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26.The chef who is credited with bringing grande cuisine to the forefront is:
8 A. ~) c& T( y$ ^3 l哪位厨师最早带来高水准浮夸的美食9 I/ J1 @& t# A0 C5 _ u( }
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 u8 i# @- m/ e, Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! m( K& Z' o4 z. f' f, fA:Cast-iron stoves 壁炉# R0 I0 `& d" L# v
http://www.usstove.com/products.php?id=6. r& G% c- t0 S/ t9 m3 C* I
) b E# C, U& t4 t: y28.The French term used to describe the roundsman, or swing cook, is:
+ W. k! B2 T; L* i$ g: p法国术语,用来描述roundsman,或摇摆厨师是:$ w# N; o, t+ D$ G4 E
A:Tournant 图尔南
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29.Another term for the wine steward is:( D) D1 I9 o/ x& X" ^2 _1 Q" o7 V
葡萄酒侍酒师的另一个术语是:2 s& J4 S, F8 F# ?* P2 u9 n
A: Sommelier 侍酒师8 G+ p) U/ e: s2 {
5 X" V. K0 }( E$ M P5 D+ S30.Molds, yeasts and fungi are examples of a:
. l- Q- b% ?; \% G) m6 c$ `霉菌,酵母菌和真菌是一个神马例子% Y. Q( y3 u/ B6 i. j1 ?
A:Biological hazard 生物危害, R- E# J" ~( g5 W0 c! z8 j
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 ^6 K$ s) |1 j5 Z. h! Y
根据加拿大食品检验局,食品的危险温度区在多少之间:! b, i& k9 `5 W& n8 J3 g8 W* l
A:40° and 140°F (4–60°C) 4-60度
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8 b# \! \6 x: c# @32.All bacteria need the following for survival:
6 |& [8 N' ]" ?所有细菌生存需要以下哪些内容:- W/ @# |0 X2 k# t' N+ K1 K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 \) c8 y$ R0 O3 n; [# }
5 I- C/ ~! O" y7 v3 @. S33.Which of the following correctly represent critical control points in a HACCP system?! M: e' C* j4 G
以下哪项正确表示了HACCP体系的关键控制点?
8 x" x @$ F/ j' v' K; S# N1 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # C" P5 K" ^5 K) W y1 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" l9 q, u* W: A1 T1 s7 T0 N: O
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34.Which of the following is not an example of a carbohydrate?. _+ g3 h2 c0 H/ R4 H0 G* R0 y( ?
下列哪一个不是碳水化合物的例子?8 B! ^( s5 L* F0 p! Y% u2 `
A: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:
' ]7 t/ c/ W" n7 L: O3 l4 A液体脂肪做成固体这个过程叫什么
% x- X! q$ D2 v+ M! Z! TA:Hydrogenation 氢化' [2 H$ J( P& S$ N. \" n( E8 Y
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36.Which of the following is not an example of a fat substitute?/ X$ z9 m+ e) Q1 N
下列哪项不是脂肪替代品的一个例子$ t* [# Y) w* j5 Z) Y
A:Acesulfame K 安赛蜜K表
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+ ]2 {8 I4 @0 Y5 h1 b; U37.Health Canada requires that a product labelled "fat free" contain:* {4 V7 r- i: n+ n8 e
加拿大卫生部要求的产品标有“不含脂肪“包括:; G! v" X* T7 q' |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) x4 _3 ]5 k, m" A" Q2 u; n; X" i38.Which of the following is not a problem associated with converting recipes?, K I* ?$ Q- U3 ^% q! \+ v
下列哪项是不相关联的转换配方问题?
7 ^' B) I/ o" z6 AA:Unit cost 单位成本: r1 E/ n S1 p% H
+ U/ G( O9 b7 l: E' M" a39.The condition or cost of an item as it is purchased from the supplier is called:
! z6 e- ?0 N) l+ p4 M" }, ~! |从供应商采购的物品的品质或成本叫什么 o4 o: t; H+ `1 U$ P' E+ z4 N8 w
A: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:
- q( K- `; n% u1 o0 u' c! g在新货到来之前用于日常所求的必要库存量叫什么% i, A1 p1 D; d" I
A: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?
2 i: n: f* T0 w- a下面那个缩写是用来表明正常库存流程?9 c, N) z3 L/ O$ z
A:FIFO=FIRST IN FIRST OUT 先进先出
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' W/ n7 z: ^2 @: M6 q( q42.Which of the following knives is used to turn vegetables?
; F8 @2 S+ F+ ?) n) ^0 J6 }5 w下面的那把刀是用来打开蔬菜吗?
5 f5 J$ T* J6 WA:Bird's beak knife 鸟嘴刀* E9 G( t/ v3 Y) b3 e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, |: X2 F. [, q0 r
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43.What is an instant-read thermometer best used for?- T' ~2 c' H; T& a1 r9 v
即时读温度计最好用于那方面?# V- V/ j5 U) o- S
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 f$ j" i% j. o( h P
& B4 y7 e) i0 r4 H6 V i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ l0 y' d: \6 F- [3 r
下列哪些金属材料受热均匀,通常用在铁板而且非常重& ?2 H+ j. K0 z7 b8 g
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?
