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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 t1 u5 @1 w. R2 s, z( t! Q, n' @哪位厨师最早带来高水准浮夸的美食
) ]3 c3 J8 `% P. k( h& fAAntonin 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:1 D5 g# q6 o+ R$ g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, \& a7 g! r1 i
A:Cast-iron stoves 壁炉
0 J8 j; M7 J7 a& t6 Dhttp://www.usstove.com/products.php?id=6 R" R7 D2 k2 ?: w7 E; W
. _: K0 c- s% M P' {# i1 `28.The French term used to describe the roundsman, or swing cook, is:
' U' `2 W: x( K6 r% Y: }) i$ c法国术语,用来描述roundsman,或摇摆厨师是:
( \' P1 O" y+ _2 Z- VA:Tournant 图尔南+ m# Y% b$ _# b. I# k U
2 c/ k) H$ @1 U9 e+ L1 r9 b9 y29.Another term for the wine steward is:9 N8 v+ d8 ]3 P8 n4 [4 F: c
葡萄酒侍酒师的另一个术语是:4 u& O. Q6 e+ N$ k, _/ m0 N
A: Sommelier 侍酒师
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. W( I; p5 u# R' w" ^6 ?) u30.Molds, yeasts and fungi are examples of a:
) [- q5 `. N m; e* j. a霉菌,酵母菌和真菌是一个神马例子
. g: E7 H; b$ R( PA:Biological hazard 生物危害4 P! B" t! f2 g$ Y; ?/ T- h
$ P' S7 F5 E) M7 Z& V9 L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ t; v% g* L- `, |; z0 |7 M
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 p# R2 w" H, ^5 E/ Q: z# mA:40° and 140°F (4–60°C) 4-60度! [; z& V: d6 \/ G' t# a
& L% R- J1 K1 z. y: M! ^+ f8 d7 o32.All bacteria need the following for survival:
7 ^" g( m% J* n' O, s, M所有细菌生存需要以下哪些内容: v( C! J/ @5 Y. |
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?( K8 }6 U" k9 B8 _1 S; h- O
以下哪项正确表示了HACCP体系的关键控制点?
0 `% n/ H$ V. z" }7 ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 ?" b1 }2 |7 o* @) n% U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ i( b% x; H8 K5 N' B34.Which of the following is not an example of a carbohydrate?
2 n0 A5 q. a4 v& n* o# Y下列哪一个不是碳水化合物的例子?/ E4 k5 u- U$ x
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:- D. l# f3 @4 d( Z* r1 S
液体脂肪做成固体这个过程叫什么9 i5 _2 v; U1 P4 L0 j
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?9 |, g) G4 F% _* J( F( e2 V
下列哪项不是脂肪替代品的一个例子8 ?" V! _' d1 D2 @9 R
A:Acesulfame K 安赛蜜K表9 ~3 R1 v, T h$ F* U* I) d# [
$ ?8 w0 p+ G6 ]" g37.Health Canada requires that a product labelled "fat free" contain:! |( J4 N8 l3 |# |4 k; A
加拿大卫生部要求的产品标有“不含脂肪“包括:! T9 J1 o7 H8 d0 i4 E: l
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& H! C3 J0 R% \! ?3 x# S: z38.Which of the following is not a problem associated with converting recipes?
$ k! q7 q3 t" s- r* H! x下列哪项是不相关联的转换配方问题?
% C# A) U8 i, v. N+ ?5 [) J' m1 hA:Unit cost 单位成本5 i" @, J) i) P) U) ^
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39.The condition or cost of an item as it is purchased from the supplier is called:+ I; t8 I, j* v7 K' N; t( Y
从供应商采购的物品的品质或成本叫什么
# F" B% ~9 N/ l) ] ]A:As-purchased cost 购买的费用' i4 W3 ]; r) Q8 M$ Q( I" O# t* Q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 I+ h: v( l5 |8 J7 c# a! }( W在新货到来之前用于日常所求的必要库存量叫什么- G4 E5 k ~) |9 E; u
A:Parstock 基本日常最低库存
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1 G: {2 A! r$ I) Y0 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 B9 M' ~, e6 I3 X6 z下面那个缩写是用来表明正常库存流程?& |8 Y+ J( a3 Z
A:FIFO=FIRST IN FIRST OUT 先进先出7 d7 j; _+ t8 X' p
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42.Which of the following knives is used to turn vegetables?4 j5 F$ e0 V" V( I2 N% A! v& L" L
下面的那把刀是用来打开蔬菜吗?
/ c! ^; o) h- s' i% `4 zA:Bird's beak knife 鸟嘴刀, G3 U5 q' }2 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. G4 Q1 a" [0 |; K* P. ~! O43.What is an instant-read thermometer best used for?# w# ] {5 n _# V3 n
即时读温度计最好用于那方面?
