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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:
! c+ |8 _; j' E5 E哪位厨师最早带来高水准浮夸的美食' w5 P' e4 q& L" ]" G7 \ ?* j2 r
AAntonin Carême 人名 安东尼·卡罗美
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; h2 M8 h7 @) ^; ` \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ p( \+ p6 ]" S$ w( S5 E' Z& n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# s! l2 |9 ?. o; Q6 P: r' J, W
A:Cast-iron stoves 壁炉; v5 A9 b# f$ P$ O
http://www.usstove.com/products.php?id=6
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$ ?& @8 _, L2 [9 O9 N2 p( j! g28.The French term used to describe the roundsman, or swing cook, is:
0 r4 T Z8 d2 h: w( b+ H* Q0 ~ Z; `法国术语,用来描述roundsman,或摇摆厨师是:6 p* a% l7 s E2 o' }& L0 P* |
A:Tournant 图尔南, l) T) Y( x" t4 t$ ?; T% F$ C
3 C: H6 b# \1 P% |. r4 J+ f29.Another term for the wine steward is:
3 ?- v: U* h9 z3 j3 {3 I葡萄酒侍酒师的另一个术语是:% Y2 V3 c& Z! m* p
A: Sommelier 侍酒师0 |3 E/ z. @) H! j( W
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30.Molds, yeasts and fungi are examples of a:' I7 K# u8 g, w% B+ p/ K/ [$ O
霉菌,酵母菌和真菌是一个神马例子1 h; K. Q" x: f% y
A:Biological hazard 生物危害0 K% Q) u) U( a( G+ v& S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: @; f4 E* F: X
根据加拿大食品检验局,食品的危险温度区在多少之间:
& X* Q' Z6 R- PA:40° and 140°F (4–60°C) 4-60度) B# I# ^+ ~* f
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32.All bacteria need the following for survival:
# U/ ~+ M4 M6 q) W+ ]$ v$ C/ `- S% l所有细菌生存需要以下哪些内容:
+ F; z2 _* I. L1 O, \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; F0 p, k* D% h3 n
5 W+ @/ f( \! {0 P" h3 f33.Which of the following correctly represent critical control points in a HACCP system?
9 C- e: @+ B; V7 A以下哪项正确表示了HACCP体系的关键控制点?: Y: c% F' t% T4 P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 @$ V6 K3 s' _6 k, e4 n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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4 T& u( E% ]6 J3 I) G+ y3 p34.Which of the following is not an example of a carbohydrate?0 C$ V5 X$ A" }0 _- |8 V
下列哪一个不是碳水化合物的例子?
" @9 c8 U; T m6 h. w& f. {A:Essential nutrients 必需的营养物质
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; p8 y6 j4 ]3 u, H. p) n" |& K35.The process by which a liquid fat is made solid is called:! \+ I; x6 L+ r- W3 ^3 u# z
液体脂肪做成固体这个过程叫什么" b: T+ M9 p( k& i1 I
A:Hydrogenation 氢化5 q- `6 h ~- Z3 e- M+ l8 c
$ X- I# j# _+ c* j" ]$ C$ {; L1 |+ |36.Which of the following is not an example of a fat substitute?; u" d# ]- R" }0 G1 D; @/ P
下列哪项不是脂肪替代品的一个例子
) N/ G" ~) Q* `) Q& L# Z/ [A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% f+ T9 O, O3 Z* _
加拿大卫生部要求的产品标有“不含脂肪“包括:
' T9 [# q2 u$ XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" B2 i1 p& B) ~0 P
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38.Which of the following is not a problem associated with converting recipes?6 @0 w+ e4 S" F- g0 G( c
下列哪项是不相关联的转换配方问题?; ]( ?6 c, O4 n
A:Unit cost 单位成本
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: R7 Z* \5 u+ b- r) u" G; F( ?39.The condition or cost of an item as it is purchased from the supplier is called:! O8 f. ?- ?! \1 c+ _
从供应商采购的物品的品质或成本叫什么
/ e5 K& \. O; o4 J7 N4 m: EA:As-purchased cost 购买的费用* r9 [0 f' @, e
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 f; Y! ^# [' Q* l# w: D, Q在新货到来之前用于日常所求的必要库存量叫什么# @2 i' p* A% o0 }8 P% ?# b: e
A:Parstock 基本日常最低库存2 R! u' z6 W) Z: Y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 M6 `# Y8 B+ X/ L( u- I: p下面那个缩写是用来表明正常库存流程?
2 `1 Q0 N. q# x5 L3 MA:FIFO=FIRST IN FIRST OUT 先进先出6 v3 M3 z1 n0 {& S; L
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42.Which of the following knives is used to turn vegetables?
