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26.The chef who is credited with bringing grande cuisine to the forefront is:* H2 I3 \* Q* d" R* z* [
哪位厨师最早带来高水准浮夸的美食
6 t8 f* M5 u' K3 ^) T! C2 g5 m: YAAntonin Carême 人名 安东尼·卡罗美
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2 W1 T5 W0 ^& _! F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! l, `, Y( k$ ?6 n m/ |" d0 D. B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' [/ z. v: \% B( u& S& W! X, AA:Cast-iron stoves 壁炉7 ?& s' y8 A( {9 H4 ^
http://www.usstove.com/products.php?id=6% ?" T& ]; g! V$ Q: l3 ?
0 o( W' ?, q0 C, q28.The French term used to describe the roundsman, or swing cook, is:
/ z' X% Z9 [+ C9 i, w, |$ N: Y法国术语,用来描述roundsman,或摇摆厨师是: A) c: v3 w- c5 ~ _ Y4 @
A:Tournant 图尔南
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4 s6 i& Q7 s6 V29.Another term for the wine steward is:$ Y1 n/ L" M7 G+ v( \, p4 t% H$ O+ [
葡萄酒侍酒师的另一个术语是:
6 k7 c H. A$ f P( FA: Sommelier 侍酒师! T7 ~7 q) v( }
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30.Molds, yeasts and fungi are examples of a:+ ?& ^. T7 Q# L; t2 I1 K
霉菌,酵母菌和真菌是一个神马例子
+ I, Z, S. {! ?A:Biological hazard 生物危害2 z$ b$ s2 X8 a n, t( M
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ {* A6 N# f; Q3 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/ e/ ^& @4 C T) F
A:40° and 140°F (4–60°C) 4-60度9 c- ]; X$ |# n% c K+ h
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32.All bacteria need the following for survival:
" @# Y- c1 A) l% s5 N所有细菌生存需要以下哪些内容:0 F2 g: L7 A G* l! ]) {: {
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: v& s/ R, u, P
2 O r) `. w2 f33.Which of the following correctly represent critical control points in a HACCP system?, K* H. K: f. n2 z8 ^& X
以下哪项正确表示了HACCP体系的关键控制点?# f5 n2 W8 s& @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 u/ K/ o" q3 m! @( o! }, @食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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; F. o; e$ x' i |$ B+ F/ Y34.Which of the following is not an example of a carbohydrate?
/ i, P4 }9 ` Q3 u下列哪一个不是碳水化合物的例子?) c/ l7 O7 i) R
A:Essential nutrients 必需的营养物质
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~4 A4 R- ]2 t9 k, m35.The process by which a liquid fat is made solid is called:
4 z5 b$ v. t/ }$ J) f1 v液体脂肪做成固体这个过程叫什么
9 S' q& Z9 j( w/ v6 R& P3 yA:Hydrogenation 氢化8 a" r5 [+ }8 T# I
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36.Which of the following is not an example of a fat substitute? f7 _" s z/ e# Q( T8 S: V( c
下列哪项不是脂肪替代品的一个例子
0 O, r" f% C) ]/ q3 pA:Acesulfame K 安赛蜜K表% ]# d/ U1 j/ O$ _( w# r
$ u2 i8 z/ \; W8 e9 z37.Health Canada requires that a product labelled "fat free" contain:
, n/ X; k" M' [% t1 O" t0 z3 R3 p加拿大卫生部要求的产品标有“不含脂肪“包括:/ m; K. Y5 H8 i& O+ f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ V8 W2 B& B/ X+ ~0 W38.Which of the following is not a problem associated with converting recipes?
* h1 w) ^6 ]6 E, e0 c7 k下列哪项是不相关联的转换配方问题?
% f6 s# K0 z6 y# t2 L j$ ^$ [A:Unit cost 单位成本
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/ U9 z6 ]5 c2 @& R/ U* u2 }8 D39.The condition or cost of an item as it is purchased from the supplier is called:* k' L6 O+ s9 l* D
从供应商采购的物品的品质或成本叫什么, s, h# D) R5 g F7 c4 D
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ R% @9 j7 q* y( D
在新货到来之前用于日常所求的必要库存量叫什么( {& p: `/ ~+ N0 t) l0 e
A:Parstock 基本日常最低库存* n( T: \0 g# Y9 R9 t
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( d7 |/ ?& f/ S
下面那个缩写是用来表明正常库存流程?
, l4 p6 G' q& n1 c6 P! ~3 R' CA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 p9 G. D' B: _( u2 d6 p: M下面的那把刀是用来打开蔬菜吗?
