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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:
, r: }3 D* U6 |# Y# C% a7 v# G. O哪位厨师最早带来高水准浮夸的美食" @1 y1 i3 t \$ `- d+ T5 ?
AAntonin Carême 人名 安东尼·卡罗美4 v1 j. V; W$ i& p! p1 _
) ^: S( J6 _6 q8 e2 E2 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. J% V( t" l; `% @0 n* f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 U9 R, w% X" U: u
A:Cast-iron stoves 壁炉; O C* A( K2 Q4 r1 w/ K5 q
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:# F+ K4 U# I, ?- V2 f4 V9 S
法国术语,用来描述roundsman,或摇摆厨师是:
; O2 F/ }0 l. H/ L/ Y! R3 ~A:Tournant 图尔南
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{% m* m( `( e, X0 _! |+ ~29.Another term for the wine steward is:0 J! q, C' B+ R# F
葡萄酒侍酒师的另一个术语是:% V, ^$ K. Z5 i7 t; ~
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, {8 w. m) Y2 @霉菌,酵母菌和真菌是一个神马例子" t4 ^! r y9 @* x: n" B
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:
( o) { L# h( }4 ^根据加拿大食品检验局,食品的危险温度区在多少之间:% g" _0 v; q, O- s6 l0 ]
A:40° and 140°F (4–60°C) 4-60度% C, T) }! A5 D
, R! U. I/ c+ |' `) G5 W; `32.All bacteria need the following for survival:
3 R8 J' q7 H- ~3 J7 l8 A2 ?所有细菌生存需要以下哪些内容:# ~5 ]$ Y9 C4 J# E" X+ G- c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 ]# P* y A8 V2 m1 h! D
7 a7 I% m5 I, Q33.Which of the following correctly represent critical control points in a HACCP system?
% N- f% U9 D% S9 ?( M以下哪项正确表示了HACCP体系的关键控制点?
* n8 } c+ V( }! C9 ?. v3 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( o/ f! \* U7 a9 `1 P2 r" m/ D" y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 s- ]$ m, M( O5 v) Z34.Which of the following is not an example of a carbohydrate?" [' Q( c1 S/ t
下列哪一个不是碳水化合物的例子?9 W8 z( P% B7 G. Y% k8 F
A:Essential nutrients 必需的营养物质$ }; W6 B& N" Z$ |/ w/ q7 e' b
r- s5 }$ B( Q) ~& d35.The process by which a liquid fat is made solid is called:
( D9 }& y5 x6 M4 b. S/ V& a液体脂肪做成固体这个过程叫什么. e" F+ ^- m# p- W4 Y# h! D
A:Hydrogenation 氢化2 U1 A5 H+ e' G2 b6 t' m
1 j, p0 q9 e/ j/ b2 H! S% R, z36.Which of the following is not an example of a fat substitute?
; x5 z0 ^$ Q. m9 ]& m: z! ~下列哪项不是脂肪替代品的一个例子9 a$ M. R# e9 m
A:Acesulfame K 安赛蜜K表' V- I& _ t4 l @$ g# I; u
3 v: K. ^. Q% ~5 _" [2 M37.Health Canada requires that a product labelled "fat free" contain:. K$ _9 R3 v: ]9 V
加拿大卫生部要求的产品标有“不含脂肪“包括:+ Y' m$ x% y m: y0 B" S! I& Y) ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) M, Y3 ~" e* o+ ]8 y2 \) a
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38.Which of the following is not a problem associated with converting recipes?
" `* T6 q7 r6 a8 U, N3 @! c8 T: u下列哪项是不相关联的转换配方问题?
8 G0 R2 p* O7 I4 v0 w% h) JA: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:
- L& e, Z! M7 D2 f从供应商采购的物品的品质或成本叫什么% q: \ \" }* H
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:" ^) y3 d* D) E5 I% d/ g2 V- Y: P
在新货到来之前用于日常所求的必要库存量叫什么
Y9 e. |. u8 I9 rA:Parstock 基本日常最低库存% Z' c$ z9 F+ r4 p
# n+ r. A* f( u8 c9 n) x, u: h& C41.Which of the following abbreviations is used to describe the proper rotation of stock?
) u8 _% A8 g8 `; M Q8 D1 r1 a下面那个缩写是用来表明正常库存流程?$ Y- _# S4 ]- g4 W' z6 K
A:FIFO=FIRST IN FIRST OUT 先进先出
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) T, O$ E) M ^42.Which of the following knives is used to turn vegetables?
, t7 L& T* ?5 V% l7 C U, z下面的那把刀是用来打开蔬菜吗?3 K5 ~9 W2 z2 P3 c& z
A:Bird's beak knife 鸟嘴刀
% |6 c+ I9 p* g `" Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# F( ?" ?- X5 W0 C43.What is an instant-read thermometer best used for?( w2 ]4 u( z9 P5 B
即时读温度计最好用于那方面?5 ^3 A* u9 h. T0 w3 E; c
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?% d) \/ E: s7 B$ S8 B: a) ~2 E. w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 f/ c2 d# E, @ \4 J- c$ lA: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?
