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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:
; d! U7 n3 r3 U$ J h7 o% M: t哪位厨师最早带来高水准浮夸的美食/ y. i% C* z3 J z
AAntonin Carême 人名 安东尼·卡罗美
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( S+ P& ?$ H% v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% ]: N3 c0 O; r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& _9 @5 U! j) s: S) g% E9 m
A:Cast-iron stoves 壁炉
+ v( k' z9 S& `4 @http://www.usstove.com/products.php?id=6( x! O( t7 s; G% G3 n
" m8 m0 l6 z- }6 U28.The French term used to describe the roundsman, or swing cook, is:
$ C R6 W2 ]$ O$ g/ H, H/ X/ @法国术语,用来描述roundsman,或摇摆厨师是:# ?/ c. W, b, ?# | j
A:Tournant 图尔南/ Z! ]( d& t( W( g
4 E/ p: c% j1 `/ n" N/ m! _29.Another term for the wine steward is:
; L7 V8 j ]& C w葡萄酒侍酒师的另一个术语是:
$ k% T. N s0 U. @A: Sommelier 侍酒师
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: x/ N' j" R- V1 O' w. w; y30.Molds, yeasts and fungi are examples of a:
, E2 u5 _6 {5 s霉菌,酵母菌和真菌是一个神马例子$ k0 |: F4 v1 U; `$ l9 e
A:Biological hazard 生物危害
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B5 e2 a! Y& |' R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" t9 T9 t; a x6 j( w; i5 J7 Z
根据加拿大食品检验局,食品的危险温度区在多少之间:) ^$ l1 ~0 q4 |+ ?8 r: c
A:40° and 140°F (4–60°C) 4-60度5 B* E h7 f! a: `) q( x, j+ Q! a! T4 y4 V
, e/ K, J9 [+ n" R* i32.All bacteria need the following for survival:
6 t4 s9 a8 L* G7 H6 z3 q所有细菌生存需要以下哪些内容:1 ?* q, d) i, g" E7 A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# g$ v9 r+ v7 C U+ [3 b7 G
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33.Which of the following correctly represent critical control points in a HACCP system?" Q8 @4 O0 h2 E$ q& y
以下哪项正确表示了HACCP体系的关键控制点?, f$ Y i4 g8 `8 M$ n! w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & ]1 O' i0 U# k6 Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# j8 S" [+ c- J9 ~
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34.Which of the following is not an example of a carbohydrate?) o |7 v3 _2 J7 v. Z; ]0 U
下列哪一个不是碳水化合物的例子?: f6 J1 @6 s* A. M5 B
A:Essential nutrients 必需的营养物质
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+ S: w5 Z0 m+ y# L' f$ X6 b# m8 l( ~35.The process by which a liquid fat is made solid is called:% p" c, n5 ?+ b6 J3 q7 r8 z
液体脂肪做成固体这个过程叫什么
$ n# J, N4 \- }& R' h7 kA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
- U- U1 N, [: _! z7 V下列哪项不是脂肪替代品的一个例子1 L& Y( n) A5 @1 w( s* I/ c+ }6 U6 v
A:Acesulfame K 安赛蜜K表
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/ R7 h! A1 s; ^/ E* g0 ]37.Health Canada requires that a product labelled "fat free" contain:
8 l) q/ E# H# {& d P3 Y# Y加拿大卫生部要求的产品标有“不含脂肪“包括:0 n3 V; T4 f% B" O5 c8 Z& J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 A _+ K$ z/ m; Q
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38.Which of the following is not a problem associated with converting recipes?
+ q, t" D$ ?; P! d: G* o: \下列哪项是不相关联的转换配方问题?
# M/ f% Y( U4 b; A0 U: ^A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called: r; m+ \) x( U. b9 C: F( L5 B* n
从供应商采购的物品的品质或成本叫什么
( E4 Z2 M3 Z2 ?; Y4 {4 _6 ZA:As-purchased cost 购买的费用( S$ c* g2 s) l
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40.The amount of stock necessary to cover operating needs between deliveries is known as:! {8 t' Q- [0 w- q
在新货到来之前用于日常所求的必要库存量叫什么3 u+ P8 ]/ ^8 @, g3 O
A:Parstock 基本日常最低库存2 @1 U. R& X: H
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% K8 m* ~( r# d! o" h9 r- y4 z
下面那个缩写是用来表明正常库存流程?
% S! t; Y: s; ?- YA:FIFO=FIRST IN FIRST OUT 先进先出% D: a' Q2 m5 ]+ G! v% f
% A L, Y7 D$ m42.Which of the following knives is used to turn vegetables?& Q R" t* ]7 o/ Z- u
下面的那把刀是用来打开蔬菜吗?
# O; b" r4 I$ }" uA:Bird's beak knife 鸟嘴刀& H) c i& ^# h% o( t2 B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) G1 f& {6 ?0 Y% r
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43.What is an instant-read thermometer best used for?
