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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:' Z7 h" A9 ]: ?) ]3 d
哪位厨师最早带来高水准浮夸的美食
?6 B; d4 E8 i w" ]AAntonin Carême 人名 安东尼·卡罗美9 l9 V, J3 W! Q) u6 y* G3 r
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, S3 X) H5 r( K V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 c# @! V* a( r1 h5 eA:Cast-iron stoves 壁炉- ?% U: W2 @+ V
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:2 [' o( R/ ?# w! W" h# A
法国术语,用来描述roundsman,或摇摆厨师是:
% p7 L: A; Z& P* A6 p4 N& iA:Tournant 图尔南" o" E5 C# F! D9 s
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29.Another term for the wine steward is:# k) x3 l- y# r
葡萄酒侍酒师的另一个术语是:# |$ |/ q9 f6 h; o+ j
A: Sommelier 侍酒师- G3 u! O( t2 N0 `
( j$ [( ~7 m8 F7 d: E5 P f30.Molds, yeasts and fungi are examples of a:# i! o" ~. p7 f4 Q) l
霉菌,酵母菌和真菌是一个神马例子9 r4 i2 q4 b# P, }; M' J( W: l
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:2 Z; Y% o4 `+ [
根据加拿大食品检验局,食品的危险温度区在多少之间:0 K7 y# | x) h5 |* s! t* A& k
A:40° and 140°F (4–60°C) 4-60度- x, b( T4 e/ E- j0 J
% Y; I" `, X/ e: o1 n32.All bacteria need the following for survival:
' I" R* ~' k9 |7 |# Z9 ~所有细菌生存需要以下哪些内容:
% X" Q2 K0 a3 v) vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 x3 ?2 i" r6 K
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33.Which of the following correctly represent critical control points in a HACCP system?, ?) O- U# m4 R4 L
以下哪项正确表示了HACCP体系的关键控制点?: w/ f" z. D$ X3 D( P# _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 S$ ]0 R# W& d3 X食谱,接收,储存,准备,烹饪,保温,冷却,再加热 F: N9 ?: V* C8 P
) m/ w# r3 \" n7 W( i7 F3 Q9 }: c7 c6 z34.Which of the following is not an example of a carbohydrate?
+ T% s7 i! |6 R- X, }下列哪一个不是碳水化合物的例子?+ R) } c3 s3 P0 q
A:Essential nutrients 必需的营养物质& R7 F9 M* [( G
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35.The process by which a liquid fat is made solid is called:
8 N: j8 r& D! V! ^- U" d, k1 I液体脂肪做成固体这个过程叫什么
$ `0 n0 A# K4 l2 _A:Hydrogenation 氢化
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: m; } s0 V2 C36.Which of the following is not an example of a fat substitute?0 Y; f G! v7 b" I
下列哪项不是脂肪替代品的一个例子
- |* P7 s1 V7 A! O' U% s5 MA:Acesulfame K 安赛蜜K表3 [7 D3 E2 l( V9 g% m
- H, A; ~7 l7 d37.Health Canada requires that a product labelled "fat free" contain:
) A7 k# [' e& K+ m( K加拿大卫生部要求的产品标有“不含脂肪“包括:8 Z7 L7 Z1 X2 `! _. v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. { _6 ~8 m, W& s+ h9 E
1 O1 ~! p* M1 C2 D) }38.Which of the following is not a problem associated with converting recipes?0 Q" d; U7 I: D
下列哪项是不相关联的转换配方问题?
+ C1 D- _, y. S* N4 z3 r* CA:Unit cost 单位成本 u: H% x8 Z6 U- |5 M! {
, k( R, a! n" k1 Y% T- `2 B1 F39.The condition or cost of an item as it is purchased from the supplier is called:
8 t7 T+ [9 q$ a$ x ^( v从供应商采购的物品的品质或成本叫什么
2 i( }* e* x( G* iA:As-purchased cost 购买的费用
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% H7 Q7 n. ]! V2 Q2 n40.The amount of stock necessary to cover operating needs between deliveries is known as:
) R# _; O/ ^! r; o& B, z在新货到来之前用于日常所求的必要库存量叫什么7 O2 j) q% {2 ?) M; [8 X0 P
A:Parstock 基本日常最低库存1 g+ V6 b" Y2 k* U
, Q# W% B, L3 J0 o2 y41.Which of the following abbreviations is used to describe the proper rotation of stock?3 l- }& W4 ~0 k- s
下面那个缩写是用来表明正常库存流程?7 r) k" y1 M1 t; w3 D$ S
A:FIFO=FIRST IN FIRST OUT 先进先出
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- T6 `. p5 r& }% H42.Which of the following knives is used to turn vegetables?
; J3 Y" n/ E3 k; E& Y7 f& N下面的那把刀是用来打开蔬菜吗?9 t! U" T; Q! G- D/ ~/ h( z' B. z
A:Bird's beak knife 鸟嘴刀
' n( }, {& q& p& ?. Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* k5 f7 \1 Q$ ?; W2 l* b3 z6 d43.What is an instant-read thermometer best used for?1 M! U2 U) \3 q; N* `
即时读温度计最好用于那方面?" b+ N, e6 g7 e0 L' ` l& N/ Y
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?/ I3 c3 R- l; E$ o: ~ W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 t3 n; l, W, {( ~& TA:Cast iron 铸铁" J( l& E; @0 x7 B
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, T9 E$ j! r+ g) J& ?
