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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:
" K8 C1 V. w4 n7 s: f) b( w哪位厨师最早带来高水准浮夸的美食" ^. e0 |6 y+ J# f
AAntonin Carême 人名 安东尼·卡罗美9 q. w) o" q' z
* E# v8 b1 G6 ^3 _3 x+ c9 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 t& X. X* E3 ?$ ~2 x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 t$ z9 q" }" }6 }1 c( _5 D- ~* s
A:Cast-iron stoves 壁炉9 w1 b; i1 }1 n( W/ J
http://www.usstove.com/products.php?id=6& z; ]4 L& Z! p: T' o
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28.The French term used to describe the roundsman, or swing cook, is:
" Y/ D$ e* K' |6 Z法国术语,用来描述roundsman,或摇摆厨师是:
8 i" j* _2 Z9 [# I; TA:Tournant 图尔南
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* N% l, n: `6 W0 _$ `4 m29.Another term for the wine steward is:
& M7 _, w4 u0 i1 r葡萄酒侍酒师的另一个术语是:
5 n. H/ f: v& p3 G0 n+ dA: Sommelier 侍酒师
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' }( s/ L+ p x9 _( G, _30.Molds, yeasts and fungi are examples of a:
5 i7 `/ b. ~. ~4 |8 d7 q7 B霉菌,酵母菌和真菌是一个神马例子4 s/ @/ F' }7 e4 a. |
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:
' B' t+ o+ C8 w6 |7 C4 [2 N根据加拿大食品检验局,食品的危险温度区在多少之间:, @/ G J+ k1 M. \( @
A:40° and 140°F (4–60°C) 4-60度; V0 ^# M& f9 }% W9 o4 S) w
5 Y ^% ]% Z0 G32.All bacteria need the following for survival:
: L& A. y1 i( L所有细菌生存需要以下哪些内容:
$ `$ s( j( w4 a, r; tA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% ]& `( l, z; P: ~4 `$ j33.Which of the following correctly represent critical control points in a HACCP system?: d7 l- _% S4 @* [
以下哪项正确表示了HACCP体系的关键控制点?$ g w- i( I0 a. w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! l$ H$ k7 X9 E* r* @5 F6 h) {" K
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?0 s# |/ F: B7 y! a( d
下列哪一个不是碳水化合物的例子?- ^) a- A* L3 Q% X8 A' I. P( w
A:Essential nutrients 必需的营养物质
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$ p7 u" ~! g. ]/ f- B. u35.The process by which a liquid fat is made solid is called:
$ I) G/ p% X: ~4 o$ `0 U液体脂肪做成固体这个过程叫什么
0 Q9 ^( u2 l( k9 L* R9 jA:Hydrogenation 氢化. k, u& O$ Q2 N$ v, G
2 O4 T4 C9 A* j36.Which of the following is not an example of a fat substitute?$ q4 n. Y; ?: D/ d4 `7 u# Y) v$ \
下列哪项不是脂肪替代品的一个例子
: U' f- o! U# v# Q: ^! i8 z( `1 IA:Acesulfame K 安赛蜜K表
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2 V# V) v7 b ]7 [3 U37.Health Canada requires that a product labelled "fat free" contain:
7 ^+ n/ }/ u, ]4 P加拿大卫生部要求的产品标有“不含脂肪“包括: ^: Y8 M/ a* Y. ^ ]/ y- n& O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
' n' X" m! L: T) t下列哪项是不相关联的转换配方问题?! u% u$ u7 p; N3 c. Z5 _3 h
A:Unit cost 单位成本$ A% g x! { q& a2 j& q
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39.The condition or cost of an item as it is purchased from the supplier is called:5 C% K5 p8 }- b
从供应商采购的物品的品质或成本叫什么
1 Z& ] h3 [' D6 T0 I8 iA: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:2 s4 W3 |" R2 |0 i' a- ~! v1 I
在新货到来之前用于日常所求的必要库存量叫什么8 J: g: F6 ^& A- Q# {. V9 e5 m
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?
8 w$ X$ \4 J) E4 H# ^4 Y: Y下面那个缩写是用来表明正常库存流程?! c5 B% w, D) a9 _
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 l6 D% H- ^2 |42.Which of the following knives is used to turn vegetables?) m" e% j3 E4 K% w9 {- G! V! f, O
下面的那把刀是用来打开蔬菜吗?. H) a) r: g/ C
A:Bird's beak knife 鸟嘴刀4 Z, Q# r; N) t S% D* C1 R0 V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 n& ~) | m7 a7 @5 n/ D. y/ Q) z
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43.What is an instant-read thermometer best used for?
4 n3 N6 D* S5 F' |" c即时读温度计最好用于那方面?
