 鲜花( 33)  鸡蛋( 0)
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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:
" c8 R) G) o, L+ P6 P C: R$ e4 P哪位厨师最早带来高水准浮夸的美食. i% q" `) t/ c' W; s
AAntonin Carême 人名 安东尼·卡罗美6 }3 K* G* W) `6 o- I! w/ V, l; l
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, y9 ?$ D+ S; M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 ?3 `1 n, b/ g! X
A:Cast-iron stoves 壁炉
5 _ a3 @2 }& \8 s9 `* z9 rhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:2 R( H- l1 K/ z9 A8 i
法国术语,用来描述roundsman,或摇摆厨师是:" T% t1 h4 f0 \4 z- M1 R
A:Tournant 图尔南+ y% A+ G# ^# c4 W, I
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29.Another term for the wine steward is:0 f1 k" F* d3 Y( I+ ?- i, H
葡萄酒侍酒师的另一个术语是:. }# d$ |7 K. ]7 q2 h
A: Sommelier 侍酒师
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- H3 J. t/ Q' e( C [$ p$ L9 L8 ?30.Molds, yeasts and fungi are examples of a:
# w* g" ^" n' ?0 y/ Q" U' H霉菌,酵母菌和真菌是一个神马例子
, u/ h9 j9 P$ i$ ^, v pA:Biological hazard 生物危害! V) `9 h+ D. f2 }
/ Q2 N6 ]* Z' M! w( D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. ?: P; p; |; j6 } N, }* X3 g3 z
根据加拿大食品检验局,食品的危险温度区在多少之间:
* g3 F: ^2 [, sA:40° and 140°F (4–60°C) 4-60度; J3 V5 w7 Q+ w& G H
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32.All bacteria need the following for survival:% m5 h7 z2 x r0 y( N) F4 C) C
所有细菌生存需要以下哪些内容:6 w4 ?$ r" Y" i- W, M+ L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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. h' Z8 a( E7 H- _33.Which of the following correctly represent critical control points in a HACCP system?
' D* Y L: O7 y# U [. C: X$ V以下哪项正确表示了HACCP体系的关键控制点?' \* H* K0 }# h6 w1 i, l- Q! g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% ^" K$ ]" [" m: d: D食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
5 D. z; r" y9 _下列哪一个不是碳水化合物的例子?# P' w$ |/ i% w( r/ ^7 Y
A:Essential nutrients 必需的营养物质0 [$ F- P( m1 ~) u* O, U0 ?$ s% ^
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35.The process by which a liquid fat is made solid is called:9 b9 j+ }/ e/ x# a3 j |
液体脂肪做成固体这个过程叫什么0 U6 w; T7 Y4 o1 E% X9 A) t3 ^' D; \
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?$ A9 Q- H$ j' Z) E% m& N3 r
下列哪项不是脂肪替代品的一个例子1 S, B, S& y Q& j/ S
A:Acesulfame K 安赛蜜K表* P) @; J1 H+ R/ k8 b
8 ~8 l% o0 l# L1 P5 N5 m37.Health Canada requires that a product labelled "fat free" contain:" [0 N3 H& ?9 e6 k4 [% p. p
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 g7 M: a2 K' qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 G4 q. M8 N0 U- w6 W3 q
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38.Which of the following is not a problem associated with converting recipes?
" J) k" K* t) ^7 _8 [, Y5 R0 ^) J下列哪项是不相关联的转换配方问题?
: _$ s/ }/ Z# s0 E% M* vA:Unit cost 单位成本
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' d% T" y: ^5 q6 f+ N39.The condition or cost of an item as it is purchased from the supplier is called:; Y- K9 E! a9 u" ?6 y" c
从供应商采购的物品的品质或成本叫什么
. C6 G' ]+ w6 p" @& y$ jA:As-purchased cost 购买的费用- j; U% D6 y, i# M' R* z0 y2 S( x
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
% N( ]1 U! X+ x3 I; U( u3 S在新货到来之前用于日常所求的必要库存量叫什么
1 {' g/ ^$ C; T5 y5 |A:Parstock 基本日常最低库存/ K0 e/ d+ p4 m' K/ ]
' X3 R- a" N2 n5 u7 c/ e* g9 |41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 X) q5 K: @0 @6 `+ c下面那个缩写是用来表明正常库存流程?
% v7 k+ a+ U3 v3 JA:FIFO=FIRST IN FIRST OUT 先进先出 u' h8 b$ \/ d v( `
9 ]& o. h2 E$ J% t. y! a! ]42.Which of the following knives is used to turn vegetables?( @0 A7 E, U& ]; C7 Z
下面的那把刀是用来打开蔬菜吗?
6 e; J* s8 R. ` Z0 h5 ]9 LA:Bird's beak knife 鸟嘴刀
! H5 r( @, q" t- b+ I# f: s6 \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?
! E" d4 h- s! k/ Z即时读温度计最好用于那方面?
