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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:/ V# q; f* v I* I
哪位厨师最早带来高水准浮夸的美食
( B" z" A' j4 hAAntonin Carême 人名 安东尼·卡罗美
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4 I: ` t0 }6 J( m8 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! A z5 L- v+ e/ Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
U7 G+ e9 _6 d$ h# xA:Cast-iron stoves 壁炉
9 [& ~0 @7 P2 f8 |! M+ E7 ahttp://www.usstove.com/products.php?id=6" ~5 }* F% J+ {. L0 c C; L4 Q9 h
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28.The French term used to describe the roundsman, or swing cook, is:- O4 ~/ h" z" B5 ^
法国术语,用来描述roundsman,或摇摆厨师是:
3 I' S6 J- T4 u; rA:Tournant 图尔南
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29.Another term for the wine steward is:
: e/ }" v7 H1 Q7 G葡萄酒侍酒师的另一个术语是:
: U; q; K+ C+ U2 aA: Sommelier 侍酒师; i+ M: t( u& a( i
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30.Molds, yeasts and fungi are examples of a:
% L+ b' S! ?, G! F( c霉菌,酵母菌和真菌是一个神马例子. O2 c* _. ~* l8 J- @2 C. w2 P$ @
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 R. K# l9 z; c$ q) O
根据加拿大食品检验局,食品的危险温度区在多少之间:
& Y0 Y( v$ u) z2 iA:40° and 140°F (4–60°C) 4-60度
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& h3 q2 g# E5 j" v# T32.All bacteria need the following for survival:
* p- ^+ u- _( y% U+ @6 P所有细菌生存需要以下哪些内容:
: h6 _9 J. ^+ ^1 ^+ i3 @& HA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 N( m# n4 l: @33.Which of the following correctly represent critical control points in a HACCP system?
0 f1 J/ k- E9 `4 `以下哪项正确表示了HACCP体系的关键控制点?" P ]9 D* A' F4 S& }9 ]5 x8 F; |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " r2 d" k% G3 u8 T$ h" H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; ~' e4 l* L6 `' t; r
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34.Which of the following is not an example of a carbohydrate?5 n a# D- @( n, a3 x# _: G
下列哪一个不是碳水化合物的例子?
/ t9 G# R G, h( Z6 s$ ~A:Essential nutrients 必需的营养物质. F3 f- h3 O* Q" I# C
" j0 D0 X7 M. ~/ M* R% d35.The process by which a liquid fat is made solid is called:1 Z S% j1 t$ V8 b
液体脂肪做成固体这个过程叫什么
; f& V3 n0 W/ h, o/ P1 oA:Hydrogenation 氢化9 n; R# K4 U1 w
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36.Which of the following is not an example of a fat substitute?
$ q' A z6 N$ J6 l4 _- C% Z. u下列哪项不是脂肪替代品的一个例子/ A) T- ?% D" w* [) y- S$ `! C4 m
A:Acesulfame K 安赛蜜K表. q/ A( l9 W: I* K
2 r! z6 x8 |9 `1 n37.Health Canada requires that a product labelled "fat free" contain:8 i& E8 j& z% P% N- n
加拿大卫生部要求的产品标有“不含脂肪“包括:9 l$ q8 m& \* A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! K. ~& S' s7 b38.Which of the following is not a problem associated with converting recipes?
1 y: G- T6 ]8 Z# l' [5 |# @/ l( M4 e下列哪项是不相关联的转换配方问题?
: o, v3 [7 V1 s1 k: IA:Unit cost 单位成本
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; s, v" b; E) p+ y8 W39.The condition or cost of an item as it is purchased from the supplier is called:; x/ G4 w# m9 W% h; `
从供应商采购的物品的品质或成本叫什么- M/ v/ b, w- U) w! y
A:As-purchased cost 购买的费用$ r4 i7 f6 D& j5 I
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40.The amount of stock necessary to cover operating needs between deliveries is known as:6 _$ s$ Y2 c. p$ y5 f
在新货到来之前用于日常所求的必要库存量叫什么" Y. }) H' p |. m1 y: k5 s; E+ [
A:Parstock 基本日常最低库存
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" @" w: g/ n) v9 c- {5 W41.Which of the following abbreviations is used to describe the proper rotation of stock?& y! g- ]% @6 r+ e% B
下面那个缩写是用来表明正常库存流程?
5 S) a! x( l+ v& Y- ^; _A:FIFO=FIRST IN FIRST OUT 先进先出
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9 J2 |4 z) F7 S7 Z8 [8 D5 ?42.Which of the following knives is used to turn vegetables?# N s, o! H [5 I7 Y- F
下面的那把刀是用来打开蔬菜吗?
- R( I6 g8 j3 }7 U, ZA:Bird's beak knife 鸟嘴刀
5 d* v3 C8 d' g/ F; w7 Y% \6 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, k# I. N$ K, D2 F, d$ N
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43.What is an instant-read thermometer best used for?1 z5 u9 k2 I& `$ c# [6 s: x6 D
即时读温度计最好用于那方面?
