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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:
* J7 c" U4 k7 @# S" ?哪位厨师最早带来高水准浮夸的美食
9 w" Q3 e% c) U3 EAAntonin Carême 人名 安东尼·卡罗美
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6 Q9 j7 Y/ B3 G7 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
a% s1 u4 _) S5 G" ^( k) u; T/ V1 I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: c+ I/ L# Z8 F4 m
A:Cast-iron stoves 壁炉
5 ~5 `* A3 f# `http://www.usstove.com/products.php?id=69 L/ O% [) W9 X6 p
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28.The French term used to describe the roundsman, or swing cook, is:
" P8 m8 d- Z, R2 a! s6 o5 e法国术语,用来描述roundsman,或摇摆厨师是:( d6 F g& g/ y% O1 W
A:Tournant 图尔南0 i9 I2 S' F7 j2 ~6 E- r
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29.Another term for the wine steward is:+ R' D9 t1 D7 l a! C
葡萄酒侍酒师的另一个术语是: r! d! X- ]' t3 @/ r& W1 Y3 y$ Q
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:& L/ q2 C8 l0 r$ u
霉菌,酵母菌和真菌是一个神马例子
0 U0 m" o* {3 c9 G: ~! J( F; A3 V/ HA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# g/ }+ g2 ~0 e5 b- D/ ~根据加拿大食品检验局,食品的危险温度区在多少之间:6 [; K0 [/ S3 R8 U. J* L
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:# ^+ _3 P: l8 O7 ], K: O- j% g
所有细菌生存需要以下哪些内容:
, l7 ~ {" T* s a& H9 `. b0 L+ mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 T7 F, n* [. L0 U+ G' F
. P7 ^8 Q. c6 c. i0 Y. z) b33.Which of the following correctly represent critical control points in a HACCP system?$ y4 t' D- E! ^& P+ E" L, b# `
以下哪项正确表示了HACCP体系的关键控制点?
- W E' M3 N$ Z e8 d5 J0 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & W& z2 f3 |+ q- M/ X$ o2 g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 W7 V( Z9 v! W; P
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34.Which of the following is not an example of a carbohydrate?0 _% I3 B; L' W$ P$ |
下列哪一个不是碳水化合物的例子?! x/ c* ], ?6 ]8 A) l
A:Essential nutrients 必需的营养物质/ u+ p9 ?9 c( o! d9 [
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35.The process by which a liquid fat is made solid is called:; o/ b6 y# N( O% F, G
液体脂肪做成固体这个过程叫什么9 G. T0 \1 L' ~1 z
A:Hydrogenation 氢化! h7 I: H% @, w
5 L& Q7 E4 t8 t3 k* \+ k% k, x36.Which of the following is not an example of a fat substitute?
2 P( t4 l# a% _: V, _) {$ K下列哪项不是脂肪替代品的一个例子9 k7 W+ @4 C0 L2 e
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- f5 C4 o4 z" A3 K% z- c* A加拿大卫生部要求的产品标有“不含脂肪“包括:; T# w9 N( G7 f2 W1 [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( e3 Q) w8 q( F/ o6 |, Z( |; O( P
4 m* \" u3 E; i8 M' ]7 ?2 P38.Which of the following is not a problem associated with converting recipes?) h b0 I2 h6 Y% Q" C
下列哪项是不相关联的转换配方问题?
4 m' j) y: V7 e# i9 oA:Unit cost 单位成本) P& L. M- j7 U/ H6 b( N' L5 U
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39.The condition or cost of an item as it is purchased from the supplier is called:$ n6 p+ X) l G7 l' O7 f
从供应商采购的物品的品质或成本叫什么8 m4 T2 O3 Q; a4 G' y& h* r% C C
A:As-purchased cost 购买的费用
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l5 P+ y. l$ p40.The amount of stock necessary to cover operating needs between deliveries is known as:% i5 o6 V, O4 T: v3 C0 F- L/ ]
在新货到来之前用于日常所求的必要库存量叫什么1 A; g% D' n1 J* r
A:Parstock 基本日常最低库存2 f2 f% H$ [& r, F1 U
8 T( [9 Z) V, k+ u+ n41.Which of the following abbreviations is used to describe the proper rotation of stock?. }! W% c7 Q" X
下面那个缩写是用来表明正常库存流程?6 O8 x6 h; w( t/ G
A:FIFO=FIRST IN FIRST OUT 先进先出" N8 J5 t- a8 Q0 F7 E
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42.Which of the following knives is used to turn vegetables?- t$ n- K8 \6 h) Z# G6 H" \; K
下面的那把刀是用来打开蔬菜吗?% m% f! b( `# I$ o
A:Bird's beak knife 鸟嘴刀
+ H8 O& P1 V$ _% f$ o2 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?( b+ L% y* X1 ~5 n. o' f& T
即时读温度计最好用于那方面?
