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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:7 @( w! S: b2 r" `1 |1 D
哪位厨师最早带来高水准浮夸的美食
+ b0 _ |! G# {5 X! i# {% GAAntonin Carême 人名 安东尼·卡罗美
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5 z E* z! y) U6 }0 [; S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 Z$ H5 X: O- K6 e+ u6 L7 ~$ @# d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) v# }0 x/ A4 u, m6 P/ c6 Z8 b8 XA:Cast-iron stoves 壁炉
w! [% O! g# U O `' Jhttp://www.usstove.com/products.php?id=6( d' ^3 S7 f6 e C9 c& B: N- a- ^
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28.The French term used to describe the roundsman, or swing cook, is:
/ a2 N! _: Y: V4 j9 v法国术语,用来描述roundsman,或摇摆厨师是:
6 G5 r2 J4 e4 U! wA:Tournant 图尔南2 B2 W9 r" n4 o" T
& V% K7 h% ~7 q$ {& |. }' v29.Another term for the wine steward is:
! H2 k# J! L, s& J5 E/ S9 m葡萄酒侍酒师的另一个术语是:
4 ]0 w7 n y0 e, \1 c: }A: Sommelier 侍酒师9 K* c( b- P- W
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30.Molds, yeasts and fungi are examples of a:9 E* V$ M) d" H. Z8 \4 X5 C4 W/ [5 M
霉菌,酵母菌和真菌是一个神马例子+ k; E; c- |" p6 g
A:Biological hazard 生物危害
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4 s0 V6 j$ X0 S) w1 w2 ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 L3 Q& `7 Z+ L1 K/ p根据加拿大食品检验局,食品的危险温度区在多少之间:8 M7 |" E+ S5 I( F: v
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ F* l& y2 g2 V9 u: e8 k所有细菌生存需要以下哪些内容:/ [- q9 R4 o( H) C/ h, F+ @
A: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?
6 X L+ i( B9 W' E" r以下哪项正确表示了HACCP体系的关键控制点?
1 a! [( L% E# gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 d0 M7 b) _1 U" K0 F. |8 r+ c3 g食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 R( D$ h' M2 y
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34.Which of the following is not an example of a carbohydrate?
, K9 c- G9 h5 s+ V6 F t2 k- j下列哪一个不是碳水化合物的例子?
/ _: \0 ]& A3 F, m0 R6 R4 CA:Essential nutrients 必需的营养物质2 b2 `. ?7 ^+ e3 H/ |5 _& j2 g
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35.The process by which a liquid fat is made solid is called:+ s n2 n8 c) q
液体脂肪做成固体这个过程叫什么
: E6 N: N( a* W* T- EA:Hydrogenation 氢化
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5 f! p6 \; Q5 z: B& d# S H# {3 j36.Which of the following is not an example of a fat substitute?
3 G) c% v# x1 b2 N+ d& W; v下列哪项不是脂肪替代品的一个例子0 J0 w9 M0 Z. S4 X5 |( G
A:Acesulfame K 安赛蜜K表8 f R/ l. U, s l3 ]
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37.Health Canada requires that a product labelled "fat free" contain:% M& l: t9 w+ ]" A' S8 @! n& {
加拿大卫生部要求的产品标有“不含脂肪“包括:2 J7 c! E9 [! {$ C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 y! i) a5 F# l' R38.Which of the following is not a problem associated with converting recipes?
$ N' F, R0 h1 D* _4 d下列哪项是不相关联的转换配方问题?) ?# M3 {& w( e+ l# D- d
A: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:
/ j$ @! f9 [: R- M3 u从供应商采购的物品的品质或成本叫什么$ v0 S$ f. z5 L/ w) ]& G
A:As-purchased cost 购买的费用
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7 P5 \, }. G7 @3 U# X40.The amount of stock necessary to cover operating needs between deliveries is known as:! j! @1 N5 V- y5 @7 A+ Z; i6 l
在新货到来之前用于日常所求的必要库存量叫什么
- l4 r0 I; d0 }) e9 JA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: p8 M5 v3 V6 _8 D/ K; `, S
下面那个缩写是用来表明正常库存流程?% u! i" O* J* q- C9 e
A:FIFO=FIRST IN FIRST OUT 先进先出9 Z6 ?9 b0 S. |5 N9 A1 \: a& B
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42.Which of the following knives is used to turn vegetables?# U2 Z- N8 L7 I& {, R: V
下面的那把刀是用来打开蔬菜吗?8 P, ?9 C8 ?0 m! P3 I# y
A:Bird's beak knife 鸟嘴刀
/ j* {, k5 n V( E5 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?' d3 w( s2 l' w6 t, i8 o8 b
即时读温度计最好用于那方面?
' V* G% a1 H: W. eA:Checking the internal temperature of a roast 检查被考物品的内部温度' l' V- {( p8 l8 O
* o' m+ Y. S8 C I) i0 P* y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) k2 {: S8 {4 ~! A. h9 ?2 u; Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重* f- H" ^6 f. d8 P8 ]
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?. c+ y- q6 _' r6 y6 Q
哪件装备下面有一个可移动的碗和一个S形叶片?
