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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:
9 D$ H3 X: q4 n' l7 f! V" z6 |哪位厨师最早带来高水准浮夸的美食
& @" Z! _: |4 {, w3 I1 M9 {AAntonin Carême 人名 安东尼·卡罗美 t2 h N9 f4 T
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& R6 B9 `1 n. w1 Q- `* r, ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 \* ?6 a% [: b a7 {2 d. @: d' z/ z$ q, WA:Cast-iron stoves 壁炉1 g9 U; K6 t% J1 V1 D+ L
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:
: K1 o- H; E% \' t% A9 a: _法国术语,用来描述roundsman,或摇摆厨师是:
* a7 y. P3 m8 W! q( nA:Tournant 图尔南
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4 C, G- k; I3 y) E1 b' i S29.Another term for the wine steward is:
! }3 g8 }$ [8 `; c5 U; X4 I, y& X葡萄酒侍酒师的另一个术语是:. k1 r z% a V3 x) q4 x
A: Sommelier 侍酒师8 d2 b% C. `& d, Z: R" v
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30.Molds, yeasts and fungi are examples of a:& i/ h2 k! M T4 M( W5 H
霉菌,酵母菌和真菌是一个神马例子% U5 k8 s+ ~- }+ ^9 J; C
A:Biological hazard 生物危害5 X2 Y( g) u. a1 t$ W. o9 _' l
! a s( [, R1 b' K0 e; [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 Z/ q- L3 @& e- q6 Q- P; Z根据加拿大食品检验局,食品的危险温度区在多少之间:
2 ~( `' j8 U6 q) VA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 H+ Q1 @& B) t# N2 L# F, p
所有细菌生存需要以下哪些内容:% r+ M4 ~1 R( ~5 ]# j
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& M# A9 U( I, }
) j3 c+ ~" H2 g33.Which of the following correctly represent critical control points in a HACCP system?. C/ s" r) l: g3 a
以下哪项正确表示了HACCP体系的关键控制点?
/ A- e; h2 a( ?, g2 T" T' eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , j' z; c/ A% M' R. m: \: L+ J
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?2 W( X& H6 W4 O& @' p, ~1 P% B# o: E
下列哪一个不是碳水化合物的例子?# a! N2 F7 H# ~5 R
A:Essential nutrients 必需的营养物质& x; k5 r; ^/ C: Y1 f6 {
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35.The process by which a liquid fat is made solid is called:
# c5 t2 a: M5 r0 {& [0 |液体脂肪做成固体这个过程叫什么( p$ B$ H% [% u! f
A:Hydrogenation 氢化1 H7 g8 s" C5 Z$ k$ @
' Y4 x5 I/ |1 h: z2 r36.Which of the following is not an example of a fat substitute?0 D$ A. |9 A' V# _
下列哪项不是脂肪替代品的一个例子. _/ E3 g3 \2 r, B; ]1 D+ |
A:Acesulfame K 安赛蜜K表
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: o* d8 ^5 ~& V( R0 x37.Health Canada requires that a product labelled "fat free" contain:9 ^# T- P1 x. l' k
加拿大卫生部要求的产品标有“不含脂肪“包括:
' n0 [) [. ^( h( RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?, y+ M$ Y: e3 j% m# a
下列哪项是不相关联的转换配方问题?" G6 H3 Y' |% z e: M
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:+ u' z- ]. U8 ?' U* s3 R: c
从供应商采购的物品的品质或成本叫什么3 v- I. i7 f& J* U& D( Y) T
A:As-purchased cost 购买的费用$ A8 v2 q( Q, C' D
Q: f, n4 h0 A [- b40.The amount of stock necessary to cover operating needs between deliveries is known as:
" l! i: o4 }2 S- \! j3 ?, Z3 \9 G$ t在新货到来之前用于日常所求的必要库存量叫什么
+ J8 e/ w0 B2 c1 v/ UA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% `. u( ?) Y) @6 P0 g4 _* u下面那个缩写是用来表明正常库存流程?( U) ]0 z u( u8 D, X/ y5 }
A:FIFO=FIRST IN FIRST OUT 先进先出* s+ O; ^# r/ \
* _0 \/ m; j. a' o, S42.Which of the following knives is used to turn vegetables?
1 m$ W& D& B# Q9 b" c1 J+ @下面的那把刀是用来打开蔬菜吗?! ~" a, m) G; J# R0 ]& i6 i
A:Bird's beak knife 鸟嘴刀
& f' G) D& z6 ?. M8 [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( V, F2 e3 z9 P& M( |# k) a1 k
9 p+ J/ s, a! d2 e43.What is an instant-read thermometer best used for?
