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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:
, n4 ~" U! ~, ?哪位厨师最早带来高水准浮夸的美食
5 W/ \! Y8 h# K; c4 K7 _AAntonin Carême 人名 安东尼·卡罗美
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4 N I9 }. q" L* @6 P1 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) f! f9 N9 E6 x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
T5 t+ s" T) n1 S v$ {A:Cast-iron stoves 壁炉5 |. ] |9 ^% v! x$ z) f" L. p, b1 @, F
http://www.usstove.com/products.php?id=6* Q Q: W" ~" X3 R
* @2 P# Z/ q) V* W" A! D( p' ^28.The French term used to describe the roundsman, or swing cook, is:5 j3 L- j' |. z0 R* D; b) l7 Z
法国术语,用来描述roundsman,或摇摆厨师是:% ]$ }% O0 a" H+ M
A:Tournant 图尔南
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29.Another term for the wine steward is:: h1 w. l4 m" w5 z. E, [; q% [
葡萄酒侍酒师的另一个术语是:. b: G" Z* D1 }* C, e
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:; G D( H' }9 J u! o& L" a( V# e
霉菌,酵母菌和真菌是一个神马例子6 Z) { ]0 \- }4 N9 ^
A:Biological hazard 生物危害$ G; p$ M2 j# v/ ^1 ?
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 i6 @; F6 R6 r( H1 y3 E' c
根据加拿大食品检验局,食品的危险温度区在多少之间:) [( Y" _! }- E9 {/ i5 d
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 }3 l0 i( Q" a# `# }. V. B
所有细菌生存需要以下哪些内容:
9 ]0 W0 J5 }4 i% [3 S3 x* N8 j; z4 P: IA: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?
( x7 M4 p3 l) R! A4 Y3 S% l& A以下哪项正确表示了HACCP体系的关键控制点?
3 v0 W# Y! ?" U, ~/ cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : _# P- {% A1 x% Z. C2 K7 C" L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! i) a# x) A2 d4 ^. e: L% \/ S
0 M, x1 {& Y# D1 d34.Which of the following is not an example of a carbohydrate?" A* N! Q4 ?+ S1 w( P7 b- A, U* f
下列哪一个不是碳水化合物的例子?
( \; b% T2 D5 y! ?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:
1 B4 F8 s/ i8 U7 H) b1 S液体脂肪做成固体这个过程叫什么$ }# n8 P' c n# f/ X; c
A:Hydrogenation 氢化
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v$ O2 j, F I9 B36.Which of the following is not an example of a fat substitute?
5 b% S4 e1 ?+ C$ p P下列哪项不是脂肪替代品的一个例子9 r& D7 e* i% M0 }, t$ I
A:Acesulfame K 安赛蜜K表! d6 B8 m8 U$ a7 I3 n
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37.Health Canada requires that a product labelled "fat free" contain: Q: L- [0 Y; t+ x8 ]8 g1 x
加拿大卫生部要求的产品标有“不含脂肪“包括:: v. Y$ ?, g2 ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 o* S# Q$ _/ X7 H/ E1 s38.Which of the following is not a problem associated with converting recipes?
6 u$ t" {& s- @; V# z) t下列哪项是不相关联的转换配方问题?
2 ]; p8 [5 V9 w/ W5 u# WA:Unit cost 单位成本
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7 ]. r# {* F0 S8 F39.The condition or cost of an item as it is purchased from the supplier is called:6 I4 U4 p* j/ c) x8 x2 |. I
从供应商采购的物品的品质或成本叫什么
2 Q/ A q6 T( @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:, L: x+ `: {4 X7 S) Q
在新货到来之前用于日常所求的必要库存量叫什么 H" V; W- C7 z2 ?
A:Parstock 基本日常最低库存2 M9 o4 y3 Z5 G( M) X% j2 F4 s: }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?1 S9 k+ H: c% Q* [. A
下面那个缩写是用来表明正常库存流程?
- P6 M/ J3 @+ K* Y: _A:FIFO=FIRST IN FIRST OUT 先进先出
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; l+ x5 Y, b) d( [9 L42.Which of the following knives is used to turn vegetables?4 h! J3 F0 g9 R: T# o( s3 L
下面的那把刀是用来打开蔬菜吗?. g4 b, d1 _3 ~& k/ `+ S
A:Bird's beak knife 鸟嘴刀+ `2 v) i* B! o* K* S) V' P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# p! [' R" t( ^( G- T, {
* z" D5 ], K8 {43.What is an instant-read thermometer best used for?
