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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:
: o+ k+ ]) o4 ]$ A哪位厨师最早带来高水准浮夸的美食, m" s/ `, j/ B) e% M
AAntonin Carême 人名 安东尼·卡罗美1 V6 ?2 [2 C" n/ p. S+ l& F1 y( a
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. \7 Y$ |) m+ F V8 p3 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 M& f' u* V% i* Z$ q# ]" u0 ^9 r
A:Cast-iron stoves 壁炉9 f8 Z- ? `2 l; A% ~8 Y! U+ C
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
; f, n W- w; B* ~, T法国术语,用来描述roundsman,或摇摆厨师是:* T9 J5 L; h+ i" C
A:Tournant 图尔南
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29.Another term for the wine steward is:9 a' |0 J: m/ o
葡萄酒侍酒师的另一个术语是:
9 \6 H: j- S& I% Z1 cA: Sommelier 侍酒师$ b8 K3 X; F% f. p: j0 K
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30.Molds, yeasts and fungi are examples of a:/ v- d: Y' e) _" S! B1 G4 z
霉菌,酵母菌和真菌是一个神马例子
( W* q, i" o- h+ H/ V( RA:Biological hazard 生物危害: g! j+ Y( l3 B( h
+ D8 k d. b7 _: i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 C# U) Z8 S; n) v根据加拿大食品检验局,食品的危险温度区在多少之间:1 W0 b/ q% A% [4 U6 T, T. F1 D
A:40° and 140°F (4–60°C) 4-60度
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; D, @) ?- v, D- I% s32.All bacteria need the following for survival:
: t% f- G0 b; C# F6 w( D8 w8 X所有细菌生存需要以下哪些内容:
! d5 R4 Q" b* L0 \ i( @A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# V' n# ~2 U* w# K, y$ Z
d/ h( C* F) t5 d; _% }9 E8 r33.Which of the following correctly represent critical control points in a HACCP system?
: F8 j: }- v- @- I b0 k" w以下哪项正确表示了HACCP体系的关键控制点?- x- Y, A: f& D/ f3 o% k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 [7 B$ x$ v, t" h2 g食谱,接收,储存,准备,烹饪,保温,冷却,再加热( t) R/ K" t4 J6 S
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34.Which of the following is not an example of a carbohydrate?
. k- f' |% i- @0 c7 M/ w( `下列哪一个不是碳水化合物的例子?, I H) `5 S$ z+ d
A:Essential nutrients 必需的营养物质
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9 d5 |( s0 G1 L35.The process by which a liquid fat is made solid is called:
, _3 P/ t' u+ d8 O' P, t% D9 U3 D液体脂肪做成固体这个过程叫什么( g+ `4 n( S$ D& Z. n M9 |. N8 a
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
' `" T4 i; ?2 Y: \下列哪项不是脂肪替代品的一个例子3 t5 Q3 ^0 w, X7 \4 a2 M+ \
A:Acesulfame K 安赛蜜K表# q. x- s4 [/ P- n* W
6 H! I$ F# _( o* @2 u5 }' m37.Health Canada requires that a product labelled "fat free" contain:
. l5 r# |5 @+ y: K4 Y6 p加拿大卫生部要求的产品标有“不含脂肪“包括:0 Y/ v) |) }/ y3 [8 ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 f) y( T1 D* H) @+ B8 {
0 t9 y' @9 c. C) d! i38.Which of the following is not a problem associated with converting recipes?, O" g( g& |' F+ L* f4 G) g
下列哪项是不相关联的转换配方问题?
9 P2 R& T0 B* C$ D" U; IA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:' R* I3 l' `& ^ Z5 f9 r) s H- ~/ D
从供应商采购的物品的品质或成本叫什么, k, F. I& x4 v6 g2 B! O% w
A:As-purchased cost 购买的费用; ^3 |/ k; X9 S0 q" I% c& ]( G
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 J0 |7 g' k; h* B! D1 T在新货到来之前用于日常所求的必要库存量叫什么
, ]% j# w; [- I: J# F( O/ \; N. BA:Parstock 基本日常最低库存
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2 G M Z/ r; m5 }1 s: y5 }* K7 h41.Which of the following abbreviations is used to describe the proper rotation of stock?
. ?' Q |4 W; V下面那个缩写是用来表明正常库存流程?
" E3 U! H; ^5 K% ^! Q2 pA:FIFO=FIRST IN FIRST OUT 先进先出' Z! }* H; P2 K! `7 Q
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42.Which of the following knives is used to turn vegetables?3 L7 g1 O/ W) v7 N! i) t' X, {8 j; a
下面的那把刀是用来打开蔬菜吗?3 @ L+ J/ ^) `2 G
A:Bird's beak knife 鸟嘴刀1 V0 b$ q# a7 w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) @' H/ @( L# r0 f+ V
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43.What is an instant-read thermometer best used for?: q7 X7 K& k' N
即时读温度计最好用于那方面?
