 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:5 C4 o9 ?. ?' F5 k+ I
哪位厨师最早带来高水准浮夸的美食
S: [6 {# [" g' B. IAAntonin Carême 人名 安东尼·卡罗美; N2 X+ Z2 r4 D( ^! x0 p* M$ k- L8 F
# g9 V$ T/ r6 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ x+ G' V* n3 o) Y, a+ K# A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* l+ r5 T$ Z$ x0 iA:Cast-iron stoves 壁炉# v$ t5 {, L% e, \! q/ u
http://www.usstove.com/products.php?id=6
* C# N$ J% w) X4 M& z0 L/ L! y+ n- O6 J1 B5 C2 |
28.The French term used to describe the roundsman, or swing cook, is:% i& d/ [8 T/ _. E H# u
法国术语,用来描述roundsman,或摇摆厨师是:5 b( L5 y4 v9 a& O
A:Tournant 图尔南
2 Y. \3 C4 c8 H) x+ h
3 u! X7 j0 f# K5 {& C2 i29.Another term for the wine steward is:
: V% S0 B8 Y3 O( \葡萄酒侍酒师的另一个术语是:, v) V! q* l8 n9 `% S
A: Sommelier 侍酒师7 }! N' t) w% C" F
' g, G9 I M5 g- r% e# ~+ N
30.Molds, yeasts and fungi are examples of a:7 h( {, l4 k5 I$ X
霉菌,酵母菌和真菌是一个神马例子
' u/ f4 h: t% J0 NA:Biological hazard 生物危害
! R$ ?3 H, v2 e2 k
$ V- z5 B; J+ M8 m0 U$ J' l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, q0 J/ H6 }# J2 m
根据加拿大食品检验局,食品的危险温度区在多少之间:
. S- y7 Q: r8 @9 ]2 l _7 HA:40° and 140°F (4–60°C) 4-60度
$ E5 n: U( O! Z- E, t$ h& }. `" I
) _! U) \$ u2 U32.All bacteria need the following for survival:
& @/ x, G$ V# A: S6 _所有细菌生存需要以下哪些内容:
6 C: Z! z" z* i8 _A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# R- v5 c+ U% Z: R% t
# s2 O5 N. ], @- m
33.Which of the following correctly represent critical control points in a HACCP system?
2 @$ k5 h* y6 ^6 p以下哪项正确表示了HACCP体系的关键控制点?" Z$ `" Y4 c4 D( i% A$ J: e: ~: ^( s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; S5 q# z# } v8 J& R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 U4 Q9 ] e7 y( E
6 U0 f6 X7 ]- a34.Which of the following is not an example of a carbohydrate?
6 |7 O6 l, V2 u# ^' t' t下列哪一个不是碳水化合物的例子?
! B8 U& S4 n$ g. tA:Essential nutrients 必需的营养物质
" y# s) b1 ]9 r1 A% k w4 a/ e
$ ` C" ?8 j3 a, f35.The process by which a liquid fat is made solid is called:
5 l# O! L2 y% }& b% c液体脂肪做成固体这个过程叫什么% h( I' U8 ]% c' k0 _0 T! ^
A:Hydrogenation 氢化, j, ]' }1 u# M& L& h$ ~
5 e5 _/ M9 k! |- J- q+ m) m% C% s36.Which of the following is not an example of a fat substitute?