4 L2 o' l! Q1 Z/ v, o( ?) l下面的那把刀是用来打开蔬菜吗?5 h% p. j/ C% d8 P$ U: A
A:Bird's beak knife 鸟嘴刀
$ _4 h! C7 F4 [- {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& q* L4 Q) r$ B$ E& W
T) A, Y( a7 }8 C3 w2 A43.What is an instant-read thermometer best used for? x( X+ x2 t/ h0 c( k3 v" [
即时读温度计最好用于那方面? V0 _% L+ ?1 z& ^, P! @
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 u- m- ~, u( t: v! x5 C; g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' c F# i* u( O) U* q: E下列哪些金属材料受热均匀,通常用在铁板而且非常重( c* Q. @" p6 C
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?
" T9 d- w8 `7 v" `% ]5 V/ q哪件装备下面有一个可移动的碗和一个S形叶片?
: j5 E! R( Y) D: p$ wA:Food processor 食品加工机, M5 b1 U1 X0 f6 z. o1 X+ a
http://www.google.com.hk/search? ... iw=1263&bih=5725 W) E" X: J- t, x2 |. S1 r6 M! c
, d3 L; ^4 M+ O46.Which of the following is not a rule for knife safety?' D+ H: X Q" P% k" _
下列哪项不是用刀的安全规则?
2 n' i5 r! S+ d7 X! [/ W3 W/ sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 V/ g! w k- r/ K0 {$ i6 W: z! T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 k* m/ d, d. g7 A' I8 j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( X4 h% E) T. r) jA:RondellES 5 `0 u8 C2 c+ L2 G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ W: Q U6 j# D9 z5 g7 g4 E
' S7 @$ C, U0 n' K) k+ X( ^48.Which of the following is a diced cut used to garnish soups?, \+ m# l3 _9 [9 M7 E
下列哪项是切成小方块用于汤的装饰?1 H L6 H" E2 }2 k6 z8 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ Y# F! A& c) x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& e$ V& U3 m4 H4 ~3 T3 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!!——7 x \' q; u' I! X5 o
A:Gaufrette
8 s7 u* Q8 J/ n6 P9 W' w+ ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ a1 H% M# T- X1 t2 b- W: q& vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
@$ o' H S: m: eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; d5 ^: x5 ]2 p& C" Z+ B6 i4 G9 ]
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: c4 S, y: N# ~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)" {: T3 g, Z, o7 `
A:Cilantro 胡荽叶 香菜4 r, j: W0 i: j+ K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) m' b- {: u, w8 Y Z
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60.Allspice is made from:
: S) q9 i2 m$ u4 i* G/ T m3 V0 M 多香果, 多香果香料是什么
4 G, |3 I! k7 J" v Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; _: l/ e" F' E* y3 P; U( f' m
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?) |8 b0 H0 L5 E1 {8 R" S
下列哪些是用来做香包德épices?
f D' s2 Z& ~2 nhttp://www.sachetcatering.com/9 F8 v6 }# E3 s, \
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?, i8 x M2 W1 k7 W
下列哪项不是酱油调味品的?, F& R5 G# |6 y3 O$ e
A:Wasabi 日本辣根4 i0 }9 z2 z4 V i; g
* k7 q9 @3 [% o. H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 j9 d$ n: y# y( U/ U6 }2 W# H; T5 g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:* B, A% a9 @' B' M! }. k
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& a( o" \. L5 r& B3 @5 V/ ?
下列哪个步骤是不是正确的蛋清搅打程序?
/ a$ n: i" C5 q" _* q) oA:Allow to rest before use. 允许休息后方可使用。2 ~) W/ L! X( j
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; U1 f) h! o) n1 o0 d. T$ xA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing* J( h% `9 i; y' q( D+ Y" J: ^1 S
炼乳是一种浓缩牛奶 是去除什么做的, B2 J6 c D" X2 Q. ^8 z3 F
A:60% of the water 60%的水
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7 n c; Y2 G3 a B: W- d67.A method of cooking that transfers heat through a liquid or gas is:
$ L2 \5 w$ [) \" B6 k; |7 I$ `7 R一种烹饪方法,通过转移液体或气体是:
( B" m- l4 M' @0 ~* I# YA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! W- M/ B# }9 _6 B( i7 W' {
A:Gelatinization 糊化
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- p0 H u' {7 ~: d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" X" J! @5 ~7 B# ]. o" z4 d1 [/ B
A:Braising 烤
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0 N! b9 q" n5 W, y+ [" {) F/ v70.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:2 R$ }0 P& g$ [; b, E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ }# M5 _! X Z" T
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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$ o( J+ h; E9 p8 E
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$ K( q9 Q( P6 O" L+ I/ m5 o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! ]% v1 O( G! g" J4 j5 c73.Which of the following is a principle not used in stock making?
& I( y. A- p v0 N+ M7 ~; C! R- e下列哪一项不是用于制造高汤(低汤)的原则?
1 a* J x! ?; P3 FA:Start the stock in hot water.开始在热水中操作7 E& ], D7 X$ \) U9 B1 D- F
K8 A9 B8 d9 W( t74.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6 S |! ^4 I) B% p, K
A:Remouillage 法语熬汤
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