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26.The chef who is credited with bringing grande cuisine to the forefront is:6 _! J# O5 }7 Z' l8 N# n
哪位厨师最早带来高水准浮夸的美食
( N8 N& i0 O) uAAntonin Carême 人名 安东尼·卡罗美' ?; C* I L) \; y6 ?
4 |( f; N% p+ g$ S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; L3 C# X. o9 \" U+ S1 b% 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 。
. D3 s6 p* d8 yA:Cast-iron stoves 壁炉: D' ~% Z8 c2 k, l( A5 y3 ]
http://www.usstove.com/products.php?id=6& Q* d& N b% f' q2 N& e4 ?
" d3 {4 Q m7 Y; V28.The French term used to describe the roundsman, or swing cook, is:# W) Y2 j& j+ s
法国术语,用来描述roundsman,或摇摆厨师是:
) t9 P, h% r, y" _3 n h2 zA:Tournant 图尔南3 n) M" a* ?- ^) Y/ Z: ~
, G$ h4 x, N, Z9 e29.Another term for the wine steward is:
: G+ C' B( F) M葡萄酒侍酒师的另一个术语是:
# X, m: l4 ]4 K# G* CA: Sommelier 侍酒师
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# B" D ~' w9 [& z! J30.Molds, yeasts and fungi are examples of a:
, M7 |2 z# l# Y# C霉菌,酵母菌和真菌是一个神马例子- U5 n* ?# C8 D. o2 `; f7 k0 N
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:
2 \- j& g, e$ w根据加拿大食品检验局,食品的危险温度区在多少之间:* ~8 c" r D0 [ {0 T
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:8 ?8 Z Y- }; {! g" J3 C
所有细菌生存需要以下哪些内容:; [, F0 c2 H/ ^& T& v2 w* @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% M: E5 I7 X6 h* t' U! n" k
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33.Which of the following correctly represent critical control points in a HACCP system?
+ n& N6 j/ X) g7 ^# H- m9 h以下哪项正确表示了HACCP体系的关键控制点?
a8 P: m# T4 e" g gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! u7 \7 s( s0 [5 Z. H! X- i3 S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' A R% ]0 O1 N% N/ I1 \0 m
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34.Which of the following is not an example of a carbohydrate?
$ U* m) [6 k3 C6 L6 K# I下列哪一个不是碳水化合物的例子?* R9 l w0 S# Z$ E+ u- `- ~
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:9 R- m1 d+ @: `- M \/ g% ]2 B
液体脂肪做成固体这个过程叫什么 {6 m' c3 ^1 |6 e; K
A:Hydrogenation 氢化
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* a# w: v' g- b: ~& I4 R; R36.Which of the following is not an example of a fat substitute?
& ?% S9 { A( i5 s' l# r下列哪项不是脂肪替代品的一个例子9 w, v& N, H i1 ^( f( H
A:Acesulfame K 安赛蜜K表) ]8 N; V/ c% ^$ a8 R
- s0 F3 S A1 u$ X37.Health Canada requires that a product labelled "fat free" contain:
) v: @( X8 J3 S+ o% Q8 ^+ }& z2 H加拿大卫生部要求的产品标有“不含脂肪“包括:
. @6 J& ~3 f% i. h" b/ @ a7 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 r8 i8 @( X: w38.Which of the following is not a problem associated with converting recipes?
/ [- x- Y& }8 x+ b* U下列哪项是不相关联的转换配方问题?- {6 V) `3 m' S6 G3 R3 z. O
A:Unit cost 单位成本: {" `/ x1 h- r5 [
7 e$ [1 p9 X6 o) ?39.The condition or cost of an item as it is purchased from the supplier is called:; [- R; R7 u1 o Z9 {
从供应商采购的物品的品质或成本叫什么
' N& k0 @* H8 w, K6 IA:As-purchased cost 购买的费用
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$ R2 h, x- Y7 b4 `2 n* D4 \8 `40.The amount of stock necessary to cover operating needs between deliveries is known as:6 D7 f' N4 k9 _5 r, W1 N) J, u! L
在新货到来之前用于日常所求的必要库存量叫什么5 O1 Q4 Z- r9 Z
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* J9 D9 g) t" w1 u8 M# Y% s
下面那个缩写是用来表明正常库存流程?
- e! t! b+ C1 ~* U; x+ `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?
2 ?% i' W* d/ z" M1 }6 m下面的那把刀是用来打开蔬菜吗?
- w4 ^* Q O6 d6 V j( jA:Bird's beak knife 鸟嘴刀
7 I w9 k/ W8 J$ Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird ] K* x' }/ P, j; W4 V4 x9 m% J% ~
: y+ @. [' V$ e" b. |9 Y43.What is an instant-read thermometer best used for?
/ }; }% D: \2 F2 o: X9 D; J( C+ \- ~3 y即时读温度计最好用于那方面?
