 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:
* E, R6 i9 J* _& Y( {哪位厨师最早带来高水准浮夸的美食4 P7 [0 f' f/ \$ u7 f/ Z1 b
AAntonin Carême 人名 安东尼·卡罗美
3 l j3 q- P0 Z5 F
; t' k1 d, M4 D0 O7 D5 X$ B3 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& S" Y6 t9 G# U0 ?3 A" S7 U6 ~+ u* v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; d1 @1 x# s* G/ g: V/ W n3 d$ FA:Cast-iron stoves 壁炉, e! o, m. w \
http://www.usstove.com/products.php?id=6
9 g" b; L8 n: [0 v; ?, E& m- Y( e0 }
28.The French term used to describe the roundsman, or swing cook, is:
# a' V1 p/ |5 k) ^法国术语,用来描述roundsman,或摇摆厨师是:4 w$ t0 s9 t7 q# ^7 Y$ U0 L( b9 X! T
A:Tournant 图尔南
9 S* r/ M- P3 ]4 a( q2 Z: N/ Q: Q- \- c! d& B) C, {6 L
29.Another term for the wine steward is:
. W+ I% e4 a/ i, b1 h8 k, Y葡萄酒侍酒师的另一个术语是: l8 s# c$ q6 ?9 D8 e
A: Sommelier 侍酒师
; L$ a/ H$ N7 t s r# y, B& M* e/ x- K0 s, t h, t
30.Molds, yeasts and fungi are examples of a:; [: |. l" [- z3 W
霉菌,酵母菌和真菌是一个神马例子
2 z- p$ ]: D7 B, P6 e bA:Biological hazard 生物危害
" R8 |; x4 t9 U0 Z1 p$ h7 B C; F% n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 m/ a* \& y( D+ }: @; [0 r7 k根据加拿大食品检验局,食品的危险温度区在多少之间:
0 Z {. s4 x# O7 B, D) J3 F) ]A:40° and 140°F (4–60°C) 4-60度7 b! T$ t9 ]! @; ?9 h6 G5 @
( \ L) v% }5 h
32.All bacteria need the following for survival:
) O) a2 ?, Q p; F3 ^1 D8 {所有细菌生存需要以下哪些内容:
3 ?* l' P0 ?9 i* QA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
. f" c; G4 N' c5 o4 m3 l; e1 h0 [, ?; m8 u6 |
33.Which of the following correctly represent critical control points in a HACCP system?! @3 Y0 s4 t3 A" H+ B$ o8 t
以下哪项正确表示了HACCP体系的关键控制点?% {7 O* c9 W% u8 e! s( P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; ]2 c& S9 O Q" ^1 H3 h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. T5 ?$ T8 x0 [* G) _
3 S# c3 `7 ?- L& b4 \34.Which of the following is not an example of a carbohydrate?
4 `4 S9 q3 H' |, ]下列哪一个不是碳水化合物的例子?* H3 H0 _: Q6 K1 B8 R. X" F) ]9 _
A:Essential nutrients 必需的营养物质( N2 c; J- v+ {1 h8 J6 w
' I0 c' `, I& M6 S' ?, I& w35.The process by which a liquid fat is made solid is called:' O: Z+ I& o. l( w1 O
液体脂肪做成固体这个过程叫什么. A2 c) Y0 O6 {0 n6 m- r1 k/ Z- ^
A:Hydrogenation 氢化
4 M. A' _- z$ S5 ^4 b1 g" J, V6 U$ h% v5 t
36.Which of the following is not an example of a fat substitute?+ a8 K+ U& d' f+ L/ f5 j2 D/ o
下列哪项不是脂肪替代品的一个例子
0 x" a7 ^$ u# O* \! T. w6 pA:Acesulfame K 安赛蜜K表
. [& R% R* r" F/ g5 U6 u& w
' |; o8 _* @. r37.Health Canada requires that a product labelled "fat free" contain:
4 A7 [: s4 H- Y) S: W2 a加拿大卫生部要求的产品标有“不含脂肪“包括:
6 l- N* K8 D7 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 ^9 L: n m- q3 g+ d) b5 t) c/ ?2 U9 e% e9 o) t6 X+ r6 Q# d2 n
38.Which of the following is not a problem associated with converting recipes?: j. [) v2 F. ^4 f9 \
下列哪项是不相关联的转换配方问题?& x5 ?( P! C( ^! N5 ^, z% }2 x8 m
A:Unit cost 单位成本; |5 h7 t- u' V( |% {5 W
' L( v0 b# ?% ?( l6 C+ F/ o39.The condition or cost of an item as it is purchased from the supplier is called:0 T! l: f! Y( K/ R, p4 i
从供应商采购的物品的品质或成本叫什么& L- N; f8 ?1 N9 h
A:As-purchased cost 购买的费用
6 s U" ~7 @$ z) \/ Q. q- A- ?0 G6 g: z! o6 `, E
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 f2 u) B/ I3 s& t) k. B在新货到来之前用于日常所求的必要库存量叫什么
* \8 F7 `: k. T9 W1 ?A:Parstock 基本日常最低库存! E& S7 j$ X6 m
9 y7 X" d" K9 V+ G7 k
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 `' p5 }( Z" e/ B: I$ p6 J下面那个缩写是用来表明正常库存流程?* r7 a3 _+ d& F* m4 z/ j$ j9 d
A:FIFO=FIRST IN FIRST OUT 先进先出
; y. S# k' o% Y: L, j: J
. Z: m: Y$ @) A5 S5 q! e6 r42.Which of the following knives is used to turn vegetables?
