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26.The chef who is credited with bringing grande cuisine to the forefront is:
# [! y3 m J% z+ L/ Y9 S哪位厨师最早带来高水准浮夸的美食- c1 h. h2 U c- l6 F) ~. A- [' k
AAntonin Carême 人名 安东尼·卡罗美
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, {/ C; x- _; M9 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 f, o$ F& j% p9 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 S" k, o: j, I+ R3 }( j1 WA:Cast-iron stoves 壁炉, d: A2 U2 t* j! j( l, X+ H
http://www.usstove.com/products.php?id=6
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9 }: \. ?7 A+ N28.The French term used to describe the roundsman, or swing cook, is:
Z0 Z9 H8 ~- L" y7 k( n法国术语,用来描述roundsman,或摇摆厨师是:
$ x$ n3 p8 x' o+ ~A:Tournant 图尔南
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/ l2 k* [3 E9 k- t4 u( B29.Another term for the wine steward is:( j/ V( Q9 f4 T8 i0 z) b/ ]
葡萄酒侍酒师的另一个术语是:1 ^! s! M4 m; K: T4 i# q
A: Sommelier 侍酒师+ H# J& ]* G# ?4 c2 q
. g3 T& l- |! N5 h/ W+ d1 j% y30.Molds, yeasts and fungi are examples of a:* e5 f, ]4 J# [- b( w& `) q
霉菌,酵母菌和真菌是一个神马例子
" h% h% ~0 P' R3 @$ lA:Biological hazard 生物危害! v. f. m3 r- {/ J" g8 F! C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 U: X$ s% V3 |
根据加拿大食品检验局,食品的危险温度区在多少之间:) ]$ I) p1 E% }" f4 S
A:40° and 140°F (4–60°C) 4-60度6 k/ t& R. _: H6 J$ e- M* _
9 l3 N/ }* {! X0 S8 {8 J. U32.All bacteria need the following for survival:+ m% G8 k% f, X3 e$ Z4 K- D6 H$ a
所有细菌生存需要以下哪些内容:. Q9 K% e$ ~+ s. b3 @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& s5 T# i' P5 z
9 X+ ^1 ]( I' n& G( [33.Which of the following correctly represent critical control points in a HACCP system?
! T W( [7 D* |* p; D以下哪项正确表示了HACCP体系的关键控制点?
7 \3 i5 L' w+ N2 o" T% ~0 i. \: fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( t; ~4 M! \) Z/ S$ R6 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' m8 f$ @. s. t, f
! q" K3 J h* Y( }: V34.Which of the following is not an example of a carbohydrate?( O* K8 W; T* C* E+ A
下列哪一个不是碳水化合物的例子?
! p2 K" t/ e! p" D4 [9 rA:Essential nutrients 必需的营养物质
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- L! j/ M( k, Y$ j/ I+ y35.The process by which a liquid fat is made solid is called:$ P0 `1 |8 R( r9 i- N% V1 k
液体脂肪做成固体这个过程叫什么
6 a1 ]6 l6 |3 i9 N$ V! uA:Hydrogenation 氢化 P1 a% u& {( ^$ X L
8 r. N/ d. E' o& p j# J2 i36.Which of the following is not an example of a fat substitute?0 v& V. o+ ~8 ~6 B# L$ V9 h% ?
下列哪项不是脂肪替代品的一个例子0 b7 X. I T& G% I+ [1 B
A:Acesulfame K 安赛蜜K表
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: E, l4 g7 q1 w% Z37.Health Canada requires that a product labelled "fat free" contain:" c1 }( a3 O' P1 }+ H q! X7 P
加拿大卫生部要求的产品标有“不含脂肪“包括:8 J2 L, L2 o6 g: Y4 C& h$ a' g( T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# @8 X G9 Z6 t
, ?% D! d6 z, S9 ^2 i: \( }: f: L38.Which of the following is not a problem associated with converting recipes?
0 Q8 x8 B% E: R: ^3 S4 @下列哪项是不相关联的转换配方问题?2 n! ?% L" X1 x9 e- o- i- t
A:Unit cost 单位成本5 p; m; b4 B/ Y5 j
/ e/ a! N4 s4 b# I39.The condition or cost of an item as it is purchased from the supplier is called:
. A, ~- ~! }1 N从供应商采购的物品的品质或成本叫什么
+ ~3 U+ Y8 [# I& F' P r0 {, @6 Y" L6 [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:3 z8 }# T2 f1 b9 A4 { X) W+ B
在新货到来之前用于日常所求的必要库存量叫什么
7 ~' J* \" r: s) B2 {A:Parstock 基本日常最低库存 v# y' O6 J6 y7 [ N" w+ Y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 c; X) [3 S+ h! E下面那个缩写是用来表明正常库存流程?
' S" P& W' j$ V! J7 Z1 r, V1 Z+ M4 `A:FIFO=FIRST IN FIRST OUT 先进先出, s; ]: m/ M$ n2 @
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42.Which of the following knives is used to turn vegetables?
9 @. W7 T# q% D6 V: x* Z下面的那把刀是用来打开蔬菜吗?
: c5 A4 |% |; Y" \; P+ g) x% X# K/ {" @A:Bird's beak knife 鸟嘴刀
) p; f9 F9 B) H0 T8 [8 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 ^4 t# j4 E- ^0 S) h; K2 i* ~
. C' p, m0 S* ~" y2 [43.What is an instant-read thermometer best used for?2 H$ @0 e2 y+ v2 w* V, ~. I% Z- q
即时读温度计最好用于那方面?
