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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:+ [) | \! ~' @" E
哪位厨师最早带来高水准浮夸的美食
0 G7 u, |; N7 LAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! k+ B, n. V7 ~$ e' |7 o# g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 P0 j2 V' ^ y+ G0 m ^+ E" ^ R
A:Cast-iron stoves 壁炉0 Q+ c; t* u3 u9 w7 k' x9 _! {
http://www.usstove.com/products.php?id=6' X+ }# a5 \6 ~* r$ ?$ d, _5 `! T T2 `
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28.The French term used to describe the roundsman, or swing cook, is:
0 V. |3 E4 Z; `' R法国术语,用来描述roundsman,或摇摆厨师是:. ~! C8 N$ ^8 Q N" v. f: \. P
A:Tournant 图尔南& ?% x. Y b( a, w3 X
6 Y1 ~6 ?5 u! n2 a2 @- ~29.Another term for the wine steward is:
* q! f9 B' I2 a葡萄酒侍酒师的另一个术语是:3 k- h7 [' }' @8 r- y. y& H
A: Sommelier 侍酒师
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1 R5 K# Q! {2 A. _30.Molds, yeasts and fungi are examples of a:$ B4 Z6 L* U$ q/ b
霉菌,酵母菌和真菌是一个神马例子
! c4 ?1 r/ B% M5 AA:Biological hazard 生物危害$ U( I! F k, ]. N1 r( E# B$ d
/ x2 R7 M" V0 i* a. i( p" `3 |" i8 C1 B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( m8 _+ \& s2 G2 U5 K0 D+ Z根据加拿大食品检验局,食品的危险温度区在多少之间:
# t, C- d+ }0 d) YA:40° and 140°F (4–60°C) 4-60度9 h8 w4 H6 \7 E% f. G3 g9 w
0 t& M# l. O& v$ W. N32.All bacteria need the following for survival:
% m4 D; k7 k7 k/ V# h1 S( r所有细菌生存需要以下哪些内容:' U+ a+ V* j3 \6 R7 d& D
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 `0 Q- g: }3 b33.Which of the following correctly represent critical control points in a HACCP system?9 X- ?: ~; Y0 A* D
以下哪项正确表示了HACCP体系的关键控制点?
% [7 F6 Z9 i% J( v7 ?; h5 SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, |0 A; |5 r! }" ?6 b! Y* o食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?0 r/ ^" u% X9 Z- G
下列哪一个不是碳水化合物的例子?
' f, p6 a& _6 SA: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:. w# b; Y; V* R7 _$ g
液体脂肪做成固体这个过程叫什么3 H1 n8 e, h1 K2 ]" o/ h, v7 |8 h
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?$ b$ a$ m3 D, f' R4 n& @: n+ t3 j" L
下列哪项不是脂肪替代品的一个例子5 N1 U0 |- u7 [. u2 Q: z
A:Acesulfame K 安赛蜜K表" Q. G! A( _: w
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37.Health Canada requires that a product labelled "fat free" contain:
# k" |$ Z% D" `& M加拿大卫生部要求的产品标有“不含脂肪“包括:
' |: \" n% B7 E; |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" x# g6 i0 G# B; C. e$ V8 M$ ]* c0 o
3 v- ]+ P- I" d0 X6 f% r( B38.Which of the following is not a problem associated with converting recipes?$ e7 Y8 R6 l( J# Z
下列哪项是不相关联的转换配方问题?
@/ Y8 t# k; ?; r" u! U4 gA:Unit cost 单位成本! R8 K# \% R0 E6 d
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 a& a6 n6 s8 V, Y/ E从供应商采购的物品的品质或成本叫什么
: `& k# B3 O; L( XA:As-purchased cost 购买的费用$ d2 ]) H: Z; ]# `
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( b3 g) `# F4 c- l) r
在新货到来之前用于日常所求的必要库存量叫什么
& C& v) i0 G! P: i/ Z& MA:Parstock 基本日常最低库存
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) ?' p5 n$ u9 ^# {7 b4 u41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 y* T) [7 y$ e0 C下面那个缩写是用来表明正常库存流程?
" I! k9 ]* u% b% `A:FIFO=FIRST IN FIRST OUT 先进先出% H9 J- Q" x, v3 u1 q
- C7 E/ B2 z: r$ A( u. G9 y. M42.Which of the following knives is used to turn vegetables?3 k: i r- c! Y
下面的那把刀是用来打开蔬菜吗?! n9 `7 _6 A- B) }' Y0 y: [
A:Bird's beak knife 鸟嘴刀4 Y2 p+ U+ v4 H6 ]9 a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 O6 T* Q/ a" x' r# C
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43.What is an instant-read thermometer best used for?
9 w% v, o. [/ B9 H即时读温度计最好用于那方面?* K9 @( u5 o8 m% }9 `
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?
# y6 O. [9 \' \5 o下列哪些金属材料受热均匀,通常用在铁板而且非常重
. x( u& f( a! }0 A8 qA:Cast iron 铸铁
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& j: N: v6 g: D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; t6 p( i0 c0 q n- [5 `哪件装备下面有一个可移动的碗和一个S形叶片?
