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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 ^- O- Q- F, R* \. T哪位厨师最早带来高水准浮夸的美食, k P% j0 ^- C; u
AAntonin Carême 人名 安东尼·卡罗美* \$ W8 }: t' i& m% Q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 A( [3 B3 k/ M3 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 。
/ z% S W2 H9 E! sA:Cast-iron stoves 壁炉
1 ^" n+ R4 h8 q5 D8 @' @0 |8 `# Zhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" ]& p: }+ ]1 z
法国术语,用来描述roundsman,或摇摆厨师是:
$ n8 I4 X) k6 Z( r( c. X# @A:Tournant 图尔南3 m' F; j7 [! ~& C
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29.Another term for the wine steward is:) _& Z: H) Y& A" n8 M
葡萄酒侍酒师的另一个术语是:* ?% Y- E; G: i
A: Sommelier 侍酒师
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& l& W" @/ W! b! k( F- f30.Molds, yeasts and fungi are examples of a:
0 U8 w8 v0 ~, q/ f. @. D霉菌,酵母菌和真菌是一个神马例子
; o6 u' G* W, S- Y( H; a( vA:Biological hazard 生物危害 B' ]; l- V0 C$ @* G
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% ~. d6 {; f7 O' m3 e! i根据加拿大食品检验局,食品的危险温度区在多少之间:
$ c' O9 ?! Q0 h# O% {$ ?0 TA:40° and 140°F (4–60°C) 4-60度' I; N7 _* m# {% e9 q
; k0 p6 t/ x+ ^5 p4 P( Y8 N0 y% L32.All bacteria need the following for survival:
2 S, w9 W o* }$ Y) e所有细菌生存需要以下哪些内容:% t& I( v& c |. k1 b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 g: s& y4 |% H. }33.Which of the following correctly represent critical control points in a HACCP system?
3 j- W: \" f6 M" h1 c以下哪项正确表示了HACCP体系的关键控制点?/ r8 K* G& O0 d- [7 z: l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% E- `7 u& v5 k# q食谱,接收,储存,准备,烹饪,保温,冷却,再加热. I, e. e* s, S- t
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34.Which of the following is not an example of a carbohydrate?
0 Q. ]6 C5 ^2 [! o下列哪一个不是碳水化合物的例子?4 ^2 ?6 g( ^. s6 G. w, ~
A:Essential nutrients 必需的营养物质* T$ e e9 P: e5 p% S
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35.The process by which a liquid fat is made solid is called:
K) I1 ]2 n1 E$ u2 a( G: u液体脂肪做成固体这个过程叫什么0 r0 ] I* X$ E0 u+ q" s
A:Hydrogenation 氢化
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' Q3 C/ \% k( f4 [. p36.Which of the following is not an example of a fat substitute?; g" ?; l0 u( _ Q. [( G
下列哪项不是脂肪替代品的一个例子
; {" A6 a# `6 ]! dA:Acesulfame K 安赛蜜K表
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0 e5 d {& H% p' a: S- m S37.Health Canada requires that a product labelled "fat free" contain:( y, `% ~9 U, w9 V* X
加拿大卫生部要求的产品标有“不含脂肪“包括:, {" N! V1 c, I! `8 I4 A5 ]1 O, J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! e5 m. r2 \( h
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38.Which of the following is not a problem associated with converting recipes?
z2 k8 z; h# N5 s [ W下列哪项是不相关联的转换配方问题?0 F6 \/ R% } [0 g; T/ D4 N
A:Unit cost 单位成本. R( V' h! e" F+ f
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39.The condition or cost of an item as it is purchased from the supplier is called:; `+ g# F+ p3 V$ L/ a8 n, I/ O
从供应商采购的物品的品质或成本叫什么
' z1 s6 b1 \. {- u) A8 gA: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:
! ?' J$ r0 `& U- X在新货到来之前用于日常所求的必要库存量叫什么
" t! z8 s8 A# f# S& w; |1 MA: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?4 _# m3 p8 b# y0 {6 m
下面那个缩写是用来表明正常库存流程?
4 ~) p" u7 u' K6 z9 n- @A:FIFO=FIRST IN FIRST OUT 先进先出& H4 T/ N; E* ~
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42.Which of the following knives is used to turn vegetables?
' s2 A7 V# j2 u8 c9 _' G a下面的那把刀是用来打开蔬菜吗?, {3 {# j# p$ o q' J& u( h
A:Bird's beak knife 鸟嘴刀
5 V* \% m6 o8 W, T! k" T+ K+ Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
8 E' s/ f! v! z即时读温度计最好用于那方面?
; } f; w* h% g4 ]; q( lA:Checking the internal temperature of a roast 检查被考物品的内部温度
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* p- `, B! E/ K5 w6 G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 h) `! N- T/ k下列哪些金属材料受热均匀,通常用在铁板而且非常重& l0 z, x2 N l* u0 n6 H* f
A:Cast iron 铸铁& `$ ]: [9 A+ \
. {: H# c* J% Q& s8 W7 `9 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 H* n- O* }3 I, ]( y
哪件装备下面有一个可移动的碗和一个S形叶片?) [% b5 |8 I) l7 D ?, t. E
A:Food processor 食品加工机
1 ^8 V6 a! [: zhttp://www.google.com.hk/search? ... iw=1263&bih=572& m) u- O6 q' D6 G
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46.Which of the following is not a rule for knife safety?2 t! T7 |. I s" u4 s
下列哪项不是用刀的安全规则?
