 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:
* B/ N& r7 v% P) h哪位厨师最早带来高水准浮夸的美食
8 H5 P# _/ L* T; d& _AAntonin Carême 人名 安东尼·卡罗美
, v4 R7 V/ V. O# |) a) D) m' w; X+ O$ ]3 W& C, w' ^& h; k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! M4 e$ N2 p" o* M) X8 r: c$ r. G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 k5 O) [8 Z) w1 [8 T$ ]3 QA:Cast-iron stoves 壁炉
( e P4 E3 d4 O; L" a4 ^http://www.usstove.com/products.php?id=61 Y( B1 R8 a6 x
/ z9 H0 g+ K0 Q4 a
28.The French term used to describe the roundsman, or swing cook, is:
4 {0 H- M% t5 X法国术语,用来描述roundsman,或摇摆厨师是:4 X" `0 \" x0 q
A:Tournant 图尔南
2 A# b- p& |6 k; }5 S
+ v# a4 }$ E' V5 c1 I29.Another term for the wine steward is:: [; d/ G. \ _6 o& r' P
葡萄酒侍酒师的另一个术语是:* M4 k" c! H3 u
A: Sommelier 侍酒师" ^3 _9 I( D$ O y) e
! ?. k, s0 h$ s# J5 g* o+ v4 }" z/ `30.Molds, yeasts and fungi are examples of a:: R: m! O3 q7 z1 P0 S. M5 N
霉菌,酵母菌和真菌是一个神马例子
9 R6 y0 d& H/ q, O& b8 XA:Biological hazard 生物危害
9 j( d' _, \; a) A1 W, T; R6 k9 u$ Q& `4 R" N
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 d. U0 @/ Y2 Y$ w
根据加拿大食品检验局,食品的危险温度区在多少之间:# g( {+ m9 s0 ~) \ ~' Q
A:40° and 140°F (4–60°C) 4-60度! T" m4 r q1 q9 L, {: V: N$ m
$ l0 J' ]6 u1 |% g0 A! _32.All bacteria need the following for survival:
" U/ J( e$ Q" f. B+ _9 u4 b所有细菌生存需要以下哪些内容:
- N: H8 `3 v# ^: A* \5 `2 zA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) r% p- ^) X4 D) a; j( S1 R
- R# d% Y- o# R* y; l0 y
33.Which of the following correctly represent critical control points in a HACCP system?
0 {) W2 R1 p5 D4 u" ^以下哪项正确表示了HACCP体系的关键控制点?
1 v1 H# ]7 ]+ b, o1 W. N. P$ R4 {% _; EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 h2 B( k d2 ?4 x0 U" s* M ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热' R$ [6 N9 Q7 _- T
; R) r4 G0 H8 V; n- [% `/ w34.Which of the following is not an example of a carbohydrate?8 R7 j/ E: J; J* j
下列哪一个不是碳水化合物的例子?
- w# r/ G: R2 OA:Essential nutrients 必需的营养物质
6 X" d; a, f8 I/ t: u
' a. U, i% M2 s. `; t- s: _35.The process by which a liquid fat is made solid is called:
! k! x* H, ], p) R2 T* g' c1 N液体脂肪做成固体这个过程叫什么
4 y: F$ {3 ?5 @A:Hydrogenation 氢化
7 o7 i: \' Z1 e$ @& Y' d( @% A( o% w* J: R8 g6 }5 K, H" B! V7 d9 U
36.Which of the following is not an example of a fat substitute?
6 {' S C$ a' U3 d+ t下列哪项不是脂肪替代品的一个例子8 }- l& A X9 j1 \* }4 d9 p
A:Acesulfame K 安赛蜜K表& k5 l" x( ^& ^5 U+ O& L7 s1 E
) |0 Z* d5 O+ ^! s$ b3 j$ B. j( S- p37.Health Canada requires that a product labelled "fat free" contain:
7 z- D) D M3 L9 w7 |加拿大卫生部要求的产品标有“不含脂肪“包括:' Q9 K J( W8 H1 T9 m1 q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" d, G& X! a; ` m* y$ D- j
4 K- a; B4 m# b7 ?6 L) f7 ^$ k5 b* A
38.Which of the following is not a problem associated with converting recipes?. O5 f* [" s# X( V% o
下列哪项是不相关联的转换配方问题?
