 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:
$ l7 C: f u H; C }/ J6 e% c哪位厨师最早带来高水准浮夸的美食
3 L$ K( n2 W" B% m5 l3 tAAntonin Carême 人名 安东尼·卡罗美+ ^! o+ h P. u& n+ @+ M
1 {" `+ \ C' b* K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% D0 l2 ?7 |$ C, ~& H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. |1 D! K! j; E" x. M1 kA:Cast-iron stoves 壁炉) ^' M% e& e, {% k* a- i/ R O
http://www.usstove.com/products.php?id=6
3 p, j) S2 e/ k6 z2 h3 W6 K
- {9 j9 b" C! D/ P# f0 D. O28.The French term used to describe the roundsman, or swing cook, is:) p# L, K$ K0 {% \9 }
法国术语,用来描述roundsman,或摇摆厨师是:4 J/ ^3 M, F0 i9 ~/ M
A:Tournant 图尔南6 c6 a6 ]8 t5 y/ }
1 z ^2 a3 t8 \29.Another term for the wine steward is:
! z0 _1 D8 H' |5 p7 F4 F/ }0 s" R葡萄酒侍酒师的另一个术语是:
$ i- z9 }& ^% M( w" aA: Sommelier 侍酒师
5 I6 c5 t ^& A/ i8 S% } ~5 R
- I$ i3 z& U* x- h1 R& W30.Molds, yeasts and fungi are examples of a:, z. Q t n4 m; ^% D. O' ^
霉菌,酵母菌和真菌是一个神马例子
6 Q z" ?6 G% t p' AA:Biological hazard 生物危害
" n% s( g( |9 D% r8 p6 q
$ _! E" T8 K( l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# R/ T* H" O+ I9 O) x# @3 }
根据加拿大食品检验局,食品的危险温度区在多少之间:& \# O' x0 i# [, j
A:40° and 140°F (4–60°C) 4-60度
l0 q0 U. m4 k9 k( S+ o, s* h5 X2 p4 ?7 S# ^- A
32.All bacteria need the following for survival:
* K+ y7 F, L; |; L3 l所有细菌生存需要以下哪些内容:; Q$ u% b/ s5 Q/ L+ v! w' X8 C2 y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
( |8 u+ J; _" @' I* i1 r H
5 |/ `* A. s" J8 I4 b% a33.Which of the following correctly represent critical control points in a HACCP system?
8 | x6 {1 X/ B9 T# R* c; T以下哪项正确表示了HACCP体系的关键控制点?
+ N; W7 K" ~! a- E9 w+ XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * G) ]+ Q% k* t; r2 L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 W8 N$ ?9 Z! `3 e. o% X
4 B9 e1 i- D2 h# O
34.Which of the following is not an example of a carbohydrate?
* |& p# C; M' U X0 [下列哪一个不是碳水化合物的例子?
+ a$ F A' |' K! ~! o2 A: q2 VA:Essential nutrients 必需的营养物质
: \0 t2 ~/ C' i( i) D, i$ x$ p" }+ u% X& n
35.The process by which a liquid fat is made solid is called:
) |5 a( Y1 D1 v4 @- }液体脂肪做成固体这个过程叫什么& C+ B/ [: _( P! W
A:Hydrogenation 氢化
+ [' \' k9 z" |9 S- `0 a% e8 q
3 P. r4 E5 }1 H) c9 R1 I: Q- p36.Which of the following is not an example of a fat substitute?2 J- G4 {/ a) D- E' R
下列哪项不是脂肪替代品的一个例子
2 Q5 ~0 `+ ]4 b; UA:Acesulfame K 安赛蜜K表7 h7 \. r4 h! ^& X! V7 j3 [/ ?
% w; S: v+ R p5 w* L0 |) T# h37.Health Canada requires that a product labelled "fat free" contain:& b) ^9 q% {/ f- Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ s2 \. I! ~8 G1 g$ FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. Q: ?# X) Z: A( Z0 a
# z4 \+ p# ~' p6 G38.Which of the following is not a problem associated with converting recipes?: P1 ?8 z# `( D3 v# ]8 \
下列哪项是不相关联的转换配方问题?
