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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:5 ?; w: H/ I- x: c
哪位厨师最早带来高水准浮夸的美食3 S, D" g8 y) O3 O$ h! O" H
AAntonin 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:: O$ w& O& a# ?( H) F' \6 G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 j2 y' a3 H9 o5 e( mA:Cast-iron stoves 壁炉
: E6 p/ q- Y& o! V3 ~! e$ ehttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:3 k( _! e1 ]) A/ `4 j, c8 Q
法国术语,用来描述roundsman,或摇摆厨师是:
4 M! D, G6 r4 ]) xA:Tournant 图尔南 s- j V) Z" _8 y' h3 k
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29.Another term for the wine steward is:3 X* H8 s" C& x& L( ^
葡萄酒侍酒师的另一个术语是:* e# Z* C; v$ S | K
A: Sommelier 侍酒师( u# B2 w; r- d, c4 W$ r3 R
: N7 \8 x0 s% [7 Q: z6 a* s! Z30.Molds, yeasts and fungi are examples of a:+ c/ B, K I) [9 n( N
霉菌,酵母菌和真菌是一个神马例子, l2 n {; E2 s( p& x
A:Biological hazard 生物危害# d9 H! X y/ T1 ?
' n4 u- s7 n5 M/ Q ]9 L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, N% |% c( V+ ]' w6 |# C, S2 H7 X根据加拿大食品检验局,食品的危险温度区在多少之间:
* y8 U/ g( Z7 i, ?3 A" I& ?/ H( gA:40° and 140°F (4–60°C) 4-60度5 A$ N" y7 M: U1 W* Y5 E
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32.All bacteria need the following for survival:
; N y4 d2 o6 y' r所有细菌生存需要以下哪些内容:
5 Z" J/ k0 ]" X9 R+ ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 e) k/ Z$ I2 F
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33.Which of the following correctly represent critical control points in a HACCP system?
. b+ N$ c3 B! R% |: L1 N {以下哪项正确表示了HACCP体系的关键控制点?$ Z, U/ {9 f! |: C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 s! S7 S i' g: _食谱,接收,储存,准备,烹饪,保温,冷却,再加热: ~& Y1 f2 M5 ~! ]5 N; R L8 U
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34.Which of the following is not an example of a carbohydrate?
1 ?, a6 }0 _9 `, _ `1 E下列哪一个不是碳水化合物的例子?
# d- C T. Z0 M2 ~6 CA:Essential nutrients 必需的营养物质
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2 q0 N& e. E6 b) [0 L( Y35.The process by which a liquid fat is made solid is called:, m1 A @) }# ^, h" x8 \
液体脂肪做成固体这个过程叫什么% v7 Y* c; n( F# f! @+ r
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
& u6 j X- r: P下列哪项不是脂肪替代品的一个例子
0 d: J) L# ^3 X" p. o* yA:Acesulfame K 安赛蜜K表0 R% M. `, b8 s( ?- H. _' Z
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37.Health Canada requires that a product labelled "fat free" contain:& K- [$ l0 e( L& m+ }+ J
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 }! S1 v: Y7 V4 E" P0 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 A1 Q" D- {( d ^0 Z# s* P* o
3 P6 L" t) x% z4 g ~. f) f+ K8 l( F38.Which of the following is not a problem associated with converting recipes?5 h$ i) B2 }) e8 }9 B4 U
下列哪项是不相关联的转换配方问题?
' n: L/ ]: M& fA:Unit cost 单位成本3 S2 X& X) \3 x1 ~# F( {' [2 O
- R- T. x: e! S2 X# q39.The condition or cost of an item as it is purchased from the supplier is called:0 U0 c: o. ~( |6 y9 V# j+ g% x2 F
从供应商采购的物品的品质或成本叫什么
! R5 N; t7 \6 JA:As-purchased cost 购买的费用7 s& w" Q& z+ S4 f
+ D) T/ V5 U. R5 W, V40.The amount of stock necessary to cover operating needs between deliveries is known as:1 [. [ R1 V z, w c) T, m
在新货到来之前用于日常所求的必要库存量叫什么
: T4 U" I; m% y& ~* e4 AA:Parstock 基本日常最低库存( O# C( M/ T5 h8 Q9 p) n
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! F% x C) c: S- @2 N) }+ d下面那个缩写是用来表明正常库存流程?0 X* M ]- a& M* }4 E: v% a5 E$ i' ]
A:FIFO=FIRST IN FIRST OUT 先进先出
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" d1 Z H5 ], U' A42.Which of the following knives is used to turn vegetables?
% I8 N9 m% t: w( O下面的那把刀是用来打开蔬菜吗?& E. ?6 n5 ?! g% c8 ^( k: B( J5 z
A:Bird's beak knife 鸟嘴刀
9 t- q _4 D* c Y8 W$ m7 G5 ^5 zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for? E, N. e4 Q$ W( I
即时读温度计最好用于那方面?
