 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: e" l: S* x2 {
哪位厨师最早带来高水准浮夸的美食 t3 O" b$ d! f! _7 t: b8 o. ^. T
AAntonin Carême 人名 安东尼·卡罗美( O; I3 q; y+ }8 ?( d$ k9 R
1 n( P4 \; ]. M8 n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. M! p b5 p( B4 F# i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& k6 t9 g+ D! H0 r- B9 O
A:Cast-iron stoves 壁炉; E+ X! D8 p% Q- s' W
http://www.usstove.com/products.php?id=6/ B; A9 Z6 c5 Q5 y- G
2 v: ` H% y8 {" O
28.The French term used to describe the roundsman, or swing cook, is:6 }- F1 \: B( [, z
法国术语,用来描述roundsman,或摇摆厨师是:5 o0 _; ?/ i8 b B0 {3 }! R, i. b
A:Tournant 图尔南
- B( i& b# {7 P, G" [% \
m f: D" [0 j& E: ]$ b29.Another term for the wine steward is:
0 y5 M3 i# [$ ~1 ?$ i+ H% v葡萄酒侍酒师的另一个术语是:
; r- j% L, u8 ~& [% qA: Sommelier 侍酒师
. u& s/ p: U0 r3 T9 u! ?) l+ p" f' L. D( X; u. x; H, u8 G
30.Molds, yeasts and fungi are examples of a:
0 A7 }7 l. z1 r, A: `5 L霉菌,酵母菌和真菌是一个神马例子7 w- `7 [1 k `6 }
A:Biological hazard 生物危害
$ d) Z& M+ c. `. `. p8 i2 z
% u7 y! a; Y# S2 K3 Q+ Z) g9 W5 y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; Y7 J* q: x# Z- ?$ S- d
根据加拿大食品检验局,食品的危险温度区在多少之间:. x6 w" T) i% q7 u% O
A:40° and 140°F (4–60°C) 4-60度
K+ K2 C8 z. Q/ H* t( e- L/ U) v
2 n9 ~# \: Z0 t. l' n+ f32.All bacteria need the following for survival:! @/ s* b2 _( |6 t( t! S0 J
所有细菌生存需要以下哪些内容:; A9 o7 m6 i6 C/ S
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
+ j9 X' M$ v4 j* R* O2 }! ^% @( o/ ]7 j* [" ~3 J1 k
33.Which of the following correctly represent critical control points in a HACCP system?
# s5 k( j+ L5 ?以下哪项正确表示了HACCP体系的关键控制点?
2 w0 D0 W$ x6 _+ v) xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 `) j( {- i, ?- ^4 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; S- N9 W( p! q2 ?3 C7 ~$ }! o8 Y: W3 M" Y! s+ E* C
34.Which of the following is not an example of a carbohydrate?5 R/ g _7 R0 {' h
下列哪一个不是碳水化合物的例子?- s6 ?( n* ~6 D @! V" G. y
A:Essential nutrients 必需的营养物质
2 B( E6 u3 q7 k: I/ @/ r6 q# n+ Z: s5 a9 v ^ C# m) A T
35.The process by which a liquid fat is made solid is called:
7 }- S h* p/ ?4 y液体脂肪做成固体这个过程叫什么( B% N8 B' c# ]2 t( D4 V4 z
A:Hydrogenation 氢化/ D8 u. F8 g& }; O
, f4 n, C' `6 \- L9 g. A6 a36.Which of the following is not an example of a fat substitute?
