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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:
* {8 Q( Q3 y/ B7 w- r% }哪位厨师最早带来高水准浮夸的美食& z7 P+ @9 X9 I1 ^3 A( d5 Y
AAntonin Carême 人名 安东尼·卡罗美
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: n- }- E+ \7 ^$ n8 O. x) t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( R; 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 。
- r7 K, n% B9 I8 e- iA:Cast-iron stoves 壁炉
$ ?# @( {9 v& p- Y4 C8 fhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
' T; d& X& D/ z% P" l法国术语,用来描述roundsman,或摇摆厨师是:. x* v6 E; [ j' ]
A:Tournant 图尔南- v: Q: q/ L4 b
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29.Another term for the wine steward is:5 A7 `$ [$ L: m% g" Z2 k$ Q; i0 _1 p: ?
葡萄酒侍酒师的另一个术语是:
/ P4 f( ^4 h* L% r. ?( l" l; qA: Sommelier 侍酒师$ b9 \2 \( `) _( t$ k
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30.Molds, yeasts and fungi are examples of a:
2 `0 U+ C7 r. A. ]8 n7 N2 B8 t6 |霉菌,酵母菌和真菌是一个神马例子" b, |$ \2 R) ~( P' O, L
A:Biological hazard 生物危害1 L5 N; N, Z. M2 b
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 G d( M/ K( x! z+ q$ T根据加拿大食品检验局,食品的危险温度区在多少之间:" S% _: Y- ^% L' w* Q; J& f% J# w3 B
A:40° and 140°F (4–60°C) 4-60度
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! L9 M. _6 j6 v f0 ?! }8 v32.All bacteria need the following for survival:( s( v R- |# x- s% _
所有细菌生存需要以下哪些内容:
r$ t* ^. m6 ?8 hA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
) \; F& b4 n0 }+ Y以下哪项正确表示了HACCP体系的关键控制点?& U3 J7 n$ D% g: c8 b' T; B3 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 B' f9 p6 J* G7 b8 j% a* H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?
& R$ ?! z, L) W( {; F3 Q: i# V: n下列哪一个不是碳水化合物的例子?
1 a; K' g# _3 r( W% i3 G k k7 HA:Essential nutrients 必需的营养物质5 \% V. B$ ~$ z; c3 A# x
# l( F: Z2 N9 y, O- G( w! @35.The process by which a liquid fat is made solid is called:
5 ~ D, i$ Z0 z液体脂肪做成固体这个过程叫什么
8 E6 |( q- p3 r# f4 ?1 K+ O6 x! ?A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?5 K9 u0 A: a$ u4 P9 g6 ]$ h4 v
下列哪项不是脂肪替代品的一个例子2 B' T6 i6 C, H e7 s
A:Acesulfame K 安赛蜜K表
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+ _# `. `+ }( t2 V37.Health Canada requires that a product labelled "fat free" contain:. o$ z7 D! V; ~% J/ q: O
加拿大卫生部要求的产品标有“不含脂肪“包括:
( G8 i' M9 t1 z: dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ u( ~$ }1 v, Q3 P$ P38.Which of the following is not a problem associated with converting recipes? c p4 }/ R! O2 }1 B# C. L
下列哪项是不相关联的转换配方问题?
* N/ ^: y; m" _+ g, @$ d2 F0 X3 E9 ]A:Unit cost 单位成本2 g6 v! K8 @# c4 W* B9 O1 q
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39.The condition or cost of an item as it is purchased from the supplier is called:
, n3 z1 Y8 A- b6 t从供应商采购的物品的品质或成本叫什么! N4 `3 Y0 {# {$ F) d
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:
# F- a5 {( ~7 {6 W在新货到来之前用于日常所求的必要库存量叫什么
, `1 d3 E7 h( b1 M: q8 s$ WA:Parstock 基本日常最低库存
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& K4 e; |6 k5 A; W, E- e41.Which of the following abbreviations is used to describe the proper rotation of stock?' L% x# i# f1 a" r" @
下面那个缩写是用来表明正常库存流程?8 y8 V! d/ V) K- B" T+ [; u
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?; `6 e% |% w9 j8 c3 f- n q
下面的那把刀是用来打开蔬菜吗?
) ^) m. D# J7 A3 K- ? aA:Bird's beak knife 鸟嘴刀
, F7 N6 E% B3 r; xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
: A( C1 J% [: P1 e$ p即时读温度计最好用于那方面?
K+ e0 ], u$ `, A0 CA:Checking the internal temperature of a roast 检查被考物品的内部温度+ |1 M" W6 a- q" \
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 U U" w* N p% U% |9 o6 ?. F! E/ M下列哪些金属材料受热均匀,通常用在铁板而且非常重
" n1 ?9 L& h0 a% s* o6 U; S8 g) YA: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?
