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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:
2 H6 b" g0 v A+ } i( v j) G) A哪位厨师最早带来高水准浮夸的美食8 C8 I- i7 |( n7 ]+ x* _2 ?
AAntonin Carême 人名 安东尼·卡罗美* K6 E. e. r$ s1 ]: r& R
l. C. I+ [# u4 ^- L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. t/ K1 ?4 K+ c; c' C) Z, }. z1 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ ?( y2 H8 ]' _% r$ A
A:Cast-iron stoves 壁炉; S- S( u! v! r$ m3 K3 ]
http://www.usstove.com/products.php?id=6
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# i/ l" v% Z* u3 H; Z( `28.The French term used to describe the roundsman, or swing cook, is:
# N h y# G+ o* G) b4 N% p/ p法国术语,用来描述roundsman,或摇摆厨师是:
' _. B, D9 K k9 U: cA:Tournant 图尔南
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29.Another term for the wine steward is:3 ~5 \$ p0 F- D1 ^6 t$ a7 h* J. d: P$ t
葡萄酒侍酒师的另一个术语是:
' C. W7 i1 x% }A: Sommelier 侍酒师6 v4 N* ~0 G9 K
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30.Molds, yeasts and fungi are examples of a:
$ \" l8 I% S/ p/ s霉菌,酵母菌和真菌是一个神马例子
6 J v) X5 [1 |. { H7 m( D: fA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- X3 N6 I2 k8 k4 }8 d% m) {( L7 A
根据加拿大食品检验局,食品的危险温度区在多少之间:% C) Z* O. Z, e6 ]
A:40° and 140°F (4–60°C) 4-60度' }9 A+ n' r k3 t, r
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32.All bacteria need the following for survival:
# j' p+ e% v) N6 g; M/ ]所有细菌生存需要以下哪些内容:
* R3 C: u/ Q u0 T4 `3 SA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ `) x) v( Q6 p- x4 `8 N+ X
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33.Which of the following correctly represent critical control points in a HACCP system?
" r/ h2 q+ r4 ]以下哪项正确表示了HACCP体系的关键控制点?! P4 a5 t& M4 Y- q* T, D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! {, M$ f% G- b& D- }
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?
T+ B8 s8 o* f& l) S( r) p9 I& a下列哪一个不是碳水化合物的例子?5 U% T6 `3 s1 G' c1 s
A:Essential nutrients 必需的营养物质9 l$ o% j& P) F) J/ r4 W y9 _/ ~
9 u6 W7 e* j! h& f) X$ z/ g/ S* \35.The process by which a liquid fat is made solid is called:3 }& S& O) N3 u0 @
液体脂肪做成固体这个过程叫什么+ E. o, H) C( T5 L
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& c& R2 Z9 i# v/ @" }
下列哪项不是脂肪替代品的一个例子
% n8 K5 Z) m, _, h/ j$ z9 AA:Acesulfame K 安赛蜜K表
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( S( c# G3 J( d# q5 d' A0 t* m5 R2 Q, j37.Health Canada requires that a product labelled "fat free" contain:" c5 Y) z- z4 x! {: B2 b$ {
加拿大卫生部要求的产品标有“不含脂肪“包括:
: [7 g( }7 ^4 T( _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 w6 _0 D- e2 f
- X, O: x( f5 r, J4 I38.Which of the following is not a problem associated with converting recipes?
5 V( n% C3 Y6 ^: b下列哪项是不相关联的转换配方问题? D, w$ u4 w g( z
A:Unit cost 单位成本5 W) Q+ h& m$ }1 `) E
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39.The condition or cost of an item as it is purchased from the supplier is called:0 d. @2 d, ^4 h* g& a8 |
从供应商采购的物品的品质或成本叫什么' U: y0 z( I" n5 f% y' z
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 f$ ~2 q+ M0 k' a在新货到来之前用于日常所求的必要库存量叫什么
/ z9 S% S! p% D: D* w% ?$ _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?) r) U4 D% q' S! U0 Y
下面那个缩写是用来表明正常库存流程?
7 u* P/ l# S0 _% `A:FIFO=FIRST IN FIRST OUT 先进先出
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# B$ x. Z8 M9 D3 T42.Which of the following knives is used to turn vegetables?0 J0 l0 ]" z7 t& r) l
下面的那把刀是用来打开蔬菜吗?
* Z3 i% K; A- ?& x# [, S" l+ I# QA:Bird's beak knife 鸟嘴刀
# k8 [4 g. k& ]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?
( w0 d; Y4 H2 N& u即时读温度计最好用于那方面?: l' {3 {' J8 j7 ^5 ^
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?
