 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:4 q9 U" M6 d2 ?, @9 k) m% J# Q
哪位厨师最早带来高水准浮夸的美食
7 B/ t% ^6 S4 {: Y) lAAntonin Carême 人名 安东尼·卡罗美
Q' X/ `( o% x, e4 g8 i5 B0 e( o% Z+ x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 `' r7 L- R! Q2 |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 `* ?* U) z5 i! y8 z: t
A:Cast-iron stoves 壁炉
0 A2 K! a# J; yhttp://www.usstove.com/products.php?id=68 z% L& ]' |2 K% s& x* V c
v Q' S! N2 a" L0 F( P7 v6 G28.The French term used to describe the roundsman, or swing cook, is:2 Z0 h5 G3 g. f& n% K
法国术语,用来描述roundsman,或摇摆厨师是:
8 v. N; V+ Z) \% t* N. fA:Tournant 图尔南: U' Y$ i+ E4 Q
8 f. c' j \( `% I7 L @29.Another term for the wine steward is:9 s& n0 _8 G1 |6 P4 n7 [
葡萄酒侍酒师的另一个术语是:8 L1 S- U" {% Q/ l8 x! U+ M
A: Sommelier 侍酒师1 |$ O; E% z5 J- Y# ^5 Q. V8 Y! N1 H' L- s
/ l" ?* f, A$ {$ R
30.Molds, yeasts and fungi are examples of a:
# o' F& b% {( o5 L' p' E P霉菌,酵母菌和真菌是一个神马例子
, J0 R: E Z# U2 l/ s1 }5 Q$ KA:Biological hazard 生物危害# i* u% {6 p" N$ c
: T0 s" k) C0 U" M$ N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 ]" T/ ?5 G9 t" P
根据加拿大食品检验局,食品的危险温度区在多少之间:" z: M" y7 {9 P
A:40° and 140°F (4–60°C) 4-60度' A7 {3 `) |1 j
% x2 J) @- u# I$ H# e1 l32.All bacteria need the following for survival:
( @5 u% w% a2 k: v* E* h1 X所有细菌生存需要以下哪些内容:
1 U$ Q; g3 q1 h) n" tA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, P/ u9 g3 l, J
3 p+ G7 f' ~( i/ i; O' h33.Which of the following correctly represent critical control points in a HACCP system?0 s% r5 t4 A' ?/ V6 m& {
以下哪项正确表示了HACCP体系的关键控制点?
+ Q, N. [- \- \6 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , x- r& Q+ @, u* H- E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; r; }7 S1 `; q- g
. F, b0 B i8 Q4 p0 {8 v# }. K4 y34.Which of the following is not an example of a carbohydrate?# [) U8 D* i) c% H
下列哪一个不是碳水化合物的例子?
9 U9 s, X/ X9 X9 W) X8 M1 X2 EA:Essential nutrients 必需的营养物质' j+ W! o/ |7 A8 X, w
$ y1 a2 E/ R- {5 e
35.The process by which a liquid fat is made solid is called:! g9 }. a" O( I
液体脂肪做成固体这个过程叫什么$ f& e6 y% f; \, {. B0 b% e
A:Hydrogenation 氢化
c( o1 N' U2 ~( o
+ Y5 ?, d8 k. Z! d' t7 r+ C+ G$ F36.Which of the following is not an example of a fat substitute?
. q; ?' G/ u5 C; z& O下列哪项不是脂肪替代品的一个例子, E3 b8 k; J6 D3 y
A:Acesulfame K 安赛蜜K表
7 | p+ f& \ y2 Z4 L2 v9 a" e* m" u4 @3 B0 i4 h+ U- F
37.Health Canada requires that a product labelled "fat free" contain:
% e- [5 x0 C D! C* D+ U- b. {加拿大卫生部要求的产品标有“不含脂肪“包括:( Y% X, d5 Z; a0 {4 d9 H* R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. p* E1 ~$ `1 l* z1 C1 p m
/ ^& c# U: K6 u) q38.Which of the following is not a problem associated with converting recipes?
