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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 r( E% F) z% O& `% e
哪位厨师最早带来高水准浮夸的美食- L: R# L9 Y5 x. ~
AAntonin Carême 人名 安东尼·卡罗美& L+ T9 Q( B; r
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 o8 \+ X/ Z, ?; s/ c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 l5 r" _' Q o& r
A:Cast-iron stoves 壁炉: h( X9 H; b4 {( r0 m& J2 p
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
5 e8 {4 K+ H Q) F% _, k9 k法国术语,用来描述roundsman,或摇摆厨师是:
2 K- K! J- m2 w6 n5 a5 y8 P: m, SA:Tournant 图尔南8 I# a/ c( b- X! x! r
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29.Another term for the wine steward is:- }6 I! P. K+ j# y( y' s
葡萄酒侍酒师的另一个术语是:
* c$ a1 E/ |* ~1 RA: Sommelier 侍酒师
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, i5 T8 m# b3 V& q) V6 F% Q- e30.Molds, yeasts and fungi are examples of a:
1 d, V0 l* A6 g" N. G: d8 |霉菌,酵母菌和真菌是一个神马例子8 x8 [2 X3 g2 ]& H% ^0 B9 a
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:" C& {( w0 B5 d" z9 h6 S' J6 Z
根据加拿大食品检验局,食品的危险温度区在多少之间:+ e) }% l$ ^; t6 ]/ H$ c
A:40° and 140°F (4–60°C) 4-60度8 H& C9 A; q6 e g; P. z$ Z! f1 u
0 @( D' t. @4 u5 Z8 c5 o32.All bacteria need the following for survival:
0 h' E y9 y+ S1 X: h3 U所有细菌生存需要以下哪些内容: j2 {) K& G+ G0 P$ \3 O3 T7 z3 F. m
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: \4 t6 {$ x' O& u33.Which of the following correctly represent critical control points in a HACCP system?
" E0 I8 b( \2 y1 r) _4 y1 T) Y以下哪项正确表示了HACCP体系的关键控制点?
7 y1 I8 E1 i: p) d* OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! Y4 H* `( i$ [5 d& x" E+ f食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 x: G# S- h# W2 d0 w0 P& |$ ^
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34.Which of the following is not an example of a carbohydrate?
/ u' o8 y7 f- N: I下列哪一个不是碳水化合物的例子?
}( B( b) ~3 wA: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:
7 ^. z, k9 b: n/ G) T3 \: q4 d. y液体脂肪做成固体这个过程叫什么
+ B* W3 Y- v! M+ ?4 YA:Hydrogenation 氢化
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& m2 l# U% A! R36.Which of the following is not an example of a fat substitute?
2 ]6 T; M2 ^6 }0 d' S8 x% M: n下列哪项不是脂肪替代品的一个例子6 G$ n' ` k8 E- a! W0 d
A:Acesulfame K 安赛蜜K表5 d7 u6 ~6 e: h8 x" w
- f7 o- v0 b- E+ x37.Health Canada requires that a product labelled "fat free" contain:! T8 J" K1 D5 A7 K
加拿大卫生部要求的产品标有“不含脂肪“包括:6 ^0 V! a& X- d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 r8 v0 ~ }1 @# ]9 @38.Which of the following is not a problem associated with converting recipes?
\8 L x6 l4 l% Q6 H+ f7 m# G* N下列哪项是不相关联的转换配方问题?9 [* x: W0 L& `; C
A:Unit cost 单位成本( h" D* ^/ Y7 M9 x: g" S
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39.The condition or cost of an item as it is purchased from the supplier is called:: q& K" c$ H6 G- E x5 A! \
从供应商采购的物品的品质或成本叫什么 Y5 B$ Q# Z, H% e" _% K- O
A:As-purchased cost 购买的费用% h" B0 L. x: n. S1 Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:9 v$ Z* x/ A3 u9 Z- y. K
在新货到来之前用于日常所求的必要库存量叫什么
; C- l$ u( i# U. B! sA:Parstock 基本日常最低库存
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2 ^: v0 t& v, A' Z' o" b4 s( y: R41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 n9 ^, a a8 w* A% w0 n2 M下面那个缩写是用来表明正常库存流程?7 G; `% U: f1 p6 `) s4 J
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 q; X/ |- V! @0 h( C1 k42.Which of the following knives is used to turn vegetables?
% p7 x9 I5 U6 B下面的那把刀是用来打开蔬菜吗?
( ?. f; L2 r' [1 oA:Bird's beak knife 鸟嘴刀! ]/ H; u% l# L
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?
! q% P$ p" @ U! o [5 U0 [ Q% k即时读温度计最好用于那方面?
4 i1 q& N. q; }! Z; ^0 F% Z% fA:Checking the internal temperature of a roast 检查被考物品的内部温度# i8 P+ O% b$ p! ?5 p5 c/ w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ h4 p+ T" T x+ F6 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 O! @1 W4 B w7 @" P' P5 CA:Cast iron 铸铁" J2 n) U, C- }0 d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; f/ B, {6 x: G
哪件装备下面有一个可移动的碗和一个S形叶片?
