 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:8 M4 E' ]4 W ]( k! ^( R9 q! Z
哪位厨师最早带来高水准浮夸的美食. W' r9 d4 v0 _) ?( N
AAntonin Carême 人名 安东尼·卡罗美" M# o' H+ U7 j8 z$ S" [
" ^% A' Q3 r; d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ L" N3 b# F. W+ [6 l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! O- D, N+ T8 Y" T$ g, iA:Cast-iron stoves 壁炉8 H7 y! F9 t, M! u
http://www.usstove.com/products.php?id=6
. r3 b% g) N; c z: [* D
9 h5 l% Q4 D% z* O28.The French term used to describe the roundsman, or swing cook, is:
, N, W$ u, @4 |6 M8 F' _5 g# Y: U# p2 p法国术语,用来描述roundsman,或摇摆厨师是:
8 E0 E# w# j& |/ Q. |) j# D/ zA:Tournant 图尔南
6 P2 C& p4 W+ l O' l" |. ?
1 G: Y' `8 ]! |29.Another term for the wine steward is:- [7 n% Y5 T+ }$ \8 a+ U
葡萄酒侍酒师的另一个术语是:
6 v. E! S; L7 k: `& r6 ^: @A: Sommelier 侍酒师; G7 g' N3 \3 ?
8 X9 U# C5 o# l7 I1 G/ e; H
30.Molds, yeasts and fungi are examples of a:
7 S, g9 ~$ {0 {3 w9 j, k霉菌,酵母菌和真菌是一个神马例子& q6 Q4 \2 m6 W( q2 s3 C
A:Biological hazard 生物危害
% Y. S0 J, @; `1 i& R, J
: G4 X! a& W4 w* o' ]9 h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! u$ s9 v' g; c- W根据加拿大食品检验局,食品的危险温度区在多少之间:: x* J# ^, s0 I" H! B8 ^
A:40° and 140°F (4–60°C) 4-60度
) a) w9 X4 e% R# @3 H; l ?# U
( p8 P2 I" G; U$ b0 B32.All bacteria need the following for survival:
1 e+ f# v7 T- y, i0 e# K* L5 |' Y所有细菌生存需要以下哪些内容:
% S& B1 O i( yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
1 X% F4 Q* [8 X P5 X+ w: U d( {# U4 d
33.Which of the following correctly represent critical control points in a HACCP system?
& p# c1 W6 m6 }+ _1 c5 _以下哪项正确表示了HACCP体系的关键控制点?
# L4 H7 d- f0 w$ y# d Q3 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - D* U. \' Q! V! _: k! ^5 i% B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' T5 q. x" _. z8 R1 o% [ R( i0 L7 o, n6 {' @: m
34.Which of the following is not an example of a carbohydrate?
6 B9 g" `& Q, {# @/ R+ K下列哪一个不是碳水化合物的例子?
" Q ~: A0 Z' B$ F3 OA:Essential nutrients 必需的营养物质7 n# F S0 Q3 n& U; A' K( Z3 A
+ f+ Q9 X! P$ v c/ u35.The process by which a liquid fat is made solid is called:# U) ^) b0 x9 f) D- b4 i3 o
液体脂肪做成固体这个过程叫什么
' V x) ~0 t& Z0 uA:Hydrogenation 氢化2 `$ i- a: r; I7 W4 z4 \
4 v2 H# E: c) _# T# R5 H1 X
36.Which of the following is not an example of a fat substitute?) d6 |/ @9 g% s9 @
下列哪项不是脂肪替代品的一个例子
! S: X8 { y1 ~5 L4 K BA:Acesulfame K 安赛蜜K表5 n! W4 w( i8 u5 Z( _
" x2 [, P+ s3 N( P: k% m" b37.Health Canada requires that a product labelled "fat free" contain:% K# @# I( Z% Q c n
加拿大卫生部要求的产品标有“不含脂肪“包括:! y* f4 [5 L* c2 o. \8 e, z: v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' W T) @4 b( v$ _+ g9 {" q! \+ z& X0 U* [
38.Which of the following is not a problem associated with converting recipes?+ b. R' U/ d" q1 i
下列哪项是不相关联的转换配方问题?
