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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:- _5 c* V8 Y; v
哪位厨师最早带来高水准浮夸的美食! L- S% v* j) Q, a; D
AAntonin Carême 人名 安东尼·卡罗美& w4 O* f1 A6 L r4 P
; Q$ ^, |- P6 Y8 p5 q( M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. g( E4 P0 `- c* y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" c* v/ J( ] y. tA:Cast-iron stoves 壁炉2 m' E1 I: W$ c/ P4 D
http://www.usstove.com/products.php?id=6
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. }8 e8 U' C9 u28.The French term used to describe the roundsman, or swing cook, is:5 F, Y$ [. W1 }: C9 k h5 Q
法国术语,用来描述roundsman,或摇摆厨师是:5 Y8 u6 B! C6 x' L3 m5 x
A:Tournant 图尔南- Q: h5 q% L2 a/ F; P( Z
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29.Another term for the wine steward is:5 Q- _% X) i4 s
葡萄酒侍酒师的另一个术语是:
1 |- V( U5 q7 F" c" I: zA: Sommelier 侍酒师
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C! ^; A# D; }1 }' ]30.Molds, yeasts and fungi are examples of a:& _. n b# [$ B# r2 L% V/ L( @# r
霉菌,酵母菌和真菌是一个神马例子" L* `. D4 w5 A0 P* X* s
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 i# Z. h" u" h5 D1 h6 K# f
根据加拿大食品检验局,食品的危险温度区在多少之间:' c3 H6 {: C4 P3 G; @
A:40° and 140°F (4–60°C) 4-60度! j ~ I: r. F& }' R0 c
/ o) y' p! |0 l) z32.All bacteria need the following for survival: ^! o. |+ l. s' p% a
所有细菌生存需要以下哪些内容:- C1 V8 M. Y% }) d5 }6 s' i# _5 r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ d3 D; t8 z7 S: y33.Which of the following correctly represent critical control points in a HACCP system?
& P5 S% j- }& {/ d& L/ e以下哪项正确表示了HACCP体系的关键控制点?
9 ~$ Q6 _$ G2 Q2 C8 pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ X7 }9 ]" Q8 X4 @9 C! z+ J/ M食谱,接收,储存,准备,烹饪,保温,冷却,再加热* A" h% N: C- T* c& B+ g6 i
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34.Which of the following is not an example of a carbohydrate?
* l+ Y% \1 B7 g! N下列哪一个不是碳水化合物的例子?
3 }: r* P3 O/ l7 ]: A oA:Essential nutrients 必需的营养物质
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* c! _! C3 T- T% X9 R35.The process by which a liquid fat is made solid is called:
! m+ @/ d& n( B1 q6 a1 ~液体脂肪做成固体这个过程叫什么- K( N* C+ n6 A9 ]8 f2 O2 |
A:Hydrogenation 氢化+ C) N) p) ]0 P- J6 H
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36.Which of the following is not an example of a fat substitute?/ {2 Q% u+ l" P$ ?7 B. A, V
下列哪项不是脂肪替代品的一个例子" N" a% @0 j5 l3 Q% F( }
A:Acesulfame K 安赛蜜K表
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5 R6 ^# ^: `2 r37.Health Canada requires that a product labelled "fat free" contain:4 n' ]/ U X2 o; j1 C; A, N
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 ~* J1 U3 `0 G* XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?& P y" B0 e: x5 j6 n9 b
下列哪项是不相关联的转换配方问题?
! d. C4 W2 N$ m1 O1 E9 tA:Unit cost 单位成本
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/ j: l" j3 b- L+ e39.The condition or cost of an item as it is purchased from the supplier is called:
0 S) `- t1 g0 |2 v# Q从供应商采购的物品的品质或成本叫什么
2 `) l9 I) I7 |; D: ^A:As-purchased cost 购买的费用& R3 C0 e. x* f% F# h; y) Q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 Z; Y$ X6 \! e& |% X, Q" y在新货到来之前用于日常所求的必要库存量叫什么
. b, @7 `& j0 s) AA:Parstock 基本日常最低库存" k+ ^# V3 k) w9 P2 j6 ~9 Z
" a% T' p4 v/ P* N3 \$ `41.Which of the following abbreviations is used to describe the proper rotation of stock?
' p/ [, P& b' G, t: ^/ i6 r. ?& N下面那个缩写是用来表明正常库存流程?
7 [& }7 @8 g( _3 Y8 }' TA:FIFO=FIRST IN FIRST OUT 先进先出6 ?: z# y1 E8 H" X' A4 ]/ ?$ p
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42.Which of the following knives is used to turn vegetables?5 m( e1 {5 M: a% j5 U# h# ^. p
下面的那把刀是用来打开蔬菜吗?
7 G4 Z' Z, C9 ?* z& S MA:Bird's beak knife 鸟嘴刀 ?+ x5 [! I/ [! C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. R$ R+ U. b; B9 t. G% |43.What is an instant-read thermometer best used for?
! t9 ?3 @+ X3 X2 {即时读温度计最好用于那方面?
