 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' h" M1 e1 a9 f. L8 Z
哪位厨师最早带来高水准浮夸的美食( X0 ~5 N K3 S- A$ a
AAntonin Carême 人名 安东尼·卡罗美7 c1 I) t4 u) x) m' |7 m7 x# o, b2 m
( z9 u) L/ G( R
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, ~( H" y* R: j3 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 l; M) W) D, V* N( v! X7 {4 U8 V) MA:Cast-iron stoves 壁炉
, f1 }: j2 N1 C' }5 Hhttp://www.usstove.com/products.php?id=64 R+ ]/ T- X+ f) I& ?8 c# ~9 {
# }- l H) \$ U+ ^28.The French term used to describe the roundsman, or swing cook, is:7 k% |8 \% D5 {
法国术语,用来描述roundsman,或摇摆厨师是:! s% p) o9 a4 L1 O3 l
A:Tournant 图尔南) E; }! O3 ?; P7 @8 F/ v" j
0 W% M1 L" c1 Z4 n4 R$ I! f" S
29.Another term for the wine steward is:
0 Y; P1 x( T4 u3 o- F! N葡萄酒侍酒师的另一个术语是:9 v8 `: V$ i) \. @- n2 Z
A: Sommelier 侍酒师
3 W" c; \* m+ Q! }" c+ X9 p2 Q3 e1 M2 G* O7 Q* _
30.Molds, yeasts and fungi are examples of a:0 w. V2 g: t3 o* T! \
霉菌,酵母菌和真菌是一个神马例子3 A6 _9 c5 A# \& ]
A:Biological hazard 生物危害) @/ u2 |8 v, J5 T: e3 r
- _6 ?4 w# W2 S/ N% F7 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 b8 V4 C Z: w8 Z
根据加拿大食品检验局,食品的危险温度区在多少之间:' H4 |* ^) {9 n1 ^$ b3 E( K7 h
A:40° and 140°F (4–60°C) 4-60度
: F$ h; v: [. w, O
- ], H4 f: d* y4 @ y: d6 A32.All bacteria need the following for survival:- d! _) Z! w) |' S* \! k7 u
所有细菌生存需要以下哪些内容:
% @1 P- U' C+ V; ]& j8 x7 ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 ]& T( T( f& Y# @
, p" Z8 N" E; a3 _& ^3 x7 K0 @
33.Which of the following correctly represent critical control points in a HACCP system?# U9 C% B- R" c0 \8 \- P
以下哪项正确表示了HACCP体系的关键控制点?. g2 z# q4 [; C: G. i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! W; d& h, N5 K" Y' e' @* i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ D$ s+ ?- w' m& X$ ~
5 X" y h) q1 d5 v: q+ @9 d: m1 F# Z/ M34.Which of the following is not an example of a carbohydrate?& t, V2 f% H( l6 ^5 W& a
下列哪一个不是碳水化合物的例子?
2 [) l/ ]+ B [$ q. _' c5 N3 QA:Essential nutrients 必需的营养物质0 o: F: b" L k: ^
$ |- ^5 E J' s8 K0 n p8 N35.The process by which a liquid fat is made solid is called:% d; t1 ^- d" U0 H
液体脂肪做成固体这个过程叫什么. E( P7 v3 q6 F6 H4 m' D# X. i
A:Hydrogenation 氢化
; u {, \5 X: ?0 V
% G5 ~$ y8 @ v0 `/ n5 M36.Which of the following is not an example of a fat substitute?9 w1 w9 [2 k) h9 R* `/ m; K
下列哪项不是脂肪替代品的一个例子
: P- L! L6 z9 m' RA:Acesulfame K 安赛蜜K表
$ J5 g; }/ z- T; w7 z) @8 n3 M, k+ P) P& s- m+ i) M6 u
37.Health Canada requires that a product labelled "fat free" contain:
* ?0 f* O. Q6 k- A加拿大卫生部要求的产品标有“不含脂肪“包括:
4 f; J3 r3 ^1 m" K; Q9 \. HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 \1 V6 ^5 @- ~0 i5 V9 l7 o: w4 k$ r' h7 M2 M, G6 P
38.Which of the following is not a problem associated with converting recipes?; d* n _# h: A
下列哪项是不相关联的转换配方问题?
