 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:' l" o7 }& P9 K& F5 \9 G8 @
哪位厨师最早带来高水准浮夸的美食, m- d7 j" A s/ H2 G
AAntonin Carême 人名 安东尼·卡罗美
$ }: ^# G! Y+ T4 v
. V' B1 Q7 i( c- ]! w! B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 m( P+ O) U1 d8 ]9 k/ W& z3 g; n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. T# q) l4 H+ h) vA:Cast-iron stoves 壁炉- P. h* B. V7 V0 k+ D) b8 k
http://www.usstove.com/products.php?id=6
7 X, n# r3 [3 u" C, L: h) a. T {+ W7 I2 ^
28.The French term used to describe the roundsman, or swing cook, is:
! |( p' U8 v& \9 B# S) m法国术语,用来描述roundsman,或摇摆厨师是:( G* q$ O5 j5 c) \& r$ Z7 U
A:Tournant 图尔南6 Y0 T P, F) ^
+ S7 d' N+ {4 s+ p) Q( O
29.Another term for the wine steward is:
: ~5 V) p+ i# [ N3 t! \/ T葡萄酒侍酒师的另一个术语是:8 s. f2 x* F9 x Q* q% S/ B
A: Sommelier 侍酒师- b& d0 I/ T T0 ]9 [
9 t# f- h+ j2 X: ?. H
30.Molds, yeasts and fungi are examples of a:, h6 J, P8 h0 T
霉菌,酵母菌和真菌是一个神马例子
! o$ o+ }2 W: f# k3 [/ `A:Biological hazard 生物危害# P* _; X: e9 X4 }5 s
5 ]& V! ]% f8 ~* o R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 x V1 [- d4 |' F根据加拿大食品检验局,食品的危险温度区在多少之间:
+ X6 g; Z, C' o9 \8 vA:40° and 140°F (4–60°C) 4-60度2 c2 f% O& @% c+ |& z* w
$ }" o4 Z, _$ n3 V5 B
32.All bacteria need the following for survival:
+ Y# C6 D$ j. @1 l( M6 y所有细菌生存需要以下哪些内容:0 h' t- L4 {4 W$ B
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 F6 W. f& p4 ]$ z) V! k7 p
- T& A1 a4 t) I; Q4 c7 a
33.Which of the following correctly represent critical control points in a HACCP system?
8 r B: W: T9 \" e以下哪项正确表示了HACCP体系的关键控制点?
+ ~! {: c2 G5 T) T, OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 g! E9 h4 s D6 @# S食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 u+ N2 l$ K3 r+ A5 ?/ |' |3 J
) O" O9 L* o/ b. f* i4 g34.Which of the following is not an example of a carbohydrate?$ G" M& W% ~1 V. P9 Z1 n
下列哪一个不是碳水化合物的例子?* n: m# B4 n1 I9 A1 X2 w4 E. n
A:Essential nutrients 必需的营养物质
' j% G0 T1 B% G' e, C& s5 Z2 D _* K6 E" u5 B1 s g
35.The process by which a liquid fat is made solid is called:
) t& L4 A& f. C; L+ r1 ]液体脂肪做成固体这个过程叫什么
2 w- O2 g0 `; O$ F& O6 B4 CA:Hydrogenation 氢化; N$ ?. z- S* [: Y0 k9 |
# Y) `9 c% V: W9 j; Q7 M Z. |) e36.Which of the following is not an example of a fat substitute?
6 l) O2 K( k: i) \& H) d下列哪项不是脂肪替代品的一个例子0 V+ ~5 I6 d4 X- s
A:Acesulfame K 安赛蜜K表
/ i0 Z( N" f3 |
5 ]5 n0 n- Q2 k6 {: |1 t' B37.Health Canada requires that a product labelled "fat free" contain:* Q2 J* q! M0 u {6 C7 M0 [
加拿大卫生部要求的产品标有“不含脂肪“包括:/ s4 z) q7 F5 R4 x9 Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 h& ?! m: F5 M3 L0 U _7 g+ D7 _
! t5 M6 o0 z, R/ \. J38.Which of the following is not a problem associated with converting recipes?" A2 x# `$ F& f! g3 J7 Z
下列哪项是不相关联的转换配方问题?
