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26.The chef who is credited with bringing grande cuisine to the forefront is:& g$ C6 \1 T, R4 @# u* n4 C/ N
哪位厨师最早带来高水准浮夸的美食
0 s+ T: R7 `4 i( Q) KAAntonin Carême 人名 安东尼·卡罗美/ h: b `: {, I4 q1 T
! c6 ?2 X7 X! q! D! \$ x. H" K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* o4 h" ?! v, W9 c! v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 f6 k' _" @' Z. x8 P/ ^A:Cast-iron stoves 壁炉; e) t) B8 W9 c
http://www.usstove.com/products.php?id=6: o+ t6 C2 s* A0 u0 h
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28.The French term used to describe the roundsman, or swing cook, is:
* U4 b1 O, p8 l4 C" U% ~- j; M法国术语,用来描述roundsman,或摇摆厨师是:
1 `: \4 C8 f# p5 Q0 [( wA:Tournant 图尔南6 B9 e% W5 A$ M9 V
. J) h) l( D+ j. x) b29.Another term for the wine steward is:! i7 }+ u& K5 A a, B* i- F# f! x
葡萄酒侍酒师的另一个术语是:1 C4 e4 m4 A6 S6 {( X! j
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! P" M" j S2 h, K霉菌,酵母菌和真菌是一个神马例子6 M1 P) L0 D; W, f
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:
; f# K2 t- h/ t4 L1 m N根据加拿大食品检验局,食品的危险温度区在多少之间:
+ z. P, J+ b. D! U& o- dA:40° and 140°F (4–60°C) 4-60度1 C' {, x- T, l6 e; l# S' Q
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32.All bacteria need the following for survival: b8 a0 e$ B- y- ^: X/ h7 [# c: p3 c7 X
所有细菌生存需要以下哪些内容:% @8 ^4 @0 W @- x- s8 ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system? L, @5 k* G0 t" Y k2 b
以下哪项正确表示了HACCP体系的关键控制点?- E* f. w* c3 |5 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 F$ o$ b7 W% g; t+ R
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?( R( ?3 q; t! a3 h% ]5 F) G
下列哪一个不是碳水化合物的例子?
! @- z# K9 `3 ~; k& W1 i( WA:Essential nutrients 必需的营养物质; `5 m$ |* Z1 h2 V+ O- a
2 c. [' |4 M# J6 C35.The process by which a liquid fat is made solid is called:
, ~+ p9 J" o) u+ @$ ]) r! a' G液体脂肪做成固体这个过程叫什么6 a& |- G" m. }" I" D
A:Hydrogenation 氢化& N3 k0 s& L$ @. y/ [; @4 H, N( B+ k
' O% s% {% V+ d1 H5 E7 ~5 Y36.Which of the following is not an example of a fat substitute?
; f* ^9 D; }4 y3 v下列哪项不是脂肪替代品的一个例子
$ f$ k6 s; o" ]1 G: OA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ a0 K' K' Y) e; [6 I
加拿大卫生部要求的产品标有“不含脂肪“包括:. c/ v+ D, U! f3 t) E5 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 M: L6 m, I3 u) b+ P# }. M
, J0 }! M. H% O& G# J' K38.Which of the following is not a problem associated with converting recipes?$ C; g+ E% |! U
下列哪项是不相关联的转换配方问题?
9 C( E7 Z6 ]2 h, i7 u7 z& ]" x* q- wA:Unit cost 单位成本: W; @5 S" `8 K1 p) b
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 k' \7 d; [+ N& }& B& X' B& m从供应商采购的物品的品质或成本叫什么
) a: M- t) O; }! ?A:As-purchased cost 购买的费用
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9 D( }4 D6 I9 @( |40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 x7 D9 W0 n+ L$ F1 |0 s8 `% j! N在新货到来之前用于日常所求的必要库存量叫什么
* ]7 o+ P& |) q- Y1 xA:Parstock 基本日常最低库存4 G8 S% d! m* |4 r6 h! U/ l
' k( B$ ~$ e) w8 _% T3 B. S: D41.Which of the following abbreviations is used to describe the proper rotation of stock?
- w& p% |/ w* m: P下面那个缩写是用来表明正常库存流程?0 f$ T' V5 j" g5 x4 c6 n
A:FIFO=FIRST IN FIRST OUT 先进先出0 w) z1 N. b/ e+ E
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42.Which of the following knives is used to turn vegetables?' {# y! ?& n+ n# d" ]/ d" v
下面的那把刀是用来打开蔬菜吗?
. W/ Z e) Q* d9 [A:Bird's beak knife 鸟嘴刀
% V# n4 Q$ n! e1 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! Z( w* b; B7 r X2 T" E9 t43.What is an instant-read thermometer best used for?7 o H5 [! c. |7 A
即时读温度计最好用于那方面?+ I( v" O$ [$ K% C q: M
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?
