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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 U" }7 n+ x! H: ?7 J哪位厨师最早带来高水准浮夸的美食
2 |" r1 H% s5 ?1 [AAntonin Carême 人名 安东尼·卡罗美
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" X% S3 @( W, y+ Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) ~5 E( r) p# g. f3 G7 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 。
0 [! _2 _3 A% k2 _: d' j6 u) j2 H- a! EA:Cast-iron stoves 壁炉
7 J; z r( A- T$ d1 C" L' Vhttp://www.usstove.com/products.php?id=6
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6 | F0 [- M, @( V28.The French term used to describe the roundsman, or swing cook, is:+ L" j* r# J* ?) j
法国术语,用来描述roundsman,或摇摆厨师是:& |3 v. g5 ]7 U* ]1 Z& d' F
A:Tournant 图尔南
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$ \! ^5 _ O2 K$ z29.Another term for the wine steward is:: j6 {; n; p+ z( ?) t
葡萄酒侍酒师的另一个术语是:
5 @' F) ^, P/ g6 A. A# l1 dA: Sommelier 侍酒师! S# A4 f. c C) s' y
) @; x- |1 C$ e* d30.Molds, yeasts and fungi are examples of a:
9 I& X+ Q# b" A4 d霉菌,酵母菌和真菌是一个神马例子
5 E3 r& K& v8 h. ZA:Biological hazard 生物危害
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5 N3 A8 f a2 S/ s- @5 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- K+ l' j" r- a) \9 _4 S
根据加拿大食品检验局,食品的危险温度区在多少之间:) J* i" ]) ~# m' v7 d, U/ W U
A:40° and 140°F (4–60°C) 4-60度
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* F. S% x9 O: E! E6 N! A# u( k32.All bacteria need the following for survival:1 G7 J+ f% A' P6 `
所有细菌生存需要以下哪些内容:3 p7 A6 \7 d- C2 c b+ Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 A' t r7 R, X; u, `33.Which of the following correctly represent critical control points in a HACCP system?. r. a# s0 |2 A' G$ l3 k9 R
以下哪项正确表示了HACCP体系的关键控制点?
5 U% R! E' H* ?3 j2 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 g3 Z9 M( q' Z! U' N5 i3 T! f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 |2 T8 s% ~4 i4 E) {34.Which of the following is not an example of a carbohydrate?6 l, G. i$ r i6 S- r$ M
下列哪一个不是碳水化合物的例子?( j4 a( H. Y+ ]0 c, @
A:Essential nutrients 必需的营养物质8 K; ^- q# G2 y+ _
% [ f& I9 W( Z35.The process by which a liquid fat is made solid is called:
/ b% y0 m# n U& U5 k' V O8 z2 ~液体脂肪做成固体这个过程叫什么* O4 N5 C0 o' W- c2 Z
A:Hydrogenation 氢化' u. R" _: m$ S
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36.Which of the following is not an example of a fat substitute?
6 _6 L+ v9 P6 k, g. F下列哪项不是脂肪替代品的一个例子8 Y' C6 u) W2 p; H
A:Acesulfame K 安赛蜜K表
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1 {( T% s- s, u37.Health Canada requires that a product labelled "fat free" contain:' {1 e2 K0 X- b$ e$ e1 O o
加拿大卫生部要求的产品标有“不含脂肪“包括:
, c% m. j, n3 G' z/ ?3 ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. |. a' o" w5 k6 [+ C8 x+ d
, {. F" O$ D! k+ a! s38.Which of the following is not a problem associated with converting recipes?
- y t3 q" Z( I* {下列哪项是不相关联的转换配方问题?, f. c- h+ D' E1 ^% P
A:Unit cost 单位成本 A% i2 g9 j$ O
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 p, W5 T& t. L& }! l: u) Z A从供应商采购的物品的品质或成本叫什么3 y6 ` x! E) F2 l1 x% t( I1 i$ o
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:$ c. x: j: f2 n/ r5 ^: q
在新货到来之前用于日常所求的必要库存量叫什么
& B: }& t" q) H: J$ zA:Parstock 基本日常最低库存( v* k' e% |9 v3 c
+ t8 n; ^/ e) u/ ]/ W41.Which of the following abbreviations is used to describe the proper rotation of stock?2 c' G" ]) r+ ~0 ^9 i
下面那个缩写是用来表明正常库存流程?
; T7 c9 I0 L2 e( j* G1 Z& rA:FIFO=FIRST IN FIRST OUT 先进先出; M8 y }+ _* c& J& N
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42.Which of the following knives is used to turn vegetables?
- _/ ], k: _8 Y) p& j下面的那把刀是用来打开蔬菜吗?