/ f$ B- K, @3 {8 G1 @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 m2 f1 Q+ E" q$ k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 g9 h8 L/ L9 B5 L
A:RondellES , m2 n' t/ k( G* Q# W0 Y+ k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" U$ H A4 a! u# z4 k
( e6 b4 z9 ~6 n1 X. \/ [/ B* }48.Which of the following is a diced cut used to garnish soups?- _# ?# s! @0 l" o0 J
下列哪项是切成小方块用于汤的装饰?
5 O+ y) `! R5 s3 {/ ]9 tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 e1 `/ j5 a& `9 s/ W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( ?) A% s' U. I- N
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!!——+ U4 D* ~+ l9 k: _- c- e$ V, N
A:Gaufrette
+ d$ y# `4 [# a6 Q, P1 pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) w7 l6 A3 ~5 M+ T/ b* H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: A1 y/ X' y. A' d9 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: Q8 p. H+ G# _$ G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- { p$ J3 C& r& A
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+ U2 m; D. f% o, ^
A:Cilantro 胡荽叶 香菜
, D4 H& Z& t$ E# m0 F; Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 ]% x$ \. I$ m3 V* T! J0 m
+ V6 V3 K% Q- f; |8 e; ^+ L# p h8 P60.Allspice is made from:4 X( r2 f+ p: K4 g' H; D
多香果, 多香果香料是什么# ]. p0 Y& {# X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; B5 z& Z$ z/ J- G
A:A dried berry 干浆果+ x! }: o' w- ?
* J# `7 c& m3 }: ?/ F B61.Which of the following are used to make a sachet d'épices?! t7 G+ v* E2 n5 B$ H/ Y5 l* f; m1 u/ o
下列哪些是用来做香包德épices?
, N2 f( X. a& @; V1 P# xhttp://www.sachetcatering.com/
' w' m) ?' F0 Y; D% r- HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?) f2 r# m4 J+ i3 b9 S& S h- h
下列哪项不是酱油调味品的?
6 t. {8 u5 f" ]0 X5 EA:Wasabi 日本辣根/ p0 D' M& O( v
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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:- y) Y2 G1 }; B0 t5 u% E+ D! h
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:
! H- z$ ?6 Y9 a0 V _' P' JA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" } g( A0 m7 V下列哪个步骤是不是正确的蛋清搅打程序?" O2 A' o# f. e
A:Allow to rest before use. 允许休息后方可使用。
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# s! B! A: j1 @2 c# k7 G65.The weight of a large egg is between:一个大鸡蛋重量介于:
- U! x: O* P+ _2 S G; O n) N) NA:56g and 63g 56克和63克8 J: W$ I9 Z- f1 b' q0 R
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66.Evaporated milk is a concentrated milk that is produced by removing" W/ N8 U: r* I9 D1 N# @' }
炼乳是一种浓缩牛奶 是去除什么做的, ^! \0 X; Y+ h- |$ _6 L
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:* a' x: ^2 V6 m& p" A6 c
一种烹饪方法,通过转移液体或气体是:; }1 B) V8 b+ L& N) x# {
A:Convection 对流3 M8 s" L/ ~1 r/ {& O. N) r4 z% H( _
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68.The cooking of starches is known as 烹调的淀粉被称为/ K% G$ k0 T; [3 N( u! N
A:Gelatinization 糊化" L( X7 m) |, r+ e# ]/ d; _
: @! @4 \/ r7 E1 B5 t. K5 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: d6 |& E' I& `( s% g4 VA:Braising 烤6 E4 Q6 X/ T$ C0 h; V1 A3 I$ t$ l
8 ]7 J9 R2 Y" Y. x& P70.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:
* ~! [7 P9 I: W1 iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" a/ T& d: X& W1 l5 S F
' f ~0 q! w" H, }# N& c2 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& K" z: r1 v. m
A:Fumet 原汁. T% x1 \. O/ P: }( T2 v9 G
$ W6 @4 b! k; u& S$ b. e0 q4 O72.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" l6 U' m, e v: ~3 ~/ u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?0 P! U5 I( l2 g: N
下列哪一项不是用于制造高汤(低汤)的原则?
! V" h+ K ~; U& n# oA:Start the stock in hot water.开始在热水中操作$ j( I0 Y' ^; ?. j2 k X1 A) ~
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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: b* y; z4 P8 q; v& ~4 k; K7 F6 K S
A:Remouillage 法语熬汤
' C" p# P: E8 @- G" _http://www.haibao.cn/blog/post/176242.htm |
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