9 B5 _% ]( F# z+ U% cA:Unit cost 单位成本. k' A( y0 L: j3 g, q$ x
0 y. d% g) \8 m8 m
39.The condition or cost of an item as it is purchased from the supplier is called:, Z: @1 N3 B, L: o% F& G/ o5 `
从供应商采购的物品的品质或成本叫什么1 s% |/ _& s- \' k0 d9 a
A:As-purchased cost 购买的费用
/ h& _6 K) f5 y8 o# r: S
8 g1 w& P% p) n; n40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 X) m: e. X: m0 F$ p$ O2 e6 c7 a' q在新货到来之前用于日常所求的必要库存量叫什么
9 y4 a5 n5 g. o# }( _' i$ k# W1 QA:Parstock 基本日常最低库存" p3 ?9 G* w0 d' ]
% g8 s! Z" `, l( n41.Which of the following abbreviations is used to describe the proper rotation of stock?( E- C# a2 u4 {# }8 M
下面那个缩写是用来表明正常库存流程?2 J9 _/ h: q) P0 M( |
A:FIFO=FIRST IN FIRST OUT 先进先出
2 o) q# `7 S0 j9 f5 `: o0 Z4 h$ e( G' t0 G- B: R; ?2 t
42.Which of the following knives is used to turn vegetables?
* g3 _' s z$ S8 J: L下面的那把刀是用来打开蔬菜吗?
! ]7 k$ R& }7 k: E9 V0 F& [A:Bird's beak knife 鸟嘴刀 V6 L! |* o3 w! y2 _6 b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 ]$ L4 f1 I8 a# y
0 v6 n/ T, P3 N& E5 n p43.What is an instant-read thermometer best used for?2 c3 w# V6 A; Q) V9 \
即时读温度计最好用于那方面?
/ a$ L/ p9 T/ s" BA:Checking the internal temperature of a roast 检查被考物品的内部温度$ L' z6 ^3 ^3 \" m+ q3 t
4 t0 r/ s0 r9 |1 o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 p8 ^& |( D0 f) a, X' q- T下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 N$ ?- O$ a% |1 |/ W# I. x0 HA:Cast iron 铸铁6 j" k" Y# [$ Z |9 T3 ?6 U. @' {! ^5 x
) N' s. b# _$ G0 C( u8 R/ v. x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 D* U- e8 Q/ i0 h哪件装备下面有一个可移动的碗和一个S形叶片?
* N4 j8 `4 C5 Z1 S; P. M# oA:Food processor 食品加工机( `* b) f7 b$ L8 y* P0 C+ Q( C
http://www.google.com.hk/search? ... iw=1263&bih=572' A9 \5 ]( R4 {/ Z H/ S
9 d& {$ T f( ~8 p6 s: Z46.Which of the following is not a rule for knife safety?
2 c* P& a# d$ \* Y" B( E下列哪项不是用刀的安全规则?
1 s# L, g! k8 f) }9 o e) d7 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 c6 O( `) M5 ^4 e; e7 ~$ m5 j. ~; Q# r5 g$ P+ X3 x1 A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. z& I( s" j. b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% i! O" |7 {- y x, H$ l- Q* V8 nA:RondellES
8 C) s: A! `4 a& Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 R( Q, D) B' k% i% q5 M2 `8 I
* @7 \2 Y. C$ P4 W7 G5 ]; U
48.Which of the following is a diced cut used to garnish soups? A' q# M# N' U# F, Q7 e+ X
下列哪项是切成小方块用于汤的装饰?" P* c# Y- J" a2 `. U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) Q8 v% [6 R) Y5 o9 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 f, V* {$ `0 m6 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!!——
+ I1 D% s+ G' S1 {A:Gaufrette
; x# P$ S& e5 P6 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 H. W- T4 E+ ?# G- }, ~! M6 _# Y0 _- Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 t6 q& Y7 \, g5 e$ E2 ]* YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% D t: B |0 L, V$ |
+ e$ E" T* Q/ v' q: @8 N# t2 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 Q6 p2 d5 ^% C9 i2 w
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)9 h8 G, W7 J3 L6 p
A:Cilantro 胡荽叶 香菜, A% S9 s1 B7 _' w u( i' ~! J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ x, o' M. T( {7 H! o. B2 U6 |
8 N+ m+ z+ q. K$ i
60.Allspice is made from:
: v, r( _8 l& z' m% G3 N' b9 H 多香果, 多香果香料是什么
: x* |8 t: i$ g) e/ [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* j0 Z3 H) U# W$ @* P9 D
A:A dried berry 干浆果
) y! u6 p# O2 v8 m7 }& i: h4 j" b: U9 e7 A+ X; e E
61.Which of the following are used to make a sachet d'épices?- k& b3 c6 U- k$ A3 P. y6 B
下列哪些是用来做香包德épices?
