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:+ D! `4 e3 v" s. s6 L3 d
哪位厨师最早带来高水准浮夸的美食: W1 L* I$ P8 J6 _
AAntonin Carême 人名 安东尼·卡罗美
2 D+ i$ `& ~6 f
5 ?; q& i! ?( a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 N4 ^5 D" S0 R/ s2 I$ p# f6 \* w 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 。+ @: x7 @1 i' l3 P
A:Cast-iron stoves 壁炉* p" u: D2 t Q% b; W# w% e
http://www.usstove.com/products.php?id=6( ^5 Y8 f+ ~3 `3 p4 A0 _& Y% {" w
+ W! \9 @& Z1 U: |; {28.The French term used to describe the roundsman, or swing cook, is:
2 d, G4 {$ f6 e& W/ h法国术语,用来描述roundsman,或摇摆厨师是:7 b( A; |! @6 B
A:Tournant 图尔南8 h1 x. y6 u5 a7 Q/ e. e0 U
$ g6 A% Y V- w5 ?29.Another term for the wine steward is:
) i* }- R* v9 Q, ]" U葡萄酒侍酒师的另一个术语是:
) z# _( D8 f) h1 b" YA: Sommelier 侍酒师! K" H( }/ }" Y* j0 ?& k2 N
" N; Y. `5 Y6 `9 j* C30.Molds, yeasts and fungi are examples of a:9 G$ g$ r+ w) r$ D' u
霉菌,酵母菌和真菌是一个神马例子& n) _7 `/ A+ t
A:Biological hazard 生物危害- s2 _$ r; P2 h% Z+ S9 x1 ], G
3 z. O8 P& Y2 ^! i7 n* b" f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 l8 y+ Z7 ?5 q1 ?- R' h; b5 v
根据加拿大食品检验局,食品的危险温度区在多少之间:7 G* R& Z4 S: }( c; [. u
A:40° and 140°F (4–60°C) 4-60度( X6 p6 a) j* B! x& D. a. t
6 I' l# c5 k0 f$ H! i
32.All bacteria need the following for survival:3 } [1 P9 B$ a, h) y
所有细菌生存需要以下哪些内容:# ?3 a" k6 Z5 [; L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
4 d8 x) X0 T: r; |
; k8 T( y( Z5 B% H! u, U- @33.Which of the following correctly represent critical control points in a HACCP system?) G3 |) z6 T1 e# Q% ?3 |) a( E
以下哪项正确表示了HACCP体系的关键控制点?) V: M# ?( \% o% |# t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 Y1 T4 [2 I5 d( O* J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ _' w M2 d ^4 f. K0 m' L- C9 Q
34.Which of the following is not an example of a carbohydrate?5 ]+ z6 T" ]2 E7 X0 t
下列哪一个不是碳水化合物的例子?
$ ]2 k7 w1 H1 M s- I& j% `' AA:Essential nutrients 必需的营养物质
& t& Z& _2 }9 w' G4 E
, x1 v: x: k5 j4 l4 @' G3 D/ C, t$ ^# {35.The process by which a liquid fat is made solid is called:( L! @, r/ p: Y% v. ^ l
液体脂肪做成固体这个过程叫什么' a& F: ?% @, J0 j' w2 y1 f
A:Hydrogenation 氢化
# ?* }3 I# @6 b% o2 z; u0 Q3 a+ m @$ C* a5 }
36.Which of the following is not an example of a fat substitute?