, S4 k$ J9 b8 Q, ]) w1 f9 B; OA:Checking the internal temperature of a roast 检查被考物品的内部温度0 B' `5 v! V0 m
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% e: T7 O1 e6 s7 T! K* @) B下列哪些金属材料受热均匀,通常用在铁板而且非常重
* u) p5 I6 X/ F/ wA:Cast iron 铸铁
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5 v2 n7 o2 A5 Y1 X8 W& |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 _; n) Q# I* _哪件装备下面有一个可移动的碗和一个S形叶片?5 L& S3 _. S. B0 W; T
A:Food processor 食品加工机
0 U8 u+ l) ?1 t: `6 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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- g+ E y8 P4 J, t% T2 b; @6 E46.Which of the following is not a rule for knife safety?
! i0 ~& X) a+ M5 u4 x ^0 R下列哪项不是用刀的安全规则?; \9 ^5 M: x A, d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; X: F- q- Q/ j# B' Y, e2 W, X
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! a- N a) T2 R& `5 a1 X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, [, P/ n7 b# E7 T% K1 W1 m6 y
A:RondellES _, Q! V& o! W$ I0 Z* u, h+ [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ u( [2 r" m8 i; p8 s& v
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48.Which of the following is a diced cut used to garnish soups?
" ~# q1 d1 G Y2 |- E5 f ^下列哪项是切成小方块用于汤的装饰?' Q2 [/ ?2 h( ^3 D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 P4 ~ Q- l' I) @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. n& X, @( v( [; O4 I1 x0 v8 S; H" H
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& B4 g, G; a: t
A:Gaufrette + D8 Y% ]% N; V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: |- X/ T/ L1 m/ `- y( V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" k2 V& m% u) ^$ d5 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 g/ O" {( E$ [* F! I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 \* u2 b( v' @+ B) t* t7 m
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)
1 T9 @* O& |. y( q6 mA:Cilantro 胡荽叶 香菜
# U' i/ t9 F6 {; i8 Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, c4 k2 A; e' H0 A; ]" [* |4 O
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60.Allspice is made from:
* u2 o l ?, c* |. h% ?' p 多香果, 多香果香料是什么& H$ k. ^8 }; t" h) H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ Z4 _, |* W% j# `9 |
A:A dried berry 干浆果# x' F5 ]7 W0 e4 I+ h
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61.Which of the following are used to make a sachet d'épices?
; ~2 C2 K7 y# w8 H. G$ I. L" h6 j8 o下列哪些是用来做香包德épices?! P |9 j, _' { R+ N4 {) y
http://www.sachetcatering.com/
: E7 f) C7 M8 B2 |- dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 F2 m# Z( Z7 p9 ]; T
# u0 \5 {+ A D. C2 U2 N( p! X- q62.Which of the following condiments are not soy based?5 T! A) e# b) N
下列哪项不是酱油调味品的?( q" ~& k* i8 G4 F% A5 b* [- E
A:Wasabi 日本辣根* J8 I, r/ N. L2 X0 m6 ^
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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:9 L( x2 q% Q) @4 x/ L& v" G! ~
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:6 `% N Y( e Q# C0 l
A:Pasteurization 巴氏杀菌/ u* c8 a8 S- X
: I$ a3 ?# K6 Q# w9 {3 ~: _64.Which of the following steps is not the correct procedure for whipping egg whites?
. s0 r% J, B$ j. l1 D/ r4 C6 @/ c下列哪个步骤是不是正确的蛋清搅打程序?9 W: y2 u/ |1 Q% a0 D6 Z3 D1 {, e
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:: W1 @: Q* N. l& }' c" o
A:56g and 63g 56克和63克
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: N- Q9 H6 h5 e! n/ ^66.Evaporated milk is a concentrated milk that is produced by removing
/ U% y/ e# N/ @: [炼乳是一种浓缩牛奶 是去除什么做的
* [4 X" _& W4 n( Z7 I/ @A:60% of the water 60%的水; _' d* n* F5 Z$ S* d8 Z
1 x: t% l: H; Z) J- b67.A method of cooking that transfers heat through a liquid or gas is:
" P0 ^; g, P) F3 v, W一种烹饪方法,通过转移液体或气体是:
4 q' E8 v8 o' H9 l" G a" {A:Convection 对流" R1 U: c- B5 A
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68.The cooking of starches is known as 烹调的淀粉被称为/ ?* }; K1 t o' H7 V
A:Gelatinization 糊化8 I# x- Y+ Q* b' U v& l, `
; z, w$ r+ r5 ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ B% }- `( s7 t5 n( c) c9 }
A:Braising 烤
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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:
' [* W% `& o/ `5 t+ }A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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9 G) Y8 z6 R( g# L0 g
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( g) B2 H* }9 T& |8 \% U" r
A: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?
! p& Q% u2 V0 {3 J1 Y下列哪一项不是用于制造高汤(低汤)的原则?3 e9 ?# t& u, d$ {! b
A:Start the stock in hot water.开始在热水中操作8 v2 M4 \6 D* m+ A& Q7 }
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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 B9 G3 N( c2 `6 z- [ z! KA:Remouillage 法语熬汤
/ x7 }! |/ g/ T+ Z7 Z! M8 z- N2 Whttp://www.haibao.cn/blog/post/176242.htm |
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