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26.The chef who is credited with bringing grande cuisine to the forefront is:8 {: J9 W4 a0 b4 k
哪位厨师最早带来高水准浮夸的美食
; ^' d3 k% B- j/ GAAntonin Carême 人名 安东尼·卡罗美 O9 C a; Y. B5 \% G
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ N* f( a0 X( S3 l2 n7 i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 Y6 e- j/ s& ~6 C7 M# v$ |' {+ JA:Cast-iron stoves 壁炉1 o! d: M! Y8 b& p
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& N" G2 [( t7 S/ q4 q/ G* l
法国术语,用来描述roundsman,或摇摆厨师是:1 l+ L, q" F3 }1 H( _# w* p) G% ^
A:Tournant 图尔南
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+ N1 W& [) W/ w# I4 J8 v& C29.Another term for the wine steward is:
! \% z+ r4 {. M5 d" ]葡萄酒侍酒师的另一个术语是:; T, o8 V' G& }- f- e7 r" K1 T
A: Sommelier 侍酒师& t- p: z5 v i5 j7 u1 i
( x) E4 `2 x' b4 P30.Molds, yeasts and fungi are examples of a:
+ F( J! r- Z0 E) |霉菌,酵母菌和真菌是一个神马例子
! ~1 |" C0 M1 i; D' a4 @A:Biological hazard 生物危害
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& s2 ~: K9 O$ |! @: D( Z7 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 w' P& o; K3 i4 ?( B
根据加拿大食品检验局,食品的危险温度区在多少之间:5 C. K* F, t3 ~: A# h
A:40° and 140°F (4–60°C) 4-60度
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1 E" N# ] N3 q9 f7 N32.All bacteria need the following for survival:, d7 F9 ]* o' p' E( ~
所有细菌生存需要以下哪些内容:" M! A6 D* d6 J4 ?6 O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* g- B! w7 k3 t$ r
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33.Which of the following correctly represent critical control points in a HACCP system?
. i+ D8 {" x: N& R5 r以下哪项正确表示了HACCP体系的关键控制点?6 v1 ~1 P* i5 E: J7 y+ |; K: _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 S/ n9 A8 F8 o食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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u0 Z" c- }; ^' v5 T1 F34.Which of the following is not an example of a carbohydrate?: y' K* a; m7 _' }# R; r# S5 y
下列哪一个不是碳水化合物的例子?
G$ p2 d1 ]. @9 H- V! VA:Essential nutrients 必需的营养物质9 r# u* m* _: {1 C5 ^
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35.The process by which a liquid fat is made solid is called:
2 Y" L9 H- E9 |* M# D' [3 e+ M" ^: x液体脂肪做成固体这个过程叫什么
% D4 ~2 s$ B- }# a% f# UA:Hydrogenation 氢化
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1 E t* Q9 l. @2 c% V. w36.Which of the following is not an example of a fat substitute?0 K; m( V) c7 l: f( Q% _: l' y9 M3 A
下列哪项不是脂肪替代品的一个例子/ p! G- z) W6 U! {4 N- D" |6 h: m
A:Acesulfame K 安赛蜜K表
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- \( V/ Q! o$ k& y/ N2 V37.Health Canada requires that a product labelled "fat free" contain:
T( r3 r& g% e0 {加拿大卫生部要求的产品标有“不含脂肪“包括:3 w0 q+ P" t5 K6 b$ N/ x) w; x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 }. s4 G9 M* q3 m; f
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38.Which of the following is not a problem associated with converting recipes?8 ~. @% G* V5 ^5 T/ S( K+ V$ W8 f( T
下列哪项是不相关联的转换配方问题?
# o; [: ^$ D, k8 p) PA: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:( v: Y+ `7 u0 k c; x7 }
从供应商采购的物品的品质或成本叫什么
( n S$ H6 ^% Z, w) zA:As-purchased cost 购买的费用$ R6 u% e) f, x. J) \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
) S& y7 R2 ~' \! k5 y; ~在新货到来之前用于日常所求的必要库存量叫什么
: u' \6 Z! j& n' _! B! n: oA: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?/ @6 r% t, Z% \+ y
下面那个缩写是用来表明正常库存流程?
9 {+ T5 G8 m) uA:FIFO=FIRST IN FIRST OUT 先进先出
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) `* o! Q7 ~8 G) }# o# X42.Which of the following knives is used to turn vegetables?) f u& S+ J) R7 P# L
下面的那把刀是用来打开蔬菜吗?
8 i0 Q! O( I u9 j# EA:Bird's beak knife 鸟嘴刀
+ F6 ?1 Z' J9 h- hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% n4 V# n" {1 Y1 i+ v+ R; F( o4 v
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43.What is an instant-read thermometer best used for?5 _) d" D: w3 k+ `! ^( ~
即时读温度计最好用于那方面?
5 D$ H5 Y- }4 j4 M$ wA: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?9 m" k; j+ g. R4 u8 E0 ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ C: ]% ]2 k" {/ I$ oA: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?
