鲜花( 33) 鸡蛋( 0)
|
楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:7 l4 E9 T" y0 F6 W, p4 U1 F+ A N" \
哪位厨师最早带来高水准浮夸的美食( O) Y: i/ Q0 i5 c( \% Q
AAntonin Carême 人名 安东尼·卡罗美5 Y5 u, o# @2 b
0 g- J7 c. I; ^& n6 M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 q) e, q6 y' Q! p7 x' j3 _# G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 f. S# h: y" ]3 G \4 x b
A:Cast-iron stoves 壁炉
/ C4 }+ w) h4 k+ P$ ?http://www.usstove.com/products.php?id=6
6 R4 j/ {: s" N" Q
' j+ ]$ q! [" ~& u; ~28.The French term used to describe the roundsman, or swing cook, is:1 Q9 [( [8 Z4 [- k! k
法国术语,用来描述roundsman,或摇摆厨师是:/ {8 |( j% d# y: F
A:Tournant 图尔南/ V4 l. f- a6 J1 K, h7 E3 _" M
7 F# \) O/ F/ m' f* j$ u29.Another term for the wine steward is:
, s, s4 a. e( m1 H葡萄酒侍酒师的另一个术语是:3 w3 h% S3 g& A
A: Sommelier 侍酒师
5 L$ Z. L. z3 W P
. u0 v! a6 {- w" p1 l& X' q- N30.Molds, yeasts and fungi are examples of a:
$ r2 r% ^1 f4 T- H5 N霉菌,酵母菌和真菌是一个神马例子
) z) n- q+ B j) v: o9 v/ G7 e) uA:Biological hazard 生物危害3 t: x0 L% {, O' j
% I2 y3 W. O. r9 o7 s1 \
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 k1 f5 B* q% _$ |7 \' L7 J
根据加拿大食品检验局,食品的危险温度区在多少之间:( W9 G- | L. {) V. K( e) a
A:40° and 140°F (4–60°C) 4-60度
6 t; q4 @; I, k$ j9 w9 G0 Q% X: \/ T6 g
32.All bacteria need the following for survival:3 M% J6 ^3 p5 c- N
所有细菌生存需要以下哪些内容:9 G3 X5 x2 V' |% s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" b0 J% m! Y7 y* J9 ?8 Q
" T' ?. z8 G! h$ l/ @33.Which of the following correctly represent critical control points in a HACCP system?
1 a) n0 A' t1 i/ u以下哪项正确表示了HACCP体系的关键控制点?
9 n! @: d& H' qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " y; F0 `) g# s$ K1 S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; Z3 _: S5 D0 H# ?) f
" t* b+ {; C6 ^4 y+ ]6 D; J
34.Which of the following is not an example of a carbohydrate?
4 Q# a, }- C9 K3 d: ?* q4 M下列哪一个不是碳水化合物的例子?
- M* D6 u' |# S. JA:Essential nutrients 必需的营养物质
8 }8 Q; W/ w) v7 ^( h' [: K# w( C8 H/ M- N ~- ^' q
35.The process by which a liquid fat is made solid is called:
% G: i& D7 O" p# S y ?6 w液体脂肪做成固体这个过程叫什么
5 d5 R+ K2 }# E+ V* [A:Hydrogenation 氢化
0 A9 m/ }, o+ C5 u4 u6 M0 o0 p" C; Y( s" W
36.Which of the following is not an example of a fat substitute?
5 l- E! Q0 |+ M* M6 D2 U下列哪项不是脂肪替代品的一个例子
! h! k3 [/ q" W; E% Z% mA:Acesulfame K 安赛蜜K表5 C! i2 x" z$ ~! D1 {: h" U
' }) ~ Q# p- j3 A5 a# h2 f. L
37.Health Canada requires that a product labelled "fat free" contain:
& C* g0 r, r' J9 w; R4 X, c) v加拿大卫生部要求的产品标有“不含脂肪“包括:5 ^* \8 D4 Y; B" R% n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. \' Q, H4 {( {: Z" Y
, f1 m1 p4 L' R: P$ L& U38.Which of the following is not a problem associated with converting recipes?