2 i6 _6 |2 S# t下列哪项是不相关联的转换配方问题?6 u& T! S% W. z8 | e. N/ m7 {
A:Unit cost 单位成本) I' u6 M, R7 }7 i9 U3 ]
4 ^5 ~6 v- {( Q" a39.The condition or cost of an item as it is purchased from the supplier is called:$ Q# |2 u4 h2 g: r5 x
从供应商采购的物品的品质或成本叫什么
% z; G; A& L6 H) lA:As-purchased cost 购买的费用
+ `! j3 x. h3 O5 u- _$ X9 G6 x: H8 w; u! M) u3 k1 o4 a0 O
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 m' M! B- I; J1 N在新货到来之前用于日常所求的必要库存量叫什么
; e% }/ X% T/ S: b$ }2 tA:Parstock 基本日常最低库存* a a5 ~6 `, j3 r" I8 G
& y0 \& [& v! q( R0 r9 L+ R4 f41.Which of the following abbreviations is used to describe the proper rotation of stock?, @& M0 ]$ Q8 Z5 z2 A" O0 @1 M# P% E
下面那个缩写是用来表明正常库存流程?
- N, H5 F1 ~5 q# d4 s X, ~& [A:FIFO=FIRST IN FIRST OUT 先进先出6 |" }0 I$ `0 @4 O5 P. u+ b( }
* l! q# B# R( @; \ q42.Which of the following knives is used to turn vegetables?
: U; Q1 X* n* g" \' T下面的那把刀是用来打开蔬菜吗?
. ?, Y6 p! t# e# K+ G) BA:Bird's beak knife 鸟嘴刀7 R9 Q! O( t+ h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' p2 Q1 z; b1 P/ x7 ~1 G: V, s9 W: n Q8 ]; F8 c- W) R
43.What is an instant-read thermometer best used for?
' i* |' l( i, g& I/ h' F5 a4 y即时读温度计最好用于那方面?; |) w6 v4 }: [' @7 \9 Q# W: `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: i: ]6 ?& B6 d7 ^0 B- k
/ ?) |# c. w* g3 ~/ `: W C. j* Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ Y/ I+ ~1 ~% b2 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重# p0 b$ A2 e) S' Y- C* i
A:Cast iron 铸铁# D$ I' L& Z- ?; ]
d6 O7 ?- v9 i" C' l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 B6 `# Z- O6 A/ b. u4 w: z哪件装备下面有一个可移动的碗和一个S形叶片?
. `+ b4 {% }6 w, |& J! gA:Food processor 食品加工机
8 ^; z. p, w: z$ z7 j& ihttp://www.google.com.hk/search? ... iw=1263&bih=572
' S% m8 C' q$ k" H/ {
- {2 X7 _3 x R46.Which of the following is not a rule for knife safety?2 Q: |- M0 |6 {8 `# i ]5 E
下列哪项不是用刀的安全规则?
) k+ ?( X& \4 i4 XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 F) W. C! V2 t9 w1 c* q+ @) c$ H1 u( o7 ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 F1 q3 Z9 t( ], t" g& c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 G, ?+ |, t u" V7 b, f/ N5 nA:RondellES . U; R( h7 p `6 i/ z }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ V- f0 u- w/ r. K
0 |* m7 Q9 Q0 |% t5 F48.Which of the following is a diced cut used to garnish soups?. [8 G& m6 _, a7 u7 u
下列哪项是切成小方块用于汤的装饰?' O( O: d# f7 j0 S2 @+ \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 Q" Z% e1 [. G. r9 M8 P; ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: {# x* m: ]* a/ A9 ?! u( p, W 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!!——, G% R, v8 |3 b7 P% g3 \" X& k
A:Gaufrette
2 r9 c' W" x- H% @$ Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- C, Z; u' Y3 J/ ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 p# T3 E4 w3 j& j( Q! x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! }& m, D) T4 ?4 F; _
8 m3 O8 ^+ V- s- U/ C7 Z+ g/ @7 f! n50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 r, E( o1 q& r! k. @ r/ b
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)* u- h2 J4 @+ {: X
A:Cilantro 胡荽叶 香菜
6 j: }, }# d. e! Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 c6 o, g3 N7 R! ~
- D/ _. y; a* M" n: j7 i60.Allspice is made from:
* \9 S* m" D- ~7 @ 多香果, 多香果香料是什么
- x: J5 n. i& P \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( d, X) d& {% e; S8 nA:A dried berry 干浆果" |8 m" G+ u; N S5 Z& _
