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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:& E& B5 W0 R$ Z. [
哪位厨师最早带来高水准浮夸的美食
1 C" [- \$ W) D, d) ~, |, V( QAAntonin Carême 人名 安东尼·卡罗美
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5 Z+ _1 P t1 L3 q( u9 U' N9 K6 j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" j4 c3 S( c8 J% x6 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; Q2 }$ T& y0 ~7 X! j. p
A:Cast-iron stoves 壁炉
2 D* y: }7 @9 ?, ehttp://www.usstove.com/products.php?id=6( M9 L6 j' }, p. i+ h( ~
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28.The French term used to describe the roundsman, or swing cook, is:4 N. @+ U; w( B: U: I* X8 b
法国术语,用来描述roundsman,或摇摆厨师是:
9 K3 I$ W) H9 s% d1 J# VA:Tournant 图尔南5 C, a! g9 v" v5 T
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29.Another term for the wine steward is:8 [- p E& q: T
葡萄酒侍酒师的另一个术语是:
( i$ ]6 a* Y+ m4 UA: Sommelier 侍酒师, W3 @, V8 i) {( [. B- Y2 i- J7 R
7 d t0 |# ^; m m. t, B6 ~# o30.Molds, yeasts and fungi are examples of a:+ [' ^4 p, G0 r/ a4 s1 Q% }
霉菌,酵母菌和真菌是一个神马例子8 H9 j8 X% y$ K7 o2 K# b, c
A:Biological hazard 生物危害% L* H+ u7 P$ R5 B I6 o T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 C% ]! G5 H3 a" s/ A根据加拿大食品检验局,食品的危险温度区在多少之间:; w, E$ m5 ^. S
A:40° and 140°F (4–60°C) 4-60度
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9 [& Z7 d- o# |7 r3 V32.All bacteria need the following for survival:$ B. |* l6 B7 H6 Q6 w
所有细菌生存需要以下哪些内容:" m% Z9 D, E3 i+ C4 Q% x
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% a2 ` x% T" o! ]" W33.Which of the following correctly represent critical control points in a HACCP system?
0 Y: R1 R: O. x5 L以下哪项正确表示了HACCP体系的关键控制点?
5 T3 h! w2 j9 U, i# jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, i$ u# T$ ?7 i. W% J7 X食谱,接收,储存,准备,烹饪,保温,冷却,再加热' M: [3 ]0 W3 C( m
: A" g% O- x4 I/ _34.Which of the following is not an example of a carbohydrate?
) N b; n8 L8 }+ i& g; Z1 N下列哪一个不是碳水化合物的例子?7 Q3 u9 l6 r2 A. T* b7 m) V! G) y
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:
8 f& y* n/ Z3 H$ R9 X& o液体脂肪做成固体这个过程叫什么/ } q- `$ q! }# m0 _7 w1 p
A:Hydrogenation 氢化
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" a4 \. O' l+ l5 }36.Which of the following is not an example of a fat substitute?5 c/ Z! b+ i9 ]8 F0 Q
下列哪项不是脂肪替代品的一个例子
6 _. ]+ ~+ U) T( _$ u+ ^A:Acesulfame K 安赛蜜K表! w& `! D. h, ]% N9 Q
3 D0 P- q4 D% y3 ^( f* a* F3 y- x37.Health Canada requires that a product labelled "fat free" contain:# o* H$ V, C- o2 g3 e! Y# g
加拿大卫生部要求的产品标有“不含脂肪“包括:6 U! E2 Q, T! S# J, X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; h. V+ D# ^+ I! L38.Which of the following is not a problem associated with converting recipes?+ b0 x( I/ k' @. K, ~/ e
下列哪项是不相关联的转换配方问题?
; K$ C" B. D' `8 GA:Unit cost 单位成本0 e% t$ v' ^3 _$ a! x8 y
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39.The condition or cost of an item as it is purchased from the supplier is called:
& y9 D( O2 c6 q& P J0 Y从供应商采购的物品的品质或成本叫什么
6 d+ P9 D- b$ M9 F( DA:As-purchased cost 购买的费用
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( s0 K, g9 ]7 B ~! _/ R+ v7 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ f, ~+ W8 n9 i: G. r; Q0 g在新货到来之前用于日常所求的必要库存量叫什么( p) B& D& R8 X/ a+ z0 [# `
A:Parstock 基本日常最低库存5 x! e& F7 R/ `. Z5 n9 z" _2 n: y! V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?+ X& S: D/ D4 {* R4 @
下面那个缩写是用来表明正常库存流程?7 N/ p# Y ?1 v
A:FIFO=FIRST IN FIRST OUT 先进先出0 V( g2 _( ^- c
' E1 f, O4 h, K1 E0 @42.Which of the following knives is used to turn vegetables?
& E) k* J; D9 f$ _% Q- B# T% `% e下面的那把刀是用来打开蔬菜吗?