5 h/ P& i6 r( o5 l* Q下列哪些金属材料受热均匀,通常用在铁板而且非常重5 e) J) @' [7 w2 }
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?
+ m8 v! ~- Z# Z' V0 R' Y哪件装备下面有一个可移动的碗和一个S形叶片?5 S( v( k! {# R
A:Food processor 食品加工机8 V) I/ x3 K2 W8 P1 V- g" V; \7 R
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 J, w$ f8 l5 T4 f8 k( F( Q# I46.Which of the following is not a rule for knife safety?
1 @ e+ k6 l# N. S下列哪项不是用刀的安全规则? |! U( B$ L2 H! V6 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 z5 f" Q5 q4 ]$ j7 A2 d2 ? [ M
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 l! W7 z; Y, O2 K; `: p1 t' [3 b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! C1 |) j$ N7 y
A:RondellES
9 y% ~. J! G( B% _) ?1 Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?5 h1 _2 I, ^4 I( U+ _) b4 K2 p; Q
下列哪项是切成小方块用于汤的装饰?
6 H# ?; @8 {- \- }3 nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" J" r3 J3 [7 n4 r8 H+ u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 q; [7 C, Q! H% ?% h
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!!——& c* b; A& ]' J& V) b5 H4 n
A:Gaufrette
% Z( ?* q* E3 ^, rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! ?- @) D; \: A0 l/ b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ o; G( U$ |" L( p+ H6 U$ ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 f9 D6 d$ d9 {' i# C
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% n) Y \" ]) j. i3 I2 p! 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)
+ t/ @, F& O* A6 i rA:Cilantro 胡荽叶 香菜5 H; ~0 ^) i# R: {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; {2 G- e4 C1 [! F$ ^9 g
9 H& q4 p8 ?7 [& i: i' j0 i7 {+ D60.Allspice is made from:0 r u% o6 q* a) l3 Q a% ?
多香果, 多香果香料是什么9 d" m6 D x1 m9 L' h3 W5 G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* X( }( K' n; R6 T
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) A5 g J u+ k! ?% y: u下列哪些是用来做香包德épices?8 V2 g- v' E; d* \+ A
http://www.sachetcatering.com/
' [$ Y& D8 p& Q+ IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! [: S2 Q% v: z* D' I62.Which of the following condiments are not soy based?+ q0 ^5 ?& r' z% j2 E
下列哪项不是酱油调味品的?, e$ _' e% e3 E5 u u; p7 t8 \' R
A:Wasabi 日本辣根- W5 j* N: i- c* T& _0 ]
* ~" q4 W4 f! D [$ z& f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# L0 V7 _: D- l2 Z2 r& U" u" x
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:
|! W4 w+ I& d& T7 G- HA:Pasteurization 巴氏杀菌3 r8 Z( A# G: c& H' K
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 \6 H! n' E$ O9 N& U T: q5 G下列哪个步骤是不是正确的蛋清搅打程序?0 g; s3 S5 k$ x3 T) U+ }/ K E
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:
) @ U& t' o( \5 ~8 uA:56g and 63g 56克和63克
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) s! c' b; z0 a X66.Evaporated milk is a concentrated milk that is produced by removing
( X3 T- A" n0 A炼乳是一种浓缩牛奶 是去除什么做的" v; V2 U- m' k3 w1 l
A:60% of the water 60%的水
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$ ^ d5 m! H# @4 ^5 D* R S67.A method of cooking that transfers heat through a liquid or gas is:9 k" W( n& X7 H! {
一种烹饪方法,通过转移液体或气体是:% `, F7 t4 Q7 ]2 F, t
A:Convection 对流9 _$ ^2 `' A( @
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68.The cooking of starches is known as 烹调的淀粉被称为& F1 @# ?1 j$ F* n2 v0 s' h8 C
A:Gelatinization 糊化
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9 Z: `8 o4 _' z( `$ |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 [3 e8 C5 d P' S( SA:Braising 烤
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3 D1 @6 P3 `6 l u k70.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:
" C8 a+ ~. {) j' J5 Q. M# vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; {8 s; n+ D- a# t" T* X* T, `% ^
' s- G$ N* v8 ~' F. f# |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 _$ B! Z1 s! _' DA:Fumet 原汁
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1 f5 v8 h% B1 ]% a: s( Y2 g9 A72.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 F8 c# L% D- [1 W3 F5 Y& S
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?
* q# p O: Q& O8 G) M1 E下列哪一项不是用于制造高汤(低汤)的原则?+ J# b2 K g+ N5 N0 G6 q3 F
A:Start the stock in hot water.开始在热水中操作9 r& Q, c/ @/ A5 J5 N
K: [! |2 V L2 t74.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
* Y: W6 A2 g. g3 E* BA:Remouillage 法语熬汤6 \* ^' x5 F8 h$ Z0 x
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