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26.The chef who is credited with bringing grande cuisine to the forefront is:/ q- w- s5 o3 I! w2 C9 P2 [: I
哪位厨师最早带来高水准浮夸的美食# c2 z' K/ G! x$ p
AAntonin Carême 人名 安东尼·卡罗美
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5 n# A7 A B) g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 J! `9 B0 J' L2 A* T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' Y: V! W9 K' v; W3 H
A:Cast-iron stoves 壁炉1 O' Y% `' Y ?! t$ ?6 o! C
http://www.usstove.com/products.php?id=6( K5 P6 e+ H9 e/ ]' z
; F6 A: x" m# W7 M4 T8 `4 D8 M2 Q28.The French term used to describe the roundsman, or swing cook, is:
. ^" y, q: u, `3 B( i& U法国术语,用来描述roundsman,或摇摆厨师是:
7 M+ A: w' S# n& o6 `A:Tournant 图尔南. o) m2 J7 ]8 Y' k/ M+ f! E1 s, M
! e$ s7 r$ P, W8 F" b8 R7 I6 x. j29.Another term for the wine steward is:
: s' O: I' u% i9 K葡萄酒侍酒师的另一个术语是:
& D% M7 z' |) f+ n. SA: Sommelier 侍酒师' m( U! g, l$ m) h3 @3 X( x
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30.Molds, yeasts and fungi are examples of a:
" E, B8 |' t0 C7 Q9 E; g3 i霉菌,酵母菌和真菌是一个神马例子
6 G' g, e' k: X2 o( w) pA:Biological hazard 生物危害
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. @8 A1 s" v- l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* w, f( o, f) C根据加拿大食品检验局,食品的危险温度区在多少之间:+ M5 E5 a% A7 c; J: F! p5 Y
A:40° and 140°F (4–60°C) 4-60度& I& v! L* A& `! e6 `1 P
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32.All bacteria need the following for survival:1 ]6 @2 `* ~9 [! S
所有细菌生存需要以下哪些内容:- N" v2 ?+ G+ @5 B+ Z' X5 C+ y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?4 @* x- r- F# Y# s4 D9 c
以下哪项正确表示了HACCP体系的关键控制点?
& L+ [2 n0 Y+ m4 n2 yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / H8 o) @$ W3 f e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
; z1 v2 Y6 L/ T8 @4 ]& [- n下列哪一个不是碳水化合物的例子?
' m' A! [7 P; q" b* UA: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:
$ R0 S' k+ P' [4 M. E液体脂肪做成固体这个过程叫什么. r% y% j2 E' e8 n1 y7 F
A:Hydrogenation 氢化
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6 R+ @9 |; n) k4 A36.Which of the following is not an example of a fat substitute?: M4 h' ~" Z' l
下列哪项不是脂肪替代品的一个例子7 \" W U1 o2 r, f5 i7 U. X
A:Acesulfame K 安赛蜜K表 m9 F4 u) \, `. U
7 {" V9 k8 ^' T) g( n37.Health Canada requires that a product labelled "fat free" contain:
5 W- l# n' ~4 \: q4 l加拿大卫生部要求的产品标有“不含脂肪“包括:
" {: @' }9 s# L# M1 j9 T& J; w' RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, @/ I8 K* B% W3 A) j, ~5 d b7 l38.Which of the following is not a problem associated with converting recipes?
) F4 D4 }, Z/ p; {" n0 `; H- g下列哪项是不相关联的转换配方问题?
# n, f @* h$ }" {1 {A:Unit cost 单位成本
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, f% ?* Q. p: G- {& r v39.The condition or cost of an item as it is purchased from the supplier is called:9 t8 y2 P1 N2 P8 u% p0 Q
从供应商采购的物品的品质或成本叫什么
, C! z5 R" O0 |6 ~& x- L$ |A:As-purchased cost 购买的费用
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$ l% M" R8 N2 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:) G0 p# ~2 `( G* s
在新货到来之前用于日常所求的必要库存量叫什么' R. O1 @7 u" @7 b
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?
`2 e! p/ o' H" r下面那个缩写是用来表明正常库存流程?
* L5 v, J" `# i. z9 q" LA:FIFO=FIRST IN FIRST OUT 先进先出/ e% c* Y4 x+ _5 E
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42.Which of the following knives is used to turn vegetables?
. ?; k- k* K# \' a下面的那把刀是用来打开蔬菜吗?
; `5 ~: X/ |% T( G. ZA:Bird's beak knife 鸟嘴刀9 H/ h7 q4 k4 k8 @' P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 g p# H! d1 i9 [' w* \; K
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43.What is an instant-read thermometer best used for?+ B$ L6 T7 L9 ^, R- j) c
即时读温度计最好用于那方面?4 ^! l( Y; h/ h% K9 P+ l
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 D4 |( p1 m8 G9 x, o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% q& L- c6 x( B/ I1 V9 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重" o7 F$ ` s+ w# i3 w& 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?
