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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:
% H: s: h/ q$ ~+ T- B哪位厨师最早带来高水准浮夸的美食* S# A' l! Y' H4 D" o3 G5 J
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:
' l5 Q$ ]5 ?( ^/ U6 u! L0 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! P1 ]( O3 B2 N+ a0 A, y
A:Cast-iron stoves 壁炉
3 W) b! I% q1 Uhttp://www.usstove.com/products.php?id=61 k. z7 A5 Y3 B5 r
/ u1 B: x# v9 y6 S28.The French term used to describe the roundsman, or swing cook, is:
1 H. s: B* Y! N5 x P法国术语,用来描述roundsman,或摇摆厨师是:
4 c+ i& ~( ~+ a& |A:Tournant 图尔南
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7 f" ?: L- b2 X( U29.Another term for the wine steward is:* ^8 u8 r' b/ q5 H: q
葡萄酒侍酒师的另一个术语是:
- O% {6 u3 h9 \- x4 @1 L6 U) R4 e7 r$ {A: Sommelier 侍酒师$ r, O1 j5 }# D3 M
' ?( b& C! r, p6 a+ `30.Molds, yeasts and fungi are examples of a:1 Z# u/ }0 E9 t. `. N
霉菌,酵母菌和真菌是一个神马例子& ?1 z3 G; D" m8 r
A:Biological hazard 生物危害, z9 w1 a5 g7 Q8 d% m$ x7 [
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ Y% S' R3 _* L+ H7 b
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 a& U j7 v3 ]. Q/ r7 EA:40° and 140°F (4–60°C) 4-60度
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3 ~) {' u; o5 G, o32.All bacteria need the following for survival:
9 O. ]/ V* w D- ?9 n所有细菌生存需要以下哪些内容:8 a8 O, ~* f8 {! ?# Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ r( n! W! X8 b' _* }
$ X% t8 I( O! c. m/ O! Z33.Which of the following correctly represent critical control points in a HACCP system?4 N1 p/ c+ L6 g- I
以下哪项正确表示了HACCP体系的关键控制点?
+ f9 T7 H9 P" x: GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( I8 v9 o7 v: ^7 u1 ~8 X$ J3 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 Y6 G, m# u# K" h" {
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34.Which of the following is not an example of a carbohydrate?3 C( [7 U7 x7 U+ {7 p3 t+ [ ~: Q
下列哪一个不是碳水化合物的例子?" b8 o, t' ^* ^9 Z ~( G2 R# t* f" J
A:Essential nutrients 必需的营养物质
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2 z3 D+ u+ `2 V3 X! T6 @4 i* x35.The process by which a liquid fat is made solid is called:
" U T. H1 n* z! f7 t: ]液体脂肪做成固体这个过程叫什么
7 F3 c$ C8 I1 Z2 J* \A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?) g5 b: J/ x9 _+ Z0 m
下列哪项不是脂肪替代品的一个例子3 z% h( z+ a" U J) r* ^
A:Acesulfame K 安赛蜜K表# [2 a1 h: t. U% K% r8 P
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37.Health Canada requires that a product labelled "fat free" contain:+ }" L* I: t- P7 n; v
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 {4 F% `. g6 jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& b- _& s: i% W$ D* T9 W# @38.Which of the following is not a problem associated with converting recipes?- \, T6 _& ^) M8 A& p3 e% J
下列哪项是不相关联的转换配方问题?# a( x: @1 x! c
A:Unit cost 单位成本/ u9 F9 a) C$ W! @4 T
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39.The condition or cost of an item as it is purchased from the supplier is called:8 [1 z9 ~, X6 b: V- n
从供应商采购的物品的品质或成本叫什么$ t' ]6 d: x: s( O- k0 ]
A:As-purchased cost 购买的费用8 M7 _0 E1 t% \$ {) n1 Z8 w* K/ W0 g
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& f9 q0 Z, g& C, w3 o在新货到来之前用于日常所求的必要库存量叫什么, ^/ v/ B4 v9 {1 P+ ~) z/ M3 m/ ]
A:Parstock 基本日常最低库存( p* w& B; i v$ N7 X+ p/ Q- _
% P {* q ]6 K0 _) K41.Which of the following abbreviations is used to describe the proper rotation of stock?- y# _+ |6 k7 Z/ }
下面那个缩写是用来表明正常库存流程?: z7 ]$ P6 g8 m! r& x: @, ?
A:FIFO=FIRST IN FIRST OUT 先进先出$ L1 B4 k: F6 u/ B) X9 w
. H t: ?/ D* o+ N# ~42.Which of the following knives is used to turn vegetables?# ^. Q3 S1 \) x( n9 d! K
下面的那把刀是用来打开蔬菜吗?; x6 w4 D h. `0 V& Q
A:Bird's beak knife 鸟嘴刀0 D! [' C" f: \1 `2 D+ Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird J. T$ h" O$ B% n9 W" `; k
- L( a1 v2 T0 W43.What is an instant-read thermometer best used for?# @8 O# B; I/ I
即时读温度计最好用于那方面?