5 j5 @/ X# ]# A. }2 I哪件装备下面有一个可移动的碗和一个S形叶片?/ O. z' R7 K8 }) C* O
A:Food processor 食品加工机, q& L; e7 ^1 T
http://www.google.com.hk/search? ... iw=1263&bih=5723 q7 O2 K# v2 s* {
& R' x( \ o) }# o2 }# u1 Q5 w46.Which of the following is not a rule for knife safety?
, q( c2 O8 Q$ a$ D9 b4 b6 R下列哪项不是用刀的安全规则?9 j" w) i9 B* e4 Y' y# c* Z% W
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:
8 U6 P R6 l8 }' a$ A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! B6 Y& e) y" e: v
A:RondellES
* X- G' F. K+ D1 a4 a8 E: Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?+ ~, @0 A. A9 `0 S4 A
下列哪项是切成小方块用于汤的装饰?
0 S8 N/ Q& ^2 o# |1 z9 `0 mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ a, ?7 {$ T' x1 p K, S8 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ o% W" k+ y. U' y
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!!——) p5 T$ V( } C- {
A:Gaufrette 5 N0 {0 x9 T% b. A; _, z7 d( F4 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ j# b6 d& E3 J6 }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 q: _( L% X' M# b1 e' c* b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( @7 K `% c; `8 p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# u* M4 l$ |: P" q
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)7 p" N/ \' Z# _! h
A:Cilantro 胡荽叶 香菜1 ~& ^6 X- l! ^5 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 a; Z: ?0 i; k C8 R
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60.Allspice is made from:
. Z7 h9 l' e" E 多香果, 多香果香料是什么
! \* {( D4 C0 A+ F1 i3 Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ i& w2 Q4 m& P! q/ z1 I2 l) h7 h
A:A dried berry 干浆果/ K2 w( B6 Y- j
7 o; f& y4 S5 r6 x$ F61.Which of the following are used to make a sachet d'épices?6 U3 G& d* M( y. ]5 S
下列哪些是用来做香包德épices?
$ f8 a% t& j( ^9 ]& }http://www.sachetcatering.com/! D# k# {" \: T; ]' w
A: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?' ]7 A! i! W1 F0 p
下列哪项不是酱油调味品的?
9 \: ]6 r, `: [: n' d' w' H3 SA:Wasabi 日本辣根2 ^3 j6 A7 k) X' D
, H l2 J0 A- @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! {% v. }7 Z& 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:% k; j- N9 F! y7 K& l' x0 }) h
A:Pasteurization 巴氏杀菌
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0 j* L; S! y! A/ z$ M% i+ ~6 P64.Which of the following steps is not the correct procedure for whipping egg whites?
8 R4 R# q9 k! p4 t8 E下列哪个步骤是不是正确的蛋清搅打程序?
! g( ^: S7 j6 z; j' |8 KA:Allow to rest before use. 允许休息后方可使用。$ a7 v0 o/ R9 R
$ f: [" R8 ]4 e3 I1 v# U( H6 q" x8 t& W65.The weight of a large egg is between:一个大鸡蛋重量介于:) I' F. s$ O, C
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
1 U8 l! `( c6 ]6 [1 R2 @- \9 _炼乳是一种浓缩牛奶 是去除什么做的
) M, C, o6 Y1 a8 W7 SA: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:0 W9 P( _% i8 R+ n) c
一种烹饪方法,通过转移液体或气体是:0 N9 O2 E( P" M# z' k
A:Convection 对流
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8 n# n" |. H0 W. J68.The cooking of starches is known as 烹调的淀粉被称为
! [6 X) u O& f& O+ R( S8 L1 n qA:Gelatinization 糊化
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. R# C+ M$ D4 S5 Z$ \* f0 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( n- a! r/ z Y5 PA:Braising 烤
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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:
6 Y& r8 z& `" C, G X" l) E5 U/ ]; gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ M1 V6 x3 T: ?+ [" O9 K; D9 D
, Q# ~ ?+ z1 k3 |0 U ?3 B4 S71.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 i) x, b' V! w' Y. gA:Fumet 原汁* B' a. z6 d# {& }' Z' u5 O A
. v p: ^6 a2 H* H3 ?( n* o8 `2 _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- K$ Y+ Q; J- ~( [3 |( V/ t! s
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?- ~5 e3 b- R! o5 a
下列哪一项不是用于制造高汤(低汤)的原则?
2 h' I6 K2 n9 K! i' ]- K; pA:Start the stock in hot water.开始在热水中操作8 d) b7 N+ d/ ^! K/ w: |9 r2 m. {
# m& v4 j( G$ C. b: x9 {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$ f K9 c- `) H* p( Q& [
A:Remouillage 法语熬汤
. e5 l( z# b' @4 K" Hhttp://www.haibao.cn/blog/post/176242.htm |
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