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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 R2 ?% _( q' I哪位厨师最早带来高水准浮夸的美食8 e* J% D0 m7 I x1 v: q) P; O5 w& N
AAntonin Carême 人名 安东尼·卡罗美! O, i, m: f$ N
7 v) s8 j8 T) x' b4 f b) W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 c& Q x( }6 Y# T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 k! R6 o1 z- @: d/ R
A:Cast-iron stoves 壁炉
4 E! P) l1 j5 uhttp://www.usstove.com/products.php?id=6* `/ d" S6 o+ ?/ R4 B
& d: n0 @$ L& T/ q- e9 ^& {28.The French term used to describe the roundsman, or swing cook, is:1 b, P# p4 p* |' w! E2 J3 p! [
法国术语,用来描述roundsman,或摇摆厨师是:
" t' |; G& R) wA:Tournant 图尔南
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4 e) b6 q$ N+ U" `4 ~* P* w29.Another term for the wine steward is:
# V, t$ O5 @; ?5 p A3 a葡萄酒侍酒师的另一个术语是:
0 s! H2 g: ~/ D5 U2 z, RA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
0 m8 r8 ^- }3 \ T+ A霉菌,酵母菌和真菌是一个神马例子
, G8 h3 Z6 c' u* ~A:Biological hazard 生物危害; L9 ?( i$ v& ?' W
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 z2 ]3 o- {& t) E根据加拿大食品检验局,食品的危险温度区在多少之间:4 F p" ^! W& F' D6 B' F( X
A:40° and 140°F (4–60°C) 4-60度9 g/ _$ S" Z+ s0 s5 ~2 N3 T8 ?; a
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32.All bacteria need the following for survival:5 ?) l7 e0 x( o# Q" q W/ c: L
所有细菌生存需要以下哪些内容:
) ?) J7 v4 d6 E/ H9 s# U1 _" V# `A: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?. I0 a2 n5 N$ J
以下哪项正确表示了HACCP体系的关键控制点?
! M! B9 g1 L/ O. _+ lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& Y/ K" r+ C* y; U" j) _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?" R! W, p% u" D( f- A7 \
下列哪一个不是碳水化合物的例子?' ]7 d, |4 c# n2 L s8 R( i; q
A:Essential nutrients 必需的营养物质1 J8 r8 @3 ?8 T* U% z4 i: H/ z0 a
) s [ y; y7 i$ _6 q35.The process by which a liquid fat is made solid is called:
# N) x( x. ~6 g& H F1 T液体脂肪做成固体这个过程叫什么3 t& S# ?2 W1 l7 @' q. t
A:Hydrogenation 氢化( J# q7 L2 E. |. f! @' S- H
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36.Which of the following is not an example of a fat substitute?3 `6 T3 ] h. Z
下列哪项不是脂肪替代品的一个例子& l6 o. q( Q# N. S
A:Acesulfame K 安赛蜜K表, C) c( f% U# ?. t I8 m. W
: z$ Z( _) E {% ~$ F37.Health Canada requires that a product labelled "fat free" contain:$ |0 L4 T/ o) x# g4 r. d
加拿大卫生部要求的产品标有“不含脂肪“包括:# ~! P/ P- v9 O1 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, b) }2 ~- ~9 [
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38.Which of the following is not a problem associated with converting recipes?
) i# O9 `# L& K6 E0 s下列哪项是不相关联的转换配方问题?
/ Z( N: Q) l7 s/ hA:Unit cost 单位成本3 }4 u2 ]& Q7 W) E: E7 ]
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39.The condition or cost of an item as it is purchased from the supplier is called:/ ^' Y H0 U, w O! s
从供应商采购的物品的品质或成本叫什么( y4 g8 `2 A6 d8 S) @
A:As-purchased cost 购买的费用 ]) @- d5 O0 |7 f8 ]
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: q/ }7 i- k' ~5 R# g* [
在新货到来之前用于日常所求的必要库存量叫什么+ N, C. U. S) \( @) M& q
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* u5 s3 s; A. G. x5 f3 {
下面那个缩写是用来表明正常库存流程?
5 o# ]/ L" S- u6 D+ Z4 _A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
8 Y+ u% f4 |# S3 z下面的那把刀是用来打开蔬菜吗?4 W% w$ f8 g( S" j$ s r. w
A:Bird's beak knife 鸟嘴刀) ]1 \8 A5 T& d+ d6 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 h- H! Z2 H, h. M% `
即时读温度计最好用于那方面?3 N/ p8 h1 I" c
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?