9 B w+ m. Q' M下列哪项不是脂肪替代品的一个例子& J" a* @- s/ g: J' o- `
A:Acesulfame K 安赛蜜K表
9 Q! }1 Q3 Y5 ~' y# `$ D% O! S3 Z. Z" V) {% d
37.Health Canada requires that a product labelled "fat free" contain:1 e9 z$ U6 E/ p" L
加拿大卫生部要求的产品标有“不含脂肪“包括:
& t9 X+ B- v$ g- V/ ^& X. \+ E" gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) `& D% o( \3 F- `8 q1 d5 v& H5 g+ y) u2 j
38.Which of the following is not a problem associated with converting recipes?( h1 g- t8 M8 G4 k
下列哪项是不相关联的转换配方问题?) ~$ o5 ^7 G7 ~5 Y' |
A:Unit cost 单位成本% z3 Y3 f4 O4 a5 E
! N' A' V, `) l3 @5 i$ @! R3 E d3 X0 j
39.The condition or cost of an item as it is purchased from the supplier is called:' x/ ^+ p3 i9 W3 }/ A) y
从供应商采购的物品的品质或成本叫什么; z! a" } Q! ^3 e7 ?$ j/ P
A:As-purchased cost 购买的费用
# G7 f( P1 ?. C, b& V$ ~6 j/ q
" b0 {# k$ Y( ~) b; j* L6 [4 A40.The amount of stock necessary to cover operating needs between deliveries is known as:
" y$ Q* V5 x: `3 g# x* o在新货到来之前用于日常所求的必要库存量叫什么
( H! |: G8 n- @5 m, ]- K2 qA:Parstock 基本日常最低库存: M$ j5 d2 u2 {+ Q5 O7 F
. s& V) P3 z, ?* B41.Which of the following abbreviations is used to describe the proper rotation of stock?
: h' ^9 Z1 p; N$ s a7 L2 C下面那个缩写是用来表明正常库存流程?
. n: M& o; t- M: {A:FIFO=FIRST IN FIRST OUT 先进先出
J8 c+ A+ F8 w4 e' a' n9 c2 x& G+ r' p! U( G/ W( Y' B
42.Which of the following knives is used to turn vegetables?) X# \6 R3 |3 J( p$ D3 c- N
下面的那把刀是用来打开蔬菜吗?+ Z: T1 r! W' I
A:Bird's beak knife 鸟嘴刀0 y% b* @6 r8 v B$ g) |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 `1 u) r7 Q) W& B" C5 Q6 v% x
# C. B. {- n/ s& a3 L/ R- V43.What is an instant-read thermometer best used for?
2 e; {7 G7 b" S( D) a0 }$ L即时读温度计最好用于那方面?
, {7 d$ N1 J2 E4 j7 u$ o# W6 aA:Checking the internal temperature of a roast 检查被考物品的内部温度
: K9 x3 O, i/ k$ k4 m0 e
) B" i! g5 c+ }' A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: m, p6 [+ u* M- c- c5 k
下列哪些金属材料受热均匀,通常用在铁板而且非常重. N& t( L! x& h- @; g3 v
A:Cast iron 铸铁+ g- b$ f% C$ W: p
( f' p' g" N( W9 u2 k/ Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; \1 S! Y/ S, A& I2 U哪件装备下面有一个可移动的碗和一个S形叶片?
% a9 A# }7 G' q# W9 n, l8 ?" ~5 jA:Food processor 食品加工机2 o* z( g+ Q9 b6 T7 Q9 h5 j
http://www.google.com.hk/search? ... iw=1263&bih=572
! S- `8 O6 N6 Q3 z3 F$ L- n5 J9 B0 D$ \+ |. U
46.Which of the following is not a rule for knife safety?
E& Q8 y. q" M$ \" l7 S下列哪项不是用刀的安全规则?% y% r& q9 v: }; ^ d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ v; w1 W7 x' O8 O7 i( a( Q$ m- |; y7 G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# G6 N/ T6 k' p* k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 z! S. w S- k) P, L# K8 wA:RondellES
7 g* f; M9 o3 Z) V3 n+ l. g# k3 \9 k& mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% b* n* M' W' F: Q/ r3 L9 F! U0 \8 m" q6 _% {' G* q+ c
48.Which of the following is a diced cut used to garnish soups?% D- b# C& _ Y3 n
下列哪项是切成小方块用于汤的装饰?% x% M x z3 t- x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 {# S, `/ w- T+ v. G# g+ F9 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 q5 h: b! ~* f' u+ m3 f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!!——7 t- y# l6 h5 p. ?# W, Z; {+ W
A:Gaufrette 1 Q: d. U5 q7 y, H( b2 Y) J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 G) `) f, R/ Q/ vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 I7 L: f2 v- A: \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& C* Z9 [) \+ u/ C6 R5 C
* K f8 x/ D# Z1 L6 ?# b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
^' j/ }, g( ?4 n4 J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)4 Q* [$ {. B+ k# x& r
A:Cilantro 胡荽叶 香菜4 z6 z! ^4 P# _, h) A. r7 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( n# c1 a, {5 K8 L
/ z( u9 D' L1 d% l& ^: y60.Allspice is made from:
- @* y' ~# m" V 多香果, 多香果香料是什么! C# `4 \& n0 Q% w6 b) {2 ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 L0 \) n" R# \2 T: Q# qA:A dried berry 干浆果% L9 X- V% B1 N; a6 f
* U* L( x! E4 U5 a. m! u61.Which of the following are used to make a sachet d'épices?" S1 y, f% b+ \
下列哪些是用来做香包德épices?
