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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:6 f. A7 Z9 w6 i( D
哪位厨师最早带来高水准浮夸的美食) p# r: Q* \% a% Q
AAntonin Carême 人名 安东尼·卡罗美- |+ V6 C$ }% F" u7 b
7 q1 u# t# d4 L& ] ?0 M) J- L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% D" x5 Y( d4 Z/ \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# d$ S9 |( [4 \9 { v U$ T
A:Cast-iron stoves 壁炉5 W: {3 J3 \5 H1 W
http://www.usstove.com/products.php?id=6
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: j4 s7 x+ ]0 Q ]7 ?28.The French term used to describe the roundsman, or swing cook, is:
# w5 a- g1 o ?' m8 c! O法国术语,用来描述roundsman,或摇摆厨师是:
, w/ z: |$ b0 r" A. eA:Tournant 图尔南 a& c& I- k1 l# i6 m% c7 Z
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29.Another term for the wine steward is:
: m! i {6 M8 f9 J: {/ W+ i葡萄酒侍酒师的另一个术语是:8 A: ?1 k# y$ F
A: Sommelier 侍酒师
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+ T. |7 }* s" O* V0 I7 @* [1 s9 X30.Molds, yeasts and fungi are examples of a:
4 o5 c0 Y9 `# A霉菌,酵母菌和真菌是一个神马例子
) `3 o4 f, ~6 T4 cA:Biological hazard 生物危害
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$ r8 Z- A7 L; y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 C) v- S9 y1 T0 k
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 ^ L: o( o9 x" c+ F* QA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! H; O7 U7 @) n' m
所有细菌生存需要以下哪些内容:
8 U4 H/ }$ m& T! V. aA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?6 D! e2 h/ M+ X
以下哪项正确表示了HACCP体系的关键控制点?: j- ?" x) L+ o/ X$ y9 O- M# A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , D4 \0 F& ~) ]: K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ ]4 R! A" w% U
' ~/ Y/ Q L+ H k4 X0 Z34.Which of the following is not an example of a carbohydrate?; C; K8 r/ r: A9 t5 n% c, y
下列哪一个不是碳水化合物的例子?
: \1 f- f. h5 |) @0 JA:Essential nutrients 必需的营养物质! x) M1 c; z5 M9 z' T
: x! |+ X6 E' ?( I8 r, M35.The process by which a liquid fat is made solid is called:' j$ G/ [* h) a- ^3 `
液体脂肪做成固体这个过程叫什么& H' x1 _ g! g2 @
A:Hydrogenation 氢化
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: q c* L2 J( @9 ~1 I36.Which of the following is not an example of a fat substitute?
, ]: @( \9 d$ D" }下列哪项不是脂肪替代品的一个例子( p2 ~& ~& g$ {( X- W
A:Acesulfame K 安赛蜜K表, h7 {+ l5 g; x( V6 u
0 P! r- }( z2 I2 R37.Health Canada requires that a product labelled "fat free" contain:
6 r0 y+ p2 d- ~ R$ Y3 n n" Y5 y加拿大卫生部要求的产品标有“不含脂肪“包括:
+ K( i, w# e0 t: l, o3 r) dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) U% i' M8 ^+ y38.Which of the following is not a problem associated with converting recipes?
2 F7 y# R% a; Z# w下列哪项是不相关联的转换配方问题?
, Z9 W3 L, q- l A- l ^A:Unit cost 单位成本 W5 \* X" v( n
: _8 A9 V, J* ^1 R- i39.The condition or cost of an item as it is purchased from the supplier is called:$ E/ x0 @7 m. ?. p7 t
从供应商采购的物品的品质或成本叫什么
0 A, g& g* C y7 {. Z- r& @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:, k) A. \0 f/ T
在新货到来之前用于日常所求的必要库存量叫什么
7 V- y0 F4 _4 ^- ~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?1 k* z8 p1 I& ~
下面那个缩写是用来表明正常库存流程?
0 i8 p. i1 \2 V; N& B" _% p kA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?5 B- P8 T k7 x5 w
下面的那把刀是用来打开蔬菜吗?4 w# s+ |3 C; v8 R2 w& A
A:Bird's beak knife 鸟嘴刀9 ^8 `* l; f5 e$ k* c5 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 b: o- m5 U0 _+ J' C1 n
9 S! }& d$ X$ J+ C2 w/ k43.What is an instant-read thermometer best used for?
9 d- v I7 ~; ]" \即时读温度计最好用于那方面?2 s1 ] A* ]* }/ R n
A:Checking the internal temperature of a roast 检查被考物品的内部温度. Y9 M7 d/ a$ B3 \
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; A" d0 x# x$ U/ F7 ^) b2 U下列哪些金属材料受热均匀,通常用在铁板而且非常重* d7 R& v. o" S2 k" m( p1 u
A:Cast iron 铸铁# K$ i8 d k |% |3 l( \0 Z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! l$ `8 W& B( m. G+ D2 m哪件装备下面有一个可移动的碗和一个S形叶片?# b* q) E% E+ P1 F* T6 y
A:Food processor 食品加工机
}3 m8 R! A% M7 ^! shttp://www.google.com.hk/search? ... iw=1263&bih=572# L ?- W9 X. w$ d/ }; `3 A
8 o+ [/ w! P ^: |! c7 p' k46.Which of the following is not a rule for knife safety?
