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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:' S/ Y- A' b! g/ B: K- f2 `3 {% W
哪位厨师最早带来高水准浮夸的美食& g$ d* C$ v0 W
AAntonin Carême 人名 安东尼·卡罗美" u6 S, k* G% X: z$ j" I5 E. |( R
% T. I# t! V6 v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 D, B8 i1 A7 j; ?" K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! A6 S+ X" [" N
A:Cast-iron stoves 壁炉
5 e `/ J% E- e/ ^9 Ghttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:1 X/ X, M. I: ^, T% }0 C. p
法国术语,用来描述roundsman,或摇摆厨师是:$ y4 p& {! t' L# ^5 T& b
A:Tournant 图尔南
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29.Another term for the wine steward is:. W* k* A6 w1 J% U P
葡萄酒侍酒师的另一个术语是:
$ G- M7 X- S* l0 l* hA: Sommelier 侍酒师0 l& [) X6 t" |1 U4 @/ G# N
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30.Molds, yeasts and fungi are examples of a:( t. x4 D# m7 s* h* U8 r6 ~
霉菌,酵母菌和真菌是一个神马例子
% }* _6 X( j; j6 s! M( L) }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:, L9 `* U* s9 b
根据加拿大食品检验局,食品的危险温度区在多少之间:/ w# }" u6 P8 C
A:40° and 140°F (4–60°C) 4-60度1 w$ k0 s% F# j% `* g4 A
4 x$ t. {& c# z32.All bacteria need the following for survival:
3 Z, f& b# ]8 Y5 @2 b所有细菌生存需要以下哪些内容:3 u* t& t5 {2 B& _% i
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% l- Z: q% n; H& @8 E' r33.Which of the following correctly represent critical control points in a HACCP system?
- e1 U* }" j) n- M6 H: T以下哪项正确表示了HACCP体系的关键控制点?
* t9 A4 [; |! [( C5 u( [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. `1 P+ K6 T0 N- O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 \: y7 ^# q% _8 F1 N9 v34.Which of the following is not an example of a carbohydrate?( i) p' y( `& T3 N, v `7 [
下列哪一个不是碳水化合物的例子?4 k& A& X D- P2 M% {# [
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:
! Y; ?* ?' S1 u( P/ u! G* f液体脂肪做成固体这个过程叫什么0 o/ _3 V y. f9 \, ~. J
A:Hydrogenation 氢化
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8 p2 ?% N0 E; k0 i1 P4 r36.Which of the following is not an example of a fat substitute?
1 e; o0 E+ M" }下列哪项不是脂肪替代品的一个例子
: }) x' O/ ^4 U; uA:Acesulfame K 安赛蜜K表
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9 C6 n! H9 L7 i# {0 j37.Health Canada requires that a product labelled "fat free" contain:
! [2 F8 P% ~1 }+ e# d8 M+ n/ \加拿大卫生部要求的产品标有“不含脂肪“包括:
# O: S1 y+ p$ e8 I( w0 Y" z" {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) a% c/ k. {) [" w8 S
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38.Which of the following is not a problem associated with converting recipes?
1 k5 z8 ?+ W1 @( U1 b下列哪项是不相关联的转换配方问题?, ?1 L5 h [! o" ^: u
A: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:1 [) ]: {. F% I: Q( K8 g
从供应商采购的物品的品质或成本叫什么
* P6 a4 T# f: @7 bA:As-purchased cost 购买的费用
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! j5 _ E2 ?8 S$ q40.The amount of stock necessary to cover operating needs between deliveries is known as:
. x3 H7 G+ r; O2 n8 M" Y/ s- |在新货到来之前用于日常所求的必要库存量叫什么+ j6 N& \0 ?4 O) @: E$ e
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?, @3 w' p8 U) C: E( A
下面那个缩写是用来表明正常库存流程?$ _% L& c) X1 O( c
A:FIFO=FIRST IN FIRST OUT 先进先出9 k3 T$ d9 q' c- D( x& f. ?
& _1 P; L0 d& |4 S& X) Q# }42.Which of the following knives is used to turn vegetables?+ e& e7 j; d9 }# \
下面的那把刀是用来打开蔬菜吗?: }, v( B. _4 B% m
A:Bird's beak knife 鸟嘴刀/ [+ n E" ^0 [4 C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
4 a* {( ?6 `4 \! S; l# n3 N即时读温度计最好用于那方面?9 Y. \" Q5 L! h. H! C
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 U# r5 h) e) l9 x+ A: f
1 C+ z' w: c9 `. H+ ~' M: v9 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* E" l2 b2 V* H1 T2 y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 Z" G3 i" A5 bA:Cast iron 铸铁5 P0 k# ?( F/ h; j/ Q& g
' ]+ J- A5 Q: ^0 ?5 R& B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( U: z5 t9 A8 S2 B3 Y! R哪件装备下面有一个可移动的碗和一个S形叶片?5 U& x8 J; I0 |- G: E2 d+ v% V5 E. k3 f
A:Food processor 食品加工机
9 s3 @5 Z6 s9 Dhttp://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?