' s+ v/ P6 w: E" T; U下列哪项不是脂肪替代品的一个例子; x) `% ^3 E4 c0 F1 N
A:Acesulfame K 安赛蜜K表, x3 A1 L% E8 U- |/ f7 q
+ {6 u/ @% g7 K
37.Health Canada requires that a product labelled "fat free" contain:2 R& ]$ {$ T6 U! z- T
加拿大卫生部要求的产品标有“不含脂肪“包括:
* @8 u8 ?+ r3 s" eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ j+ W9 }0 r9 Y0 R# |$ v; f/ w! b( B0 _ m* G3 @
38.Which of the following is not a problem associated with converting recipes?1 e% P e+ t& o% F- S. s
下列哪项是不相关联的转换配方问题?8 O. j7 M9 u# p8 F& ^5 s
A:Unit cost 单位成本
+ k7 \, P: A5 B/ Z+ ^7 K) H
: U4 n2 x1 ?7 w. \3 a0 {& C* G |39.The condition or cost of an item as it is purchased from the supplier is called:. g4 f. ^/ r' {. m
从供应商采购的物品的品质或成本叫什么2 _* }, O1 S- C) r: [2 T
A:As-purchased cost 购买的费用
V: @; y- K- Y! I$ }) `1 g
3 k3 W8 U2 a& }3 E40.The amount of stock necessary to cover operating needs between deliveries is known as:% }: Q& d) N8 j' i( W; G
在新货到来之前用于日常所求的必要库存量叫什么8 i" h& N3 O6 W& l9 j
A:Parstock 基本日常最低库存
$ D) h) |1 N% d& Y
0 |5 g$ ]7 a$ j' t5 y41.Which of the following abbreviations is used to describe the proper rotation of stock?7 N( L9 l7 Q# T: w
下面那个缩写是用来表明正常库存流程?
' S( U4 E) y _% Z8 MA:FIFO=FIRST IN FIRST OUT 先进先出
q7 o: P* S9 x1 n1 K& }
" Q: m* Q) F6 i" r& r42.Which of the following knives is used to turn vegetables?
' t6 R+ I' v, z7 ?% f5 | v5 Q下面的那把刀是用来打开蔬菜吗?, y3 j' u* C0 E+ P6 S' g
A:Bird's beak knife 鸟嘴刀
* i* s- v7 {! ^- jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 i( m) L) v% g! F
& b0 g- k% ]! d8 m9 E, i3 |$ W43.What is an instant-read thermometer best used for?
; s) E1 A* Z$ ?5 u7 o/ X. V. J即时读温度计最好用于那方面?
+ Z+ l. U! w8 y9 y, T, UA:Checking the internal temperature of a roast 检查被考物品的内部温度
) W/ ^$ L8 D- e, k3 z! Z+ l2 V( |. I/ U' b9 ~2 |1 ?2 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! C6 F, h- Z7 @, W8 L
下列哪些金属材料受热均匀,通常用在铁板而且非常重
@( l* Y5 O7 D" z" g7 I6 Z1 u4 e/ BA:Cast iron 铸铁
! N1 s4 z0 H, J1 K; k5 \4 Q& u
( `/ e; y/ ]3 Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! v9 w% Z d7 [/ h$ i2 ^9 a7 n
哪件装备下面有一个可移动的碗和一个S形叶片?+ N7 O# F) R; u0 x
A:Food processor 食品加工机, L# u0 u! B8 j+ `$ C1 q
http://www.google.com.hk/search? ... iw=1263&bih=5725 M$ \& S: Q% W
* h; w5 U+ O( c
46.Which of the following is not a rule for knife safety?
3 ~ [8 t7 e8 ?- s0 Z; E7 D3 c) S下列哪项不是用刀的安全规则?
! X) d3 F) P. n) V0 F" c0 nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 A4 |/ S0 e; @. e
( R) ?) K" q0 q/ |- x! v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( Q8 ~; N! {3 O& b- I3 w: l% l: }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) p) a: I# c$ A- T4 J; iA:RondellES
1 D1 I! a6 ^ x3 I, {% }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% }6 H' J3 k8 z0 l. N ?$ x0 X) X
+ u( |6 v# r) q' P0 M9 u; H* r48.Which of the following is a diced cut used to garnish soups?/ M1 a" }6 y# d# p* t) w
下列哪项是切成小方块用于汤的装饰?
