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26.The chef who is credited with bringing grande cuisine to the forefront is:; ?' K9 l$ d9 B1 q# \2 S+ C0 o, a$ F
哪位厨师最早带来高水准浮夸的美食
" l2 I/ S8 ~! f5 i; s* ^* wAAntonin Carême 人名 安东尼·卡罗美. `1 X9 X* j7 S% R5 y6 l1 y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 g9 x1 D9 v. l; W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% ^/ t: j- E2 D4 w' F$ fA:Cast-iron stoves 壁炉, b( Z. o; J& t& @; w
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
" n5 }* N1 h& R0 q* _5 N2 N法国术语,用来描述roundsman,或摇摆厨师是:" V6 _ N5 p" X f4 y5 z
A:Tournant 图尔南
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7 B3 p2 Z) t4 Z; M7 {6 _. v29.Another term for the wine steward is:
& e; w; a( u& P Z! Q葡萄酒侍酒师的另一个术语是:
1 o1 C/ t# s3 C# m( X" h9 |A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
) O# e0 y, B* R. m霉菌,酵母菌和真菌是一个神马例子1 D4 I: Y& W t1 p# @
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:5 i% E) J$ s2 y" e, v
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 r: t2 W5 z9 b$ `A:40° and 140°F (4–60°C) 4-60度
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4 K" z& h3 o! p X32.All bacteria need the following for survival:
0 \' E" F. U- J9 H: P( [+ q# x所有细菌生存需要以下哪些内容:+ p; l& U+ ^4 x( e. @2 e) K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) t9 |$ `6 a& K4 V7 Q
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33.Which of the following correctly represent critical control points in a HACCP system?
' i1 T5 G* v# t' ]4 N以下哪项正确表示了HACCP体系的关键控制点?& A. F. N1 U6 L- ]/ A& f4 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ j* u* M. h2 W& K3 i% @5 k e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?
6 h7 b+ s; U9 E8 s* [& x3 J下列哪一个不是碳水化合物的例子?2 I7 S% s2 f) N5 V3 q
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:! l/ K+ z9 G- B' C9 p$ E
液体脂肪做成固体这个过程叫什么# Q, [4 J! Z' x. k2 F" `
A:Hydrogenation 氢化
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3 e/ c X* g/ h; |, b5 G6 B( {! @8 v36.Which of the following is not an example of a fat substitute?1 z, A+ q/ b3 ]6 @
下列哪项不是脂肪替代品的一个例子% Y1 r) H r7 }; l: U8 u
A:Acesulfame K 安赛蜜K表! x* T3 a# ^- w0 d; w- i
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37.Health Canada requires that a product labelled "fat free" contain:9 U- Z- a! d; X3 k8 `2 o, \% U
加拿大卫生部要求的产品标有“不含脂肪“包括:3 E, f4 N0 ]$ p8 H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! w; `3 ~* w K38.Which of the following is not a problem associated with converting recipes?6 K) U' j7 g& F m; I* D
下列哪项是不相关联的转换配方问题?
" O# w; T0 n4 e/ K: i" bA:Unit cost 单位成本
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7 Q3 l! O' {% ^/ C- M; H39.The condition or cost of an item as it is purchased from the supplier is called:' w( t# C3 `+ K6 b' C# X7 f3 G7 C
从供应商采购的物品的品质或成本叫什么$ W" D. o6 z4 n8 r
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:
/ t! C% s5 w2 u4 ]7 Q- g* J; d: k在新货到来之前用于日常所求的必要库存量叫什么
+ Y5 E: z/ B2 {* c8 p* F( v2 vA:Parstock 基本日常最低库存3 j) a' W% {* D) o% C# z1 b" j
, a+ [. y& t4 x9 }5 t: A; `41.Which of the following abbreviations is used to describe the proper rotation of stock?
. X* F$ q" Z% Y% ?1 I0 ?1 j下面那个缩写是用来表明正常库存流程?
2 f) `; B" F# T7 c4 b% ?4 p0 JA:FIFO=FIRST IN FIRST OUT 先进先出, u4 o! T9 Q" H
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42.Which of the following knives is used to turn vegetables?
4 c1 T4 W/ J- |1 C; O9 s" F下面的那把刀是用来打开蔬菜吗?6 }! w* V$ T, c8 F- X1 Q) E
A:Bird's beak knife 鸟嘴刀
5 O0 Q; X. Q: |9 B% g# Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
. I" z8 l9 e; l l M4 S即时读温度计最好用于那方面?
5 i3 L: H1 L8 fA:Checking the internal temperature of a roast 检查被考物品的内部温度( c7 T+ h; p; y) X" D4 Q3 f9 n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* N: a" y2 ^2 B6 L! ~( F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ K4 @! z6 b1 a8 IA:Cast iron 铸铁 s% Q. {) ]6 m$ Q* V/ R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 ~4 @8 W: Y8 y# }+ g哪件装备下面有一个可移动的碗和一个S形叶片?/ ?9 l2 T3 A2 l" P. `
A:Food processor 食品加工机" P# \ i% h6 d
http://www.google.com.hk/search? ... iw=1263&bih=5729 T" S' Q1 X' a2 {# _
W/ j! M3 n2 z) ]+ j46.Which of the following is not a rule for knife safety?4 I/ W: D! ]6 B! O
下列哪项不是用刀的安全规则?