0 C* [4 i+ Z( |61.Which of the following are used to make a sachet d'épices?
- m t/ \+ H4 _, F, d下列哪些是用来做香包德épices?! z1 t& k9 P% q1 G, ^8 W# r2 P
http://www.sachetcatering.com/
. c$ U. }+ q3 ^0 g) rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% k, c N* @$ n- P; W) y3 [
: R0 [& n2 Z3 L" p3 i1 z/ Z
62.Which of the following condiments are not soy based?
4 \: K: a* m7 N: F下列哪项不是酱油调味品的?( y& g& u- h+ @6 A
A:Wasabi 日本辣根
8 g, Z+ t; `' R
! w' W5 ~1 r# e' U; _ Z8 Q1 H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ C+ e: o$ v1 m( V) `2 e
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:) P; f% ?# x4 y7 U% L
A:Pasteurization 巴氏杀菌) \0 X, i+ H E# d5 X
m% {0 w. k% y# y' N3 s9 A
64.Which of the following steps is not the correct procedure for whipping egg whites?8 D, `# z, k; F7 G+ x
下列哪个步骤是不是正确的蛋清搅打程序?
) B+ B6 _0 g" ]: k$ G: S9 ^8 UA:Allow to rest before use. 允许休息后方可使用。9 W# @& _$ x" B5 z
2 u) i& Q/ H! Y$ _7 d' @
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ B8 i6 l5 x- ~! e: W
A:56g and 63g 56克和63克3 M3 j1 L" t# n. Y9 O I
* m; Y2 h1 \* t$ J# r. _. `
66.Evaporated milk is a concentrated milk that is produced by removing$ V. j- P. w; T3 z1 \6 Z& K1 {
炼乳是一种浓缩牛奶 是去除什么做的 _, F' w" F# i% w' p7 p. S
A:60% of the water 60%的水
2 q9 {; P8 C9 s2 G
' ?! V. E, Q; C6 G. r8 d" D$ o67.A method of cooking that transfers heat through a liquid or gas is:
) H/ [0 o( J, z2 ~一种烹饪方法,通过转移液体或气体是:5 C# N3 ^7 T2 s4 W& ]
A:Convection 对流: x7 ?( f" e8 j6 n0 Y; _
( x- U3 Z4 e; P7 N7 c1 D68.The cooking of starches is known as 烹调的淀粉被称为+ i6 d# w4 D+ M! y0 I, T
A:Gelatinization 糊化
9 c R5 g( W4 y' L( [5 m
) y0 J& w7 y( L$ V! p/ _ N! t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( v; G) h0 f9 w! a
A:Braising 烤1 e3 }4 X$ O% i q0 O0 b
0 P- }1 t" Q7 o$ `
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:
/ [% H3 @* Q1 _7 K5 v2 ^ AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
: j, W k. ^$ c( D3 m, f' w% e7 B" T+ }9 m
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& G: V- P2 P. U8 y
A:Fumet 原汁
9 j* Y5 f5 A1 P' z! x/ p2 U& I, b. [9 y: L+ `) U# I
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5 }, w& u, U, k6 d! L' }2 ]% K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ P+ R" m3 h1 _# z& k* w* g! [
. _. O7 g6 ?1 f6 B
73.Which of the following is a principle not used in stock making?6 h: x% n! T4 n3 h6 L
下列哪一项不是用于制造高汤(低汤)的原则?0 S% E5 U3 _) a" v' {- u' [
A:Start the stock in hot water.开始在热水中操作& b8 k6 I- A% N( t- M
* Y4 B A6 ~; H' k: e
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3 ^" L, y8 u; A5 j D: g- E# k
A:Remouillage 法语熬汤4 t, x- b' O+ \. {+ W$ Z. x: E
http://www.haibao.cn/blog/post/176242.htm |
|