4 S! e% k& v; @. u4 \% n; k* WA:Checking the internal temperature of a roast 检查被考物品的内部温度
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# L9 B ]6 m% M9 g! N$ B- T. a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ S* c1 P+ K3 E" @( J& B6 O下列哪些金属材料受热均匀,通常用在铁板而且非常重% b' g0 _) Q$ n$ ?3 R! c
A:Cast iron 铸铁0 G1 p- ~/ u$ g2 z% i
7 o- v9 [: Z+ B& M+ @8 D) K1 M8 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 g2 a% ]" ~0 ], `/ d! t
哪件装备下面有一个可移动的碗和一个S形叶片?
6 P' _: g. R0 Y/ ^- qA:Food processor 食品加工机+ {. P$ _0 ]+ X+ h2 d4 ]/ G
http://www.google.com.hk/search? ... iw=1263&bih=572& M0 ~9 X' y$ ?! J. k3 a3 V, Y S6 i! P
0 q6 A8 o2 g" y$ v; x8 v46.Which of the following is not a rule for knife safety?7 Z# x: \# @. _, U6 A6 h% x8 n$ [
下列哪项不是用刀的安全规则?$ Q1 w3 D& o& G, u% h! O* @
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:
0 F3 j8 ?/ w1 y3 S: t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' Y1 Z7 [% A$ B0 H/ b
A:RondellES
+ B3 `1 H7 C( {7 u' W. |6 |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% @5 w# C. g, m! x( K" c# C
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48.Which of the following is a diced cut used to garnish soups?- w. `+ M ]+ F/ U$ y- @
下列哪项是切成小方块用于汤的装饰?; m$ L6 o! q# N" R8 z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 q/ O1 C9 W. G0 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. ^7 o% ]3 W/ `* X- A' f
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!!——
. [& S3 A$ {; I. s1 YA:Gaufrette
! E" F# o9 V" \4 Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' P/ O. Y2 j& I6 b& `; n- i3 Z0 x" amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% ], q0 d7 S7 V' F2 l8 [* RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 K5 i$ R+ b) S7 K' `* s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ a; C6 ^+ A* x2 }$ M, O4 a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)5 T+ r3 Z+ G+ S* Z! E6 `
A:Cilantro 胡荽叶 香菜
- K3 I( M) h* m% j# Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( p7 G4 g! E' G" {; Q; _- }1 ~ 多香果, 多香果香料是什么5 Y* Q# e0 h! s/ C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 ], [) U. w& N9 |
A:A dried berry 干浆果
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% i+ s% W. M; A1 ]7 A* \61.Which of the following are used to make a sachet d'épices?
- s" @+ u. f, s6 b: y下列哪些是用来做香包德épices?
- {: n' X! u8 a' {. `http://www.sachetcatering.com/% d: o! @8 K- `; _. w2 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' e5 t5 j5 \- }4 p
- t& z0 M( m( M3 v9 a( m$ J62.Which of the following condiments are not soy based?1 D) ]- J8 U' C( u! N! Q( g0 A+ }
下列哪项不是酱油调味品的?
) J3 o) i+ n0 Y7 E! H5 oA:Wasabi 日本辣根
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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:
0 Q. v- p7 n, T6 y% O3 E4 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:
- H! m) d& D! d5 @$ k8 vA:Pasteurization 巴氏杀菌5 [& V J9 J9 @) C
6 N( v2 A4 Q# F64.Which of the following steps is not the correct procedure for whipping egg whites?8 E# |0 d: }6 F- r' q- \ |
下列哪个步骤是不是正确的蛋清搅打程序?
0 t$ v3 l+ b; n# j3 xA:Allow to rest before use. 允许休息后方可使用。
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8 M' b0 u5 `4 n% `( N9 i& C) ~& S9 t' \65.The weight of a large egg is between:一个大鸡蛋重量介于:. E; O8 L3 C2 S0 o6 B
A:56g and 63g 56克和63克
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+ v; c R) K, Z' c2 @. t# A4 E66.Evaporated milk is a concentrated milk that is produced by removing
. s8 K& S& }) M' y w& R炼乳是一种浓缩牛奶 是去除什么做的4 q. c6 ?. B$ @- w+ U/ A9 H k
A:60% of the water 60%的水" p( c2 E2 v, @9 s9 V2 c3 E
) c z$ m/ ~& s! W4 o. v! i) [67.A method of cooking that transfers heat through a liquid or gas is:4 p/ f* } U& Z& s L+ I3 I1 u
一种烹饪方法,通过转移液体或气体是:
* U6 @, f0 B# `A:Convection 对流
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* {1 j3 [! R4 p8 n, |68.The cooking of starches is known as 烹调的淀粉被称为
/ T" X2 J& i. D$ F& @A:Gelatinization 糊化 ?7 X; I9 x* `% h8 j
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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?
h9 g+ I! F. Q, D3 \% j, e! EA:Braising 烤
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5 }2 \* k. o( p7 q70.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:, e- `; p0 i4 U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( k. Z* I9 i% D' B+ e
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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5 B3 |4 E: D# E
A:Fumet 原汁1 m3 T9 c; K1 @& A
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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5 O. Q! G. w/ U, _. V3 J
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?1 v2 ?3 P3 z L* d r* K3 Z" }
下列哪一项不是用于制造高汤(低汤)的原则?( {+ Q5 S! z1 i( n
A:Start the stock in hot water.开始在热水中操作0 @7 Z* M6 [% u' C9 s* g0 G
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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
3 E$ H+ x+ W* {, C! a/ Z; RA:Remouillage 法语熬汤" t5 E8 X* j; w/ W) n6 E
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