% a3 ?' s( ] O7 c2 \, pA:Unit cost 单位成本
/ q' G' `) V1 `
' b+ L5 y- z6 U! V5 |2 x7 v39.The condition or cost of an item as it is purchased from the supplier is called:
0 f+ J- S" K0 @$ E, N从供应商采购的物品的品质或成本叫什么
/ w' z* i8 V5 i3 G, K8 ^( @A:As-purchased cost 购买的费用1 g9 T9 F$ ]+ m0 l+ W
3 Q; Y& o6 `- |
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% }2 p0 p+ r- t在新货到来之前用于日常所求的必要库存量叫什么: K1 B" C1 c1 D% m9 X
A:Parstock 基本日常最低库存
' P# S- O. c) A; Y; B7 ]
0 H! W+ ^5 z& q+ G41.Which of the following abbreviations is used to describe the proper rotation of stock?! K9 {3 P" d$ R4 B. z( H; J' @
下面那个缩写是用来表明正常库存流程?
# q' O$ z+ i/ J5 J. ?4 E5 y' ~A:FIFO=FIRST IN FIRST OUT 先进先出: d0 V7 n# l( e/ B# l- v; B6 _3 F# R
! G) n4 W: p3 _( ~! W& [2 o
42.Which of the following knives is used to turn vegetables?
3 z6 o2 ?" z" `1 L P8 a5 w; j下面的那把刀是用来打开蔬菜吗?8 V5 Z, R) [2 O& p [3 C8 j
A:Bird's beak knife 鸟嘴刀. `; N9 w- Z; g% {+ ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. f( L, F9 E. ]+ H U$ o( @. @" q: I7 ~2 p( {
43.What is an instant-read thermometer best used for?
) S# e* N3 x% s4 P; }" q即时读温度计最好用于那方面?
- q" e$ `5 G, X* o hA:Checking the internal temperature of a roast 检查被考物品的内部温度% Q$ j x# L5 l% {3 v& a
1 k; g, _; N- i5 o U& J5 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' \6 B( c) G' v& k+ r$ U$ m
下列哪些金属材料受热均匀,通常用在铁板而且非常重# r5 O, n8 x9 ~5 D4 _& U% J
A:Cast iron 铸铁
v# k/ a- ~$ p$ e4 n* R7 o: s7 m# r7 O& l. p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 N5 M. Q& e. p* T- S$ B哪件装备下面有一个可移动的碗和一个S形叶片?2 e: E9 ~, k; v+ ~8 r' v
A:Food processor 食品加工机/ s) R- [( y/ Q# C2 M
http://www.google.com.hk/search? ... iw=1263&bih=5728 |4 M( r* O3 H) ~+ g6 y8 n, C5 T
# m; h6 Z I: T' U46.Which of the following is not a rule for knife safety?+ E/ t4 y9 C" B3 d
下列哪项不是用刀的安全规则?
# n2 c# ?/ f% r x! @* GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) `; a% X b: O! _) _% C! R0 D# f) Z/ v+ E$ u3 c J+ Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; Q5 S- d7 `/ @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 U) h, B6 C8 NA:RondellES + |% Z& @( |1 k& E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 F% j# ^3 ~# x& s1 {' s e- v6 B3 X4 l j7 T+ G% k1 U+ Y, R
48.Which of the following is a diced cut used to garnish soups?
; ]2 {) r% W0 `" r) K% F6 |下列哪项是切成小方块用于汤的装饰?
! @$ c7 G- E( G! {! MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 E) s: J2 m% g, a$ h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' n t) B+ m5 T( b J- t
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!!——
# {4 H+ S" }8 ^/ A l: b% oA:Gaufrette
6 g5 v& I( F* x2 A7 G- |/ fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 w. u& Q E u* P- l x+ n: ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# P4 c+ C5 T5 m1 n" z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ d9 K9 V" d' f- O7 A N7 W
* O: C$ h5 ?0 R2 d# ?& }# l( M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, V6 N9 Q* ]2 U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)
u' k$ C) r; V! OA:Cilantro 胡荽叶 香菜 j. l; C8 {8 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 d0 Z8 n( |4 `
0 Z3 a3 u$ S+ i" B$ u
60.Allspice is made from:
8 J+ V/ ^ e h 多香果, 多香果香料是什么
4 Z3 R V+ U5 P# G$ D) r/ }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* n8 O# E' p4 rA:A dried berry 干浆果 _1 e \0 S( H, D
5 u- n9 L1 \- |9 d* W; m' E1 N61.Which of the following are used to make a sachet d'épices?
