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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 ?) U1 \" W4 c9 ^
哪位厨师最早带来高水准浮夸的美食( e7 }3 p& V" N- z
AAntonin Carême 人名 安东尼·卡罗美, z% A( E% Z& j N
, p- W+ c4 T O8 o; z0 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: B) z4 S8 ? m3 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 。
2 d: I2 k3 p1 ]A:Cast-iron stoves 壁炉
5 j* u- c# q" H7 n% N8 ohttp://www.usstove.com/products.php?id=6
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, \ m, |% g3 H# K4 o0 T5 X28.The French term used to describe the roundsman, or swing cook, is:& ?! j8 k. a7 t8 D* n2 G
法国术语,用来描述roundsman,或摇摆厨师是:
% U) J; }' s. Y+ U0 VA:Tournant 图尔南" z( q( O/ b1 Y! x4 e1 E
& `1 q6 j4 W# s2 t$ W6 b. A2 T! y29.Another term for the wine steward is:
. N, E8 W2 Y, T+ c% ]6 {8 }葡萄酒侍酒师的另一个术语是:
. x$ @/ L+ B% u g7 jA: Sommelier 侍酒师) E8 h+ u! k3 L* M$ ?8 w
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30.Molds, yeasts and fungi are examples of a:
! }9 C: D y6 k. a' S( _" n霉菌,酵母菌和真菌是一个神马例子3 N2 b$ A. q& ?7 m4 M
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:6 [1 W8 Y* B% ^- \
根据加拿大食品检验局,食品的危险温度区在多少之间:' {: Z; ~; q# U+ f
A:40° and 140°F (4–60°C) 4-60度$ A% w; e% G5 j7 \- J9 p
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32.All bacteria need the following for survival:
; @& b1 K9 J0 a$ l$ s# @ L; u所有细菌生存需要以下哪些内容:
' W. h; N" \* `5 j: r8 H& z4 w YA: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?8 T4 B+ }4 X* B: i5 L
以下哪项正确表示了HACCP体系的关键控制点?6 K# J/ p) A& L# q3 F( W9 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 L! K, N/ z8 _1 W5 ], h食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 }9 B3 q! }% G; ~1 \) W3 H! A( o
N5 X& v o1 a) Z( L34.Which of the following is not an example of a carbohydrate?+ e# n7 ~, T& G- K1 a; {8 z2 {/ u
下列哪一个不是碳水化合物的例子?' O, L) K: r9 n3 Q. x9 q$ q
A:Essential nutrients 必需的营养物质9 A1 w( K! y2 w' o2 [4 t
$ w3 g: Q4 {6 Q: H1 P1 }35.The process by which a liquid fat is made solid is called:
! i0 Z- F& _6 b5 c C0 _! C液体脂肪做成固体这个过程叫什么6 G% w1 E& M6 k" g- W
A:Hydrogenation 氢化
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! W; d) |5 [( U9 w+ k36.Which of the following is not an example of a fat substitute?" a' H# ]* z( q
下列哪项不是脂肪替代品的一个例子# R7 B$ P7 q/ Q# q5 {
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 I0 u2 }' S! X! p9 u* [
加拿大卫生部要求的产品标有“不含脂肪“包括:
^! M. m# `; K8 |' O8 f h9 ?% {9 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; s9 ~9 y y) ^0 j; @ S3 @. C
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38.Which of the following is not a problem associated with converting recipes?
& V$ |- {6 ^6 S' N! U- V, Z下列哪项是不相关联的转换配方问题?
7 I: q7 F1 H! ^9 CA:Unit cost 单位成本
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0 _$ c# o$ W; b0 j$ {+ Z39.The condition or cost of an item as it is purchased from the supplier is called:0 n: A4 ^3 e8 o* [4 \
从供应商采购的物品的品质或成本叫什么! _- r: F2 |7 c5 I) d
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:
9 `- b' Q( C9 J' U: L S( d; o8 V在新货到来之前用于日常所求的必要库存量叫什么
% U- J; ^. `3 A9 J. c3 ^+ B' LA:Parstock 基本日常最低库存
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% [: z+ Q0 v$ e: i# f41.Which of the following abbreviations is used to describe the proper rotation of stock?
, T5 k9 O% |: M J6 B, {' P& I下面那个缩写是用来表明正常库存流程?
" V- p+ p4 u. L% K% yA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?4 K. z8 [3 K, B8 y5 D6 F
下面的那把刀是用来打开蔬菜吗?
1 R" X' \* E7 v, b6 B& `A:Bird's beak knife 鸟嘴刀3 R' P; b! l8 s: T. ?. I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 N1 n4 R& V5 C* u9 E
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43.What is an instant-read thermometer best used for?
( C& t, m4 g- |即时读温度计最好用于那方面?
; J6 q+ q4 G# G9 t, m; `8 yA: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?
1 a5 W8 |' S; r" v( F下列哪些金属材料受热均匀,通常用在铁板而且非常重4 S/ E1 F/ @% ?
