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26.The chef who is credited with bringing grande cuisine to the forefront is:
8 [* i' {- L$ [ v+ A7 q z, J% l哪位厨师最早带来高水准浮夸的美食7 `5 R+ ^, D# E1 d1 s
AAntonin Carême 人名 安东尼·卡罗美2 R, q4 ]' x! a/ N* `) f0 c& C
3 N9 g3 D( v: @" K& I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; B9 g* X- M* n, f8 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 。/ ? I2 [, x7 I; L# \4 w
A:Cast-iron stoves 壁炉
- c# |1 |8 c1 T Fhttp://www.usstove.com/products.php?id=66 v. c* x! Y, E7 B3 e% _
' `9 ?0 J. u. e6 ]8 u28.The French term used to describe the roundsman, or swing cook, is:
6 c! L- \( M) s+ i% m* i" h" n, ?: i法国术语,用来描述roundsman,或摇摆厨师是:
/ D5 D* t: {! k, o* C+ h5 UA:Tournant 图尔南# h5 T( |& `" D+ b) r& Y
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29.Another term for the wine steward is:$ ~" h X2 Z; M7 i3 B
葡萄酒侍酒师的另一个术语是:
0 t+ r0 N @. m6 U0 O, C3 vA: Sommelier 侍酒师8 y& w X/ |# ?7 V( m6 M0 P6 M
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30.Molds, yeasts and fungi are examples of a:, l9 W s0 b7 s% x) w( x) ]' f# s* K
霉菌,酵母菌和真菌是一个神马例子
, [$ m& r7 N; }. A& n6 zA:Biological hazard 生物危害* ~1 s! f( M- a; k8 p1 [ X
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) K( L9 M5 _1 a* [
根据加拿大食品检验局,食品的危险温度区在多少之间:; I3 i+ O4 y- i, m/ \. f9 x5 g
A:40° and 140°F (4–60°C) 4-60度
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) r/ H# {6 S* |: r! p32.All bacteria need the following for survival:/ F: ?/ e5 }2 {* I0 R3 h2 G0 w
所有细菌生存需要以下哪些内容:( O* H3 d' u8 m$ \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! L' Y- w9 S; a9 `' I0 G1 v( c& q33.Which of the following correctly represent critical control points in a HACCP system?
- X2 s% r1 @* w( e- F- U$ L/ \以下哪项正确表示了HACCP体系的关键控制点?# G. t, _1 N% d# L5 b5 P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 x" l6 C( W1 T( E! W" H食谱,接收,储存,准备,烹饪,保温,冷却,再加热. W+ E' ?# l2 V6 R6 h9 n1 S+ U# d
5 c5 C1 V4 U5 H2 t# D3 b34.Which of the following is not an example of a carbohydrate?
" M- ~- x; J% D ^5 `下列哪一个不是碳水化合物的例子?2 D+ O$ f, P* G+ \9 U5 \6 t
A: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:( j# C m: X$ v
液体脂肪做成固体这个过程叫什么 o4 c" _7 V2 v, w6 l) T- I
A:Hydrogenation 氢化
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$ I* E& d* F! c2 d! Q# J36.Which of the following is not an example of a fat substitute?
6 J) m. t/ a& c2 d& K下列哪项不是脂肪替代品的一个例子
0 T* L6 G. R4 c* `A:Acesulfame K 安赛蜜K表
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! i2 }/ h3 s7 ~& ~7 b8 r, n37.Health Canada requires that a product labelled "fat free" contain:
9 Y4 O/ h* u0 q6 T+ b- E) A* s& _加拿大卫生部要求的产品标有“不含脂肪“包括:1 d6 E( u/ E. ~& f1 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& R& j. V; O2 o k( T8 O/ l
* d0 w1 S( b8 n! E# ]$ O38.Which of the following is not a problem associated with converting recipes?
/ N% A" s# J8 g5 N0 L# u下列哪项是不相关联的转换配方问题?1 ^5 ?+ b: ?' u
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
8 z# Y. ?2 ?6 N3 |从供应商采购的物品的品质或成本叫什么! z% o! p- Z& d/ G
A:As-purchased cost 购买的费用- ~# {+ X7 o, s% W; D. n/ O! v) s
- M e7 }. e! ~8 h) m40.The amount of stock necessary to cover operating needs between deliveries is known as:
" @3 R' G, N7 v! a; y ?在新货到来之前用于日常所求的必要库存量叫什么& I4 T2 e" u$ @, Z/ k
A:Parstock 基本日常最低库存; V. s" R, k* m8 f
2 y; b9 w; p9 {; p) K0 \41.Which of the following abbreviations is used to describe the proper rotation of stock?
, w) p! g& x$ y: q& }3 w3 u& I( ]3 E- m下面那个缩写是用来表明正常库存流程?
8 H* g/ u3 p* n0 vA:FIFO=FIRST IN FIRST OUT 先进先出
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8 S( g& }7 F, I42.Which of the following knives is used to turn vegetables?4 @8 _6 c3 @+ e- I
下面的那把刀是用来打开蔬菜吗?3 A% F) d: w& [5 a# M3 p2 h
A:Bird's beak knife 鸟嘴刀
& T9 r# Q' L* n _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' C& e" O/ E8 |9 ?5 ~5 ?
) i* c/ Y$ j2 Y& i5 T. `7 f43.What is an instant-read thermometer best used for?* b3 u7 r% c( s |
即时读温度计最好用于那方面?
