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26.The chef who is credited with bringing grande cuisine to the forefront is:* Z9 G2 v9 q6 s C. @7 ` A
哪位厨师最早带来高水准浮夸的美食0 a" f; x- ?- R0 _
AAntonin Carême 人名 安东尼·卡罗美
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" V% m5 U% r7 O; E7 _ j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 G% ]3 G# M8 |, {2 I2 n0 h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) E$ ^; I1 @8 V, |/ uA:Cast-iron stoves 壁炉& c5 Q8 t* l& d. F& t
http://www.usstove.com/products.php?id=6( ?/ X. |' G. U) E6 p$ l
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28.The French term used to describe the roundsman, or swing cook, is:
5 ?3 R4 H! G# q2 a7 l+ J: z) f法国术语,用来描述roundsman,或摇摆厨师是:, }, _- x; U$ V
A:Tournant 图尔南
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29.Another term for the wine steward is:. ?8 L9 e, G0 n' V6 u( L7 D/ K7 W
葡萄酒侍酒师的另一个术语是:
# [( w# z- M3 ]9 Z! XA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. g5 r# Q" X- H霉菌,酵母菌和真菌是一个神马例子# x* {1 y# G) ?4 O( l. ^" y4 Z
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:
) u8 I4 r5 Y$ S" |根据加拿大食品检验局,食品的危险温度区在多少之间:; R7 G6 v8 Z: b& A
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
( I8 n$ Z& ~5 o所有细菌生存需要以下哪些内容:4 P6 b% f3 z, ]( C' J
A: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?
- B; A+ m* w) H3 r! P6 K以下哪项正确表示了HACCP体系的关键控制点?! C9 \+ K( K7 X! f3 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ n8 [1 D: J0 Z* C食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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: |/ z3 n( \9 W2 n/ I' N/ o34.Which of the following is not an example of a carbohydrate?
4 }% @+ o, s9 ^1 ~5 ^) H1 R; U下列哪一个不是碳水化合物的例子?
9 }6 J/ f: m; S( U) T; ~A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:. N8 Y0 M& c: v5 ?5 i* s& Q" H
液体脂肪做成固体这个过程叫什么
+ ]) h5 h& d- Z. V Z+ E3 `1 WA:Hydrogenation 氢化6 L* y# Y2 P; L4 S1 Q, j9 g
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36.Which of the following is not an example of a fat substitute?
0 L9 N; `9 x* Z' q% D& }下列哪项不是脂肪替代品的一个例子
7 x6 v3 F. ~; v, u' f0 vA:Acesulfame K 安赛蜜K表
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3 E+ u m1 s/ [7 Q+ x4 d37.Health Canada requires that a product labelled "fat free" contain:
% }- Q$ D1 ^( ~7 j加拿大卫生部要求的产品标有“不含脂肪“包括:
# v C5 T/ }& F7 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 H; J O- \# p" D
* O; @" P2 _# e' N0 g( i38.Which of the following is not a problem associated with converting recipes?2 V z; ]) U1 U& V: e
下列哪项是不相关联的转换配方问题?
: u- O1 V/ ?, Z5 a- S& MA:Unit cost 单位成本
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- O( e2 `1 g! X1 x) u! @8 c) {39.The condition or cost of an item as it is purchased from the supplier is called:
) r( K/ m h6 U, E% U5 W从供应商采购的物品的品质或成本叫什么 N5 ^! v+ R: x! W; k. e* M
A:As-purchased cost 购买的费用& T/ ]4 W- Q0 W! L+ {
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ P5 ]5 B% B9 b3 _
在新货到来之前用于日常所求的必要库存量叫什么
; ?* B: p7 O6 F- l7 h9 P5 b/ h# [% RA: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?
* s. I1 k# C8 D7 u% z下面那个缩写是用来表明正常库存流程?/ |4 }4 ]3 u# v$ W x1 G
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
. d2 J" ?$ d( a下面的那把刀是用来打开蔬菜吗?
i( d) D' {0 A: G" s) mA:Bird's beak knife 鸟嘴刀 S3 I) ^ F$ ^, Y" _3 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
$ e. i4 V1 |/ y2 i% L即时读温度计最好用于那方面?: b4 A' L# G, `, M7 D" e+ ]' n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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( G1 o- p0 |/ j# c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 T: Q2 k: q: S3 g6 a& O
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 u K9 c! n( S! @! vA:Cast iron 铸铁6 y6 g5 s' @) _
/ E2 C0 e5 p; B) G# b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 _% g2 g+ q- c; {* n5 e哪件装备下面有一个可移动的碗和一个S形叶片?