S6 |* O4 l4 M% Z5 R5 e/ g哪件装备下面有一个可移动的碗和一个S形叶片?3 j, R) [. z% ?& J
A:Food processor 食品加工机
' O6 z q/ D6 o& }+ r+ Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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% G' _0 Y5 \! a' y7 l) {46.Which of the following is not a rule for knife safety?' k8 Z+ \( S& v. e
下列哪项不是用刀的安全规则?
5 c+ V# h% N$ }. ?# J$ c2 c+ B- IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; J& f: }) p. e+ k2 R3 o! m5 g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 ?" i0 d1 w. g# F5 N. t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 |7 B' Z! c- J4 r- @! GA:RondellES 3 K( @0 `$ P* K) R( ]$ a4 r! [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- s. I& G6 r4 o( r( u% @/ F48.Which of the following is a diced cut used to garnish soups?8 Z: T, E- f' ]5 T0 f8 z
下列哪项是切成小方块用于汤的装饰?5 [9 k% G6 w+ i: r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! c3 {5 M1 |- q3 j$ L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 z* D8 v9 V7 w) f2 b/ u0 E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!!——
* L3 T# E. J' @- Y# U) J4 M: KA:Gaufrette
' D$ \' ?: k" W3 V' Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- H' s, p$ _2 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 ?! O, j" u) T& i/ b$ |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 [+ z. s- O. ^8 y1 R2 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 v4 o* ?' g8 t+ \0 V4 j
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)( W% X& t0 h4 Z+ G1 i3 Y$ {0 H
A:Cilantro 胡荽叶 香菜; r) K6 ~, W: D# B& y- n9 p- n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' l& w0 h/ `5 Z" J& \60.Allspice is made from:: E& F) _0 s& [
多香果, 多香果香料是什么
) j7 m" U) h, o0 t- Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 C) g4 a) A; f9 [A:A dried berry 干浆果& F4 `, \9 G6 q
) w* F$ f& n3 I9 s61.Which of the following are used to make a sachet d'épices?
# X9 `: G# u7 M, O( O下列哪些是用来做香包德épices?
; l$ w& I0 S! ^/ Y7 ~ Qhttp://www.sachetcatering.com/$ J/ y$ o, [0 T4 a/ ]+ P% ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' p1 d9 ^+ W+ r0 I5 r$ ^8 f
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62.Which of the following condiments are not soy based?4 Q9 {& s/ w, Z: Y4 A
下列哪项不是酱油调味品的?
- h9 a2 V$ c* i" J6 `A:Wasabi 日本辣根3 g1 w7 _! p9 z4 Q3 m' `) Z, M) g
: F' ~1 R( L" I" h+ e$ V/ _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 h& C5 e/ b* R+ n
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:
, Q1 z4 H4 c; LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?' f8 c' o+ {8 \: x% F8 S# Z
下列哪个步骤是不是正确的蛋清搅打程序?2 P6 v7 I ?8 Q1 q$ i
A:Allow to rest before use. 允许休息后方可使用。9 v( E& F4 W* `( N! A. M
" l! \/ ^$ j' X6 h9 R65.The weight of a large egg is between:一个大鸡蛋重量介于:1 ?6 X8 ~; Q$ Q0 X- `# g8 ?
A:56g and 63g 56克和63克; s$ _- E- r3 q8 g; C( h
, b1 D% V" ~+ L* b66.Evaporated milk is a concentrated milk that is produced by removing6 k4 z+ Y+ ]: N1 s, I! b: t/ T# _/ D
炼乳是一种浓缩牛奶 是去除什么做的0 v1 ?! T5 v, x; Z
A: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:$ M5 e( Q9 o1 n& o
一种烹饪方法,通过转移液体或气体是:; @! V1 I- z7 }
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
: C5 I. G8 H8 a9 Y# z8 t# ~8 ^A:Gelatinization 糊化
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1 O( D# B% S6 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?
& P% B) x: b. f+ u7 m. ]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:2 X8 g( n/ l# {* g9 F r
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% u8 X: w* Q& T0 _$ X' X$ 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
# n) g. s3 x' R) Y( XA:Fumet 原汁6 y# ]# Z& |9 z) y1 q9 o8 a0 b! a
% w2 |: y0 I/ `+ O- L( z" o Q# A72.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
. z6 ~( H5 T: f$ UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 Y2 V# ^( e7 H" }8 J; T73.Which of the following is a principle not used in stock making?# n, M4 |+ g' g: ?
下列哪一项不是用于制造高汤(低汤)的原则?
% f z ~+ n+ NA:Start the stock in hot water.开始在热水中操作
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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
7 r1 B9 b4 k+ y5 ~7 a2 w: LA:Remouillage 法语熬汤
, R$ K3 z+ Z. Zhttp://www.haibao.cn/blog/post/176242.htm |
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