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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 s$ n0 G. t! j+ j哪位厨师最早带来高水准浮夸的美食; k9 {" Q3 K( }/ w+ d/ F; A* z
AAntonin Carême 人名 安东尼·卡罗美
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. @2 T& ]7 N. C. s9 I- ^. P6 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 G7 G, c/ n- L+ @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* U9 H) F6 l* |! y X/ XA:Cast-iron stoves 壁炉
& x6 \/ {( { o9 P3 ?+ e* b% ahttp://www.usstove.com/products.php?id=6
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4 a+ v0 Z0 n3 q$ m6 U28.The French term used to describe the roundsman, or swing cook, is:
2 n( {5 l7 u4 W5 C% ~法国术语,用来描述roundsman,或摇摆厨师是:. Z, S/ U$ }& m: H7 P: m/ L7 x
A:Tournant 图尔南
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29.Another term for the wine steward is:3 W6 ~0 N; Z& b3 A1 t. z% R
葡萄酒侍酒师的另一个术语是:
3 ]+ `# Y0 X. B j7 ]) ~A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:" ~0 \# P. w0 H
霉菌,酵母菌和真菌是一个神马例子3 D2 y1 c* E7 k+ p$ k- i( y1 g
A:Biological hazard 生物危害
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9 G) S$ x9 H4 n: B1 [! t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 N+ |' q) f+ @2 j! J根据加拿大食品检验局,食品的危险温度区在多少之间:
/ p+ T; Z9 _5 J, r, b( @A:40° and 140°F (4–60°C) 4-60度$ Z" R, s# A2 z' ]; K: }" Q
' G @" g ^) y7 e32.All bacteria need the following for survival:* B5 J2 d1 b% Q' f! U; l
所有细菌生存需要以下哪些内容:2 A' T. A s% w$ [
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; y- v/ ^) Z. Z6 m33.Which of the following correctly represent critical control points in a HACCP system?
. |6 `0 j5 q$ ?" Z, _以下哪项正确表示了HACCP体系的关键控制点?
3 I ^, u2 `3 N; r2 x1 ]8 ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . x. M- P8 M6 o. S7 g# h8 ?$ \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% B4 l) F! B% m: {4 g
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34.Which of the following is not an example of a carbohydrate?+ ~# ~0 }* r: `* u4 X% b
下列哪一个不是碳水化合物的例子?: O- d" Y/ o" J0 u
A:Essential nutrients 必需的营养物质/ Y8 c% w2 o% O& t6 \
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35.The process by which a liquid fat is made solid is called:
& H8 w' w k8 A s+ l% k液体脂肪做成固体这个过程叫什么1 m0 Z8 h0 O, M. |: x6 q' [- T% [
A:Hydrogenation 氢化. F& M' e8 D; d* |
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36.Which of the following is not an example of a fat substitute?3 g* D) h( t3 b9 ]3 `# P% J" e
下列哪项不是脂肪替代品的一个例子3 S C: O# G. u) R8 Z
A:Acesulfame K 安赛蜜K表
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3 m+ g5 s, f7 c5 _37.Health Canada requires that a product labelled "fat free" contain:0 H4 p& H9 }3 t' A5 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
i0 w* ?: W* U: vA: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?
- c7 ^" ?' T( o8 H4 [/ |4 _1 j7 S下列哪项是不相关联的转换配方问题?3 s' ?) A8 X9 M 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:
' Z" h9 f& x! j8 n( X8 ^4 p从供应商采购的物品的品质或成本叫什么6 ^9 h: m$ [) [1 _# D' ]6 r3 i
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:
% v9 f% m5 f1 v% a1 V) k在新货到来之前用于日常所求的必要库存量叫什么
; b6 l, d2 P q# J3 e X3 y0 D VA:Parstock 基本日常最低库存
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7 @2 z; [- M( Z8 K- W41.Which of the following abbreviations is used to describe the proper rotation of stock?
& y* i' |6 T# c$ S2 W下面那个缩写是用来表明正常库存流程?; z# l) s& A1 ]: B# |0 b
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ I$ x$ F: c3 l( F+ s% T! ]42.Which of the following knives is used to turn vegetables?
" H3 U) \0 d. f5 W1 z) U下面的那把刀是用来打开蔬菜吗?
: r1 s( W6 p1 o! m. }* d ]A:Bird's beak knife 鸟嘴刀
8 p5 A7 L" X0 r2 G+ Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ p; O2 @4 B$ z L. Y
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43.What is an instant-read thermometer best used for?
! i; Q. C% l& p9 u ~. ~) o即时读温度计最好用于那方面?
+ n; D* F3 I* C8 n! y3 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ U) @" \( U, Q4 s7 ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) x9 b/ |! C# y9 m5 n) J6 B& |# _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: [. o, N; q. Z* o# w) l4 tA: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? J3 g+ _" W( w" _! S
哪件装备下面有一个可移动的碗和一个S形叶片?