1 p7 l4 K3 I. y; ~A:Checking the internal temperature of a roast 检查被考物品的内部温度 x9 U( D9 R3 J% R* B8 C% E9 V
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 X9 M W. n. ]3 f4 B9 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# G( ~$ |' Q$ H. K8 j8 wA:Cast iron 铸铁! v4 P! B9 F# ^
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% b H, r3 A0 u; E; s哪件装备下面有一个可移动的碗和一个S形叶片? U- j9 M0 V1 _, P0 u$ y: W
A:Food processor 食品加工机) @. a" e8 w+ _" C1 g, ^$ S
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?, O$ i3 m! _. |) K
下列哪项不是用刀的安全规则?0 n. c9 d) }* R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# O1 t0 S& ^$ M) t
4 e, ]) R. r3 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" t4 D3 M2 Q$ V8 j+ ]; A" p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% N, i2 K. i+ n
A:RondellES 2 i/ D& N3 u9 Y1 a9 `6 ?; |+ }' `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?- }' g% H' {6 a4 t2 b
下列哪项是切成小方块用于汤的装饰?
( I( E- d/ _$ S: S) r9 B+ A3 xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 U6 S; E p; G! n+ Q: ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" m" W1 N% d3 X1 u1 N7 C% z2 i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!!—— V" ~! h; x1 {' G/ Z
A:Gaufrette . L# d$ R; ]/ y" L+ J3 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 C2 g- i6 E' T4 {: i/ }& ^, D8 j* H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 q8 S7 M* @% y1 c4 G$ b% eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ N- [4 ^$ \; i4 b# C) n) O
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)3 c& p. N5 j7 \* N- O
A:Cilantro 胡荽叶 香菜
+ ~+ N/ M. d y8 B) ^7 |( uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ }. \8 y. y6 q5 e. K6 F. O+ e60.Allspice is made from:
0 n$ m1 _* F! A$ Z. ] 多香果, 多香果香料是什么+ K6 t8 z$ Y+ p# e: l6 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: y1 \1 M" Z+ _# U/ {4 G5 B
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
V9 F' e. r ~8 P/ u$ G: d/ d7 y下列哪些是用来做香包德épices?) ?% g- r# M# s6 n% p& m
http://www.sachetcatering.com/) l) X& O0 I; P0 g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ Y7 Y3 B+ P' Z9 m5 @; T/ H
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62.Which of the following condiments are not soy based?
0 Y" b, y& p0 y+ g6 R) B1 c' X下列哪项不是酱油调味品的?
# v7 O8 k8 f8 F! E( QA:Wasabi 日本辣根+ P7 H: ^/ S5 g5 C) c
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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:5 R/ a' n: [2 z, E' L6 g. m
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:- M! |& S( n7 w( p5 j, `8 B
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# }% a4 V8 T/ [2 s7 q' v6 o# \9 v
下列哪个步骤是不是正确的蛋清搅打程序?
9 X: k5 K+ K2 C1 Z% LA:Allow to rest before use. 允许休息后方可使用。
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. @2 }" H& r7 T; Y6 J. F$ Z, P65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 t, \! J6 @1 N; s# V: fA:56g and 63g 56克和63克
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* k0 I! F2 r9 X! i+ K66.Evaporated milk is a concentrated milk that is produced by removing
$ v; D$ {0 u( j9 Y) E: }炼乳是一种浓缩牛奶 是去除什么做的
7 m% D# q+ R* f7 ] F! xA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:9 B1 R9 c8 q. x4 G( v/ W5 U
一种烹饪方法,通过转移液体或气体是:
: S: \& b' x+ o3 u$ y& C6 s2 f) lA:Convection 对流- O N. s+ G7 b% K" S3 I
$ Y2 t- L( l M# ?68.The cooking of starches is known as 烹调的淀粉被称为9 {9 |( I( X6 P. ?" J, {
A:Gelatinization 糊化5 n: E2 G- W9 @% D* S; L: o
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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?) s p& Z& i" j
A:Braising 烤' r v+ T' i/ l* \1 x
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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:1 c1 g0 j# Y, i. _) ?' S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ v0 P; ^( U6 |" V; X
) L" t3 P u# 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' ^4 J) L6 l0 t1 s; c2 ]: G
A:Fumet 原汁' ]9 e( p6 w) z# z$ }
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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
% E* j: v/ Q/ ], r5 eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 ~3 o) g- g- A! i3 M
/ g- \# M- d- |% j73.Which of the following is a principle not used in stock making?/ T) \& P% D& Y6 T3 N
下列哪一项不是用于制造高汤(低汤)的原则?
4 L, H- d6 K! G7 x. G; pA:Start the stock in hot water.开始在热水中操作0 R9 T' n4 s" g, h/ y
+ `$ N9 }* U6 l; u' F) \0 A74.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0 d, G2 I$ ?0 _' ]
A:Remouillage 法语熬汤
% t3 D8 `" M) o! l1 E# p! Jhttp://www.haibao.cn/blog/post/176242.htm |
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