3 ?' N$ Z3 G( O4 K F, l% \9 IA:Unit cost 单位成本3 Y, U$ `% E7 w1 N3 U
' |0 g2 ^5 _5 \/ h
39.The condition or cost of an item as it is purchased from the supplier is called:
$ A( {/ Q5 B5 \, f从供应商采购的物品的品质或成本叫什么
5 n r2 Q, F/ t2 K' u9 \+ B1 c: \' PA:As-purchased cost 购买的费用
! l; |' p5 n) t( p7 Q( @ T# d9 i
2 U" t+ } V% M q40.The amount of stock necessary to cover operating needs between deliveries is known as:
' B1 y2 g9 l/ U) G" L6 R {# p在新货到来之前用于日常所求的必要库存量叫什么 O* U* |, b+ {
A:Parstock 基本日常最低库存
1 Z. U5 n4 i2 T8 R7 f6 I6 _3 }3 d3 i! j5 I6 C
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 [6 b& e* ~6 P% l* ^$ E- F- j
下面那个缩写是用来表明正常库存流程?
2 n& s. y) v& A7 G D9 J+ L- IA:FIFO=FIRST IN FIRST OUT 先进先出
6 [* H$ D2 n6 }; n+ A. f* w5 n7 ]# N3 g! a
42.Which of the following knives is used to turn vegetables?9 k* w2 M$ C5 }; c* T* m: S
下面的那把刀是用来打开蔬菜吗?* W: S* l0 w" ^' D7 d
A:Bird's beak knife 鸟嘴刀
0 [9 Q- `3 L7 l0 U7 a9 w3 C9 {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ I# H+ @0 N* i! @( J' s4 N
& L- U" T% K7 S' F c/ f
43.What is an instant-read thermometer best used for?
2 O0 d6 j `, r) `2 `即时读温度计最好用于那方面?1 d/ B9 e7 q+ y5 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 b5 I& {: \: p8 W$ G4 I
f3 R9 E/ }! V+ l1 e% _
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 f6 c3 Z0 g5 i/ {& \2 K8 O
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ U' [! l# @7 P7 c1 d
A:Cast iron 铸铁' C7 T( r' e9 B
3 R6 {+ ~3 T1 I4 U4 Z( `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 b. p0 f; z$ \ B, S' h; m% ~
哪件装备下面有一个可移动的碗和一个S形叶片?
; c; W( v5 ?' C3 E1 A8 [A:Food processor 食品加工机
0 Z q" k4 h9 l; ghttp://www.google.com.hk/search? ... iw=1263&bih=572
! x/ ^. q5 t$ u" P
7 N$ {9 w: f8 }0 j2 d46.Which of the following is not a rule for knife safety?- B. l1 q2 F [
下列哪项不是用刀的安全规则?3 X& K9 L/ R" h- z+ ?% G" y% }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 F2 E! s1 J# A$ p; e4 N
- d. x7 Y6 N9 ~6 g1 D7 L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 N+ h! q0 ^2 O1 C& M; S2 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 u) ~/ o* S4 R8 S
A:RondellES ! s6 E3 z. M: N/ U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ J! c$ m5 O6 B5 N4 N2 w( y* I& @
* W, W: Z9 E) N) _8 l/ B8 K/ \48.Which of the following is a diced cut used to garnish soups?) ^8 U3 Z- E" Z2 O
下列哪项是切成小方块用于汤的装饰?/ m N v+ }0 K* i* h5 O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 \6 C" ~+ c' [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: D$ _/ t. P- q: {, w8 V8 A
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 T2 \: F- `0 K2 r3 y8 |A:Gaufrette 4 j2 k# [% t7 N5 k0 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 p- f% j/ \( o+ \5 F' ]: [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 W! i% j0 J: L4 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ T! [* v7 C1 i: |
7 p$ L# }3 Z8 w/ l1 ]! C( ~8 q0 z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 m4 d5 B/ f: j
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)
& r0 x$ Z* Z8 RA:Cilantro 胡荽叶 香菜# v3 K( V7 l; a& g7 { T' c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 m( g' @, p5 F4 F* u
) c! Q) C( K' I9 p5 Y' \; ^8 K60.Allspice is made from:
2 B: \$ u# U/ P+ i7 q* _ 多香果, 多香果香料是什么
! v: ^) H! I4 D& Z: {) lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 ?/ a+ Y6 N3 |
A:A dried berry 干浆果
5 R! ^1 m7 R* F8 G. Y) _' @. F, U" S# {/ `$ p
61.Which of the following are used to make a sachet d'épices?