9 j- R+ n6 Z/ p1 x7 x$ i% R下列哪项不是脂肪替代品的一个例子7 A; b0 z1 G0 z: D5 t
A:Acesulfame K 安赛蜜K表- S5 k/ ^% D8 \$ y8 }2 b- g) g* ^
. E4 y6 N4 x3 R# b* s
37.Health Canada requires that a product labelled "fat free" contain:: ?. N3 `+ j2 ~2 O0 Y
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ h0 c' H9 _* O! m3 v" iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 [/ m' v# N" A5 G: m$ N, ]
) o0 }+ c7 T l L/ N38.Which of the following is not a problem associated with converting recipes?! M! z! K3 c$ Y4 |) m; O6 K/ p
下列哪项是不相关联的转换配方问题?. @2 o* J1 o5 Q% s. O$ c" b0 J
A:Unit cost 单位成本7 q7 w9 z6 ^8 [0 ]& x+ [9 {" d! F1 o
! P' Q5 ?$ @- W) D
39.The condition or cost of an item as it is purchased from the supplier is called:0 o# Q0 a1 L9 p( M9 Y+ y
从供应商采购的物品的品质或成本叫什么7 t$ j' ]4 f5 @* p, w8 I. T8 \5 k
A:As-purchased cost 购买的费用# T9 u/ n6 s: E- L
% D5 [! c. g3 m7 ~4 X0 T( i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 K: i- G+ ]) x' Y& k在新货到来之前用于日常所求的必要库存量叫什么
1 x" N' ]; H8 b# [ LA:Parstock 基本日常最低库存
& _1 n. R$ a( ]% x- d; R" v0 U9 X4 \2 S
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 D9 p/ U1 @! E# c& g7 z6 d
下面那个缩写是用来表明正常库存流程?
' o( W1 e& U& q1 QA:FIFO=FIRST IN FIRST OUT 先进先出$ V1 C) _- w. G# t) k9 V
) ]2 F9 {4 s$ W2 w/ \4 S& A
42.Which of the following knives is used to turn vegetables?! M5 H) R+ w& v* W" x, _5 x A
下面的那把刀是用来打开蔬菜吗?: @% w7 t- h% b$ S" T" e7 i. y% O
A:Bird's beak knife 鸟嘴刀; V; F7 p% H8 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) c1 Y c( y, O! g, R3 ^4 I. s9 z* X' ~4 S
43.What is an instant-read thermometer best used for?8 \& V# a* }: N. E
即时读温度计最好用于那方面?
: u1 ]4 w) K" N" _& M" N3 sA:Checking the internal temperature of a roast 检查被考物品的内部温度8 O2 S1 z& f! [$ X5 g, A" N! l: L5 h
* n( Q! T/ x6 V( j9 G
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( S7 {6 C' S& J, c; |4 V1 A下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 J$ h: h# C1 X, c. i3 _1 N8 yA:Cast iron 铸铁
+ ~/ r% ?0 b) v) @2 ~) g2 D: _9 W% f5 [1 p: a$ R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 T: }$ U/ m% ]/ h* A) Y哪件装备下面有一个可移动的碗和一个S形叶片?
- @4 a" A v. j g+ F- {3 TA:Food processor 食品加工机8 F& i+ V8 S3 v% r
http://www.google.com.hk/search? ... iw=1263&bih=572
( B: ]4 s% M- _; |9 X
& t4 U. Q0 @. W# H& P46.Which of the following is not a rule for knife safety?
, x8 I: {- Q3 p! o( g7 `下列哪项不是用刀的安全规则?* e1 {# y; ~4 D; a( W7 v D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 `7 T0 V3 @; _1 z+ Y. j
7 Q4 @& `, p4 s% o" m$ ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 [- f, p: I/ W ^9 R0 T% m3 W. s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& g5 U5 h4 A# W1 p: U( p! |A:RondellES . I1 }( v% g) j* ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 N* ?: |, v2 g5 I
+ R( e$ F1 M! m48.Which of the following is a diced cut used to garnish soups?, @7 F) g- j3 f2 t0 k- O+ `6 r
下列哪项是切成小方块用于汤的装饰?
! F( C8 J; ]! T& ~6 w& CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- t+ @' i8 k7 F/ n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& ]1 e7 q, R' ~8 P2 B a& Z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!!——
! o9 a8 ^. b$ }0 f% e1 Z. A( c$ TA:Gaufrette
( p+ a. R. B8 j: jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; X; ~- Y, P+ j n# \' b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ L$ k6 ?: r2 q, PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# I5 Q8 D4 o* L$ K e* `! Y! J
- Z7 ?' Z c0 A; O0 W1 K7 P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* g8 }0 l, W! W; E. D6 T
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)! x7 L+ ]$ G( u# l
A:Cilantro 胡荽叶 香菜$ E* r; a4 s7 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 A, H2 Y. ?1 I9 N- R$ O
8 g* `: s) x4 l( ]: ~+ Y& t0 @
60.Allspice is made from:
. k* ?3 j" B4 F 多香果, 多香果香料是什么1 Y" Q* M7 Z. }1 d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ e0 E: U: Z: u3 s- {1 fA:A dried berry 干浆果1 x1 x6 i; D* D( c
( g0 O4 h8 X+ B( O# e# Z6 A! E
61.Which of the following are used to make a sachet d'épices?
