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26.The chef who is credited with bringing grande cuisine to the forefront is:% A S- p: J% {# | @
哪位厨师最早带来高水准浮夸的美食- U( a. h& j. t; P0 D4 ^3 x% Z- d+ u
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:5 o3 p4 E4 \# O4 i! ~( O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 N, ~0 S" A% V" o8 i/ R/ \( R
A:Cast-iron stoves 壁炉. O3 u A2 p" b! ?2 O8 }0 s
http://www.usstove.com/products.php?id=6
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0 C6 ]5 N, _2 M' O4 c28.The French term used to describe the roundsman, or swing cook, is:) o7 I9 T5 a) M" E; \# k
法国术语,用来描述roundsman,或摇摆厨师是:# A- S$ c6 R; j8 Q
A:Tournant 图尔南
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2 V# h/ \/ o3 T29.Another term for the wine steward is:/ [, V" K( X' S9 _" |5 e
葡萄酒侍酒师的另一个术语是:1 x: a' s5 z& [3 Y, X/ U/ _+ {# ^2 |
A: Sommelier 侍酒师
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& ]/ X; x+ S! h30.Molds, yeasts and fungi are examples of a:
5 S, ]$ z- Z+ z: j9 E% @( _霉菌,酵母菌和真菌是一个神马例子
9 X4 b0 `0 S) |- R* }A:Biological hazard 生物危害# b. [ @; q4 L: ? l
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' [% X) R) [3 ^' J" \3 K根据加拿大食品检验局,食品的危险温度区在多少之间:
% \3 v4 h, @9 R- R; Q% aA:40° and 140°F (4–60°C) 4-60度% t W9 q7 W& z7 t+ V9 p1 v
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32.All bacteria need the following for survival:$ s# d8 Y3 U4 k6 Y' G1 c/ c
所有细菌生存需要以下哪些内容:
% r" v0 ^& v' B! IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ |2 H) u7 w R; n1 Z7 c
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33.Which of the following correctly represent critical control points in a HACCP system?
- P! V: q7 ?0 s. E$ i+ |以下哪项正确表示了HACCP体系的关键控制点?' {9 n0 W" y+ | E! M9 X! ^ ]: n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % {/ E5 W1 Q& t: E, g, w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& `0 L( n& z1 O4 Y7 d% d& ^
2 D' m6 X# A- i, J3 P34.Which of the following is not an example of a carbohydrate?
0 b+ ^9 C. u1 V6 u- ^下列哪一个不是碳水化合物的例子?1 I& ?$ {" ^* x) s
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:( [+ B T5 \$ I- A* u: w! |3 a. v
液体脂肪做成固体这个过程叫什么
$ u4 ^$ e) x$ i1 j4 X1 ~' N2 @% dA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
1 a/ ^5 y8 c$ F5 F% X$ G下列哪项不是脂肪替代品的一个例子
1 p+ t; i" L% a2 A6 W, aA:Acesulfame K 安赛蜜K表+ K* O3 W* t) O
8 M; H4 Y5 N O* C37.Health Canada requires that a product labelled "fat free" contain:' y( o$ ^5 y; v' N% `/ C
加拿大卫生部要求的产品标有“不含脂肪“包括:1 V$ s! R4 X- I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 ~+ P2 t# R+ M; j# Q" u
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38.Which of the following is not a problem associated with converting recipes?$ Q$ Z2 c R6 l7 |+ z
下列哪项是不相关联的转换配方问题?
+ ?) s) b3 @: u* v, F& |A:Unit cost 单位成本
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3 [2 |1 e V* e( p0 t4 w39.The condition or cost of an item as it is purchased from the supplier is called:
9 x2 k1 H- c* L5 J: H0 S3 i+ L从供应商采购的物品的品质或成本叫什么
' _# s3 X* p1 _1 Q8 H: d0 G2 {A:As-purchased cost 购买的费用2 h! _; [) z, L1 s7 f
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ ^& Q# c# }0 F" b9 ~# I
在新货到来之前用于日常所求的必要库存量叫什么5 s. r4 D; l: ]/ R* z4 Y+ C
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?; ~4 c2 l: D+ J' O" w: N( j
下面那个缩写是用来表明正常库存流程?
% k/ d* X/ g- P8 f% H' ~A:FIFO=FIRST IN FIRST OUT 先进先出
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4 _) I8 s/ \! O. t42.Which of the following knives is used to turn vegetables?