* \% U. i* P& B3 o' n4 j下面的那把刀是用来打开蔬菜吗?9 L& o$ J5 F* e* Y
A:Bird's beak knife 鸟嘴刀
7 I0 ^' @4 n" F( h/ g; n3 O; ?; Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& e$ |, w) `; H T% l5 b8 W' A# |1 `3 ~+ @! E/ h4 ?
43.What is an instant-read thermometer best used for?
+ ]$ q+ {; Y) Y, @* d( E/ u3 a即时读温度计最好用于那方面?7 o4 U8 a0 ?, n6 q8 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 R# Q( X. W( n% [5 a% V, m
/ z# c" @' b3 Q2 G7 y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 G; ^5 X8 `( Q下列哪些金属材料受热均匀,通常用在铁板而且非常重
. z9 }% n6 `' u8 J; `$ q6 _5 RA:Cast iron 铸铁
8 e9 C1 }2 Y5 U. L
# N% b2 e. K& d4 c8 I- F. p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ h2 p, {, n5 I U3 `4 W) N哪件装备下面有一个可移动的碗和一个S形叶片?6 m" e' u+ g4 @6 b2 T/ j
A:Food processor 食品加工机: o2 R7 a4 k L; z; s2 x& q
http://www.google.com.hk/search? ... iw=1263&bih=572
: r. N& L& V3 Q; {) p9 \6 E! p3 x2 o5 w6 O1 y
46.Which of the following is not a rule for knife safety?
! I# l2 i$ Q0 D; q, d, ~1 }% ]/ L8 H下列哪项不是用刀的安全规则?$ l" q u: u' }6 u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# ` t1 u: |4 W- a' I9 L M( N9 O$ o* p d, M7 p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- z$ x0 u6 l& Q9 W, t1 w/ x5 n" Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& j% j3 e, U5 B3 {3 s1 HA:RondellES + t% T! @3 k, j3 v5 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) U) O9 T5 \5 ?- f+ u! E; i$ ~$ f! P4 o0 ?$ S
48.Which of the following is a diced cut used to garnish soups?4 s3 c1 h* l* g9 \, w2 M
下列哪项是切成小方块用于汤的装饰?5 r3 \3 P9 C ?
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" ?+ ?- @0 Y# t9 B+ s2 g" c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, c5 s; p3 h/ A. {1 x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!!——& J. N* W7 X* }. p" \7 Y1 [' ]
A:Gaufrette 2 l6 _! Y. c+ h$ V6 z. P$ ~8 P* Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 t, ?# w) w( |% w$ R% Y% @& u! jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, o R3 B- U% [0 |8 y, [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ d3 |) j% O9 a) v8 R8 k! J
* c$ j: c+ z& j5 ^7 F* c/ t+ v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* F! G% d# l- S9 ~5 e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)
8 E- R2 b: }8 U" \6 n# b; EA:Cilantro 胡荽叶 香菜3 X3 V4 h8 M! N" p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; g5 q/ X) i+ r2 z3 B2 T" J0 B) Y
& o+ S! u( \6 v( B0 `
60.Allspice is made from:$ Z9 C; g( [( Y! R) z, G' s
多香果, 多香果香料是什么 Z7 ]& O- m( b6 `+ U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 w6 S4 ^, R% M* R+ ?8 g
A:A dried berry 干浆果
' {9 Z4 T( C: \ y$ [0 Y. Q8 Z$ _; |9 H+ m8 S3 m2 s( [# Y
61.Which of the following are used to make a sachet d'épices?- Z- w6 J1 `# [! d
下列哪些是用来做香包德épices?1 t: C9 O" K v, {- u# t% [
http://www.sachetcatering.com/
3 w, ^8 z/ H4 i- RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; g! w X; B# V/ y; Y
! ^2 R, B4 d ~+ |; k62.Which of the following condiments are not soy based?
