 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:. i+ a5 d6 M' @! F' b& W& w8 \ g
哪位厨师最早带来高水准浮夸的美食. Y; ?9 W# A2 \0 T" N0 _* f3 l2 t
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- n9 V1 a# \+ D" _# k+ _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; o+ q1 V4 Z8 y- Q1 `# _6 o3 O
A:Cast-iron stoves 壁炉
7 H7 `. ]# V1 Ihttp://www.usstove.com/products.php?id=63 d/ g1 C @# }# v! x
$ s0 k' O+ [% O28.The French term used to describe the roundsman, or swing cook, is:
( H7 V v, F. m( B法国术语,用来描述roundsman,或摇摆厨师是:7 \, f; T [. b, W9 m
A:Tournant 图尔南& L W) w+ [- A( U! t( [0 H
; k( C3 ^2 i1 x2 K- S/ ~$ @) E29.Another term for the wine steward is:9 c+ V0 p4 a( i- P
葡萄酒侍酒师的另一个术语是:3 k1 F6 Q1 g; p6 \
A: Sommelier 侍酒师) e0 j% T$ n0 C( r6 H
" `- [( m$ ~+ l: F( e- t30.Molds, yeasts and fungi are examples of a:
- z6 [4 c6 r& k" q. ]' z# C霉菌,酵母菌和真菌是一个神马例子
b+ p7 e' c; ?, C$ \% qA:Biological hazard 生物危害! o; o: ^9 `) a) S% b. a# z
% {$ q5 M, F4 y+ `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( x6 b: a9 g" b- A
根据加拿大食品检验局,食品的危险温度区在多少之间:9 b- {" F+ [2 A1 V5 O
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:4 Q0 _, d3 z1 q
所有细菌生存需要以下哪些内容:
$ {$ P8 k. k: h' o [4 jA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- _4 b8 p8 H4 x; B2 K9 S
1 e% j x0 L" ~% Q33.Which of the following correctly represent critical control points in a HACCP system?
+ A0 t1 T. @% T4 R# @" R( @以下哪项正确表示了HACCP体系的关键控制点?8 j* u! _; q' ^ Q, n$ q/ Y( Y. T. ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 G# m; J' M7 ~: o. j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 C) h3 ^& ^0 {& P1 }
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34.Which of the following is not an example of a carbohydrate?" t4 b! t, ^5 D8 U$ ]
下列哪一个不是碳水化合物的例子?3 z/ h: ]3 Q* i5 M( j
A:Essential nutrients 必需的营养物质
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( F8 N' l+ E; c35.The process by which a liquid fat is made solid is called:% N* q8 w! d" B. Q6 N* m0 g) p
液体脂肪做成固体这个过程叫什么/ d6 X' C0 B% |
A:Hydrogenation 氢化
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K" O2 K, k1 ]. E36.Which of the following is not an example of a fat substitute?. {, `$ e8 W2 `5 w, e2 M( S/ g
下列哪项不是脂肪替代品的一个例子
, j) J3 o/ a7 Y0 N" f8 yA:Acesulfame K 安赛蜜K表$ n* l6 X/ b) W j3 K( v% @& l
9 c) D$ J: l4 e& \& V( w37.Health Canada requires that a product labelled "fat free" contain:. w* C& _6 j( t K9 h" t3 q `1 c
加拿大卫生部要求的产品标有“不含脂肪“包括:0 |! u9 d1 s9 N' c3 R% ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) V, X5 r, Z' ?7 l38.Which of the following is not a problem associated with converting recipes?9 D2 O+ C7 R! O' A7 H
下列哪项是不相关联的转换配方问题?
2 _1 q0 u. Y! X/ HA:Unit cost 单位成本! a- Y. l' b- Q* x9 @0 g9 [
+ x$ {. e. Z' w$ v8 z, c4 F9 N5 e39.The condition or cost of an item as it is purchased from the supplier is called:
% {& D# C- h3 E' t6 I5 D8 e从供应商采购的物品的品质或成本叫什么
8 j u* B: P0 g9 S) XA:As-purchased cost 购买的费用' m' W/ ? k- g
! X* {7 ~% t: Z) M0 |40.The amount of stock necessary to cover operating needs between deliveries is known as:
. `. K# r7 `+ g( ?在新货到来之前用于日常所求的必要库存量叫什么
2 L' M; M$ t! sA:Parstock 基本日常最低库存1 Q6 q: J' P% S0 f4 ^3 O4 c
! M: B5 l, p0 V4 r& G41.Which of the following abbreviations is used to describe the proper rotation of stock?( F$ ~" V* f9 d
下面那个缩写是用来表明正常库存流程?
# k6 M& Z F7 W8 yA:FIFO=FIRST IN FIRST OUT 先进先出5 N5 d Y3 x P* U# G# W
9 y, @9 `0 r& J) {3 u( A42.Which of the following knives is used to turn vegetables?; r7 g: D. R' S% _/ U
下面的那把刀是用来打开蔬菜吗?
4 c) T# W. T; A; {: g% R4 vA:Bird's beak knife 鸟嘴刀
! I8 Y7 X+ p L; X1 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ e( v* Y6 [6 L( P+ z6 U! y
+ ?2 Y" q4 Z( {7 W6 g43.What is an instant-read thermometer best used for?
