 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is: u" s; q; N0 Z l4 ^& Z; A+ L! M
哪位厨师最早带来高水准浮夸的美食$ T' N) B3 P3 G8 @/ V8 a
AAntonin Carême 人名 安东尼·卡罗美
0 m1 h* T- H1 t. c2 x: ^& p2 s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
s7 p; h" M. p q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! p. o9 k2 r. ^$ R, K1 d- c
A:Cast-iron stoves 壁炉& H. _( F9 r4 @; g0 b- x
http://www.usstove.com/products.php?id=6+ j- z9 _: A, f) p3 I' D
1 `. ^2 N( t8 C1 w9 f ~28.The French term used to describe the roundsman, or swing cook, is:
+ J- p! D" b X- N1 o法国术语,用来描述roundsman,或摇摆厨师是:
( A' ^( ]9 N. e$ [0 HA:Tournant 图尔南
" q3 C8 B6 A- X( u6 s
1 R( l/ [8 o) T: u" v1 u7 F29.Another term for the wine steward is:
L, ^; [* C& b/ E0 q7 }2 h葡萄酒侍酒师的另一个术语是:
8 k% V- ^4 ], ]3 F* Q2 wA: Sommelier 侍酒师" C& w1 t) [) b6 T
: n. }" i. ]* L7 q* S( v$ s30.Molds, yeasts and fungi are examples of a:9 A" l: ?5 W {4 H9 f/ l
霉菌,酵母菌和真菌是一个神马例子
8 ?! s, A4 Q! s' f4 E. y7 ^A:Biological hazard 生物危害
) x+ W$ P3 | p& `, S) b: X; k" }) q* ^" B6 S. F0 b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( a% A* R6 @& f9 Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
& i/ Y7 @: c% ?% Y& S3 f4 NA:40° and 140°F (4–60°C) 4-60度
6 M6 ^; p7 \9 k* H) m& a0 b, `0 X
( L& Y3 q3 m. W( ] \6 E32.All bacteria need the following for survival:
0 K% R Y( M$ y所有细菌生存需要以下哪些内容:5 V8 r2 ~4 \4 l- ?9 r c- \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 j; X0 r ^2 g: i' t/ A
5 @$ G% d4 R N8 C0 J
33.Which of the following correctly represent critical control points in a HACCP system?
# Q3 |7 z+ l1 I' t3 t( {0 ?以下哪项正确表示了HACCP体系的关键控制点?# O2 _ p' @& s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 q3 f( O$ ^" \' ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 j0 _/ ]: a8 J6 E5 N
* E* ?; q; M( N& f& b4 U3 P34.Which of the following is not an example of a carbohydrate?
L9 i( [$ N0 o! l# U下列哪一个不是碳水化合物的例子?
- N/ ?; `9 Z& _0 H+ j0 HA:Essential nutrients 必需的营养物质2 I+ y- s$ ] \) h2 X
; K" H- b- I) o9 U
35.The process by which a liquid fat is made solid is called:
# T" z+ X) E/ Z6 I5 w液体脂肪做成固体这个过程叫什么
7 w% P2 e' }) n6 y2 P$ F& I3 yA:Hydrogenation 氢化6 e3 |0 T0 o, \0 I
7 R1 F+ {% S: C: o$ Z/ R
36.Which of the following is not an example of a fat substitute?" S. a: `- G: O: M ?4 U# n& M/ L
下列哪项不是脂肪替代品的一个例子
3 x0 Z# Z( Y7 {" l9 c5 WA:Acesulfame K 安赛蜜K表# G3 G4 q0 d' `% d% ]" D
+ |+ y* x0 \' G; ?3 _37.Health Canada requires that a product labelled "fat free" contain: J1 v j! D1 r
加拿大卫生部要求的产品标有“不含脂肪“包括:
. p) Y: }% A+ G3 [; |& G }1 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, A1 s- s4 ^+ C- \
2 V' A$ Y1 e. d38.Which of the following is not a problem associated with converting recipes?, q; s: d& u9 [* `0 x
下列哪项是不相关联的转换配方问题?