8 E$ w+ @. `' O4 d( R# zA:Bird's beak knife 鸟嘴刀- e O. |4 z+ R0 K2 p: Z& N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- p+ g+ W( M3 f# a8 ^43.What is an instant-read thermometer best used for?/ B4 ~' v7 C' ?' [0 [" E U
即时读温度计最好用于那方面?3 ~6 I: B6 l7 G0 L9 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 N- L) J5 g4 o# l6 H+ j6 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 \; w! [% N, A- a7 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( ~) R) A0 S& c! {6 fA:Cast iron 铸铁1 i6 f0 w4 Y5 k h: K- {
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 c5 p# w& h7 Z# E4 C/ l& l
哪件装备下面有一个可移动的碗和一个S形叶片?
. s: A8 k4 c1 k Z% }) HA:Food processor 食品加工机
, O# [+ Q, @$ L* O# s9 jhttp://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?( v$ H7 T: D& Q! M1 p
下列哪项不是用刀的安全规则?. _% R0 p7 N, j8 K
A: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:
4 {6 U" L5 ?' T- t' h' u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! y) x5 P4 q/ } L2 _
A:RondellES ! ?7 j. G3 Z5 |7 x* U" R+ Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ ]. [3 t) ^% K48.Which of the following is a diced cut used to garnish soups?: ?7 W$ v& B; R) {9 _( [
下列哪项是切成小方块用于汤的装饰?
6 j( }+ a8 A4 Q- B5 D# ^- fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 Y+ e; j, D4 j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 E e% _# K$ U/ T) t% ~. h# l# d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!!——3 |% \& r* ]- g$ a( X) x2 ]+ ^3 O
A:Gaufrette
# ^7 }0 d6 j9 I! ?( S( h" `: \4 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 ?- w2 E6 k$ `; L. q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' N- P h8 X, S& M: ~4 H: G$ jGaufrette :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?8 }+ _- p: {- S! a) U! }8 f
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)
" K. G" q* e, y! d% G" aA:Cilantro 胡荽叶 香菜
( }1 A) K3 r& P2 v9 M4 ^& ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* o6 t. p; _4 Q+ _60.Allspice is made from:# ]9 F r+ `. R3 O# \; ^
多香果, 多香果香料是什么0 V, t6 R) d$ T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" K. B; l: w, r& S C1 F: q
A:A dried berry 干浆果, ~2 I& t7 x3 K4 {+ j8 P: F% u
% N! w& e' q, ?3 k% |, q1 u61.Which of the following are used to make a sachet d'épices?
/ X6 F! P& r% p- j y; t' w3 A5 F% z下列哪些是用来做香包德épices?
) m; K: _/ l: f- ]/ x0 }http://www.sachetcatering.com/
6 ~% a8 J6 R W( l9 v( RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. b) X& W* i% w" I
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62.Which of the following condiments are not soy based?. {; J+ U+ ?+ [0 c$ P
下列哪项不是酱油调味品的?
6 b! ]$ R' ^' c% n1 mA: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:
0 K9 Y& N% Y- v# T8 F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:
1 g$ Y7 T5 \) e6 B5 OA:Pasteurization 巴氏杀菌
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6 Q% u8 R' ]" ], o( e64.Which of the following steps is not the correct procedure for whipping egg whites?; E% r5 [+ y' f7 ]8 F6 O; n7 j
下列哪个步骤是不是正确的蛋清搅打程序?
$ [4 N" ]+ |, N1 e2 C! G1 K- FA: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 @5 }% |" O$ g2 v, k% V: ]0 f8 W
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
7 ?6 m8 s5 N. ^1 S5 _- s! w炼乳是一种浓缩牛奶 是去除什么做的* s/ z9 G: U6 T: _% y
A:60% of the water 60%的水
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$ g9 W5 B" x n+ _* U# m2 ~7 d4 M67.A method of cooking that transfers heat through a liquid or gas is:
! i0 y8 F' w' M6 p一种烹饪方法,通过转移液体或气体是:
" |$ k" ]" r% o; x! hA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! R/ m6 ? N$ d9 G
A:Gelatinization 糊化, i1 {! r1 ^# ]) e# n7 I0 ?
, S" D2 N, Q" \. o s; i( [, Y: @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 y/ y4 p8 f% J) f$ I& a* vA:Braising 烤. P- C- j2 e# S, P
* a, S8 p' @2 i- j3 t# D70.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:, y! `) ~6 j' r# j) _
A: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, V o3 W3 C4 D/ b
A:Fumet 原汁
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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
7 r6 B# Q4 Q0 Z F, d' zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* A4 P% R* d" v0 T3 G( ^- G0 y! n6 t
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73.Which of the following is a principle not used in stock making?
; k1 X8 n0 V1 f2 T下列哪一项不是用于制造高汤(低汤)的原则? v7 o: A# b0 m& d* @6 R* k
A:Start the stock in hot water.开始在热水中操作
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8 a0 U5 e* }2 Y7 M# F74.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
% H1 m4 d* p3 \* [; |+ k! z( z0 \3 P2 mA:Remouillage 法语熬汤
* g$ ~- j" w$ n: x _- A' V8 khttp://www.haibao.cn/blog/post/176242.htm |
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