0 `' |& y( z6 t哪件装备下面有一个可移动的碗和一个S形叶片?( X- }9 r0 F9 J. h2 _
A:Food processor 食品加工机2 m3 w& }" A8 j# P9 Z- s
http://www.google.com.hk/search? ... iw=1263&bih=572/ ~5 ~0 x5 J& a5 F6 `+ I
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46.Which of the following is not a rule for knife safety?4 B u( w# f% P/ ]$ D* t! q
下列哪项不是用刀的安全规则?
! `9 o0 |2 e& c8 r' G$ W/ o7 T8 lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: P. ~( C* e/ D$ z
- }2 w0 H9 T2 p& [% b% N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 n: @2 P* j. o8 B" p B" }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 o# g& v$ V0 p: p [- [# PA:RondellES / }9 K: J# H# y3 s$ C3 u5 p; e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 c2 I W1 z- i7 d$ r2 a7 a% n
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48.Which of the following is a diced cut used to garnish soups?
) Z8 W# {' v+ ~0 F7 k下列哪项是切成小方块用于汤的装饰?& M! f1 U% R9 B: I4 D( s2 I' j/ z' J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 b# J) h7 ^& `: M/ N1 y7 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 _0 {3 P/ r7 i' C: @& J* q& j' J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) ~7 N+ V: g3 y0 z# TA:Gaufrette
, y4 h! y8 K1 S: c# qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 r) ]' _2 _8 x- \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% s7 V5 F& O+ x/ X C6 O) e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 ?; _- K! G: ]. {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ R7 R7 U1 _1 T, ?# t/ R! E
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)7 S1 t3 c, ^! R9 l* B5 D
A:Cilantro 胡荽叶 香菜
9 E% {! R6 A1 a; h' G( M& Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 E+ o9 I* _6 `& [% e; X0 j4 Q
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60.Allspice is made from:
6 K- N+ V3 H A 多香果, 多香果香料是什么
0 j# L: ?; N6 Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' w5 z, R( u1 o9 n% X9 m1 ^* B
A:A dried berry 干浆果
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3 @5 ]1 w" U0 E, E5 G8 U( q" Y61.Which of the following are used to make a sachet d'épices?
) r; d' @- S4 W* p下列哪些是用来做香包德épices?" O) s* j0 ~3 X& ^
http://www.sachetcatering.com/
5 U4 A* F0 Z4 l4 l/ [' MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- J8 r% o/ U: y: T/ t" g
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62.Which of the following condiments are not soy based?! A& l* _9 I) a% j
下列哪项不是酱油调味品的?9 k) P3 m2 G8 X) L- C1 P
A:Wasabi 日本辣根
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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:
; c$ {: Z- k- ~" l& V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: a- G5 [5 a9 W( j* C
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?$ R6 s' z) }. x H+ h
下列哪个步骤是不是正确的蛋清搅打程序?
" j8 f3 s( I+ K$ M HA:Allow to rest before use. 允许休息后方可使用。$ ^; b. W7 g8 e" z& o: m
5 G) v8 u& H0 g$ i `- U65.The weight of a large egg is between:一个大鸡蛋重量介于:5 G& V' D$ M" J s2 [
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
# p% C( f* n0 L" B炼乳是一种浓缩牛奶 是去除什么做的
0 Z; n0 n3 D7 l" DA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:1 c- m' H7 c% v6 k# d( O
一种烹饪方法,通过转移液体或气体是:$ e/ b6 ]7 K$ U, c7 x( ^' d
A:Convection 对流' p* ~7 W) g7 ~( G- N$ B: ]3 s
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68.The cooking of starches is known as 烹调的淀粉被称为. X: b7 j. |4 r$ P' R: [
A:Gelatinization 糊化" d( l& u4 J9 P" X1 e; S( ]! U: A
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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?
. q" j0 t6 J$ c' X& FA:Braising 烤. V: ^6 t' `& C z0 J
, M. A4 W4 T' k. M/ E! G70.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:
, i3 t- Z1 b/ \' k2 B3 G' JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( P* D* I6 s/ _: j/ D7 ]
7 _ `% N, `0 u' r' Y& G7 I/ T P71.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6 B; w2 V, z T
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5 b6 m- L6 i: B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, b% U- S' @$ t0 E8 @4 j! M" b73.Which of the following is a principle not used in stock making?4 u9 F6 Y& O" R8 y
下列哪一项不是用于制造高汤(低汤)的原则?
- ]- o# G9 V* H3 a# QA:Start the stock in hot water.开始在热水中操作( z0 y+ R( T7 R/ X; Y# }
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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' \5 z" c! D/ P4 O' `" ` c
A:Remouillage 法语熬汤2 a E- ~' ~, |4 l8 \6 f7 q3 K- a3 l
http://www.haibao.cn/blog/post/176242.htm |
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