5 p/ Z+ Q, o/ j8 k" H* bA:Checking the internal temperature of a roast 检查被考物品的内部温度
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( l) c8 O( |- u( f: q% a& W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 W% j! H( H8 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 O" V5 W- e h \1 cA:Cast iron 铸铁! P7 B, o* e" s+ f3 [
% ~0 N5 V) H) \+ ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 T- ?5 h8 A3 ?& g
哪件装备下面有一个可移动的碗和一个S形叶片?% M+ ?) D B2 Y" Q3 v& s
A:Food processor 食品加工机
, x* j$ D4 I& a, x7 lhttp://www.google.com.hk/search? ... iw=1263&bih=5723 ^1 @7 b2 u- c7 f9 y' y
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46.Which of the following is not a rule for knife safety?1 W# b' J# _- c) q, y$ |+ A
下列哪项不是用刀的安全规则?
* Q7 G7 t- L1 B' D; xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 c5 x6 o' [0 k( @) I
7 c2 }3 q+ `- w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, ^( i( e! E$ j1 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- r1 a0 a" |, IA:RondellES ! X8 y- ~8 C5 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 Q. Q, L J, Y$ _0 j" P48.Which of the following is a diced cut used to garnish soups?! c9 u1 D( g) e, ?* f w( j
下列哪项是切成小方块用于汤的装饰?4 \# `4 W, Y V1 z# V7 ~6 c) u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! v; [# Q3 c1 h: m% O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% Q, x! t( L5 J7 V+ L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!!—— S* b, M' l; z0 P4 b4 {2 ?; U
A:Gaufrette 8 @9 z* W5 W9 A% ]7 S8 I+ e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! @1 D' d( J% ^& O1 e- G: [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ K, G0 o! z: c+ K3 o. D/ Z& I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& n8 v8 l1 R2 |( F
& E; }" o+ k4 ^) Z2 u( X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 n1 X* ]/ l, b7 D1 Y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)2 C- v2 V+ S4 O9 |0 S' E/ m
A:Cilantro 胡荽叶 香菜
* ^6 N* D" N5 C) y6 Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ R6 J) ~) T N: W0 j' ^# w
% k1 D5 Y6 ^6 K60.Allspice is made from:% y" n5 w2 W8 R2 Q$ b1 h4 r
多香果, 多香果香料是什么1 e, c8 d+ p. L- q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; a! ]$ ~" k) r; d5 _! {, I3 _
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 ?5 K. u' E- `6 S5 a, [3 ~3 \2 E$ }4 b
下列哪些是用来做香包德épices?8 l- j& ?& P4 A# T0 k: G% u
http://www.sachetcatering.com/
& N0 g/ C) O' y+ [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 Z% s5 K. m/ k) S% g
: M( U/ V* m( T6 j62.Which of the following condiments are not soy based?
2 {) A4 [; r0 U ^& [( h下列哪项不是酱油调味品的?6 w6 z# h7 ~ b* h6 D+ f1 q
A:Wasabi 日本辣根, }2 B1 Q5 a: M
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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:. Y; [( ]& p% W
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:# s$ [5 [8 ^- N- U X. G
A:Pasteurization 巴氏杀菌2 H' g) A' P/ u" T# y
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 V8 }) _6 G" Z$ P' x$ k4 l
下列哪个步骤是不是正确的蛋清搅打程序?$ K1 U2 v+ v8 ?7 j; U
A:Allow to rest before use. 允许休息后方可使用。
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% K1 i# s1 Q) l% C2 z% i4 K, S65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ z4 W# a* r! x0 ^7 v4 V4 m$ vA:56g and 63g 56克和63克" b {% g2 p7 q. `
* k! G8 @4 D. f3 b, G66.Evaporated milk is a concentrated milk that is produced by removing4 U7 b' p5 f1 Q6 Z0 c0 O) n% D
炼乳是一种浓缩牛奶 是去除什么做的! ?9 s y1 p1 K5 p$ Q/ ?
A:60% of the water 60%的水3 w( ^; a! a- C: |5 y: z
' y [% @" t/ C, \/ X5 Y t67.A method of cooking that transfers heat through a liquid or gas is:6 g( |) G4 ]- u: _
一种烹饪方法,通过转移液体或气体是:$ E/ T3 T' J0 [2 X K
A:Convection 对流& U0 Z; r& I1 C4 n$ a* ^3 W n
$ v2 d x" m6 C8 ?7 U5 {2 y! X7 R. i68.The cooking of starches is known as 烹调的淀粉被称为
. g! Y0 y$ V/ t0 W& \% AA:Gelatinization 糊化, D: l3 X; F' J9 w. L( D0 k
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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?
a) C5 `& [1 v3 x7 c/ d! X# \ j' SA:Braising 烤. `0 y2 I/ v' Y4 S/ {( n
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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:2 c6 ?+ d! S6 v, J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
: Y$ w% x3 I( q% w& J6 W* ^A:Fumet 原汁
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( g' L$ ?: W1 I) `) c2 }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6 W% F1 b# O: z- S, R/ y* n
A: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?
, l {6 H4 S k3 a7 D1 c$ H: x下列哪一项不是用于制造高汤(低汤)的原则?
2 u4 l$ ]7 k1 p f% \, WA:Start the stock in hot water.开始在热水中操作7 m4 E: H- r7 ~
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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
) \7 [/ B, |2 ~; n* H5 B. tA:Remouillage 法语熬汤
2 V4 ]! {9 K4 ?: G |! Y( i) }& jhttp://www.haibao.cn/blog/post/176242.htm |
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