7 d9 s. m2 f6 E+ A) VA:Bird's beak knife 鸟嘴刀" S0 m# `) G: H+ S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?/ y- e4 q* P6 z E9 Z- w
即时读温度计最好用于那方面?4 j3 E5 y; C# P' ?' Y* O5 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 |) {5 k. T. E# U1 Z
" [* ^0 Y7 a6 F5 w0 m( l' W( F. |+ ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 W2 y* q, k1 ^6 {+ I0 o- B: x
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 X% B- F3 ?4 b4 l/ ?/ k% g( ]
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?$ G# O7 M5 [* C/ A; C
哪件装备下面有一个可移动的碗和一个S形叶片?
# g4 u8 M9 j( {- ]7 `% p) E: VA:Food processor 食品加工机
` _' T( ~( b& R6 thttp://www.google.com.hk/search? ... iw=1263&bih=572. v( n% r! q9 m! K
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46.Which of the following is not a rule for knife safety?
* D; U( d& _# w8 b下列哪项不是用刀的安全规则?
- m$ m6 L4 u+ Z Y2 Q+ rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: m! w- o" u l8 x* W2 x
6 X& z6 ^/ a; [5 c+ V* j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* Z/ U8 q4 ?4 X+ x1 h7 N$ w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ B+ B8 t, o ?# V4 |2 y" C( z! o0 C2 yA:RondellES 1 c' r) M9 z6 N: @7 O: u
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?
+ T( j9 e; ]7 N* f3 F, M下列哪项是切成小方块用于汤的装饰?
& @* {% m2 F. L- OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% R- j! j5 N4 u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. K" ^; u. |( y& V R7 M; b( }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!!——) |; D/ ]+ p6 W
A:Gaufrette
% \6 f9 R/ f' @& Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, D5 h' T7 }' b0 |0 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, y7 b N; V$ b/ J- L# c5 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( X! X, S. r0 I5 W
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, C+ T8 F J' ?2 S
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: i# j: e1 i; O$ C0 iA:Cilantro 胡荽叶 香菜 e3 }; U2 c# A1 j. J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ c. I- A& e3 l) `9 V* n* W 多香果, 多香果香料是什么5 A: n7 @ o" P+ r ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: t: V# \9 P8 B4 R4 B
A:A dried berry 干浆果
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[% @! V1 Z3 I6 K$ N2 w* I61.Which of the following are used to make a sachet d'épices?2 g, z" a# g# N
下列哪些是用来做香包德épices?8 A2 I% j \' `& q
http://www.sachetcatering.com/( ~, S1 n. f2 {4 W0 v6 v- [" \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 \" l- s% a# p" o& `/ k" _. J
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62.Which of the following condiments are not soy based?& S5 h" m ]1 A1 C- @4 i! T
下列哪项不是酱油调味品的?
# c" V/ b) [* y' M! ^+ `0 P/ ~: D8 \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:
( z5 F5 z: {4 N' p( }: c' W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:2 q3 V) z) \' @
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
- Z+ U2 O) G$ v" q下列哪个步骤是不是正确的蛋清搅打程序?' Y- g) S$ D+ b/ ?
A:Allow to rest before use. 允许休息后方可使用。, p, w6 | Q, f
1 Z/ l% Q j0 T! r6 j: D65.The weight of a large egg is between:一个大鸡蛋重量介于:4 \( Y) D% N6 W6 l1 O
A:56g and 63g 56克和63克
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7 C' Z; i8 H" y2 ^0 X: a0 C) Y66.Evaporated milk is a concentrated milk that is produced by removing
( c! e+ R0 ~! [' D j9 g' O) \$ e% I炼乳是一种浓缩牛奶 是去除什么做的2 K' L6 V" \: S, K+ M( _4 W- l) }
A:60% of the water 60%的水: G! A" ?1 }0 ?2 U/ s' v4 z
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67.A method of cooking that transfers heat through a liquid or gas is:
; ~" N! g- `% |9 Z8 ]一种烹饪方法,通过转移液体或气体是:
) G$ z3 I1 ~" NA:Convection 对流0 J( B& }8 e- a5 X8 A
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68.The cooking of starches is known as 烹调的淀粉被称为
" }/ d9 U6 ~( s7 y3 V% WA:Gelatinization 糊化
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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?" Z# o: j F* X
A:Braising 烤
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0 ^# h( k" [4 e70.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:
2 S* }3 Q% j4 [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( W5 ]. v2 y, r/ i; C7 g
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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+ o8 w4 V1 h4 l
A:Fumet 原汁
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8 X( B* P2 Q; S+ x0 b" I& m8 i( 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
7 r$ w! @3 d7 e! W& EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 J6 C% O9 t4 U% n" j3 N/ U73.Which of the following is a principle not used in stock making?
7 Y. h7 l9 s; K& D下列哪一项不是用于制造高汤(低汤)的原则?% o+ M# z1 n9 |7 \' h$ \+ L" k
A:Start the stock in hot water.开始在热水中操作. V. V: t( y7 L$ w, c) G
8 X# w" `# u7 j. C: b% L74.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( H c b4 M' z F6 k
A:Remouillage 法语熬汤0 [9 p3 D$ u: ?! i5 Z
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