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26.The chef who is credited with bringing grande cuisine to the forefront is: H- z$ I! |% G: g( G+ c3 W& C
哪位厨师最早带来高水准浮夸的美食; i4 n. V, J% o0 e3 J
AAntonin Carême 人名 安东尼·卡罗美
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! U. m7 h! {+ f& ~6 P4 S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" @3 a l4 @& ?# X. N, I3 y" O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# K0 K, W; g4 o7 B! CA:Cast-iron stoves 壁炉
2 _7 D! p u2 C: L" ]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:) [; R6 g7 A$ f0 k
法国术语,用来描述roundsman,或摇摆厨师是:& ~( Q% Z* t: M+ B ]9 Q/ T
A:Tournant 图尔南6 N! H) x9 z6 a2 h7 R% W" r
+ {1 S/ z7 G& J9 l3 B, v; D29.Another term for the wine steward is:# U' [, m5 r7 ?& q1 @
葡萄酒侍酒师的另一个术语是:
' B8 q2 ?" C" y9 T4 h0 Q f) iA: Sommelier 侍酒师+ }4 c9 K" A. q% f* }! D6 R1 h! C$ v
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30.Molds, yeasts and fungi are examples of a:1 G- i; _; O* T5 u
霉菌,酵母菌和真菌是一个神马例子( E$ z, o3 z3 o4 Q
A:Biological hazard 生物危害
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/ S+ F. W9 U* o6 c5 K5 A! l9 D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 Y, |+ Z$ ^1 \3 g
根据加拿大食品检验局,食品的危险温度区在多少之间:
, ~# c5 X- K6 W2 MA:40° and 140°F (4–60°C) 4-60度* J) H( z" |. w5 X
% a/ v$ I1 m; X0 ]4 a$ L( Y* s32.All bacteria need the following for survival:
. r' Z$ _$ Q% \1 M, T6 q( S2 ?所有细菌生存需要以下哪些内容:+ G, ~ F, \7 g2 |6 `/ Q" n$ h
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ n o' S, S# O, v0 j
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33.Which of the following correctly represent critical control points in a HACCP system?" f; O+ _- K; ~7 ~) Z
以下哪项正确表示了HACCP体系的关键控制点?
& c6 i& x. U6 O! K" S M3 UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " C M9 a6 t! A" E& S+ Y+ }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& {+ \1 a q) G- \
6 n0 ? K# J9 w# q0 j/ [1 R& y34.Which of the following is not an example of a carbohydrate?
+ j8 A; ]. d3 ~" M; R% x& c' l' r下列哪一个不是碳水化合物的例子? e. r' Y; J* v! E- i* T o3 ]
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:# b% z1 F* A) h: c- [, G
液体脂肪做成固体这个过程叫什么
9 G, D; h8 q- J2 H( c; NA:Hydrogenation 氢化9 H @+ H2 |; O1 v3 V7 X4 a
0 M1 m. e& ]' t& R& ]% f36.Which of the following is not an example of a fat substitute?. P) v0 m- b) L5 O8 `
下列哪项不是脂肪替代品的一个例子
, Z2 A9 Z2 @ N& w6 b3 c+ A1 EA:Acesulfame K 安赛蜜K表
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3 e: n6 R6 ~+ i5 u. x% ^" A37.Health Canada requires that a product labelled "fat free" contain:4 s% L! M1 ?, ?! }* F' ~6 ]
加拿大卫生部要求的产品标有“不含脂肪“包括:8 N' _0 M- \. v( b3 o, O' `3 w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
' x; T# |7 M( Z# g下列哪项是不相关联的转换配方问题?* y, ~# T# m& J: T$ K
A:Unit cost 单位成本
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! S1 g" P N2 q- E39.The condition or cost of an item as it is purchased from the supplier is called:1 C2 c" i& O0 n2 Y/ I
从供应商采购的物品的品质或成本叫什么 i! w$ s0 F% P$ |% g
A:As-purchased cost 购买的费用' a/ O6 T8 R1 ~& h, W/ \% q+ D* w
" A$ }: \. a8 h1 w9 V. q' u40.The amount of stock necessary to cover operating needs between deliveries is known as:5 w+ D% Y, k5 X2 p7 V3 @2 E, g" f+ l
在新货到来之前用于日常所求的必要库存量叫什么/ {. g+ K( \' _7 ]% B* L
A:Parstock 基本日常最低库存
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0 r- U: }% k- v! Z* R41.Which of the following abbreviations is used to describe the proper rotation of stock?0 z; z* o$ v6 _; u
下面那个缩写是用来表明正常库存流程?: b7 `4 }, F3 l8 k, q
A:FIFO=FIRST IN FIRST OUT 先进先出: Z, h' C4 F% E" J; R, _. B* @, W
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42.Which of the following knives is used to turn vegetables?
; u9 v( S9 r( k下面的那把刀是用来打开蔬菜吗? t( P/ x' K1 x; f9 P0 l+ @
A:Bird's beak knife 鸟嘴刀/ i# X& ^6 c2 L1 I% b; F) k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! |9 Y) x8 d: z+ Y1 B" P% C
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43.What is an instant-read thermometer best used for?