" o# V; u" h/ v8 m+ X2 X, _A: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?
4 o! @* |0 m* b4 Q* b下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 O3 X0 w: _) a( [7 w7 TA:Cast iron 铸铁( }6 |4 S+ U# [) p
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ W# z0 `) i& d# }2 x
哪件装备下面有一个可移动的碗和一个S形叶片? t5 q. |; `( D+ ?+ T4 I8 C( U
A:Food processor 食品加工机
5 X& v7 T) H/ Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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$ d3 \7 X. r" I, R; m* r: s; ]% p; T% K46.Which of the following is not a rule for knife safety?' T; b! v7 A4 F- H. Y. f$ K9 b- t
下列哪项不是用刀的安全规则?2 `$ ]8 W# J/ Q3 T- z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: j. ]. S7 l# b n) x4 Y% Y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( ~3 Z! F. A1 ^0 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: E, m8 H+ ^) I' d! t2 Y# B+ UA:RondellES
w$ y, f0 t- Y8 t$ R0 Y# ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 J7 z" b4 K$ s9 i& h Q: ]5 u$ I
3 g5 p9 K3 P8 X48.Which of the following is a diced cut used to garnish soups?. _0 g |, K8 V& x" O- r. J
下列哪项是切成小方块用于汤的装饰?1 h$ Y( Q- f& {% m7 I# Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ Y" `$ ^, d! C2 M6 T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 P4 u, ]! k, ]+ r0 W1 T
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!!——
& g9 p ^. a2 FA:Gaufrette
; o8 y8 H# G0 `2 S5 s/ pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* f5 M% h" j# @2 i% Q5 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 u5 g9 ~. x: OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, R: k I1 e4 Y4 Y% K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ n9 Q: E/ V8 J/ P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 Y7 m6 q; h, M8 z( s
A:Cilantro 胡荽叶 香菜
- h# P0 R% q( G0 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 s) p* v) _! x, e60.Allspice is made from:: e7 d# \- d$ y0 X' m# D4 E
多香果, 多香果香料是什么) d! B1 ]. Q& J+ I) V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 `+ \2 w6 b2 C( wA:A dried berry 干浆果# r( s( q% `' y# R* S: q* x+ P
: p7 o8 ?" c3 {2 q61.Which of the following are used to make a sachet d'épices?
- I2 o3 }9 W. K& i4 S, F下列哪些是用来做香包德épices?
* G) R% `. Q1 d+ I" g/ m$ V, Jhttp://www.sachetcatering.com/$ h* y% S( _& [3 \! {! u8 M
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?
2 {$ i, ~( H; n" Z/ L% S下列哪项不是酱油调味品的?3 _: d t' u+ ?8 P6 o( ^# ]1 g
A:Wasabi 日本辣根, A3 W& d9 A+ k# I; m9 M2 J2 k
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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:
& w* K5 s4 q7 z% Z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) J7 Z- s, r5 i% a+ ^A:Pasteurization 巴氏杀菌+ ^) s: [2 ^* ~7 \! [2 {1 s
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64.Which of the following steps is not the correct procedure for whipping egg whites?. X4 R! x! U+ }& z4 o! x- I
下列哪个步骤是不是正确的蛋清搅打程序?
2 K4 J; s0 R. p: R3 oA:Allow to rest before use. 允许休息后方可使用。. y) D( c5 B! ^/ w8 N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 G) N) X. j* Y
A:56g and 63g 56克和63克8 O; W) d7 M" J% o5 w
1 _3 z' }2 l( ~! U0 @* G66.Evaporated milk is a concentrated milk that is produced by removing
/ g4 K1 o7 n/ s& q8 r0 Q炼乳是一种浓缩牛奶 是去除什么做的4 V' Y/ q' M( z# l
A:60% of the water 60%的水
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- Q( _/ Y# }( E3 K" J9 F67.A method of cooking that transfers heat through a liquid or gas is:
# l! I: p8 M4 U+ G一种烹饪方法,通过转移液体或气体是:$ i$ r: T) h6 U/ `' d7 r' k( n& O
A:Convection 对流* x; |! ?9 X: d; F
) ~+ p" Z, \% H5 x, _68.The cooking of starches is known as 烹调的淀粉被称为& s2 u( K5 Y! L8 y5 f( s; d; N. ]: p4 e
A:Gelatinization 糊化& w5 j+ d+ s0 j2 `6 U8 u6 G
: a8 ?3 |) q3 g5 Z8 p( N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 M! w6 r) N8 xA:Braising 烤1 [5 l* n3 y; u. T$ k7 D
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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:
/ R# v! _+ P( {5 _$ L. B8 LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 @* ]) y4 h, Z+ ~5 @
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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( | o% v" v5 x. }
A:Fumet 原汁5 k! J5 D" _6 N) V4 M7 P; A
% ?2 r! s. Z2 `5 ?$ k; B$ l72.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
- F5 y% q) Y w) \ B% }A: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?
% c* m6 R e* @( u: A4 K下列哪一项不是用于制造高汤(低汤)的原则?0 {" Y* ?/ w7 {
A:Start the stock in hot water.开始在热水中操作5 @, H/ ~7 _; p0 H5 Q8 M
) r: } i7 z4 k3 V5 |1 P! Y74.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* G5 t/ w# z% v v4 n
A:Remouillage 法语熬汤$ y+ F5 H* k* @7 S
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