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26.The chef who is credited with bringing grande cuisine to the forefront is:
* Z, @1 v! E- P7 [7 E+ a哪位厨师最早带来高水准浮夸的美食9 L, k6 t4 w! r+ b# V
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:' ?0 V% S5 F1 a# ^+ b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 H" `& E/ ]& @/ x1 k0 ^0 e% o" T0 Y
A:Cast-iron stoves 壁炉
$ h2 ] ~! b% V5 R2 phttp://www.usstove.com/products.php?id=60 j6 @0 z! [3 Y$ e, y
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28.The French term used to describe the roundsman, or swing cook, is: y" k0 e# J8 f, n9 l7 h* H
法国术语,用来描述roundsman,或摇摆厨师是:
; q/ p$ z/ ?' L- i- e5 FA:Tournant 图尔南
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29.Another term for the wine steward is:2 T y" W6 ~: _) O: W/ o
葡萄酒侍酒师的另一个术语是:, v/ X: _# j: P2 u, }
A: Sommelier 侍酒师0 p" w# y5 `; E' n. \- l/ r* L( ~- A
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30.Molds, yeasts and fungi are examples of a:5 c8 u9 Q4 p4 t! ^
霉菌,酵母菌和真菌是一个神马例子
5 h, @' e3 L$ [. G( yA:Biological hazard 生物危害
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/ {9 X3 w/ g4 { ^" j4 g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. r. v6 t: p0 d8 S4 \根据加拿大食品检验局,食品的危险温度区在多少之间:
" P: a9 q5 w4 F% T! G( Z! X0 SA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
; l) _& s1 j2 t# b所有细菌生存需要以下哪些内容:& { G, Q9 Z2 z8 J
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 k7 y4 s+ W9 { ~33.Which of the following correctly represent critical control points in a HACCP system?, A' }3 g- X/ Z. ^( T
以下哪项正确表示了HACCP体系的关键控制点?8 Q2 v4 m) L3 e. `( G% z& Z9 b' B& h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% Z0 j7 F! k. E" n" D- ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 ] O+ Y/ _% [7 @) P7 G, K
, P' W$ ]$ V" }7 K2 o/ |$ Q34.Which of the following is not an example of a carbohydrate?
% L, u! h. P4 G" x下列哪一个不是碳水化合物的例子?7 L2 `" e" M9 c6 n5 |5 _6 x
A:Essential nutrients 必需的营养物质* M# I/ q' p4 e4 \
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35.The process by which a liquid fat is made solid is called:
4 I5 e6 _( a4 I' G5 W% }) ^液体脂肪做成固体这个过程叫什么9 [5 p8 R( ~6 j8 ~* y4 T, Q
A:Hydrogenation 氢化/ Y+ X: Y- F3 d! s% W$ {7 y8 B
" k) U5 t% w3 e7 u, L36.Which of the following is not an example of a fat substitute?; `' k" T; g9 @5 |9 l
下列哪项不是脂肪替代品的一个例子
4 J. O) d/ W7 T5 `+ S% h) nA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 ~# O) v" i7 B
加拿大卫生部要求的产品标有“不含脂肪“包括:
R3 F2 K; s% O7 v" W# D/ ^3 P. vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 d8 V% \8 O9 X3 k( M1 M
, m: |5 y7 n2 X38.Which of the following is not a problem associated with converting recipes?) N' e; F. P {
下列哪项是不相关联的转换配方问题?( j; Y9 K5 d% B& P
A:Unit cost 单位成本2 }" [0 H8 P% T5 f7 e
) R( R3 t) D$ Z p# j, L39.The condition or cost of an item as it is purchased from the supplier is called:
; S7 d" ?+ X# o+ [+ S从供应商采购的物品的品质或成本叫什么5 D3 X9 Y: {7 u7 O, N1 r$ S9 _
A:As-purchased cost 购买的费用- v' }8 B+ G3 V$ W- F
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
; U; s( b: i2 Z9 N4 i在新货到来之前用于日常所求的必要库存量叫什么0 X$ U- F" T" a1 s0 q
A:Parstock 基本日常最低库存2 V6 G& ~" b `7 Q0 O5 u i6 r6 h
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# ]0 v7 D' z( ^0 o9 k
下面那个缩写是用来表明正常库存流程?2 f# y% I% V3 n% H5 w
A:FIFO=FIRST IN FIRST OUT 先进先出 Y( D8 u2 H J
' T6 t& x* k: G' F42.Which of the following knives is used to turn vegetables?6 X. z$ M, |0 l+ U- e% G
下面的那把刀是用来打开蔬菜吗?! c; M! u6 z; }! {* t4 N
A:Bird's beak knife 鸟嘴刀
' \+ S' H+ b2 n: T# }1 s0 Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; ]+ ~) c9 [) o1 C
5 P/ Q! `2 ^5 k43.What is an instant-read thermometer best used for?
/ Q6 n% m. C( t! q9 K0 m即时读温度计最好用于那方面?
8 L! S! i+ G6 b' S9 H/ RA: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?$ h- Y* ^4 ]5 U$ l9 _/ N) E
下列哪些金属材料受热均匀,通常用在铁板而且非常重& U8 l. J% v' z( j! n
A: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?
, b' I- q( |4 ?+ N: Q哪件装备下面有一个可移动的碗和一个S形叶片?