2 _5 ^" g' D4 _9 j" Q1 q |1 `A:Food processor 食品加工机, ]& `$ j0 |# q. R, {$ y
http://www.google.com.hk/search? ... iw=1263&bih=5722 N' K0 C( Y& D0 v
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46.Which of the following is not a rule for knife safety?
' d# `, ]7 n: T7 c8 |0 m下列哪项不是用刀的安全规则?
3 e4 H6 e( I O1 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 }% I& u2 ~+ h. {! h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* ?6 F, ~4 s7 V# L/ r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ u `" q" ?1 F9 ?& y+ k! qA:RondellES
4 g! f* o% D' x u' ?# G9 l' ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
. V' B7 t3 t4 d3 n: z2 F8 S; L' G下列哪项是切成小方块用于汤的装饰?
" |: {9 W9 r' j3 EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! M i) G2 e& w0 q$ u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 x; z8 R2 P7 W F, n0 g) H# U
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!!——
0 g0 t. _% ?- M* xA:Gaufrette 2 W! t+ z% {' T8 [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. t+ S8 T, r$ y# [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 O( @- d2 u v6 t4 S# S0 V3 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; c! G0 j6 K7 `$ Y$ t# W4 Q$ `) [
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. Y' s8 I4 b3 M! C* c! v: t9 p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)
* v3 e+ ^6 m& M4 z! G% pA:Cilantro 胡荽叶 香菜* E/ H- ~ ]3 F7 S/ C0 u9 Y. ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* Z' W0 W; ]# X" \( O* q1 {
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60.Allspice is made from:7 Z7 O" @, A& L0 q& h# Q& h: E
多香果, 多香果香料是什么3 S) ~$ N; q# Y7 P) z s& T1 a* y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 c- [: @1 [" xA:A dried berry 干浆果
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J( Y. Z3 I1 T H3 h61.Which of the following are used to make a sachet d'épices?
j, C9 M, M, M: M- `7 h! |下列哪些是用来做香包德épices?
4 O1 U& W/ s. H8 k* }http://www.sachetcatering.com/: _+ r( \! k) r# [% x7 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' r7 G p, Z! f! w+ [: m; W62.Which of the following condiments are not soy based?6 _4 W( w/ T1 H5 d4 n" j
下列哪项不是酱油调味品的?
2 R5 X( \. |. |' tA:Wasabi 日本辣根4 X# j; O5 [; n) I9 y/ f4 a
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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:
- ^6 e9 X5 v, K" H7 Q4 a: }5 A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:: P( X+ d6 _& D+ B. w+ _/ m
A:Pasteurization 巴氏杀菌! ^% |. \9 h' o" }* ^$ d& c, M
3 K- E4 z9 ]9 j: p64.Which of the following steps is not the correct procedure for whipping egg whites?; H% | J/ |% V" Z6 N) Q( g
下列哪个步骤是不是正确的蛋清搅打程序?' A/ T. l S) V8 d9 o9 q4 s) T
A:Allow to rest before use. 允许休息后方可使用。$ k/ v8 @, i) X1 h
9 U! |4 A* M& L! B65.The weight of a large egg is between:一个大鸡蛋重量介于:4 r7 R% h. g* y6 c! G
A:56g and 63g 56克和63克
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7 V8 {7 [3 H, G& [) }0 k: N66.Evaporated milk is a concentrated milk that is produced by removing
9 V# x5 T$ M% X& u9 t1 ?( X炼乳是一种浓缩牛奶 是去除什么做的
. V* q, P W8 ~5 O$ hA:60% of the water 60%的水8 J6 O& F% f# z( X/ b$ O& B
& B' F2 `. R [ W; l5 p67.A method of cooking that transfers heat through a liquid or gas is:
$ A/ Z# G g2 S% J; |6 q6 O4 B一种烹饪方法,通过转移液体或气体是:
) }+ t1 M) u$ O3 m8 O5 hA:Convection 对流
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. w; g( e3 B$ R+ O: p68.The cooking of starches is known as 烹调的淀粉被称为5 @1 x2 ]5 l/ `
A:Gelatinization 糊化7 X E+ i* _1 g( O5 a
& D% [) [. {' ]" e# n: q8 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 Q9 q+ x3 Z8 r& k" s. u/ C
A:Braising 烤* h! \6 t7 q: k$ \, E
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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:0 S# D! b. p, ]( s2 S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 g9 M4 y W# {4 ~$ j; { R' T& P+ ^
* ?- I# n# S% v% X" ?' }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
: n& z! Y b: S6 }+ c- IA:Fumet 原汁7 l2 a0 }5 |$ U8 j
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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
0 L' N& k7 I5 _1 g _/ F8 xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 u: f* J! E( d! t- X5 p9 u( M# O
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73.Which of the following is a principle not used in stock making?
3 k* t/ b1 g1 D! ~+ x7 H下列哪一项不是用于制造高汤(低汤)的原则?2 b( _. \: K! `/ U3 C$ V$ o) b
A: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6 k* r; M/ p1 T, _* O6 @9 W
A:Remouillage 法语熬汤$ e% w1 r/ b( f" @# _0 P; T! W' \
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