; M: t! S% |2 m* @7 _* }A:Unit cost 单位成本
; a* [& ~( X6 Q l1 i1 m9 b& y& e8 b! x
39.The condition or cost of an item as it is purchased from the supplier is called:. ], n' O+ y( d( O$ W& o% D' K
从供应商采购的物品的品质或成本叫什么
) R8 @: K, u/ A+ X7 o0 RA:As-purchased cost 购买的费用
5 Q) F2 d. l! H- o$ y0 T6 p* L3 M) j/ l) N8 v% s% D
40.The amount of stock necessary to cover operating needs between deliveries is known as:( u2 H" E( G) D; E. e8 N6 X
在新货到来之前用于日常所求的必要库存量叫什么
# _- Y: A/ q+ CA:Parstock 基本日常最低库存
: w- d! |* Y5 v% H/ s; P* N. J: q. o; [ @ T
41.Which of the following abbreviations is used to describe the proper rotation of stock?# P! D [# C; S4 b* {" @# k& `
下面那个缩写是用来表明正常库存流程?
- ~3 V! \: q) x" b# FA:FIFO=FIRST IN FIRST OUT 先进先出
E# i% s9 m- Y2 l4 ?0 {
* H) \2 m; ^( o3 j: E! y9 o1 h42.Which of the following knives is used to turn vegetables?- l# n9 S, I4 ^: M3 F
下面的那把刀是用来打开蔬菜吗?
7 e3 t- P4 i9 NA:Bird's beak knife 鸟嘴刀7 v, O+ H- D6 {; ^$ ^' H+ S# S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 ?. h6 g1 z8 N0 A { P. U4 ^- w m: c
43.What is an instant-read thermometer best used for?: ^8 C, T5 ~. l+ \% l
即时读温度计最好用于那方面?
2 x2 S- D. h4 V9 t/ NA:Checking the internal temperature of a roast 检查被考物品的内部温度
5 H; V* R7 w& V0 ]9 b" L
$ _! o# X& [8 C: _: H3 q5 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% D# m2 b9 |. M) O: Y/ f; S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 v7 p+ i& T7 a; u. z9 Y$ hA:Cast iron 铸铁
9 P+ w S6 Q; n$ N w7 u* X. S7 v. c+ W8 e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 k' Y1 y; e4 {8 d$ V# f4 a
哪件装备下面有一个可移动的碗和一个S形叶片?3 `) Z U4 d6 s3 n
A:Food processor 食品加工机
9 [- c2 f- _% g0 b% G, C Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
% M0 S- c1 g' J: C4 s/ m' p& x7 F
& L" A: b4 g1 e! p- b* D* _46.Which of the following is not a rule for knife safety? {) M( I! `# X+ b
下列哪项不是用刀的安全规则? |, n! k, P% i0 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 }$ }% _- \% [- c0 a, I- t7 F0 ^) S4 U# Z1 a
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 Y6 F( H; v! w$ ]- W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' e( [, h6 f$ I/ V0 ^1 k6 KA:RondellES
; I1 t! b- [7 x0 a0 N, d: Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- `3 Q$ i8 g4 @0 Z* P B0 d, h6 G! W0 b$ b
48.Which of the following is a diced cut used to garnish soups?
- z) ?( \/ W* t7 }4 j下列哪项是切成小方块用于汤的装饰?