- O" b" g1 |0 b3 B2 G: L l2 f9 b; |A:Checking the internal temperature of a roast 检查被考物品的内部温度" z0 m5 I$ n1 T
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" o: k9 e. b( T! X6 i下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 e/ t( s K1 {; \1 LA:Cast iron 铸铁+ g6 b: q4 ]( u, d2 r
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 I) D# Z; Y% O4 I! R哪件装备下面有一个可移动的碗和一个S形叶片?$ D! T) I, k6 v
A:Food processor 食品加工机
% y$ E$ W2 {: ^4 W7 qhttp://www.google.com.hk/search? ... iw=1263&bih=572
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" g- s* f' N, \, p46.Which of the following is not a rule for knife safety?/ z+ `7 N' T' V4 }# k
下列哪项不是用刀的安全规则?) p9 i& v* ^4 i# n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* Z- ^1 X; Z4 G* C
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( Z" H4 }0 e) Z: W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 T7 M/ Z* O. y4 B0 GA:RondellES
) B. M. p8 r4 a9 U0 i! }( ?, ^2 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?% F5 p/ }9 o2 i: c7 A& W! j; L) n
下列哪项是切成小方块用于汤的装饰?# o& Y9 l# V3 A; l" x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, T8 F5 a% \9 V/ V' O6 b2 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; ]' ~, I# `4 U0 @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!!——
1 g. N; S& n% Z3 `/ d5 M- w1 ~* g& VA:Gaufrette
8 D) V# h. T! O% e2 O0 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 N5 x3 k0 y! z- [8 Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 k `- @) ]+ j) X1 e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ f6 g( q; Y) s2 j# U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% Y7 P5 k5 X6 k1 N M& {- c3 d
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)( E- a7 Q1 p! \5 v4 ]( d
A:Cilantro 胡荽叶 香菜
3 T4 P, j2 x5 {/ e/ T( D4 Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx m# I* n/ ?7 M( u, ?
& w2 u8 x. e1 k; S- w4 e$ b; Q60.Allspice is made from:+ @5 L$ O& ~% o' O5 i, H
多香果, 多香果香料是什么" a1 E6 F& H) |3 W5 m- _ u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; U6 C8 }' f: w! O7 O
A:A dried berry 干浆果; t9 Y! r3 y3 g2 h0 I3 ?5 r( |
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61.Which of the following are used to make a sachet d'épices?4 F. d1 h3 `# v$ [5 [3 {
下列哪些是用来做香包德épices?
2 F6 D/ P$ g* O4 U; Z8 T, vhttp://www.sachetcatering.com/
& Q% b+ d4 S3 r# z8 O. k \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?
; G; w& _3 ?" E) A" u% O/ j下列哪项不是酱油调味品的?( B0 i) F8 R# R; m$ v$ R8 D# z
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:
' U$ c' Y9 X8 d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:" O" g* y3 s- A% q4 z1 E* K8 ]3 N" |
A:Pasteurization 巴氏杀菌
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% k0 G; o" u' Z& s. S64.Which of the following steps is not the correct procedure for whipping egg whites?
) u+ ~; x# i5 ]' W5 g/ X! u% v5 A下列哪个步骤是不是正确的蛋清搅打程序?9 y! _+ e4 ~) p$ G1 X6 x: K
A:Allow to rest before use. 允许休息后方可使用。
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, {9 F- U3 Z/ c3 h5 S' E65.The weight of a large egg is between:一个大鸡蛋重量介于:' G8 {8 D- F5 n5 Z- ^9 z
A:56g and 63g 56克和63克2 |: v5 C6 ]2 R
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66.Evaporated milk is a concentrated milk that is produced by removing5 `' y( D8 I/ [, C8 D
炼乳是一种浓缩牛奶 是去除什么做的
. |- P: N8 O' Q3 A5 s7 r! h4 |A:60% of the water 60%的水: i7 v7 R5 F$ y1 @( j. _5 F
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67.A method of cooking that transfers heat through a liquid or gas is:
: R3 G( @ X: e% I+ c" }一种烹饪方法,通过转移液体或气体是:; `/ x/ X" f6 Q# O& p ]
A:Convection 对流
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8 p/ a" d. f2 C* I; y$ l68.The cooking of starches is known as 烹调的淀粉被称为# } c/ V$ H: I# ~$ K0 m
A:Gelatinization 糊化* s' G7 L; k& ]* e5 M
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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?
3 d) ?3 [+ b. J2 A3 g/ z4 I+ RA: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: z; H/ d" G- m p( p) O' u) F
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
4 R. W+ ^0 J" o7 m% x! h2 PA: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
/ u- i8 ~3 Q# sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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2 m9 ~# M) J2 `4 J73.Which of the following is a principle not used in stock making?
* Q) \; u$ u) M! h下列哪一项不是用于制造高汤(低汤)的原则?
! \5 G- w0 Q& }+ eA: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) z, n, \% G( L* w, A8 b0 U3 Z% o
A:Remouillage 法语熬汤
w0 G' Q8 \& k8 o \0 U( K+ r3 u+ Ihttp://www.haibao.cn/blog/post/176242.htm |
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