, ~. U/ K2 T( W/ B9 AA:Unit cost 单位成本: M' s: @" \8 @: ?# m
- q, O& d3 }4 F' ? H+ E' Z+ h39.The condition or cost of an item as it is purchased from the supplier is called:
6 G" u$ m% H: ~7 ]7 I从供应商采购的物品的品质或成本叫什么3 W) [- r$ P( j) Y
A:As-purchased cost 购买的费用! W& n- J4 m/ }# `, G" H3 @5 S
1 p. a* M: v+ ]# [5 F& ]) S& t" @40.The amount of stock necessary to cover operating needs between deliveries is known as:
! t2 o: F0 `- L) h在新货到来之前用于日常所求的必要库存量叫什么
$ A8 z. t8 i ZA:Parstock 基本日常最低库存. m7 f2 ]4 y- y/ v* y* p" h3 Y4 i
7 \- S, l1 R2 Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?; C* l( v7 ?+ L
下面那个缩写是用来表明正常库存流程?' B+ m$ E! M6 S6 M
A:FIFO=FIRST IN FIRST OUT 先进先出
9 C" o7 e0 U# q3 q( j9 I3 n. c* V
: ^4 u) ^! r2 j, M7 L/ I42.Which of the following knives is used to turn vegetables?
0 k/ g" f- l- z5 g: c9 r下面的那把刀是用来打开蔬菜吗?
8 J7 y) @0 x8 L6 q# |3 H& p! p6 m2 [A:Bird's beak knife 鸟嘴刀
3 F. ]6 b }2 `& lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ O! \, G4 a' P; v. r! ?, O3 [$ O; V1 g* r' @
43.What is an instant-read thermometer best used for?0 o% }9 p) I; X$ b# J5 V
即时读温度计最好用于那方面?1 S; b2 n& y0 u3 |% L: o! [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 o$ H8 _# W0 C3 y9 [* G0 T
! C1 n0 t4 `8 x4 O2 w2 v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- i: Q3 t" P/ |9 [$ t1 m; B8 Q下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ p8 g. C! ^; C* xA:Cast iron 铸铁
' ?4 L4 O% \! r2 y: o3 l* `0 \ Y6 M A6 X8 T
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 K) |" ~; I1 j; E
哪件装备下面有一个可移动的碗和一个S形叶片?
/ a: `! o l3 O: w7 A1 A% TA:Food processor 食品加工机
- u$ m0 h3 ^0 A+ ~' x/ ihttp://www.google.com.hk/search? ... iw=1263&bih=572
+ h+ i: D, w! M" G( U
8 a, L/ ]( x3 X$ _. I, k4 u! `46.Which of the following is not a rule for knife safety?8 f9 X9 U2 `, z6 r, N: x9 {
下列哪项不是用刀的安全规则?- Q& p2 S" w" M5 [3 e% h8 a" m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& c* N5 p' W( a _- J" Z, l! p+ K
+ L0 x! l/ J8 C$ l: @; ?+ V2 X- ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" j! p" ]' A- f0 S/ i0 `5 J" f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# s" n0 a% ? N, ]$ ]; I# V7 p4 bA:RondellES N; A- A7 Q9 N& ]& @& `/ \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 q( h; J0 X* M/ }) m7 [6 L4 n2 U: B8 R
48.Which of the following is a diced cut used to garnish soups?
; H/ G7 _8 @/ e7 I+ \# f$ X/ M下列哪项是切成小方块用于汤的装饰?3 U- R/ }( y4 ~+ ~6 G% c# B1 Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( z) \. G! {, p6 o# m& r2 c6 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 E2 k E( t+ l/ S6 Y' y5 U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!!——( l; O% [ H. J/ |* y/ y! z
A:Gaufrette
1 r4 F# M0 ^/ e# L4 p% `' S3 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# C; y% d; K7 x2 T. U* ]2 N3 }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 I4 s& E/ @/ k8 T' a( FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% ]1 U% w9 E4 |2 G
1 q8 K- @" x7 {( H" v j& @& J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. ], J9 d% c2 W0 ~
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)
$ e% Y1 E, V0 hA:Cilantro 胡荽叶 香菜
$ V$ ~1 o% I+ n; y% s/ Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- k% _# G Q; ^: t" C
v/ K/ q; o' I# D, ?
