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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:- w, W1 k/ b5 k
哪位厨师最早带来高水准浮夸的美食3 H/ Z [' T: Z0 ?
AAntonin Carême 人名 安东尼·卡罗美% q5 x9 ?4 L( L
: u# X1 U: `4 o: n) \) Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 J7 _' W3 k4 c% D, ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; d/ U1 S( B, K. m: b ?" M5 JA:Cast-iron stoves 壁炉
4 t; [( K' [; t2 h ]* Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
9 ]: z j& x( b# J5 t法国术语,用来描述roundsman,或摇摆厨师是:2 l3 z L7 ^" h. _+ ]0 O
A:Tournant 图尔南
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29.Another term for the wine steward is:
, T( g; z" i) F( `2 S葡萄酒侍酒师的另一个术语是:; P$ [2 p' l/ K& Q# q& o
A: Sommelier 侍酒师# W3 a- a9 t2 B p2 \2 `, u1 f! X
; y1 q2 d9 O5 z: }30.Molds, yeasts and fungi are examples of a:
" g% [! b5 c' ]# N霉菌,酵母菌和真菌是一个神马例子7 G% V1 ]& P! {/ ?' I
A:Biological hazard 生物危害, ~ S+ v* W: p# P: [/ x& A' m4 e
0 f' I' p2 j7 N; b& Z0 c8 O. n+ \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( p! _! l) Z( c, W1 b$ J# s+ H
根据加拿大食品检验局,食品的危险温度区在多少之间:
* b/ j& s2 V8 M- s4 t, U1 sA:40° and 140°F (4–60°C) 4-60度8 A: u0 _- n, ^* n/ E
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32.All bacteria need the following for survival:9 H' D K; n# l) E2 X2 q. O1 T
所有细菌生存需要以下哪些内容:5 C- I+ i" s- B2 g) ?& _ K! W
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, H% E2 X& `4 M1 J+ h j
& N9 H$ M5 H. ?! M9 R+ i( `& T33.Which of the following correctly represent critical control points in a HACCP system?
1 ?: U3 r( t; Q8 k( V7 b以下哪项正确表示了HACCP体系的关键控制点?6 Z2 g& ^2 D: v$ ?7 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 C6 {1 J/ _& t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ q4 R0 ]2 Q: f9 S( s; f
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34.Which of the following is not an example of a carbohydrate?
2 Q! ?7 [. `( r, m% V+ e% Z下列哪一个不是碳水化合物的例子?
$ U6 t0 @6 n. G6 S& PA:Essential nutrients 必需的营养物质0 |8 U1 ]" v. ~
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35.The process by which a liquid fat is made solid is called:* @) p& l) u: [ I! i% z. X
液体脂肪做成固体这个过程叫什么
1 l8 D9 u; z2 hA:Hydrogenation 氢化- y0 R! H5 m5 ^% B" {% N1 q+ m
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36.Which of the following is not an example of a fat substitute?/ E4 X! B5 P0 C) x/ m1 }, q
下列哪项不是脂肪替代品的一个例子
5 P% L& `) I6 ?- mA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:3 q4 P5 z( x& s- G- H
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 c% `$ v" x' l2 m. v3 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( |' f/ p1 K" q' v) A @3 M
. w( M/ d9 P: l: A8 m2 T38.Which of the following is not a problem associated with converting recipes?/ l5 O# [4 }+ g- w4 l: `8 b1 G
下列哪项是不相关联的转换配方问题?
/ _6 D- M3 ^- P' D- FA: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:
$ \2 |2 U4 W: A1 n- u从供应商采购的物品的品质或成本叫什么
0 Y) C& N; h% B U) W2 t$ R' rA:As-purchased cost 购买的费用0 _% m$ @) ~3 U& }( s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: x) ?6 Y0 s7 Y
在新货到来之前用于日常所求的必要库存量叫什么) f; k% K1 @5 \( U' ^, j$ W' N
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?
# T' D5 D$ c! z* J下面那个缩写是用来表明正常库存流程?
/ U4 e7 I4 k' F7 I6 _1 l- fA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?9 o, L8 A0 C& {! T0 j
下面的那把刀是用来打开蔬菜吗?
) R9 r+ E7 g+ u, }5 T4 r, TA:Bird's beak knife 鸟嘴刀
" M: t" O6 f: [1 l) Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% X% {( \$ d' m: i8 A: u( _4 x+ a0 y
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43.What is an instant-read thermometer best used for?; S+ ^. {- V$ s" v! O r1 Z7 p
即时读温度计最好用于那方面?: G3 p0 c2 w( u2 N, s
A: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?
- m/ F/ {1 H) `( S* `$ N下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ g# Q' O8 h! n% a0 E; b8 M ^4 W2 TA:Cast iron 铸铁6 P* l# ?% V8 S1 o J
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 _) ^8 z$ x! Z6 [, ~
哪件装备下面有一个可移动的碗和一个S形叶片?