( \# q) y% G+ C7 U1 c$ p即时读温度计最好用于那方面?6 W+ q3 ]3 k8 ~* s1 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 k! T/ T. v4 E' w" K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( X8 n. q L& T9 U1 C' |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 @/ V2 X. N8 n/ l! y9 iA:Cast iron 铸铁! P" {/ l7 s4 i( v/ a
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 m6 \- [2 ]5 \/ c
哪件装备下面有一个可移动的碗和一个S形叶片?
& n/ p K4 y3 Q7 sA:Food processor 食品加工机
% y( X- {' [8 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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! ?4 J7 n7 {$ K+ _' B46.Which of the following is not a rule for knife safety?( I' G+ `5 |+ r! N, `6 A6 Z% V% Q
下列哪项不是用刀的安全规则?
. ~, Z7 C8 s: d! q0 e* cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 x. g; @4 K7 ~
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& b( b/ K; y" ^2 e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 f9 O$ r8 |! n; v* u$ H) j. }" H
A:RondellES $ B6 W$ o( J' @* ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 m* e8 }7 y+ V+ f4 Z下列哪项是切成小方块用于汤的装饰?
, ?0 R6 o6 ^( ^- w+ pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 ~6 F, I. R3 l1 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; B9 R5 P9 M+ \8 h \3 r5 {% z8 |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!!——
$ t5 Z: x8 U- J6 r+ i! jA:Gaufrette - T! |' }4 h" m: }, ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 @# X }' r- g& ]# Y q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ O+ k. r. l; LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ q( {0 K. r' S1 O. v3 ]
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# ]4 g9 j; y7 I. N6 K# _/ H- y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)
0 o- D0 [; V7 E |4 UA:Cilantro 胡荽叶 香菜
# `- Z d0 |* C' Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ o: K) U: {, B0 i' z60.Allspice is made from:
! n( E9 V5 G, C* _: ~ 多香果, 多香果香料是什么2 o6 C3 \: _. r/ m* Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 S3 C4 m5 u K; x& k6 I o
A:A dried berry 干浆果- ^: p' E: [ q; \8 J4 H2 I
$ @: c: C# X( H% O5 v) \! `61.Which of the following are used to make a sachet d'épices? i/ F; F/ @' x
下列哪些是用来做香包德épices?& r" Z b" g, `4 J* o$ P6 x3 [+ v
http://www.sachetcatering.com/8 D4 e$ v8 P" _( h* w9 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 P& b' x) h3 a5 u8 f3 E+ j/ }62.Which of the following condiments are not soy based?& Y5 ^" O5 z9 F! _% H8 b2 f9 W, {
下列哪项不是酱油调味品的?( Z- Q. }- w$ }* B
A:Wasabi 日本辣根) B( n9 \- ]$ M+ k
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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:
! A' {8 y! a) {2 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:: k" r6 a. t) B' N
A:Pasteurization 巴氏杀菌
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4 u) T: I6 P. q2 f0 x64.Which of the following steps is not the correct procedure for whipping egg whites?& ^9 {5 L/ Z/ Z0 e6 D" N
下列哪个步骤是不是正确的蛋清搅打程序?
& X% X7 X2 W2 q9 i* iA:Allow to rest before use. 允许休息后方可使用。+ `( ]% H4 o# b' h
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 C1 l$ }; D" ?! O r
A:56g and 63g 56克和63克1 q* _0 Y! o) _+ [* z/ Q( Z2 Q1 f
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66.Evaporated milk is a concentrated milk that is produced by removing
% Z4 |0 O; k' Y; R) X4 h. ^ n炼乳是一种浓缩牛奶 是去除什么做的
& w. J+ x8 B6 F% MA:60% of the water 60%的水
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- h; k& y0 Y% S' b$ `0 v67.A method of cooking that transfers heat through a liquid or gas is:; N4 L- w; _9 |
一种烹饪方法,通过转移液体或气体是:
: f. v7 m v3 q, Q- z" CA:Convection 对流/ W2 c6 P, F% Q: S% }; S+ R1 J
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68.The cooking of starches is known as 烹调的淀粉被称为
0 c3 w* u# ?. e# @% ~A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 H4 [7 A; K- FA:Braising 烤/ J9 |+ `' [9 C: K& a2 h
0 L+ w8 V }; j: X5 w S8 A8 @$ 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:
; Z1 Q' U- N, m2 ?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
0 G) w- ~7 p4 M, g' ~1 G: b& [8 _A:Fumet 原汁, t! m, J/ h7 X$ x" d H
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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
) U- s6 I; q( a. Y9 ~! D0 q/ zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! K1 `- T0 Z! Q8 Y: f" n" u
$ p1 ]1 @. Z: o73.Which of the following is a principle not used in stock making?0 Q) v2 i/ E8 K1 y; x, x* Q( X
下列哪一项不是用于制造高汤(低汤)的原则?& o5 Q4 j" ?/ d) K( h. Z
A:Start the stock in hot water.开始在热水中操作! G( s' L/ q5 w! P- R) a
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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
- o( }3 Z+ j, X8 P6 KA:Remouillage 法语熬汤$ d6 @, s" `6 ~9 ]4 ]" y' L: k
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