60.Allspice is made from:8 R0 x2 p) Q: F$ |
多香果, 多香果香料是什么
- z; F! Q1 g+ Y* e2 Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 E& a- y7 }" C* e
A:A dried berry 干浆果
/ |% o" C7 o3 z
6 u; @# W/ W2 _7 J! [* }61.Which of the following are used to make a sachet d'épices?
6 e K" _9 p/ I: ]' ]6 t1 W7 F下列哪些是用来做香包德épices?& s* V2 W3 q4 G. s6 U( P/ T+ s
http://www.sachetcatering.com/" b" _* c+ A0 ^8 O$ C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! o X; ^2 P0 v1 b/ w
3 h: E( d' e+ c* m" P2 j62.Which of the following condiments are not soy based?# Q2 x" Z6 y% T5 q
下列哪项不是酱油调味品的?9 o5 C8 d/ s$ B9 [# h, [! ~
A:Wasabi 日本辣根/ e7 `1 o9 h) o& y% Y. w0 |) V6 b
3 x' w' }/ Y" S; a3 S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 k0 ?3 ^- f2 P5 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:- T. P; J6 M0 S; z
A:Pasteurization 巴氏杀菌
/ N- ~8 Y; ~0 u# W1 n$ G6 ~" t- x2 n0 r, q5 w% q C1 @5 i
64.Which of the following steps is not the correct procedure for whipping egg whites?
^+ h& k! }# C( X5 I: U4 G z1 S下列哪个步骤是不是正确的蛋清搅打程序?) o$ f, r, {9 }$ @8 H
A:Allow to rest before use. 允许休息后方可使用。1 X! F3 W( M) y, A2 m3 B6 n
" s( h) Q u. x+ ~: Q65.The weight of a large egg is between:一个大鸡蛋重量介于:
& K0 g5 c ?( `# S: W Y# c5 R' YA:56g and 63g 56克和63克
2 ]. H/ g! a: X6 x6 n
% y. I4 v0 X B+ J4 Z66.Evaporated milk is a concentrated milk that is produced by removing
! U$ s8 D. j% @1 _6 v1 ^- k炼乳是一种浓缩牛奶 是去除什么做的9 w4 Z9 o8 d! w8 b$ A3 }+ i6 O
A:60% of the water 60%的水
# m8 h$ X t# c) W d% ? t$ w) H5 x1 _9 {+ }
67.A method of cooking that transfers heat through a liquid or gas is:, I/ P% k O5 D+ S7 t' i6 k
一种烹饪方法,通过转移液体或气体是:8 i4 ?1 c q2 ^9 d* g
A:Convection 对流
7 G: U" x8 [; l' Y6 U/ c2 i4 T2 f# D& o" u* u. r% K3 S
68.The cooking of starches is known as 烹调的淀粉被称为: b* M* Y5 `* n6 q R7 K B% ^: o
A:Gelatinization 糊化
; V" ^1 w! g8 X+ q+ w9 g; H0 g% Z
/ J o2 C( J5 x g. m9 w. x2 E% T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% v: W& G/ \) M0 mA:Braising 烤
8 l C4 I, f& g$ W
! z1 J; y A1 w; q& R+ J. k# }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:8 C! I# l% A7 @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 P J: e0 @! K: [
9 z) p7 L! a6 V# J8 r
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! L, Y- q; Y# @1 q% l" U" p1 Y
A:Fumet 原汁+ P; s' m" C/ _+ m, I
# ?' L/ I2 n, h+ [
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+ |; M$ @# m. r+ G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( i4 ]: j/ c7 ^7 `
$ l( Z$ }' ^+ f% h73.Which of the following is a principle not used in stock making?) P3 p' ?+ L; N$ x% k6 M$ T" e' q
下列哪一项不是用于制造高汤(低汤)的原则?" L2 I; C& R9 L7 o# o0 ?2 {! f: v
A:Start the stock in hot water.开始在热水中操作
- I6 D/ x* j A
" ]# y6 n; Y* }7 o. w74.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 a0 H _% ]6 F6 v
A:Remouillage 法语熬汤5 K9 l+ A& P$ ]# P
http://www.haibao.cn/blog/post/176242.htm |
|