( L5 X3 S F# d! M$ P. x下面的那把刀是用来打开蔬菜吗?) E5 `$ I( @3 n& |4 u& O% }
A:Bird's beak knife 鸟嘴刀
# y7 f2 X1 ]7 jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 G5 l7 r! Q. E* ~/ B; K' g
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43.What is an instant-read thermometer best used for?* v/ y C4 ] _5 |9 C
即时读温度计最好用于那方面?, H$ Y1 }5 S# ?# n# e+ ~ G5 @
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 d/ s+ a( W* D0 N, M% S w$ ~
6 g- Z1 H$ }1 c8 e5 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 L* M- \1 L7 ~) |9 s3 v$ H下列哪些金属材料受热均匀,通常用在铁板而且非常重. B6 I4 d: ]: ^- v
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& P/ O: F) |5 r9 O# j哪件装备下面有一个可移动的碗和一个S形叶片?3 g6 L2 {9 [+ {2 o9 w
A:Food processor 食品加工机5 x& B1 K; d) K* c2 L
http://www.google.com.hk/search? ... iw=1263&bih=572
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* ? P# F! t, {9 O; {8 k46.Which of the following is not a rule for knife safety?2 S6 ?* G9 t/ k0 A/ H* U" z& X
下列哪项不是用刀的安全规则?
# B9 C8 g D) H4 `& dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as: Y& K/ D! Z. |1 p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 {9 m, K2 F3 t+ R- @2 ?, tA:RondellES
# h& H6 `* `- E, h' Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
; O: I3 g4 Q( g6 ]# _下列哪项是切成小方块用于汤的装饰?, i& }' }6 L! S2 X* L. K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 o+ ~8 P7 r2 A0 s+ r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" m5 z2 g6 T" q
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!!——2 W& s) v) e; t$ @- i
A:Gaufrette - W. x2 b* O6 ~" D) ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" \: T6 P! F* R' @7 H, J* [& X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* N1 H% g6 H" k6 |2 j) X* [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 f7 S* m& P3 M" O& V, r d- ]" x
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 V$ k5 c( e- z C2 ]8 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)/ ] u6 f( c0 e2 \: {8 g
A:Cilantro 胡荽叶 香菜) D5 v7 j7 d( @' v( v; N0 r% [& a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: o# y0 B8 B4 u9 [" L 多香果, 多香果香料是什么9 ]7 n( E& s& \; |; ^' t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 K' o- X/ v# e x
A:A dried berry 干浆果1 |( |- p z& P# q9 ^ z
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61.Which of the following are used to make a sachet d'épices?
& X! q+ W: N; `9 z) _下列哪些是用来做香包德épices?: x( r" @, a- W- m$ s/ ^0 D% Q4 G
http://www.sachetcatering.com/3 d+ |1 x* n2 O, p7 i7 p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* T5 n: Y0 G, ]! J6 m$ A
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62.Which of the following condiments are not soy based?; W! F7 ]: n* x; ^1 K& b# `# F f
下列哪项不是酱油调味品的? a. |/ x8 C, x
A:Wasabi 日本辣根
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. \& l, @6 r# i V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 a+ {+ m% L! h! h' j" U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:
7 v, K+ X# _$ S# wA:Pasteurization 巴氏杀菌. x3 w8 B+ c! q7 e: W
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( B# m Z5 u& ]9 l( M5 n8 X下列哪个步骤是不是正确的蛋清搅打程序?( {( B' |7 f0 l: L3 \7 Q+ N* H7 Q
A:Allow to rest before use. 允许休息后方可使用。% g1 L) ]% G) { y) h* V- B
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! Q) Z: m6 q/ B9 V. b# f
A:56g and 63g 56克和63克
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1 ^- ]5 {" F; I8 A66.Evaporated milk is a concentrated milk that is produced by removing
5 l4 b6 N4 ?- e2 Q炼乳是一种浓缩牛奶 是去除什么做的# I( P- T3 x6 w; i3 x+ X
A:60% of the water 60%的水% M8 q8 L7 I# O( _5 L
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67.A method of cooking that transfers heat through a liquid or gas is:, k" X" i. e' X- D% z. w
一种烹饪方法,通过转移液体或气体是:
4 x+ \; p. H2 h7 DA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
. G( ]. M1 |8 `0 m5 yA:Gelatinization 糊化- @4 M! q( r- e2 G" \% g6 t2 f% K
$ Q6 S" J0 P1 ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' y6 v L# Q; P8 N
A:Braising 烤
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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:
1 Y3 P0 c6 A) ~7 p9 OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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* s: L2 h7 w' e/ [: g; }
A:Fumet 原汁9 \2 s" u1 d& C/ p& S. k+ _8 l
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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
" e# q; d N, p4 b, n8 ?. @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?9 ]- B2 H( Y5 A
下列哪一项不是用于制造高汤(低汤)的原则?$ |5 H- B' z! d _% n5 W
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
1 \7 Q1 O `! ~4 {# X& |A:Remouillage 法语熬汤8 d {8 c6 f9 y* E" z* v3 o
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