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26.The chef who is credited with bringing grande cuisine to the forefront is:! s- P3 z. x4 l' N5 k6 [3 Y: d9 n
哪位厨师最早带来高水准浮夸的美食8 C. |2 b: R9 b6 s) q$ |
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 G! Y$ N! n" U& z# z1 W- a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ { W) L; q, B; z! n
A:Cast-iron stoves 壁炉
& g+ S2 T3 t6 jhttp://www.usstove.com/products.php?id=6
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, N1 k) ?6 l& o1 n28.The French term used to describe the roundsman, or swing cook, is:
+ r& M6 w" q; g& R法国术语,用来描述roundsman,或摇摆厨师是:
' C: G4 N9 d# b$ @# |. OA:Tournant 图尔南/ x7 @/ r" p! A* Z, A$ |5 L
$ H5 @ F( x6 M! w29.Another term for the wine steward is:
1 F4 g+ i1 x3 q6 r' Z葡萄酒侍酒师的另一个术语是:
4 f7 I" E1 X; aA: Sommelier 侍酒师
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9 A! Q. q8 K4 `30.Molds, yeasts and fungi are examples of a:3 o) d3 X! t* r8 c
霉菌,酵母菌和真菌是一个神马例子. o4 o6 v- Y6 g+ m, k# J
A:Biological hazard 生物危害9 v0 ^/ j( w, h- n. t& L+ t# H0 t4 I
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) [+ J' B+ w% o' O4 R根据加拿大食品检验局,食品的危险温度区在多少之间: y8 T% h- D8 @% y! a
A:40° and 140°F (4–60°C) 4-60度$ }0 u( R. h& e; e* V
( q8 T' p3 \6 @32.All bacteria need the following for survival:
% E7 f) @5 r+ Z3 C所有细菌生存需要以下哪些内容:9 u0 |. w# v+ G* [7 c. N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, A1 l7 b% v1 E% t2 c- C
9 u: m2 G, l2 X- m( S33.Which of the following correctly represent critical control points in a HACCP system?
1 A# N- o k8 Y% w$ ?4 U' B& r; ?以下哪项正确表示了HACCP体系的关键控制点?
2 U& b# W0 {4 B: i5 N+ tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& R2 ~8 K- f3 e; e, S- `+ ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 i# j& _& c. T, m. I! p34.Which of the following is not an example of a carbohydrate?
: ^; a; T6 V" @8 j, m8 Q- O2 t下列哪一个不是碳水化合物的例子? g5 P% ^! ?2 }1 n, G
A:Essential nutrients 必需的营养物质" z: x5 R3 n7 l' u: P
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35.The process by which a liquid fat is made solid is called:. j2 j [8 k+ N9 J* z8 O
液体脂肪做成固体这个过程叫什么
9 ~, P5 H' P( t! o2 _- pA:Hydrogenation 氢化5 o2 e1 M; n- @! |
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36.Which of the following is not an example of a fat substitute?- Y- m, b2 ~# c
下列哪项不是脂肪替代品的一个例子& ?1 h& h. @/ w) H% S
A:Acesulfame K 安赛蜜K表
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) ^, _/ n3 v+ _9 B6 t0 n37.Health Canada requires that a product labelled "fat free" contain:
9 m. Z2 M4 y0 q" k加拿大卫生部要求的产品标有“不含脂肪“包括:
( Q8 ~: G5 @. M0 @ U" NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ n4 W: M7 V. k
0 k) E0 W5 ]% {+ W38.Which of the following is not a problem associated with converting recipes?% V: G9 n) G( M; W. c7 V
下列哪项是不相关联的转换配方问题?
0 S4 ?" n% z7 B/ l% [2 T- mA:Unit cost 单位成本
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, t# K1 d7 E e j. Y2 T39.The condition or cost of an item as it is purchased from the supplier is called:6 i3 N$ r& z6 o) X2 r7 T4 C
从供应商采购的物品的品质或成本叫什么5 b. d' [* L4 s3 X
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:. W# q6 L4 h" K
在新货到来之前用于日常所求的必要库存量叫什么- } K3 D2 w0 O Z' I; a
A:Parstock 基本日常最低库存8 N# Z+ `) F; Z8 Z5 x
4 r1 c* L$ v6 B B7 v& ^41.Which of the following abbreviations is used to describe the proper rotation of stock?/ B4 k2 @3 z4 d" w
下面那个缩写是用来表明正常库存流程?
* ?0 i3 H- y$ L. T& sA:FIFO=FIRST IN FIRST OUT 先进先出! G7 d: [0 c. N5 \
; a( E. [; Q, k* h0 E" w42.Which of the following knives is used to turn vegetables?! e' j2 W1 G# |4 J2 a
下面的那把刀是用来打开蔬菜吗?. W# P$ w& o3 S! o4 b" j
A:Bird's beak knife 鸟嘴刀
7 E+ T j6 h/ t" P/ e% K( khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?2 l2 \$ J$ `; s3 J7 v- g
即时读温度计最好用于那方面?( R8 s0 D- c7 \& b5 d( o
A: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?