% y2 N+ ^( ^. m* i4 @. OA:Bird's beak knife 鸟嘴刀
" j8 R8 g. f: x6 u2 _! o \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?- ~! z/ t1 L3 v' G& a
即时读温度计最好用于那方面?5 r( S' `+ o) ?2 z7 m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ G+ L' q2 @& [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& U' v, b/ V0 \/ ]6 j下列哪些金属材料受热均匀,通常用在铁板而且非常重) J- y$ }$ s L5 @& Y; V. N$ d% |6 h" X7 X
A:Cast iron 铸铁
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; ?3 [9 O) g( Z; O% B2 P( }, X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 Z8 ]5 W. Q3 W) x+ a3 |, p
哪件装备下面有一个可移动的碗和一个S形叶片?* n+ _- m" V5 d% g$ W7 l
A:Food processor 食品加工机; p! e7 s) ~/ u3 i
http://www.google.com.hk/search? ... iw=1263&bih=572" [* A5 N# j9 f1 R+ o
: i% C8 U* ?8 H9 e) ?5 n. ~/ K" N46.Which of the following is not a rule for knife safety?8 I9 ]; ~4 G! v$ v
下列哪项不是用刀的安全规则?! z* _3 S& r$ d( z7 r) \; a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ m2 f" C, @: k; L+ s: ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- P3 L' e- l4 U) D, u' |! V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 z) \& t% ?, JA:RondellES
- Y. a$ \. I% c7 Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" n+ _$ a1 A4 p/ v) W48.Which of the following is a diced cut used to garnish soups?- D) `: K9 H; X0 F7 l0 E2 ^) H
下列哪项是切成小方块用于汤的装饰?2 v2 d' L. i% X. c/ ?' a
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 U5 w* Q7 n C# T2 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( A, u' X5 P" o- x) s; a. |
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!!——) k+ n% V, m+ U$ }( H
A:Gaufrette
! \/ f$ F7 g5 o' `( ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ N; C) @, A9 w! N' @6 k8 j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 n7 m1 P5 ~. J* |4 i# X, w7 T& [4 XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 \' V% q) x& ]# L' U
+ P, d+ @5 [6 z0 S" h: a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% ]' B- O1 p& y' N% Q
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)
: y7 _5 c! v" h/ V* Y8 z( SA:Cilantro 胡荽叶 香菜# |& X& V& }# u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
- _ l) n* w/ h 多香果, 多香果香料是什么& x+ p& v& ?( ]3 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ W& s) x, k8 ZA:A dried berry 干浆果& H8 [3 S" _* X$ n) R6 e5 i
+ q5 v6 E& e% ?" h61.Which of the following are used to make a sachet d'épices?
) x- j5 a1 m: k3 m- j下列哪些是用来做香包德épices?6 O$ x! B3 _2 z* ~6 P) F1 @
http://www.sachetcatering.com/3 ~8 \- _" D" B6 {8 I0 C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) a8 h) L. D+ M$ v3 D. Z
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62.Which of the following condiments are not soy based?
+ Q X& h9 Y& B下列哪项不是酱油调味品的?
6 c2 I8 H& J$ @0 u& [3 ?, {, y d; PA:Wasabi 日本辣根
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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:
8 n9 ~# o, [8 V6 N# X0 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:, O+ {! U+ C% K# p: G& U
A:Pasteurization 巴氏杀菌$ ?$ N8 O1 O' P& D& `
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; S; q- s- w4 S& R1 d下列哪个步骤是不是正确的蛋清搅打程序?
3 {# b( I% o9 r. P9 i; l; pA: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:: e ^. N- [, o$ U4 P0 ^/ G
A:56g and 63g 56克和63克3 n0 }5 |( _. y( q, |+ a# `
8 [" ~: H) M: C& W8 T0 j! C E66.Evaporated milk is a concentrated milk that is produced by removing
8 f4 J4 ^' N6 \炼乳是一种浓缩牛奶 是去除什么做的
. R1 b* T' h: P p) K* _A:60% of the water 60%的水/ M4 L v; G3 b7 i2 u8 b
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67.A method of cooking that transfers heat through a liquid or gas is:
9 T* E) `) @+ m4 Q0 _- b5 f一种烹饪方法,通过转移液体或气体是:
% F' U+ f. w! M6 P/ pA:Convection 对流) D; E3 O5 N! I1 u4 \ l0 ^
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68.The cooking of starches is known as 烹调的淀粉被称为
2 B y. l: f& N6 |( HA: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?
5 ?* K9 {5 Z5 W2 l: iA:Braising 烤% S& v9 z2 O& U6 h
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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:
' P% O, Z5 \& o" P6 D6 yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 C! y t9 \( v- D/ w6 `" A71.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5 d5 O4 I9 Z. |1 ?# W- `! v
A:Fumet 原汁( [/ E9 ?! O4 a. K5 Y. y0 l
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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
' c4 N0 G' Z7 a: T) ?/ ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( m, o2 R% U1 C& x4 j% L ^
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73.Which of the following is a principle not used in stock making?5 V4 d8 v) y6 U( C. I% A, @
下列哪一项不是用于制造高汤(低汤)的原则?
4 F d- D% b! R( I' u# ^A:Start the stock in hot water.开始在热水中操作
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* M3 R2 t- n( m7 o74.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 y* z* [# F+ {0 W) r/ d" i: a- q; G1 D
A:Remouillage 法语熬汤
: S: L6 o% @5 @* ehttp://www.haibao.cn/blog/post/176242.htm |
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