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26.The chef who is credited with bringing grande cuisine to the forefront is:# y* C$ ` V8 r: m2 Z
哪位厨师最早带来高水准浮夸的美食
% D8 W% a! ^ c3 c: S3 gAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 A$ c8 q1 Y& t- O$ ~+ 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 。
. i5 D, s9 z) Q$ O7 AA:Cast-iron stoves 壁炉- k( l1 P" [9 s' J3 a/ U
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:
# C& ]; i- u' a. I法国术语,用来描述roundsman,或摇摆厨师是:
7 x0 d' f c1 f2 @; ^A:Tournant 图尔南" Q) I1 J- u) [( A* K
1 s' U5 d2 U6 ]" k/ y i29.Another term for the wine steward is:
: l5 V/ U: g- e' \ W葡萄酒侍酒师的另一个术语是:
6 Y! q& y' \6 ^* m) v6 E# OA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:" V, ~, u# R, }, ~7 G+ }* P% d
霉菌,酵母菌和真菌是一个神马例子9 R C8 Q3 `% A
A:Biological hazard 生物危害
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. y( X5 a. ^0 v# K+ C* s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 J B+ @: h* H# K+ k- S( P根据加拿大食品检验局,食品的危险温度区在多少之间:
: M; ?& ^6 U, J5 D% U' _# oA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 s. r7 J1 m0 V/ c# W% u7 G
所有细菌生存需要以下哪些内容:
2 e# Z; K( P: ~4 xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 H; ?2 i! M7 c) i1 s/ }
+ x& |/ D5 C: i |33.Which of the following correctly represent critical control points in a HACCP system?
. e- h3 e$ o2 X6 _: ]3 F以下哪项正确表示了HACCP体系的关键控制点?
3 z( _+ r U! Z _4 I' \) XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 F0 y0 c2 V2 \; p3 l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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" \; p9 Z8 l( {7 `6 z; O# s7 ]34.Which of the following is not an example of a carbohydrate?: W, w! ^% U. H) u( K* }: l0 S
下列哪一个不是碳水化合物的例子?+ B5 @0 ^; q5 W# T, ]6 N4 ^. C
A:Essential nutrients 必需的营养物质
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! {0 p' |8 s- Q* s35.The process by which a liquid fat is made solid is called: Z, w& r6 `: W4 u7 E4 G
液体脂肪做成固体这个过程叫什么
) G4 H& Z% M! \2 G: _9 R4 ?, q% V7 y% CA:Hydrogenation 氢化: \) Q" q' A7 i% a' q
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36.Which of the following is not an example of a fat substitute?
9 Z$ ]5 U2 Y0 C下列哪项不是脂肪替代品的一个例子
; o n, W8 I4 ?9 \& x1 aA:Acesulfame K 安赛蜜K表. P4 O( K% i$ {* W" Q
+ `3 d/ c$ v9 d2 j. s, Q& Z37.Health Canada requires that a product labelled "fat free" contain:
, c! Z( F0 S) X5 Z" O; Z# W& |0 W加拿大卫生部要求的产品标有“不含脂肪“包括:! Y, P5 E" r. P5 @' G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' K, m9 L9 m0 A/ p9 @( l- y3 m4 z; x
[5 k+ D; W6 u% S38.Which of the following is not a problem associated with converting recipes?
# M3 e0 Y. K1 a1 V下列哪项是不相关联的转换配方问题?! [1 x6 D* }$ _0 x8 _1 ^
A:Unit cost 单位成本# d1 U4 }5 a2 `+ M$ J9 m0 F% Q
) T- b7 n) i) f" T2 B39.The condition or cost of an item as it is purchased from the supplier is called:, o& U/ x7 F% p( f2 @& s5 K' [$ S
从供应商采购的物品的品质或成本叫什么5 v, l0 \1 E. h; {- V7 U
A:As-purchased cost 购买的费用6 U6 [. Y7 }# N
/ z7 y6 U! F; e( m+ t! _40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ V4 T6 n: V' S# V* ^ \" v9 P在新货到来之前用于日常所求的必要库存量叫什么& d! g2 c' B5 X- {
A:Parstock 基本日常最低库存$ I: T1 k( K- m( ~1 j0 |% m
( g/ Y0 e$ O( w9 h; P E# E y41.Which of the following abbreviations is used to describe the proper rotation of stock?9 q: j6 D( M: M( k; h( \
下面那个缩写是用来表明正常库存流程?
, [. n4 `3 f! Z5 D* OA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?6 @: P9 _5 V2 y4 U. Y; q
下面的那把刀是用来打开蔬菜吗?% d6 c" D$ T5 }
A:Bird's beak knife 鸟嘴刀
2 M! b2 p; S8 ~/ P4 s- ^3 }" Q' N, uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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M0 G/ V! R2 z; p) e7 C43.What is an instant-read thermometer best used for?
* S7 j1 [/ ]# z: o8 {1 B即时读温度计最好用于那方面?0 c2 J. N x3 @3 }
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?+ v) A* Z5 Q& o) g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 i7 q9 h5 [/ ~4 [0 JA:Cast iron 铸铁
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( _. \ }& l; R9 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' U3 r' e- l& X! G哪件装备下面有一个可移动的碗和一个S形叶片?