$ O) z; \& I" ^& H$ V, b% [- GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 ?0 F' x/ l' g& x$ N- d9 b8 E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 n- s5 A5 f/ e* L8 ` 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!!——3 x: X* v3 d& Q8 W
A:Gaufrette
8 P! F ~$ X9 H1 a2 |6 _+ wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) d* n U$ k; p& z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" r! N3 `" k# B! q4 o4 V- K" u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 R9 v# Q1 a6 v
2 T! S2 T. A% k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
^1 v5 v0 l$ I2 C5 _$ |8 M" |: 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)$ M7 W1 {+ F, `3 `4 A* U4 l
A:Cilantro 胡荽叶 香菜
D! Z% P) x4 k4 |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" b) f4 _ c9 R4 r8 P0 ^! F4 o1 k" u; h) E7 U7 k
60.Allspice is made from:$ p+ x7 |& N' M+ @9 _. {; L3 X
多香果, 多香果香料是什么4 q7 v; T$ L9 T6 U2 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& V, w1 @; t( c/ b7 T& E$ MA:A dried berry 干浆果
. ?; {$ s8 ^5 U2 U, W) }1 s. g% \! l: c3 u! Q: Q- Z1 a5 F1 w1 s
61.Which of the following are used to make a sachet d'épices?
, G5 i( ?2 ]8 t; q" d7 c下列哪些是用来做香包德épices?$ s) O- v5 e+ w: M
http://www.sachetcatering.com/
( _, |' ?# ]( Y/ a' [3 uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) F5 j) k) J" d7 V5 c6 J# W6 V @8 W
62.Which of the following condiments are not soy based?; ]: E' E1 f7 F% N
下列哪项不是酱油调味品的?
2 n+ x- k" r; G8 ?% T: z. D9 _A:Wasabi 日本辣根# S5 Z0 y/ v* R1 K
" i& h( P$ ^! p0 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 g# A: e( h9 m0 ?, }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:
, j& r' J8 T: v+ NA:Pasteurization 巴氏杀菌
G; d" i/ ?* E
+ F6 t& \: g" A6 n64.Which of the following steps is not the correct procedure for whipping egg whites?
- ]5 L: w1 v( O9 S+ H- D下列哪个步骤是不是正确的蛋清搅打程序?
4 q' P9 o. F( t5 {A:Allow to rest before use. 允许休息后方可使用。
: K9 _1 _6 }* Q$ T0 x5 Z
' A( r- V- y) e7 m+ {! F65.The weight of a large egg is between:一个大鸡蛋重量介于:1 i/ k/ q) P5 m; V i
A:56g and 63g 56克和63克9 c; S$ U Y4 B( p8 K3 z
$ y; ?0 F/ Z3 d# S. r" S
66.Evaporated milk is a concentrated milk that is produced by removing& ^ l( S* r1 s8 y% H
炼乳是一种浓缩牛奶 是去除什么做的
8 W( ^: N) B' m8 B8 H2 IA:60% of the water 60%的水; P: J* o1 v6 ]( b
/ _' I% a- S) E y2 l& g67.A method of cooking that transfers heat through a liquid or gas is:: l: U" S5 z6 g2 |
一种烹饪方法,通过转移液体或气体是:
' ^9 O- v1 \8 _, OA:Convection 对流
: |9 k8 |. e0 C! T+ y [) _/ _, M h+ r$ S, H
68.The cooking of starches is known as 烹调的淀粉被称为# j# S, [$ n8 i5 u9 z
A:Gelatinization 糊化
2 W0 x% P! Z/ S. m; {! {
f/ ?5 ^+ p/ ?0 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 A+ w9 ~: o; t( @' a! S8 m IA:Braising 烤* F2 n! ?# d: k# p
% {$ q: l! n/ c ^5 b1 L. J: @* l, h70.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:
) t) V0 G; ?3 P8 B* |. FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 Z j) z! c$ h6 W
! a- C8 J# N. B n O% V' t' h+ g; ~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" k: A6 L" ?5 N7 V
A:Fumet 原汁; O2 Z3 Q8 b7 i8 J6 s. y
4 |* Q/ Z% ?) y) Z& \+ \
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" y- v1 V$ z9 O4 _& }; U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% i9 V7 S3 M5 t. ?/ s5 ]- k
; g5 ^) Z# ]" D z/ x1 h- i
73.Which of the following is a principle not used in stock making?& b: z' P. @5 M; Q5 j
下列哪一项不是用于制造高汤(低汤)的原则?8 \/ q7 O" `% m# @4 c
A:Start the stock in hot water.开始在热水中操作
; W4 D% O* \ g! l( a. P3 H v+ P- e" ]1 Q
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: t) t! [3 V/ W0 q
A:Remouillage 法语熬汤
a5 Y3 B' C y4 D8 Phttp://www.haibao.cn/blog/post/176242.htm |
|