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26.The chef who is credited with bringing grande cuisine to the forefront is:# Z5 k# W; v/ I { `, {5 ^
哪位厨师最早带来高水准浮夸的美食% M" k8 n, t3 {& {0 b
AAntonin Carême 人名 安东尼·卡罗美9 L, H( f( a, u1 {. B% |! M; f: r
4 f2 S5 ~7 e: i. P# q5 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ l1 j c" w4 ^( ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 W4 E; b/ D8 g2 M
A:Cast-iron stoves 壁炉+ D, Z9 t2 C% O, W% A9 y
http://www.usstove.com/products.php?id=6! |9 ~3 y7 l4 [4 l v
5 V) o4 d6 B6 R9 w' d4 M1 g A& F28.The French term used to describe the roundsman, or swing cook, is:
+ Y! Z+ t7 X3 W! }+ r法国术语,用来描述roundsman,或摇摆厨师是:
. F" m# W! q# n& t7 PA:Tournant 图尔南+ b0 B: Q% w8 W7 X9 X* A
$ v# X5 F$ o/ n0 H6 e1 H4 ~( i29.Another term for the wine steward is:# k6 l, i9 N4 V) f
葡萄酒侍酒师的另一个术语是:
k* e+ O x. @8 h! k5 _0 HA: Sommelier 侍酒师- m% N, k+ e+ J8 L: o* G
: N& A. d$ S. ^5 s30.Molds, yeasts and fungi are examples of a:
C6 [# U9 z, a& F" w6 z霉菌,酵母菌和真菌是一个神马例子) z% h2 D5 F( }$ Z+ p6 f
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: q$ E, i3 h7 p2 f# `/ I
根据加拿大食品检验局,食品的危险温度区在多少之间:8 i# A+ y* f% o
A:40° and 140°F (4–60°C) 4-60度, i6 k+ Z" r( w! \1 W
1 {( [7 D) z3 Y' ^ \32.All bacteria need the following for survival:
+ h0 n% x" m+ [) D所有细菌生存需要以下哪些内容:
$ Q8 D8 D7 {6 o" `( Q8 z" vA: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?
! r5 R3 S* |+ O3 M B以下哪项正确表示了HACCP体系的关键控制点?4 ^0 P" s/ _" g5 S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. R* l; h% D* I" H/ Q7 z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?" U8 Y# }% X7 R7 f& G
下列哪一个不是碳水化合物的例子?
% }& N3 ? ~7 K# b3 V- b5 Y7 ?A: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:, } b! m E V
液体脂肪做成固体这个过程叫什么' o2 g0 s* V/ Y+ Y; J; ^+ F
A:Hydrogenation 氢化# [% \; D% f9 g; ~* ]2 _
( e7 y4 ^3 P8 F0 \' J; l36.Which of the following is not an example of a fat substitute?
], D/ A b; T7 S下列哪项不是脂肪替代品的一个例子
8 ^5 Y0 `) C" uA:Acesulfame K 安赛蜜K表
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+ {! h' ]+ Y! I, F37.Health Canada requires that a product labelled "fat free" contain:) J( G* r# `% d: J3 u
加拿大卫生部要求的产品标有“不含脂肪“包括:4 q4 O5 a% m' N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# y& n9 S2 {& [/ P! F2 B
" f' z6 y+ a8 y: h38.Which of the following is not a problem associated with converting recipes?9 Q" {# c# J1 y1 `5 }7 d( Y
下列哪项是不相关联的转换配方问题?
/ a3 B( ^; ?9 h/ ^- e, a9 YA:Unit cost 单位成本1 {7 a9 e- Z' X: A" ~* }
0 d$ B, }( c0 I39.The condition or cost of an item as it is purchased from the supplier is called:- U0 l- S$ _* w
从供应商采购的物品的品质或成本叫什么
) Q1 ]6 X: a f3 OA:As-purchased cost 购买的费用) Q! x' f) ?5 E- V0 y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 W- }& j/ ^; r" P$ h5 B" m; u在新货到来之前用于日常所求的必要库存量叫什么) N, [6 J$ Y' v- O5 p& H' D
A:Parstock 基本日常最低库存
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' b5 h+ i5 r: D: w41.Which of the following abbreviations is used to describe the proper rotation of stock?3 o/ j& ^: |' w" v" x0 Z
下面那个缩写是用来表明正常库存流程?& m+ ]9 Y8 l( d" a, M
A:FIFO=FIRST IN FIRST OUT 先进先出. [1 a- v8 x, z& _, W/ |
5 V6 [3 b Y' h$ A. z42.Which of the following knives is used to turn vegetables?! N; _6 h) A5 q5 O( [: i
下面的那把刀是用来打开蔬菜吗?
7 `4 q$ W) w2 gA:Bird's beak knife 鸟嘴刀
* p( p4 C6 y4 K) R9 zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?0 r( J# ]7 Y) _" \( S5 `
即时读温度计最好用于那方面?
b+ W0 N* m4 z' R, p7 e) L/ \A:Checking the internal temperature of a roast 检查被考物品的内部温度: V- X" H+ D& A+ c$ ]1 A' y3 b$ \+ ~& T
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* `; Z* K5 R6 Q3 P+ ?/ `下列哪些金属材料受热均匀,通常用在铁板而且非常重5 F: C" @, l; b3 y; ~* z
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?# ]" N. e8 B" w
哪件装备下面有一个可移动的碗和一个S形叶片?
