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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: y" H) d1 ?哪位厨师最早带来高水准浮夸的美食% [: V, \8 L; ]
AAntonin Carême 人名 安东尼·卡罗美# N$ v* Q: k* N. H
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: ?9 V, g2 W7 {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ A6 y% H/ {" `3 Y. E* M' ]: F( \A:Cast-iron stoves 壁炉1 W" t, T4 \* l; y2 f1 w
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:
5 F5 B. ?; i5 \& x8 k法国术语,用来描述roundsman,或摇摆厨师是:
( y B; g$ F: @6 r2 @! tA:Tournant 图尔南2 a% c1 Y. `) t4 W3 H
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29.Another term for the wine steward is:
! {* |' s/ Z/ h: N$ o6 `' m葡萄酒侍酒师的另一个术语是:
( E+ E: \& W+ I" a1 v) g# K* QA: Sommelier 侍酒师2 m. }( V; f8 K( w% u) Q. S3 C/ D
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30.Molds, yeasts and fungi are examples of a:
S/ r8 h* h2 {$ ]+ P霉菌,酵母菌和真菌是一个神马例子
8 @+ I8 {8 {* r; ZA:Biological hazard 生物危害
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* ]% H( `' B7 z6 ^ |6 [3 J5 _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. _8 K$ l. m: O1 C/ T. T0 J( ?根据加拿大食品检验局,食品的危险温度区在多少之间:
; h- X" s3 i. RA:40° and 140°F (4–60°C) 4-60度: N# u) m8 y5 x" g. Y
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32.All bacteria need the following for survival:3 \5 z# Z5 L0 A! Q: F8 P
所有细菌生存需要以下哪些内容:
' J. ^( H: Y# c# L/ w* I# NA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 i7 |7 S9 z; A, Y/ N
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33.Which of the following correctly represent critical control points in a HACCP system?% B5 u3 R4 t9 G# s2 ?# U( l$ s; ~5 l
以下哪项正确表示了HACCP体系的关键控制点?
+ x) T) U7 g* X$ u$ CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & a3 H( ?" p( @$ |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 j- u. J/ S+ ~3 r0 `
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34.Which of the following is not an example of a carbohydrate?9 O7 ~9 [. V* K: G
下列哪一个不是碳水化合物的例子?
% n+ [: ]; l# G Q) ^A:Essential nutrients 必需的营养物质4 E# o% p9 D4 t0 c- F0 ?/ J& f) S
' j; @" r* h7 B" U35.The process by which a liquid fat is made solid is called:" q- C0 m& y/ Z) K6 M" z5 u
液体脂肪做成固体这个过程叫什么
3 Q) o+ b/ C4 {0 T Q/ T, ZA:Hydrogenation 氢化4 s* t' t2 H- a7 ~- u& ?# R4 F
! f. C6 H+ A% i* X36.Which of the following is not an example of a fat substitute?
7 r7 S8 x+ v2 n" b下列哪项不是脂肪替代品的一个例子8 W" i4 [4 H! x8 E5 J6 z
A:Acesulfame K 安赛蜜K表2 e4 B& f7 I' L7 G: e! u4 I
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37.Health Canada requires that a product labelled "fat free" contain:
+ f$ C" D* s& t" U7 v$ N加拿大卫生部要求的产品标有“不含脂肪“包括:# |1 V0 d6 ~( {5 k# Q# A1 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& Y% m- b8 i; b2 ^+ E! C9 m% V* q# z2 z38.Which of the following is not a problem associated with converting recipes?
5 L' `( s5 G, C* m4 I r' t0 P下列哪项是不相关联的转换配方问题?
& f+ f. A7 H# ?3 gA: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:
- T9 I4 W0 `; ?* U) y从供应商采购的物品的品质或成本叫什么+ i6 r- S0 K7 L, N
A:As-purchased cost 购买的费用
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5 D+ ?& k# ~- M( w( L( t40.The amount of stock necessary to cover operating needs between deliveries is known as:
w; |! d" K) W" B: w, L' m) a在新货到来之前用于日常所求的必要库存量叫什么9 {, J" L: j2 \
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?5 |7 T" R9 W9 W, r
下面那个缩写是用来表明正常库存流程?) m6 m6 }6 h$ d# H" a3 ]1 s: v" A
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 g! l g! |+ S& N# i/ o4 _" E42.Which of the following knives is used to turn vegetables?