- d1 s5 d) i( ^& cA:Unit cost 单位成本5 n2 C8 s. A& o
- q0 ~1 q9 z( b6 W! X3 w2 H
39.The condition or cost of an item as it is purchased from the supplier is called:# ?* u( k1 Q; j% G0 C- g
从供应商采购的物品的品质或成本叫什么
( C5 G7 V+ H: s. ?; vA:As-purchased cost 购买的费用2 i) g1 x+ n$ i; Z8 h6 }. R
& y$ E- d" _7 E1 f2 ]& R& Z40.The amount of stock necessary to cover operating needs between deliveries is known as:* k( c0 h: q9 ^$ e
在新货到来之前用于日常所求的必要库存量叫什么* \. w) h0 }% i& Y! V4 z) ]: _
A:Parstock 基本日常最低库存0 Y9 p- p+ f& C2 t! f" W
y9 V% F% f( N$ \( t41.Which of the following abbreviations is used to describe the proper rotation of stock?
" b9 [/ B- u1 g下面那个缩写是用来表明正常库存流程?. T1 T% \2 O9 w6 H
A:FIFO=FIRST IN FIRST OUT 先进先出& Z. f0 C S% O7 f
! l. A- n2 c* G4 r, J42.Which of the following knives is used to turn vegetables?1 F# Q& e8 |$ K0 `+ `: Y% @
下面的那把刀是用来打开蔬菜吗?
1 e7 ?3 w0 C" T$ e2 d3 d; MA:Bird's beak knife 鸟嘴刀! n$ X9 a7 `) m& N' z# i7 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% j, h) f; Y3 J5 O2 a4 p8 O0 B S/ f, [6 G% v& y
43.What is an instant-read thermometer best used for?
' e) x% k3 ?/ t7 m7 f. I即时读温度计最好用于那方面?6 y. L% @. f; c: x* y
A:Checking the internal temperature of a roast 检查被考物品的内部温度) H8 s/ r! i* J) l5 g8 H
+ }5 x- s2 m2 h T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( M, c, p0 G, i, y/ ]/ t
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 z% j/ B4 K# m+ a1 ]9 u" j
A:Cast iron 铸铁
, p4 }2 ?2 `2 ^0 Y: j3 h1 ^
! B7 i7 R' j0 i, h/ Y2 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 `% V# B) U, W& G& ~9 A7 ~哪件装备下面有一个可移动的碗和一个S形叶片?: i6 \6 J# \$ r j% D. _* }
A:Food processor 食品加工机
& B. b) c% b$ c) Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
+ u( v0 O9 X6 x% d4 N6 M! [# b2 u* ^+ h
46.Which of the following is not a rule for knife safety?
6 r/ c) r! {+ Z* R下列哪项不是用刀的安全规则?! u8 t: f' Y, I" J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- X9 ~9 |+ d4 I4 w
! ~) e. s8 r5 Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as: F0 L7 Q+ J0 U+ u8 g6 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) r5 z& t+ W# E9 T
A:RondellES
; W0 ]4 k1 f7 h6 Y7 {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 W0 }% o2 o% y- p
0 [9 S% ?0 I. ?" p/ I48.Which of the following is a diced cut used to garnish soups?7 p" D* I: g* ^. x$ r9 m. j
下列哪项是切成小方块用于汤的装饰?: }$ i# @' Z3 i' s# I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm u. z+ \# r: i8 _# ?1 E$ g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; Q3 L/ L8 K' W- 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!!——5 e" P- s5 R/ Z9 v' H
A:Gaufrette * f1 _/ F) L3 z, G' t( G! a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 ^7 S) a' w" l4 [* ^5 @* }; K4 n5 Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ X3 B7 g% Z2 N1 ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: \! Q; l+ X4 ~( ?
1 W l7 k# V. C/ A+ X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" Y4 z c; R7 C
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)4 V. M: s+ o N1 ?9 j) @
A:Cilantro 胡荽叶 香菜$ P- s5 u: m% l v, K( u7 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 Z. G% ]: U& h6 @ o8 }6 F! f) {7 J U
60.Allspice is made from:6 k1 u8 K- t- O9 U3 K9 |+ |% Y
多香果, 多香果香料是什么
( X1 n: L! g; \1 J d& q3 ?- P3 Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ z9 W& V/ s8 v* O1 h5 {3 x. j" l
A:A dried berry 干浆果5 W4 T" O, f, T8 g1 g% J3 P& H
- S& a4 V" E! _2 F61.Which of the following are used to make a sachet d'épices?