0 u1 I6 c1 }9 K, I0 @下列哪项不是用刀的安全规则?
; |! t. o: O; \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% E3 J3 P9 B- g
6 z# h: P0 c$ V6 E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' K# f& }9 e1 a5 m8 ]7 A% B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% f* s% D* K/ N9 p. \' N4 n6 @/ m! t, b
A:RondellES
6 Q& _- J6 y, O9 n1 P2 B0 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, x0 w+ L; F9 g/ |+ X6 Y: s
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48.Which of the following is a diced cut used to garnish soups?' ~8 L9 a) ?/ s y, ?8 O
下列哪项是切成小方块用于汤的装饰?) ~2 B5 K& c5 H0 c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 _& @* a4 j5 G1 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ H6 I/ D% R# ]$ u6 f# O# W8 r, k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!!——
- Q8 i/ B6 n6 m- ^' x* CA:Gaufrette ' O8 g& F; K7 o% _+ A- _2 q6 F/ R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 `. F' j, k# v6 L% _- G8 n! q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 z4 l4 `6 l/ e0 E; u$ O8 C# y, GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. ^0 v: D5 A: t9 ^/ m, T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 a& r: @% {8 h$ z |3 C9 Z- J+ c7 }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)
2 f) L! b% O$ i. u- a; MA:Cilantro 胡荽叶 香菜( t4 x" T6 z8 w; F$ ~8 x P8 ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ E& ]: b2 P, U
' [# v* b+ S4 ?+ x8 o) K; M4 b6 T60.Allspice is made from:4 i; z/ y3 O& S8 x+ c( V* E
多香果, 多香果香料是什么. B9 f! l* a3 @5 E; ?: l; E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ J3 Q& i2 G6 ^+ ?' a2 U/ A
A:A dried berry 干浆果* W2 D7 d8 i" h2 j2 `5 F
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61.Which of the following are used to make a sachet d'épices?- U" G3 I" H. D/ M9 V
下列哪些是用来做香包德épices?
- N( M( C4 R0 A% `/ }0 \5 t% Rhttp://www.sachetcatering.com/
4 a; l9 o/ ~6 w( e0 cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 l$ L% Z9 M# w: m! d4 P
8 m0 _+ q/ ^% z9 |62.Which of the following condiments are not soy based?
+ f" S/ L7 R' U, T3 R下列哪项不是酱油调味品的?' ]* U/ s9 E4 q
A:Wasabi 日本辣根4 N/ [# V6 p; ?( d! c7 ?) C; d
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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: n$ k a3 [: D: N
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. g6 i' S. Y8 k* D# g' r6 DA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
! H @0 `3 V+ }下列哪个步骤是不是正确的蛋清搅打程序?! A% Z: F( Y5 ]9 c! @" k- Q0 B3 I
A:Allow to rest before use. 允许休息后方可使用。8 U! k2 Q' r2 q- J! Z6 A
_8 _5 {0 W# t+ X/ j+ ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
- t% ?9 ^2 V' ~4 U+ y6 |A:56g and 63g 56克和63克+ v, ], \' p4 F' _8 K* F8 j2 {
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66.Evaporated milk is a concentrated milk that is produced by removing
+ m% N1 r; j# C" A1 b) o1 [, a A$ l4 ~& g炼乳是一种浓缩牛奶 是去除什么做的( t/ m9 u3 F, C$ e }
A: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:
8 @2 K4 X! A/ E; i8 v$ X) q一种烹饪方法,通过转移液体或气体是:
7 D. h" n$ f% r" w# mA:Convection 对流3 v9 o% P9 @5 V' Y% |
9 ], |+ d# _" _( A. |68.The cooking of starches is known as 烹调的淀粉被称为
8 y: I- K2 p: \3 n/ WA:Gelatinization 糊化: f: t2 A* {' p8 H& O
9 J. G- A) C5 {0 T% J/ t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 l7 b9 \. `, r9 eA:Braising 烤
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8 S3 h- x6 X# G% i! z+ z70.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:8 j. S t# g( {8 S% s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 L8 Q2 ]4 J6 |# Z9 Y b" ?( ^6 ^
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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& t/ }5 G+ x$ Y' C9 o% a, }/ ^
A:Fumet 原汁# X6 N- X2 z M$ F# [! Y1 Z3 |
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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
& ]! Z; H4 `% zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ Z3 X6 J: Z* {& P) H' `
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73.Which of the following is a principle not used in stock making?
' o7 C9 g$ X% E5 a7 b6 ?" E下列哪一项不是用于制造高汤(低汤)的原则?- y9 a# B9 O |8 K& o' _* C
A:Start the stock in hot water.开始在热水中操作
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1 ]" z: J8 X, h% ^. s8 ^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" z+ v( d4 v8 J# @! k# L f
A:Remouillage 法语熬汤; u0 K6 V# q, t7 ^! o8 S" H
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