- _3 K$ `- F8 j* x0 [4 S9 _+ sA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! G v% f- P; K+ L( H8 a+ @+ s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 g: `/ I7 _9 j# T. oA: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?' w3 L9 {, B% [( J; k$ u6 P* o
哪件装备下面有一个可移动的碗和一个S形叶片?# d# P* I/ e7 v
A:Food processor 食品加工机# h& ~/ P6 c0 V; N F
http://www.google.com.hk/search? ... iw=1263&bih=572
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1 L/ P; P* f# {46.Which of the following is not a rule for knife safety?
; G L( ~ T4 ], t1 Z# N5 C4 U下列哪项不是用刀的安全规则?
/ l) h8 U( P3 H, f; D7 aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 \, l6 z: e0 f- [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ X8 n' [7 v1 q3 S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 t( t/ i' }4 U4 }6 R( p6 |# @# BA:RondellES
' u( O$ G" c/ _: H# d* D9 Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; N4 L! t& `0 M48.Which of the following is a diced cut used to garnish soups?
7 c) x. h' R0 f下列哪项是切成小方块用于汤的装饰?
! A E. d) B0 {. vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 J3 w- E( y/ q# U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. X+ X' t5 l8 h% I% r# H' d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!!——$ E+ h3 d7 |! \1 q: F% U- t/ L
A:Gaufrette
) ?" _( s; k$ ^4 h$ \! mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 E: y5 ~% Q6 i2 w. K! _. U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) V% c" z% B- R+ d' o/ J. Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! H& R6 X; i3 \
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 ?8 l. ?: {( ?7 r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)8 \ q! U* {8 z* B; p9 V) z, S
A:Cilantro 胡荽叶 香菜
' j3 t8 }, f. T! B" K9 y- N1 @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ O5 I$ a. S+ L( z5 G8 N; s w) o/ O 多香果, 多香果香料是什么% t, i/ {% p1 {0 L T) w0 O; x) L4 r8 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 O1 ]# v7 ^ b( d1 ] k4 }A:A dried berry 干浆果+ L1 }/ X, s' h* H, C
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61.Which of the following are used to make a sachet d'épices?) k( H2 }4 X) D4 l, o
下列哪些是用来做香包德épices?
. i& ?3 \) ~3 k" W4 L8 q7 D/ d |http://www.sachetcatering.com/; Q! h: h m7 P' H+ V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, e/ Y6 R8 u2 P) X# p* I/ z; Q
j- `" T Y& N2 Y2 B- U5 h62.Which of the following condiments are not soy based?: }% u& z' q- t/ Y; g
下列哪项不是酱油调味品的?
3 C4 p& e3 }& r9 R/ ^A: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:* Q: ] b6 h3 n: \2 f, F
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:/ i$ w# |& |' S; c) T
A:Pasteurization 巴氏杀菌& G% k$ u6 w/ E2 O# X! t
! Z$ Z% _5 ^4 Z3 `$ e/ K' D64.Which of the following steps is not the correct procedure for whipping egg whites?
, O* I! K7 f! d" q8 E下列哪个步骤是不是正确的蛋清搅打程序?5 e9 h5 s& z F3 G, t/ U c
A:Allow to rest before use. 允许休息后方可使用。8 c; R/ H5 }- D, v8 P1 R. f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% N; K' Q7 |2 ^- ~: g vA:56g and 63g 56克和63克
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* |- x) C9 [3 N' P66.Evaporated milk is a concentrated milk that is produced by removing. X: n1 L+ P Y: b
炼乳是一种浓缩牛奶 是去除什么做的
6 F q8 Q1 }5 L6 S6 g) Y" V; A' U LA:60% of the water 60%的水3 I( s; n4 `7 Q3 V. J' R4 g
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67.A method of cooking that transfers heat through a liquid or gas is:
) C/ }0 F3 ~' @. o) z一种烹饪方法,通过转移液体或气体是:
& d- b" m! @7 C( o ?7 d" ^1 MA:Convection 对流
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: O' z O- R* ^% D0 N: T9 }68.The cooking of starches is known as 烹调的淀粉被称为/ s7 Q# r! B# u* _5 u- h
A:Gelatinization 糊化9 s6 |# u2 @: G s9 \& ]% ^
* d, Z7 V$ j+ l/ h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( g2 m1 U% Q* O) jA:Braising 烤5 `! x$ {) ^$ ^, L9 g
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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:/ U! x+ p3 E+ `0 a3 Y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& @# ]& v; j' n. ?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
4 u9 ?/ v5 e8 Y& _4 \! }+ Z' m1 }A:Fumet 原汁
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4 c4 Y) }! X7 _0 n3 R72.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' X. V+ M+ ^2 u% pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 v* o9 ^$ K/ s$ `: w" y+ j) y+ v
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73.Which of the following is a principle not used in stock making?
2 l' B; c' r2 k下列哪一项不是用于制造高汤(低汤)的原则?% ?( c8 l% E% l; e& B( K+ Y
A:Start the stock in hot water.开始在热水中操作
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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# I' o" E' F: h' z
A:Remouillage 法语熬汤2 _0 i' b5 ?) u6 P9 e @3 d
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