 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:) h% p7 Y: v$ O! ]3 o5 i. D7 E
哪位厨师最早带来高水准浮夸的美食* \5 s) s# M3 ], z8 y$ O* k
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:& m1 [, o9 u8 v" ^1 A/ }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 ]4 z2 c O/ A3 l9 |' c( W, k ?A:Cast-iron stoves 壁炉
( ~8 g2 g+ ]7 W' C. d2 Phttp://www.usstove.com/products.php?id=6/ ?: r- ^- A- E4 z/ ?+ c; k; A
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28.The French term used to describe the roundsman, or swing cook, is:
; }/ W, F2 W3 n0 N" r, d法国术语,用来描述roundsman,或摇摆厨师是:
; j H- W4 F2 a; `% v* M bA:Tournant 图尔南
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29.Another term for the wine steward is:
2 j1 m7 N& f& n+ |* R$ Z0 {& \葡萄酒侍酒师的另一个术语是:. L0 m: d4 s& [8 E$ d- @
A: Sommelier 侍酒师* s; r+ _" p( Q" V4 M3 A: X
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30.Molds, yeasts and fungi are examples of a:. v5 H( I& P2 f
霉菌,酵母菌和真菌是一个神马例子
$ M3 L: @) }. @; U9 S+ W& @% ZA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# s( ]* E' B1 H- |# L/ N根据加拿大食品检验局,食品的危险温度区在多少之间:$ U7 B3 B% u1 ]9 M& R
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
! {" {( V6 c& W8 C9 E' a所有细菌生存需要以下哪些内容:
% l/ i3 W* t; e) @- ]) {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 P! ?' K7 @# k: U33.Which of the following correctly represent critical control points in a HACCP system?# } m$ z9 t2 h
以下哪项正确表示了HACCP体系的关键控制点?
; i* a8 u$ {2 M, P4 j: DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : k1 U/ ^- E( Z* _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 _; Z' e6 i- I
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34.Which of the following is not an example of a carbohydrate?' Q& e# q+ g8 N1 u( n3 B# g9 X1 M
下列哪一个不是碳水化合物的例子?
+ U( v# m, g4 R$ v! UA:Essential nutrients 必需的营养物质0 h+ x4 T* v1 N& p0 d4 G
4 o4 w8 x; Q+ C5 a2 f35.The process by which a liquid fat is made solid is called:
- ]6 W: {8 o7 x l% D" ^" B液体脂肪做成固体这个过程叫什么
, D# V' b' Y8 `3 Z4 ~4 uA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 _2 M- Z6 e$ [
下列哪项不是脂肪替代品的一个例子
+ c7 S1 X: @/ | J! I2 x2 t% D- qA:Acesulfame K 安赛蜜K表
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# S1 e5 g9 p4 S" R37.Health Canada requires that a product labelled "fat free" contain:
- S1 v, g; {8 I) T( N0 x* f加拿大卫生部要求的产品标有“不含脂肪“包括:" U% {3 T: P5 G0 d6 x4 v% }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) |' {8 i! r( g8 T( c7 ]( J38.Which of the following is not a problem associated with converting recipes?8 _" R) Z# g& V- r
下列哪项是不相关联的转换配方问题?1 v/ y- n9 D! p7 n: \
A:Unit cost 单位成本
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! R' E- Z0 W9 A1 K8 W: _/ y39.The condition or cost of an item as it is purchased from the supplier is called:1 q1 n& B( C& G- ^8 G9 d; u3 M A# m z
从供应商采购的物品的品质或成本叫什么/ U `0 M1 o) J a
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 d R6 ^4 r/ K) J) j
在新货到来之前用于日常所求的必要库存量叫什么
% K. E' E$ I$ DA:Parstock 基本日常最低库存5 h" U# C& x4 E! @* u
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 J2 q; j! k6 w$ w R下面那个缩写是用来表明正常库存流程?# j8 J* z$ V# x! ?" h( m) N4 B% T
A:FIFO=FIRST IN FIRST OUT 先进先出
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) l( U# I1 s* K0 Y9 w% @+ f; Q42.Which of the following knives is used to turn vegetables?
/ C3 a$ K/ |- p; h* ?0 Y下面的那把刀是用来打开蔬菜吗?
3 E+ h! I, m+ {( EA:Bird's beak knife 鸟嘴刀! ]5 d1 s2 X8 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 {* k ]- I! T# C u: E43.What is an instant-read thermometer best used for?
9 g% Y! ^2 K2 S4 U. L7 W" Q即时读温度计最好用于那方面?