W9 ~+ f) Y( b+ g8 s: ]哪件装备下面有一个可移动的碗和一个S形叶片?2 d! x! @" E; G8 ^2 W
A:Food processor 食品加工机
3 S4 U- p" P/ d+ \, U4 L9 ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?, E% P2 u3 H( C' X6 v
下列哪项不是用刀的安全规则?
* p' D& e$ I u9 h; x2 iA: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:% H/ o& s" l9 N$ f' _1 [# `# @5 c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 _& y$ a2 Z4 t/ f/ ^& ?) y6 \ ?
A:RondellES
D% j- h ^1 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 V% b- b' A: E0 O3 y
$ v. ?. z; Q' k48.Which of the following is a diced cut used to garnish soups?8 Q3 B7 { @* t! V* u( a' W1 J
下列哪项是切成小方块用于汤的装饰?0 W. s2 Z+ f% Z0 x- J- k. G9 A
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( G- A; Z" y* e2 T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 u0 I$ `# `& J; Y" \8 M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!!——
?1 Z6 l# t; H5 b, RA:Gaufrette
! `* d* q+ U* i( ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ^# z% \& l- {: vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 j5 J. L- L1 e( }/ ^6 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ A( K3 k5 ]( y4 f% }* J/ V2 g
, B6 G; ]* k. r. ?( c$ ^+ Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 \' E8 B! }0 t% E+ X# M1 S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)* o/ d0 r9 B/ C; q7 N
A:Cilantro 胡荽叶 香菜
( p5 W3 D& L" l- V9 Y4 o0 l( Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 h3 j, x( d2 b3 w60.Allspice is made from:7 h( S$ P* s, v9 G# i5 O
多香果, 多香果香料是什么
% E4 F# I* D+ A/ Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. l E+ o1 c4 ]9 o6 ~- w- v& ZA:A dried berry 干浆果1 {. w$ z4 ]* a- f1 e1 n2 X
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61.Which of the following are used to make a sachet d'épices?
* U/ v9 t+ h8 c; S) L3 j/ G- e" R& C下列哪些是用来做香包德épices?
9 P8 s2 D$ \% J( f8 p$ Bhttp://www.sachetcatering.com/
/ e! `! P+ P' l" I& b1 `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ h- L) I. D9 d4 W* T# }" a+ }, z( ~
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62.Which of the following condiments are not soy based?8 P8 R9 z$ P! F
下列哪项不是酱油调味品的?
' T2 d* O: Y0 O6 FA:Wasabi 日本辣根1 J3 s0 Y% N, S# m* Q2 j- C
& ]/ B& t% n& c Q1 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 W/ J3 Q; z0 K0 b' J
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:
, E. N6 W2 P% y3 }7 a- iA:Pasteurization 巴氏杀菌
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/ O4 C/ w' @. W! D1 [9 _0 a0 i: @64.Which of the following steps is not the correct procedure for whipping egg whites?3 c* Y6 |1 Q. o8 p
下列哪个步骤是不是正确的蛋清搅打程序?
4 |) Z5 a5 v% W: k2 b9 ~, s( P. RA:Allow to rest before use. 允许休息后方可使用。+ r: n5 {. q+ D2 z, p4 [
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& o* M* C5 [/ _$ v# e" _4 ZA:56g and 63g 56克和63克
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, w' j. y% c* ]: h( j66.Evaporated milk is a concentrated milk that is produced by removing1 d0 ?6 f% d+ y( ^: q% O
炼乳是一种浓缩牛奶 是去除什么做的
4 \4 z, m) l2 f) ? {. ^A:60% of the water 60%的水+ v& |: Y) f! j( W
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67.A method of cooking that transfers heat through a liquid or gas is:* i8 M/ {5 Z+ g; U4 B
一种烹饪方法,通过转移液体或气体是:
4 x0 }/ d- {6 R/ k' [* G0 FA:Convection 对流2 n0 Y/ x* h0 ^8 D; P1 `
6 ~8 p( z5 t/ U8 U( r68.The cooking of starches is known as 烹调的淀粉被称为, v/ ]& {- i3 `! L ~; K ?
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?2 [+ i/ @; Z+ q9 h$ }3 e! X6 Y
A:Braising 烤
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U# U( ~ R5 d' D2 G3 `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:: ~9 v# X" p: n
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9 f) Z/ B9 Y1 C, k4 Q
A:Fumet 原汁1 F5 n- j6 c$ E& X$ f
# l8 a' q: X1 O$ ]- k72.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% I* u" d& L9 w8 A. l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( v" m3 K' K( H; N0 T0 b/ ^5 B73.Which of the following is a principle not used in stock making?
& I4 Z# }2 _9 z下列哪一项不是用于制造高汤(低汤)的原则?
) N' P( q, k( O! m- nA:Start the stock in hot water.开始在热水中操作/ r/ b9 c- |% z& C& r3 o: B
! r5 h4 h) p% c) u2 x' Y' _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
" e0 y S2 a) d8 E% MA:Remouillage 法语熬汤
( C2 S% S4 N- e8 ^ I% \http://www.haibao.cn/blog/post/176242.htm |
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