5 u S8 S5 z- J% R# J/ [9 q' RA:Food processor 食品加工机 V+ O! n6 [6 `" I5 M6 m) G
http://www.google.com.hk/search? ... iw=1263&bih=5727 I4 X; v1 U; Y1 Q* B2 o
$ l/ Y+ ]) F. X" I3 G* d46.Which of the following is not a rule for knife safety?8 J2 s7 c: u6 y% n5 N
下列哪项不是用刀的安全规则?
5 l# N; m' y' K G O. e8 k4 NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( u2 w u; l. D! d
0 D1 G5 |1 p1 {! _7 G2 h1 t6 W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 d7 ^ A% x+ g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 f7 ]8 G1 f+ e- g- N
A:RondellES
4 {8 Z8 ?9 M& |7 i4 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 A I% X# v' d2 t8 Z5 a1 J+ K
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48.Which of the following is a diced cut used to garnish soups?
9 E" M* O" G' \, S下列哪项是切成小方块用于汤的装饰?( ]& Z$ R. w4 W& X0 o; y) S. _- b0 {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 [5 s4 b$ E4 s) P& j) Y; k; I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 J, m0 Z1 _" P3 ]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!!——3 r# |% u( i; ~7 m/ u0 a3 w
A:Gaufrette 2 I3 q& |+ O/ S9 S! U$ ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# V8 M9 v- V" O9 C8 [/ ^ i( \; X( tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 a9 a1 q8 [" O V( }7 a6 u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 @6 W8 i& ~; A) S; t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( a8 x5 n# W1 ~0 l9 i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)
5 B: P; J( k/ m% SA:Cilantro 胡荽叶 香菜: H& J0 S' c+ p' y! Y8 a# K& [' d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 f! N5 {7 z* {! @
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60.Allspice is made from:5 g2 N6 ]/ `7 i; ^) Y
多香果, 多香果香料是什么
+ `' y$ d8 I5 M# x, L1 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 e) C2 `0 z# v+ {5 t. ZA:A dried berry 干浆果
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- d7 I- f( k9 n2 Y61.Which of the following are used to make a sachet d'épices?2 x2 w$ E, [* r. Y, ?- R+ v
下列哪些是用来做香包德épices?
8 B2 O0 x$ {6 e5 X! Y3 J' @2 B+ ahttp://www.sachetcatering.com/7 X' y3 J% S- G! N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 s( J& W5 x/ `; W$ E
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62.Which of the following condiments are not soy based?6 O' h; s6 B8 n6 n* h; Q
下列哪项不是酱油调味品的?
/ g/ a z' }# `: jA:Wasabi 日本辣根1 `' \$ O4 h9 g! V
. s A; N7 h5 U. s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ n2 V; Y1 x( Z: ]) a9 `
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:
; E# p6 ?6 }/ b& H: F2 G6 LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" p( |' u8 n6 U, P- g3 i' `& I- b下列哪个步骤是不是正确的蛋清搅打程序?" v1 V% X# E% Y \
A:Allow to rest before use. 允许休息后方可使用。 F9 Z; W( ^2 D' E4 J$ c' k" G9 L
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
' `$ j7 U; r4 o! y; A6 i7 gA:56g and 63g 56克和63克' y8 C% I4 @2 @/ Y2 e5 Y$ {
# m* _6 G6 N0 ]8 e2 o" T4 Q0 x66.Evaporated milk is a concentrated milk that is produced by removing
u2 O; }+ k z1 g' Q- u9 P) u7 O炼乳是一种浓缩牛奶 是去除什么做的, ^) l8 G) h& m: `8 ]1 [
A: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:
. W. u7 \! o) I7 X) K/ |一种烹饪方法,通过转移液体或气体是:. l( r0 W7 t- {
A:Convection 对流! N5 s0 X0 e9 n& O* Z' P8 f
4 t$ t5 w9 n: R+ r68.The cooking of starches is known as 烹调的淀粉被称为$ B8 e! a" w# V9 k
A:Gelatinization 糊化
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8 t7 p$ i# }& ?' u1 i g- `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 G7 c: b7 }- G- `2 E
A:Braising 烤
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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:
' K& Y [; _6 E* u8 V6 pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' G; B1 H6 c; l/ C* }% E* @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
8 s4 s* {" I# e9 O% pA:Fumet 原汁
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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$ p6 t4 a8 _8 }5 ]/ d
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?) k9 C% [4 O1 O( _; A
下列哪一项不是用于制造高汤(低汤)的原则?7 A. K9 h, g0 { J. p2 G! ^
A:Start the stock in hot water.开始在热水中操作3 f" S* \$ {, o7 t J! o" f
9 Q! f7 L5 i Q/ E: k, N74.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
) ?6 W) e( h0 @A:Remouillage 法语熬汤$ c% R1 S% r# E4 n6 m
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