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26.The chef who is credited with bringing grande cuisine to the forefront is:
$ O- O7 n# P2 r/ a哪位厨师最早带来高水准浮夸的美食6 @/ ~0 D( G4 Z4 |; {! A
AAntonin Carême 人名 安东尼·卡罗美
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9 ~% ], e5 @3 V# \( U: k& D$ G# `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 C7 i( V( H' g& N% P8 n: y O( y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! R3 s! N" x8 B& w6 i0 f
A:Cast-iron stoves 壁炉
! X( i8 J' u+ _ fhttp://www.usstove.com/products.php?id=66 `( ]( N K' }# B: P4 \5 F: `
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28.The French term used to describe the roundsman, or swing cook, is:8 W7 p% i4 Q6 G* |
法国术语,用来描述roundsman,或摇摆厨师是:3 Q8 k& U5 S$ h! d, B
A:Tournant 图尔南- V- T- L, M7 H4 P* p. ^0 @6 W
: i7 a5 D q8 T: T4 Y: z29.Another term for the wine steward is:, I1 U5 Z7 [' k/ `" _9 O. D2 v3 M
葡萄酒侍酒师的另一个术语是:# j/ h0 u& e+ i4 I' @9 T" D- T+ c
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
8 F8 U% A8 k6 `. q9 \8 ]" T霉菌,酵母菌和真菌是一个神马例子
4 c2 d, s' u3 oA:Biological hazard 生物危害2 K' G' s2 m& i* d" l( b
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 [" X- h* e' p, e) t! E
根据加拿大食品检验局,食品的危险温度区在多少之间:* i# y. Y5 b* Z% V" ^
A:40° and 140°F (4–60°C) 4-60度! |. z9 P3 |7 I! }8 D& e$ I
* {( D+ t0 ~) V4 ^32.All bacteria need the following for survival:4 e, F% ~9 z& o
所有细菌生存需要以下哪些内容:6 ]# e; g/ U5 i/ x
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 y" A5 G3 I+ I5 W4 N
8 r3 C' M% f1 s$ [# f8 e: L* {33.Which of the following correctly represent critical control points in a HACCP system? j V% Y9 U* Z: n
以下哪项正确表示了HACCP体系的关键控制点?
0 {3 n$ j+ }; R- H( uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ X3 W' u$ A4 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热; [& n7 a5 X% n" S
% L' G7 b" M! z6 a34.Which of the following is not an example of a carbohydrate?
" S( c, L; U* D下列哪一个不是碳水化合物的例子?$ p% N4 b8 T; \4 X1 ]0 U
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:
; m: G" i6 [) c, J3 y( p- r, l8 L5 P液体脂肪做成固体这个过程叫什么" e- Z9 e, |4 S6 I% _1 M
A:Hydrogenation 氢化7 x8 @' S. a1 M
7 _3 I& j) D6 E) ], F2 `/ u4 {8 z36.Which of the following is not an example of a fat substitute?6 D' v r. I/ }& j
下列哪项不是脂肪替代品的一个例子- N' N1 g d7 A8 d4 Y
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
6 ~& b; L2 p; }% V) l0 M# }* r加拿大卫生部要求的产品标有“不含脂肪“包括:
% U! q4 f0 S; k' rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?' a6 t; v! W) I# P7 |" L
下列哪项是不相关联的转换配方问题?
7 H C; C" x3 l6 K+ |3 u: K F) }A:Unit cost 单位成本- k9 T8 T* i0 j* E% O( Y
, {$ ^! |9 t/ Y39.The condition or cost of an item as it is purchased from the supplier is called:
1 }( u# X4 H, L u% P从供应商采购的物品的品质或成本叫什么! F$ s% n6 u2 D9 v9 A6 b
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:& I+ b* P7 d! O7 b; M6 K7 F3 X
在新货到来之前用于日常所求的必要库存量叫什么6 s! R. G9 K$ X( E
A:Parstock 基本日常最低库存* @2 y2 j. n t) f6 g- T# j7 {
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
) N7 n" q: y3 K6 N: z( H下面那个缩写是用来表明正常库存流程?7 G4 i" ]! Q% C( a* A: U- v
A:FIFO=FIRST IN FIRST OUT 先进先出
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- ~% A( [: R9 q( ~( C6 b: H42.Which of the following knives is used to turn vegetables?
" @! @' d3 a' Q下面的那把刀是用来打开蔬菜吗?9 g. n! Q6 R7 ~" d$ z8 T2 a* B
A:Bird's beak knife 鸟嘴刀
- a: g6 v4 i& L' v* Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' f+ \3 W2 k0 m# U43.What is an instant-read thermometer best used for?- O/ [6 s: U% G( G1 _2 E
即时读温度计最好用于那方面?7 z" i6 R) o) L9 K. E& M
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ ?' b) h8 A* h J. c9 }' {5 E
1 ]5 e! ^8 n2 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! q! q0 K2 ^+ X+ z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 a) V7 U2 @8 Q/ I: ]( PA:Cast iron 铸铁. F' c' `( I# a( d
2 ^$ n1 ^! B6 ]' r5 H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% h3 r# C2 n1 b哪件装备下面有一个可移动的碗和一个S形叶片?