; y3 E; p9 v1 _下列哪些是用来做香包德épices?3 B# | T6 F* x1 R! @0 P5 ^$ A5 U4 w
http://www.sachetcatering.com/
8 x$ |7 ^/ R0 l' MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ v! k8 k, A% L- ?
2 O( j ?. K1 b) w62.Which of the following condiments are not soy based?5 v8 \ u+ W, h: g5 z
下列哪项不是酱油调味品的?
! b4 [1 d: Q% h4 `A:Wasabi 日本辣根$ h; M/ F7 T/ h4 a6 f7 {) T
6 [, E: F; g, U- f+ ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 W/ @ v- z3 s% 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:+ q( p! m7 O3 T8 B7 b! [% e) ?
A:Pasteurization 巴氏杀菌$ w! s% e1 c. W! Q
! u; h- G; [3 _' M1 _$ |1 Y64.Which of the following steps is not the correct procedure for whipping egg whites?- _, K6 Z& n) A0 E e
下列哪个步骤是不是正确的蛋清搅打程序?9 G! \, q5 [' S. w7 L
A:Allow to rest before use. 允许休息后方可使用。) W5 ~ h' q8 T: K c& M5 t
# Y$ H# J, N7 q& T
65.The weight of a large egg is between:一个大鸡蛋重量介于:- R/ e) C# `6 _0 o$ ^, V/ q+ |: @, c
A:56g and 63g 56克和63克
4 Y7 ]; U0 ]7 [& A
" h Y) u }6 Z6 |& h- k2 q9 n$ w66.Evaporated milk is a concentrated milk that is produced by removing
0 Q$ V2 y3 s& {7 n* F, c) i- y( N0 ]炼乳是一种浓缩牛奶 是去除什么做的
; E' ]% \) b8 {' a# {A:60% of the water 60%的水
- {# M0 B) d& ~# m4 P% [
/ I: f" a) _ X- z4 O67.A method of cooking that transfers heat through a liquid or gas is:5 L% A, _6 g& b% X- M: T
一种烹饪方法,通过转移液体或气体是:
7 ?3 M; w1 `+ p3 }A:Convection 对流
$ M% k! X3 R" M7 B
! j; G6 \' [: `" P e68.The cooking of starches is known as 烹调的淀粉被称为
5 ~ E# ]8 Z& \7 `. nA:Gelatinization 糊化
3 a G5 a c- l N: T9 W# O3 p5 E r0 ?/ G; s2 o: s. _
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 ]9 l+ B! Z; H+ ?% M) R7 b) IA:Braising 烤
' k7 C& y2 E8 m) e: ]0 l) G
8 R, l9 y0 I; K. e1 `6 g70.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:
9 ~- I, v0 T" c8 _# x$ [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 q( |4 Z6 W' w$ T
) w, ~# H$ B' t6 Q2 A5 f71.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 r6 V+ c9 |, B0 z
A:Fumet 原汁, l9 I- ^9 @* T! r T
, S9 p3 F% {; e5 I5 {* y( Y72.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' j* J( A. q, [6 B; O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 e# c5 t! ^- W& s s [
) S5 b& S; a* u. L; y1 y6 H9 o$ E73.Which of the following is a principle not used in stock making?
$ Y+ }$ ]* {( _/ O3 i下列哪一项不是用于制造高汤(低汤)的原则?. I3 e+ O+ r. S; c
A:Start the stock in hot water.开始在热水中操作
# y% s5 l: T% M, j2 h0 X! ?/ H$ \5 N
$ k1 x$ B0 f* i5 n8 L6 {& G74.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
9 c, y5 c. q* @# {A:Remouillage 法语熬汤
% h; t- C4 ^2 V* x5 m1 |4 _http://www.haibao.cn/blog/post/176242.htm |
|