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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:
" g2 }8 n+ H; B% s+ r哪位厨师最早带来高水准浮夸的美食! h5 q0 p& Q: G
AAntonin Carême 人名 安东尼·卡罗美
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# f1 p3 {! O4 \% ^/ n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 Y7 c3 A7 X( o4 ^+ E: G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 {9 ^ z0 B, E' M0 C5 A& j
A:Cast-iron stoves 壁炉
8 W/ g. y) Q7 d% |: Nhttp://www.usstove.com/products.php?id=66 |; ]1 f- O% T- a
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28.The French term used to describe the roundsman, or swing cook, is:
; G& H! b; K4 X5 g/ K; e法国术语,用来描述roundsman,或摇摆厨师是: d. ]9 S0 d D, ~
A:Tournant 图尔南* P& J0 I+ d. W: U9 Q. I
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29.Another term for the wine steward is:8 E6 Z" ]- ~! J0 V+ T% n
葡萄酒侍酒师的另一个术语是:% h2 ^9 R4 Z! h! ]
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:1 |; c% X0 A) R! U! }; x; n2 \' J
霉菌,酵母菌和真菌是一个神马例子
1 d9 o$ g; h$ n, w# e2 l+ fA:Biological hazard 生物危害
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2 q, p# ?( P/ X4 n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 D# E" }" p0 r" J根据加拿大食品检验局,食品的危险温度区在多少之间:' `. z# a& J, s
A:40° and 140°F (4–60°C) 4-60度1 |% ]- K, ?+ `( a/ _
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32.All bacteria need the following for survival:
; O) A$ A; q4 Q0 J8 K7 w- {) z所有细菌生存需要以下哪些内容:+ y- @# \) f) r! i# y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ M- a6 T) W2 A6 y5 @ r33.Which of the following correctly represent critical control points in a HACCP system?. |7 e* v+ s* m
以下哪项正确表示了HACCP体系的关键控制点? W0 ^4 @5 P# S" ~# x0 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " F9 A& g0 u$ l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 p; I8 j3 I3 e1 c. ?8 |' _" T S34.Which of the following is not an example of a carbohydrate?
& X8 x3 Z: A* Z3 N- {! j3 N! I下列哪一个不是碳水化合物的例子?
2 F4 K: V7 W+ }' vA:Essential nutrients 必需的营养物质
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% U& z) D" R4 }4 {' p+ [35.The process by which a liquid fat is made solid is called:7 \/ |# d" r D, j5 d
液体脂肪做成固体这个过程叫什么1 G& [( x5 b4 f1 c
A:Hydrogenation 氢化
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6 ?0 i$ l3 L: C) l1 y1 J) s3 G$ t36.Which of the following is not an example of a fat substitute?- c) r5 }7 o( F' n% E4 _2 ]
下列哪项不是脂肪替代品的一个例子
) {' O! G5 F7 N. P8 }A:Acesulfame K 安赛蜜K表
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x9 w) X7 y4 h: H/ g( N" z8 B37.Health Canada requires that a product labelled "fat free" contain:6 F5 f# G/ b4 o- |/ ~ e
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 {7 s; y4 U2 P+ DA: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?- ?, t* u2 S0 Y
下列哪项是不相关联的转换配方问题?
) P( y3 P6 ]# C+ sA:Unit cost 单位成本
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. D9 ]" v: W* A0 k- c39.The condition or cost of an item as it is purchased from the supplier is called:3 E3 q/ [: R$ x, U& e1 v
从供应商采购的物品的品质或成本叫什么
0 F4 o) t- d4 t! Q* HA:As-purchased cost 购买的费用
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. d/ e0 z0 K# t4 r' c5 }40.The amount of stock necessary to cover operating needs between deliveries is known as:: l7 t3 ]* A& c1 c* u. {
在新货到来之前用于日常所求的必要库存量叫什么3 q- @1 _, o8 j! p& _
A:Parstock 基本日常最低库存0 a* @5 }. D( |9 ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' s; `# U7 B; A1 W2 u% @
下面那个缩写是用来表明正常库存流程?0 y3 W% g1 B z) ` j. d
A:FIFO=FIRST IN FIRST OUT 先进先出
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; N7 T5 l8 Z u U2 Y42.Which of the following knives is used to turn vegetables?! a6 X6 @' Q- m/ \4 Y: t
下面的那把刀是用来打开蔬菜吗?. S8 l8 ?" }% [3 c# J8 h1 `, f+ ?" l
A:Bird's beak knife 鸟嘴刀
4 W* l/ V! j% P: M; c, Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
& a# _/ ?$ G: f; }! x即时读温度计最好用于那方面?
- R5 x W/ e- a2 ]6 e- CA:Checking the internal temperature of a roast 检查被考物品的内部温度0 n7 c# `2 N, M7 i2 E3 U1 m5 j8 w- q
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 m/ ^, E/ g/ R% t下列哪些金属材料受热均匀,通常用在铁板而且非常重7 d9 n3 r7 {4 R) u1 B
A: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?