哪件装备下面有一个可移动的碗和一个S形叶片?) j# l5 e8 [- ^4 j. i) C
A:Food processor 食品加工机" l4 B- _+ b. ^+ \) G( A
http://www.google.com.hk/search? ... iw=1263&bih=5728 j( T% c+ n0 O. n3 V+ ?
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46.Which of the following is not a rule for knife safety?
* K9 j# e# w2 t+ |下列哪项不是用刀的安全规则?: d( _% q7 p6 h$ l! O, z) q8 ~! v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& ?# f. v; V& b6 L& x0 r8 Z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: }/ e. b" N. B4 k/ N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; D8 z8 q1 e- A8 zA:RondellES ' D1 r6 `0 r+ [* V% ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& q" ?, [( u3 d1 T& G; `
/ r* O; f; W* J& d% C# h48.Which of the following is a diced cut used to garnish soups?
4 o6 @& T p( f4 Q0 N; Q下列哪项是切成小方块用于汤的装饰?. D, I2 E; h' w& q0 j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' p3 D. N2 W. k& ^! L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? d4 y" Q2 x- o2 i E: 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!!——" n; a1 f* j3 X% P
A:Gaufrette
0 y4 p# n3 |5 N% O5 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 q5 u% i4 g+ t+ H" }$ c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: {$ _( ?8 I% l) _0 a0 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) v" b2 R" B5 r; ~) G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- {: s0 {- {+ }1 p6 P9 l4 K; L) V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)
9 _$ A8 B* |# o9 A( fA:Cilantro 胡荽叶 香菜) C l7 Y2 p3 h. D: a1 h4 O8 @$ O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 q4 v& F6 L& b. z7 D' c$ k; M( w; X
/ _# [, o9 j, w4 w. {( i) g60.Allspice is made from:
_: l2 u8 r4 K: ^7 }3 y! v 多香果, 多香果香料是什么2 s1 k" c9 ^2 q3 Z1 @3 G* l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 d: n! f2 K# Z5 XA:A dried berry 干浆果" _5 r7 x- N8 s
9 g; c0 `! Y1 e61.Which of the following are used to make a sachet d'épices?
: T' }5 x8 N5 y& }: t" i* k下列哪些是用来做香包德épices?
" g" t+ s: @3 ]http://www.sachetcatering.com/+ W% R- c7 i& _+ O2 ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& Z1 Z. ? ^. w9 i7 `! V I
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62.Which of the following condiments are not soy based?
5 G* I+ D/ s* y下列哪项不是酱油调味品的?. {- t1 b G& o# z- y
A:Wasabi 日本辣根! { q d( B8 X1 \
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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:# q5 v$ S E0 k" N% ~ { A
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:* I) `" B/ k, B5 B' {
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites? x2 c! }" x# I- A. N
下列哪个步骤是不是正确的蛋清搅打程序?
! @/ n: e7 M4 {+ t* bA:Allow to rest before use. 允许休息后方可使用。. T w. P; G* \& ^. G7 s) a5 ^2 U# `
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* t0 |3 g/ \2 n6 @, ^) m9 L
A:56g and 63g 56克和63克
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" n' N2 K4 t5 n1 h1 s, g1 V66.Evaporated milk is a concentrated milk that is produced by removing
+ [& z' v% o `$ u; ]炼乳是一种浓缩牛奶 是去除什么做的8 L3 M' J- f3 O$ ]- W
A:60% of the water 60%的水
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% m F m# z. |, U6 o- k67.A method of cooking that transfers heat through a liquid or gas is:
! p8 m+ {: Z% c3 N一种烹饪方法,通过转移液体或气体是:" r% N, h; K# d0 f( c
A:Convection 对流( }% K& W2 I* R/ p1 W$ N
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68.The cooking of starches is known as 烹调的淀粉被称为
3 k2 B/ s& L M" X. ^ m3 Q# w% QA:Gelatinization 糊化
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. @( ]" I, I8 u! { I8 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! b( C, v% _: a6 cA:Braising 烤9 F% _" Z- x! `, k
, M2 o! x+ f4 L5 [! C9 C# u+ {1 K70.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:: J4 n6 i1 N3 y+ C9 _
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' t& f& R- m2 x. q! Q
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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, o1 L. c; D2 ^2 y5 q# i
A:Fumet 原汁2 e4 r3 c* q) d0 y! V: v+ a, ?0 a
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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
4 d, d0 f% ?4 m. g$ J! k- [* h' A# r9 GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ N" x9 [, A7 a# H- r+ _( j C73.Which of the following is a principle not used in stock making?$ q) \6 K5 X4 \8 P
下列哪一项不是用于制造高汤(低汤)的原则?0 o- d: H; m- A
A:Start the stock in hot water.开始在热水中操作3 }4 [0 p+ `3 u! J0 M" b" ~
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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
! D4 ]% e1 q2 W; p4 ^6 b F PA:Remouillage 法语熬汤
2 T: i5 [' ?6 m8 [# T" ~* Rhttp://www.haibao.cn/blog/post/176242.htm |
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