4 n2 T4 c: O+ E下列哪项不是酱油调味品的?9 j/ u+ Q9 x8 F; T6 ^0 x
A:Wasabi 日本辣根 u/ R/ B$ m( e
" {2 d# L- _$ n9 w9 K5 z4 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 e9 b+ P$ Y; s0 q% ~7 p 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:
1 }7 A- P* b% H* z/ j+ A; w |6 }% hA:Pasteurization 巴氏杀菌% C, F d( u. z6 x# a
1 G6 p5 C# p. r
64.Which of the following steps is not the correct procedure for whipping egg whites?% y n6 O( ^3 t2 S% g: x, F$ k
下列哪个步骤是不是正确的蛋清搅打程序?
% U1 C. F4 q4 @# _2 D0 e9 T8 N. oA:Allow to rest before use. 允许休息后方可使用。
, j! B& [9 U+ p* r# s
& v( b" o7 ]0 w2 v9 x! @& A65.The weight of a large egg is between:一个大鸡蛋重量介于:
' p: T: u: a& e' wA:56g and 63g 56克和63克
: T# V6 P8 n. l6 w1 r
. p' l1 i& @0 Z' R8 M1 z6 r9 c6 [66.Evaporated milk is a concentrated milk that is produced by removing
% X4 L, b: X/ K% y1 O% d炼乳是一种浓缩牛奶 是去除什么做的
n; D# j9 ?1 G JA:60% of the water 60%的水5 |* s7 K; b- P8 W. F" R% u
. d/ Z3 h& b% ]' d* } I8 X" ^* J
67.A method of cooking that transfers heat through a liquid or gas is:8 b! S0 q& D' W9 J8 x3 \4 Q5 E
一种烹饪方法,通过转移液体或气体是:
$ F$ ]! [5 Y/ Y( j4 t' BA:Convection 对流2 S' \5 Y. B n3 M
# U2 G. [& i7 _4 U/ E0 p) S
68.The cooking of starches is known as 烹调的淀粉被称为
! C' k* @9 {! @" \( M4 GA:Gelatinization 糊化
[5 P7 C8 J6 O7 p4 V4 z# Y0 \& @7 z P6 k8 P5 W+ J
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, z* |7 w5 T- |' `8 u" W: q( y; b
A:Braising 烤
2 V: L$ x/ w* k, _
6 ]$ L% y% @% e9 i3 A( M2 T70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:: m) j) _. w! V8 l9 N& {& a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
2 j9 N: O+ T0 j. j& A9 @; G( t
& B. ] f7 U9 Q0 `, W71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么
r* G/ \0 [6 X& }% `A:Fumet 原汁
( [3 k1 a9 e+ r$ ~
! T- `/ }* T. C2 M! m/ \72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成 b1 \) u) a! W* B" z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 X1 U; n3 ~" G7 S0 ?* ~6 n
7 R0 g* w. I. ?" e' R. v0 D73.Which of the following is a principle not used in stock making?7 r" ?" y0 `% _3 F) p
下列哪一项不是用于制造高汤(低汤)的原则?
- D8 l! s, e: Z; U, _. b" L, FA:Start the stock in hot water.开始在热水中操作3 C( p7 {6 @* T& ^( x u
2 o* B/ k( v0 R& s4 k+ M7 ~2 L
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
; u1 L% j6 n, Y2 ZA:Remouillage 法语熬汤
* ^; s3 l! L8 H5 l0 V& T, ^. l6 qhttp://www.haibao.cn/blog/post/176242.htm |
|