" u3 k0 X0 ^, f4 v哪件装备下面有一个可移动的碗和一个S形叶片?
7 H8 C* _3 s1 `A:Food processor 食品加工机
# V7 y. P' {- F1 M! _& k; f, }2 Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
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, S" F4 c U0 z( z* o46.Which of the following is not a rule for knife safety?
5 N$ G8 |1 f2 B, ^下列哪项不是用刀的安全规则?: G1 O+ h. L6 U1 m9 N* x$ G3 ]+ D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 a, m' Q( H0 F7 t l0 ~0 Y; D9 @
* I" ~" F# M" ^( t( p& d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- A1 ?' i4 B9 {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% x+ H; j/ Z) c7 v' h& f
A:RondellES
0 ]4 K% e; s2 S" G1 J' p, ?3 Q" @1 d# Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ z" S8 f: M9 Y$ U/ W) q48.Which of the following is a diced cut used to garnish soups?
; O( m& @" ?4 U/ J' x( F下列哪项是切成小方块用于汤的装饰?# X* q! t9 z- P) P1 w, p2 p- n4 C3 @' p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ h# p0 B8 s- S+ y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 |: X' V5 Y3 y0 w8 E
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!!——
( o: m s7 F5 n a8 oA:Gaufrette ' i) x& F5 X$ Q8 l, x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; e# l j, S. a3 Z# F; s7 K2 l' Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; H" w. Q# h$ H+ R: F f* g) q2 n! ^% n' Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 c- l6 I5 W9 q$ P% j. @& j9 O8 f
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 p. Q% A% B' b" x
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)( f3 L7 R9 e* P; ~( }* B6 J
A:Cilantro 胡荽叶 香菜
; z. J7 c" [4 c0 D4 M7 k. h- dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:) n. w! E% n; P. L9 ]+ n
多香果, 多香果香料是什么
* ?) i4 v. K/ l m+ ~' `3 _* y8 w: T( fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" e, d* }$ P) c K$ e' {, u) s
A:A dried berry 干浆果
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6 V9 B' I* ~# Y# p$ `1 C9 A61.Which of the following are used to make a sachet d'épices?0 e$ q, h' t& I$ i9 \: J
下列哪些是用来做香包德épices?
, R; Y! m k1 |4 F- Ahttp://www.sachetcatering.com/
/ \9 V9 O/ s( x( ^6 y$ eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 ?* r( X8 Y) }. T0 X3 F) ^62.Which of the following condiments are not soy based?% D0 K4 _" I: n2 O6 Y! d
下列哪项不是酱油调味品的?
3 r7 g: j5 t7 n: _: G( L# hA:Wasabi 日本辣根- b4 s9 w A- `8 s
' ?- X5 R+ X3 G2 v! s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* g6 @1 x' @% G- L- y o
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 Z6 u* X, \9 R# ^. t jA:Pasteurization 巴氏杀菌$ X+ O/ v' A" B+ u
/ d2 p2 d9 ]/ P5 @64.Which of the following steps is not the correct procedure for whipping egg whites?& z/ ~* D' N' m- W6 @6 N/ N' S& s
下列哪个步骤是不是正确的蛋清搅打程序?' u4 [3 P" k( _0 H& N, J
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 \ D" D1 B+ E0 F. t
A:56g and 63g 56克和63克
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2 t; D0 L1 y7 x' n6 y$ K66.Evaporated milk is a concentrated milk that is produced by removing
) M9 J3 \" {: V炼乳是一种浓缩牛奶 是去除什么做的* s h) e/ V4 D$ F4 V O% c7 Z6 n
A:60% of the water 60%的水1 E. B% k7 J( k/ ?
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67.A method of cooking that transfers heat through a liquid or gas is:
_$ g! @4 B8 X3 o2 a一种烹饪方法,通过转移液体或气体是:! w/ R" q# l* M2 N
A:Convection 对流! s# e, v: C6 L) Q* U: k& k4 O
# ]7 D: V8 s3 {68.The cooking of starches is known as 烹调的淀粉被称为1 F+ T/ q* x: ~7 [0 J1 V. q) M$ _
A:Gelatinization 糊化
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4 J0 A: C' \" l9 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 T" q6 L+ }6 D5 I! [! M3 P* aA:Braising 烤3 }- H; B$ \8 E3 o' c3 S1 j
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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:: O6 L6 T1 c/ x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& V' M6 A% H* h' Z; Y3 i. x( @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
) z0 ^1 D, t. l" \. d& GA:Fumet 原汁* V1 H0 V, E3 i) L7 K1 {3 d
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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
: p6 B0 Z( @" `' HA: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?! e+ y7 M, b. Y8 P
下列哪一项不是用于制造高汤(低汤)的原则?# z; ]2 F1 d A* T
A:Start the stock in hot water.开始在热水中操作) ]- ]* W$ d' d1 S. m
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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. V2 K$ F' s/ \9 u C! C
A:Remouillage 法语熬汤0 j4 ?8 F) U/ z
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