' C! ?4 M- ]: A) K% N. s即时读温度计最好用于那方面?6 K) }2 q6 v' C4 K6 y6 D& k
A:Checking the internal temperature of a roast 检查被考物品的内部温度 e2 G7 T; ^% _- |$ |; o
' N) a& \& Z3 @& [$ d4 e! p* j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: p9 P" c7 `* Y' i下列哪些金属材料受热均匀,通常用在铁板而且非常重
: V' C: ~2 e) J2 t3 k. LA:Cast iron 铸铁" d/ O8 o' F* i+ I
/ X8 S% [; H2 \, _3 l% O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 |2 z0 C- B7 X. Y! J7 ^哪件装备下面有一个可移动的碗和一个S形叶片?* r+ u A" `3 I6 L Y/ K2 P
A:Food processor 食品加工机5 [7 X! Z: w8 l# b: N
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?
A" ]: r+ l7 ~' c. y. P0 s下列哪项不是用刀的安全规则?9 v3 A( s' q6 D X" M7 Y7 w8 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 q9 i. }7 H9 d" p
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 p6 G+ D% ~) Y1 M& b, |) Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 L& N/ a" t" o& WA:RondellES ( u- C9 o- l/ X* V x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 v2 S" ?7 d6 Y+ o0 X. X' n' F. d48.Which of the following is a diced cut used to garnish soups?
$ }5 \/ j$ a, A, G4 N8 K下列哪项是切成小方块用于汤的装饰?
3 G) Z9 z; e( a: F. w# Y/ m2 I3 {6 `$ cA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! D* K: L& X' p6 Y2 ]' p: I+ l$ X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; i3 m& T, D+ c+ s- {9 O& t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!!——) w# j, s7 P: k. w$ J! k2 F$ D- l: b* \
A:Gaufrette
) `0 l( P3 _! {; Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! H( k# v# v- u# Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: T) k( q- `2 w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 E; C9 f: _5 L; Y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 Z3 _' D! Y' y. c& y
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)7 \) v, Z4 y# u5 Q9 R
A:Cilantro 胡荽叶 香菜
# j3 ?. ] Z, M4 h$ y- K$ }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
% [( n) k+ n! P, Z5 N) P: I* R 多香果, 多香果香料是什么9 h/ L: S: m5 h! j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. ?$ ^1 m% H* R, I4 Z: K3 f$ k
A:A dried berry 干浆果3 e, e) [' b9 J9 d& h) s
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61.Which of the following are used to make a sachet d'épices?
* K3 a, V! g' c下列哪些是用来做香包德épices?( `' x( q2 t1 O. q) }% e6 @% d
http://www.sachetcatering.com/, _0 E! Q( x# n" T2 N, c- c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 B# F1 R- P9 X5 Z1 L; k
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62.Which of the following condiments are not soy based?
8 q: m$ p( @5 q4 I2 Y8 e下列哪项不是酱油调味品的?7 B+ {. A* C7 x d
A:Wasabi 日本辣根' R3 R+ C% _4 u/ D- ]- s
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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:, k/ ^) Q# F: b& e1 b6 Y
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:
( a5 @! k& g/ O4 i4 k6 ZA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( f: s( W, i2 O/ s& a% Q) S下列哪个步骤是不是正确的蛋清搅打程序?
; ]6 x& f, d/ FA:Allow to rest before use. 允许休息后方可使用。
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# T" @6 G- a: h* q8 c# h1 ?( e65.The weight of a large egg is between:一个大鸡蛋重量介于:8 }/ c6 O1 s* l5 @2 T) p
A:56g and 63g 56克和63克
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" a; M }; t/ {3 n+ X5 I66.Evaporated milk is a concentrated milk that is produced by removing
5 ?0 p, Z5 P; x$ M$ j( f炼乳是一种浓缩牛奶 是去除什么做的
: l- `! J4 {6 D3 _! ]A:60% of the water 60%的水
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3 Y* j& V, f6 ^ I) O67.A method of cooking that transfers heat through a liquid or gas is:
4 z% X7 [7 E9 o5 ]* p/ B8 y1 I- {一种烹饪方法,通过转移液体或气体是:
}" ] s: i5 v- i7 {- R. pA:Convection 对流
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) ~/ M( G( ^6 m0 Q$ p. P68.The cooking of starches is known as 烹调的淀粉被称为
% t+ M3 r9 r: f1 sA:Gelatinization 糊化$ S4 D1 y0 K/ e; _8 R3 x
! o" T; i% w5 X7 ]) L# t: z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 R& R; a. V* J! y" [ R; l
A:Braising 烤7 f0 S' y4 N( f- B5 t, j
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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:
3 G8 Q. z# u$ ?8 p Z3 j! vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 `2 w8 y6 T& m, f0 q1 R: i
; ~4 c! `! ?% g1 N& S71.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0 F% ]4 B; q% H x5 ^8 Y1 z# `
A:Fumet 原汁
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+ D; G" I6 p9 J, d" x) {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) P" l, _7 K4 }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* N! f. I# j1 `7 |. `
/ |9 j. o: w1 T73.Which of the following is a principle not used in stock making?; j/ E y9 U, Z* K8 E* N9 J$ ^
下列哪一项不是用于制造高汤(低汤)的原则?. T% p9 ]# U1 @1 u/ W
A:Start the stock in hot water.开始在热水中操作. Y: r# M1 ], _! T# |
3 L* q- H# m* W5 b( B74.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3 `" j% \, F9 t; P& N- A: |! N
A:Remouillage 法语熬汤( b$ E8 j7 U) c" f" {# `: T/ {( J
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