% {8 ~7 e& T# Z/ M+ r* N" J4 @下列哪项是不相关联的转换配方问题?! z/ \6 P W0 w4 a, n
A:Unit cost 单位成本
) L: g% ?3 F2 k# e! w
) b, Z! G4 S6 T. u8 s39.The condition or cost of an item as it is purchased from the supplier is called:
, U7 n+ C* {% B7 o- I# N0 {从供应商采购的物品的品质或成本叫什么
* N+ `9 k! C" U. Z% y7 A' PA:As-purchased cost 购买的费用
% r1 T, U2 D r2 T# J% L( |
: W9 N( D* U2 K! L/ y40.The amount of stock necessary to cover operating needs between deliveries is known as:# @* o1 T2 k# K, S f- m
在新货到来之前用于日常所求的必要库存量叫什么
) T6 q7 V ]$ r& pA:Parstock 基本日常最低库存
: N# q6 |6 v8 ~! m
$ l1 q- U4 h, I41.Which of the following abbreviations is used to describe the proper rotation of stock?* N# b8 n d5 i; F. b2 P1 T
下面那个缩写是用来表明正常库存流程?0 A# @2 ~1 i& P/ ?! {, Z
A:FIFO=FIRST IN FIRST OUT 先进先出( X4 ]' K1 d% h8 O2 B/ g
) a+ e& i! @. U. O6 o42.Which of the following knives is used to turn vegetables?+ F; J8 I, L X7 r
下面的那把刀是用来打开蔬菜吗?
4 |' W4 Z, R8 d7 O- m; zA:Bird's beak knife 鸟嘴刀
4 F4 [* O7 n; ?4 ?* n& Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 J8 A% I+ J$ t0 P5 L: Y( I: W. j/ X6 L6 ?7 M
43.What is an instant-read thermometer best used for?
+ d: r! I" P* m$ f8 ^* m! F7 m, e* T即时读温度计最好用于那方面?
/ Q- Z! ?. z* E! Z+ K: pA:Checking the internal temperature of a roast 检查被考物品的内部温度% a& l" ~9 t( M7 ?1 Z/ f- s$ S
# i) l! [7 T" m5 l) g: i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ n. J, {+ d8 Z" L下列哪些金属材料受热均匀,通常用在铁板而且非常重- w0 J4 I5 R+ p+ z+ O% K
A:Cast iron 铸铁. `+ @) g! w! r3 N5 L
* V/ X$ |' O, D2 ~- I* G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: Q: T7 O2 N1 d6 J4 B+ M8 ^; x哪件装备下面有一个可移动的碗和一个S形叶片?
) y( F2 q" z5 VA:Food processor 食品加工机6 u9 [# s" }2 J; j
http://www.google.com.hk/search? ... iw=1263&bih=572
* a# j7 L$ f" z4 [! u4 \/ a5 k: m4 |+ p# O S( P4 c$ c1 c
46.Which of the following is not a rule for knife safety?1 R9 C7 u1 D1 k
下列哪项不是用刀的安全规则?3 d! L: V }2 p9 ?' Q2 j" S* s- P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: w s2 S. o& T" j: j' x
$ e. X: a, F2 z# O i b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" L' r# T C, t- Z# \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ }5 E# w, m2 M6 CA:RondellES
/ I1 N. l F# W7 G# Q1 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% G9 [. D- O* Z" G% }: o
3 }1 s1 V0 _+ D6 Q48.Which of the following is a diced cut used to garnish soups?. u$ P% b5 E' ?2 T: A( V3 a8 x
下列哪项是切成小方块用于汤的装饰?. z: ?% s6 P( F6 K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( W4 Z a: p9 d+ a) l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: @7 S2 l5 \7 U- t0 n$ G9 B9 T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!!——+ u7 J9 h# M/ P2 H6 t
A:Gaufrette
0 u6 N- l6 ^) `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; `8 H+ s. i8 f5 K. amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 }: n$ `3 H7 h) XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 M5 ^% H6 `; F3 t7 N, p
0 \$ V# Y* V+ i' \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- d" T4 v% ]" h9 e9 `6 t8 X8 e2 w
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)
. ^$ Z' A& G2 @A:Cilantro 胡荽叶 香菜! i, B$ S( f T1 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 l$ e* A' `9 K- F" R) k, F; V% G
/ f4 }( [7 n0 q7 E4 _9 i& Z
60.Allspice is made from:4 \8 f/ y$ }' L4 c7 b( L
多香果, 多香果香料是什么
1 [. X# l3 \3 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 p) l# B3 A3 z: rA:A dried berry 干浆果- ]" k8 Y: Q' t: q
4 Q( _/ M: R0 w; Y$ h. e2 x3 I. Y61.Which of the following are used to make a sachet d'épices?
; O; ?0 l! i. i/ p2 \; L下列哪些是用来做香包德épices?