2 T0 E' H2 _# @& ^# E; i; cA:Checking the internal temperature of a roast 检查被考物品的内部温度) _7 O0 u F0 N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 z7 S5 |+ W7 }+ Z$ r& r- a下列哪些金属材料受热均匀,通常用在铁板而且非常重
# x2 t. P6 e! P7 q* `3 h9 ~A:Cast iron 铸铁1 ]. k6 n* m- @0 m V
( p" Z3 u7 W/ ?" x1 K( c1 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, \4 w7 {. f- f, N哪件装备下面有一个可移动的碗和一个S形叶片?
0 t+ [& @5 m( V6 G2 {+ uA:Food processor 食品加工机5 ~' b! y, {$ M+ U) p
http://www.google.com.hk/search? ... iw=1263&bih=572, g+ N/ Z3 ~+ I2 t0 k. k
. b( K. ^% H5 L; b/ e( I% A5 n46.Which of the following is not a rule for knife safety?
# I9 V) m8 k) C# j: G4 Z' G# ~$ J下列哪项不是用刀的安全规则?" M% Y% K" i4 _5 h' S4 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; P$ H3 z3 {, L) {& {6 z& d* T/ J I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 x# e4 Z. p+ ]! C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 q0 \4 J7 b1 M% ^A:RondellES
9 L& ]1 p& y2 x! lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 {6 Y5 z! P2 ]: i
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48.Which of the following is a diced cut used to garnish soups?
9 B2 v; `0 m( n h! w$ M下列哪项是切成小方块用于汤的装饰?# v; b" z/ z) [3 J8 K/ q4 ]- q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( \; I7 d8 s+ T- Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 c4 o& @! s+ z. Y! B N x
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 ?" }, P( C. ^" _% c
A:Gaufrette ' t; j: Y) w3 c) i: d7 F! F$ K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
?6 }6 R- d2 P# a- b: j9 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% V+ i+ v9 I1 q1 N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 H2 |, r- Q1 O, P. x
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)
) z) _4 F5 P5 M8 t( l( U0 DA:Cilantro 胡荽叶 香菜& t* q8 _/ z! Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ z% m F; y1 {! {% Q7 F
: H, {4 p$ U" \60.Allspice is made from:
9 C2 w' _3 `; o* z 多香果, 多香果香料是什么 p; M3 U/ J2 ~ W, K1 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 N; L, f* {5 A' `. FA:A dried berry 干浆果: h& [0 D5 ?# f" g$ ^( t, h5 T
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61.Which of the following are used to make a sachet d'épices?* p; }) X6 i7 E Q! L; h
下列哪些是用来做香包德épices?6 j# [4 _: _0 b/ _2 ?
http://www.sachetcatering.com/
D- U$ p8 d) j. ~9 dA: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?2 f7 d7 ~2 }: f
下列哪项不是酱油调味品的?; z" Q8 Q6 w p7 p4 h) w3 `
A:Wasabi 日本辣根$ a/ l; k1 d* T
. d. \% w9 Y$ P# X! P& N0 n" d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 t7 t0 y$ }) h2 [; }
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:$ q8 ?5 S' a$ ?# s6 u
A:Pasteurization 巴氏杀菌
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- i' H6 M- b, \$ B64.Which of the following steps is not the correct procedure for whipping egg whites?4 n y+ @8 y+ Y! ]
下列哪个步骤是不是正确的蛋清搅打程序?
4 B# l7 W# h9 e- AA:Allow to rest before use. 允许休息后方可使用。
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( s8 @/ E: ]% p& C# F; b9 l+ _- D65.The weight of a large egg is between:一个大鸡蛋重量介于:, U1 z8 y" S$ J! ?
A:56g and 63g 56克和63克3 ~3 A" z3 V2 N8 N5 _$ K, H, `
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66.Evaporated milk is a concentrated milk that is produced by removing4 X2 T% w) R M9 q
炼乳是一种浓缩牛奶 是去除什么做的
: Y# M: s* C6 `, AA:60% of the water 60%的水
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3 u6 R9 }8 F, L, Q" d: i) h67.A method of cooking that transfers heat through a liquid or gas is:/ K. V6 T$ c; b, q/ Y8 L
一种烹饪方法,通过转移液体或气体是:
# h1 D1 H0 A% m/ \: B* B* XA:Convection 对流
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: R: T; A9 i" R) T7 R68.The cooking of starches is known as 烹调的淀粉被称为7 W1 u( n" y( o/ G, ?0 u, }& m3 P
A:Gelatinization 糊化 i) W0 b! B/ T4 I
( n, A" @$ n4 ~# N% e. Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% e% O% S9 J7 y+ Y' o2 B0 ^A:Braising 烤
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! Z3 V: C" F& A: X70.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 Z! @1 h& B& e9 Z4 C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 ~& }( t( F" @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6 H( r* x* D' d( z8 r
A:Fumet 原汁7 t" J4 x9 l% z
+ R5 p1 s6 }. y; b. I4 C! }$ Q72.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
% i5 K! E! h7 o. ]% dA: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?
$ l5 \; w" S# U7 w& v7 _2 L7 x4 m# g下列哪一项不是用于制造高汤(低汤)的原则?8 L6 A2 J% I9 w2 y8 |
A:Start the stock in hot water.开始在热水中操作
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/ r5 h r: j9 M1 T74.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4 l! \7 \; h1 N4 D, F% `8 ?
A:Remouillage 法语熬汤$ S j, F3 m3 U" d( @" n: @- ?
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