" J7 b) ?4 s7 M" o即时读温度计最好用于那方面?& s/ T9 z% r1 L* w3 }* C2 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. [5 n- c( `" |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# b/ _1 ^7 }3 P5 s: ^( b- L4 i8 v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* L$ R# W) ~8 t+ n( s' D3 {A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ h, J. a0 G6 O5 }' W+ h
哪件装备下面有一个可移动的碗和一个S形叶片?
6 Q6 K, y- i& p# h# O# w( N1 ~$ K Z9 HA:Food processor 食品加工机
9 t/ S, O) r" _http://www.google.com.hk/search? ... iw=1263&bih=572! Z# K2 p5 H* V, w3 Y
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46.Which of the following is not a rule for knife safety?7 q& G* |, J$ E: |" n3 A
下列哪项不是用刀的安全规则?
( E6 |4 n0 M8 S6 o: ]9 LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( b' g- f; s: K0 L( T: f
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 _5 H) A! N9 q4 j6 c) i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# e0 z( }9 n) j- x; R5 v( O/ H2 SA:RondellES
4 W( }* ~* p; e: Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 p3 ?8 w+ F) n48.Which of the following is a diced cut used to garnish soups?
9 k: K# m! S, q下列哪项是切成小方块用于汤的装饰?4 H% L# m% R' z: ?. M. Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 d' j! R k; A3 v( R! E. x3 ]2 @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% I8 q2 M; Z$ u% N. A0 ?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!!——
( w2 Y, y* X/ t; N4 AA:Gaufrette ) O, k: \8 ?, O3 i+ p. @2 ^0 |7 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# N% I! g% n5 I# J: w# L t# o7 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" b6 ~/ P$ i( E. K% \1 b# }Gaufrette :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?* T4 R; ^2 ]1 t u) N/ K+ m
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): p5 N, o$ E- E$ f: a) @7 T
A:Cilantro 胡荽叶 香菜
" Y/ G0 E5 L8 Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ a6 }, ]9 C+ c& K- l7 e, N8 U
4 p+ f- U. L8 `& d2 I60.Allspice is made from:- y( J- E6 `$ u* h( k
多香果, 多香果香料是什么
}5 |% J' y. y1 n- Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: z8 J7 S5 K# C. Y8 x' }8 c& y/ d
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" v- e/ ~. L* N6 t" t/ {* l2 K
下列哪些是用来做香包德épices?7 b* [: q5 T+ Z2 H. x0 V
http://www.sachetcatering.com/, k" i, M4 S% u7 W" B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?0 N: U" L7 Q5 J6 H- y3 U+ W7 a
下列哪项不是酱油调味品的?
5 k9 N; x3 X2 u3 x( q. T7 UA:Wasabi 日本辣根
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/ g. I0 {! j/ ^ E" Y% G# d8 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. d1 m' L4 w: k* x' V/ i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:
6 Z6 \: `1 O- PA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 i( H" y9 m! d- U8 l- l
下列哪个步骤是不是正确的蛋清搅打程序?) d6 W: Q+ C; {) V3 |5 P6 D
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:1 m. s" E- i0 k# V b' L
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
; H2 `8 z. c" _) X/ n C炼乳是一种浓缩牛奶 是去除什么做的
7 U' I5 X B( E$ j- cA:60% of the water 60%的水
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' P% n7 m: x6 f1 `; a( `67.A method of cooking that transfers heat through a liquid or gas is:
6 w$ Q. }1 I7 B: Q9 c' s一种烹饪方法,通过转移液体或气体是:# [3 g1 f, _. ]1 S7 ~
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
9 w8 d% y1 h: V) _9 W- d6 lA: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?
6 z7 O$ f+ i# W# _6 a5 T4 iA:Braising 烤
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$ S' X. ~ q! c; c0 B70.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:
# _! M2 t2 j$ n' w5 Y2 Q4 gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! R+ w! y6 ?" {5 w b9 V! L- O
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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3 Z, y' N( u8 ~/ F* r9 n
A:Fumet 原汁7 Z- |4 U" d0 X# `
2 u# y; x l* @5 Y0 h. D/ @" M( y72.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, s% X) J7 Q, R* j+ W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! }$ `( I9 c8 Q( D4 h' h6 A
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73.Which of the following is a principle not used in stock making?
6 i& _& o& |; o2 a- T+ Z下列哪一项不是用于制造高汤(低汤)的原则?. {5 X0 o" Z& a( V3 e2 C# {2 y
A:Start the stock in hot water.开始在热水中操作% U$ w& O0 r. H( F" b2 d
9 p* ?: {$ F( \7 F* z% ^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) m+ o- g4 b* f: b: \
A:Remouillage 法语熬汤: H8 C: s5 k) R9 e% z2 Q: u
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