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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:
: O7 S- v: P2 U/ T2 I哪位厨师最早带来高水准浮夸的美食
5 ?9 i8 f/ {9 E! j1 Z3 cAAntonin Carême 人名 安东尼·卡罗美
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4 H; W+ T$ K; ?) U) \+ ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& E5 M* g- b/ q# b- {
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 v! e' J3 y' `/ f- UA:Cast-iron stoves 壁炉
; W5 m4 E' T* shttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ `: w0 W Z9 I4 n/ a6 j
法国术语,用来描述roundsman,或摇摆厨师是:
' `( f( C$ T1 k0 C Q/ ^0 CA:Tournant 图尔南; ^9 e' E( U- Q/ Z0 X+ F
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29.Another term for the wine steward is:
2 s4 w4 Q2 E' b: s1 C& T葡萄酒侍酒师的另一个术语是:
; h+ L7 L& T! J6 f$ dA: Sommelier 侍酒师; E% Q# R- n5 O0 k
# ~3 j& B% q6 t% M30.Molds, yeasts and fungi are examples of a:
# [8 {! U/ E t5 j- |! ~霉菌,酵母菌和真菌是一个神马例子
# J6 }# Q$ [4 x4 |A:Biological hazard 生物危害: i- A2 I; y' x% x) P, C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 L* |$ i' v5 z- K& b6 c
根据加拿大食品检验局,食品的危险温度区在多少之间:: g$ U/ J) g* u1 G& `$ a+ J
A:40° and 140°F (4–60°C) 4-60度+ ]8 C2 e$ s8 l, ^1 r
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32.All bacteria need the following for survival:% V2 H9 N; @- Q+ B
所有细菌生存需要以下哪些内容:: @5 O/ J: T! ?5 t& m! d2 L9 S
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?+ g" h6 A7 v, K
以下哪项正确表示了HACCP体系的关键控制点?1 Z& s4 u. a8 J2 }! t) z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ x8 ^7 L$ V* B) H3 o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* C& A8 `2 m4 i: D. L; K& H% ~
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34.Which of the following is not an example of a carbohydrate?
! K B" [3 s3 o3 }0 d3 z, d/ }下列哪一个不是碳水化合物的例子?7 H8 \- [ t0 s$ ?; z, C; \9 X
A:Essential nutrients 必需的营养物质
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$ X( O2 D8 d4 U/ L4 o& h35.The process by which a liquid fat is made solid is called:: j3 H5 C) U1 P, {0 K2 Z! E2 Z
液体脂肪做成固体这个过程叫什么
& h( ]& j, Y7 G W2 \6 |A:Hydrogenation 氢化/ B; s/ A1 v: M& r8 E5 S
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36.Which of the following is not an example of a fat substitute?' c: R& X# o/ W# q7 t9 R
下列哪项不是脂肪替代品的一个例子
0 n/ }+ Q1 I0 K5 i& m- LA:Acesulfame K 安赛蜜K表1 e6 E% F5 E4 U3 P' H
' A! v% m5 i, W- Y. t37.Health Canada requires that a product labelled "fat free" contain:; Q e3 _, h4 d6 r: D2 z
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 i w7 |% g7 |- {' ~; YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. |$ X s' N0 Z1 A$ i38.Which of the following is not a problem associated with converting recipes?
- R5 l8 b( j* N# p. n/ h, n下列哪项是不相关联的转换配方问题?5 j- M# k4 E' p& i
A:Unit cost 单位成本( L. a/ Q) t9 `$ r2 z% b
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39.The condition or cost of an item as it is purchased from the supplier is called:
: S8 D" H, e3 v! g1 \3 w1 Z5 x从供应商采购的物品的品质或成本叫什么' s' {- e3 j# K w7 { e: k
A: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:
3 \& s8 j2 } s$ q7 k3 y! H# [! A$ ?在新货到来之前用于日常所求的必要库存量叫什么
8 }4 F8 I# k% T" i+ EA:Parstock 基本日常最低库存
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! T+ \2 U$ j) ^- E6 I) D2 V41.Which of the following abbreviations is used to describe the proper rotation of stock?
: c' N' x- B# Q# A! {# L下面那个缩写是用来表明正常库存流程?
& Y. y0 s0 r4 L5 E7 _A:FIFO=FIRST IN FIRST OUT 先进先出2 X0 y: X: r1 u) Q8 F% |
6 D0 W: d. d) }6 T42.Which of the following knives is used to turn vegetables?
& S: W% W6 }4 L* q: T: J1 s0 c1 F7 l下面的那把刀是用来打开蔬菜吗?9 c! x9 R& {' v# S$ U: e @* N
A:Bird's beak knife 鸟嘴刀
0 b0 i B1 K( [0 _# j4 k0 uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird }. z4 ]' ]7 a8 i6 J+ L0 F! g
5 ]+ |: U9 _" E" |43.What is an instant-read thermometer best used for? W# n4 r1 }& a) _ {8 c
即时读温度计最好用于那方面? D! w$ S% W* t- f* M ?9 ?% V4 _
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?