$ |) W7 U+ e$ y% y* Q, RA:Checking the internal temperature of a roast 检查被考物品的内部温度* e# M% t" R' x+ y# q' G7 S
! c: D7 h8 I3 @8 n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 I+ Z& S" P/ |! \+ ^1 j/ u6 Q0 q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 f/ W, p2 x, B, i5 p' Z! {2 \% K' nA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* N. G% p |6 f0 M1 Y5 U" P& g) G哪件装备下面有一个可移动的碗和一个S形叶片?2 I/ X4 c0 z. Q) Z+ I" ]6 @! ^8 f- U
A:Food processor 食品加工机
$ L" J6 Z `. P6 O& rhttp://www.google.com.hk/search? ... iw=1263&bih=572. ?% q2 Z& Q# y! C1 v% D5 }, c
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46.Which of the following is not a rule for knife safety?! N$ e$ O4 Q" c
下列哪项不是用刀的安全规则?
& ^9 C: Y' b+ ?2 l) X- [ ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: d8 |' l, T# X Y4 ^& k$ d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; c7 X3 c$ x3 W* X1 L* N* s3 V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) J/ ~, j, d: h% J2 P3 L7 k' g' C! |
A:RondellES
) }3 n. ]' q Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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J; m7 N1 e8 e! k3 g* p A# X48.Which of the following is a diced cut used to garnish soups?1 f7 k; @. |" I; {* E
下列哪项是切成小方块用于汤的装饰?
0 H* ^9 c/ v' B5 P/ J7 r1 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- d0 F- a# Q# z- ~* m7 H( |; a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; F. ?6 i3 \: U9 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!!——) C7 e4 ~& w% L) s# J. ?
A:Gaufrette $ t5 X( Q0 h7 ~5 L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" K/ b2 \2 G7 Z9 c" R9 r' B: M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, Z$ v, b; \: R% |/ k' |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- v4 Z% {4 E2 o l% K0 c; { x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 O# Z3 L8 ?# Z) h
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)6 s6 d5 M, g$ u$ R
A:Cilantro 胡荽叶 香菜$ s3 E! o; a& ^1 E. D J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 [; K4 q' j$ L* S* q# ]; O! v& i
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60.Allspice is made from:& s9 f; a+ N- R6 B9 P
多香果, 多香果香料是什么/ o: X4 p8 ^1 t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" Q* ~% f- C" o# A% @A:A dried berry 干浆果/ Q; ^# d2 k# c7 c
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61.Which of the following are used to make a sachet d'épices?, @" j) h8 W: m" V8 }
下列哪些是用来做香包德épices?
# s0 J8 |/ K: s/ d4 N4 `1 fhttp://www.sachetcatering.com/
$ B3 s# w+ F5 ^( V+ z! EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?% D" i& H, p) ~
下列哪项不是酱油调味品的?9 {" C5 F& G8 e% t j
A:Wasabi 日本辣根
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+ R1 c% g% W+ j9 _+ {5 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 T5 T9 Q0 ^! ` ^$ k, Q4 S! `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:
, ]* ~4 i1 a, o$ yA:Pasteurization 巴氏杀菌" m2 ~# a# e9 |0 F4 n$ \) ~& O
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64.Which of the following steps is not the correct procedure for whipping egg whites? B7 P& ?7 t) @8 }
下列哪个步骤是不是正确的蛋清搅打程序?
3 f2 x* |9 ~5 r! y3 b3 ~A:Allow to rest before use. 允许休息后方可使用。# U1 z P! Y$ N: \: o/ a& X
2 _. s% m* l; e% h+ Y5 _, E) @8 S65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 c4 M( {2 d) v% iA:56g and 63g 56克和63克
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v0 N7 _" s8 ^. r+ _66.Evaporated milk is a concentrated milk that is produced by removing& u; T: ]/ p% w) B0 }5 ^* j$ [, X
炼乳是一种浓缩牛奶 是去除什么做的9 ~2 o2 c5 }& ^. ^
A:60% of the water 60%的水
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: y6 @# P, J8 Y/ Z. _& `67.A method of cooking that transfers heat through a liquid or gas is:
! z1 e6 b; Z" V2 G一种烹饪方法,通过转移液体或气体是:& R7 f5 h- p3 W/ r+ b. C
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! y: y; s5 J' V: TA:Gelatinization 糊化' ~! g0 U4 J# ~0 q+ C+ _1 Q
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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?$ G8 P0 g+ W+ l
A:Braising 烤0 m. ^! o/ v2 f
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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:
+ \) U8 J; L }4 F' z: q! i/ oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' q! h1 J$ q: T! X" H7 w4 R" I) }( C% j
1 @2 Z0 A" m0 m ~( Y/ n8 @( G' C71.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( y( z. z2 Z+ `" @8 E& d5 r5 i
A:Fumet 原汁# Y/ ~$ }: }0 U' K1 f
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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5 R0 j! c: S' j5 t+ P/ n% M2 D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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D) B& y2 y# M; O/ ^73.Which of the following is a principle not used in stock making?& S/ B9 ^9 l/ z% V0 P
下列哪一项不是用于制造高汤(低汤)的原则?
' }! Y2 d. M/ t0 uA:Start the stock in hot water.开始在热水中操作9 n/ q$ C& q9 p9 X5 z( q, ]
( N+ u. c+ }( a% O! w: j* N74.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, e1 \0 q9 W, S
A:Remouillage 法语熬汤' |8 Y8 ?3 e, ?; l
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