9 k. U1 p8 m) u4 \下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 P7 V' |) K4 p: Q. ?0 BA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 `, F9 P8 e. D, D r哪件装备下面有一个可移动的碗和一个S形叶片?3 d: v7 H8 }: c
A:Food processor 食品加工机
4 A& `/ V* @# S" P- \1 yhttp://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?$ B% V8 l2 k: ]! O: |* B. r
下列哪项不是用刀的安全规则?! d `$ E: Z- O1 u e& Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' } s( E& s7 p" Z& I" x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as: t7 A6 u: l: G0 x+ ?% I0 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 Z" l; {, b# P
A:RondellES
, b" b2 x3 I7 O1 o E4 l$ `8 _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# J& c" D% q, v: N
/ E1 d1 s4 E" e6 ]) j48.Which of the following is a diced cut used to garnish soups?
8 k% ?& I1 w' s5 g下列哪项是切成小方块用于汤的装饰?
# e5 i! u$ V! \" ]: F' vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# H; }" D& C0 G0 }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ O& _2 j. l w7 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!!——
( A* i# I! {6 KA:Gaufrette ' T* A' f- a/ u8 v, `% ? E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- R( u- N t3 p+ X) Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; E I2 j' y# e9 z1 H3 Z6 {/ o3 yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) i" E1 V$ N5 V8 i r8 ?
* t+ t Q" b$ d. `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; y* S+ ^3 i9 a" Z2 }! ?
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)+ _/ q2 ?7 {( ^& ~- ^+ C, l* j D
A:Cilantro 胡荽叶 香菜# q* d5 U+ ]' I5 x1 m1 r9 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# {6 {) e6 i. R9 h* O, e$ d
多香果, 多香果香料是什么
( g3 i+ L" s4 h9 A5 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 |% O$ K! c6 w( pA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?* o# }$ K5 e( j7 A! ?
下列哪些是用来做香包德épices?
. r; B; u' y6 z, g% f' [6 Lhttp://www.sachetcatering.com/$ i8 ]' j/ N& u w8 X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 Z$ P( l6 D( v& r& T6 ?0 ^: I
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62.Which of the following condiments are not soy based?# y' z J t: L: |2 Z9 P" T
下列哪项不是酱油调味品的?
2 U$ ^$ ^" }( B1 J; U( CA:Wasabi 日本辣根
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- b" l# v2 O9 n* y1 ]) D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* c# U' J- h! D4 a7 ^! d
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:
8 b* t, O7 c. D4 F2 fA:Pasteurization 巴氏杀菌
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* a# o+ u# g! q7 _ b1 v64.Which of the following steps is not the correct procedure for whipping egg whites?
* o: n- ^% [( y, R3 ^+ n下列哪个步骤是不是正确的蛋清搅打程序?
0 [* q) s# q3 x" ?& G2 P" D8 MA:Allow to rest before use. 允许休息后方可使用。3 Y6 \3 c3 j; \5 |. S w
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 Z7 G3 v4 p2 j8 h. f K1 GA:56g and 63g 56克和63克, q5 G& w# O$ {, g1 P
S8 Z$ C; S, h/ v66.Evaporated milk is a concentrated milk that is produced by removing
; b, V$ e0 y# P2 e$ N炼乳是一种浓缩牛奶 是去除什么做的
+ m# M. s" \1 m* UA:60% of the water 60%的水; ~ L6 o+ y+ p; I Q( V
2 _2 m8 N! G, D$ o: u67.A method of cooking that transfers heat through a liquid or gas is:9 b v% f! I. _0 b8 |% Z
一种烹饪方法,通过转移液体或气体是:, v4 B* o* R1 b: k
A:Convection 对流) d5 u! ~% |: ~5 c6 x( j
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68.The cooking of starches is known as 烹调的淀粉被称为) _& O2 b, E/ W
A:Gelatinization 糊化
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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?
+ P; P6 F; m: M) W/ c5 U4 gA:Braising 烤2 k$ f5 U, P! O* K& G) D
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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: E2 e n. V2 P7 Z* b, x* H
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. l& B1 m% K& B, |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
1 n, O" O& y: `7 |A:Fumet 原汁4 `! l& {5 v$ Z( h ]
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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
7 d7 W. N5 N6 O" G+ B$ dA: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?( @1 l( t6 f l4 J3 F
下列哪一项不是用于制造高汤(低汤)的原则?
5 C4 U, I7 s& W' U w0 qA:Start the stock in hot water.开始在热水中操作/ j% ^" o i- g2 r) n
% V. ]7 V9 I; a& G74.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
; e! N5 j8 T2 \4 O2 iA:Remouillage 法语熬汤" }# b: a1 N( Q7 X& \
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