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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: K; x/ n6 D" o( n
哪位厨师最早带来高水准浮夸的美食* O& ]: `/ a' @/ }* }/ S& x
AAntonin Carême 人名 安东尼·卡罗美' c8 p2 N7 ~. z2 I0 W% u
$ \: T3 i& H a9 ? P( K9 e% p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& `% _( r0 [4 ]# y7 w7 j1 w2 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 。3 p5 @7 `2 O/ N
A:Cast-iron stoves 壁炉! v4 v3 p0 d' t4 Z
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
$ a# Y2 I1 q' H3 H. p; K) @* L: C法国术语,用来描述roundsman,或摇摆厨师是:
! K' o4 ^# [2 d2 v' vA:Tournant 图尔南
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8 ^. s7 o' l& I29.Another term for the wine steward is:
: C7 `1 }1 [" F葡萄酒侍酒师的另一个术语是:
9 e* d w3 R3 u8 u2 |# T8 EA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:. q) p1 w6 [/ P, `1 w' d
霉菌,酵母菌和真菌是一个神马例子5 m& d, v8 R4 t% M" ?$ J- k( C
A:Biological hazard 生物危害" F9 g8 b$ l0 }5 t2 T
# K3 H4 a) Z9 M1 s5 k- ^2 y& ?9 u$ k- _5 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) d& W+ h) x# K8 Q8 n- u) r8 N
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 l8 H6 A) W% Y8 eA:40° and 140°F (4–60°C) 4-60度
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* m) [9 i9 l* e& N; r# |32.All bacteria need the following for survival:
; W. k' j3 l; V% a- T" r; K所有细菌生存需要以下哪些内容:, r) V! i, q4 F; t3 w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 J1 k! z8 M5 \( ~+ T: ?
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33.Which of the following correctly represent critical control points in a HACCP system?: D4 C5 a+ K- ~" m( @2 n% S! T
以下哪项正确表示了HACCP体系的关键控制点?
; H ^/ F, h; y3 S0 ^A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! p# e- B% g1 f) o8 Q( g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ @3 {* S+ @$ h0 W
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34.Which of the following is not an example of a carbohydrate?
. \ @$ F9 W1 T1 B _1 j4 K7 e1 g下列哪一个不是碳水化合物的例子?
4 U& `6 K" ~9 J1 u4 r! b9 D o3 R2 XA:Essential nutrients 必需的营养物质) [: y" b4 b! L4 b6 G" ?
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35.The process by which a liquid fat is made solid is called:6 @& ^% y+ o+ d' F* C+ e3 u
液体脂肪做成固体这个过程叫什么
4 ~! B9 x8 O3 M+ t+ M+ r: Q; hA:Hydrogenation 氢化
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& M6 T! @, B$ \$ @6 ^36.Which of the following is not an example of a fat substitute?
6 c0 Y- w+ H% U1 q |( A下列哪项不是脂肪替代品的一个例子) M& H" L9 t! `: x
A:Acesulfame K 安赛蜜K表
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# z c6 ~" L% S9 d" N5 I37.Health Canada requires that a product labelled "fat free" contain:
$ C; t, U2 w- A4 o. R/ Y加拿大卫生部要求的产品标有“不含脂肪“包括:, W8 I4 k9 B2 Z' J3 L! d
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?* F1 z2 G% Z Y5 p) q* C: C& Z
下列哪项是不相关联的转换配方问题?; |( I% A8 W- y
A:Unit cost 单位成本7 E/ m8 Y) H. l, i! a1 @
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39.The condition or cost of an item as it is purchased from the supplier is called:
' z1 x6 d% N* q( m5 N) a9 ]从供应商采购的物品的品质或成本叫什么
$ i2 U! u) q( x f3 sA:As-purchased cost 购买的费用: a3 ?* H5 {* B) T+ x
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 \1 L/ W! E% x% F. R在新货到来之前用于日常所求的必要库存量叫什么
$ L! j% d7 `3 p# O2 ~A:Parstock 基本日常最低库存: ]; p* S% N' ]& r5 Q" f0 b. p, C
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41.Which of the following abbreviations is used to describe the proper rotation of stock?, B9 ?7 f+ @, z4 q
下面那个缩写是用来表明正常库存流程?: o) H6 B3 M4 m& m0 z% B
A:FIFO=FIRST IN FIRST OUT 先进先出
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! V0 B4 P, s) _2 Z, } h7 \- Y3 e42.Which of the following knives is used to turn vegetables?
# W& d( s a. S5 _下面的那把刀是用来打开蔬菜吗?3 E, k# P/ \0 W# P
A:Bird's beak knife 鸟嘴刀/ k8 P8 Z' v6 `" B7 ?: S
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?