$ S( A0 l$ a% M. @0 A8 p下列哪项不是用刀的安全规则?
, B0 o5 s( U9 M: B6 j8 N1 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! ?' w- |: g$ o+ F* ?! c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 q9 [/ z; {- c" n
A:RondellES
* ^# l* ~+ t [) y5 D% c. U/ Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( _* b. t- v: q: q) v! C& P1 w
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48.Which of the following is a diced cut used to garnish soups?
$ I* D; ]+ r$ i6 K下列哪项是切成小方块用于汤的装饰?
+ \9 K6 u2 S' C/ U8 WA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: m, ~1 ?0 o0 y5 M& c; t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 s) t1 a: X. f3 Y" C& g) J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!!——
4 r& r" W. J: T- \% o& z7 Z: j% fA:Gaufrette 4 @) D* n# w' E$ t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 q7 N$ N- X8 A2 ]1 u# Q Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ Y" a' H3 Q; f3 _" FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 c% W& U- X4 m! e$ B) B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)% [- ~5 p9 \8 x! L4 K+ _- V" f5 M
A:Cilantro 胡荽叶 香菜; P8 H/ W! e0 L! L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; s# ~! B" X: A 多香果, 多香果香料是什么4 i/ w; i7 h' c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' ]! P) E, e9 A6 v7 _3 E% IA:A dried berry 干浆果$ A9 U; z2 x+ A
& b$ ~8 ^4 Q; M) g8 A+ Q61.Which of the following are used to make a sachet d'épices?
x7 C) R& c+ Z3 d5 l下列哪些是用来做香包德épices?
; Z4 I. ]/ l. }' v3 x% m* zhttp://www.sachetcatering.com/5 J! Y( I4 K9 P% M, r
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?0 D' \3 J8 H: O0 C5 y5 V
下列哪项不是酱油调味品的?
7 W g i, l/ R" `4 pA: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:7 c0 z& R E0 n, T
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:
( E/ D# v2 M6 d& F) n2 MA:Pasteurization 巴氏杀菌' J; L7 d, p( r7 \5 e6 }
7 D" P" F* S" D6 X! W; w64.Which of the following steps is not the correct procedure for whipping egg whites?; `7 U" p( n; O( k5 a+ T
下列哪个步骤是不是正确的蛋清搅打程序?
# |: ~& w5 T' g$ w! nA:Allow to rest before use. 允许休息后方可使用。
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9 W( A- d8 @3 s65.The weight of a large egg is between:一个大鸡蛋重量介于:- A3 v) P" v4 h4 e" F& L6 y
A:56g and 63g 56克和63克: X9 h9 `! C0 V& M, `" B4 V) I
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66.Evaporated milk is a concentrated milk that is produced by removing6 }4 p; e4 K' p. W7 M9 R7 a+ j l
炼乳是一种浓缩牛奶 是去除什么做的
7 J' E- [2 p3 o7 EA:60% of the water 60%的水4 p* O# ^( C/ w1 R1 f2 b
1 f% i4 `; }' l0 t! K- p) K M) m" A67.A method of cooking that transfers heat through a liquid or gas is:
: S% a% A* \$ b* e6 w一种烹饪方法,通过转移液体或气体是:
1 D) y0 k& {9 iA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为3 h) x" O, x( y! {0 S/ e) O
A:Gelatinization 糊化% V* p" m- \7 `- S0 \# H; v
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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?9 C9 y7 ]4 F5 f+ `8 b
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:
; Z3 ? X0 ~) U# T+ K! NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 T: Q7 |. |) C( B- p1 Q( G
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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
$ [9 q+ r" ^* N7 j( R" vA:Fumet 原汁: o' w' e/ e) n- U% i
; _* _2 Z+ B4 v- o" v: F5 K72.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/ I6 z$ ?4 S6 w* n0 t( T* p: \+ W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 |: H3 L: z6 F, v- ^" D
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73.Which of the following is a principle not used in stock making?2 ^ b6 m1 w3 n8 I. \5 Q Z
下列哪一项不是用于制造高汤(低汤)的原则?
. p: n" N7 l4 n- y1 o6 |A:Start the stock in hot water.开始在热水中操作0 f$ `! w+ ^$ s v6 L' P- O' m
8 |+ | N/ z# J, a, A0 }' H2 N74.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8 R: W6 B6 f# f" b# c8 L
A:Remouillage 法语熬汤5 F$ z) ]$ w8 ]+ M
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