5 C: p6 }7 x% }; U( wA:Food processor 食品加工机% B0 a* q: R9 ~! d0 D
http://www.google.com.hk/search? ... iw=1263&bih=572
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. H& U7 ] N) |! S46.Which of the following is not a rule for knife safety?. z( B8 V+ g' u6 B/ M, D3 _' H* V
下列哪项不是用刀的安全规则?
+ f ^% }3 n; q5 ?' w2 j4 zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& t" U: l( T- n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- j% g( W! |/ Y: R$ l3 e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 R- U) E8 E9 Q
A:RondellES
" I7 K% S6 d# M- }% S7 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 }- A. v$ _: [3 Y48.Which of the following is a diced cut used to garnish soups?
2 f6 I7 v, v( C% h/ V: o1 i下列哪项是切成小方块用于汤的装饰?
$ r1 G6 U+ n: L5 z) vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! M% L- ]1 @+ b; C8 {! v; u8 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 `5 ?/ h3 G5 k% B: C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!!——
' E" \! z) h% a% y3 h0 hA:Gaufrette
" g+ v) k ^ g1 k4 {5 Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 f9 c3 w% y( F+ K Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 t# V6 Q; t( P0 o, j/ X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 v% Y4 M7 L/ U9 } ^0 ] Q& n, ]/ a
& C. T% c. F& u2 Z* u7 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 X/ r9 N8 b' i6 Z/ B, n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)
/ a6 P0 ^0 t- L3 V; C, d/ x0 GA:Cilantro 胡荽叶 香菜1 o* n- N# G1 L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx G/ Z" s4 X8 ~. G9 F3 ~
( |7 e' i9 ]1 M, c. g; S60.Allspice is made from:
0 Y5 o/ } B8 l8 ~5 I 多香果, 多香果香料是什么
) ~ P# F- t9 S; V5 X8 L% _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" B" Z. S- U7 | W3 H& O) a
A:A dried berry 干浆果9 S- k2 p. M @& R7 { G$ l
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61.Which of the following are used to make a sachet d'épices?# h) H3 p$ U: Z' R1 p* x
下列哪些是用来做香包德épices?
4 j5 ]% U; T( c* p- N: ahttp://www.sachetcatering.com/
: M& ^7 Y# B/ C! o5 R1 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ s9 A2 i1 r$ {
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62.Which of the following condiments are not soy based?7 | }! T, B' `& H$ |
下列哪项不是酱油调味品的?5 | x3 I+ ]7 N" s; l! p- Z
A:Wasabi 日本辣根$ _1 Q2 O+ i/ E
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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:/ f9 s2 S+ _! ?) Q
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:2 Q6 b) Y3 h; D9 B& F$ p; y0 d
A:Pasteurization 巴氏杀菌
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1 u* a. A( U" C5 I1 i. E" w" ~64.Which of the following steps is not the correct procedure for whipping egg whites?. b. ]# o$ o; `: V% [* O
下列哪个步骤是不是正确的蛋清搅打程序?) S$ d) ~* G' M' u$ K" m# `# W( T
A:Allow to rest before use. 允许休息后方可使用。
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! V" x% }, J- f65.The weight of a large egg is between:一个大鸡蛋重量介于:3 }8 x* Q1 w% p: o8 t
A:56g and 63g 56克和63克* L y" m4 u J
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66.Evaporated milk is a concentrated milk that is produced by removing( Z! b# Y/ Q/ S, h$ ^; F- K8 L
炼乳是一种浓缩牛奶 是去除什么做的# l; R9 S& H) q0 W
A:60% of the water 60%的水
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: d$ K0 \2 Q! [! v2 f. g j. t5 |4 G67.A method of cooking that transfers heat through a liquid or gas is:4 w8 }0 q1 e5 y. \+ ~1 p1 }* V T
一种烹饪方法,通过转移液体或气体是:
9 q/ i2 S) I' F/ q; g; p4 M" w S( bA:Convection 对流6 Q: w& f& @9 n' z+ ?$ Q6 F% @) f
: r- Q2 ?2 E# k/ D68.The cooking of starches is known as 烹调的淀粉被称为
& m3 i, f! G) Y$ {A:Gelatinization 糊化6 z. V$ ~4 }6 z9 ^; q; C
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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?0 `0 E7 r$ N' @; d0 h0 z% ?
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:
1 i, G' M3 J# N) _7 NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 e9 o, P- C% r- M2 c% x: {, q
0 [% p Q; w2 N7 U3 [ ?8 U5 M71.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2 T* j2 A7 j& x; r
A:Fumet 原汁5 X7 J3 \1 J9 b# w' ~0 _
, e& W8 i2 F8 @& j72.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
( t3 q9 M- ^: d9 c2 _8 r" }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& W( _7 Y: v4 I* o) m
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73.Which of the following is a principle not used in stock making?9 b/ D/ m4 ?3 y# O8 J( W& W
下列哪一项不是用于制造高汤(低汤)的原则?
6 z: M7 ]. o+ Q, Y/ C7 eA:Start the stock in hot water.开始在热水中操作# z& e! l, P6 Y! K R
) }, @8 {9 ~) o Y" P' X74.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0 w* c" V" E' [& t' L0 t8 i1 Q' j
A:Remouillage 法语熬汤
" i7 z: ~' g# k; E. `http://www.haibao.cn/blog/post/176242.htm |
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