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26.The chef who is credited with bringing grande cuisine to the forefront is:
) Y" H+ N9 H$ B5 I4 i' C) a, _哪位厨师最早带来高水准浮夸的美食. e" C. v' l$ x9 ]) I, X
AAntonin Carême 人名 安东尼·卡罗美" {1 V3 l; w9 N- q5 P. p! P
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ O+ T1 G0 Y* X/ F6 c3 B/ a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 T7 K. r; h( W1 U. D' O; Z5 L* NA:Cast-iron stoves 壁炉
- P# H* I! D# F. z! `5 R* Hhttp://www.usstove.com/products.php?id=6
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* U% x. b; h! K, }28.The French term used to describe the roundsman, or swing cook, is:3 R" Z7 C8 m4 E t5 \
法国术语,用来描述roundsman,或摇摆厨师是:
3 X5 Z4 N; L; n( T$ u* N- O+ qA:Tournant 图尔南
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7 l" A* }8 L: ?: j29.Another term for the wine steward is:
2 a2 z% K" W( _5 o葡萄酒侍酒师的另一个术语是:
2 D+ l* i) ^( ~# TA: Sommelier 侍酒师
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# B6 G/ J' X, o30.Molds, yeasts and fungi are examples of a:
0 U* c/ D' A* S8 i6 j# p9 U; G霉菌,酵母菌和真菌是一个神马例子/ l t# D3 @5 Y
A:Biological hazard 生物危害
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T6 m/ j3 C Q8 C" h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 G0 ~& ]) h: x- v
根据加拿大食品检验局,食品的危险温度区在多少之间:; V. e" T) z% k: S1 Z/ 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:1 {+ z0 z9 o" h
所有细菌生存需要以下哪些内容:
/ j5 U+ N+ ?& g- IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& K( t6 ]7 t, S+ |
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33.Which of the following correctly represent critical control points in a HACCP system?: R: t) I% N+ b* l
以下哪项正确表示了HACCP体系的关键控制点?6 h7 p2 _+ `& [7 K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 ~. @/ F- x4 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 i1 {9 k0 D% t- s D+ {( G
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34.Which of the following is not an example of a carbohydrate?
3 Z2 v9 k5 q" ]: B$ n$ V下列哪一个不是碳水化合物的例子?
* S7 W. Y! c+ e8 VA:Essential nutrients 必需的营养物质. Z9 |# S0 Q2 n; p, b
- `4 f7 A5 x% P& ^35.The process by which a liquid fat is made solid is called:7 w0 J: J% A( U/ |+ i
液体脂肪做成固体这个过程叫什么
, |3 c4 T8 I( s" W& i# G$ ]; L1 V! \9 KA:Hydrogenation 氢化' j8 a, e3 D* n' I2 u. o5 R
# F. ^" l8 m1 J d9 H/ [" e36.Which of the following is not an example of a fat substitute?' X8 `6 D& u2 I* Q. I
下列哪项不是脂肪替代品的一个例子1 }5 j. z" c! j6 f [' G8 X
A:Acesulfame K 安赛蜜K表
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; a4 ^5 y, b% Z ~8 O! h9 r- u37.Health Canada requires that a product labelled "fat free" contain:( j3 t! |* y/ x
加拿大卫生部要求的产品标有“不含脂肪“包括:5 _- _: P: c; P2 z1 S) x6 J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" {/ ^- A' T& E7 ?6 d( |8 O
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38.Which of the following is not a problem associated with converting recipes?
- f2 y* o' B# w6 i$ C4 J* Y0 S下列哪项是不相关联的转换配方问题?
& Y2 Q+ O9 ], `* Y0 QA: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:5 t; g; x/ y" A7 A3 k
从供应商采购的物品的品质或成本叫什么! x( N' C! c, p9 z+ O) C# m( d6 Q
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:
! d3 K# `" Y# |) C( a在新货到来之前用于日常所求的必要库存量叫什么
. \4 k u# X* ~7 h8 d |, dA:Parstock 基本日常最低库存
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, p/ i8 c2 L1 {3 \& u3 L2 t$ ^41.Which of the following abbreviations is used to describe the proper rotation of stock?0 x, k* w& n* [: q
下面那个缩写是用来表明正常库存流程?
4 g, R2 q4 t. T" S8 o4 fA:FIFO=FIRST IN FIRST OUT 先进先出
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! k8 R4 B: x# o& m, O* T3 z2 Q5 |42.Which of the following knives is used to turn vegetables?, d5 {6 Q% Z( F# Y# G2 |
下面的那把刀是用来打开蔬菜吗?8 M; K b& u. A5 `% A
A:Bird's beak knife 鸟嘴刀5 [; @) O, {% \7 h3 O; s1 ^( y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. S4 G2 t1 Z. u% G
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43.What is an instant-read thermometer best used for?