3 @( Z( D- R% q4 |5 W) ~- x3 H下列哪些是用来做香包德épices?& F2 D8 d% \ V4 l& \) r
http://www.sachetcatering.com/* N7 @$ u) d' T- ]- j: U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. Q1 b/ V$ X2 p M. Q Q- Y6 c
( L+ N4 X- c, C" Z; v/ K62.Which of the following condiments are not soy based?6 ]3 Z6 v, o i; P1 t8 Y3 m, g
下列哪项不是酱油调味品的?4 ?. V. N- X6 h
A:Wasabi 日本辣根4 O9 W& k, [" h1 _$ R% E; l1 I5 Y$ Y
7 E) B- N) B5 B# P' {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: Q4 ~( J2 L. V# `& V. I- L
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:2 _9 m; ]& D1 @1 F, G- W
A:Pasteurization 巴氏杀菌! G# T8 F: ]" s4 k
( ~) c% P( i q: D) y
64.Which of the following steps is not the correct procedure for whipping egg whites?2 ^3 r* M' h+ D- S
下列哪个步骤是不是正确的蛋清搅打程序?
- t! _& W' d4 w( o8 vA:Allow to rest before use. 允许休息后方可使用。8 H& R. L* E m) N! E
. _# f* y: u* j) A65.The weight of a large egg is between:一个大鸡蛋重量介于:8 R# p/ M1 W3 A! ]; g
A:56g and 63g 56克和63克
. {# u( b8 Q5 O- }" E
) ?9 s- O' B. u) j7 \. Q: c66.Evaporated milk is a concentrated milk that is produced by removing# a. t7 X. }/ H f; e
炼乳是一种浓缩牛奶 是去除什么做的
9 {$ r# @; d8 gA:60% of the water 60%的水
( \. ^0 p2 N# R% Y/ P+ }0 I* k/ e! Y& N" h
67.A method of cooking that transfers heat through a liquid or gas is:. {+ ~) e, k8 i" W y( }4 N) G2 N
一种烹饪方法,通过转移液体或气体是:9 ^" {! I6 z4 M6 [
A:Convection 对流6 m( e& s% t( d0 o
$ ^- \+ r) D1 K8 n. `' `
68.The cooking of starches is known as 烹调的淀粉被称为
6 W, I6 V8 _& x9 a1 e% VA:Gelatinization 糊化( \7 Y/ Z- p3 M
' t/ U* ^; z7 i5 x1 I) r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. y* A+ d/ U5 W
A:Braising 烤6 Y$ y- A0 h/ B
0 V/ P T' O' M; w0 ^. P) _9 N% S70.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:
- p2 ?0 R+ p5 n- h5 {* yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ A' Q: | {; `( U. g, ]; m
5 Y- D2 R" A+ ^ ^9 G- z ]; W- Y71.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3 [. b5 a( ~4 K
A:Fumet 原汁- k" R, F$ t7 H X% H
, V) U8 {' `$ v* G72.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6 c, m* G; ^, a8 Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ u+ @. D# C* V. q5 k+ R6 g @
8 q! _' s8 s( }# v' Z! [* v* t73.Which of the following is a principle not used in stock making?+ k+ y% ]7 m( O8 M/ U
下列哪一项不是用于制造高汤(低汤)的原则?3 p; |' X( i- |. q- U: X2 p# y: P& h. B
A:Start the stock in hot water.开始在热水中操作) x5 [! l2 f+ r) Z& E3 u
4 t8 y$ V% U& A9 m4 K& Z5 Q L
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+ {7 z v. ?# ~. g. V
A:Remouillage 法语熬汤
% a/ B, A/ e2 C& f/ {' s# Q: `http://www.haibao.cn/blog/post/176242.htm |
|