 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:' }7 Z/ {+ t" x& ^' ?
哪位厨师最早带来高水准浮夸的美食, C7 m1 T1 ^( T( N1 e w, _6 z
AAntonin Carême 人名 安东尼·卡罗美4 }: @$ f! Q( ?8 \
2 W' a( [$ [/ y, x6 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% R, ]: E( z$ ^. V1 x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- ?0 U, v- o; d' u. k( {A:Cast-iron stoves 壁炉
r1 |. X2 x6 z. _+ A# N. Whttp://www.usstove.com/products.php?id=6
3 c3 _) e# {' W$ N6 N+ J
/ N; E& i$ n7 Z! n. `28.The French term used to describe the roundsman, or swing cook, is:
/ t, @: Y: k6 K& Q, Y$ x法国术语,用来描述roundsman,或摇摆厨师是:
" E2 J' x7 d9 p+ g1 GA:Tournant 图尔南, h" i. c* @ p0 x ]
- ~! E+ O y+ L8 |( r6 h3 W, z9 H29.Another term for the wine steward is:
: q1 V/ r, v6 U/ a9 L/ I7 f) n& v葡萄酒侍酒师的另一个术语是:
0 V/ r5 D/ M" Q! k% f; QA: Sommelier 侍酒师# v; W1 ~) t7 F" }
; N) i3 S, j: ~ h4 C4 |30.Molds, yeasts and fungi are examples of a:
# a; C4 m. N5 z: a. k' u0 v; `霉菌,酵母菌和真菌是一个神马例子4 D' e1 w# {( f
A:Biological hazard 生物危害
3 P* `) ^: r! V- [% S) {8 n
+ z9 p6 S+ @# e3 C; m1 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ D' J Y) |5 Z/ Z: D$ S
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 D$ S& K2 B" ~ s8 H( {A:40° and 140°F (4–60°C) 4-60度
2 B) R4 w' @1 @# U7 ]
) \2 _" u, T7 d32.All bacteria need the following for survival:: L# C B0 c5 c0 W! T3 N8 {" G# e7 k
所有细菌生存需要以下哪些内容:4 K: N0 I* j" r* N8 z8 p! X
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
' p! ^ \3 ~8 J- L; W2 q" a5 y
8 Y/ A( b! Q; t/ }33.Which of the following correctly represent critical control points in a HACCP system?% T) I3 G7 w9 \7 r
以下哪项正确表示了HACCP体系的关键控制点?
' O# \ E5 u8 j0 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % Z( z7 {2 i- M( Z' h$ M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* z x9 L. @; ]% `4 }9 N, W H+ f. Y) D9 l. ` ~" f
34.Which of the following is not an example of a carbohydrate?
: a% W9 M$ a$ E0 H下列哪一个不是碳水化合物的例子?2 i0 r, N8 H1 L. V( y# T
A:Essential nutrients 必需的营养物质, X* \! I" q$ x/ v( y8 }- t. L
+ F: s3 H% l' ?35.The process by which a liquid fat is made solid is called:3 F. C2 {3 `6 v$ I3 c. ]+ l
液体脂肪做成固体这个过程叫什么
2 l0 q+ v' D: jA:Hydrogenation 氢化3 i5 k9 M1 M7 c9 b9 y/ q7 z7 ~
: m$ V, }9 p. H1 V. ^' d
36.Which of the following is not an example of a fat substitute?# c( j# O1 Y0 ~3 ?+ j) p
下列哪项不是脂肪替代品的一个例子. u! ?/ [9 E K$ K
A:Acesulfame K 安赛蜜K表 a3 v* i: _' |/ {/ _+ u4 Q |
2 F4 C+ `" A- Y+ U) A2 R
37.Health Canada requires that a product labelled "fat free" contain:5 j8 z. H, T% i3 E
加拿大卫生部要求的产品标有“不含脂肪“包括:8 n/ T- S8 H. J3 h h9 S8 L1 g; R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 ~3 j l* z O3 Y. A( P3 D
/ T& @* Z( t1 P/ L- y38.Which of the following is not a problem associated with converting recipes?: B. k j! _: W! x
下列哪项是不相关联的转换配方问题? c; j8 ~% V$ O1 e$ |8 _
A:Unit cost 单位成本
: R. ?6 w1 K7 A
- F! `8 S8 O$ A, r0 J3 P, E$ G39.The condition or cost of an item as it is purchased from the supplier is called:
; s, A/ P: A! z从供应商采购的物品的品质或成本叫什么
5 e6 B0 o; @* m2 WA:As-purchased cost 购买的费用. W; ]3 z% A* V) L' g
+ n4 G$ t; j! k2 P8 o( T- l1 q# ]; C40.The amount of stock necessary to cover operating needs between deliveries is known as:7 F1 K3 v- ]+ U* S' U