* p9 Y1 r! s) e0 c, O- |A:Food processor 食品加工机
$ m0 i4 @5 X7 thttp://www.google.com.hk/search? ... iw=1263&bih=5724 H- y% T" Z- }0 m4 A" ]$ o9 u
+ [ S! z( z0 o, ^& ~46.Which of the following is not a rule for knife safety?+ H: ^. j3 M* s% ^/ J/ E Y# _* |
下列哪项不是用刀的安全规则?
8 V3 a4 T9 [* K2 y" H+ r* AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 n- {$ `# J' G6 I/ i* [& j, V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ R2 K) E6 w% ]$ k, Y! k) Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 P" T! j9 e6 [: A# Y
A:RondellES
% @/ E6 B0 n5 A- u' |$ |' @) `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' Y8 |, y2 r$ T
# A; V9 S: I; X" ]48.Which of the following is a diced cut used to garnish soups?$ k ~% a! q4 _ Q( }$ E) R
下列哪项是切成小方块用于汤的装饰?. ]* V( E& z4 A$ {3 f F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 A3 j: s# C3 W0 w( F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 s9 R" W+ P7 U
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!!——4 I+ U& Y5 B7 A( p5 H
A:Gaufrette
9 I. @# ~/ ?5 K7 r. b( Q; Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 @% E; R7 g* D$ Z6 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 Y @7 S. _* J, i N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 g3 y# u m7 s
& j0 z0 V* m9 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, l3 ]* r$ s- d& c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& h2 Z" @: }A:Cilantro 胡荽叶 香菜; m* Y! ~8 ?) m) D; x2 X7 z5 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: C) _. j0 I, a5 c. L( U
多香果, 多香果香料是什么
3 m* U1 p% ~( G9 g% n# fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ W) |) W0 N! L4 w8 VA:A dried berry 干浆果# @. k; d% d5 x, L9 n. e4 n
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61.Which of the following are used to make a sachet d'épices?
* w- [; C7 B" h0 e) s0 }& r8 ~下列哪些是用来做香包德épices?
1 j/ D8 \4 x( }/ E- E$ yhttp://www.sachetcatering.com/# i5 N7 s& P9 O% o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 D3 E) z2 ^# E$ A2 Q62.Which of the following condiments are not soy based?
# f4 Z+ E9 d* J3 M, |( e/ @' X下列哪项不是酱油调味品的?; m( ]0 h+ p$ T2 s8 m& z! S# d
A:Wasabi 日本辣根 [# e# u B4 y6 U& D, _% I2 J
% n5 r$ z) t A* k& m6 J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 n( g0 }) ?- | [
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:& x( u7 a" J6 A7 [2 ^
A:Pasteurization 巴氏杀菌+ @* b& m& {/ p
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64.Which of the following steps is not the correct procedure for whipping egg whites?' ~) }1 y5 l5 B
下列哪个步骤是不是正确的蛋清搅打程序?: f! g2 [* z- A" |* s
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:# ~% O2 R2 S1 S4 i/ g. w
A:56g and 63g 56克和63克4 F S! a: l6 p* m' z9 x% R
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66.Evaporated milk is a concentrated milk that is produced by removing
* ]4 p0 j9 O1 O6 D s) U! p! @炼乳是一种浓缩牛奶 是去除什么做的
- ^4 J" a, e# A) A Q# f0 `A:60% of the water 60%的水, }* k0 W3 @/ w% m2 c
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67.A method of cooking that transfers heat through a liquid or gas is:
/ g' N8 @% d5 z4 P一种烹饪方法,通过转移液体或气体是:
( _+ k+ |8 ]) jA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 P3 @3 V$ D/ b3 O1 T
A:Gelatinization 糊化
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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?
2 v6 P2 \ N5 q( F! Y3 V- G' R# RA:Braising 烤 K9 h1 r+ W: H3 L
/ l7 q. p3 m' k; W/ n- R70.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:
/ f# P) O: ~! e/ n1 _7 YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ Y+ ^% L* O; D; ?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
% N9 s" R/ z2 |4 A [A:Fumet 原汁
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2 G5 c2 i3 W9 l72.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
1 _6 P6 W m& Q5 j- B6 BA: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?
, s) x; t1 B5 ]. l# y/ ~下列哪一项不是用于制造高汤(低汤)的原则?
' [+ G4 ~' r/ F6 @& {$ Q7 rA:Start the stock in hot water.开始在热水中操作
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, x. D7 ?! I$ R2 f, h1 M+ g74.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1 O7 M: D0 f) l
A:Remouillage 法语熬汤
: v1 n4 j4 p. s5 E3 ~http://www.haibao.cn/blog/post/176242.htm |
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