% ]6 D+ A% w: V3 u. h; ^! uA:Checking the internal temperature of a roast 检查被考物品的内部温度/ q1 S/ f. e5 D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# ?$ o# f& S2 |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" N. G7 `# {, j4 L7 j; CA:Cast iron 铸铁; x) l) ^) [, K
# } t1 `) ?) W, V8 r+ ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 p4 q$ u* D( G+ h3 F8 Q: `
哪件装备下面有一个可移动的碗和一个S形叶片?
# _4 {' k+ w! V/ }) X8 w6 AA:Food processor 食品加工机0 q+ M! t6 Y' L$ {* F9 }- T
http://www.google.com.hk/search? ... iw=1263&bih=5722 f. G! r2 e1 ]5 Z' ^
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46.Which of the following is not a rule for knife safety?
: s0 m1 M. ~& d2 J7 X$ M' C9 L/ d下列哪项不是用刀的安全规则?
0 r' B$ l" F+ a/ c4 @5 FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* }) O8 k8 H9 P4 H' }; h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. l/ R" W( H! I( W5 C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 y/ |5 F! f. l5 C2 l
A:RondellES
J- U. s* x- p) x* { uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. |, ~: J5 n& h M% O48.Which of the following is a diced cut used to garnish soups?
2 m' v* K/ |* V0 s下列哪项是切成小方块用于汤的装饰?
\% W! ~' ~1 m3 B5 IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& g5 H% s, c: ]" M8 ?% I; f' d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 x9 B+ X" M9 [
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 o6 U: t) c) F
A:Gaufrette . }( p0 z6 s* l% ~/ L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( Z6 o, K* B$ E: ~2 z" ]) vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 Y" s1 o4 J+ }6 i% f+ w& O" R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% J" u0 K" G* {8 B
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* P p' ]: y. P0 D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)$ `1 @$ E8 z4 @1 F9 r9 d% i
A:Cilantro 胡荽叶 香菜
$ `+ Y. _8 d3 b7 O* D& A% d4 M3 Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:. x& v7 K0 s5 c g
多香果, 多香果香料是什么4 F- A4 X! w, T G0 A+ I- E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- w7 g8 ?' ] J8 F5 t2 YA:A dried berry 干浆果, \5 t3 Q" _! |( N. Q
) q* B' T- ?3 _& t2 U# o- @. `61.Which of the following are used to make a sachet d'épices?3 H. A n5 O8 X; `
下列哪些是用来做香包德épices?
% t% N/ l$ B: b: q( }http://www.sachetcatering.com/
2 h) r2 Y' `1 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# Q) D6 b3 N$ u/ ?& L+ N
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62.Which of the following condiments are not soy based?/ Z+ O0 Q9 P/ s d/ [$ W
下列哪项不是酱油调味品的?
3 o( ~8 }: m) Z% d- A4 wA: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:
: P6 G, O9 R8 U5 a! I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: m2 K% P0 O1 Q4 m
A:Pasteurization 巴氏杀菌3 ]7 e1 |6 D. S' C$ ]9 ?0 M7 i
2 J# |. C' a) i/ l! @64.Which of the following steps is not the correct procedure for whipping egg whites?
0 a: ?2 |: K2 [6 {% k4 E' ^9 P下列哪个步骤是不是正确的蛋清搅打程序?
8 @( C$ {( Z7 ~& ]A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
* e9 G) w2 `; C* d8 BA:56g and 63g 56克和63克( o1 A. B" d- z+ S
1 U3 i; V4 r. r66.Evaporated milk is a concentrated milk that is produced by removing
& d1 R. }/ f1 T! ~$ Y炼乳是一种浓缩牛奶 是去除什么做的
[9 ]! v2 T9 D2 P+ WA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:% H" V* z C( H, s! L3 K
一种烹饪方法,通过转移液体或气体是:
4 O! u% k, o8 V6 K$ DA:Convection 对流5 b0 o$ H! J4 b; Q1 Z! e* u% z& J. n
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68.The cooking of starches is known as 烹调的淀粉被称为
) i' w1 j5 {* v7 zA:Gelatinization 糊化
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1 o2 m2 I5 k# o5 F* r7 i3 ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# d7 G* Y# ], o: B
A:Braising 烤
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1 v& u6 E" @9 |9 G3 B" R; m7 q70.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:
' R L! q4 H) P LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) |7 E; T* c! Z* l' u5 t3 g
% |2 N+ \6 E: L9 o9 N' P1 z8 ?" N71.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
: `9 m6 P/ Z. h* ?; yA:Fumet 原汁# P) p2 \0 O0 Z5 \8 p( ?3 s8 e
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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! c; p. G/ Q7 ~% R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 B X, k3 F; D
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73.Which of the following is a principle not used in stock making?" T7 A! Y5 Y7 j3 a
下列哪一项不是用于制造高汤(低汤)的原则?. D5 n. s8 v+ A' L# l4 X
A:Start the stock in hot water.开始在热水中操作
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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
8 i" v% c6 A1 }" x% P0 @A:Remouillage 法语熬汤
8 e* ~* z* d; C5 |6 [. B7 Rhttp://www.haibao.cn/blog/post/176242.htm |
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