4 M; n1 M! i9 @! I4 E) HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* O/ \+ O, I: `2 k& P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ z' Z2 n( Z6 o0 j! `! m+ D6 u; e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ d A% F' K, E+ g* r5 A; BA:RondellES
" c0 b5 Z3 O! @; zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 P5 x" J, ?8 H2 G% ^- N48.Which of the following is a diced cut used to garnish soups?
* b! V" b+ ]. w1 i8 o( I. w% C下列哪项是切成小方块用于汤的装饰?& Q# w2 Y" G$ e4 z$ z. t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( V: i( i; ] \+ O# D5 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- ?; s5 r9 n( t5 l: y8 V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!!——
* ?0 l3 J! N5 A0 r$ hA:Gaufrette
. G$ F: a8 M3 c8 U) |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 r" J# K E% [/ s+ G$ p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 S' A0 N& z( }( o. S* GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 A! }6 h5 u. H8 ^& Y! ~( V# O" _
9 O; Y; X" I1 q+ K S: {9 T7 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 Z" n& F6 G8 M: c$ 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)
5 Y! l! T) N. {( ^- G9 ?A:Cilantro 胡荽叶 香菜- ~- ~! P% Q( D( @* n# v4 j# _) s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( b! q; o: g; }6 S d6 _
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60.Allspice is made from:! C X9 x) I# K# u, D' I
多香果, 多香果香料是什么
2 m G* `5 n8 fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( p/ [: F1 B& Z s! b, R
A:A dried berry 干浆果' x* W/ z/ x' U0 ~
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61.Which of the following are used to make a sachet d'épices?/ P, o6 @3 j: w5 @
下列哪些是用来做香包德épices?
2 c5 {( z2 R# T+ M9 C+ e& y6 Y+ p, P' Hhttp://www.sachetcatering.com/
% U/ G5 G3 m$ `- A0 |, eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 E2 U9 V- s$ w
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62.Which of the following condiments are not soy based?% O$ Z! m; Z2 n6 B/ Z; s/ r
下列哪项不是酱油调味品的?! q& r0 a! e- @+ n3 a, G
A:Wasabi 日本辣根 n; q! f6 K- j3 J
]4 \2 k% F4 N8 u7 k$ _1 T8 a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* W5 ?! h' J+ u4 ?' V& 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:6 D8 B: s& o9 K% i6 O' {8 j8 t
A:Pasteurization 巴氏杀菌3 T3 a6 w! `; A0 D! P- ~
+ G/ z8 b( Y9 _. x$ F2 F4 {64.Which of the following steps is not the correct procedure for whipping egg whites?
1 Y2 f p- m6 t# e( k8 `1 h& k下列哪个步骤是不是正确的蛋清搅打程序?
) \$ v& V: ^1 w( Y* p, f0 JA:Allow to rest before use. 允许休息后方可使用。$ j6 E( ^" p: v2 o) x( M' b
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 n9 T5 D" O% }. @7 {A:56g and 63g 56克和63克
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9 Y% @" P" w2 \# D: }8 ^' m66.Evaporated milk is a concentrated milk that is produced by removing
8 @- H7 o8 g, x5 F2 y0 }; G炼乳是一种浓缩牛奶 是去除什么做的* a( w# C, y& Y. f, j+ r- i' l
A:60% of the water 60%的水9 [9 a8 y* j) `% D& U
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67.A method of cooking that transfers heat through a liquid or gas is:$ T5 J3 P" v' C* C+ b F# t
一种烹饪方法,通过转移液体或气体是:
8 R9 R( ]- @. F& Y: j7 @A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
, b$ s* ^" }" H+ }$ ]9 q! oA:Gelatinization 糊化1 I6 s. ]4 ?3 u8 O* j7 y" z
# ~% N- R; f: V# |2 A: ~# _$ c. a+ `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 d g- f% P& ?2 \, k
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:& l7 N6 j* `% D; A+ m' B: }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ h( O8 u4 U; `7 N7 S; t. ~
$ u X# N2 J0 }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
/ }; r, ], C3 _$ }A:Fumet 原汁( N$ x' i/ B$ t& o
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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* i8 N8 W$ w: G: e" N' Y2 |
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?# W% l( a' k8 @
下列哪一项不是用于制造高汤(低汤)的原则?
% P: L! B0 a. b0 c% aA:Start the stock in hot water.开始在热水中操作6 _$ P5 [ z; _5 X' ~: Q8 E
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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
) g, S; F* i- O; e1 T( i3 uA:Remouillage 法语熬汤, N# U6 q: P/ T9 m
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