 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
8 D+ \- {9 a% Q V: G# T& f哪位厨师最早带来高水准浮夸的美食" r. `1 y; |" S0 _; h: |0 K
AAntonin Carême 人名 安东尼·卡罗美0 z& G6 P; b" u1 @8 f4 S' P6 c
, r; x4 e0 Y( P& ^/ T% q9 T2 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 b. x, t+ y4 X9 k, P& [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- q4 ~2 l9 R A/ W* X/ F' w( c
A:Cast-iron stoves 壁炉: e2 }' O( b$ K' b" } \
http://www.usstove.com/products.php?id=6
0 }5 e. I z2 u3 j
: x, s( m5 ]0 M) G$ u( A1 _1 q( v28.The French term used to describe the roundsman, or swing cook, is:
0 G% F* X- y# k5 [* D) M法国术语,用来描述roundsman,或摇摆厨师是:+ X e& S) i6 A6 |) O
A:Tournant 图尔南- d' ` F* \ m% A- u y3 ]
& I, k- F0 E0 r l4 l& |5 E2 j29.Another term for the wine steward is:3 t( d0 B6 I% A* Z$ @. G
葡萄酒侍酒师的另一个术语是:9 |! o* i' l7 a& z
A: Sommelier 侍酒师
1 E( F" _; p) v
5 Y6 |9 C- L* M" z3 E30.Molds, yeasts and fungi are examples of a:3 A6 q" G) G% y: h* v
霉菌,酵母菌和真菌是一个神马例子$ e, F9 A2 w( F( R
A:Biological hazard 生物危害
) {3 `) S3 f Q, ^3 _
4 m( e7 n# N% P& f' z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. k6 S, |6 ^0 o6 Z. q( T) n- D1 G9 X根据加拿大食品检验局,食品的危险温度区在多少之间:# t+ A4 \2 M( ~' r; J
A:40° and 140°F (4–60°C) 4-60度6 p( F" n- J3 n
8 v' e* s- z9 @& ?( ]% S32.All bacteria need the following for survival:
4 [0 G0 D* b) o! J, d所有细菌生存需要以下哪些内容:" n" S& s9 I* [. X" J. s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, Z4 Y+ _" z; l
- {; T- E8 n! y# W
33.Which of the following correctly represent critical control points in a HACCP system?
+ ?$ ~1 a0 R, v( v; v' e以下哪项正确表示了HACCP体系的关键控制点?
) [* n* w* G1 a+ b8 r/ y& p4 q. [' oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 ~) o) T: P ^5 b M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 J# w# _! V+ y$ d6 x a" w, Y7 R3 |5 ~* R
34.Which of the following is not an example of a carbohydrate?4 z$ A4 r3 h6 C$ {3 D" z
下列哪一个不是碳水化合物的例子?) Y3 A5 f7 |1 V" H. x$ i* J7 P7 {
A:Essential nutrients 必需的营养物质
+ d) W( g. y( T; t: R# E c- t- V8 [! M
35.The process by which a liquid fat is made solid is called:
, n E. ?; H+ r3 @' p' e$ X液体脂肪做成固体这个过程叫什么
% V1 W( ?' H$ K. Q4 NA:Hydrogenation 氢化# y' Z3 f3 [6 ~. U9 e
& u( b* B! {- f9 i9 Y$ g
36.Which of the following is not an example of a fat substitute?
& {5 J8 m2 T7 ]/ T2 t' t9 d下列哪项不是脂肪替代品的一个例子
* }7 F) P0 q' X) L3 ?; ZA:Acesulfame K 安赛蜜K表8 p) D/ ?* k* `8 Z2 R# \4 s
& z, F( c5 E/ f2 K
37.Health Canada requires that a product labelled "fat free" contain:
* J% s2 g$ p5 \, ^' J! g加拿大卫生部要求的产品标有“不含脂肪“包括:
% V" E; F" F$ k, p4 LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* M: q' |+ F; o0 E. a" T
- y/ @# b+ M& E; V" `* `
38.Which of the following is not a problem associated with converting recipes?: b% f2 S9 ?7 y1 e( k- a
下列哪项是不相关联的转换配方问题?