2 C3 N8 X9 s' @& ^: l+ Y下面的那把刀是用来打开蔬菜吗?3 N8 V* \' S4 ? W; \% Z
A:Bird's beak knife 鸟嘴刀
6 X4 e6 L% W# O; u) U7 [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?
+ F5 j, L; B9 S* O2 e即时读温度计最好用于那方面?- e" p y4 Y+ U4 c. X r
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 U+ @# e* _! l: ]$ K# q9 v
3 y- P- v C3 p5 G' y5 V% X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 Z7 Z; E' q$ l+ X) F, F下列哪些金属材料受热均匀,通常用在铁板而且非常重" o3 x' n7 n; c# C0 t! a8 [2 \" Z
A:Cast iron 铸铁
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U" U* s4 q m. M. j8 V, q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& c K0 U! j, P# z8 H
哪件装备下面有一个可移动的碗和一个S形叶片?
' D% C9 L+ G, W ?0 wA:Food processor 食品加工机% {; Q, R0 a* w$ G
http://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?
( F$ [1 s- I$ P# ^8 s下列哪项不是用刀的安全规则?
$ T0 W! Y* u) f$ r0 I% B5 W1 r7 DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! N R- v& H- F$ b9 d. X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% D5 N' M$ |: c8 s/ L4 z: X& \A:RondellES
: c: d# ?/ V7 \' s1 v. w, D9 ?1 ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
! {' ]3 k. Y! {7 R下列哪项是切成小方块用于汤的装饰?
% I: A( _9 J5 f" r" CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# J6 m: b0 Y0 H: R! b$ ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 |$ Z/ [: U! C: C8 `/ K% k0 h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!!——
- N+ [) _) j; j8 W: S* kA:Gaufrette
1 m7 f2 [( F% F" Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 p5 P6 O: l( h ^' ~2 L7 S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' T- d. s4 I4 W' b6 _- S* N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ I! J& b" n' c7 U
: ]& X3 E/ T8 d% U; D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% M5 Q1 A; r& S2 |) @) ^7 z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)
5 f# s4 q& i( L! I5 k' U% GA:Cilantro 胡荽叶 香菜- O2 @1 e$ t5 w7 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:4 E8 f+ z$ `- w5 V2 l0 a
多香果, 多香果香料是什么
* y# c! ^1 u8 b2 z# A- Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 [% i* d5 r4 y% l
A:A dried berry 干浆果# c% ~8 c9 Q; i8 B
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61.Which of the following are used to make a sachet d'épices?
. r% b, b9 D" n下列哪些是用来做香包德épices?
* z/ _" s7 H0 k; Vhttp://www.sachetcatering.com/: t' j6 B& k- s# G5 G* N
A: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?5 B1 ]- {) p* p+ W2 [
下列哪项不是酱油调味品的?
* p) v1 F6 {6 _5 Z$ ~+ B8 |! P* B+ tA: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:) q# z. D5 A# m/ t; d8 F6 W) J5 x- x
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:( N/ z% C& v* J! \ {6 j
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?. F3 j# P7 Z& u$ ^
下列哪个步骤是不是正确的蛋清搅打程序?) R# S" h9 Q4 O4 `
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:
( z) c3 I [# y" Q: L: i% O" Y! [7 ^A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing2 V* N% \9 `; m, g7 ?$ a. l) m
炼乳是一种浓缩牛奶 是去除什么做的8 ?0 e" H, c0 L. R" q" H7 s' ?) K
A:60% of the water 60%的水; G/ l1 [2 ?* J0 L0 `2 R
* X% V( k. }) l8 W# r4 x! G67.A method of cooking that transfers heat through a liquid or gas is:
" G6 ]5 C5 ~( H8 J4 e' L一种烹饪方法,通过转移液体或气体是:9 c* T( b: a. A2 H5 k; t# }1 P
A:Convection 对流
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6 _8 E# ]- B: q+ |7 R$ V% }68.The cooking of starches is known as 烹调的淀粉被称为+ }: f$ O6 F2 ~/ o6 l$ f8 A* Z1 L
A: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?2 Q* Q9 r" s5 T. A
A:Braising 烤& m8 _! \9 e; ]+ d) ?* w
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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:
$ w* y9 Q0 F Z; y+ X1 b! [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ g+ L! v! G& q, t& M* J! o
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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
- f* J2 p q* h1 U7 [8 b1 yA:Fumet 原汁. N8 ]( J0 j( D3 t# W2 y* v2 f
' `3 R0 h- K' k! y+ \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: w2 C, w- b O/ \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 m6 t8 M5 J! o) }
, U8 {1 A: x5 n* A! I" H) T73.Which of the following is a principle not used in stock making?6 t- r3 l' [+ w1 P
下列哪一项不是用于制造高汤(低汤)的原则?
/ H- F" a0 X2 ~) v8 I; VA: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 P' H% S) K, D
A:Remouillage 法语熬汤" M/ {5 I% b8 a
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