在新货到来之前用于日常所求的必要库存量叫什么
- Z. |7 X: W4 x: _A:Parstock 基本日常最低库存7 d; r. [* F+ k& V0 l. x
3 w4 z& \4 a% R: a' B$ D& l" m41.Which of the following abbreviations is used to describe the proper rotation of stock?: |- k" S; d. \# g F
下面那个缩写是用来表明正常库存流程?( H" Z) z! ^+ r" r( z+ Z
A:FIFO=FIRST IN FIRST OUT 先进先出
5 a1 w4 \& W+ D/ P8 i5 [! I; X( _
: h0 o8 s! S. _' V6 T1 S, o, \42.Which of the following knives is used to turn vegetables?6 T- S' z9 k, p. [7 _1 a. b: T
下面的那把刀是用来打开蔬菜吗?$ `! u8 m" J w+ }
A:Bird's beak knife 鸟嘴刀
: B- K- H6 P- a3 |+ e4 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; Y7 |5 X ^4 I* y$ I5 w5 C
, U1 P0 H2 K- u+ Q! B% W2 W% \ B
43.What is an instant-read thermometer best used for?5 }. m h% u4 N/ k/ R
即时读温度计最好用于那方面?
, N9 i: ]. _0 O7 b9 D) tA:Checking the internal temperature of a roast 检查被考物品的内部温度
! {4 b$ X" J& a* J6 q! m! n
) A% v! E3 m$ R4 X$ R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# i5 i; }' [4 s0 {/ ^1 _下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 M2 g4 F# `6 }0 gA:Cast iron 铸铁& ]/ @, O7 D. ?- F: C- i
5 r% [6 o: b8 X s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) A1 E, d3 d- }3 }8 g% U! o
哪件装备下面有一个可移动的碗和一个S形叶片?# Q$ M' h1 l" `
A:Food processor 食品加工机
) P2 r' S/ [6 N5 t$ yhttp://www.google.com.hk/search? ... iw=1263&bih=572
5 B" @, p8 u/ F. {. G, H& ]- x- Z8 k' {, Q1 i. J! [
46.Which of the following is not a rule for knife safety?
R8 g. c* q& _8 c) J# R, c R下列哪项不是用刀的安全规则?* P/ d% z! @* g- z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# w) A" g- e0 H7 j9 z8 Y4 g: Q( U& b# q. q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' @& V0 v0 L% I8 w9 U6 B3 X! \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 F& g8 O8 O3 I5 RA:RondellES 7 E" T" k0 N, b, {( u5 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: m# e" u5 D% f% J, U
2 f4 ^3 Q4 F" T
48.Which of the following is a diced cut used to garnish soups?
: i; K$ a9 t, M: i下列哪项是切成小方块用于汤的装饰?6 _3 j1 h+ M% k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% ~: j6 |+ v$ S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 G; p' v2 _2 s; _5 k, Z
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!!——) w. R j' O$ b
A:Gaufrette . t$ H8 t6 t7 S" `; y3 x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 I' `4 e$ Y9 i" c: b! j0 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- q$ }6 _8 n+ x0 ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 g- n2 p$ ]: O
# t( i# M2 O' `9 H; h# U5 K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" k; Z$ [6 B5 U/ S# a1 N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 W3 G) F/ h& ^9 Q$ `0 L, y
A:Cilantro 胡荽叶 香菜1 ^3 Y) y: p# _5 ~+ u1 @' O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. K I( I' D v% I
; v9 a# G8 v: M. \+ A& I0 _) a
60.Allspice is made from: ~- o* _8 W7 M% ?& ^1 i5 o
多香果, 多香果香料是什么
, l$ _( \" ^9 R2 Z/ ?; a2 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 J% A8 A" z! E- ? [
A:A dried berry 干浆果8 }* Z( N" Q2 a# A' n& ^% Z+ @
1 x, I7 _ B3 H+ N! F4 i4 e2 W
61.Which of the following are used to make a sachet d'épices?