* t/ `7 p0 Y% ]$ \( Y; M% YA:Unit cost 单位成本 ?! M* m+ r# {0 m! p/ v
* q) ^( `( t6 C39.The condition or cost of an item as it is purchased from the supplier is called:
- A O$ I* Q" D. Y/ U从供应商采购的物品的品质或成本叫什么5 }8 n1 A, d, J
A:As-purchased cost 购买的费用
$ u/ z" X3 T0 F) n% `+ U& `" ?" }4 R/ R
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# F, I! A3 N i7 G在新货到来之前用于日常所求的必要库存量叫什么9 ?+ ^* J0 D I6 V3 D% P
A:Parstock 基本日常最低库存& b: m' L0 m8 h# ^6 j
& Q) ]* P& X& n8 r# V8 Q41.Which of the following abbreviations is used to describe the proper rotation of stock?/ |3 v( f2 S$ v% T; u" {2 ^; B0 i
下面那个缩写是用来表明正常库存流程?
( X& a; H d' ^+ g/ C1 o% {# R: tA:FIFO=FIRST IN FIRST OUT 先进先出6 J5 g8 y9 [) x! O% {$ T1 D
& N! B$ [# R% ^$ Y! e8 Y6 ~2 r42.Which of the following knives is used to turn vegetables?
) c3 H0 Q- L7 g R6 n下面的那把刀是用来打开蔬菜吗?
9 }$ H/ u& T3 e3 r) l: `8 xA:Bird's beak knife 鸟嘴刀9 N7 G Q O' s, N! X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" ^- F3 y, [7 U/ x# I8 z7 c
. n8 Q9 L. P" a) g2 ^1 |4 s0 Q: ^43.What is an instant-read thermometer best used for?
: T" L3 t1 }0 F$ j+ F1 N) G即时读温度计最好用于那方面?
& g9 k* i+ C; m( R2 r2 m0 b7 M: TA:Checking the internal temperature of a roast 检查被考物品的内部温度+ G, m3 J1 z9 c6 a
( D J: p) T% |1 g$ }% ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 w7 p3 t* {& n7 q) f' |6 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重+ X! T5 Q0 z6 Y# w7 c/ B- O
A:Cast iron 铸铁
! d. p: t( v3 a7 W2 i/ s/ g; P( [9 t- i; {7 ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, j, i9 V. L6 Y. w6 ?1 W; f8 ~哪件装备下面有一个可移动的碗和一个S形叶片?) W6 q4 G- i- P9 ~4 i7 n
A:Food processor 食品加工机, K2 `) v2 S% _
http://www.google.com.hk/search? ... iw=1263&bih=5721 m# y$ ?7 k2 E
, |* w0 J: z% h: O" @) E
46.Which of the following is not a rule for knife safety?8 {/ \1 w# \! w! y1 |# ^; n( Q
下列哪项不是用刀的安全规则?1 n( u9 `$ D0 v9 o- l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% m$ d" ]6 _- K& v$ O3 F a$ c1 Q8 P( H$ F& m1 S. M3 a4 c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; a. K7 Q/ E- N* e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 t" I* N: r5 k7 f: Q9 B1 LA:RondellES
1 A3 o& r8 u! R9 w6 e' x6 Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ J) F* b& v3 r# z B* m3 v) Z2 V
. t9 }5 B( _" ~5 k
48.Which of the following is a diced cut used to garnish soups? s) h4 S% [/ S% Z( o# r. r: V6 k9 h
下列哪项是切成小方块用于汤的装饰?9 x2 Q# r3 f( l6 K* n1 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ N0 c! e) G/ @( ~" z- F- I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; F2 y5 J, T% v% ?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!!——
' {* |; L8 A( C- e% m& b1 o5 WA:Gaufrette ' b: g$ |) B4 l! \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& U; t' G; H' v, L' x. Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* |. Y _7 y8 n0 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 u9 J1 f1 @& R9 q
( d1 c) B$ G/ X) G% C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: S# `$ I$ T X {/ H
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)
, f( C! w: @! BA:Cilantro 胡荽叶 香菜2 F1 V- R: s: |2 o* q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 H. U) f+ T- J! A+ L) ?! \0 @* y" v4 h" ~' h; Z
60.Allspice is made from:% H* I3 ]) m6 s# K1 I8 c% e
多香果, 多香果香料是什么
, {( E& Q2 o) T" Z- z3 A( p fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' T" |' H: P0 V3 j! K0 Q0 [
A:A dried berry 干浆果 S- a9 Z3 `! }
2 i8 V C/ `% ?
