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26.The chef who is credited with bringing grande cuisine to the forefront is:2 w) w$ |0 }, M0 l1 K- X6 X
哪位厨师最早带来高水准浮夸的美食- x7 o8 V0 B/ @- g, l9 L3 {
AAntonin Carême 人名 安东尼·卡罗美
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7 W+ H* l \: w( ~* C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! {- }- c* w+ Q( i a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ e* T# b5 ^2 A" H- nA:Cast-iron stoves 壁炉6 ~* F) v) X& V+ H% T
http://www.usstove.com/products.php?id=6: X7 E) p4 _) s, T3 O' Z
# g( ~4 b4 W! {" m; F3 ~* B1 b; A28.The French term used to describe the roundsman, or swing cook, is:7 B2 k$ D) A" |, r
法国术语,用来描述roundsman,或摇摆厨师是:4 C$ w# t8 f& `7 {
A:Tournant 图尔南/ Z$ S! h/ l* J% W( b. d
, d5 z# O# H% U9 P29.Another term for the wine steward is:; N) d+ g2 t, |1 j- n
葡萄酒侍酒师的另一个术语是:
& T- ?( I, W. C' R: \. iA: Sommelier 侍酒师
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1 \ z! u; g. ~2 f0 T30.Molds, yeasts and fungi are examples of a:3 j; V4 x6 l! T- |) I1 J
霉菌,酵母菌和真菌是一个神马例子, G7 \/ ^$ B h' n* Z
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 B8 ]/ o% r0 `9 A7 \根据加拿大食品检验局,食品的危险温度区在多少之间:
7 a- c# H' N' y3 w7 h$ IA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
8 C% D0 Q1 |, z3 q; z+ D所有细菌生存需要以下哪些内容:
2 W0 P% t; F( E' V; fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ o* F8 b' k# ~& K9 l$ W33.Which of the following correctly represent critical control points in a HACCP system?
* y0 N2 M; r, w以下哪项正确表示了HACCP体系的关键控制点?# j$ H: p1 }2 V& O; D A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 {! V& o, c* 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?( ] G4 ~6 ~# T/ B. C, I
下列哪一个不是碳水化合物的例子?
+ U0 H! A$ f/ a! V" U! @6 FA: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:
& u* e0 I1 t) R% V液体脂肪做成固体这个过程叫什么
% \0 N* V. d7 uA:Hydrogenation 氢化) y3 s2 [* L/ h. ~, \6 y+ M$ C
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36.Which of the following is not an example of a fat substitute?$ g0 ?6 E% X2 y* {4 P
下列哪项不是脂肪替代品的一个例子 ^+ K' U5 O2 K9 N( x7 V3 r* y
A:Acesulfame K 安赛蜜K表: E. M- `' ?8 h* f, j5 [, H2 p
/ W, U2 d3 Z6 m* B37.Health Canada requires that a product labelled "fat free" contain:
9 [1 d, ?& i5 m1 E& b加拿大卫生部要求的产品标有“不含脂肪“包括:6 L m2 }; I( y6 ^3 D J; F3 x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 H9 J, y6 f! Q& s* Q) i/ ~! W S
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38.Which of the following is not a problem associated with converting recipes?
6 n$ m( M- y% S- T# d. p4 ^下列哪项是不相关联的转换配方问题?; c4 J% x& @" _" G9 c3 r
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:4 C9 x. Z2 m0 y$ @& G
从供应商采购的物品的品质或成本叫什么* v9 `: l4 O! o, u9 u) u
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:- d- ]0 [8 _1 O: v2 G5 S
在新货到来之前用于日常所求的必要库存量叫什么
% Z5 V% A% o/ K3 @! n" ?3 }' zA:Parstock 基本日常最低库存
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' k& h4 C. h; }; l2 H41.Which of the following abbreviations is used to describe the proper rotation of stock?9 V4 X' |( ]* ~* e! U* _1 g( M
下面那个缩写是用来表明正常库存流程?
8 F3 L# _ s2 sA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
, u1 P7 T" q0 |5 ?6 i! f下面的那把刀是用来打开蔬菜吗?6 a8 h/ x1 N* o8 g7 j$ L+ h
A:Bird's beak knife 鸟嘴刀
1 f+ [( b/ K! n! W+ k% Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, z8 L5 B. _; a, v( V$ J2 J
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43.What is an instant-read thermometer best used for?
4 @3 a+ f' a# k( A, j即时读温度计最好用于那方面?
6 R8 Y5 @5 | n( B3 \1 b! AA:Checking the internal temperature of a roast 检查被考物品的内部温度! }# u2 ?* Y4 s" Z! v
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" p; T9 N# p8 l2 i7 L下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ ]! ?% k& r; `A:Cast iron 铸铁5 Z2 B) }, m( T) x6 `- y
( u) n" N* Q$ Z1 r$ ~& }) Q/ f& {) P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( ~* {: B& ^4 u* w
哪件装备下面有一个可移动的碗和一个S形叶片?