1 h( h8 W a) i8 q8 }' R3 H下列哪些是用来做香包德épices? n; y5 x) {1 @$ V
http://www.sachetcatering.com/' U0 r( `5 U- m2 L$ P/ y) ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ R5 N: @% e9 ` i. e0 M
; T8 s6 j- U. @9 J
62.Which of the following condiments are not soy based?
* Y( _' e& x7 Z下列哪项不是酱油调味品的?
! F6 e) T; H/ E& @4 ]5 l: s: mA:Wasabi 日本辣根
. _3 r# j& [! R3 Z( r2 C6 a* i: V6 e) o& ?8 |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 X4 ` q5 x( u7 `- [" S, M
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:
" n& T @3 ?0 r! F9 t5 TA:Pasteurization 巴氏杀菌9 d0 @8 k q- W7 w# r: U5 \
0 y7 A' p- g% J$ r @$ N( c64.Which of the following steps is not the correct procedure for whipping egg whites?
( V: J+ e$ V+ n' k5 a下列哪个步骤是不是正确的蛋清搅打程序?
. r1 j+ ]* K" r" }% B$ ^A:Allow to rest before use. 允许休息后方可使用。
- H1 i5 m2 z" z* \
# z, [' ]3 M- r! g" a65.The weight of a large egg is between:一个大鸡蛋重量介于:
# c4 }/ A* }: n6 D, t, v# a; PA:56g and 63g 56克和63克6 c/ X' m. p) d& L5 @# _
- s* J0 V/ C3 {& T6 u& w& C
66.Evaporated milk is a concentrated milk that is produced by removing
, a7 w! n3 p# d% q* p+ P m炼乳是一种浓缩牛奶 是去除什么做的
+ \: K* @& }4 B5 l1 eA:60% of the water 60%的水
1 J/ j- D( q7 O9 c |, \" S, W
& \" d5 Y+ D. K' x7 ^67.A method of cooking that transfers heat through a liquid or gas is:4 O6 P+ \6 x q$ ^
一种烹饪方法,通过转移液体或气体是:
: B! A. U, D# z6 U ^5 ~A:Convection 对流
0 K9 |1 `% W. Y9 E
9 M# ]' T7 O, O68.The cooking of starches is known as 烹调的淀粉被称为
3 F+ T. e; N% Z4 o9 _A:Gelatinization 糊化
9 t5 U0 X, P6 U# _; e. D9 ~, @3 V8 r1 n2 O" a* N. B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) N0 L6 T; b0 H: y0 f% h8 ~. _& x
A:Braising 烤0 I* f- p* m, m- U
8 h2 n$ o/ n. {9 b( {# X" f
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:- i. _1 S, }' K n0 e. P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, G0 v1 P& m, V; w# k; a) E T( e3 h
: c3 p" H0 v& H X71.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
5 G$ m0 O+ S, d/ jA:Fumet 原汁' Q; F& b( C+ b3 ^2 ^
. L2 x: d+ J1 Q9 D0 L( ^- x
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
) V% k y1 c( k& c4 q$ k6 lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" D4 C9 K; r, Z N$ v! x' T, v1 s2 d' E8 ^
73.Which of the following is a principle not used in stock making?+ A% q W8 v7 g0 `3 i1 I
下列哪一项不是用于制造高汤(低汤)的原则?
6 r' Q% O# O- W0 l0 z5 lA:Start the stock in hot water.开始在热水中操作
1 z$ ?* ^) g# \2 t
$ `7 s9 Q! ]; N8 Q74.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7 R4 `% g, |' ]/ @5 [
A:Remouillage 法语熬汤- D/ t& |7 n1 Q2 P( i) q
http://www.haibao.cn/blog/post/176242.htm |
|