) ~3 ? w0 ?3 C8 j) C0 e+ pA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 R) s. U; H* g( k& T" s( D$ ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( {' n* ~. w! P, T; p$ oA:Cast iron 铸铁
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' H; t2 x8 {7 F$ l2 c" Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% F; l" `1 {* v0 x/ Z3 U8 }
哪件装备下面有一个可移动的碗和一个S形叶片?
* Z0 o( L/ |) I" l K eA:Food processor 食品加工机
( h1 ?( m3 T5 chttp://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?' R& G* A+ ]9 x% v$ m, ?( |) r
下列哪项不是用刀的安全规则?
/ o* k+ c8 P/ t' PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 [6 Q% j. o- x5 Z' ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 P9 [: B- D6 m4 _# G' L/ u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
g3 w3 ~- A) W. w$ g8 o+ jA:RondellES 4 h8 D. H# P! Y4 G3 K+ H0 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting s* y& H/ h3 H- i' y7 k0 ]. U1 k' p
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48.Which of the following is a diced cut used to garnish soups?5 F* C9 s7 | n( t) x
下列哪项是切成小方块用于汤的装饰?8 K; q0 c( `! r [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 `* X/ g; Q: r9 u0 s0 T9 Z9 c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? Q& G+ ~: X- t; W) A( }
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!!——
, `' }& P; Z$ c9 \7 c4 @A:Gaufrette 3 S6 Y0 }) o; r* {* [- ]) D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. \7 q0 q" Z* q+ `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 [8 O2 o! M4 }: s: tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 }' ~" |& ]/ [
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? L2 h/ N4 @5 ?& 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)* A/ ?! F# z4 z1 c" Q
A:Cilantro 胡荽叶 香菜
# k& u& \4 @2 q/ F6 |0 c vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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g3 w& g4 [0 f60.Allspice is made from: l1 R5 I' C @% P! z. l! f1 U8 J
多香果, 多香果香料是什么
0 j, X0 \. ^* g0 U3 Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" u; g, O/ L& n; m( ZA:A dried berry 干浆果. R# K4 H5 B5 D( j' n$ v
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61.Which of the following are used to make a sachet d'épices?1 O! \- `! s* m
下列哪些是用来做香包德épices?* S) q2 _: k: S6 t$ g6 ~! D4 \
http://www.sachetcatering.com/
; u. m" F8 a5 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
# Z! P5 J9 ~9 r4 @, Y) d0 u1 M* M6 K下列哪项不是酱油调味品的?
# X' P( a( L" n& X% I6 Y+ sA:Wasabi 日本辣根# j: d. Y% r/ }7 Z0 Y" g) B
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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:* Q2 B. N" t1 V8 J; Y" Q
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:
8 T. b$ ]; n5 d7 a' @1 }- PA:Pasteurization 巴氏杀菌/ M/ T& p7 e5 _
- n! _$ l" y7 ]/ |64.Which of the following steps is not the correct procedure for whipping egg whites?
q; M' d7 {* Q8 V下列哪个步骤是不是正确的蛋清搅打程序?7 a J& p1 |- d* v, ?7 v
A:Allow to rest before use. 允许休息后方可使用。
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1 m: n% h7 c6 P65.The weight of a large egg is between:一个大鸡蛋重量介于:( F- T x" M% T4 |& Q
A:56g and 63g 56克和63克
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6 B1 ]" I3 t1 l1 P66.Evaporated milk is a concentrated milk that is produced by removing
( A4 ]' f7 i$ d- K1 q& T炼乳是一种浓缩牛奶 是去除什么做的" q" c" u8 k$ H( U" t
A:60% of the water 60%的水1 ~& z: L @% f+ w) e
# M) M- a/ s3 m3 }. J. n- k; q67.A method of cooking that transfers heat through a liquid or gas is:
- e# X- `. S' }& r/ z7 q& G2 ]一种烹饪方法,通过转移液体或气体是:
+ P! e( r% I3 L. T+ r) sA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
- b' V4 ]+ K% n1 @A:Gelatinization 糊化
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2 O) d" n3 v' m8 B: y6 z+ Y4 E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' {( Z! ]. h( Z" Z) W c: BA:Braising 烤' X. r/ [9 T% c+ Y6 V
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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:
4 e4 W4 k* h4 Z3 N2 YA: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
+ l! e" v r" @3 ` S% \A:Fumet 原汁" b% X6 t. t# C! G
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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
6 d. \+ L$ P, L# {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 I7 j3 @6 l# q+ d- R: b. K- z
/ @' t$ m/ L" P73.Which of the following is a principle not used in stock making?
4 U! V. T$ M% g6 i' R下列哪一项不是用于制造高汤(低汤)的原则?' Q8 R' r. [! w5 ?' ~
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) \2 }2 u7 s1 y6 k' C7 T
A:Remouillage 法语熬汤0 D9 K1 d1 `5 p$ _
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