, d* H: t5 v( u# {下列哪些是用来做香包德épices?
( P% X- |' _$ W/ t$ ]4 ihttp://www.sachetcatering.com/5 L) B) K5 {; j) c9 h6 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ Y' b; f0 m8 A0 P0 d7 c! } x- a% V% T$ e. K
62.Which of the following condiments are not soy based?9 J" K) f2 f! U+ }* Z+ ]- x
下列哪项不是酱油调味品的?
) ?5 g/ T, B0 y# D# w/ IA:Wasabi 日本辣根
. w! V$ ~( h+ n* [2 j
6 Z' H% q5 O: Q+ Q4 c2 V5 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 G. ]9 j J1 @+ K! K8 b' Z8 t
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:. W k' S" q. s. ?( |
A:Pasteurization 巴氏杀菌
3 |' C" B; h; x9 s3 ~5 G- \4 n$ D( L4 a1 c$ j' `, V4 Z$ J. Q+ n
64.Which of the following steps is not the correct procedure for whipping egg whites?( U. l& [# t5 d: r
下列哪个步骤是不是正确的蛋清搅打程序?
% ]* J$ ]- D+ _% c$ O5 \$ z5 EA:Allow to rest before use. 允许休息后方可使用。. S; t: O9 R; ?/ Y& M- n
/ Y% x. I. G' I
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; L$ n! o' S7 t% L) `' K* S, XA:56g and 63g 56克和63克
& ^- o* N: Z8 `; K0 G, K# L
6 q6 c: L* c h66.Evaporated milk is a concentrated milk that is produced by removing
/ M& Z Q8 R# G6 O$ |; C. U+ V炼乳是一种浓缩牛奶 是去除什么做的
" k: e- t1 x3 r/ xA:60% of the water 60%的水5 |) Q% L& a& |' i, C
6 D+ {% R5 d+ B- D% c! M/ i' d- n8 X( s
67.A method of cooking that transfers heat through a liquid or gas is:1 x2 X# H& m! d4 Z9 h
一种烹饪方法,通过转移液体或气体是:
9 [) `& m2 v: n9 h- rA:Convection 对流
: Q" G7 u9 ?9 g3 J8 @2 {5 a/ i2 M
68.The cooking of starches is known as 烹调的淀粉被称为
1 I9 G) b' t0 e/ |3 oA:Gelatinization 糊化
6 P) l5 G5 E. U0 n1 u
- O- D" r- b$ b4 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( q& _" {0 S4 v+ `: w* [2 j, ]4 _A:Braising 烤: M; r( t5 T: K
B1 |" r# r& C) ]/ U! b70.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:
, @. W) C) s5 sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 H' n: Y* J s8 v
/ |* n' a* ~ Z# q71.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; f1 r+ W nA:Fumet 原汁
$ |+ N0 n) v7 n5 g
9 |" |/ b: k- `7 U72.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9 O- `1 j7 X2 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 r) F6 n" W/ c( J' R
9 u4 d& V; f+ j5 O F9 O3 Z+ K5 ]* h73.Which of the following is a principle not used in stock making?
# W( u6 K2 f- T9 J! q, Y1 b下列哪一项不是用于制造高汤(低汤)的原则?; D( L [5 j- ?" C y
A:Start the stock in hot water.开始在热水中操作8 N( [8 F1 ~- o; l+ C
* }2 W# v. b( [9 _1 S3 }" 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 L I3 \6 ?2 I8 u7 `( v" ^
A:Remouillage 法语熬汤
5 I0 I/ j+ L" W2 f8 X; Uhttp://www.haibao.cn/blog/post/176242.htm |
|