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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:
; P$ @% [4 d- S& n5 h) A哪位厨师最早带来高水准浮夸的美食8 l9 i1 ^" F% e" g% s$ A
AAntonin Carême 人名 安东尼·卡罗美
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' o2 o; T1 @9 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 {) p& U6 H) u+ |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& x/ f! y P+ ]( R( i
A:Cast-iron stoves 壁炉
* t% @8 a4 T. K0 K. P thttp://www.usstove.com/products.php?id=6
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6 C- ^, h+ p2 K( c1 e8 I28.The French term used to describe the roundsman, or swing cook, is:; \4 I; g, S0 i% v' O9 z
法国术语,用来描述roundsman,或摇摆厨师是:/ { z$ J% ^7 Q- Q9 ?
A:Tournant 图尔南. s1 _ d8 z3 Q2 q
# Y H9 g* O) m, y9 U& N29.Another term for the wine steward is:% G* L: |& ?7 R/ V8 |4 _3 h$ v
葡萄酒侍酒师的另一个术语是:2 v& f) t% R1 ~* F3 O
A: Sommelier 侍酒师0 b& t! [2 O0 T
1 X' d5 c; h/ Y, m30.Molds, yeasts and fungi are examples of a:" i) d- b% P* ^' R
霉菌,酵母菌和真菌是一个神马例子
7 {) u6 \7 Y$ nA:Biological hazard 生物危害# W4 C8 u. j8 U) i$ j/ m; E& q
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, |# f2 n5 a* P6 d' c5 G
根据加拿大食品检验局,食品的危险温度区在多少之间:$ w- r% h- u5 v: v. J
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
5 x1 y' D5 {- S$ u) X所有细菌生存需要以下哪些内容:% T5 T1 C2 [/ o& J# r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ I4 y3 H% n% e* o# G1 i
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33.Which of the following correctly represent critical control points in a HACCP system?
, k6 e3 v- v/ k3 x2 ^以下哪项正确表示了HACCP体系的关键控制点?
( _+ @. {, l; C9 l: ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 ^ ~$ X& O3 _6 `6 k! G食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 Q! L$ m( n+ ]
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34.Which of the following is not an example of a carbohydrate?
' [# S$ n; Q/ w9 e: |" B下列哪一个不是碳水化合物的例子?
0 ^* B' u2 A( q4 ^1 aA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:9 h& z* I: y3 G$ ?/ Q, p8 r
液体脂肪做成固体这个过程叫什么! z5 D, ~3 ?2 @0 D- d! H' K( X
A:Hydrogenation 氢化7 _3 ^( v. [3 Q& z
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36.Which of the following is not an example of a fat substitute?
3 z! ~8 _' G& p8 r3 X* s% ?下列哪项不是脂肪替代品的一个例子. X0 P: F! n, b/ X. ?" S* A& @
A:Acesulfame K 安赛蜜K表: }6 I! p% x- r# S6 E
3 k% Y& v2 |* t: t2 u0 D37.Health Canada requires that a product labelled "fat free" contain:
+ ]% U: M5 t, J4 X9 {( ~5 Y) M加拿大卫生部要求的产品标有“不含脂肪“包括:
0 v; K3 u; I& d% b" S7 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?! w; V' F# @9 D
下列哪项是不相关联的转换配方问题?
4 Z2 Y# \8 m6 ^* J b1 T6 p# }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:2 I. ]4 |$ Z2 I9 T
从供应商采购的物品的品质或成本叫什么3 O8 Z& g& G) w
A:As-purchased cost 购买的费用2 Y9 V4 y+ P. y% Q1 t
V6 a$ r/ c1 x( ]2 O) y) z40.The amount of stock necessary to cover operating needs between deliveries is known as:4 J/ L7 q4 w/ p6 v' z
在新货到来之前用于日常所求的必要库存量叫什么
# \ v/ z. S: @- @0 FA: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?
, Y( D$ F {+ ~8 r下面那个缩写是用来表明正常库存流程?# S0 M# m0 r! {3 w% b8 Y
A:FIFO=FIRST IN FIRST OUT 先进先出
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( H! h& A# [( h4 }( R0 G42.Which of the following knives is used to turn vegetables?/ f0 T5 K% |$ V
下面的那把刀是用来打开蔬菜吗?7 [1 F1 o; }# k: h' V
A:Bird's beak knife 鸟嘴刀) p% W% T* V, q2 [* x# _; Z8 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 I x1 a0 t1 A" e43.What is an instant-read thermometer best used for?: g: \' q: d' Y
即时读温度计最好用于那方面?
" f9 H( Y1 s3 ]: P2 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" j; [. s G* p. \+ M5 H+ w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& L: b* ?: G. M8 ]4 X9 N! \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?