) n0 h; @$ |; VA:Food processor 食品加工机
! f# q7 E; G2 W3 [" Z c1 f+ {2 k& h6 nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
4 o8 X$ `- v- C2 T下列哪项不是用刀的安全规则?# b. [5 {9 f h E# e" e( m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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n6 [; a' z8 r1 c7 `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 c1 h% b% L# Y, w$ O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 G+ X% d7 f4 W0 n
A:RondellES
5 d; G( [) Q. ^- Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 {; I: c9 _& g6 a- i+ S0 ^48.Which of the following is a diced cut used to garnish soups?9 g9 l. f9 Z% r* S. V" u
下列哪项是切成小方块用于汤的装饰?
7 R5 }# {3 C$ m- G: s4 gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 K+ ~# }5 C2 }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& Q4 `; Y8 n& @6 g3 [+ F
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!!——+ }! o3 e( o0 p; N* m$ G! U
A:Gaufrette
- w+ @+ p2 \$ e, Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( @1 g( o! x5 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ s- O+ o: C8 h% J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% f7 [5 s' B5 f5 j. H2 f5 |
4 `) X t. o$ E$ _4 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( s; G+ D, J% @6 K
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)
! B4 C5 h4 j; Y- m' Y& rA:Cilantro 胡荽叶 香菜( j+ F+ H0 N1 _% L2 z' \2 p( V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; Z+ W: x3 i3 e0 ^60.Allspice is made from:$ R- [) m7 T1 }# `2 p
多香果, 多香果香料是什么2 O/ |- ^1 Y1 |# i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 f/ n! U9 f0 a( P& ^
A:A dried berry 干浆果7 ?5 V4 w% Z( M0 t
( ]4 M& ?9 I. v# w3 ?: `# O61.Which of the following are used to make a sachet d'épices?+ `3 W/ o* E. X+ P5 ^1 |% {, N. X' V
下列哪些是用来做香包德épices?- V4 @) Q7 ?8 c& u: I* k
http://www.sachetcatering.com/
9 e5 J2 ~0 ]& Q( P2 W g9 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 C3 R+ s+ R. h; H
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62.Which of the following condiments are not soy based?* H! {- k0 L/ V0 ~
下列哪项不是酱油调味品的?
6 W! E9 C6 }6 ^. J. IA:Wasabi 日本辣根/ Z/ x) K" M* @3 ~4 E: W4 m! I
! {; z/ H% U% q0 P0 X. e5 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 l; L' H0 q5 N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:) @/ K2 c4 U0 I6 E0 T% p
A:Pasteurization 巴氏杀菌. D8 p3 _3 k) a( [0 }5 y
W( Z$ }: q2 `. ^& g64.Which of the following steps is not the correct procedure for whipping egg whites?
0 b- o. J$ G/ U2 k下列哪个步骤是不是正确的蛋清搅打程序?6 s3 y8 S, v( I6 o* u2 j
A:Allow to rest before use. 允许休息后方可使用。5 I) Z5 w& Q) A
- ~6 a, l% k& T/ J2 c+ m0 U3 x65.The weight of a large egg is between:一个大鸡蛋重量介于:+ ^1 I8 R: j- f9 p% M
A:56g and 63g 56克和63克& A0 g5 y" T5 b& l- c3 J
' ^0 ` [& r+ Q0 H66.Evaporated milk is a concentrated milk that is produced by removing
?, W8 C& f: k/ u o& b; M炼乳是一种浓缩牛奶 是去除什么做的1 @5 W3 n) t& G
A:60% of the water 60%的水0 N# ]9 B* R: E) p+ u
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67.A method of cooking that transfers heat through a liquid or gas is:9 J6 y5 C; D% t* {
一种烹饪方法,通过转移液体或气体是:
; q" C b5 |/ h7 W* gA:Convection 对流( \' ~6 G+ N" K! K$ i0 Q
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68.The cooking of starches is known as 烹调的淀粉被称为
' ^' Q1 v. J( k" oA:Gelatinization 糊化. A+ A( _3 R3 l; b1 g) |* j8 ]
, H% T4 G! @( W' M; ?) _; p8 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! P3 I2 D; Z0 b# y4 sA: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:7 v' C3 `, ]% N# v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- s2 I* h7 t6 y( v Y3 d: u3 ^0 c71.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
7 {0 \: [& v6 K; [! O. v& c6 JA:Fumet 原汁* H7 u- J; Q" `3 E% N" c
8 x! p/ ~, L# `7 U* r7 c7 }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
8 C4 d( \0 d1 K6 d' i4 T( W: ?/ cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# r% I( ]2 [1 g* X; n' [
: l3 S+ J3 v4 E73.Which of the following is a principle not used in stock making?
+ }3 W- s- ] E# X下列哪一项不是用于制造高汤(低汤)的原则?
; Y0 D- w1 P% N5 m9 jA:Start the stock in hot water.开始在热水中操作
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4 Z0 j3 w- A* 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
0 Q* Q9 r4 z4 W' o1 D8 D* l+ EA:Remouillage 法语熬汤4 f" V2 O1 S+ A% w A) g
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