 鲜花( 33)  鸡蛋( 0)
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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ }0 f1 p1 g. ^$ V! `哪位厨师最早带来高水准浮夸的美食& d& O/ B- m' |
AAntonin Carême 人名 安东尼·卡罗美
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0 x& H; Z# \* \: M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- |; R1 {# L" U4 q; j5 ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ x) W. {5 e1 ^$ [0 A2 p
A:Cast-iron stoves 壁炉8 u7 l. a- a4 W* ?* p2 Z/ x- }
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:& g' R3 Y" k' }2 S, ?: ?
法国术语,用来描述roundsman,或摇摆厨师是:6 p0 k# H+ F& B2 C- C# m
A:Tournant 图尔南; @6 @0 r" E5 p* ^/ }
& i% w2 {( j9 M$ Q7 Z/ ?29.Another term for the wine steward is:- q/ x9 a h0 j. }( d* ]* S) Y
葡萄酒侍酒师的另一个术语是:
6 |2 N8 ?. B: C$ p; V# B" z JA: Sommelier 侍酒师3 V5 A P' D) b# q, V6 i
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30.Molds, yeasts and fungi are examples of a:
, ~9 M" I9 D! l% p霉菌,酵母菌和真菌是一个神马例子, |" h6 i5 b0 Z
A:Biological hazard 生物危害1 ]" B; W$ Y' B% }. L0 a5 a$ m
5 l' F4 c+ }# ?2 j' v7 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 s4 o( O3 O5 M9 W9 Z. O# a/ k根据加拿大食品检验局,食品的危险温度区在多少之间:
/ e h* ^5 o% R, X! c% uA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( V2 D1 c1 L2 W
所有细菌生存需要以下哪些内容:
* z3 Q! S9 ?( d" O# ~8 m2 X( uA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 f0 ^* F% m2 g$ s2 a: M
/ L+ z; X6 j) U1 y, e& g9 c33.Which of the following correctly represent critical control points in a HACCP system?( V2 j3 U! T( M* ?7 h" k7 t+ S
以下哪项正确表示了HACCP体系的关键控制点?
* c8 e5 s( P$ V& A. S2 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) D2 H8 B2 a/ T" \
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?9 R' J$ |& g0 {" y; t
下列哪一个不是碳水化合物的例子?$ b! C: h) L% L9 \
A:Essential nutrients 必需的营养物质+ i9 k1 O2 a/ a% a
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35.The process by which a liquid fat is made solid is called:0 _/ ]3 V. G! y5 I/ B' Z
液体脂肪做成固体这个过程叫什么1 c; Q; ~/ i: R' I6 Z3 v9 h
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?* f/ A( A2 I; M7 K0 u
下列哪项不是脂肪替代品的一个例子
, u$ b4 d i% I& m/ dA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:' Y- _! ~5 |' t
加拿大卫生部要求的产品标有“不含脂肪“包括:* n$ P( n2 ?. X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 p* w' P- g9 n _6 n# C- a
( z* L* {5 f1 U' V+ ^ J38.Which of the following is not a problem associated with converting recipes?
- ^+ c/ R* m( P3 j4 w, \; {下列哪项是不相关联的转换配方问题?
- z$ b4 Z& ]- R; o1 L8 aA:Unit cost 单位成本5 N/ ^0 t9 H; C, e/ y+ Q- I
+ P b% U- s+ O, k* B( n39.The condition or cost of an item as it is purchased from the supplier is called:$ W/ z! |/ w9 ~$ ?' o
从供应商采购的物品的品质或成本叫什么; R) O3 B& n) ?9 G
A:As-purchased cost 购买的费用, ]- m4 E, u# Q% b+ u8 E* @
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 O, k* \( k' t& C1 ?- V% P在新货到来之前用于日常所求的必要库存量叫什么
* o+ S% v/ [; S! e) {' m/ G5 u9 AA:Parstock 基本日常最低库存! ]! d# P* D( h+ U8 k. t1 ~9 z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# T' f" K7 ^2 f9 x9 e3 o! o
下面那个缩写是用来表明正常库存流程?9 e. Q" P. V' V6 m- u
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
6 C7 V3 f, A1 Y& \# d4 p7 n下面的那把刀是用来打开蔬菜吗?& J0 N$ y; I& u3 P6 i
A:Bird's beak knife 鸟嘴刀
0 z7 C; T3 x+ i7 W6 Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* {; o8 S, Y; k8 f0 G# |
4 Z9 {$ x: f/ B/ o# m, G# p43.What is an instant-read thermometer best used for?5 t8 G3 B. w; R! ?% u
即时读温度计最好用于那方面?" d0 U! Y) U; X
A:Checking the internal temperature of a roast 检查被考物品的内部温度# U6 z& I# V* Z7 L0 [ K) G+ A
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' m) G1 n8 h3 y7 E; U/ m
下列哪些金属材料受热均匀,通常用在铁板而且非常重, m7 V+ h& ?: ~! U, }
A:Cast iron 铸铁" F9 @) _4 B5 |3 U! T/ P' d& Y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" ~. x& d- \7 @1 _4 U哪件装备下面有一个可移动的碗和一个S形叶片?6 {$ r( n5 ]* V2 S( k$ S6 n
A:Food processor 食品加工机
. F6 l$ b( V3 a8 D$ P# K7 Fhttp://www.google.com.hk/search? ... iw=1263&bih=572 A% G: g" ]7 k L
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46.Which of the following is not a rule for knife safety?