/ ]/ o# f% d8 I4 O8 o哪件装备下面有一个可移动的碗和一个S形叶片?
$ l7 a6 z$ Y& I9 h" XA:Food processor 食品加工机4 e( _+ P9 N1 U ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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. |" t4 V N4 f9 G$ m; @46.Which of the following is not a rule for knife safety?: e+ ]" U, D5 e" ^- T
下列哪项不是用刀的安全规则?
/ D$ B0 Y6 M" R0 wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, ]( Z# D$ d5 q8 R8 v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" @% _/ O8 A* C) O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% I e( z% I' a! R( W4 }0 ZA:RondellES . `9 l C: V( K6 L9 h; j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?# C" P0 j: X, e9 X: O
下列哪项是切成小方块用于汤的装饰?
3 d1 m9 c6 S( F9 T& u) ]( BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: }$ }1 z c/ c4 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# V. |* U9 Q( _/ 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!!——; b8 [ r$ M% _7 f2 u
A:Gaufrette
+ \: y. q% G' G" K8 @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 |$ b- n6 B. l4 s; s T! l" }- ^* Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- p% q& {; l8 B. i5 V: J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% C4 Y- T, X* m' {% H& O9 L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)$ O2 i; T3 Q9 Z/ v' f$ V
A:Cilantro 胡荽叶 香菜
5 e, G6 q& F6 v" \; v: C1 \' Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' H4 k, U2 x5 C6 I9 F60.Allspice is made from:2 _3 }- A3 ]4 I5 Z
多香果, 多香果香料是什么" A& N q+ l1 _; r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 N( F7 G& s5 g% ?# H, K' q& sA:A dried berry 干浆果
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/ v/ [0 ]- ]' E6 A5 n) Q; ~( g4 J$ Z61.Which of the following are used to make a sachet d'épices?! ~4 Y1 Z, C4 C0 M( U! `! s2 b0 ?9 H
下列哪些是用来做香包德épices?
# k) H& B. {2 M0 M+ Ehttp://www.sachetcatering.com/
/ W( b/ T& G& A4 t9 E6 x" ?% VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 v% V' R' x$ {: {& A
% o) c' q% b+ R* B62.Which of the following condiments are not soy based?
; v. z3 Y! \3 W; H# [2 h) y# n T; u下列哪项不是酱油调味品的?
: s0 A& P# ?5 |9 F/ u3 wA:Wasabi 日本辣根1 A i2 w4 u8 t, l" y
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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:5 K2 @5 K; j. N8 c
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:& B+ Y, x9 }' } M
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 f7 u4 v- j$ ?* Z9 }* j! Z# n
下列哪个步骤是不是正确的蛋清搅打程序?
- W G- u2 b$ {A:Allow to rest before use. 允许休息后方可使用。
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4 u+ _ }% k W& b D" ~0 s @65.The weight of a large egg is between:一个大鸡蛋重量介于:
* J7 K. X/ n4 ?* W' SA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: V+ u" M g' v# p9 l8 D炼乳是一种浓缩牛奶 是去除什么做的
+ Q! R& i8 L& c L. {4 ^A:60% of the water 60%的水1 A& z7 m6 A; ?+ i2 w4 Y8 D, o
, l9 a+ S/ J9 i: f4 Y) h5 a R67.A method of cooking that transfers heat through a liquid or gas is:
1 J/ e8 X7 L8 l! P一种烹饪方法,通过转移液体或气体是:
: L& e: t! H& n8 ~! ?( k0 H! a+ H/ O1 Y0 LA:Convection 对流
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& A9 J# \0 A7 w+ v68.The cooking of starches is known as 烹调的淀粉被称为/ ^0 X, f* t" X! k7 N* g V
A:Gelatinization 糊化
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. K# {6 f, e. T, ~8 Q& k6 h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 \. h, j, c9 r4 _6 z1 B/ H$ H4 fA:Braising 烤2 u$ H# D0 w) x2 D0 V q
) Z( O' N4 q2 O3 l! g; {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:5 D) u" k5 C" J' Y9 b. Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
3 l/ J6 U3 Z6 L) d' L( x7 F4 XA:Fumet 原汁; W) f4 k% d/ v0 _
) K9 k9 N; Z* K# P& h9 N: C1 r72.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
, d3 l" X8 _' x6 Y; wA: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?" F0 D M" v- J' [0 N
下列哪一项不是用于制造高汤(低汤)的原则?) T& @" N6 u* T# M0 i8 f% [2 ]/ s
A:Start the stock in hot water.开始在热水中操作
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. @! v3 j; l: f% }8 C) h4 p74.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
2 J' b8 F" e0 X9 @. cA:Remouillage 法语熬汤
- Q; }, ~; W- _+ W/ ]http://www.haibao.cn/blog/post/176242.htm |
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