# ~& n3 t+ i7 n; [- L, E$ AA:Food processor 食品加工机
* M% V \0 N3 n/ i* n& Z) vhttp://www.google.com.hk/search? ... iw=1263&bih=572' F# D) i2 W5 w u- H& P. C$ q! P
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46.Which of the following is not a rule for knife safety?! n1 q& i# R" K6 x/ R' M! _
下列哪项不是用刀的安全规则?# ^5 I, X- ^6 B3 r6 a7 u' H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- |# G7 O) }5 E& o3 _* q7 E& T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 K6 e, d5 b3 q! Z, w: \6 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 {. e# `/ k# ~1 F" Q* I! Q
A:RondellES
- \2 d" D, Q; N& \) d+ Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 _1 C/ t5 j2 i4 x/ o) [ a7 e48.Which of the following is a diced cut used to garnish soups?
1 H" D: w5 _# Z7 n9 e: h B& t下列哪项是切成小方块用于汤的装饰?
) H* W$ H9 F5 aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ o; G% f3 K8 N* R+ k' O7 f0 z3 N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 u/ E- u5 _1 b, ^+ e$ D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 I8 [: T* U4 a0 r( S( @% k; \8 `* vA:Gaufrette : u. v1 `' e/ i2 t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 _ o/ F4 E) m6 O) Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, t* p' g \% f3 G; D! F- w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 _! a6 |- h& E( s2 V& N& F
% r4 [* G& _4 P+ u: b- P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ s, ~6 u$ o, Q7 w, l6 j, s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)
; B4 N* H$ ]0 P& |: ], fA:Cilantro 胡荽叶 香菜0 D% {9 N! Q! U2 N8 q' N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ `7 }) T: Z! _) H
% ?0 j/ k' J7 y! l; r3 W60.Allspice is made from:
; Q6 j; i, ]/ P; w; V! U 多香果, 多香果香料是什么: @; w& y8 w: E& y* E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& d# R+ N8 W4 _4 K
A:A dried berry 干浆果8 d/ \7 f; a9 p
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61.Which of the following are used to make a sachet d'épices?
: p% E. X! g4 ]1 N% J. r下列哪些是用来做香包德épices?
! Q0 X8 F: V7 K9 e3 V. Ehttp://www.sachetcatering.com/
: B: X/ c, b, Z, ?+ w# ^. P7 gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. x7 p% N, u1 h- `- n- M
2 n5 _+ ^3 Q+ G9 O. k: V2 y a2 I62.Which of the following condiments are not soy based?
6 C6 ~) P! z- ?" m下列哪项不是酱油调味品的?
/ @6 s, a3 L2 ^# sA:Wasabi 日本辣根
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$ M% s% ?/ O V& V+ x2 h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 c& J) _# E% `4 f# t- Q( U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:5 T& o) D# V7 x* {3 _
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?
, R, G8 t+ W# @8 T+ o. z0 ~! E$ }2 ^3 }下列哪个步骤是不是正确的蛋清搅打程序?+ E: y! ~# n* n- S' l0 }
A:Allow to rest before use. 允许休息后方可使用。$ Q' c; u; Z$ O3 j" i6 i
2 }1 ] H8 U, T# Q, a; {- H$ E65.The weight of a large egg is between:一个大鸡蛋重量介于:
- ~* h5 R H4 r3 F: rA:56g and 63g 56克和63克4 m1 E2 @. m0 }
; d6 |; R7 i$ p. R4 M66.Evaporated milk is a concentrated milk that is produced by removing. Z% \. j: }& z% {) U5 N0 F
炼乳是一种浓缩牛奶 是去除什么做的
) J8 P& S! B) m; J) mA: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:
5 C' T( h6 Y8 o4 C, R1 B/ n一种烹饪方法,通过转移液体或气体是:* B; A; h, p5 g2 t9 F( c7 ?
A:Convection 对流, `7 J! ^' y( z# V8 V
" r& Q/ m/ g- s* ?+ h4 T68.The cooking of starches is known as 烹调的淀粉被称为
9 g! I/ G4 K2 c6 u. y. \' V! _" J7 DA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" D" u0 c# s: D, D) P7 a* S
A:Braising 烤
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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:1 j- I4 K" ]; }" I5 u* {3 [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" A! h f1 j, U& l; 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' v( W, J. f1 @1 o" p- C
A:Fumet 原汁
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6 u" {" c# h j1 i2 ~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9 j; e: |" Z1 G" P1 z; [7 X) k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, P2 K1 S: J- f8 n! U8 Z/ |
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73.Which of the following is a principle not used in stock making?
; Z4 h- M) v( a下列哪一项不是用于制造高汤(低汤)的原则?
" t- A# |$ o) ~- xA:Start the stock in hot water.开始在热水中操作5 W, v) f3 D$ ?2 n6 j/ q# F
, ^+ ~' X/ n3 n: }2 v* f- Z74.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 s6 I* F2 Q% P) |6 o- d: HA:Remouillage 法语熬汤
* j ^& `: r* N' d. D: l9 |6 ghttp://www.haibao.cn/blog/post/176242.htm |
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