9 K4 f/ I6 ^$ z- X( j哪件装备下面有一个可移动的碗和一个S形叶片?
0 C: a4 K5 L% M, b* I6 @6 Q1 oA:Food processor 食品加工机
: M+ i. `1 V3 _& Dhttp://www.google.com.hk/search? ... iw=1263&bih=572; G; a0 V3 M$ Y9 k& v( T: C E
- t* Z! J4 j3 A* j46.Which of the following is not a rule for knife safety?
n( Z4 V2 B8 B1 \下列哪项不是用刀的安全规则?# Q M+ ]) H/ b9 p0 D* q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: {& n$ o0 I& |! J2 q9 k
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 k, i- Q& {6 `0 g _ }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% f2 G+ H. v0 B |( T
A:RondellES
! H4 L& F* g$ l2 s& k3 i& Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 e# S: B, c# L8 @& T5 Y
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48.Which of the following is a diced cut used to garnish soups?( v k2 o/ Z5 ^ a1 @
下列哪项是切成小方块用于汤的装饰?& v& E: j2 T* A! m
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, E/ o6 n- K1 Q T% u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# C* g7 l- y) W4 B# ^8 g6 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!!——
5 |; I; x! N+ {2 B* g; pA:Gaufrette
4 W H% f6 u' s* Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 H& f' i$ q( o# K8 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 Q5 J; u) U- r3 P6 [; TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 R- o/ @6 B* ^2 L" C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 X/ l0 J& |' ]5 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)! Q3 c/ N9 v% e- B! s+ l; L
A:Cilantro 胡荽叶 香菜8 Z+ G' d, a$ Z) [8 g) z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 t! I4 t9 `" o/ x
* P% x7 Z+ ~# Y9 V6 o4 a60.Allspice is made from:& Z! g, i% U. c, Y# k0 l' `; o" a
多香果, 多香果香料是什么6 T) R9 i' H( P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ g7 C$ z4 c0 Y1 ^( dA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?3 z9 ]" Q) \0 h/ s
下列哪些是用来做香包德épices?! j( m2 E) X$ N7 h m$ N
http://www.sachetcatering.com/
' l# B ^$ V* {1 a4 `3 b0 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 q" b8 a; e8 o
, a" H: @) U0 o% }' T, S62.Which of the following condiments are not soy based?1 c9 M# D6 ]' _$ @- w
下列哪项不是酱油调味品的?4 z2 X$ O* v; x/ E% S' S
A: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:$ c* P$ Z- B# u4 A! ?1 K$ `
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:9 {1 [" w! M6 W Y, j
A:Pasteurization 巴氏杀菌
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1 r3 `; Y; \4 T8 L0 R64.Which of the following steps is not the correct procedure for whipping egg whites?+ Z" f% a( ^0 U, ~% ]
下列哪个步骤是不是正确的蛋清搅打程序?
1 `/ U7 G2 {: @A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
: w. D3 b2 N8 UA:56g and 63g 56克和63克
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0 Y2 Y. G, w# u66.Evaporated milk is a concentrated milk that is produced by removing
9 I; g& G* q. q) o炼乳是一种浓缩牛奶 是去除什么做的
2 O8 |, d2 M( lA:60% of the water 60%的水
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1 F) V* n) T7 Y0 z2 V1 S4 J+ Q67.A method of cooking that transfers heat through a liquid or gas is:+ B. h9 T8 C- c, q4 B* y1 P& f. Y
一种烹饪方法,通过转移液体或气体是:6 C/ W+ k7 Q) s& c8 _$ Z% w
A:Convection 对流4 z1 e( B5 J" o- `4 @
; w T, @4 z. M* W/ J68.The cooking of starches is known as 烹调的淀粉被称为: p: d# r: S3 D J3 c. ?
A:Gelatinization 糊化: |! G0 H" |" g( j& r
B" g! l2 ?) }/ V: a: _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% ^8 V, V- x) I% FA:Braising 烤
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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:
! ?- V" R7 ?* E2 }' p8 `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 r/ l J1 o0 J) v. }
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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
& N* a2 [5 S# n% [ [/ F( xA:Fumet 原汁
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- P7 q$ T: x' `% \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
! R- B8 R! u, E" B8 g5 ^) v& p6 L% UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: L, D# f4 `3 ]73.Which of the following is a principle not used in stock making?
; ]* F, D3 h3 n3 W. Q/ @/ ?下列哪一项不是用于制造高汤(低汤)的原则?- A1 z& q; Z4 H
A:Start the stock in hot water.开始在热水中操作
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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4 D1 T0 H, [. X( j! Q3 q/ |
A:Remouillage 法语熬汤" Q$ k: i$ F1 P% L6 f0 k- d
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