/ H4 A. m& S6 ~: K( _A:Food processor 食品加工机& N$ T6 H! J+ ^* T) i0 }
http://www.google.com.hk/search? ... iw=1263&bih=572! R: u, b0 R0 Q# a1 a4 n" Y9 o
+ F2 X g1 o) T) v46.Which of the following is not a rule for knife safety?
1 c7 c1 t2 `1 B下列哪项不是用刀的安全规则?
. Y0 s( v: M8 p- G" \; C Q8 O! vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' |8 D. n5 }: d/ M( d: r: y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* B8 ^5 I `; V7 d6 {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 p" m% V$ C% d8 B5 x8 BA:RondellES 0 u8 o) N y) r2 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& k' {# n; b# B; L4 W T
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48.Which of the following is a diced cut used to garnish soups?) S- F: t+ I; p
下列哪项是切成小方块用于汤的装饰?
" y- U; n% i+ s9 w! nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" k$ K) ?' F1 N0 S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 z4 {$ i# ~) U8 w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!!——$ v$ L. B& ]+ R" Y, V. p! m
A:Gaufrette
$ ?0 i/ ]. B; ?4 S& y1 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; }" M7 K$ T- l! k1 ~' Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 }) K1 n4 b! _' ~2 T! H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 r5 h- `/ a' X# U3 K1 O( b" {) y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
K4 [( p3 J9 R$ V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), P' y' e7 H2 Z/ Z
A:Cilantro 胡荽叶 香菜
7 b! \2 w4 ~& q/ d3 Y+ I- o. Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 j; }* B6 c j+ U5 H/ X0 n
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60.Allspice is made from:
5 k3 m+ l* O' D9 f1 r 多香果, 多香果香料是什么( o( z% A F2 \7 D2 p7 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( j6 m, g4 ^+ G; R5 NA:A dried berry 干浆果
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; ~8 M" p! e! H% P3 z% n61.Which of the following are used to make a sachet d'épices?
5 F, s0 L" R4 c: D下列哪些是用来做香包德épices?
, W; F/ H6 \- Hhttp://www.sachetcatering.com/
. z+ \# M" Y, r) m, SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% ~8 {- U# I- V Q+ D1 _
2 P; \2 U8 C! x9 p1 F62.Which of the following condiments are not soy based?
$ V4 K6 s* V6 `! b下列哪项不是酱油调味品的?
8 W% ^: J- L# J7 R. ~ L/ a7 |8 ]A: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:+ h3 j% V) K" W# 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:6 B' s, k3 I S. l
A:Pasteurization 巴氏杀菌' z* r8 q1 U+ E' O- U9 X
9 R: `! b8 E7 n }64.Which of the following steps is not the correct procedure for whipping egg whites?
7 i2 x8 U) o6 K' G+ K6 X下列哪个步骤是不是正确的蛋清搅打程序?
3 @9 a. t+ F+ jA:Allow to rest before use. 允许休息后方可使用。) d4 K# A0 p9 p& X, y; j
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. E6 ?% p' V6 V K
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+ R) d( h! U" h5 u- U7 s0 F6 Q
炼乳是一种浓缩牛奶 是去除什么做的: r& n0 q. L) S
A:60% of the water 60%的水
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. N9 |4 I1 G$ g! o! b" s67.A method of cooking that transfers heat through a liquid or gas is:$ g! Q+ x5 Y+ F' n+ ]/ R
一种烹饪方法,通过转移液体或气体是:
9 V# [! N, t! yA:Convection 对流
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0 ` |" R! S) L' M* E68.The cooking of starches is known as 烹调的淀粉被称为
6 F' a9 D$ v7 R6 iA:Gelatinization 糊化
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3 g& Q, k' ~- }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) i" d: N0 h; s& I$ g) }0 TA:Braising 烤! M9 o% O0 [8 Q. }! g3 K, q' V
, v# y/ _, r" i9 q) u N70.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:
+ h% b# A# q: N; p) X" d3 {A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 r9 G! ]) R5 ^! X71.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- h" m; f' G2 `) f" b2 U
A:Fumet 原汁
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6 F# x: Z; @) T72.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& P4 f) e& e; R& n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( o, h1 }5 ~9 T" q- Z
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73.Which of the following is a principle not used in stock making?) v2 x; a) M" b! i. c( M- w7 e% s4 ?
下列哪一项不是用于制造高汤(低汤)的原则?
1 A& @0 W9 b, V a* rA:Start the stock in hot water.开始在热水中操作
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! n3 I' q$ M, S2 V" J3 O74.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6 e# x/ }) P# m/ x, `9 o# h
A:Remouillage 法语熬汤
5 R, j: U* ]# F C, j" g }http://www.haibao.cn/blog/post/176242.htm |
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