w! X, f0 K( F8 X6 Thttp://www.sachetcatering.com/
8 r' }0 A9 \, F1 v$ B7 r4 {( x9 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" g: _. W" ^; e. y1 _
9 Q( J+ L1 A8 V8 U1 D! _1 v( W62.Which of the following condiments are not soy based?
; y. X s. f& {# E9 F; W) C; A R下列哪项不是酱油调味品的?
# I3 U8 p1 D8 M1 L2 |( Q4 iA:Wasabi 日本辣根3 I) E% O+ U- [. b! e) B
4 p. y+ m- X3 G. x3 a8 P9 j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 b8 ^$ Z. I/ \3 ]! i/ |- r5 E* a
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:2 [1 K S4 i7 I; ~' a+ d O3 W
A:Pasteurization 巴氏杀菌6 ~ z, i' f T2 [1 X/ @+ ?. g
/ k- h- E. Y7 n. p2 x0 ^% R64.Which of the following steps is not the correct procedure for whipping egg whites?. K3 E: r' ^' k8 o' a
下列哪个步骤是不是正确的蛋清搅打程序?) w* b% [( y" }5 n
A:Allow to rest before use. 允许休息后方可使用。! G8 }& \5 e3 y: v6 n
+ _' d( a# {3 ^' r0 j
65.The weight of a large egg is between:一个大鸡蛋重量介于:& |1 b) b0 j' X$ `
A:56g and 63g 56克和63克: y- |! v5 E0 D8 k
9 D/ @9 u( w7 b" [/ \4 G6 n i
66.Evaporated milk is a concentrated milk that is produced by removing' M1 o4 B. f9 L, B
炼乳是一种浓缩牛奶 是去除什么做的7 B8 Z( w m, V. a" _; H5 c
A:60% of the water 60%的水
5 O8 ], S4 T) f2 {- H9 l# b7 H: D: ?, s' {! z9 |/ R3 S! N* p: D
67.A method of cooking that transfers heat through a liquid or gas is:% |% S) T- f% _* O4 O5 o, m0 x
一种烹饪方法,通过转移液体或气体是:6 H! \, X6 z9 Q( z% [
A:Convection 对流4 e4 x9 D' j Y
$ s! u4 G2 U4 |68.The cooking of starches is known as 烹调的淀粉被称为
4 z" c4 V1 ^# OA:Gelatinization 糊化6 a# c5 j% w( I& a$ u3 \
7 c0 D* k3 p; n! m( R 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?
& ` c/ f! e% @& ]% z1 E+ vA:Braising 烤" a" ?! }; C) i3 A$ Z
. |3 k0 s) Z6 b+ c
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:
6 u6 e# e# i a4 r( OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 A B; |9 _( H5 F: X8 E
; M c! }( |8 ^* |6 T7 u71.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/ [6 p: e* k( W4 @/ R, u6 w% A( j
A:Fumet 原汁
$ ~- Y: E# h$ k% o5 h
5 @1 m/ Z6 o5 |* N L: {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0 z) N: O v6 R6 C. M9 a0 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: x7 ^; w& A* T2 N- z/ d" b
! h8 e1 ~" e1 y# J
73.Which of the following is a principle not used in stock making?
! m7 d9 X: c4 f5 {) W( ]4 s9 u3 y下列哪一项不是用于制造高汤(低汤)的原则?/ W9 Q* ^6 ?* y( l
A:Start the stock in hot water.开始在热水中操作
; k+ K7 P4 I5 @& j- o" F; r2 m) k! e: n
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
% R) j- V! D0 L- p) m: zA:Remouillage 法语熬汤
9 J8 J( N- o& [http://www.haibao.cn/blog/post/176242.htm |
|