$ ]0 L- C5 R9 f }" Q* X2 r3 Q) f下列哪项不是用刀的安全规则?
# Z' [7 s6 V R3 P2 R% J' LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 C4 G+ |2 F8 D7 L9 @% F
# P! f+ R& S: M- V! {7 r6 P' g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. y# t8 }+ j9 k$ q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% G, ]4 N5 {1 jA:RondellES
* Q5 S3 q! L$ Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ w$ M8 k& l* m: g9 C" v48.Which of the following is a diced cut used to garnish soups?" K* z, p4 P9 f
下列哪项是切成小方块用于汤的装饰?
, U' H- j5 R; C; E3 D6 Q1 e, hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 v Q2 I" T# I1 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 g- A' e4 i9 W
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!!——! q, ]" s7 O: F/ M
A:Gaufrette
$ J2 J8 k2 j4 w" p2 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 _8 Q' k/ A# X! r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, f8 X S# m- e. }; ^! H( wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. P1 ]& j$ ~* k* P9 }1 i
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ F, D a0 Y/ N$ d7 a
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), D7 V' G; z2 c) ~- ~
A:Cilantro 胡荽叶 香菜4 w$ x# V0 w0 `' j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 F6 P7 M8 ]/ [+ D$ n: \. B3 y: A
0 s3 ? Y- c- k60.Allspice is made from:$ @& y* d7 ?3 O( I
多香果, 多香果香料是什么2 Q3 Y/ y/ y* T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 l5 i0 L7 D8 U9 ~3 c$ s) }) 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?
) w9 ^/ ^. t, `! S- V7 e/ q下列哪些是用来做香包德épices?0 D* w; [+ D' i
http://www.sachetcatering.com/
- y* K: x' F0 J& ?' [, m" ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 ~/ @( B0 \& h4 U- e& s62.Which of the following condiments are not soy based?$ V# k0 ?' c8 k z8 g' _# D8 [
下列哪项不是酱油调味品的?
- ^1 Y2 T1 H3 G4 ~* I) R! rA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- d* c) H5 N' Q& @
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:( |. x; a2 H- K% h; m. q
A:Pasteurization 巴氏杀菌+ K/ g, ?* ]# V; \
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" q5 L3 W4 c' X# w0 q下列哪个步骤是不是正确的蛋清搅打程序?
2 T3 D- o* m: O5 l1 w2 iA:Allow to rest before use. 允许休息后方可使用。- W g# r$ `0 x- c0 M! l# [7 W; d
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 T0 Q; R% F. I' |$ }% t4 o
A:56g and 63g 56克和63克
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$ H- D% i) I4 w: C+ K; O& l66.Evaporated milk is a concentrated milk that is produced by removing
. h" c1 Z' f" h3 b" y1 t( i& a( t炼乳是一种浓缩牛奶 是去除什么做的
$ [8 h0 R" m6 O- kA:60% of the water 60%的水
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( {8 h V3 ]2 U0 c67.A method of cooking that transfers heat through a liquid or gas is:
- g6 D1 h: U' a/ q一种烹饪方法,通过转移液体或气体是:
* `! X% Q t9 l: I% S) OA:Convection 对流$ ^- ~# `3 e1 |1 `5 |5 F
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68.The cooking of starches is known as 烹调的淀粉被称为! D/ a% i2 C9 p. b7 b9 H
A:Gelatinization 糊化
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1 R3 @; Y/ J! h% Z; p$ C3 }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 J) F- _% }9 t. v* d
A:Braising 烤1 Z* [# B+ C( j6 G
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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:7 l( P$ t: T" `' {% P4 Z" f" \! V
A: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, K3 N6 O+ `* J4 U. h% Q Y
A:Fumet 原汁
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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 t0 P; D$ X* w% y+ k& u) c' J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& x3 | ?' W: v& h+ d8 A
! E+ a, [7 P5 r+ W: s) v+ @73.Which of the following is a principle not used in stock making?
) p1 E" n) U- u! X6 R) F5 Y# v下列哪一项不是用于制造高汤(低汤)的原则?
5 Y+ d G3 r y6 s% @9 N) ]# PA:Start the stock in hot water.开始在热水中操作+ ?) ?/ }4 S1 w I, G/ N
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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
" A; o# y6 y7 G' W* PA:Remouillage 法语熬汤$ W2 N% e: B( J( K
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