% x' H3 i/ P. f! J- Z. B1 d下列哪些金属材料受热均匀,通常用在铁板而且非常重9 q) ^0 e; ?5 S9 \# K8 m7 s. Y
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?
/ A" r' Y' ?4 T; C: Z; K哪件装备下面有一个可移动的碗和一个S形叶片?
1 p3 f7 s# v3 F0 kA:Food processor 食品加工机* a; s' j. [( X$ K) {
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
- i! v1 R6 g" t6 y1 w# I9 X下列哪项不是用刀的安全规则?, p7 c6 i# S! M0 x% H* U+ Y0 h' ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. O% j) s+ z6 {" g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: z9 F+ s: z" p1 U* m# H9 HA:RondellES
* v$ _: ]% }2 |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 @! l8 @! s" p) t; X" }; { f
0 p" k' S7 }1 G8 x48.Which of the following is a diced cut used to garnish soups?# S& K9 x5 N. R" B
下列哪项是切成小方块用于汤的装饰?$ @% a4 M$ R. L1 S+ ? G$ A4 L
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 |& U) m, z9 }2 z! j/ p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; f3 O. b: N2 b/ S r0 i
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!!——. `5 D- T/ ? D5 I g
A:Gaufrette $ l q6 B4 Y( R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, l" s/ K5 w% H0 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ k( S+ ~. K4 V9 H1 UGaufrette :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?. M) v& J. O. n% t# R2 v& X0 K9 n4 b
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)
3 O1 o+ B& ]& D* ^6 TA:Cilantro 胡荽叶 香菜2 l' [" N0 }9 P; @% q5 w9 C# d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 t7 O, R7 N. [1 ~6 H* z60.Allspice is made from:
, i" K0 r6 a6 a 多香果, 多香果香料是什么
' R: X) G4 h9 ]/ nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 `8 h! `7 ^5 n& U0 f/ d
A:A dried berry 干浆果7 e5 V& t2 g: z9 I5 h c0 @
4 g+ r4 l7 @3 J- t, j& A! G: s61.Which of the following are used to make a sachet d'épices?/ v( e8 h5 U2 T6 f
下列哪些是用来做香包德épices?
! u k# a. v+ j6 |! Chttp://www.sachetcatering.com/9 v/ w+ ?: a1 h9 b8 l$ d' N
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?" B- H: y. Y1 p& U
下列哪项不是酱油调味品的?
- t. n" J& q' V- F% N2 R. zA:Wasabi 日本辣根7 O* n+ u" T/ x t
; {* B) m4 v$ x q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ \6 B1 t1 V( s9 _ S0 C0 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:
- ]6 p& l9 u* ]: s5 e" x& Q$ R! IA:Pasteurization 巴氏杀菌
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6 S6 l6 Z# Y0 [% t2 o3 T: J3 ~64.Which of the following steps is not the correct procedure for whipping egg whites?; Y' e. I5 F1 [7 P" X, n
下列哪个步骤是不是正确的蛋清搅打程序?
- S- h3 J* e- y4 w4 BA:Allow to rest before use. 允许休息后方可使用。; ]( b' R, u& S
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65.The weight of a large egg is between:一个大鸡蛋重量介于:' O% _4 F+ j& _% d6 c
A:56g and 63g 56克和63克/ o+ n: R) F! F/ f" z6 `8 H
t8 @6 n% \% a8 Z+ e6 _+ T66.Evaporated milk is a concentrated milk that is produced by removing: S7 \ x; e& }# C
炼乳是一种浓缩牛奶 是去除什么做的
2 h- G/ n" V/ P' I" i1 T ]- TA:60% of the water 60%的水2 T7 Z7 h" |; I( c% ^- R6 x2 W
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67.A method of cooking that transfers heat through a liquid or gas is:
( J9 E/ F; o. d3 e; I8 I一种烹饪方法,通过转移液体或气体是:8 e: K i9 }! f/ Z" F; _
A:Convection 对流 I% A1 K6 \7 p3 k" t; ]5 ]
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68.The cooking of starches is known as 烹调的淀粉被称为/ p. r6 L# n) u$ X5 S
A: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 |4 O: n2 h1 D5 d/ p% M; w
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:
5 x! b. N2 J3 E- zA: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6 \) V8 T. Q2 X1 E6 b. @8 P* {
A:Fumet 原汁/ @! N% I) e: d
/ ?# k2 k( p$ P; R/ E+ l r" H72.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
+ l5 M4 f; m y% ~' T z: _- IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" t+ W. o T6 R9 u
/ h. w$ X5 L: G0 E" _1 S& M# }/ H73.Which of the following is a principle not used in stock making?
- c7 l @( a! `下列哪一项不是用于制造高汤(低汤)的原则?+ A, e+ h6 J, O
A:Start the stock in hot water.开始在热水中操作% e" P$ ?/ o2 L5 r5 @, R. t
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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
1 `! n1 ^% I& J5 D- d6 L* xA:Remouillage 法语熬汤' Q3 l `. Y* t
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