0 {; V% }# y7 {% }5 L+ K1 H8 o8 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 v5 {$ z' u3 f0 ` t6 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ L2 A* E2 M M' c7 A$ A* ~/ K3 M6 L
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!!——
; j: E4 H$ i0 w2 k! cA:Gaufrette ( ~9 W& E- C/ ~: X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 K* n9 o5 `' E, ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 l& S" Z+ A' H3 P: I5 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ O! s7 c1 ~, V2 c/ y, `- z
0 [6 N# v& ~6 z. {7 v1 o* b4 d1 k$ [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. h4 k0 V! J5 L: [( v) `2 `" C. n
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)# b# @9 P# N3 C4 m
A:Cilantro 胡荽叶 香菜
, g/ q6 X3 v$ A7 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: Q9 S: h6 b, R% I5 Y: T
* i$ E- W L4 k9 K
60.Allspice is made from:
+ L8 c3 ?; K9 t- W3 S 多香果, 多香果香料是什么: y6 c1 E8 a( ]3 W/ D" @" W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' |. u9 R6 b% L) [. c; H0 N/ F
A:A dried berry 干浆果
+ W9 _- n7 I, s# _' d% N+ G
& O+ t6 i3 L/ U+ I61.Which of the following are used to make a sachet d'épices?8 ]4 [' K/ W9 q! O; ^" F
下列哪些是用来做香包德épices?+ [$ t3 [' G6 O$ I) `
http://www.sachetcatering.com/
3 s. k! g: n; h6 g+ uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! v& F9 n* D5 x0 K3 N
& I1 q3 {/ _. c$ h% n* k% V62.Which of the following condiments are not soy based?/ _. |6 d g7 @% x
下列哪项不是酱油调味品的?. a/ }- v! U7 R# H3 w
A:Wasabi 日本辣根! K6 F1 U/ ^( W7 b# m
6 D& j) g; O1 o1 [3 o/ H2 V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 w0 {/ i. h+ \8 b2 \) C
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:
* X6 e( }5 ~5 _" R) EA:Pasteurization 巴氏杀菌
, Q& ]3 o- D, K
- d) P* p$ K/ ]& J) e4 k. N64.Which of the following steps is not the correct procedure for whipping egg whites?& h& E/ g. K# B4 k! ?6 r
下列哪个步骤是不是正确的蛋清搅打程序?# O) w" F% {" B0 |$ @; `
A:Allow to rest before use. 允许休息后方可使用。
9 F- x" n! w1 n$ G0 |# X: E- g; R. Y8 |1 D! _
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" X4 \3 r2 h* I- V* R M' GA:56g and 63g 56克和63克
6 G8 D/ L8 v a* \ C M8 Q5 |
66.Evaporated milk is a concentrated milk that is produced by removing
; B y9 p% D( l炼乳是一种浓缩牛奶 是去除什么做的7 ]7 j+ {0 U" N# Y
A:60% of the water 60%的水
" ] P/ ?% J$ W, [9 x8 P
% {# T! B% E$ q( P! K4 E9 |$ Y7 K67.A method of cooking that transfers heat through a liquid or gas is:7 h2 g# h1 l0 L4 U# n/ g- m
一种烹饪方法,通过转移液体或气体是:
# b g2 t' @0 v: H$ l+ [$ {) \9 [* LA:Convection 对流
: Y1 m. }) D+ e5 v
; |0 U/ ~) @6 W( J% o8 `7 E; }% }68.The cooking of starches is known as 烹调的淀粉被称为- X6 k5 b5 W; N4 a
A:Gelatinization 糊化- R& M o2 i. N) g4 _
7 `2 U0 s6 k. F, \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- f8 ^; F/ u0 o9 w' b& Y
A:Braising 烤( A0 R% A( }" I' a
1 k* d2 H9 r9 {& X$ j" m
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:
; w( F7 g! q R$ ^3 m. JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 }+ }0 a$ n+ x5 N
N' `( _2 `4 I, q3 V. y
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
1 U: {& ^$ A( F: F- @1 T& tA:Fumet 原汁; h' K8 Y" `: U7 y
/ c: _/ F" Y# z( |5 C0 K7 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
( }& ^. b2 e5 }* ]! WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ b( ?$ t+ }6 [) O% w: ^3 O8 u- n7 x, v
73.Which of the following is a principle not used in stock making?$ z2 Y w( A6 p4 j. g4 Z' y& i' P; f9 _
下列哪一项不是用于制造高汤(低汤)的原则?$ e) | p" _, x$ N n3 I6 {
A:Start the stock in hot water.开始在热水中操作
# B' F+ Q" a# n% ?! M% r" a. z8 c6 L0 F5 F q2 G& g
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
7 C, d- P+ @3 j* |$ A4 x bA:Remouillage 法语熬汤7 u; Q1 I$ _% }; E( v- F
http://www.haibao.cn/blog/post/176242.htm |
|