) ` p! K* h3 p8 I8 O/ F即时读温度计最好用于那方面?
" W* A( E: n6 e! z& gA: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?
; }8 T/ {- A, h下列哪些金属材料受热均匀,通常用在铁板而且非常重
% P2 N% \* I# \A:Cast iron 铸铁9 h$ z P) S( f" p4 j
7 |0 D8 D8 p# B2 M) n& g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 c7 q; ] R( ~* T f* l
哪件装备下面有一个可移动的碗和一个S形叶片?' a0 s# B7 c# `, P) P
A:Food processor 食品加工机
! z- g4 r5 I* Jhttp://www.google.com.hk/search? ... iw=1263&bih=572- d# w* B4 ]8 b: z
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46.Which of the following is not a rule for knife safety?
3 `& Q+ g' @3 Y# X' J下列哪项不是用刀的安全规则?) n' W' M s" k( Q! S& X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% o" ~( D9 r( a1 B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 r" c- q( g7 V' T- WA:RondellES 6 y. ^' ?! R% ~8 p6 ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; m8 {$ n$ v/ h48.Which of the following is a diced cut used to garnish soups?: _" v- T& R' C J, |/ C9 u- [) U& I' Y
下列哪项是切成小方块用于汤的装饰?
9 Z# |3 f! y( R. [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; j, m! n% ?: C( U, _# t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; z: a V2 J, s) f* b3 p2 s2 R8 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!!——& d- Y$ E9 X8 ~" x
A:Gaufrette ; ?. }/ x) z, F- o; f% X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# m1 u2 P4 D" U ~3 B9 m8 G7 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 d* V$ M2 ^% b% _ W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) e) x6 Z+ G: A) W& Z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ G: L4 @6 w6 \: @
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); v! M+ E/ f; [5 |9 C
A:Cilantro 胡荽叶 香菜
$ P! J0 l5 N& n9 i4 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* K4 B' Z0 X' W5 P$ R( _ F 多香果, 多香果香料是什么
; Q# ^; I8 H/ U2 [4 y% y' e* \+ fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% t m8 k" \9 X1 z7 G
A:A dried berry 干浆果6 N' Y5 U* B( J2 |4 T1 \' d
% a- s. u* y( v) T: D+ y5 ^3 S61.Which of the following are used to make a sachet d'épices?& R ?9 u3 A+ Y% @/ h g' B
下列哪些是用来做香包德épices?# F: [7 x( v$ a2 r9 {5 w7 a3 [
http://www.sachetcatering.com/
/ l$ s4 i; }4 f! TA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' l7 u- N$ R+ Z
# j! G8 Y+ y: N. l8 S) w62.Which of the following condiments are not soy based?
3 i( |. ~- h o" Q' k0 b下列哪项不是酱油调味品的? U* C) K- w) m A" v# B
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 N# z5 j- s; h& g& 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:
: t* i, m( ^% u% a3 `. s3 O( yA:Pasteurization 巴氏杀菌
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1 T, e$ s$ d1 x64.Which of the following steps is not the correct procedure for whipping egg whites?
2 L- N7 A4 @9 {, q0 b" m: k下列哪个步骤是不是正确的蛋清搅打程序?$ Q2 g; X. f* c# X" r8 v8 @& t: z2 z, A
A:Allow to rest before use. 允许休息后方可使用。0 J s# J- U/ K$ B
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
, r Y5 Q0 }$ F+ B( |$ AA:56g and 63g 56克和63克* K0 _" H' y* A# v. ^- [
# P# s9 R* W ]: |66.Evaporated milk is a concentrated milk that is produced by removing
0 `, n( T/ a& F6 T% f炼乳是一种浓缩牛奶 是去除什么做的+ i) h2 I7 e* `: }6 I: |' o0 b0 Q, W, 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:! A: t1 F8 X$ ?3 x) I; o
一种烹饪方法,通过转移液体或气体是:# p' d6 W; N% i0 R1 v( o8 I- [ E
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为* ^% C! Q$ o9 r: O/ O0 m
A:Gelatinization 糊化% b* J! S3 [2 E, y
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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?
& o5 q' c8 u* }/ Q5 d' |6 Q. ~A:Braising 烤
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8 X* U' P8 N. }$ E! c Q H$ U2 N' 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:
: B) e4 L6 F' u tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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4 k# a- U$ \; M5 S) O( [
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
, J" Q/ C3 d+ S- ?& n. YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 a) Y. y# v1 o; O$ y
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73.Which of the following is a principle not used in stock making?' I' T6 e+ e, {* b6 c
下列哪一项不是用于制造高汤(低汤)的原则?9 H7 T* D, G1 V/ L4 U2 a" q6 e
A:Start the stock in hot water.开始在热水中操作
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2 g- y# C7 O h, R74.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; \7 H0 C" o; X6 Z* k) R
A:Remouillage 法语熬汤
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