9 r4 X; z+ ^- [$ \A:Food processor 食品加工机
6 c, {0 h' g/ f+ b) x( Phttp://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?& Z. Z8 p0 }2 F( R
下列哪项不是用刀的安全规则?
& K$ B$ t. K X$ z+ hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* ~0 v5 p2 C! I' }3 q$ e) N/ b
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 _0 [/ D% r3 \* r5 q0 _3 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 a8 d5 e+ Y/ i. g% g
A:RondellES
& v' p q' S' r/ V" t2 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
6 m6 t {& R! N, v! F k下列哪项是切成小方块用于汤的装饰?
' M# A' }4 _4 ?/ `; o7 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 ]4 e* s7 a/ r/ |) Y: d# S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 A. t1 A( q- o9 M. h, Z& {
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!!——
/ v, Y' B9 Z; b4 sA:Gaufrette
: _1 D( d- T" w; ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, H( {) w% }/ q. R% g3 `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- d4 n" d" z; z3 c% n- o- v Y" d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) M% D2 o! ]6 e# B9 Q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 l# _6 A4 n; W$ D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)6 ?4 A: o) H0 T; `" L7 k* w
A:Cilantro 胡荽叶 香菜
9 ~" Q; c1 T2 ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& X, E) ]! G( |" I" ?( m0 s
9 [$ e i* {# W60.Allspice is made from:1 t: W: n4 r2 V6 p
多香果, 多香果香料是什么
' [ y" K/ I0 F; Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- O% L" w8 H s2 `A:A dried berry 干浆果7 }. O5 U# N% T& Y6 I- [
7 s0 `7 U3 y# J61.Which of the following are used to make a sachet d'épices?/ ?' B; f% v' q& t5 c; P
下列哪些是用来做香包德épices?
5 u% v7 z" B; {8 j, h/ i. E4 w4 dhttp://www.sachetcatering.com/
9 u7 v# l( ]: k; {- K1 ]2 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! B6 T+ L& I7 x, @2 L62.Which of the following condiments are not soy based?) K0 G0 q5 M* ]! O' ?$ E, w9 x# E
下列哪项不是酱油调味品的?
4 g( Y3 A3 `& ^1 ~! hA:Wasabi 日本辣根
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8 K1 f8 V! y5 ~/ s1 N% @( X+ b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 H4 O6 w) h7 }3 R9 o
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:
+ C# h' V3 v0 a( u j0 _A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 V% K! X/ M* i: U1 P
下列哪个步骤是不是正确的蛋清搅打程序?' z4 Z0 P9 E! f: l; G5 c9 ~
A:Allow to rest before use. 允许休息后方可使用。
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% ?* `5 c1 V2 {2 e) f65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 s7 ]+ ]) M, i/ a" l; pA:56g and 63g 56克和63克
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( Q k( ?; C9 a! J+ F9 ]66.Evaporated milk is a concentrated milk that is produced by removing( v8 y* u. N! v7 e% x
炼乳是一种浓缩牛奶 是去除什么做的+ T. {6 R+ x0 d; n' R
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:
, d. O+ W9 |* ?8 u! }一种烹饪方法,通过转移液体或气体是:# }" P, W: x/ [9 q: s
A:Convection 对流6 l* ^* u v% \2 H
, e# w. X5 i) o; j68.The cooking of starches is known as 烹调的淀粉被称为
R/ F& [- w8 z# w* l/ bA:Gelatinization 糊化- @3 |$ X: z/ e
4 g/ y* {. F4 ]/ [8 N% E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
?( g. K" L- Y P- ?7 t: CA:Braising 烤2 z+ V6 v+ u- t% U3 ^/ \
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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:7 G* a; _; S7 c
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" q; i; U, H& Z5 h
8 {" e8 |7 p5 N& J71.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
$ P5 @5 a& m9 S( E8 IA:Fumet 原汁
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9 c% ]+ c0 [3 {# A72.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9 k6 s4 r/ V; ^; _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* n2 M5 C9 h& f73.Which of the following is a principle not used in stock making?
- ~3 X. |+ W* V0 K9 c下列哪一项不是用于制造高汤(低汤)的原则?
( }8 C) e* g5 p# x! @' aA:Start the stock in hot water.开始在热水中操作) [( ]$ o/ b* d* G/ N9 Y7 M& \3 l
/ a6 C9 z2 e t; a) U74.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6 p; \1 L: e& @
A:Remouillage 法语熬汤
( L0 m% e) P" L& ] j& A, U jhttp://www.haibao.cn/blog/post/176242.htm |
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