" j9 u+ a1 x5 V; T4 j* U1 C. Yhttp://www.sachetcatering.com/" @: y. ?; o( Z; z3 f: g4 O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 w6 e: B" L8 c1 l1 V7 d* Y$ `& v& J9 s6 B9 L. b4 x. o0 c3 ^- W
62.Which of the following condiments are not soy based?
6 j4 b: y' y2 B3 Z" N# d# L下列哪项不是酱油调味品的?
* [" k* x$ e9 l6 x$ ~/ lA:Wasabi 日本辣根2 r8 B, z4 i. j' a [
/ j. a( t6 G) j. l9 T' _3 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& J* ]1 {4 T: v5 W4 V! X! h
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 L3 ~# ~# [$ B1 o8 w# G2 ]A:Pasteurization 巴氏杀菌9 z# | l5 r, M1 P! l- Q5 c4 S
; A" T A- n" w8 G N64.Which of the following steps is not the correct procedure for whipping egg whites?% ?2 t4 {& T8 C, F2 r
下列哪个步骤是不是正确的蛋清搅打程序?
I+ K" {: a3 u! V+ h& B+ QA:Allow to rest before use. 允许休息后方可使用。
% }3 z2 C+ l! x- B
" |- A( `' E. a( ^65.The weight of a large egg is between:一个大鸡蛋重量介于:, f& Y5 z0 [ | i
A:56g and 63g 56克和63克
, m) i, R3 Z' _+ W
; z; o5 L: x9 @4 _: ? u66.Evaporated milk is a concentrated milk that is produced by removing
7 e8 T! b3 ]( T" Y1 I* Q炼乳是一种浓缩牛奶 是去除什么做的, ^, _/ U6 J: P; R- @5 ]4 X
A:60% of the water 60%的水4 L+ ?" D* }8 b0 l. b j6 a
) }6 q. {8 s% D' \
67.A method of cooking that transfers heat through a liquid or gas is:
1 j. m2 i! Z6 S% c7 ^1 @一种烹饪方法,通过转移液体或气体是:
0 o5 n) Z W& d! ]/ N# C9 sA:Convection 对流
2 g0 H, w6 y1 t6 L- Y5 u( q2 n' M/ ^! W* v) G" A; _, \% G# s
68.The cooking of starches is known as 烹调的淀粉被称为+ Y$ r4 f5 ?" ?: e/ M
A:Gelatinization 糊化0 ]$ G* ^- t4 |1 C& s- w( j- Z4 h3 T
; H1 Z' |! G: n8 a9 p
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ w* C. k5 _. Y
A:Braising 烤
$ B3 m- P* c% z( A! `1 J8 X
8 V) d" |# H$ o70.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:% D9 A0 w& F9 Z; B- [, u
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
8 d$ o5 _, q8 y
3 u3 I" d; [# _& H* P2 J' ]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
- }! U* J- K8 |9 I% M& ?A:Fumet 原汁8 A* ], e% Y: B0 h2 W& {8 T5 T$ ?: l
. l& u% S* h7 r72.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0 K2 P, K g& w2 J5 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* c( {+ \7 t( g( ?. @) W7 }9 B
0 a% l2 L( O& o73.Which of the following is a principle not used in stock making?
& Z) ]( {% j W2 L下列哪一项不是用于制造高汤(低汤)的原则?; q% ?- r4 s( k+ B" K; B x6 c
A:Start the stock in hot water.开始在热水中操作' E8 a, j, Q0 u. }, a, p8 i
+ Y* z- B1 g- r2 s; u N2 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) f: R5 K8 R* F% q" p
A:Remouillage 法语熬汤
6 e: ^7 B9 R3 ]+ A+ Ohttp://www.haibao.cn/blog/post/176242.htm |
|