% o- [: t P' _: a. dA:Food processor 食品加工机 D U) g+ Z 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?
8 a0 N, r2 L6 E- D9 n1 }- p下列哪项不是用刀的安全规则?
4 ]0 b# z4 Y& J1 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' |# ]. C0 D3 h* G
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 V8 b6 U% ]; q) }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: A* }% D9 L% ?/ C0 K& T. H/ t
A:RondellES , |4 r5 E; u) P0 O4 l0 x" ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 _1 x |; M( O, ]; D) E6 |48.Which of the following is a diced cut used to garnish soups?7 Z& u' W9 a. r1 z1 D% g( e2 q" {; E
下列哪项是切成小方块用于汤的装饰?
5 C1 `8 c! N' v0 l' VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, [2 z, \, e% F6 w7 g5 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! m+ A. Y, M1 I5 F q; @9 N; 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!!——) ~; Q7 i* H' Q5 G# A& r. d6 F
A:Gaufrette
; K3 U W0 [+ B. K$ O7 j, Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 Y9 P& }8 X3 [1 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. i* d7 P# T; T" _3 H& O. OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 ]% L) b8 ]4 I% p: b6 Z2 {6 j% V: {4 {; U
C9 o6 Y: k/ K5 u4 K" Z6 Y, @& m2 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) X6 ^0 s7 J" C& D1 \" s( ^, Z/ s
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)
1 c" A P! P" D$ SA:Cilantro 胡荽叶 香菜
4 E# A0 ?5 ^/ k/ Z [: s6 e3 }* v8 hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 e+ v$ n8 J! v5 G 多香果, 多香果香料是什么 W# S! w/ R' r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# [/ m; K8 v: V! O. ?$ G- a
A:A dried berry 干浆果+ t3 y( w( |" [- r1 }- u
2 l, _; K- M* g1 [, ~) ]9 Y, x( ^) C9 _61.Which of the following are used to make a sachet d'épices?
+ c U% r% v" b! L下列哪些是用来做香包德épices?6 l) ^. M$ C, J6 K2 ]: q
http://www.sachetcatering.com/
; T# O) I& Q8 rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ l* I4 r4 K# H9 S# g62.Which of the following condiments are not soy based?) m# A8 s! J7 n5 `0 n2 q1 u, W) V
下列哪项不是酱油调味品的?
1 h) S5 P6 E$ @9 p4 h3 f7 B) GA:Wasabi 日本辣根8 h( b3 I1 B2 s1 f! V. N
9 F; _. }) S4 F3 V, M' m, s/ W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% m. P, w4 _( \8 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:
& D9 [2 G2 r1 F$ Q0 S5 [( J; TA:Pasteurization 巴氏杀菌2 {6 _+ e, _( F5 T7 Y
3 d. |1 w. k) {% }64.Which of the following steps is not the correct procedure for whipping egg whites?
3 m) L, j: Z2 R$ \8 j% I/ ]下列哪个步骤是不是正确的蛋清搅打程序?# B, c3 @4 a$ y' p! }
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:
4 H9 `' W2 F, f" n+ ?2 gA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
+ ~! ?5 H# B. P. k3 b2 {炼乳是一种浓缩牛奶 是去除什么做的7 w# x6 R, o5 J0 M7 [
A:60% of the water 60%的水
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& O3 N$ T2 c( K( h f& s4 p67.A method of cooking that transfers heat through a liquid or gas is:9 h+ I4 q) F: Q" e' p
一种烹饪方法,通过转移液体或气体是:
; d. Q# E! h" c- `A:Convection 对流 j9 Z0 c: p# M: J7 f
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68.The cooking of starches is known as 烹调的淀粉被称为
; b4 e% ~2 |7 L9 |. wA:Gelatinization 糊化
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2 M9 D% u, }5 Y( J1 z+ v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% E: z. P0 C2 E: e# C9 `A:Braising 烤
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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:
" T# S. l3 [7 X |! V% ~/ z7 qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 d7 V: Y3 t# f$ D; W# W0 J
E/ p; [# H# _1 F5 c71.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
% Q1 o G2 p0 q f& |8 WA:Fumet 原汁3 D# S, k! I1 s7 E9 t
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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 q: `1 i* e5 Z0 s$ L* E5 T5 @4 y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% B3 p% ^" _, e- C: h" ~
' s" n6 j3 \6 v! \/ t7 J5 Z3 c1 w73.Which of the following is a principle not used in stock making?* T S1 P& X+ N: {
下列哪一项不是用于制造高汤(低汤)的原则?4 q |% \0 ~& y/ w, k
A:Start the stock in hot water.开始在热水中操作 B% c' C$ ?* f# f. n. z
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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0 C, `# j9 C" w* E$ M& [0 [
A:Remouillage 法语熬汤# B6 ]# t. A7 b3 b$ @8 h
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