) [" c4 Y) }% e/ b* ?A:Checking the internal temperature of a roast 检查被考物品的内部温度) s) V) w" ?6 l3 j, j5 k
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: v9 m' q/ _5 \& n下列哪些金属材料受热均匀,通常用在铁板而且非常重- x- V' l# R- d |* _
A:Cast iron 铸铁
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' N9 W, @7 Z* v/ b# C& x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 D9 W/ t2 g. M哪件装备下面有一个可移动的碗和一个S形叶片?1 F/ R, k8 S K/ d- A) @
A:Food processor 食品加工机5 m/ U4 U) R! c6 f% P7 X: k0 P
http://www.google.com.hk/search? ... iw=1263&bih=572
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7 u- x0 z8 Y4 h. A, r* I46.Which of the following is not a rule for knife safety?
2 \4 ^2 c( b7 b( ?! |8 o9 d# W下列哪项不是用刀的安全规则?4 L" I" v+ Z* w* n. W) Y; g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* I) @1 V, t5 A; K! T* y3 R5 w
9 w) Q5 o6 u( S, u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 e- R8 A. W7 Q: ]1 @" R* J" p9 ^: m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 X! f/ Y# g# Y8 p$ w3 ~A:RondellES
: b: w$ T- |) |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( |( r6 y% S7 ^8 m( W1 o
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48.Which of the following is a diced cut used to garnish soups?
* y6 c% y4 a W. j9 j' d下列哪项是切成小方块用于汤的装饰?
/ a% X& A2 C6 W: aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# s: g; U1 v5 |, F" A* P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 w5 h! y" b# l
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!!——
9 v8 `0 E. v; l( ^0 h, nA:Gaufrette $ L- l( d3 a# j. D! b1 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' [) O# @) Z2 \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% j$ p/ G, o. l1 v) A: L' w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 f. P. T2 z) a3 E; h' S4 v
# t- K/ ?- i* ~4 m% s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- i0 g) ^- _! N7 t( P$ _; m
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)
7 j3 d* k: X: J& n$ @A:Cilantro 胡荽叶 香菜
+ m% @' v. b- b4 O( a; x0 z& K0 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx M1 L% s$ }' h
+ `, i1 b3 ^- N" M% c) r# ^- h60.Allspice is made from:
* X; [2 ^* N" Q# e1 K! i 多香果, 多香果香料是什么* S6 g$ I% i- o. r" V- H" s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& R1 ]7 j; @! aA:A dried berry 干浆果# r9 x7 G* K# P& K! J" P/ {5 C% d- a+ H! \% H
* U5 u/ a( ~5 d) r. s& R. F61.Which of the following are used to make a sachet d'épices?) h: K" J q; y- a% n! P7 E
下列哪些是用来做香包德épices?
: T, u: c6 I" S6 p) p! Uhttp://www.sachetcatering.com/
+ O4 u, t. D( lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( r- q5 @, x7 z0 k6 b, `* L
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62.Which of the following condiments are not soy based?. _- v* m, B: d5 b# [0 p
下列哪项不是酱油调味品的?
+ H: J6 q* @7 O( N4 M6 t& |A:Wasabi 日本辣根 Z, D: C4 o) c1 R+ a: \
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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:
8 v8 x# c+ W8 m& ?- 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:
" ~' U$ w+ @' ?1 B8 E; hA:Pasteurization 巴氏杀菌
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5 b9 P8 j% g9 \64.Which of the following steps is not the correct procedure for whipping egg whites?7 q4 d2 L. S. z
下列哪个步骤是不是正确的蛋清搅打程序?& t4 [. p6 ^# z7 A
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:$ d( E$ S% q* F$ ~- E1 {. t, ?
A:56g and 63g 56克和63克' w8 [4 h! p% `6 d& n. ~- @7 R
! k9 p2 c# x/ f$ W4 ^$ W6 b66.Evaporated milk is a concentrated milk that is produced by removing
3 a% _; [4 q: z' g炼乳是一种浓缩牛奶 是去除什么做的
: O3 j" K8 P! r) ~- f3 UA:60% of the water 60%的水3 I. r6 [% G* i. q1 S& g
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67.A method of cooking that transfers heat through a liquid or gas is:2 R e# b* V n* c& l7 R/ `
一种烹饪方法,通过转移液体或气体是:2 F! [8 Y1 p4 j# K
A:Convection 对流- t# H$ O! V7 _7 x ?
, C7 a0 W8 h1 \68.The cooking of starches is known as 烹调的淀粉被称为
1 f9 }& W# [9 D; A* vA:Gelatinization 糊化% I. B% q& z) t$ x3 V
, j; |7 K5 z9 Y% S0 s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ X% u% Y1 j9 I/ ^$ z9 yA:Braising 烤6 e% J* }, H6 o% _4 I" S) Z
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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:: O& K! W6 m3 @" t9 d
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
5 B3 l1 ]/ l1 N! E# }' u4 I- j: ~" dA: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
9 _1 \% \7 {' J: wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ V' _# v# M( Q$ V8 d! X
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73.Which of the following is a principle not used in stock making?1 Z0 q5 M. ?1 O3 F, h9 ?9 r' H
下列哪一项不是用于制造高汤(低汤)的原则?
) q9 g: U7 Q% i# h- @5 IA:Start the stock in hot water.开始在热水中操作8 v5 l, W* U* @3 E; h
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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: D! U! T6 }4 H: F0 a1 F! g$ l
A:Remouillage 法语熬汤3 P- P' s4 }9 @, W
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