5 \: |* _4 ^4 w, \8 L: l. `/ E即时读温度计最好用于那方面?
8 `; j5 |9 e: Q: M* r8 _A:Checking the internal temperature of a roast 检查被考物品的内部温度: i$ Q: _* j, y; w5 n+ R- y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 `0 |& ?( ?$ K9 c下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 I' S. o+ Y& f7 H6 L+ M) ~A:Cast iron 铸铁
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4 x& }+ M$ N1 j- a' D. [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, d o+ Q# X4 d9 ]哪件装备下面有一个可移动的碗和一个S形叶片?7 l8 m0 Z/ b; o! A! a' K& R1 y
A:Food processor 食品加工机
! ]- {% j- q! ]: D2 dhttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 b5 z# j. Z4 x- C, v7 N" s4 X46.Which of the following is not a rule for knife safety?
4 n ]3 o3 m+ u下列哪项不是用刀的安全规则?0 y; Q% Q4 s3 t' X$ ^( d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# X9 j' B3 {% c2 t2 s0 q, m8 e
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 J4 p+ z; E5 G6 e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& K: l+ R% U* p. X/ c/ f' O X& N
A:RondellES , K# R2 `9 j; A+ l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
# Z8 M! V* n% z下列哪项是切成小方块用于汤的装饰?
% G* J* y5 Z" M! l# gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* _" j6 v6 S2 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 Y- b. o! s+ O2 j3 @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!!——8 U' B1 l9 Q4 M0 @
A:Gaufrette
. M& t) Z. x$ T6 ]& v! p' Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 H& {" f* b/ \" U8 D, b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 J+ `0 n4 s, c9 r$ x: R, P2 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 L: N% L3 o* M4 X1 G% }0 u
& v8 e' G& P3 V; b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. M; W* R r9 p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)
) @' B3 X* \- D8 S0 BA:Cilantro 胡荽叶 香菜1 x6 w$ h: z/ H9 E x1 ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 _( @' g9 u7 c. ?60.Allspice is made from:
$ o# _% Z0 N$ z 多香果, 多香果香料是什么, ?; Q% O! m3 o9 N' ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! e v& |: _# v' ?* Z7 K, A
A:A dried berry 干浆果5 t3 n, Y: }8 Z5 I1 P) ^% f
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61.Which of the following are used to make a sachet d'épices?* w: g0 o& ]. C) g/ f O
下列哪些是用来做香包德épices?
" l1 j0 J1 h( j! bhttp://www.sachetcatering.com/
4 A' \( h8 U& dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
& i) N I. D6 q- |# J( f下列哪项不是酱油调味品的?
4 @8 ~1 i7 n/ M/ z' H4 [A:Wasabi 日本辣根
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% A1 ^: c1 h5 T3 |; c: y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. b. z$ E; G3 `2 j在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
3 \) m+ s" s% hA:Pasteurization 巴氏杀菌7 E. _( F+ ~( F5 p
7 D4 _0 [: q4 I64.Which of the following steps is not the correct procedure for whipping egg whites?/ i! _2 \* k: d5 A
下列哪个步骤是不是正确的蛋清搅打程序?* C8 r( k/ i8 l' I% c! M) J
A:Allow to rest before use. 允许休息后方可使用。
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8 M$ ^! E& I1 ]+ p, B" a65.The weight of a large egg is between:一个大鸡蛋重量介于:& G, d6 j, L9 e1 R- _& A* X4 }/ t
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
! k* R1 `( g9 I% D: z* E8 I" h炼乳是一种浓缩牛奶 是去除什么做的: {! ~. T& s. J" {/ c- z2 K8 L
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:
; |: G& N) L+ g) n9 p一种烹饪方法,通过转移液体或气体是:
, j' x% j |* K" v( FA:Convection 对流- Z; `& x' B$ k P1 V# F
9 m3 D/ r# u0 R+ G9 i& k z; w2 {68.The cooking of starches is known as 烹调的淀粉被称为) |; ]8 ~% z& g1 ]
A:Gelatinization 糊化- W4 M3 A; C) F" @+ A% e1 r
# G' w3 \# Z( g# `: R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- h/ a7 i5 _0 |+ b# p, Q8 f
A:Braising 烤
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* s; }0 b; o4 V5 e @( \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:
8 F, J& v E5 N* F( XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) G/ v' Y! y5 C9 [! t71.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 n5 `4 g5 D1 |
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
, H( o8 i! z5 ?: ]$ R$ p" ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?. T8 F2 x( K8 C C" H. O# U$ ]% Y
下列哪一项不是用于制造高汤(低汤)的原则?
6 l3 D! w D: h. T- s9 |A: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
* U! {3 H: l- w$ sA:Remouillage 法语熬汤. T. r0 U- `2 W7 [, _5 T1 n
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