$ {& M2 u/ J- U3 jA:Food processor 食品加工机# @) X& N* E0 Y4 ^* j& T
http://www.google.com.hk/search? ... iw=1263&bih=572. s, b7 n9 L) O% Q1 W7 J" r X. X
9 a3 y. W4 t6 d1 o46.Which of the following is not a rule for knife safety?) W s# F# m( a( o
下列哪项不是用刀的安全规则?5 L8 h2 a$ n2 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# F2 [- c8 d V- u5 H
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 @$ _) R& a i, f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ f/ c, q3 [/ |% M: h
A:RondellES
- B2 d7 E. W% jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* f" j) E1 ~* [( T+ `' n6 B# W
6 ]7 _# ]5 U" S$ M- u48.Which of the following is a diced cut used to garnish soups?9 l6 q R1 S ~
下列哪项是切成小方块用于汤的装饰?% F, x# L1 ]+ D' a8 t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) x# x) r Q$ |- v- n/ C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 W6 W$ B. Z8 V* N w8 O
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!!——
! C- i# T* V. u( ZA:Gaufrette
- m+ _0 X- ^) }; L# [: Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 Z1 N' L% W8 c) \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" H2 h4 a. _5 J5 @( z* AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" I: m. k: W: J
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; F/ ]4 }, R9 {& O0 Q& b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)
% ?( J J& C0 x) ^+ xA:Cilantro 胡荽叶 香菜
3 Y. b& _8 f% i& Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, T: o, n: x% h' ]1 C2 ]60.Allspice is made from:
$ L4 Q% K" b6 P9 n 多香果, 多香果香料是什么; A, X3 n& K8 w6 C* r5 z+ }$ Y! x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# F. t8 ~3 V& H+ C) H" Q% N
A:A dried berry 干浆果6 e, U- Z3 ~' P, y/ k- |6 I( H
9 k- ~$ L4 w: c2 O0 h% s61.Which of the following are used to make a sachet d'épices?, `5 L" v, ]) U$ f
下列哪些是用来做香包德épices?% l/ A* i- I1 ~! Y
http://www.sachetcatering.com/
; p3 y5 Y; M# X- R: {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 q; J g9 d& p! t7 g/ A
* z( Y/ f$ c9 O$ q+ M% A62.Which of the following condiments are not soy based?
4 e/ H S$ [# M- @* P下列哪项不是酱油调味品的?# w- I5 y9 p3 C3 h! ?" ]
A:Wasabi 日本辣根: X* O j$ v0 c; a3 m
8 a& T* ^: j2 s4 g% n& p5 P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( R/ l% T9 `( v" S; Y6 k
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:4 r/ e w+ u+ D$ M
A:Pasteurization 巴氏杀菌
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/ ~' Z4 \& O9 J7 V5 s) ]64.Which of the following steps is not the correct procedure for whipping egg whites?
4 g2 _8 v! D b! n下列哪个步骤是不是正确的蛋清搅打程序?5 j1 V# i5 p8 A g8 [
A:Allow to rest before use. 允许休息后方可使用。$ m' F5 ?% q6 ?, m. W; l, Z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ D8 a+ z3 N8 j6 Y+ gA:56g and 63g 56克和63克7 h; j- Y: K8 l9 M
8 K8 p9 J% `% A ^' l$ f/ U* b# p66.Evaporated milk is a concentrated milk that is produced by removing
" _* G5 D, f7 ~5 u& c( d炼乳是一种浓缩牛奶 是去除什么做的4 u: Z a: _# r1 ^9 g) z D
A:60% of the water 60%的水+ e' e, R4 x5 c( b, @
% p/ v* p" D$ d% r6 e3 U7 `67.A method of cooking that transfers heat through a liquid or gas is:
# [8 x+ U- L% ^5 Q5 |+ I6 g+ q# _) r一种烹饪方法,通过转移液体或气体是:
7 ~6 V2 N: O1 Q$ M6 W' zA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为; s# T2 x* x9 [1 L3 o9 z
A:Gelatinization 糊化
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7 n5 u# o2 O6 W @. [69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 J r* [; ?% AA:Braising 烤% n8 r( Y" i+ m6 k, v
- ?* H8 D9 E6 X! Y5 s0 {& e4 }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:
/ J1 ?& ]9 s5 |' _9 OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 |, K$ M' Y2 F* @5 d6 j) Z9 U) ^$ S# k71.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 N4 w- A* {. L* T. N. o# T; e
A:Fumet 原汁& w4 g& j3 g3 N4 q4 J
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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
& u6 I5 K0 n7 ]6 g% v' r7 Z# Y. oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
4 h; u! q$ o2 ~- g" Q7 x下列哪一项不是用于制造高汤(低汤)的原则?
5 H( k( B: A- YA: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
1 g3 o) ^6 `# ]0 hA:Remouillage 法语熬汤
5 g3 j$ v' h0 O' f3 V* g) |http://www.haibao.cn/blog/post/176242.htm |
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