A:Cast iron 铸铁# B6 ]$ R0 t: A4 F: {0 A
0 e% V* r6 Z: }( ` N* ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 [; |% A+ r5 A
哪件装备下面有一个可移动的碗和一个S形叶片?
: x: f& x/ C# M* }4 EA:Food processor 食品加工机& j3 a! C( B. S+ t2 K2 v; S
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?, J; r4 P+ n3 k5 A3 e R
下列哪项不是用刀的安全规则?+ Z! b+ T( N2 @! z; r; a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 M# v0 ~" ]& p) w o. j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 ~2 M9 J2 ?' ~1 H% K8 r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" \6 l7 n) n0 \- ~
A:RondellES
: w4 B4 Y& q9 T+ K& _$ ?2 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 d' r7 B. P I) e3 x/ i) b
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48.Which of the following is a diced cut used to garnish soups?
$ r6 D( Y+ D1 I0 b6 C) Z; c U b下列哪项是切成小方块用于汤的装饰?' @% a. F' M: l! u; G* b9 q' J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 _# n9 I: z# v. r4 r2 [3 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. s* e2 H8 d( m1 ~8 t) v* O# d5 I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!!——! M# C3 Y3 L' h( ?5 `% T! E
A:Gaufrette
7 ?' r0 o9 ~ a' m7 \, r, e: Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, K- T' W( T5 `8 e# W" n* L4 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& U9 U0 T! P7 N: B& W& A# FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: i2 U: R: S2 A+ p% a# E' I. I
' \; O5 A" k$ W* U/ R- Q9 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- C! f; x) U; @1 R
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)3 Y& k) A6 E0 q0 Q
A:Cilantro 胡荽叶 香菜* E5 [( y2 s0 l3 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 A/ x7 n1 S, N5 @
多香果, 多香果香料是什么9 j# @' c- _9 `1 p# U# ~& k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; r4 Z* R. @& o6 J' HA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?7 N$ I! u6 \( Y" n. g
下列哪些是用来做香包德épices?4 _) @6 U6 F* _0 F9 |- e* ~9 u
http://www.sachetcatering.com/5 F: y0 \; F" ~" }: _* l
A: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?$ m, k+ j! r! b9 ?
下列哪项不是酱油调味品的?' R9 Z) Q& U: R) A) |4 g/ Q4 L
A:Wasabi 日本辣根
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9 c$ @' r. H, Y: J X0 ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 m+ {$ m5 J# h4 z% R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:: o. X# ~; Z2 F, L. B g
A:Pasteurization 巴氏杀菌( l: V0 {( L& t4 i }0 C+ A7 a
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ ~; X5 ?9 M, R8 p& z8 b
下列哪个步骤是不是正确的蛋清搅打程序?; ^# g1 L6 m7 g B
A:Allow to rest before use. 允许休息后方可使用。
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+ b( q+ H9 J. S65.The weight of a large egg is between:一个大鸡蛋重量介于:( ~0 a& @, D* c% h% g
A:56g and 63g 56克和63克
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5 B( T. V6 F2 S& n2 b6 @+ |, r66.Evaporated milk is a concentrated milk that is produced by removing& N2 O( D5 l$ y7 D% V
炼乳是一种浓缩牛奶 是去除什么做的
* k* Q: p1 ?" |1 |A:60% of the water 60%的水7 N5 N3 T ^" G y9 b) z
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67.A method of cooking that transfers heat through a liquid or gas is:# {7 s; I) j, c4 _! _) w
一种烹饪方法,通过转移液体或气体是:
! A [; B ?# I$ ^A:Convection 对流6 p& Y, b1 R R( M$ v6 O7 a# w
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68.The cooking of starches is known as 烹调的淀粉被称为# z* ^! d5 I2 K; g/ f
A:Gelatinization 糊化6 f3 r) u0 r0 g+ t- ~
* K) H0 }8 _0 j& O& M; C3 E& I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ z0 H) K, p# L9 NA:Braising 烤/ I0 x$ X0 H2 J
: ?' {- |0 ]- c7 i( E2 f8 E70.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:
( M, U0 D* _4 m+ |. C/ VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" o, p% G/ X" c" i% e
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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8 D5 M$ B6 S! g& U! j
A:Fumet 原汁
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+ J8 M# c% m c+ D+ M& 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
( m) G6 d6 v) r7 X9 G+ b3 |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 N7 _' N0 z& ]" h3 v/ e
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73.Which of the following is a principle not used in stock making?
x+ P- B7 I2 I, l, Z) }7 K$ P下列哪一项不是用于制造高汤(低汤)的原则?
# M/ m' n0 u) tA:Start the stock in hot water.开始在热水中操作/ p5 n0 u: D; }7 F. `# P
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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2 k1 P4 z0 k& s- Y& y. b5 W
A:Remouillage 法语熬汤# k Z, k- J% M& H8 U
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