8 q! ~ G- p, }9 q0 b1 B8 }下列哪些金属材料受热均匀,通常用在铁板而且非常重
* ^% B& `; X$ N5 lA:Cast iron 铸铁
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, x# j P/ }2 @$ D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: [8 I) w# P* k7 {哪件装备下面有一个可移动的碗和一个S形叶片?# h( Y1 k# Y5 @' t( ^! W
A:Food processor 食品加工机
; |+ X! ]9 Y/ ]- {1 q! Nhttp://www.google.com.hk/search? ... iw=1263&bih=572, G# h( k& a1 D3 t- x
$ C7 b0 e' O/ m) X; U. e46.Which of the following is not a rule for knife safety?& s# X/ H) r. E J6 _# f
下列哪项不是用刀的安全规则?
& f/ u5 o" ]# c" a; X' E! fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' c8 k" I1 M$ n
0 f9 Z8 _( [% V4 |1 a/ w$ u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 ~: X/ q7 `, t0 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
s( X3 M/ c f0 ]A:RondellES
& @" A2 T& g& Z: {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?& W6 I& `& ?2 [. Y, a {( U; f2 W
下列哪项是切成小方块用于汤的装饰?) l( @# O% S# \& `9 ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 P" G" g% N. L1 U, c. y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 M* t7 V$ I4 Q7 L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!!——
4 u: F- s" G# W: JA:Gaufrette
$ _& q; h7 F3 n7 lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% A- N. a; v2 C. a, C$ \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 J' B; G E3 N3 z. d
Gaufrette :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?0 P3 o4 H1 r8 E8 ~' ?; D
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); {/ ~& d( `3 ~
A:Cilantro 胡荽叶 香菜
) x! b5 O2 U$ Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 _! N% f9 j K6 Y Q
1 h$ d; P( J/ n P60.Allspice is made from:
' \( K4 e% t, J8 v 多香果, 多香果香料是什么/ M: q* X3 k1 w- g# h- h: G" l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ c! E; I% S+ K9 E2 G4 |A:A dried berry 干浆果
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# Y8 H y. O8 C; S61.Which of the following are used to make a sachet d'épices?
9 g: g4 c7 F( R# Y" J) e/ P: F% S下列哪些是用来做香包德épices?9 n, V% d. \8 J9 U' y* o& a
http://www.sachetcatering.com/
- D, t9 }+ v$ F- Y2 i2 w9 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' s7 C- ]; A6 a# g62.Which of the following condiments are not soy based?: i2 U$ g+ Q/ r
下列哪项不是酱油调味品的?
6 U3 j" M; M8 }! y6 G/ ]: CA:Wasabi 日本辣根
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2 s B- P* w) O5 O+ q- i2 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ u) H: t* I" u2 k, j- F" q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:
/ r: o3 H/ O' _. F- E: M- u7 L! SA:Pasteurization 巴氏杀菌# w0 g4 F7 d) j
" L3 k: N5 [. M+ q9 Q64.Which of the following steps is not the correct procedure for whipping egg whites?
/ e, q& m R8 [7 ?6 z下列哪个步骤是不是正确的蛋清搅打程序?
7 I$ z7 i/ Y3 h$ ?A:Allow to rest before use. 允许休息后方可使用。& N" W% v, K8 t) i
( ?3 D" {9 R5 D3 V65.The weight of a large egg is between:一个大鸡蛋重量介于:
) L2 i% |5 h K6 B* e* {8 qA:56g and 63g 56克和63克
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$ Y7 C* i4 A* z- \66.Evaporated milk is a concentrated milk that is produced by removing
1 N3 f$ g& ], X ~8 S+ h炼乳是一种浓缩牛奶 是去除什么做的
! Y4 Q) |; D! l% R9 R3 N9 OA:60% of the water 60%的水
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" V+ _- ~3 h, @8 t) } C67.A method of cooking that transfers heat through a liquid or gas is:: ^( p& k9 {1 ]# V7 d
一种烹饪方法,通过转移液体或气体是:8 N7 S3 o$ F2 b. |2 S
A:Convection 对流
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. | G) u% j" Q7 l; K% m u4 W; \7 ?68.The cooking of starches is known as 烹调的淀粉被称为
R/ U6 y4 [7 R" S6 ZA:Gelatinization 糊化: a6 C! u, W1 z/ w1 S/ l2 c6 Z
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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?
0 R2 l7 c* p7 p! E1 dA:Braising 烤
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6 H; r4 J+ k7 C; p- O( O70.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:% T$ L& Z# h6 V f$ ?3 K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 f% e) j/ l) ^8 @# Y* A
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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% _. x5 n1 @* |7 x; r' K1 u
A:Fumet 原汁
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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
1 {; j; j/ _) V+ g% c! EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( C* Y0 j" w; Y- y" a7 t
) L, ?' z0 y% p: M7 I9 o- `73.Which of the following is a principle not used in stock making?
7 X) Y) T7 g+ _% e下列哪一项不是用于制造高汤(低汤)的原则?/ x2 ~8 r k+ W
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
* h u; k( }. I4 z: S0 L. MA:Remouillage 法语熬汤
! K1 A2 X7 ?* T' d4 d' V# O( j9 {http://www.haibao.cn/blog/post/176242.htm |
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