) X7 H2 {- j3 x$ @* p/ K" u即时读温度计最好用于那方面?* K5 `* Q) b6 v0 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. J9 R* [, F0 y# A! ] ~ k- T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, r2 N4 w: y( W* D下列哪些金属材料受热均匀,通常用在铁板而且非常重- C* L! g' C- h- G. x5 n" i7 G/ x
A:Cast iron 铸铁9 O) Z: E% B6 S% P. E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 B5 x" w; ~/ \8 t哪件装备下面有一个可移动的碗和一个S形叶片?
' R% Y- j9 p; l/ q/ D. ?( }A:Food processor 食品加工机1 W3 a( Y! C2 E; e8 B# c1 p h8 h! t
http://www.google.com.hk/search? ... iw=1263&bih=572
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$ d9 I; N6 M: Y5 Z' o46.Which of the following is not a rule for knife safety?
8 x5 i2 U/ A' J6 `) ?下列哪项不是用刀的安全规则?
9 W9 G# S: a N: S6 k" Y3 l* ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; T) a$ @# w( J& Z( r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. j6 H1 _9 N: E( w4 Q+ K0 F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 C( ~( p2 q. |
A:RondellES 8 H2 b0 p- Z2 a, }0 V
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?/ D7 |# Y$ {3 {( S$ ^; ?* i Y
下列哪项是切成小方块用于汤的装饰?
. k1 Z. ^; ^% x( nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! A& Q. L0 H- _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 Y1 O3 N ^/ \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!!——! v0 a$ d$ [: J' e! V
A:Gaufrette , v8 S9 h* {5 I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# X- f! W7 G! |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% {. t, d9 ^& T% _# s8 f- e3 V- i/ eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. C" g' x' T9 ~% p. u8 \4 f
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) i1 X* h5 @+ G+ s7 X6 A0 q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)
0 v4 M4 f" [* k% ?A:Cilantro 胡荽叶 香菜
3 ]* }+ T4 m0 f |- l" Q ~# lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
# U4 |- o& W" A+ Y1 F 多香果, 多香果香料是什么
. ~3 T8 A* D" nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 j Q- b7 K: `. T/ l) F. t/ B6 {
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
1 o. O( B5 G/ V* s3 R% G4 P下列哪些是用来做香包德épices?6 S. J9 @( v% d# I( L
http://www.sachetcatering.com/
3 v, k! Q! ]% G0 B9 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 r4 d% S0 K$ V
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62.Which of the following condiments are not soy based?) R, F0 c7 u6 q3 M2 C! y- D0 W
下列哪项不是酱油调味品的?
) V6 X$ U& Z$ M6 U" F9 bA:Wasabi 日本辣根( M- a3 W4 T1 `/ M( {, k6 P
8 H1 A5 P& l% ~) j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 K3 B( D+ e9 U5 e
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 `0 b- S2 l7 S4 x
A:Pasteurization 巴氏杀菌7 L& l. `* K% W) S! t! P' }4 K
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ j8 a5 [( ~: Q; W6 G
下列哪个步骤是不是正确的蛋清搅打程序?' k( l1 _7 s! U4 H& M
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) [/ W8 E; ~! X+ ?, Z
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) \2 M7 \, h* l" C' p3 w
炼乳是一种浓缩牛奶 是去除什么做的
# [$ B) A3 z Y9 BA:60% of the water 60%的水* u# ~- @6 l- r9 i
3 v2 W0 K' I1 B2 P0 [67.A method of cooking that transfers heat through a liquid or gas is:, t- p( M* R& T
一种烹饪方法,通过转移液体或气体是:
4 X1 n1 c, [4 O- V; B( oA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 b* u: j' |* k( W) U' K5 nA:Gelatinization 糊化7 k$ G& A% J, U1 x2 g
, B* @* z6 a [) I! T+ B. t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 i' R7 @% e; \3 b: |! ~5 `- S
A:Braising 烤
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8 P- a5 E, {" n70.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:, E$ W+ \) b' l- K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( b3 p" J7 Y$ g0 w
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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1 s) G: e6 s! Y& t# h" S/ N
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
; W, E3 w; P/ qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( D: P; M3 P& a. j- L7 C
X% z2 r. y2 y5 z' i73.Which of the following is a principle not used in stock making?
1 ?- J3 z1 S* P下列哪一项不是用于制造高汤(低汤)的原则?& O: z# x. o x! {
A:Start the stock in hot water.开始在热水中操作3 A$ ]* C8 i7 `( K. a. V
( r' v: P/ g4 Y$ O; ]( }- [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
- k1 P, u) s* _, C; f9 O+ H' P7 D1 KA:Remouillage 法语熬汤
& U: `* e9 f f4 \( @% v9 Yhttp://www.haibao.cn/blog/post/176242.htm |
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