d'épices?+ U r$ C6 Z0 I6 z. h' d
下列哪些是用来做香包德épices?% p; |1 `/ S. ^) C8 ?8 a
http://www.sachetcatering.com/
$ x6 ~) x% C; r& IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ y4 n# |; }4 T* K* e+ D) V
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62.Which of the following condiments are not soy based?) k0 o+ v9 |' ^& H5 y' |
下列哪项不是酱油调味品的?: o5 D% v9 l. ^4 z* V# r
A: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:3 b# P' @( V) ?: ?! b7 ~6 v
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:
+ |; Z) V% i, v$ U% W: hA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
* P0 g- e2 S2 D: D: N- g下列哪个步骤是不是正确的蛋清搅打程序?9 g: L" P) v; {0 v3 _5 B' F
A:Allow to rest before use. 允许休息后方可使用。' s! q6 @ }1 k+ F9 O( |# f& F
9 z; v- p6 W" r5 W0 Z% K5 g, g65.The weight of a large egg is between:一个大鸡蛋重量介于:
. U7 W; D& [9 |3 U9 R, zA:56g and 63g 56克和63克
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8 R8 H) c3 ]- }# S66.Evaporated milk is a concentrated milk that is produced by removing, W/ G: m% i; y
炼乳是一种浓缩牛奶 是去除什么做的
V- u, P4 K, 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:
; I- B) r2 H2 [7 p一种烹饪方法,通过转移液体或气体是:" q- C5 z4 \% {
A:Convection 对流) B: M" M6 ?) e% _
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68.The cooking of starches is known as 烹调的淀粉被称为* w$ O& u7 \: o/ }
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?1 }5 m' C0 H4 {' a' T K4 ~: }
A:Braising 烤
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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:
& |0 Y2 U1 Y& ` u$ k7 w# eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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6 c; M0 f0 Q5 E) G4 n4 S* t
A:Fumet 原汁1 u- g; S3 E6 u# `; P9 B
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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
6 [! A4 _9 J1 l3 Y( _0 V8 GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" O1 s0 o2 P' Y, |
. B) s) _1 i# _/ {, g73.Which of the following is a principle not used in stock making?# S' {; M9 W2 q2 w
下列哪一项不是用于制造高汤(低汤)的原则?2 c1 t5 z, w+ v' [% D
A:Start the stock in hot water.开始在热水中操作
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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9 V; g9 y' V: [" Q' @1 O) x' R
A:Remouillage 法语熬汤 x. D8 v+ C5 a) V6 G9 k
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