7 e; p8 a$ q3 Q0 ~0 mA:Food processor 食品加工机; E$ J7 S! ?1 X; v7 n5 T2 ~
http://www.google.com.hk/search? ... iw=1263&bih=572 X9 i* i v2 `$ M
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46.Which of the following is not a rule for knife safety?3 S6 c! x9 n" H
下列哪项不是用刀的安全规则? C3 {4 c( s% W0 D$ N( |# u7 J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- n' _3 x2 @+ d! ^1 m; \8 P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ T3 M' e7 d5 G0 O D* z( M
A:RondellES
( C* K: a: H2 q7 @( ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ n; g% P2 j/ L s48.Which of the following is a diced cut used to garnish soups?* M8 w h- e0 b. `9 i
下列哪项是切成小方块用于汤的装饰?( J& m1 p |8 I7 L3 y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 K/ D7 `; |) s, N/ P/ Z( q7 i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 h0 q. ~/ | _7 f7 l2 M. P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!!——5 O6 z- f& M, Y) I- k9 O4 b( @
A:Gaufrette
4 H5 J% b( m' ~1 J3 nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 F K( V% ^ q% C/ d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, }, |2 B1 J: i3 z; G2 T% vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ C- d# I2 k4 A: J' K
- P q( U1 I9 s* p A* E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" ?/ V Y% B6 @2 @5 K u! d( g+ T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): O" r( w D2 N9 ?" c- {
A:Cilantro 胡荽叶 香菜
1 v$ v; s) m" w' ^$ }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- H6 R- Y9 K/ P! c% j# P60.Allspice is made from:5 L5 D( _) h$ F
多香果, 多香果香料是什么/ w$ w" |* u; e+ V$ t- y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: b# f8 w* l! i( u% j# m1 i% ?, j
A:A dried berry 干浆果
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3 o5 P6 r* w8 V+ F6 Z9 [- y61.Which of the following are used to make a sachet d'épices?
7 {' Z" t7 v3 s8 g- u- p( E; Z下列哪些是用来做香包德épices?! w' K3 C U5 n4 U% Y3 Y
http://www.sachetcatering.com/) O* Z1 `7 a S# R' ^3 {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 o) E5 `9 ^$ y0 y62.Which of the following condiments are not soy based?5 r2 S# H: V |' E: f) s
下列哪项不是酱油调味品的?
& [& }' h# O$ v, a/ j& i9 B# ?A:Wasabi 日本辣根& @& u" L) m0 I& Y9 m6 ^( |) W% O7 t
5 b9 A. c$ ?! W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; M0 X* d4 g' G& ~: 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:
. y M+ M! X+ i$ n, n: D* {A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?: X* r6 P: j4 J" [* ]* s
下列哪个步骤是不是正确的蛋清搅打程序?: _% K' Z7 o2 o" v) O, C) [$ t
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:* X" O1 v0 v+ r$ T# E
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: `. e0 x; Y$ ^4 N' X# i6 d0 k炼乳是一种浓缩牛奶 是去除什么做的
I/ F/ ]4 m% VA:60% of the water 60%的水1 Z& i, d9 S, G/ T& n6 J5 w: h7 v
3 Q, }# N. ?+ i" k; V* _3 z67.A method of cooking that transfers heat through a liquid or gas is:
) Q: M3 Y" Q- R7 y2 F9 G一种烹饪方法,通过转移液体或气体是:
4 g i, P7 U8 ?, I0 tA:Convection 对流
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! l3 t" F- }5 m2 `! p68.The cooking of starches is known as 烹调的淀粉被称为' }& n' x- F5 E( N$ s- v
A:Gelatinization 糊化$ S ^% Y0 e5 ~1 u( k C3 L) m$ V
* G- s) l/ S' s E) _- q$ A7 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 p" i: _, ~) [
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:! D& |) X( v( |- R3 }
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- c+ b+ b' [0 u3 R. |7 a
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" k/ C4 m f. j/ ~* m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ D! G6 X0 |/ g; N2 j; K F9 \. O" a73.Which of the following is a principle not used in stock making?
) Q" Z' m; z/ `2 V下列哪一项不是用于制造高汤(低汤)的原则? J( B# A7 k+ a# k; \
A:Start the stock in hot water.开始在热水中操作4 i: V/ E; C4 t& p8 t9 L ~# u% k
8 N u% j7 r7 v; x$ ~' ]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
' Z$ k5 o/ C' QA:Remouillage 法语熬汤+ w/ s Y# w$ r& R
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