0 i& v. a3 ~2 f' ~$ O5 lhttp://www.sachetcatering.com/6 J& Q& V+ B+ R3 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" w' W6 x5 Q+ d! S# {# i0 d) t1 f% Y) y7 ?6 U! z2 c# f
62.Which of the following condiments are not soy based?* H5 r1 n5 t' N$ s
下列哪项不是酱油调味品的?
7 T3 m7 V; X7 W1 _4 @- UA:Wasabi 日本辣根
3 t8 D2 G6 H, H1 J/ b y( w6 B* c; n* |, `- U9 |' @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 x7 A% ]- R; U4 s
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:
+ w: ~$ g) E# F0 B1 A7 V4 G: rA:Pasteurization 巴氏杀菌
/ A- _$ w7 ]% E3 W$ b! o/ I* z% [
64.Which of the following steps is not the correct procedure for whipping egg whites?9 c) O* i! r: _0 s) J
下列哪个步骤是不是正确的蛋清搅打程序?6 ^0 K3 Z' {; y" }8 I: m
A:Allow to rest before use. 允许休息后方可使用。
$ ~1 {5 ~/ |* Q7 z0 n% O
Y( \. i" U( D, U% m- U65.The weight of a large egg is between:一个大鸡蛋重量介于:% v v4 d8 H2 X0 j- @
A:56g and 63g 56克和63克3 {6 a, {0 `9 y
& v4 S7 E# x8 p# I& E+ _
66.Evaporated milk is a concentrated milk that is produced by removing
$ {, _6 Q! }. E' b3 O0 n) ~! c6 y炼乳是一种浓缩牛奶 是去除什么做的
. ~$ @) V; t# Q% l) h/ q" ^3 xA:60% of the water 60%的水, t& d% U8 y) \' E) D F0 o6 z
6 D& C$ L' e% S# {67.A method of cooking that transfers heat through a liquid or gas is:$ g" Q; }7 K, _
一种烹饪方法,通过转移液体或气体是:. V X; \- O, x) f8 `
A:Convection 对流
$ H% M8 j+ O( s
8 @# I9 T! o5 Q68.The cooking of starches is known as 烹调的淀粉被称为
2 c4 f5 y& j& r6 e/ |4 LA:Gelatinization 糊化1 |, V0 U; {% g
r4 x" U1 {- }( Z M$ q& i
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- v0 Z- {$ c' b( Q$ S
A:Braising 烤
; X8 ?) A% {% ~- r0 ]( K
# F H; ^ y2 Q" [+ N) e$ i, H70.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: n* t- d [5 ^5 K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
2 ~. s& D/ I& R+ f; [3 U. T% y4 J( |& M( }" e# d! [4 z! m$ o
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
) N: h5 E3 C+ x" B9 H9 aA:Fumet 原汁- t4 h3 ?! \. } Q5 d( r* h6 U
" a6 g1 e. }! K% C+ o" Y7 a- n
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
1 i5 Z s6 \9 K7 B. d% lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 k$ M3 r4 v) a
N& z1 O$ o. ?1 P73.Which of the following is a principle not used in stock making?
; E$ ?# r4 ~# ^9 c7 I% v% C+ P下列哪一项不是用于制造高汤(低汤)的原则?
# `+ J, w4 d' c0 iA:Start the stock in hot water.开始在热水中操作
* R2 a8 h$ X7 Z# F6 B7 b8 ^: X, ~, C( {! C# k) A
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
; R) X& b+ h, q8 AA:Remouillage 法语熬汤
0 a+ ~6 |! k2 |$ w& Zhttp://www.haibao.cn/blog/post/176242.htm |
|