) Y. j! s4 y9 |" \' V即时读温度计最好用于那方面?+ K+ C; c: H5 `, h
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 E1 w8 r5 e f% f& ]$ ^! m" O- N% w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 _+ x% @$ m% m& K" G* ?下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 U% M% }/ S" l u- m: {A:Cast iron 铸铁4 g( d/ Q4 V* e6 x9 Q
" q( s! |9 \1 s' W- Y* G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 Z' O' u3 X0 n! G0 m
哪件装备下面有一个可移动的碗和一个S形叶片?# M3 |" m1 A1 [& o1 z) {
A:Food processor 食品加工机
7 G; I) c* m0 ]( w& q* a/ M. rhttp://www.google.com.hk/search? ... iw=1263&bih=572. L7 Q3 l! [ P( e( S
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46.Which of the following is not a rule for knife safety?4 a* |2 k0 F0 V
下列哪项不是用刀的安全规则?
$ |" V: }0 K% C3 }8 U# DA: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:3 p$ K( _& N. k: C% t1 q! A2 t8 R8 u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( D- a- `$ C% s
A:RondellES # S3 w$ ]$ N+ I' L# B' h, i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: e+ |1 O% c8 `8 T3 ]48.Which of the following is a diced cut used to garnish soups?
- J1 \5 x* N: _( [% `$ _# ]6 q下列哪项是切成小方块用于汤的装饰?! q7 b5 C3 R9 F8 z% P! O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! Y! k4 \ Z+ n o( t: {4 z8 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! N0 w2 A8 g, ]4 P6 K. Q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!!——
7 V" G$ ~& b/ y: ]% HA:Gaufrette
& |! f# ]6 {( Z) y, y" Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ ~# c N. l/ t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( j7 U" G: m- @! _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?) ]6 \2 o9 v' i2 J8 t
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)
) }1 T2 F. _/ U L. }% U6 C9 fA:Cilantro 胡荽叶 香菜
, _3 @7 y5 f0 ?! \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- L# _+ t4 n0 ]; B! r6 l
多香果, 多香果香料是什么/ m' [! h5 ] q4 a* h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 e. C- E( b1 F, V2 l$ p+ FA:A dried berry 干浆果! k# c1 }1 L# h2 r
; L( Q/ h# B6 W! O8 g3 t9 ?61.Which of the following are used to make a sachet d'épices?
# d: y/ V& ^5 q+ S8 q下列哪些是用来做香包德épices?5 @% p- w8 W' Q" j3 V6 |2 f1 Y
http://www.sachetcatering.com/
n7 p- e4 s3 T- E8 tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 y: Z, V9 w% r7 c8 v
" ^# u5 `) k9 A" q& s, L2 L/ F62.Which of the following condiments are not soy based?
5 A8 L9 c2 A0 v/ h$ J下列哪项不是酱油调味品的?5 b6 c4 j u, D& V8 `- i/ }, M
A:Wasabi 日本辣根
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. Y: d; @0 u9 l2 Y: ^ e& B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# G0 P( o( J$ r8 ]% }6 }* 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:
: ]! s2 Q2 k3 `, Q; uA:Pasteurization 巴氏杀菌$ {; C/ Q8 b5 d& k+ \, o6 E4 |
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( n2 [: w( {# M2 X; d5 b下列哪个步骤是不是正确的蛋清搅打程序?1 S& a2 g' N0 g0 b2 O4 C* w
A:Allow to rest before use. 允许休息后方可使用。
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4 b9 q3 ~* t6 T' M0 h65.The weight of a large egg is between:一个大鸡蛋重量介于:, I* H4 C/ x' |* E2 m+ y3 Y
A:56g and 63g 56克和63克% ?! I7 [* ~6 H5 Y8 Q. ^
# O: V7 Y9 }9 \0 }9 e66.Evaporated milk is a concentrated milk that is produced by removing
3 L' m5 t+ M4 `炼乳是一种浓缩牛奶 是去除什么做的
- r- O6 L5 ^8 j1 j! H8 ]5 e; qA:60% of the water 60%的水, ~* p; t/ _6 g; g
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67.A method of cooking that transfers heat through a liquid or gas is:
2 V. q; D/ w& r$ Q0 ]. `: n( y" { t一种烹饪方法,通过转移液体或气体是:# G9 l4 Z4 C7 I7 Y9 N3 n1 t
A:Convection 对流, Z7 H' w/ F* U: y4 k" F0 h
( Y2 [# l0 R' s' K* l68.The cooking of starches is known as 烹调的淀粉被称为/ c! J# q; h2 ?
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 M8 U: K5 `3 w7 |- Z; WA:Braising 烤
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5 G9 G/ z0 H! N6 C# R% r70.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:( Z# s5 F: e, {' Q$ N2 n4 h
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 {3 ]' Q+ A% 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
$ n8 J% l0 B& p1 y, W9 j/ i1 y. i" NA:Fumet 原汁+ ~2 q" u1 I, t' C) y+ }4 I
4 F! a: g- J5 G0 N72.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
- D2 F) g5 {' fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 V+ g( K# F( M4 M" e- ~, ]
- ?/ r1 d3 U0 ]( J; J# n73.Which of the following is a principle not used in stock making?! R7 d$ i& Y3 ~# O0 {; t1 H
下列哪一项不是用于制造高汤(低汤)的原则?
. R9 ^7 h8 g7 MA:Start the stock in hot water.开始在热水中操作 G6 E/ `1 ~0 |
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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* s0 @) S1 p$ Y" w- _ Q
A:Remouillage 法语熬汤
* b$ e. ]3 q4 H. Jhttp://www.haibao.cn/blog/post/176242.htm |
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