* x$ c* C! I0 k7 q下列哪些是用来做香包德épices?/ }7 q2 }8 C3 S# P8 L
http://www.sachetcatering.com// X, @4 W1 {9 r9 W+ D, ^9 ^* m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- K1 @" w+ @' q! P, B6 A
8 B" o/ M0 ^! l5 B
62.Which of the following condiments are not soy based?( i3 D P4 [. a/ w8 V& t. ^3 l; q
下列哪项不是酱油调味品的?) }) T8 ~, @& s8 C0 b u3 ~8 _
A:Wasabi 日本辣根
( D- k: V( x- K8 u7 v7 P5 H4 ~
; c5 |7 X9 {! i2 n5 [' _4 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. r. x* E9 }. P& W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:
# f, ?9 r R1 g+ y5 oA:Pasteurization 巴氏杀菌. G5 M- n2 F9 d5 E' n& u3 v. g3 y
7 j; S S4 P" Q64.Which of the following steps is not the correct procedure for whipping egg whites?
: I4 D& @5 M$ O) y5 n) l5 H# u下列哪个步骤是不是正确的蛋清搅打程序?
2 {# F- Z% v3 G$ ]1 i( j* K$ r" wA:Allow to rest before use. 允许休息后方可使用。9 K$ t0 Z2 Z5 o4 N
! M' j7 y1 z2 ^5 i65.The weight of a large egg is between:一个大鸡蛋重量介于:" X o; A; Q4 X$ N7 R& i
A:56g and 63g 56克和63克: J- J& ?6 Q$ {% n/ T3 D
' }$ q0 _4 a% e" i* h9 j" s X
66.Evaporated milk is a concentrated milk that is produced by removing
4 N+ \& F e( \6 K炼乳是一种浓缩牛奶 是去除什么做的0 t) p1 p7 I& B8 N/ ~! m" u* Y0 _
A:60% of the water 60%的水: P/ q" b( p3 k# p0 T- n! j
$ ~) n K9 o: s1 _& T67.A method of cooking that transfers heat through a liquid or gas is:, u+ j- i) b9 k
一种烹饪方法,通过转移液体或气体是:
) a5 j$ }9 F7 A) T! E0 ~7 g* l, _4 j- eA:Convection 对流/ j# o8 a" B. I" L* X; D0 u6 i7 K
. W+ s7 ^( G9 B7 N+ e! S# S68.The cooking of starches is known as 烹调的淀粉被称为1 S) k4 ?! x; E4 m1 G5 Q" y- P
A:Gelatinization 糊化% P9 c& K5 b# X; D7 }" c
0 d- E4 ]6 X" U7 q& c
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- |* ~$ t4 d* U4 HA:Braising 烤
3 S. z7 E8 `$ r/ a% x# Y' k0 ], G5 _' E. P
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:
2 k, B$ I z3 g- t. N+ n& SA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ k. @+ {) u6 d! Q2 x: m5 j
5 x5 q, @9 ]2 d6 v( X71.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5 G0 ]/ E {- E! {3 F
A:Fumet 原汁( b. x$ p6 @ _* _ P. u7 o/ J
4 V+ O1 x z" T3 i8 r72.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& q! Z5 V9 e3 }# [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% ^, N4 _* R. G2 M# O% K, _
7 R1 h/ @0 o: @ x73.Which of the following is a principle not used in stock making?% g. F) H6 j/ }( b+ T
下列哪一项不是用于制造高汤(低汤)的原则?
! B( d. i/ C; L* KA:Start the stock in hot water.开始在热水中操作
7 W# v3 N; @- b, r! r
+ f* x$ F9 i! O1 L9 D/ ~5 L74.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+ `; d' U8 ~/ c+ U, z/ q9 Y
A:Remouillage 法语熬汤- S3 e2 g& U" U
http://www.haibao.cn/blog/post/176242.htm |
|