61.Which of the following are used to make a sachet d'épices?
$ i7 L) A6 D" L7 [$ v下列哪些是用来做香包德épices?
. t0 |& E4 l m9 G3 i! w, v% U; u# Whttp://www.sachetcatering.com/+ H# p, l0 E; p* ^2 N4 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% p. ^4 l# ` f6 s
; ^3 N' z. Q# @) e+ b4 V% o5 A62.Which of the following condiments are not soy based?' Q8 J( q, q1 t6 ^7 ^3 L$ t
下列哪项不是酱油调味品的?
; {1 E- R3 J. _) r( c4 @( ~A:Wasabi 日本辣根0 m" h) W. o. e/ q0 P9 {, P# f5 S# a
# v) ]( }# U5 t2 E: s& X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 Z6 Z2 J' l; g& c' v/ j {- e/ \3 u+ p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:& M3 z2 h& b; d
A:Pasteurization 巴氏杀菌9 M. Z( \: V# _) E3 F% Q
9 y8 i# a/ L0 V4 B
64.Which of the following steps is not the correct procedure for whipping egg whites?
. G! R6 ?) p7 V: j. b" e下列哪个步骤是不是正确的蛋清搅打程序?- p3 d3 b0 |+ ?
A:Allow to rest before use. 允许休息后方可使用。4 g- y1 P1 q1 u) a( I. E4 }
$ V' ~ h# `. Q/ X" C! x1 {8 _, ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:3 X: @2 t; S% u6 i! y: ^- c
A:56g and 63g 56克和63克
: e K$ A* e" b3 C; P1 w) d7 N
, i8 l) b* m' C# B66.Evaporated milk is a concentrated milk that is produced by removing
# D2 ]! e$ G. P$ A炼乳是一种浓缩牛奶 是去除什么做的9 `! v! ^. V' b- s
A:60% of the water 60%的水
6 F! ]( |% i1 J# O+ T
* R; A: E; P& j! x9 `3 |9 j6 Z7 e67.A method of cooking that transfers heat through a liquid or gas is:, [8 U. U; N8 @
一种烹饪方法,通过转移液体或气体是:
o" ?$ v. I" }9 _3 ]1 I' GA:Convection 对流, N: s& {; z s: _; N7 T
9 M. W5 g, `6 j6 Y) D68.The cooking of starches is known as 烹调的淀粉被称为
! U( ~+ j" e( v3 X, k- @A:Gelatinization 糊化
% f5 G A6 e7 e1 M6 g" r. {$ Y6 g/ ?9 ~: z: @+ r$ [% Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' } h( F7 @, o6 a+ }A:Braising 烤
$ }' a& {2 y3 W
& L' \/ o% o1 E4 w5 z: J% I6 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:$ L# w- [0 m4 m( a9 T* t3 F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
9 K7 C# D% g' S( z0 j9 P3 b2 Z* r
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
5 P# y6 b: Q; KA:Fumet 原汁& F6 J1 M- e! |
$ K a, y$ d9 M
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( H" D2 t0 k& s- `. P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# Y3 s( C: X7 f7 N6 m1 h3 j
. @* J. b0 x9 G& T8 Q. I73.Which of the following is a principle not used in stock making?
: v* C9 p* B7 n7 e6 H& K下列哪一项不是用于制造高汤(低汤)的原则?
* n8 ~; f7 ^3 N" yA:Start the stock in hot water.开始在热水中操作$ j: t5 Z7 \5 j& ~' `; I } m3 F
0 i: V* S7 H2 N# E0 f; y
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
& f/ ~, E% a: Z3 w& D+ H" y! z) m" QA:Remouillage 法语熬汤' u; U% d: d: J: h5 ?* }
http://www.haibao.cn/blog/post/176242.htm |
|