" ~# z# v0 v( E- _; O% l: i下列哪些金属材料受热均匀,通常用在铁板而且非常重! g5 T# O5 t; a! A4 H x
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 l, p- Z! z B. }1 I* {* y2 r
哪件装备下面有一个可移动的碗和一个S形叶片?
5 J1 V1 e9 [, L& M+ WA:Food processor 食品加工机
4 V7 q7 `$ u& b3 H6 d0 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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! }5 E8 K$ Z( f; _% j46.Which of the following is not a rule for knife safety?; m/ c! p0 o y+ n& p$ w% b
下列哪项不是用刀的安全规则?7 y( R: a7 J* l9 k/ a2 P3 x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ L L! n8 {6 ~+ Y# f9 q; T j+ c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' D- n: V* X6 O4 \$ [9 [# i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* D6 M0 T$ e- gA:RondellES $ W$ q+ Z0 z7 }+ T5 H6 n1 y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. T: A, s0 ?9 Y, G" @48.Which of the following is a diced cut used to garnish soups?4 ^& q. `7 k# ]" K- }
下列哪项是切成小方块用于汤的装饰?" J. g3 ], V4 u# R* v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 w2 Z: {, X; i+ m( F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* }5 h. `7 J) x; g, R- K W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 B& W5 o% A; rA:Gaufrette * J/ Z( U) b7 x/ n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 |/ U6 ]7 f" Z" v" Y2 D3 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# M. x6 l% X, n, N% H0 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# b" L" F6 f4 o4 v2 G
: U$ q3 c4 R c! N) B8 \' d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. s% b( l2 N) ]0 z- \
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)
/ K. D/ l, i* l9 P) ?- E8 ~6 OA:Cilantro 胡荽叶 香菜8 ~; S, v. H* @0 E( N4 L& U' s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ G# M# n; L2 x8 H
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60.Allspice is made from:
, W: l; U& A, C5 T* ~6 u 多香果, 多香果香料是什么9 ?. {" E" h/ O8 M2 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' G" S/ j o6 RA:A dried berry 干浆果3 N+ n, {" A' |8 P' t( o
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61.Which of the following are used to make a sachet d'épices?
% @$ b$ O, Q/ ?: y下列哪些是用来做香包德épices?1 V. k% B4 w8 n: t4 |# B
http://www.sachetcatering.com/( ^, t. ^: T% t" Z0 T" n: h, d3 k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! G' {7 ?8 W- W; D X% c! B0 b62.Which of the following condiments are not soy based?
- T! K- L# z R6 D. } A* m9 Q6 L下列哪项不是酱油调味品的?) X9 g: J, @% s# R; n9 K9 @
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:0 M. C) a9 ]8 f7 O. x- J$ m2 U' t; M
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:
, A9 y3 O: I, X: u2 X0 Y& M3 RA:Pasteurization 巴氏杀菌5 }3 J* L. A0 f
}$ @+ I, d) U( m9 [3 i# w7 h64.Which of the following steps is not the correct procedure for whipping egg whites?
' w0 K& K' {5 ?. q5 a( t下列哪个步骤是不是正确的蛋清搅打程序?+ o( d6 }7 h) Q
A:Allow to rest before use. 允许休息后方可使用。
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& ^1 P1 \. ?& `1 A" W65.The weight of a large egg is between:一个大鸡蛋重量介于:
* d0 L6 o' \. m0 @; W3 }A:56g and 63g 56克和63克/ Y! u0 K7 a. W2 U' o. X
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66.Evaporated milk is a concentrated milk that is produced by removing
+ E. K9 K3 p" {7 D" f9 Y# q炼乳是一种浓缩牛奶 是去除什么做的 W6 S! W9 ?# m8 |' {. t) G2 T
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
% s4 K; l. y4 w8 b) r6 v' v1 X一种烹饪方法,通过转移液体或气体是:
! ]7 J9 }" z, w& {( h1 p6 v, WA:Convection 对流
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0 \1 E2 H$ k7 L# I; R" t7 t; `6 v68.The cooking of starches is known as 烹调的淀粉被称为
( [9 |+ R8 v/ c) S& b3 o! E" lA:Gelatinization 糊化# \+ G5 W" I' ]$ P0 Y3 O- ^, N
5 ?* X6 Q+ I, {- B# g4 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 \% d( y$ v* CA:Braising 烤% r$ I- C. E6 I5 P4 m& x
1 e, u! I% |' I" ~4 w70.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:
& V' B; ^9 P2 F A+ f& w8 SA: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, @' t: j- g0 G; k! L. P
A: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
7 U5 g# {( W# w; q1 G- `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% n9 C7 F1 U0 y( t7 Z) ]
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73.Which of the following is a principle not used in stock making?
5 C& r, I! \4 D/ N下列哪一项不是用于制造高汤(低汤)的原则?6 f( B3 x$ Y9 I( ]# n+ ]
A:Start the stock in hot water.开始在热水中操作
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9 _* O6 h' A3 T+ }+ \0 A5 I74.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
3 {" \( }; `# R3 f* I$ O0 u$ oA:Remouillage 法语熬汤
; b& r3 |. T$ a* Shttp://www.haibao.cn/blog/post/176242.htm |
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