3 x! E# }. |% c! u; DA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% W5 x3 Z, ]% \) w8 e9 x下列哪些金属材料受热均匀,通常用在铁板而且非常重/ U7 \! {' O6 b0 Z, d8 v. X$ M
A:Cast iron 铸铁' M9 X( b" v$ [7 `( \- ]4 J$ U7 s. e
+ I1 H: N1 b/ @" y+ z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, y( f9 x. k: z
哪件装备下面有一个可移动的碗和一个S形叶片?8 L1 O( a3 x( N
A:Food processor 食品加工机" m; J7 G3 z/ \5 S
http://www.google.com.hk/search? ... iw=1263&bih=572* R7 r3 G b) [
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46.Which of the following is not a rule for knife safety?
7 z& |: v1 _* Q! x* g下列哪项不是用刀的安全规则?
, F& \* t# ^! W, ]4 f- r2 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- E0 V+ @* T* [( S# s' T
; ]" P& T4 x" S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% V" f9 T4 K8 {) W6 E9 H% D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: F5 Z- I" x' g7 e8 m, E' m* @A:RondellES " k8 f4 _5 `: f0 P6 K; k5 ~: S n
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?
1 ^9 h4 n% F/ V下列哪项是切成小方块用于汤的装饰?$ Q! ^0 W, o# [+ C9 H' r5 o3 `
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 R; i+ e/ D5 f" i9 y+ r1 v' ~& E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: C7 y: w7 x' ^0 _
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!!——
7 L7 p ^4 z6 ]# d/ g9 j: RA:Gaufrette
2 z0 \3 [8 x8 G6 w( x2 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 E8 P" n# E- X9 `( H1 T, h lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, \8 k0 C- W6 x( ]
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?' r4 E9 ^1 X2 U" z
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). N. Z% Y) D m0 N8 F t
A:Cilantro 胡荽叶 香菜' q6 q1 q. e0 e# I |! ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 l' }3 @, {$ D# @" I6 G 多香果, 多香果香料是什么5 x6 T' ^- e# R: w0 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. F! L8 i6 l$ A( i5 M" XA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?' K3 @8 D) z- [( O$ i) F
下列哪些是用来做香包德épices?
@1 ~$ y/ ~( K* {6 f' Chttp://www.sachetcatering.com/
z1 v) Z7 z6 p+ s7 a/ [A: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?8 O1 h' _% i$ l1 E& u0 v3 p
下列哪项不是酱油调味品的?. i# d. X6 V( p, w8 B5 C1 |
A: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:6 L2 N! l4 Q, k6 P! L! k
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:; T3 b! r- ^7 a
A:Pasteurization 巴氏杀菌& \/ I F9 ~' v- l2 I4 A6 {- L+ ]
! \1 O3 Q3 f. ] ~* C* z1 T& ?64.Which of the following steps is not the correct procedure for whipping egg whites?
+ y, e! a* _ s' s下列哪个步骤是不是正确的蛋清搅打程序?0 A9 O+ A; d. r; [% L" c
A:Allow to rest before use. 允许休息后方可使用。; D* \8 g: P& x' }. f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( \- S' U9 L3 O3 gA:56g and 63g 56克和63克8 j6 i j/ F; f- U2 ^5 g3 P0 a. d
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66.Evaporated milk is a concentrated milk that is produced by removing
7 i( I [, _" u$ G) c4 R; [- z炼乳是一种浓缩牛奶 是去除什么做的
# C/ `* [2 x/ t2 p+ m' s5 s. ]A:60% of the water 60%的水
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4 }, v+ B1 ~2 Y# {, ]3 U) f% b67.A method of cooking that transfers heat through a liquid or gas is:! i4 l" ` _/ V' g; B$ ^8 ]
一种烹饪方法,通过转移液体或气体是:
. c" @! Y. m+ D3 U* j7 gA:Convection 对流
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0 x9 B' v; _) T" G, \" s68.The cooking of starches is known as 烹调的淀粉被称为
6 a) X$ M; L# F: g8 [A:Gelatinization 糊化/ i' W8 o3 q* A- C) U
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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?( S# `: F) j; [7 p
A:Braising 烤# z; S3 [6 h) V' G5 ]! }, ?5 Q6 f
9 Y" H) A/ M6 [% J3 z70.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:1 o& y$ q9 W6 Q* Z2 R5 c7 X8 \2 P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. [* ~9 h: }6 C% e) G
u( d P! Y9 Q/ N- [; m71.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
% W1 o7 F) l2 h. h2 R6 M& UA:Fumet 原汁
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9 U8 `2 ~* z! b$ |4 ?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. T: Q" z$ B# D9 h' P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, ^; {1 X/ \4 r
9 j6 b. ~% }! E) y7 b" f73.Which of the following is a principle not used in stock making?8 J; Z" ]. i" m3 x3 |* C# M6 L" e
下列哪一项不是用于制造高汤(低汤)的原则?
/ B) h6 q# S% BA:Start the stock in hot water.开始在热水中操作. d1 p. F" T% I; z
: Y: o5 ^2 U4 B# R3 K74.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
; J v' ~. r7 AA:Remouillage 法语熬汤, k! }1 t# v( j% K7 d- r" d
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